Cold weather means Casseroles
This week the weather has been cooler and I've be craving comfort food. Last night I made a casserole. Actually, I assembled it on my lunch break then baked it when I got home. The concept had been floating around my head for a few days, so I finally put it into action. My version was a little bland, so I increased the amount of salt, pepper and minced onion in the recipe written below.
Chicken Veggie Noodle Casserole
8 oz egg noodles
1/2 stick butter
1/4 c. flour
2 c skim milk
1 c. chicken broth
1 c. shredded cheddar cheese (add more for cheesier casserole)
2 c. broccoli pieces
1 8-oz package of mushrooms, sliced
2 c. chopped cooked chicken
1-2 teaspoons of salt, depending on taste
2 teaspoons ground black pepper
1 tablespoon dried minced onion (or 3 tablespoons finely minced fresh onion)
Topping:
1 c breadcrumbs
1 tablespoon olive oil
Heat oven to 375 degrees. Bring a large pot of water to a boil and cook egg noodles. Drain.
While noodles are cooking, melt butter in a large pot over medium heat. When butter is melted and starting to brown, add flour, incorporating completely. Cook until golden brown.
Slowly add milk to butter-flour mixture, whisking to thoroughly incorporate. Add chicken broth. Bring to a simmer. Add cheese, stir in to melt.
Add vegetables, chicken, salt, pepper, and minced onion. Taste, add more seasoning if necessary. Bring to a simmer. Add noodles and stir to incorporate.
Pour into a 9"x13" baking dish. Mix breadcrumbs and olive oil together and spread over the top of the dish. Add more breadcrumbs if you want a thicker "crust". Bake at 375 for 30-40 minutes until crust is browned and casserole is warmed through.
If you do not make breadcrumbs, pulse 3-4 slices of stale or toasted bread in a food processor until crumbly. Crushed Cheez-it, Ritz or Saltine crackers would also make a decent topping. This casserole can be assembled up to 24 hours ahead and kept in the refrigerator until ready to bake - just extend cooking time by 10-20 minutes.
Chicken Veggie Noodle Casserole
8 oz egg noodles
1/2 stick butter
1/4 c. flour
2 c skim milk
1 c. chicken broth
1 c. shredded cheddar cheese (add more for cheesier casserole)
2 c. broccoli pieces
1 8-oz package of mushrooms, sliced
2 c. chopped cooked chicken
1-2 teaspoons of salt, depending on taste
2 teaspoons ground black pepper
1 tablespoon dried minced onion (or 3 tablespoons finely minced fresh onion)
Topping:
1 c breadcrumbs
1 tablespoon olive oil
Heat oven to 375 degrees. Bring a large pot of water to a boil and cook egg noodles. Drain.
While noodles are cooking, melt butter in a large pot over medium heat. When butter is melted and starting to brown, add flour, incorporating completely. Cook until golden brown.
Slowly add milk to butter-flour mixture, whisking to thoroughly incorporate. Add chicken broth. Bring to a simmer. Add cheese, stir in to melt.
Add vegetables, chicken, salt, pepper, and minced onion. Taste, add more seasoning if necessary. Bring to a simmer. Add noodles and stir to incorporate.
Pour into a 9"x13" baking dish. Mix breadcrumbs and olive oil together and spread over the top of the dish. Add more breadcrumbs if you want a thicker "crust". Bake at 375 for 30-40 minutes until crust is browned and casserole is warmed through.
If you do not make breadcrumbs, pulse 3-4 slices of stale or toasted bread in a food processor until crumbly. Crushed Cheez-it, Ritz or Saltine crackers would also make a decent topping. This casserole can be assembled up to 24 hours ahead and kept in the refrigerator until ready to bake - just extend cooking time by 10-20 minutes.
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