Three Bereavement Casserole Recipes for Bereaved Families

When someone we know passes away, we want to help by bringing a plate to the grieving family.

Many times, we are not sure what would be appropriate to wear. When asked, I recommend a fully baked casserole. Yes, the family will be getting plenty of ramekins, but they can easily freeze them for a later date.

Here are some tips:

1. Buy cheap saucepans and keep them on hand. When the time comes, give him your saucepan on the plate. Families are too busy to worry about returning their expensive pans.

2. I would avoid making tuna noodle casseroles or baked macaroni and cheese. Families seem to be bombarded with it.

3. To accompany your casserole, give the family a drink. A good juice, sparkling water, soft drinks, flavored teas, etc. The drinks are often overlooked.

Here are the three recipes I like to make for grief casseroles.

hamburger bean

1 pound. bacon

1 pound. hamburger

1/2 cup onions, finely chopped

1/2 cup of tomato sauce

1/2 teaspoon mustard

2 tablespoons of vinegar

1 pound. canned baked beans

1 pound. can of broad beans with butter

1 pound. can kidney beans

In a large skillet, fry the bacon until done; drain and crumble. Fry the burger and onions in the same skillet you used for the bacon until done. Return bacon to pan, add remaining ingredients. Cook for an additional 5 minutes. For casserole on plate. Bake for 1 hour at 350 degrees.

Corn Beef Noodles

3 cups of raw egg noodles

1 can of cream of chicken broth

1 can cornmeal, chopped into small pieces

3/4 cup of milk

1/4 cup green bell peppers, diced small

1 cup sharp cheddar cheese, grated

salt and pepper to taste

1/2 cup breadcrumbs

In a large saucepan, cook the noodles in boiling water until tender. To drain; stir in cream of chicken soup until blended. In a large bowl, combine beef, milk, cheese, green bell pepper, cooked noodles, and soup mix. Salt and pepper to taste. Pour into a greased 2-quart saucepan. Sprinkle with breadcrumbs on top. Bake in a 350 degree oven for 30 minutes.

Chicken Noodles With Cheese

1 bag (16 oz.) egg noodles

1 1/2 pounds cooked chicken, cubed

2 cans of cream of chicken

1 cup frozen peas

1/2 cup Parmesan cheese

1/2 cup breadcrumbs

milk

In a large pot, cook chicken until done. Remove from the bone and reserve. In a large saucepan, cook the egg noodles until just tender, drain. Combine chicken, noodles, and peas in a 2-quart baking dish. For the cream soup over noodle mix, add enough milk to cover the noodles. Sprinkle Parmesan cheese and breadcrumbs over the noodles. Bake at 350 degrees for 45 minutes.