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Casseroles are good for breakfast, lunch and dinner. Most can be made a day ahead, or you can freeze one for later use. Especially nice for the working woman, because a good casserole, a salad and dessert can make a very good dinner.
BREAKFAST QUICHE
1 large pkg. Cheddar Hash Brown Patties (8 patties)
Heat oven to 425 degrees. Thaw and press hash brown patties into deep oblong casserole dish to form crust,then drizzle with butter. Bake 25 minutes,then turn oven down to 350 degrees. Mix Jack and mozzarella cheeses and ham together, then spread evenly over crust.
Mix eggs and milk together and pour over cheese ham mixture. Bake 25 minutes then let set at least 10 minutes before serving. Great to prepare the night before and just warm in the oven next moring.
2 cups chopped ham......................1 cup milk
2/3 cup butter, melted..................4 eggs
8 oz. shredded Monterey Jack cheese.....8 oz. shredded mozzarella cheese
20 ounces frozen chopped broccoli, cooked firm
Beat eggs. Mix all ingredients and put into buttered casserole dish. Put crumbs on top. Bake on hour at 350 degrees.
1 large onion, minced
2 eggs
1 cup grated sharp Cheddar cheese
1 cup mayonnaise
1 can cream of celery soup
1 cube butter
40 Ritz crackers, crumbled (crumbled potato chips
Serves 6
3 cups cooked, mashed sweet potatoes (29 ounce can, drained)
Mix custard ingredients together well. Pour into baking dish (8X8X2 inch or 8X12X2 inch) sprayed with Pam. Bake at 400 degrees for 15 minutes.
Mix topping ingredients well and spread evenly over custard. Bake at 400 degrees for another 15 minutes.
TOPPING:
1/2 cup melted butter
Mix all ingredients into a crumb mixture for topping. Bake until light brown.
Serves 6 to 8
This is one of my very best casserole recipes that I put together myself. It can be served as a side dish with ham, or can also be served as dessert.
2 eggs
1/2 teaspoon vanilla
3/4 cube butter, melted
1/2 teaspoon nutmeg
1 cup evaporated milk
1/2 teaspoon cinnamon
1-1/2 cups sugar
1 cup brown sugar
1 cup chopped pecans
1/2 cup flour
12 oz. sweet Italian turkey sausage
In heavy 4-6 quart skillet or pot, brown sausage in oil over medium heat about 5 minutes. Pull skin off drumsticks, add drumsticks to pan and cook about 10 minutes (don't increase heat), turning once or twice. Remove sausage to a plate.
Add broth and water to pan, increase heat and bring to a boil. Break spaghettini in half and add to pan. Stir until softened and submerged. Reduce heat; cook at a gentle simmer for 10 minutes, stirring every 3 or 4 minutes.
Meanwhile, cut sausage in 1/2 inch thick slices; thinly slice zucchini; cut tomatoes in half and trim and slice scallions (white and most of green.)
Stir zucchini, crushed tomatoes and sausage into pan; return to a simmer and cook, stirring often, 5-7 minutes, until pasta is tender.
Stir in cherry tomatoes and scallions. Remove from heat and serve.
Serves 6
1 Tbsp. olive oil
6 chicken drumsticks
4 cups chicken broth
3 cups water
1 pound spaghettini
1 pound zucchini
1 pint cherry tomatoes
1 bunch scallions
1 cup canned crushed tomatoes with Italian herbs
1 cup rice
Season chicken with salt and paprika. Place bacon strips on bottom and sides of casserole dish. Pour uncooked rice over bacon. Dilute soup with water and pour over rice. Place chicken pieces on top and season with red pepper. Add oregano. Sprinkle parsley on top, seal with foil and bake 2 hours at 300 degrees
1/2 cup water
1 chicken, cut up
Dash of salt
5 strips bacon
Dash cayenne pepper
1 can cream of chicken soup
Dash oregano
Paprika
Parsley
3 English muffins, split
Spread cut side of each muffin with softened butter and place, buttered side down, in lightly greased 13X9X2 inch baking dish. (I spray the dish with Pam.)
Cook sausage in skillet until browned, stirring to crumble then drain. Layer half each of sausage, chiles and cheese over muffins. Combine sour cream and eggs and pour over casserole. Repeat layers with remaining sausage, chiles and cheese. Cover and refrigerate overnight (at least 8 hours.)
Remove from refrigerator. Let stand at room temperature 30 minutes. Bake, uncovered, at 350 degrees for 35 to 40 minutes.
