Ingredients:
*1 ready-to-use refrigerated pie crust
*1 tsp flour
*1 3/4 cups shredded cheddar cheese
*1/4 cup shredded swiss cheese
*1 package fresh spinach, sauteed
*1 cup milk or cream
*4 eggs, beaten
*1/2 tsp. salt
*1/4 tsp pepper
Variations: You can add other yummy veggies to compliment the spinach. Caramelized onions, leeks, and mushrooms would all work well.
Directions:
*Heat oven to 350°F.
*Line 9-inch pie plate with crust; flute edge.
*Toss cheese with flour in medium bowl. Add remaining ingredients. Mix. Pour into crust.
*Bake 1 hour or until knife inserted in center comes out clean.
Source: This is a variation on Kraft Foods Website recipe for Spinach Quiche
Submitted by: Tara Morrissey
Showing posts with label Casseroles. Show all posts
Showing posts with label Casseroles. Show all posts
Wednesday, June 13, 2012
Sunday, July 31, 2011
Creamy Baked Chicken Taquitos
Ingredients:
3 oz cream cheese, softened
1/4 cup salsa
Juice of 1/2 lime
1 teaspoon chile powder
1/2 teaspoon ground cumin
Pinch cayenne pepper
1/2 teaspoon onion powder
3 cloves garlic, minced
1/4 cup chopped fresh parsley
3 tablespoons chopped scallions
2 cups cooked and shredded chicken
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
8-12 (6-inch) corn tortillas
Directions:
3 oz cream cheese, softened
1/4 cup salsa
Juice of 1/2 lime
1 teaspoon chile powder
1/2 teaspoon ground cumin
Pinch cayenne pepper
1/2 teaspoon onion powder
3 cloves garlic, minced
1/4 cup chopped fresh parsley
3 tablespoons chopped scallions
2 cups cooked and shredded chicken
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese
8-12 (6-inch) corn tortillas
Directions:
*Preheat oven to 425 and spray baking sheet with cooking spray
*In a large bowl, combine cream cheese with salsa, lime juice, cumin, chili powder, cayenne, onion powder, garlic, cilantro, scallions, and 1/4 tsp kosher salt.
*Fold in chicken and cheeses
*Taste and season with more salt and pepper, if necessary
*Warm tortillas according to package directions until soft and pliable
*Spoon 3 TBSP chicken filling onto lower third of each tortilla and roll tightly.
*Place seam side down on prepared baking sheet.
*Repeat with remaining tortillas
*Spray taquitos lightly with cooking spray, sprinkle with kosher salt
*Bake 15-18 minutes, or until tortillas are crisp and golden brown
*Serve with salsa, sour cream, and guacamole
Note: To freeze, prepare the taquitos, but before baking, place the baking sheet in the refrigerator until the taquitos are completely cold. Wrap each taquito in plastic wrap or aluminum foil, and freeze. To bake, unwrap the taquitos and bake in a 425 degree oven for 20 minutes (no need to thaw first).
Submitted by: Ashley Butler
These are perfect to make and freeze. Its an easy snack/meal for that man (or child) in your life. *wink wink*
Submitted by: Ashley Butler
Old Fashioned Cheesy Chicken Spaghetti
Ingredients:
5-6 boneless, skinless chicken breasts or 1 whole chicken fryer
1 - 12 oz package spaghetti noodles
1 - 16 oz (1 lb) package Velveeta cheese, cubed
1 - 10.5 oz can cream of chicken soup
1 - 14 oz can chicken broth or 2 cups reserved broth
1 - stick margarine (1/2 Cup)
1 - 8oz package shredded mild or sharp cheddar cheese
1 - small onion, chopped
3-4 celery ribs, chopped
1/4 cup green bell pepper, chopped
Directions:
*Fill a big stock pot with water.
*Clean and rinse whole fryer or chicken pieces.
*Add chicken, I like to add a little seasoning salt, pepper and poultry seasoning while the chicken cooks. Wash hands after handling chicken.
*Let chicken come to a boil, then reduce heat and simmer chicken until done.
*Cook whole fryers about 2 hours and chicken breasts or pieces 45-50 minutes.
*Remove chicken from pot and place on a plate to cool.
*Drain the broth through a strainer and reserve.
*Cook the spaghetti per package directions.
*Instead of cooking the spaghetti in water, we are going to use the reserved chicken broth. *Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente.
*While spaghetti noodles are cooking start deboning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces.
