Just invited 2 couples for dinner Thurs. evening and I'm hoping some of you good cooks out there can provide with a good company casserole. I want to keep it simple and just serve a casserole,salad and dessert. Any help would be appreciated. My brain is fried after the holidays! Thanks

Catt's Famous “No Peek” Casserole
1 1/2 lbs beef cut into bite sized pieces
1 can cream of mushroom soup
1 package dry onion soup mix
1 can mushrooms
2/3 C red wine or milk
Brown meat, lower heat and add the rest of the ingredients. Mix well. Pour into a lightly greased, covered
casserole and bake for 2 1/2 hours at 300 degrees. Remove from oven and serve over hot noodles or rice.

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Do you drain the mushrooms before adding them?

Thanks,
Sarah

Taken from chow hound

Chicken and Wild Rice Casserole Recipe - CHOW


Chicken and Wild Rice Casserole

INGREDIENTS

* 1/2 ounce dried porcini mushrooms
* 1/2 cup boiling water
* 1/3 cup uncooked wild rice
* 6 chicken thighs with skin
* 6 chicken drumsticks with skin
* 2 tablespoons olive oil
* 2 tablespoons unsalted butter
* 1/2 large red onion, small dice (about 1 cup)
* 1 large celery stalk, medium dice (about 1/3 cup)
* 1 medium carrot, peeled, medium dice (about 1/2 cup)
* 3/4 cup uncooked Arborio rice
* 1/3 cup dry white wine
* 2 1/2 cups low-sodium chicken broth
* 1 tablespoon fresh thyme leaves, minced
* 2 tablespoons heavy cream or half-and-half
* 2 tablespoons dry sherry

INSTRUCTIONS

1. Heat oven to 350°F. Place dried porcini in a small heatproof bowl. Pour the boiling water over them and set aside.
2. Place wild rice in a small saucepan and add enough cold water to cover by 3 inches. Bring to a boil over medium-high heat; cover the pan, leaving the lid slightly ajar; reduce heat; and simmer until rice is almost completely cooked, about 18 to 20 minutes. (Rice will be chewy and swollen with a slightly burst-open appearance.) Drain in a colander and set aside.
3. While wild rice simmers, blot chicken thighs and drumsticks dry with a paper towel and season generously with salt and freshly ground black pepper. Heat olive oil in a 12-inch frying pan or a wide, shallow pot over medium-high heat. Brown chicken in three batches, about 5 minutes per side or until golden brown (chicken will not be fully cooked), and set aside. Remove pan from heat and allow to cool for a few minutes. Pour off all but 1 tablespoon of chicken fat from the pan.
4. Remove soaked mushrooms from their liquid, reserving the soaking liquid for later. Coarsely chop the mushrooms and set aside.
5. Return the frying pan to the stove over medium heat. Add butter; when it foams, add onion with a generous pinch of salt. Stir to coat onion with butter and cook for 2 minutes or until onion has softened a bit, then stir in celery and carrot. Cook, stirring occasionally, until vegetables are slightly softened but still uncooked in the center, about 3 minutes. Season vegetables with salt and freshly ground black pepper.
6. Stir in Arborio rice, mixing well with a wooden spoon or spatula to coat each grain with oil. Cook, stirring occasionally, until the outer layer of the rice becomes translucent and is just beginning to brown, about 4 minutes. Add wine and stir until it evaporates, about 1 minute. Add chopped porcini mushrooms with their soaking liquid and stir until liquid is almost completely evaporated, about 1 minute.
7. Stir in cooked wild rice and chicken broth and bring to a simmer. Cook, stirring often, until mixture is slightly thickened and rice is about halfway cooked, about 5 minutes (mixture will be very soupy). Stir in thyme, cream, and sherry, then remove from heat. Taste mixture and if necessary season with more salt and freshly ground black pepper.
8. Pour mixture into a 13-by-9-inch baking dish. Place chicken pieces over mixture, nestling them close to each other so they will all fit in the dish.
9. Bake casserole until rice is tender and has absorbed most of the liquid and chicken is completely cooked, about 45 to 50 minutes. To serve, place a scoop of rice mixture on a serving plate and top with a drumstick and thigh.

While I was on chowhound looking for this recipe- I saw this simple dessert idea that looked really good to me too that I thought I'd post for an idea for you- Have fun with your company!

Pineapple Granité Recipe - CHOW

Pineapple Granité

A study in proportions, granité is nothing more than fruit, sugar, and liquid, and the variation of these few factors means the difference between a slushy and a granular treat. Because pineapple juice is often overly sweet, and because we like the texture the actual fruit provides, we blended up a whole pineapple for this dish. Doing this extends preparation by a few minutes, but our granité is still an easy, no-fail recipe that’s a guilt-free way to satisfy your sweet tooth.

Game plan: Once made, the granité can be stored in the freezer in a container with a tightfitting lid for up to 2 weeks.

This was featured as part of our Post-Holiday Recovery Menu.
INGREDIENTS

* 1 medium pineapple (about 3 pounds), peeled, cored, and coarsely chopped (about 5 cups)
* 1 1/4 cups water
* 3/4 cup granulated sugar
* 1 tablespoon freshly squeezed orange juice
* 1 teaspoon finely grated orange zest

INSTRUCTIONS

1. Combine all ingredients in the bowl of a food processor and process until smooth, about 2 minutes.
2. Pour mixture into a 13-by-9-inch dish and freeze, uncovered, until just set but not frozen completely, about 2 1/2 hours. Rake through mixture with a fork to break up any large chunks.
3. Return to the freezer and rake again when thoroughly set, about 2 hours more. Transfer to a container with a tightfitting lid and store in the freezer for up to 2 weeks.

How about individual or one large pot pie? Prepare shrimp/crabmeat, chicken/turkey,
or beef pies and use puff pastry for the crust (use extra pastry for cut-outs to decorate
the top). The crust can be baked separately (on a parchment lined baking sheet), then
placed on top of the pie/pies just before serving. HTH

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I dont know why but everyone I have over always wants chil-dog casserole

2 c white rice (cooked)
1 can Hormel chili with no beans
1/2 pack hot dogs cut into slices (I use the Best brand hot dogs for this)
velveeta cheese cubed (small block)

Mix all together pour into casserole dish, cover with cheese and bake until cheese is melted.

I also used the taco flavored cheese and chedderella cheese. My favorite is the velveeta

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~~~~**Maryann**~~~~

I just got a firm grip on reality....
Now I can strangle it