Yield: 8 to 10 servings
1 Tbsp softened butter
1 pound bulk pork sausage
4 oz. chopped green chiles, drained
3 cups (12 oz) shredded cheddar cheese
1-1/2 cups sour cream
12 eggs, beaten
1 cup diced ham
In large skillet, cook ham and onion in 3 tablespoons butter until onion is tender, but not brown. Add eggs and scramble until just set. Fold mushrooms, and eggs into Cheese Sauce. Turn into 12X7X2 inch baking dish. Combine reamining melted butter, crumbs and paprika. Sprinkle over eggs. Cover and chill until 30 minutes before serving. Bake, uncovered, at 350 degrees for 30 minutes.
SERVES 10
CHEESE SAUCE:
To make cheese sauce, melt 2 Tbsp butter. Blend in 2 Tbsp flour, 1/2 teaspoon salt and 1/8 teaspoon black pepper. Add 2 cups milk; cook and stir until bubbly.
Stir in 4 ounces shredded mild Cheddar cheese until melted. Cheese Sauce can be mad in the microwave.
This dish is great when you expect to have a crowd for breakfast and don't want to spend forever in the kitchen--we often serve this when we expect company for breakfast.
1/4 cup chopped green onion
3 Tbsp butter
3 oz. can mushroom stems and pieces,drained
12 beaten eggs
1 recipe Cheese sauce
2-1/4 cups soft bread crumbs (3 slices)
4 Tbsp butter, melted
1/8 tsp paprika
2 pounds lean ground beef
Brown meat in large skillet, then add onion and cook until onion is tender, but not brown. Add next 8 ingredients and mix well. Stir in noodles, then pour into 3-quart casserole dish. Sprinkle with crumbs and bake in moderate oven (350 degrees) for 30 minutes.
Serves 8 to 10
Can be frozen. Divide in half and freeze one half to serve anoter time. This really does feed a bunch!
1 cup chopped onion
12 oz. can whole-kernel corn
10 oz. can cream of chicken soup
1 cup sour cream
10 oz can cream of mushroom soup
1/4 cup chopped pimiento
3/4 teaspoon salt (optional)
1/2 teaspoon Accent (MSG)
1/4 teaspoon pepper
3 cups (8 to 10 oz) medium noodles, cooked
1 cup buttered soft bread crumbs
12 slices white bread, crusts removed
Arrange six slices of bread in bottom of prepared 13X9X2 inch baking dish then top with ham and cheese. Cover with remaining bread. In a bowl, beat eggs, Worcestershire sauce, mustard, salt, pepper and cayenne. Stir in onion and green pepper, pour over casserole.
Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Pour butter over bread and sprinkle with cornflakes. Bake, uncovered, at 350 degrees for 50 to 60 minutes, or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving
Yield: 8 to 10 servings
1 pound fully cooked ham, diced
2 cups (8 oz) shredded Cheddar cheese
6 eggs
3 cups milk
2 tsp Worcestershire sauce
1 tsp mustard powder
1/2 tsp salt (optional)
1/4 tsp pepper
Dash cayenne pepper
1/4 cup minced onion
1/4 cup minced green pepper
1/4 cup butter, melted
1 cup crushed cornflakes
16 ounce can white or yellow hominy
Drain hominy and reserve liquid. Add enough water to hominy liquid to make 2 cups; bring to a boil. Stir in grits and salt; simmer, covered, until thickened and liquid is absorbed--about 10 minutes.
Remove from heat. Stir in hominy, about 3/4 of the cheese and pimiento. Turn into a buttered 1-quart casserole. Sprinkle with remaining cheese. Bake in preheated oven (350 degrees,) until bubbling hot--25 to 30 minutes. Let stand at room temperature 10 minutes or so before serving.
Recipe came from my dear friend, Bobbye Caudill.
1/2 cup hominy grits
1 teaspoon salt
4 ounces sharp Cheddar cheese, shredded medium fine
4 ounce jar pimiento, drained and slivered
1 pound bulk pork sausage
Combine sausage, onion and celery in skillet; cook over medium head until sausage is browned, stirring to crumble. Drain between paper towels. Return to skillet; stir in tomato sauce and oregano. Cook over medium heat 5 minutes.
Layer one-half each of hominy, sausage and cheese in lightly greased shallow 2-quart baking dish. Repeat layers with remaining hominy and sausage. Bake at 350 degrees for 20 minutes; sprinkle with remaining cheese and bake 5 minutes longer.
