I Need a Recipe Giveaway!
And you only have 10 days to help…
I need an easy main dish casserole recipe for a December 29th dinner party we are having at my house. You can help by sharing your favorite recipe as a comment on my blog.
If I use your recipe you'll win your choice of an autographed paperback copy of one of my books.
Thank you for helping me out!
#giveaway #recipe #betteleecrosby
Green Chile Chicken Enchilada Casserole
1 Can Green enchilada sauce
1 Can Cream of mushroom soup.
White or yellow cheese
Salt Pepper and garlic powder
Mix cream of mushroom and enchilada sauce in small pan. Heat to warm and mixed. Shred and debone chicken. Fry corn tortillas in 1Tbsp oil in small pan. Just pass through oil and drain. Place a ladel of enchilada sauce in bottom of pan. Place the tortillas on top of sauce then top with chicken and then cheese. Keep layering until you have used all ingredients. Finishing with cheese on top. Bake at 375 until melt and bubbly.
put 1/4 cup of brown sugar, 2T (that’s….
30 ml, I believe) cornstarch 1/8 tsp (I use
1/4, can’t taste 1/8) powdered ginger in a
frying pan. Mix it up. Add 1/4 cup (gosh,
don’t immediately know the conversion…
must be 2x2Tbsp, would be 60 ml) of vinegar,
juice from a 14-ounce can of pineapple
tidbits, 1Tbsp soy sauce. Turn the fire
on and stir until it thickens.
Thinly slice half an onion or so (rings or
strips). Add it to the sauce, now on low
heat. Add some finely diced garlic if you
choose. Cook the onion and garlic for a
little while, depending on the pungency of
the onion and your preference. Slice a
bell pepper (1/2 to 2/3, depending on size
and your taste; a red one worked great, but
green was OK) into thin strips and add it
to the pan. Add the pineapple tidbits.
While all this was going on, you should
have taken a couple large chicken breasts
(about 1/3 to 1/2 kilo) and browned them.
Dice into 1-2cm chunks. Add to the
previous goop, heat through, serve.
I served this with a home-made rice pilaf,
but I’m sure you have your own ways for
that. Accompany with a nice slightly
sweet but high-acidity Johannesburg
Riesling and the theme from Star Trek.
I cannot believe all the wonderful recipes sent in! I had no idea it would be this hard to choose just one… so I’m going to choose one and 5 runner’s up to receive an ebook AND I’ll be posting the finished dishes on Facebook over the coming weeks. Thank you!
This is always a big hit at potlucks.
Easy Cheesy Chicken Broccoli Casserole
2 cups cubed chicken, cooked
1 cup of frozen broccoli florets, thawed and chopped
1 can of broccoli cheddar soup or cream of chicken soup (do not dilute)
1/8 tsp. white pepper
1 package of Chicken Stuffing Mix (I use Stove Top)
1 cup shredded sharp cheddar (more or less per your taste)
Preheat oven to 350 degrees F
Prepare stuffing mix per package instructions
Grease a large baking rectangular dish
Combine cooked chicken, chopped broccoli florets, and broccoli cheddar or cream of chicken soup and spread in greased baking dish
Cover with prepared stuffing mix
Top with sharp cheddar cheese
Cover casserole with foil and bake at 350 for about 25 minutes
Uncover and bake an additional 10 minutes or until hot and bubbly in center
Makes 6-8 servings
Hot Chicken Salad
6 cups cooked, chopped chicken
3 cups thinly sliced celery
1/2 cup diced onion
2 cups mayonnaise
1 cup pecans, toasted
1 1/2 cups crushed potato chips
3 cups grated cheddar cheese
Preheat oven to 400 degrees. Combine chicken, celery, onion, mayonnaise, and pecans in a bowl and stir well. Spread mixture in a greased 9 by 13 -inch glass dish. Combine potato chips and cheddar cheese and sprinkle over chicken mixture. Bake for 30 minute, or until heated through. Makes 8 servings.
This is a very simple recipe but you can use all the fresh ingredients you wish, rather than any canned products. You can add herbs and spices, and an assortment of mushrooms as I do instead of canned. The more fresh ingredients the more I like it, but this is the basic recipe which is very good and oh so easy to put together. With a nice green salad with Asian dressing, and crusty garlic bread, and some cranberry sauce if you wish, you will have guests raving.
