Casseroles

Apple Casserole

4 whole eggs
1/2 cup flout
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk
2 tablespoons rum
2 tablespoons butter
3 apples, peeled, and sliced
2 tablespoons granulated sugar
1 tablespoon cinnamon
2 egg whites, beaten firm
1 tablespoon brown sugar

Place whole eggs in bowl and mix with whisk. Sift flour; baking powder
and slat together. Add to beaten whole eggs and mix well. Incorporate
milk and rum. Refrigerate 1 hour.
Preheat oven to 375 degrees
Heat butter in frying pan over medium heat. Add apples, granulated sugar
and cinnamon; cook 12 minutes. Remove batter from refrigerator and
incorporate beaten egg whites using spatula. Pour mixture into round
buttered baking dish. Arrange apple slices in center of dish. Sprinkle
with brown sugar and bake 45 minutes in oven.



Baked Corn Casserole

1 package (8 1/2 ounces) corn muffin mix
1 can (15 3/4 ounces) whole-kernel corn, drained
1 can (14 3/4 ounces) cream-style corn
1 cup sour cream
1/4 cup (1/2 stick) butter, softened
1 egg

1. Preheat the oven to 350 degrees F. Coat a 2-quart casserole
dish with nonstick cooking spray.

2. In a large bowl, combine all the ingredients; mix well.
Pour into the casserole dish.

3. Cover and bake for 30 minutes. Uncover and bake for 30 to 35
more minutes, or until set and the top is golden.

Note: To give this a sprinkling of color, mix in some chopped red
bell pepper along with the other ingredients.
Serves: 4 to 6



Beef Macaroni Casserole

1 1/2 lbs. ground beef; browned, drained
1 pkg. or 5 Tbsp. onion soup mix
1 Tbsp. flour
8 oz. can tomato sauce
2 cups cooked macaroni
1/4 cup grated Cheddar cheese

Preheat oven to 400F. Combine ground beef, soup mix, flour and tomato
sauce with 2 cups water. Cover and simmer 5 minutes. Stir in macaroni.
Turn into 1 1/2 quart casserole. Sprinkle with cheese. Bake 15 minutes



Beef Pot Pie

5 Tbs. vegetable oil
2 lb. stew beef cut into 1/2 inch cubes
2 Tbs. all-purpose flour
1 medium onion, chopped
1/2 clove garlic minced
6 C beef broth (e.g. canned) or 4 cubes or packets of beef bouillon and 6 C water (original recipe)
3/4 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. black pepper
1 1/2 C peeled potatoes cut into 1/4 in. chunks
1 C peeled carrots cut into 1/2 in. chunks
1 C frozen peas

Heat oil in 6 qt. pot. Dredge beef cubes with flour and brown, a few cubes at a time, in hot oil. Remove and set beef cubes aside as they brown. Add onions and garlic to pan drippings and cook, stirring occasionally, until onion is transparent. Stir in broth (or bouillon and water), then all other ingredients except vegetables, cover and heat to boiling. Reduce heat to constant simmer and cook about 1 1/2 hour, stirring occasionally.

Add potatoes and carrots.; cover and simmer 20 minutes. Stir in frozen peas; cover and simmer about 7 minutes. Taste meat and vegetables; if not tender, continue simmering until tender. Fill eight 5x1 1/4 in. aluminum foil tart pans with 3/4 C of filling mixture.
Cover with pie crust (directions below); dust crust with flour, and prick with fork. Pies may now be frozen in individual freezer bags.
Before baking, preheat oven to 450°F. Center frozen pie (or pies) on cookie sheet and bake 40 minutes, or until crust is brown.




Beef Macaroni Casserole

1 1/2 lbs. ground beef; browned, drained
1 pkg. or 5 Tbsp. onion soup mix
1 Tbsp. flour
8 oz. can tomato sauce
2 cups cooked macaroni
1/4 cup grated Cheddar cheese

Preheat oven to 400F. Combine ground beef, soup mix, flour and tomato
sauce with 2 cups water. Cover and simmer 5 minutes. Stir in macaroni.
Turn into 1 1/2 quart casserole. Sprinkle with cheese. Bake 15 minutes



Beef Pot Pie

5 Tbs. vegetable oil
2 lb. stew beef cut into 1/2 inch cubes
2 Tbs. all-purpose flour
1 medium onion, chopped
1/2 clove garlic minced
6 C beef broth (e.g. canned) or 4 cubes or packets of beef bouillon and 6 C water (original recipe)
3/4 tsp. salt
1/2 tsp. Worcestershire sauce
1/4 tsp. black pepper
1 1/2 C peeled potatoes cut into 1/4 in. chunks
1 C peeled carrots cut into 1/2 in. chunks
1 C frozen peas

Heat oil in 6 qt. pot. Dredge beef cubes with flour and brown, a few cubes at a time, in hot oil. Remove and set beef cubes aside as they brown. Add onions and garlic to pan drippings and cook, stirring occasionally, until onion is transparent. Stir in broth (or bouillon and water), then all other ingredients except vegetables, cover and heat to boiling. Reduce heat to constant simmer and cook about 1 1/2 hour, stirring occasionally.

Add potatoes and carrots.; cover and simmer 20 minutes. Stir in frozen peas; cover and simmer about 7 minutes. Taste meat and vegetables; if not tender, continue simmering until tender. Fill eight 5x1 1/4 in. aluminum foil tart pans with 3/4 C of filling mixture.
Cover with pie crust (directions below); dust crust with flour, and prick with fork. Pies may now be frozen in individual freezer bags.
Before baking, preheat oven to 450°F. Center frozen pie (or pies) on cookie sheet and bake 40 minutes, or until crust is brown.



Broccoli and Cauliflower Beef Au Gratin

Wonderful autumn or winter time dish, great for Thanksgiving or Christmas. Can be made ahead and reheated. Serves 8

1 each Broccoli & Cauliflower 1 each
1-10 oz can Cream of celery or mushroom soup 1-285 g
1/4 cup Milk 50 ml
2 tbsp Butter, melted 25 ml
1/2 cup Dry Bread crumbs, preferably home made 125 ml
2 tsp Parmesan cheese 10 ml

Cook broccoli and cauliflower separately until done.  Arrange in alternate rows in shallow baking dish.  Heat soup with milk and pour over vegetables.  Combine crumbs, melted butter; and parmesan cheese, sprinkle over top.
Bake in 350°F (180°C) oven for 15 to 20 minutes.



