In case you may have missed it the College Football season is upon us. Which means, if you live anywhere in the Southern regional United States (SEC baby) that you’ve likely had a game day meal.
Saturday night after visiting Leslie in Athens, GA where we talked smack about the colors orange and red and then applied make-up to look glamorous in I headed home where I prepared to make some rib-sticking football grub.
Now, normally I’d make the ever appropriate “Football Stew” as presented by my Great-Grandmother (it’s a grandma, it’s a great-grandma so you KNOW its good) but I ran out of time. So instead I tossed together a quick casserole much to the amusement of my guest who has never seen me cook and my husband who is always baffled at how I quick sans recipe.
Nonetheless I’ve decided to attempt to share both meals for you here just in case you are interested in cooking some rib-sticking deliciousness this fall.
(For your ease of printing, there is a Print Friendly button located at the bottom of this post…enjoy!)
First up – The Casserole otherwise known as
Chicken and Rice Green Bean Casserole
Pre-heat oven to 450 degrees
In a pan toss the following ingredients before stirring all about….
- 2 cans of French-Cut green beans
- 2 cans of cream of celery (you can use cream of mushroom but I’m allergic so I don’t. Unless I wanted to visit the ER, then I would)
- 1 can worth of water
- 1 packet of 20 minute rice in a bag of your choice
Stir all the ingredients together so that you get a nice blend
- Lay on top 2 to 4 boneless, skinless chicken breasts
Pop in the oven for 25 minutes before removing and sprinkling on a layer of fried onions. Put the entire dish back in the oven for approximately 25 more minutes or until the chicken is cooked through. Dish up and enjoy!
(Serves 5 to 6)
Pre-heat the oven to 250 degrees
In a casserole dish put the following:
- 1 to 1 and ½ lbs of stew meat cut into 1 inch cubes or smaller
- A dash of salt
- A dash of pepper
- One potato per person cut into cubes
- One onion diced
- 1 bag of mini carrots
- 2 stalks of celery diced
Do NOT stir but simply pour the following over your vegetables
- ½ cup of tomato juice or water
- 1 teaspoon of sugar
- 2 tablespoons of tapioca
Cover the dish with either a baking lid or tin foil and bake for 4 hours. Do Not Peek!! Remove and allow to cool for 5 or so minutes before serving with warm bread.
There you have it, two super yummy and easy meals for the fall season. One thing to note, if you are the fan like me who entertains everyone else because you yell at the players (like they can hear me) AND jumps up when they score its best to ensure your bowl or plate of food remains on a table surface at all times. Otherwise that meal you want IN you will end up ON you. Just sayin’.
Which leaves me with one thing left to say…GOOOOOO DAWGS!