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
Brown your chopped onion in the olive oil until golden brown before adding your sliced mushrooms to fry as well.
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.
Cook your penne pasta or noodles al dente.
Cook your cubed potatoes in water like usual until almost done.
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.
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.