Serves 6
3/4 cup chopped onion
3/4 cup chopped celery
16 ounces tomato sauce
1/4 teaspoon dried oregano
15 ounce can of golden hominy, drained
8 ounces shredded Monterey Jack cheese
1/2 cup butter
1 pint sour cream
Mix all ingredients well. Pour into 12X9X2 inch baking dish which has been sprayed with Pam. Top with 3 cups crushed cornflakes mixed with 1/2 cup melted butter. Bake 1 hour at 300 degrees.
Myrl Cooper Rainey: October 2, 1913-March 17, 1991
NOTE: I only use 1/4 cup butter to saute the onions. You can substitute Cheddar cheese for the Velveeta. I butter 2 slices of frozen white bread on both sides, cut into tiny cubes and toast for topping (bread is easier to work with if frozen.)
1/2 cup chopped onion
Saut頯nion in butter.
1/2 pound Velveeta cheese
1 can cream of chicken soup, undiluted
2 pounds frozen hash brown potatoes, thawed
1 pound bulk pork sausage
Cook sausage in skillet until browned, stirring to crumble. Drain and set aside.
Unroll each half of crescent roll dough, making a rectangle. Line bottom and 1/2 inch up sides of lightly greased 13X9X2 inch baking dish with rectangles, pressing seams securely to seal.
Sprinkle sausage over dough; top with cheese and green pepper.
Combine remaining ingredients and pour over casserole. Bake 18-20 minutes at 400 degrees.
8 servings
8 oz. can crescent rolls
8 oz. shredded Monterey Jack Cheese
2 Tbsp chopped green pepper
4 eggs, beaten
3/4 cup milk
1/2 tsp crushed dry oregano
1/8 tsp pepper
3- to 4-pound roasting chicken
Place chicken in large pot cover with water and bring to a boil. Reduce heat to simmer and cook until chicken is done, about 1 hour. Cool slightly and remove chicken from broth; reserve 1 cup plus 2 tablespoons broth. Place in refrigerator for the fat to congeal on top. When fat has congealed, remove it from broth and discard.
Bone chicken and cut into bite-size pieces.
In medium saucepan, melt two tablespoons butter; whisk in flour and continue cooking and stirring 1 minute. Slowly whisk in milk and both; increase heat to medium and cook and stir until sauce thickens, about 5 minutes. Add 1/2 teaspoon salt and 1/4 teaspoon pepper; continue to cook 1 minute. Set aside.
In medium bowl, combine corn muffin crusts, celery, onion, remaining salt and pepper. Pour remaining 2 cups broth over crumbs. Melt remaining butter and pour over crumb mixture, tossing ingredients together lightly.
Preheat oven to 350 degrees. Coat 13X9X2 inch baking pan with Pam. Lay half of chicken pieces on the bottom; cover with half of the crumb mixture. Continue layering and pour the sauce over the top. Bake 35 minutes, or until hot and bubbly. Serve
immediately.
6 servings
3 tablespoons butter, divided
6 tablespoons flour
1 cup nonfat milk
1 teaspoon salt, divided use
1/2 teaspoon black pepper, divided
1/2 cup finely chopped celery
2 (2 ounce) corn muffins, crumbled
1/4 cup finely chopped onion
1 cup diced zucchini
1/2 cup diced green pepper
1/4 cup diced onion
1/2 cup diced sweet red pepper
2 tablespoons cooking oil
1/4 teaspoon salt
1/4 cup Italian-seasoned dry bread crumbs
1/8 teaspoon pepper
1 cup cooked tricolor spiral pasta
Grated Parmesan cheese (optional)
In a small skillet, saut頶egetables in oil until tender, about 7 minutes. Stir in bread crumbs, salt and pepper; cook 2 to 3 minutes. Remove from heat; stir in pasta. Pour into greased 1-quart baking dish; sprinkle with Parmesan. Bake, uncovered, at 375 degrees, for 10 minutes, or until heated through.
2 servings
1-2/3 cups frozen mixed vegetables, thawed
Heat oven to 400 degrees. Mix vegetables, chicken and soup in ungreased 9 inch pie plate.
1 cup cut-up chicken
1 can cream of chicken soup>br>
1 cup Bisquick biscuit mix
1/2 cup milk
1 egg
Stir remaining ingredients with fork until blended; pour over mixture in pie plate.
Bake 30 minutes, or until golden brown.
6 servings
Recipe from Bobbye Caudill--1997
1/2 cup oil
Combine oil, lemon juice and pepper in shallow dish. Swirl chicken in mixture to coat. Cover with plastic wrap and marinate in refrigerator for 30 minutes.
