Six Can Casserole

This is the casserole that busy weeknights were built for.

Six cans. One baking dish. Five minutes of actual hands-on work. That’s it.

Canned chicken, cream of chicken soup, cream of celery soup, mushrooms, evaporated milk, and chow mein noodles get dumped together, topped with a thick blanket of shredded cheddar, and baked until golden and bubbling.

It’s not fancy. It’s not trying to be. It’s the kind of no-fuss, pantry-raid dinner that feeds a family and leaves you with exactly one dish to wash.

Kitchen Tips

• Drain the mushrooms and chicken well so the casserole doesn’t come out watery
• Use sharp cheddar for the topping. It melts better and brings more flavor than mild
• Let it rest for 5 to 10 minutes after baking so it sets up and doesn’t run all over the plate
• Toss in frozen peas, diced bell pepper, or a handful of crushed potato chips on top for extra crunch if you’re feeling fancy