*Chop up all the vegetables and set aside.
*Melt margarine in a small skillet and add the vegetables.
*Saute’ vegetables until they are tender and translucent in color.
*When noodles are done drain and set aside.
*If you are not using canned chicken broth, reserve 2 cups of the cooked broth.
*In a large bowl combine Velveeta cheese, chicken broth and cream of chicken soup.
*Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted. (You can also use the defrost setting).
*To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces.
*Stir to combine.
*Spray a 9x 13 inch baking dish with cooking spray and add combined mixture.
*Top finished casserole with 8oz of shredded cheddar cheese.
*Place casserole in a preheated 350 degree oven and bake for about 45 minutes or until cheese is golden brown and casserole is bubbly.
*Remove from oven let cool and serve.
Time saver note: If a 9 x 13 inch dish is to big for your family you can prepare (2) 8 x 8 inch size . Serve one for dinner and freeze the second one for a quick meal another night. To freeze assemble casserole, then cover unbaked casserole with plastic wrap, and two layers of foil. Date and place in freezer. To cook, remove casserole from the freezer. Defrost and proceed with baking instructions. Or For a large family just double the recipe ingredients and prepare two 9 x 13 inch baking dishes.
Note: I found this on a random blog. For the record, I think Velveeta is disgusting. However, in this, it tastes very yummy!
Submitted by: Ashley Butler
5-6 boneless, skinless chicken breasts or 1 whole chicken fryer
1 - 12 oz package spaghetti noodles
1 - 16 oz (1 lb) package Velveeta cheese, cubed
1 - 10.5 oz can cream of chicken soup
1 - 14 oz can chicken broth or 2 cups reserved broth
1 - stick margarine (1/2 Cup)
1 - 8oz package shredded mild or sharp cheddar cheese
1 - small onion, chopped
3-4 celery ribs, chopped
1/4 cup green bell pepper, chopped
Directions:
*Fill a big stock pot with water.
*Clean and rinse whole fryer or chicken pieces.
*Add chicken, I like to add a little seasoning salt, pepper and poultry seasoning while the chicken cooks. Wash hands after handling chicken.
*Let chicken come to a boil, then reduce heat and simmer chicken until done.
*Cook whole fryers about 2 hours and chicken breasts or pieces 45-50 minutes.
*Remove chicken from pot and place on a plate to cool.
*Drain the broth through a strainer and reserve.
*Cook the spaghetti per package directions.
*Instead of cooking the spaghetti in water, we are going to use the reserved chicken broth. *Add spaghetti and bring to a boil, reduce heat and simmer noodles until al dente.
*While spaghetti noodles are cooking start deboning the chicken (make sure it is cool enough to handle) or break chicken breasts to smaller pieces.
*Chop up all the vegetables and set aside.
*Melt margarine in a small skillet and add the vegetables.
*Saute’ vegetables until they are tender and translucent in color.
*When noodles are done drain and set aside.
*If you are not using canned chicken broth, reserve 2 cups of the cooked broth.
*In a large bowl combine Velveeta cheese, chicken broth and cream of chicken soup.
*Place in microwave and cook on low for 5-7 minutes or until mixture is smooth and cheese is melted. (You can also use the defrost setting).
*To the cheese mixture add cooked vegetables with butter, spaghetti noodles and chicken pieces.
*Stir to combine.
*Spray a 9x 13 inch baking dish with cooking spray and add combined mixture.
*Top finished casserole with 8oz of shredded cheddar cheese.
*Place casserole in a preheated 350 degree oven and bake for about 45 minutes or until cheese is golden brown and casserole is bubbly.
*Remove from oven let cool and serve.
Time saver note: If a 9 x 13 inch dish is to big for your family you can prepare (2) 8 x 8 inch size . Serve one for dinner and freeze the second one for a quick meal another night. To freeze assemble casserole, then cover unbaked casserole with plastic wrap, and two layers of foil. Date and place in freezer. To cook, remove casserole from the freezer. Defrost and proceed with baking instructions. Or For a large family just double the recipe ingredients and prepare two 9 x 13 inch baking dishes.
Note: I found this on a random blog. For the record, I think Velveeta is disgusting. However, in this, it tastes very yummy!
