Cooking For Engineers

[Just Wondering]

Can you use the exact recipe but add chicken (presumably pre-cooked?) Just wondering...

[Sherritasworld]

[Mickey]

Instead of French onions use stove top stuffing mix. Works and tastes great!

[Connie]

I have a different spin on this classic recipe. Instead of using Cream of Mushroom soup, I use Campbell's Cream of Chicken Soup and also added some shredded SMOKED Gouda cheese and a little bit of freshly grated parmesan or romano cheese in the recipe. Absolutely delicious. And I mix the ingredients the day before in the pan. All that needs to be done the day of is cook it for 30 minutes (till bubbly) then take out of the oven and add the remaining fried onions and put back in the oven for another five minutes or so. Wonderful.

[Sue NC]

If I mix it together tonight and refridgerate, how long should I cook it for in the morning before work? and at what temp?

[guest]

The original 1950's Campbell's test kitchen recipe called for soy sauce... This may actually fix it for those who don't like mushrooms... it's quite good, really!

In any case the result doesn't taste like canned mushroom soup.

Also, I was learning to do deep-fried battered onion rings, and came up with something a lot like the French's product:

1 Onion, sliced thin on mandolin slicer
1/2 cup self-rising cornmeal
1 egg- optional
1/4 cup milk- adjust to be a little thicker than pancake batter
1/2 tsp baking powder
Seasoned salt, hot sauce, season to taste

I put the onion slices in the batter, then heat the fry oil to 375 degrees. I used a carving fork to drop a few onion rings at a time into the oil, and then made sure they didn't clump up... this was avoids a doughy mess. For the same reason I fried in small batches and ran several of them.

I fried for 3 minutes at 375 degrees, drain, and put into a large bowl with 4 layers of paper towels on the bottom and let them dry until the bean and soup mix was ready to go.

I have not tried baking the rings after frying; this might improve them. Otherwise they come out somewhat oily. They taste much better, however!

Best of luck with this!

[guest]

Can I make this casssarole the day before, keep in refrigerator and bake the following day?

[Dilbert]

>>make ahead

basically yes - not sure why tho if you're not baking it ahead - it sure does not take long to mix up
if you fridge it without baking, I'd hold back on the onions tho - overnight they may go a bit soggy.

make & bake / fridge / reheat is also fine - it reheats well.