Casseroles

Chicken and Cashew Bake

2 Tbsp margarine or butter

1 cup sliced celery

1/4 cup chopped onion

3 cups cubed cooked chicken

1/2 cup chopped salted cashews

1/4 cup water or chicken broth

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

1 1/2 cups frozen sweet peas

1 (2 oz.) jar sliced pimientos, drained

Topping

1/2 cup crisp chow mein noodles

1/4 cup coarsely chopped salted cashews

  1. Heat oven to 350°. Melt margarine in large saucepan over medium heat. Add celery and onion; cook and stir 3 minutes or until crisp-tender.

  2. Stir in all remaining casserole ingredients. Pour into ungreased 1 1/2 or 2-quart casserole.

  3. Bake at 350° for 30 to 35 minutes or until thoroughly heated. Sprinkle topping ingredients evenly over casserole. Bake an additional 5 minutes or until topping is warm.

Make-Ahead Directions: Prepare recipe as directed above except omit topping; do not bake. Cover with foil; freeze. When ready to use, do not thaw; bake, covered, at 350° for 1 hour 40 minutes. Uncover; sprinkle with topping. Bake an additional 5 minutes until topping is warm.

 

Chicken and Wild Rice Casserole

Chicken and Rice Mixture

  • 1 small onion, finely diced

  • 2 carrots, peeled and shredded

  • 2 cloves fresh garlic, minced

  • 1 1/2 Cups shredded, cooked boneless chicken breast (about 2 large)

  • 2 1/2 Cups brown basmati rice, cooked (about 1 cup uncooked)

  • 1 1/4 Cups GF wild rice, cooked (about 1/2 cup uncooked)

Green Chili Cream Sauce

  • 1 Cup plain unsweetened yogurt, or sour cream

  • 1 Tbsp cornstarch, or thickener of choice

  • 1 small can green chilies

  • salt and pepper, to taste

  • 2 Cups GF broth

  • 1 Cup shredded cheddar cheese

Topping

  • 1 Cup shredded cheddar cheese

  • handful fresh cilantro, chopped

Instructions
  1. Preheat oven to 350°F. Spray a 9×13 inch baking dish with cooking spray.
  2. Heat oil into a medium pot over medium heat. Saute onion and carrots until softened, stir in garlic and cook for another minute.
  3. Stir in cooked chicken, both rices, salt and pepper. Reduce heat to low.
  4. Pour the GF broth in a medium saucepan, add cornstarch, whisk continuously over medium high heat, add salt and pepper. Continue whisking until thick and near boiling, stir in cheese, whisk until melted, add yogurt, whisk again. Pour cheese sauce into rice mixture, mix it all together and transfer to prepared baking dish. Top with 1 Cup additional cheddar cheese.
  5. Casserole can be prepared to this point and then chilled or frozen for later use. If casserole is cold when it goes in the oven, increase baking time by 10-15 minutes. If frozen, allow to defrost in the refrigerator overnight before baking, or defrost in a microwave oven.
  6. Bake covered for 40 minutes or until cheese has melted through. Remove cover, sprinkle top with fresh chopped cilantro. Return to the oven for another 10-15 minutes, until top is golden. Serve hot.

 

Chicken Potpie Skillet Pizza

From Cooking Light – November 2017

4 tsp. olive oil, divided

1/4 cup prechopped onion

1/4 cup matchstick-cut carrot

1/4 cup prechopped celery

1/4 cup frozen green peas

1 1/2 Tbsp. all-purpose flour

1 cup unsalted chicken stock

10 oz. refrigerated fresh whole-wheat pizza dough

3 oz. skinless, boneless rotisserie chicken breast, shredded (about 3/4 cup)

3 oz. preshredded part-skim mozzarella cheese (about 3/4 cup)

1 tsp. thyme leaves

1/4 tsp. black pepper

1/8 tsp. kosher salt

  1. Preheat oven to 500°. Place a 12-inch cast iron skillet in oven (leave pan in oven as it preheats).

  2. Heat 1 tsp. oil in a large nonstick skillet over medium-high. Add onion; saute 2 minutes. Add carrot, celery, and peas; saute 1 minute. Remove vegetable mixture from nonstick skillet; set aside.

