Man, have I been on a hiatus, or what! When I vacation, I apparently vacation from everything!
Anyhoo…. While on vacation, we didn’t know what we wanted for supper one night. It was the holidays, snacking time, we were getting ready for snack food for Christmas night, we decided on a Veggie night. One of our favorite things. So I made a few veggies, and one happened to be a Veg-All Casserole, of which we had not had in quite a while. Not wanting to go to the store, looked into the freezer to see what I had to make the Veg-All Casserole, as I had the other items. Whala! The NEW Veg-All Casserole was created! I had a bag of Broccoli Stir Fry veggies and a partial bag of English peas. Let’s get started and create a new flavor….and that’s what we did and loved it! Don’t let your imagination, or your pantry, stop you from changing out what’s originally in a recipe. We loved it. AND it gets better…..
I needed a rotisserie chicken to make the BBQ chicken dip, (making things easy, here!) and knowing I only needed 12 oz. for that recipe (by the way, 12 oZ of a rotisserie chicken is basically half of it shredded) it left me with leftover chicken, of which I took, chunked off and put on top of the veg. casserole, re-heated, and boy was it good a second time.
Wouldn’t a bag of those Stew veggies be good in this recipe? The frozen veggie aisle is endless in making a new recipe – also, so is the cream of …….whatever soups….cream of chicken, or celery, or mushroom, or cream of broccoli, man, oh man, pair them up with whatever veggies you use!
Note to self: If you use frozen veggies, steam/cook them first…. They do not fully cook – or cook enough to my liking the casserole – I will steam them next time prior to making the casserole so they are done – then drain and add to the casserole fixins! Can’t wait to make this one again!
Hope your New Year is filled with New Beginnings, but first and foremost, filled with the Love of Christ!
Blessings to all!
Veg-All Casserole ( original recipe
2 cans Veg-all (Drained)
1 can water chestnuts (drained and chopped)
1 can cream of chicken soup
¾ cup mayonnaise (for those of you who don’t like mayonnaise, just substitute with sour cream)
1 cup grated cheese
1 onion, chopped
Salt and pepper to taste
Celery, chopped (optional)
Mix all together and place in casserole dish (I like to spray mine with pam or butter the dish first)
Top with 1 stack of Ritz Crackers, crush – then drizzle 1 ½ sticks of melted butter over the crackers
Bake at 350 degrees for 30 to 40 minutes, or until bubbly and golden brown.