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Tuesday, February 7, 2012

283

Curried Chicken and Broccoli Casserole

As we settle into the long, cold, dark days that come with the final slog through winter, we — your pals from The Hairpin and The Awl — will be bringing you some of our favorite casserole recipes (and crockery recommendations).

Pretend this is Sandra Lee talking: I cannot wait to show you this delicious chicken casserole infused with the most amazingly exotic oriental (???) curry flavorings (???). This beautiful casserole is a spectacular way to sneak vegetables into your family and I just know it will become a favorite at your family dinners. Brycer even loves it. And, would you believe, it's semi-homemade?!

Back to me talking: I grew up on this casserole and it is The Bomb. Pretty sure the recipe was handed down to me by my mother who got it from her mother who got it from a Campbell's advertisement that fell out of the newspaper, or something. (That is what you call heritage, people.) Like many casseroles, the sauce base is a can of soup. It also contains mayonnaise. BUT, it also also calls for curry! The mild boring kind that you can get from McCormick, sure, but curry nonetheless. And cheese. It makes no sense, but trust me, it makes all of the sense in your mouth.

Tools

Cutting board and knife, a small mixing bowl and spatula, medium pot (I'm using my 3 1/2 qt Le Creuset dutch oven), medium oval baking dish, two forks, and lots of love.

Ingredients

1 lb boneless skinless chicken breast or tenders
1 large head of broccoli cut into florets
1 can cream of ______ soup
1/2 cup mayonnaise
juice of 1/2 lemon
1/4 cup milk
1 tsp salt
1 tsp black pepper
2 tbsp (roughly, up to you) generic yellow curry powder
1/2 cup breadcrumbs
1/4 cup shredded sharp cheddar

Method

Preheat your oven to 350.

Fill the pot halfway with salted water (usually a tablespoon or so will do) and bring to a boil. Toss in your chicken and boil for roughly ten minutes until the chicken is cooked, skimming off that scummy stuff along the way as it collects on top of the water.

Meanwhile, make your sauce. Your base can be whatever your favorite "cream of" soup is. Haha, as if you have a favorite! What I mean is, I like to up the broccoli flavor, so I use... wait for it... cream of broccoli soup, but mushroom and chicken and celery work, too. Do you! Okay, so mix the soup, mayo, milk, lemon juice, salt, pepper, and curry in a bowl and set aside.

Here's an awesome thing about Le Creuset pots: the lids are designed to be inverted on their handles and act as standing vessels for browned meat, or, in our case, boiled chicken, so you don't have to dirty another dish. When the chicken is cooked, remove it to the inverted lid (or a cutting board) and throw the — wait, don't literally throw anything! — broccoli florets into the boiling water. While the broccoli cooks, shred the chicken with two forks. Your workstation should look exactly like this:

It should take you about 2 or 3 minutes to shred the chix, which is as long as you want to cook the broccoli (it'll finish in the oven). Remove the pot from the stove and strain the broccoli.

Lightly spray nonstick spray into a shallow baking dish like this one and put the chicken in the bottom. Pour half of your sauce over it. Now top with the broccoli and cover with the remaining sauce.

Finally, sprinkle on the breadcrumbs and cheese and put it in the oven for about 35-40 minutes or so until the sauce is bubbling and the cheese is all melty and it smells great and the edges are all brown. Like this:

Eat.

Previously: Chicken Mushroom Casserole for the Lazy Snob.



283 Comments / Post A Comment

Lily Rowan

OMG, I have never done that with the lid of the Le Crueset, but will totally do it forever now!

Also, a can of soup is obviously easy and delicious, but making your own white sauce is not that hard and makes me feel like an Actual Cook, and not just a mixer-of-items.

cherrispryte

@Lily Rowan ooh wait tell me more about making your own white sauce! I don't eat canned soups, so I don't make many casseroles, which seems a shame.

Lily Rowan

@cherrispryte You make a roux, which already sounds fancy, but is just flour and butter cooked together, and then add milk and stir for a bit, and it magically becomes sauce! I'm pretty sure it's 1 T flour and 1 T butter and then 1/2 c. milk (or double it, depending).

Lily Rowan

@Lily Rowan And seriously, the first time I made a casserole very similar to this one, but with my own sauce, I thought I was a fucking culinary goddess.

cherrispryte

@Lily Rowan Oooh, I do that anyway when I make cheese sauce - easy peasy! I always assumed there was some sort of magic in creamed soups .....

Lily Rowan

@cherrispryte I think the magic is salt + flavor + already made!

Ophelia

@Lily Rowan Yes, this! One little tip someone once told me is that if you let the milk sit on the counter for a few minutes (so, not refrigerator-cold), then your sauce has a better chance of not separating. Mmmm. Now I want to go make macaroni and cheese.

Anji

@Ophelia and @Lily Rowan - you're both correct! Although it's probably more like a cup of milk instead of a half cup, with 2 T of roux.

Leaving your milk out for a few minutes also keeps the roux from lumping up when you pour the milk in.

