I did a whole lotta cookin tonight. At work today I was craving fresh salsa so I decided to make Pioneer Woman's Salsa. Which is yummy but Dustin isn't a fan of cilantro so next time I'll have to put a little less in. For dinner I made PW's Spicy Macaroni & Cheese. We love spicy so I thought we would really like this but I was a little disappointed. There wasn't a ton of flavor and RJ thought it was because it was all pepper jack cheese. Oh well, it was something new.
The last thing I made was My Great Aunt Annie's Overnight Casserole. This so SO easy to make. My cousin Heidi had surgery today so I wanted to mix up something I could take over to them tomorrow night. Their family is super picky so I left a couple of things out. Of course I didn't think to post this until I was done so there are no pictures. Use your imagination.
- 1 Can cream of chicken
- 1 Can cream of celery
- 1 Large can of chicken
- 1 Small jar of pimentos
- 7oz Creamette Macaroni
- 2 cups shredded Velveeta cheese
- 2 Cups milk
- Little bit of diced onion
- Little bit of diced green pepper
All you do is open everything up, dump it in a bowl and mix it together and add some pepper (no you don't have to cook the macaroni). I like to drain the chicken really good then shred it with a fork. The only thing worse than canned chicken is chunks of canned chicken. Depending of what you like the pimentos, onion and peppers are all optional - but I like all 3.
Pour into a 9 x 13 and cover tightly with foil. Refrigerate overnight. Bake at 350 for 45 minutes to an hour until its nice and bubbly. I usually buy Hawaiian rolls to go with this. Comfort food and it takes 10 minutes to prep :)