BLUFFTON — The recipe Vedabelle McCluer shares today has quite a history.
McCluer, 98, was born in the Bluffton area and now lives at Richland Manor. She and her husband were snowbirds, enjoying traveling south to avoid winters starting in about 1972. That time of her life is over now, but McCluer has this recipe as a good memory from then.
She first had this casserole in Florida.
“We went to Florida for the first time, and our neighbors had us over for dinner the first night,” she said, smiling. On the table was this simple hot dish, which makes plenty to share.
“We liked it so well, she gave us the recipe,” McCluer said.
And it became a family standard, a favorite of her son in law in particular. When she made it, she made a huge amount. She sheepishly admitted the leftovers can be used as sandwich filling, humble homestyle cooking at its best. The ratio can be adjusted easily on this recipe — just double the amount of canned goods. Use whatever cheese and chips you have on hand.
What McCluer particularly appreciated about the recipe is it simplicity.
“It’s all cans. Anyone can open a can and put it together,” she said, laughing. “I’m not a good cook. That’s why those cans are good.”
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