This is actually a creation that I made up myself. I have lots of corn in the freezer that needs to be used up and this was one way I put it to good use. I kept the meat out, but we had the added protein of the black beans which complement the corn mixture well. This is fairly easy to put together and resulted in many leftovers for us. It almost tastes better the next day. Enjoy!
Mexican Corn and Black Bean Lasagna From Jackie's Kitchen
6 8" flour tortillas
1 green pepper, diced
1/2 onion, diced
4 cups of frozen corn, thawed or fresh corn
1 can black beans, drained
2 T cilantro, optional
1 cup salsa
8 oz low fat cream cheese
1 egg
1 tsp cumin
2 cups shredded cheddar cheese
Saute the green pepper and onion in olive oil until tender. Add the corn, black beans and salsa and heat until warmed through. Add the cilantro and stir. Meanwhile, mix the cream cheese and egg until well blended. Add cumin and stir. Coat the bottom of a 9x13" baking dish with cooking spray. Spread 2-3 scoops of corn mixture on bottom of dish. Top with 2 tortillas to create a "noodle" layer. Spread 1/2 of the cream cheese mixture over the tortillas. Top with 1/2 of the remaining corn mixture and sprinkle 1 cup of shredded cheese over. Top with 2 more tortillas and repeat with remaining ingredients, ending with another layer of tortillas for the top. Bake at 350 degrees for 30-40 minutes until heated through. To serve top each slice with some shredded lettuce and tomato and a dollop of sour cream.
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Saturday, March 20, 2010
Baked Pork Chops with Rice
I have been doing a little more cooking this week, though I started not feeling as well again toward the end of the week and we had Papa Murphy's pizza on Thursday and french fries and grilled cheese with salad on Friday. Not anything too fancy, but it served its purpose. I did make this dish earlier in the week and it was very good. It was easy to put together and you just let it bake for an hour and a half. We had some big, 1 1/2" pork chops so it was more like pork roast for us, but still turned out yummy.
Baked Pork Chops with Rice From Six Ingredients or Less, Cooking Light and Healthy
4 rib-but pork chops, cut 1" thick
salt and pepper
4 onion slices
6 T uncooked long-grain rice (I doubled and added 1/2 can of water)
1 (14.5 oz) can stewed tomatoes, with juice
dried basil
Lightly spray an 8x8" baking dish with vegetable cooking spray. Sprinkle pork chops with salt and pepper; place in baking dish. Top each pork chop with an onion slice. Evenly sprinkle raw rice around pork chops. Pour tomatoes over top (cut up larger pieces of tomato). Sprinkle lightly with basil. Cover tightly and bake at 350 degrees for 1 1/2 hours or until meat is tender. Makes 4 servings.
Baked Pork Chops with Rice From Six Ingredients or Less, Cooking Light and Healthy
4 rib-but pork chops, cut 1" thick
salt and pepper
4 onion slices
6 T uncooked long-grain rice (I doubled and added 1/2 can of water)
1 (14.5 oz) can stewed tomatoes, with juice
dried basil
Lightly spray an 8x8" baking dish with vegetable cooking spray. Sprinkle pork chops with salt and pepper; place in baking dish. Top each pork chop with an onion slice. Evenly sprinkle raw rice around pork chops. Pour tomatoes over top (cut up larger pieces of tomato). Sprinkle lightly with basil. Cover tightly and bake at 350 degrees for 1 1/2 hours or until meat is tender. Makes 4 servings.
Monday, November 2, 2009
Scalloped Potatoes with Ham
We have eaten up all of the ham I made the other week-finally! The ham I baked was delicious and all the meals I made with the leftovers were delicious too...we just had a lot of ham around here. I made this scalloped potato recipe last week with the rest of the leftovers. This version is creamy, but does not have cheese in the sauce. It was really tasty and I loved the thyme that was added to the sauce, just giving it a stronger taste. I really liked this scalloped potato recipe and will definitely make it again, probably after I bake a ham some weekend again!
Scalloped Potatoes with Ham From Taste of Home Annual Recipes 2000
6 T butter, divided
1/4 cup flour
1 tsp dried parsley flakes
1 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
3 cups milk
6 cups thinly sliced potatoes, peeled
1 1/2 cup chopped fully cooked ham
1 small onion, grated or chopped
In a saucepan, melt 4 T of butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Combine potatoes, ham and onion; place half in a greased 2 1/2 qt baking dish. Top with half of the sauce; repeat layers. Cover and bake at 375 degrees for 65 to 75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender.
