About 3/4 cup LOW SODIUM chicken broth
A casserole recipe for About 3/4 cup LOW SODIUM chicken broth.
Ingredients
- 1 cup celery, diced
- 0.5 medium bell pepper, diced
- 0.5 large onion, minced
- 5 good sized garlic cloves, minced, I used garlic press
- 1 cup shredded Cheddar cheese, maybe a little less
- 2 tbsp parmesan cheese
- 0.3 tsp dry dill, maybe a bit more
- 0.3 tsp white pepper
- 1/8 tsp black pepper
- 0.3 tsp salt
Instructions
- 1
At least 1 cup crushed FLAVORED Ruffles Preheat oven to 360 degrees F. Cook your noodles until slightly−crisp−done. Next, heat up a little oil in a skillet and add to oil the equivalent of about 3 cloves of your minced garlic. After frying about 15 seconds or so, add the celery and bell peppers and sauté for about 3 min. before adding the onions. Sauté mixture until onions start to turn light yellow. Remove from heat and set aside. By this time, your noodles should be close to being done. Mix the condensed cream of mushroom soup and chicken broth together with wire whisk. Add all of the spices, leftover minced garlic and parmesan cheese. Next add sautéed vegetable mixture to soup mixture along with the salmon (drained and broken up with fork) and cheddar cheese. After you have done this, gently mix in the cooked and drained elbow macaroni noodles. After everything has been mixed, spoon into lightly greased 9" x 9" Pyrex casserole dish The last step involves sprinkling crumbled FLAVORED potato chips over the casserole. Make sure that there is a good, THICK cover − no bald spots. I used seafood−flavor Ruffles potato chips. These may only be manufactured here in Taiwan. If that is the case, I'm sure there are other good flavored RUFFLES potato chips out there. Bake for about 30 minutes or casserole is bubbly, whichever comes first. Salmon Casserole 302