Chez Robinson

For dinner tonight I made Broccoli Chicken Casserole. We really liked it, and I'll be adding it to my list of known good recipes. Along with dinner we finished off the leftover cornbread. We didn't eat the cucumbers in sour cream today, so we'll have that with lunch or dinner tomorrow.

DH took a frozen dinner for lunch, along with yogurt and a granola bar. I ate the last flour tortilla for breakfast (as a quesadilla). For lunch I ate leftover Brown Rice and Lentils, along with fruit salad made from the last apple and orange. This didn't amount to much, and I ended up eating a small frozen burrito for an afternoon snack.

We shared microwave popcorn and ice cream for dessert.

Broccoli Cheese Casserole (adapted from 101 Things to Do With a Casserole)
Ingredients:
2 cups chopped cooked chicken
1 can cream of mushroom soup
1/4 cup milk
3/4 cup Cheddar cheese
1 10 oz package frozen broccoli, thawed
1/2 teaspoon black pepper
2 small cans sliced mushrooms

Preheat oven to 350 degrees

In a large bowl, mix all ingredients together. Spread mixture into a greased 9x13-inch pan. Bake 35-40 minutes, or until bubbly. Makes 4-6 servings.

The original recipe called for 1/2 cup green onion, but I didn't have any on hand. This was really good. I think it would also be great with cooked pasta as a chicken noodle casserole, and would be even better with bread or cracker crumbs on top.

Total food cost today: $0

Food from the refrigerator:
milk
yogurt
flour tortilla (last one)
cheese
sour cream
leftover lentils and rice (finished)
fruit salad (finished)

Food from the freezer:
chicken
chopped broccoli
beef and bean burrito
ice cream

Food from the pantry:
granola bar
2 cans sliced mushrooms
cream of mushroom soup
microwave popcorn