i’m a sucker for casseroles. love! love! love anything in an 9 x 9 baking dish. put a can of cream of mushroom soup and some dehydrated onions……i’m yours forever.

luckily hh shares my obsession for all things creamy, noodle-ly, and rectangular. his favorite is tuna casserole. i’m always trying to fancy it up a bit (sometimes that just involves wearing heels as i make it from a box though).

last night i made (from skeeeeee-ratch) the most delicious recipe from bon appetit’s march issue. here’s how it turned out:

leeks, celery seed and dill gave it a little glamour.

the mounds (i added SO much extra) of gruyere, gave it a european, let’s savour this bite a bit longer, verve.

the crumpled salty potato chips made it 60’s fabulous.

here’s the recipe again.

with the exception of the cheese, i followed directions exactly. i went balls out on the gruyere. for the potato chips i used organic salted kettle brand.

still licking my lips.