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The Watercooler
need some relatively easy,cheap supper meals
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<blockquote data-quote="Signorina" data-source="post: 552008"><p>Here's a few of my tried and true favorites - mostly casseroles.</p><p></p><p>CHICKEN SPAGHETTI</p><p></p><p>1 lb cooked and cubed or shredded chicken</p><p>1 medium package spaghetti (any pasta works)</p><p>3/4 cup milk</p><p>1 lb. Velveeta cheese</p><p>1 can cream of mushroom soup (any "cream of" soup works)</p><p>4 oz. can sliced mushrooms</p><p>1 can sliced water chestnuts</p><p>1 cup celery, diced</p><p>1 cup onion, diced</p><p>butter or butter-flavored cooking spray for sauteing</p><p></p><p>Cook spaghetti according to package directions. Drain and toss in a little bit of oil. Place noodles in a 9x13 casserole sprayed with cooking spray. Saute onions and celery in butter. ( I do it in the microwave- like 2 minutes with a pat of butter until they're soft) Prepare sauce as follows:</p><p>Melt Velveeta, soup and milk together, (again, I microwave in a glass bowl) then add mushroom, celery-onion mixture, water chestnuts, and finally, chicken. (use whatever vegetable you like) Pour sauce over spaghetti. Bake in oven for 20-25 minutes at 325 degrees. Serves 4-6 generously.</p><p></p><p>Cheeseburger-and-Fries Casserole</p><p>Serve this quick-to-fix, stick-to-your-ribs casserole with a variety of condiments so diners can choose their favorites.</p><p>Source: Midwest Living</p><p></p><p></p><p> 2 pounds lean ground beef (or ground chicken, turkey, venison whatever etc)</p><p> 1 10-3/4-ounce can condensed golden mushroom soup </p><p> 1 10-3/4-ounce can condensed cheddar cheese soup </p><p> 1 20-ounce package frozen, fried crinkle-cut potatoes (any frozen french fry or tot will work)</p><p> Hamburger toppings (choose from catsup, pickles, mustard and chopped tomato) </p><p></p><p>1. In a large skillet, cook the ground beef, half at a time, until brown. Drain off fat. Place the cooked meat in the bottom of a 13x9x2-inch baking dish. </p><p>2. In a medium mixing bowl, combine the condensed golden mushroom soup and the condensed cheddar cheese soup. Spread over the meat in the casserole. </p><p>3. Sprinkle the frozen crinkle-cut potatoes over the top of the casserole. (You can also use prepared or leftover mashed potatoes. Spread or mound over top, cut cooking time to 25 minutes)</p><p>4. Bake in a 350 degree F. oven for 45 to 55 minutes or until the fries are golden. Garnish with suggested hamburger toppings, if you like. Makes 8 to 10 servings.</p><p></p><p>Easy Pot Pie</p><p>1 2/3 cups frozen vegetables,thawed (anything you like but avoid cauliflower, brussel sprouts & broccoli-they can overpower-leftover cooked veggies work too)</p><p>1 cup cut-up cooked chicken or leftover meat - whatever you have</p><p>1 can (10 3/4 oz) condensed cream of chicken soup (any cream of soup works)</p><p>1 cup bisquick (or Jiffy or generic) mix</p><p>1/2 cup milk</p><p>1 egg</p><p>Heat oven to 400°F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup. In medium bowl, stir remaining ingredients until blended. Pour into pie plate. Bake uncovered about 30 minutes or until crust golden brown.</p><p></p><p>Makes 6 servings</p><p>CREAMY CHICKEN & WILD RICE SOUP</p><p>Serves: 6 " 8</p><p>ADAPTED FROM allrecipes.com</p><p></p><p></p><p></p><p></p><p>4 c. chicken broth</p><p>2 c. water</p><p>1 (4.5 oz.) package long grain and wild rice, seasoning packet reserved (Uncle Ben's Long Grain & Wild Rice)</p><p>5 T. butter</p><p>4 oz. sliced mushrooms (optional)</p><p>2 stalks celery, thinly sliced</p><p>2 medium carrots, medium dice</p><p>1/4 c. plus 1 T. flour</p><p>1/2 t. kosher salt</p><p>1/2 t. ground black pepper</p><p>Cup or 2 of cooked shredded chicken or turkey</p><p>2 c. half & half (whole milk works too)</p><p></p><p></p><p>Combine chicken broth and water in a medium saucepan over medium high heat. When broth begins to boil, add rice (BUT NOT THE SEASONING PACKET!)and stir. Cover pan, reduce heat to medium low and simmer for 20 minutes or until rice is tender. Remove from heat and set aside.</p><p></p><p></p><p>Meanwhile, place butter in a large Dutch oven over medium heat. Melt butter; when foaming subsides, add mushrooms, celery, and carrot and saute until tender, about six minutes. Sprinkle flour, reserved seasoning packet, and salt and pepper over vegetables, reduce heat to low and cook, stirring for three minutes. Do not brown flour. Gradually add in half and half, whisking to blend. Cook mixture, stirring occasionally, for five minutes or until mixture thickens. Gradually whisk broth and rice mixture into the larger pot, stirring to combine. Stir in shredded chicken, cook over medium heat until heated through, 10 to 15 minutes. Add additional broth if soup gets to thick (which is definitely will if you make it ahead of time!) or you can serve it like a chicken stew. Serve. Freezes well</p></blockquote><p></p>