1/4 cup fresh lemon juice
1/2 teaspoon freshly ground pepper
6 skinned and boned chicken breast halves
3 tablespoons tarragon vinegar
2 tablespoons dry white wine
1 teaspoon tarragon
1/2 teaspoon freshly ground white pepper
2 cubes butter
2 tablespoons strong Dijon mustard
Lemon slices and parsley spring (garnish)
Meanwhile, combine vinegar and wine in heavy small saucepan and boil over medium-high heat until liquid is reduced to about 2 tablespoons. Remove from heat and add tarragon and pepper. Whisk in butter, one tablespoon at a time, blending thoroughly after each addition. Place over low heat and continue whisking until sauce has thickened slightly. Whisk in mustard. Set sauce aside and keep warm.
Prepare charcoal grill. Drain chicken well. Grill 3 to 4 minutes on each side. Arrange on heated platter. Garnish with lemon slices and parsley.
Serve sauce separately.
6 servings
Arrange broccoli in 9 inch pie plate; top with chicken. Combine soup and milk; pour over chicken. Sprinkle with cheese. Combine butter and crumbs; sprinkle over cheese. Bake at 450degrees for 15 minutes, or microwave on high for 6 minutes.
Recipe from Crystal Mack
1 hen or 2 fryers
Stew chicken until very tender; cool and bone. Cook spaghetti in chicken stock; add all other ingredients, plus enough water for it to simmer about 1 hour. (Recipe may be halved.)
6 skinless, boneless chicken breast halves
Brown chicken in butter and remove from skillet. Add flour, cinnamon and ginger to drippings; stir in juices. Cook over medium heat until thick. Add chicken and cook over low heat for 45-60 minutes--until chicken is very tender. Mix in oranges and pineapple; serve, topped with almonds.
2 cups Bisquick biscuit mix
1-1/2 pounds fully cooked ham, cubed
In a bowl, combine ham, broccoli, 1 cup milk, soups, onion and garlic powders; mix well.
1 pound ground beef
Heat oven to 400 degrees. Spray 10x1-1/2 inch pie plate with Pam.
Cook and stir beef and onion until brown; drain. Stir in seasoning mix. Spread in plate; top with chilies. Beat milk, Bisquick and eggs until smooth, 15 seconds in blender on high or 1 minute with hand mixer. Pour into plate.
16 ounces pork sausage links, thawed if frozen
In large skillet cook sausage according to package directions; remove and set aside. Drain off all but 1 tablespoon of drippings; add butter and saut頯nions until lightly browned. Gently stir in apples, sugar and sausages. Cook until heated through. Sprinkle with cinnamon.
1 pound bulk pork sausage
Cook sausage in skillet until browned, stirring to crumble; drain. Place has browns in Pam-sprayed 13x9x2 inch baking dish; sprinkle with salt. Layer sausage, cheese and green pepper. Combine eggs and milk, stirring well; pour over green pepper. Bake about 50 minutes at 350 degrees.
Cook and bone 2-1/2 to 3 pound chicken
8 cups cornbread stuffing mix (or your own)
1/2 cup sliced celery
Beat 2 eggs with 1-1/2 cups milk. Spread remaining half of stuffing over chicken, then pour milk and eggs over top. This may now be refrigerated until ready to bake. Just before placing in oven, pour a can of cream of mushroom soup (or cream of chicken) over casserole. Bake at 325-350 degrees for 45 minutes--until firm. Serve with giblet gravy made from the broth the chicken was cooked in.
I prefer to use thighs, legs and/or wings, rather than a whole chicken. Generously cover chicken with water, add all the herbs in the spice cabinet (poultry seasoning, Italian herbs, tarragon, thyme, etc.), 1 teaspoon salt, shredded carrots, celery tops and some chopped onion. Bring to boil, then simmer until very tender--about 3 hours.
I add no salt to the chicken, onion, celery, Miracle Whip mixture--I do saut頯nions and celery until tender in 1/4 of the cube of butter that goes into the stuffing mix.
With giblet gravy, I do not use the can of soup.
Instead of using a 13x9 inch pan (except when feeding a bunch), I use two 8x8x2 inch pans and freeze one for later.
4 ounces elbow macaroni, cooked and drained
Mix all ingredients well. Place in casserole dish that has been sprayed with Pam. Bake at 350 degrees for 30-45 minutes.
1 cup diced chicken
Combine all ingredients except potato chips. Place in baking dish; top with potato chips.
Recipe from Maxine Warren--1970. Maxine worked at San Diego State.
