and follow the package directions. Sprinkle with parmesan, bread crumbs, garlic granules, powdered oregano and just a dash of paprika. Stir and serve.Fast and EASY !!!!
2 cups cooked rice
2 cups cooked chicken, shredded (hamburger is good as well)
1 (14 1/2 ounce) can tomato sauce
1 (1 1/4 ounce) envelope taco seasoning
1 (15-30 ounce) can refried beans
1 1/2 cups cheese, grated
1 cup tomatoes, chopped
1 cup guacamole (use to your preference)
sour cream (use to your preference)
1 small can of chopped black olives
5 cups tortilla chips
Mix taco seasoning and tomato sauce.
Add shredded chicken and coat it well with tomato mixture.
Place cooked rice in the bottom of a 13 X 9 X 2 or disposable baking pan.
Top with chicken mixture.
Top with 1-2 cans of refried beans so you have a nice even coating.
Freeze in the disposable pan or pop out and put in freezer bag.
Place casserole back in a casserole pan when ready to cook
After thawing top with grated cheese.
Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly.
Top with above condiments (sour cream, olives, guacamole, tomato, and green onions are good as well)and dip with tortilla chips!
good Luck! I hope you dont mind that I did this..I know we havent talked that much online. But I know what its like to have to get ready for the new addition. Congratulations! :)
casserole party ping! I posted this idea earlier on the Freeper Table Thread...I thought it would be a good friday night/weekend thread to start. Congrats SamIAm on baby number 3! :)
Cut two chicken breasts into sections and place in a casserole dish. Add 1 cup of rice and 1.5 cups of water along with a can of condensed soup.Cream of Mushroom, Chicken or broccoli cheese. stir. When nearly done place cheese strips on top.
Cook 375 approximately 1 hour.
Here's an easy, easy one:
Chicken and Dressing Casserole Recipe
* 1 package herb stuffing mix, about 7 or 8 ounces
* 1 can condensed cream of mushroom or cream of celery soup
* 2 cups chicken broth
* 2 eggs, beaten
* 2 1/2 cups cooked diced chicken
* 1/2 cup milk
* 2 tablespoons chopped pimiento
Toss the stuffing crumbs with half of the soup, the chicken broth, and eggs.Spread mixture into a shallow baking dish, about 11x7x2-inch. Top with the diced chicken. Combine remaining condensed soup with milk and pimiento; pour evenly over chicken.
Cover dish tightly with foil and bake at 350° for about 45 minutes.
Chicken and casserole recipe serves 6.
This is one of my family's favorites. It is way more like a casserole than a soup and freezes great. Blessings on the new little one and the busy Mom.
ITALIAN SAUSAGE AND ARTICHOKE SOUP
1 pound Italian pork sausage links
1 large red onion, chopped
1 14 oz. can artichoke hearts, drained and chopped, or 1 9 oz. package frozen art hearts, thawed and chopped
1 28 oz can plum tomatoes
3 cups chicken stock
1 tsp dried oregano
1 tsp dried basil
1 tsp fennel seeds
¼ pound penne pasta
Salt and pepper to taste
Remove sausage from casings and crumble. Brown the sausage, stirring often, with the chopped onions in a stockpot over medium heat for 6 to 8 minutes until the sausage is cooked through and the onions are translucent. Add the hearts and tomatoes with their juice and pour the stock over the sausage and vegetables. Stir in the herbs. Bring to a boil over medium high heat and simmer uncovered for 30 minutes. Add the pasta and simmer for 15 minutes until the pasta is done. Add salt and pepper.
Casserole Bump!
and follow the package directions. Sprinkle with parmesan, bread crumbs, garlic granules, powdered oregano and just a dash of paprika. Stir and serve.
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TUNA CASSEROLE
Printed from COOKS.COM
1 can tuna
1 can sweet peas 1 can cream of mushroom soup 1 box macaroni & cheese 1/2 stick butter 1 can corn 1 can green beans
Boil macaroni and mix with cheese and butter. In a casserole dish, put a layer of macaroni and tuna. Then layer of peas, corn, green beans and soup; repeat. Put as much juice from the vegetables as the dish will hold, leaving about an inch from top. Bake in 375 degree oven for about 45 minutes or until it has bubbled for 20 minutes. Very fast dish to make when you are in a rush.
