One of the biggest struggles before we go on vacation is how to most efficiently maximize the rest of our groceries that are in the fridge and cupboards without having to go shopping for particulars. My grandmother was the queen of making a 5 star meal out of nothing as a child of the Great Depression. I learned from the best, and now would like to pass on to you readers. Here are a couple of my family casserole recipes that you can whip up to empty the cabinets before its time to pack up your family for vacation!
Cheesy Chicken and Rice Casserole
- 1 can cream of chicken soup
- 1 ½ cup water
- ¾ uncooked long grain white rice
- 4 to 6 chicken breasts (boneless), cooked
- 1 c. shredded sharp cheddar cheese
- ½ tsp. onion powder
- ¼ tsp. black pepper
- Paprika
Mix soup, rice, onion powder and black pepper in 9”x 13” baking dish. Sprinkle paprika and pepper on chicken. Bake at 375 degrees for 45 minutes, covered. Uncover then sprinkle with cheese.
Cherokee Casserole
- I lb ground beef
- 1 med onion
- 1 can cream of mushroom soup
- 1 c. cooked rice
- 1 can diced tomatoes
- 1 can corn
- 1 T. garlic powder
- 1 tsp. dried thyme
- 1 tsp. oregano
- 1 lb velveeta cheese
Cook rice in saucepan. Cook ground beef and onions in large skillet over med heat until brown. Drain. Preheat oven to 350 degrees. Add soup cooked rice, tomatoes, corn and spices to skillet. Cook all ingredients on stove for 10 min. Pour into 9” x 13” baking sheet. Top with cheese. Cook for 15-20 minutes.
Simple and yummy, and you can’t beat that winning combination! Let us know YOUR favorite “Clear the Pantry” recipe!
