Casserole

There are days like that(fortunately rare), when I don’t like doing anything at all. I just waste the whole day lazily, dragging myself lethargically. Well, day before yesterday was one of those boring days and I had to prepare something for dinner. It took us a lot of time to finish the homeworks that particular day, leaving me very little time to prepare dinner.I would have just skipped dinner

This is just a quick fix for dinner when you are in a hurry and have limited ingredients on hand. The ingredients in this casserole are things everyone should have in their kitchen anyway on a regular basis. I always keep some Stove Top stuffing in the cupboard in an emergency for when I need a fast meal or when I really do not feel like cooking. It is that easy! Sort of reminds me of the Chic

Ingredients: 1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Chicken Soup (Regular or 98% Fat Free) 1 1/3 cups water 3/4 cup uncooked regular long-grain white rice 1/2 tsp. onion powder 1/4 tsp. ground black pepper 2 cups frozen mixed vegetables 4 skinless, boneless chicken breasts halves 1/2 cup shredded Cheddar cheese Directions: Heat the oven to 375°F. Stir the soup, water, [...]

I'm always looking for ways to use my left over rice. Casseroles is got to be one delicious dish with left over rice ;along with broccoli.I guess mentioned many times in my posts about broccoli's health benefits,I don't mind saying it again,its one the best anti-cancer foods ,good for over all health.I use broccoli more often than any other veggie,in omelets,in curries,flavorful rice ,breads and s

I love Thanksgiving but I love the leftovers more. For years I have been coming up with new ways to use the leftovers. I decided that for the next couple of posts I will do some of my leftover recipes. The first day after Thanksgiving there are the most leftovers so I do a kind of Thanksgiving Shepherds Pie.The recipe is quite simple. First I butter a 9x13 baking dish. Then I make a layer of left

(Reprinted from November 4th, 2007. Another excellent Thanksgiving recipe!Part of the fun with this recipe is it shares my experience of an afternoon cooking with Natalie of Gluten Free Mommy fame. We had a lovely time and came up with two gluten free sweet potato casseroles. I will probably serve this at Christmas this year!)On Saturday, I had the distinct pleasure of doing something I have never

This is a new dish for us this Thanksgiving; I happened to have 2 acorn squashes in the pantry and thought about a casserole for Thanksgiving. I searched for one that would be similar to my usual Sweet Potato Casserole that I usually make for my son, but since he wasn't here this week, I chose something else. I found this recipe on Cook's.com recipe site and thought it sounded good. It is very

Here is an easy recipe to remind you that a simple white sauce can turn your leftovers into a homemade gluten free casserole.  If you have never made a roux before make sure and check out Gluten Free Cooking School’s Cream of Mushroom soup recipe pictures.  You will be an expert in no time! TURKEY NOODLE [...]

QUICK POTATO CASSEROLE Servings: 4 Ingredients: 1 lb Hash brown potatoes; frozen 1/2 ts Onion powder 1 c  Sour cream 1 c  Cream of mushroom soup 1 c  Cheddar cheese; shredded Parmesan cheese Mix all ingredients together except Parmesan. (...)

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You might find many of potato casserole recipes out there, just type ‘potato casserole recipe’ using some major Search Engines. A well Sweet Potato Casserole recipe should always keep its nutrient. Well, here some of Sweet Potato Casserole nutritional information: calories, fat, protein, carbohydrate, fiber, cholesterol, iron, sodium, and calcium. This Sweet Potato Casserole recipe wil

* Exported from MasterSlop (a subsidy of Krap Imports)* SPAM SKILLET CASSEROLE RECIPE by Sir Static of Krapsody - Decimator of Spammers Recipe By : The Robot Defeating, Cannibalistic Tribes of... [Read Full Story]

* Exported from MasterSlop (a subsidy of Krap Imports)* SPAM SKILLET CASSEROLE RECIPE by Sir Static of Krapsody - Decimator of Spammers Recipe By : The Robot Defeating, Cannibalistic Tribes of... [Read Full Story]

Remember all those carrots I pulled from the garden last week? Well, they've been used in quite a few things thus far and I wanted to share one of them with my readers. This is a casserole recipe and ultimately my readers know what I'm going to say about it... play with the recipe! Make it yours! Add, delete and change as you see fit.Originally this recipe called for squash. Since I have an o

Searching for something good to prepare for an occasion? Or just want to try something new? There are lots of free recipes online at myrecipes.com. I am trying to see if I can prepare some nutritious meal for my family and I stumbled here. The preparation is easy and well presented.If this works for me, I will be cooking foods that are based here. I haven't tried eating French toast casserole and

Ingredients: * 1 1/2 pound Hamburger * 1 cup Onion; chopped * 1 cup Green pepper; chopped * 1 clove Garlic * 1/2 teaspoon Oregano * 1 dash Salt * 1/2 cup Water * 1/8 teaspoon Hot pepper sauce * 1 package Spaghetti sauce mix (1.5oz) * 1 cup Milk * 1 cup Flour * 1 tablespoon Oil * 2 Eggs * 1/2 teaspoon Salt * 7 ounces Monterey Jack or Mozzarella cheese slices * 1/2 cup Parmesan chees

This is what I will be having for dinner tonight. This is considered part of my bland diet but it sure is good comfort food.Yield:4 servingsIngredients:1 can (10 3/4 oz.) Campbell's Condensed Cream of Celery Soup (Regular or 98% Fat Free)1 can Campbell's Condensed Cream of Mushroom Soup1/2 cup milk 8 oz. shredded cheddar cheese (reserve 1/2 cup for topping)1 cup cooked peas1 cup cooked broccoli fl

