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The Kuntry KoopCasseroles
1-1/2 tbs. oil
1 large onion, sliced
1 lb. ground beef
1/4 c. ice, uncooked
2 to 3 celery stalks, chopped
1 green pepper, chopped
3 potatoes, sliced
Salt and pepper, to taste
1 can (15 oz.) kidney beans,
drained
1 can tomato soup
1 can (10 oz.) Coca-Cola
Spread oil in
bottom
of 9x13-inch casserole dish. Layer ingredients in order listed above.
Pour
Coca-Cola evenly over top of casserole. Cover with foil. Bake at
350° for 1 hour.
8 to 10 medium potatoes,
peeled
1 (8 oz.) pkg. cream cheese,
softened
1 (8 oz) carton commercial
sour cream
1/2 c. butter or margarine,
melted
1/4 c. chopped chives
1 clove garlic, minced
2 tsp. salt
Paprika
Cook potatoes in boiling water about 30 minutes or until tender. Drain potatoes, and mash. Beat cream cheese with an electric mixer until smooth. Add potatoes and remaining ingredients except paprika; beat just until combined. Spoon mixture into a lightly buttered 2 qt. casserole; sprinkle with paprika. Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350° for 30 minutes or until thoroughly heated.
4 large chicken breasts
or
1 (2-1/2 to 3 lb.) broiler-fryer,cut up
1 (10-3/4 oz.) can cream of
chicken soup, undiluted
1 (10-3/4 oz.) can cream of
mushroom soup, undiluted
1 (8 oz.) pkg. herb-seasoned
stuffing mix
1/2 c. butter or margarine,
melted
Cook chicken in boiling
water
until tender. Remove chicken from broth.
Strain broth, reserving
2-2/3
c. Bone chicken, and cut meat into small
pieces; set aside.
Combine
chicken soup with half the broth; mix well and set aside.
Combine mushroom soup with remaining broth; mix well and set aside. Combine stuffing mix and butter; reserve 1/4 c. for garnish.
Spoon half of greased 13x9x2" baking dish; top with half the chicken. Cover with chicken soup mixture; repeat layers. Pour mushroom soup over layers; sprinkle with reserved stuffing mixture. Cover and refrigerate overnight. Remove casserole from refrigerator 15 minutes before baking.
Uncover and bake at 350° 30 to 45 minutes.
6 chicken breasts
1 c. precooked rice
1 can mushroom soup
1 soup can of milk
1 pkg. onion soup mix
Remove skin from
chicken;place
in buttered casserole, breast side up
Sprinkle rice over top. Mix
together soups and milk; pour over chicken and rice.
Cover with lid or foil .
Bake
at 350° for about 2 hours
1 tbs. salad oil
1 lb. lean ground beef
1/2 tsp. salt
1 can(16oz.)pork and brown
beans
3/4 c. barbecue sauce
2 tbs. brown sugar
1 pkg. Pillsbury
refrigerated
biscuits
1 c. shredded cheddar cheese
Pre-heat oven to
350°.
In a large skillet, heat oil.
Add beef and cook until
browned.
Drain off excess fat, add salt, pork and beans,barbecue sauce and brown
sugar.
Heat until bubbly, stirring
occasionally.
Spoon mixture into 2-qt.
casserole.
Place biscuits on top of meat mixture. Sprinkle with cheese. Bake 25-30
minutes or until biscuits are golden brown.
1- 1/2 c.macaroni,
uncooked
1 c.
cheddar cheese, shredded
1- 1/2 c.chicken
or turkey, cooked
1
c.
cream of mushroom soup
1
c.
milk
1/2
tsp.
salt
1 c. frozen peas
Heat oven to 350°. Stir together all ingredients; pour into an ungreased 1- 1/2 qt. casserole dish. Cover; bake 1 hour.
1 lb. ground beef
1 c. chopped onion
1 /2 c. chopped celery
2 cloves garlic, finely
chopped
2 cans (10- 3/4 oz. each)
condensed cheddar cheese soup
1 can (11 oz.) whole kernel
corn with red and green peppers, drained
1/2 c. picante sauce
2 tsp. chili powder
1/4 tsp. pepper
1 package (16 oz.) frozen
potato nuggets
2 oz. shredded taco seasoned
cheese
2 lb. lean ground beef
1 chopped onion
2 tbs. vegetable oil
1 - 12 oz. can whole kernel
corn
2- 10 oz. cans tomato
soup
1 tbs. ketchup
salt and pepper to taste
2 c. cooked noodles
1 c. grated medium cheddar
cheese
Preheat oven to 350°.
Cook
noodles according to pkg. directions; drain.
Rinse with cold water and
drain again. Measure and set aside. Heat oil in large pan over
medium
heat. Add ground beef and onion; stirring to
break up meat as it browns.
Drain fat. Place meat mixture in a bowl and add corn, soup, ketchup and
salt and pepper. Stir to mix together. Add egg noodles and blend well.
Pour into large greased casserole dish and sprinkle with cheese. Cover
and bake for 45 minutes. Remove cover and bake until cheese is melted
and
bubbly.
Heat oven to 375º.
Cook beef, onion, celery
and
garlic in 10" skillet over medium heat 8 -10 minutes,stirring
occasionally,
until beef is brown; drain.
Stir soup, corn, picante
sauce,
chili powder and pepper into beef mixture.
Spoon into ungreased 2- 1/2
qt. casserole. Top with potato nuggets.
Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes or until bubbly and cheese is melted.
1 lb. ground beef
1 tbs. chili powder
1- 12 oz. jar chunky picante
sauce
1- 11 oz. can Mexican or
canned
corn,drained
1/2 c. sour cream
10 corn tortillas
2 c. shredded Monterey Jack
cheese(8 oz pkg.)
Preheat oven to
350º.
Oil an 8x8 inch baking dish or 2 qt. casserole. Brown beef with chili
powder
in a large skillet. Drain off excess
liquid. Stir in
picante
sauce, corn and sour cream. Cut tortillas in quarters and soak in a
small
bowl of cool tap water for 1 to 2 minutes. Layer a third of the
tortilla
quarters into prepared casserole. Spoon a third of the meat
mixture
and a third of the cheese onto tortillas. Repeat layers ending
with
cheese, cover with foil. Bake 30 minutes, or microwave, covered with
plastic,
on high, 6 minutes or until thoroughly heated.
10 ozs.frozen mixed
vegetables,
thawed
1.c ground chicken
breast,skinless,cooked
and crumbled
12 oz.. cornbread mix
2 c. skim milk
1c. egg
whites,slightly
beaten
1 tsp. salt
1/4 tsp. .black pepper
1/2 c. cheddar cheese,
shredded
Preheat oven to
375º. Prepare
a 2-quart casserole dish with cooking spray; set aside.
In a mixing bowl, combine
vegetables, cooked
chicken, and cornbread
mixes.
Mix well. Pour into prepared dish. In another mixing bowl, combine
milk,
egg whites, salt, and black pepper. Mix well. Pour over chicken
mixture.
Bake, covered,for 45 minutes. Top with cheese and bake,uncovered for 3
minutes or until cheese has melted.
1- 16 oz. carton sour
cream
2 cans cream of chicken soup
2 c. diced ham or turkey
2 c. shredded cheddar cheese
Frozen mixed
vegetables.(opt.)
1 lg. bag frozen
hash browns
Crushed saltine crackers
In a large bowl, combine sour cream, chicken soup, ham or turkey, cheese and vegs. Gently stir in frozen hash browns. Spray a 13-by-9-inch pan lightly with nonstick cooking spray, and pour the mix into the pan. Top with crushed saltines. Bake at 350º for 30 minutes.
10 ozs.frozen mixed
vegetables,
thawed
1.c ground chicken
breast,skinless,cooked
and crumbled
12 oz.. cornbread mix
2 c. skim milk
1 c.egg
whites,slightly
beaten
1 tsp. salt
1/4 tsp. black pepper
1/2 c.cheddar cheese,
shredded
Preheat oven to
375º.Prepare
a 2-quart casserole dish with cooking spray; set aside.In a mixing
bowl,
combine vegetables, cooked
chicken, and cornbread
mixes.
Mix well. Pour into prepared dish. In another mixing bowl, combine
milk,
egg whites, salt, and black pepper. Mix well.Pour over chicken mixture.
Bake, covered,for 45 minutes. Top with cheese and bake,uncovered for 3
minutes or until cheese has melted.
1- 16-oz. carton sour
cream
2 cans cream of chicken soup
2 c. diced ham or turkey
2 c. shredded cheddar cheese
Frozen mixed
vegetables.(opt.)
1 lg. bag frozen
hash browns
Crushed saltine crackers
In a large bowl, combine
sour
cream, chicken soup, ham or turkey, cheese and vegs.Gently stir
in
frozen hash browns. Spray a 13-by-9-inch pan lightly with
nonstick
cooking spray, and pour the mix into the pan.
