Casseroles

Mexican Tortilla Casseroles

Nonstick spray

6 (6”) corn tortillas, each cut into 6 wedges

2 C. cubed cooked chicken

1 C. loose-pack frozen whole kernel corn

1 (16 oz.) jar salsa verde

3 T. light dairy sour cream

3 T. snipped fresh cilantro

1 T. flour

1 C. (4 oz.) crumbled Mexican Chihuahua or farmer cheese

Garnish: sour cream, fresh cilantro, chopped tomato, jalapeño pepper, thinly sliced (all are optional)

• Spray four 10-12 oz. baking dishes with nonstick coating. Place 5 tortilla wedges in the bottom of each dish. Place remaining tortilla pieces on a baking sheet; bake in a 350º oven about 10 minutes or until crisp and golden. Meanwhile, combine chicken, corn, salsa, 3 T. sour cream, cilantro and flour. Divide mixture among dishes.
• Bake, uncovered, in a 350º oven for 20 minutes. Arrange baked tortilla pieces atop casseroles. Top with cheese; bake for 5 to 10 minute more or until heated through. If desired, garnish with additional items. Makes 4 servings.
• To bake frozen casseroles: bake, covered, in a 350º oven for 25 minutes. Uncover; bake about 20 minutes more or until heated through. Top with tortilla pieces and cheese, bake for 5 to 10 minutes more or until heated through. Garnish as above.
• To microwave frozen casseroles: cover microwave-safe casseroles with waxed paper; microwave on 30% power, allowing 4 minutes for 1 casserole and 5 minutes for 2. Continue cooking, covered, on 100% power until heated through, allowing 2 to 4 minutes for 1 casserole or 3 to 6 minutes for 2, rotating the dishes once. Top with baked tortilla pieces and cheese, microwave, uncovered, about 30 seconds more or until cheese is melted. Garnish as above.

Make Ahead Tip: Assemble casseroles as directed above, except do not top with baked tortilla pieces; place baked pieces in a moisture and vapor proof plastic bag. Freeze casseroles and tortilla pieces up to 1 month.

Casseroles

Tamale Pie

2 lg. onions, chopped

1 green bell pepper

1 T. oil & 1 T. oleo

1 No. 2 can whole tomatoes & juice

1 No. 2 can whole kernel corn

2 No. 2 cans chili

18 hot tamales

1 C. grated cheese

• Saute onions and green pepper in oil and oleo. Add tomatoes and juice, corn and chili. Let chili mixture simmer until it thickens.
• In a large casserole, place a layer of hot tamales alternating with chili mixture until casserole is ¾ full.
• Bake in 350º oven for 20 minutes. Remove from oven, sprinkle grated cheese over the top, return to oven until cheese is melted. Serves 10

Bean & Beef Enchilada Casserole

½ lb. lean ground beef

½ C. chopped onion

1 tsp. chili powder

½ tsp. ground cumin

1 (15 oz.) can pinto beans, drained and rinsed

1 (4 oz.) can diced green chili peppers

1 (8 oz.) carton dairy sour cream or light sour cream

2 T. flour

¼ tsp. garlic powder

8 (6”) corn tortillas

1 (10 oz.) can enchilada sauce or one 10.5 oz. can tomato puree

1 C. shredded cheddar cheese (4 oz.)

• In a large skillet cook the ground beef, onion, chili powder and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
• In a small mixing bowl stir together sour cream, flour and garlic powder until combined; set aside.
• Place half of the tortillas in the bottom of a lightly greased 2 quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap, chill in refrigerator for up to 24 hours.
• To serve: Preheat oven to 350º. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover, sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.

Mexican Beef & Bean Casserole

1 lb. ground beef

2 cans pinto beans, drained (or cooked dried beans)

1 (8 oz.) can tomato sauce

½ C. salsa

1 tsp. chili powder

1 C. cheddar cheese

• Cook beef in skillet until brown, then drain.
• Mix beef, beans, tomato sauce, salsa and chili powder. Place into a 9x13 pan.
• Sprinkle with cheese.
• Bake at 350º for 25 to 30 minutes or until heated through.
• It’s good served with tortilla chips and salad, but you could also serve this with tortillas and use it more like a filling.

Lynn’s Kitchen Adventures

Casseroles

Chicken Jubilee

3-4 oz. mushrooms

1 medium onion, chopped

1 or 1 ½ cans cream of mushroom soup

8 oz. sour cream

1 chicken, boiled & deboned (retain liquid)

2 T. butter

2 C. rice (uncooked)

• Saute mushrooms and onions in butter.
• Add soup and sour cream, warm sauce on low heat.
• Cook rice in chicken broth.
• Layer the following: rice (bottom), chicken, sauce.
• Heat in oven (400º) until hot and bubbly.

