Cheesy Chicken and Rice

1 can condensed cheddar cheese soup
1 cup water
1 cup shredded cheddar cheese
¾ cup uncooked regular white rice
4 skinless, boneless chicken breast halves 

To freeze:  Dump all ingredients into 1 gallon Ziploc freezer bag.  Lay flat in freezer. 

To cook:  Thaw in refrigerator.  Place all ingredients in a 2 quart shallow baking dish.  Cover.  Bake at 375 degrees F for 45 minutes or until chicken and rice are done. 

Side Note- Try it with a can of cheddar broccoli soup and add broccoli florets for added color and nutrition. 

Shepherd's Pie

1 lb hamburger

1 small onion

1 pkg frozen peas or carrots & peas

1 can tomato soup

1 T Worcestershire sauce

½ tsp salt

1/8 tsp pepper

3 cups mashed potatoes

1 cup shredded cheese

Cook hamburger with onion.   Add tomato soup, salt, and w. sauce.  Layer in casserole dish.   Hamburger then defrosted vegetables.  Spoon on mounds of potatoes.  Cook until hot.  Add grated cheese.

Baked Ziti

16 oz Ziti Penne
1 onion chopped small
1 1/2 lb ground beef
1 28oz marina sauce
1 14oz diced tomatoes (basil, oregano, garlic)
1 8 oz softened cubed cream cheese package
1 1/2 cup mozzarella cheese, shredded
1/2 cup parmesan cheese

Preheat the oven to 350.   Spray 9x13 baking dish with cooking spray.  

Prep pasta according to directions.

While that is cooking, cook onion, ground beef.    Add sauce, tomatoes.    Simmer 20 minutes.   Add cubes of softened cream cheeses.  Stir Well.

Spoon mixture into dish.  Top with cheese.   Cover with foil.   Bake 25 minutes.   Uncover.
Bake 5-10 minutes.

Chicken Noodle Casserole

Easy Chicken and Noodle Casserole
Ingredients:
2 Cups of shredded Rotisserie Chicken (you can also use 2 cups of shredded cooked chicken breast)
1 (10.75 ounce) can condensed cream of chicken soup
1 cup sour cream (I used light)
1/4 cup chopped onion (optional)
1/2 cup chopped mushrooms (optional)
1 red bell pepper, chopped (optional)
1/2 cup of frozen peas
Salt and Pepper to Taste
16 ounces egg noodles, cooked  (follow the cooking directions on the package)

Directions:
Preheat oven to 350 degrees.
Place your noodles and chicken in a 9×13 inch baking dish that has been sprayed with non-stick cooking spray.
Combine soup, sour cream, and veggies . Pour mixture over chicken and noodles. Add garlic salt, salt and pepper and mix well in your pan.  Cover and bake for 30 minutes (or freeze for baking at another time).

Makes 6 servings.

Taco Spaghetti

12 oz uncooked spaghetti
1 lb ground beef
1 envelope taco seasoning
3/4 cup water
1 cup 15oz black beans, rinsed and drained
1 can diced tomatoes and green chilies, undrained
2 cups (8oz) cheese
2/3 cup salsa

Preheat oven to 350.  Break spaghetti into thirds  according to package directions.   Meanwhile, cook meat, add seasonings and water.   Stir in beans, tomatoes and 1 cup cheese and salsa.  Drain spaghetti add to beef mixture.  mix well.   Transfer to a 9x13 baking dish.. covered for 20 minutes.  Sprinkle with remaining cheese.bake uncovered for 3-5 minutes

FREEZE OPTION-
Cook unbaked casserole, sprinkle with remaining cheese.  Cover and freee.  to use.. thaw in fridge overnight.  Remove from fridge 30 minutes before baking.  preheat at 350.  Bake covered 5-60 minutes until heated through.  

Chili beef corn bread casserole

1 lb ground beef
1 T cornstarch
1 T dried minced onions
1tsp chili powder
1 can tomato sauce
3/4 cup flour
3/4 cup cornmeal
3 T sugar
2 eggs
1/2 cup milk
3 T canola oil
1 can cream corn
1 cup shredded cheese

Preheat oven to 375. In a large skillet, cook beef over medium heat  6-8 minutes or until no longer pink. Break into crumbles; drain. Stir in cornstarch, chili powder and garlic powder.  Stir in tomato sauce. Cook and stir 2 minutes or until thickened and remove from heat.

In a large bowl, whisk flour, cornmeal, sugar, and baking powder. In another bowl, whisk eggs, milk and oil until blended. Stir in corn. Add to flour mixture, stir until just moistened. Stir in cheese.

Spread half of the batter into a greased 2 quart baking dish. Top with beef mixture.  Spread remaining batter over filling.   Bake uncovered 25-30minutes or until a toothpick inserted in corn bread portion comes out clean. Let stand 5 minutes.

