OVERNIGHT TUNA CASSEROLE (MICROWAVE)
1 can cream of celery soup
1 c. milk
1 can (6 1/2 oz.) can water packed tuna, drained & flaked
1 c. uncooked elbow macaroni
1 c. frozen peas
1/2 c. chopped onion
1 c. grated Cheddar cheese (reserve 1/4 c.)
Whisk soup and milk in 2 quart microwave safe bowl until blended. Add remaining ingredients except 1/4 cup cheese. Cover and refrigerate overnight. Cover with lid or vented plastic wrap. Microwave on high 15-17 minutes until bubbly. Sprinkle with 1/4 cup cheese. Let stand 5 minutes until cheese melts.
CLUB TURKEY CASSEROLE
1/4 c. margarine
1/3 c. flour
1 c. turkey*
2 c. skim milk
1 1/2 tsp. salt
1/2 c. blanched almonds, slivered & toasted
1 c. brown rice, cook & should yield 4 c.
2 1/2 c. diced, cooked turkey
1 (3 or 4 oz.) can mushrooms, drained
1/2 c. chopped pimiento
1/3 c. chopped green pepper
*Or chicken broth made with 2 teaspoons chicken bouillon in 1 cup water. Cook rice. In a large size pan, melt margarine, blend in flour. Stir in broth and milk. Cook over low heat until thickened, stirring constantly. Stir in remaining ingredients except almonds. Pour into spray treated 9″x13″ pan. Top with almonds and bake at 350 degrees, uncovered. May omit salt for no salt low cholesterol diet.
REUBEN CASSEROLE
1 (16 oz.) pkg. sauerkraut from refrigerator section
2 c. shredded Swiss cheese
1/4 c. Thousand Island dressing
2 med. tomatoes, sliced
1/4 c. dried pumpernickel bread
crumbs (2 or 3 slices)
1 (12 oz.) can corn beef, broken into sm. pieces
1/2 c. lite mayonnaise
1 tsp. Dutch mustard
2 tsp. melted margarine
Place sauerkraut in 1 1/2 quart casserole. Top with corned beef and then shredded cheese. Combine mayonnaise and Thousand Island. Spread over cheese. Top with tomatoes. Set aside. Microwave margarine 1 minute until melted. Stir bread crumbs into margarine. Sprinkle buttered crumbs over tomato slices. Microwave on roast to 12 to 14 minutes until heated through. Let stand 5 minutes before serving.
LUNCHEON CASSEROLE
–WHITE SAUCE–
4 to 6 tbsp. flour
2 c. milk
1 lg. can tuna (crab, salmon, or 3 c. cooked chicken), diced
1 1/2 c. celery, chopped
1 lg. jar pimento
1/2 c. green pepper, chopped
1/2 c. sliced almonds
4 hard boiled eggs
1 tsp. salt
1 box fresh mushrooms
1/2 c. dry bread crumbs
Saute celery and peppers in ½ c. of margarine. Make white sauce. Layer fish or chicken, celery, pepper, pimento, nuts, eggs, and mushrooms. Pour white sauce over top of casserole. Top with bread crumbs. Bake in 350 degree oven for 50 minutes.
Makes 10 generous servings.
TURKEY CASSEROLE
1/2 c. cooked, enriched noodles
4 oz. cooked turkey, bite-size pieces
1/2 c. green beans, divided
1/4 c. canned, sliced mushrooms
1 oz. red onion, chopped
1 tsp. chopped pimento
1/4 tsp. nutmeg
1/4 tsp. salt
2 tbsp. skim milk
Combine noodles, turkey, 1/4 cup green beans, and mushrooms. Add onion, pimento, nutmeg and salt. Pour into baking dish. In blender, combine remaining green beans and milk. Mix until smooth. Add green bean sauce to casserole. Mix well. Bake at 350 degrees for 20 minutes.
1 serving.
TUNA CASSEROLE
1 (6 oz.) drained tuna
2 oz. grated cheese
1 egg
1 c. asparagus
2 ribs celery, chopped
Combine all ingredients. Bake in lightly greased pan at 350 degrees until dry.
CHICKEN CASSEROLE 5
1 fryer or chicken breast (stewed)
2 cans cream of chicken soup
1 pkg. Pepperidge Farm dressing mix
1 c. chicken broth
1 c. milk
Remove skin and bone from stewed chicken. Place in bottom of 13″x9″ baking dish. Cover with chicken soup. Prepare dressing as directed on package. Place over chicken in dish, pour broth and milk over the top. Bake 400 degrees about 25 minutes.
