You shall love the Lord your God with all your heart, and with all your soul and with all your mind.
Matthew 22:36
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Casserole Recipes
Beef Nacho Casserole
1 pound lean ground beef
1 (12-ounce) jar salsa
1 cup frozen whole kernel corn niblets
3/4 cup mayonnaise
1 tablespoon chili powder
2 cups crushed tortilla chips
2 cups shredded Monterey Jack cheese
1 tomato, sliced
Brown ground beef in a large skillet over medium heat; drain excess fat as needed. Stir in salsa, corn, mayonnaise and chili powder.
Preheat oven to 350°F (175°C).
Layer one-half the meat mixture into an 8-inch square baking pan, followed by half (1 cup) the tortilla chips. Spread half (1 cup) cheese over top. Repeat with remaining tortilla chips and cheese.
Bake for 20 minutes or until heated thoroughly. Top with sliced tomato to serve.
Beefy Mexican Lasagna
1 1/2 pounds ground beef sirloin
9 corn tortillas
2 (10-ounce) cans mild enchilada sauce
1 (15-ounce) can black beans, rinsed, drained
1 1/2 cups frozen corn
1 teaspoon ground cumin
1 1/2 cups shredded Mexican cheese blend
Crunchy Tortilla Strips (optional)
1/2 cup chopped tomato
2 tablespoons chopped fresh cilantro
Heat oven to 350°F (175°C). Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into crumbles. Pour off drippings. Stir in 1 can enchilada sauce,
black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
Spray 11-3/4 x 7-1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
Cover with aluminum foil. Bake in 350°F oven 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese.
Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro.
Chili Beef Bake
1 pound ground beef
1 medium onion, chopped
1 tablespoon chili powder
3 cups cooked rice
1 (15 1/2-ounce) can chopped tomatoes
1 (8-ounce) can whole kernel corn, drained
1 (4-ounce) can chopped green chiles
1/2 teaspoon garlic salt
1 cup (4 ounces) shredded Cheddar cheese
Cook beef, onion, and chili powder in 10-inch skillet over medium-high heat until beef is browned, stirring to crumble. Drain; return to skillet.
Add rice, tomatoes, corn, chiles, and garlic salt. Continue to cook until thoroughly heated. Sprinkle with cheese before serving.
Chili Cornbread Pie
1 (15-ounce) can chili with beans
1 (14.5-ounce) can chicken broth, divided use
1 large egg
1 (8-ounce) package cornbread stuffing mix
2/3 cup frozen corn, thawed
3/4 cup shredded cheddar cheese
Preheat oven to 350°F (175°C). Lightly grease 9-inch pie plate.
Combine 1 cup broth and egg in medium bowl; add stuffing mix. Press into prepared pie plate to form crust. Combine chili with beans, corn and remaining broth; spoon over crust. Top with cheese.
Bake for 25 to 30 minutes; cool for 5 minutes before serving.
Chow Mein Casserole
1 pound lean ground beef
3/4 cup chopped celery
3/4 cup chopped peeled onion
1/2 cup rice
1 1/4 cups boiling water
1/2 teaspoon salt
1 (10.75-ounce) can condensed cream of chicken soup
1 (4-ounce) can sliced mushrooms
1 tablespoon firmly packed brown sugar
2 teaspoons soy sauce
1 teaspoon butter or margarine
1 (4-ounce) can sliced water chestnuts, drained
1 (4-ounce) can bamboo shoots, drained
1 (12-ounce) package chow mein noodles
Preheat oven to 350°F (175°C). Grease an 13 x 9 x 2-inch pan.
In a skillet, brown ground beef, celery
and onion. Drain.
Place uncooked rice in prepared baking dish, pour boiling water on rice and stir in salt. Stir in ground beef mixture, cream of chicken soup, mushrooms, brown sugar, soy sauce, butter, water chestnuts and bamboo shoots.
Cover, bake 30 minutes; stirring occasionally. Cook uncovered for 30 minutes longer.
Just before serving, stir in chow mein noodles. Serve hot.
After Thanksgiving Casserole
1 cup butter
1 cup onions, diced
1 cup celery, diced
1 cup green pepper, diced
1 (4-ounce) can mushrooms, drained
3 (10 3/4-ounce) cans condensed cream of chicken soup
3 cups diced turkey
1/3 cup slivered almonds
1 (3-ounce) can chow mein noodles, divided use
Preheat oven to 350*F (175*C). Grease a 2-quart casserole dish and set aside.