Chicken and Wild Mushroom Casserole
4 cups chicken, cooked and cubed
1 box white & wild rice, cooked as directed
2 cans sliced water chestnuts, drained
1 can cut green beans, drained or 1 pkg. frozen green beans or small peas
2 cans mushroom pieces, drained or 12-16 ounces of fresh mushrooms, sliced (use a combination of varieties)
1 can cream of celery soup
1/2 cup mayonnaise
1/2 cup butter, softened
2 tablespoons chopped onion
1 clove garlic, chopped very fine
1 can French-fried onion rings, optional
salt and pepper to taste
Cook rice as directed on box. Add chicken, water chestnuts, green beans and mushrooms; mix. Pour into a greased 9″x13″ casserole dish.
Mix together soup, mayonnaise, butter and onion. Spread over chicken mixture and mix lightly.
Bake at 350 degrees for 35 minutes. Cover top with onion rings, if desired, and return to oven to brown 5-10 minutes.
If you would like a fantastic shrimp dish, just let me know. Many hostesses don’t like to serve shrimp unless they know their guests are not allergic, but just ask and I will send my recipe along to you.
This is my “go to” casserole recipe for serving to company or taking to somebody who needs a delish meal.
Ham and Chicken Casserole
1 1/2 cups spaghetti
1/4 cup butter
6 green onions, sliced
1 1/2 cup diced ham pieces
1 cup diced chicken meat
1/2 tsp salt
1/8 tsp pepper
1/2 tsp celery salt
1 cup real sour cream
1 cup small curd cottage cheese
1 cup grated cheddar cheese
Cook pasta and drain. Saute onions in butter and add meat and seasons. Add sour cream and cottage cheese. Mix well with pasta and pour into a 1 1/2 quart casserole dish. Bake at 350 for 15 minutes. Top with cheddar cheese and bake another 15 minutes.
This can be put together ahead of time and then baked before serving. Increase the time if you do this. Serve with a tossed green salad and rolls or garlic bread.
Velveeta Veggie Casserole
2 packages of frozen vegetables (CA blend or broccoli and cauliflower) prepared as directed
1-2 rolls of Ritz crackers, crushed
Velveeta slices to cover veggies
1 stick of butter, melted
Layer veggies, Velveeta slices, and crushed crackers and pour butter over all. Bake at 350 degrees till veggies are cooked, cheese melted, and top is golden brown. Delicious!
SPICED LAMB WITH PRUNES
500g lean boneless diced lamb
4 small onions or shallots, cut in wedges (keep intact at root end if possible to hold the wedges together)
2 tbs sunflower oil
4 cloves garlic, finely chopped
1 tsp ground cinnamon
½ tsp ground allspice
¼ tsp chilli powder
juice and grated zest of 2 lemons
1 tbs sundried tomatoes in oil, drained and finely chopped
1 tbs tomato puree
150g pre-soaked ready to eat prunes halved
150g green beans, sliced
salt and pepper to taste
Preheat oven to 160 C, 325 F, gas mark 3.
Heat oil in a flameproof casserole and brown the onions or shallots over a brisk heat, so they colour at the edges but retain their shape. Lift out with a slotted spoon and set aside.
Add the lamb to the pan and brown it then stir in the garlic and spices. Allow to cook for 1 – 2 mins then mix in the tomatoes, tomato puree, lemon rind and juice. Return onions to the pan, add water, prunes and beans, and bring to the boil.
Check seasoning and transfer to the oven. Cook for approx 1½ hours until lamb is very tender, topping up liquid if necessary to stop it drying out.
Serve with rice or cous cous.
6 to 8 large cooked chicken breast (or whatever part of the chicken you like) chopped or shredded
2 large cans of cream of chicken soup
1 package of Pepperidgr farm stuffing (herbed seasoning) (you can save a little for topping if you like or use 1/2 of another bag)
Mix together and place in a large Pyrex dish bake for about 30 minutes in a 350 degree preheated oven.
Favorite taco sauce or salsa
8 oz cream cheese
16 oz sour cream
Diced green onions
Diced green peppers
Sliced green olives
Sliced black olives
Lots of cheddar cheese
Mix together cream cheese and sour cream till well mixed
Spread cream cheese and sour cream in large 9×13 pan
Pour whole jar of taco sauce or salsa over cream cheese and sour cream
Add vegetables in a layer one at a time
Then add cheddar cheese.
Chill and serve with Tostadas for dipping. Very festive and absolutely the best dip ever.
all ingredient amounts can be adjusted any way you like, more corn less beans, more meat, etc. This one is hard to mess up (c:
2 lb hamburger browned, crumbled and drained
1 large green pepper chopped
1 onion chopped or minced
1 lg can tomatoes any way you like, not seasoned though
1 – 2 cans corn drained
1 – 2 cans Bushes chili beans
1 T chili powder
mix all ingredients together and let simmer until the flavors blend, at least an hour
serve and top with cheese if desired. We use cheddar. and a crusty bread
My first year culinary students (no experience!) could do this one and got rave reviews:
Well, mine is for left over Turkey. It’s a casserole that I’m not sure where I found the recipe, but I just eyeball everything.
