Five-can casserole
Five-can casserole

Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, five-can casserole. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

I have added can sizes, since the original recipe did not specify sizes. The casserole was soupy, which was not bad, but I want to see how it is. Feta - Stuffed Glazed Chicken Quarters.

Five-can casserole is one of the most popular of current trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. Five-can casserole is something that I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have five-can casserole using 5 ingredients and 1 steps. Here is how you can achieve it.

The ingredients needed to make Five-can casserole:
  1. Get 1 can cream of mushroom soup
  2. Make ready 1 can cream of chicken soup
  3. Prepare 1 can cooked chicken (I used 2 cups cooked chicken)
  4. Make ready 1 small can evaporated milk
  5. Prepare 1 large can Chinese noodles

Here you will find casserole recipes for breakfast, lunch, dinner, and even dessert! Add casserole to one of your lists below, or create a new one. Subscribe to view the full document. We have casserole recipes that are quick and simple or long and luxurious.

Steps to make Five-can casserole:
  1. Combine all ingredients, reserving some noodles for topping. Place in casserole. Top with reserved noodles. Bake for 1 hour at 350 degrees. May add cheese to top halfway through.

BBC Food has hundreds to choose from. A good casserole will often take care of itself, especially if cooked, or finished off. Retro as they may be, casseroles are totally worth your time. For one, they're a great way to make an enormous The only downside to many casseroles is that they aren't always the healthiest option. Kids can help throw this one together.

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