Éstouffade (Es-too-fahd) de Boeuf Provençale or Pot Roast. Which sounds better? The French have a flair for making food sound fancy and delicious. And this dish doesn't just sound delicious, it is delicious.Éstouffade is a beef stew simmered slowly in a covered casserole dish. The technique is braising, where your goal as "Chef" is to take a cheap, tough cut of meat and make it tender and tasty

For a few years when the children were small I bought canned Spaghettio's. After they started school I just stopped buying canned pasta. I didn't buy it for the next few years until we moved to our current city/state and I returned to work outside the home. With the kids at home during the summer while I was at work I wanted them to have a variety of lunch choices; sandwiches, burritos, quesad

5 cups bread cubes 4 eggs 1 1/2 cups milk 1/4 cup white sugar, divided 1/4 teaspoon salt 1 teaspoon vanilla extract 1 tablespoon margarine, softene

BREAD RECIPES : Breakfast CasseroleServings : 10RECIPES Ingredients :-Waldine Van Geffen VGHC42A Salt and pepper to taste8 oz Loaf Italian bread 1 lg Red pepper; 1/4" slices3 tb Butter or margarine; melted 1 sm Onion; 1/4" slices2 lb Hot or sweet Italian sausage 1 sm Zucchini; 1/4" slices1/2 ts Dried thyme12 lg Eggs RECIPES I

I used to cook this when I was a bachelor, so if I could make it anyone can!  This Cheesy Chicken & Rice dish is simple to make and taste great! 1 can condensed Cream of Chicken Soup 1 1/3 cups water 3/4 cup uncooked regular long-grain white rice 1/2 tsp. onion powder 1/4 tsp. ground black pepper 2 cups frozen [...]

As many of you know from my posts on my garden, I am an avid gardener. I also have posted a few of the tasty dishes I have made with the bounty from my garden. Well, here is another of those yummy dishes! This very easy to make dish was made with zucchini and onions fresh from my garden! Be sure to notice that partial zucchini in the photo. That is the remaining 1/3 of one gigantic zucchini. For r

Ingredients1 tablespoon vegetable oil6 boneless pork chops1 (10.75 ounce) can condensed cream of mushroom soup1 cup milk4 potatoes, thinly sliced1/2 cup chopped onion1 cup shredded Cheddar cheeseProcedurePreheat oven to 400 degrees F (200 degrees C).Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.In a medium bowl, combine the soup and the milk. Arrange

All all go back 10, 20, 30 or even 40 years to our elementary school days, shall we? That's when I first had this dish - a small Catholic school in the heartland of the Midwest that didn't have to abide by all the rules and regulations of the government mandated meals of today and because of that we had a 'Grandma' type as our school cook that made the most. delicious. meals. ever.Our school was

1 lb. spiral noodles, cooked1 tsp. salt1 1/4 c. cashews1 tbsp. cornstarch (rounded)4 c. water1 tbsp. CHICKEN STYLE SEASONING3 c. mixed vegetables1/2 tsp. onion powderCOOK spiral noodles as directed, al dente. BLEND cashews with 1 1/2 c. water, salt, cornstarch, CHICKEN-STYLE SEASONING, and onion powder, until smooth; then add remaining water. COOK in saucepan until thickened. ADD steamed mixed veg

My daughter took a family and consumer science class and received a recipe book at the end of the year. This recipe sounded good, and she was dying to try her hand at something other than mac and cheese (and quite frankly if a kid wants to cook and I can skip one meal, I’m [...]

1 lb. spiral noodles, cooked1 tsp. salt1 1/4 c. cashews1 tbsp. cornstarch (rounded)4 c. water1 tbsp. CHICKEN STYLE SEASONING3 c. mixed vegetables1/2 tsp. onion powderCOOK spiral noodles as directed, al dente. BLEND cashews with 1 1/2 c. water, salt, cornstarch, CHICKEN-STYLE SEASONING, and onion powder, until smooth; then add remaining water. COOK in saucepan until thickened. ADD steamed mixed veg

Weight Watchers Mexican Chicken Casserole recipeMakes 6 servingsIngredients6 boneless skinless chicken breast halves1 (6 ounce) package stove top chicken flavor stuffing mix1/2 cup reduced-fat Monterey Jack cheese, shredded3/4 cup salsa1 1/4 cups hot water1 tablespoon lowfat margarine (optional)Preparation1. Preheat the oven to 350 degrees F.2. In a 2-quart baking pan, stir in the water, 1/4 cup o

1 c. uncooked rice1 can cream of chicken soup1 pkg. Good Season Italian dressing mix2 c. boiling water2 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 f

While I completely prefer the taste of fresh salmon, sometimes I want something easy to throw together. This recipe taste awesome and honestly, my one picky kid thought it was chicken. It has a light flavor and the cheese is the strongest part. Cheesy Salmon Casserole 16 oz. elbow noodles 2 jars of cheese sauce (we use Ragu) [...]

1-1/2 lbs. hamburger1/2 cup chopped onion1 can cream of mushroom soup1 can cream of chicken soup3/4 to 1 cup sliced black olives1 soup can of milk1 - 4 oz. can green chilies8 oz. cheddar cheese, shredded1 - 16 oz. bag of TostadosBrown hamburger with chopped onion. Mix soups, milk and greenchilies. Add to hamburger and let simmer for 20 minutes. In a9x13 pan, spread a thin layer of hamburger sauce,

How To Make Moroccan Chicken CasseroleMoroccan Chicken Casserole Recipe. A delicious tasteful chicken casserole with the richest of flavours from Morocco. Delight in our Moroccan Chicken Casserole recipe.You Will Need * 1 large whole chicken, cut into 4 pieces * 100 ml olive oil * A few springs of thyme * 500 g of salad potatoes, sliced lengthways * 6 shallots, h

4-6 chicken breasts6 slices Swiss cheese1 can cream of mushroom soup1/4 c. milk2 c. Pepperidge Farm herb seasoning stuffing mix1/4 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.

