Casserole

Spinach Cheese Manicotti

1 (15 ounce) container ricotta cheese
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1/2 cup minced onion
1 egg
1 t basil
red pepper flakes
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1 1/2 cups shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese, divided
1 (26 ounce) jar spaghetti sauce
1 1/2 cups water
1 (8 ounce) package manicotti shells

DIRECTIONS

Preheat oven to 350

In a large bowl, combine ricotta, spinach, onion and egg. Season with parsley, pepper and garlic powder. Mix in 1 cup mozzarella and 1/4 cup Parmesan.

In a separate bowl, stir together spaghetti sauce and water.

Spread 1 cup sauce in the bottom of a 9x13 inch baking dish.

Stuff uncooked manicotti shells with ricotta mixture, and arrange in a single layer in the dish.
Cover with remaining sauce.
Sprinkle with remaining mozzarella and Parmesan.

COVER before baking
Bake in preheated oven for 45 to 55 minutes, or until noodles are soft.
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can use a zip baggie filled with filling and snip a corner off to fill the shells if u wish


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this is awesome

Breakfast Casserole

keep forever

12 slices bacon, cooked and crumbled
4 cups cubed bread
1/2 cup butter, melted
2 cups cheese, grated
8 eggs
1 1/2 cups milk
1/2 cup sour cream
salt and pepper to taste additions, to taste-
onions muchrooms whatever

cook bacon set aside
cube bread put in greased cake pan pour butter over bread top w cheese
mix milk sour cream salt pepper. pour over all.

top w bacon cover w foil and bake for 45 min at 325

uncover and bake 15 min longer


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Pioneer Woman Chicken Spaghetti
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese

Cook 1 cut up fryer and pick out the meat to make two cups.

Cook spaghetti in same chicken broth until al dente. Do not overcook.

When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar.

Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)

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Chicken Noodle Casserole

1 cooked, de-boned chicken
1 package egg noodles, cooked
2 cups grated cheese
1 can cream of mushroom soup
Mix noodles and mushroom soup together.

Place half in greased baking dish. Lay chicken on top of noodles. Add 1 cup cheese over thicken. Place remaining noodles on top. Top with remaining cheese.
Bake at 350 degrees F until cheese is melted.

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Jiffy Corn Casserole
1 can whole corn undrained
1 can creamed corn
1 box jiffy corn muffin mix
1 egg
1 cup sour cream or cottage cheese
1 stick melted butter
1 chopped onion
1 1/2 shredded chedder
little can diced chilis if desired
I added some sauted hamburger?

350 oven
Mix all except cheese.
Pour into greased casserole.
Bake 45 min.-1 hour
Top with cheese and cook till melted.
8 serevings

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Green Pea Casserole

1 cup chopped onion
1 cup chopped celery
1 cup chopped green pepper
1 16 oz can green peas--drained
1 can cream of mushroom soup
1 8 0z. can water chestnuts
1 cup soft bread crumbs

melt butter in saucepan over low heat, add onions, celery, and green pepper. cook over low heat untill tender. remove from heat.
Add remaining ingredients except the bread crumbs.
bake at 350 for 30 minutes or untill hot and bubbly and crumbs are browned.

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RITZY CHICKEN CASSEROLE

very very good

8 oz. cream cheese
1/2 C. sour cream
2 (10 3/4 oz.) can cream of chicken soup
6 diced cooked boneless chicken breasts---I used 7.. made 8 cups chunked chicken
2 roll Ritz crackers (50 crackers)
2 sticks melted butter

Soften cream cheese. Add sour cream, soups, chopped onion and chicken.(I boiled the chicken first)

Pour into a 9 x 13-inch ovenproof baking dish.
To make topping, crush crackers to make crumbs.
Combine with butter.
Sprinkle over chicken mixture.
Bake 350 for 30-40 min.


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Simple Cheesy Noodle Bake

1 lb ground HAMBURGER, browned
10 oz pkg wide egg noodles, cooked
10 3/4 oz can cream of celery
10 3/4 oz can cream of mushroom
1 C sharp Cheddar cheese, divided
5 T evaporated milk

Mix together sirloin, noodles, soups, 1/2 c cheese and milk. Pour into a lightly greased 13x9 pan. Sprinkle remaining cheese on top.
Bake at 350 for on hour. Serves 8 to 10


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Broccoli Casserole

16 oz. frozen chopped broccoli, cooked and drained
2 T. butter
1/4 c. diced onion
1/2 t. garlic powder
2 T. all-purpose flour
1 c. milk
8 oz. pkg. cream cheese
1/4 c. grated cheddar cheese
1/2 t. sage
1/2 t. salt
1 egg, beaten
1/3 c. bread or cracker crumbs (I used Ritz crackers)

Cook broccoli according to package directions. Set aside.
In a large saucepan over medium heat, melt the butter. Add onions and cook while stirring, 1-2 minutes.
Stir in flour and garlic powder. Simmer for 3 minutes. Add milk and keep stirring.
Once it begins to thicken, add cheeses, sage and salt. Continue cooking and stirring until cheeses are melted. Remove from heat

. Add broccoli and stir to mix.
Blend in beaten egg.

