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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Great Grandma’s Casserole (from Emily) Recipe

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This recipe for Great Grandma’s Casserole (from Emily) is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Bag of wide egg noodles
Can of cream corn
Can of peas (drained)
Can of cream of chicken soup
16 oz block of Velveeta cheese (cubed/chunks)
Milk
Shredded chicken (can be canned chicken, rotisserie chicken, leftover chicken, etc. whatever you prefer and how much to your liking! We enjoy the flavors of one of the store bought rotisserie chickens!)
Directions:
Directions:
Preheat oven to 350 degrees. Cook noodles to el dente. In large bowl, combine corn, peas, soup, half of Velveeta cheese, and shredded chicken. Drain noodles and put in bowl with other ingredients. Mix together and dump into 13x9” casserole dish. Add other half of Velveeta in areas on top (this is optional depending on how cheesy you want it, we like ours really cheesy). Sprinkle milk along the edges of the casserole and in a couple of spots in the center. Cover with foil and bake 30-40 minutes until fully warmed through. Enjoy! **
Personal Notes:
Personal Notes:
*I don’t add seasonings to the casserole beforehand. We salt and/or pepper to our own tastes when we eat.

*Makes GREAT leftovers! Just add a little bit of milk, reheat and mix together!

 

 

 

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