Jase Profile - Allrecipes.com (13102292)

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Recipe Reviews 9 reviews
Chicken and Stuffing Casserole
YES! Tastes great as is or with embellishments. I added celery and some sage, pepper, marjoram, basil, and thyme because I like lots of spice flavor. I used a reduced sodium cream of chicken and a regular cream of celery. If I could have found reduced sodium celery soup, I would recommend that, too. For me, it's just a tad salty and I don't tend to add extra when using canned and boxed ingredients. I do recommend this and will make it again with other reduced sodium ingredients if I can find them.

0 users found this review helpful
Reviewed On: Nov. 10, 2013
Sausage Casserole
so easy. I made a 'crust' with the shredded potatoes and butter and browned it first in the casserole dish. While that was going, I browned the sausage with onion and poblano. Then I mixed all the wet ingredients. I layered the sausage mixture over the potatoes and topped that with a thin layer of salsa I happened to have. Then I poured the egg mixture over it and baked for about 35 minutes until the egg set. It's VERY good. It's sort of like a breakfast version of a shepherd's pie. I make breakfast for the week on Sunday, but because this is so good, it's only lasting until wednesday. I followed DivineHealth's tips for using the cottage cheese and cooking the onions with the sausage. Her review is very thorough.

0 users found this review helpful
Reviewed On: Nov. 5, 2013
Cream of Celery Soup
cut down to 8 servings. be sure to peel the celery first. added a few cloves of garlic. pressure cooker for 10-15, then puree with immersion blender. added milk, butter, flour. then added white pepper, coriander, sage, tarragon, a bay leaf, salt and black pepper. A dash of creole seasoning and about two tbs of bacon drippings. bring to boil, reduce to simmer. added chopped hearts of celery on top. turned out excellent.

2 users found this review helpful
Reviewed On: Sep. 11, 2011

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