Broccoli Casserole

2 Packages Frozen Broccoli
2 Cans Cream of Chicken Soup
1/2 Cup Diced Onion
1/2 Cup Mayo
Salt & Pepper to taste
1 Package Shredded Cheddar Cheese
1 Roll Ritz Crackers Crushed
1/2 Stick Margarine

Mix all ingredients except crackers and margarine.
Pour into lightly greased casserole dish. Melt margarine and
combine with crushed crackers...sprinkle over top....bake at
400 degrees for 20 to 25 minutes until bubbly.



Broccoli Casserole 1

2 heads broccoli, partially cut up and steamed
1 can cream of mushroom soup
1 (8oz.) cream cheese
2 eggs
1/2 stick melted margarine
1/2 pkg.  stuffing mix (hard)
8 oz.  pkg.  mozzarella or cheddar cheese

Put broccoli in 9x9-inch glass baking dish.
Mix soup, cream cheese and eggs together and pour over
broccoli.  Mix margarine, stuffing and cheese together and
sprinkle over top.  Bake at 350 degrees for 30 minutes.



Broccoli Casserole 2

2 10-oz. pkgs. chopped broccoli
2 1/2 - 3 cups cooked rice
2 cans cream of chicken soup
1 large jar of cheese whiz
1 tsp Worcestershire sauce

Cook broccoli and add rest of ingredients except
1 can of soup.  Pour it over top and bake 30 minutes
at 350 degrees



Broccoli Casserole 3

1 lb.  chopped broccoli, cooked
1/2 cup shredded cheese
1/2 cup milk
1 can cream of chicken soup
1 cup rice (raw)

Heat oven to 350 degrees.  Grease 8x8 inch baking dish.  Mix all
ingredients.  Bake for 30 to 35 minutes.
Note: Do not use instant rice.



Broccoli Cheese Casserole

8 oz. pkg Rice-A-Roni chicken flavor
1 pkg (10 oz) frozen chopped broccoli
1 can cream of chicken soup
1 jar Cheese Whiz

Preheat oven to 350°. Cook Rice-A-Roni according to package directions. Cook broccoli according to package directions. Use very little salt. Place ingredients in casserole dish in this order: 1 layer of Rice-A-Roni then, 1 layer of broccoli. Dilute soup with 1/2 soup can of water and pour over broccoli. Top with dollops of Cheese Whiz and bake.

Baking time: 30-40 minutes
Pan size: 13” X 9” casserole dish
Serves: 12-14



Cabbage Roll Casserole

1 small head of cabbage
1 1/2 lbs ground beef
2 cloves garlic, diced
1 medium onion, diced
salt and pepper to taste
1/3 cup regular rice, uncooked, or 1 cup of minute rice, uncooked
1 lb sauerkraut, best from a jar or bag, not a can
2 large cans whole tomatoes, chopped

Chop cabbage into bite sized pieces, discard the core.
Place cabbage in bottom of large deep casserole.
Brown the meat, add the onion, garlic, salt and pepper.
Add the rice and one can of the chopped tomatoes, including the juice.
Mix together well and pour over the chopped cabbage.
Spread the sauerkraut on top, including the juice.
Cover with second can of chopped tomatoes and juice.
Bake uncovered in a 350F oven for 20 minutes.
Cover and continue baking for another hour or until rice is tender.



Carrot Casserole

2 cups carrots, peeled
1 tablespoon butter or margarine
1 cup white sugar
1/3 cup milk
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
3 eggs
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Grease a 1-quart casserole dish.
Place carrots and enough water to just cover them in a small saucepan. Bring the
water to a boil, let boil until carrots are very tender. Drain well.
Using an electric blender or food processor, mash carrots to a smooth
consistency.
In a large mixing bowl, combine carrots and butter or margarine; stir well. Mix
in sugar, milk, salt, cinnamon, nutmeg, eggs, and vanilla. Pour mixture into
prepared casserole dish.
Bake the casserole 20 to 30 minutes, or until set.
Makes 6 to 8 servings



Cauliflower Bake

1 head cauliflower
1 env.  Sloppy Joe mix
1/4 cup dry bread crumbs
1 Tbsp.  melted butter
1/2 cup sour cream
1/4 cup mayonnaise
2 Tbsp.  milk

Separate cauliflower into flowerets and boil in unsalted water for 15
minutes, or until just tender.  Spoon into shallow casserole.  Measure 1
tablespoon from contents of Sloppy Joe seasoning mix and combine with
bread crumbs and melted butter.  Combine remaining seasoning mix, sour
cream, mayonnaise, and milk.  Spoon over cauliflower and then sprinkle with
bread crumb mixture.  Bake at 350 degrees for 25 minutes.



Cheesy Chicken-and-Pasta Bake

1 cup (4 ounces) Italian blend shredded cheese, divided
2 cups cooked rotini
2 cups coarsely chopped cooked chicken
1/2 cup diced celery
1 (10 3/4-ounce) can condensed cream of chicken soup
1 cup milk
1/2 teaspoon dried Italian seasoning

Stir together 1/2 cup cheese and next 6 ingredients; spoon into a lightly
greased 11- x 7-inch baking dish.
Bake at 375° for 25 minutes.  Sprinkle with remaining 1/2 cup cheese; bake
5 more minutes.  Garnish, if desired.  Makes 4 to 5 servings.



Cheesy Chicken and Potato Casserole

3 teaspoons vegetable oil
3 to 4 skinless, boneless chicken breasts
1 (5 ounce) package instant scalloped potato mix
1 cup milk (for scalloped potato preparation)
3 to 4 medium potatoes, sliced thin
2 cups shredded Cheddar cheese

Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet over
medium high heat. Add chicken breasts and saute until tender. Meanwhile, prepare
potatoes according to package directions, adding 1 cup (instead of 2/3 cup) of
milk and sliced potatoes. When chicken is tender, remove from heat, let cool and
shred. Add shredded chicken to potato mixture.
Fold chicken/potato mixture into a 9x13 inch baking dish. Cover and bake in the
preheated oven for 25 to 35 minutes. Add cheese and bake for another 10 minutes.
Makes 8 servings



Chicken & Dumpling Casserole

1/2 Cup onion, chopped
1/2 Cup celery, chopped
2 Cloves garlic, minced
1/4 Cup butter or margarine
1/2 Cup flour
2 Teaspoons sugar
1 Teaspoon salt
1 Teaspoon dried basil
4 Cups chicken broth
1/2 Teaspoon pepper
1 Package frozen green peas
4 Cups chicken -- cubed, cooked

~*~DUMPLINGS~*~
2 Cups buttermilk baking mix
2 Teaspoons dried basil
2/3 Cup milk


In large saucepan, sauté onion, celery and garlic in butter until
tender. Add flour, sugar, salt, basil, pepper and broth; bring to
a boil. Cook and stir for 1 minute; reduce heat. Add peas and
cook for 5 minutes, stirring constantly. Stir in chicken. Pour into
a greased 9 x 13 pan. For dumplings, combine biscuit mix and
basil in a bowl. Stir in milk with a fork until moistened. Drop by
tablespoonfuls onto casserole (12 dumplings).
Bake, uncovered, at 350F for 30 minutes. Cover and bake for
10 minutes more or until dumplings are done. About 6 servings.


