Our ward's Relief Society has an Enrichment Activity on April 15th. The topic will be gardening, which I'm actually very excited about, I even told the kids we would plant a garden this year (I told them this over a month ago, before I found out that around here, people don't plant anything until late April or May- oops!).
However, I volunteered to bring a casserole, but I really don't make casseroles very often, and don't have any favorite, tried-and-true recipes. So, if you have any ideas, please share, I would really appreciate it!
Monday, March 31, 2008
Subscribe to:
Post Comments (Atom)
4 comments:
I'm a personal fan of just going to allrecipes and sorting by ratings, reading the reviews and going from there.
I do a potato casserole with leftover mashed potatoes that the kids love. Here's the jist of it:
Mash a 1 linch layer of mashed potatoes in the bottom of a casserole dish, cover with sliced ham, cheese, salt pepper, I grate a little onion (That is optional) and a little cream or milk, then start another layer. I usually get about 3 layers. then cook until it is heated through. I usually leave the lid on for the first 20 minutes and then take it off for the last 10 or so. HTH! I also have a recipe for chile casserole and chicken enchiladas on my recipe blog higbeerecipes.blogspot.com
Good luck!
Elise gave me this really yummy and easy casserole recipe that we have all the time. Shaun loves it too.
1.75 cup (uncooked rice, plus the water to cook it)
chicken-probably 2 cups or so cubed
1 cream of chicken soup
1 cream of mushroom soup
1 cup mayo
1 TBSP lemon juice
1 TBSP curry powder
Broccoli (2-3 heads), cut up
We used our rice cooker/steamer combo to cook the rice and steam the broccoli at the same time.
While the rice and broccoli are cooking, mix everything else (except the chicken) together.
Once the rice is done, put it in the bottom of a 9x13 pan. Put the steamed broccoli on top, the chicken on top of that, then the sauce blend. You can add some cheese on top of this too, but I usually don't.
Cook at 350 for 30 min (longer if it has been refrigerated) and walla! Yumm-o!!
I was going to leave that recipe that Robin just left. We really like that one. But here's another one we like too...I think Robin gave it to me!
Chicken zucchini casserol
2 c. chopped zucchini (or broccoli)
1 med onion, chopped
1 c. sour cream
1 can cream of chicken soup
1/2 c. chicken broth
1 pkg. stove top stuffing
1/2 c. butter, melted
2 c. chicken, cooked and cubed
-Preheat oven to 350. Steam zucchini and onion together until tender, drain well.
-Mix lightly with sour cream, soup, broth.
-Mix stuffing with butter
-Combine everything together, place in a 9x13 pan and cover.
-Bake for 30-35 min.
Post a Comment