When cool, autumn winds blow, it is comforting to sit down to a warm, tasty meal.
Casseroles and other simple main dishes from the Gooseberry Patch “5 Ingredients or Less” cookbook are so easy to make. Just serve with a salad, bread and fruit and enjoy!
Simple Broccoli Casserole
10-oz. package frozen broccoli, thawed
10-3/4-oz. can cream of chicken soup
10-3/4-oz. can cream of mushroom soup
6-oz. package herb-flavored stuffing mix
1/2 cup butter, melted
Shredded or cooked chicken (optional)
Place broccoli and soups in a buttered 1-1/2 quart casserole dish and mix well. Toss stuffing with butter in a mixing bowl and add to casserole dish. Stir gently to mix and bake at 350 degrees for 40 to 45 minutes. Makes 4 to 6 servings.
4 cloves garlic, chopped
1/4 cup olive oil
1/2 cup garlic herb Parmesan cheese
1/2 cup seasoned bread crumbs
4 boneless, skinless chicken breasts
Mix garlic with olive oil and place in microwave-safe bowl. Microwave on high for 3 minutes and set aside. Combine Parmesan cheese and bread crumbs together. Place in a shallow dish. Dip chicken in garlic mixture and coat with bread crumb mixture. Place in an ungreased 13-by-9-inch baking pan. Bake at 425 for 35 minutes or until juices run clear when chicken is pierced with a fork. Serve with steamed broccoli and mashed potatoes. Serves 4.
Chicken Pot Pie
2 cups chicken, cooked and chopped
15-ounce can mixed vegetables, drained
2 10-3/4-oz. cans of cream of chicken soup
1 cup milk
10-oz. tube refrigerated biscuits
Combine first 4 ingredients together and place in an ungreased 3-quart casserole dish. Bake at 400 degrees for 20 minutes. While pot pie is baking, slice biscuits into quarters and set aside. Remove dish from oven and stir. Season to taste, then arrange biscuit pieces on top of hot chicken mixture and bake until golden, about 15 minutes. Makes 6 servings.
Sweet and Savory Roast
12-oz. can cola
10-3/4-ounce can cream of mushroom soup
3- to 4-pound boneless chuck roast
2 onions, thinly sliced
Combine cola and soup together and set aside. Place roast in a roasting pan and pour soup mixture on top. Add onions. Cover and bake at 325 degrees for 2-1/2 to 3 hours. Makes a delicious gravy to spoon over mashed potatoes. Serves 8 to 10 people.
3/4 cup butter, divided
2 to 3 pounds chicken
Garlic salt and pepper to taste
28-ounce package frozen shredded hashbrowns
1 cup shredded cheddar cheese
Melt 1/2 cup butter and toss with chicken and seasonings. Arrange in an ungreased 13-by-9-inch baking pan and bake at 375 degrees for 20 minutes. Prepare hashbrowns according to package directions. Cover each chicken piece with hashbrowns. Place 1/2 teaspoon butter on top of each piece. Bake 30 more minutes. Sprinkle with cheese and bake until cheese is melted and juices run clear when chicken is pierced with a fork, about 10 minutes. Serves 4.
Readers are invited to submit four to five of their favorite recipes to Northwoods Cooks, along with a note about what makes them special. Send recipes to email@example.com or by mail to the Park Rapids Enterprise, 203 Henrietta Ave. North, Park Rapids, MN 56470 and they may appear in a future issue.