Chicken and Rice Hot Dish

Mix a can of cream of mushroom soup (not
diluted) with half a cup of regular rice (not the instant
kind).  Spread it in the bottom of a casserole dish.  Put pieces
of chicken over the top of it.  Bake at 350 degrees for an hour
and a half or so until done.
The juices from the chicken drips down on the rice and makes a
yummy dish.


Chicken Casserole

4 Chicken Breasts
1 6oz Pkg.  herb-seasoned stuffing mix
1 Cans cream of mushroom soup
1/3 Cup of sour cream (milk can be substituted)

Mix stuffing as directed on package and set aside.  Place chicken in a
baking dish.  Mix soup and sour cream and pour over chicken.  Top with
stuffing.  Bake at 375 degrees for 45 minutes or until chicken is cooked
through.


Chicken Potato Casserole

Spray a baking dish w/ non stick spray. Lay frozen hash browns
in bottom of pan to cover the entire bottom of pan.

1 can vegall (can of mixed vegetables) or any canned veggies
Chicken breast, whole or saute'd chunks
1 can cream of celery soup
1 can cream of mushroom soup or cream of potato soup
1 cup of milk

Mix all the canned ingredients (drain veggies first though) and milk and
add chunked chicken if you are choosing to use chunked chicken; and
pour over the hash browns and bake 350 for 1 hour. if you are using
whole chicken breast just lay them on top of your mixture and bake same.
You can add your own extra seasonings if you like, diced onions, peppers,
salt/pepper, season salt etc.



Company Casserole

1 package (6oz) wild rice, cooked
1 package (10oz) frozen chopped broccoli defrosted
1-1/2 cups cubed cooked chicken
1 cup cubed cooked ham
1 cup shredded cheddar cheese
1 (4oz) can sliced mushrooms, drained
1 cup mayonnaise
1 teaspoon prepared mustard
1/2 to 1 teaspoon curry powder, to taste
1 can cream of mushroom soup
1/4 cup grated parmesan cheese

In a greased 2 quart casserole, layer first six (6) ingredients in the
order listed.  Combine mayonnaise, mustard, curry, and soup.  Spread over
casserole.  Sprinkle with parmesan cheese.  Bake at 350 degrees for 45-60
minutes, or until top is light golden brown. 



Corn Casserole

1 can whole kernel corn
1 can cream style corn
1 pkg corn muffin mix
1 green pepper (or green and red pepper)
1/2 medium size onion(or to taste)
Black pepper to taste
1 8 oz container sour cream
1-1.5 cups shredded cheddar cheese

Sautee' chopped peppers and onion in 1/2 stick butter. Drain whole kernel
corn.Mix whole and cream style corn.Mix in corn muffin mix.Stir in peppers and
onion.
Bake 15 minutes in 400 degree oven.Remove from oven and put sour cream on
top.Sprinkle cheddar cheese on top of sour cream and return to oven and bake 15
more minutes.






Corn Casserole 1

1 can whole kernel corn
1 can cream style corn
1 pkg corn muffin mix
1 green pepper (or green and red pepper)
1/2 medium size onion(or to taste)
Black pepper to taste
1 8 oz container sour cream
1-1.5 cups shredded cheddar cheese

Sautee' chopped peppers and onion in 1/2 stick butter. Drain whole kernel
corn.Mix whole and cream style corn.Mix in corn muffin mix.Stir in peppers and
onion.
Bake 15 minutes in 400 degree oven.Remove from oven and put sour cream on
top.Sprinkle cheddar cheese on top of sour cream and return to oven and bake 15
more minutes.




 Corn Casserole 2

 1 stick margarine
 1 can whole kernel corn
 1 can cream-style corn
 1 pkg. Jiffy corn muffin mix
 2 eggs, slightly beaten
 1 c. milk

 Preheat oven to 350*. Melt margarine. Blend together all ingredients.
 Pour into a quart casserole. Bake at 350
for 50 to 60 minutes.
 Corn muffin mix should be golden brown.
 Variation: Add 1 cup dairy sour cream to casserole.




CORN PUDDING

1 stick oleo margarine, melted
1 small onion, chopped
1 can whole kernel corn, drained
1 can cream corn
3 eggs, beaten
1 box Jiffy corn bread mix
1 cup sour cream
Shredded cheddar cheese
2 (4oz) cans green chilies, diced


Saute onions in melted margarine until tender; add corn, beaten eggs, and
chilies.  Stir in muffin mix and put into a buttered casserole dish.
Cover with cheese, and spread sour cream on top.  Bake at 350 degrees for
40 to 45 minutes.




Country Casserole

1 pound egg noodles
1 pound ground chuck
1/4 cup butter
2 small chopped onions
2 beaten eggs
1 can cream of celery soup
1 can milk
1/2 cup grated cheddar cheese
bread crumbs
salt, pepper

Cook noodles in salted water. Sauté onions. Brown meat.
Add onions. Arrange layer of noodles in greased 9 x 13 pan.
Top with meat. Use half of the soup, milk mixture. Repeat
ending with noodles. Sprinkle with cheese. Pour egg on top.
Top with bread crumbs. Dot with butter.
Bake at 350 until brown



Do-Ahead Casserole

1 package medium wide noodles,
1 cup small curd cottage cheese
1/3 cup dairy sour cream
1 (8oz) package cream cheese, softened
1/3 cup chopped green onions
1/3 cup chopped greed pepper
1 pound ground beef
2 (8oz) cans tomato sauce
Salt and Pepper to taste
Cheddar cheese for top

Cook noodles as per package directions; drain thoroughly.  Mix next 5
ingredients.  Place half of noodles in 2 quart greased casserole.  Layer
cheese mixture.  Cover with remaining noodles.  Make top by frying ground
beef and adding the 2 cans of tomato sauce.  Pour over noodle mixture.
Bake for 30 to 45 minutes at 375 degrees in oven.  Sprinkle shredded
cheddar cheese on top last 15 minutes.  Serves 6


Family Casserole

1/4 cup chopped onions
1/4 cup green peppers
1 tablespoon shortening
1 and 1/2 pound hamburger
3/4 cup milk
1 can cram of mushroom soup
2 cups raw grated potatoes
salt and pepper to taste
bread crumbs

Sauté onions and green peppers in shortening.
Add hamburger and fry until meat is slightly
cooked in loose pieces.  Do not brown.  Add the milk and
soup, stir gently.  Alternate layering the hamburger
mixture then grated potatoes, salt and pepper.  Put in
well greased 2 and 1/2 quart casserole dish finish with
hamburger then sprinkle the bread crumbs on top.
Bake at 375 degrees for 1 hour.
Number of Servings: 6
(Make ahead, refrigerate, and pop in the oven when you
get home from work)



Farmers Casserole

3 cups frozen shredded hash browns
3/4 cup shredded Monterey Jack cheese
1 cup diced fully cooked ham
1/4 cup shopped green onions
4 eggs
1 can (12 ozs.) evaporated milk
1/4 tsp. pepper
1/8 tsp. salt.