1/3 cup butter
Melt butter in deep 10 inch skillet over medium-low heat. Add flour and stir constantly until smooth and frothy. Let mixture bubble about 4 minutes or until golden brown stirring often to prevent burning. Gradually stir in broth and milk until mixture is smooth. Add onion, salt and pepper.
1 cup chopped onion
Heat oven to 350 degrees. Have two 11x7 baking dishes sprayed with Pam and ready.
1 box long grain and wild rice
Prepare rice as directed on package. Cook chicken; tear into smallest pieces, or cut into cubes. Combine rice, chicken and remaining ingredients in a large bowl. Mix well and pour into 13x9x2 inch casserole which has been sprayed with Pam. Sprinkle with bread crumbs. Refrigerate overnite. Next day, bake one hour at 325 degrees.
Cook chicken with: salt, onion, carrot, pepper, garlic powder and herbs (sage, thyme, tarragon, etc.). Cook in crock pot all day (or boil in pot) with water to cover. You can
also cook in a pressure cooker.
Dumplings:
In medium-sized bowl, combine flour and salt; cut in butter with pastry blender until it resembles cornmeal. Add water, a tablespoon at the time, until dough adheres together.
Ever since I was married, I had been looking for a recipe for chicken and dumplings like Mama used to make. These are just as good, if not better. I cannot abide dumplings that are a big blob of dough!
Recipe from Better Homes and Gardens--1983
1 chicken, cooked and boned
Saut頯nion, jalapena and garlic in butter; add milk, soup broth and boned chicken. Simmer about 30 minutes. Add broken tortillas; pour into 13x9x2 baking dish which has been sprayed with Pam. Bake about 30 minutes at 350 degrees. Top with grated cheese; bake until cheese melts.
Recipe from my sister-in-law, Elsie Kasik Stunkard--1987
1 pound lean ground beef, browned with diced small onion
Add:
Pour mixture over one large bake of corn chips which has been emptied into a 13x9x2 inch baking dish. Cover with 1 pound grated cheese. Bake at 350 degrees for 30 minutes.
1-1/2 pounds lean ground beef
Microwave: Crumble beef into 2-quart casserole. Cover and cook on High 7-8 minutes, until it is no longer pink, stirring once; drain. Add cumin, chili powder, tomato sauce, chiles, and onion. Stir in tortillas.
Conventional oven: Brown meat in skillet; follow mixing directions above. Place in tube pan or casserole dish; bake at 350 degrees until hot--about 30 minutes. Proceed as above.
6 eggs, slightly stirred
Stir everything together; place in buttered 3-quart casserole dish. Bake at 350 degrees for one hour.
6 ounces (3-1/2 cups) medium wide noodles
Cook noodles in boiling salted water until tender; drain. Combine noodles, drained tuna, mayonnaise, vegetables and salt. Blend soup and milk; heat through. Add cheese; cook and stir until cheese melts. Add to noodle mixture. Turn into 1-1/2-quart casserole. Top with almonds. Bake in hot oven (425 degrees) about 20 minutes.
Recipe from Gwen Weschler--1987. Gwen was a Navy Nurse during World War II.
1/4 cup chopped onion
Cook onion and celery in butter until soft. Cook and drain broccoli. Mix all ingredients together and bake 15-20 minutes at 350 degrees.
1cup chopped nuts
Saute nuts, celery and onion in 1/4 cup butter. Add to combined cornbread, bread cubes and spices; mix well. Gradually add water, eggs and butter; toss lightly.
Makes about 2-1/2 quarts of dressing.
1-1/2-2 lbs. fresh salmon fillets
For Dill Sauce:
Place fillets in greased 13x9” baking pan; bake in preheated 400 degree oven for 30-40 minutes, or until fish flakes easily with a fork.
1 pound ground beef
Brown beef and onions in skillet; drain. Add and mix tomato sauce, water and pasta; cover. Cook 15 minutes on medium-low heat until pasta is tender. Top with cheese. Cover and let stand 3 minutes to melt cheese.
1 pound ground beef
4 servings
8 oz. linguine pasta*
Cook linguine according to package directions; add broccoli for last 4 minutes of cooking time. Drain.
6 skinless, boneless chicken breast halves
Brown chicken in butter and remove from skillet. Add flour, cinnamon and ginger to drippings; stir in juices. Cook over medium heat until thick. Add chicken and cook over low heat for 45-60 minutes--until chicken is very tender. Mix in oranges and pineapple; serve, topped with almonds.
6 servings
1 cube melted butter(divided use) plus more for dish
Heat oven 375 degrees. Butter a 3-quart casserole dish and set aside.
