Sunday, November 27, 2011

On My Hearth: Country Casserole

We still have quite a few leftovers stuffing our refrigerator so tonight's dinner is yet another way to use 'em up! This yummy "Country Casserole" recipe is courtesy of Christy Jordan's Southern Plate.  Of course I'll be substituting leftover turkey for the chicken.

Country Casserole

photo courtesy of Southern Plate
  • 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 or rotisserie )
  • 1 can cream of chicken soup
  • ¼ cup milk
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  1. 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 9x13 casserole dish. Bake for twenty five minutes. Top with remaining onions and cheese, bake until cheese is melted, about five minutes more. 

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