Chicken Cordon Bleu Casserole

 

Grease a 9 x 13 pan, then layer the following ingredients beginning with the rice:

 

2 cups cooked rice

3 cups cooked chicken

6 slices Swiss cheese

10 slices ham, diced

 

Mix together:

2 cans cream of chicken soup

1/2 cup milk

1/2 cup sour cream

Pour over the rice, chicken, cheese and ham.

 

In a ziplock bag crush 10 saltine crackers and add:

1/2 tsp. paprika

1/4 tsp. garlic salt

1/2 tsp. parsley

 

Sprinkle over soup mixture.  Bake at 350 degrees for 30 minutes.

 

Chinese Casserole

1 lrg. can Chinese noodles
1 cup chicken or tuna
1 can cream of mushroom soup
1/3 cup water
1/3 cup chopped onions
1/2 cup celery
Cashew nuts

Put 1/2 noodles in bottom of baking dish. Mix rest of ingredients together and put on top. Add rest of noodles. Bake 20 min at 325. 

Fast and Easy Casserole

Drain two cans of string beans and mix with two cans undiluted tomato soup and fried hamburger with onions. Put mashed potatoes on top and cheese on top of that. Put in oven and melt cheese.

Cheesy Chicken and Rice Casserole

16 oz. bag frozen corn
1 1/2 cups uncooked rice
2 cups cheese
2 cups cooked chicken breast, cubed
1 cup onion, chopped
1 T. sugar
2 tsp. kosher salt
2 tsp. paprika
2 tsp. chili powder
2 cups milk
1/2 cup water

Put rice, corn, cheese, chicken and onions in large bowl and mix together. Combine sugar, salt and chili powder. Freeze in ziplock bag.

To serve: Defrost overnight in fridge. Preheat oven to 325 degrees. Spray 9x13 pan with cooking spray. Dump contents of ziplock bag into dish, pour milk and water over and sprinkle with paprika (if desired). Bake, covered with foil for 1 1/2 hours or until cheese begins to bubble. Remove foil, and stir to combine ingredients. Cover again and bake for 20-30 minutes until all liquid is absorbed and rice is tender. 6 servings.

recipe from Dream Dinners Cookbook

Stove Top Chicken

6 chicken breasts
2 cans cream of mushroom soup
2 cups sour cream
1 pkg. Stove Top Stuffing Mix
1 1/2 c. Swiss Cheese, shredded or sliced
salt and pepper to taste

Spray the bottom of a 9x13 pan and place pounded out chicken breasts on bottom. Season with salt and pepper and sprinkle shredded Swiss cheese on the top of the chicken breasts. Sprinkle dry stuffing mix on top of chicken and cheese. Mix soup and sour cream until blended and spread over the top of the stuffing. Cover with foil and bake at 350 for 45 minutes or until chicken is done. Serve with rice or mashed potatoes.

From freezer: Defrost overnight. Leave a layer of foil on pan, and bake at 350 for 45 minutes or until chicken is done.

Chicken Spaghetti Casserole

2 cups cooked chicken
3 cups dry spaghetti, broken into 2" pieces
2 cans cream of mushroom or chicken soup
2 cups grated sharp cheddar cheese
1/4 cups finely diced green pepper
1/4 cups diced onion
1 (4 oz.) jar diced pimentos, drained
2 cups reserved chicken broth from the pot
1 tsp. Lowry's Seasoned Salt
1/8 -1/4 tsp. cayenne pepper
salt and pepper to taste
1 cup additional grated sharp cheddar cheese

Boil 1 cut up fryer and pick off meat to make 2 cups. Cook spaghetti in same chicken brother until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining cheddar. Cover and freeze up to six months. Bake 350 degrees for 45 minutes until bubbly. If cheese on top starts to get too cooked, cover with foil.

8 servings

Deep Dish Pizza Casserole

1 pound ground beef
1 15 oz can chunky Italian style tomato sauce
1 10 oz can refrigerated pizza crust
1 ½ cups mozzarella cheese

Cook meat in skillet until browned. Add tomato sauce and cook until heated. Unroll pizza crust and press into bottom (of 9x13 sprayed with cooking spray) and halfway up sides. Top bottom of pizza crust with meat mixture. Bake uncovered at 425 for about 12 minutes. Top with cheese and bake 5 minutes more.

Tortilla Casserole

Tortilla Casserole
1 can 40 0Z chili or 2 small cans
2 cans cream of mushroom soup
1 chopped oinion
2 lb ground beef
6 flour tortillas, cut in 1 inch strips
1 lb grated cheese

1. Brown ground beef and oinion. Drain off grease.
2. Mix in chili and mushroom soup. Put 1/2 of mixture in the 9"x13" pan. Sprinkle with cheese. Lay 1/2 of tortilla strips over the top.
3. Pour the rest of the mixture on top. Layer the rest of the tortilla strips. Sprinkle the rest of the cheese. Bake from frozen until bubbling and then remove the foil to boil the cheese...and enjoy with buttery corn and sour cream!!!

