Latticework Casserole

Made this tonight for the first time in quite a while, and my kids all asked for seconds.  That basically never happens -- all three of them wanted more!  So I thought it was high time I shared this.  It's something my hubby grew up eating, and really quite easy to make.

Latticework Casserole

1 can cream of potato soup
1 lb. California blend vegetables
2 cups chicken pieces -- already cooked
1 cup shredded Cheddar -- divided
1 1/2 cups French fried onions -- divided
1/2  tsp. seasoning salt
1 cup milk
1 8 oz. package crescent rolls

Combine soup, vegetables, chicken pieces, milk, seasonal, 1/2 cup of cheese, and 3/4 cup of onions in a large bowl. Spoon into a 2-quart casserole. Bake, covered, at 375 degrees for 20 minutes.

Separate crescent rolls into 4 rectangles. Press diagonal seams together and cut each rectangle lengthwise into 3 strips. Place strips on casserole to for a lattice top. Bake, uncovered, for 15 minutes.
Top lattice with onions and cheese. Bake until cheese is melted.

Baked Rotini and Ham Casserole

Casseroles are the ultimate comfort food for Midwesterners like us.  Even though we don't live in the Midwest anymore, they conjure up long winter evenings spent indoors while the wind and snow howl outside, church potlucks, and family reunions.

Baked Rotini and Ham Casserole

1 can Cream of Celery soup
1 1/4 cups Milk
2 cups Rotini -- cooked according to package
1 1/2 cups Shredded mozzarella
2 cups French fried onions
1 cup Ham pieces
1 Roma tomato -- chopped
1/2 cup Frozen peas -- thawed

In a large bowl, combine soup and milk. Stir in pasta, 1 cup cheese, 1 cup onions, ham, tomato, and peas. Pour into a 2-quart casserole. Bake at 350 degrees for 30 minutes. Top with remaining onions and cheese. Bake until cheese is melted.