Freeze leftover casserole food to fit the casserole it will be heated in later. Line the cassserole with heavy foil, fill it with the food and put it in the freezer. Remove foil with the food when it's frozen. Seal foil in a freezer bag and return to freezer.
Chicken with Sweet White Wine and Tarragon
Courtesy of my friend Mary Lee Moore,
West Virginia
Ingredients
12 Chicken Tenders, Skinned and Boned
8 Slices Swiss Cheese
2 Can Cream of Chicken Soup, Undiluted
1 Cup diced onions
1 Cup diced celery
1 tablespoon Tarragon
1/4 Cup Sweet White Wine
2 Cups Crushed Pepperidge Farm Stuffing
1/3 Cup Melted Butter
Directions
Grease casserole baking dish.
In a pan heat soup, onions, celery, and wine.
Pour enough soup mixture to cover bottom of dish.
Arrange chicken in baking dish.
Place slice of cheese over chicken.
Pour soup mixture over chicken
Sprinkle tarragon over soup mixture.
Sprinkle stuffing on top; drizzle melted butter over all.
Bake uncovered at 350* for 1 hour.
Chicken with Noodles
Absolutely a delicious meal.
Courtesy of my friend Sue Pryce,
West Virginia
Ingredients
6 oz.. Medium Noodles
1 - 10-l/2 oz. can Sweet Sue Chicken-A-La-King
l/2 cup Mayonnaise
l/2 cup milk
2 T dry minced onion
4 oz. grated sharp cheddar cheese
1 (8 1/2 oz.) small can drained peas
1 - 5 oz. can chunk white chicken, drained
Crushed Ritz, Saltines or Club Crackers
Directions
Cook noodles until tender and drain.
Combine with remaining ingredients in a 2 qt. casserole. Crush crackers and spread over top of casserole.
Bake for 20 min. at 425 degrees. Sprinkle a small amount of cheddar cheese over crackers. Return to oven for about 5 min. until cheese melts.
I usually serve it with hot rolls and Ocean Spray Cran-Fruit for Chicken.
Corn Pudding
Courtesy of my friend Kitty Pettiway
Virginia
Ingredients
6 eggs
1 to 2 cups sugar, to taste
2 cups evaporated milk, half & half, OR Cream
2 sticks melted butter or oleo
2 (15.5 ounces) cans cream corn
1 (15.5 ounce) cans whole kernel corn
2 Tbsp. cornstarch
1 Tbsp. vanilla
1 tsp cinnamon.
Directions
Mix all ingredients together.
Bake at 350 for 50 minutes or until set in the middle of the casserole.
EGG AND SAUSAGE CASSEROLE
Ingredients
1 pound hot sausage
9 eggs, slightly beaten
2 1/4 cups Half and Half
1 cup sharp cheddar cheese, grated
1 teaspoon Dijon mustard
1 teaspoon salt
pepper to taste
1/4 cup chopped onions
1 or 2 cups spinach, chopped finely (optional)
1 box croutons
Paprika
Directions
Spray 9 x 12-inch baking dish with cooking spray.
Cover bottom of baking dish with croutons.
In a large skillet fry sausage until brown;
crumble while frying;then remove from heat and drain on paper towels.
Prepare the night before and chill in refrigerate.
Next morning
Preheat over to 350 degrees F.
Bake for 1 hour, or until done. Check often for doneness after first 40 minutes; do not over bake.
Remove from oven. Sprinkle with paprika.
Serve warm.
Frito Casserole
Yield: 4 servings
Ingredients
1 1/2 cups Fritos corn chips or other corn chips
1 lb ground beef, cooked and drained
1 (16 ounces) can chili with beans
1 cup shredded cheddar cheese
1 carton sour cream
taco sauce
Directions
Mix Ground Beef with Chili.
Layer in 9x13 Pan: Fritos, Meat/Chili Mixture, Cheddar Cheese.
Bake for 25 minutes at 350 degrees.
Top with taco sauce, sour cream, and Fritos to taste when serving.
Five Cheese Macaroni
A favorite from TeeterKat's Kitchen
Ingredients
1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Mozzarella cheese
1/2 cup shredded Parmesan cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
8 ounces Velveeta cheese
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Bread Crumbs
Directions
Preheat oven to 350 degrees F.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.
In a small saucepan over medium heat, melt
8 tablespoons butter; stir into the macaroni.
Set aside.
In a large bowl, combine the Mozzarella, sharp Cheddar, Parmesan and Monterey Jack cheeses; mix well.
