Oops that’s right I forgot the mustard:smack: Thanks for the catch.
This is cheap, easy and people love it!
Broccoli Cheese Rice Casserole
1 lg. pkg. frozen broccoli
1 pkg. Velveeta cheese, cut into cubes
4 c. cooked rice (instant)
1 can cream of mushroom soup
Precook broccoli and rice separately. In large saucepan add cream of mushroom soup and cheese; stir until melted. Fold in broccoli and rice. Pour in large, ungreased casserole dish and heat for 30 minutes on 350 degrees. Makes a great side dish or meal by itself.
To jazz it up add chopped onions and celery.
Potluck dinners aren’t a feature of my culture, at least not under that name. Is it strictly finger food, or is this a knife-and-fork type thing? I have recipes for either and I’m a big fan of simple and cheap.
Potluck is a catch all term for a buffet-type, community dinner, where everyone brings a single prepared dish (or more) or some kind of food item to share. Sort of the same idea behind the Stone Soup Tale. Usually people are assigned or volunteer to bring either an appetizer/salad, sides, entrees, desserts to guarantee that there aren’t five pies and no entrees. In this case, it’s a “college dorm potluck” so provisions, budgets, and means of cooking might be restricted. Usually there are paper plates and plastic silverware… so anything goes.
Gratuitous nitpick: it’s the mustard that makes them devilled eggs. Without mustard, they are not devilled eggs. Don’t blame me, that’s the inscrutable law of the universe.
And I am really looking forward to trying that taco soup.
Thanks for the clarification! Here’s a couple you might like to try:
Tortellini pasta bake
A pack of pre-grated pizza cheese (or get a small block of cheddar and another of mozzarella - it’s a bit cheaper if you don’t get the pre-grated stuff)
3 cans of tomatoes
a little crushed garlic
basil, oregano or whatever other herbs you like
2 packs of pre-made veal or beef tortellini
Combine the tomatoes, garlic and herbs into a saucepan over medium heat and bring to a boil, breaking up the tomatoes with a wooden spoon as you go. Simmer for around 10 minutes, stirring regularly.
Cook the pasta according to packet instructions, but drain it a little early, so it isn’t quite cooked. Combine with the tomato sauce in a lasagne dish or similar, stirring thoroughly so the pasta is well coated. Top with the cheese and bake at around 210 Celsius for 10-20 minutes until it’s hot and bubbling.
If you want to get fancy, you can pan fry diced bacon or salami or both to start with and add to the tomato mixture. If you’ve got fresh basil leaves, it’s also nice to sprinkle a few of those on top to serve.
Dessert recipe
Get a big tub of vanilla icecream, a medium/small tub of chocolate icecream and a packet of chocolate coated honeycomb squares. You also need a springform baking tin.
Let the vanilla icecream soften. Pour about half of it into the cake tin. Freeze. When it’s frozen, soften the chocolate icecream and pour it in on top. Return to the freezer. Chop up the honeycomb and mix with the remaining vanilla and top off the cake with that.
If you don’t have a spring form tin, any cake-shaped container will do. Just do the layers backwards and then tip the cake out onto a serving dish. The top might not look as nice, with the broken honeycomb sticking up, so you can save a bit of the chopped up stuff to decorate the top with.
There’s also my famous macaroni cheese recipe, but I think that anything that involves a roux has advanced beyond what I’d call simple cooking.
Ooh, definitely next week’s dinner! It’s so simple, I’m amazed I never thought of it. (Here I’ve been, making potato soup from whole potatoes all these years…)
If you got some… add some Sunny D to the mix, for Tang.
Hey, if you’re making it as a real meal, bake or nuke one or two potatoes to crumble in right at the end for some texture. Crumbled bacon, chives and/or fresh dill make it sing. If you have a little more room in your budget, a good quality cheddar, or my favorite, Kerrygold Dubliner Cheese, makes it really decadently good.
I generally make potato soup from real potatoes, too, but I found that recipe when going camping, and it seemed like a great quick and easy camping meal. It is.
Nope, it’s the vinegar. Incidentally, vinegar is an ingredient in mustard. Therefore, it is vinegar that devils the egg. You must have gotten a rulebook from a parallel universe or something. 