Just a very simple, comfort casserole. It doesn't get any more basic. You can add in any vegetables you desire, try out any new cheeses and top with your favorite crushed crackers or crushed croutons... ~Enjoy! Diane
Chicken Noodle Casserole Ingredients: 1 large onion, chopped 2 cups mushrooms, sliced 3 tablespoons butter, melted 2 (10 3/4 ounce) cans cream of chicken soup 2 cups shredded cheddar cheese, divided 3/4 cup milk 3-4 cups cooked chicken, chopped 2 1/2 cups cooked noodles salt & pepper, to taste Topping: 1/4 cup Ritz crackers, crushed Directions: In a large pan or skillet over medium-high heat, saute onions and mushrooms in butter, until onions are tender. Add in soup and 1 ½ cups cheese; gradually stir in milk. Cook over medium heat until cheese melts; stir in chicken and noodles; taste and adjust seasoning with salt and pepper. Transfer mixture to a greased 2 ½ quart casserole; sprinkle with cracker crumbs. Bake uncovered in a preheated 350° oven for 30 minutes or until heated through. Top with remaining ½ cup cheese and bake 5 minutes. Serve Hot. Recipe & Photo by: Diane Baker for Canning and Cooking at Home
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Sometimes I just want something simple that tastes decadent and flavorful. This dish is quick to prepare and easily updated to suit your needs. Don't want it too spicy then cut back on the spice or leave out... Feel free to toss in cooked chicken or shrimp too... As a note, I can usually find Lo Mein egg noodles in the Asian section of my supermarket but, you can substitute a pasta of your choice if need be. This dish is great for a Summer party too. Just remember those with nut allergies need to be warned about the peanut butter being used and you are good to go. Enjoy! Diane Spicy Peanut Noodle Salad Ingredients: 1 10oz package, Lo Mein Egg Noodles 2/3 Cup Water 1/3 Cup Peanut Butter 1/4 Cup Soy Sauce 1/4 Cup Rice Vinegar 3 Tbs Brown Sugar 1/4 Cup Vegetable or Peanut Oil 2 Tbs Toasted Sesame Seeds, plus more for topping* 2-3 tsp Sriracha Sauce 1 tsp Sesame Oil 1/4 tsp ginger, paste (or a grated bit of fresh, to taste) 1/2 tsp minced garlic (or one small clove, minced) cucumber slices, finely sliced or cubed for topping* Cilantro, for topping* optional Instructions: Cook noodles, according to package. Drain well and set in large bowl. I suggest you have the sauce ready before the noodles are done cooking. In a Cuisenart or blender, combine everything except for toppings and noodles. Process until smooth. Pour the blended peanut sesame mixture over the noodles and toss to coat. The mixture will be runny but, once in the fridge, the sauce sets up. Cover and refrigerate for at least three hours. It's best when served cold and the sauce is thick. Toss noodles prior to serving. Top with fresh cucumber slices, cilantro and sesame seeds. Serves 4-6. Recipe Notes: Remember, this dish is best served cold. If the sauce is just a bit too thick for your liking, add 1-2 teaspoons of cold milk and mix well to loosen up sauce a bit. Recipe and Photos by: Diane Baker for Canning and Cooking at Home What a wonderful dinner and a great addition to my recipe box!! I made Mary's recipe in my slow-cooker today - and it's now hubby approved too!! Stop by Mary's for more great recipes like this one (link at bottom of page!!) ~Enjoy! Diane If preparing this as a freezer to crock pot meal, combine all ingredients except rice or egg noodles into a freezer bag and label. Mushrooms & Beef Tips (Slow Cooker) Ingredients 2 lbs beef, cubed 1 tsp garlic, minced 1 can mushrooms, drained 2 cans condensed cream of mushroom soup 1 small onion, diced 1/4 tsp black pepper salt to taste 3/4 cup sherry 1/2 cup water 1 bunch fresh parsley, chopped and added before serving. *serve over cooked egg noodles or rice as preferred Method Place all ingredients in crock pot and stir until blended. Cover and cook on High the first hour and then Medium the final 6-8 hours. *serve over cooked egg noodles or rice if preferred Recipe adapted from: All Things Food - Cooking with Mary and Friends Photos by: Diane Baker for Canning and Cooking at Home Mary's Page & Recipe Click Here --> http://cookingwithmaryandfriends.blogspot.com/2012/11/granddads-golden-mushroom-sirloin-beef.html I wanted to make something new in my slow cooker with chicken so, I pulled out my old trusty "Better Homes and Gardens" cookbook!! I found this recipe which sounded rather savory and comforting! and guess what - it is! the creamy texture and the sweetness of the white wine are a perfect match for this succulent chicken slow cooked! a must try! Enjoy! ~ Diane Chicken with Creamy Onion Chive Sauce (Slow Cooker) 2-3 lbs Chicken Breasts 4 Tbs Butter 1 small Onion, diced 2 Tbs Chive, minced 7-9 oz pkg. Italian Dressing Seasoning 1 can Cream Mushroom Soup 1/2 Cup Dry White Wine 8 oz Cream Cheese Place chicken breasts into Slow Cooker on medium (or low if you only have low/high) In a saucepan, melt the butter, add chopped onion, chive, dressing mix, soup, wine and cheese until all the cheese is melted and everything is well blended. Pour over chicken, cooking 4-5 Hours and serve over cooked egg noodles. *If you have them, I say add mushrooms to this dish for extra flavor! Recipe Adapted from: Betty Crocker Photos by: Diane Baker for Canning and Cooking at Home |