Scalloped Potatoes



Ok, obviously 'pretty' is not my thing.  Potatoes are my thing!  But pretty? Not so much.  And I'm thrilled that you girls understand my love of potatoes!  If you missed my previous potato post, you can find it here.  I picked up this scalloped potatoes recipe over at A Step into My Kitchen and wanted to give it a try after she called them "to die for".  Now, I know about scalloped potatoes out of a box.  But this was my first attempt at the real deal.  Time consuming, go figure. 

You know I've got mad love for potatoes, but this dish just didn't bring it's A game.  Don't get me wrong; these aren't bad.  They will definitely make another appearance, but they just need a little something.  Maybe a little shredded Cheddar?  I don't know.  How would you spruce these up?

And y'all leave my pork chop alone :)  It's coming across a bit brick-like in the photo, but I promise it wasn't!

Scalloped Potatoes

Recipe from A Step into My Kitchen

1 1/2 cups heavy cream (I used half and half)

1 sprig fresh thyme (Y'all know I didn't have one of these laying around)

2 garlic cloves, chopped

1/2 tsp ground nutmeg

butter

2 lbs russet potatoes, peeled and cut into 1/8 inch round slices

salt and pepper

1/2 cup grated Parmesan, plus more for broiling

Directions

Preheat the oven to 375 degrees F.

In a saucepan, heat up the cream with a sprig of thyme, chopped garlic and nutmeg.

While cream is heating up, butter a casserole dish. Place a layer of potato in an overlapping pattern and season with salt and pepper. Remove cream from heat, then pour a little over the potatoes.

Top with some grated Parmesan. Make 2 more layers. Bake, uncovered, for 45 minutes. Sprinkle some more Parmesan and broil until cheese browns, about 5 minutes.

Three-Cheese and Chile Casserole

Click HERE if you have a recipe you'd like to link up and share, or if you'd just like to check out all the other participants and see what's cooking!

Chiles are a wonderful thing, no? I realize that I've been a bit heavy on the egg recipes lately.  But do yourself a favor and bump this recipe up to the top of your list.  Here's why.  It's really good.  Suprisingly good.  The husband was exceedingly complimentary on this dish.  And that's not usually his style, so I knew I had stumbled onto something good here.  And he didn't even know I was planning to use it for this link-up.  So, yeah, I'm feeling pretty much like a million bucks right now :)  And on top of that, the 2 yr old (you know, the one who eats. nothing. ever!) liked it!  The 7 yr old wouldn't try it but that was no suprise.  The whole egg and cheese thing.  So instead he dined on Spaghetti-o's.

I cut the recipe in half and I had to do some adjustments to the cooking time.  Fortunately, this recipe is super easy to cut in half since there were no bizzare-o measurements to try to calculate!  I suspect my oven may cook a little low, but after 35 minutes at 325 degrees this casserole was still a ways from being cooked through.  I bumped the oven temp up to 350 and continued cooking another 10 to 15 minutes.  Then allow it to rest for about 10 minutes before cutting into it and I think you'll be happier with the results.

Three-Cheese and Chile Casserole
Recipe from Southern Living All-Time Favorites p. 123

8 large eggs, lightly beaten
1/2 cup all-purpose flour
1 tsp baking powder
1 (16 oz) carton small-curd cottage cheese
2 cups (8 oz) shredded Monterey Jack cheese
2 cups (8 oz) shredded Cheddar cheese
2 (4.5 oz) cans chopped green chiles
1/4 cup butter, melted
1/2 tsp garlic powder
1/2 tsp chili powder

Directions

Combine eggs, flour, and baking powder, stirring well.  Stir in cheeses and remaining ingredients.  Pour mixture into a lightly greased 13 x 9 inch baking dish.  Bake, uncovered, at 325 degrees for 35 minutes.  Makes 8 servings.

Twice Baked Potatoes

There's a slight possibility that I have a deep rooted obsession with potatoes.  They are one of my favorite things.  Did you catch that?  Not just one of my favorite foods.  But one of my favorite things!  (But not to be confused with the sweet potato! Blech!)  I love these white ones cooked just about every conceivable way.  And I think I have run across the twice baked potato recipe to end all twice baked potato recipes. 

