Brunzi Baseball Casserole
1 lb. lean ground beef, cooked and drained
1 large onion, cooked
Cream of chicken, 2 cans
Chicken noodle soup, 2 cans (or you could make your own and use it)
2 c. uncooked rice
Brown meat, onion, and seasoning. Drain. Add in soups and rice. Stir. Bake, uncovered, in a greased 13×9 pan at 350 for 45 minutes.
With this recipe, you can add spinach, kale, cheese, chopped-up peppers, or mushrooms; gracious, the world is your oyster. My kids love this recipe. I have been sprinkling a bit of cheese over the top lately, but it isn’t necessary.
With rice there, I choose not to make potatoes or other noodles as a side dish. My kids are happy with a salad and maybe some green beans. We are pretty simple in the side dish department around here. I guess I need to up that game because I know there are ways I can make veggies more fun.
I could make carrot muffins or bread (sugar, I know). There are a thousand and five ways to make zucchini or squash. Anytime I make that, my kids and husband approve. I like doing simple zucchini spears, drizzle some olive oil, seasoning mix, and parmesan. Then, I roast them in the oven until they are fork-tender.
Calories per serving: 220
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