A Recipe from Easy Ways to Delicious Meals, A Campbell Cookbook (1970)
About the Recipe
I’ve been making casseroles for years and years, and had never quite been able to articulate what’s been clearly printed in this book – the perfect proportions for a fantastic casserole. And the cardinal rule in vintage cooking applies – when a note says “very good,” you give that recipe a go!
Becky and I used some diced rotisserie chicken, and added some additional spice (Penzy’s Galena Street Rib & Chicken Rub) with our cream of chicken soup. I also added some shredded sharp cheddar cheese on top under the breadcrumbs. This is really a recipe that you can play and have fun with.
For more recipes from my Weekend at Becky’s click here!
About the book
My cousin Becky was my introduction to the wonder that is the Campbell’s Soup Cookbooks – and they are wonderful. This one belonged to her great-aunt Sylvia and there are little check marks and notes all over it.
About the glassware
This little Spice o Life Corning Ware dish belonged to my cousin Doris (Becky’s Grandma). Growing up, her whole house was a treasure trove of lovely old things. It’s easy to see where the love of keeping these little treasures alive came from in my family.
1 can (10.5 oz) cream of celery, chicken, or mushroom soup
1/2 cup milk
1 to 1.5 cups cooked or canned meat, fish, or poultry (diced)
2 cups cooked medium noodles
1/2 cup cooked peas or green beans
2 T buttered bread crumbs, slightly crushed corn flakes, or herb-seasoned stuffing mix
Combine ingredients according to the proportions listed above to create a variety of casseroles.
In 1 1/2-quart casserole, blend soup and milk. Stir in meat, noodles, and vegetable. If desired, season with a bit of finely minced onion or chopped parsley or a dash of herb such as thyme or sage. Top with crumbs, crisp cereal, or stuffing. Bake at 350*F for 30 minutes.
NOTE: Two cups cooked rice may be substituted for noodles if milk is increased to 3/4 cup.