Here is a dish you can make in a pinch.
With the hectic schedule of being a college student, finding time to relax with friends is always difficult. Being a new student to Florida A & M University, I rarely get to see my friends that go to Florida State University and TCC. When we get the chance, it is usually such short notice that the most feasible options are a movie theater or a bar.
One option that lowers the cost of seeing friends is a good pot luck dinner. When food is mentioned in relation to an event, everyone is able to make time. What makes the pot luck dinner different from other dinners is that everybody at the table had a hand in creating the evening. The cooperative effort guarantees less time on each person to make the feast and open the gate for a new conversation topic, recipes.
The mood surrounding a pot luck dinner is always light and happy with friendly chatter and laughter filling the air. This past year I had a Thanksgiving pot luck dinner and invited my closest friends to hang out one more time before we all went home for the holiday.
The food for was exceptional.
There was macaroni and cheese, warm buttered rolls, a slow roasted turkey with gravy and a broccoli casserole. It was the casserole, however, that made a lasting impression on me long after the dinner. Rich in vitamin C and potassium, broccoli has long been my favorite vegetable and I was eager to learn how to use it in a different way.
So next time you want to spend a night with your friends, try to make it a night in with food and conversation. Being away from our families for school can make us feel lonely and gathering with those close to you here you end up creating a second family. You may learn a thing or two.
2 32 oz. steam-bags of frozen broccoli
2 cans of cream of mushroom soup
12 individually wrapped cheese slices
1 bag of breadcrumbsSteam the broccoli in the microwave for the amount of time the directions call for and preheat your oven to 350 degrees.Add the broccoli to a 13×9 pan or any casserole dish you have. Then add your mushroom soup, layer of cheese slices and breadcrumbs in that order.Cook the casserole in the oven for about 20 to 30 minutes, or until bubbly. Serve warm.