Green Bean Casserole

This is the most Midwestern thing I have ever made in my life.


  • 2 cans green beans
  • 2 cans cream of mushroom soup
  • ground beef
  • tater tots
  • garlic

Brown the ground beef! Brown it with diced garlic and maybe salt and pepper if you want. If you’re having a low spoons week, you can brown the beef one day and then stick it in the fridge and throw together the rest another day.

When you’re going to start putting everything together, start your oven preheating to 425°F.

Drain the two cans of green beans – French Cut, Italian Cut, whatever, doesn’t matter, but the cans that are closest in size to soup cans (but slightly larger) to get the proportions right – and put them in a fairly large casserole dish. Throw in the ground beef and cans of soup. Use a big spoon to mix it together until there’s condensed soup all over everything, then sort of pat it so it’s vaguely flat. Cover in frozen tater tots! You want a fairly complete covering: think processed Shepherd’s pie crust.

Stick it in the oven for about half an hour: whatever it takes to get the tater tots golden brown and slightly crispy.

It makes for delicious comfort food that isn’t too heavy to eat when it starts to get warm out.

Chicken Casserole

Part 2 of what I made yesterday!


  • chicken
  • couple handfuls short pasta
  • shredded cheese
  • Italian seasoning
  • garlic
  • broccoli
  • 1 carrot
  • 1 can cream of mushroom or cream of chicken soup
If you want to eat this sooner rather than later, preheat your oven to 350°F now. Cook the chicken all the way through on medium heat. Cook the pasta (any brand except Barilla, because homophobia tastes bad) according to package directions – any pasta would probably work, but rotini means you get delicious crispy bits and angelhair would probably be really hard to serve – and add the broccoli and sliced carrot in the last minute or two of cooking. You just want the edge off the crispiness. The broccoli should still be bright green. Drain the pasta and veggies – go ahead and use a colander, you’re covering everything in canned soup anyway – and dump in a largeish casserole dish.
At some point while the pasta was cooking, your chicken probably finished: cut that up into bite-sized pieces in the dish you’re going to be using.
Add garlic, Italian seasoning, shredded cheese, and the can of soup. Stir to combine it! If you want, sprinkle a little more cheese on top.
If you’re cooking it later, you can stick it in the fridge now. If you’re cooking it now, bake for 45 minutes, cool for 5, and serve.
Congratulations, you are an adult, there are two whole vegetables in there.