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Other People's Food

"What's your favorite meal?"

"One someone else cooks."

Whether this exchange was from Dear Abby or some other sage soul, it does seem to be the truth.

Friends are always worried about cooking for me because they think I'll be hypercritical, but the truth is, everything tastes great when it's made by someone else. I'm really quite easy to please. I love to cook, sure, but half the time, when I sit down to dinner, I can't taste what I just cooked.

We went to a friend's house for dinner a couple months ago, and she made the most delicious enchilada casserole. I later found out that the recipe used canned soup and all manner of processed products - items I typically snub. Maybe it tasted great because of the warm company (or the wine), but I'm convinced it was also because I didn't have to make it.

Here's a casserole that, in truth, I wouldn't typically make, but when our test kitchen director Mary Carter made it, well, it tasted mighty good. It doesn't contain canned soup, but the next best thing - Ramen Noodles. It costs pennies to make, and I guarantee everyone will like it - except you, the person who makes it.

Jill Melton

Expert in the Kitchen
Our resident food expert and editor, Jill Melton.
jill and candace
Mexican Casserole Recipe
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Mexican Casserole
printer friendly version

For a heartier version, add cooked shredded chicken to the mixture before baking.


Ingredients
2 packages Chicken Mushroom Ramen Noodles, with 1 seasoning packet
1 cup (4 ounces) shredded Monterey Jack cheese
1/2 cup diced green chiles
1/4 cup sliced black olives
1cup light sour cream
1 cup shredded Cheddar cheese
1/2cup crushed corn chips
Instructions
1. Preheat oven to 400F. Grease an 8-inch square baking dish.
2. Cook noodles in water according to package directions; rinse with cold water and drain.
3. Combine noodles with seasoning packets, Monterey Jack cheese, chiles and olives. Stir in sour cream. Spoon noodle mixture into a baking dish. Sprinkle with Cheddar and top with corn chips. Bake 20 minutes or until brown and bubbly. Serves 4.
Nutritional Information
Per serving: 570 calories, 34g fat, 24g prot., 44g carbs., 3g fiber, 1140mg sodium

Recipe reprinted with permission from 101 Things to Do with Ramen Noodles by Toni Patrick (© 2005, Gibb Smith, Publisher).
Chicken Milano
printer friendly version

Here's another ramen noodle favorite.


Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, chopped
2 teaspoons minced garlic
1 cup chopped jarred sun-dried tomatoes
1 cup reduced-sodium chicken broth
2 tablespoons chopped fresh basil
1/8 teaspoon pepper
2 packages Chicken Ramen Noodles with 1 seasoning packet
Instructions
1. Heat oil in a skillet; add chicken and garlic and cook 10 to 15 minutes or until chicken is done. Add tomatoes, chicken broth, basil and pepper. Simmer over low heat 5 minutes.
2. Cook noodles in water according to package directions; drain. Add 1 seasoning packet. Serve chicken mixture over warm noodles. Serves 4.
Nutritional Information
Per serving: 430 calories, 17 fat, 33g prot., 34g carbs., 3g fiber, 770mg sodium.

Recipe reprinted with permission from 101 Things to Do with Ramen Noodles by Toni Patrick (© 2005, Gibb Smith, Publisher).

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