Casseroles

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*Tator Tot Casserole*
*Country Chicken Pot Pie*
*Ranch Chicken Casserole*
*Broccoli-Cheddar Casserole*
*Potluck Chicken Casserole*
*Foil Wrapped Dinners*(All in one dinner)
*Tangy Casserole*
*Sausage and Egg Casserole*
*Vegetable Noodle Casserole*
*Texas Layered Tortillas and Chili*

*Tator Tot Casserole*
C. Stukel

1 lb. ground beef

1 med. green pepper, chopped - opt.

1 med. onion, chopped

1 can (11-1/8 oz) condensed Italian tomato soup, undiluted

1 jar (4-˝ oz) sliced mushrooms, drained

2 cups shredded mozzarella cheese or colby-jack

1 pkg. (32oz) frozen tator tots

In skillet, brown beef, pepper and onion; drain.

Add soup and mushrooms. Transfer to a 13 X 9-in baking dish.

Top with cheese and tator tots.

Bake at 400° for 30 to 35 minutes or until golden brown.

Yield: 6 to 8 servings.

*Country Chicken Pot Pie*

1 pkg. Country Herb Chicken Sauce Blend (McCormick)

2 cups cooked chicken or turkey, cubed

2 cups frozen mixed vegetables

1 can (lloz) refrigerated biscuits

In a saucepan, combine Sauce Blend, water and milk. heat to a boil, stirring frequently.

Add chicken and vegetables. Bring to a boil; simmer 5-7 minutes.

Spoon mixture into a 2-qt baking dish. Top with biscuits. Bake in a 375° oven 15-20 minutes or until biscuits are browned.

Serve with mashed potatoes

*Ranch Chicken Casserole*

2 chicken breasts, cooked, deboned

˝ onion grated

˝ can cream of mushroom soup

˝ can cream of chicken soup

˝ cup salsa (hot or mild)

6 corn tortillas, cut into triangles

˝ pound cheddar cheese, grated

1-˝ canned green chilies, seeded and diced (opt)

In bowl combine; onion, soups, salsa and milk. Blend well.

In 1-˝-qt buttered casserole, layer half the tortillas, chicken, sauce and cheese. Spinkle with chilies. Repeat layers once more ending with cheese on top.

Cover and refrigerate 24 hours for best flavor.

Remove cover and bake 1 hour at 350°.

Yield: 4 servings.

*Broccoli-Cheddar Casserole*

8 cups chopped fresh broccoli

1 cup finely chopped onion

2 cups whipping cream

2 cups (8 oz.) shredded cheddar cheese, divided

In a skillet over medium heat, saute broccoli and onion in butter until crisp-tender, about 5 minutes; set aside.

In large bowl, beat eggs. Add cream and 1-3/4 cups of cheese; mix well. Stir in the broccoli mixture, salt and pepper.

Pour into a greased 3-qt. baking dish; set in a larger pan filled with 1 in. of hot water.

Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near center comes out clean. Sprinkle with remaining cheese. Let stand 10 minutes before serving.

Yield: 12-16 servings.

Potluck Chicken Casserole

˝ cup chopped fresh mushrooms

3 T. finely chopped onion

2 garlic cloves, minced

4 T. butter, divided

3/4 cup mayonnaise

4 cups cubed cooked chicken

3 cups cooked long grain rice

1 cup chopped celery

1 cup frozen peas, thawed

1 jar (2 oz.) diced pimientos, drained

2 tsp. lemon juice

3/4 cup coarsely crushed cornflakes

In a saucepan over medium heat, saute mushrooms, onion and garlic in 3 T. butter until tender. Stir in flour until thoroughly combined. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

Remove from heat; stir in mayonnaise until smooth. Add chicken, rice, celery, peas, pimientos, lemon jucie, salt and pepper; mix well.

Spoon into an ungreased 13x9-in. baking dish. Melt remaining butter; toss with cornflakes. Sprinkle over casserole.

Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

Yield: 8-10 servings.

Foil Wrapped Dinners

Round steak, cut into bite-sized pieces

2 cans cream of mushroom soup

1 envelope onion soup mix

1 can or 1 frozen pkg. peas

Tear off 4-6 large pieces heavy-duty foil; spray with no-stick cooking spray.

Cut into bite-sized pieces, 1 carrot and 1 potato. Place carrots and potatoes on one piece of foil. Do the same with remaining carrots and potatoes.

Divide round steak into 4-6 portions and place on top of each of the carrot and potato portions.

Mix together both cans of cream of mushroom soup with the envelope of onion soup mix. Pour soup mix in even amounts over each of the dinners. Top each dinner with even amounts of peas.

Bring up both sides of foil and fold down in the center. Roll up opposite ends. Place each wrapped dinner on a baking sheet. Bake at 450° for 50 to 60 minutes or until meat and vegetables are tender.

Yield: 4-6 servings.

Tangy Casserole

8-10oz macaroni, uncooked (shells work nicely)

1 lb. ground sausage

1 lb. ground beef

1 small diced onion

1 cup sharp cheese (for topping--velveta works well too)

1 small can tomatoes (I use stewed tomatoes)

1 small can tomato sauce

1 can cream of mushroom soup

2 Tbs. Worcestershire Sauce (opt.)

Cook macaroni according to package directions and drain.

In large skillet, brown sausage and ground beef with onion, drain.

Stir tomatoes, tomatoe sauce, cream of mushroom and Worcestershire sauce soup into cooked macaroni. Add hamburger/sausage mixture, mix to distribute evenly.

Spoon into 13x9-inch baking dish. Bake at 375° for 35 minutes or until bubbly. Top with cheese, return to oven until cheese melts.

I don't normally add the Worcestershire sauce and use velveta cheese in place of the sharp cheese. The last time I made this casserole, my husband commented that he didn't know what it was, but it sure tasted good *g*.

Sausage and Egg Casserole

1 pound bulk pork sausage

1 tsp. ground mustard

6 slices white bread, cut into ˝-inch cubes

1 cup (4oz.) shredded cheddar cheese

In a skillet, brown and crumble sausage; drain and set aside.

In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40 minutes or until a knife inserted near the center comes out clean.

Yield: 8-10 servings.

Vegetable Noodle Casserole

1 can (10-3/4oz.) condensed cream of chicken soup, undiluted

1 can (10-3/4oz.)condensed cream of broccoli soup, undiluted

1 cup grated Parmesan cheese, divided

3 garlic cloves, minced

2 Tbs. dried parsley flakes

1 package (16oz.) wide egg noodles, cooked and drained

1 package (16oz.) frozen broccoli, cauliflower and carrot blend, thawed

2 cups frozen corn, thawed

In a bowl, combine soups, milk, 3/4 cup Parmesan cheese, garlic, parsley, pepper and salt; mix well. Add noodles and vegetables; mix well. Pour into a greased 13-in. x 9-in. baking dish.

Sprinkle with the remaining Parmesan. Cover and bake at 350° for 45-50 minutes or until heated through.

Yield: 12-14 servings.

Texas Layered Tortillas & Chili

12 Corn tortillas

1 lb. grated montaray jack cheese

1 cup onion finely chopped

Heat oil and lightly fry tortillas until softened. Drain on paper towels.

Assemble on oven proof plates or baking sheet. Spread 2 Tbs. chili on tortilla. Sprinkle with grated cheese and onion. Add another tortilla, more chili, cheese and onion. Set a thrid tortilla on top. Spread remaining chili on top tortilla and sprikle with grated cheese.

Heat in moderate oven just long enough to melt cheese.

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