  3. Add flour and remaining 1 Tbsp. oil to nonstick skillet. Cook 30 seconds, stirring constantly. Slowly add stock, stirring constantly. Bring to a boil; reduce heat, and simmer 3 minutes or until thickened, stirring frequently. Remove from heat.

  4. Place dough on a lightly floured surface; roll into a 12-inch circle. Carefully place dough in preheated cast-iron skillet; flatten to cover bottom of pan. Bake at 500° for 5 minutes or until crust is lightly browned. Remove from oven.

  5. Preheat broiler to high.

  6. Top pizza crust with 1/2 cup stock mixture, vegeatable mixture, chicken, and cheese. Broil 2 minutes or until cheese is melted. Drizzle with remaining stock mixture. Sprinkle with thyme, pepper, and salt. Cut into 8 slices.

 

Chicken – Vegetable Pot Pie

Pie Crust

1 lb. chicken cubed

1 cup carrot slices

1 cup frozen green peas

1 cup potatoes

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup flour

1/2 tsp salt

1/4 tsp pepper

1/4 tsp celery seed

1 3/4 cup chicken broth

2/3 cup milk

Preheat 425°. In saucepan, combine chicken, carrots, peas, potatoes, and celery. Add water to cover and boil 15 minutes. Remove from heat, drain and set aside. In saucepan over medium heat cook onions in butter. Stir in flour, salt and pepper and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat til thick. Remove from heat and set aside. Place chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges and cut away excess dough. Make several small slits in top of crust. Bake 30 – 35 minutes. Cool 10 minutes before serving.

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Chow Mein Hot Dish

1 1/2 lbs. hamburger

onions

celery

1/2 cup rice

chicken w/rice soup

2 cups water

4 Tbsp soy sauce

Brown ground beef. Add all other ingredients. Bake 1 1/2 hours at 375°.

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Creamy Chicken Enchiladas                IMG_20151014_113849_503 (1)

3 cups cooked chicken, shredded

1 2/3 to 1 3/4 cups sour cream

2/3 to 3/4 of 7 oz. can diced green chilis

2 (10 oz.) cans cream of chicken soup

2 cups grated cheese

1/2 cup chopped green onions

10 flour tortillas (or amount needed to fit pan)

salsa

Mix sour cream, chilis and soup. Add 1/2 the sauce, 1 1/2 cups cheese and onions to chicken. Mix. Spoon chicken mixture onto tortillas and place seem side down in greased lasagna-sized pan. Cover with remaining sauce and cheese. Bake 350° for 20 to 30 minutes. Serve with salsa and remaining sour cream left from a 2 cup container.

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Double Cheese Bake

IMG_20151030_113843_232

1/2 of 1 lb. pkg. mostaccioli rigati

1/4 cup margarine or butter

1/4 cup flour

1 tsp salt

1/4 tsp pepper

3 cups milk

1 1/2 cups (6 oz.) shredded cheddar cheese

1 cup (4 oz.) shredded swiss cheese

Preheat oven to 350°. Cook mostaccioli according to pkg. directions; drain. Meanwhile, in large sauce pan, melt margarine; stir in flour, salt and pepper. Gradually stir in milk. Cook and stir until mixture thickens (mixture should coat spoon). Remove from heat. Add 1 cup cheddar cheese; stir until melted. Stir in cooked mostaccioli. Spoon half of mostaccioli mixture into greased 2-quart baking dish; top w/swiss cheese then remaining mostaccioli mixture. Sprinkle w/remaining cheddar cheese. Bake 20-25 minutes or until bubbly.

 

Speedy Stroganoff

1 pound ground beef

1 (8 oz) can mushroom stems and pieces

1 small onion, chopped

1 clove garlic, minced

1/4 cup flour

2 (10 1/2 ounce) cans beef broth

1/4 cup ketchup

2 teaspoons seasoned salt

1 teaspoon pepper

1 cup sour cream

1 (12 ounce) package wide egg noodles

In large skillet, brown ground beef. Add mushrooms, onion and garlic, cook until tender. Stir in flour and then gradually stir in beef broth, stirring constantly until mixture thickens. Stir in ketchup and seasonings, simmer on low heat 15 minutes. Cook noodles according to package directions, drain. Slowly blend sour cream into meat mixture, heating thoroughly (do not boil). Serve stroganoff over hot noodles. Serves 4.

