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Showing posts with label Casseroles. Show all posts
Showing posts with label Casseroles. Show all posts

Sunday, August 5, 2012

Chicken Orzo Casserole

1 tsp. olive oil
1 lb chicken tenders, diced into bite-size pieces
1 tbsp butter
1/2 medium onion, chopped
1 cup milk
1/2 cup chicken broth
3 tbsp flour
1/2 cup shredded Mexican cheese
Salt & pepper
1 cup orzo, cooked according to package directions
1/3 cup dried bread crumbs
1/2 tsp. paprika
1 tsp. dried parsley

1. Preheat oven to 350 degrees. Prepare 9-by-9 pan with cooking spray. Set aside.

2. Cook chicken in olive oil over medium heat in skillet until chicken is no longer pink. Remove from skillet.

3. Add butter and onions to skillet. Saute for 2 minutes. Reduce heat to medium and add milk, chicken brother and flour. Cook over medium heat until thickened and bubbly. Season with salt and pepper, to taste.

4. Reduce heat to low, add Mexican cheese and stir until melted and combined. Stir in chicken and cooked orzo.

5. Pour into baking dish. Top with bread crumbs, paprika, and parsley.

6. Cook for 25-30 minutes or until hot and bubbly.



Wednesday, July 25, 2012

Tuna Artichoke Casserole

1/2 medium onion, chopped
1/2 cup mushrooms, sliced
1/2 cup chicken broth
2 tablespoons flour
1 1/2 cups milk
1 can tuna, drained 
1 can artichoke hearts, diced
1/2 cup Mexican cheese blend
2 1/2 cup uncooked pasta shells
salt & pepper, to taste

1.Preheat oven to 350 degrees.

2. Cook pasta according to package directions.

3. In medium saucepan, saute onions until tender. Add in mushrooms and saute until almost tender. In small bowl, combine chicken broth and flour. Reduce heat to medium and add chicken broth mixture to onions. Slowly whisk in milk. Cook until sauce thickens. Reduce heat to low.

4.. Add in tuna, artichoke hearts and cheese. Season with salt and pepper.

5. Transfer into baking dish. Bake for 25 minutes or until hot and bubbly.





Monday, March 12, 2012

Grandma's Enchilada Casserole

Several years ago, we visited my husband’s family and, naturally, ended up having a lot of mouths to feed. Grandma concocted this casserole, which not only fed all of us, but had us all coming back for seconds (and me for the recipe). It’s great on its own, but even better scooped up with tortilla chips and topped with dollops of sour cream and guacamole.

 2 lbs. lean ground beef
2-3 cloves garlic, minced
1 ½ packets taco seasoning or 3 T Homemade Taco Seasoning
1 can (8oz) tomato sauce
12-15 corn tortillas, cut into quarters
2 cans cream of chicken soup
1 ½ cups milk
2 cups shredded cheddar cheese

In a large skillet, brown hamburger; add garlic and cook until meat is browned. Drain meat and add taco seasoning and tomato sauce. Cook about 2 additional minutes until heated through.

Preheat oven to 375 degrees. Layer tortilla quarters in the bottom of a greased 9x13 pan. Add meat mixture and top with another layer of tortillas. In a small bowl, whisk together soup and milk. Pour over meat and tortillas. Top with cheese. Cover and bake 25 minutes. Uncover and bake an additional 20 minutes. Let set 5-10 minutes before serving; top with sour cream.




Monday, February 20, 2012

Breakfast Casserole

Looking to feed a crowd? This simple casserole is a delicious, cost-effective way to feed a crew and is versatile enough to suit to your tastes.

4 slices sandwich bread or 8 slices French bread 
12 to 16 ounces bacon, sausage, or Canadian bacon, cooked and diced or crumbled
2 cups shredded cheddar cheese
6 eggs, beaten
2 cups milk
1 teaspoon mustard
1 tsp paprika

Grease the bottom of a 9"x13" pan. Tear up bread into cubes and place in the bottom of the pan. Sprinkle cooked, diced meat over bread pieces. Sprinkle cheddar cheese over the meat. Mix eggs, milk and mustard together; pour over casserole.
Bake at 350° for 35 to 40 minutes.





Wednesday, November 30, 2011

Turkey Divan

Use up that leftover turkey to make something that does not taste like Thanksgiving dinner...AGAIN!

 
 
1 package of frozen broccoli defrosted and drained

1 1/2 cups of cooked chicken or turkey

1 can of cream of something soup (mushroom, chicken, celery)

1/3 cup mayo

1 tsp lemon juice

pepper to taste

1 cup shredded cheddar cheese


 
Defrost broccoli and put it in the bottom of a casserole dish. Cut up cubed chicken or turkey and layer over broccoli. In a separate bowl combine the soup, mayo and lemon. Pour over chicken and broccoli. Season with pepper. Top with cheese. Bake for 25 minutes at 350 degrees. Now you have chicken/turkey divan!!

Oh yeah...serve over rice!
 
 

Thursday, September 29, 2011

Mom's Chicken Casserole

As a Southerner, my mom knows her comfort food. Her recipe for chicken casserole has been passed to many and has known multiple incarnations. I prefer the recipe at it’s most basic, any time I’m craving a little contentment.
                               
2 cans cream of chicken soup 
1 cup mayo
2 cups milk
1 cup grated cheddar cheese
2 cups shredded chicken
4-5 cups raw egg noodles, crushed

Preheat over to 350 degrees.
In a large bowl, mix soup, mayo, milk, and cheese until well blended; add chicken. Fold in crushed noodles. Add chicken mixture to greased 9x13 pan; cover and bake 25 minutes. Uncover and bake an additional 20 minutes.

**Also great to add peas and water chestnuts to the chicken mixture and top with fried onions for an extra crunch.


Friday, September 16, 2011

Hash Brown Casserole

I am not above using canned soups in my recipes! This casserole is quick, easy and yummy!


2 lbs frozen, shredded hash browns
1 can cream of mushroom soup
1/2 stick melted margarine
1/2 cup sour cream
1 cup grated cheddar cheese
1/2 cup chopped onion

Mix all ingredients together in a bowl. Spread into a 9x13 inch pan. Bake at 350 degrees for one hour.