Wednesday , 18 October 2017
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Casseroles

Mexican Chicken and Rice

One of the problems with having a recipe database, is that an old time favorite occasionally get lost in the shuffle.  I made this one again last week and served it with Mexican Bread Pudding. It’s wonderfully cheesy (well yeah look at the amount of cheese…). But I did it slightly different from the original recipe. I no longer use whole chickens…no time, I’m lazy, you pick the reason. I used boneless chicken breasts (thighs would be great as well).  It is important to cook rice for about half the normal time you would use. Otherwise it will be overcooked in the finished casserole. read more

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Linda’s Lasagna

Okay, I’ll admit it, I cheat! I used to make my spaghetti sauce from scratch and use it in a variety of Italian dishes. I tried Prego instead one day and discovered it worked just as well when I’m running low on my spaghetti sauce supply.

Ingredients:

1 lb ground beef
1 lb pork sausage
1-4 lb 2 oz jar Prego
2 lbs Ricotta, drained
2 large eggs
3/4 cup Kraft grated parmesan cheese
1 1/2 lbs lasagna noodles
2 tbsp olive oil
16 oz freshly grated parmesan cheese
1 lb mozzarella, thinly sliced

Cooking Instructions:

Reserve 2 cups of Prego sauce and set aside. Brown together beef and pork. Drain. Mix remaining Prego sauce with meat. Set aside. read more

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Chicken Casserole

This one is a favorite of ours. I made it last night using leftover turkey from Thanksgiving. I use the Penne Regata pasta noodles.

Ingredients:

1 (6 to 8 oz) package noodles
1/2 cup chopped onion
2 tablespoons margarine
1 can cream of mushroom or cream of celery soup
1 can cream of chicken soup
1 can of corn, drained (optional)

 

salt and pepper to taste
2 cups diced, cooked chicken or turkey
2 cups shredded Cheddar cheese
1 stack Ritz crackers
1 stick butter or margarine

Cooking Instructions:

Heat oven to 350°. Cook noodles as directed and drain. In large skillet, cook and stir onion in 2 tablespoons margarine until tender. Stir in 2 cans soup, corn, salt and pepper. In greased casserole, layer 1/2 noodles and 1/2 chicken. Top with 1/2 soup mixture and 1/2 cheese. Repeat layers.Melt stick of margarine; finely crumble crackers and mix together. Sprinkle over casserole.Bake uncovered about 45 minutes. 

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