5 large potatoes,peeled & sliced into 1/4" slices
3 T. margarine or butter, melted
1 can cream of chicken soup
1 c. sour cream
1 c. milk
3 T. finely chopped green onions
3/4 c. shredded sharp cheese
3/4 c. corn flake crumbs
2 T. margarine, melted
3 T. parmesan
Boil potato slices until tender. Place in greased 9X13 pan. Pour 3 T. melted margarine or butter over potatoes, mix soup, sour cream, milk, onions & cheese. Pour over potatoes (I like to mix it together a little bit) Mix corn flake crumbs, parmesan & 2 T. margarine. Sprinkle over top of potatoes. Bake at 325 degrees for 30 minutes. Yield: 8-10 servings
Showing posts with label Casseroles. Show all posts
Showing posts with label Casseroles. Show all posts
Saturday, October 11, 2008
Wednesday, October 1, 2008
Garlic Beef Enchiladas
1 lb. ground beef
1 medium onion, chopped
2 T. flour
1 T. chili powder
1 t. salt
1 t. garlic powder
1/2 t. cumin
1/4 t. rubbed sage
1 can (14 1/2 oz) stewed tomatoes
Sauce:
4-6 garlic cloves, minced
1/3 c. butter or margarine
1/2 c. flour
1 can (14 1/2 oz) beef broth
1 can (15 oz) tomato sauce
1-2 T chili powder
1-2 t. ground cumin
1-2 t. rubbed sage
1/2 t. salt
10 flour tortillas
2 c. shredded cheese
In a saucepan over med. heat, cook beef & onion until meat is no longer pink.Drain. Add flour & seasonings. Mix well. stir in tomatoes. Bring to a boil. Reduce heat. cover & simmer for 1 minutes. Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually add broth. Bring to a boil. Cook & stir for 2 min. or until bubbly. Stir in tomato sauce & seasonings. Heat through. Pour about 1 1/2 c. sauce into an ungreased 9x13 pan. Spread about 1/4 c. beef mixture down center of tortilla. Top with1-2 T cheese. Roll up tightly;place seam side down over sauce. Repeat with remaining beef mixture & tortillas. Top with the remaining sauce. Cover & bake at 350 degrees for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered 10 minutes more or until the cheese is melted. Yield:10 servings.
1 medium onion, chopped
2 T. flour
1 T. chili powder
1 t. salt
1 t. garlic powder
1/2 t. cumin
1/4 t. rubbed sage
1 can (14 1/2 oz) stewed tomatoes
Sauce:
4-6 garlic cloves, minced
1/3 c. butter or margarine
1/2 c. flour
1 can (14 1/2 oz) beef broth
1 can (15 oz) tomato sauce
1-2 T chili powder
1-2 t. ground cumin
1-2 t. rubbed sage
1/2 t. salt
10 flour tortillas
2 c. shredded cheese
In a saucepan over med. heat, cook beef & onion until meat is no longer pink.Drain. Add flour & seasonings. Mix well. stir in tomatoes. Bring to a boil. Reduce heat. cover & simmer for 1 minutes. Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually add broth. Bring to a boil. Cook & stir for 2 min. or until bubbly. Stir in tomato sauce & seasonings. Heat through. Pour about 1 1/2 c. sauce into an ungreased 9x13 pan. Spread about 1/4 c. beef mixture down center of tortilla. Top with1-2 T cheese. Roll up tightly;place seam side down over sauce. Repeat with remaining beef mixture & tortillas. Top with the remaining sauce. Cover & bake at 350 degrees for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered 10 minutes more or until the cheese is melted. Yield:10 servings.
Chicken Cordon Bleu Casserole
4 c. diced,cooked chicken breast
1 c. diced ham
1 c. shredded cheese
2 cans of reduced fat cream of chicken soup mixed w/ 1 soup can of water
1 c. seasoned bread crumbs
Place chicken in greased 9x13 pan. Sprinkle with ham & cheese, spread cream of chicken soup mixture over cheese. Sprinkle with bread crumbs. Bake at 375 degrees for 25-30 minutes. Serve over noodles.
1 c. diced ham
1 c. shredded cheese
2 cans of reduced fat cream of chicken soup mixed w/ 1 soup can of water
1 c. seasoned bread crumbs
Place chicken in greased 9x13 pan. Sprinkle with ham & cheese, spread cream of chicken soup mixture over cheese. Sprinkle with bread crumbs. Bake at 375 degrees for 25-30 minutes. Serve over noodles.
