This Week…A Bit of This and That All Thrown In
This is a dish I’d not made in years. No particular reason, just forgot about it. However, in the interest of not boring my diners (Larry and me) with the same old dish, I started scrolling through old recipes.
This recipe was shared with me by a good friend who is an amazing cook. She doesn’t use recipes but is more than happy to share them with you. So, I learned to record her as she told me how she made a dish. There are no measurements because she didn’t use any.
My experience has been that children love this, and you will too because it’s easy to make.
BRANDI’S CASSEROLE
Layer starting with:
1. Cut up pieces of bread- great for using leftover bread
2. Cooked diced chicken-use leftover chicken if you have it
3. Can sliced jalapeños
4. Sliced mushrooms
5. Cubes of Velveeta cheese
6. Can Cream of Mushroom Soup, Cream Celery soup, Cream of Chicken soup, or Cream of broccoli & chicken soup. I adjust according to size of casserole dish
7. Creamed spinach (I use thawed and slightly cooked frozen spinach)-You can use chopped spinach or whatever vegetable you want.
8. 3 eggs, beaten (again.... it depends on the size of your casserole dish.
9. 1 ½ c milk, Salt & Pepper to taste
10. Water chestnuts (opt)
Seal covered overnight. Bake, covered, at 350 degrees for 1 hour.
Make a tossed salad, and you’re all set.
Enjoy!
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