Country Casserole
In my family, if you die, get sick, have a car accident, have a baby, have a potluck, have a family reunion, have a picnic, get bad news, get hungry, or get last minute dinner guests…You get a Country Casserole!
This is our standard family casserole. It shows up everywhere! Why? Because we love it! This casserole is quick, easy, filling, great tasting, an inexpensive way to feed a crowd, a complete meal in one, freezes AMAZINGLY well, can be made even MORE easy by using canned chicken when you’re not in the mood to cook chicken ahead of time, and more importantly, its my husband’s personal favorite.
There! You ready for the recipe now?
Let’s Get Ready To Rumble!
You’ll need: small shell pasta, cream of chicken soup, garlic powder (just a bit), milk, shredded cheddar cheese, canned french fried onions, and frozen mixed vegetables.
Also some salt and pepper.
I’m warning you: I am making a little more than double recipe of this. I never make a single recipe. I showed the ingredients for a single (only one can of soup and such), but in the photographs I am taking you are going to think “WOW, that thing is huge!”. I never make just one of these casseroles because they freeze so incredibly well. With the effort of a single casserole and just a little more cost wise you can have an extra casserole anytime you need it! I go into some nifty reheating instructions as well as convenient storage instructions for the extra casserole later in this post.
You’ll also need chicken! You can cook it and shred it or you can just buy a large can of chicken and dump that right in when the time comes!
I have made this so many times, I have it down to a streamlined art. Set some water on to boil and pour your pasta in…….
Now pour your frozen mixed vegetables in right on top of it.
That’s right, we’re going to cook them all together at the same time and they will turn out just as fine as if you cooked them separately.
Cook until pasta is almost done. Drain well and pour into a large bowl.
At this point I am using my trusty red dishpan!
Add chicken.
I usually shred my chicken finer than this but my parents stopped by and Daddy was looking at a problem with my car so Mama insisted on staying outside due to that old martyr thing of “Well, he’s hot so I can’t be cool” and so I was in a hurry to get back outside due to the whole “Well, they’re outside so I can’t be inside….”
Pour in cream of chicken soup…
And milk
Add salt
Add garlic powder (Keep in mind the quantities you see here are for an almost triple recipe!)
Toss in cheese
Add pepper…
Pour in french fried onions.
Stir all of that up really well!
Spoon into a 9×13 inch pan and bake at 350 for thirty minutes.
Remove from oven and top with more french fried onions….
and more CHEESE!!!
Return to oven for a few minutes until all of the cheese melts.
Ingredients
- 2 cups small shell pasta, cooked and drained
- 3 cups frozen mixed vegetables, cooked and drained
- 2 cups shredded cheddar, divided
- One can French fried onions, divided
- 2 cups shredded cooked chicken (can use canned chicken or rotisserie )
- 1 can cream of chicken soup
- ¼ cup milk
- 1 teaspoon pepper
- 1 teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Preheat oven to 350 degrees. Combine everything in a large bowl, reserving half of the cheese and half of the onions for topping later. Spoon into 9x13 casserole dish. Bake for twenty five minutes. Top with remaining onions and cheese, bake until cheese is melted, about five minutes more.
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http://www.southernplate.com/2008/08/country-casserole.htmlFreezing options: Instead of freezing this in your casserole dish, simply spoon it into a gallon ziploc bag. Lay the bag flat so that it will thaw out quicker and place it in your freezer.
On the day you want it, take it out the night before and refrigerate or place in fridge that morning.
If you forget to do all of this, no sweat! Just microwave the bag until it thaws just a bit, pour into your casserole, and bake!
To bake a casserole that is still frozen, simply place in the oven while the oven preheats. This allows the casserole to thaw quickly and then bake to perfection!
Related posts:
Chicken Noodle Soup
Freezer Cooking : How, Why, What, and When!
Monte Cristo Skillet - and Your Cast Iron Memories
Posted by Christy Jordan
on Aug 23 2008. Filed under Chicken, Freezes Well, Main Course.
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I love food blogs! Pinky sent me and I am SO GLAD! Gina
Wow, that is definitely a delicious looking casserole, and it looks so easy too! I love the idea of freezing the extra in a bag, instead of having to freeze an entire pan and have that be taking up freezer space. You are brilliant.
Cream of Chicken soup. You can use it in just about anything! Maybe we can start doing the laundry with it! Kidding! This looks like a nice heatry casserole.