OhMarie

@Lily Rowan Yeah, this just tipped me significantly closer to finally buying a Le Crueset dutch oven. Been nice knowing you, money.

sox
sox

Yes this! An ex's mom used to make it all the time and she called it Chicken Divine. So freaking delicious.
But I sub yogurt for the mayo and it still works just fine. Another thing I have done out of sheer laziness is to buy a rotisserie chicken and pull it off the bone instead of starting with raw breasts/tenders. And, like twice the cheese...

alsoknownas

@sox We had it growing up too and my mom called it Chicken Divan! That's got to be some weird play on divine.

remargaret

@alsoknownas Yep, my mom's was Chicken Divan too. So pleasant to eat!

sox
sox

@alsoknownas Ya know, she may have actually also called it Chicken Divan and I may have been writing it off as a verbal typo for the past 10 years!

alsoknownas

@sox I'm imagining your mother with a crazy thick Southern accent and you without one, struggling to understand.

schadenfraulein

@alsoknownas They ate Chicken Divan in the Babysitters Club books! It was always something they "picked at" though. What the fuck was their problem? This looks amazing.

insouciantlover

@sox Nice! I use sour cream instead of yogurt since mayo is the devil. My parents used to call it Chicken Broccoli Casserole and now I feel slighted at the boring name.

sox
sox

@alsoknownas It was my ex's mom, and she was indeed southern...and although my hippie-transplant-to-rural-appalachia-parents did preclude me from having a southern accent when I grew up there, I have one something fierce now when I go home. Especially when alcohol is involved. And I can do nothing to control it, like this voice is just coming out of my head. Strangest thing...

@schadenfraulein The BSC ladies had horrid taste in everything. See also: Claudia Kishi's wardrobe; little miss literary critic Mallory's favorite books were by Margaret Henry (how classic, how quaint, how 4th grade reading level); Watson's new-money gauche mansion in nice little Stonybrook; Mary Anne (in general).

MrsLlama

@sox @alsoknownas ACTUALLY (nerd alert) Chicken Divan is named after a restaurant in New York of Olden Times When Things Were Fancy. Here is a postcard of it! http://www.cardcow.com/242042/divan-parisien-restaurant-new-york/

angryjones

@sox My mom called this Chicken Divan as well, my dad loved it but could never remember the exact name, just that it was Chicken + The Fancy Name for a Sofa. So, when he had a craving he'd ask her to make "Chicken Sofa" and that's how I've referred to it ever since. Yum.

wee_ramekin

@insouciantlover @sox @THE ENTIRE WORLD

You guys.

If you want to use something mayonnaise-esque that isn't Of The Devil (as mayonnaise quite clearly is. I mean..."HELL-man's", any one?), try using Veganaise.

It's a vegan alternative to mayonnaise, and BOY HOWDY is it good. Like, so good that when I make myself a sammich with it, I will lick the knife afterwards, something I would never, ever, ever in one million years do with disgusting mayonnaise. It's not the same texture as mayonnaise, but close enough that you can achieve the same culinary results.

Seriously guys, try Veganaise. I am not a vegan, and only mostly a vegetarian, but you would have to pry my Veganaise out of my cold, dead claws with a chainsaw before I went back to Helman's.

emmapeterson@twitter

@wee_ramekin I HATE mayo and LOVE veganaise. It makes me feel really conflicted but happy.

Changeling

@wee_ramekin I'm not vegan either, and veganaise is seriously delicious. When I'm using regular mayo in a sandwich, I always have to be careful not to put too much on because it's gross if I can taste it. Not so with veganaise! Omp.

angelinha

@schadenfraulein Hahaha I was just going to comment that this was a popular dish in Stoneybrook!

Waiting

@wee_ramekin omg, HELLmans! Of course!

fuck fuck fuck

that...does not look like a food i would normally want to eat. but if i trust anyone on earth it is jane. I WILL DO THIS.

whizz_dumb

@tvc015 This looks like a food you'd have to handcuff me away from and maybe even duct-tape my mouth shut to keep me from eating.

miwome

@whizz_dumb This looks like a food I should never, ever make or try, because once I do I will never want to eat anything else and will die alone, malnourished and surrounded by chicken bones.

whizz_dumb

@miwome You wouldn't happen to be from a Midwest State would you? Because people from the Midwest (like me) love all the casseroles, a lot.

fuck fuck fuck

@whizz_dumb i realize that my comment made me look like a food elitist asshole. honestly, it's more because i'm a child and do not do well with broccoli. it's just too...farty?

slutberry

@tvc015 Try Jerusalem Artichokes. They will make you so farty you turn your bedsheets into a hot air balloon.

whizz_dumb

@tvc015 It really didn't make you seem like a food elitist asshole at all. Seemed like your honest statement of taste, which makes total sense if you don't like being farty. I, on the other hand, don't even consider the bodily effects of most things I consume. Who's the child? If you were elitist you would've called yourself a "foodie" and then I'd have gritted my teeth and ignored you.

wee_ramekin

@tvc015 Try Gas-X. Seriously. A "friend" of mine [(ok. it is me)] can attest to the fact that it works really well if you take it right before you eat broccoli, beans, or any leafy green.

MsChilePepper

@wee_ramekin See also: Beano!

bangs
bangs

Can you use creamy butternut squash soup in casseroles? Or does the soup have to be actual cream of _____?

