Friday, August 24, 2012
Weekend Recipe Review - King Ranch Casserole
This was to be my recipe review for June 22, but getting back into a regular routine for everyone in the family after vacation proved to be too difficult. The 7 year old wasn't back to a good sleeping schedule, which in turn meant, not as much blogging time for me. I've been saving this post instead for a week where I didn't try a new recipe like this week.
I'd been wanting to try King Ranch Casserole for a long time, but it seems that "traditional" King Ranch Casserole calls for a can of cream of chicken or cream of mushroom soup. I finally found a recipe for it on Deep South Dish that calls for making your own white sauce.
My husband loved this and the 7 year old agreed to taste around the tomatoes. He liked it too, so next time I'll see if I can made a smaller separate version for him without the tomatoes. I thought it was very good, but this is not the healthiest recipe out there.
I did cut the recipe in half, aside from still using a full can of Rotel. I liked that it made the casserole slightly more tomato-y. I also liked the addition of sour cream in the white sauce. Because I didn't have any on hand, I omitted the poblano peppers and the garlic powder. I also used pepper jack cheese and cheddar because that's what was in my fridge. The pepper jack made it a tiny bit extra spicy and I think it really kicked it up a notch from what would have otherwise been fairly mild.
This turned out to be a day in which we had a bit of chaos right at supper time. I pulled this dish out of the oven and it ended up sitting for at least a half an hour before we finally ate. It was still perfectly fine then and made wonderful leftovers as well.
All in all, this is definitely a dish we'll add to our regular rotation.