Pour into a buttered 8 x 8 casserole dish.

Sprinkle with bread or cracker crumbs.

Bake at 350 for 20 minutes or until crumbs are nicely browned.

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Ranch and Bacon Noodles----
must try this
1 pkg. egg noodles, cooked, drained, and cooled slightly (10-12 oz.)
8 oz. sour cream
1 cup real mayo
1/4 cup milk
1 pkg. dry ranch dressing mix
1/2 to 1lb. bacon cooked and crumbled (jarred real bacon is a fine sub), optional
2 cups shredded cheddar

Mix noodles with sour cream, mayo, milk, and dressing mix. Pour into greased 9x13 pan. Top with cheese and bacon.
Bake at 300 for 30- 40 minutes.
It can be baked at a higher temp for a shorter time.
I just like to bake it low and slow.

I sometimes add frozen veg., chopped onion, or mushrooms to the mixture. This makes a wonderful pasta salad. Just mix it together minus the milk and chill. Very Good


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POT LUCK CORN DISH

1 can cream style corn
1 can whole kernel corn, drained
2 eggs
1 stick margarine, cut up
1 cup sour cream
4 tablespoons chopped onion
1 box Jiffy Corn Bread mix
salt and pepper to taste
Mix well.

Place in greased casserole 350°. 45 minutes.


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Broccoli and Cheese Casserole

2 C. Cooked white rice
2 lb velveeta
1 onion chopped
2 lbs of frozen broccoli
2 sticks butter
2 cans mushroom soup
salt and pepper to taste

saute broccoli and onion in one stick of butter mix rice , velvetta, and soup ,

Mix well ,then add sauted broccoli and onion..

stir well Melt butter and pour in casserole dish and pour in mixture,
Bake at 350 till bubbly

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Quick Serve Ravioli Lasagna

1 spaghetti sauce
12 oz frozen cheese ravioli
shredded mozzarella cheese

layer all 3 items until gone.

bake 400 till bubbly add more cheese on top heat till melted and browned

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Creamy Burrito Casserole

1 lb. ground beef or ground turkey
1/2 medium yellow onions, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried bean
2-3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream
Salsa, to taste

Brown ground meat/turkey and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese. Spoon salsa over the cheese.
Repeat the layers, but leave out the salsa, with cheese over the top and bake, uncovered, at 350F for 20-30 min.

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Chicken Salad Pie


servings: 2 pies, 12 portions

Ingredients: FOR TWO PIES

2 nine-inch pie shells
2 pounds boneless chicken breast, boiled and cubed
1 cup long grain rice (2 cups cooked)
1 cup diced yellow onion
1/2 cup diced celery stalk
2 tablespoons olive oil
1 cup cream of mushroom soup
1 cup mayonnaise
4 tablespoons lemon juice
salt and pepper to taste
6 hard boiled eggs
2 cup cornflakes
4 tablespoons butter

Instructions: Boil the chicken in water for about 25 minutes. Dice this up when cooled.

Cook the rice according to the package instructions. Set aside.

Dice the celery and onions and sauté them in the olive oil.

Chop the hardboiled eggs.

Mix all the ingredients except the cornflakes and butter. This chicken mixture will keep overnight in the refrigerator if needed.

Now you are ready to prepare the piecrust. Press the pie crusts in two separate pie pans. To give it a homemade look, crimp the edges with your fingers.

Bake these for 10 minutes in a pre-heated 350 degree oven. Chef Best suggests punching holes in the bottom of the shell with a fork or using beans or cooking beads to keep the crust from rising during baking.

Remove piecrust from the oven and fill with the chicken salad mixture. Bake in a preheated 325 degree oven for 30 minutes.

Sauté the cornflakes with butter.

Remove the chicken salad pie from oven and top with the cornflakes. Return to the oven for five more minutes.

Let the pies cool completely before cutting into portions.

Makes two pies. Serves up to 12.