Ophelia

@Xaxa I think any pureed soup would be fine, it just needs to turn into a sort of sauce-ness as it bakes.

olivebee

Not a casserole...but a warm, yummy treat: Broccoli Potato Soup with Fresh Herbs

My husband made this from our Veganomicon cookbook, and it was TO DIE FOR. We altered it a little bit, though, by using half the broccoli and substituting kale for the rest.

olivebee

@olivebee Also, I pretty much just wanted to put that recipe out there for any other broccoli loving vegetarians like me. And that blog I linked to is not me, for the record...it was the only place I could find the recipe on the internet.

miwome

@olivebee That looks really tasty. Must try. Also, I didn't even know the Veganomicon existed, so I should work on that. Signed, A Grateful Vegetarian

AniaGosia

@miwome You will love the Veganomicon, trust. It is titled that for a reason. @olivebee what about making a vegetarian version of this casserole? I was thinking of using seitan, but I make mine from scratch (b/c I live in the wilderness) and I'm always to lazy to make it ahead of time. Making it specifically for the casserole seems like it defeats the whole purpose of casseroles: ease, right? (Well, and delicious comfort-i-ness). Perhaps I should make a stockpile and freeze it? That should work, right?

olivebee

@AniaGosia I'm impressed that you make your own! I'm a lazy city dweller who gets it at Whole Foods (but that shiz is expensive). But yeah, I totally think freezing a big ole stockpile would work. I've (and by I, I mean my husband) only added seitan to a casserole once...he put some apple smoked "sausage" in a lentil and brown rice casserole with cheddar. SO GOOD. Good luck making the vegetarian version!

@miwome It is SO TASTY. And that cookbook is straight up awesome. When I went veg, I was depressed about not having caesar dressing anymore, but that cookbook has a vegan recipe to make your own (along with many other dressings and meals and various embodiments of vegan deliciousness).

miwome

@olivebee Fuck, I didn't know about Caesar dressing! I don't eat it often anyway, but damn. I, too, buy my seitan or similar at Whole Foods because I am A Lazy (ooh! Ask A Lazy!). Solidarity, &c.

AniaGosia

@olivebee It's actually pretty easy - vegweb has some good recipes. It's just: mix, knead, boil, slice, bake. You can experiment on the flavors too. And it's so much cheaper. But you have to boil it for a long time, so it's not one of those things that you (I) would whip up to put in a casserole. Now I'm inspired - I think I'll make up a big batch tonight. *yum*

smidge

@olivebee your lentil and brown rice casserole sounds amazing. where did you find the recipe?

Ophelia

@smidge My mom used to make something pretty similar a lot when I was a kid - basically, she'd make lentil soup (start with onions, carrot, celery, garlic in the bottom of a big pot with olive oil, soften them. Add veggie stock/water and lentils, add some cumin, garlic powder, salt, pepper, little bit of coriander. Cook until lentils are soft, and you're at the thickness you want.), and let it get to the consistency of stew. Meanwhile, cook brown rice. Put the brown rice on a plate, then layer it with some cheddar, and spoon the lentil stew over it. Give the cheese a few minutes to melt, and then mush it all around with your fork. Delicious.

Jon Custer

I'll trade you all my recipes for all your Le Crueset. Deal?

Jane Marie

@Jon Custer No deal, but you can always get Le Creuset on deep discount at TJ Maxx. Even in - especially in - Flint, Michigan.

KatieWK

@Jon Custer Get a Tramontina cast iron dutch oven! They look like Le Cruesets, have the same handy lids and enamel coating, and last forever, but cost less than $50 for a full size dutch oven. No one needs to know it came from Walmart...

Party Falcon

@Jon Custer Do you live near a Meijer? How do you feel about Giada de Laurentiis?

bitzy

@Jon Custer Definitely TJ Maxx for stuff like this. I got a Mario Batali one for $15 a few years ago and it is awesome. That enamel stands up to all kinds of abuse. I pretty much cook everything in it.

ReginaSavage

Curried chicken AND broccoli?!

No, I will not make this. The farts would just be too much...

@serenityfound

I love curry things and broccoli things, so this sounds FANTASTIC. My fav semi-weird curried [blank] recipe, though, is the weird curried tuna salad recipe from my Dollar Store cookbook. So. Damn. Good.

Ophelia

@@serenityfound Is this the same thing as they call Coronation Chicken in the UK? Because that shit is bananas*

*This has been in my head since hearing the LUV Madonna song during the superbowl. Does anyone else think they sound kind of the same?

@serenityfound

@Ophelia Yes! Only I like it best with tuna, because my recipe has lots of lime juice and golden raisins and it just goes beautifully.

(and, I kind of agree re: LUV. It's that weird marching/chanting/spelling thing)

lavender gooms

@@serenityfound Not exactly, but I did send out three "this shit is bananas" texts during the halftime show!

miwome

@Ophelia And they put it in sandwiches and sell them EVERYWHERE.

The LUVMDNA song reminds me of Avril Lavigne's "Girlfriend" more than anything else, but I see what you're saying.

Daisy Razor

I might as well ask this here: Since all the Campbell's cream of [whatever] soups have gluten in them, does anyone know of a brand of cream of [whatever] that's gluten-free?

ImASadGiraffe

@Daisy Razor Health Valley Organic is gluten-free.

Daisy Razor

@ImASadGiraffe Excellent, thank you! I've been so pleasantly surprised to find that there are GF alternatives for almost everything.

yamtoes

@ImASadGiraffe Yes, thank you!

Bambi

@Daisy Razor Pacific Natural Foods' soups are also (mostly) GF.

VolcanoMouse

@Daisy Razor Iiiiit's not what you've asked for, but my mother-in-law makes homemade GF white sauce for casseroles and stuff: you just make a roux out of GF flour and fat and add milk and heat and it magically thickens into sauce!

I don't have her exact recipe, but I think it's something like this: http://www.gluten-free-diet-help.com/white-sauce-recipe.html. She probably uses Better Batter or a Jules' Gluten Free mix or something for the flour.

