Chicken Cheese Noodle Casserole 1 (10 3/4 ounce) can condensed cream of chicken soup, undiluted 1/2 cup Miracle Whip 2 tablespoons lemon juice 2 cups cubed cooked chicken 1 small onion, chopped 1/4 cup chopped green pepper 1/4 cup chopped sweet red pepper 1 cup shredded sharp cheddar cheese, divided 1 cup shredded monterey jack cheese, divided 12 ounces medium egg noodles, cooked and drained salt and pepper Directions: 1 In a large bowl, combine soup, miracle whip and lemon juice. 2 Add the chicken, onion, peppers and 1/2 cup of monterey jack cheese and 1/2 cup cheddar cheese; mix well. 3 Add noodles and toss to coat. 4 Transfer to a greased 2 qt. 5 baking dish. 6 Bake uncovered at 350 degrees for 30-35 minutes. 7 Sprinkle with remaining cheeses. 8 Bake 10 minutes longer or until vegetables are tender and cheese is melted.
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Ingredients
1 (16 ounce) packages Pepperidge Farm stuffing ( herb seasoned-blue package) 1/2-1 cup butter 2 (10 3/4 ounce) cans cream soup ( celery, mushroom, chicken) 1 (5 ounce) cans evaporated milk 1/2 small onion, chopped 4 cups cooked chicken, chopped ( rotisserie chicken works great!) 1 (15 ounce) cans sweet peas or 2 cups frozen peas Directions Preheat oven to 350 degrees F. In large pot, melt butter over medium-high heat. Add dry stuffing, stir to coat evenly with butter. Layer 1/2 stuffing on bottom of an ungreased 9 x 13 baking dish. In large bowl, combine evaporated milk, cream soups, and onion. Gently fold in peas and chicken. Pour chicken/soup mixture over stuffing in baking dish. Top with remaining stuffing. Bake for 45 minutes, or until bubbling in the middle. Serve and enjoy! I changed the recipe a little I used diced sweet and red potato I didn't use corn or peas I used carrots it came out so awesome, the 3 of us gobbled this down
ingredients
5 to 6 slices bacon 3 tablespoons olive oil or leftover bacon drippings 4 carrots, scraped and thinly sliced 1 onion, peeled and chopped 1 teaspoon salt 1/2 teaspoon black pepper 1 teaspoon cumin 1 teaspoon turmeric 4 tablespoons butter (Optional) 1/2 head cabbage, chopped or shredded 4 to 5 potatoes, peeled and cubed Cook bacon, remove from skillet, drain and set aside. Saute onions and carrots until tender in bacon drippings or olive oil. Stir in butter, cabbage, salt, pepper, cumin, and turmeric. Cook uncovered about 20 minutes on medium heat stirring a couple times. Add potatoes, cover and simmer until potatoes are cooked or about another 20 minutes. Crumble bacon slices on top before serving. Makes 6 to 8 servings. Enjoy. I would probably serve this with sausages Preheat oven to 375
in a skillet fry up ground sirloin and chop up while stirring so its crumbled but yet chunky add to hat pan diced scallions or onions, green pepper if you have and garlic i like to add shredded or thinly sliced carrots, mean time boil potatoes for mashing, once boiled mash potatoes, in a glass casserole dish add the hamburger mixture then the mash potatoes its so easy to use a rubber spatula to spread, next cover with cream corn and bake 20 min next add shredded cheddar cheese and bake 5 more min, that's it, i like to add some hot sauce. List 2 lbs of ground sirloin 6 potatoes boiled chopped garlic, onion, scallions ,peppers, carrots optional whatever you like really large can of creamed corn ingredients
INGREDIENTS
1 small onion (diced) 1 garlic clove (minced) 1 small can black olives (sliced) 1 (1 ounce) package taco seasoning mix 1 (16 ounce) bag frozen corn 1 (4 ounce) can green chilies (diced and drained) 1 (12 ounce) can black beans (drained and rinsed) 1 (16 ounce) bag shredded Mexican cheese blend 1 (16 ounce) package frozen tater tots 1 (10.5 ounce fluid ounce) can enchilada sauce Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through. In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine. Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots. Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly. 1st pic mixing 2nd pic mixing with tator tots 3rd pic going in overn
I have been making this simple side for years. The great thing about this is you can make a huge amount for a pot luck. Just add more veggies. I sometimes mix cauliflower and broccoli together for a change of pace.
Broccoli and Cheese Casserole Ingredients : 1 (10 1/2 ounce) can cream of mushroom soup 1/2 cup mayonnaise 1 egg, beaten 1/4 cup chopped onion 1 (16 ounce) package frozen chopped broccoli 8 ounces sharp cheddar cheese, shredded salt and pepper to taste paprika 12 Ritz crackers , crushed Instructions:Mix together the soup, mayo, egg and onion. In a large bowl, fold the broccoli and the soup mix and the cheese together. Spread into a greased 9 x 13 inch pan. Sprinkle with salt, pepper, and paprika and crushed Ritz crackers Bake at 350 for 45 minutes |
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