Chicken and Wild Rice Casserole

This recipe was originally found in the Betty Crocker Cookbook.  We've made some adjustments to better suit our taste.  Serve with a veggie side or fresh-made bread! 


Ingredients:

1 1/2 C wild rice, cooked according to package directions

1/4 cup chicken fat or butter

1/3 cup flour 

2 teaspoons salt

1/8 teaspoon pepper 

2 TBSP paprika

Oregano, to taste

Garlic powder, to taste

Parsley, to taste

Basil, to taste

1 cup chicken broth

1 1/2 cups milk

2 cups cut-up cooked chicken or turkey 

1 cup cut up fresh mushrooms

1/3 cup chopped green pepper 

1/4 cup slivered almonds

1/3 cup shredded cheddar cheese

Directions:

Melt chicken fat/butter in large saucepan over low heat.  Blend in flour, salt and pepper and spices.  Cook over low heat, stirring until mixture is smooth and bubbly.  Remove from heat.  Stir in broth and milk.  Heat to boiling stirring constantly.  Boil and stir 1 minute.  Taste the sauce and add any additional spices, to your taste preference.  Stir in remaining ingredients.

Pour into 9 x 9 ungreased baking dish .  Bake uncovered 40 to 45 minutes.  Sprinkle with cheddar cheese five minutes before the casserole is done cooking (optional).

Blog post in Hearthside Gatherings: http://hearthsidegatherings.blogspot.com/2012/07/post-one-hundredth-plus-more-owl-corner.html

Father-In-Law Tuna Casserole

You will have everything you need in your pantry!
Ingredients:
2 C uncooked macaroni noodles
2 regular sized cans of tomato soup (more or less--to taste/preference)
2 tins of drained tuna
Salt/pepper to taste (optional)
Parmesan for topping

Directions:
Spray with cooking spray a 9 x 13 pan.  Preheat oven to 350*.  Cook and drain macaroni, spread into pan.  Add tuna and tomato soup, mix thoroughly.  Sprinkle parmesan cheese over top to  desired coverage.  Bake at 350* for about 20 min. or until hot in the middle and cheese is lightly brown.