Mixed Veggie Casserole with Cheese a great side for barbecue at celebratory meal

OK, we had the barbecue beef and the salad for the dinner to be served after our little munchkin's baby dedication. But what about other sides? My daughter was set to prepare her favorite Company Potatoes recipe (appearing in my first cookbook, Way Back in the Country) that goes great with just about anything. But our crowd was not big on baked beans or any of the traditional barbecue match-ups.

I did an Internet search for vegetable casseroles. On nancysrecipes.wordpress.com in a feature called "A Recipe a Day" I discovered this mixed-veggie casserole that resembles the legendary green-bean dish that's stock-and-trade of Thanksgiving fare—baked with French-fried onions on top and mixed in and featuring cream of mushroom soup as part of the sauce. The original recipe called for frozen mixed veggies to be added, but I modified it so we could serve it the "garden-fresh" way, of course. Steaming some fresh veggies I had on hand made the mixture more healthy and was a good way to use up some leftovers.

Munchkin didn't get to sample any of our goodies that were prepared in his honor for the after-dedication meal. He was very content to nurse and have his supplemental bottle. But because of him we had a good excuse to indulge in some wonderful food. Mixed Veggie Casserole with Cheese was a big hit with the partygoers.

Mixed Veggie Casserole with Cheese

1/4 cup fresh corn, cut from cob

4 carrots, peeled, sliced into 1/2-inch slices (enough for 1 cup of carrots)

1 cup fresh trimmed green beans, cut into 1-inch pieces

1/2 cup frozen peas, thawed

1 (14-ounce) can reduced-sodium cream of mushroom soup

1 cup shredded Swiss cheese

1 cup nonfat sour cream

1 (6-ounce can) French-fried onions

1/4 teaspoon pepper

Preheat oven to 350 degrees. Set aside 1/4 cup cheese and 1/4 cup French-fried onions. Steam fresh carrots, corn, green beans, and cauliflower 3-4 minutes on high in microwave until vegetables are tender. Drain. Add peas. In large bowl combine veggies, soup, 3/4 cup cheese, sour cream, 3/4 cup onions, and pepper. Pour all into greased 2-quart casserole dish, Bake 30 minutes. On top sprinkle reserved cheese and onions. Bake 5 more minutes. Serves 6-8.

Maturing of the taste buds paved the way for enjoying Chicken Pot Pie

Never too late for the taste buds to mature, I say. In my childhood, youth, young- and even middle-adulthood, the idea of Chicken Pot Pie sounded like the idea of eating dirt. I couldn't imagine throwing veggies, chicken, and a sauce together and topping it with a biscuit. The dish was one of Hubby's favorites; a few random times in our marriage I grudgingly made it for him, but I'd pop some fish sticks into the oven on the side so I wouldn't have to eat Chicken Pot Pie myself at the upcoming meal. Putting things mildly, to me Chicken Pot Pie was gross.

I remember the day things changed for the better. The occasion was Hubby's birthday a few years back; I wanted to make him a special dinner but didn't have time to race to the grocery. I had to use ingredients I had on hand. A recipe for Chicken Pot Pie rose to the surface. Of necessity I prepared it. For reasons I can't explain, suddenly I saw this dish in a different light. It looked healthy and soothing every bit like the comfort food it was. That night I didn't fix my side entree so I could sneak myself option; I served myself Chicken Pot Pie. Delicious! Why had I been depriving myself of this great dish?

The rest is history. Not long ago the Chickasaw Nation Nutrition Services, one of my greatest sources of recipes, provided the following recipe that brims with fresh veggies. If Hubby liked Chicken Pot Pie, he'd adore one prepared from a recipe card provided by "his people" (remember that Hubby is a citizen and elder of the Chickasaw Nation). This time it's my upcoming birthday, and not Hubby's, we're celebrating, but I can't think of a better birthday meal to get ready for myself. I'm thankful for the maturing of the taste buds that broadened my horizons to include this wonderful food.

Chicken Pot Pie

2 cups low-fat bakery mix (tried with low-fat Bisquick)

1/2 cup fat-free milk

1/4 cup fat-free egg product

2 (10 3/4-ounce) cans reduced sodium cream of chicken soup

1 cup fat-free milk

3 cups cooked chicken, shredded

2 cups fresh cooked mixed vegetables (corn, okra, green beans, green peas, etc., whatever you have on hand)

1/4 teaspoon celery seed

1/4 teaspoon paprika

Preheat the oven to 400 degrees. In a medium bowl stir bakery mix, eggs, and 1/2 cup milk to make biscuit topping. Set aside. In saucepan on medium-high heat combine cream of chicken soup, 1 cup fat-free milk, chicken, mixed cooked vegetables, and seasonings. Stir until mixture is heated through. In a casserole dish add chicken mixture. Spoon biscuit dough over chicken mixture. Bake uncovered for 25 minutes until topping is golden brown. Makes 10 servings.