Casseroles – Partain Genealogy

Growing up we had a lot of casseroles, and I still love them as a good comfort food. Many of these are not overly healthy, so I am always open to suggestions of substitutions to make them more healthy. Just write and let me know what has worked for you!

If you are looking for a good casserole cookbook to add to your collection, my favorite is Hot Dish Heaven: Classic Casseroles from Midwest Kitchens, by Ann L. Burckhardt.

I have other casserole recipes in my Make-Ahead section

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Casserole Basics

Casseroles are best made in baking dishes made of oven-safe glass or ceramic. Metal pans may discolor, if the ingredients are acidic, or may give off a metallic flavor.
For even cooking, try to bake the casserole in the dish size called for in the recipe. Round and oval baking dishes are identified by quart capacity. Square and oblong dishes are measured in inches across the top, from inside edge to inside edge.
If you are unsure of the size of a baking dish, fill a measuring cup with water and pour it into the dish. Continue until the dish is full, counting the number of cups. Refer to the table below, which is also helpful if you need to substitute a similar size pan.

Baking Dish Substitution Guide

Casserole Capacity	Baking Dish Size	Cups
1-1/2 quarts	8-inch square	6 to 8
2 quarts	11- x 7- x 2-inch or 8-inch square	8
1-1/2 quarts	9-inch square	10
3 quarts	13- x 9- x 2-inch	12 to 14

Helpful Hints

To save time later, chop several onions and green peppers in advance. Store separately in freezer bags. When you need chopped vegetables for a casserole, just measure the amount called for, reseal the bag and return it to the freezer.

Commercially cut and frozen onions, green peppers and mixed peppers also are available in the frozen foods section of most grocery stores.

Many casseroles taste better when made in advance because time allows the flavors to mingle.

Dried herbs will hold up better then fresh if a casserole bakes longer than one hour.

Casseroles are a good way to use up leftovers by giving them a different look and flavor.

Eat One, Freeze One

Plan ahead by doubling a casserole recipe. Make one now and freeze one for later.

Line the casserole dish that will be frozen with heavy-duty aluminum foil. Spritz with nonstick cooking spray. Add the casserole ingredients. Wrap tightly in foil and freeze until solid. Then remove the foil packet from the dish and return to the freezer. Use it within 2 months.

When you’re ready to bake the frozen one, place the foil-encased casserole back in the original container. Thaw completely in the refrigerator overnight. Bake as directed in the original recipe.

Acorn Squash Lasagna

Serves 4 | Prep time: 25 minutes | Total time: 1 hour 45 minutes

Olive oil, for baking dish
1/2-pound Wild Oats chicken-apple sausage, cooked
4 cups Acorn Squash Purée or 2 packages (12 ounces each) frozen winter squash purée, thawed
2 tablespoons butter
1⁄2 teaspoon dried rubbed sage
Coarse salt and ground pepper
1 container (15 ounces) part-skim ricotta cheese
1 cup grated Parmesan cheese
8 no-boil lasagna noodles (half of an 8-ounce package)
2 tablespoons pine nuts

Preheat oven to 400°F.

Brush an 8-inch square baking dish with oil; set aside. In a medium bowl, mix squash purée with sage and butter, 1 1⁄2 teaspoons salt, and 1⁄4 teaspoon pepper. In another bowl, mix ricotta with 1⁄2 cup Parmesan, 1 teaspoon salt, and 1⁄4 teaspoon pepper. Set aside.

Lay 2 lasagna noodles in the bottom of prepared dish; spread with half the squash mixture. Layer with 2 more noodles, then chicken sausage. Layer with 2 more noodles, and spread with half the ricotta mixture. Repeat layering with remaining squash and ricotta layers. Sprinkle top (ricotta mixture) with remaining 1⁄2 cup Parmesan, then pine nuts.

Cover baking dish with foil; place on a rimmed baking sheet. Bake until lasagna is heated through, about 45 minutes; remove foil, and continue baking until golden on top, 20 to 25 minutes more.