Note: More flavor if recipe is prepared a day ahead.

Sue Russell, Center, TX 1981

Chicken & Rice Delight

1/3 C. oil

2 eggs, beaten

4 C. cooked rice

1 (5.3 oz.) can evaporated milk

2 C. grated sharp cheddar cheese

1 (8 oz.) can sliced mushrooms, drained

2 cans cream of mushroom soup

1 can cream of chicken

½ lg. onion, chopped & sautéed in 2 T. butter

2 (10 oz.) pkg. frozen chopped broccoli, cooked & drained

2 C. shredded chicken

Salt & pepper to taste

Set aside ½ C. shredded cheese.

• Add oil to beaten eggs. Combine with remaining ingredients. Place in a large casserole and top with remaining cheese.
• Cover and bake at 350º until bubbly (30-45 minutes).
• Can be frozen before or after baking. Serves 10-12

Pat Hughes, Kilgore, TX 1985

Chicken Enchilada

1 lg. fryer, boiled and deboned

1 can Rotel Tomatoes

1 onion, chopped fine

1 clove garlic, minced

• Cut chicken in bite size chunks and mix rotel, onion and garlic. Let sit for 20 minutes.

1 can cream of chicken

1 can cream of mushroom

1 C. chicken broth

1 small Velveeta, grated

1 C. cheddar cheese, grated

• Mix all of the above together.
• Take corn tortillas and soften in hot grease. Spoon seasoned chicken into tortillas and roll (1 doz.). Cover with soup and cheese mixture. Top with green chilies and sprinkle with cheddar cheese.
• Bake until bubbly at 350º.
• Casserole can be made instead of rolling in corn tortillas. Pour corn chips in bottom of casserole soften with broth – layer chicken, soup, chips, chicken and soup.

Karon Elder, Kilgore, TX 1988

Enchilada Casserole

Mix together:

1 can cream of chicken soup

1 can cream of mushroom soup

1 can enchilada sauce

1 can chopped green chilies

1 C. milk

Brown 1 lb. (or more) ground meat with chopped onions.

• Drain and sprinkle over 1 lb. bag of crushed corn chips in long casserole. Pour mix above over this and top with grated cheese and bake 30 minutes at 350º.

Janis Hodo, Kilgore, TX 1976

Stuff

Brown:

1 -1 ½ lb. ground meat

1 onion, chopped

Add:

1 (23 oz.) can Ranch Style Beans

2 (15 oz.) cans Spanish rice

1 can Rotel tomatoes or less. Pour in greased casserole dish. Top with crushed fritos and grated cheese.

350º-400º oven till bubbly.

Diane Johnson, Kilgore, TX 1976

Casserole

2 lb. hamburger

1 onion, chopped

1 (10 oz.) pkg. shell macaroni

1 tsp. Lawry’s

1 can cream of mushroom soup

1 lg. can tomato sauce

1 sm. Jar pimento

1 lb. Velveeta cheese

• Brown meat with onion and Lawry’s.
• Cook macaroni according to directions on pkg.
• Mix all together and cook at 350º for about 30 minutes.

Janis Hodo, Kilgore, TX 1976

Easiest Enchiladas Ever

1 lb. ground meat

½ - 1 onion, chopped

1 can cheddar cheese soup

1 can green chilies & tomato sauce (or rotel tomatoes)

1 pkg. tortillas

• Brown meat with meat with onion, drain.
• Add ½ can of cheddar cheese soup mixed with ¼ to ½ cup milk.
• Add green chilies & tomato sauce. Simmer.
• Dip tortillas in and out of fat; fill with mixture, roll and put into casserole dish.
• Cover with second half of cheddar cheese soup (with or without milk depending on your own taste) or with grated cheese.
• Stick in oven at 350º for 5 – 10 minutes to keep warm.

Tonya Kallsen Vining, Rusk, TX 1979

Enchilada Casserole

Brown:

1 lb. (or more) ground beef with onion and Rotel tomatoes.

Layer soft tortillas, meat, 1 can cheddar cheese soup, soft tortillas. Bake for 20-25 minutes at 350º. The top with grated cheese and bake another 5 minutes.

Mary Sue Beaty, Kilgore, TX 1976

Pizza Casserole

1 onion, chopped

1 bunch green onions

1 green pepper

1/3 C. butter

½ tsp. salt

1 clove garlic

1 lg. jar mushrooms

1 tsp. oregano

1/8 tsp. tarragon (optional)

1 (28 oz.) jar pizza sauce

1 pkg. noodles

1 pkg. pepperoni slices

1 lb. cooked sausage

1 C. muenster cheese

1 C. Monterey jack cheese

• Saute onion and pepper in butter for 6 minutes, add salt, mushrooms, garlic, spices and pizza sauce. Set aside. Cook noodles and drain. In large buttered casserole dish, layer half the cooked noodles, pepperoni, sausage, sauce and cheese. Repeat layers. Bake in 350º oven for 30 minutes or until bubbly.