Pizza Pasta Casserole

2 lbs ground beef
1 large onion, chopped
2 jars (28 oz each) spaghetti sauce
1 pkg (16 oz) spiral pasta
4 cups (16 oz) shredded part-skim mozzarella cheese
8 oz sliced pepperoni

Cook spiral pasta noodles according to package instructions. While pasta is cooking, in a large skillet over medium heat, brown ground beef and onion together ground beef is no longer pink; drain fat. Stir in spaghetti sauce and pasta, once noodles are cooked and drained. Spray 2 9"x13" baking casseroles with non-stick cooking spray, and divide mixture into both casseroles evenly. Sprinkle each with cheese and top with pepperoni. Cool if needed, then cover and freeze.

To cook: Thaw casserole in fridge overnight. Bake at 350F for 35-40 minutes or until heated through.

Chicken Stuffing Casserole

Ingredients:
2 packages (6 ounces each) chicken stuffing mix
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 cup milk
4 cups cubed cooked chicken
2 cups frozen corn
2 cans (8 ounces each) mushroom stems and pieces, drained
4 cups (16 ounces) shredded cheddar cheese

Directions: Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350° for 30-35 minutes or until cheese is melted. To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350° for 1-1/2 hours. Uncover; bake 10-15 minutes longer or until heated through. Yield: 2 casseroles (6 servings each).

Crockpot Ham and Potato Casserole

See Crockpot Ham and Potato Casserole recipe from November.

Mexi Beef Casserole

Mexi Beef Casserole Freezer Recipe

1 pound ground beef
1 15-oz can sweet corn, drained
1 cup mild, chunky salsa
1/4 cup sliced black olives
1 pkg cooked egg noodles
1 15-oz can black beans, drained and rinsed
1/4 cup taco sauce
1 package taco seasoning mix
1/2 cup tomato sauce

Cook egg noodles according to instructions, drain. Meanwhile, brown beef in a skillet until brown and fully cooked. Drain any grease. In a bowl, combine all ingredients, then pour into a freezer container or a 9x13 baking dish. Freeze (may want to allow it to come down to room temperature before placing in freezer)

On cooking day, thaw completely in fridge (take it out the night before or morning of). In a preheated 325F oven, cook for 30-45 minutes, or until bubbly and completely hot throughout. Serve!

Creamy Potato Hamburger Casserole

Creamy Potato Hamburger Casserole (OAMC)

1 lb ground beef (or use bulk Italian sausage meat, can increase to 1-1/2 pounds if desired)
1 onion, finely chopped
1 Tbsp Worcestershire sauce
1 tsp garlic powder
1/2 tsp black pepper
1 tsp seasoning salt or 1/2 teaspoon white salt (or to taste)
2 cups frozen peas & carrots
1 32 oz pkg. of frozen hash brown potatoes

SAUCE
2 (10 3/4 ounce) cans cream of chicken soup, undiluted or cream of mushroom soup
1 small onion, chopped fine
3/4 cup milk
1/2 cup sour cream
1/4 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon seasoning salt black pepper (to taste)
2 cups grated cheddar cheese (or to taste)

In a skillet cook the ground beef with onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander. Return to pan and add in Worcestershire sauce, garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is browned, set aside to cool.

For the sauce: In a medium bowl, mix together the undiluted soup with a small onion, milk, sour cream, parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.

Mix sauce with frozen potatoes. Mix the frozen peas & carrots with the cooled ground beef (it is only important for the meat to be cooled if you are freezing the casserole, because then the peas & carrots won’t get cooked twice).

Into the bottom of a greased 13 x 9-inch baking dish or a large oval casserole dish, spoon the beef mixture. Spoon the creamy potato mixture over the top of the ground beef. Sprinkle with cheese. Cover with foil and either freeze or bake immediately.

Since this is a large casserole I strongly suggest you place the baking dish on a jelly-roll sheet in case of any spills.

To cook immediately, bake covered with foil for about 1 hour at 350 degrees F. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender.

To cook from frozen: Bake covered with foil for 1 hour & 45 minutes at 350 degrees F. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender. Baking times may vary due to how frozen your casserole is, and how hot your oven actually is.