Saute onion, celery, and green pepper in butter. Add mushrooms, cream of chicken soup, diced turkey and almonds.
Line prepared casserole dish with 1/2 can chow mein noodles. Add tukey mixture and cover with remaining noodles.
Bake for 40 minutes.
Chicken and Stuffing Casserole
1/3 cup butter or margarine
1 small onion, chopped
2 celery stalks, chopped
1 (6 to 8 ounce) package stuffing mix
1 2/3 cup water or chicken broth
4 to 5 boneless skinless chicken breast halves, cut into 1-inch chunks
1 (10 3/4-ounce)can condensed cream of mushroom soup
1/3 cup sour cream or milk
Melt butter a medium saucepan and saute onion and celery until softened, about 5 minutes. Remove from heat and stir in stuffing mix (and seasoning packet, if included), coating well. Add the water or broth and stir to combine. Set aside to allow liquid to be absorbed.
Prepare chicken and spread evenly in the bottom of a greased 13 x 9 x 2-inch baking pan.
Combine soup with the sour cream or milk. Spoon evenly over chicken. Sprinkle stuffing mixture evenly over all.
Bake, uncovered, in a 375*F (190*C) oven for 35 minutes or until chicken in cooked through.
Chicken Mushroom Bake
1/3 cup Flour
1 teaspoon Salt
1 teaspoon Paprika
1/2 teaspoon Pepper
1 Chicken, cut in pieces
1/3 cup Butter
1 can Cream of mushroom soup
1 cup Sour cream
1/2 cup Canned, mushrooms, drain
2/3 cup Shredded cheddar cheese
Set oven to 350. combine flour, salt, paprika and pepper in paper bag. Shake chicken in flour mixture. Melt butter in large skillet. Brown chicken on all sides. Place in a 13x9 inch baking dish
. Combine soup, sour cream and mushrooms. Pour over chicken. Bake at 350 for 1 hour, until tender. Sprinkle with cheese and return to oven just until cheese melts. 4 Servings.
Chicken & Rice Alfredo Casserole
1 jar Alfredo pasta sauce
1/2 cup milk
2-1/2 cups cooked white rice or wild rice
2 cups cubed cooked chicken
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup slivered almonds, toasted (optional)
1/2 tsp. dried basil, crushed
1 cup soft bread crumbs
1 Tbsp. butter, melted
Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.
Baked Ziti
12 ounces uncooked ziti or small tube pasta
2 pounds ground beef
1 jar (28 ounces) spaghetti sauce
2 eggs
1 carton (15 ounces) ricotta cheese
2-1/2 cups (10 ounces) shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce.
In a large bowl, combine the eggs, ricotta cheese, 1-1/2 cups mozzarella cheese and Parmesan cheese. Drain pasta; add to cheese mixture and toss to coat.
Spoon a third of the meat sauce into a greased 13-in. x 9-in. baking dish; top with half of the pasta mixture. Repeat layers. Top with remaining meat sauce.
Cover and bake at 350° for 40 minutes or until a thermometer reads 160°. Uncover; sprinkle with remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before serving. Yield: 6-8 servings.
Chinese Grocery Casserole
2 T. butter
1 large red pepper, seeded and chopped
2 cloves garlic, minced
1 lb. fresh mushrooms, sliced
1/3 C. slivered almonds
3 green onions, chopped
1 can undiluted cream of chicken soup
3/4 C. mayonnaise
2 t. soy sauce
3 C. cooked and cubed chicken
1/4 t. black pepper
6 oz. canned chow mien noodles
In a large skillet heat the butter and saute the red pepper, garlic and mushrooms. Pour into a large bowl and stir in the almonds, green onions, chicken soup, mayonnaise, soy sauce, chicken and black pepper. Mix well.
Preheat oven to 350°F. Place mixture in a greased casserole dish. Bake 20 minutes. Remove, distribute half of the dried noodles over the top of the casserole, stir them into the other ingredients and return casserole to oven.
Bake another 15 minutes, remove from oven and scatter remaining noodles over the top. Return to oven and bake 5 to 10 minutes, or until bubbling.
Serves 6.
Potato & Ham Casserole
1 1/4 lbs. red potatoes, cubed
2 C. cubed ham
1 C. frozen peas
1 can condensed cream of mushroom soup
3 T. butter, melted
1 T. mustard
Cook potatoes in boiling water; drain. In greased 2 1/2-quart baking dish, combine potatoes, ham and peas. Combine remaining ingredients and stir in. Bake uncovered at 350°F. for 25 minutes.
Makes 5 to 6 servings.
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