Marcia Browder, 1989

Hamburger & Spaghetti Casserole

Brown together in 2 T. grease:

1 lb. ground beef

½ C. onion

¼ C. green pepper

Add and heat:

1 can each mushrooms and tomato soup

1 can water

1 clove chopped garlic

Blend with ½ C. shredded cheese and ½ lb. cooked spaghetti.

Eloise “Ese” Rudd, 1978

Crockpot Casserole

Brown:

1 lb. ground beef with onion

Add:

1 can cream of mushroom soup

1 can chicken with rice soup

1 jar taco sauce (El Paso)

Layer in crockpot:

• Meat mixture, grated cheese, corn or flour tortillas.
• Keep layering and top with cheese.

Merita Barbee, Kilgore, TX 1988

Lucille’s Beef & Noodle Dinner

1 lb. ground beef

1 lg. onion, chopped

1 medium green pepper, chopped

1 stalk celery (chopped)

4 cloves garlic (minced)

12 oz. pkg. noodles, cooked

1 T. sugar

1 sm. can tomato sauce

½ C. catsup

1 T. salt

¼ tsp. black pepper

Cook ground beef in skillet, stirring often, until partially done; add onion, green pepper, celery and garlic. Continue cooking until meat is well done. Add sugar, tomato sauce, catsup, salt and pepper; simmer, adding a little water to keep mixture from becoming too dry. Add noodles and simmer for about 15 minutes.

Sue Russell, Center, TX 1982

Country Chicken Casserole

1 lb. Velveeta, cubed

1 C. milk

½ C. salad dressing

1 T. chopped chives

5 oz. spaghetti, cooked & drained

2 C. chopped cooked turkey or chicken

1 (10 oz.) pkg. frozen peas and carrots (cooked & drained)

• Heat cheese, milk and salad dressing over low heat; stir until smooth.
• Add remaining ingredients, mix well.
• Pour into 2 quart casserole, bake at 350º for 35-40 minutes or until hot and bubbly.

Susan Cox

French Hen with Rice

1 lg. fryer or hen

1 bell pepper

1 onion

1 clove of garlic

Salt & pepper

• Rub fryer with butter. Salt and pepper into middle of onion, and place clove of garlic into middle of onion. Cut top of bell pepper and clean. Place stuffed onion into pepper. Place pepper into cavity of fryer. Place in covered pan in oven and bake at 350º until fryer is done. Add water while baking if dry.
• Cook a pot of rice.
• When chicken is done take pepper out and cut up in drippings. Add small amount of flour to broth and brown. Add back to juice. Pour over rice as you serve.

Karon Elder, Kilgore, TX 1988

Casseroles

Too Easy Hotdish

Preheat oven to 400º.

1 ½ lbs. lean ground meat (hamburger, pork, chicken, turkey, lean sausage or venison)

2 (12 oz.) cans condensed cream of almost anything soup

1 lb. pkg. frozen tater tots

1 C. shredded cheese

Note: You can put in a thin layer of chopped onions, or vegetables cut in small pieces. Just don’t add too many things or the potatoes and cheese on top will burn before the inside gets done.

Spray a 9x13” cake pan with Pam.

Put the ground meat in the bottom of the palm spreading it out as evenly as you can. Press it down with your hands, or use the back of a metal spatula.

Spoon the 2 cans of cream soup on top of the meat. Using a rubber spatula, spread the soup over the meat as evenly as possible.

Put the frozen potatoes on top of the soup in a single layer. Spread them out as evenly as you can.

Sprinkle on the shredded cheese to top the potatoes.

Do not cover with anything. Just slip the pan in the oven and bake it for 35 to 40 minutes, or until the potatoes on top are browned and crispy.

Casseroles

Impossible Taco Pie

1 lb. ground beef

½ C. chopped onion

1 envelope (1 ¼ oz.) taco seasoning mix

1 can (4 oz.) chopped green chilies, drained

1 ¼ C. milk

¾ C. Bisquick (or Pioneer Baking Mix)

3 eggs

2 tomatoes, sliced

1 C. shredded Monterey Jack or Cheddar Cheese

Heat oven to 400º. Grease pie plate 10x1½“. Cook and stir beef and onion until brown; drain. Stir in seasoning mix. Spread in plate; top with chilies. Beat milk, baking mix and eggs until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes out clean, 8 to 10 minutes longer. Cool 5 minutes. Serve with sour cream, chopped tomatoes, shredded lettuce and shredded cheese if desired. 6 to 8 servings.

