November 2022 – Cast Away's Blog

This is one recipe that doesn’t take a lot of prep time and is a delicious meal for fish camp or deer camp. I make it from time to time and usually we have enough leftovers for sharing with family members. Since we just celebrated thanksgiving, sometimes, I’ll use the leftover turkey or ham instead of a chicken.

Ingredients:

1 roasted chicken or 1-2lbs of leftover turkey
1/2 stick of melted butter
1 can of cream of chicken soup
1 can of cream of mushroom soup
1/2 cup chopped sweet onion
1 16-ounce bag of mixed vegetables
3 cubed softened potatoes
2 cans of plain crescent rolls
salt and pepper to taste

Make sure your vegetables are thawed before mixing and mix all the ingredients above in a large mixing bowl.

I use one of the crescent roll cans and line the bottom of a greased (or Pam) 9×13 baking dish. Spread the chicken mixture evenly on top of the crescent dough.

After spreading the mixture evenly, spread the other can of crescent dough across the top. You may need to stretch it a little to cover the top.

I bake mine at 375 degrees for 35-40 minutes uncovered.

Enjoy!!

A few years back I discovered a delicious hashbrown casserole at our local Cracker Barrel restaurant and I just had to start making it myself. This is my version of the recipe and I hope you enjoy it. We’ve prepared it for breakfast as well as a side dish for dinner and holiday meals. Keep in mind that you can vary the amounts to your own liking.

Ingredients:

32-ounce bag of thawed hashbrowns
1 stick of melted butter
1 can of cream of chicken soup
1/2 chopped sweet onion
16 ounces of sour cream
3 cups of cheddar cheese
1 cup of parmesan cheese
salt and pepper to taste

Preheat your oven to 375 degrees and add all of the ingredients above in a big mixing bowl. I save one cup of the cheddar cheese for the topping. Once I’ve mixed all of the ingredients above in a big bowl, I spray a little Pam on my 9×13 baking dish and transfer the mixture into the baking dish and bake for 40 minutes before serving.