Saturday, September 27, 2008
Creamy Chicken & Rice
This is my 'go-to' meal. I almost always take this to families that have just had a baby.
My kids LOVE it!
My kids LOVE it!
4 C. hot cooked rice
1/2 C. butter or margarine, divided
1/4 C. flour
2 C. milk
2 t. chicken boullion granules (or 2 cubes, crushed)
1/2-1 t. seasoned salt
1/2 t. garlic powder
1/4 t. pepper
4-5 C. cubed, cooked chicken
2 C. shredded cheese
1 C. sour cream
1 tube of ritz crackers, crushed
Spread rice into greased 9X13 pan. Set aside. In saucepan, melt 1/4 C. butter. Stir in flour until smooth. Gradually add milk, boullion, seasoned salt, garlic powder, & pepper. Bring to a boil. Cook & stir for 2 minutes until thick and bubbly. Reduce heat. Add chicken, cheese & sour cream. Stir until melted. Pour over rice. Melt remaining butter and toss with cracker crumbs. Sprinkle over casserole. Bake uncovered at 425 degrees for 10-15 minutes. Serves 10 This is great served with Brown Sugar Carrots.
1/2 C. butter or margarine, divided
1/4 C. flour
2 C. milk
2 t. chicken boullion granules (or 2 cubes, crushed)
1/2-1 t. seasoned salt
1/2 t. garlic powder
1/4 t. pepper
4-5 C. cubed, cooked chicken
2 C. shredded cheese
1 C. sour cream
1 tube of ritz crackers, crushed
Spread rice into greased 9X13 pan. Set aside. In saucepan, melt 1/4 C. butter. Stir in flour until smooth. Gradually add milk, boullion, seasoned salt, garlic powder, & pepper. Bring to a boil. Cook & stir for 2 minutes until thick and bubbly. Reduce heat. Add chicken, cheese & sour cream. Stir until melted. Pour over rice. Melt remaining butter and toss with cracker crumbs. Sprinkle over casserole. Bake uncovered at 425 degrees for 10-15 minutes. Serves 10 This is great served with Brown Sugar Carrots.
Feta & Bacon Stuffed Chicken
INGREDIENTS:
6 skinless, boneless chicken breasts
6 oz. crumbled feta cheese
6 slices bacon, fried, drained & crumbled
salt and pepper to taste
8 tablespoons olive oil
2 teaspoons lemon juice
4 cloves crushed garlic
1 tablespoon dried oregano
DIRECTIONS:
1. Preheat oven to 350 degrees F
2. Mix feta and bacon pieces and stuff each chicken breast. Secure open sides with toothpicks
3. In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
4. Bake uncovered at 350 degrees F for 30 to 35 minutes. Great with Olive Garden's Alfredo Pasta.
6 skinless, boneless chicken breasts
6 oz. crumbled feta cheese
6 slices bacon, fried, drained & crumbled
salt and pepper to taste
8 tablespoons olive oil
2 teaspoons lemon juice
4 cloves crushed garlic
1 tablespoon dried oregano
DIRECTIONS:
1. Preheat oven to 350 degrees F
2. Mix feta and bacon pieces and stuff each chicken breast. Secure open sides with toothpicks
3. In a small bowl combine the oil, lemon juice, garlic, oregano, salt and pepper. Mix together. Place chicken in a 9x13 inch baking dish and pour oil mixture over chicken.
4. Bake uncovered at 350 degrees F for 30 to 35 minutes. Great with Olive Garden's Alfredo Pasta.
Tomato Chicken Parmesan
INGREDIENTS:
2 eggs, beaten
½ cup grated Parmesan cheese
1 C. seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese or mozzarella
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 3 or 4 minutes on each side
2 eggs, beaten
½ cup grated Parmesan cheese
1 C. seasoned bread crumbs
6 skinless, boneless chicken breast halves
1 tablespoon vegetable oil
12 ounces pasta sauce
6 slices Monterey Jack cheese or mozzarella
DIRECTIONS:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Pour beaten eggs into a shallow dish or bowl. In another shallow dish or bowl, mix together the grated Parmesan cheese and bread crumbs. Dip chicken breasts into beaten egg, then into bread crumb mixture to coat.
3. In a large skillet, heat oil over medium high heat. Add coated chicken and saute for about 3 or 4 minutes on each side
4. Pour tomato sauce into a 9x13 inch baking dish. Lay chicken over sauce and bake in the preheated oven for 20 minutes or until chicken is done. Lay a slice of cheese over each chicken piece & put pan back in oven until the cheese is completely melted.
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