_{Per serving without pine nuts and chicken sausage: 439 calories; 16 grams fat; 25.1 grams protein; 50.6 grams carbohydrates; 4.5 grams fiber, Source: Everyday Food, Episode 305: Kid-Friendly, Mom Approved.}

Anasazi Enchiladas

8 (8 inch) corn tortillas
1-1/2 cups shredded Monterey jack cheese
24 ounces enchilada sauce
4 ounces plain yogurt

Enchilada Filling:
4 ounces diced green chilies
1/2 cup diced tomatoes
1 teaspoon diced garlic
1 teaspoon instant chicken bouillon
1-ounce cream cheese
2 ounces sour cream
2 ounces Monterey jack pepper cheese
1 pinch ground cumin
1/2 cup diced yellow onions
1-1/4 lbs. diced chicken breasts

Preheat oven to 350°.

Place diced chicken breast in a 1/2 gal. pot.
Add tomato, garlic, onion, chiles, cumin and bouillon.
Stir constantly on low heat until chicken is cooked, about 20 minutes.
Add remaining ingredients, stirring constantly until the pepper jack cheese is incorporated.
Roll 3 oz. of filling into each corn tortilla
Place in 9″ x 9″ casserole dish.
Smother rolled tortillas with enchilada sauce and top with shredded Monterey Jack cheese.
Bake at 350°F for about 10-15 minutes or until cheese is melted and casserole is hot.
Remove from oven and drizzle with lines of yogurt.
Garnish with fresh chopped tomatoes, sour cream.
Serve with guacamole, rice and beans.

Source: RecipeZaar.com, from Steamworks Brewing Co., Durango, Colorado.

Apple-Cheddar Quiche

1 large tart apple, such as Granny Smith
3 large eggs
1 cup milk
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup (4 ounces) packed shredded sharp Cheddar cheese, divided
One frozen 9-inch deep-dish pie crust

Preheat the oven to 400°F.
On the large holes of a box grater, shred the apple, skin and all, stopping short of the core on each side.
In a large bowl, whisk together the eggs, milk, salt, and cinnamon. Stir in the shredded apple and 3/4 cup of the cheese. Pour the mixture into the crust and top it with the remaining 1/4 cup of cheese.
Bake the quiche for 30 minutes, or until it is puffed and golden. The center will still be a little wobbly. Remove the quiche to a wire rack or trivet and let it sit for 30 minutes to set before you cut it. Serve warm, or refrigerate and eat cold for a refreshing lunch or breakfast treat!

Serves: 4 to 6. Source: Hands-off Cooking: Low-Supervision, High-Flavor Meals for Busy People by Ann Martin Rolke.

Apple and Cider Casserole

1/2 oz (14g) Butter
1 lb. (450g) Pork Sausages
1 medium sized Onion, peeled and sliced
12 oz (336g) Dessert Apples, peeled, cored and sliced
1 teaspoon Coriander Seeds, crushed
1/4-pint (150ml) Cider
2-1/2 Fl oz (75ml) Double Cream
Salt & Pepper
2 large slices of White Bread
Butter for frying

Melt the Butter in a shallow flameproof casserole and fry the Sausages slowly until they are browned. Remove them from the dish and keep warm. Fry the sliced Onion until it is just beginning to turn color, add the Apple and cook until slightly softened. Sprinkle in the crushed Coriander Seeds, add the Cider and bring to the boil. Add the Sausages and cook gently for 10 minutes. Remove from the heat and stir in the Double Cream. Adjust the seasoning and keep warm. Cut the crusts from the Bread and cut slice into 4 triangles. Heat the Butter and fry the bread until crisp and golden, turning once. Arrange the Bread around the edges of the dish and serve hot with buttered cabbage.

Serves 4. Based on the Apple and Cider Casserole Recipe in: The Everyday Gourmet by Pamela Westland (Book Club Associates 1976).