Submitted by: Ashley Butler
Sunday, October 17, 2010
Baked Ziti
Ingredients:
16 oz ziti
1 lb ground beef
15 oz ricotta cheese
1/2 cup parmesan cheese
1/4 cup parsley
1 egg
3/4 tsp salt
1/4 tsp pepper
8 oz mozarella
2 jars Classico (any flavor) sauce
Directions:
*Brown and drain beef
*Add 1 jar Classico, ricotta, and next 5 ingredients.
*Cook ziti and stir into mixture.
*Layer 1/2 ziti mixture, 1/2 remaining jar of sauce, remaining ziti mixture, remaining sauce.
*Top with shredded mozarella cheese.
*Bake 20-30 minutes at 350 F.
Submitted by: Susan Bellamy
16 oz ziti
1 lb ground beef
15 oz ricotta cheese
1/2 cup parmesan cheese
1/4 cup parsley
1 egg
3/4 tsp salt
1/4 tsp pepper
8 oz mozarella
2 jars Classico (any flavor) sauce
Directions:
*Brown and drain beef
*Add 1 jar Classico, ricotta, and next 5 ingredients.
*Cook ziti and stir into mixture.
*Layer 1/2 ziti mixture, 1/2 remaining jar of sauce, remaining ziti mixture, remaining sauce.
*Top with shredded mozarella cheese.
*Bake 20-30 minutes at 350 F.
Submitted by: Susan Bellamy
Wednesday, September 29, 2010
Broccoli Whiz
Ingredients:
2 boxes of frozen chopped broccoli (broccoli should be thawed to the point where you can break it apart easily)
1.5 cups of instant rice
1 cup cream of mushroom soup
1 8oz. jar cheese whiz
3/4 stick of butter (melted)
1 small can of mushrooms (drained and chopped)
1/2 cup chopped celery
1/2 cup chopped onion
Directions:
*Preheat oven to 350 degrees
*Mix together all ingredients and place in a 8x8 baking dish (Pam Spray is optional)
*Bake for 45 minutes at 350 degrees.
Source: Teri Beaudoin
Submitted By: Cherrill Beaudoin
2 boxes of frozen chopped broccoli (broccoli should be thawed to the point where you can break it apart easily)
1.5 cups of instant rice
1 cup cream of mushroom soup
1 8oz. jar cheese whiz
3/4 stick of butter (melted)
1 small can of mushrooms (drained and chopped)
1/2 cup chopped celery
1/2 cup chopped onion
Directions:
*Preheat oven to 350 degrees
*Mix together all ingredients and place in a 8x8 baking dish (Pam Spray is optional)
*Bake for 45 minutes at 350 degrees.
Source: Teri Beaudoin
Submitted By: Cherrill Beaudoin
Tuesday, June 29, 2010
Hot Pineapple Salad
Ingredients:
1 (20 oz) can pineapple chunks
3/4 cup sugar
3 TBSP flour
3 TBSP pineapple juice
1 cup grated Cheddar cheese
Topping Ingredients:
1 1/2 cups crushed Ritz crackers
1/2 stick melted margarine
Directions:
*Drain pineapple (save 3 TBSP juice).
*Mix sugar, flour, and juice
*Add pineapple and cheese
*Pour into baking dish
*Mix topping ingredients together and put on top of pineapple in pan
*Heat in a 350* F oven for 20-25 minutes
Source: "Tastes from the Country" Cookbook
Submitted by: DeAnne Anderson
1 (20 oz) can pineapple chunks
3/4 cup sugar
3 TBSP flour
3 TBSP pineapple juice
1 cup grated Cheddar cheese
Topping Ingredients:
1 1/2 cups crushed Ritz crackers
1/2 stick melted margarine
Directions:
*Drain pineapple (save 3 TBSP juice).
*Mix sugar, flour, and juice
*Add pineapple and cheese
*Pour into baking dish
*Mix topping ingredients together and put on top of pineapple in pan
*Heat in a 350* F oven for 20-25 minutes
Source: "Tastes from the Country" Cookbook
Submitted by: DeAnne Anderson
Monday, June 28, 2010
Egg Chili Casserole
Ingredients:
10 eggs
2 c. cottage cheese
1 lb. grated Jack cheese
8 oz. diced green chiles
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. butter melted
Directions:
*Preheat oven to 350.
*Mix all ingredients and place in 9 x 13 dish.
*Bake for 30 - 40 minutes.
Submitted by: Christy Wolcott
10 eggs
2 c. cottage cheese
1 lb. grated Jack cheese
8 oz. diced green chiles
1/2 cup flour
1 tsp. baking powder
1/2 tsp. salt
1/2 c. butter melted
Directions:
*Preheat oven to 350.
