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
Paprika
- 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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