Summer Time Comfort Food

 Hello! Did you think I disappeared? Fell off the face of the earth? It's been over a month since my last new recipe, so I wouldn't blame you!

When I posted the last time I mentioned how crazy things were because of the oldest graduating high school. It had been a while since I shared a recipe then too. After the end of school I thought maybe we could get back to our regularly scheduled programming; but guess what? Life just got busier!

However, this hiatus was for a fantastic reason. For the first time in four years, we were able to get away for two weeks to the beach and have tons of family time in the sun, sand and surf. This trip was our graduation gift to Alex and we sucked every last drop of fun out of the 14 days we could. We were blessed with amazing weather, had some fun adventures, including holding a live baby alligator, and we even discovered the wonder that is Buc-ee's travel plazas. (You can read all about our experience here in the article I wrote for Parade.com!)

We've been home for a week now and I am still trying to get back into the swing of things, all while being crazy busy. There is less than a month until Alex heads off to college, we have VBS, Max's birthday and his first day of 1st grade....so much to plan and keep straight. But in all the chaos, I do have a new recipe for all of you.

Chicken Noodle Casserole is pure comfort food for those nights when you need to sink your teeth into something that will feed your soul. It is a great use for leftover chicken and uses my favorite store-bought noodles, Reames brand found in the frozen aisle. (That isn't a paid advertisement. I just love their noodles, and they are the closest thing to homemade I've ever tasted.)

If you are watching summer zoom by like us, wishing you could stop time in its tracks, take a little breather with a delicious casserole supper this week!

What kind of chicken should I use? 

This recipe is perfect with leftover, shredded chicken, a deli rotisserie chicken or even canned chicken. 

Can I use other vegetables?

Absolutely! I think frozen corn, green beans or even broccoli would be delicious in this as well.

Can I use chicken broth instead of stock?

Sure! I happened to have stock on hand but broth will work just fine.

Do I have to use heavy cream?

This homemade cream sauce really needs the richness of the cream. Half-and-half might work, but I haven't tried it. 

Why the cracker topping?

The buttery crackers give the casserole an extra layer of flavor and texture. If you don't have Ritz on hand, Club crackers would be a great swap.  

 Best Tips:

Save some time and prepare the chicken ahead of time. I roasted some fresh tenders in the oven, shredded the meat, and had it in the fridge waiting on me. 

Reames noodles can be found in the frozen food aisle, usually near the other frozen pastas or breads.

If you need to double the recipe, be sure to use two different baking dishes. This casserole filled my deep dish 9x13. 

Serve with a side salad, fresh fruit or crusty bread.

I haven't tried to freeze this casserole, but I think if you prepared it, without the cracker topping, cooled it completely, then froze it, you could add the crackers and bake off when ready.

Chicken Noodle Casserole 

2 cups cooked, shredded chicken

1 (12 oz.) bag frozen egg noodles, such as Reames

1 (12 oz.) bag frozen peas and carrots

2 cups chicken stock

3/4 cup heavy cream

1/4 cup + 1 TBS butter

1/4 cup flour

15 butter crackers, like Ritz, crushed

 2 garlic cloves, minced

1/4 tsp onion powder

1 tsp. Italian seasoning

Salt and Pepper 

Preheat oven to 350. Cook noodles according to package directions. In a large skillet with high sides or Dutch oven, melt 1/4 cup butter over medium high heat. Cook garlic for 1 minute, stirring constantly. Whisk in flour and cook 2 minutes. Slowly pour in stock and cream, whisking constantly. Add Italian seasoning, onion powder, salt and pepper. Bring to a boil. Reduce heat to simmer and cook 5-7 minutes until slightly thickened. Add cooked chicken and frozen vegetables. Stir well. Cook until warmed through. When noodles are cooked, drain well. Add to skillet and stir to combine. Transfer to a greased 9x13 baking dish.

Melt 1 TBS butter and mix with crushed crackers. Sprinkle over top of casserole. Bake for 20 minutes until golden brown on top. 

Inspired by The Recipe Rebel

Don't Skip The Frozen Food Aisle

We all wish we could cook meals from scratch every day of the week, giving our families something made from the heart that we can feel proud of. But let's face it, that kind of cooking doesn't fit into most or our lives. Sure, there are times when we can take the time to do it, and it is such a treat when we can, but most days we all need to take advantage of convenience items from the store to make supper time a little easier.

If you haven't bought a bag of frozen meatballs lately, let me tell you I am a big fan.  They come in all different varieties and range in prices depending if you're going for name brand or store brand. (I have used both and in my opinion, there isn't a big difference between them in flavor, only in price, just FYI.)

Sure, making homemade meatballs is awesome, almost an art form, but just not something I have the time or patience for most days. Frozen meatballs work just fine for my recipes and my family, and I am 100% okay with admitting that. 

Plus, since a lot of my recipes using them cook in the Crock Pot, they are even more perfect! They can go from freezer to slow cooker, with no thawing, and come out delicious every time. (You can find a few of those recipes at the bottom of this post!)

