May 99
(Casseroles)

Cheese and Rice Casserole (May 2)

1/4 cup butter
1 cup chopped onion
4 cups cooked white rice
2 cups sour cream
1 cup cottage cheese
1 bay leaf, crumbled
1/2 tsp salt
dash of pepper
8 oz canned diced green chiles, drained
2 cups grated sharp cheddar cheese

Preheat oven to 375 degrees. Melt butter in a large skillet and saute onion until golden, about 5 minutes. Remove from heat, stir in rice, sour cream, cottage cheese, bay leaf, and salt and pepper. Layer half of the rice mixture in a greased 12x8 baking dish. Layer with half the chiles, and half the cheese. Repeat layers. Bake for 25 minutes, or until hot and bubbly.


Tuna Cashew Casserole (May 9)

1 can cream of mushroom soup
1/4 cup water
7 oz can chunk tuna (or chicken), drained
1 cup cashew nuts
1 cup diced celery
1/4 cup minced onion
salt & pepper to taste
small can crispy Chinese noodles

Combine all ingredients, except noodles and mix well. Pour into a greased casserole dish and top with crispy noodles. Bake at 350 degrees for 30-40 minutes, or until hot and bubbly.


Chicken and Rice Casserole (May 16)

2 to 3 lbs chicken pieces
1 tsp garlic salt
1 tsp celery salt
1 tsp paprika
1 cup uncooked rice
3/4 cup chopped onion
3/4 cup chopped green pepper
1/4 cup minced fresh parsley
1-1/2 cups chicken broth
1 cup chopped tomatoes
1 tsp salt
1-1/2 tsp chili powder

Place chicken in a greased 13x9x2" baking pan. Combine garlic salt, celery salt, and paprika; sprinkle over chicken. Bake, uncovered, at 425 degrees for 20 minutes. Remove chicken from pan. Combine rice, onion, green pepper and parsley; spoon into the pan. In a saucepan, bring broth, tomatoes, salt and chili powder to a boil. Pour over rice mixture; mix well. Place chicken pieces on top. Cover and bake for 45 minutes or until chicken and rice are tender. Serves 4-6


Tamale Pie (May 23)

1 lb lean ground beef
1 onion, chopped
1 clove garlic, minced
1 tsp seasoning salt
1 pkg dry chili seasoning mix
1 lb can tomatoes, drained
8 oz can whole kernal corn, drained
4 oz can sliced black olives, drained
1 cup yellow cornmeal
1 tsp salt
2-1/2 cups cold water
2 oz diced canned pimiento
1 cup shredded cheddar cheese

Brown ground beef in skillet, add seasonings and tomatoes; simmer 5 minutes. Stir in corn and olives. In a saucepan, combine cornmeal, salt and water; cook, stirring, until thick. Add pimento and 1/2 cup of the cheese and mix until well blended and cheese is melted. Line a greased, shallow 2-quart baking dish with half of the cornmeal mixture. Pour in the beef mixture and spread the remaining cormeal mixture over the beef. Bake at 350 degrees for about 40 minutes. Sprinkle with remaining cheese and bake 5 minutes longer.


Best Broccoli Casserole (May 30)

1 cup water
1/2 tsp salt
1 cup instant rice
1/4 cup butter
1/4 cup chopped onion
1/4 cup chopped celery
10 oz can cream of mushroom soup
10 oz can cream of celery soup
10 oz pkg frozen chopped broccoli, thawed
1/2 cup diced processed American cheese

Bring water and salt to a boil; add rice. Cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet: saute onion and celery until tender. In large mixing bowl, combine rice, celery and onion with remaining ingredients, Pour into a greased 1 1/2 qt. casserole. Bake at 350 degrees for 1 hour.
Makes 6 servings