Mexican Chicken Casserole

4 chicken breasts
2 cans cream of mushroom soup
3 (4 ounce) cans diced green chiles
1 medium bag nacho cheese Doritos
16 ounces sour cream
1 cup Cheddar cheese
1 cup Monterey jack cheese

Boil chicken with celery leaves. Reserve 1 cup chicken broth.

Combine chicken, soup, chiles, sour cream and broth. Top with cheese. You may either put the chips on the bottom of the casserole or spoon the casserole on the chips after casserole is baked. Bake at 350 degrees F for 30 minutes.

Conservatives are not necessarily stupid, but most stupid people are conservatives. — John Stuart Mill

spinach casserole

Spinach Casserole

2 packages frozen spinach
6 teaspoons butter
1 teaspoon flour
1/2 cup milk
1 can mushrooms
Pinch of dry mustard
1/2 teaspoon salt

Cook spinach. In saucepan, melt butter; add flour. Cook until bubbly. Blend in milk. Add seasonings, mushrooms and spinach. Pour into casserole dish.

Topping
1/2 cup sour cream
2 tablespoons lemon juice
1/2 cup mayonnaise

Mix ingredients together. Pour over spinach mixture and bake at 350 degrees F for 15 to 20 minutes.

Getting caught is the mother of invention. — Robert Byrne

tomato, potato and pepper casserole

Tomato, Potato and Pepper Casserole

1/4 cup olive oil
2 large potatoes, sliced
2 small red, yellow or green
bell peppers, sliced 1/2-inch thick
2 large ripe tomatoes, sliced 1/4-inch thick
2 teaspoons minced garlic
1/2 teaspoon each salt, pepper and oregano

Preheat oven to 375 degrees F.

Spread 1 tablespoon of the oil over the bottom of a shallow 2-quart baking dish. Layer half of the potatoes, slightly overlapping if necessary. Top with 1 1/4 cups of the peppers, then with 1 1/4 cups sliced tomatoes. Drizzle with 1 tablespoon of the oil. Sprinkle with 1 teaspoon garlic and 1/4 teaspoon each salt, pepper and oregano. Repeat layers using remaining ingredients. Bake, uncovered, 50 minutes to one hour, until vegetables are tender.

While we stop to think, we often miss our opportunity. — Publilius Syrus

Technorati Tags: meatless recipes , vegetable casserole recipes , vegetarian recipes, vegetable casserole

Posted on on October 26th, 2009 in Casseroles | Comments Off

el dorado casserole

El Dorado Casserole

1 pound ground beef
1 medium onion, chopped
1/2 teaspoon garlic powder
16 ounces tomato sauce
1 cup ripe olives, sliced
8 ounces sour cream
1 cup cottage cheese
3/4 cup chopped green chiles
7 ounces tortilla corn chips, crushed
8 ounces Monterey jack cheese, shredded

Cook beef until browned. Drain. Add onion, garlic powder, tomato sauce and olives. Cook over low heat until the onion is clear.

Combine sour cream, cottage cheese and chiles. Layer half the chips, meat mixture, sour cream mixture and Monterey Jack cheese in a greased 2 1/2-quart casserole. Repeat this layering a second time. Bake at 350 degrees F for 30 minutes.

Serves 8.

I live in company with a body, a silent companion, exacting and eternal. — Eugene Delacroix

corned beef hash

Corned Beef Hash

2 cups corned beef, ground
3 cups cold boiled potatoes, ground
1 onion, ground
Salt, to taste
Pepper, to taste
4 tablespoons shortening

Mix corned beef, potatoes, onion and seasonings together. If the mixture seems dry, moisten with a little milk or cream.

Heat shortening in skillet. Spread ground mixture evenly over skillet. Cook on medium low heat until hash is slightly brown on bottom.

Serves 4.

Corned Beef with Egg
After mixing corned beef ingredients, put into individual baking dishes. Make an indentation in the center of each and break and egg into the center. Put into the oven and bake for about 25 minutes at 325 degrees F.

Take care, your worship, those things over there are not giants but windmills. — Miguel Gervantes

harvest bounty casserole

Harvest Bounty Casserole

1 1/2 cups cut-up green beans,
cooked and drained
1 medium green bell pepper, chopped
3 medium tomatoes, chopped
1 1/2 cups shredded Cheddar cheese
1/2 cup Bisquick?
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/2 cup milk
3 eggs

Preheat oven to 350 degrees F. Grease an 8-inch square baking dish. Spread beans and peppers in dish; sprinkle with tomatoes and cheese. Beat remaining ingredients with mixer until smooth. Pour over vegetables and cheese. Bake uncovered until golden brown, 45 to 50 minutes.

Let stand 10 minutes before serving.

Makes 5 to 6 servings.

A contented mind is the best source for trouble. — Titus Maccius Plautus

M	T	W	T	F	S	S
« Feb
1	2	3	4	5	6	7
8	9	10	11	12	13	14
15	16	17	18	19	20	21
22	23	24	25	26	27	28
29	30	31

Archive for the ‘Casseroles’