There's a local BBQ restaurant that makes a heckuva twice baked potato!  With some *minor* tweaking, this could, quite possibly, be that recipe.  The recipe I used came from Allrecipes, but I added the slice of American cheese because that's the way they're served at the restaurant.  Try it and let me know what you think!

I made four.  I ate three.  Well, two and a half to be completely accurate because the 2 yr old thought his half was quite tasty.  The husband thought they were really good.  The poor 7 yr old has an adversion to melted cheese (another story for another day) so he wasn't about to give these a try.  So I ate his!

Twice Baked Potatoes

Recipe from Allrecipes

2 medium baking potatoes

2 tablespoons butter or margarine, softened

1 tablespoon milk

1/4 teaspoon salt

1 (3 ounce) package cream cheese, cubed

2 tablespoons sour cream

Paprika

(Don't forget to try adding the American cheese)

Directions

Pierce potatoes and bake at 375 degrees F for 1 hour or until tender. (Mine took longer) Cool. Cut a thin slice off the top of each potato. (I just cut mine in half to make 4 servings) Scoop out the pulp and place in a mixing bowl. Add butter, milk and salt; beat until fluffy. Beat in cream cheese and sour cream. Spoon into potato shells. Sprinkle with paprika. Place on a baking sheet. Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through and tops are golden brown.

Photography Homework

It's not that I've been slacking on my photography assignments.  It's just that I've been slacking on putting them up on the blog.  Well, slacking isn't really even an appropriate excuse.  It's more like the husband doesn't like the idea of the kids' photos going up on the blog and, since they're often my models, I'm left with nothin'!

This week is using flash to stop action:

Uhhh, yes, that IS a pot of boiling water! :)

Home Tour Tuesday

  
2/22: Whatcha Watchin'?---Show us your tv/family room

Click on the badge if you'd like to link up too!!

Oops! We seem to have a light bulb out!

Niiice, I can see my reflection in that picture.  Wait...am I doing the PW Hip Trick??

Toy, anyone?

Pizza Quiche

Pizza Quiche.  Sounds odd, doesn't it?  It's suprisingly good though!  I made it for dinner but I kept thinking it would actually be really good at breakfast too.  Especially on those type of occasions where everyone brings a dish and there's a whole table full of breakfast items, some sweet and some savory.  We used to be in a Sunday School class that would do that once a month or so.  I always enjoyed those mornings.  What is it about church that seems to make me more hungry than usual?  I know I'm not alone here :)

Anyone a fan of turkey pepperoni?  I used it in this receipe and I really liked it.  I also substituted Provolone for the Swiss and used Italian seasoning instead of plain Oregano.  Because I don't really keep a lot of spices in my cabinet.  My kids are not really egg eaters so I was trying to trick them with this one.  They never figured out it was eggs, but they didn't care for it anyway.  The 7 yr old immediately assigned it the label "needs work".  The husband's first compliment was on the crust.  Uhh, thanks...it's Pillsbury.  But then he said he gave it an A +.  I'll take that.

Pizza Quiche
Recipe from Southern Living All-Time Favorites, p. 123

1/2 (15 oz) pkg refrigerated piecrusts
3/4 cup (3 oz) shredded Swiss cheese  (I used Provolone instead)
3/4 cup (3 oz) shredded mozzarella cheese
1/2 cup chopped pepperoni (try turkey pepperoni)
1 green onion, chopped
3 large eggs, lightly beaten
1 cup half-and-half
1/2 tsp salt
3/4 tsp dried oregano (I used Italian seasoning)

Directions
Fit piecrust into a 9-inch glass pieplate; fold edges under and crimp.  Prick bottom and sides of pastry with a fork.  Bake at 325 degrees for 5 minutes. Cool.
Layer cheeses, pepperoni, and onion in pastry shell.  Combine eggs, half-and-half, salt and oregano; mix well, and pour over cheese mixture in pastry shell.  Bake at 325 degrees for 45 minutes.  Let stand 10 minutes before serving. 
Makes 8 servings.

Mexican Pizza

I'm pretty sure this one would make Sandra Lee proud!  Unfortunately, I don't have a super fab video to accompany this post like the last time I mentioned her.  But trust me, YouTube is full of 'em.