*Mix all ingredients and place in 9 x 13 dish.
*Bake for 30 - 40 minutes.
Submitted by: Christy Wolcott
Thursday, June 10, 2010
Potato Casserole
Ingredients:
About 4 or 5 potatos made into creamed or mashed potatos
1 package sour cream
1 can of french's fried onions
1 pack of bacon
1 lb of shredded sharp cheddar cheese
Directions:
*Add a moderately thick layer of creamed potatos in a casserole dish
*Add a layer of sour cream
*Add layer of crumbled bacon
*Add a layer of shredded cheese
*Repeat as many times as you wish (it's sorta like a potato lasagna, if that makes any sense)
*Once you've added the last layer of shredded cheese, add the fried onions on top to make a crunchy topping.
*Bake at 300 f until cheese bubbles
Serves at least 10 people
Source: Maw Maw Phillis
Submitted by: Meghan Perry
About 4 or 5 potatos made into creamed or mashed potatos
1 package sour cream
1 can of french's fried onions
1 pack of bacon
1 lb of shredded sharp cheddar cheese
Directions:
*Add a moderately thick layer of creamed potatos in a casserole dish
*Add a layer of sour cream
*Add layer of crumbled bacon
*Add a layer of shredded cheese
*Repeat as many times as you wish (it's sorta like a potato lasagna, if that makes any sense)
*Once you've added the last layer of shredded cheese, add the fried onions on top to make a crunchy topping.
*Bake at 300 f until cheese bubbles
Serves at least 10 people
Source: Maw Maw Phillis
Submitted by: Meghan Perry
Green Bean Casserole
Ingredients:
3 to 4 cans of Green beans
1 pack of bacon
1/2 lb brown sugar
Directions:
*Drain green beans
*Sprinkle with garlic salt and toss
*Place in baking dish, cover with bacon (it may not take the whole pack of bacon), and sprinkle brown sugar thoroughly until covered
*Pour 1/2 cup of water around the edges
*Bake at 350 f until bacon is brown
Serves: at least 10 people
Source: Maw Maw Phillis
Submitted by: Meghan Perry
3 to 4 cans of Green beans
1 pack of bacon
1/2 lb brown sugar
Directions:
*Drain green beans
*Sprinkle with garlic salt and toss
*Place in baking dish, cover with bacon (it may not take the whole pack of bacon), and sprinkle brown sugar thoroughly until covered
*Pour 1/2 cup of water around the edges
*Bake at 350 f until bacon is brown
Serves: at least 10 people
Source: Maw Maw Phillis
Submitted by: Meghan Perry
Spinach Casserole
Ingredients:
2 TBSP butter
¾ tsp sour cream
6-8 oz. frozen spinach (1/2 bag)
¼ envelope onion soup
¼ can (bag) French fried onions
Grated parmesan cheese
Directions:
*Thaw spinach
*Melt butter and mix with sour cream, soup, cheese (to taste) and ½ of the fried onions.
*Add spinach and stir well
*Put in baking dish
*Bake at 400 for 15 minutes
*Add rest of fried onions and more grated cheese and bake 4-5 more minutes
Serves: 2 (Easily doubles)
Submitted by: DeAnne Anderson
2 TBSP butter
¾ tsp sour cream
6-8 oz. frozen spinach (1/2 bag)
¼ envelope onion soup
¼ can (bag) French fried onions
Grated parmesan cheese
Directions:
*Thaw spinach
*Melt butter and mix with sour cream, soup, cheese (to taste) and ½ of the fried onions.
*Add spinach and stir well
*Put in baking dish
*Bake at 400 for 15 minutes
*Add rest of fried onions and more grated cheese and bake 4-5 more minutes
Serves: 2 (Easily doubles)
Submitted by: DeAnne Anderson
Tuesday, May 11, 2010
Mashed Potato Casserole with Smoked Gouda and Bacon
Ingredients:
6 slices thick-cut smoked bacon (preferably applewood smoked)
3 large green onions (white and pale green parts only), finely chopped
3 pounds russet potatoes, peeled, cut into 1 1/2" cubes
3/4 cup sour cream
1/3 cup whole milk
1/4 cup (1/2 stick) butter
2 cups coarsely grated smoked Gouda, divided
Directions:
*Butter 13x9x2" baking dish.
*Preheat oven to 375 degrees (F).
