Casserole recipes galore

Today's post is just to show you that not all recipes turn out the way you want them to. Jen asked for the casserole recipes Kelly and I made over the weekend. I was hesitant to share them because neither one was out-of-this-world good. I only like to share to amazing recipes. But, I have to say both were extremely easy and fun to make. I think some if it had to do with how we made it. I include a few tips with each recipe. Both of the recipes came from a Taste of Home Casserole book Kelly thinks she got me for a wedding shower gift.

Chicken Ham Casserole
Makes 6 servings
1 6-ounce package long grain and wild rice
2 cups cubed cooked chicken
1 cup cubed fully cooked ham
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 can (12 ounces) evaporated milk
1 cup (4 ounces) shredded Colby cheese
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese


Directions:
Cook rice according to package directions. Transfer to a greased 2-quart baking dish. Top with chicken and ham. In a bowl, combine soup, milk, Colby cheese (we used Cheddar) and pepper; pour over chicken mixture. Sprinkle with Parmesan cheese. Bake uncovered at 350 degrees for 25 to 30 minutes or until bubbly.

**We split this casserole, so it was a little runny. The taste was great. I bet if you followed the directions and cooked it in a 2-quart container, it would set better. I would double the rice if I made it again. I ate the leftovers on top of a baked potato and it was Gooooood!

Twice-Baked Potato Casserole
Makes 6 to 8 servings
1 1/2 pounds red potatoes (about 6 medium) baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups (8 ounces) shredded part-skim mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
2 green onions, sliced

Directions:
Cut baked potatoes into 1-inch cubes. Place half in a greased 13-by-9-inch baking dish. Sprinkle half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake uncovered at 350 degrees for 20 to 25 minutes or until the cheese is melted. Sprinkle with onions.

***This casserole is still in my freezer. I thought it called for a lot of sour cream. When Kelly and her kids ate it, they agreed. She thinks this would make a better side dish than a meal, despite it having bacon. She recommends not freezing this one.

Stay tuned for the winning recipe of last weekend. We LOVED the boiled chicken pot pie. We PA Dutch gals like to stick together.