Classic chiles rellenos are green chiles, blackened and outer skin removed, stuffed with either cheese or a pork sausage picadillo, dipped in batter, fried in oil, and often served with a thin tomato sauce. I grew up loving the chiles rellenos my mother made for us. The only problem is that they are a bit tricky to make; they can sometimes get soggy with the oil. And they can be a bit rich with al

I haven’t posted a comfort food recipe in quite awhile. At our Memorial Day picnic, our friends Tom and Tom made this casserole. It is right out of The Brady Bunch era! It is so basic and oh so tasty. It is reminiscent of church potluck dishes I have loved over the years. If [...]

1 can Rotel tomatoes with chilies1 can cream of mushroom soup1 sm. Velveeta cheese, diced1 sm. onion, sauteed1 stick margarine1 whole chicken1 c. Cheddar cheese1 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 wi

When it comes to ingredients, I think using broccoli paired with cheese and diced chicken in almost any way, shape or form is going to taste good. You can't go wrong! So whenever I see a dish that has these ingredients it catches my eye. This one is basically just like a million others 'out there' and versions of it are in almost every cookbook that features regular, every day foods, especially

What would you like to do in your weekend after a hectic work week? In our house, we have a movie and dinner night. We get a movie from our public library or pick a movie from HBO and set up the dinner in front of Television. To make it special, I will prepare a recipe [...]

aka Man Food. As in, you're not gonna find this in a bistro. Super easy, super bad for your cholesterol, and guaranteed to have hubby drooling in his sleep. You can't mess this one up, so kick the tires and...

6 chicken breast or 1 whole chicken1 can cream of mushroom soup10 oz. Velveeta cheese1 can Rotel tomatoes1 c. milk1 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, en

6 boneless, skinless chicken breast halves1 can cream of chicken soup1 soup can water8 oz. sliced Swiss cheese1/2 stick butter1 package coarse bread crumbsCut the chicken into bite−sized pieces and place in the bottom of acasserole dish. In a small bowl, mix soup and water then pour over chicken.Put a layer of swiss cheese over this. Melt butter and add enough breadcrumbs to take up the butter.

Can you ever have too many old stand-by recipes for things like potatoes? Affordable and simple they make a great last minute side dish. This is one of those recipes that most women (and men) don't bother to write down as you just find them 'throwing it together' yet if you look at simple church fundraiser cookbooks you'll find versions of it in almost every one.Enjoy!Potato Casserole8 large unpeeled potatoes, cooked and diced2 garlic cloves, minced1 c mayonnaise8oz Velveeta cheese, cubed1/2 c cooked, crumbled bacon Mix all ingredients. Place in a greased casserole dish or 9x13 pan. Salt and pepper to taste. Bake in a 375 oven, uncovered for 45 minutes to 1 hour.

1 1/2 pounds ground beef 1 package Taco Seasoning Mix 1 can (15 ounces) tomato sauce 1 can (15 ounces) pinto beans, drained and rinsed 1 can (11 ounces) whole kernel corn, drained 1 cup shredded Cheddar cheese 1 cup crushed tortilla chips Preheat oven to 400°F.  Cook meat in large skillet.  Drain fat and stir in seasoning mix, beans, tomato sauce [...]

Ingredients:3/4 lb fresh okra or 1 (10 ounce) package frozen okra3 tomatoes1 eggplant, about a pound2 medium green bell peppers2 medium zucchini1 large onion2 tablespoons garlic, finely chopped1/4 cup olive oil1/2 cup parsley, fresh, finely chopped1/4 teaspoon hot red pepper flakes1/2 teaspoon dried thyme1 bay leaf, preferably freshsalt, to taste Preparation:1. If using fresh okra, Trim away any tough stems (if you’re using fresh okra), or defrost and drain (if using frozen okra).2. Trim off the ends of the eggplant and cut the un-peeled eggplant into one-inch cubes.3. Trim the ends of the zucchini and cut the un-peeled zucchini into one-inch cubes.4. Using a vegetable peeler, peel away the skin of the bell peppers. Halve them and remove the cores, veins and seeds; cut them in

Hamburger Casserole Recipes - Mexican Hamburger Casserole By Brandy Summers The South of the border flavors gives this casserole a real boost. 1 pound ground beef 1 onion, chopped 1 stalk celery, chopped 8 ounces egg noodles 1 (15 oz.) can chili 1 (14.5 oz) can peeled and diced tomatoes 1 (15 oz.) can whole kernel corn, drained 1/4 cup salsa 1 (1 oz.) pkg. taco [...]

I made this tuna noodle casserole packed with vegetables the other night and it was delicious. I think it is my favorite tuna noodle casserole recipe that I have tried so far. Since it is cooked in the microwave, it is also very quick to make.2 cups cooked wide egg noodles1 can chunk light tuna in water1 can cream of mushroom soup1 1/4 cups 2% milk1/2 cup sour cream2 cups frozem mixed vegatables, thawed1/4 tsp pepper1 cup shredded cheddar cheeseCook egg noodles according to package directions. Meanwhile, spray a 1 1/2 quart baking dish with non-stick cooking spray. Combine rest of ingredients except cheddar cheese. Add egg noodles and stir. Cook in microwave 10 minutes or until thickened. Add cheddar cheese and stir. Let stand 5 minutes and serve.More Casserole Recipes

Serves 4Preperation Time 45 MinutesContentsChickenIngredientsOne kg chicken cut into serving pieces250 gm fresh mushrooms, sliced1 green capsicum, sliced1 medium onion, chopped4 teaspoons cornflour2 chicken stock cubes225 gm canned tomatoesSalt and pepper to tasteChopped parsleyRecipe1) Preheat large browning dish for five minutes.2) Place chicken pieces into the preheated dish, skin side down. Cover withpaper towelling and cook on High for five minutes. Turn chicken pieces overand cook a further five minutes. Drain chicken pieces.3) Place mushrooms, capsicum and onion into browning dish and cook onHigh for threee minutes.4) Blend cornflour with small quantity of water, add to the browning dishwith crumpled stock cubes,tomatoes and tomato liquid. Season with salt andpepper. Return chicken

