0:01
You know, Theresa and I stand up here talking,
0:04
Eddie had to go home.
0:06
He didn't have to go home,
0:07
but he wanted to go home
0:09
and visit with his family and his mother
0:11
and all his brothers and sisters.
0:13
He's one of nine kids.
0:16
So Theresa and I were standing up here talking
0:18
about it seems like summer just started,
0:21
and now it's already time
0:22
for school to start back.
0:26
We didn't used to go back to school
0:28
until after Labor Day,
0:30
but now they go back, like, mid-August.
0:33
So I thought, and Theresa thought,
0:39
you know, when school starts back
0:42
and we have to get in that schedule,
0:44
we have to make every moment count,
0:49
because your kids are gonna be back in activities
0:52
and you going to turn into a taxi cab
0:54
or a Uber driver. (laughs)
0:56
So- - [Theresa] With no money.
0:58
- With no money, yes.
1:00
So I was thinking about things
1:02
that you could put together
1:05
the morning or the night before and have it ready
1:11
and make a little bit easier on yourself.
1:13
So I put a tablespoon or two of butter,
1:17
and now I'm fixing to add some onions.
1:21
- [Theresa] What are we making today?
1:22
- We are gonna make a casserole,
1:27
'cause those are always good to be able to reach
1:30
into your refrigerator and get 'em.
1:37
We gonna cook these onions
1:38
until they're kind of translucent.
1:42
Not long, I like a little crunch,
1:44
but if your children hate onions,
1:49
just cook 'em to death.
1:51
Or what I used to do with my first husband,
1:54
he couldn't stand onions,
1:56
and I didn't like potato salad
1:57
or egg salad or chicken salad,
1:59
any kind of salad without onions,
2:01
so I used the dried onion flakes
2:06
and he never knew the difference.
2:08
He said, "She don't put onions in our stuff."
2:12
Oh, yes, I did. (Theresa laughing)
2:16
So you could always do that
2:19
if your children are picking through their food
2:21
and saying, "Ah! I see something!"
2:26
That sounds like a grandmamma
2:28
with experience, doesn't it?
2:30
It's called it (indistinct).
2:33
Alright, now I've added the garlic, y'all,
2:35
I'll let those onions get transparent
2:38
and we'll stir the garlic around a little bit
2:41
and let that flavor of the garlic
2:46
burst through our onions.
2:54
about chicken casserole recipes, y'all,
2:57
chicken is good for you.
3:02
on the scale of most expensive foods,
3:05
even though I can't believe I'm paying eight, $9
3:10
for a little chicken.
3:14
Well they used to be 59 cents for a chicken.
3:17
But anyway, on the grand scale, chicken is one
3:21
of the more reasonable foods that we can eat.
3:23
So it's healthy, it's within a budget.
3:30
and take advantage of the roosters
3:32
that they have in the grocery stores now...
3:36
Alright, now I'm gonna add our flour.
3:43
I going just stir that around
3:45
'cause that's gonna thicken up our stuff.
3:51
All right, so now I'm gonna add
4:03
and we'll kind of slowly add that
4:10
and cook that flour taste out of
4:14
our casserole ingredients.
4:21
And like I said, we wanna let that cook
4:24
because if you don't, you get that floury taste
4:29
and we don't want that.
4:31
Alright, now I'm gonna stir in our sour cream
4:35
and something that my grandmother put
4:39
in every pot of chicken
4:40
and dumpling she ever made,
4:43
and that's a can of cream of celery soup
4:47
and it just made that chicken stock even richer.
4:53
- [Theresa] I don't know any casserole
4:54
that shouldn't have a can of soup in.
4:57
Because it makes it- (Paula laughs)
4:58
- [Paula] It wouldn't be America would it?
5:00
- [Theresa] Well, especially in the South.
5:03
- [Theresa] It's those icing on the cake.
5:09
I don't like to do processed things
5:12
and I could make my own can
5:14
of cream of celery soup,
5:20
one can of soup a month won't hurt us, will let?
5:24
All right, so look how creamy
5:37
of raw noodles cooked,
5:40
which should equal four cups to go in here.
5:43
Now I'm one of those that I like a lot
5:45
of more cream than I do noodles,
5:52
I might not add four cups.
5:55
Alright, now I'm gonna add my cheese,
5:59
and I'm gonna save up some to go
6:01
on top of that casserole and we'll do that like
6:06
at the last minute of the baking process.
6:13
And this recipe called for a quarter
6:17
of a teaspoon of red pepper flakes.
6:21
Now if you've got young children
6:25
and you're doing this
6:26
to make school nights easier,
6:28
you may want to omit that.
6:31
But since I don't have any babies,
6:33
it's gonna need this. (chuckles)
6:36
I'm gonna go ahead and add it,
6:38
but you certainly don't have to.
6:42
Okay, our cheese is almost melted.
6:47
So now I'm gonna stir in my noodles.
6:53
Get back up there in that pot.
7:01
All right, doing it by the handfuls,
7:03
that's probably right at three cups.
7:10
And I think that's all I'm gonna use, Theresa,
7:13
'cause look, I hadn't even added the chicken yet.
7:17
And that's a beautiful rooster
7:22
that came from the grocery store, y'all.
7:31
You can do what you want to.
7:34
I mean, you know that.
7:35
I don't have to tell you that,
7:42
this is a good combination right here.
7:55
and it would have come out dry.
7:58
A little pepper, cracked black pepper.
8:11
I love these electric grinders
8:14
because the fresh ground is so much better
8:18
than that restaurant ground.
8:22
I don't know, I just like the big ones.
8:27
All right Theresa, I'm thinking
8:29
about maybe using a smaller casserole dish,
8:32
'cause I like my casseroles thick, not real thin.
8:40
- [Theresa] Sure we can. (Paula laughs)
8:43
Now we may need to bake
8:44
this a little longer because it's thicker.
8:51
then we'll come back and we'll top it
8:53
with our cheese about five minutes
8:57
before it needs to come out.
8:58
So 350 just until hot and kind of bubbly.
9:02
So look at that y'all.
9:03
It's hot, it is bubbly
9:08
and ready for mine And Theresa's lunch
9:16
How good does that look?
9:20
Now remember that I opted not to put
9:23
so many noodles in it.
9:25
So it's probably three cups
9:27
of cooked noodles that I put in it.
9:29
And I like that because you can see how creamy,
9:32
if I had put all those noodles,
9:34
it would've been drier
9:36
and I just don't like dry pasta.
9:39
So do what makes you happy though.
9:44
This is gonna be so hot.
9:46
I mean I just showed it to y'all
9:48
and it was boiling around the sides.
10:01
Say it's been five years since I made it.
10:04
- [Theresa] Might have been four
10:05
because we were at Bobby's.
10:07
But yeah, it's been a while.
10:15
because they were not cooked to death,
10:18
they still have a little crisp to 'em
10:23
And I can taste the heat from just
10:27
in them red pepper flakes that I put.
10:31
So if you're feeding young children,
10:33
I wouldn't recommend you putting it in
10:35
'cause I can feel a little heat on my tongue,
10:39
It's like just enough.
10:45
Good luck getting back on your school schedule
10:51
and I hope it's gonna be a wonderful school year
10:56
for your children or your grandchildren
10:58
or your niece and nephew.
11:02
And if it makes you feeling any better,
11:04
we're all going through it together.
11:07
Loving best dishes, y'all.
11:12
Hey, y'all, it's Paula Deen.
11:14
Now, if you enjoyed this video, be sure to like it
11:18
and click the subscribe button as well as the notification
11:22
and bell to be alerted when I post a video.
11:25
Love and Best Dishes Y'all.
