Saturday, April 4, 2009

Country Casserole

Hubby says this one is a KEEPER :D I suggest going to Christy's blog and seeing her wonderful photos, I will post one of mine tomorrow, my camera is dead tonight :(

Southern Plate


Country Casserole

2 cups small shell pasta, cooked and drained
3 cups frozen mixed vegetables, cooked and drained
2 cups shredded cheddar, divided
One can French fried onions, divided
2 cups shredded cooked chicken (can use canned chicken)
1 can cream of chicken soup
¼ cup milk
1 tsp pepper
1 tsp garlic powder
½ tsp salt
Preheat oven to 350 degrees. Combine everything in a large bowl, reserving half of the cheese and half of the onions for topping later. Spoon into 9×13 casserole dish. Bake for twenty five minutes. Top with remaining onions and cheese, bake until cheese is melted, about five minutes more.
Freezing options: Instead of freezing this in your casserole dish, simply spoon it into a gallon ziploc bag. Lay the bag flat so that it will thaw out quicker and place it in your freezer. On the day you want it, take it out the night before and refrigerate or place in fridge that morning.
If you forget to do all of this, no sweat! Just microwave the bag until it thaws just a bit, pour into your casserole, and bake!
To bake a casserole that is still frozen, simply place in the oven while the oven preheats. This allows the casserole to thaw quickly and then bake to perfection!

3 comments:

Micha said...

I love Southern Plate. I think Christy has caused me to gain 15 pounds though. This recipe is on my (very long)to make list

Donna-FFW said...

This sounds terrific!! I will have to check out Southern Plate dont think Ive been there..

Mommy's Kitchen said...

This is one I still have to make. I might have to put the french onions on one side for me and dh and none on the other side for my picky 5 & 9 year old. My friend made it and loved it as well.

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