Bisquick Baking Mix

Tex-Mex Squash Casserole

2 small yellow squash, sliced

2 small zucchini, sliced

1 medium onion, sliced

1 tsp. garlic, minced

2 T. oil

4 oz. green chilies, chopped

2 C. yellow corn

½ C. cheddar, grated

½ C. Monterey Jack, grated

1 tsp. cumin

Lightly sauté the squash, zucchini, onion and garlic until just soft. Toss with the remaining ingredients. Place in a lightly oiled 2 quart casserole dish. Bake at 400º for 20 minutes. Serve warm.

e-Mazing Recipes of the Day, August 2001

Casseroles

Creamy Chicken and Corn Pot Pie

1 – 2 to 2 ½ lb. rotisserie chicken, meat shredded

2 – 14.5 oz. cans corn chowder

1 C. frozen peas

1 C. frozen corn kernels

2 tsp. fresh thyme leaves

Salt and pepper

1 sheet frozen puff pastry (from a 17.3 oz. pkg.), thawed

Heat oven to 400º. In a large bowl, combine the chicken, corn chowder, peas, corn, thyme and ¼ tsp. each salt and pepper. Transfer the mixture to a shallow 2 quart baking dish.

Lay the pastry on top of the dish, trim to fit and cur vents in the top.

Bake until the chicken mixture is bubbling and the pastry is golden brown, 25 to 30 minutes.

Real Simple.com, April 2010

Corn and Green Chili Casserole

Combine and mix:

1 – 16 oz. yellow cream corn

1 C. Bisquick or Pioneer Mix

1 egg, beaten

2 T. oil

½ C. milk

1 can green chilies, chopped

Salt

Spread ½ of mix in greased 8” baking dish.

Cover mix with 3 or 4 oz. of grated cheese.

Spread remaining mixture over top of cheese and add more cheddar cheese last.

Bake at 400º for 30 minutes.

Janis Hodo, 1975

Casseroles

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

Casserole

Easy Mexican Casserole

1 can cream of mushroom soup

1 # ground round or more

1 can cream of chicken

1 can Rotel tomatoes

½ # Velveeta Cheese (approx.)

small bag crushed corn chips

Spread crushed chips in the bottom of 9 x 13 pan. Brown ground meat with onions, Lawry's, garlic salt, pepper and chili powder (use your imagination). Drain meat and sprinkle over chips. Mix soups, tomatoes and cheese and heat until cheese starts to melt. Pour over meat and top with cheddar cheese. Bake at 350º for 20 minutes (or until it starts to bubble).

This is just a basic recipe. You can change it to suit your taste and make it your own.

Susan Cox, March 1992

Green Enchiladas

1 # ground beef

1 small jar pimento

1 lg. onion, chopped

½ # longhorn cheese, grated

¼ # velveeta, grated

1 pkg. corn tortillas

1 can chopped green chilies

2 C. milk

½ stick oleo

1 tsp. salt

Brown meat(season well). Make sauce: melt oleo & Velveeta. Add 2 C. milk, peppers & pimento. Let come to a boil and add 3 T. flour mixed in a little water.

Fry tortillas in grease (not very hot & not crisp). Roll meat, onion and longhorn cheese in tortillas & place in casserole dish edge down. Cover with sauce. Bake for about 20 min. at 350º.

Susan Cox, October 1992

Mystery of the Kitchen

2 cans beans

2 #'s ground beef

1 chopped onion

2 T. apricot preserves

catsup

Brown: meat and onions in frying pan

Put: beans in 13 x 9 pan

Add: catsup & 2 T. of apricot preserves

Stir: in drained ground meat and onions

Mix: thoroughly and grate natural cheddar on top

Put: in low oven for about 45 minutes

Karen Myers, December 1992

Shepherd’s Pie

1 can cream of mushroom soup

1 # ground round

¼ C. chopped onion

1 egg slightly beaten

2 T. parsley

¼ tsp. salt

dash pepper

¼ C. bread crumbs

Mix above ingredients (only ½ can soup) and press into pie plate and bake at 350º for 30-45 minutes. Until meat is nearly done. Drain a can of green beans and place on top of meat, season and stick back in oven. Make mashed potatoes and top meat and beans with them. Spread remaining soup over potatoes and top with grated cheese. Stick back in oven and let cheese melt.

