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Welcome to the March Recipe Exchange - the theme is CASSEROLES
Tater Tot Casserole
Shelley at firstname.lastname@example.org
(I grew up with this one, and now it is my daughter's favorite)
1 lb. ground beef
1 pkg. onion soup mix
1 can cream of chicken soup
Frozen Tater Tots
Grated cheddar cheese
Combine onion soup mix with ground beef, brown, and drain if needed (I use sirloin and
don't usually need to drain). Place in bottom of casserole dish and cover with cream of
chicken soup. Top with layer of Tater Tots placed closely together. Bake in 350 degree
oven (uncovered) for 35-45 minutes. Cover with grated cheese during last few minutes.
Potluck Chicken Casserole
(I get a wonderful magazine called Taste of Home. This recipe comes from that publication.
It is easy and delicious.)
8 cups cubed cooked chicken
2 cans cream of chicken soup, undiluted
1 cup (8 ounces) sour cream
1 cup butter-flavored cracker crumbs (about 25 crackers)
2 tablespoons butter or margarine, melted
1 teaspoon celery seed
Combine chicken, soup and sour cream; spread into a greased 13-in. x 9-in. x 2-in. baking
dish. Combine crumbs, butter and celery seed; sprinkle over chicken mixture. Bake,
uncovered, at 350 degrees for 30-35 minutes or until bubbly. Serves 10-12
Shelley at email@example.com
(This comes from my favorite cookbook, Kaye Johns Family Cookbook )
1 3-lb. chicken, stewed and removed from bones
1 pkg. (10-oz.) frozen mixed vegetables
Salt and freshly ground pepper to taste
2 cans cream of mushroom soup
1 soup can milk
1/2 cup butter
1 medium onion, chopped
2 ribs celery, chopped
1 pkg. (8-oz.) cornbread stuffing mix
Chop chicken into bite-size pieces; place in bottom of a three-quart casserole. Add salt
and pepper to taste.
Cook vegetables according to package directions; drain and spoon over chicken. Combine
soup and milk; pour over vegetables.
Melt butter in a skillet and saute onion and celery until tender; add stuffing mix and
toss until well mixed. Spoon over other ingredients in casserole.
Bake uncovered at 350 degrees for 30 minutes, until browned on top, and bubbly around
edge. Serves 6-8.
My mom makes this every year for breakfast on Easter and it is SOOOOO YUMMY!!
1 lb. browned crumbled sausage
4 slices diced sour dough bread (trim crusts)
1 tsp. salt
1 can diced green chilies
4 eggs (beaten)
2 cups milk
1 tsp. dry mustard
1/4 cup grated cheddar cheese
optional: mushrooms & green onions!
Put sausage in 9x13 pan. Add diced bread. Mix all other ingredients except cheese. Pour
over bread & sausage. Cover and refrigerate over night. Sprinkle cheese on top. Bake
uncovered at 350 degrees for 45 min.
& POTATO CASSEROLE
(this is so easy and so good)
Tami - firstname.lastname@example.org
1 lb. ground beef
1-5 1/2 oz. pkg. scalloped potatoes
1-16 oz. can tomatoes
1-10 1/2 oz. can pizza sauce
3/4 cup water
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp. basil leaves
1/8 tsp. garlic powder
1 cup mozzarella cheese-cubed
1/4 cup grated Parmesan cheese
In skillet, brown meat until crumbly and drain. In crock pot, combine meat
with dry sauce mix, tomatoes, pizza sauce, water, salt, oregano, basil and
garlic powder. Stir in dry potatoes. Cover and cook on low for 5 hours. Turn
to high. Stir in mozzarella cheese. Top with Parmesan cheese. Cover and cook
Tami - email@example.com
1-24 oz. pkg. frozen hashbrowns
1-16 oz. sour cream
2 cans cream chicken soup
2 cups grated cheddar cheese
chopped onions to taste
Mix all ingredients and put in 9X13" cake pan.
1/2 cup butter or margarine, melted
2 cups Pepperidege Farms stuffing crumbs, herb-seasoned
Mix together and sprinkle on top of casserole. Bake at 350 degrees for 1
CAMPBELL'S BEEF TACO BAKE
Serves: 4 Prep. time: 10 mins. Cook time: 30 mins.