Turkey Cordon Bleu Casserole

Thanks S&D taste of home for this recipe

2 cups elbow macaroni uncooked
2 cans cream of chicken soup
1/4 cup milk
1/4 cup Parmesan cheese
1 tsp paprika
1/2 tsp crushed rosemary
1/4 tsp rubbed sage
2 cups cooked turkey
2 cups fully cooked ham
2 cups shredded mozzarella cheese
1/4 c butter flavored crackers

Preheat oven to 350. Cook macaroni according to directions.  Meanwhile in a bowl, whisk soups, milk, Parmesan cheese and seasonings. Stir in ham, turkey and cheese.

Drain macaroni, add soup mixture and toss to combine. Add to a greased 9x13 pan. Top with crackers. Bake, uncovered, 25-30 minutes or until bubbly.

Freeze options-- cover and freeze unbanked casserole. To use, partially thaw in fridge overnight. Remove from fridge 30 minutes before baking. Preheat oven to 350. Bake as directed, increasing time as necessary to heat through.

Breakfast Casserole

12 eggs mixed well
1 cup milk
4-6 cups hash browns
1 tube sausage ( Jimmy Dean Maple)
2 tsp salt

WRITE ON BAG BEFORE FILLING---
Add 2 cups water.  Cook on low 6-8 hours or on high for 2-4 hours.

Tatertot Casserole

·         1/2 Bag of Frozen Tater Tots (1 lb, I had a 2 lb bag)

·         1 lb Cooked Ground Beef

·         1 Can Cream of Mushroom

·         1/2 Cup Frozen Peas, thawed

·         1/2 Cup Frozen Corn, thawed

·         1 Cup Shredded Cheddar Cheese

Preheat oven to 400*.

In a large bowl, mix the cooked beef, soup, peas, and corn. Then, pour this into a greased 9×13 casserole dish or square pan. Top the mixture with a layer of tater tots. This dish will bake for 20 minutes, then remove and add 1 cup of shredded cheese to the top, place back in the oven for additional 5 minutes or until cheese melts.

Crowd Pleaser Casserole

1 1/2 pounds ground beef
1 cup chopped onion
12 oz frozen corn
1 can cream of mushroom
1 can cream of celery
2 cups macaroni noodles
2 cups cheddar cheese
1 tsp salt
1/2 tsp black pepper

Cook noodles. Brown beef with onions, then stir in corn, soups and seasoning.  Place into greased 8x8 pans.  Sprinkle with cheese.  Cover tight with foil.    Cook at 350 for 45 minutes or until cheese is bubbly.

If freezing- Thaw first before cooking.   Cook covered at 350 for 45 minutes or until cheese is bubbly.

Forgotten Chicken

6 boneless skinless chicken breasts

2 cups minute rice

1 pkg onion soup mix

1 can cream of chicken soup

1 can cream of celery

1 can water

Mix together cream of soups, 1 can water, 2 cups minute rice (uncooked) and pour in a buttered baking dish.  Lay chicken breasts on top of rice mixture and sprinkle onion mix on top.  Cover with tin foil.  

Put your oven on 250-275.  Cook for 3+ hours.

OR

350-375 for 1 1/2 hours.  

Super Yummy!

Served with homemade bread, peas and fruit salad

Cornbread Beans & Pie

Thanks to Mommy Hates Cooking for this fabulous recipe!   http://www.mommyhatescooking.com/2013/01/cornbread-beans-pie.html

 

Ingredients:

• 1 Box of Corn Muffin Mix
• 1/3 Cup of Milk
• 1 Egg
• 1 lb Ground Beef
• 1 Taco Seasoning Packet
• 1 Can of Ranch Style Beans
• 1/2 Cup Frozen Corn
• Note: If you use homemade cornbread delete the ingredients for Corn Muffin Mix, Milk, & Egg and make the batter for the homemade cornbread.

Directions:

Preheat oven to 375*.

Mix the corn muffin mix, milk, and egg until a smooth consistency is formed and set aside.

In a large skillet brown the meat and add the taco seasoning as instructed on the packet.

In a medium skillet warm the beans and corn, then add in the cooked and seasoned ground beef. Let this simmer for 5 minutes. Pour this mixture into a 9inch pie pan and spread the corn muffin mixture on top.

This will bake in the oven for 15 minutes or until the corn muffin mix is completely done.

Note: If you use homemade cornbread, delete the steps for the corn muffin mix and simply make your own cornbread batter then spread it on top. Then, adjust the cook time based on how long your cornbread takes to bake.