Mmmmm… this looks so good. Anything with cream of chicken soup and cheese is bound to be delicious! And, what is it about southern women having to suffer with their men? I do it, my mother, grandmother, great-grandmother, etc. all did it, too! “Well, he’s gonna be working the fence row – I guess I need to go, too, in case he needs anything.” Then, the wife goes out and stands and watches in the broiling heat as she holds a pair of pliers! I can’t believe we ALL do this. LOL
This looks really good Christy. I love mixed veggies, pasta and cheese oh my how can you go wrong. I dont think my kids will eat the casserole with the french fried onions on top. I could add it to half of the casserole and not on the other half. I know it sounds corny but that way we can enjoy the onions as well and then they can eat it.
Now i have seen this one! YUM! Your cake was a smash hit lastnight Christy! I made it the night before except the butterfinger topping and I let the caramel really soak in the cake int he fridge, then added the topping an hour before and let me tell you that cake ROCKED some socks off!
It was amazing!Thank YOU
Oh and Connie my GF from Fiskateers said she is now addicted to your site and ordered your cookbook! She loves YOU!
I hope you have an amazing day!
Thanks!! This looks like a great weeknight dinner. I love your blog and will be getting a book soon!
Hi there. Thanks. This recipe looks awesome. I do one similar to this but use hamburger.:)
Sharon:)
Jerseytjej: I’m THRILLED to have you at Southern Plate! Welcome Aboard!!!
Stephanie: Stay tuned, more freezer tips coming up soon! I don’t know about me being brilliant though……but thanks! LOL
Leslie: you are so right! Cream of Chicken Soup and BUTTER! hehe
You know I think of you every time I think of real butter now!
Beverly: I read this to my mother while we were away for the day and she laughed and said “Yup, she’s exactly right!”
Tina: My kids won’t eat the french fried onions on top, either. I can get away with putting them inside though because you can’t really notice them after it bakes, but they are very noticeable if you put them on top. You’re just your everyday mom having to juggle one more thing to make everyone happy! We’re all saints, I tell ya!
Pinky: I swear, companies need to hire you for advertising!!
I am so thrilled you love the cake and can’t thank you enough for the gorgeous picture and wonderful review on your site! I plan on using it in a future post idea!
Holly: It is one of my favorite weeknight quickies! I hope you like it!!!
SJS: Hamburger! OMG I use it in just about everything! LOL
Wow, this sounds awesome and easy peasy.. will try this to take to my family stuff! Thanks!
Howdy Christy,
Just signed on to your site, and I gotta say, I LOVE the recipes on here, so here is a challenge for ya. I swear by your fellow southerner Miss Paula Deen’s recipe for Southern Fried Chicken where she soaks it in hot sauce and egg before coating it. Can ya top that one? BTW, your Chicken and Dumplings are better than mine and I do the rolled dumplings like I grew up on
City Cowboy: Thank you so very much and welcome to Southern Plate!
As for me beating Miss Paula’s chicken: A Southern Lady knows better than to say her cooking is better than that of another Southern Lady! I shall not venture to attempt to trump Miss Paula.
Besides, everyone knows that the best fried chicken on earth is what is served in your own kitchen!
You keep coming back now, I got lots more recipes up my sleeve!
Christy
Hi there,
I too was referred here by Pinky and am totally addicted. I’ve already made the lasagna and pizza rolls. Both were BIG hits. I have all kinds on the “must try” list.
I do have one question for you:
I always wonder one thing about recipies with pasta. Are the measurements given in the recipe for cooked or dry pasta? I assume the 2 cup quantity here is the dry measure….
Christy,
OH MY GOD!! I made the country casserole for supper tonight. To put it bluntly, “It’s so good it makes ya wanna stand up and sass your Mama. It’s too bad my Arkansas born and bred Daddy is no longer with us, he would love this as much as I did. I’m gonna take some with me to work tomorrow for lunch. Keep ‘em comin’
TraceyT- By default, most recipes are referring to dry pasta. However, everyone shares your confusion and that is why the majority if them to specify “dry” or “uncooked” pasta. If your recipe doesn’t specify, I would go with an uncooked measurement.
I am so thrilled to have you at Southern Plate!Thank you for letting me know how the recipes have turned out for you, nothing thrills me more!
CityCowboy- Oh my goodness! I have the good sense to realize what a high praise you have given me and am flattered and tickled beyond words! Thank you so very much! Now I am trying to think of more recipes that you in particular might like!
I just made this casserole and we loved it!
I think the next time I make it (which won’t be for a while since I put up 3 gallon ziploc bags in the freezer) I’m going to add a pack of powdered ranch and some bacon bits!