Heike

@VolcanoMouse This is what I do, I use flour made from maize, I don't know what you call it, corn flour, corn starch, maize starch?
Anyhoo a tablespoon of that thickens up nicely and is the basis of all white sauces, as far as I'm concerned as its lovely and GF.

Veronica Mars is smarter than me

@Daisy Razor This isn't about the cream of __'s, BUT! Gluten free bisquick mix! Good god it is delicious and you can use it for almost everything delicious and wheat-y. Pancakes/waffles, biscuits, chicken pot pie, pizza crust, love, etc. Also a decent flour sub in a pinch.

Daisy Razor

@Veronica Mars is smarter than me GF bisquick is the best! I haven't done pot pie or biscuits yet, but we love the pancakes and pizza crust. And my mother in law just jerry-rigged up some excellent sticky buns using the pizza crust recipe!

noReally

Also known as Chicken Divan, and a staple of lady lunches all over the south 1955 to 1980. Freaking delicious.

barbara millicent roberts

Doing this. Thank you, Jane!

Party Falcon

Non, non! When we make the Chicken Curry Divan, we omit the broccoli and serve over rice. White MINUTE Rice, to be precise.

And we must, must use crumbled Ritz Crackers. Club or Townhouse will do in a pinch, but what would the final crunchy layer be without a buttery-saltiness all its own? Season every layer, darlings!

Also, more cheese. And the lemon juice should come out of a plastic container resembling but not so much being a lemon. Oh, and always Lawry's seasoned salt. For that more authentic curry flavor, of course.

meryls

I love broccoli casseroles! I make one just like this (you can also add rice) and it's the bomb! My family does broccoli casserole instead of green bean casserole for Thanksgiving and it's great, even though all my friends think it's sacrilege.

oh, disaster

This is everything I love to eat mixed together.

Ophelia

I want to combine this recipe with one I have for butternut macaroni and cheese with broccoli.

Really I just want to mix everything with cheese and broccoli.

@serenityfound

@Ophelia Butternut macaroni?!? I just made whole wheat pasta with butternut and kale in a goat cheese sauce and it was delicious, so butternut mac and cheese is relevant to my interests.

Ophelia

@@serenityfound Basically, just make macaroni and cheese (I'd suggest using a combo of gruyere and cheddar, because OMG yum), but add pureed butternut squash (I buy the frozen kind that's already pureed) to the cheese sauce, cook for a few minutes, and dump over broccoli. If you want to pretend mac and cheese is healthy, you can make this one with whole wheat pasta, and I think it actually tastes better (the butternut and the whole wheat go really nicely together, as you probably have already discovered). Plus, it comes out a really pretty orange color!

Anji

@Ophelia Oh my god that sounds AWESOME.

themegnapkin

@@serenityfound pretty please post your recipe for whole wheat pasta with butternut and kale in goat cheese sauce?

@serenityfound

@Ophelia I may or may not try that later this week with my leftover butternut from this weekend, although it would probably have to be with that box of "whole grain" mac & cheese in my cupboard.

On a weird related note, Kraft's "veggie" Mac & Cheese tastes like broccoli/cauliflower. When you add some tuna to it, it's like instant broccoli tuna casserole! It's very strange...but kind of delicious?

@serenityfound

@themegnapkin Okay, so I used the recipe here: http://www.pinkofperfection.com/2009/11/butternut-squash-and-kale-casserole/, but made some changes:
-Rotini instead of penne
-1 large chicken breast (sauteed and shredded) instead of sausages
-4 oz (or more) goat cheese instead of asiago
-Added some more spices to make up for the sausage (rosemary, garlic powder, more chili flakes to taste)
-Didn't actually bake it, just mixed it together

I'd probably up the squash a bit (or use less pasta) and don't be afraid to use a ton of kale! It was super yummy and it makes a ton!

Ophelia

@@serenityfound I am definitely going to try the tuna thing with mac and cheese (particularly since I have several cans of tuna and no mayo in my kitchen, and I keep forgetting to buy some). Other yummy thing for tuna - if you're looking for a really easy dinner, take marinara sauce (from a jar is fine), add a bunch of red pepper flakes and some fresh garlic, cook for a bit, add some chopped black/kalamata olives and canned tuna at the end, dump over pasta, and you have cheat-y puttanesca :)

@serenityfound

@Ophelia That sounds good, too! I don't usually go in for puttanesca because tuna's the only fish I really eat (canned, sauteed, grilled - I love it), so this is great news.

Also, my friends and I call mac & cheese + tuna "Bachelor Chow" XD

tortietabbie

@@serenityfound OH MY GODDDDDDDD I want to worship at your feet.

steve

@Ophelia
Pureed butternut is also excellent mixed through a plain risotto.

Ophelia

@steve I'm going to go out on a limb and say that pureed butternut is always good for everything!

steve

@Ophelia
Agreed :)

themegnapkin

@@serenityfound Thanks! I am trying to be more vegetarian, so I will substitute something for the sausage - maybe this?: http://www.yumuniverse.com/2011/10/26/whole-food-lentil-quinoa-breakfast-patties/

@serenityfound

@themegnapkin I bet that would be pretty good (and it's actually making me hungry reading the recipe, so I'm emailing it to myself for later use)! The spices look like they match Italian sausages pretty well, I would just wonder maybe about texture.

I haven't been able to find it since, but when I lived in NYC I found a fantastic vegetarian/tofu sausage in the grocery store. It was super delicious and worked well for red beans & rice, so something similar might work here. Also, I would imagine that just ditching the meat, upping the butternut, and tossing in some red bell pepper would be just as delicious!