Place the bread pieces in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the butter into the bowl with the bread and toss. Set bread aside.
In a medium saucepan over medium heat, heat the milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute. Slowly pour in the hot milk while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
Remove from heat. Stir in salt, nutmeg, black & cayenne pepper, 3 cups cheddar cheese and 1 cup Gruyere. Set cheese sauce aside.
Fill a large container with water; bring to a boil. Add macaroni; cook 2-3 minutes less than package directions, until outside of pasta is cooked and inside is underdone. Transfer macaroni to colander, rinse under cold water and drain well. Stir macaroni into reserved cheese sauce.
Pour the mixture into the prepared casserole dish. Sprinkle with remaining cheeses; scatter bread pieces over top. Bake until browned on top, about 30 minutes. Transfer the dish to a wire rack to cool 5 minutes and serve.
12 servings
2 cups bread cubes, crusts removed
Spray a 2-quart casserole dish with nonstick spray. Place the bread cubes in the dish and set aside.
1-1/2 cups cubed cooked chicken or turkey
10 ounce can cream of broccoli soup
1/3 cup milk
1/2 cup shredded cheddar cheese
1 tablespoon butter, melted
2 tablespoons dry bread crumbs
12 ounce package spaghetti
1/4 cup diced onion
1/4 cup finely sliced celery
10 ounce can cream of mushroom or cream of chicken soup
8 ounces grated Velveeta cheese.
1/4 cup butter
2 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 cup pineapple juice
3/4 cup orange juice
11 ounce can mandarin oranges, drained
10 ounce can crushed pineapple, drained--reserve juice
3/4 cup slivered almonds
6 servings
1-1/4 cups water
2 eggs
21 ounce can apple pie filling
8 ounces shredded Cheddar cheese
10-1/2 ounce can cream of mushroom soup
1/4 cup milk
1-1/2 cups cubed ham
Roll up and place in 13x0x2 baking dish sprayed with Pam. Stir together soup and milk; spoon over crepes and top with ham and remaining cheese. Bake in 350 degree oven 20 minutes, or until hot. Serves 10 as a side dish or 5 or 6 as a main course.
16 ounces frozen cut broccoli, thawed and drained
10-1/2 ounce can cream of mushroom soup, undiluted
10-1/2 ounce can condensed Cheddar cheese soup, undiluted
2-1/2 cups milk
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
2 cups Bisquick biscuit mix
Minced fresh parsley, optional
Spoon into 13x9x2 inch baking dish. Combine Bisquick and remaining milk; mix well. Pour over ham mixture. Bake, uncovered, 30 minutes, or until hot and bubbly, at 450 degrees. Garnish with parsley, if desired.
8-10 servings
1/2 cup chopped onion
1 envelope taco seasoning mix
4 ounce can chopped green chilies, drained
1-1/4 cups milk
3/4 cup Bisquick biscuit mix
3 eggs
2 tomatoes sliced>br>
1 cup shredded Monterey Jack or Cheddar cheese
Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted between center and edge comes out clean, 8-10 minutes. Cool 5 minutes; top with sour cream, tomatoes, lettuce and cheese, if desired.
6 to 8 servings
1 tablespoon butter
1 teaspoon sugar
3 large onions, cut length-wise in eighths
20 ounce can sliced apples
Cinnamon
4 servings
3 cups frozen hash brown potatoes, thawed
1/2 teaspoon salt
1/2 cup chopped green peppers
12 ounces shredded Cheddar cheese
12 eggs, beaten
2 cups milk
Serves 8-10
1 cube butter
1 cup chicken broth
Mix these three ingredients. Spread half in 13x9x2 baking dish which has been sprayed with Pam.
1 cup chopped onion
1/2 cup Miracle whip
3/4 teaspoon salt
Mix these four ingredients with chicken. Spread on top of stuffing mix.
1/2 cup sliced stuffed olives
1 medium onion, chopped
1 can chicken broth
2 5-ounce cans chicken
2 ounces pimiento, chopped
1 ounce sliced ripe olives
8 ounce can kernel corn, drained
8 ounce can peas, drained
8 ounce can carrots, drained
1 cup sliced celery
1 can mushroom soup, undiluted
1 cup grated cheese
1 cup diced celery
1 can cream of chicken soup
1/2 teaspoon each, salt and pepper
1 tablespoon lemon juice
3 hard-boiled eggs
1/4-1/2 cup chopped nuts
1-1/2 cups cooked rice
3/4 cup mayonnaise
1/4 cup water
1 can water chestnuts, sliced
1-1/2 cups crushed potato chips
Bake at 350 degrees for 25 minutes.
