The Cookbook


Monday, August 16, 2010


Broccoli and Chicken Casserole

4 oz. dried medium noodles

2 ½ C. chopped cooked chicken or turkey

1 – 10 oz. pkg. frozen chopped broccoli, thawed

½ C. sliced green onions

1 – 10.75 oz. can condensed cream of mushroom soup

½ C. skim milk

½ C. shredded Swiss cheese

1 tsp. dried basil, crushed

1/8 tsp. pepper


  • Cook noodles according to package directions. Drain well.
  • In a 2 quart casserole stir together noodles, chick or turkey, broccoli and green onions.
  • In a medium mixing bowl stir together soup, milk, cheese, basil and pepper. Stir into noodle mixture.
  • Bake, covered in a 350º oven for 40 to 45 minutes or until heated through. Sprinkle with paprika. Makes 6 serving.
  • Make Ahead Tip: Prepare casserole, cover and chill up to 24 hours. Bake as above.

Beef and Pasta Casserole

1 lb. ground beef

1 onion, chopped

1 tsp. salt

¼ tsp. garlic powder

1 tsp. Worcestershire sauce

¼ C. flour

1 ¼ C. hot water

2 tsp. beef bouillon granules

2 T. red wine

1 pkg. shell macaroni (6 oz.)

1 can mushrooms, drained (4 oz.)

1 C. sour cream

In skillet brown the ground beef and onion. Drain; place in crock pot. Stir in salt, garlic powder, Worcesterhire sauce and flour, add water, bouillon and wine, mix well. Cover and cook on low for 2-3 hours. Cook macaroni per package directions. Add cooked pasta, mushrooms and sour cream to a Crockery Pot; stir to mix. Cover and cook on high for 10-15 minutes.

Crockery Cookery by Mable Hoffman, July 2010

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