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Custom Cutter Casserole
Chef:  Ed Johnson (J&M Harvesting) - Sedgwick, KS          Category:  Main Dishes

16 oz. cooked chicken, beef, turkey, pork, ostrich or buffalo
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup instant rice
1 cup wide egg noodles
1 diced onion
8 slices American cheese
1 cup milk
1 cup water
1 (8 oz.) tube refrigerated biscuits
1/4 teaspoon pepper
1 teaspoon salt
1 teaspoon Creole seasoning

Directions: Mix meat, celery soup, chicken soup, mushroom soup, rice, noodles, onion, salt, pepper and creole seasoning. Spread in 9x13 inch baking pan. Place cheese on top then cover with biscuits. Bake for 45 minutes to 1 hour in 350°F oven. Serves 6.

Notes: When the casserole is cooking I usually make instant potatoes and a canned vegetable.