I'm calling this a healthy meal.  Here's my justification: I used a 100% whole wheat pizza crust, homemade beans (that I mentioned here), ground turkey (remember? I'm a convert), and it has vegetables such as lettuce, avacado, and the salsa.  Oh, a funny thing about the salsa.  I made the PW Salsa again and asked the 7 yr old how it tasted and he goes "It's good. Doesn't taste like there's any mistakes at all." 

So here's the roll call.  I thought this dinner was fabulous!  The 2 yr old said "Yuck".  But he doesn't count because he didn't even taste it.  And the 7 yr old said "Why do you keep calling this 'pizza' when it tastes like a taco?"

Mexican Pizza

Recipe by Yours Truly, Darn Near Domestic

1 Boboli pizza crust (or whichever brand you wish)

1 lb ground beef or ground turkey

1 pkg taco seasoning

1 can of refried beans (or homemade if you choose)

3/4 cup shredded cheddar cheese (just eye ball it...whatever looks right to you)

Toppings of your choice: lettuce, tomato, green onion, sour cream, guacamole, salsa, etc.

Directions

Brown meat, drain fat if needed, and add taco seasoning and water according to package directions.  Place the pizza crust on a pizza pan and spread with an even layer of refried beans.  Top with the seasoned taco meat followed by the cheese. 

Bake at 450 degrees for about 8 minutes.  Serve with toppings of your choice.

Breakfast Casserole

Do y'all like breakfast for dinner?  I probably make breakfast for dinner more often than I make breakfast for breakfast.  Because who has that kind of time in the morning?  And this is probably one of my more favorite breakfast recipes.  I've tried both ham and canadian bacon and they're both good.  This time I had ham in the freezer.  I can nearly eat my weight in this casserole.  It's kind of embarrassing.

A few years ago I got 2 different breakfast casserole recipes from 2 different friends at right around the same time.  I've been racking my brain all day trying to remember if I received this one from Jennifer or Ginger.  Ginger or Jennifer? I simply cannot remember!  Which is frustrating because usually I'm better than that.  Hmm, that's the second time I've said that today.  You know on the first one I crashed and burned.  And the second?  I don't know, but uh, it's looking good so far.  Anywho.

Breakfast Casserole
Recipe from a friend (that covers it, right?). Original source unknown

3 cups frozen shredded hash browns
3/4 cup shredded cheddar cheese
1 cup diced ham or canadian bacon
1/4 cup sliced green onion
4 eggs, beaten
12 oz can evaporated milk
salt & pepper

Directions
Grease a 13x9 inch baking dish.  Arrange potatoes evenly in the bottom of the dish.  Sprinkle with cheese, ham and green onion.  In a mixing bowl combing eggs, evaporated milk, salt and pepper.  Pour egg mixture over potatoe mixture in dish.

Bake, uncovered, in a 350 degree oven for 45-55 minutes or until center appears set.

A meal plan

I have to give a quick shout out to Jen at Dear Mommy Brain for providing me with the swift kick I've been needing to get a meal plan together.  I even took it one step further, Jen!  I did!  I made the grocery list and went shopping :)

So, Lord willing and the creek don't rise, we'll be seeing some more food posts around here!  I have no idea what the creek has to do with this.

Wednesday- Breakfast Casserole, fruit
Thursday- Mexican Pizza
Friday- Pizza Quiche
Saturday- Pork Chops, Scalloped Potatoes, Green Beans
Sunday- Bean Burritos
Monday- BBQ Chicken Sandwiches, Twice Baked Potatoes
Tuesday- Frozen Pizza (Fail!)
Wednesday- Three Cheese and Chile Casserole

Home Tour Tuesday

  

2/15: Little Lovelies---Show us your children's rooms

The 7 yr old's outer space room

And the 2 yr old's airplane room

Betty Crocker, you bake reeel good

I'm an aspiring cake decorator.  Ok, that isn't entirely true.  I just want to be able to make an occasion-appropriate cake that looks halfway decent.  Clearly I have my work cut out for me.  Ranking high on my wish list this past Christmas was all manner of cake decorating paraphernalia.  And it took me until mid-February to even make a cake.  Please, if at all possible, try to look past the fact that this looks more like a baby shower cake than a Valentine's Day cake :)

And then run on over and check out the Valentine edition on Cake Wrecks today!  I'm an avid reader and I gotta tell ya, it never gets old!  They are hilarious.  I don't know who Jen and Jen and John are, but we'd definitely be friends in real life.