Aunt Sharis Chicken Verde Enchiladas

With our freeze-now, serve-later dishes, you can give your family a comfy meal on even the busiest weeknight. And this South-of-the-Border dish couldn’t be easier to prepare!

2 rotisserie chickens
2 jar mild salsa verde
6 green onions
1/4 c. fresh lime juice
1/2 c. fresh cilantro leaves
16 (6-inch) corn tortillas
1 container reduced-fat sour cream
1/2 c. reduced-sodium chicken broth
1 package reduced-fat (2%) shredded Mexican cheese blend

Remove meat from chickens and coarsely shred; place in medium bowl (you will need 5 1/2 cups; reserve any extra for use another day). Discard skin and bones. Stir 1/2 cup salsa verde into chicken to evenly coat.
Preheat oven to 350 degrees F. Grease two 13″ by 9″ glass or ceramic baking dishes; set aside. In 12-inch skillet, heat remaining salsa verde, green onions, and lime juice to boiling on medium-high. Boil 2 minutes, stirring occasionally. Stir in 2 tablespoons cilantro; keep warm over very low heat.
With tongs, place 1 tortilla in salsa verde mixture; heat 10 seconds. Place tortilla on waxed paper; top with about 1/3 cup shredded-chicken mixture. Roll up tortilla and place, seam side down, in prepared baking dish. Repeat with remaining tortillas and chicken mixture, arranging 8 tortillas in each dish.
Stir sour cream and broth into remaining salsa verde mixture in skillet; spoon over filled tortillas. Cover one baking dish with foil and bake 15 minutes. Remove foil; sprinkle with 1 cup cheese and 1 tablespoon cilantro. Bake 5 minutes longer or until cheese melts. Meanwhile, sprinkle remaining cheese and cilantro over second casserole and prepare for freezing.

To reheat after thawing:

Conventional oven: Heat, loosely covered, at 350 degrees F 45 minutes; uncover and heat 10 to 15 minutes longer.

Microwave oven: Not recommended; baking dish will not fit.

Source: Good Housekeeping, https://www.goodhousekeeping.com/food-recipes/a7010/salsa-verde-enchiladas-ghk0308/

Awesome Pierogi Casserole

5 potatoes, peeled and cubed
1/2 cup milk
1/2 cup butter, melted
1/2 lb. bacon, diced
1 onion, chopped
6 cloves garlic, minced
8 ounces lasagna noodles
2 cups shredded cheddar cheese
salt and pepper
1 container sour cream (8-ounces)
3 tablespoons chopped fresh chives

Preheat oven to 350ºF.
Place the potatoes in a large pot with water to cover over high heat.
Bring to a boil and cook until the potatoes are tender.
Remove from heat, drain, then combine with milk and 6 tablespoons of butter, mash and set aside.
Melt the remaining 2 tablespoons of the butter in a large skillet over medium high heat.
Sauté the bacon, onions and garlic in the butter for 5 to 10 minutes, or until the bacon is fully cooked.
Cook the lasagna noodles according to package directions and cool under running water.
Place 1/2 of the mashed potatoes into the bottom of a 9×13-inch baking dish.
Top this with 1/3 of the cheese, followed by a layer of lasagna noodles.
Repeat this with the remaining potatoes, another 1/3 of the cheese and a layer of noodles.
Then arrange the bacon, onion and garlic over the noodles, then another layer of noodles, and finally top all with the remaining cheese. Season with salt and pepper to taste.
Bake, uncovered at 350 for 30 to 45 minutes, or until the cheese is melted and bubbly.
Serve with sour cream and chopped fresh chives.