Susan Cox, March 1992

Mrs. Texas Casserole

1 # ground beef

¼ tsp. black pepper

2 tsp. salt

1-5 oz. pkg. egg noodles, cooked

2 tsp. sugar

1 C. sour cream

1-16 oz. can tomatoes

1-3 oz. pkg. cream cheese

1-8 oz. can tomato sauce

6 green onions, chopped with tops

½ tsp. garlic powder

1 C. grated cheddar cheese

Brown beef in skillet. Add salt, seasonings, tomatoes and tomato sauce. Cook over low heat for 15 minutes covered. Combine cooked and drained noodles with sour cream and softened cream cheese, and green onions. Arrange in layers, starting with noodles mixture, in greased 3 qt. casserole. Top with grated cheese. Bake for 20-25 minutes, or until cheese is bubbly in 350º oven in 3 qt. casserole.

Susan Cox, From My Kitchen by Barbara Richardson, April 1993

Beef, Beans, and Rice

1 # ground beef

1 medium onion, chopped

1 C. uncooked rice

2 tsp. salt (or Lawry's)

¼ tsp. garlic powder

1-15 oz. can Ranch Style Beans

1-15 oz. can tomatoes with juice

Saute' ground beef until no longer pink; add onion and rice. Brown slightly. Add remaining ingredients and place in casserole. Cover with lid or foil. Bake for about 35-40 minutes or until rice is done. This can be made ahead and frozen, if desired. I cooked it on top of the stove.

Susan Cox, From My Kitchen by Barbara Richardson, April 1993

Tater Tot Casserole

1 onion, chopped

1 # hamburger

1 can cream of mushroom/chicken

grated cheese

1 bag tater tots

Brown meat with onion. Put meat in casserole dish. Mix soup with one can milk. Pour soup over meat, then put cheese on top of soup. Then cover with tater tots and bake at 350º or 400º for 1 hr.

Kathy Nichols, August 1993

Sausage/Rice Casserole

1 ½ C. chopped celery

2 large chopped onions

1 bell pepper

3 #'s sausage (2 reg./1 hot or deer)

2 cans water chestnuts

½ C. sliced almonds

3 pkgs. Lipton noodle soup

1 lg. can mushrooms or fresh

2 C. raw rice

chicken broth (optional)

Fry sausage-drain; saute celery, onion, bell pepper and add to sausage. Cook rice in 5 cups water till till ½ done (approx. 12 minutes) add to sausage; mix in chestnuts, almonds, soup, mushrooms. Pour into very large pan or 2 - 9x13 pans. Bake covered for 45 minutes, then 15 minutes uncovered at 350º. Add chicken broth as needed for dryness.

Karen Myers, November 1992

Baked Stew

1 ½ # cubed beef

1 C. chopped celery

3 onions, sliced

1 tsp. salt

3 T. tapioca

1 can beef consomme

1 Bay leaf

1 can tomatoes

6 medium carrots

3 potatoes, cubed

1 tsp. pepper

½ C. bread crumbs

½ C. cooking sherry

Brown meat and add remaining ingredients. Bake 5 hours in a covered dish in the oven at 250º.

Dottie Rokohl, September 1993

Cabbage Patch Stew

1 # ground beef

1 lg. chopped onion

1 bell pepper

2 celery stalks (chopped)

Sauté these (above) then add:

1-16 oz. can tomatoes

1-16 oz. can ranch style beans

½ to 1 C. cabbage

¼ to 1 C. water

1 tsp. chili powder

1 jalepeño pepper (chop)

salt & pepper to taste

Steam until cabbage is done.

Susan Cox, June 1994

Mexican Squash Dressing

1 stick margarine

2 eggs

1 lg. onion, chopped

1 tsp. sage

2 C. cooked squash (frozen)

1 can cream of chicken soup

2 C. cooked Mexican Cornbread Mix (crumble)

Prepare Mexican cornbread according to instructions on the package. Sauté onion in butter. Mix all ingredients. Pour into dish, cook covered until firm, remove top and brown. (You will use an egg in your cornbread, the 2 eggs listed will be put in complete mixture).

Longview Mothers League, November 1989

Beef-Rice Casserole

1 # ground round

2 cans cream of onion soup

1 pkg. dry onion soup mix

1 C. rice (uncooked)

Mix all ingredients. Put in baking dish and bake covered. Bake at 350º for 1 hour. Serves 4-6.

