What’s Cookin’ – 80s Casseroles With Homemade Cream Soups

Now that the kids are gone, I’ve started making casseroles again.  I love casseroles, but my kids do not like to eat their food all mixed together, so I stopped making them when they were little.

Many of my old favorite casserole recipes came from the 80s, and required reworking.  Reworking due to packaging changes.  Reworking to reduce the serving size – very few people now need to make casseroles to serve 6 or 8 people.  Reworking to replace the use of Big Soup Company’s condensed cream soups.

Don’t get me wrong!  I am not anti-Big Soup Company.  I have several family members with Celiac disease so I have come up with my own version of cream soups, using rice flour, to use in recipes calling for Big Soup Company condensed soups.  Gluten free versions of these condensed cream soups are outrageously expensive.

A side benefit of coming up with homemade versions is that it amps up the natural flavors of the dishes that I use them in.  So, now anytime that I see a recipe calling for condensed cream soups, I make my own and rework the recipe.

I think if you try them, you’ll agree, the extra few minutes they take to make are worth it.

A final benefit of reworking these old casserole recipes is that I now have an arsenal of recipes that I can make for others in need of meals whether due to hospitalization, illness, or age.

Here are three casseroles that I recently reworked.  My mother-in-law was my official taste tester as she recently went through two separate cataract surgeries, and DSH stayed with her for a few days.  It was a good opportunity to make these re-worked casseroles, share them, and get some good feedback.

I included my cream of chicken and cream of mushroom soup recipes at the bottom in case you missed them in earlier posts.

Creamy Baked Chicken Breasts.

Note:  Using 2 chicken breast halves, cut in half, works for us as an adequate serving size.  If you want each person to have their own full chicken breast half, just use 4 pieces rather than cutting 2 in half.

Creamy Baked Chicken Breasts – ready to eat.  This was my mother-in-law’s favorite casserole.

Chicken and Rice Casserole.

Note:  Using 2 chicken breast halves, cut in half, works for us as an adequate serving size.  If you want each person to have their own full chicken breast half, just use 4 pieces rather than cutting 2 in half.

Chicken and Rice Casserole – ready to eat.

Tater Tot Casserole

Note:  You can tell from the picture that I doubled the recipe and made two casseroles – one for now and one to freeze for later.  I do this often with recipes.

Tater Tot Casserole – ready to eat.

This is one of my favorite casseroles!  I just love tater tots!

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4 Responses to What’s Cookin’ – 80s Casseroles With Homemade Cream Soups

  1. Hillary says:

    Yum! Thanks for the great ideas! This is exactly the type of stuff I’m looking for – we need some new menu ideas badly! Hillary

  2. Martha says:

    Thanks for the recipes. I have some similar to these. I especially like them when I need to make a dinner to take to someone. They can freese or eat it the night I take it to them.
    Question for the Chicken and Rice. Does the Rice get mixed in with the Soup, etc uncooked.

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