Rebstock’s Casserole
Rebstock’s Casserole is a hearty, cheesy, and comforting dish packed with flavors from sautéed vegetables, tender chicken, and a rich cheese sauce. The use of Rotel tomatoes introduces a tangy kick, making this dish a delightful fusion of creamy and spicy. Perfect for potlucks or family dinners, this casserole pairs well with a simple green salad or garlic bread. It’s a one-dish wonder that not only satisfies hunger but also tantalizes taste buds with its combination of textures and flavors.
Ingredients
- 1 c. Onion, chopped
- 1 c. Green Pepper, chopped
- 1 c. Celery, chopped
- 2 (4-oz.) cans Mushrooms, chopped
- 1 lb. Velveeta Cheese
- 1 (10 3/4-oz.) can Cream of Mushroom Soup
- 1 (10-oz.) can Rotel Tomatoes
- 7 oz. Spaghetti
- 3 c. Chicken, cooked and chopped
- M-K Paprika (for garnish)
- M-K Parsley Flakes (for garnish)
Directions
- Begin by sautéing the onion, green pepper, and celery in a pan until tender.
- Add the chopped mushrooms to the sautéed mixture.
- In a separate pan, cut the Velveeta cheese into smaller pieces and combine with the Cream of Mushroom soup and Rotel tomatoes. Melt the cheese, stirring continuously.
- Cook the spaghetti as per package instructions and then drain.
- In a large mixing bowl, combine the sautéed vegetables, cheese mixture, cooked spaghetti, and chopped chicken.
- Transfer the mixture to an 11 x 13 casserole dish.
- Bake in a preheated oven at 350° for 30 minutes with the casserole dish covered.
- Before serving, garnish with M-K Paprika and M-K Parsley Flakes.
