Reader Recipe: Tender Bits Casserole

We finally made it – the final week of Reader Month!

When Caker Cooking reader Stephanie suggested I try her tender bits, I was like, “Whoa, this is taking reader relations to a whole new level.” Then I found out tender bits are a food. Or a non-food. They’re made with wheat gluten, oat flour, and soy protein. I don’t even know what those words mean.

I can’t get Tender Bits in Canada, so I went online. A case of 12 cans is selling on Amazon for seventy dollars! What other ingredient is in there – unicorn? Stephanie suggested I substitute grilled chicken pieces. Those were only $3.99 which meant I could make it and still afford to get Mother a Big Turk bar for dessert.

This recipe calls for barbeque chips. And paprika. Talk about being a wallflower. How can paprika compete with a bag of barbeque chips? Can you even see the paprika with all that other seasoning? I'm coming up with a new term: paprika complex. It's when you're so insignificant, you might as well not even try. But you should try this casserole. In spite of the photo above, it actually tasted pretty good.

Thanks, Stephanie!

1 can Tender Bits, drained and cut into about 1" pieces
1 can Campbell's Cream of Mushroom soup
Use can to measure out milk, about 1/2 cup
1/2 onion, chopped (see note)
1/2 - 1 cup grated cheddar cheese

Stir all of that together. It will be thick. Add one bag of crushed BBQ flavored Lay's potato chips and mix together, then place in greased casserole dish. Top with paprika, salt & pepper and bake 350 for about 45-60 minutes.

Note: Stephanie says, “I usually sauté for a couple of minutes until soft.”

Source: Caker Stephanie

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