Baked Onion Cheese Dip

I bookmarked this recipe a couple of weeks ago when I first saw it because it looked like the pefect snack to make for an upcoming party I was having at my house.  The fact that it had a 5 star review was perfect! I'm (obviously) slightly amused at this story, so naturally I have to share it with you all. 

I glanced back over the recipe long enough to scribble my ingredient list down .  Then a few days before the party I forwarded the link to a couple of friends to ask for suggestions on what type of crackers I should serve with it. On the day of the party I brought the recipe back up and started my prep.  So as I'm taking a fresh look at the recipe I notice that not only does it have a 5 star review, but it also says 100% of the reviewers would make it again.  Awesome.  Out of curiousity I decide to see just how many reviewers were talking about here.  One.  Oopsie.  Insert nervous laughter.  So, not only am I using my friends as guinea pigs, but it isn't even a tried-and-true recipe.  But there was no turning back at this point.  I'd already gotten my car stuck in the ice/snow in my neighbor's front yard once that day (What? Did I say that out loud?) so I wasn't about to run to the store for some sort of backup plan!

I'm happy to report that everything turned out well!  I only have a tiny food processor so I decided to split up the ingredients and process half of the ingredients in two smaller batches and this worked just fine.  I didn't add the thyme because my spice cabinet didn't have any.  And I only added about half of the onions called for in the recipe.  That just seemed like a whole lotta onions to me!  And we all thought it was a good call because it had plenty of onion flavor as is.

This recipe is definitely a keeper.  I hope you'll serve it up at your next get together.  And since my photo pretty much stinks, I leave you with this one: 

photo from here

Baked Onion Cheese Dip
Recipe from Taste of Home

2 cups (8 ounces) shredded cheddar cheese

1 cup (4 ounces) shredded pepper Jack cheese

4 ounces cream cheese, cubed

1/2 cup mayonnaise

1/4 teaspoon dried thyme

2 cups chopped sweet onions, divided

Assorted crackers

Directions
In a food processor, combine the cheeses, mayonnaise, thyme and 1 cup onions; cover and process until blended. Stir in remaining onions.

Transfer to a greased 3-cup baking dish. Bake, uncovered, at 375° for 20-25 minutes or until bubbly. Serve with crackers. Yield: 3 cups.

World Peace Cookies

If chocolate could sing, it would sound like Josh Groban!



I stalk  read a lot of food blogs.  And I notice the name Dorie Greenspan keeps coming up.  I don't know who she is.  And I'm wondering if this is akin to saying I don't know who Martha Stewart or Julia Child is.  I can't be sure, really.  But I do know that when you google Dorie Greenspan, one of the first things to pop up is World Peace Cookies.  Did I really need more of a reason than that to make these?  Yeah, I didn't think so.  You can read about the backstory of these cookies on Tuesdays with Dorie but the short of it is a conviction that "a daily dose of these cookies is all that's needed to ensure planetary peace and happiness".  Good enough for me!  :)

It was really quite a simple cookie dough to mix together.  And they're eggless, which is quite dangerous as far as I'm concerned, because the thought of poison and disease from raw eggs is the ONLY thing that stops me from eating raw doughs and batters in the first place.  It took a bit of will power to make sure these guys actually saw the inside of my oven. 

I can't quite figure out why this necessarily has to be a slice-and-bake dough though.  Sure it's a bit crumbly.  But the next time I make them I might try just refrigerating the dough and then scooping it out.  Because the rolling into a log and then freezing and then slicing (as they break all apart and then you have to mush them back together anyway) is just maddening. 

