Chicken Noodle Casserole

This is based on the basic tuna noodle casserole. I found canned chicken on sale cheaper than tuna, so I used that instead. You could use leftover chicken or turkey (especially at Thanksgiving). I didn't have enough egg noodles, so I used whole wheat rotini instead. I didn't have peas, carrots, or mixed vegetables in a can or frozen, so I used some frozen stir fry vegetables. I tossed them in with the pasta to cook. When they were finished, I strained the veggies and pasta, before assembling the casserole.

I preheated the oven at 350.

I mixed the chicken, pasta, and vegetables in my stone casserole dish, before I poured the cream of mushroom soup over them. I baked it for 20-30 minutes.

Mel loved the stir fry vegetables in the casserole. This recipe was deemed a keeper.

Your Cooking Goddess,
Ellen Tevault

Chicken Pot Pie

I found a recipe for a Tuna Pot Pie, but the idea of tuna mixed with cream of chicken soup didn't sound good to me. Instead I used vegetarian chicken strips. (If you decide to try the tuna, it called for two cans.)

I mixed a package of vegetarian chicken strips with cream of chicken soup and frozen mixed vegetables. I put whole biscuits on top and baked it. The recipe said to cut the biscuits into pieces. I should have done that because the bisquit didn't finish baking. Mel liked it, but I think it would have been better if the biscuits had finished cooking.

This is a simple 4 ingredient recipe. Your kids will love this dish.

Happy Cooking,
Ellen

Baked Bean Casserole

When I tried this recipe I found I eliminated the hot dogs, since Mel and I are trying to eat more vegetarian. We didn't miss the meat because it had a great flavor without it. The fun about casseroles is how easy they are to adjust for different diets.

Instead of using processed potatoes for the topping, you can substitute homemade varities, such as mash potatoes, hash browns or cut potatoes. The original recipe called for Mexicorn, but I substituted frozen corn mixed with peppers and onions. A variety of vegetables could be used instead. Since the beans and potatoes are starchy, you could eliminate the corn and use less starchy vegetables instead for diabetics.

Casseroles like this one are a great way to use up leftovers or canned goods or frozen foods. It's a good thing that casseroles are making a come back.

Recipe: I mixed a can of baked beans, 1 cup salsa in a baking dish. I stirred together frozen corn and pepper strips and copped onion together, before combining with the beans and salsa. Then stir in 1/2 cup of Cheddar cheese. I prefer sharp for a little more kick in flavor. Top with frozen Tater Tots. Bake at 400 degress for 30 minutes. Then sprinkle 1/2 cup of cheese onto casserole. Bake until cheese melts and it is bubbly, which I think was about 2-5 minutes.

I bet this will be a crowd pleaser, especially for kids.

Happy cooking,
Ellen