1 lb.ground beef
1 can (10 3/4 oz.) Campbell's tomato soup
1 Cup Pace Thick & Chunky Salsa
1/2 Cup milk
6 flour tortillas or 8 corn tortillas (6" to 8'"),cut into 1" pieces
1 Cup shredded Cheddar cheese
In skillet over medium-high heat, cook beef
until browned, stirring to separate meat. Drain fat.
Add soup, salsa, milk, tortilla pieces and half
the cheese. Spoon into 2-qt. shallow baking dish. Cover with foil.
Bake at 400 degrees for 30 min. or until hot.
Sprinkle with remaining cheese. Let stand 5 mins.before serving.
TUNA NOODLE DELUXE CASSEROLEDoris firstname.lastname@example.org
Serves: 6 -8
8 ozs. Noodles
2 (7 oz.) cans tuna, well drained
1 1/2 Cups sour cream (12 ozs.)
3/4 Cup milk
1 Can (3 oz.) sliced mushrooms, drained
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 Cup dry bread crumbs
1/4 Cup grated Parmesan cheese
2 Tablespoons butter or margarine, melted
Heat oven to 350 degrees. Cook noodles as directed on package. Return
drained noodles to kettle: stir in tuna, sour cream, milk, mushroms, salt and pepper. Pour
into ungreased 2-quart casserole.
Mix bread crumbs, cheese and melted butter; sprinkle over casserole. If
desired, lightly sprinkle paprika over bread crumb mixture. Bake uncovered 35 to 40
minutes, until bubbly.
Makes 8 to 10 servings.
2 cans (10 3/4 oz. each) condensed cream of mushroom soup
1 1/3 Cups milk
1/2 Cup chopped onion
1 Tablespoon prepared mustard
2 Cans (16 oz. each) sauerkraut, rinsed and drained
1 package (8oz.) medium-width uncooked noodles
1 1/2 lbs. Polish sausage, cut into 1/2 inch pieces
2 Cups (8 ozs.) shredded Swiss cheese
3/4 Cup whole wheat or rye bread crumbsz
2 Tablespoons butter, melted
Combine soup, milk, onion and mustard in medium
bowl; blend well. Spread sauerkraut in greased 13x9 inch baking dish. Top with uncooked
noodles. Spoon soup mixture evenly over top. Top with Polish sausage , then cheese.
Combine bread crumbs and butter in small bowl; sprinkle over top.
Cover pan tightly with foil. Bake 1 hour or until noodles are tender. Garnish as desired.
GLENNIS - email@example.com
1 tube of Ritz Crackers, crushed
1 stick butter or margarine
2 - 20 oz. cans crushed pineapple (or try 1 crushed, 1 tidbits)
1/3 cup flour
1/3 cup sugar
Preheat oven to 350 degrees. Prepare a loaf pan by spraying with cooking spray.
Melt butter and add crushed Ritz crackers. Stir until crackers are well coated with
butter, remove from heat.
Stir pineapple with flour and sugar. Pour into prepared loaf pan. Top with buttered
Bake at 350 degrees for 20 minutes, or until golden brown.
EASY PASTA BAKE
1 LB. extra lean ground beef
1-32 Jar Spaghetti Sauce (I use Ragu)
1/2 Cup Grated Parmesan Cheese
5 Cups cooked pasta (I use Bow Ties)
8 oz. Shredded Mozzarella Cheese (save some for the top)
Brown beef in skillet, drain. Stir in spaghetti sauce, cheese and cooked pasta. Spoon into
13x9 inch baking dish. Top with mozzarella and bake at 375 degrees for 20 minutes.
Sometimes I substitute Kraft Mozzarella with Italian seasonings for both cheeses listed
here and then use plain mozzarella on top. Serve with a salad and garlic toast.