This dish is easy because most of the cooking process is just kicking back letting your oven do the work. It's rich and creamy, but not high in fat. It's versatile. You can add any fresh vegetables you crave.Ingredients3 large boneless, skinless chicken breasts (about 3/4 lb. of chicken) cut into bite size pieces1/2 a large yellow onion, diced5 cloves garlic, minced1 can condensed cream of potato

Serves 4 Ingredients 2 medium onions, sliced 1 small turnip or swede , chopped 450 g ( 1 lb ) carrots, sliced 225 g ( 8 oz ) frozen mixed vegetables 450 g ( 1 lb ) potatoes 40 g ( 1 1/2 oz ) polyunsaturated margarine 1 garlic clove, roughly chopped or sliced 40 g (  1 1/2 oz ) plan flour 450 ml [...]

Serves 4 Ingredients 45 ml ( 3 tablespoons ) olive oil 1 large onion, sliced 1 garlic clove, finely shopped or crushed 1 cooking apple, peeled , cored and chopped 450 g ( 1 lb ) lean stewing or brasisng steak, cubed a little plain flour 225 g ( 8 oz ) canned tomatoes without liquid 100 ml ( 4 fl.oz ) beef stock 2 [...]

Inspired by the flavors of goulash, this casserole combines lamb, bell pepper, paprika, caraway seeds and cayenne pepper with pasta and feta cheese. Cooked in a pressure cooker, the lamb needs only about 20 minutes to get nice and tender.  Read more »

    Sleeping late almost every day is one of my favorite aspects of vacation. Even when my bed is as hard as a rock, the ability to schedule one’s day around sleep is wonderful. John had to wake up early to attend to his visa and Adam was still out like [...]

Serves 43/4 cup cubed rye bread2 (10 1/2 ounce) cans cream of mushroom soup1 1/2 cups milk1/2 cup finely chopped onions3/4 lb deli sliced corned beef, chopped or leftover corned beef brisket, sliced and chopped1 1/2 teaspoons dry mustard1 tablespoon granulated sugar32 ounces sauerkraut, drained2 medium baking potatoes, thinly sliced2 cups shredded swiss cheese2 tablespoons butter, meltedHeat oven to 250F. Arrange bread cubes in a single layer on a baking sheet. Toast in the oven until dry. Crush or process cubes in a food processor until you have medium crumbs; set aside. Increase oven temperature to 350F. In large bowl, mix together cream of mushroom soup, milk, onion, corned beef, dry mustard and sugar. Set aside. Spread sauerkraut evenly in bottom of a lightly greased 9x13" baking dish.

Serves 4 Ingredients 15 ml ( 1 tablespoon) vegetable oil 2 medium carrots, sliced 1 medium onion, chopped 2 garlic cloves, finely chopped or crushed 1 sprig thyme 1 bay leaf 450 ml ( 3/4 pint ) chicken stock from a cube 4 chicken joints, skin removed Salt and pepper 225 g ( 8 oz ) button mushrooms Pre-heat the oven to 170 °C ( 325 ° [...]

Serves 42 lb. hamburger drained1/2 small onion chopped8 oz. sharp cheddar cheese8 oz. mozzarella cheese2 8-oz. cans cream of mushroom soup1 medium size bag of tator totsBrown the hamburger with the onions. Add the cream of mushroom soup and one can of whole milk or half and half to make it creamier. Pour into a casserole dish. Add the cheddar cheese and the tator tots and stir. Sprinkle the mozzarella cheese on top. Bake at 350 degrees for 20-30 minutes or until cheese is lightly brown.

Serves 4-63 lb. chicken breasts cut up1 10-oz. pkg. frozen corn1/2 C. chicken broth1 med. onion, cut into wedges1/2 - 1 C. chunky salsa drained well4 tsp. corn starch1 8-1/2-oz. corn bread mix1 1/2 C. shredded cheddar cheese 2 4-oz. cans diced green chili peppers, drainedCombine chicken, corn, broth and onion. Bring to a boil, reduce heat. Simmer uncovered for 10-15 minutes or until chicken is fully cooked and add salsa. Stir 2 Tbs. water into cornstarch, Add to mixture. Cook and stir until bubbly and then cook for 2 minutes more. Prepare corn bread. Pour chicken mixture into 10x6x2-inch baking dish. Sprinkle with cheese and chilies. Spoon cornbread on top. Bake at 425 degrees for 20 minutes.

I made this last night adding what I had in the fridge that I had to use up.I had 2 cups of shredded chicken in the freezer leftover from chicken noodle soup and wanted to use it up.When I made lunch for the boys yesterday I realized that I had two packs of flour tortillas,which needed to be used.So I made this casserole.I don't know the exact measurements of the ingredients because I eyeballed it and tasted until I was satisfied with the flavor.You can tweak it to your tastes.The youngest and oldest ate it and had good things to say about it.The middle boy....not so much.He stated that he hates beans,he hates chicken and only eats orange cheese(cheddar). So he ate a bowl of Honey nut cheerios with sliced bananas and blueberries.I loved it and will enjoy the leftovers for lunch.Chicken Bla

Ingredients4 lbs shrimp1 cup butter , melted2 garlic cloves , minced1/3 cup parsley , chopped1/2 teaspoon paprika1 dash cayenne1/2 cup sherry wine2 cups soft breadcrumbsPreparation: Rinse shrimp, drop unshelled shrimp into boiling salted water. Cover; heat to boiling, then lower heat ans simmer gently until shells turn pink, about 5 minutes. Drain, cool in cold water. Peel off shells and remove vein that runs down back. To melted butter, add garlic, parsley, paprika, cayenne and sherry; mix. Place shrimp in greased individual casseroles or 11 x 7 baking dish. Spoon butter mixture over. Bake at 325F for 20 to 25 minutes or until crumbs brown. Sprinkle with additional parsley.