Scalloped Potatoes with Ham From Taste of Home Annual Recipes 2000
6 T butter, divided
1/4 cup flour
1 tsp dried parsley flakes
1 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper
3 cups milk
6 cups thinly sliced potatoes, peeled
1 1/2 cup chopped fully cooked ham
1 small onion, grated or chopped
In a saucepan, melt 4 T of butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes. Combine potatoes, ham and onion; place half in a greased 2 1/2 qt baking dish. Top with half of the sauce; repeat layers. Cover and bake at 375 degrees for 65 to 75 minutes or until potatoes are almost tender. Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender.
Friday, October 23, 2009
Bruschetta Chicken Bake
This is a quick, tasty meal when you don't want to spend a lot of time putting together dinner, but are looking for a meal that will be hot and satisfying. We had this for dinner last night and really enjoyed it. If you like bruschetta, give this a try!
Bruschetta Chicken Bake From Kraft Food and Family
1 can (14 oz) diced tomatoes
1 pkg (6 oz) Stove Top stuffing mix for chicken
1/2 cup water
2 cloves of garlic, minced
1 1/2 lb. boneless skinless chicken breasts, cut into bite size pieces
1 tsp dry basil leaves
1 cup Mozzarella cheese
Heat oven to 400 degrees. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. Layer chicken, basil, cheese and stuffing in 13 x 9 pan or 3 qt baking dish. Bake 30 minutes or until chicken is heated through.
Bruschetta Chicken Bake From Kraft Food and Family
1 can (14 oz) diced tomatoes
1 pkg (6 oz) Stove Top stuffing mix for chicken
1/2 cup water
2 cloves of garlic, minced
1 1/2 lb. boneless skinless chicken breasts, cut into bite size pieces
1 tsp dry basil leaves
1 cup Mozzarella cheese
Heat oven to 400 degrees. Mix tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened. Layer chicken, basil, cheese and stuffing in 13 x 9 pan or 3 qt baking dish. Bake 30 minutes or until chicken is heated through.
Sunday, August 23, 2009
Easy Taco Casserole
Another great recipe from the Cooking for a Cure cookbook. The recipe comes from a woman at work and it is really simple to put together and a nice variation on tacos. It almost resembled a taco salad with all the lettuce and tomatoes and sour cream piled on top. Yum!
Easy Taco Casserole
1 lb. ground beef
1 c. salsa
2 tsp chili powder
1/2 c. Miracle Whip
1 c. shredded Monterey Jack cheese
2 c. crushed tortilla chips
1 c. shredded Colby cheese
1 medium tomato, chopped
chopped black olives
2 c. shredded lettuce
sour cream
In a saucepan, brown ground beef and drain. Add salsa, miracle whip and chili powder. Mix well. In an ungreased 2 qt. baking dish, layer half the meat mixture, half the chips and half the cheese. Repeat layers. Bake uncovered at 350 degrees for 20-25 minutes or until heated through. Just before serving, top with tomato, lettuce, black olives and a dab of sour cream.
Easy Taco Casserole
1 lb. ground beef
1 c. salsa
2 tsp chili powder
1/2 c. Miracle Whip
1 c. shredded Monterey Jack cheese
2 c. crushed tortilla chips
1 c. shredded Colby cheese
1 medium tomato, chopped
chopped black olives
2 c. shredded lettuce
sour cream
In a saucepan, brown ground beef and drain. Add salsa, miracle whip and chili powder. Mix well. In an ungreased 2 qt. baking dish, layer half the meat mixture, half the chips and half the cheese. Repeat layers. Bake uncovered at 350 degrees for 20-25 minutes or until heated through. Just before serving, top with tomato, lettuce, black olives and a dab of sour cream.
Tuesday, August 4, 2009
Zucchini Pizza Casserole
My zucchini plants are really starting to produce finally. I think they were all dead by this time last year, but I'm glad we're finally able to enjoy that delicious summer squash! I found this recipe on the Taste of Home website and it was really good. Ryan said he never would have guessed that the "crust" is actually zucchini!
Zucchini Pizza Casserole
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 eggs
1/2 cup grated Parmesan cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 cup (4 ounces) shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green pepper, chopped
Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through.
