Wednesday, July 18, 2012

Janet's Farmer's Pie

Today’s recipe from the yet-to-be released Gooseberry Patch Cookbook Quick and Easy Autumn Recipes has this Early Bird Reviewer’s family very happy.

Janet Reinhart of Columbia, IL’s recipe for Janet’s Farmer’s Pie is a fun twist on the classic Shepard’s Pie.
Now I substituted those yummy Butterball pre-cooked grilled chicken strips for the canned strips… LOVE these things!

Now combine the chicken with a can of cream of chicken soup…

1/2 Cup French Fried Onions

And mix together with a 14 oz can of green beans or in my case my canned green beans from last year’s garden.

Pour into a small casserole and top with taters.
Truth be told… I cheated. My girlfriends all rave about the pre-made tubs of potatoes in the refrigerated section of the grocery store that I decided to give ‘em and try…
And they were sooo yummy and sooo easy.
After topping the casserole with the easiest mashed potatoes I have ever made in my life, I popped in the oven for 20 minutes at 350 degrees.

Then I put 1/2 cup of shredded cheese on top and baked for another 10 minutes.
Speaking of cheese… HAVE YOU SEEN these new cream cheese shredded cheeses?
It is like my two favorite things in the world came together to create more awesomeness. LOVE it!
Anyhoo… After 10 minutes you have pure deliciousness on your hands!

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