I’ve not had an opportunity to do much cooking this week, even though my cadet is home. He has been busy seeing friends, sleeping, working for the hubs, sleeping, seeing friends…I think you get the idea. He’s been home, but not really home!
Anyway, my niece over at My Blessed Life shared this recipe today. I’ve made a very similar recipe without using a crock pot, and my family loved it, so I know you all will enjoy this one! Set it up in the morning, and forget about it until it is nearly dinner time! You can’t beat the slow cooker for easy meals!
I got this casserole recipe years ago when I was a brand new teacher. One family in the church I attended “adopted” me, the only single teacher in the small school! Jana made this for her family and served it one time when I was at her home for dinner. It is delicious! And the great this about this recipe is that it makes a double batch so that half of it can be frozen for a meal at a later date. We all have those times when the day is hectic and just the thought of having to prepare dinner for the family makes us want to curl up and hide! Make this recipe over the weekend, and you will have a meal ready for next week! Of course, you could also share with a friend who might be having a hard day!
8-oz jar (1 cup) process cheese spread (I make a white sauce and add shredded cheddar instead)
2 cans cream of chicken soup, mushroom soup, or one of each (whatever you desire)
1/2 c. milk
1/2 c. chopped onion (use onion powder if you don’t like onions)
4 tbsp. butter
20 oz. frozen chopped broccoli
4 c. diced cook ham
2 c. instant rice
1/2 tsp. Worcestershire sauce
In a large bowl, blend cheese, soup and milk. In a skillet, cook onion in butter until tender. Add broccoli and cool until almost tender. Drain.
Add the onion, broccoli, ham, uncooked rice, and Worcestershire sauce to the soup mixture. Pour into 2 lightly greased casserole dishes.
At this point you can bake the casserole at 350 degrees for 35-40 minutes or you can freeze the casserole. For freezing, cover casserole tightly and label it before freezing.
To bake a frozen casserole, place it covered in the oven at 400 degrees. Bake for 1-1/2 hours. Uncover and continue baking for 30 minutes more or until hot throughout and lightly golden.
Today we harvested the first veggies from our cool weather garden. The spinach is partially cooked and ready to be added to a quiche for breakfast in the morning. Leaf lettuce is washed and ready for tonight’s salad with supper, and the broccoli will be blanched and frozen tomorrow!
This skillet dinner is a quick and easy meal to prepare and a great way to use up leftovers which may be in your fridge. You would think that after a year of having fewer children in my house that I would be used to preparing smaller amounts of food for our meals. Not so! I am still over-preparing and find that I have leftovers which no one wants to eat! I got the idea for this skillet dinner from the bag of a package of wide egg noodles. As I read the recipe, I realized that I could touch it up with a taste of Mediterranean and use up some leftovers at the same time. The result was a very tasty dish! I didn’t measure most of the ingredients, but will try to estimate them here for you.
2-3 tbsp. olive oil
1 medium onion, chopped
1 bell pepper or hot pepper if you prefer, chopped
3-4 mushrooms, chopped
1 c. cooked broccoli, cut into bite-sized pieces
1 tsp. minced garlic
salt and pepper to taste
2 c. chopped, cooked chicken
3 cups cooked egg noodles, drained
1/4 to 1/2 c. raspberry-hazelnut vinaigrette or vinaigrette of your choice
1 c. seasoned fetta cheese
In a large skillet, heat olive oil. Add onions and peppers and saute until tender. Add mushroom pieces and cook until tender. Add broccoli, salt and pepper, chicken and egg noodles. Cook until heated through. Add vinaigrette and cook for just a few more minutes. Stir in fetta cheese. Serve with a hard-crusted bread.