*Cook bacon in heavy large skillet until golden brown and crisp.
*Transfer to paper towels to drain.
*Chop bacon. Place in medium bowl.
*Add green onions and toss to distribute evenly.
*Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt.
*Cover and boil with lid slightly ajar until potatoes are tender, 15-20 minutes. Drain well.
*Return potatoes to pot.
*Cook over low heat, stirring often, until potatoes are dry and light film forms on bottom of pot, about 2 minutes.
*Add next 3 ingredients.
*Using potato masher, mash until almost smooth.
*Stir in 1 1/2 cups smoked Gouda and 1 cup bacon mixture.
*Season with salt and pepper.
*Spread potato mixture in prepared baking dish.
*Sprinkle remaining 1/2 cup Gouda over.
*Can be prepared 8 hours ahead.
*Cover and chill potato mixture and remaining bacon mixture separately.
*Bake potatoes until cheese melts and edges of potatoes are bubbling, about 30 minutes (40 minutes if chilled first).
*Sprinkle reserved bacon mixture over and serve.
Source: Bon Appetit Magazine
Submitted by: Michelle Meadows Turner
6 slices thick-cut smoked bacon (preferably applewood smoked)
3 large green onions (white and pale green parts only), finely chopped
3 pounds russet potatoes, peeled, cut into 1 1/2" cubes
3/4 cup sour cream
1/3 cup whole milk
1/4 cup (1/2 stick) butter
2 cups coarsely grated smoked Gouda, divided
Directions:
*Butter 13x9x2" baking dish.
*Preheat oven to 375 degrees (F).
*Cook bacon in heavy large skillet until golden brown and crisp.
*Transfer to paper towels to drain.
*Chop bacon. Place in medium bowl.
*Add green onions and toss to distribute evenly.
*Place potatoes in large pot and add enough cold water to cover. Sprinkle with salt.
*Cover and boil with lid slightly ajar until potatoes are tender, 15-20 minutes. Drain well.
*Return potatoes to pot.
*Cook over low heat, stirring often, until potatoes are dry and light film forms on bottom of pot, about 2 minutes.
*Add next 3 ingredients.
*Using potato masher, mash until almost smooth.
*Stir in 1 1/2 cups smoked Gouda and 1 cup bacon mixture.
*Season with salt and pepper.
*Spread potato mixture in prepared baking dish.
*Sprinkle remaining 1/2 cup Gouda over.
*Can be prepared 8 hours ahead.
*Cover and chill potato mixture and remaining bacon mixture separately.
*Bake potatoes until cheese melts and edges of potatoes are bubbling, about 30 minutes (40 minutes if chilled first).
*Sprinkle reserved bacon mixture over and serve.
Source: Bon Appetit Magazine
Submitted by: Michelle Meadows Turner
Mexican Chicken Casserole
Ingredients:
1 1/2 cups crushed tortilla chips
1 lb shredded chicken meat
1 can (15.5 oz) garbanzo beans, drained
1 can kidney beans drained (15.5)(can substitute a can of black beans)
1 can (15.5 oz) corn kernels drained
1 can (8oz) tomato sauce
1 1/2 cups prepared salsa or green chile sauce
1 cup chopped onion
1 bell pepper, cut into 1/4 inch pieces
1/4 cup chopped fresh cilantro leaves
1 Tb minced garlic (2 cloves)
Salt & Pepper to taste
6 oz. grated Pepper Jack Cheese
6 oz. grated cheddar cheese
Garnishes:
2 cups diced ripe tomatoes
sour cream
1/2 cup chopped cilantro leaves
Directions:
*Preheat oven to 350 degrees F/200 C.
*Grease a 13x9 inch baking dish and then scatter the crushed tortilla chips evenly on the bottom.
*Saute the onions lightly to bring out more flavor.(optional)
*Combine the chicken, beans, corn, tomato sauce, salsa, onions, bell pepper, cilantro, garlic, salt and pepper in a bowl.
*Place half the mixture on top of the crushed tortilla chips evenly in the baking dish.
*Combine the cheese and sprinkle half of the cheese over the mixture.
*Cover with the remainder of the chicken/bean/veggie mixture & sprinkle remaining cheese on top.
*Bake for 30 minutes.
*Let stand for 5 minutes before serving.
*Serve with garnishes.
Submitted by Annie Berdahl
1 1/2 cups crushed tortilla chips
1 lb shredded chicken meat
1 can (15.5 oz) garbanzo beans, drained
1 can kidney beans drained (15.5)(can substitute a can of black beans)
1 can (15.5 oz) corn kernels drained
1 can (8oz) tomato sauce
1 1/2 cups prepared salsa or green chile sauce
1 cup chopped onion
1 bell pepper, cut into 1/4 inch pieces
1/4 cup chopped fresh cilantro leaves
1 Tb minced garlic (2 cloves)
Salt & Pepper to taste
6 oz. grated Pepper Jack Cheese
6 oz. grated cheddar cheese
Garnishes:
2 cups diced ripe tomatoes
sour cream
1/2 cup chopped cilantro leaves
Directions:
*Preheat oven to 350 degrees F/200 C.
*Grease a 13x9 inch baking dish and then scatter the crushed tortilla chips evenly on the bottom.
*Saute the onions lightly to bring out more flavor.(optional)
*Combine the chicken, beans, corn, tomato sauce, salsa, onions, bell pepper, cilantro, garlic, salt and pepper in a bowl.
*Place half the mixture on top of the crushed tortilla chips evenly in the baking dish.
*Combine the cheese and sprinkle half of the cheese over the mixture.
*Cover with the remainder of the chicken/bean/veggie mixture & sprinkle remaining cheese on top.
*Bake for 30 minutes.
*Let stand for 5 minutes before serving.
*Serve with garnishes.
Submitted by Annie Berdahl
Cheesy Potato Casserole
Ingredients:
1 ½ to 2 pounds frozen hash brown potatoes, thawed
¾ C chopped onion
1 can cream of chicken soup
1 stick butter, melted
16 oz. sour cream
2 c grated cheddar cheese, plus a little more for the top
1 t salt
1 t pepper
Directions:
*Mix all ingredients an put into 9 x 13 inch casserole.
*Top with a little bit of grated cheese.
*Bake at 350 degrees for 1 hour.
Submitted by: Amanda Dawson
1 ½ to 2 pounds frozen hash brown potatoes, thawed
¾ C chopped onion
1 can cream of chicken soup
1 stick butter, melted
16 oz. sour cream
2 c grated cheddar cheese, plus a little more for the top
1 t salt
1 t pepper
Directions:
*Mix all ingredients an put into 9 x 13 inch casserole.
*Top with a little bit of grated cheese.
*Bake at 350 degrees for 1 hour.
Submitted by: Amanda Dawson
Tater Tot Casserole (Weight Watchers)
Ingredients:
72 onion flavored Tator Tos
1 lb. extra lean ground beef
1 onion, chopped
1 can 98% fat free cream of chicken soup
1 can 98% fat free cream of mushroom soup
3/4 cup finely shredded cheddar cheese
3/4 cup Kraft non fat shredded cheddar cheese
Directions:
*Preheat oven to 350*
*Brown ground beef and onion together, drain well.
*Mix both cans of soup.
*Spray 9x13 pan and arrange Tater Tots in a single layer.
*Top with beef and soup mixture.
*Mix the cheeses together and sprinkle on top.
*Bake for 30 minutes.
*5 points/serving - on the weight watchers plan
Submitted by: Carma Chisam
*Personal Notes: This is a staple in our house. We change the recipe up a bit since we aren't on the Weight Watchers plan (i.e. we season the beef and onions with spices, we use Mexican style cheese instead of non fat, we cover the bottom of a 9x13 pan with tater tots instead of counting out 72, etc.). You can add jalapenos or green chilis to spice it up and give it a little extra flavor. I have also found that the casserole turns out better if you cook the tater tots according to the package before adding the beef and soup mixtures and baking. This dish freezes well.
72 onion flavored Tator Tos
1 lb. extra lean ground beef
1 onion, chopped
1 can 98% fat free cream of chicken soup
1 can 98% fat free cream of mushroom soup
3/4 cup finely shredded cheddar cheese
3/4 cup Kraft non fat shredded cheddar cheese
Directions:
*Preheat oven to 350*
*Brown ground beef and onion together, drain well.
*Mix both cans of soup.
*Spray 9x13 pan and arrange Tater Tots in a single layer.
*Top with beef and soup mixture.
*Mix the cheeses together and sprinkle on top.
*Bake for 30 minutes.
