- Two cups of minute rice.
- One can of broccoli cheese soup.
- One cup of water.
- One large size can of chicken, undrained.
- Slices of cheddar cheese to top.
Since the spring form pans I've been using to cook with are not water tight, I mixed the ingredients together into a round cake pan, and then placed the cake pan into the black spring form pan. Then I covered it with the bottom of another spring form pan, and placed it into the turkey bag, onto the cooling rack, and into the windshield shade cooker (you can find instructions for making one of these in earlier posts on this blog).
My son, solar cooking skeptic that he is, agreed to help me set up the oven, and place the food into it. It can be done by one person alone, but it's easier with two.
After two hours of baking, we had a finished casserole. This follows the rule of thumb of solar cooking, that it takes about twice as long to cook the food, as it would in a conventional oven. While the food was cooking, I had a chance to read, Cooking With Sunshine by Lorraine Anderson and Rick Palkovic, which contains many such tips and advice. I would highly recommend this book for anyone just starting out as we are.
The casserole was declared edible by the children (the equivalent of a five star rating in our house). And for dessert, we had - solar brownies.
It's great to be a homeschooler!