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Amazing. I'm boomarking!
What's a casserole party?
Here's one:
Vegetable Casserole
INGREDIENTS:
* 8 large eggplants
* 8 large potatoes
* 8 green bell peppers
* 8 large onions
* 8 summer squash
* 6 tomatoes
* 1 pound fresh green beans
* 1 pound whole fresh mushrooms
* 2 bulbs garlic, cloves separated and peeled
* 1/4 cup chopped fresh dill weed
* 1/4 cup chopped fresh oregano
* 1/4 cup chopped fresh basil
* 1 (15 ounce) can tomato sauce
* 3/4 cup olive oil
* salt and pepper to taste
DIRECTIONS:
1. Prepare the eggplant before assembling ingredients, by cutting them into 2 inch chunks and putting them into an extra large bowl with salted water to cover. This will draw out the bitterness from the eggplant. Let this sit for about 3 hours.
2. Preheat oven to 375 degrees F (190 degrees C).
3. Cut the potatoes, green bell peppers, onion, squash and tomatoes into 2-inch chunks. Cut the green beans and mushrooms in half and peel the garlic cloves.
4. Drain and rinse the eggplant, then combine it with all the other chopped vegetables, the dill, oregano and basil and place all into a 3x13x18 inch roasting pan. Pour the tomato sauce and olive oil over all.
5. Bake at 375 degrees F (190 degrees C) for 2 1/2 hours, adding a little water about halfway through cooking time to keep moist.
This is not a casserole, but a delicious soup that freezes well.
Tortilla Soup
8 ounces carrots, diced
8 ounces celery
8 ounces onions
1/2 teaspoon garlic powder
salt and pepper
2 tablespoons corn or olive oil
4 cans chicken broth
1 can tomatoes, diced
1 can Rotel tomatoes & chilies, Diced
1 (1.25-1 1/2 ounce) packet taco seasoning
1 (10 count) package corn tortillas, broken into small pieces (or you can use taco shells, broken in to small pieces)
12 ounces chicken meat, diced, poached or grilled fajita meat (I use the leftover chicken from when I roast a chicken or buy roasted chicken.)
1 cup milk
12 ounces monterey jack cheese, shredded
corn tortilla chips, broken into small pieces
6 servings
1 hour
1. Saute carrots, onions, celery in oil, Garlic Powder, Salt and Pepper until tender.
2. Add chicken broth and bring to boil.
3. Add tomatoes, Rotel, taco seasoning, and chicken.
4. Cut Tortillas into small pieces and add to broth mixture.
5. Let boil for 20 minutes or until tortillas are thoroughly incorporated into soup stirring occasionally to keep from sticking.
6. Reduce heat and add 8 oz. cheese. Simmer for additional 10 minutes.
7. Add milk and simmer for additional 10 minutes.
8. If thicker soup is desired, add more diced tortillas and let incorporate into soup.
9. Garnish with shredded cheese and broken tortilla chips.
Open one bag of Fritos Corn Chips (dip style)
Carefully open one can of jalapeno bean dip. Discard lid.
Place one cold adult beverage in a foam Koozie near the bean dip.
Garnish with the TV remote control.
approx. 1 lb ground beef(more or less to taste)
1 lb macaroni (my family likes bow ties but elbows work great
2 cans of Manwhich(or favorite sloppy joe sauce)
brown ground beef
add the Manwhich sauce
simmer beef & sauce 10 mins.
Cook macaroni's as per box
add Manwhich & beef to the macaroni!
It's simple , quick & filling!
1 pound ground beef
1/2 cup dry bread crumbs
1 egg
1/4 cup Ranch dressing (Any salad dressing will suffice)
Salt and pepper to taste
Combine ingredients and shape into a loaf. Bake in a 400 degree oven for 22 minutes. Enjoy!
TATER TOT CASSEROLE
1 (32-ounce) package frozen potato rounds
1 (16 ounce) container sour cream
1 cup shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French-fried onions
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch-baking dish. Arrange tater tots in the prepared baking dish. In a mixing bowl, combine sour cream, cheese, and mushroom soup.