Zucchini Pizza Casserole
4 cups shredded unpeeled zucchini
1/2 teaspoon salt
2 eggs
1/2 cup grated Parmesan cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1 cup (4 ounces) shredded cheddar cheese, divided
1 pound ground beef
1/2 cup chopped onion
1 can (15 ounces) Italian tomato sauce
1 medium green pepper, chopped
Place zucchini in strainer; sprinkle with salt. Let stand for 10 minutes. Squeeze out moisture. Combine zucchini with the eggs, Parmesan and half of the mozzarella and cheddar cheeses. Press into greased 13-in. x 9-in. baking dish. Bake, uncovered, at 400° for 20 minutes. Meanwhile, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce; spoon over zucchini mixture. Sprinkle with remaining cheeses; add green pepper. Bake 20 minutes longer or until heated through.
Wednesday, February 25, 2009
Sausage Macaroni Casserole
This is another recipe from my grandma's collection. It had a great combination of sausage and cheese sauce mixed with the noodles. Yum! Definitely a great recipe on a cool day.
Sausage Macaroni Casserole
1 pound bulk pork sausage
1/2 cup onion, chopped
1/2 cup green pepper strips
3 T flour
2 cups milk
2 cups shredded cheddar cheese, divided
8 oz elbow macaroni, cooked
Brown sausage in skillet, remove. Drain on paper towel. Saute onion and green pepper in 2 T remaining drippings. Stir in flour. Slowly add milk. Cook over medium heat until thick. Stir in 1 1/2 cups cheese. Combine macaroni, sausage and sauce. Turn into greased 2 qt casserole; top with remaining cheese. Bake at 400 degrees for 20-25 minutes until bubbly.
Sausage Macaroni Casserole
1 pound bulk pork sausage
1/2 cup onion, chopped
1/2 cup green pepper strips
3 T flour
2 cups milk
2 cups shredded cheddar cheese, divided
8 oz elbow macaroni, cooked
Brown sausage in skillet, remove. Drain on paper towel. Saute onion and green pepper in 2 T remaining drippings. Stir in flour. Slowly add milk. Cook over medium heat until thick. Stir in 1 1/2 cups cheese. Combine macaroni, sausage and sauce. Turn into greased 2 qt casserole; top with remaining cheese. Bake at 400 degrees for 20-25 minutes until bubbly.
Sunday, February 22, 2009
Hamburger Noodle Casserole
This was a pretty quick dish to put together, it just took a while to bake. The house smelled so yummy though as this was cooking up. This is great when you just don't know what to make since more than likely most of the ingredients are in your cupboard or freezer already!
Hamburger Noodle Casserole
1 pound ground beef
16 oz can whole tomatoes (or diced)
16 0z can peas, drained (or frozen)
1 can condensed tomato soup
6 oz noodles
1/2 cup chopped onion
1/2 cup chopped celery
1 tsp salt
1/2 tsp pepper
Heat oven to 375. Spray sides and bottom of 2 qt casserole dish with cooking spray. Place ground beef in casserole and break apart with fork (I cooked it first, it looks like that's not necessary though). Stir in tomatoes (with liquid), peas, tomato soup, uncooked noodles, onion, celery and salt and pepper. Mix well and cover. Bake about 1 hour and 10 minutes, stirring once or twice.
Hamburger Noodle Casserole
1 pound ground beef
16 oz can whole tomatoes (or diced)
16 0z can peas, drained (or frozen)
1 can condensed tomato soup
6 oz noodles
1/2 cup chopped onion
1/2 cup chopped celery
1 tsp salt
1/2 tsp pepper
Heat oven to 375. Spray sides and bottom of 2 qt casserole dish with cooking spray. Place ground beef in casserole and break apart with fork (I cooked it first, it looks like that's not necessary though). Stir in tomatoes (with liquid), peas, tomato soup, uncooked noodles, onion, celery and salt and pepper. Mix well and cover. Bake about 1 hour and 10 minutes, stirring once or twice.
Wednesday, February 18, 2009
Chicken and Biscuits
Yeah for kraft.com!!! Actually, this is a recipe from the kraft magazine, Food and Family. This a free magazine that is sent 4x a year I believe with easy and yummy recipes. Go to kraft.com to sign up!
I made this the other night when I didn't want to make anything too difficult, but I was looking for some comfort food. This hit the spot!