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Easy Mexican Casserole

1 lb. ground beef

2 cups salsa

1 pkg. taco seasoning

1 (16 oz.) can black beans, drained

tortillas

2 cups sour cream

1/2 cup chopped green onion or chives

1/2 cup chopped tomato

2 cups shredded cheddar cheese

  1. Preheat oven 350°.

  2. In large skillet, cook ground beef. Stir in salsa, reduce heat, and simmer 20 minutes or until liquid is absorbed. Stir in taco seasoning mix and black beans. Heat through.

  3. Grease a 9 x 13 pan. Spread tortillas in bottom. Spoon 1/2 beef mixture over top. Spread another layer of tortillas and then the other 1/2 beef mixture. Spread sour cream over that Sprinkle w/green onions and tomatoes. Top with cheese

  4. Bake for 30 minutes.

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Greek Skillet Supper

1 cup uncooked orzo or rosamarina pasta (6 oz.)

1 pound ground beef

1 large onion, chopped

15 oz. tomato sauce

2 tsp dried oregano

1/2 tsp cinnamon

1/4 tsp salt

1/4 tsp pepper

1 cup feta or mozzarella

chopped parsley, if desired

olives, optional

Cook the pasta as directed. Cook beef and onion til brown; drain. Add pasta, tomato sauce, oregano, cinnamon, salt, pepper. Heat to boiling, reduce heat. Simmer 5 minutes uncovered. Remove from heat, sprinkle cheese. Cover, let stand to melt cheese. Sprinkle parsley.

*

Lasagna

9 lasagna noodles

2 1/2 c ricotta cheese

1 1/2 c mozzarella cheese, shredded

1/4 c grated parmesan cheese

2 eggs, beaten

1/2 lb. ground beef

2 1/2 tsp dried oregano

1 1/2 tsp dried basil

1/2 tsp garlic powder

2 tsp sugar

salt

pepper

tomato sauce ( one 29 oz plus one 15 oz)

Bring large pot of lightly salted water to a boil. Add lasagna noodles and cook 8 – 10 minutes or until al dente; drain.

Preheat oven to 350°.

Filling: Combine in a bowl: ricotta, mozzarella, parmesan and eggs

Sauce: In skillet, brown ground beef until cooked thru; drain grease. To browned ground beef add oregano, basil, garlic powder, sugar, salt, pepper and tomato sauce. Heat thru, stirring occasionally.

In 9 x 13 pan, alternate layers of cooked lasagna noodles, sauce, and filling, making 3 layers total. If desired, top w/more mozzarella cheese. Bake 40 minutes. Let stand 10 minutes before cutting.

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Macaroni Pizza

1 small box creamettes

1/4 cup milk

1/4 tsp pepper

onion

2 cans tomato soup

3/4 tsp garlic salt

1 egg

dash salt

1 pound hamburger

green pepper

1 1/2 tsp oregano

mozzarella cheese

Cook creamettes. Spread in 9 x 13 pan. Mix egg, milk, salt, and pepper. Pour over creamettes. Brown hamburger, onion and green pepper. Add tomato soup. Season to taste w/salt, pepper, oregano and garlic salt. Cook 15 minutes, stirring constantly, until it thickens. Pour over creamettes and top w/mozzarella cheese. Bake for 30 minutes at 350°.

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Exquisite Pizza Sauce

1 (6 oz.) can tomato paste

6 fluid oz warm water (110°)

3 Tbsp grated parmesan cheese

1 tsp minced garlic

2 Tbsp honey

3/4 tsp onion powder

1/4 tsp dried oregano

1/4 tsp dried marjoram

1/4 tsp dried basil

1/4 tsp ground black pepper

1/8 tsp cayenne pepper

1/8 tsp dried red pepper flakes

salt to taste (1 1/2 tsp)

  1. In a small bowl, combine tomato paste, water, parmesan cheese, garlic, honey, onion powder, oregano, marjoram, basil, ground black pepper, cayenne pepper, red pepper flakes and salt. Mix together, breaking up any clumps of cheese.

  2. Sauce should sit for 30 minutes to blend flavors; spread over dough and prepare pizza as desired.

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Pizza Crust

1 3/4 to 2 1/4c flour

1 envelope Fleischmann’s Pizza Crust Yeast (2 1/4 tsp yeast)

1 1/2 tsp sugar

3/4 tsp salt

2/3 c very warm water (120° to 130°)

3 Tbsp oil

Preheat oven 425°.

