Tag Archives: Canned soup

Grandma Kapke Casserole

10 Dec

Grandma Kapke Casserole 3

When I, my brother, or any of my cousins are visiting Grandma and she asks us what we want for supper, it’s always, “Grandma Kapke Casserole!”  Simple and tasty, but never quite as good as Grandma’s.

Ingredients

  • 2 pounds ground beef
  • 3 russet potatoes, peeled and quartered
  • 4-5 carrots, peeled, halved length-wise and cut into thirds
  • 1 bell pepper, julienned
  • 1 can tomato soup
  • salt and pepper to taste

Form beef into walnut-sized meatballs and place in the center of a dutch oven or deep casserole, sprinkle lightly with salt and generously with freshly ground pepper.

Grandma Kapke Casserole 1

Place potato pieces around beef and put the carrots and bell pepper on top and add additional salt and pepper.

Grandma Kapke Casserole 2

Pour tomato soup over all and rinse can to make a little more juice (maybe a third of the can of water).

Bake at 35o for an hour or so, until potatoes are done.  Grandma says Brad and Adam like it served with a side of corn.

Recipe by Grandma Kapke

Photos by me, My Little Food Spot

Chicken and Wild Rice Casserole

6 Sep

I transferred this recipe from our old website, knorrbuzz.  It’s old school Knorr fare.  I introduced my grandmother to it and she makes it a couple of times a month and takes it to many family reunions, where it always seems to be a hit.  I enjoy all the flavors, as well as the different textures;  the chewiness of the wild rice and the crunch of the water chestnuts.  I very often make it without the wild rice, using just basmati.  It’s good that way but we prefer it with the wild rice; it provides a depth of flavor.  My grandma suffers from celiac disease so she makes hers compatible with a gluten free diet.  The only change needed is substituting a gluten-free creamed soup for the cream of celery.

Ingredients:

  • 28 oz can green beans, drained
  • 3 cups diced cooked chicken
  • 1 onion, diced and sauteed
  • 8 oz can chopped water chestnuts, drained
  • 4 oz jar pimientos
  • 10 3/4 oz can cream of celery soup
  • 1 cup mayonnaise
  • 3/4 cup long-grain rice, uncooked
  • 1/4 cup wild rice, uncooked
  • 1 cup grated sharp Cheddar
  • pinch salt

Preparation:

Cook rices according to package directions.

Preheat oven to 350 degrees F.

Mix all ingredients together and pour into a greased 3-quart casserole dish.  Bake for 20 to 25 minutes or until bubbly.

Recipe inspired by Paula Deen.

Photo by me, My Little Food Spot