Source: https://www.food.com/recipe/awesome-pierogi-casserole-47419

Baked Rigatoni with Ham

1/3 oz dried porcini OR 6 oz fresh mushrooms
2 tbsp. unsalted butter, if using fresh mushrooms, add 6 more tablespoons
3/4 lb. rigatoni or other short dried pasta
1/4 cup flour
2-1/2 cups milk
pinch of nutmeg
salt and freshly ground pepper
1/4 lb. Fontina or Swiss cheese, cut into julienne strips
6 oz ham, roughly chopped

If using porcini, place in a bowl with lukewarm water to cover and soak until softened, about 30 minutes. Drain, squeeze out excess water and chop finely; set aside. If using fresh mushrooms, cut off and discard the stems, wipe clean with a towel and thinly slice. In a frying pan over medium heat, melt the 2 tablespoons butter. Add the sliced mushrooms and sauté for 2 minutes. Remove from heat.

In a large pot, bring 5 qt salted water to a boil. Add the pasta and cook for about 6 minutes; it should be very al dente. Drain the pasta and transfer it to a bowl. Add 2-1/2 tablespoons of the butter and toss well.

Preheat an oven to 350ºF. In a saucepan, melt 2-1/2 tablespoons of the butter over medium heat. Add the flour and stir until smooth, about 2 minutes. Stirring constantly, gradually add the milk. Continue to stir until it thickens and is smooth and creamy, about 10 minutes. Remove from the heat, add the porcini or fresh mushrooms, sprinkle with the nutmeg and stir well. Season to taste with salt and pepper.

Grease an 8-by-12-inch dish with the remaining butter. Arrange one-third of the pasta in the dish. Sprinkle one-third of the cheese and ham over the top and spoon on one-third of the sauce. Repeat layers in the same order two more times, ending with sauce.

Place in the oven and bake until heated through and bubbly, about 20 minutes. Serve at once.

_{Per Main Course Serving: Calories: 929; Protein: 43 g; Carbs: 110 g; Total Fat: 34 g; Saturated: 18 g; MonoUn: 10 g; PolyUn: 3 g; Cholesterol: 125 mg; Sodium: 1548 mg; Dietary Fiber: 4 g. Serves 2 or 3 as a main course, 4 as an appetizer. Source: Williams-Sonoma Guide to Good Cooking, © 1996.}

Baked Ziti

1 lb. ziti pasta, cooked al dente
1 lb. Italian sausage, cooked and chopped
1 (15 ounce) container ricotta cheese
2 tablespoons parsley
1 egg
1/4 cup parmesan cheese
2 cups mozzarella cheese, shredded
1 (28 ounce) jar pasta sauce

Preheat oven to 350ºF.
Cook ziti according to package directions, drain, and set aside.
Mix ricotta, egg, parsley, 1-1/2 cup mozzarella, and parmesan in a large bowl.
Mix cooked sausage and pasta in with ricotta mixture.
Mix in 3/4 jar of sauce.
Transfer into a 2-quart casserole dish.
Top with rest of sauce and mozzarella.
Bake for 30-35 min, or until hot& bubbly.
To freeze: Cover dish with foil and freeze. When frozen you can pop it out of the container and put in a freezer bag if desired. To heat: Thaw and preheat oven to 350°F Cover and bake for 20 minutes. Uncover and bake for 10-15 minutes more.

Source: RecipeZaar.com

Black Bean Burrito Bake (Light)

1 chipotle chile, canned in adobo sauce
1/2 cup reduced-fat sour cream
1 (15-ounce) can black beans, rinsed, drained, and divided
1 cup frozen whole-kernel corn, thawed
4 (8-inch) flour tortillas
Cooking spray
1 cup bottled salsa
1/2 cup (2 ounces) shredded Monterey Jack cheese
Lime wedges (optional)
Cilantro sprigs (optional)

Chop chile. Combine sour cream and chile in a medium bowl; let stand 10 minutes.
Place half of beans in a food processor; process until finely chopped. Add chopped beans, remaining beans, and corn to sour cream mixture; stir well.
Spoon 1/2 cup bean mixture down center of each tortilla. Roll up tortillas, and place, seam-sides down, in an 11 x 7-inch baking dish coated with cooking spray.
Cover and refrigerate 8 hours or overnight, if desired.
Let burritos stand at room temperature 30 minutes.
Preheat oven to 350°F.
Spread salsa over tortillas; sprinkle with cheese. Cover and bake at 350°F for 20 minutes or until thoroughly heated. Garnish with lime wedges and cilantro sprigs, if desired.

