When someone we know dies, we want to help by bringing a dish to the grieving family.
Often, we are not sure what would be appropriate to bring. When asked, I recommend a whole baked tagine. Yes, the family will receive many casseroles, but they can easily freeze them for later.
Here are some tips:
1. Buy cheap casserole dishes and keep them on hand. When the time is up, put the casserole on the plate. Families are too busy to worry about returning expensive porcelain dishes.
2. I avoid making tuna noodle casserole or baked macaroni and cheese. Families seem to be bombarded with these.
3. To go along with the casserole, give the family a drink. Nice juice, sparkling water, soft drinks, flavored teas, etc. Drinks are often overlooked.
Here are the three recipes I love to make for bereavement dishes.
hamburger bean
1 pound of bacon
1 pound hamburger
1/2 cup finely chopped onion
1/2 cup of ketchup
1/2 teaspoon mustard
2 tablespoons of vinegar
1 pound can baked beans
1 pound beans can be spread with butter
1 lb. can beans
In a large skillet, fry the bacon until cooked through. drain and crumble. In the same pan you used the bacon, fry the hamburger and onions until tender. Return the bacon to the skillet, add the remaining ingredients. Cook for an additional 5 minutes. Pour into casserole dish. Bake for an hour at 350 degrees.
Corn noodles with beef
3 cups uncooked egg noodles
1 can of cream of chicken soup
1 can of beef, cut into small pieces
3/4 cup of milk
1/4 cup green pepper, diced small
1 cup grated cheddar cheese
Salt and pepper to taste
1/2 cup bread crumbs
In a large saucepan, cook noodles in boiling water until al dente. sink; Add cream of chicken soup until blended. In a large bowl, combine corned beef, milk, cheese, green pepper, cooked pasta, and soup mix. Salt and pepper to taste. Pour into a greased 2-quart casserole dish. Sprinkle with bread crumbs. Bake in a 350 degree oven for 30 minutes.
Chicken noodle with cheese
1 package (16 ounces) egg noodles
1 1/2 pounds cooked chicken cubes
2 cans of cream of chicken soup
1 cup frozen peas
1/2 cup Parmesan cheese
1/2 cup bread crumbs
Milk
In a large saucepan, cook chicken until cooked through. Remove from the bone and set aside. In a large saucepan, cook egg noodles until tender and drain. Combine chicken, noodles and peas in a 2-quart roasting dish. Pour the creamy soup over the noodle mixture, adding enough milk to cover the noodles. Sprinkle Parmesan cheese and bread crumbs over the noodles. Bake at 350 degrees for 45 minutes.
