Sharon Holland known as ‘Casserole Queen’

Sharon Holland known as ‘Casserole Queen’

Posted

Sharon Holland grew up right inside Kemper County but attended Neshoba Central and spent most of her life coming to town. She and her husband Tommy graduated together from Neshoba Central and this December will make 24 years of marriage.

Sharon Holland is a pharmacist at Hospital Discount Drugs in Philadelphia. “I knew I wanted to do something in the medical profession and something that would help people, but I don’t do blood and needles,” she said. 

Tommy is the athletic director, student service director and director of maintenance for the Neshoba County School District. 

The Hollands have two children, Tyler, who is a junior at Mississippi State University majoring in biochemistry and planning on going to medical school. Their oldest Haley also attends Mississippi State where she is a senior majoring in mechanical engineering. 

The Hollands are big fans of Mississippi State football and they enjoy going on a family vacation every year. They also love going white water rafting. This summer, the family took a trip to Cleveland, Tenn., to go rafting. 

Sharon Holland’s hobbies include quilting, working in the flower bed and making flower arrangements. Her other favorite hobbies are shopping at antiques stores, flea markets and thrift stores. 

Her family likes to eat at different places to try new things. Sharon Holland’s favorite food is anything Italian and anything Mexican. 

Holland also enjoys cooking Italian food such as spaghetti and lasagna. She also loves cooking tacos. Her kids call her the casserole queen because she loves making casseroles and does such a great job. 

Sharon Holland’s biggest cooking influence would be her mother. Holland’s mother would cook a minimum of two meals every day during the week and on the weekends she would cook three meals every day. 

“She got up and cooked breakfast every morning for us and then she’d come home from work every night and cook a big supper,” said Holland. 

Her favorite food that her mom would cook was called hamburger soup. Holland described it as a vegetable soup but with hamburger meat in it. Her other cooking influences were both of her grandmothers who would also cook big country-style meals. 

CHICKEN & WILD RICE CASSEROLE 

3 cups cooked and boned chicken (4 breast- salt and pepper)

1 package Uncle Ben’s wild rice (cooked per package directions)

1 can cream of celery soup 

1 medium jar chopped pimento 

1 medium onion-chopped 

1 can French style green beans (drained) 

1 cup mayonnaise 

1 can date chestnuts, drained 

Mix all indigents together in a large mixing bowl. Pour into a 9x13 inch baking dish. Top with grated sharp cheddar cheese. Bake at 350 degrees for 30 minutes. 

CORN RICE 

CASSEROLE 

1 package yellow rice mix (approximately 6 oz.) 

1 can cream of chicken soup, undiluted 

1 (12 oz) can Mexicorn

1 cup grated cheddar cheese

Cook rice according to package directions. Add soup and Mexicorn. Put in buttered casserole dish and top with grated cheese. Bake, uncovered at 350 degrees for 20 to 30 minutes. 

POPPY SEED CHICKEN 

6 to 8 chicken breast, cooked and deboned 

1 can cream of chicken soup 

1 can of mushroom soup 

1 pt. Sour cream (12 oz.) 

1 tablespoon poppy seed (or 2 tbsp) 

1 stick butter, melted 

1 box Ritz crackers 

Mix together soup, sour cream, poppy seed, butter and chicken. Using a 13-inch glass dish, put a layer of crackers, a layer of chicken. Then repeat. Crumble several crackers over top. Bake at 300 until it bubbles. 






Powered by Creative Circle Media Solutions