The Four Ingredient Cookbook, Coffee & Cale, June 1994

Bean Casserole

1 # lean ground beef (or turkey)

½ C. chopped onion

1/3 C. brown sugar

1 tsp. salt

1 (15.5 oz.) Trappey's Pork & Beans,

undrained

1 (15.5 oz.) Trappey's Light Red

Kidney Beans, drained

1 (15.5 oz.) Trappey's Navy Beans with

1 (15.5 oz.) Trappey's Green Lima

Bacon, undrained

Beans with Bacon, drained

½ # bacon, chopped

½ C. catsup

1 tsp. dry mustard

2 tsp. vinegar

Brown meat, bacon and onion. Drain well. Mix in everything except the beans. Add beans. Mix lightly. Pour into casserole dish. Bake, uncovered for about 40 minutes at 350º. Stir again before serving. 8-10 Servings.

Trappey's Pinto Bean Can, November 1994

Cheesy Brat Stew

6 fully cooked bratwurst or Polish

4 med. potatoes, cooked, peeled, cubed

sausages, cut into 1/2" pieces-1#

1

-16 oz. can cut green beans, drained

1 can cream of mushroom soup

1 C. shredded cheddar cheese

1 small onion, chopped

In a 3 quart casserole, stir together the sausage, potatoes, green beans, soup, cheese, and onion.

Bake, covered, in a 350º oven about 45 minutes or till heated through.

Valorie Spann, January 1997

Beef and Noodle Dinner

1 # ground beef

1 T. sugar

1 lg. onion (chopped)

1 small can tomato sauce

1 med. green pepper (chopped)

½ C. catsup

1 stalk celery (chopped)

1 T. salt

4 cloves garlic (minced)

¼ tsp. black pepper

1-12 oz. pkg. noodles, cooked

Cook ground beef in skillet, stirring often, until partially done; add onion, green pepper, celery, and garlic. Continue cooking until meat is well done. Add sugar, tomato sauce, catsup, salt and pepper; simmer, adding a little water to keep mix from becoming too dry. Add noodles and simmer 15 minutes.

Sue Russell, October 1995

Hash Brown-Ham Casserole

1-16 oz. carton sour cream

1 can cream of chicken soup

32 oz. pkg. frozen hash-brown potatoes

2 C. cubed, cooked ham

8 oz. American cheese cut in cubes

¼ C. chopped onion

2 C. crushed cornflakes (4 C. before crush)

½ C. butter

1 C. shredded mozzarella cheese

Red sweet pepper strips

In a large bowl, combine sour cream and soup. Stir in hash-browns, ham, cheese, and onion.

Transfer mixture to a 13x9x2" baking dish, spreading evenly. Combine cornflakes and butter. Sprinkle over top.

Bake in a 350º oven for 30 minutes.

Sprinkle with mozzarella cheese. Bake 20 to 25 minutes more or till bubbly around the edges and heated through. Garnish with pepper strips.

Valorie Spann, January 1997

Creamy Chicken and Rice Casserole

1 box Uncle Ben's Long Grain & Wild Rice

½ C. chopped onion

¼ C. flour

¼ tsp. pepper

Chicken broth

3 C. diced, cooked chicken

1 ½ tsp. salt

½ C. slivered, blanched almonds

½ butter

1-6 oz. can broiled sliced mushrooms

1 ½ C. half & half

¼ C. chopped pimento

Prepare rice according to package directions. Cook onion in butter till tender but not brown; remove from heat; stir in flour; drain mushrooms, reserving liquid to measure 1 ½ C.; gradually stir into flour mixture; add half & half. Cook and stir until thick. Add rice, mushrooms, chicken, salt, pepper, and pimento. Place in 2 quart casserole. Sprinkle with almonds and bake at 350º for 25 - 30 minutes.

Marcia Browder, December 1997

King Ranch Casserole

1 pkg. corn tortillas

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

boned & diced chicken (save broth)

Rotel Tomatoes

½ # grated cheddar cheese

diced bell pepper & onion

garlic salt to taste

Sauté onion and bell pepper in oleo and tomatoes; add soups and chicken. Soak tortillas in broth to soften. Line dish with tortillas and start layering; top with cheese. Bake at 375º for 35 minutes.

Susan Cox, June 1978

Zucchini Casserole

3 C. grated and drained zucchini

¾ C. cracker crumbs

¾ C. grated Parmesan cheese

1 tsp. salt

½ tsp. pepper

1 clove garlic, minced

2 tsp. crushed oregano

4 T. chopped parsley

3 eggs - beaten until light and creamy

sliced tomatoes

Grate zucchini - drain out moisture and squeeze until fairly dry (I squeezed it in a cup towel.) Add cracker crumbs, cheese, onion, garlic, salt, pepper, parsley and oregano. Blend, then add eggs to mixture. Place in a 1 ½ quart shallow baking dish. Arrange sliced tomatoes on top and sprinkle with a little more Parmesan cheese. Bake at 350º for 40-45 minutes or until firm in the middle. (I increased this recipe by 1/3 - i.e., 4 C. zucchini, etc.)