Place potatoes in a 8-in. square baking dish. Sprinkle with cheese, ham and
onions. Beat eggs, milk, pepper and salt; pour over all. Cover and refrigerate
for several hours or overnight. Remove from refrigerator 30 minutes before
baking.
Bake uncovered, at 350* for 55-60 minutes or until a knife inserted near
the center comes out clean.Yield: 6 servings



Great Casserole

2 pounds Lean Ground Beef
8 ounces Cream Cheese
1 tablespoon Green Pepper minced
1/2 cup Sour Cream
1/2 cup Swiss Cheese grated
8 ounces Egg Noodles (package)
1 pound Cottage Cheese
1/3 cup Green Onion chopped
2 cans Tomato Sauce (12 ounces)

In a large pan, cook noodles in boiling, salted water until tender. Drain & set
aside.
In a large bowl, mix together cream cheese, cottage cheese and sour cream. Add
onion and peppers. Set aside. Brown ground beef & drain any fat.
Add tomato sauce to ground beef. Grease 9 x 13 inch cake pan or casserole dish,
and arrange the following layers: Noodles, cheese mixture, meat mixture - then
repeat.
Top with grated Swiss cheese. Bake at 375 degrees F for 30 minutes.
Serves 8



Green Bean Casserole 1

2 teaspoons butter, melted
1/4 cup finely chopped onion
2 tablespoons all-purpose flour
1-cup milk
1/2 cup (2oz) shredded Swiss cheese
1/2 cup sour cream
1-teaspoon sugar
1/2 teaspoon salt
2 (9oz) packages frozen French-style green beans, thawed and drained
1-1/2 cups herb-seasoned stuffing mix (Stove Top-Chicken & Herb)
2 teaspoons butter, melted
1 egg white, lightly beaten

In a medium saucepan with 2 teaspoons melted butter, add onion; saute 5
minutes until tender.  Add flour, and cook 1 minute, stirring constantly.
Gradually add the milk, stirring until blended.  Stir in cheese, sour
cream, sugar, and salt; cook 5 minutes or until thickened and bubbly,
stirring constantly.
Place green beans in a 8-inch square baking dish; pour the sauce over beans.
Combine stuffing mix, 2 teaspoons melted butter, and egg white in a bowl;
stir well, and sprinkle over green bean mixture.  Bake at 350 degrees for 25
minutes or until thoroughly heated.



Green Bean Casserole 2

1 10 oz. pkg. frozen green beans
3 1/4 tablespoons butter or margarine
40 Crushed Ritz crackers
8 oz. processed cheese

Thaw and partially cook green beans, retaining 1/4 cup of liquid.
Melt 3 tablespoons of butter or margarine into liquid.  Add
crushed crackers and stir to blend.  Top green beans with mixture.
Melt 1/4 tablespoon margarine or butter and add to process cheese,
simmering until the cheese melts.  Pour over the green beans.
Bake at 350 degrees for 20 min. or microwave on high 10 min.



Ham and Broccoli Casserole

1 cup cooked rice
1 pkg.  cooked chopped broccoli
1/2 cup bread crumbs
2 Tbsp.  butter, melted
4 cups of milk
5 tsp.  flour
1 cup of grated cheddar cheese
1-1/2 cups cubed ham
1 med.  onion, diced

Cook rice and broccoli and set aside.  Take 1 Tbsp.  of butter and mix with
the bread crumbs.  Mix well and set aside.  With remaining butter, saute
onions until soft.  Add flour and mix.  Add milk and stir until thick.  In a
buttered casserole dish, layer rice, broccoli, ham, and the white sauce.
Top with cheese and bread crumbs.  Put in preheated oven at 350 degrees for
45 minutes.



Ham and Potato Casserole

1 (7.8OZ.) pkg. Hungry Jack Cheesy Scalloped Potatoes
2 cups cubed, cooked ham
2 cups Green Giant Frozen Broccoli Cuts, thawed, drained
1 (4.5-oz.) jar Green Giant Sliced Mushrooms, drained
1/4 cup finely chopped onions
1 tbsp prepared horseradish
1/8 tsp. white pepper

Heat oven to 400 F. combine potatoes in 2 quart casserole as directed
on package. Stir in ham, broccoli, mushrooms, onions, horseradish and
pepper; mix well. Bake for 40 to 50 min. Let stand 5 min. Makes 4
servings.



Hamburger Casserole 1

1 lb. Hamburger
2 to 4 onions, sliced
2 to 4 potatoes, sliced
2 lg cans Whole Tomatoes
salt & pepper to taste

Coat baking pan with non-stick spray.   Place hamburger on the bottom
of a pan. After hamburger is patted down on the bottom of the pan,
then place sliced potatoes and onions on top of the hamburger,
then crush a can of tomatoes  on top of the potatoes,
do this to the top, or as high as you want to go of whatever pan you put
it in. I bake it on 350 until the potatoes are tender, it takes a while,
at least 2 - 3 hours or so. Oh make sure you coat the bottom of the pan
with Pam or some non - stick cooking agent. I think it's better the day
after.



Hamburger Casserole 2

1 lb ground beef, browned and drained of grease
1 sm chopped onion
1/2 chopped green pepper
6-8 slices american cheese (enough for a solid layer in casarole dish)
1 can cream of celery soup, mixed with 1/2 can of milk
1 sm pkg tater tots or potato nuggets

Layer ingredients in same order as recipe (9x13 dish)
with ground beef on bottom and tater tots in solid layer on top.
Bake at 350 degrees F for one hour.