Take they left over Turkey and tear or cut it in bite size pieces.
Place in a casserole dish.
Take crackers (regular soda crackers) and crumble them. Not too fine, I like the texture of the crackers.
Add as many crackers to fill the casserole dish make sure there’s not more crackers than turkey.
Add as much cream of mushroom soup to cover all the turkey and crackers.
Mix in some shredded cheddar cheese. Cover with tin foil.
Cook in a 350 degree oven until it’s Browning and heated through.
Take off tin foil and top with shredded cheddar cheese. Place back in oven until cheese is melted.
Sorry it’s not more precise on measurements, but I’ve always just done it by eyeballing it.
Chicken Rice Casserole
1 or 2 cooked chicken breasts or canned chicken. (Boil breasts in saucepan about 20 minutes or until center is no longer pink when you cut into it. Like the beef, you could cook and freeze ahead.) Cool in cold water and dice.
Cook minute rice as on box directions for about 2 cups.
Mix diced chicken with 1 can cream of chicken soup (cheapest brand works fine) and 1/3 cup mayonnaise and 1 T. lemon juice (Real lemon-bottled) Optional is 1/3 chopped onions, 1/3 cup chopped celery, 2/3 cup frozen peas, ¼ cup slivered almonds. Season with salt and pepper or seasoned salt. Place in greased oven dish (like those pie plates) and sprinkle top with seasoned bread crumbs and crushed Durkee fried onions. Dot with thin slices of margarine.
Bake 375° about 20-25 minutes until golden. Keep an eye on it so the onions don’t burn.
It is easy to adjust this recipe for more people. Also you can used canned chicken with equally good results. I have served this for many occasions and ages, and everyone loves it!
Have fun at your dinner party!
Sausage with Potatoes, Onions and Peas
Take Italian link sausage (8 – 14 based on number being
fed) and place them in the center of a large roasting pan that
has been lined with aluminum foil. **
Peel and rinse potatoes (4 -6 again based on
number being fed) and slice thinly. Place them around the
Peel and slice an onion and sprinkle on the
Add water to the pan to go about 1/2 way up the
Sprinkle potatoes with salt, pepper and oregano
Cover tightly with aluminum foil and place in 425
degree oven for at least one hour.
Remove aluminum foil cover and turn sausages. Take frozen
peas that have been defrosted or canned peas and pour on
top of sausage and potatoes. If water is low, add
Return to oven and cook about 1/2 hour more, leaving uncovered, until sausage is browned.
** I parboil my sausage for about 1/2 hour to ensure they are cooked through
which means to boil partially or for a short time; precook
Chicken Florentine Casserole
Chicken Florentine casserole, which can also be adapted with either fish or shrimp, lies on a bed of spinach leaves and mushrooms, has a creamy white sauce mixed with garlic, Parmesan cheese, and Italian seasonings, and is topped with baked mozzarella.
4 servings 647 cals
• 4 skinless, boneless chicken breast halves
• 1/4 cup butter
• 3 teaspoons minced garlic
• 1 tablespoon lemon juice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 tablespoon Italian seasoning
• 1/2 cup half-and-half
• 1/2 cup grated Parmesan cheese
• bag and a half of baby spinach leaves
• 4 ounces fresh mushrooms, sliced
• 2/3 cup bacon bits
• 2 cups shredded mozzarella cheese
• Prep 25 m Cook 25 m Ready In 50 m
1. Increase the oven temperature to 350 degrees F (200 degrees C).
2. Then sauté the spinach and mushrooms in a little butter and place in bottom of 9×9 inch baking dish. Then place the uncooked chicken on top,
3. Melt the butter in a medium saucepan over medium heat. Stirring constantly, mix in the garlic, lemon juice, cream of mushroom soup, Italian seasoning, half-and-half, and Parmesan cheese.
4. Add the sauce over the chicken and top it off with real crumbled bacon and bake for 25 minutes at 350. Remove from oven and top with 1 cup mozzarella and continue baking for 10 minutes at 350.
• Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
I sautéed the spinach and mushrooms in a little butter and placed in bottom of dish then placed the uncooked chicken on top, added the sauce and topped it off with real crumbled bacon and baked for 25 minutes at 350. Removed from oven and topped with 1 cup mozzarella and continued baking for 10 minutes at 350 (not 400). It was so moist and flavorful!