Pour this mixture over the tater tots. Sprinkle onions over the top of the casserole. Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes
With your permission I shall steal the best of these and make them for my friend, Texas Cowboy, when the Lord allows him to return home to Texas.
4 tomatoes, peeled and sliced
10 fresh basil leaves, chopped
1/2 cup chopped green onion
1 (9-inch) prebaked deep dish pie shell
1 cup grated mozzarella
1 cup grated cheddar
1 cup mayonnaise
Salt and pepper
Preheat oven to 350 degrees F.
Place the tomatoes in a colander in the sink in 1 layer.
Sprinkle with salt and allow to drain for 10 minutes.
Layer the tomato slices, basil, and onion in pie shell.
Season with salt and pepper. Combine the grated cheeses and
mayonnaise together. Spread mixture on top of the tomatoes
and bake for 30 minutes or until lightly browned.
To serve, cut into slices and serve warm.
Tamale Spoon Bread Casserole
* 2 tablespoons olive oil
* 1 1/2 pounds ground chuck
* 1 cup chopped onion
* 1 minced clove garlic
* 1/2 cup chopped green pepper
* 2 cans (14.5 ounces each) tomatoes, slightly drained, about 2 1/2 cups broken up
* 1 can (12 ounces) whole kernel corn
* 2 teaspoons salt
* 1 tablespoon plus 1 teaspoon chili powder
* 1/4 teaspoon black pepper
* 1/2 cup cornmeal
* 1 cup water
* 1/2 cup sliced pitted ripe olives
* 1 1/2 cups milk
* 1 teaspoon salt
* 2 tablespoons butter
* 1/2 cup cornmeal
* 1 cup grated mild Cheddar cheese
* 2 eggs, slightly beaten
Heat olive oil in skillet; brown ground chuck. Add onion, garlic, and green pepper to the skillet; cook, stirring, until onion is tender and golden. Stir in 1/2 cup cornmeal mixed with the 1 cup water; cover and simmer for 10 minutes. Stir in tomatoes, corn, salt, chili powder, and pepper; simmer for 5 minutes longer. Add olives; spoon into a 3-quart casserole. In a saucepan, heat milk with 1 teaspoon salt and butter; slowly stir in 1/2 cup cornmeal; cook, stirring, until thickened. Remove from heat and stir in cheese and eggs. Pour over meat mixture.
Bake at 375° for 30 to 40 minutes. Or, prepare casserole early in the day and refrigerate for several hours. Bake chilled casserole for about 1 hour, or until hot and bubbly.
Creamy Tomato Ground Beef Casserole
INGREDIENTS:
1 lb. ground beef
1 onion, chopped
3 cloves garlic, minced *
15 oz.-ish jar spaghetti sauce
2 cups elbow macaroni
8 oz. pkg. low fat cream cheese, cubed
¾ cup low fat milk
½ cup low fat sour cream
1 bell pepper, chopped
¾ cup grated Parmesan cheese, divided
PREPARATION:
Preheat oven to 350°. Brown ground beef & onion in a pan, carefully breaking up the ground beef. Drain well. Add garlic & spaghetti sauce and stir well. Simmer about 10-15 minutes.
While sauce simmers, cook elbow macaroni. As the macaroni is cooking, combine cream cheese & milk in a medium bowl. Place in microwave on a medium power setting for 2-3 minutes, stirring once halfway through cooking. Remove from microwave & stir with wire whisk until blended. Drain noodles and add them to cream cheese mixture. Fold in sour cream, green pepper, and ½ cup parmesan cheese.
Place cream cheese mixture into a 2 quart casserole dish. Evenly distribute meat sauce on top and sprinkle with remaining ¼ cup parmesan cheese. Bake at 350° for 20-30 minutes until casserole is bubbly.
To freeze...add 1 Tbsp. cornstarch to the cream cheese sauce. Prepare casserole as directed, however instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, place casserole overnight in refrigerator. Bake, covered, for 25-30 minutes until hot. Uncover, sprinkle with more parmesan cheese, and bake additional 5-10 minutes until bubbly.
*(If breastfeeding and baby is sensitive to recipes with garlic, simply omit.)
Good idea. I can't add to this, but I can bump it for you.