Add the half and half, 1 1/2 cups of cheese mixture, cubed Velveeta cheese, and eggs to macaroni; mix together and season with salt
and pepper.
Transfer to a lightly greased deep 9 X 12 casserole dish. Sprinkle top lightly with bread crumbs, 1 tablespoon of melted butter and the remaining 1/2 cup cheese mixture.
Bake in preheated oven for 35 minutes or until hot and bubbly around the edges.
Potato and Cheese Casserole
Another favorite from TeeterKat's Kitchen
Ingredients
2 cups sour cream
2 cans cream of chicken soup, undiluted
1 cup chopped onion
1 large can evaporated
2 pound bag Oreida Hash Browns
2 cups grated sharp cheddar cheese
1 teaspoon salt
Black pepper to taste.
Directions
In a sauce pan heat together and mix well first 4 ingredients just until warm.
Pour over hash browns.
Add cheese.
Grease a large casserole baking dish. Add mixture to baking dish.
In the food processor mix 3 cups crushed corn flakes and 1/2 cup melted butter. Spread over top of potato mixture. Cover with foil and bake at 350 for 1 hour.
Remove foil and bake for another 15 minutes.
Serve hot.
Spinach Casserole
Makes 8 to 10 servings
Ingredients
2 (10 ounce) packages frozen chopped spinach
1/4 cup dry minced onions
2 Tbs. butter
1 (1 ounce) package dry onion soup mix
2 cups sour cream
1/2 cup shredded Cheddar cheese
1 (6 ounce) can French-fried onions, divided
Directions
Preheat oven to 350 degrees F. Grease a 2 quart casserole dish. Set aside.
In a sauce pan, combine minced onions and spinach, then cook according to directions on package.
Drain spinach. Fold in butter. In a medium mixing bowl, combine spinach mixture, soup mix, sour cream and 1/2 can fried onions. Mix well. Spoon into greased casserole dish.
Bake in preheated oven about 25 minutes, or until heated through and bubbling.
Top with cheese and 1/2 can fried onions. Put back into oven until cheese is melted and fried onions are browned.
Summer Yellow Squash Casserole
Delicious
Ingredients
1 lb. sliced summer yellow squash.
Do not remove seeds. Do not peel.
1/2 cup butter
1 teaspoon sugar
1 egg. slightly beaten
1/2 cup butter
1/2 cup chopped nuts (pecans, water chestnuts or almonds)
1/4 cup chopped green pepper
1/2 cup chopped onion
1 teaspoon salt
1/2 cup chopped pimento
1 cup frozen whole corn
1 cup Ritz crackers, crushed
1/2 cup sharp cheddar cheese, grated
Directions
Preheat over to 325 degrees F.
Cook squash in water until tender. Drain well.
Add butter to drained squash. Mash together. Set aside.
Mix next 9 ingredients; add to squash mixture.
Pour squash mixture into a greased casserole dish.
Sprinkle crushed crackers over top,and dot with 2 teaspoons butter. Bake for 30 minutes or until top is golden.
Sprinkle cheese over top. Bake for 5 more minutes, or until cheese is melted and toasted.
Sweet Potato Casserole
Preheat oven to 400 degrees F.
Ingredients
2 cups mashed sweet potatoes
1-1/4 cups sugar
1/2 teaspoon each: nutmeg, cinnamon, salt and ginger
2 eggs, beaten
3/4 stick butter, melted
1-1/2 cups milk
Topping:
3/4 stick butter
3/4 cup corn flakes, crushed
1/2 cup chopped pecans
1/2 cup brown sugar
Directions
Spray casserole dish with olive oil or pam. Mix all ingredients together. Pour into casserole dish. Bake for 30 minutes. Remove from oven.
In the microwave oven, melt butter. Add next three ingredients and spread on top of casserole. Bake ten minutes more, until topping is golden.
Taco Casserole
Ingredients
1 pound can stewed tomatoes
1 tsp. sugar
3/4 tsp. dried oregano, crushed
1/2 tsp. Worcestershire sauce
1/4 tsp. salt
1/8 tsp. pepper
1/4 tsp. bottled hot pepper sauce
1/4 cup chopped green pepper
1/4 cup chopped onion
1 pound ground chuck beef
1/2 tsp. garlic salt
6 cups corn chips
5 slices process American cheese
2 cups shredded lettuce
Directions
For Taco sauce, in bowl stir together first seven ingredients. Using edge of spoon, break up large tomato pieces. Add chopped pepper and onion. Set aside.
In medium skillet cook ground meet till browned, stirring to break up into small pieces. Drain off excess fat. Stir in garlic salt.
Coarsely crush corn chips and place in bottom of ungreased 8 x 8 x 2 baking dish. Spoon hot meat over corn chips; top with cheese slices. Bake in preheated oven for 15 minutes or until bubbly and cheese is melted.
Pour or spoon taco sauce over cheese, cover with shredded lettuce. Serve immediately.
"In the beginning was the Word,
and the Word was with God,
and the Word was God."
John 1:1
Favorites from TeeterKat's Kitchen
Favorites from TeeterKat's Kitchen
Baked Tomato Casserole
Courtesy of Aunt Pearl
from Mrs. Rowe's Cookbook
Ingredients
1 large can (#2 1/2 size) whole tomatoes
Brown sugar to taste
Bread crumbs (about 4 slices)
1 stick butter
1/2 cup chopped onions
1/2 teaspoon salt
Directions
Put butter and onions in frying pan. Cook slowly until onions as tender. Add bread crumbs, brown sugar and salt. Add tomatoes. Pour into greased baking dish and bake in preheated oven at 350 degrees for about 20 minutes.
Baked Apple Casserole
Ingredients
8 medium apples, quartered
1/4 stick butter or margarine, melted
1 1/2 cups sugar
1/3 cup water
1 teaspoon nutmeg
1/2 teaspoon cinnamon
Directions
Place apples in buttered baking dish. Mix sugar, nutmeg and cinnamon together and sprinkle over top. Pour water over top. Spoon butter over all. Bake uncovered in 325 degree oven for 30 to 45 minutes. Cooking time will depend on the type of apples used. I use Mrs. Smith's.
NOTE:
Cherry Tomatoes and Cheese
John Wayne Casserole
Courtesy of Nadine Moody,
my sister-in-law
INGREDIENTS
2 (4 OZ.) CANS GREEN CHILES, DICED
1 POUND MONTEREY JACK CHEESE, GRATED
1 POUND SHARP CHEDDAR CHEESE, GRATED
4 EGG WHITES
4 EGG YOLKS
2/3 CUP EVAPORATED MILK
1 TABLESPOON FLOUR
1/2 TEASPOON SALT
1/8 TEASPOON PEPPER
12 TO 15 CHERRY TOMATOES CUT IN HALF
DIRECTIONS
COMBINE GREEN CHILES AND ALL THE CHEESES IN A LARGE BOWL. TURN INTO A WELL-BUTTERED SHALLOW
2-QUART CASSEROLE. BEAT 4 EGG WHITES JUST UNTIL STIFF PEAKS FORM. BEAT 4 EGG YOLKS, EVAPORATED MILK, FLOUR, SALT, AND PEPPER TOGETHER. GENTLY FOLD WHITES INTO YOLK MIXTURE. POUR EGG MIXTURE INTO CASSEROLE, AND, USING A FORK, TRY TO "OOZE" IT THROUGH THE CHEESE.
BAKE 30 MINUTES AT 325 DEGREES,
REMOVE FROM OVEN.
ADD SLICED TOMATOES AROUND EDGE. RETURN TO OVEN AND BAKE 30 MINUTES LONGER, OR UNTIL KNIFE INSERTED IN CENTER COMES OUT CLEAN.
Optional
from TeeterKat's Kitchen
(Since John and I love spicy dishes,
I made a few changes in this recipe)
Enough cherry tomatoes sliced in half to cover top.
Add 1/2 teaspoon of each:
basil
oregano
garlic salt
fresh parsley
Sprinkle over tomatoes.
And then sprinkle 3/4 cup Parmesan cheese,
freshly grated on top.
Bake 30 minutes longer,
or until knife inserted in center comes our clean.
Broccoli Nut Casserole
Ingredients
2 pkgs. frozen chopped broccoli
1 cup grated sharp cheddar cheese
1 can cream of mushroom soup
1 cup mayonnaise
1 medium onion, chopped
1 eggs, well beaten
1 cup chopped pecans
1 small can French's French Fried Onions
Directions
Cook broccoli with salt according to package directions; drain. Add soup, mayonnaise and chopped pecans. Mix well. Add eggs and onion.
Pour into greased 1 1/2 or 2 quart casserole.
Bake in 350 degrees F preheated oven for 30 minutes or until center is bubbling hot.
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