** November is Main Courses - Part 2 ... This Week is One-Dish and Casseroles **

[raven3517]

Got some great soup/stew recipes last week - now let's see what we all have for either casserole or 'one-dish' recipes. I'll be posting mine when I get home from work, and look forward to seeing all of yours!

 

[piratesmate]

These are our favorite beef casseroles:

Tater Tots Hot Dish
1 lb hamburger, browned
½ lb peas, frozen
1 can cream of chicken soup
1 can cream of celery soup or
1 can cream of mushroom soup
½ c milk
Tater Tots
Mix together & cover top with tater tots. Bake at 350 for 45 min in uncovered pan.

Leftover Beef Pie

1 can tomato soup
1/2 c water
2 Tbl flour
1/8 tsp pepper
1 tsp beef bouillon
1/2 tsp parsley
1/8 tsp garlic powder
2 c cooked beef
2 c potatoes
2 c mixed vegetables
prepared pie crust

Mix soup, water, flour, salt, pepper, bouillon, parsley & garlic in a large bowl. Stir in beef, potatoes (canned or nuked & peeled) & veggies. Pour into ungreased casserole. Top with pie crust & seal edges. Cut slits in top & bake at 425 for 30 min, until crust is golden brown & liquid bubbles through slits.

Beef Taco Bake
from someone on this board
1 lb ground beef
1 can tomato soup
1 c salsa
½ c milk
6 flour tortillas cut into 1" pieces
1 c shredded cheddar cheese (divided)

Cook beef until browned; drain. Add soup, salsa, milk, tortillas & ½ cup cheese. Spoon into 2 quart baking dish. Cover. Bake @ 400° 30 minutes or until hot. Sprinkle with remaining cheese.

Meatball casserole
from someone on this board
20 meatballs
1 lb Italian bread
28 oz spaghetti sauce
1 c water
2 cloves garlic, diced
8 oz cream cheese, softened
½ c mayonnaise
1 tsp Italian seasoning
¼ tsp pepper
2 c mozzarella cheese

Defrost meatballs in microwave for 5 min. Cut bread into 1” slices. Place bread in ungreased 13"x9" dish. Combine cream cheese, mayonnaise, Italian seasoning & pepper; spread over bread. Sprinkle with ½ c mozzarella. Combine sauce, water & garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake uncovered at 3500 for 30 minutes. (Although cream cheese may be lite version, mayo cannot.) Serves 6-8

 

[piratesmate]

These are our favorite chicken/turkey casseroles:

Chicken Divan

20 oz frozen broccoli
4 c chicken, cooked & sliced
2 cans cream of chicken soup (can substitute 1 cream of celery)
1 c mayonnaise
1 tsp lemon juice
½ c sharp cheese, shredded
1 Tbl butter, melted
½ c bread crumbs
½ c Parmesan

Defrost & drain broccoli; arrange in greased 13x9 pan. Place chicken on top. Combine soup, mayo & lemon juice. Pour over chicken. Layer cheese over all, then combine crumbs & butter; sprinkle crumbs & then Parmesan over all. Bake at 350 for 25 - 30 min.

CHICKEN CHIMICHANGAS

2 ½ c cooked chicken, shredded
2 Tbl olive oil
½ c chopped onion
2 garlic cloves, minced
½ Tbl chili powder
16 oz salsa (mild or spicy)
½ tsp ground cumin
½ tsp cinnamon
pinch salt (if necessary)
6 flour tortillas (10-inch)
1 c refried beans
2 cans Cream of Chicken Soup (condensed)
1 c sour cream

In large saucepan, sauté onion and garlic in oil until tender. Stir in chili powder, salsa, cumin and cinnamon. Stir in shredded chicken. Let cool.
Preheat oven to 450°F. Grease a rimmed 15x10x1 baking pan.
Working with one tortilla at a time, spoon a heaping tablespoon of beans down center of each tortilla. Top with a scant ½ cup of the chicken mixture. Fold up the bottom, top and sides of tortilla; secure with wooden toothpicks if necessary. Place chimichangas in greased baking pan, seam side down. In a large bowl, combine the soup & sour cream. Use a whisk to blend. Pour over rolled chimi’s. Top with cheddar cheese. Bake at 350 for 20 minutes. Garnish with Sour Cream & Guacamole if desired.

Leftover Turkey Pie
1 jar turkey gravy
½ c water
2 Tbl flour
1/8 tsp pepper
1 tsp chicken bouillon
½ tsp parsley
1/8 tsp garlic powder
2 c cooked turkey
2 c potatoes
2 c mixed vegetables
prepared pie crust
Mix gravy, water, flour, pepper, bouillon, parsley & garlic in a large bowl. Stir in turkey, potatoes (canned or nuked & peeled) & veggies. Pour into ungreased casserole. Top with pie crust & seal edges. Cut slits in top & bake at 425 for 30 min, until crust is golden brown & liquid bubbles through slits.

