I am not going to candy coat it, being a working Mom is tough. There is just so many things to do and only so much time. So the only thing you can do is plan, plan, plan. I must admit that I don't usually do this. Not that I am a spontaneous person (just lazy) but this week I was good. Today I roasted a turkey breast in my crock pot (Turkey, chicken broth, lemons and some fresh rosemary). Tomorrow my son is having a friend over, so I decided to make this easy casserole since it is like Mac & Cheese (and what kid or adult doesn't like that). I am not sure where the recipe really came from except that it turned up in my much used church cookbook with my mom's name on it and it is always a staple for the day after Thanksgiving. It is my type of recipe. I think the hardest part is either cutting up the cheese or opening the cans. Enjoy!
Leftover Bird Casserole
2 cups uncooked elbow macaroni
2 cups cooked bird (chicken or bird)
1 can Golden Mushroom Soup
1 can Cream of Chicken Soup
1/2 lb Velveeta Cheese, cubed
2 cups milk
Mix all ingredients together in a covered bowl and let sit in the refrigerator overnight. Pour into a greased 9x13 pan. Bake at 350 degrees for 1 hour.
Wednesday, February 27, 2008
Leftover Bird Casserole
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1 comments:
This is one of my favorite recipes- I gave it to a friend and she says it's now a family favorite. Also--make sure not to bake the macaroni ahead- its 2 cups uncooked.
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