I made this tonight and it turned out really good, so I thought I'd share. It's my own recipe that I came up with in the moment... basically it was what I had on hand that I thought would be good together, and in my opinion it wasn't good.. it was GREAT! We ate it as the main course, but I think it would be good as a side, or perfect for a potluck. Let me know if you try it. Momma’s Beef

As a born and bred city girl gone country, I’m plum learnin’ hey dont worry too much about it.. just do all you can do and let the rough end drag.. Seriously, the farming/ranching life is a far tougher one than the 9-5 midtown Manhattan office cubicle. A [...]

For the past few weeks I haven't been very inspired to try many new dishes.We have all been sick with the flu and I was wrapped up with Valentine's Day activities.So there was comfort food on the menu for some time.We are all feeling better,and I have made my menu for the next few weeks.We did have a few yummy meals that I will post. This turkey casserole was made and baked very quickly.Easy for a weeknight meal.And I love using ground turkey.The kids ate it for themost part,but one picked out the peas and another the carrots.But all in all it was very well received.Turkey Casserole1 lb ground turkey1 bag frozen vegetables (I used peas and carrots)1 jar turkey gravy1 box stuffingPreheat oven to 375.In a skillet brown the ground turkey and drain if needed.Add the vegetables and the jar of g

You can spice up this recipe a little more by adding taco seasoning to the ground beef before you cook it.1 pound lean ground beef2 cups salsa1 (16 oz.) can chile beans, drained3 cups tortilla chips, crushed2 cups sour cream1 (2 oz.) can sliced black olives, drained1/2 cup green onion, chopped1/2 cup fresh tomato, chopped2 cups shredded Cheddar cheeseDirectionsPreheat oven to 350 degrees. Prepare a 9x13-inch baking dish with nonstick cooking spray.In a large skillet, cook the ground beef over medium high heat until brown. Stir in the salsa, reduce heat and simmer for 20 minutes, or until all the liquid is absorbed. Stir in the beans and heat thoroughly.Spread the crushed tortilla chips into the bottom of the baking dish. Spoon the beef mixture over the chips. Spread the sour cream on top o

Mtn Mama Colorado Potter posted a photo:

If you're serving something like a pork roast you might want to round out your menu with this stick-to-yer-ribs vegetable dish. It can easily take the place of potatoes on your menu and offers up a nice change of pace!Ingredients:

Good Morning everyone! Thank goodness it's Friday!Okay, it's time for my Favorite Ingredients Friday- Casserole edition recipe exchange! I'm hoping you have some quick and easy casserole recipes for me because time is precious right now!The recipe I'm sharing is a Campbell's Kitchen recipe and it's quite yummy! I think you'll like it.Beef Taco Bake CasseroleIngredients1 pound ground beef1 (10.75 ounce) can Campbell's® Condensed Tomato Soup 1 cup Pace® Chunky Salsa or Pace® Picante Sauce1/2 cup milk 6 (6 inch) corn tortillas, cut into 1-inch pieces 1 cup shredded Cheddar cheese PreparationCook beef in medium skillet over medium-high heat until beef is browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half the cheese. Spoon into 2-quart shallow baking dish. Cover. Bake at 400 degrees F for 30 minutes or until hot. Sprinkle with remaining cheese. . I look forward to seeing your Favorite Ingredients Friday- Casserole edition recipe! Don't fo

I just got an email from Weight Watchers with the subject line: 10 Leftover Turkey Meal Ideas Dude. Thanksgiving was 6 days ago. Everybody’s turkey was thawing in the fridge for three days before that. Who is still eating turkey from Thanksgiving? If you are, STOP! It’s yucky now!

Rating: 0 Posted By: MISURICK Views: 38 Replies: 0 TextBlack Friday 2007!

This was the recipe that I made on Thanksgiving for Corn Casserole. A coworker had given it to me.Corn Casserole1 stick butter (melted)2 eggs2 boxes Jiffy corn bread mix2 cans cream corn2 cans whole kernel corn (drained)16 oz, container of sour creamMix all ingredients together & pour into a large rectanguler dish (at least 11" x 13"). The casserole will rise when cooking so be sure to not put it in a dish where it is to the top because it will overflow. Also don't forget to spray the pan before you pour in the mixture.Preheat oven to 350 & cook 45 minutes to an hour uncovered.Serve & Enjoy!

Green bean casserole is the greatest dish on the Thanksgiving table. Sure, turkey is good, mash potatoes are good, stuffing is good, but green bean casserole kicks all of their asses. What is not to love about green bean casserole? Green Beans…..GOOD Cream of Mushroom Soup…..GOOD Cheddar Cheese…..GOOD Water Chestnuts…..GOOD French Fried Onions…..GOOOOOD Honestly, I could eat this shit at least once a day, every single day. In fact, I don’t know why I don’t eat it more often. I mean it isn’t exactly rocket science to put together, but for some reason I only eat it once a year. This year we almost had a tragedy. The lady friend and I are doing the double Thanksgiving with our families and her family didn’t make any green bean casserole. Once I heard that I was on my cell phone about 0.05 seconds later calling my Mom and letting her know that if there wasn’t some green bean casserole, the proverbial shit was going to hit the