HIDDEN CHICKEN

2-6 breasts of chicken cooked and cubed
1 can Cream of Chicken soup
1 envelope dried onion soup
1 box chicken rice-a-roni

Place cooked chicken in casserole bottom
Cook rice-a-roni to "add H20" stage; pour over chicken

Mix the two soups; add to casserole

Bake at 350 degrees for 1 1/2 hours.



Hungry Jack Casserole


1 lB. Ground Beef
1 Tsp. Salt
16 Oz. Can Pork N Beans
1/2 Cup BBQ Sauce
1 Tbls. Minced Onion
1 Can Hungary Jack Bisquits
1 Cup Shredded Cheddar Cheese (can use Low Fat)


Brown Ground Beef, drain. Stir in next five ingredients. Heat until bubbly. Pour
into 2 Qt.casserole. Cut bisquits into halves to form 20 half circles. Place cut
side down around edges of casserole. Sprinke with cheese. Bake at 375 degrees
25-30 minutes until bisquits are golden brown. Serves approx. 4.



Italian Asparagus

1 pound fresh asparagus
1 onion, thinly sliced
2 tablespoons chopped celery
1 large tomato, sliced
1/8 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon oregano
1/8 teaspoon thyme
1/4 cup bread crumbs
2 tablespoons grated Parmesan Cheese
3 tablespoons butter, melted

Line a 9x13 or a 7x10-inch pan with asparagus.Top with onion, celery and
tomato.  Mix seasonings together with bread crumbs and then sprinkle over
top of vegetables.  Sprinkle Parmesan cheese over all and then drizzle
with butter.  Cover and bake at 375-degrees for 45 minutes.



Italian Beef Bake

1 lb.  ground beef
1 cup celery, diced
1 can mushroom pieces
salt & pepper to taste
1 lg.  onion, chopped
1 can tomato soup
2 tsp.  sugar
2 cups cooked noodles
1 cup cheddar cheese, grated
1 can tomato sauce
1/2 tsp.  oregano

Saute onions & celery in butter.  Add meat, barely browning.  Add other
ingredients except 1/2 of cheese.  Put in casserole dish.  Bake at 350
degrees for 45 minutes.  Sprinkle remaining cheese on top.  May make in
advance and can also be frozen before baked.



King Ranch Chicken Casserole

1 cup Onions diced
1 cup Green Bell Peppers diced
1/2 pound Mushrooms
1/4 cup Butter or Margarine
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 pound Cheddar Cheese shredded
2 cups Chicken cooked and diced
1 can Tomatoes with Green Chilies
1 clove Garlic minced
2 tablespoon Chili Powder 1 tablespoon Chicken Broth
12 Corn Tortillas torn into quarters

In a large pan, saute onion, bell pepper, and mushrooms in butter, Add soups,
tomatoes & chilies, garlic, chili powder, and chicken broth.
Line bottom of a 9x13 inch pan with pieces of tortillas. Spread half the chicken
over the tortillas and top with half of the sauce, then half of the cheese.
Cover with another layer of torn corn tortillas, and repeat the chicken, sauce
and cheese layers. Bake at 350 degrees F for 30 minutes or until bubbly.
Serves 6



Left Over Dark Turkey Meat Casserole

2-3 c. boneless dark turkey meat
2 c. sour cream
1 can cream of soup, any variety
leftover stuffing

Place turkey cubes on bottom of flat casserole
Mix sour cream and soup and spread over turkey
Spread stuffing to seal casserole.

Bake at 350 degrees for 20-30 min.



Macaroni Casserole

1 to 1 ½ pound Ground Beef
1 Can Tomatoes
1 sm.  Box Macaroni
1 medium Onion
1 pkg American Cheese

Cook together beef and onion.  Add tomatoes and cook.  Stir in
Pre-cook Macaroni.  Place half of the mixture in casserole dish.
Place cheese over the mixture.  Add remainder of mixture.
Then top that layer with cheese.  Bake at 350 degrees
for 30 minutes.



Mashed Potato Casserole 1

6-8 large potatoes
3/4 cup sour cream
1/4 tsp.  pepper
1 cup cheddar cheese
2 tsp.  salt
1 tsp.  sugar
1/4 pound margarine
1/4 tsp.  dill seed
1 pkg.  frozen chopped spinach

Cook and mash potatoes using milk.  Add
salt,pepper,and sugar.  Add sour cream and butter.  Beat
until fluffy.  Add dill seed, chives and spinach (well
drained).  Place in casserole dish and top with cheese.
Bake at 400 degrees for 20 minutes.
(Freezes Well)


Mashed Potato Casserole 2

3 1/2 cups water
1/2 cup (1 stick) butter, melted
1 teaspoon salt
1/2 teaspoon black pepper
3 1/2 cups instant potato flakes
1 small onion, finely chopped
1 1/2 cups (6 ounces) shredded sharp Cheddar cheese
1 cup (1/2 pint) heavy cream

Preheat the oven to 350 degrees F.  Coat an 8-inch square baking dish with
nonstick cooking spray.
In a large saucepan, combine the water, butter, salt, and pepper, bring to
a boil over high heat.  Remove the saucepan from the heat and stir in the
potato flakes and onion, mix well.  Spoon into the baking dish then
sprinkle with the cheese and pour the cream over the top.
Bake for 35 to 40 minutes, or until heated through and the edges are golden.
Serves: 6 to 8



No Peek Casserole

2pounds bite size beef cubes (round or sirloin)
8 oz. can mushrooms (pieces and juice)
1 can cream of mushroom soup
1 pkg. dry onion soup mix
1/2 cup water
noodles or rice

Mix all ingredients in 2 quart greased
casserole dish and cover tightly. Bake at 300 degrees
for 3 hours (do not peek) or put all ingredients in
crock pot on low all day (do not peek). Serve over rice
or cooked noodles.



Onion Pie

1 baked pie shell
3 cups thinly sliced onion
3 tabs melted butter
1/2 cup milk
1 1/2 cups sour cream
1 tsp.  salt
2 well-beaten eggs
2 tabs flour
bacon strips (optional)

Cook onion in butter until lightly browned.
Spoon into pie shell.
Blend flour with 1/4 cup sour cream till smooth, then combine
with milk and other 1 1/4 cup sour cream.
Add salt to eggs and mix with sour cream, milk, and flour.
Pour over onions in pie shell.
Bake in 325 oven for 30 minutes, or until center is firm.
Garnish with crumbled bacon.