World Peace Cookies
Recipe from Cookbookhabit

1 1/4 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1 stick plus 3 tablespoons (11 tablespoons) unsalted butter, at room temperature
2/3 cup (packed) light brown sugar
1/4 cup sugar
1/2 teaspoon fleur de sel or 1/4 teaspoon fine sea salt
1 teaspoon vanilla extract
5 ounces bittersweet chocolate, chopped into chips, or a generous 3/4 cup store-bought mini chocolate chips

Makes about 36 cookies.  (I didn't get nearly that many cookies)

Directions

Sift the flour, cocoa and baking soda together.

Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt and vanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel. Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.

Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

SERVING: The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.

STORING: Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months.

Chicken-Avacado-Tomato-Quesadillas

Can I just say that this made for a fantastic quick dinner?!  The inspiration came from a recipe I saw on Sing For Your Supper.  But we're snowed in and I was forced to put together a "make do" meal.  I knew it would be these quesadillas when I found some rotisserie chicken in the freezer.  Ahh, I love my freezer!  I must admit that I'm not one of those people who make a run on the grocery store at the first hint of winter weather approaching.  I'd rather bury my head in the sand and pretend that it'll miss us. Truth be told, I'd much rather bury my feet in some Florida sand right now.  Or Hawaii.  Whichever. 

So I just gathered up some things I had on hand.  These have rotisserie chicken, sliced tomato, sliced avacado, diced green chiles, sliced olives and shredded cheddar cheese.

This is pretty simple.  Place a flour tortilla on a cookie sheet and then top with your favorite ingredients.  Place another flour tortilla on top and, using your fingers, dab a little water to the edges of the tortilla to keep it from curling up while cooking.  Next I sprayed the top with a little cooking spray and baked in a 400 degree oven for about 10 minutes and then flipped the broiler on to get a nice little browning on top. 

Voila!  Except I sure was wishing I had some of the P Dub Salsa to go with these!!  That would have been extra Yum!

Coke Icee?

If I was from Paris I would say Ooh la la la la la la

Enough snow to bring the world to a screeching halt + a Coke = Coke Icee

Can't argue with that!  :)

This Blog Rocks!

No, not mine, silly!  I'm linking up with Megan at Mackey Madness for This Blog Rocks.  Do you know about my wonderful blog friends?  Do I know about your fabulous blog friends?  Join up as we showcase some of our favorite blogs!

I love lots of blogs!  But today, I'm not going to promote the blog who already has tens of thousands of followers.  Nuh-uh.  I'll share with you one of my new faves that you probably wouldn't have run across otherwise.  It's called Kelli Hates.  Here's her description "Kelli Hates a lot. From the mundane to the ridiculous, Kelli directs her hate at something new every day." 

You'll just have to trust me on this one; she's one funny gal!  You'll need a Tumblr acct to follow her, so I find it easier to follow on facebook.  I actually discovered her other blog Marks the Spot through another link up.  It's fab as well!  She has enough talent for 3 people.  It's true!  She's a talented writer. Duh.  She's creative and has a great eye for decorating.  And she decorates a mean cake too.

Now, I'm crossing my fingers that I don't see some future installment entitled "Kelli Hates Shout Outs" ;)

My Sweater Story

I had planned to wear my brown sweater to church on Sunday.  I have no idea why, but I am coming to terms with the fact that I simply cannot get my act together on Sunday mornings.  No matter what, I will be running behind.  As it was with this brown sweater wearing morning.  Five minutes after we should have left the house, I'm finally getting ready to put my clothes ON.  Only there appears to be something on my sweater.  Is that?  Can that be?  An outline of baby barf? On the front of my sweater? 

I know what you're thinking, because I'm thinking the same thing.  Isn't her youngest kid, like, 2 or something?  Yes!  I don't remember the last time I wore this sweater.  Clearly it's been awhile.  But I find this disturbing on two levels.  The first being that I apparently did not immediately take this sweater off when the barf incident occurred, but rather I must have simply blotted it off with something and continued about with my day.  I'm dumbfounded, really.  And the second being that at the end of the day I apparently hung this sweater up in my closet, people!  How could it not register with me that this sweater should go anywhere but in the "to be washed" pile? 

Here's my excuse:  Sleep deprivation.  It's as simple as that.  I'm the girl who can one-up any sleep deprivation story you can throw at me.  I say that only half jokingly.

Since we've come this far already, I really might as well show you the offending sweater, right?  Go ahead.  Look if you must. 

