Well, after another long break, I am back to trying to blog. Since the last time I posted anything, things have gotten crazy. So I think it is time for a reintroduction. I am Emily, I am 25 years old, with a wonderful husband, and the biggest difference from the prior post we now have TWO wonderful little girls. Alice is 3.5 and Wendy is 3 months. My hands and heart have been very full!! But once again I will try to do this. And as it always seems to go, I will start with a recipe. After a week long trip home, we arrived home at 1am Sunday-between getting the girls and ourselves ready for Mass (it was Easter!) I was to tired to grocery shop so I put together a meal from what I had on hand. I found a recipe for chicken noodle casserole and started from there 🙂
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2 cups uncooked egg noodles
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2 cups cooked, shredded chicken
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1 (10 oz.) package frozen peas and carrots*
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1 (10 oz.) package frozen corn*
- 1 onion chopped and satueed*
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1 cup milk
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1 (10 oz.) can cream of chicken soup
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1 (10 oz.) can cream of mushroom soup
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salt and pepper, to taste
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4 Tablespoons melted butter
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1/2 teaspoon garlic powder
- 1 teaspoon dill
- 1 teaspoon parsley
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1/2 teaspoon Italian seasoning (optional)
- 3 tablespoons bread crumbs
- 3 tablespoons shredded parmesan cheese
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Preheat oven to 350° F. Spray a 9×13 inch baking dish with nonstick spray.
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Boil egg noodles according to package directions. Drain water.
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Meanwhile, in a large bowl combine all the other remaining ingredients except 2 tablespoons of butter and the breadcrumbs . Add cooked noodles to mixture. Gently stir to combine. Pour into prepared baking dish.
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Melt the remaining 2 tablespoons of butter and mix in the breadcrumbs and cheese. Sprinkle on top of the noodle mix.
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Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving. Enjoy!
*I did not have full bags of any of these frozen veggies so I pieced together veggies based on what I had in the freezer, that is also why I added onion-and on the onion vein: I put the onion in raw, that left it less cooked than **I** prefer the onion to be which is why I suggest sautéing the onion first!
Original Post that I used as a starting point:
