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Tuesday, March 22, 2011

Old Home Casserole


We don't eat a lot of casseroles in our house...really I don't know why, other than I just don't think to make them (and I have a few that don't LOVE them). I had a few leftovers in the refrigerator that needed to be used and so I decided to mix up a casserole with them...it turned out great. Hubby's eyebrows flew up when he tasted it as he said, "WOW, that is good!!" I took that as a compliment and was thrilled that the family then wolfed it right down. The casserole can be made with any leftover meat, so it's really versatile. Serve it with a salad and a nice hot roll and it will look like you've been hard at work all day.


Old Home Casserole

4 boneless pork chops, cooked and dices (can use chicken, roast beef, ham...very versatile)

1/2 t. salt
1/2 t. pepper
1/4 t. onion powder
1/4 t. garlic powder
2 c. rice, cooked
1 c. sour cream
1 1/2 c. grated cheddar cheese
2 cans cream chicken soup
2 c. crushed Ritz crackers (or any buttery cracker)
1/2 c. butter, melted

Preheat oven to 350 degrees. In a medium sauce pan combine seasoning, cheese and soup; heat until cheese is melted and sauce is warm. In a mixing bowl combine cooked rice and meat. Combine sauce with rice mixture, stir until well blended. Spoon mixture into a 9x13 baking dish. Place crushed crackers and melted butter in a ziplock bag. Shake until well blended. Sprinkle crackers over the top of casserole. Bake for 30-35 minutes.


Julie~

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