Top with crushed
saltines.
Bake at 350º for 30 minutes.
1 medium onion, minced
3 tbs. butter
1 lb. ground beef
1 can tomato soup
salt and pepper
6 c. chopped cabbage
In skillet, sauté
onion
in
butter. Add ground beef and brown. Season with salt and pepper.
Spread 3 c. of the cabbage
in a baking dish. Cover with the meat/onion mixture. Top with
remaining
cabbage and pour soup over top. Bake at 350º for 90 minutes.
2 lb. beef sirloin
1 c. chopped onion
1/2 c.chopped red bell pepper
1/2 c. chopped green bell
pepper
2 to 4 tbs. chopped Jalapenos
1 tsp. salt
1 tsp. pepper
1 tsp. cumin
1 tsp. garlic powder
2/3 c. skim milk
1 can diced Ro-tel tomatoes
Cook beef over low heat
covered
with water until fork tender, 30 to 45 minutes. (Longer cooking makes
the
steak easier to shred). Place cooked steak on hard surface and
shred
by pulling apart with two forks. Set aside.
Preheat oven to
350º.
Prepare a large skillet with non-stick cooking spray.
Sauté onion
and peppers with dry ingredients until are
translucent. Add diced
tomatoes and green chilies, broth and milk. Simmer. Stir in
cheese until melted. Add shredded beef.
Quarter tortillas and add
to mixture. Pour mixture into casserole dish prepared with non-stick
cooking
spray. Bake for 30 mins.
1 lb. ground beef
1 tbs. chili powder
1- 12 oz. jar chunky picante
sauce
1- 11 oz. can Mexican or
canned
corn,drained
1/2 c. sour cream
10 corn tortillas
2 c. shredded Monterey Jack
cheese(8 oz pkg.)
Preheat oven to 350º. Oil an 8x8 inch baking dish or 2 qt. casserole. Brown beef with chili powder in a large skillet. Drain off excess liquid. Stir in picante sauce, corn and sour cream. Cut tortillas in quarters and soak in a small bowl of cool tap water for 1 to 2 minutes.
Spoon a third of the meat
mixture
and a third of the cheese onto
tortillas. Repeat
layers
ending with cheese,cover with foil. Bake 30 minutes, or microwave,
covered
with plastic, on high, 6 minutes or until thoroughly heated.
1 medium onion, minced
3 tbs. butter
1 lb. ground beef
1 can tomato soup
salt and pepper
6 c. chopped cabbage
In skillet, sauté
onion
in
butter. Add ground beef and brown. Season with salt and pepper.Spread 3
c. of the cabbage in a baking dish. Cover with the meat/onion mixture.
Top with remaining cabbage and pour soup
over top. Bake at
350°
for 90 minutes.
2 cans corn, drained
1 small can chopped green
chilies
1/2 c. butter or margarine
One 8-oz. pkg. cream cheese
1/4 c. milk
1 pkg. grated cheese
In a bowl, mix corn, green chilies, butter and cream cheese. Transfer to a baking dish and bake in 375º oven until cheese and butter melt. Add milk to thin out consistency of mixture, as necessary. Add 1 pkg. of grated cheese on top and bake until cheese melts.
1-10 3/4 oz. can cream of
mushroom
soup, undiluted
1/2 c. milk
4-1/2 c. cooked and drained
cut green beans
1/2 c. slivered almonds,
lightly
toasted(opt.)
1 c. crushed saltine crackers
1-1/2 c.( 6 oz.) shredded
cheddar cheese
Preheat oven to 350°. Combine soup and milk. Arrange half of green beans in bottom of a greased shallow 1-1/2 qt. casserole. Spread half of soup mixture over beans,sprinkle with half of almonds, saltines, and q c. cheese.Repeat bean, almonds, soup mixture, and saltines layers. Bake, uncovered, for 25 mins.; sprinkle with remaining 1/2 c. cheese and continue baking 5 mins. longer. (6 servings)
1 large fryer, 2-3 lb..
1 can cream of chicken soup
1 can cream of celery soup
1 large can evaporated milk
1 small pkg. Pepperidge Farm
dressing mix
2 tbs. oleo
2 cups chicken broth
Boil chicken. Cool &
debone.
Set aside. Mix soup & evaporated milk together. Arrange chicken in
a lightly greased 9 x 13 inch pan. Pour soup
mixture over chicken.
