Looks like old man winter is setting in for all of us.
I love when they give out the storm warnings and everyone raids the local grocery stores, myself included. You would think we all live in Fairbanks Alaska by the amount of food we clear off the shelves. Lots of sodas, chips, bread and lunch meats.
Some of you remember a few years ago when we got the ice storm. I sure was glad I had stocked up on some stuff then. Hope we never see that happen in our area.
I was stuck in western Kentucky at Rough River State Park when all that hit. There were three of us on the park grounds. I learned how to mix and match food in the lodge’s kitchen. We made a lot of mystery casseroles. I even came up with a potato chip sandwich.
Casseroles are like the recycled system that we all should be doing with our waste products. Here are some that I have tried that seem to go over well with my family.
Chicken pot pie casserole
I package of frozen mixed vegetables
1 can of cream of chicken soup
3 cups of chopped up chicken
1 cup of water.
1 tube of canned biscuits
Mix all the above ingredients except the biscuits in a 9x13-inch pan. Top with the canned biscuits. Bake at 350 degrees for 30 to 40 minutes. The biscuits can be used as a judgment of the portion sizes to serve.
I love any type of Mexican casseroles. A friend of mine in Texas makes what is called a tamale casserole. I think you will enjoy this one.
Tamale Pie Casserole
1 lb hamburger, browned and drained
1 medium onion, chopped
1 to 2 pods garlic, crushed or use garlic powder
salt and pepper
Simmer onions and garlic in about 2 tablespoons of oil till onions are tender.
1 to 2 tablespoons of chili powder
One 15 oz can petite diced tomatoes or 1 small can tomato sauce and 1 can of water.
1 can ranch style beans, not drained
1 cup of corn, frozen or canned corn, drained
simmer for a few minutes.
You will need about 8 oz of cheddar cheese later in the layer part of this casserole.