CHICKEN CASSEROLE 4
Cook boneless/skinless chicken in salted water and chop into bite size pieces. Place in baking dish. Spread a package of dry Stove Top stuffing over chicken. Combine 1 1/2 to 2 cups chicken broth with 1 can celery soup, packet from Stove Top stuffing (vegetable/seasoning). Pour over chicken and stuffing. Bake at 350 degrees for 30 minutes.
CHICKEN CASSEROLE 3
1/3 c. margarine
1/3 c. flour
1 c. broth
1 c. milk
Salt & pepper to taste
1 tbsp. chopped onion
3 c. cut up chicken
1 can whole kernel corn
3/4 c. grated sharp cheese
1/4 c. pimiento
Make white sauce (first 6 ingredients). Mix all ingredients together and put in casserole dish. Put buttered bread crumbs on top and bake at 350 degrees until bubbly.
CHICKEN AND BROCCOLI CASSEROLE 2
2 c. cooked, chopped chicken
2 (10 oz.) pkgs. frozen broccoli
2 cans cream of chicken soup
3/4 c. mayonnaise
1/2 tsp. lemon juice
1/2 tsp. curry powder
1/2 c. grated cheese or more
1/2 c. Pepperidge Farm stuffing mix or more
Cook broccoli until just tender in salted water. Put in large baking dish. Place cooked, chopped chicken over broccoli. Combine soup, lemon juice, curry and mayonnaise. Mix well. Spread over chicken. Top with cheese.
Sprinkle with stuffing mix. Bake at 350 degrees for 25 to 30 minutes.
CHICKEN BREAST CASSEROLE
8 chicken breast
1 can cream of chicken soup
1 tbsp. grated onion
1 tbsp. lemon juice
3 tbsp. mayonnaise
1/2 c. slivered almonds (optional)
Cook chicken breast, until tender. Remove skin and bones and cut chicken breast in half. Mix sauce and arrange breast in a Pyrex dish. Allow room between breasts. Put sauce on each breast separately. Just before baking put crushed potato chips or Ritz crackers, or corn flakes on top. Bake at 400 degrees for 20 minutes.
CHICKEN & RICE CASSEROLE
1 c. uncooked rice
1 can cream of chicken soup
1 pkg. Good Season Italian dressing mix
2 c. boiling water
2 1/2-3 lb. cut up chicken or chicken breasts
Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice, salt and pepper, chicken pieces. Lay skin side up on top of rice mixture. Cover tightly with foil and cook for 1 hour at 350 degrees. Uncover and cook for 20 minutes longer to dry rice.
Put casserole under broiler for a few seconds to brown chicken. Serves 6-8. *Cream of mushroom soup can be substituted for the cream of chicken soup.
CHICKEN AND BROCCOLI CASSEROLE
4 chicken breast fillets
1 lb. broccoli, frozen
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz.) Velveeta cheese
1/2 box Ritz crackers
Cut chicken fillets into bite-size pieces. Saute in butter until it turns white. Cook broccoli according to directions on package. Mix chicken and broccoli. Place in an 8 x 8 inch casserole dish. Melt Velveeta cheese in microwave.
Add both cans of soup to cheese. Pour over chicken and broccoli. Stir until well mixed. Top with crushed Ritz crackers. Bake at 350 degrees for approximately 30 minutes until brown.
SWISS CHEESE CHICKEN CASSEROLE
4-6 chicken breasts
6 slices Swiss cheese
1 can cream of mushroom soup
1/4 c. milk
2 c. Pepperidge Farm herb seasoning stuffing mix
1/4 c. margarine
Place chicken in casserole lightly greased. Place cheese on top of chicken. Mix soup and milk; pour over chicken.
Cover mixture up stuffing mix. Drizzle butter over crumbs. Cover and bake at 350 degrees for 50 minutes.
CHICKEN CASSEROLE 2
1 can Rotel tomatoes with chilies
1 can cream of mushroom soup
1 sm. Velveeta cheese, diced
1 sm. onion, sauteed
1 stick margarine
1 whole chicken
1 c. Cheddar cheese
1 pack spaghetti
Boil chicken and take off bone. In the same water, boil spaghetti and drain, but do not rinse. Mix all ingredients together, except Cheddar cheese. Bake at 350 degrees until Velveeta cheese is melted and hot. Garnish with Cheddar cheese and serve.
