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Moms View Message Board: Cooking and Recipe Discussion: Discuss Cooking and Looking for Recipes: Looking for more casserole ideas!! Pretty Please?
I've gotten some good recipes that I make quite a bit from all of you! Thanks! I bought tator tots, but am not sure I am brave enough to try the casserole! LOL! I'd love any new ones you all have! It can be ground beef or chicken! Anything I will try!!
MMMMM! Tator tot casserole is a big favorite in my family. Another fav is tamale pie. I get requests for this when the entire family is coming over for dinner. Here goes:
Thanks Tunnia! This looks good! I will give it a try! I love a new recipe!!
I make my Tator Tot Casserole like my mom always made hers.
Thank you! Thank you! That does sound good. There are a ton of recipes out there for Tator Tot Casserole! LOL! I will give it a shot this week! Syd was sick today, but I will try it and let you know!! I love having leftovers from a casserole! Thanks again!
8 oz. Swiss cheese (shredded) 1 med. onion (minced ¼ lb. corned beef (chopped) 1 c. mayonnaise 16 oz sauerkraut (drained) 1 loaf party rye 1 loaf party pumpernickel Mix all ingredients together. Bake in covered bowl or casserole dish at 350 F for 30 minutes. Serve bubbling hot and spoon on to slices of party rye or pumpernickel. 2 med. sliced onions 4 slices bread toasted, buttered and cubed 1 c. milk 3 eggs 1 c. grated cheddar cheese 1 T. sugar 1 T. butter 3 T. melted butter salt and pepper to taste In small pan saute' onion slices in 1 T. butter until tender. Layer onions, cheese and bread cubes in a lightly buttered baking dish. Mix eggs, milk, sugar, melted butter, salt and pepper. Pour over layers and bake at 350 F for 45 minutes or until bubbly. 1 can french style green beans 1 can corn ½ c. green pepper, chopped ½ c. onion, chopped 1 can cream of celery soup 1 stick (¼ lb.) margarine ½ pint (8 oz.) no-fat sour cream 4 oz. grated sharp cheddar cheese 1 sleeve or stack of Ritz or Townhouse type crackers Mix all ingredients except crackers and margarine together in an 8 ½" x 11" glass casserole. Crumble crackers. Melt margarine. Toss together and sprinkle on top of vegetable mixture. Bake at 350 F for 45 minutes. 2 pkg. frozen broccoli 2 c. boiled boned chicken 2 can cream of chicken soup 1 T. melted butter or margarine 1 c. mayonnaise ½ c. grated parmesan ½ c. bread crumbs 1 tsp. lemon juice 1 tsp. curry powder Cook the broccoli to package directions. Cover bottom of casserole with cooked drained broccoli. Cover broccoli with shredded chicken meat. Mix soup, mayonnaise, lemon juice and curry powder. Pour over Chicken. Sprinkle with a layer of grated cheese. Mix bread crumbs with butter. Cover casserole with crumb mixture. Cook at 400 F about ½ hour or until bubbly. Serve with baked potato and salad. 1 can cream of mushroom soup (undiluted) 8 oz. Velveta or grated cheddar 1 lb. fresh asparagus or 1 lg. can ¼ c. dry minced onions ½ c. bread crumbs 1 tsp. dijon mustard Heat oven to 450 F. Mix soup, onions and mustard in a small bowl. In a 1 qt. casserole, alternate layers of asparagus, soup mixture, and cheese. Top with bread crumbs. Bake 20 - 25 minutes. 4 1/2 cooked rice 1 c. cooked chicken (cut up) 1 c. cooked ham (cut up) 1 can (8 oz.) sliced water chestnuts, drained 1/2 cup raisins 1 can (12 oz.) mushroom stems and pieces, drained 1 can (10 3/4 oz.) Cream of Mushroom soup, undiluted 1 1/4 c. milk 3/4 tsp. salt 1/2 tsp. curry powder 1/2 c. mayonnaise 1/4 c. fresh parsley, finely chopped 1/3 cup sliced almonds Place rice in a greased 13 1/2" x 9" x 2" baking dish. Sprinkle chicken, ham, water chestnuts, mushrooms and raisins over rice. Combine the next 6 ingredients and pour over meat and rice mixture. Bake covered for 30-35 minutes or until bubbly. In a very hot skillet. Toss almond briefly to toast. Sprinkle casserole with almonds before serving. 6 chicken breasts 2 cup sliced fresh mushrooms 1 1/4 cup chopped onion (1 medium) 1/2 cup chopped bell pepper 2 tablespoons minced jalapeno pepper 1 (4 oz) can chopped green chiles 1/4 cup milk 3 tablespoons all-purpose flour 1 1/2 cups water 3/4 teaspoons chili powder 1/2 teaspoons salt 1/2 teaspoon ground cumin 1/4 teaspoon pepper 8 corn tortillas 1 cup shredded cheddar cheese 1/2 cup tomato-chopped-unpealed 1/4 cup sour cream Cook chicken and dice, set aside. Saute ushrooms, onion, bell pepper, & minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside. Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat-cook & stir until thick & bubbly. Stir in chili powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels & then in foil & bake at 350 degrees for 10 min. Arrange half of the tortillas in a 12x8x2 dish. Top with half of chicken mixture. Repeat with rest of tortillas and chicken mixture. Cover and bake at 350 degrees for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving with tomato and sour cream. Garnish with additional jalapeno pepper slices. Yield: 6 Servings 8 oz. of wide egg noodles ½ medium onion chopped 6 oz. Swiss cheese grated (Reserve about ½ cup) 1 - 4 oz can potted ham, broken up 3 Tbsp. Dijon mustard 1/4 cup sour cream Prepare noodles according to package directions. Drain noodles and mix with all other ingredients well. Grease a one quart baking dish, and pour noodle mixture into dish. Sprinkle with reserved cheese. Bake uncovered at 350 F for ½ hour.
Sounds great Bea, especially the chicken enchilada casserole. I've been looking for one of those for a while. I love chicken enchiladas, but would like to just throw everything in the pan instead of having to fry, dip, and roll them all. Thanks!
Bea to the rescue! Thanks for posting!
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