[QUOTE="Signorina, post: 552008"] Here's a few of my tried and true favorites - mostly casseroles. CHICKEN SPAGHETTI 1 lb cooked and cubed or shredded chicken 1 medium package spaghetti (any pasta works) 3/4 cup milk 1 lb. Velveeta cheese 1 can cream of mushroom soup (any "cream of" soup works) 4 oz. can sliced mushrooms 1 can sliced water chestnuts 1 cup celery, diced 1 cup onion, diced butter or butter-flavored cooking spray for sauteing Cook spaghetti according to package directions. Drain and toss in a little bit of oil. Place noodles in a 9x13 casserole sprayed with cooking spray. Saute onions and celery in butter. ( I do it in the microwave- like 2 minutes with a pat of butter until they're soft) Prepare sauce as follows: Melt Velveeta, soup and milk together, (again, I microwave in a glass bowl) then add mushroom, celery-onion mixture, water chestnuts, and finally, chicken. (use whatever vegetable you like) Pour sauce over spaghetti. Bake in oven for 20-25 minutes at 325 degrees. Serves 4-6 generously. Cheeseburger-and-Fries Casserole Serve this quick-to-fix, stick-to-your-ribs casserole with a variety of condiments so diners can choose their favorites. Source: Midwest Living 2 pounds lean ground beef (or ground chicken, turkey, venison whatever etc) 1 10-3/4-ounce can condensed golden mushroom soup 1 10-3/4-ounce can condensed cheddar cheese soup 1 20-ounce package frozen, fried crinkle-cut potatoes (any frozen french fry or tot will work) Hamburger toppings (choose from catsup, pickles, mustard and chopped tomato) 1. In a large skillet, cook the ground beef, half at a time, until brown. Drain off fat. Place the cooked meat in the bottom of a 13x9x2-inch baking dish. 2. In a medium mixing bowl, combine the condensed golden mushroom soup and the condensed cheddar cheese soup. Spread over the meat in the casserole. 3. Sprinkle the frozen crinkle-cut potatoes over the top of the casserole. (You can also use prepared or leftover mashed potatoes. Spread or mound over top, cut cooking time to 25 minutes) 4. Bake in a 350 degree F. oven for 45 to 55 minutes or until the fries are golden. Garnish with suggested hamburger toppings, if you like. Makes 8 to 10 servings. Easy Pot Pie 1 2/3 cups frozen vegetables,thawed (anything you like but avoid cauliflower, brussel sprouts & broccoli-they can overpower-leftover cooked veggies work too) 1 cup cut-up cooked chicken or leftover meat - whatever you have 1 can (10 3/4 oz) condensed cream of chicken soup (any cream of soup works) 1 cup bisquick (or Jiffy or generic) mix 1/2 cup milk 1 egg Heat oven to 400°F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup. In medium bowl, stir remaining ingredients until blended. Pour into pie plate. Bake uncovered about 30 minutes or until crust golden brown. Makes 6 servings CREAMY CHICKEN & WILD RICE SOUP Serves: 6 " 8 ADAPTED FROM allrecipes.com 4 c. chicken broth 2 c. water 1 (4.5 oz.) package long grain and wild rice, seasoning packet reserved (Uncle Ben's Long Grain & Wild Rice) 5 T. butter 4 oz. sliced mushrooms (optional) 2 stalks celery, thinly sliced 2 medium carrots, medium dice 1/4 c. plus 1 T. flour 1/2 t. kosher salt 1/2 t. ground black pepper Cup or 2 of cooked shredded chicken or turkey 2 c. half & half (whole milk works too) Combine chicken broth and water in a medium saucepan over medium high heat. When broth begins to boil, add rice (BUT NOT THE SEASONING PACKET!)and stir. Cover pan, reduce heat to medium low and simmer for 20 minutes or until rice is tender. Remove from heat and set aside. Meanwhile, place butter in a large Dutch oven over medium heat. Melt butter; when foaming subsides, add mushrooms, celery, and carrot and saute until tender, about six minutes. Sprinkle flour, reserved seasoning packet, and salt and pepper over vegetables, reduce heat to low and cook, stirring for three minutes. Do not brown flour. Gradually add in half and half, whisking to blend. Cook mixture, stirring occasionally, for five minutes or until mixture thickens. Gradually whisk broth and rice mixture into the larger pot, stirring to combine. Stir in shredded chicken, cook over medium heat until heated through, 10 to 15 minutes. Add additional broth if soup gets to thick (which is definitely will if you make it ahead of time!) or you can serve it like a chicken stew. Serve. Freezes well [/QUOTE]
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