Ingredients :1 pound bacon, cooked until crisp2 cups Swiss cheese, shredded8 eggsTwo thirds cup Half-and-HalfOne third cup Parmesan cheese, gratedLine a 13 x 9-inch baking dish with the cooked bacon. Top with Swiss cheese. Carefully, without breaking yolks, place eggs on top of cheese so they are lined up evenly along the dish. Pour half-and-half over eggs and bake for 8 - 10 minutes at 400 degrees. Sprinkle with Parmesan cheese and bake another 8 - 10 minutes at the same temperature. Cut into squares around eggs and serve.Tips : Use low fat turkey bacon. Use low fat Half-and-Half and low fat cheeses. Fancy GritsIngredients :4 and one half cups water2 tsp. salt1 and one half cup uncooked grits8 oz. cheddar cheese, shredded2 cloves garlic, minced6 oz. butter3 eggs, well-beaten3 Tbsp. Worcestershire sauceSalt and pepper to tastePaprikaBoil water with salt and add grits. Bring to boil again then reduce heat and cook for 25 minutes. Add all remaining ingredients except paprika. Stir until

This is the Thanksgiving green bean casserole recipe I promised! GLUTEN FREE GREEN BEAN CASSEROLE Cream of Mushroom Soup: olive oil 1 lb. button mushrooms (or any other kind you prefer) 6 Tablespoons butter 2 cups chicken/vegetable broth 2 cups whole milk 6 Tablespoons flour (sweet rice flour preferably, but brown rice flour works ok too) 1 teaspoon Coleman’s dry mustard less than 1/8 teaspoon [...]

3/4 cup chopped onion2 tbsp. butter1 can (15 oz.) tomato sauce1 can (4 oz.) diced green chilies2 tsp. cumin1 tsp. salt1/4 tsp. red pepper1 pkg. (7-1/4 oz.) tortilla chips, crushed2 cups Monterey Jack cheese, shredded1 cup dairy sour cream1 lb. ground beef1 cup cheddar cheeseSaute onion in butter. Add sauce, chilies, cumin, salt, redpepper. Simmer 10 minutes. Layer in buttered 9 inch square pan,half of each of the following: Tortilla chips, Monterey Jackcheese, beef and sauce. Repeat once.Bake in preheated 350 degree oven, about 25 minutes. Spread sourcream on top and cheddar cheese. Return to oven 10 minutes.Makes 6 - 8 servings.

Ingredients• 1 (14 1/2 oz.) can tomatoes• 1 small onion, chopped fine• 1 clove garlic, minced fine• 1/2 tsp. ground red pepper• 1/2 tsp. salt• 1 can tomato paste (6 oz)• 1 lb. ground beef, browned • 1 pkg. dry taco seasoning mix• 2 cups shredded Cheddar cheese• 9 corn tortillas PreparationPlace 3 tortillas in bottom of crock pot. Layer on tortillas, 1/3 of ground beef, 1/3 tomato sauce and 1/3 cheddar cheese, then 3 more tortillas. Repeat each layer 2 more times, ending with cheese. Cover and cook on low 6 to 8 hours. SauceBlend tomatoes with onion and garlic in blender. Pour in medium saucepan. Add pepper, salt and tomato paste. Heat until boiling, then simmer 5 to 10 minutes.

This Lentil Casserole recipe makes 8 servings. Ingredients• 6 slices bacon, diced• 1 teaspoon black pepper• 2 teaspoons dry mustard• 1/2 teaspoon ginger• 3/4 cup honey• 1 lb. lentils, cooked• 1 cup onion, chopped• 1/2 cup soy sauce PreparationPlace lentils in 2-1/2 quart casserole. Combine spices with soy sauce. Gently stir into lentils. Saute onions and bacon in small skillet until bacon is almost crisp. Add to lentils. Pour honey over mixture. Cover and bake at 350°F 45 minutes. Uncover and bake 15 minutes. If desired, serve over rice.

Ingredients• 1½ bags of frozen hash browns (defrosted)• 5-6 eggs• 1 stick of butter• 1 pound of bacon (cooked)• 2 cups of shredded cheddar cheese• Salt• Pepper• Garlic powder PreparationPreheat oven to 350 degrees. Put the stick of butter in a 13X9 pan and into the oven. After the butter is melted, put the hash browns in the pan and then add the eggs. Use salt, pepper and garlic powder to taste. Stir the mixture and then spread it evenly in the pan. Bake about 30-40 minutes or until the eggs are set and it's bubbling. Crumble the bacon and sprinkle on the casserole, then sprinkle the cheese evenly onto the mixture. Put it back in the oven until the cheese melts. Serve with ketchup, salsa or sour cream.

Ingredients• 1 lb. ground turkey• 1 cup cabbage, shredded• 1/2 cup onion, chopped• 1 cup (uncooked) white rice• 2 cups tomato sauce• 1/2 teaspoon garlic powder• 1/2 teaspoon ground oregano PreparationPreheat oven to 350° F. Place shredded cabbage in a lightly greased 2-quart casserole dish. Cook turkey in skillet until browned. Add onions, stirring occasionally, for three minutes. Add uncooked rice to turkey and onions and stir. Pour turkey and rice over cabbage in casserole dish. Combine tomato sauce, garlic and oregano and pour over mixture in casserole dish. Cover and bake for one hour.

This Spinach and Artichoke Casserole recipe makes 10 servings. Ingredients• 1 9-oz. package frozen artichoke hearts, defrosted• 3 10-oz. packages frozen chopped spinash, defrosted• 1/2 pound cream cheese• 2 tablespoons mayonnaise• 4 tablespoons butter or olive oil • 6 tablespoons milk• Pepper to taste• 1/3 cup freshly grated Parmesan cheese PreparationPreheat oven to 375F. Cook artichoke hearts according to package instructions; drain, then layer in bottom of 3-quart casserole dish. Squeeze as much moisture as you can out of the spinach, then layer on top of artichokes. Add cream cheese, mayo, plus butter or oil to electric mixer; blend until lighty and fluffy. Gradually beat in milk, then spread mixture over top of spinach. Add pepper to taste and sprinkle grated Parmesan over top. Bake, uncovered, for 40 minutes or until top is lightly browned.