@serenityfound

@tortietabbie No worshiping necessary (especially since I just modified somebody else's recipe!), unless we're worshiping the glory of butternut squash. And goat cheese. And kale. Because...seriously. KALE.

miss buenos aires

@Ophelia If anyone is looking for homemade vegan sausage recipes, I made these last week and they turned out really well: http://vegandad.blogspot.com/2008/03/homemade-sausages.html

Heike

This is a fairly pointless post but I just wanted to say, SOUP???

"Like many casseroles, the sauce base is a can of soup"

Is that really true? That seems a very expensive way of going about things, it's much easier to buy Cornflour/Corn Starch(?) and use a couple of spoonfuls of it to make a simple base with melted butter and stock.

@serenityfound

@Heike Most casseroles I was raised with/ate when I lived in the American Midwest were made with cream of chicken, cream of broccoli, cream of mushroom, or french onion condensed soups, so... *shrug*

Party Falcon

@Heike Of course. Soup. It's flavored (and salted) to the hilt and does not need to be cooked prior to adding to a casserole. Unlike any roux/bechemel/white sauce one could use instead.

Also, it's not like any of the additional ingredients in most casseroles are particularly pricey. AND? It's retro food. The origins of most soup-based casseroles are from the post-war Campbell's company kitchens. This is not grand cooking.

bitzyboozer

@Heike Yes, it was all the rage in post-war America--the combination of convenience and value of processed canned foodstuff was considered a BFD, living in the future, making life easier for the American housewife, etc. See the prevalence of recipes like the legendary 7 Can Soup.

emilylou

Yeah! Like everyone in this thread is saying: Campbell's canned cream of ____ soup forever. My midwestern mom made us so many casseroles when we were kids, and they all involved some sort of Campbell's. SO GOOD. Chicken Divan was a recurring guest star on our dinner table.

Heike

@Heike Thanks for all the answers! I'm not a fan of processed food, so it wouldn't be my thing, but I realise now its a cultural US thing.
Also, Campbells soup is very expensive here, whereas I suppose it's fairly cheap in the US :-)

Heike

@Heike And sorry, really hope that didn't sound critical of your customs. I just mean, I probably will stick to what I know.

Party Falcon

@Heike It is rather cheap in the US. Less than or around $1USD a can.

Even less on sale and/or if you're super into couponing.

Lily Rowan

@Heike I'm just excited to realize we have exotic foreign customs here!

insouciantlover

@Heike Soup! And since I live on a particularly insufferable coast I buy vegan organic cream of mushroom or cream of celery or what have you to use instead. But as pointed out, it has a very concentrated flavor and there's no whisking required.

@all If I made a boatload of potato leek soup (almost exactly like Carolita's recipe last week, but hit with a stick blender and a splash of cream), could I use that instead of "cream of ____" because I need to get rid of this stuff???

Party Falcon

@S. Elizabeth Absolutely. But maybe find a soup-based casserole that isn't curried? A more basic (like this one is SO complex, but you know what I mean) broccoli cheese or something.

ETA : And maybe thicken it before hand with a touch of roux or cornstarch. Most soup-based recipes are condensed and are used undiluted. So if you go with this recipe exactly, you'd either want to thicken and/or omit the milk/mayo.

Ophelia

@S. Elizabeth That sounds both totally feasible and absolutely delicious.

@Party Falcon My problem with the soup was that it was bland -- so adding curry and veggies and chicken and cheese and panko might be AMAZING.

Heike

@Lily Rowan Seriously! This is a whole new anthropological discovery for me. Americans and their soup customs. I might even have to give it a try if I have the courage and the cash- Campbells is a rare sighting, and also nearly $4USD here in my part of Europia.

Ophelia

@Heike If you're going to try Campbell's soup as an ingredient, don't add any salt to the rest of the recipe, or it will be super-salty when you eat it. Holy sodium, Batman.

Heike

@Ophelia good tip, thanks.

elizabeast

Lately I've been wondering if tuna noodle casserole was actually delicious, or if it is just delicious in my memory.

Someone make tuna noodle casserole and tell me how it works out!

Clare

@elizabeast Tuna noodle casserole IS delicious. I make a Mediterranean tuna noodle casserole with sauteed red peppers, artichoke hearts, and olive oil-packed tuna, topped with grated Romano cheese and crushed potato chips. It's so best.

AudreyStapina

@elizabeast Now that you mention it, I remember that being pretty much the most delicious thing ever...but that can't be true, can it? Maybe this can be my weekend domestic project.

AudreyStapina

@Clare UM I want that in my mouth like five minutes ago.

ETA: What kind of noodles do you use?

Clare

@AudreyStapina I've used wide, ruffly egg noodles and plain ol' elbow macaroni, both to fine effect. The potato chip-and-cheese adornment is my own addition, but everybody loves it. I also use frozen artichoke hearts--I like the texture better than the canned ones.

Here's the recipe.

lisma

@elizabeast what is IN tuna noodle casserole exactly?

Ophelia

@ginalouise this is the "official" recipe: http://www.campbellkitchen.com/recipedetail.aspx?recipeId=24254

elizabeast

@ginalouise I don't even know! I just remember it being gloppy and fishy and noodley? I haven't even wanted to find out what it REALLY is because I'm scared it'll be gross and my memories will be ruined.

