My last one was a flop, though.

Cuz I got suggestions.

Other than that we are game for most anything.

1.I believe from my heart, RoTel canned tomatoes do make a taste difference & is worth the 25cent a can price difference.

2. I make my own Cream of Mushroom soup, it's easy, mostly unattened- saute slow& low in a chunk of stick margarine/butter 1/2 c diced onion till golden, add 1-8 oz package of your favorite sliced mushrooms, I use a mix of white& baby bellas, cuz I like the taste. Low heat, stir occasionally. About 15 min, a splash of milk or half& half, stir, adjust salt& pepper. {When I use this soup in this casserole or tuna casserole, I don't make a roux first
I make this soup in various ways depending on what I am using it for. When I make the soup in winter for a roll& soup dinner, I do make a roux for heartiness}.


From wiki about King Ranch Chicken-"Recipes vary, but generally it has a sauce made of canned diced tomatoes (commonly the Ro-Tel brand) with green chiles, cream of mushroom soup, cream of chicken soup, diced bell pepper, onion, and chunks or shreds of chicken. The bottom of the casserole is lined with corn tortillas or tortilla chips, then layered with sauce and topped with cheese. Although it is blander than most Tex-Mex dishes, it has long been a favorite dish in Texas club cookbooks and lunchrooms."

The stuff you buy is so full of sodium!

I use the cheapest bulk mushrooms, but always toss in a few Bella's. As you heat the mushrooms, they sort of dissolve a bit.


Starting recipe if you want to be more organized the first time or 2. I tend to eyeball/taste measure stuff

https://damndelicious.net/2014/05/10/cream-mushroom-soup/

From DU's own Saviolo

Made last night, really good. I used zucchini and tomatoes from the garden, and leftover corn cut off the cob.

1 boneless chicken breast, cut into bite sized pieces
2 ribs sliced celery
1 small onion chopped
1 tbsp olive oil
3 cups chicken broth or 3 cups water and 3 chicken bouillon cubes
1 cup raw rice (I used Uncle Ben’s)
Whatever veggies you want: zucchini, tomatoes, peppers, etc.

In a large pan with a lid, sautee celery, onions and chicken in the olive oil until veggies are slightly soft abs chicken is no longer pink. Add other veggies, rice, liquids and season to taste. Bring to a boil, reduce heat to medium-low, cover and simmer 1/2 hr to 45 min until liquid is absorbed.

Here's a lovely cottage pie (or shepherd's pie if you use lamb):

First is my spicy sausage pasta bake.