You done gone and done it! I have two whole chickens in the freezer and I’m using one of them for this. I’m going to use reduced fat cheese, brown rice or whole wheat pasta and 98% fat free soup. That will cut the calories, fat and add fiber. Instead of the French fried onions I’ll use seasoned panko bread crumbs. I might actually be able to “healthy” this up a bit. Yum..I’d love to have it “as is” but I’m loving my baggy britches way too much.
Rachel, I’m so glad you liked it! I’m especially glad you put some in the freezer, you are going to LOVE that! I have appointments all day today and just remembered (thanks to you!) that I have one in the freezer! Time to pull it out!
Gail: Great ideas! I often use whole grain pasta when I’m dieting. I don’t with this, though, since the whole family eats it. My wee ones (and the biggest child, a.k.a. husband) turn up their nose when I change it as they like it as is so much! Oh well, they have ENTIRELY different metabolisms!
Thanks for the ideas!
Christy
WOW, This was delicous! My husband and three children loved it. I will be making this again next week. HaHa.
Hey Christy! I just made this for our dinner tonight and it is so very good! I can’t wait for my hubby to try it! Again he is going to be a smash at work! *grins*
I hope that you had a wonderful time on your trip!
Treva
Yum! This was delicious! Thank you!
http://whatsmandicooking.blogspot.com/2008/10/country-casserole.html
I gave this recipe to your Mama, but mine never looked as good as it does in your pictures.
Loving your cookbook!
Aunt Kathy
The working Mother always looks for something that can be pulled together quickly for supper during the week. I doubled this recipe and kept enough out to cook one meal and freeze the rest. I used zip lock bags like you suggested. I was worried that my boys may not like all the veggies, but I didn’t have one spoonful left. They kept coming back for more. I did used 2% milk and 98% Fat Free Cream of Chicken soup. YUMMY!!! This recipe is a KEEPER for sure!! THANKS!!
I made this for dinner tonight and let me say WOW, even the kids loved it. I LOVE french fried onions and anything to put them in. I always put more on one end for myself
I just found your site on Friday and have already made 5 things from it. Tomorrow I am making chicken stew…I cant wait.
This was absolutely delicious! A favorite with the husband as well! Super, thanks so much!!
This was really really good! I used to eat these casseroles at my (southern) grandma’s house. Since moving to Holland (my husband is dutch) I try to make “a taste of home” as often as possible. He totally loved it! And I’ve made this recipe for family and friends and there is never any left!
Thanks so much for posting this!
I made this the other night for an easy dinner; my family loved it. Christy I have yet to make one of your recipes that my family doesn’t love – THANK YOU!
Michele
Hi There!
I just found your blog recently and I’m loving it!!
I’m making this casserole as I type and since I just re-joined a weight loss group that “free” veggie soup is calling my name!!!
Thanks for all the wonderful recipes!
I like the idea you gave of freezing this cassarole. I will make a double batch and freeze it for my daughter and family and when I go see her I can take it along in a zip bag and make it for them in a jiffy. Wonderful idea Christy and I know everyone will love it! Great to keep on had for drop in dinner guests. Thanks!
[...] Country Casserole [...]
[...] Country Casserole: From the site’s description–”This casserole is quick, easy, filling, great tasting, an inexpensive way to feed a crowd, a complete meal in one, freezes AMAZINGLY well, can be made even MORE easy by using canned chicken when you’re not in the mood to cook chicken ahead of time”. Sounds like a winner to me! Ingredients include chicken, pasta and veggies. Found at Southern Plate. [...]
Man, now this sounds like it could be my new comfort food…. easy, fast, and affordable to carry to someone. You’ve sent us another hit, Christy!! Thanks, kiddo!
I know what we are having for supper tomorrow night! THANK YOU!
Hi Christy,
I was looking for something good (and different, and delicious when reheated, and easy to make, and so on) to send to family with a sick loved one, and I happened upon your country casserole recipe. After perusing your site, I decided to make a couple country casseroles – one to give, and one for home. I figured I’d test it on my guinea pi– er, I mean, my husband and brother before sending one to PA and I have to tell you, it was a huge hit. I will definitely be adding this recipe to the rotation this autumn, much to my husband’s delight.
I really enjoy your site, and look forward to making many more of your recipes, even if I do detect the ever-so-subtle, teensy-tiny, teeny-weeny, itsy-bitsiest hint of, shall we say, distaste for those of us of the “northern persuasion.” No offense taken – you’re just being all funny and southern, bless your heart (I speak just a smidge of southern myself).
Good food unites; up here in Cleveland we love our food, and we love to feed our people – just like y’all. 
Thanks for sharing your recipes and your positivity – I’m so glad to have found your site!
