This pie is hearty, wonderfully flavorful and bursting with mozzarella and Cheddar cheeses. Along with the cheese, there 's cream of mushroom and cream of chicken soups, chicken, veggies, and mushrooms.
'My daughter created this soup when she needed to use up some leftover pork,' explains Eleanor Niska from Twin Falls, Idaho. 'More water can be used for a thinner soup or less water for a noodle dish. It's good with mushroom flavored ramen noodles, too.'
Fresh green chilies (from our garden), fresh corn, fresh zucchini, fresh tomatoes and manchego cheese - perfection. These calabacitas were whipped up for a
Something of a chicken salad casserole, with rice, almonds, celery, and water chestnuts in a mayonnaise dressing. The almond and corn flake topping provides additional crunch. Bake ahead, as this freezes well.
A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don't have any Yukon Golds on hand.
This recipe, from Charlotte Skelton's book Absolutely a la Carte (A la Carte Alley, $22.95), is named after a community north of Biloxi. When pressed for time, try the Kitchen Express method below.
The classic casserole includes chicken breast, mayonnaise, creamy soup and broccoli; this version adds curry, red pepper and fried onions to name but a few of its 'different' elements.
