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 po