Parmesan Potato Casserole

2 cups mashed potatoes
8 ounces cream cheese
2 eggs
1 small onion, diced
2 tablespoons flour
1/4 cup Parmesan cheese, grated
1/4 cup dried bread crumbs
Salt and pepper

Preheat oven to 300 degrees. In a small bowl, mix Parmesan cheese and bread crumbs; set aside. In a medium-sized bowl, combine mashed potatoes, cream cheese, eggs, onion, and flour. Beat with a mixer on low speed until blended. Beat at high speed until mixture is light and fluffy. Add salt and pepper. Pour potato mixture into a greased casserole dish. Sprinkle with bread crumb/Parmesan cheese mixture. Bake for 35 minutes.



Pineapple Casserole

2-15 oz. cans pineapple tidbits, drained
1 cup sugar
1/2 cup all-purpose flour

TOPPING: 1 roll Ritz-type crackers, crushed
1 stick butter, melted and cooled
1/4 cup brown sugar

Mix pineapple, sugar, and flour and place in a greased casserole dish.
Mix topping and spoon over pineapple. Bake at 350 degree F for 45
minutes.

Delicious hot or cold.



Pork Chop Casserole

1/2 cup all-purpose flour
6 thick pork chops, rinsed and left damp
3 tablespoons vegetable oil
1 can (10 3/4 ounces) condensed golden mushroom soup
1 cup water
1 can (14 1/2 ounces) ready-to-use beef broth
1 package (6 ounces) long-grain and wild rice mix

1.  Preheat the oven to 350 degrees F.  Place the flour in a shallow dish;
add the pork chops and turn to coat completely with the flour.
2.  Heat the oil in a large skillet over medium heat.  Brown the pork chops
in batches for 5 to 6 minutes per side.
3.  Meanwhile, combine the remaining ingredients in a 9- by 13-inch baking
dish; mix well.  Place the browned pork chops over the rice mixture.  Cover
the casserole dish with aluminum foil and bake for 1 hour, or until no
pink remains in the chops.
Serves: 6


Pork Chop/Green Bean Casserole

6 rib or loin pork chops, 3/4" thick
2 (10 oz.) pkg.  frozen cut green beans, defrosted
2 cans cream of celery soup
1 c.  milk
1/4 tsp.  salt Brown chops, season with salt and pepper.  Mix together beans, soups, milk and 1/4 teaspoon salt.  Pour mixture into a 2 quart baking dish.  Arrange pork chops on top.  Cover and bake in 350 degree oven for 45 minutes or until meat is done.



Potato and Sausage Casserole

3 Tbsp.  margarine
3 Tbsp.  flour
1/2 tsp.  salt and pepper
1 tsp.  chicken bouillon granules
1-1/2 cups milk
3 cups sliced potatoes
1 ring of Kielbasa sausage

Melt butter, stir in flour to make roux.  Gradually blend in milk, salt,
pepper, and bouillon.  Stir until thickened (consistency of gravy.) Place
sliced potaotes in a greased 9x9 casserole dish.  Pour sauce over the
potatoes.  Bake for 40 minutes in a 350 degree oven.  Add whole sausage ring
or cut up sausage on top of the potatoes and bake for 20 minutes more.



Potato Casserole


Makes 5 to 6 servings.
1 pound baking potatoes, peeled and diced (1/4"), or 1 pound frozen hash browns,
thawed
1/4 cup butter or margarine, warmed and melted
1/4 cup onions, shredded
1/2 pint sour cream
1/2 can cream of chicken soup
3/4 cup grated cheddar cheese
1/2 teaspoon salt
1/8 teaspoon freshly-ground pepper
1 cup crushed corn flakes or bread crumbs

1- Mix all ingredients except the corn flakes together in a large mixing bowl,
then pour into a non-stick or greased 9" x 13" baking pan or casserole dish.
Sprinkle the crushed corn flakes or bread crumbs across the top.
2- Bake in a pre-heated 350 degree oven for 45-60 minutes. Let stand 5 minutes
before serving.



Potato-Cheese Casserole

2 lb. frozen hash browns, thawed   
1/2 c. melted butter               
1 tsp. salt                       
1/4 tsp. pepper                   
1 pt. sour cream
8 oz. Cheddar cheese, grated
1 can mushroom soup
1/2 c. onion, chopped fine

Mix all together in a 9x13 inch pan. Crush real fine one bag of plain
potato chips and spread on top. Sprinkle melted butter over chips.
Bake at 350 degrees for 45 minutes.



Potato-Cheese Casserole

2 lb. frozen hash browns, thawed   
1 pt. sour cream
1/2 c. melted butter               
8 oz. Cheddar cheese(grated
1 tsp. salt                        
1 can mushroom soup
1/4 tsp. pepper                    
1/2 c. onion,chopped fine
Mix all together in a 9x13 inch pan. Crush real fine one bag of plain
potato chips and spread on top. Sprinkle melted butter over chips.
Bake at 350 degrees for 45 minutes.




Railroad Pie

1 lb.  ground beef
1 med.  onion chopped
1 can tomato soup
1 can water
1 tsp.  salt
1/2 tsp.  pepper
1 Tbsp.  chili powder
1/2 cup chopped green pepper
1 can corn (liquid reserved)
1/2 tsp.  basil
1 can refrigerated biscuits

Preheat oven to 350 degrees F.  In large skillet brown beef and onion.
Drain.  Add rest of ingredients and mix well.  Spoon into a 2 quart
ovenproof dish.  Top with biscuits.  Bake for 12-15 minutes or until
biscuits are brown.



Ranch Potato Casserole

6-8 medium red potatoes
1/2 cup sour cream
1/2 cup prepared ranch-style dressing
1/4 cup cooked crumbled bacon
2 tablespoons minced fresh parsley
1 cup shredded cheddar cheese
1/2 cup shredded cheese
2 cups slightly crushed corn flakes
1/4 cup melted butter

Cook the potatoes until tender, quarter and
set aside.  Combine sour cream, dressing, bacon, parsley
and 1 cup of cheese.  Place potatoes in greased 13x9-inch
baking dish.  Pour sour cream mixture over potatoes and
gently toss.  Top with 1/2 cup of cheese.  Combine corn
flakes and butter, sprinkle over casserole.  Bake at 350
degrees for 40-45 minutes.
Servings: 8



Spinach Casserole

5 tablespoons butter
3 cups cornflakes, crushed to 1-1/2 cups, divided
2 tablespoons flour
1/4 teaspoon salt
1-1/4 cups milk
1 cup Swiss cheese, shredded
10ounce package frozen spinach, thawed and drained
2 eggs, well beaten
3 tablespoons onion, chopped

In a large sauce pan melt butter; remove 2 tablespoons and mix with 3/4
cup cereal.  Set aside for topping.  To remaining butter stir in flour,
salt and onion.  Cook and stir about 1 minute.  Add milk gradually,
stirring constantly until mixture boils.  Remove from heat; add cheese and
stir until slightly melted.  Stir in spinach, eggs, and 3/4 cup cereal.
Spread in buttered casserole dish.  Sprinkle cereal mixture on top.  Bake
25 minutes at 350 degrees.