Doris Heard, August 1999

Mexican Chicken Casserole

12 corn tortillas, broken

Cook & debone one chicken

Sauce:

1 can cream of chicken soup

1 can cream of mushroom soup

½ can Rotel (diced) tomatoes

½ C. chicken broth

2 medium onions, sauteed

grated cheese (cheddar or mix with

Monterrey Jack)

Layer twice in 9”x13” pyrex dish:

tortillas

chicken

sauce

cheese

Bake at 350º for 30 minutes.

Kay Taliaferro, November 1999

My Favorite Chicken Casserole

8 chicken breast halves, boiled

½ C. chopped onions

and torn in pieces

8 oz. can water chestnuts, sliced

1 C. mayonnaise

salt and pepper to taste

1 can cream of mushroom soup

1 stack Ritz crackers, finely crumbled

2 ½ C. cooked rice

2 T. butter

1 C. chopped celery

Combine first 8 ingredients and pour into 3 quart casserole. Melt butter and mix in crumbs. Sprinkle crumb mixture over casserole. Bake at 350º F. for 45 minutes. Can prepare ahead and bake later or can be frozen. Serves 8

*Unusual contrast of soft and crunchy, bland and nutty textures and tastes.

Ann Landers, August 2001

Johnny Besetti

Brown:

1 medium/large onion, chopped

large Green Pepper Chopped

1½ #s of Ground Meat

Add:

1 Can Mushroom Soup

1 Can Tomato Soup

1 Can Whole Kernel Corn – Drained

Cook wide egg noodles - 1 pound, add to above and add 1 pound of Velveeta cheese and a small bottle of stuffed olives sliced (Optional). Cook till cheese is melted, salt and pepper to taste. Serve – Really good and keeps in the refrigerator.

Recipe Exchange

Italian Sausage Pasta Bake

(This may be like your Baked Ziti recipe, if you have one, but I use my mom's pasta sauce recipe and slow cook it to add to the dish. I'm not against the jar stuff (and would definitely use it in a pinch), but it seriously tastes NOTHING like this and I'm still short-cutting with canned tomatoes so you should just try it)

Ingredients:

Tbls. olive oil Large Onion (coarsely chopped)

1 package Italian sausages (mild or sweet is the family preference, but you can choose hot if you all like that)

2 - 15 oz. cans stewed tomatoes

2 - 8 oz. cans tomato sauce

1 T. tomato paste

Vegetables:

I usually use zucchini (sliced), squash (sliced), and/or spinach. I'll use 2 zucchini or squash and use a whole bunch of spinach, when I have it.

1 tsp. oregano

1 tsp. salt (more to taste, if preferred)

2 tsp season salt

1 tsp pepper

1 package of whole wheat pasta (we prefer rigatoni or penne or ziti)


10 - 16 ounces mozzarella (shredded) *big variance in amt...if you like cheesy...go for it. My family feels less is more when it comes to the cheese so we opt for less, please note that I am a cheesy fanatic so my vote was vetoed during the family vote regarding the amount of cheese to use*

½ C. shredded parmesan (optional, I've made with and without)

Directions: In a large pot, swirl the olive oil around. Remove the sausage from its casing and brown it over medium/high heat. Add the onion and zucchini and/or squash and allow to soften some. Dump in the tomatoes...all of them! Fill the two 8 ounce cans of tomato sauce with water (after emptying them) and add that to the pot. Pour in the seasonings...all of them! Bring to a boil and then simmer on low heat, covered, for anywhere from 1-3 hours. It is totally up to you, but if you simmer it a long, long time, you may need to add a little water. The flavor condenses the longer you simmer...yadda, yadda. Wilt in your spinach at the very end, if you are using that.

In a separate pot cook your pasta according to package directions. Shred your cheeses. In a large casserole dish (biggest you've got) dump in your pasta, cover with sauce and then smother it in cheese. Spray some foil with olive oil (or any spray you've got) and then cover your dish and bake at 350 degrees for about 20 minutes until the cheese is ooey-gooey. This dish is REALLY GOOD the first night, GREAT the second night and AMAZING the third night! Serve it alone, with a light tossed salad and/or garlic bread. YUM!

Tips: If your biggest casserole dish is not so big and overflowing, then be sure to add a pan to catch drippings in the bottom rack of your oven. Also, this is great for parties...make it ahead and pop it in the oven just before guests arrive. They will be left pondering how the dishes could all be done when you haven't even finished cooking the meal...heh, heh! This also freezes great so if you want to eat it twice this week and once next week (or week after next) split it up into two casserole dishes (medium and small) and pop the small one in the freezer.