I usually double the recipe and make in a deep 13 inch casserole dish with 6 boneless chicken breasts or shrimps, for a larger crowd. Sometimes I add a cup of frozen peas in the casserole.
Enjoy either way.
Chicken and noodle Casserole I buy a whole chicken and through it in the crook pot the night before and cook it on low all night but a rotisserie chicken will work also. Remove chicken from the bone and cut up in chuncks. Cook about 1/2 bag of egg noodle or more for bigger Casserole until tender add chicken and noodles in a 13 X 9 inch casserole dish and open about 3 cans of cream of chicken soup and mix well. I usually don’t add any water to the soup but you can add some if you want but not a lot. Bake at 350 for thirty to forty min until warm. If you make it early and put in the fridge you will have to bake it longer to get it hot. My family really enjoy this.
4 or 5 cheddarwaust sauages
1 large can of cream soup
( mushroom, chicken or celery )
1 bag frozen Hashbrown potatoes
Shredded cheese( cheddar or colby jack)
Mix all and bake for 1 hour in 375 oven or 4 – 6 hrs. In crock pot.
1-lb lean ground beef
1-envelope taco seasoning
1-can Green Giant Mexicorn
1-can diced tomatoes
Brown ground beef and drain off fat. Add taco seasoning, tomatoes, and DRAINED Mexicorn. Heat until bubbling. Pour into casserole dish. Mix cornbread according to package directions. Pour over top of meat mixture to cover. Bake in oven as directed on cornbread package until cornbread is cooked through. Serve with sides of grated cheese, sour cream or any other desired topping.
Cluck in a Puck
2 cans white meat chicken(drained), 2 cans crescent rolls -separated into rectangles, 2 cans cream of broccoli soup, 2 cans milk, 2 cups grated cheddar cheese
Place chicken in center of screcents and fold over and seal. Place filled crescents in 9×13 baking dish. Combine soup, 1 cup cheese and milk. Pour over crescents and sprinkle remaining cheese on top. Bake @ 350 degrees for 40-45 minutes.
Chile Rellenos Casserole
7 (4 oz ea) WHOLE green chilies, drained
3/4 lb Monterey-Jack cheese, cut into strips
1 cup shredded cheddar cheese
1 1/4 cups milk
1/4 cup all-purpose flour
1/4 tsp salt
1/4 tsp pepper
1/8 tsp hot pepper sauce (optional)
1. Split chilies lengthwise; rinse and remove seeds. Drain on paper towels; pat dry.
2. Stuff chilies with cheese strips. Place half of chilies in a greased 11-in x 7-in baking dish; sprinkle with 1/2 cup cheddar cheese. Repeat layers. (I rotate so first layer is side to side and second layer is top to bottom.)
3. In a small bowl, beat the eggs, milk, flour, salt, pepper and hot pepper sauce until smooth; pour over chilies. Bake uncovered at 350 for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.
I love this recipe. It takes about 20 minutes to prepare and 40 minutes to cook. It looks and tastes impressive.
Debbie’s Tuna Cassarole
Makes about 6 servings
2 10oz. can Cream of Mushroom Soup
2 10oz. cans Cream of Celery Soup
1 15oz. can of Peas(Drained)
2 8oz. cans of Mushrooms [drained]
2 6oz. cans Tuna( with oil or water)(drained) or 1lb. of Ground Beef
1 Large Onion(cut into small pieces)
2 cups of Long Grain Rice (Long Grain Only!)
Salt & Pepper To Taste
Kikkoman Soy Sauce(Optional)
Make the rice as you normally would.
Use a 2qt casserole dish [microwave safe]
Pour Tuna in a dish and seperate with fork. OR Browned Ground Beef
In casserole dish put tuna in and seperate with fork.
Put rice in pour in the Drained Peas, Drained Mushrooms and
Tuna OR Ground Beef and Mix together.
Then add the soups and Mix together until all the Rice, Peas, Mushrooms
and Tuna OR Ground Beef are well mixed. Salt & Pepper to your Tastes.
Then put Cassarole Dish Covered in the Microwave and Microwave
for 7 Minutes on High stir and heat another 3 minutes or until thourghly Hot,
Stir again, then serve.
Serve with Hot Rolls or Bread.
Sprinkle with Kikkoman when served(Optional).
This recipe can be doubled if need be.