Jinxie

@elizabeast I will personally swear by this Tuna Noodle Casserole recipe http://www.epicurious.com/recipes/food/views/Tuna-Noodle-Casserole-109434
It's definitely more labor-intensive than the "open can, add contents to bowl" variety but it's damn tasty and freezes surprisingly well. It's also pretty easy to tweak: I almost always add frozen peas (Because they just belong in a tuna noodle casserole, right?) and every once in a while I throw in some chickpeas in addition to the tuna and no matter what I add it's delicious.

tootsky

@elizabeast - I make tuna casserole all the time, from my mom's OLD Betty Crocker red tablecloth cookbook (before they changed all the recipes to be more healthy, bleh) and it is Gooey Perfection. This recipe features the less-utilized but equally delicious Cream o' Celery, and jarred pimientos.

sharivan

@elizabeast It really is still delicious! I grew up on the noodles/tuna/condensed milk/cream of mushroom/potato chips version, and I still make it in the winter, or when life is just too hard.

Slutface

Jane, will you accept this casserole?

RK Fire

What would happen if instead of this "curry powder" I actually use some thai curry paste OR some garam masala powder? You know, real curry seasonings?

And then I could use coconut milk, cut out the cheese and have a completely different dish, I suppose. hmm. I do love things baked in cream sauces and covered with cheesiness and crunchiness.

Ophelia

@RK Fire What would happen is that I would show up at your door and eat it all.

lisma

@RK Fire yes! I think that would be very tasty, kind of like Thai Curry Casserole. Add more vegetables, a dash of fish sauce, bake, and serve with rice?

RK Fire

@ginalouise: Ooooh.. add in carrots (I really love broccoli and carrots), top with crushed peanuts and cilantro: thai curry casserole.

anachronistique

@RK Fire I think using garam masala would make it taste amazing, is what.

Party Falcon

Do you think I could go back to college and get a degree in (something?) with a dissertation entitled Post-War Cooking: The Advent of The Canned Soup Casserole?

Because that would fulfill many many of my life's passions. Seriously, so many things you could research and write about!

Ask a Party Falcon About a Canned Soup Creation!

Party Falcon

@Party Falcon No, seriously. I have collected so many recipes.

I have a good 10 or 12 variations on broccoli casseroles (no meat), alone.

Hot Doom

@Party Falcon YUSS! Please do this.

Party Falcon

@LolaLaBalc OMG, that is fantastic.

Now I just need to be independently wealthy so I can create my new life of Party Falcon the Lady Food Anthropologist.

AniaGosia

@Party Falcon Yes! @LolaLaBalc you are the best for finding that program

lolita

@Party Falcon

Do you live in Washington, DC? Can you get to Washington, DC? The National Archives has (had?) a whole exhibit about food production in the US starting from the very beginning through the post-war period and it was AMAZING.

Like, I went three times.

Bitterblue

@Party Falcon "Party Falcon the Lady Food Anthropologist" sounds like the name of a comic series. A comic series from an alternate universe where everything is more awesome. I would totally read this comic. DC and/or Marvel, get on this.

Elsajeni

@Party Falcon How many of them contain Cheez Whiz?

Party Falcon

@Elsajeni A fair portion. Other favorites include velveeta, american cheese slices, and canned condensed cheese soup.

A tiny, tiny number call for actual real(ish) cheese. So much as shredded cheese in a bag is real.

Elsajeni

@Party Falcon (I have a broccoli casserole that involves cream-of-something soup and Cheez Whiz, which is the only entree I can reliably cook. My mom got the recipe from the department secretary when she was in grad school. I have since met the lady and thanked her, because this casserole is AWESOME.)

emilylou

IMPORTANT QUESTION: Is anyone else REAL INTERESTED to see how Brycer pans out as an adult?! I feel like being a recurring child star on Sandra Lee would ruin you forever.

Party Falcon

@emilylouise I've always wondered the same thing about the poor Stepford children on Martha's show(s). Who were purportedly such wonderful friends of Martha! And just LOVED embellishing jeans and whatnot.

Alexis talked a bit about them on Whatever! and in the book, but...I want a whole Behind The Music with tales of shame spirals and redemption.

Jane Marie

@emilylouise this question takes up half of my brain space. i love that kid.

emilylou

@Party Falcon I'm glad I'm not the only one who puts serious thought and speculation into this!

I hope in the future there is a reality show kinda like "Celebrity Rehab with Dr. Drew" but it's like, "Food Network Rehab with Guy" (since Guy hosts everything!).
Guy will weigh like 900lb at this point and will have failed off Celebrity Biggest Loser or something. So anyway, he's hosting FNRwG. And the stars are Brycer and Jeffrey (of Ina & Jeffrey) and all Ina's gays and like, Giada's daughter Jade. Oh! and Paula Deen's sons are freebasing butter in the corner somewhere. Please, please let this be a thing on my TV.

lisma

@emilylouise Guy's hair will have fallen off after years of bleaching, but the network will have invested in a high-quality hair piece.

Party Falcon

@ginalouise It isn't already? I thought that's what those glasses on the back of his head were for. To hide the seam because his piece is a little short.

lisma

@Party Falcon oh dear god, maybe you are right.

AniaGosia

@emilylouise Either that or Paula's son's are uncompromisingly disciplined vegans who can't even be in the same room as butter. Then the rehab entails slowly getting them to accept one pat at a time ...

emilylou

@AniaGosia Forget Promises, butter rehab sounds like the best rehab ever.