Tex-Mex Lasagna

1 lb. Ground beef

1 C. frozen seasoning blend

3 garlic cloves, minced

1 T. chili powder

1 tsp. Salt-free chipotle seasoning blend

1 (24 oz.) jar mild salsa

1 (15 oz.) can dark red kidney beans, drained

1 (10 oz.) can enchilada sauce

1 (10 oz.) pkg. frozen whole kernel corn, thawed

16 (6”) corn tortillas

4 C. (16 oz) shredded Mexican 4-cheese blend

Toppings: sour cream, chopped tomatoes

Cook first 5 ingredients in a large nonstick skillet over medium-high-heat, stirring often, 10 to 12 minutes or until vegetables are tender and beef crumbles and is no longer pink.

Stir in salsa and next 3 ingredients. Cook 5 to 10 minutes or until thoroughly heated.

Layer 1 cup beef mixture, 2 tortillas, and

½

cup cheese in a lightly greased 7x5x1.5” baking dish. Repeat layers once. Repeat procedure with 3 additional small baking dishes. Cover dishes with nonstick aluminum foil.

Bake, covered, at 350º for 30 minutes; uncover and bake 5 more minutes or until bubbly. Let stand 10 minutes before serving. Serve with desired toppings.

Note: To use a lightly greased 13x9” baking dish, prepare recipe through Step 2. Omit 4 corn tortillas. Layer 1/3 beef mixture, 6 tortillas (overlapping edges), and 2 cups cheese. Repeat layers with 1/3 beef mixture, remaining 6 tortillas, remaining beef mixture and ending with remaining 2 cups cheese. Bake, covered, at 350º for 40 minutes; uncover and bake 10 more minutes or until bubbly. Let stand 10 minutes before serving.

Snappy Smothered Chicken

1 (8 oz.) pkg. Wide egg noodles

1 tsp. Paprika

1 tsp. Dried thyme leaves, crumbled

½ salt

¼ tsp. pepper

3 T. butter

1 large onion, chopped

1 (16 oz.) pkg. mushrooms, sliced

2 tsp. jarred minced garlic

1 can Cream of Mushroom soup

1 C. milk

1/3 C. dry white wine (optional)

1 rotisserie chicken, cut into serving pieces

2 T. chopped parsley

Prepare noodles according to package directions. Keep warm.

Meanwhile, stir together paprika, dried thyme, salt, and pepper in a small bowl.

Melt butter in a large skillet over medium-high heat; add onion and mushrooms, and sauté 8 to 10 minutes or until onion is tender. Stir in garlic and paprika mixture; sauté 2 minutes. Add soup, milk, and if desired, wine, and bring to a boil, stirring frequently. Add chicken pieces; spoon sauce over top of chicken. Reduce heat to low, and cook, covered, 10 to 15 minutes or until chicken is thoroughly heated. Stir in 1 tablespoon parsley. Serve over hot cooked noodles. Spring with remaining parsley.

Southern Living

Baked Ziti

Ingredients:

1 lb. ground beef

½ chopped onion

45 oz. jar Prego Traditional Italian Sauce

13.25 oz. Ziti or Penne Pasta

(I use Ronzoni Healthy Harvest Whole

Wheat Penne Rigata)

16 oz. Sour Cream

10-12 slices Provolone cheese

2 C. grated Mozzarella cheese

Directions:

Preheat oven to 350º. Cook pasta according to package directions.

While the pasta is cooking, you can brown the ground beef in a skillet.

Drain the fat after browning. Add onion and Prego sauce to the beef and heat through.

Now you begin layering all the ingredients in a 9 x 13 glass pan. First you will add

½

of the pasta. On top of the pasta, you will lay out the Provolone cheese slices.

Next comes the sour cream. I usually only use about ¾ of the sour cream, and I also use the Light version. (Again, this recipe is so cheesy that no one notices.)

Now add half of your meat sauce.

On top of the meat sauce you will use

½

of your grated Mozzarella.

About this time you are probably thinking that all of this will never fit in this pan, but trust me, it will. Now top the Mozzarella with the rest of your pasta.

Then the rest of you meat sauce.

Save the remaining Mozzarella for the final minutes in the oven, so it won't burn. Place your 9 x 13 pan in the oven and bake for 20 minutes.

After it has cooked for 20 minutes, add the remaining Mozzarella and cook for an additional 10 minutes.

That's it. You might let it stand for another 5 to 10 minutes after removing it from the oven so the pasta can absorb any remaining liquid, but usually my crew is breathing down my neck at this point and we just dig in. Add a glass of Cabernet, Pinot Noir, or whatever your favorite wine is, and now you're really cooking!

Sisters at 8519 Blog, November 2009