A friend told me about this recipe when we were talking about how controversial using condensed soups has become. That is a conversation for another day, but whew...people feel very strongly about it! She mentioned she loved using the French Onion variety for a great meatball recipe and I had to know more! That's when she hit me with the best detail! This recipe only has TWO ingredients. I will wait while you gather yourself....

Now, I added some fresh parsley for color and served them over some buttered egg noodles, so that added to my shopping list, but not much, and still kept things pretty budget-friendly. 

The meatballs suck up all that yummy French onion flavor and come out tender, moist and oh so good! And the noodles just love to have some of the cooking liquid poured down over them. A simple, comfort food meal any night of the week! 

If you've been walking past the frozen meatballs at the grocery store, stop and take a look and see what inspiration comes to you!

What Kind Of Meatballs To Use

For this recipe you want a bag of meatballs labeled "homestyle", not the Italian variety. 

What Kind Of Soup To Use

You can find canned French Onion Soup right next to the other condensed soups. Some stores might not carry it, but I can find it easily at Walmart. 

Do I Have To Thaw The Meatballs

Absolutely not! Dump that bag right into the Crock Pot, pour over the soup and you're done. As the meatballs thaw, they will add some moisture to the soup, replacing the water you would normally add, making a delicious sauce/gravy.

How To Serve French Onion Meatballs

I served these over some buttered egg noodles, but they would also be delicious sitting on top of some steamed rice. You could even serve them as a party appetizer- just sit a bowl of toothpicks or a slotted spoon next to the Crock Pot.

Crock Pot French Onion Meatballs

1 (32 oz.) bag frozen homestyle meatballs

3 (10 oz.) cans French onion soup

For serving:

Fresh parsley, chopped

2 TBS butter

1 (16 oz.) bag egg noodles, cooked and drained 

Add frozen meatballs to Crock Pot. Pour soup over. Stir well. Cook on low for 4 hours until heated through. When ready to serve, mix cooked egg noodles with better. Serve meatballs and sauce on top of noodles. Garnish with parsley. 

Shared at Weekend Potluck
 

Best Tips

Italian meatballs have extra spices and herbs that wouldn't pair well with the soup flavor.

After 4 hours, these will stay on the warm setting for a couple more hours nicely.

These would also be delicious served with steamed rice or mashed potatoes.

Frozen meatballs are usually next to the frozen egg rolls, lasagna, etc. in the grocery store.

I think store brand meatballs taste the same as name brand. The ones used for this recipe and photo were Great Value from Walmart. 

 

More Meatball Recipes

Crock Pot Italian Meatballs 

Meatball Pasta Bake 

 Crock Pot Hawaiian Meatballs

Crock Pot Teriyaki Meatballs 

Crock Pot Swedish Meatballs 

Crock Pot Meatball Subs

 

Got Beer?

 We are a house of mac and cheese lovers. From the blue box to homemade, if it's pasta covered in cheese you can count us in! And in our family, one of the reasons why we love macaroni and cheese so much is the versatility. It can go from side dish to main dish, depending on the type it is. I know there are strong feelings about if it's a side or main, and it depends on where you're from, or how you grew up, which side of the debate you land on. But one thing is for sure, no matter how you decide to eat it, macaroni and cheese is a beloved comfort food most of us can't get enough of. 

This macaroni and cheese has a little something that takes it over the top. BEER! Yep, as if a simple weeknight meal couldn't get any better, we find a way! This version is one I serve as a main dish with a salad on the side and it's a meal that disappears as quick as I can spoon it up. 

Oh, and this one comes with a homemade cheese sauce that is as creamy as it is delicious. If you read the directions and think it might be too complicated with the roux...don't stress! I promise if you follow it step by step, it's as easy as can be! If I can do it, so can you! 

If you enjoy the flavor of a darker beer, go ahead and try it. I used the light so it didn't overpower the cheese sauce, and if I'm being honest, I'm not a huge beer fan, so I didn't want a ton of that distinct flavor. Just a little in the background to enhance an already amazing recipe. 

With summer time cookout season upon us as well, this would be a great addition to any backyard spread. Serve it with some grilled burgers and dogs for a new twist on a classic meal. I guarantee it will make you a rock star at your next "bring a dish to share" party too! 

Pub style mac and cheese is now on our favorites list and not just because it has beer in it...but hey, it doesn't hurt either!  

 

Pub Mac and Cheese

1 lb. elbow macaroni

1 cup evaporated milk

1 cup light beer

2 cups shredded sharp cheddar cheese

1 cup shredded monterey jack cheese

1/4 tsp. paprika

1/2 cup panko breadcrumbs

1/4 cup butter

1/4 cup flour

2 tsp. dried parsley

Salt and Pepper 

Preheat oven to 375. Grease 9x13 baking dish. Boil macaroni in salted water according to directions. In a medium pot melt butter over low heat. Whisk in flour and cook for 2-3 minutes until no lumps remain and a light brown roux has formed. Slowly whisk in milk and beer. Increase heat to medium and bring to a slight boil. Reduce heat down to low and cook for 5-7 minutes until thickened, stirring often. Add both cheeses, stirring constantly until melted and smooth. Cook 3-5 minutes until thick and incorporated. Season with paprika, salt and pepper. When macaroni is cooked, drain well. Add to cheese sauce and mix well. In a small bowl combine breadcrumbs and parsley. Transfer pasta to baking dish and top with breadcrumbs. Bake for 30 minutes until browned and bubbly. 