Beef And Biscuit
3 tbsp Dried Minced Onion
1- 1 1/4 LB Ground beef
1/2 C chopped onion
1/4 C diced green chiles
1 8 oz can Tomato sauce
2 tsp chili powder
3/4 tsp garlic salt
1 8 oz Can refrigerated buttermilk biscuits
1 1/2 cups shredded Monterey, Jack and Cheddar cheese (1/2 cup of each)
1/2 Cup sour cream
1 egg slightly tortured
Preheat over to 375. Brown ground beef, chopped onion and diced green chilies in a
pan..drain grease. Stir in tomato sauce, chili powder, garlic salt and mined onions and
Separate refrigerated biscuits into 10 biscuits, then separate again into 20 biscuits.
Place 10 of them into the bottom of an 8 or 9 inch square glass baking pan.
Combine 1/2 cup shredded monterey jack and cheddar cheese with sour cream and egg, mix
well. Remove meat from heat and stir in the sour cream mixture. Pour this over the
biscuits in the baking dish, then place the other 10 biscuits on top. Sprinkle remaining
cheese on top of dough. Bake for 30 minutes until golden brown.
10 Hard-boiled Eggs, peeled, sliced thin
2 C milk
1 Lg. Can Tomatoes, undrained
1 Lg Onion Chopped
1 Lg Green Pepper, Chopped
1 Celery Rib, Chopped
2 Tbsp Oil
4 Tbsp butter
5 Tbsp flour
Preheat over to 300. Hard boil 10 eggs, peel and slice. In oil,
sauté chopped green pepper, celery rib and onion until limp. Add tomatoes, undrained, to
this mixture..simmer covered for about 20 minutes.
Melt butter over low heat. Add flour and sterol to blend. Add milk gradually, stirring
continuously to make a think paste. Add salt, pepper, worcestershire sauce, bitters, lemon
pepper and seasoned salt to taste.
Layer a casserole dish with eggs, white sauce, parmesan cheese, then more layers in the
same order until dish is full..finishing with parmesan cheese or croutons lightly
buttered. Heat casserole until it is bubbly, for about 20 minutes.
I will give you the lowfat version, but subsitutions to the regular
ingredients can be made, of course.
1 can low-fat condensed cream of chicken soup
1/2 cup skim milk
1/2 cut Fat free sour cream
1 medium sized onion, grated
One 4oz can green chiles, diced
12 corn tortilla, cut into strips (may substitute flour tortillas)
2 cups of chopped cooked chicken
4 oz grated cheddar cheese
1) Preheat over to 350 degrees. Spray a 9 x 13" pan with Pam and
2) Combine soup, milk, sour cream, onion and chiles together in a bowl.
3) Spread half of the tortilla strips in the bottom of the pan. Spread half of the
chicken over the strips, then half of the soup mixture. Repeat the layers, and top with
4) Bake until hot and bubbly, about 30 minutes.
1/4 lb. bacon
l lb. hamburger
1/2 c. brown sugar
1/2 c. catsup
2 tablespoons vinegar
1/4 cup cropped onion
1 teaspoon salt
1 can lima beans
1 can kidney beans
1 Large can pork & beans
Other types of beans may be added if you like.
Brown and drain.....bacon AND hamburger.
Mix all ingredients together and bake in over at 350 for at least one hour.
Pineapple Ham Casserole :-)
1 Can (8 oz) Dole crushed pineapple in juice
1 cup biscuit mix
1 cup milk
4 eggs, slightly beaten
6 tablespoons butter, or margarine
1 teaspoon Dijon mustard
1/2 teaspoon onion powder
pinch ground nutmeg
4 oz cooked ham, cubed
1 cup shredded Monterey Jack (or cheddar)
2 green onions, finely chopped
Preheat oven to 350 degrees. Drain pineapple. Reserve 2 tablespoons for garnish if
desired. Combine biscuit mix, milk, eggs, butter, mustard, onion powder and nutmeg in
mixer until smooth. Stir in ham, cheese, onions and pineapple. Pour into greased 9 inch
pie plate. Bake in preheated oven 35 to 40 min, or until set.. Garnish with reserved
pineapple if desired. :-)
I just found this one in my cook book the other night and gave it a try!! It is YUMMY!!
light and fluffy, kind of like a quiche. :-)