*5 points/serving - on the weight watchers plan
Submitted by: Carma Chisam
*Personal Notes: This is a staple in our house. We change the recipe up a bit since we aren't on the Weight Watchers plan (i.e. we season the beef and onions with spices, we use Mexican style cheese instead of non fat, we cover the bottom of a 9x13 pan with tater tots instead of counting out 72, etc.). You can add jalapenos or green chilis to spice it up and give it a little extra flavor. I have also found that the casserole turns out better if you cook the tater tots according to the package before adding the beef and soup mixtures and baking. This dish freezes well.
Green Bean and Corn Casserole
Ingredients: 2 cans green beans
1 can corn
1C grated Sharp cheddar cheese
1 small can onion flakes
1 8oz container Sourcream sub light SC if you want
1 8oz can water chestnuts
1 can cream of celery soup
Topping:
1 roll ritz crackers
1/2 stick softened butter
Directions:
*Combine all ingredients in a bowl and put in a medium size casserole dish.
*In a separate bowl crush ritz and combine with butter to make a struessal topping.
*Add topping to casserole and bake 375 for 40 mins.
Submitted by: Kelly Birckett
1 can corn
1C grated Sharp cheddar cheese
1 small can onion flakes
1 8oz container Sourcream sub light SC if you want
1 8oz can water chestnuts
1 can cream of celery soup
Topping:
1 roll ritz crackers
1/2 stick softened butter
Directions:
*Combine all ingredients in a bowl and put in a medium size casserole dish.
*In a separate bowl crush ritz and combine with butter to make a struessal topping.
*Add topping to casserole and bake 375 for 40 mins.
Submitted by: Kelly Birckett
Chicken Enchilada Casserole
Ingredients:
5 chicken breasts, boiled and shredded
1/2 white onion, finely diced
1 can chopped olives (small)
1 can green chiles (small)
14 oz. green chile enchilada sauce
1 1/2 c. shredded colby jack cheese, divided
Tortillas
Green enchilada sauce (1-2 more cans)
Directions:
*Preheat oven to 350F
*Mix chicken, onion, olives, chiles, enchilada sauce and 1 c. cheese in a bowl.
*Pour a little enchilada sauce to cover the bottom of the casserole dish.
*Place tortillas along the bottom to completely cover the dish, cover with enchilada mix -- alternate until all the mix is gone.
*Cover the top layer with additional enchilada sauce, cover with foil and bake in the oven for 30 min.
*Remove the foil, cover with the last 1/2 c. shredded cheese and bake for 5 minutes.
Submitted by: Megan Glynn
Personal Notes: This is an easy alternative to enchiladas if you are running short on time (who isn't?) They are also very healthy -- adjust the amounts of cheese accordingly and this is a nearly guilt-free meal!
5 chicken breasts, boiled and shredded
1/2 white onion, finely diced
1 can chopped olives (small)
1 can green chiles (small)
14 oz. green chile enchilada sauce
1 1/2 c. shredded colby jack cheese, divided
Tortillas
Green enchilada sauce (1-2 more cans)
Directions:
*Preheat oven to 350F
*Mix chicken, onion, olives, chiles, enchilada sauce and 1 c. cheese in a bowl.
*Pour a little enchilada sauce to cover the bottom of the casserole dish.
*Place tortillas along the bottom to completely cover the dish, cover with enchilada mix -- alternate until all the mix is gone.
*Cover the top layer with additional enchilada sauce, cover with foil and bake in the oven for 30 min.
*Remove the foil, cover with the last 1/2 c. shredded cheese and bake for 5 minutes.
Submitted by: Megan Glynn
Personal Notes: This is an easy alternative to enchiladas if you are running short on time (who isn't?) They are also very healthy -- adjust the amounts of cheese accordingly and this is a nearly guilt-free meal!
Lemon Chicken Casserole
Ingredients:
4 chicken breasts (cooked/chopped)
1 can cream of chicken soup
1 c. sour cream
1/2 c. lemon juice
1 sleeve butter crackers - crumbled
1/2 c. butter - melted
2 T. poppy seeds
Directions:
*Preheat oven to 350F
*Mix chicken through lemon juice in a casserole dish.
*Cover w/ crackers, drizzle with butter and poppy seeds.
*Cook for 30-45 minutes until golden brown.
Submitted by: Megan Glynn
Personal notes: This is always a HUGE hit with kiddos! A great, easy dish that the whole family can enjoy. (Make double -- freeze the second batch for a future dinner.)
