SOUR CREAM CHICKEN STROGANOFF

2 – 3 Cooked Chicken Breasts, cubed
2 Cans Cream Of Chicken Soup
1 Pint Sour Cream
Egg Noodles, cooked
Ritz Crackers


Mix soup and sour cream. Pour over chicken and noodles in casserole dish. Top with crushed crackers. Bake on 350 for 30 minutes.

QUICK SUPPER CASSEROLE

1 Lb.Ground Chuck
4 Large Potatoes, thinly sliced
2 Large Onions, sliced
1 Can Cream of Mushroom Soup
11/2 Cups Milk
1 Cup Sour Cream
1 Teaspoon Salt
1/2 Teaspoon Pepper
1 Cup Shredded Cheddar Cheese
11/4 Cups Corn Flakes or Wheaties

Brown hamburger in skillet; add onion and cook until onion is transparent. Pour meat mixture into ungreased 9x13 baking dish; arrange potato slices on meat. Stir together soup, sour cream, milk, salt, and pepper and pour over potatoes. Sprinkle with cheese and cereal.
Bake at 350° uncovered 1 ½ hours or until potatoes are tender.

FRYS AND HAMBURGER CASSEROLE

11/2 Lb. Ground Chuck
3/4 Cup Diced Onion
4 Cloves Garlic, minced
1(14.5)oz. Can Diced Petite Tomatoes
1(6)oz. Can Tomato Paste
1 Can Cheddar Cheese Soup
2 Cups Cheddar Cheese, shredded
1/2 Cup Sour Cream
4 Cups Shoestring Potatoes, frys
1 Teaspoon Seasoning Salt
1/2 Teaspoon Black Pepper
Toppings : Ketchup, Pickles, Mustard, Chopped Fresh Tomatoes and Onion, etc.

Preheat the oven to 350. In a large skillet, cook the ground chuck, onion and garlic over medium heat until the beef is cooked. Drain. Then stir in undrained tomatoes and the tomato paste. Bring to a boil, then reduce the heat and simmer uncovered for 5 minutes. Spoon mixture into the bottom of a sprayed 2 quart square baking dish. In a bowl, stir together the sour cream, soup and shredded cheddar cheese. Spread over meat mixture in the baking dish. Spread the french fries all over the top. Sprinkle with seasoning salt and the pepper. Bake, uncovered for 45 minutes or until all is heated and the frys are golden color. Serve with the toppings.

BOW TIE CHICKEN AND PEA CASSEROLE

1 Pack Bow Tie Pasta
1 Jar(14oz.) Alfredo Pasta Sauce
1/2 Cup Hidden Valley Original Ranch Dressing, divided
4 oz. Cooked Chicken Breast, chopped or can use breast tenders
1 Cup Frozen Peas
1 Cup frozen Corn
1/2 CupUnseasoned Bread Crumbs

Cook pasta according to package directions and drain. In a large bowl, add the sauce and mix well. Fold in half the dressing  and mix until well coated. In a sprayed baking dish layer half the pasta, half the chicken and half the peas and corn and then repeat. Drizzle the remaing dressing over the casserole and top with the bread crumbs. Bake for 30 minutes or until the top is golden and bubbly. Seve at once.

GROUND BEEF AND TOMATO CASSEROLE

1 Lb. Ground Chuck
1 Onion, chopped
1 Can Tomato Soup
1 (15oz.) Tomato Sauce
1 Tablespoon Chili Powder
1 Teaspoon Salt
8 oz. Penned Noodles
1 Bag Cheddar Cheese, shredded

Cook noodles until almost done. Drain. Sit aside. Brown beef and onion. Drain. Then add the rest of the ings. and mix well. Pour into a casserole dish and sprinkle with shredded cheese and bake at 350 for 40 minutes.