Chicken and Biscuits
1 can (10 oz) condensed cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 pkg (16 oz) frozen mixed vegetables, thawed (I used a mix of frozen corn and peas which I actually forgot to thaw and just cooked the casserole a about 15 minutes longer)
1 cup shredded cheddar cheese
1 cup baking mix
3 T milk
Heat oven to 375. Mix soup and 1/2 cup sour cream in 8" square baking dish. Add chicken, vegetables and cheese. mix. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until a stiff dough forms (I had to add a little more milk). Drop by heaping tablespoonfuls inot 6 mounds over chicken mixture. Bake 35 minutes (or 50 if veggies still frozen) or until biscuits are golden brown and chicken mixture is hot and bubbly. Cover the dish with aluminum foil if the biscuits are browing too quickly.
I made this the other night when I didn't want to make anything too difficult, but I was looking for some comfort food. This hit the spot!
Chicken and Biscuits
1 can (10 oz) condensed cream of chicken soup
3/4 cup sour cream, divided
2 cups chopped cooked chicken
1 pkg (16 oz) frozen mixed vegetables, thawed (I used a mix of frozen corn and peas which I actually forgot to thaw and just cooked the casserole a about 15 minutes longer)
1 cup shredded cheddar cheese
1 cup baking mix
3 T milk
Heat oven to 375. Mix soup and 1/2 cup sour cream in 8" square baking dish. Add chicken, vegetables and cheese. mix. Place baking mix in medium bowl. Add remaining 1/4 cup sour cream and milk; stir until a stiff dough forms (I had to add a little more milk). Drop by heaping tablespoonfuls inot 6 mounds over chicken mixture. Bake 35 minutes (or 50 if veggies still frozen) or until biscuits are golden brown and chicken mixture is hot and bubbly. Cover the dish with aluminum foil if the biscuits are browing too quickly.
Thursday, February 5, 2009
Spaghetti Pizza Casserole
We tend to have homemade pizza about every week or two and this week we tried pizza a little different. This spaghetti casserole was a cinch to put together and baked up so tasty. You could cut back on the cheese a bit if you want to lighten it up some. I added some red pepper to the meat as it cooked. You could add onion, green peppers or mushrooms as well.
Spaghetti Pizza Casserole
7 oz pkg spaghetti cooked and drained
1 pound hamburger, cooked and drained
2 eggs
1/2 cup milk
salt and pepper to taste
4 oz pkg cheddar cheese
1/2 to 1 tsp oregano
32 oz jar Prego spaghetti sauce
16 oz pkg shredded mozzarella cheese, divided in half
Place spaghetti in lightly greased 9x13" pan. Combine eggs, milk, salt and pepper; pour mixture over spaghetti. Layer on cheddar cheese, 1/2 the mozzarella cheese, hamburger, oregano, sauce and remaining mozzarella cheese. Bake at 350 for 45 to 60 minutes, covered. If using tin foil, spray lightly. Allow to rest 5 minutes before eating.
Spaghetti Pizza Casserole
7 oz pkg spaghetti cooked and drained
1 pound hamburger, cooked and drained
2 eggs
1/2 cup milk
salt and pepper to taste
4 oz pkg cheddar cheese
1/2 to 1 tsp oregano
32 oz jar Prego spaghetti sauce
16 oz pkg shredded mozzarella cheese, divided in half
Place spaghetti in lightly greased 9x13" pan. Combine eggs, milk, salt and pepper; pour mixture over spaghetti. Layer on cheddar cheese, 1/2 the mozzarella cheese, hamburger, oregano, sauce and remaining mozzarella cheese. Bake at 350 for 45 to 60 minutes, covered. If using tin foil, spray lightly. Allow to rest 5 minutes before eating.
Wednesday, January 14, 2009
Cheeseburger Casserole
This is one of those great old recipes from a church cookbook. Those cookbooks always seem to have good, made from scratch recipes and tons of good casserole recipes. It is really cold here right now so the weather is perfect for a good ole casserole. I had all the ingredients on hand for this dish and it was actually pretty simple to make.
Cheeseburger Casserole From Country Cooking
1 pound ground beef
1/3 cup chopped onion
1 can (10 oz) tomato soup
1 cup (8 oz) peas, drained (I used frozen)
salt and pepper
8 cubes (3/4") cheese (I used shredded)
1 cup sifted flour
1 1/2 tsp baking powder
1/4 tsp salt
2 T shortening
1/3 cup plus 1 T milk
Brown the ground beef and onions in a skillet. Drain off fat. Add tomato soup and peas. Salt and pepper to taste. Put mixture into a 1 1/2 qt greased baking dish.