Serves 8
1/3 cup flour
1-1/2 cups chicken broth
1-1/2 cups milk
1-1/2 teaspoons instant minced onion
1/2 teaspoon salt
Pepper to taste
2-1/2 cups cooked and cubed chicken
10 ounce package frozen green peas and carrots
4 refrigerated prebaked grand buttermilk biscuits
Increase heat to medium and simmer 5 minutes, stirring often, or until sauce thickens. Stir in chicken and frozen vegetables. Simmer 5 minutes, stirring to break up vegetables. Top with biscuits; press slightly into sauce. Cover and simmer until biscuits are warm.
10 servings
2 tablespoons oil>br>
1 teaspoon each chili powder, garlic powder
8 ounces cream cheese
3/4 cup salsa
6 cups cooked and shredded chicken (2 Pounds)
8 ounces Cheddar cheese, shredded (2 cups)
1/4 cup chopped black olives
16 corn tortillas
two 14-ounce cans enchilada sauce
In a large saucepan, cook onion in oil 5 minutes, until translucent; stir in chili and garlic powders. Add cream cheese and cook over low heat, breaking cheese into chunks with a wooden spoon until melted. Add chicken and bottled salsa; stir over medium heat 2-3 minutes until hot. Remove from heat; stir in 1-1/4 cups Cheddar cheese and olives.
Wrap tortillas, in stacks of 8, in foil; heat in oven 8-10 minutes, until warm and pliable.
Spread 1/4 cup enchilada sauce over bottom of each dish. Spoon 1/3 cup chicken mixture slightly below center of each warm tortilla. Roll up from bottom and arrange, seam side down, in baking dishes (can be made ahead to this point, covered and refrigerated up to 3 days).
To serve: Top with remaining enchilada sauce and sprinkle with remaining cheese. Bake 15-20 minutes (30-35 minutes if refrigerated) until hot and bubbly.
8 generous servings
2 chicken breasts
1 onion chopped
2 cans water chestnuts (or equivalent amount of Jicama)
2 cans cream of chicken soup (or equivalent amount of thickened broth)
1 cup chopped celery
1 green pepper, chopped
3/4 cup mayonnaise
Bread Crumbs
Recipe from Bertha, one of my bridge friends--1988
3 cups flour
1/2 teaspoon salt
1/2 cup butter
2/3 cup plus 1 tablespoon water
Shape into a ball; divide into 4 pieces. On floured surface, roll out one piece at the time to 1/4 inch thickness. Cut into 1x2 inch strips. Repeat with remaining dough.
Add water to chicken broth to make 2-1/2 quarts. Heat to boiling; drop dumplings into broth; stir; reduce heat. Cover and simmer 20 minutes. Add boned chicken.
Make thickening of 2 cups milk plus 4 tablespoons flour; stir into dumplings and cook until thick. Serve in soup bowl with soup spoons.
1 onion, chopped
1 jalapena pepper, seeds removed and chopped very fine
1 cube butter
1 can evaporated milk
1 can cream of chicken soup
1 can chicken broth
12 flour tortillas
Garlic
Grated cheese
1 can cream of mushroom soup
1 can green chile enchilada sauce
1 can cream of chicken soup
12 ounce can evaporated milk
4 ounce can chopped green chiles
No salt needed.
1 teaspoon cumin
1 teaspoon chili powder
15 ounce can tomato sauce
4 ounce can chopped green chiles, drained
1 small onion, chopped
10 (6) corn tortillas, cut into 1/2 inch pieces
1/4 cup sour cream
1 cup shredded lettuce
1/4 cup shredded Cheddar cheese
1/2 tomato, chopped
Place in microwave-safe tube pan; cover with waxed paper. Microwave at High for 9-11 minutes, or until hot. Let stand, covered, 3 minutes. Invert on plate, Spread top with sour cream and sprinkle with cheese. Fill center with lettuce and tomato.
2 pounds small curd cottage cheese
20 ounces frozen chopped spinach, drained
4-6 ounces Cheddar cheese, diced
1 tablespoon grated onion
1 cube butter, melted
6 tablespoons flour
1/2 teaspoon salt, dash pepper
Recipe from my neighbor, Gwen Weschler--1987. Gwen is Norwegian and a very good cook. At Christmas she makes all the Norwegian cookies, like Futigman--and shares with her neighbors!
