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Buffet-Supper Casserole Recipe

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This recipe for Buffet-Supper Casserole, by , is from Lydia's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lydia Brown
Added: Friday, March 28, 2008


1 5lb chicken
1 3-oz can sliced mushrooms
1 cup pitted black olives
3/4 lb medium noodles
1/3 cup minced onions
1/3 cup minced green peppers
2 3/4 cups minced pimento
1 cup defrosted peas
1 can condensed mushroom soup, undiluted
1 1/2 cups processed American cheese, grated
1/8 tsp pepper
1/2 tsp salt
1/2 tsp celery salt
1 cup diced, cooked ham

Cover chicken with boiling water; some celery tops, sliced onion, 1 tbsp salt, and 1 bay leaf. Simmer, covered, until tender (about 1 1/2 hours); remove from broth; cool and skin and debone. (This is best done the day before, so that the chilled broth can be defatted.) To the broth, add the mushroom and olive juices; measure; add enough water to make 6 cups. Bring to a boil; add noodles; cook until barely tender. Meanwhile, in 2 tbsp of oil, saute the minced onion, green pepper, and mushrooms, 5 minutes. To the undrained noodles add the sauted veggies and the remaining ingredients. Arrange in 3 quart casserole. Heat in a 350 oven until bubbling hot. Can be refrigerated or frozen.

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