Christmas Casserole Cookies Makes about 36 2 eggs 1 cup sugar 1 teaspoon vanilla 1/4 teaspoon almond extract 1 cup chopped walnuts or pecans 1 cup snipped dates 1 cup shredded coconut sugar for rolling Prepartion: Beat eggs well, then add sugar gradually while beating until fluffy. Stir in remaining ingredients and turn into ungreased 2-quart casserole. Bake in preheated 350 oven for 30 minutes. Remove from oven and stir well with wooden spoon. Cool, form into small balls, and roll in additional sugar. Cool throughly.

Serves 6.Ingredients1 12oz package wide egg noodles2 teaspoons salt8 oz sliced fresh mushrooms1 onion, chopped2 Tbsp butter2 cups chopped broccoli (about 1/2 lb)2 cans (6 oz. each) tuna, drained1 can Campbell's cream of mushroom soup (10 3/4 oz)2 1/2 cups grated cheddar cheese1/3 cup milk1 Tbsp creamSalt and pepper to taste1 cup crushed potato chips MethodPreheat oven to 400°F. In a large (6 qt) oven-proof pan, bring 4 quarts of water to a boil. Add 2 teaspoons of salt. Add noodles. Just before pasta is al dente (earliest cooking time minus 2 minutes), add the broccoli and cook for 2 minutes. Drain in a colander and set aside.While the water is heating and pasta cooking, dry sauté the mushrooms in a frying pan on medium high heat. When mushrooms have given up their moisture, remove from heat and set aside. After the pasta has cooked and is draining in a colander, use the pasta pot (the oven proof one) to heat 2 tablespoons of butter. Sauté the onions until translucent. Add the p

I changed your sweet potato casserole recipe, Mom. Even though your sweet potato casserole recipe was the best I have ever tasted, it was not gluten-free and far too decadent to be served with the Thanksgiving meal. I could never eat dessert with this casserole around. So I had to press, “delete” on your streusel topping. [...]

On Saturday, I had the distinct pleasure of doing something I have never done before. Something I never would have imagined doing, even 6 months ago! Something that I will definitely be doing again!I spent an afternoon cooking with a fellow gluten-free blogger! None other than, Natalie, your Gluten-Free Mommy! Natalie graciously invited me to her home (since we both live relatively close by in the good ol' North State!) where we shared an afternoon creating and baking Thanksgiving Dinner casseroles! It was wonderful to share the time with another gluten-free cook, it's not something you get to do often!It is hard to describe Natalie without smiling! In a word, Natalie is quite simply: "Joy!"If you weren't impressed with Natalie's intelligence, kindness, sweet laughter, or amazing cooking abilities... her beautiful smile would knock your socks off!The theme of our afternoon was to re-create some of our families traditional Thanksgiving casseroles. The casseroles had to be glute

The topic of casseroles had me searching through my recipes today. I wanted to post one this week that was a little of the ordinary and special. This recipe comes from the Food Network and Paula Deen. A few years back, I was home recovering from surgery and watched Paula quite a bit. One day [...]

This Oysters and Artichoke Casserole recipe makes 10 servings. Ingredients• 2 packages frozen artichoke hearts• 1/2 pound mushrooms, sauteed in butter• 1 quart large oysters• 1/4 pound butter• 1 bunch green onions, minced• 1/2 cup fresh parsley, minced • 1/2 cup browned flour• Dry white wine• 2 tablespoons lemon juice• 1 thinly sliced lemon, unpeeled• Pinch of thyme• Pinch of salt• Pinch of pepper• Pinch of paprika• Pinch of cayenne pepper PreparationCook artichoke hearts as directed on package. Preheat oven to 350F and butter a casserole dish. Place cooked artichoke hearts in dish and cover with sauteed mushrooms. Cook oysters in their liquid until edges begin to curl; drain, reserve liquid. Melt butter and add onion; saute until onion is tender, then add parsley and cook 1 minute. Add flour, stirring until smooth. Add enough white wine to reserved oyster liquid to make 1 1/2 cups, and add to skillet with onion and parsley. Add seasonings and stir const

This Hashbrown Potato Casserole recipe serves 8. Ingredients• Vegetable spray• 4 cups hashbrowns (fresh, not frozen)• 1 teaspoon Season All season salt• 1/2 cup fajita seasoning• 1/2 cup Swiss cheese, shredded• 1 cup Parmesan cheese, shredded • 2 eggs, beaten• 1 cup onion, chopped• 2 tablespoons black olives, chopped• 1 (10 3/4 oz.) can broccoli and cheese soup• 3 tablespoons light sour cream PreparationPreheat oven to 400° F. Spray a 9-1/2” (deep dish) glass pie dish with vegetable spray. Set aside. Combine hashbrowns, season salt, fajita seasoning, Swiss cheese, Parmesan cheese, eggs, onion, black olives, broccoli and cheese soup and sour cream. Mix well. Spoon mixture into pie dish. Bake for 45 minutes or until golden brown.

This Spinach Casserole recipe makes 6 servings. Ingredients• 2 10-oz. packages frozen chopped spinach• 1 10.5-oz. can cream of mushroom soup• 1 8-oz. package cream cheese• 1 medium onion, chopped• 2 tablespoons margarine• 1 small can Durkee's French Fried Onion Rings PreparationPreheat oven to 350F and grease a casserole dish. Cook spinach according to package instructions and drain thoroughly. Saute onion in margarine, then add soup and cream cheese. Heat over low until cheese is melted. Mix together with the spinach, then turn into prepared casserole dish. Top with onion rings. Bake 30-35 minutes.

