If you are tired of the same old things for dinner and want to expand your casserole repertoire, I have just the recipe for you with my Extraordinary Spam Casserole. It has chicken broth combined with a white sauce delicately seasoned with Parmesan cheese and ground curry powder along with crushed pretzels, onion, fresh mushrooms, potatoes, penne pasta, and just half a can of spam canned meat for a hearty meal.
You can use the entire can of spam, but I use an entire eight-ounce package of fresh mushrooms for an extra protein. Usually, I like to use the other half of the can of Spam meat to fry in some barbecue sauce for sandwiches. This way I can get two meals out of one can.
Here is a trick for rolling your pretzels without them flying everywhere. I grab a section of wax paper and add some of the pretzels. Then I fold the sheet of wax paper over to cover the pretzels that I am about to crush. Covering them in this fashion provides that a needed barrier that won’t have them escaping as your rolling pin comes down.
Basically, you just chop and brown your onion and mushrooms, cook and slightly thicken a white sauce and then crush your pretzels, cook the pasta and potatoes before assembling the casserole and throwing in your oven to bake. Like I always said, I am a lazy cook that still loves delicious food but not so much the work to prepare. This recipe falls into the simple category with a few steps as possible, which all busy people can appreciate.
I hope that you give my recipe a shot. In fact, you might also like my other canned ham casserole recipe that I make quite often as well. I honestly think that once you do that you and your family will enjoy it.
Extraordinary Spam Casserole Recipe
My spam casserole has chicken broth combined with a white sauce delicately seasoned with Parmesan cheese and ground curry powder along with crushed pretzels, onion, fresh mushrooms, potatoes, penne pasta, and just half a can of spam canned meat for a hearty meal.
- ½ can of Spam canned meat
- 2 cups of milk
- 2 tablespoons of flour
- 1 cup of crushed pretzels
- 2 cups of homemade chicken broth or canned chicken broth
- ½ teaspoons of ground curry powder
- 1 teaspoon of salt
- 2 tablespoons of Parmesan cheese
- 1 package 8-oz. size of fresh mushrooms, slicked
- 1 small onion chopped fine
- 3 tablespoons of olive oil
- 3 medium potatoes peeled and cubed into small pieces
- 8- ounces of penne pasta or your favorite form of pasta or noodles, cooked
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Brown your chopped onion in the olive oil until golden brown before adding your sliced mushrooms to fry as well.
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While they are frying, I like to roll out my pretzels. Grab a sheet of wax paper long enough to fold over your pretzels that are about to be crushed. Use your rolling pin and crush until broken up fine.
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Cook your penne pasta or noodles al dente.
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Cook your cubed potatoes in water like usual until almost done.
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Afterwards, I assemble all the ingredients in a large mixing bowl first before pouring into my waiting large, greased casserole dish. I found it easier to mix this way than trying to struggle stirring in the casserole dish.
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Send the filled casserole and covered dish to a 350-degree oven for about 40-minutes. Check after 30 minutes to see if you need to add any more broth. If so, just add enough to moisten and then return to your oven to finish baking.
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ENJOY!