Warmest wishes from the shores of beautiful Lake Erie,
Jill
P.S. I’ve actully been to Huntsville, Alabama; turns out I have in-laws there, and we made the 13 hour drive for a family reunion a couple summers ago. I enjoyed seeing your town, even if it is one of the hottest places on the planet!
I’m making this as I type. I’m sure it will be delicious, can’t wait to try it!!
Oh. My. Word. This is so good I almost cried while eating it! I’ve been craving it for days. I made this a couple of weeks ago for some sick folks, froze two containers, and then gave them away without ever tasting it myself. One of the sick folks said it was too much and made me take half of it back, and I’m so glad she did! I wish she’d given me the whole thing! I’m going to make it again tonight.
I found your blog after googling “make ahead casseroles” and even though I’m late to the party on this one I’m so glad I found you!!!
My mom made this for me and my girls earlier this week and it was VERY good. Even my girls which can be picky eaters ate it. I searched the website for the recipe so I could make it myself.
Love your website.
Love your directions…perfect for the “cooking-challenged” like me. I am also now a professional bow maker thanks to your bow tutorial. With two little girls… that has saved me a fortune.
Christy, this looks just wonderful. Pure comfort food! I have see a lot of casserole recipes, but this one is really unique. Usually I’ve seen rice and chicken, but these shells look like a yummy addition. I think my girls would love this!!
Yum! That is quick and easy. I bet this could be made with any sort of pasta, too. I have some little spirals that are just begging for me to make this casserole. Must leave out the onions, though. My family thinks anything with onions is “yucky”.
I never thought about freezing a casserole in a zip top bag. Such a perfect idea! I have a few other casseroles this would work for, too, especially my Pepperoni Macaroni. Woot!
I got all the way to the end before I realized this was an older post! lol That’s ok, even your vintage posts are just as tasty and well written as the new ones!! I think I would change a few things here and there with this recipe but it would still taste great.
Thanks for bringing this to our attention!
Timing is perfect. I am having surgery next week and will be doing a lot of cooking this weekend. Just added this to the list.
Thanks
Good recipe. Thank you. It turned out wonderful.
I’ll tell you how I freeze items like this. I line my casserole dish with foil then add casserole. Cover with foil and freeze. Then I just pop it out of the dish and wrap tightly with plastic and foil and put back into freezer. When ready to bake, I just unwrap and pop it into the casserole dish and don’t have to let it thaw out to fit.
This was really good! Thank you Christy for sharing so many wonderful recipes and stories with us. Hope you enjoy your trip!
I LUV you girl! I made this a few nights ago for some comfort food up here in snowy Ohio! It seems great minds think alike! lol My Hubby is finishing off the left overs as I type. Thanks for all of your great stories and recipes. By the way, I found Pioneer Buttermilk mix and love it for making biscuits. Made biscuits and gravy for lunch last week. Great stuff. Keep up the great work and thank you
I absolutely cannot wait to try this casserole. I love your blog.
Thia has become a favorite dish here and I have made it several times! My 11 year old granddaughter and her friend ask for it all the time! I cheat and justuse cans of chicken from I think Walmarts-lot easier than doing the chicken thing-and ususally use 2 cans-maybe three if I think the cans cost under $2.00 each.
Christy, I have frozen casseroles and found if I know what dish I will use to cook in later, to line that dish with foil and quick freeze in the dish and then take out and put in the plastic storage bag. When ready to thaw and use just remove the foil and it fits perfectly into the casserole dish you had frozen it in.
Alright Christy, this dish is absolute delicious.
Thanks so much for this recipe! I made it last night and it was a hit! Even though I hadn’t made it before (or even tasted it before!), I went ahead and made a double recipe – one for my family and two for my Grandparents (they are elderly and I cook for them. I divided their half into to meals). So, being that we are in a recession and I hadn’t tried this casserole before, I went with what I had on hand:
I used turkey meat instead of chicken (we just had cooked a 10 lb. bird and I needed to use the leftovers)
I only had 1 can of fried onions for the double recipe
I used whole wheat macaroni instead of the shells
I used one can of cream of chicken soup and one can of cream of celery
Even with those changes, the casserole turned out great. It got rave reviews from my family and since chicken is on sale this week, I think I’m going to make a couple more batches for the freezer.
P.S. Thanks for the freezing the filling in a bag tip – and you’re right – it takes up less space in the freezer and thaws quicker.
[...] It is meant as a handy helper, giving you ideas and a formula to create your own casseroles. My Country Casserole and Cheesy Chicken and Broccoli Casserole both follow this charts [...]