CABBABE CASSEROLE

1/2 Cup Butter or Marg.
1 Medium Sized Head Green Cabbage around 2 1/2 lbs. cored and thinly sliced
1 Large Onion, finely chopped
11/2 Cups Milk
4 Eggs, Beaten
15 Salted Crackers, finely crushed (Walmart Brand or Kroger)
1 Teaspoon Salt
1/4 Teaspoon Black Pepper

Heat oven to 325 deg. Spray a 10-cup casserole dish with cooking oil spray. Melt 1/2 cup butter in a large pot. Add the cabbage and onion, cook over medium heat until softened around 20 minutes. Stir in milk and bring to boiling. Lower heat to medium-low and simmer for 5 minutes. Remove the pot from the heat and let cool slightly so the eggs will not cook when adding them. Gently stir in eggs. Add 1/2 cup crushed crackers and the salt and pepper. Pour into a prepared casserole dish. Dust top evenly with remaining crushed crackers. Bake in the oven on 325 for 30 minutes or until heated through and top is golden brown.

FELICIA G. CHICKEN CASSEROLE

With so many chicken casseroles out there I have found that this one is so easy and very good. So Trina this is for you. Hope you like it like we do. So glad that you are doing so much better and can eat now. Just don't eat to much of this lol. As it does have a lot of salt in it from the soups. I don't know what they feed those chickens that you get at K.  down in Nashville ,I believe they have some of the biggest chicken breast going. One would feed 3 people they are so huge. lol. But they are very good and tender. These Ky. chickens must be on a diet.

3 Chicken Breasts
1 Box Stove Top or Great Value Dressing Mix
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 Can Of Chicken Broth or 1/2 Box
2 Sticks Blue Bonnett or Parkey Marg.

Wash chicken breasts good and then cook until done. Spray a 13 x 9 pan. Shred the breasts, if they are real big, just start with one and don't shred real little.Make it like chicken tenders cut in half. Put a layer of the chicken all over the bottom of the pan. Take the soups and pour into a medium bowl and then mix in the can of chicken broth or half of a box of broth. Stir them up real good and then pour over the chicken. It will be soupy. Next make up the dressing and put over the soups. Take the butter and slice it thin and put over top of the dressing and bake for 30 minutes. I put foil on mine until the last 10 minutes. It will burn on top real easy. It is very hot so make sure you let it cool down some before serving.

VELVEETA CORN CASSEROLE

This casserole is different from the cream cheese corn casserole. Very good dish for Christmas potlucks.

1 Stick Butter or Marg. cubed
1 Cup Orzo or Spaghetti, broken into small pieces
1 Can Whole Kerneal Corn, undrained
1Can Cream Style Corn
8oz. Velveeta, cubed

 Preheat oven to 325 degrees.  Cook the pasta until almost done and then drain.Cube the butter and velveeta into small cubes so it will melt better. Or you can just melt the butter. Combine all ings. in a medium bowl. Spray a casserole dish or a 8 x8 glass pan. Pour ings. into sprayed pan. Bake for 40 minutes. Stir every now and then. I like to put alum. foil on top of mine so the cheese will not get hard and then remove it about 10 minutes before time to come out of the oven. This dish is best eat when ready and do not let it sit to long as the chesse may get greasy tasting. Best served hot.

REDNECK CASSEROLE

1 (28 oz.) Can Baked Beans

6 to 8 Hot Dogs
4 Cups Tater Tots
1 Cup Sharp Cheddar Cheese, shredded

Preheat oven to 350. Spray a long casserole dish with cooking spray. Put teh baked beans into the dish. Cut up hot dogs and mix them in with the baked beans. Cover with tator tots. You can use more or less than 4 cups everywhat you like. Just make sure the beans and dogs are covered. Bake for 30 minutes and then turn off your oven. Sprinkle with cheese and place back in the oven it should be hot enough to melt the cheese. Can serve with sour cream, ketchup or mustard if you like. Very good.

LOADED POTATO CASSEROLE

2(16oz.) Containers Sour Cream
2 Cups Cheddar Cheese, shredded
2(3oz.) Bags Real Bacon BIts
2 Packs Ranch Dip Mix
1 Large (28-30oz.) Bag Frozen Hash Brown Potatoes, shredded

Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan. Bake at 400 for 45-60 minutes. You can find the bags of real bacon at Walmart where the dressings are. They should be on down from them and I get the Great Value Brand. If you open them make sure you put them in the ref. as they will mold.