Impossible Taco Bake

1 lb shredded chicken
1 env taco seasoning mix
1 can tomato soup
1 can refried beans
2 c shredded Cheddar
2 c baking mix (like Jiffy or Bisquick)
1 c milk
2 eggs
1 tsp chili powder

Heat oven to 350. Into an ungreased 13x9 baking dish, put the chicken & beans. Stir in taco seasoning mix, tomato soup & beans. Cover with cheese. Combine baking mix, milk, eggs & chili powder & stir until blended. Pour over chicken mixture. Bake 35 min or until light golden brown.

Serve with sour cream, chopped tomato & shredded lettuce.
(optional: Add 1 cup corn & use corn muffin mix instead of the baking mix.)

 

[Meriweather]

Here are a few of mine.


* Exported from MasterCook *

Chicken Artichoke Casserole

Recipe By :Barbara
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Chicken/Turkey


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup chicken broth
4 cooked chicken breasts -- shredded
1 can artichoke hearts
6 tablespoons butter
1/4 cup flour
1/4 teaspoon salt
3/4 cup half and half
1/2 cup Parmesan cheese
2 tablespoons sherry
1/4 pound mushrooms
pepper -- to taste

Saute mushrooms first.
Melt butter and add flour, salt and pepper. Stir until bubbly. Add sauteed mushrooms. Remove from heat.
Stir in 3/4 cup chicken broth. Slowly add half and half.
Put back on low heat and stir until thickened. Add cheese and sherry.
Remove from heat. Stir in chicken.
Bake 350 degrees for 30-45 minutes, until hot.
Serve over rice or noodles.



* Exported from MasterCook *

Inside-Out Ravioli

Recipe By :Better Homes and Gardens
Serving Size : 10 Preparation Time :0:00
Categories : Casseroles Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound ground beef
1/2 cup onion -- chopped
1 clove garlic -- minced
10 ounces frozen chopped spinach
1 pound spaghetti sauce with mushrooms
8 ounces tomato sauce
6 ounces tomato paste
1/2 teaspoon salt
dash pepper
2 cups shell pasta -- cooked and drained
1 cup cheddar cheese -- shredded
1/2 cup soft bread crumbs
2 eggs -- well beaten
1/4 cup salad oil

Brown first 3 ingredients in large skillet.
Cook spinach using package directions. Drain, reserving liquid. Add water to make 1 cup.
Add spinach liquid and next 5 ingredients to meat mixture. Simmer 10 minutes.
Combine spinach with pasta and remaining ingredients.
Spread in 13x9x2" baking pan. Top with meat sauce.
Bake at 350 degrees for 30 minutes. Let stand 10 minutes before serving.


* Exported from MasterCook *

Lattice-Top Chicken

Recipe By :Better Homes and Gardens
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Chicken/Turkey


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can condensed cream of potato soup
1 cup milk
1/2 teaspoon seasoned salt
2 cups cubed cooked chicken
16 ounces frozen broccoli, carrots and cauliflower
1 cup shredded cheddar cheese
1 can french fried onions
1 package refrigerated crescent rolls

Combine soup, milk, salt, chicken, vegetables, 1/2 cup cheese and 1/2 can onions.
Place in 8x12" baking dish.
Bake, covered, at 375 degrees for 20 minutes.
Unwrap crescent rolls. Separate into 2 rectangles. Press together perforated cuts. Cut each rectangle lengthwise into 3 strips.
Place strips on casserole to form lattice top.
Bake, uncovered, 15 minutes longer.
Top lattice with remaining cheese and onions. Bake uncovered, 3-5 minutes.




* Exported from MasterCook *

Turkey Chow Mein Casserole

Recipe By :General Mills
Serving Size : 5 Preparation Time :0:00
Categories : Casseroles Foreign


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can condensed chicken broth
1/2 cup Bisquick® baking mix
2 cups cooked turkey -- cut up
1/3 cup blanched almonds
16 ounces can chow mein vegetables -- drained
4 ounces can mushroom stems and pieces -- drained
2 ounces jar sliced pimientos -- drained
1 cup chow mein noodles

Heat oven to 375 degrees.
Gradually stir broth into baking mix in ungreased 1 1/2 quart casserole. (Mixture will be lumpy.)
Stir in remaining ingredients except chow mein noodles.
Bake uncovered until thick and bubbly, about 40 minutes.
Sprinkle with chow mein noodles. Bake uncovered 5 minutes longer. Let stand uncovered 5 minutes before serving.