Cheesy Ham Casserole–uses up leftover ham, can be more generous than it calls for. In Large casserole dish, put cooked 1 pkg frozen green beans, save 1/2 C liquid and put aside. finish draining green beans and place first in 11/2 quart casserole dish sprayed with cooking spray of your choice. Set aside. In 2 quart saucepan, melt 4 TBS butter and add 1/2 C chopped onion. Let lightly brown. Stir in 4 Tbs flour,1/2 teasp. or less salt until blended. Remove from heat. Stir in 1 1/2 C milk and reserved liquid. Heat to boiling , stirring constantly. Boil and stir for 1 minute. Remove from heat. Stir in 2 C chopped ham, 2 Hard boiled eggs, chopped, at least 1 C Shredded Cheddar cheese, Or kind your family likes. Pour over green beans. Sprinkle Croutons over top. Bake at 350F oven for 20-25 Minutes. Serve.It helps to have ingredients ready before you start.
1lb hamb ..lean
2 cans tomato soup
1 can water
3/4 bag of egg noodles ..fry up burger, drain , then add soup and water stir, then add egg noodles ..stir all and cook on medium for about 10 minutes, them 1 can of cream corn and mix in then I top with 4 slices American cheese covr and simmer on low for about 10 min..then I add chopped blk olives with salt and pepper and top with 4 more slices of cheese..when tht is melted you can serve..you can also cook all and add to casserole dish and just keep warm ..shld take about 20 minutes on stove
Yield: 10 to 12
Cheesy Chicken Spaghetti Casserole
prep time: 10 MINScook time: 45 MINStotal time: 55 mins
4 cups cooked, chopped chicken (1 whole rotisserie chicken)
12-oz spaghetti, cooked and drained
2 (10.75-oz) cans Cream of Chicken soup (I used 98% fat free)
1/4 cup chicken broth
16-oz sour cream (I used light)
1 stick of butter, melted
1/4 tsp cayenne pepper
1/4 cup dried parsley
1/2 tsp salt
1/4 tsp ground pepper
1 tsp Italian seasoning
1/2 cup Parmesan cheese
1-1/2 to 2 cups shredded sharp cheddar cheese
1 cup Italian breadcrumbs
Preheat oven to 350.
Combine first 12 ingredients. Spread into a lightly greased 9×13-inch dish (or 2 9×9-inch dishes). Top with cheddar cheese and breadcrumbs.
Bake uncovered for 45-60 minutes, until bubbly.
This is a recipe that always brought me compliments at PTA luncheons.
3 Medium onions, chopped
2 lb. hamburger meat
Salt and pepper to taste
1 1/2 tsp. seasoning salt (I use Lawry”s)
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper (optional, but really good)
2 cans mushroom soup
1 soup can of water
1/2 lb. American cheese (some delis have this, cut into pieces)
2 Tbsp. jalapeno Cheez Whiz (optional, but worth it)
1 12oz. package egg noodles (you need 8 cups of uncooked noodles)
Saute onions in small amount of cooking oil. When onions are clear, add hamburger meat and cook until browned. Drain the grease and add seasonings. In a large pan, heat soup, water, cheese and Cheez Whiz until cheese is melted and well blended. Cook egg noodles according to package directions. Grease 2 large baking dishes with cooking oil or spray. Place the noodles, meat mixture and soup mixture in alternate layers in baking dishes. Top with Parmesan cheese and paprika. Bake at 350 degrees for 10 minutes, or until heated thoroughly. This dish can be frozen and ingredients doubled to serve a large crowd.
One whole cooked chicken, diced.. ( rotisserie chicken works great)
1 can chicken mushroom soup
1 8 oz. cream cheese
Mix well, place in casserole dish
1 sleeve of Ritz crackers crushed
1 stick melted butter
Mix butter and Ritz and spread over top of chicken mixture
Cook 350 degrees preheated oven for 1 hour. Enjoy!
One of my favorite recipes is for a Chicken and Broccoli casserole, but it’s versatile for you add whatever ingredients you want. First, you need a can of condensed cream of mushroom soup or a can of condensed cream of chicken soup. Either 1 or 1 1/2 cups of dry stuffing crumbs or you can use dry bread cubes. Mix those two together in a bowl, then aside. Next, choose what vegetables you want to put in it. If frozen parboil just a bit before combining with the soup mixture. You’ll need either 10 oz. or you can use more to double the recipe. I like to use broccoli as my main vegetable along with one or two other vegetables such as corn or mushrooms. You could also add chopped or sliced canned or fresh mushrooms.Drain the vegetables well, and fold them into the soup mixture. Now add one to two cans of chunk chicken or tuna to the other ingredients. If you prefer you can add small steak cubes or about a cup of cooked ground beef. Then pour or spoon these ingredients into a lightly buttered baking dish or pan. Last, sprinkle some grated cheese over the top and bake in the oven at 375 F degrees for about 15-20 minutes. Take out of the oven and serve. The cheese topping should be a light golden brown. This will make 5 to 8 servings. And enjoy.