Make cheese filled biscuits: In mixing bowl sift together flour, baking powder and salt. Cut shortening until particles are fine. Add milk. Stir until dough clings together. Knead dough on slightly floured board 12 times. Divide dough into 8 pieces. Mold dough around cheese cubes. Place on casserole. Bake at 425 degrees for 25 to 30 minutes until a deep golden brown. Serves 4.
Cheeseburger Casserole From Country Cooking
1 pound ground beef
1/3 cup chopped onion
1 can (10 oz) tomato soup
1 cup (8 oz) peas, drained (I used frozen)
salt and pepper
8 cubes (3/4") cheese (I used shredded)
1 cup sifted flour
1 1/2 tsp baking powder
1/4 tsp salt
2 T shortening
1/3 cup plus 1 T milk
Brown the ground beef and onions in a skillet. Drain off fat. Add tomato soup and peas. Salt and pepper to taste. Put mixture into a 1 1/2 qt greased baking dish.
Make cheese filled biscuits: In mixing bowl sift together flour, baking powder and salt. Cut shortening until particles are fine. Add milk. Stir until dough clings together. Knead dough on slightly floured board 12 times. Divide dough into 8 pieces. Mold dough around cheese cubes. Place on casserole. Bake at 425 degrees for 25 to 30 minutes until a deep golden brown. Serves 4.
Sunday, November 9, 2008
Veryl's Hot Dish
I'm not sure who Veryl is, but his hot dish is tasty. I got this recipe from the Saint Anne's Church Cookbook. I was looking for a dish I could make with things I already had at home so I didn't have to make a trip to the store. This was so good...another hot casserole on a cold, windy night. I do really enjoy those comfort foods as the weather is cooling off and the snow has started falling. This is a cheesy dish that I will definitely make again.
Veryl's Hot Dish
1 1/2 pounds ground beef (I used 1 pound of ground venison)
1 medium onion, diced
1 small can tomato sauce
1 cup small curd cottage cheese
1 cup sour cream
1/2 pkg medium egg noodles, cooked
grated cheddar cheese
Saute onion in butter or margarine. Add meat and brown. Mix in other ingredients except cheese. Put in greased casserole. Bake 30-45 minutes at 375. Put cheese on top for the last 15 minutes.
Veryl's Hot Dish
1 1/2 pounds ground beef (I used 1 pound of ground venison)
1 medium onion, diced
1 small can tomato sauce
1 cup small curd cottage cheese
1 cup sour cream
1/2 pkg medium egg noodles, cooked
grated cheddar cheese
Saute onion in butter or margarine. Add meat and brown. Mix in other ingredients except cheese. Put in greased casserole. Bake 30-45 minutes at 375. Put cheese on top for the last 15 minutes.
Potato Sloppy Joe Bake
I made this the other night when I was looking for something quick and easy to make. It was easy to put together and a delicious casserole for a cold fall night.
Potato Sloppy Joe Bake from Taste of Home's Quick Cooking
1 pound ground beef
1 can (15 oz) sloppy joe sauce
1 can cream of potato soup (I used cream of mushroom)
1 pkg (32 oz) frozen cubed hash brown potatoes, thawed (I put in frozen and cooked longer)
1 cup shredded cheddar cheese
In a skillet, cook beef over medium heat until no longer pink. Drain. Add sloppy joe sauce and soup. Place hashbrowns in a greased 9x13" pan. Top with beef mixture. Cover and bake at 450 for 20 minutes (40-45 if hashbrowns frozen). Uncover; bake 10 minutes longer or until heated through. Sprinkle with cheese.
Potato Sloppy Joe Bake from Taste of Home's Quick Cooking
1 pound ground beef
1 can (15 oz) sloppy joe sauce
1 can cream of potato soup (I used cream of mushroom)
1 pkg (32 oz) frozen cubed hash brown potatoes, thawed (I put in frozen and cooked longer)
1 cup shredded cheddar cheese
In a skillet, cook beef over medium heat until no longer pink. Drain. Add sloppy joe sauce and soup. Place hashbrowns in a greased 9x13" pan. Top with beef mixture. Cover and bake at 450 for 20 minutes (40-45 if hashbrowns frozen). Uncover; bake 10 minutes longer or until heated through. Sprinkle with cheese.