TACO MAC SUPPER

8 Oz. Pasta, elbow, shell, rigatatoni

1Lb. Ground Chuck
1/2 Dieced Onion
1(10.25oz.) Can Condensed Tomato Soup
1(14.5oz.) Can Petite Diced Tomatoes, undrained
1(1.25oz.) Pack Taco Seasoning Mix
11/2 Cups Cheddar Jack Cheese, shredded
1 Cup Tortilla Chips, crushed
1/2 Cup Sour Cream
1/4 Cup Chopped Green Onion
Preheat oven to 350 degrees.Cook pasta according to package directions until barely al dente. While pasta is cooking, in a large skillet brown the ground beef and diced onion until the beef is no longer pink. Drain off grease. Stir in the tomato soup, canned tomatoes and taco seasoning.
Drain pasta and stir into the beef mixture.
Spoon the pasta mix into a 9 x 13 baking dish that has been lightly coated with non-stick spray. Sprinkle crushed tortilla chips over the top and then cover with the shredded cheese.
Bake for 30-35 minutes, or until cheese is melted and very slightly browned.
Serve with sour cream and green onions if desired.

SUMMER CORN CASSEROLE

1 Stick Butter, cubed

1 Cu[ orzo or Spaghetti, broken into small pieces
1 Can Corn, drained
1 Can Cram Style Corn
8 oz. Velvetta, cubed

Preheat the oven to 325. Combine all ings. in a sprayed baking dish. Bake for 40 minutes, stir ever now and then.

RICE AND GROUND BEEF CASSEROLE

1Lb. Ground Chuck
1/2 Yellow or White Onion, chopped
1 Green Bell Pepper, chopped
3/4 of a 28oz. Can Crushed or Diced Tomatoes
2-3 Garlic Cloves, minced
1-2 Jalapenos, chopped fine
2 garlic cloves, minced
1 Cup White Rice, uncooked
1 (151/2oz.) Can Corn, drained
Salt and Pepper to taste
1/2 Teaspoon Garlic Salt
1 Teaspoon Chili Powder
2-3 Cups Cheddar Cheese


In a large skillet brown the hamburger with the onion and green pepper.
Crumble the meat well. If it is lean may need to add 1 tablespoon oil.
Meanwhile cook the rice according to package directions. Fluff and set aside. Once the meat mixture is browned, add the garlic and jalapeno. Cook 1 minute. Add 3/4 can of the tomatoes and bring to a simmer. Simmer 5 minutes. Salt and pepper to your taste. Stir in the garlic salt and chili powder until well combined. Simmer 5 minutes longer.
Add the rice and corn to the meat mixture and mix well. Pour mixture into a 2 quart casserole dish. Sprinkle with the cheese. Bake at 350 degrees for 30 minutes. Cool 5 minutes before serving.

EASY SUMMER SQUASH CASSEROLE

3 Medium Yellow Summer Squash, sliced
3 Medium Zucchini, sliced
1/2 Medium Yellow Onion, chopped
1 Cup Chopped Green Chiles
3/4 Cup Longhorn or Chedder Cheese, shredded
3/4 Cup Monterey Cheese, shredded
1/2 Stick Butter, cut in small pieces
2 Eggs, beaten
Salt and Pepper and a dash of Red Pepper

Blanch the squash and onion together until the onion is clear. Drain. Add 1 cup chopped green chiles, if you like it hot. Then add the cheeses and last the beaten eggs. Then add the salt and pepper. Add the chopped butter or marg. Mix well. Pour into a sprayed casserole dish and bake on 350 for 1 hour or until set.





 

MINER'S STEW

1 Lb. Ground Chuck
8 Potatoes, peeled and sliced
1 Medium Onion, sliced
8 oz. Can Tomato Sauce
1 Tomato Can of Water
Salt and Pepper

Cook the ground chuck and drain. In a sprayed casserole dish layer a layer of beef, the potatoes and then the onions. Set aside. In a bowl mix the tomato sauce witht the can of water. Stir and then pour over the mixture. Salt and pepper. Bake uncovered on 350 for 11/2 hours or until potatoes are tender. Do not overcookor potatoes will be tough.

