Chicken Noodle Casserole

That lump of stuff with black specks you dump out of the can into your pot is not cream of mushroom soup. "Real" cream of mushroom soup will blow your mind. Here is how you make it: Start with a selection of fresh whole mushrooms from a good market-about a pound will work. Simmer 4 cups of good soup stock in a pot. Add the fresh mushrooms. Simmer until the mushrooms are tender. Cream it with a dash of half anf half-more if you like it creamy, less if you like it lean. Then serve. Chef Alfred alfredschrader@aol.com

I sauteed chopped onions and garlic in a little butter with a little salt and fresh cracked pepper, then added the soup. Then I added chopped frozen broccoli. I also layered the noodles and sauce with a layer of shredded cheese, and then topped it all off with mexican-style shredded cheese and cooked it in the oven for about 10 min. or until the cheese was melted.

I have three children and when they hear the word casserole they automatically think it is toxic. We tried this recipe tonight and they asked when can we have this again.

The picture does show peas, which is what I always add. My children prefer mild chedder cheese. For a little kick, I sprinkle some French's fried onions on top, during the last five minutes of baking. Yum!

The picture looks like they added peas, which is what I do and it is really yummy.