Combine 1 cup flour, yeast, sugar, and salt in bowl. Add water and oil. Mix well. Gradually add 1/2 cup flour until soft dough ball is formed; will be slightly sticky. Add additional flour to form dough ball. Knead on a floured surface adding additional flour if needed, until smooth and elastic; about 4 minutes. With floured hands, press dough out to fill greased pizza pan. I grease pan by rubbing oil on it, then sprinkle some corn meal on it.

Top as desired with pizza sauce, toppings and cheese.

Bake for 12 to 15 minutes until cheese is bubble and crust is brown.

Taken from Fleischmann’s Pizza Crust Yeast pkg.

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Quick As a Wink Hot Dish

1 1/2 lbs. hamburger, browned w/onion

1 can cream of chicken soup

3/4 cup milk

1 pkg. frozen mixed vegetables

salt

pepper

tator tots

Put soup in baking dish. Add milk, veggies, hamburger, salt, and pepper. Top with frozen tator tots. Bake uncovered for 1 hour at 350°.

*

Ravioli Cheese Bake

2 Tbsp. olive oil

1 medium onion, chopped

3 cloves garlic, minched

Salt

Pepper

1 1/2 tsp. dried thyme or oregano

1 can (28 oz.) whole tomatoes

1 can (28 oz.) crushed tomatoes

2 lbs. ravioli

1 1/2 c shredded mozzarella cheese

1/2 c grated parmesan cheese

  1. Preheat oven 425°. Heat oil in large sauce pan over medium. Add onion, garlic and season w/salt and pepper; cook stirring occasionally, until softened, about 5 minutes. Add thyme or oregano and tomatoes. Bring to a boil, reduce heat and simmer, breaking up tomatoes w/spoon until sauce is thickened and reduce to about 5 1/2 cups. 20-25 minutes.

  2. Meanwhile, cook ravioli in a large pot of boiling, salted water just til they float to top. (Pasta will continue to cook in oven.) Drain and return to pot.

  3. Toss pasta w/sauce. Pour pasta into 9 x 13 baking dish – sprinkle w/cheeses. Bake until golden 20-25 minutes. Cool slightly before serving.

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Easy Casserole

2 cups noodles

1 lb. hamburger

small can corn

cream of celery soup

1/2 can water

Grease baking dish. Brown hamburger. Cook noodles. Combine all ingredients in baking dish. Bake 350° for 1 hour. Cover the first half hour, then uncover.

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Hot Dog and Noodle Casserole

2 cups noodles

amount of hot dogs desired (I use 1/2 of a package)

1 can cream of celery soup

1/2 cup milk

Brown hot dogs in butter. Dump cooked and drained noodles into hot dogs. Add cream of celery soup and milk. Cook til heated thru.

 

Vegetable Casserole

1 small box chicken flavored stove top stuffing mix

1 chicken bouillon cube

dash of sage

1 (10 3/4 oz.) can cream of chicken soup

1 (8 oz.) container sour cream

1 small bag California blend veggies

Grated colby cheese

Cook stuffing following box. Cook veggies 6 minutes or until tender. Mix together cream of chicken soup and sour cream. Pour over veggies. Layer starting with stuffing mix then veggie mix. Top with grated colby cheese. Bake 350° until done, approximately 1/2 hour.

 

Easy Smoked Sausage Skillet

  • 1 (14 ounce) package Hillshire Farm(R) Smoked Sausage, diagonally cut into 1/4-inch slices

  • 1/4 cup olive oil

  • 2 cloves garlic, crushed

  • 1 large red bell pepper, sliced thin

  • 1 small yellow onion, sliced thin

  • 1 (10 ounce) package frozen broccoli, thawed

  • 1/2 cup chicken broth or water

  • 1/2 cup tomato sauce

  • 2 cups instant rice

  • 1/2 cup shredded mozzarella cheese

  1. Heat olive oil and crushed garlic, stir in smoked sausage slices and cook until smoked sausage is browned.

  2. Add pepper, onion, broccoli, chicken broth and tomato sauce and simmer for about 10 minutes until vegetables are tender and the liquid is absorbed.

  3. In the meantime, cook rice according to package instructions. Stir rice into the skillet, sprinkle with cheese and serve.

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1 Response to Casseroles

  1. beckyg1003 says:

    Wow, all those recipes sound good.

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