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Apr 142015
 

                                                     Broccoli Custard Casserole

Easter2015 005

This was a big hit with the family unlike the corn pudding disaster on Easter! Oops, I forgot to mention, we did have one slight problem with this one. As clean up began and granddaughter was putting food away in the frig, she managed to drop the container with the left-over broccoli and sure enough, it went all over the floor! She couldn’t spill the corn dish, NO, it had to be the broccoli. You see I can’t say too much as I have always been a klutz and when Kenny met me, he could not understand how I could manage being a waitress and work in the restaurant field with such a talent for dropping things which leaves me to another story for another time……
This is a very versatile recipe where you can use your choice of creamed soup and your choice of vegetable or a combo of two or more. The next time I make it.. I think I will use broccoli, cauliflower and carrots as this combination is one Kenny and I often steam off together and serve it atop cooked egg noodles and then smothered in a creamy cheese sauce; um, I’m getting a craving and it’s way tooooo early to think about eating! Matter of fact, if I keep feeding Kenny like I am to get his weight back up, I’m going to have to go shopping for some new clothes, ha ha……….. So on that note, let me continue with the recipe!

Broccoli Custard Casserole
 
Author:
Ingredients
  • 1 fresh bunch of broccoli or half a bunch of broccoli and half of a medium head of cauliflower
  • 3 tbsp unsalted butter
  • 1 cup grated sharp cheddar cheese; Swiss or American may also be used, it's your choice
  • 3 eggs, well beaten
  • 1 can cream of celery soup; cream of mushroom or chicken may be used instead
  • ⅓ cup of milk
  • ½ cup chopped onion
  • Salt and freshly ground pepper to taste
  • 1-1/2 teas Worcestershire sauce
  • ½ cup fresh French or Italian bread crumbs
Instructions
  1. Trim broccoli and/or combination of veggies, cut up into bite size pieces ; steam until barely tender, drain.
  2. Place veggies in a greased 1-1/2 quart baking dish.
  3. Combine half the cheese, eggs, soup, milk and seasonings; pour over the veggies.
  4. Sprinkle with the remaining cheese and top with the bread crumbs.
  5. Set dish in a shallow pan of water and bake in a 350 degree oven for 45 minutes or until custard is set.

Hope you enjoy, don’t be afraid to mix up the veggies and have fun……Don’t forget to like us on Facebook  and Twitter and join our Saturday news letter..up there..at the top.. to keep up with the latest recipes.

Sep 092014
 

Chicken Casserole By Jason Campbell

With football season here again, I thought I’d share some of the recipes in my Sunday Night Football Cookbook and this one is by Jason Campbell who used to play for the Washington Redskins (they still call them that, right? OMG wish they’d get off it!). Jason is now backup quarterback for the Cincinnati Bengals. This is a nice easy recipe that won’t take long to throw together and the only thing I might add would be to put a layer of biscuits on top when you bake it off in the oven, that way you have a one dish meal and lots of bread to soak up the juicy gravy! I would also prefer using chicken breast versus the thighs.
This is also Chicken Month and thought I’d get away from the potatoes like I promised and go directly to chicken, one of my many other favorites….. I have not tried this yet, but with cooler weather hopefully in the near future, I’ll be there.

Go Bengals!

Go Bengals!

 

Chicken Casserole By Jason Campbell
 
Ingredients
  • 1 teas salt
  • 4 bone-in chicken thighs
  • 16 oz small elbow noodles
  • ½ cup unsalted butter
  • 1 onion chopped
  • 1 green bell pepper chopped
  • 4 celery stalks chopped
  • One can of each of the following:
  • Cream of chicken soup, cream of celery soup, cream of mushroom soup
  • 8 oz cheddar cheese, grated
Instructions
  1. Bring a large pot of water to a boil and add the salt and chicken; bring back to a boil, reduce heat to a simmer and cook for 45 minutes or until chicken falls off the bone.
  2. Remove chicken using tongs, let cool and shred, discarding bones and skin.
  3. In the same water, bring back to a boil and add elbow noodles and cook until al dente, about 5 minutes.
  4. Drain in a colander, reserving liquid.
  5. In a large saucepan, melt the butter over medium heat; add the onion, pepper and celery and saute until softened, about 5 minutes.
  6. Add the shredded chicken and cook for an additional 2 minutes.
  7. Add the soups and 2 cups of the reserved cooking liquid; bring to a simmer and cook for 2 more minutes.
  8. Spread ⅓ of the elbows in a 9X13" casserole dish; top with ⅓ of the soup mixture and ⅓ of the cheese and repeat layers twice.
  9. Bake in a 375 degree oven for about 20 minutes or until lightly browned.

 

Hope you enjoy Jason’s chicken casserole, I know we will as it’s easy, quick, simple and CHICKEN………

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