2 bags for a big family or 1 bag for 2 or 3 people tater tots
2 lbs or 1 lbs of sausage you can use hamburger if you want
2 bags of cheese
2 packets of white gravy
Bake tater tot’s for 1 hr to get crispy then cook the sausage or hamburger
make gravy the way the package says ..
once the tater tot’s are done add the sausage or hamburger then add the gravy and cheese then put in the oven until the cheese is melted good ..
Crab Mac & Cheese — I would double this recipe for a party
This Mac & Cheese dish sure beats the stuff in the box, and it’s quite easy to make. If you don’t have shell macaroni, use elbows, cavatappi, or any small pasta with some texture for holding in the sauce. Using imitation crab meat for this recipe keeps it budget-friendly. (It’s imitation crab, made with real fish!) This casserole is great with a salad and crusty bread.
Crab Mac & Cheese
Makes 6 servings.
1/2 pound small shell macaroni
2 cups milk
4 tablespoons (1/2 stick) butter
1/4 cup all-purpose flour
6 ounces Swiss cheese, shredded (2 cups)
4 ounces extra-sharp Cheddar, shredded (1 cup)
1/2 teaspoon freshly ground black pepper
1/2 TBL kosher salt
1/4 teaspoon nutmeg
1 packet (6 oz) imitation crab meat, shredded or cut in small chunks
1/4 cup seasoned bread crumbs
Cook pasta al dente as directed on the package.
Heat milk in a small saucepan (or the microwave), making sure not to boil it. Meanwhile, melt butter in a heavy pan. Whisk in flour and then the hot milk and cook until thickened and smooth. Remove from heat. Add cheeses, pepper, salt and nutmeg. Stir until combined. Add in crab meat and pasta, and stir until well coated.
Grease a 2-quart casserole dish and pour in the pasta mixture. Sprinkle with bread crumbs. Bake 30 to 35 minutes at 375° or until the sauce is bubbly and the casserole is browned on top.
This dish can be made ahead, covered and refrigerated before the baking step. Add at least 15 minutes to baking time if baking from refrigerated. Keep it covered for the first 30 minutes of baking, then remove cover to crisp up the topping.
1 pound lean ground beef
2 tablespoons flour
1 tablespoon Italian seasoning
1 ½ cups beef broth
Brown ground beef, add rest of ingredients and cook until it bubbles. Place in pan and back at 400 degrees for 25 minutes.
4 Russet potatoes
3 tablespoons butter
¼ cup milk
Salt and pepper to taste
While the pie is baking, boil the potatoes. Drain, add rest of ingredients and mash. Put on top of pie before serving.
Pineapple Ham Casserole
1 can (20 oz.) crushed pineapple
1/2 cup mayonnaise
1 tsp. prepared mustard
3 cups cooked rice
2 cups cubed, fully cooked ham
1 cup chopped green pepper
1 1/2 cups shredded Swiss Cheese, divided
In a large bowl, combine the mayonnaise and mustard. Fold in the rice, ham, green pepper, pineapple, and half the cheese.
Transfer to a greased 2 qt. baking dish. Cover and bake at 350 deg. for 30 min. Sprinkle with remaining cheese. Bake, uncovered, for 10 min. or until cheese is melted.
16 is Rotino noodles
3lb Ground Turkey
1 onion minced
8oz shredded sharp cheddar cheese
8oz shredded parmesan cheese
1cn carnation milk
2 lrg eggs
1 lasagne pan
I have made this easy enchilada pasta using ground turkey as well as ground beef. It is super easy and always turns out great. Substitutes work to customize for your family’s preferences.
Chicken and Long Grain and Wild Rice Casserole
1-2 cans of White Chicken Meat (or cooked deboned chicken, cup or two)
2 cans cream of chicken soup
2 boxes of Long grain and wild rice
1 small jar pimento
1/2 green bell pepper chopped into small pieces
Cook boxes of long grain and wild rice as directed
Combine Cream of chicken soup, pimentos, bell pepper, chicken and rice and pour mixture into lightly greased 9 x 13 casserole dish
Cook at 350 degrees approximately 30 minutes
Let if cool slightly and serve
This is a family favorite and is requested by our friends when we have a party. Enjoy!