This Sweet Potato Casserole recipe makes 8 servings. Ingredients• 6 sweet potatoes• 1/2 cup butter• 1 5.3-oz. can evaporated milk• Grated zest of 1 orange• 1/4 cup sherry• 1/2 cup brown sugar• 2 egg whites• 1/2 cup pecans, finely chopped • 3 tablespoons melted butter PreparationAdd potatoes to pot and add enough water just to cover; boil until tender, then peel while still hot. Preheat oven to 350F and butter and casserole dish. Place sweet potatoes in large mixing bowl and mash. While beating with electric mixer, gradually add 1/2 cup butter, evaporated milk, orange zest, sherry and brown sugar. Beat egg whites until stiff and gently fold into potatoes. Transfer mixture to prepared casserole. Mix chopped pecans and melted butter and sprinkle over top of potatoes. Bake 30 minutes.

This Chicken and Broccoli Casserole recipe serves 6-8. Ingredients• 3 cups broccoli florets, cooked/drained• 4 cups roasted chicken breast, cut into small bite size pieces• 1/2 teaspoon celery salt• 1 cup onions, chopped• 1 egg, beaten• 1 (10 3/4 oz.) can cream of chicken soup • 1 (10 3/4oz.) can cream of mushroom with roasted garlic soup• 1 cup mayonnaise• 1/2 cup sour cream• 1 1/2 cup pepper jack cheese, grated• 1 stick butter, melted• 1 (6 oz.) box chicken-flavored stuffing mix • 1/2 cup Parmesan cheese in jar, grated PreparationPreheat oven to 400° F. Combine broccoli, chicken, celery salt, onions, egg, chicken soup, mushroom soup, mayonnaise, sour cream and cheese. Mix well. Pour mixture into 9 x 12 x 1-1/2 inch (2 qt.) glass baking dish. Bake 30 minutes. Combine melted butter, stuffing mix and cheese, mix well. Remove casserole from oven after 30 minutes; gently fold stuffing mix into broccoli mixture. Return to oven and bake an additional 10

This Easy Ground Beef Casserole recipe was submitted by Mo Bernard. Ingredients• 1 1/2 pounds ground beef• 1 can kernel corn, drained• 1 can cream of mushroom soup• 1/2 cup milk• 1 small bag Tater Tots• Grated cheddar cheese PreparationPreheat oven to 350F. In a skillet, brown ground beef and then drain. Put beef into buttered casserole dish. Add drained corn. In a small bowl, mix together soup and milk, then add to casserole dish and mix with beef and corn. Layer tater tots over the top of mixture, then top with grated cheese. Bake 45 minutes.

This Sweet Potato and Date Casserole recipe serves 8. Ingredients• Vegetable spray• 2 cups sweet potatoes, mashed• 1 cup sugar• 1/4 cup brown sugar• 2 eggs, beaten• 1/2 cup margarine, melted• 1/2 cup milk• 1 teaspoon vanilla• 1/2 teaspoon ground cinnamon • 1/2 teaspoon ground nutmeg• 1 cup dates, chopped Topping• 1 cup low fat fruit granola• 1/2 cup brown sugar• 1/2 cup pecans, chopped• 1/3 cup flour• 1/3 cup butter, melted PreparationPreheat oven to 425° F. Spray 2 quart baking dish with vegetable spray, set aside. Combine all ingredients and mix well. Pour into baking dish, bake for 20 minutes. Remove from oven and sprinkle with topping. Return to oven and bake for additional 10 minutes. • TOPPING: Combine ingredients and stir well. Sprinkle over sweet potato mixture.

This Eggcellent Sweet Potato Casserole recipe serves 8. Ingredients• 10 cups (or 6 medium) sweet potatos, thinly sliced (boil until slightly tender and drain well)• 2 tablespoons sugar and cinnamon spice• 3 tablespoons butter• 1 (5 1/2 oz.) can pineapple slices (cut into bite-size pieces and reserve juice) • 1 (12 oz.) can evaporated milk• 1 egg yolk, beaten• 3 tablespoons butter• 3 tablespoons brown sugar• 4 tablespoons reserved pineapple juice• 3 tablespoons whipping cream• 1 tablespoon rum flavoring • 1/2 tablespoon water• 1/2 tablespoon cornstarch Topping• 1/2 cup soft butter (room temperature)• 1 cup light brown sugar• 1/2 cup self-rising flour• 1 cup chopped pecans PreparationPreheat oven to 350° F. • Combine potatoes and spice in large mixing bowl. Toss potatoes until thoroughly covered with spice. Set aside. • In a 2-1/2 quart baking dish, heat butter in oven until very hot; spoon potatoes into butter. Spoon pineapple over p

Ingredients :1 and one half cups cooked rice5 boneless chicken breasts cooked and cut into bite-sized pieces1 10-oz. package frozen broccoli spears1 cup mayonnaise1 16-oz. container sour cream1 10-oz. can cream of mushroom soup2 - 3 Tbsp. curry powder2 cloves garlic, mincedOne half tsp. hot sauce1 cup plain breadcrumbsOne quarter cup butter, melted1 cup Parmesan cheese, gratedPlace rice along the bottom of a 9 x 18 inch-baking dish, followed by the chicken and broccoli. Combine mayonnaise, sour cream, cream of mushroom soup, curry powder, garlic and hot sauce and mix well. Pour this mixture over chicken, rice and broccoli. Bake at 350 degrees for about 45 minutes. Sprinkle the top of the casserole with breadcrumbs and butter and top with Parmesan cheese and bake for an additional 10 minutes.Tips : Use skinless chicken and low fat mayo, sour cream and soup. You can also get creative with this simple dish. For example, you could add some sliced water chestnuts, carrots and/or sweet onion