Sunday, October 19, 2008
Comfort in a Can
I got really annoyed a month back when someone told my beloved Cookbook Junkie (http://www.cookbookjunkie.blogspot.com/) that real cooks don't use canned soup. Excuse me? Sometimes even the best of chef's are in the mood for a comforting casserole in classic American style! I made one for myself on this particular evening and it was delicious...
Comfort Casserole a la Amy
1 pound of medium sized shells, cooked in salted water al dente
1 can of Campbell's Cream of Broccoli Soup
1 soup can full of 2% lowfat milk
1 cup of diced ham
1 cup of frozen peas, thawed
Kosher salt and pepper to taste
Mix all ingredients into a casserole dish and cook at 350 degrees in the oven until hot and bubbly!