BROCCOLI CHICKEN CREAM CHEESE CASSEROLE

2 Tablespoons Butter or Marg.
2 Tablespoons Flour
3 Cups Chicken Broth

8 Oz. Cream Cheese
1 1/2 Tablespoons Italian Dressing Mix
1/2 Tablespoon Dried Minced Onion
1/2 Tablespoon Dried Minced Garlic
2-3 Chicken Breasts, cooked and cubed
1 Box Rotini Noodles
1/2 Bag Frozen Broccoli, steamed

Cook the pasta until it is slightly firm. In a medium skillet using medium heat put the butter in and melt it and then add the flour and wisk it and make a rue. Then slowly add the chicken broth and keep wisking it. Bring to a gentle boil and let simmer for 5 minutes. Then add the cream cheese and mix well. Next add the seasonings. Mix again. Taste to see if you need to add any more seasonings. Let this simmer for around 5 mintues. Spray a 13 x 9 pan. In a medium bowl pour the cubed chicken and pasta. Next add the broccoli. Then pour the seasoning mixture over all this and stir. Pour this into the pan and bake on 350 for 20 minutes.

DIET CABBAGE CASSEROLE

2 Lbs. Ground Round
1/2 Cup Uncooked Rice
2 Tomatoes, deseeded
2 Cans Tomato Soup
1/2 c. uncooked rice
3/4 Head Cabbage
1 Medium Onion
1 Green Pepper
1 Cup Water

Brown meat. Cut cabbage into wedges, lay in a buttered baking dish. Cover with meat, sprinkle rice over the meat, and add sliced onion, sliced green pepper and sliced tomatoes. Pour into a sprayed 13 x 9 pan.  Add water to soup and spoon over the entire dish. Bake on 350 for 11/2 hours.

BACON - GREEN ONION POTATOES

6 Medium Potatoes, boiled and diced
8 Slices Bacon, fried and crumbled
1 Bunch Green Onions, chopped use the greeen part to
1 Medium Green Bell Pepper, chopped
1/2 Cup Cream
3/4 Cup Sour Cream
1 Bag Shredded Cheddar Cheese

Cut potatoes in cubes and then let boil. Do not let boil to long or they will get mushy. Drain. Spray a casserole dish. Mix 1/2 cup cream with the sour cream. Pour over the potatoes. Add the chopped onion and chopped pepper. Mix well. Add the bacon. Pour into a 13 x 9 sprayed glass baking dish. Sprinkle the cheese on top. Put alum. foil on top. Bake on 350 until the cheese melts. If you do not like green onions then you can use a medium regular onion chopped. May not want to use the whole bunch of green onions as that is a lot.

WHITE CHICKEN CASSEROLE

4 Cups Diced Cooked Chicken
2 Cups Sliced Celery 
2 Cups Toasted Bread Cubes
1 Cup Salad Dressing

1/2 Cup Milk
1/4 Cup Chopped Onion
1 Teaspoon Salt
Dash of Pepper
18oz. Pack Swiss Cheese Slices, cut into  very thin strips
1/4 Cup Slivered Almonds, toasted
In a medium bowl combine all the ings. except the nuts. Pour into a sprayed casserole bowl. Add the toasted almonds. Bake on 350 for 45 minutes.

2 Cans(15)oz.  Bush's Turnip Greens, chopped and drained
Salt and Pepper
1 (10)oz. Can Mushroom Soup
1 Cup Mayonnaise
3 Tablespoons Wine Vinegar
4 Eggs, slightly beaten
1 Bag Shredded Cheddar Cheese
Bread Crumbs

Drain the greens and mix everything together in a medium bowl. Pour into a 13 x 9 sprayed glass pan. Sprinkle cheese over top and then sprinkle with bread crumbs. Bake on 350 for 1 hour.