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March 06, 2008



YEAH! I'm so glad that you liked it! This dish is perfect when I'm craving Chinese food and want to skip out on eating anything deep fried. My G'ma would be so proud....

Brave Sir Robin

Great idea for a post.

Might you consider it a reoccurring theme?

(And it looks yummy)

I'm sure there are many out there looking for an updated version of an old family favorite.

Auntie M

You've taught me too well. As I'm copying this into my PERSONAL cookbook, I'm saying, Oh, I like Rachel's SOUP - I could use the 98% Fat free - and the brown MINUTE Rice. And I think cashews IN the casserole as well as on top. And you could make this with CANNED Chicken, too. So mine KIND OF looks like a version of the two of yours - just a Sandra Lee version. But thanks to you both....I'll be fixing this very soon.


Oh yummers! It looks delicious!.


Rachel--I can see why. Delicious! Thanks so much for the recipe. It has been written out and put into my formal recipe box.

Robin--Interesting idea...thanks!

Auntie--Thank you! Exactly the reaction I was looking for. You pick and choose what parts work for you from which recipe. Most excellent!



Ugh . . . hand-stuffed hot dogs with fois gras and sweetbreads . . . wrong is sure right! What are people thinking.
Scratch is excellent. Left-overs you made from scratch is the BEST!

Don - Needs Slot Machine Tips

Please allow me to add something about the casserole:

In cooking a casserole, from the French for "sauce pan,"[1] is a large, deep pot or dish used both in the oven and as a serving dish.

The word casserole is also used for the food cooked and served in such a dish. These foods usually consist of meat and/or vegetables and sometimes bulked with pasta, potato, rice or other grains cooked slowly in sauce or other liquid, and may be served as a main course or a side dish.

Casseroles originate from the ancient practice of stewing meat slowly in earthenware containers. Types of casserole include ragout, hotpot, cassoulet and carbonnade. A distinction may be made between casseroles and stews: stewing is a cooking process whereby heat is applied to the bottom of the cooking vessel (typically over a fire or on a hob), whereas casseroling is done in an oven where heat circulates all round the cooking vessel. Braising is similar to casseroling except that the pieces of meat or vegetable are larger and cooked in a smaller quantity of liquid. Casseroles tend to be thicker than soup. However the choice of name is largely a matter of custom; it is possible for the same dish to be described as soup, stew, and casserole.

The liquid added to a casserole combines with the juices released from the meat and vegetables to form the sauce. Stock may be added, as may alcohol in the form of wine (for example coq au vin or beef Bourguignon), beer (for example lapin à la Gueuze}, gin, or cider. Tomatoes may provide liquid and flavour, as in a goulash. The sauce may be thickened by the presence of pasta, potato, rice or other grains; otherwise salt may be added, sometimes as the meat is being browned before placing in the oven.

Early 18th century casserole recipes consisted of rice that was pounded, pressed, and used as a filling[citation needed]. Casseroles are cooked in Europe and Canada and the United States, and are found in other forms in many other cultures around the world. The culinary term en casserole (also from French) means 'served in the vessel used for cooking'.

Deborah Dowd

This sounds delicious! Casseroles are great for the last vestiges of winter, and I am all for anything that means fewer pots and pans to wash!


Looks delicious. I am a huge fan of casseroles! And, I jsut scrolled back to look at your trip. Very cool! I have never been.


Deborah--I agree!

Chris--Thanks! I like them too. A little variety is the spice of life, right?


Wow, that casserole looks great! Great post...


Don--thanks for the background, that was interesting.


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