Monday, July 14, 2008
Tasty Tuna Casserole
This is a really quick dish to put together and something a little different from the usual meals I make. It is simple and tasty.
Tasty Tuna Casserole From Healthy Cooking
2 c uncooked elbow macaroni
1 can (12 oz) solid white tuna, drained
1 can (8 oz) tomato sauce
4 ounces reduced fat cream cheese, cubed
1 small onion, finely chopped
1/4 tsp salt
1/2 tsp dried oregano
Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain macaroni; stir into tuna mixture. Transfer to a 2 qt baking dish coated with cooking spray. Cover and bake at 350 for 20-25 minutes or until heated through.
Tasty Tuna Casserole From Healthy Cooking
2 c uncooked elbow macaroni
1 can (12 oz) solid white tuna, drained
1 can (8 oz) tomato sauce
4 ounces reduced fat cream cheese, cubed
1 small onion, finely chopped
1/4 tsp salt
1/2 tsp dried oregano
Cook macaroni according to package directions. Meanwhile, in a large bowl, combine the remaining ingredients. Drain macaroni; stir into tuna mixture. Transfer to a 2 qt baking dish coated with cooking spray. Cover and bake at 350 for 20-25 minutes or until heated through.
Sunday, May 25, 2008
Ham and Cheesy Potato Bake
This is a good comfort food recipe to use when you have some ham leftover. I made a ham roast one weekend and had enough left to make this. It makes quite a bit and we were able to get a number of lunches out of this too for the week.
Ham and Cheesy Potato Bake
1 pkg frozen hashbrowns
1 1/2 c sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 c chopped onion
2 c shredded Cheddar Cheese
2 1/2 cups diced ham
Combine all ingredients; place in greased 9x13" pan. Bake at 350 for 1 hour. Note: may top with crushed corn flakes mixed with 4 T butter.
Ham and Cheesy Potato Bake
1 pkg frozen hashbrowns
1 1/2 c sour cream
1 can cream of chicken soup
1 can cream of mushroom soup
1/4 c chopped onion
2 c shredded Cheddar Cheese
2 1/2 cups diced ham
Combine all ingredients; place in greased 9x13" pan. Bake at 350 for 1 hour. Note: may top with crushed corn flakes mixed with 4 T butter.
Saturday, February 23, 2008
Lazy Bones Casserole
This is one of grandma's recipes. I just needed something simple to put together for dinner one night and I found this one. It was pretty tasty.
1 lb ground beef
1 cup celery, diced
1/2 cup onion, diced
1 can cream of chicken soup or chicken rice soup
1 can cream of mushroom soup
1 cup water
1 tsp salt
8 ounces of small uncooked noodles
1/2 package of frozen peas
Brown meat. Mix all ingredients together in a large bowl. Put in a greased 2 quart casserole. Bake covered at 350 for 1 1/2 hours. If it becomes too dry, add water.
1 lb ground beef
1 cup celery, diced
1/2 cup onion, diced
1 can cream of chicken soup or chicken rice soup
1 can cream of mushroom soup
1 cup water
1 tsp salt
8 ounces of small uncooked noodles
1/2 package of frozen peas
Brown meat. Mix all ingredients together in a large bowl. Put in a greased 2 quart casserole. Bake covered at 350 for 1 1/2 hours. If it becomes too dry, add water.
Saturday, February 9, 2008
Three in One Dish
This is also from "Sparks from the Kitchen", the Florence Herman cookbook. I made this one night when I just needed something to use up some veggies I had in the fridge. It does take a while to cook so you have to plan ahead a little bit.
1 1/2 pounds ground beef, browned
1 small onion, chopped
2 stalks of celery, diced
salt and pepper, to taste
2 potatoes, cut up
3 carrots, cut up
1 small can of peas, drained
1 can of tomato soup
1/2 soup can of water
Heat oven to 350. Brown meat and drain. Mix in the vegetables (leave peas for last). Put in casserole dish. Mix soup and water and pour over top. Bake 1 1/2 hours.
1 1/2 pounds ground beef, browned
1 small onion, chopped
2 stalks of celery, diced
salt and pepper, to taste
2 potatoes, cut up
3 carrots, cut up
1 small can of peas, drained
1 can of tomato soup
1/2 soup can of water
Heat oven to 350. Brown meat and drain. Mix in the vegetables (leave peas for last). Put in casserole dish. Mix soup and water and pour over top. Bake 1 1/2 hours.
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