I have nothing to say for myself!  :)

We have a WINNER!

Thank you all so much for playing along and entering the "I smell a winner" Scentsy Giveaway!  I have several new followers and I'm glad you're here!  Hope you enjoy what you see day to day and stick around.

And please join me in saying a big THANK YOU to Amy for graciously contributing to my very first giveaway.

Now show her some love and remember her for all your Scentsy needs.  You can place an order from her website anytime and have your Scentsy order shipped directly to your home!

I found it funny that three of you mentioned your favorite item was the Margot full-size warmer, because I love it as well.  See?  I knew we were blog friends for a reason :)  And I do believe I'm going to purchase myself one!

Beautiful, right?

So without further ado, let's find out who the lucky winner of the Bloom plug-in and You go, Girl scent is!  I noticed a few people didn't leave me a separate comment for each "following" or "like" that they did, but I went ahead and gave them their extra entries for each thing they did.  I hope you all agree that was the fair thing to do.

#8!!  That would be you, Kelly!  Congrats!  You can send a facebook message to my inbox with your mailing address.  Your items will ship to you directly from Scentsy.

Colorful Chicken Casserole

First things first.  I like this dish; however, I am unimpressed with it's name.  Colorful chicken?  Sounds like the leftover chicken that got shoved to the back of the fridge and no one noticed on trash day.  Or the trash day before that.  So, if you have a better idea I will gladly change the name and give you credit!  :)

This is a tasty casserole that really is a nice change of pace from the usual cream of whatever soup recipes out there.  And, once again, it freezes well.  Ahh, I love my freezer!  The only adjustment I make is to add a splash more chicken broth just to make sure it doesn't dry out too much while baking.  And I omit mushrooms.  Always.  But I wouldn't want to ruin anyone else's fun.  So add them if you must. 

The 7 yr old is all about this casserole.  He isn't one to ask to help in the kitchen much, but he's pratically obsessed with helping me make this dish.  And, yes, he eats all those vegetables!  Cleans his plate.  Asks for more.  But the 2 yr old won't. try. one. bite.  He's definitely my child.  I suddenly feel quite badly about my mother having to endure years and years of my picky eating.  Anywho.

And don't forget about my "I smell a winner" Scentsy GIVEAWAY.  Click here to enter

Colorful Chicken Casserole

Recipe from Taste of Home

1 cup chopped celery

1 cup chopped green pepper

3/4 cup chopped onion

2 tablespoons butter

1 cup chicken broth

1 cup frozen corn

1 cup frozen peas

1 teaspoon salt, optional

1/4 teaspoon pepper

3 cups cubed cooked chicken

1 package (7 ounces) ready-cut spaghetti or elbow macaroni, cooked and drained

1 jar (4-1/2 ounces) sliced mushrooms, drained

1 cup (4 ounces) shredded cheddar cheese

Directions

In a large skillet, saute the celery, green pepper and onion in butter until tender. Add the broth, corn, peas and salt if desired and pepper; heat through. Stir in chicken and spaghetti.
Divide between two 11 x 7 baking dishes coated with cooking spray. Top with mushrooms and cheese.
Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 20 minutes. Uncover and bake 10 minutes longer or until heated through.
To use frozen casserole: Remove from the freezer 30 minutes before baking. Bake at 350° for 35 minutes. Uncover and bake 15 minutes longer or until heated through. Yield: 2 casseroles (4 servings each).

Home Tour Tuesday

2/1: White Room---Show us your linen closet and give a tip on how to keep things organized

There's really nothing fantastic to look at around my house today.  You've been warned :)  But you know how I so enjoy playing along, so here goes:

This is the master bathroom.  A few towels.  Some old, tattered, ragged wash cloths...they're for taking off make up.  They aren't supposed to be pretty, right?

And this is the kids' bathroom.  This is where all the old, mismatched towels go to die.  It's like a time capsule really...because there are the remnants of all my bathroom color schemes from the last 10 years.  There was a blue & white bathroom.  A blue and green bathroom.  A pink bathroom {shudder}

Click on the badge at the top of the page if you want to link up and join the party!

And don't forget about my "I smell a winner" Scentsy GIVEAWAY.  Click here to enter