Samantha Nicole Ring the bell, because Schoolhouse Casserole is about to school (so to speak) every other casserole! Fresh, tender veggies attend class with savory chicken and hearty mushrooms, with buttery egg noodles serving as their desks. Pimento-stuffed olives act as the class clowns, adding a little bit of tangy humor to the comforting, filling dish. Classic schoolhouses might be made of brick, but this casserole is built with a cheesy, melty, crunchy cornflake topping designed to make you smile. Schoolhouse Casserole will definitely make the honor roll!
Ingredients
For the casserole:
- 2 tablespoons butter
- 1/2 cup celery, chopped
- 1/4 cup onion, chopped
- 2 tablespoons green pepper, chopped
- 2 cups chicken, cubed and cooked
- 1 (4.5-ounce) jar of sliced mushrooms, drained
- 6 pimiento-stuffed olives, sliced
- 1 (10.75-ounce) can of condensed cream of chicken soup, undiluted
- 1 cup milk
- 5 cups wide egg noodles, cooked
For the topping:
- 1/2 cup cornflake crumbs
- 1/4 cup cheddar cheese, shredded
- 2 tablespoons butter, melted
Directions
Step 1 –Preheat the oven to 325 degrees F.
Step 2 –In a large skillet over medium heat, melt 2 tablespoons of butter.
Step 3 –Add the celery, onion, and green pepper to the melted butter and sauté until tender, about 5 minutes.
Step 4 –Transfer the skillet from the heat.
Step 5 –Stir in the chicken, mushrooms, olives, soup, milk, and egg noodles.
Step 6 –Transfer the mixture to a 2-quart baking dish.
Step 7 –Cover the dish and bake for 25 minutes.
Step 8 –Combine the cornflake crumbs, cheddar cheese, and remaining melted butter together.
Step 9 –Uncover the baking dish and sprinkle the topping around the edges of the casserole.
Step 10 –Bake until the cheese is melted, about 5 minutes.
Step 11 –Serve hot.