5 lb. brisket
1 t. onion salt
1 t. salt
1 t. pepper
1 t. celery salt
2 T. garlic powder
2 T. Worcestershire sauce
1 C. Russian salad dressing
1 C. barbecue sauce (prefer Bull’s Eye)
Rub paste on both sides of meat and seal well in heavy foil. Bake 8 hours or overnight at 225 degrees. Pour off liquid and cool. Then refrigerate until cold.
Once cold, slice thin or chop and return to baking dish. Pour sauce over meat and bake at 325 degrees for about 45 minutes (until thoroughly heated and sauce is bubbly).
Sausage & Peppers
Hot Sausage. Boil about 15 minutes to remove grease
Slice green & red peppers & 2 large onions
Place everything in a crock pot
& cover with your favorite spaghetti sauce….jar sauce works fine….I use Classico
Cook about 4 to 6 hours on low( I usually cook on high to start)
Serve with Semi Hard rolls
Very easy and always a hit!
Chicken green bean casserole:
3 c. of cooked chicken
1/2 c. chopped onion
1 c. mayonnaise
2 cans french cut green beans
1 can cream of celery soup
1 jar pimentos
3 c. cooked white rice
1 can water chestnuts,drained and chopped
mix together and bake at 350 degree for 25 minutes.
SWEET AND SOUR MEATBALLS
just make your favorite meatball or you can use store bought. I usually do 5 lbs of hamburger made into balls and triple the sweet and sour sauce.
Sweet and Sour Sauce
1 cup of ketchup
1/2 cup water or pineapple juice
3 tbsp brown sugar
4 tbsp white vinegar
Pineapple pieces optional
Mix together in crockpot then add cooked meatballs. Keep warm and serve with rice etc.
Broccoli Rice Casserole (add chicken for a main dish)
• (10 ounce) packages frozen chopped broccoli
• 3 cups instant rice
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 1/4 cups water
• 1 (16 ounce) package processed American cheese, cubed
• 1 tablespoon butter
• 1 bunch celery, chopped
• 1 large onion, chopped
• salt and pepper to taste
• OPTIONAL – to use recipe as a main dish – 3 – 5 pre-cooked chicken breasts cut into bite sized pieces – or 1 whole grocery store rotisserie chicken cut into bite sized pieces
1. Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium saucepan over low heat, mix cream of mushroom soup, cream of chicken soup, and 1 1/4 cups water. Gradually stir in cheese until melted. Be careful that the cheese doesn’t burn.
3. Melt butter in a large skillet over medium-high heat, and cook and stir celery and onion until soft.
4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. If making a main dish this is where you add the chicken. Season with salt and pepper. Pour mixture into a 9×13 inch baking dish (use larger baking dish if adding the chicken)
5. Bake in the preheated oven for 45 minutes, until bubbly and lightly brown.
Vegetarian Lasagna (Most people will not realize it is vegetarian. Those who are will appreciate it.)
30 oz. jar Ragu (or another brand) spaghetti sauce
Mozzarella 8-12 ounces grated
Parmesan (grated) >< 5 oz.
Lasagna noodles (works well with precooked noodles) 8 oz.
1/2 tsp salt, 1/2 tsp pepper
2 eggs beaten
1 tsp parsley
1/2 tsp Herbs de Province
12 oz. low fat cottage cheese
10 oz. frozen spinach thawed and drained
zucchini (peeled and sliced)
Eggplant (peeled, sliced, and drained on a paper towel)
9X13 pan w/ PAM
In large bowl: Beat eggs lightly. Add seasonings, cottage cheese, cheeses
Slice optional veggies fairly thin
Spinach lasagna: Layer sauce/noodles/sauce/cheese
Mixed Veg lasagna: Layer Sauce/noodles/veg/sauce/cheese
Cover tightly with foil. Bake 1 hr at 350. Let stand for 10 minutes.
Judith’s 2 Hour Rolls
3 cups luke warm water
8 Tbsp white sugar
6 Tbsp cooking oil
1 Tbsp salt
2 Tbsp Instant Yeast
8 cups Flour
Put the above ingredients into a large bowl in order that you see them.
Mix, let rise for 15 minutes, pinch down, let rise another 15 minutes. Pinch down than put into pans.
Let it rise 1/2 hour, then Bake at 350 degrees F. for 18 to 20 minutes. Enjoy!!!!