Party Falcon

@emilylouise Let's talk Jade, y'all. I have so many thoughts.

At least the Deen Butters were grown before Mama got a t.v. show.

Jinxie

Ok, ok - the can of soup I can get behind but mayo? Why god WHY? How could you go and ruin a perfectly good casserole by adding the Devil's condiment to it? :(

Party Falcon

@Jinxie It is the Devil's condiment and I refuse to eat it, in most forms, but it's not so bad in this? And you can sub in yogurt or milk, but then it's just missing a little something.

CrescentMelissa

@Jinxie Devil's condiment??? Mayo is my favorite food ever. I eat tuna salad because I love mayo. I never realized that it could ever be hated!

steve

@Party Falcon
Perhaps a beaten egg or two instead? Would probably have a fresher flavour and help to bind everything together also.

tortietabbie

@CrescentMelissa Team Mayo for life!

insouciantlover

@Jinxie Because people are disgusting. I use sour cream instead.

emilylou

@Jinxie If mayo is the devil's condiment, then consider me a satanist!

Party Falcon

@insouciantlover Second the sour cream.

CrescentMelissa

@tortietabbie Mayo is my favorite food group.

werewolfbarmitzvah

@Jinxie There are a small number of foods that gross me out so much that I almost start tearing up at the thought of ever being forced to eat them. These ultimate gross-out foods include jello, tuna, and iceberg lettuce, but my ULTIMATE ultimate food fear is THE DREADED MAYO. THE FEARSOME WHITE MYSTERY GOO. You are not alone, Jinxie, you are not alone.

Party Falcon

@werewolfbarmitzvah Even though I know how to make and have made mayo .... it is still a mystery. Yes, I get the science-y bits about emulsion and aeration, but....WHITE MYSTERY GOO OF GROSS.

Jinxie

@werewolfbarmitzvah and @ insouciantlover - Thank you for backing me up - I thought I was going to have to sit here all by myself under my Mayo Haters Club banner.
As for the rest of you, please know that I tried liking mayo, I really did. It's made of two ingredients that, on their own, I find to be perfectly acceptable/edible. I can (usually) get behind something like a homemade garlicy aoili-type thing but all the rest of it just makes me gag. (The texture of the jarred stuff has a lot to do with my aversion, I think.) I figure everyone's allowed to have one or two food things they have an irrational hatred for and mayo is mine. (That, and hard boiled eggs.)

Party Falcon

@Jinxie Mayo and Vinegar.

Jinxie

@Party Falcon What about 'em?

wee_ramekin

@Jinxie and everyone. I posted this up-thread, but it is even more appropriate here!

If you want to use something mayonnaise-esque that isn't Of The Devil (as mayonnaise quite clearly is. I mean..."HELL-man's", any one?), try using Veganaise.

It's a vegan alternative to mayonnaise, and BOY HOWDY is it good. Like, so good that when I make myself a sammich with it, I will lick the knife afterwards, something I would never, ever, ever in one million years do with disgusting mayonnaise. It's not the same texture as mayonnaise, but close enough that you can achieve the same culinary results.

Seriously guys, try Veganaise. I am not a vegan, and only mostly a vegetarian, but you would have to pry my Veganaise out of my cold, dead claws with a chainsaw before I went back to Helman's.

Party Falcon

@Jinxie Irrational hatred. Those are my two things.

Jinxie

@Party Falcon Oh, yes! Doy, Jinxie.

VolcanoMouse

@Party Falcon Irrational hatred for mayo and vinegar, irrational FEAR of ketchup. Ohgodohgoddon'tletittouchme.

Condiments are gross.

tortietabbie

@Party Falcon Jello and quinoa. Ugh.

Anji

@wee_ramekin That's because everyone knows that Duke's is like a million times better than gross Hellman's any day!

Atheist Watermelon

@Jinxie celery. bleeegggghhhhh.

insouciantlover

@Jinxie Oh yes, my hatred is completely irrational too. And to add to the confusion, I do tolerate hollandaise on occasion (which is clearly superior due to the clarified butter as the fact). My ex-boyfriend used to joke that I wasn't "in touch with my emulsions" which was probably the only funny joke he ever made while we were dating.

miss buenos aires

@Jinxie I am SO late to this, but I am surprised that no one has chimed in on hating hard-boiled eggs. Even the smell is disgusting.

tortietabbie

@miss buenos aires I can only eat them with lots of salt. And only the whites, never the yolks. Yuck.

CrescentMelissa

I am making this! I made the Cream of Mushroom one from last week and it came out super. This is becoming a chubby winter.

Jolie Kerr

@CrescentMelissa Don't worry! My next two recipes are decidedly low-fat, and one in particular is fairly low-carb for a casserole, so we won't chunk you up too much. My last one, however... it's a lightened up version of a super-gross-traditional-but-delicious casserole and even with my futzing it's still pretty ridiculous.

Olivia2.0

MY FAMILY MAKES THIS - but it is called "chicken divan"? It is DELICIOUS!!! I's something about the hot mayonnaise that makes it extra good. I used to ask for this for my birthday meal!

Also, LIES - you do not have to cook ANYTHING before throwing it together - just cut up not frozen chicken in chunks, use frozen broccoli and bake longer. Honestly, as long as it is flat enough on the top to cover with cheese, you are good to go. I PROMISE.

dougheyed

We had a British babysitter who would always makes us casseroles with CRUSHED UP RUFFLED POTATO CHIPS on the top instead of breadcrumbs. A sure shot to diabetes but it was so insanely delicious.