CHEESE AND ONION CASSEROLE
8 oz. onions. sliced
4 oz. Swiss cheese, grated
4 eggs, slightly beaten
2 c. skim milk
2 tsp. salt
1 tsp. pepper
1 tsp. garlic powder
4 slices enriched white bread, crumbled, divided in half
Combine all ingredients except 1/2 of bread crumbs. Combine in casserole dish; mix well. Top casserole with remaining bread crumbs. Bake at 350 degrees for 25 minutes. Bake longer if needed until cooked throughout.
Makes 4 servings.
MEXICAN CHICKEN CASSEROLE
6 chicken breast or 1 whole chicken
1 can cream of mushroom soup
10 oz. Velveeta cheese
1 can Rotel tomatoes
1 c. milk
1 bag Doritos
Boil chicken. Debone and chop up chicken. Combine milk, Velveeta, soup and tomatoes; bring to a boil. Add meat and simmer 5-10 minutes, stirring often. Put layer of Doritos in long casserole dish, then layer meat mixture.
Add layer of chips, layer of meat mixture, ending with chips on top. Bake at 350 degrees for 30 minutes.
APPLE CHICKEN CASSEROLE
3 unpeeled tart apples, cubed
2 chicken breasts, skinned
2 tbsp. orange juice
2 tbsp. honey
2 orange slices
Place apples in bottom of lightly oiled casserole dish. Put chicken breasts over apples. Combine orange juice and honey in a cup. Spoon 1 tablespoon of mixture over each piece. Cover casserole and bake 45 minutes at 350 degrees. Uncover casserole. Spoon remaining orange juice and honey over chicken and bake another 30 minutes, uncovered. Garnish with orange slices.
BEMA’S CHICKEN AND RICE CASSEROLE
6 split chicken breasts, rolled in poultry seasons and parsley
1/2 lb. margarine
1 c. chopped green pepper
1 c. chopped onion
4 c. chicken broth (2 cans sweet sue)
1 c. rice (Uncle Ben’s wild and long rice works well)
Place chicken breasts skin side down into baking dish with margarine and bake at 350 degrees for 30 min.
Remove breasts temporarily, stir in peppers and onions, add rice. Place chicken on top skin side up. Bake at 350 degrees for at least an hour. This is a nice make ahead dish suitable not only for family but for company as well.
CHICKEN, VEGETABLE, RICE CASSEROLE
4 chicken breasts
1/3 c. Italian dressing
2/3 c. rice, uncooked
1 (16 oz.) bag frozen broccoli, carrots, water chestnuts, etc.
1 can French fried onions
1 3/4 can c. chicken broth
1/2 tsp. Italian spices
Pour salad dressing over chicken fillets in 8×12 inch pan. Bake at 400 degrees uncovered for about 10 minutes, if frozen (if not, 5 minutes). Place rice, vegetables, and half of onions over chicken. Combine broth and seasonings.
Pour over all. Bake additional 25 minutes. Top with remaining onions. Bake 2 minutes.
SOUTHERN CHICKEN CASSEROLE
1 frying chicken (2 1/2-3 lbs.), cut up
1/2 lb. bacon
4 med. potatoes, pared
1 lg. onion, thinly sliced
1 tsp. poultry seasoning
1 tsp. salt
1/2 tsp. black pepper
1/2 c. chopped shallots, green onions or sliced onions
2 tbsp. chopped fresh parsley
Wash and dry chicken. In Dutch oven, fry bacon until crisp. Remove bacon. Add chicken, browning well on all sides. Remove to a 2 quart casserole dish as pieces brown. Cut potatoes lengthwise into 3 slices. Add bacon fat. Brown on both sides. Remove and place on top of chicken. Top potatoes with onions. Sprinkle with poultry seasonings, salt, pepper, shallots and parsley. Top with bacon , then cover. Bake at 350 degrees for 40 minutes. You may add 2 cups green beans, broccoli, cauliflower or squash. Layer extra vegetables on top of chicken before adding potatoes and onions.
