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Five Can Casserole Recipe

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This recipe for Five Can Casserole, by , is from The Van Winkle Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Adrienne Van Winkle
Added: Tuesday, July 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 large can boned chicken
1 can cream of chicken soup
1 can chicken and rice soup
1 can evaporated milk
1 can Chinese noodles (might be a bag, these days!)
chopped onion and celery
salt and pepper

Directions:
Directions:
Mix all ingredients in oven-safe bowl. Will appear very "soupy" but will thicken as it cooks. Bake at 350 for one hour. Can also microwave for 20 minutes instead. My mom used to serve this with a hot vegetable and sliced peaches.

Number Of Servings:
Number Of Servings:
4-5
Preparation Time:
Preparation Time:
10 minutes
Personal Notes:
Personal Notes:
My mom used to serve this with a hot vegetable and sliced peaches. This recipe went by many names: "Presbyterian Hash" according to my aunt in Illinois, or "Omaha Casserole" for my aunt, uncle and cousins in California.

 

 

 

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