Party Falcon

@dougheyed There is a whole sub-classification of potato chip topped casseroles. Both in potato chip form AND shoestring potato form. Occasionally seasoned, sometimes mixed with cheese.

God, I love casseroles.

janedonuts

@dougheyed @party falcon I love potato chip topped casseroles too! There were many in my childhood.

bitzy

@Party Falcon I created a Potato Skin Casserole for football parties. The potatoes are not an accessory to the casserole, they are the star! Basically bake (oiled and salted) potato skins until crunchy on the bottom of a casserole dish, then top with wads of twice-baked potatoes (sour cream, butter, bacon, green onion, cheese, cheese, cheese...) Please excuse me while I get diabetes over here.

janedonuts

Oh my holy god, I grew up on this too! I actually miss casseroles. I may give this a shot.

Layla

Ok, casserole question: I have no pasta in my house (highly unusual), but now I feel like it's absolutely imperative that I make some kind of casserole tonight. I do have some no-boil lasagna noodles. So, can I break the lasagna noodles into pasta-size pieces? I mean, I don't see why not, but would that be weird?

Party Falcon

@Layla That should work just fine. Or just layer like lasagna. OR parboil, mix your protein, bite-sized veg and a binder, spread on each sheet, roll and cover in sauce.

All delightful options.

Layla

@Party Falcon Ooh, little tuna noodle casserole roll-ups (cassarolls?) sound fancy!

maggagie

oh! chicken and broccoli casserole! This recipe most certainly did come off a campbell's soup newspaper ad circa 1968, and is still going strong in my family as well. I just made this one two weeks ago, minus the extra cheese and bread crumbs... My mother, who grew up in Eastern Europe, learned as an adult how to cook "American" from those advertisement recipes. For better or worse.

elysian fields

As a Terrible and Insufferably Smug Food Snob from the Left Coast(tm), this horrifies me.

(Although I am completely jealous of the Le Creuset. Did you guys know that Ikea also sells a pretty good cast iron pot thingy for not too much money?).

Party Falcon

@elysian fields Midwest 4 Life.

No, seriously, I'm going to live forever because of the preservatives and chemicals in my food. <3 u Indiana!

elysian fields

@Party Falcon *nods* My old ballet teacher ate frozen dinners almost exclusively and used to joke, "when I die, they won't even have to embalm me -- I'm already full of preservatives!"

nyikint

@elysian fields There was a rumor during the Vietnam War that American soldiers' bodies decomposed much slower than those of their Vietnamese counterparts, due to the preservatives in their diet.

Maybe your ballet teacher was on to something.

ladyfriend@twitter

This all sounds great, but my SO hates broccoli. Someone mentioned kale further up...is that a valid one-to-one substitute? If so, how would I prepare the kale prior to baking the casserole?

Party Falcon

@ladyfriend@twitter You can leave the broccoli out, pour over a starch and serve your vegetables on the side? Or sub in green beans?

This does not solve your kale question nor make the dish any healthier, however.

@serenityfound

@ladyfriend@twitter I don't really know how well kale would hold up as a substitute for broccoli (but somebody can correct me if I'm wrong). Has the SO tried broccolini? It's sweeter and butterier, so maybe your SO wouldn't take such offense?

Anji

@ladyfriend@twitter Ooh girl, I don't know about kale with this - it's pretty strongly flavored. Does your SO like asparagus or green peas or green beans?

Jinxie

@ladyfriend@twitter If he's not into broccoli, is it safe to assume he's not into cauliflower either? Because if he'll eat that, I think it'd be tasty in this casserole. Alternatively, I second the green bean recommendation. Green Beans + creamy sauces = casserole love.

wee_ramekin

@ladyfriend@twitter If he likes kale, but you're worried about the flavor being too strong for this dish, try collard greens. They're another dark, leafy green, but they are far less bitter than kale.

I only recently discovered collard greens (I'm a New Englander, and they're a Southern thing), and they are delicious!

ladyfriend@twitter

@Anji Green beans, definitely. Would that be a good substitute?

ladyfriend@twitter

@Jinxie Thanks! We're both cauliflower-averse, so I'm happy for the many suggestions of green beans.

Frozen spinach.

Anji

@ladyfriend@twitter Yeah! Green beans work with EVERYTHING. Sorry about being all late in getting back to you on that.

GailPink

I would eat it.

nyikint

Everybody did think to themselves 'THATS WHAT SHE SAID' after Jane wrote "it makes all of the sense in your mouth." Right? RIGHT?

blackjellybean

Sounds lovely, I will make it and eat it all myself.

Infinite Jess

Mayonnaise, I have no problem with, but the image of that poor broccoli being ruined by boiling! It makes my heart hurt.

tideturns

is curry powder spicy?! i have never cooked with it but lately have been wanting to make a non-spicy curry type ish with tofu. teach me, hairpin!

tideturns

also: coconut milk, forever.

Whitney Connelly@facebook

Did anyone else call this Chicken Divan growing up?? I used to eat this all the time!

Jane Err

I know I'm late to the party here, but I have to say something:

I just. . .I really love casseroles.

foggyclear

Holy shit. For 32 years, I was sure my family was the only one who had ever known about this recipe. This was my requested birthday dish for 20 years until I became vegetarian, but really, it's the best reason to throw that all out the window and throw another chicken in the pot. Oh wait, but you're supposed to use Kellogg's Corn Flake crumbs. Try that next time, ok?

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