#midwestern food
Cooking with UWM’s Women’s Service Club
In 1968, the UWM Women’s Service Club created a cookbook that consisted of recipes for meat dishes, casseroles, desserts, and other midwestern favorites. Pictured, are members of the club binding copies of the cookbook – one of which we have at UWM Archives (UWM Archival Collection 125). Enjoy these recipes for jello molds, jello salads, and fluff. One (or more) may be an interesting addition to your holiday table.
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Leftovers chicken noodle casserole.
No recipe, just my extensive, Midwestern casserole expertise. And I needed to clean my fridge and cupboard.
- A thing of leftover shredded chicken from the fridge
- Some frozen veggies from your freezer (I used peas and carrots but any kind of frozen or not frozen veggies would work)
- That partial bag of egg noodles in the cupboard, boiled until aaaaaalmost done
- 1 can of cream of celery soup (or two, depending on how much other stuff you use and how dry your mix looks. Or you can use cream of mushroom soup. Or cream of chicken. Literally whatever is in your cupboard is fine.)
- Some herbs and spices? I added black pepper, a little thyme and marjoram and garlic salt. Do what you like, it literally doesn’t matter.
- Mix together and put in casserole dish
- Top with Rice Krispies. Or corn flakes. Or crushed crackers. Then scatter thin slices of cold butter over, so then it melts and bakes, it turns your crunchy topping golden and buttery.
- Bake at 350 for… some time. Until the middle is hot and the top is golden.
The end.
Dish up and top with salt and pepper if you want.
*chef’s kiss*