4 chicken breasts (cooked/chopped)
1 can cream of chicken soup
1 c. sour cream
1/2 c. lemon juice
1 sleeve butter crackers - crumbled
1/2 c. butter - melted
2 T. poppy seeds
Directions:
*Preheat oven to 350F
*Mix chicken through lemon juice in a casserole dish.
*Cover w/ crackers, drizzle with butter and poppy seeds.
*Cook for 30-45 minutes until golden brown.
Submitted by: Megan Glynn
Personal notes: This is always a HUGE hit with kiddos! A great, easy dish that the whole family can enjoy. (Make double -- freeze the second batch for a future dinner.)
Apple-Egg Casserole
Ingredients:
4 Cooking apples in chunks
2 Tbsp sugar
2 Cups shredded sharp cheddar
1lb bacon, cooked and crumbled
1 1/2 C bisquick
1 1/2 Cups milk
4 eggs, beaten
Directions:
*Combine apples and sugar.
*Spread evenly on lightly greased 9x13 baking dish.
*Sprinkle cheese and bacon on top.
*Combine remaining ingredients. Beat until smooth. Pour over apples and bacon.
*Bake at 375 F for 30-35 minutes until golden brown. Enjoy!
Serves: 6
Submitted by Mai Nauroth (and Sherrill Wamsley)
4 Cooking apples in chunks
2 Tbsp sugar
2 Cups shredded sharp cheddar
1lb bacon, cooked and crumbled
1 1/2 C bisquick
1 1/2 Cups milk
4 eggs, beaten
Directions:
*Combine apples and sugar.
*Spread evenly on lightly greased 9x13 baking dish.
*Sprinkle cheese and bacon on top.
*Combine remaining ingredients. Beat until smooth. Pour over apples and bacon.
*Bake at 375 F for 30-35 minutes until golden brown. Enjoy!
Serves: 6
Submitted by Mai Nauroth (and Sherrill Wamsley)
Sunday, May 9, 2010
Homemade Mac & Cheese
Ingredients:
1 1/2 cups uncooked macaroni
4 TBSP margarine, melted
1 lb sharp Cheddar cheese, grated
2 eggs
1 cup milk
Salt and pepper to taste (at least 1 1/2 tsp salt)
Directions:
*Cook macaroni until done.
*While still hot, add margarine and all but 1/2 cup cheese.
*Mix well
*Beat eggs and add to macaroni mixture
*Add milk and seasonings
*Return to stove and cook, stirring, over medium heat for 3 minutes
*Pour into greased 1 1/2 qt casserole and sprinkle with remaining cheese
*Bake in 350*F oven until cheese has melted (about 20 minutes)
Serves: 6
Source: "Southern Sideboards"
Submitted by: DeAnne Anderson
1 1/2 cups uncooked macaroni
4 TBSP margarine, melted
1 lb sharp Cheddar cheese, grated
2 eggs
1 cup milk
Salt and pepper to taste (at least 1 1/2 tsp salt)
Directions:
*Cook macaroni until done.
*While still hot, add margarine and all but 1/2 cup cheese.
*Mix well
*Beat eggs and add to macaroni mixture
*Add milk and seasonings
*Return to stove and cook, stirring, over medium heat for 3 minutes
*Pour into greased 1 1/2 qt casserole and sprinkle with remaining cheese
*Bake in 350*F oven until cheese has melted (about 20 minutes)
Serves: 6
Source: "Southern Sideboards"
Submitted by: DeAnne Anderson
Shoepeg Corn Casserole
Ingredients:
2 TBSP butter
2 TBSP flour
1/2 pint whipping cream
1 (12 oz) can shoe peg whole kernel white corn, drained
Salt and pepper to taste
Directions:
*Melt butter and blend in flour
*Stir in the cream, corn, salt and pepper.
*Bake at 350* for 30 minutes or until consistency is very creamy and thick.
*Stir occasionally
*This dish is best served immediately (It tends to separate if reheated)
Serves: 4
Source: "Southern Sideboards"
Submitted by: DeAnne Anderson
2 TBSP butter
2 TBSP flour
1/2 pint whipping cream
1 (12 oz) can shoe peg whole kernel white corn, drained
Salt and pepper to taste
Directions:
*Melt butter and blend in flour
*Stir in the cream, corn, salt and pepper.
*Bake at 350* for 30 minutes or until consistency is very creamy and thick.
*Stir occasionally
*This dish is best served immediately (It tends to separate if reheated)
Serves: 4
Source: "Southern Sideboards"
Submitted by: DeAnne Anderson
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