Squash Casserole 1

1 Lb Yellow Squash -- Chopped (About 4 Sm.)
1 Whole Onion -- Chopped
3 Tbsp Butter Or Margarine
2 Whole Eggs -- Beaten
1/2 C Cheddar Cheese, Shredded
1 Tsp Salt
1 C Milk
1 C Cracker Crumbs -- (Saltines)
Dash Pepper

Preheat oven to 375 F.
Combine squash, onion, and butter in a skillet.
Sauté until squash is tender, then coarsely mash with fork.
Add remaining ingredients. Pour into greased casserole dish.
Bake at 375 degrees until a knife inserted near center comes
out clean. Let sit 5 min. before serving.



Squash Casserole 2

8 oz.  can of Water Chestnuts, sliced and drained
8 oz.  package Herb-Seasoned Stuffing Mix
1 stick (1/2 cup) butter or margarine
Sliced yellow squash, fresh or frozen, (4 cups Cooked)
1 teaspoon salt
1/2 tsp.  pepper, or to taste
1 medium onion, chopped
10 3/4 oz.  can of Condensed Cream of Chicken Soup
8 oz.  container of Sour Cream
1 small (2 oz.) jar sliced or diced Pimentos, drained

Boil squash in just enough water to cover until tender;
drain well.  Make sure it measures about 4 cups after cooking and
draining.  Melt butter and pour over Stuffing Mix in a medium bowl,
stirring until coated evenly; set aside.  In a large bowl, combine
squash, salt and pepper, 3/4 of the chopped onion, condensed soup,
sour cream, pimentos, and water chestnuts.  Stir just until mixed
well.  Take a large casserole dish, greased lightly or sprayed with
no-stick spray, and spread the remaining 1/4 of the chopped onion in
the bottom.  Next spread 1/2 of the butter-coated Stuffing Mix.  Pour
in all of the squash mixture, leveling off the top.  Top with rest of
Stuffing Mix.  Bake at 350 degrees (preheated) until top is brown,
about 40 minutes.



Squash Casserole 3

½ Stick of Butter
4 Cups of cooked Squash
½ medium Onion diced
Paprika
Salt and Pepper
4 oz. bag Shredded Cheese

Mix all of the ingredients together in a greased pan.  Add the
Shredded cheese on the top.  Sprinkle paprika on the top.
Bake in an over at 400 degrees for 20 minutes.



Squash Casserole 4 

7 yellow squash, sliced
1/4 cup milk
1/2 cup butter, sliced
2 eggs, beaten
1 bunch green onions, tops thinly sliced
salt and pepper to taste
3 tablespoons white sugar
1 cup shredded Cheddar cheese
2 cups crushed buttery round crackers
      
1  Preheat oven to 350 degrees F (175 degrees C).
2  Bring a large pot of water to a boil. Add squash and cook until tender but still firm, about 15 minutes; drain.
3  To the squash add milk, butter, eggs, green onion tops, salt, pepper and sugar; mix well. Transfer to a 9x13 inch casserole dish. Sprinkle with cheese and crushed crackers.
4  Bake in preheated oven for 30 minutes.
 Makes 7 servings  



Squash Casserole 5

4 squash (med)
1 medium. onion
1 can cream of mushroom soup
1 stick butter
1 8oz sour cream
1 bag of Pepperidge Farms bread crumbs
salt
pepper

Boil squash and onions until tender, then mix in a large mixing bowl your done squash and onion, butter, cream of mushroom soup,sour cream, 3/4 bag of bread crumbs (save rest for topping), then put in a deep glass casserole dish and add remainder of bread crumbs over top of casserole. bake at 325 for about 20-25 min, or until brown.



Sweet Onion Chicken Breast Casserole

1 large chicken breast, split and boned
2 tablespoons Vegetable oil
2 medium-sized potatoes, peeled and sliced
2 medium-sized Vidalia (sweet) onions, peeled and sliced
1 can (10 3/4-oz) cream of mushroom soup, undiluted
Paprika

Brown breast in oil and drain on paper towel.  Oil a 1 1/2-quart casserole.
Layer potatoes on bottom; follow with a layer of onions and top with a
layer of mushroom soup.  Gently, place chicken breast over soup and
sprinkle with paprika.  Cover tightly and bake at 350 degrees F for one
hour.
Serves 2
 



Sweet Potato Casserole 1

3 cups cooked and mashed sweet potatoes
1/2 cup butter
1/2 cup sugar
2 beaten eggs
1 tsp.  vanilla

TOPPING;
1/2 cup flour
2/3 cup brown sugar
1/3 cup softened butter
1 cup chopped pecans

Mix first 5 ingredients together and put
in buttered baking dish.  Combine the remaining ingredients
and sprinkle on top.  Sprinkle pecans on top of entire
mixture.  Bake uncovered at 350 degrees for 45 minutes
or until golden brown.  Use a 9x13 inch baking dish.



Sweet Potato Casserole 2

4 1/2 cups cooked and mashed sweet potatoes
1/2 cup butter, melted
1/3 cup milk
1 cup white sugar
1/2 teaspoon vanilla extract
2 eggs, beaten
1 cup light brown sugar
1/2 cup all-purpose flour
1/3 cup butter

In a large bowl, mix together mashed sweet potatoes, 1/2 cup butter,
milk, sugar, vanilla extract, and eggs.  In a small bowl, mix together
brown sugar and flour.  Cut in butter until mixture is crumbly, then stir
in pecans.  Spread sweet potato mixture into a greased 9x13 inch casserole
dish, then sprinkle pecan mixture over top.
Bake in preheated 350 degree oven for 25 minutes.



Sweet Potato Souffle

3 cups cooked whole sweet potatoes
1 cup sugar
1/2 teaspoon salt
2 eggs
1/3 stick margarine
1/2 cup milk
1 teaspoon vanilla

TOPPING:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 stick margarine


Peel potatoes, slice and cook in water until tender. Beat with electric mixer
until smooth. Add margarine, sugar, salt, eggs, milk and vanilla. Mix well (it
looks thin). Pour into a greased casserole dish and bake at 400 degrees for 35
minutes or until it looks firm. Mix topping ingredients and cover top of
potatoes. Bake 10 minutes or until brown.
 



