souper chicken casserole

one "souper dooper" chicken caasseroleSustenance.

The 70s taught us all how to eat efficiently while having fun in the process. While the fare wasn’t “Cooking with Clara,” 1970s food was more about function than today’s fanciful foodie forms.

But practical dishes like “Souper Chicken Casserole” didn’t stop mom from putting TLC into everything she made.

I think you’ll find this a tasty dish that will not disappoint the tummy.

i. ingredients

1 can | cream of celery soup
1/2 cup | milk
1 can | swanson’s boned chicken or turkey
2 cups | cooked and drained noodles
1 cup | cooked and drained, lima beans
2 tablespoons | diced pimientos
¼ cup | buttered bread crumbs

ii. what to do

0. Preheat oven to 375°F.

1. In 1-1/2 quart casserole, blend soup with milk; fold in chicken (or turkey), noodles, lima beans, pimientos. Top with bread crumbs.

2. Bake about 25 minutes at 375°F.

3. How easy is this?

Serves 4. Or 2 “Me”s.

Enjoy!

Foodie Tips ~

Love extra chicken, limas or bread crumbs? We do, too!
Buttered bread crumbs? Or you can use Italian-seasoned crumbs from a can (they are “molto bene”).
You might want to keep the defibrillators handy when shopping for the Swanson’s canned chicken. Ours cost $4/can from Kroger and we doubled the recipe. So next time we’ll be cooking our own chicken!

mom's souper chicken caasserole recipe


beef in casserole

Before Hamburger Helper, There Was Beef In Casserole.

where's the beef? it's here. beef in casserole!

This dish is really easy to make, and even easier to eat! I’m not convinced it served 8… but then again it was the 1970s… when food portions were smaller sized… and like hips… eyes were wide.

i. ingredients

1 pound | ground beef
2 teaspoons | salt
2 teaspoons | sugar
1 16-oz. can | diced tomatoes
1 8-oz. can | tomato sauce
2 cloves | garlic, crushed
to taste | fresh ground black pepper
1 8-oz. package | thin egg noodles
1 cup | sour cream
1 3-oz. package | cream cheese
6 | green onions, chopped with some of the tops
1 cup | cheddar cheese, grated

ii. what to dobeef in casserole ~ making the noodle mixture

1. Preheat oven to 350°F.

2. Combine and simmer 5-10 minutes: the beef, salt, sugar, tomatoes, tomato sauce, garlic and pepper.

3. While that’s all simmering, boil the noodles, drain and fold-in the sour cream, cream cheese and chopped onions.

4. In a greased casserole, arrange in layers ~ the meat mixture, noodle mixture and grated cheese.

5. Heat until bubbling, about 35 minutes @ 350°F.


Foodie Tip ~

  Just 1 cup grated cheese? Um, how about 4… or more!?

Mom’s actual recipe card shown below!

betty's beef in casserole


sausage stroganoff

Mom's Sausage Stroganoff RecipeAhhh … Mom’s sausage stroganoff recipe … I remember it well! 

This is a hearty meal that reminds me of crisp fall days and warm fall nights, compliments of this savory dish.

This is one of my favorites and super easy to make. So easy, in fact, that mom didn’t write out instructions on how to make it ~ just a list of the ingredients!

Rah, simplicity!

i. ingredients

1 pound | regular Owens sausage
½ pound | hot sausage
1 can | Campbell’s golden mushroom soup
8 oz. carton | sour cream
to serve | cooked egg noodles or “Jiffy” brand corn muffins (the muffins are my favorite)

ii. what to do

1. In a medium-sized pan over medium-high heat, brown the sausages together. Drain grease from the meats.

2. Fold-in the soup and the sour cream until well blended.

3. When warmed through, you’re done! Serve on top of egg noodles or corn bread. I remember mom would just whip-up cornbread muffins straight from the box, cut them in 1/2 (horizontally) and serve each half topped with a generous spoonful of the stroganoff.

A cleaned plate makes a happy belly!

Foodie Tips ~

 For you stroganoff fans out there give Mom’s Beef Stroganoff recipe a whirl. It’s a different take on this beef stroganoff and just as tasty.

 Sausage Stroganoff is a dish inspired from Russian cooking. I Googled “Russian Food Facts” and found this interesting passage …”Russia is mainly a northern country with a long-lasting cold winter. The food should give us much energy and warmth to survive during the winter time. So, the essential components of Russian cuisine are the ones, which provide more carbohydrates and fat rather than proteins.”

High fives to the folks who love carbs as much as I do!

A Scan Of Mom's Original Sausage Stroganoff Recipe