Sprinkle
dressing mix over chicken. Melt oleo in chicken broth & pour over
dressing
mix. Bake at 400 °F for 25-30 minutes. Let set a little while
before
serving.
1 lb. hamburger
3 med. potatoes
1- 8oz. can tomato sauce
1- 8 oz. can whole kernel
corn
1 c. elbow macaroni
3 tsp. black pepper
4 oz. shredded Mozzarella
cheese
4 oz. shredded cheddar cheese
1 tbs. onion powder
1 tbs. garlic powder
1 c. water
Brown meat and drain; peel and dice potatoes. Place meat and potatoes, macaroni,tomato sauce, water,and spices in large casserole dish. Stir well. Bake at 400° for 30 mins. or until potatoes and macaroni are tender. Add corn and stir. Mix cheeses together and sprinkle on top. bake 15 mins. more.
2-20 oz. cans chunk
pineapple
3/4 c. sugar
6 tbs. flour
2 c. grated NY. sharp cheese
1 c. Ritz cracker crumbs
1/2 c. melted oleo
Drain pineapple and
reserve
6 T. juice. Combine sugar and flour and stir into the juice. Add melted
oleo, cheese, and pineapple and mix well. Place in a 2 qt. casserole
sprayed
with Pam. Bake at 325° for 20 mins. Remove from oven and place
crumbs
on top. Return to oven and bake at 300° for 20-30 mins.
1 chicken, cooked,
drained,
and shredded
1 6 oz. pkg. comet chicken
flavored rice
2 eggs, beaten
1/2 c. milk
1 can cream of celery soup
1/4 tsp. black pepper
paprika to taste
saltine crackers
Cook rice according to
directions.
Combine rice with the remaining ingredients except for the paprika and
crackers. Pour into a 2 qt. casserole dish. Crumble crackers on top of
casserole (enough to cover the top ). Bake at 350° for 30 mins.
Sprinkle
top with paprika when taken from oven.
4 chicken breasts
1 can cream of chicken soup
8 oz. sour cream
Boil chicken, cool and remove skin and bones. Mix soup and sour cream together with the chicken. Pour into a casserole. Crumble 1 pkg. of butter flavored crackers( Keebler) on top. Dot with butter and bake at 325° for 30 mins.
2 tbs. butter or margarine
2 tbs. flour
1 c. milk
1/2 c. cooked chicken, cut-up
1/2 c. cooked ham, diced
1/2 c. cooked wide egg
noodles
1/4 c. celery, chopped
1/4 tsp. salt
1/4 tsp. pepper
3 oz. shredded cheese (
American
or cheddar )
paprika
Preheat oven to 400 °. Combine butter and flour in a saucepan. Cook over low heat, stirring until bubbly. Gradually add milk. Cook at medium-low, stirring constantly, until thickened and smooth. Remove from heat. Stir in chicken, ham , noodles, celery, salt, and pepper. Spoon mixture into a lightly greased1.5-quart casserole dish.
Bake for 15 minutes.
Remove from oven. Sprinkle
cheese and paprika on top. Bake 5 more minutes. Serve hot.
This one is easy and it doesn't take long to prepare .
1/2 cup chopped onion
1 tbs. oil
1 cups milk
4 or 5 potatoes, peeled and
sliced
2 cups cubed ham
1 lb fresh string beans (or
1 package frozen)
4 oz shredded Cheddar
cheese,
optional
Place sliced potatoes in
a
13x9 baking dish, add beans and ham. In a sauté pan, cook the
onion in
the oil until it's tender, place in baking dish.
Pour milk over all. Cover
and place in a 350 ° oven for about 45 minutes. Check beans and
potatoes
for doneness. If not done, bake
about 15 minutes more.
Uncover
and add cheese if you want and bake about 5 minutes more, until the
cheese
melts.
3 chicken breasts, cooked
and
diced (or use
3 cans already cooked,
flaked
chicken)
2 lb.. fresh broccoli,
steamed
(or use 2 pkgs. of frozen and cook to package directions)
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 cup mayonnaise
1 tsp. Lemon juice
1 cup grated cheese
2 cups dry bread cubes
2 tbs. melted butter
Drain broccoli and place
in
9x13 baking dish. Place chicken over top. In a bowl, combine all the
soups,
mayonnaise and lemon juice. Spread
on top of chicken. Sprinkle
with grated cheese. Mix dry bread cubes with melted butter and sprinkle
on top of cheese. Bake at 350° for 35
minutes.
Until next time,Good cookin',Sue
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