Tater Tot Hamburger Bake

1lb ground beef, browned and drained of grease
1 Sm chopped onion
1/2 chopped green pepper
6-8 slices American cheese (enough for a solid layer in casserole dish)
1 can cream of celery soup, mixed with 1/2 can of milk
1 Sm pkg tater tots or potato nuggets

Layer ingredients in same order as recipe (9x13 c dish)
with ground beef on bottom and tater tots in solid layer on top.
Bake at 350degrees for one hour.



Texas Hash Browns

2 lbs.  frozen hash brown potatoes, thawed
1 stick melted margarine
1/2 tsp.  pepper
1 tsp.  salt
1/2 cup chopped onion
1 can cream of chicken soup
1 pint sour cream

Combine all ingredients and put into 9X13 greased baking pan.
Topping:
Mix together 2 cups corn flakes with 1/4 cup melted oleo and sprinkle
evenly on top of casserole.  Bake at 350 degrees F for 45-60 min.  Serve
warm.



Tomato Pie (Casserole)

1 9inch pie shell - prebaked (I use a deep dish pie shell)
4-5 peeled and sliced tomatoes
1/3 cup green onions- chopped
8-10 fresh basil leaves-chopped
2 cups grated mozzarella and cheddar cheese- mixed
1 cup mayonnaise
Preheat oven to 350 degrees. layer tomatoes,basil, and onion in pie shell. Salt and pepper to taste. Mix cheeses and mayonaise together. Spread on top of tomatoes. Bake for about 30 minutes or until golden.

(OR)

1. I use buttered Pepperidge Farm Stuffing Mix for the crust on the bottom of a buttered 9 inch casserole dish.
(Just melt about 1/2 stick of butter and pour it over the stuffing and mix together and pat into bottom of casserole.)
OR:
Use crushed Ritz crackers, mixed with melted butter same as above.

note:
To cut calories, use less mayonnaise and add enough fat-free sour cream to make 1 cup.



Tuna  Noodle Casserole 1

4 cups wide egg noodles            
1 16 oz can or jar of tuna, drained
1 can peas, drained                
1/2 to 3/4 cup celery, chopped
1/4 cup onion, chopped             
1 clove minced garlic
1 large family size can mushroom soup  
1 cup milk
1 cup Miracle Whip       
1 basket fresh mushrooms, chopped or 2 cans mushroom, drained
2 Tbsp Butter            
salt and pepper to taste

Cook noodles until just tender, they do not need to be real soft
as they will cook more in the oven. After cooking, rinse well to remove
starch. Chop celery, onion, mushrooms and garlic and saute
in 2 tbsp butter until tender-crisp, add milk and mushroom soup to
mixture until warm. In large casserole or roaster, mix tuna, peas and
Miracle Whip, add warm soup mixture, fold in noodles. Top with cracker crumbs or crushed potato
chips dotted with butter or margarine. Bake in oven at 350 until it
bubbles, usually 45 to 90 minutes depending on the size of casserole.


Tuna Noodle Casserole 2

1 cup elbow macaroni, uncooked
1 cup chopped celery
1/4 cup chopped onion
2 tbsp. butter or margarine
1 11-oz. can condensed cheddar cheese soup or condensed cream of mushroom soup
3/4 cup milk
1 9.25-oz can tuna or salmon, drained and chunked
1/4 cup chopped pimiento (optional)
2 tbsp. grated fresh Parmesan cheese
Preheat oven to 375 degrees F.

Cook macaroni according to package directions. Drain and set aside.
Meanwhile, in a saucepan cook celery and onion in margarine or butter until
tender.
Stir in soup and milk. Gently stir in tuna or salmon, pimiento, and the cooked
macaroni.
Transfer to a 1-1/2 quart casserole. Sprinkle with Parmesan cheese.
Bake in a 375 degree F. oven for 25-30 min. or until heated through.
Makes 4 servings.



Turkey Casserole 1

2 cups uncooked elbow macaroni
2 cups diced turkey (or chicken)
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 lb.  shredded cheddar cheese
3 cups milk

Place all ingredients in a 9x13 pan.  Stir until well blended.  Cover and
refrigerate overnight.  Uncover and bake at 350 degrees for 1 hour.  Serve
warm.



Turkey Casserole 2

2-3 c.  boneless dark turkey
2 c.  sour cream
1 cream of soup, any variety
leftover stuffing, or boxed variety

Place turkey cubes on bottom of flat casserole
Mix sour cream and soup and spread over turkey
Spread stuffing to seal casserole.

Bake at 350 degrees for 20-30 min.



Vegetable Casserole 1

1 16-20 Oz.  Bag Frozen Mixed Vegetables
1 Can Cream of Mushroom Soup
8 Oz.  Velvetta Cheese, Cubed
3 Cups Soft Bread Crumbs
1/2 Butter or Margarine-Melted

Combine vegetables, soup, and cheese and put in a shallow casserole or
cake pan.  Sprinkle bread crumbs over the casserole and then sprinkle the
melted butter or margarine over the top.  Bake at 350 degrees for 45-60
minutes.



Vegetable Casserole 2

1 cup onion, finely chopped
1 cup celery, chopped
1 cup real mayonnaise (not Miracle Whip)
1-package frozen mixed vegetables (16oz)
1-1/2 cups grated cheddar cheese

Mix all of the above together until mayonnaise is thoroughly mixed.  Pour
into a buttered casserole dish.

Topping:
1 tube of Ritz Crackers, crushed
1 stick butter, melted

Crush Ritz Crackers (in ziplock bag and then roll with rolling pin), and
then sprinkle on top of vegetables.  Drizzle melted butter over crackers.
Cook in preheated oven at 325 degrees for 35 minutes.



Western Casserole

1-1/2 lb. ground chuck
1 16oz can of diced tomatoes
1 8oz can of tomato sauce
1 pkg of taco seasoning
1/4 tsp. pepper
1/4 tsp. salt
1 egg beaten
1 (12oz) small curd cottage cheese
1 8oz pkg of Monterrey Jack cheese
1 8oz pkg of cheddar cheese
1 large bag of tortilla chips or corn chips
      
Brown meat and drain, then add tomatoes, tomato sauce, taco seasoning,salt and
pepper. Simmer 3 min. Combine egg and cottage cheese mixing well. Add to the
meat sauce mixing well.  Lightly grease a 9x9 or 9x13 casserole dish,
spread 1/2 of the sauce mix in the dish then top with 4oz of Monterrey Jack and 4oz of
cheddar cheese and put 1/2 of the chips. Repeat the layer except put the
remaining cheese on top instead of the chips. Bake at 350 for 30 min.
4 to 6 servings