Shells – Chicken Stuffed
1 package very large shells (cooked according to package instructions)
4 cups white chicken meat (cooked) (Note: I have also used grocery store rotisserie chicken
1 pkg Stove Top stuffing (prepared according to instructions)
¼ cup onions – sauteed
¼ cup celery – sautéed
¼ cup mayonnaise
Mix chicken, stuffing, celery, onions, mayonnaise together and stuff into shells
Mix 2 cans cream of chicken soup and 1 can water, pour over shells.
Bake at 350 degrees – 45 minutes
Chicken Broccoli Rice Cassarole
4 Skinless Boneless Chicken Breast’s, cubed & browned
1 bag broccoli florets, partially cooked.
1 large can cream of mushroom soup
4 cups minute rice
2-3 jars cheez whiz, melted
Preheat oven to 350 degrees
While browning the chicken, make the rice according to package.
Mix all ingredients together & pour evenly into a greased baking dish.
Bake 30 minutes or until slightly browning & bubbly.
My mom used to make a favorite casserole when we came home or she had company coming. Brown hamburger meat and onion. Add one can of cheddar cheese soup and one can of rotel tomatoes. Heat until warm. Before serving layer Frito’s and sauce in a casserole dish. Top with shredded cheddar cheese. Place in the oven only until the cheese is melted. She called it Mexican Holdover. Yum!
We use this as a main dish, but it is a hearty soup.
5 pounds potatoes peeled and diced
3 carrots sliced thin
3 stalks celery sliced thin
1 large onion diced small
1 pound bacon fried crisp and crumbled
1 stick margarine
4 chicken bouillon cubes dissolved in coffee cup of hot water
4 cups milk
1 tablespoon cornstarch
Salt and pepper to taste
Fry bacon. Set aside. While peeling and dicing potatoes, cook onions, celery, and carrots in bacon grease with margarine added. Cook until soft. Add water with bouillon cubes when vegetables are almost soft. Cook potatoes in large pot with just enough water to cover potatoes. When soft, but not mushy, add vegetable mixture. Do not drain potatoes. Add crumbled bacon. Add cornstarch to milk, mix well. Pour milk into pot. Simmer until milk is warm. Do not boil.
3 cup flour
1 cup milk
Pinch of salt
Mix well. In a separate pot of boiling water, drop tiny bits of mixture into water. It is done when floats to the top of the pot. Remove with slotted spoon and add to soup. I have a Spaetzle maker but you can put holes in an aluminum pie plate and drop them through there.
Thanks Teresa, that still works since it looks easy. 🙂
Use casserole dish. Place fresh asparagus on bottom. Then put cauliflower risotto melody on top. ( this is made by Green Giant in frozen section) just open and dump in casserole dish.
Then take 4 skinless chicken breasts and sprinkle with pepper, onion powder and drizzle with balsamic glaze. Place on top and cover.
Bake at 425 degrees for 45 minutes and then take cover off and broil 5 -7minutes.
Definitely healthy and easy!
Thanks Kate, this looks like something I could do and would taste good. 🙂
That’s okay, all help is welcome! 🙂
This is so simple and so good. I’ve had so many people request this after I made it. (This isn’t my creation and/or blog – I found the recipe on Pinterest.)
4 boneless chicken breasts, Uncle Ben’s Wild Rice, cream of mushroom soup.
In a 13 x9 pan, dump the ingredients of the Uncle Ben’s Wild Rice box [rice & spice mix].
Place chicken over rice mix, spread soup over chicken and then add one soup can of water over. Cover with foil and cook at 350 F for an hour.
You can gussy up this by adding slice fresh mushrooms and sliced onions.
Serve with a salad.
not a casserole, but a great easy main dish! Teresa‘s Easy Taco Chili
1 15 oz can chicken broth
1 or 2 15 oz can black beans, rinsed and drained
2 15 oz cans petite diced tomatoes or 1 29 oz can
1 12 oz can chicken breast
½ tsp Dill
1 tsp Parsley
1 tsp dried onion or ¼ cup fresh
1 tbls minced Garlic (I used minced from jar)
2 pkgs Taco seasoning
2 pkgs Ranch dressing mix
½ to 1 cup Instant brown rice
Dump broth in dutch oven, open chicken and drain water into pot, smash chicken up and add to pot, add beans, tomatoes and I rinse the can and add that liquid also. Add all seasonings and bring to a boil – make sure there is some liquid – if not add water to pot – then add the rice to thicken – ready in less than ½ hr. I usually have to double the recipe. This was adapted from a weight watchers recipe and is very good – can use 1 # ground turkey cooked instead of canned chicken!! Enjoy served over cornbread, or tortilla chips and top with sour cream and shredded cheese.