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.
Saucy Potatoes
16 ounces frozen hash brown potatoes
14 1/2 ounces stewed tomatoes
4 ounces Velveeta — diced
Spray a 1 1/2 quart microwave safe casserole dish. Place potatoes and stewed tomatoes (undrained) in the dish and stir.
Microwave, covered, on high for about 6 - 8 minutes, stirring once during cooking. Stir in Velveeta, and continue cooking for another 4 minutes, stirring once.
Per Serving (excluding unknown items): 176 Calories; 8g Fat (36.7% calories from fat); 8g Protein; 22g Carbohydrate; 2g Dietary Fiber; 24mg Cholesterol; 519mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1 Fat; 0 Other Carbohydrates.
Beef and Rice Casserole
• 1 lb. ground beef
• 3/4 c. chopped onion
• 1/4 c. chopped bell pepper
• 1 c. minute rice
• 1 16-oz. can tomatoes
• 1 can cream of mushroom soup
Spices: (add to taste)
• basil
• oregano
• garlic
• bay leaf
• fresh parsley
This is delicious when made ahead, stored in a casserole dish, then reheated. Can be eaten like this or topped with shredded cheese and popped under broiler.
Brown beef in skillet. Add onion and green pepper. Drain off excess grease. Stir in seasonings, soup, tomatoes, and rice. Bring to boil. Reduce heat and simmer slowly for about five minutes, stirring occasionally.
Chili Casserole
1 1/2 pounds hamburger
1 (15 oz.) can chili
1 cup onion, chopped
2 cups fritos, slightly crushed
1/4 teaspoon pepper
1 cup cheddar cheese, grated
In a skillet, brown onion and hamburger. Drain off fat. Stir in chili and pepper. Preheat oven to 350 degrees. In a greased casserole dish, alternate layers of chili mixture, fritos, and cheese. Cover and bake until heated through (about 10 minutes). Serve with extra fritos.
Hamburger & Rice Casserole
2 cans cream of mushroom soup
1 pound hamburger
4 cups rice, cooked
1/2 cup chopped onion
1 cup sour cream
Preheat oven to 350 degrees. Brown the hamburger and onion in a large skillet; drain fat. Stir in the remaining ingredients and pour into a greased 13×9x2-inch baking dish or a casserole dish. Bake for 45 minutes or until heated completely through.
Corned Beef Casserole
1 can cream of mushroom soup
1 (8 oz.) package of wide egg noodles, cooked and drained
1 can corned beef
1 cup cheddar cheese, grated
1 cup milk
1 small onion, chopped
2 tablespoons fresh parsley, chopped (optional)
Preheat oven to 350 degrees. In a medium-sized bowl, combine corned beef, cheddar cheese, soup, milk, onion, and parsley. Stir in noodles. Pour into a greased casserole dish and bake for 45 minutes.
Macaroni & Cheese
2 cups macaroni, uncooked
2 cups milk
2 cups cheddar cheese, grated
1 egg
Preheat oven to 350 degrees. Cook and drain macaroni. Stir egg and milk together. Layer macaroni and cheese in a greased casserole dish and pour the milk and egg mixture evenly over the top. Bake, covered, for 40 minutes.
Aromatic Pheasant
1 ounce dried mushrooms
2 pheasants — jointed
2 stalks lemon grass
1 fresh red chili — (no seeds to hot)
2 inches fresh root ginger
1 lemon — juice of
juice and grated peel of 1 orange 2 garlic cloves — (2 to 3)
1 can blueberries
1 tablespoon arrowroot
3 tablespoons olive oil
Soak the mushrooms in water (not too much) for a couple of hours . In the bottom of a casserole dish put the olive oil and the pheasant joints and brown quickly. Finely slice the lemon grass and finely chop the ginger, chili and garlic and add to the pheasant with orange peel, lemon & orange juice and blueberries. Strain in the water from the mushrooms and push the mushrooms down between the pheasant joints. Season with salt and cover the casserole. Cook in the middle of the oven at 325 F for 2 Hours. When cooked pour the juices from the casserole (keep the pheasant warm in a low oven) into a saucepan. Mix the arrowroot with a little water until smooth and add to the saucepan stirring all the time until the sauce has thickened. Pour sauce over pheasant joints and top with chopped coriander leaves. Serve with anything you like, rice, mashed potato and green veggies
Asparagus casserole
Ingredients
2 cup asparagus, fresh, 2 inch lengths
1 cn cream of mushroom soup
4 oz mushrooms, sliced
2 cup cheddar cheese, grated
1 cn french fried onion ring, 3oz
Directions:
butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a
layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more.