A quick and tasty casserole to make when you have last-minute company.

Yes, I just said “casserole” instead of “hotdish.” Well, there is a reason for it in this instance. Casserole was the name on the recipe as I inherited it. Technically it can be a hotdish, but I will comply and call it a casserole. I know my fellow Iowans would agree with this choice when referencing this dish.

When I am stuck in a rut, don’t have any time, or suddenly have a need to feed company this is my go to recipe. It is quick, simple, and delicious.

I have to give credit to my mother-in-law, Corky Raymond for sharing this recipe with me. This is my version based Corky’s original version.

Quick Party Casserole

1 can cream of mushroom soup

1 can cream of chicken soup

1 6oz can of evaporated milk

2 cups cooked chicken or tuna

1 4oz can of mushrooms

1 cup chopped celery

2 small jar diced pimento

1/2 small green bell pepper, diced

salt & pepper

soy sauce

2 cups chow mein noodles (Use extra noodles for serving)

1 5oz package of slivered almonds

Preheat the oven to 350 degrees. Cook chicken and dice. Saute mushrooms, green pepper, onion, celery, and pimento in a saute pan with a bit of oil until the onions are almost translucent. Add a sprinkle of salt and pepper. In big bowl, combine the mushroom and chicken soup with the evaporated milk. Add the sautéed vegetables, protein, and two cups of chow mein noodles. Stir well. Spray or lightly grease a 9×11 baking dish. Pour the mixture into the dish, sprinkle the top with the almonds, cover with foil, and bake for an hour. The last 15 minutes of baking, remove the foil to crisp up the almonds. Serve hot with a light soy sauce over the extra chow mein noodles.

The recipe calls for chicken or tuna, but you could try it with another protein, extra mushrooms, or no meat at all.