Shared at Weekend Potluck

Back To School in 2020

No matter how your back to school routine looks this year, one thing remains the same. Days are about to be busier, more hectic and simple meals for dinner are an even bigger priority! 

As I mentioned before, our oldest is doing in person learning at his private high school. We are two days in, and he said they are doing their absolute best to keep everyone separated, safe and healthy. LOTS of hand sanitizer and teachers reminding students to use it often. (I have images of these teachers chasing around 15-18 year olds with the bottle of sanitizer and it makes me giggle.) Masks are required the entire day except if they can social distance (thanks to a smaller student body and plexiglass screens, this is possible in a few classes), lunch and gym. (Yay for nice weather and gym outside!)

When the mask mandate first came down the pipeline, which for our school was announced back in June, long before it was a state wide rule, I had one angry teenager. I can't blame him. I hate wearing a mask too, soaked in sweat the whole time, and sitting in one for the entire school day does not sound fun. But over the next weeks he accepted the fact if he wanted to be with his friends, and have some sense of normalcy, it wasn't up for debate. 

I can honestly say he hasn't complained one bit about it either. Okay, there was a classroom that still doesn't have AC (it's supposed to be coming soon) and by the end of the first day, it was about 100 in there even with fans, and he said that was kind of miserable, but that would have been the case even without a mask. 

My point? Our kids are more adaptable than we give them credit for sometimes. I see these kids coming out of school every day and they are smiling. They are laughing. They are more than accepting of the rules knowing it's how they get a piece of their lives back. Who knew it would take a pandemic to get teens excited about school again? 

 

Their attitudes towards this entire crappy situation will be formed at home. I've seen so many parents say "Oh who cares. I'm not buying school supplies or clothes. They will be back home again in a few weeks." Well, no offense, but teachers and school administrators have enough to worry about without parents letting their bad attitudes seep into their kids. They certainly don't need kids coming every day with a "who cares" outlook. It all starts at home, and the biggest way we can all support our schools is to have a optimistic attitude, even when we don't want to.  

Some sports are back in session around here too. Of course not in the same way they have been other falls, but they are practicing and playing. I just told a friend the other day how amazing it is to see kids being kids again. 

Some of you I'm sure are freaking out just reading those words. Sports? School? Now? I just can't. I don't feel it's safe. And that is okay too. Every single family has to decide what is best for them, and that is the right choice--the one you make. The end. Don't let anyone allow yourself to second guess that. We are all swimming in murky waters, and have no idea what is going to change day to day. 

Yes, we sent Alex back to school and supported his school's choice of in person only. But we are very thankful Max is only 4, not old enough for school, and we had long ago decided to home school him for preschool at least another year. I just don't think I could send him off for the first time, away from mommy, plus all the new restrictions added onto it. But I know other parents aren't as fortunate as me and have to do just that, and I don't judge them. 

I've actually been holding onto this recipe for a while now because I knew I wanted to debut it for back to school. A simple, slow cooker meal, that is pure comfort on a plate, perfect after a long day of school. No matter if it took place inside a school or at the kitchen table, everyone is still tired and worn out at the end of the day. 

We love this with some white rice, but it would be so delicious with mashed potatoes too! I even think it would be great with some egg noodles on the side and the gravy over top. 

2020 has brought so many challenges to the world, and at the top of that list is what to do about schools, our kids, learning and their well being. No answer is 100% perfect, but every choice should be supported and parents should be lifting one another up. So when a friend says "We chose ___ for our kids" the only response needed is "That's great. I know it wasn't easy and I'm glad you made the right one for your family."

Crock Pot Salisbury Steak

2 lbs. ground beef

1/3 c. panko breadcrumbs

3 TBS milk

1 egg, beaten

1 1/2 TBS dried minced onion

1/2 tsp. garlic powder

8 oz. white mushrooms, sliced

1 white onion, sliced

1 packet brown gravy mix

1 1/2 c. beef broth

1 TBS ketchup

1 TBS Dijon mustard

1 1/2 TBS dried parsley, extra for garnish

2 TBS cornstarch

1/4 c. water

2 TBS vegetable oil

Salt and Pepper 

In a large bowl mix together ground beef, breadcrumbs, milk, egg, dried onion, garlic powder, salt and pepper. Mix well with hands and form 6 patties. Heat vegetable oil over medium high heat in a large skillet. Brown patties for 2 minutes on each side. Place sliced white onion and mushrooms in bottom of Crock Pot. Add beef patties. Combine beef broth, gravy mix, ketchup and mustard. Pour over patties. Cook on LOW for 5 hours. Remove patties and set aside. Combine water and cornstarch. Add to Crock Pot and turn temp to HIGH. Cook for a few minutes until thickened. Add beef patties back to mixture. Coat with sauce and serve.

Inspired By Spend With Pennies

 

Shared at Weekend Potluck