6-1/2 ounce can tuna, drained
1/2 cup mayonnaise
1 cup sliced celery
1/3 cup chopped onion
1/4 cup chopped green pepper
1/4 cup chopped pimiento
1 teaspoon salt10-1/2 ounce can cream of celery soup
1/2 cup milk
1 cup shredded sharp Cheddar cheese
1/2 cup slivered blanched almonds, toasted
Crushed potato chips may be substituted for almonds.
10-1/2 ounce can cream of chicken soup
1/2 cup chopped celery
2 tablespoons butter
8 ounces Cheez Whiz (or grated Cheddar)
3 cups cooked rice
10 ounce package frozen broccoli flowerets
1 cup sliced celery
1/2 cup sliced green onions
3/4 cup melted butter
6 cups crumbled cornbread*
6 cups dry bread cubes
1-1/2 teaspoons poultry seasoning
1-1/2 teaspoons salt
1/4 teaspoon pepper
1-1/4 cups water
2 eggs, beaten
*One 8 or 9 inch square baking pan of cornbread yields about 6 cups crumbled cornbread.
Recipe from Elsie Kasik Stunkard--1987
IN DILL SAUCE
3 tablespoons melted butter
1-1/2 cups milk
Pinch black pepper
1 tablespoon lemon juice
1 Tbsp chopped fresh dill
3 tablespoons flour
1/2 teaspoon salt
2 tablespoons grated onion
1 teaspoon lemon zest
16 oz. pkg. Birdseye Baby Pea Blend
Dill Sauce:
in small saucepan, heat butter; add flour and whisk until smooth.
Add milk, salt and pepper, stirring constantly until mixture is thick and smooth. Stir in onion, lemon juice, zest, dill and vegetables. Transfer salmon to large platter and top with sauce.
Serves 5
1 cup chopped onion
15 oz. can diced tomato sauce
for pasta
3/4 cup water
1-1/2 cups ziti pasta, uncooked
1-1/2 cups shredded Cheddar cheese
>4 servings
10-3/4 oz. can Cheddar cheese soup
10-3/4 oz. can tomato soup
1-1/2 cups water
2 cups uncooked medium shell pasta
Cook beef in skillet until browned; pour off fat. Add soups, water and pasta. Heat to a boil. Cook over medium heat 10 minutes, or until done, stirring often.
1 cup frozen broccoli flowerets
2 tablespoons butter
1 lb. boneless chicken breasts, cubed
10-3/4 oz can cream of mushroom soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 teaspoon pepper
Heat butter in skillet; add chicken and cook until browned, stirring often.
Add soup, milk, cheese, pepper and pasta mixture and heat through.
Serve with additional Parmesan cheese.
*Spaghetti may be substituted for linguine.
4 servings
1/4 cup butter
2 tablespoons flour
1/4 teaspoon cinnamon
1/4 teaspoon ginger
1/4 cup pineapple juice
3/4 cup orange juice
11 ounce can mandarin oranges, drained
10 ounce can crushed pineapple, drained--reserve juice
3/4 cup slivered almonds
6 slices good quality white bread, crusts removed, torn into pieces
5-1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons salt
1/4 teaspoon nutmeg, or to taste
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
18 oz. grated sharp white Cheddar cheese (divided use)
8 ounces grated Gruyere cheese
1 pound elbow macaroniRECIPE IS EASILY DIVIDED IN HALF--USE 1-1/2 QUART DISH.
2 tablespoons butter
1/4 cup all-purpose flour
3 cups low-fat milk
1 tablespoon sherry
1/2 teaspoon hot sauce
1 teaspoon dry mustard
1/4 teaspoon salt
1 tablespoon grated onion
3 finely chopped scallions
2 Tbsp finely chopped parsley
2 eggs
2 egg whites, hard boiled & chopped
1 pound lump crab meat (or other seafood such as lobster or shrimp, chopped)
1/2 cup dry bread crumbs
In a medium saucepan over medium heat, melt the butter; add the flour and stir with a wooden spoon until the flour smells slightly nutty--not raw--about 4-5 minutes. Do not brown.
Add the 3 cups of milk slowly, whisking constantly to remove any lumps, and bring to a boil. Add sherry, hot sauce, dry mustard and salt. Remove from heat.
Pour milk mixture into a bowl to cool. Add onion, scallions and parsley. When cool, beat in the eggs, egg whites and crab meat. Pour over the bread cubes in the baking dish. Press the top down firmly with the back of a large spoon.
Cover and refrigerate several hours or overnight.
Preheat oven to 350 degrees. Top the casserole with dry bread crumbs and bake for about 45 minutes, until the center is almost firm when the dish is shaken.
6 servings
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