Spaghetti Casserole

1 pkg (16oz) angel hair pasta

1 1/2 pounds ground beef

1 jar (26 ounces) spaghetti sauce

2 cans (8 oz each) tomato sauce

1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted

1 cup (8oz) sour cream

2 cups shredded Colby Monterey jack cheese

Cook pasta according to directions.  Meanwhile in large skillet, cook beef over medium heat until no longer pink.  DRAIN.  Stir in spaghetti sauce and tomato sauce.  Remove from the heat.  Drain pasta.  Combine soup and sour cream.  In two 8inch square baking dishes.  Layer half of the meat sauce, pasta, soup mixture and cheese.  Repeat layers.  Cover and freeze one casserole for up to 3 months.  Cover and bake the remaining casserole at 350 for 55-65 minutes or until cheese is melted.

TO USE FROZEN CASSEROLE-

Thaw in refrigerator overnight.  Remove from the fridge 30 minutes before baking.  Bake as directed.

Mexican Casserole

1 pound ground beef
1 10 3/4 oz can tomato soup
1 can chili
1 16oz bag Frito's Chips
1 cup cheddar cheese

Brown meat.  Drain grease.  Add Soup and Chili.
Line casserole dish with 1/2 bag of fritos.  Pour in meat mixture.  Add the rest of your fritos.  Top with cheese.  Bake at 400 for 15 minutes or until cheese melts.

Poppy Seed Chicken

4-6 CHICKEN BREASTS BOILED AND CUBED
1 CAN CREAM OF CHICKEN SOUP
1 C. SOUR CREAM
RITZ CRACKERS
½ CUBE BUTTER
1 TBSP. POPPY SEEDS

IN CASSEROLE DISH, PLACE CUBED CHICKEN. HEAT SOUP AND SOUR CREAM TOGETHER BUT NOT TO BOILING. POUR OVER CHICKEN. MIX BUTTER, POPPY SEEDS AND CRACKERS TOGETHER AND SPRINKLE ON TOP OF SOUP MIXTURE. BAKE UNCOVERED AT 350 DEGREES FOR 30 MINUTES. SERVE OVER RICE.

Chicken Cordon Bleu Casserole

2-3 cups chicken chopped
2 cups cubed ham
1 cup cubed cheddar cheese
Cream of chicken soup
1/2-1 cup sour cream
1/2-1 cup milk
Combine cooked chicken, ham, and cheese together in casserole dish. In seperate bowl combine soup and sour cream. Add milk to make a sauce. If you'd like a thinner sauce add more sour cream and milk if you desire thicker add less milk and sour cream. Pour over mixture and bake 350 degrees for 30 minutes. Can also serve with noodles or rice in the casserole or the side.

Chicken Tortilla Casserole

Corn tortillas
1 can canned milk
4-5 cups shredded chicken
2 cans cream of chicken soup
1 chopped onion (optional)
1 small can diced green chilies
Grated cheese

Warm tortillas so they're easy to tear. Saute onion and chilies. Combine milk and soup to onions & chilies. In 9x13 pan, place layer of tortillas, layer of chicken and cover with 1/2 of soup mixture. Add another layer of tortillas, chicken and rest of soup mixture. Spread cheese on top.Bake at 275 for 45 minutes.

*Tip: I absolutely love the green chilies that I have pictured with the ingredients. They have more flavor than anything in a can and don't have to be sauted. I also love to make this and cover it with tin foil and stick it in the freezer for meals when I don't have time to cook.

Cowboy Casserole

by Dix Wright

½ pound bacon
1 pound ground beef
1 small onion, chopped
2 (15 ounce) cans baked beans with pork
1/3 cup barbeque sauce
1 (7.5 ounce) package refrigerated biscuit dough

Cook bacon in a large skillet or Dutch oven over medium heat until evenly browned. Drain, and cut into bite size pieces. Set aside. Add hamburger and onion to the skillet, and cook until no longer pink, and the onion is tender. Drain.
Stir bacon, baked beans and barbeque sauce into the ground beef, and bring to a boil. Reduce heat to medium low, and place biscuits in a single layer over the top of the mixture. Cover, and simmer for about 10 minutes, or until the biscuits are done. Place two biscuits on each plate, and spoon beans over.

This is yummy and easy to make too!
4 Stars

Ground Beef Casserole

Use one 9x13 pan

1. One tube crescent rolls (brand or generic)
2. 1 pound ground beef
3. One can cream of mushroom
4. half package of frozen peas
5. shredded cheese

Open one tube of crescent rolls. Spread the dough out on the bottom of the pan. Bake the crust at 350 for 10 minutes. While crust is baking, brown beef. Drain beef. Add one can of mushroom soup. Add half package of frozen peas. Spread the mixture over the crust. Spread a cup of your favorite cheese over the top. Bake at 350 for 20-25 minutes.

Easy Chicken Ala King Casserole

1 can cream of chicken
1 can cream of celery
1 can instant rice
2 cans water
1 cup chicken/turkey cooked and diced

Put in a pot on your stove. Mix it all up. Let it boil and then turn it down low until thick.

Serve with homemade bread and a salad. YUMMY