Baked Spaghetti

Baked Spaghetti
1 lb ground beef or turkey
1 TBSP butter
2 fresh tomatoes (chopped)
Chopped mushrooms (fresh or canned)
1 can black olives (chopped)
16 oz spaghetti sauce
Grated cheddar cheese
3-5 servings of spaghetti - cooked, rinsed in cold water. (If freezing, reduce cook time 2-3 min)
1/4 cup Parmesan cheese (fresh)
1 can cream of mushroom soup

Brown hamburger and drain. Add butter, tomatoes, spaghetti sauce, mushrooms, and black olives and sautee for 10 min. Grease 9 x 13 pan and put down a layer of noodles, then 1/2 of the spaghetti sauce mixture over the noodles; layer with 1/2 of shredded cheese. Repeat: Noodles, sauce, cheese. Mix 1 can of cream of mushroom soup with 1/4 c of water. Pour and spread over top layer of cheese. Top with fresh parmesan. Cook at 350 for 30-35 minutes. Feeds: 8

To bake from frozen: Thaw in refrigerator overnight and bake at 350 for 30-35 minutes, till hot.

Overnight Egg Casserole

4 cups frozen shredded hash brown potatoes, thawed
1 c. cubed fully cooked ham
1 can chopped green chilies
1/2 c. shredded Monterey Jack cheese
1/2 c. shredded cheddar cheese
6 eggs
1 can evaporated milk
1/4 teaspoon pepper
salsa, optional

In a greased 8-in square baking dish, layer the hash browns, ham, chilies and cheeses. In a large bowl, whisk the eggs, milk and pepper; pour over the cheese. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered at 350 for 1 hour or until a knife inserted near the center comes out clean. Let stand for 5-10 minutes. Serve with Salsa, if desired.

Broccoli Chicken

1 Bunch of Broccoli (Cooked) or 1 pkg frozen
boil 3 chicken breasts, cube
Cheddar CheeseRitz Cracker Crumbs
1 can of cream of chicken soup
1/3 cup mayonnaise
1 Tbsp Lemon Juice
1/2 can Chicken Stock

Combine soup, mayo, lemon juice and chicken stock in a bowl.
Layer ingredients: Broccoli, cheese, chicken, cheese, soup mix, and top with a layer of Ritz cracker crumbs.

Bake at 350 for 20 minutes. Serve over rice.

Mexican Casserole

1 can enchilada sauce
1 can chili
1-2 cups salsa
frozen or homemade burritos

Mix together put small amount on bottom to cover pan Place frozen or homemade burritos in the pan and cover with remaining sauce. Cook until bubbles about 30-40 minutes. Top with cheese, lettuce, sour cream, olives, green onions, tortilla chips (all or none).

Lasagna

½ lb ground beef
¾ c water
2 cans marinara sauce
1tsp salt
½ package lasagna noodles (8 oz)
1c cottage cheese
12 oz cheese
¼ c parmesan cheese

Brown ground beef and drain. Add water and Marinara Sauce and salt. Bring to boil. In baking dish layer hot sauce, uncooked Lasagna noodles, cottage cheese, cheese. Repeat layers ending with sauce. Cover tightly with foil and bake at 375 for 1 hour. Let stand 10 minutes before cutting. Top with a little cheese and parmesan.

To cook from frozen: Bake covered. Place on a cookie sheet (to catch spills) and bake for 2 hours at 375 degrees. Remove from oven and sprinkle last layer of cheese on top. Let stand for 10 minutes.

-Gina Bagley

Chicken Pot Pie

1 16 oz. pkg frozen peas and carrots
3 cans cream of chicken soup
1 onion, chopped
4 1/2 c. cooked chicken, cut up

Crust:
1 8 oz. pkg cream cheese
1 lb. butter or margarine, or half of each
4 1/2 c. flour

Blend ingredients of crust together with a pastry cutter until crumbly. Press half of mixture into bottom of a lasagna pan, (larger than a 9x13 pan).

Mix filling and pour over bottom crust. Roll out the rest of the crust and place over filling. Brush the top with egg white. Bake for 15 minutes at 400 degrees on the bottom rack of the oven. Turn down oven to 350 and move pot pie up to the middle rack for 30-45 minutes or until crust is golden brown. This serves about 12. When I make it I always divide the ingredients into two smaller pans and then freeze one. This pot pie is really rich and filling. Notice the ingredients for the crust!

-Sharon Budge

Chicken Cordon Bleu Casserole

4-6 chicken breasts
1/2 lb honey sliced ham
2 cans Cream Chicken soup
1 1/2 soup cans of milk
1 pkg dry stuffing
1/3 lb swiss cheese sliced
1 cup sour cream

Place chicken(can be frozen) in a casserole dish. Top with cheese and ham. Mix soup, sour cream and milk with a wisk until smooth. Pour soup mixture over chicken and top with dry stuffing mix. Cover with foil and bake at 375 for 45 min or 1 1/2 hr if frozen.

-Candice McIntire