CHICKEN NOODLE CASSEROLE
1 sm. pkg. egg noodles
1 can cooked chicken, drained
1 can cream of chicken soup
1 soup can milk
Butter
Bread crumbs
Salt and pepper
Cook noodles in boiling water. Drain. Combine soup, milk, chicken, salt and pepper in saucepan. Bring just to a boil. Take off heat and add to noodles in buttered casserole dish. Sprinkle with bread crumbs. Bake in 300 degree oven for approximately 30 minutes or until bubbly and brown.
CRUNCHY CHICKEN CASSEROLE
2 cans boned chicken, drained
1 can cream of chicken soup
1 soup can evaporated milk
1 sm. can mushrooms, drained
1 1/4 c. minute rice
1/2 stick margarine, sliced
1/2 c. slivered almonds
Mix and place in casserole dish. Bake 45 minutes at 375 degrees.
CHICKEN CASSEROLE
1 (2-2 1/2 lbs.) chicken, boiled and off bone
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8 oz.) sour cream
1 (8 oz.) Cheez Whiz
1 stick butter or margarine
1 1/2 sleeves of Ritz crackers or saltines
Poppy seeds
Put bite size pieces of chicken in bottom of 9 x 13 inch pan. Mix the soups (undiluted), the sour cream, and the Cheez Whiz together in medium sized bowl. Put this mix on top of chicken. Sprinkle poppy seeds over soup mixture. Melt stick of butter. Crush crackers. Mix together, then sprinkle evenly over chicken casserole. Bake in 350 degree oven for 20-30 minutes, until bubbly and brown.
Serves 6.
CHICKEN AND ZITI CASSEROLE
1 jar spaghetti sauce (any variety)
4 c. cooked ziti (6 oz. uncooked)
1 1/2 c. cubed cooked chicken or turkey
1 c. shredded Mozzarella cheese
1 tbsp. grated Parmesan cheese
Use 2 quart casserole - stir together spaghetti sauce, cooked ziti, chicken, and 1/2 cup Mozzarella. Sprinkle with rest of Mozzarella and Parmesan cheese.
Bake at 350 degrees for 30 minutes or until hot and bubbling.
Makes 6 servings.
CHICKEN CASSEROLE 4
2 chicken breasts, cooked and shredded
1 bag Pepperidge Farm herb dressing
2 cans chicken noodle soup
1 can cream of chicken soup
3 eggs, beaten
1/2 stick butter or margarine, melted
Butter 9 x 13 inch cake pan. Mix 3/4 bag dressing, chicken, soups and eggs. Put in dish. Drizzle with butter and sprinkle with remaining dressing. Bake at 325 degrees for about 40 minutes.
CHICKEN NOODLE CASSEROLE
1 can cream of chicken soup
1/2 c. milk
1 pkg. Meullers dumpling noodles (serve 6)
1 (6 oz. or so) can chicken
Cook noodles per package directions. Add chicken, soup and milk. Simmer for 15 minutes and serve hot.
Additions and substitutions - tuna instead of chicken; cream of mushroom soup instead of cream of chicken; peas, corn or your favorite vegetable.
CASSEROLE CHICKEN
1 whole chicken, cut up
1 (8 oz.) sour cream
1 (10 3/4 oz.) can cream of mushroom soup
1 pkg. dry onion soup mix
1 (3 oz.) can chow mein noodles
Cut chicken into serving pieces - place in a casserole large enough to hold chicken comfortably. Combine sour cream, mushroom soup and onion soup mix. Spread the soup mixture over chicken. Cover with chow mein noodles and bake at 325 degrees for 1 1/2 hours.
SOUR CREAM CHICKEN CASSEROLE
3 c. cooked, diced chicken
1 (8 oz.) bag noodles
1 sm. can mushrooms
2 cans cream of chicken soup
1 (16 oz.) sour cream
8 oz. Swiss cheese
Cook and drain noodles. Combine all ingredients except Swiss cheese. Place in 9 x 13 inch pan; top with Swiss cheese. Bake at 350 degrees for 45 minutes.
PRESBYTERIAN CHICKEN CASSEROLE
2 c. chicken, cooked & diced
1 can water chestnuts, drained, sliced
1 can LeSueur peas
1 can cream of chicken soup
1 c. (lite) sour cream
1 tube Ritz crackers, crushed
1 stick oleo, melted
2 tbsp. poppy seeds
Combine chicken, water chestnuts, peas, soup and sour cream. Place in 7 x 11 inch greased casserole. Top with crackers mixed with oleo and poppy seeds. Bake 30 minutes at 350 degrees or until bubbly.