Tip: Since this recipe uses just one chile from the can, you’ll end up with extra chiles in adobo sauce. If you don’t plan to use the rest of the can soon, you can process the chiles in their sauce in a blender to create a paste. Store the paste in the freezer in a freezer-safe container. The next time you need chiles in adobo sauce, just scoop out some of the paste and stir it into your dish—no chopping required. One tablespoon of paste equals about one chile.

_{Yield; 4 Servings (Serving Size: 1 Burrito). Calories 365 (29% From Fat); Fat 11 7g (Sat 5.8g, Mono 2.8g, Poly 0.8g); Protein 15.7g; Carb 55.3g; Fiber 7.2g; Chol 28mg; Iron 3.5mg; Sodium 893mg: Calc 311mg. Source: Cooking Light Weeknight, 2007.}

Beef Noodle Olive Casserole

1 lb. Hamburger
1 small onion, chopped
5 oz. package flat noodles
4 oz. bottle stuffed olives
3 oz. can sliced mushrooms
10 1/2 oz. can tomato soup
1 cup grated American Cheese
salt and pepper to taste

Preheat oven to 350°.

Brown beef and onions. Drain off grease.

Cook noodles about 7 minutes in boiling water to which 1 tablespoon oil has been added.

Drain olives and mushrooms and add their liquid to tomato soup, stirring until smooth. Arrange half of noodle mixture in greased pan, 9×9 inches.

Sprinkle with 1/2 meat mixture, half the olives, mushrooms and cheese; repeat layers. Pour soup mixture over top.

Bake, covered, in preheated oven, 350°F, about 1 hour. Serves 6.

Source: Grandma Partain’s Recipe from Gateway Gourmets: A Book of Favorite Recipes by Gateway Christian Church, 1981.

Biscuit-Topped Beef and Vegetable Casserole

See Hot Dish Heaven, by Ann L. Burckhardt, pages 60-61

Bisquick Tuna Bake

1 cup cream of chicken soup
2 eggs, beaten
1 can tuna, drained, 6 1/2 oz
1/2 cup bisquick
1/2 cup cheddar cheese, shredded

Preheat oven to 350°.

Bring soup to a boil and stir in the eggs and tuna; set aside. Mix Bisquick with warm water to make a dough and knead until smooth. Press dough on bottom and sides of greased 10×6 inch dish. Add tuna mixture and sprinkle the cheese on top. Bake at 350ºF for about 45 minutes.

Black Bean Tortilla Pie

1 can (16 ounces) refried beans
1 cup salsa, divided
1 teaspoon minced garlic
1 tablespoon dried cilantro
1 can (15 ounces) black beans, rinsed and drained
1 medium tomato, chopped
7 medium flour tortillas
2 cups grated cheddar cheese
Sour cream for serving

Preheat oven to 400ºF.

In a bowl, combined refried beans, 3/4 cup salsa, and garlic. In a separate bowl, combine remaining salsa, cilantro, black beans, and tomato. Place a tortilla in the bottom of a greased pie pan. Spread a fourth of the refried bean mixture over tortilla within 1/2 inch of edge. Sprinkle 1/4 cup cheese over beans and cover with another tortilla. Spoon a third of the black bean mixture over tortilla. Repeat layers, ending with a final layer of refried bean mixture spread over the last tortilla. Sprinkle with 1/2 cup cheese.

Cover and bake 35-40 minutes. Serve individual pieces of pie with salsa and sour cream. Makes 4-5 servings. Source: 101 Things to Do with a Casserole, by Stephanie Ashcraft and Janet Eyring, page 27.

Cheese Tortellini Bake

1 teaspoon butter
1-pound cheese tortellini, cooked
1 jar Bolognese Sauce
1 cup grated Parmigiano-Reggiano cheese

Preheat the oven to 400ºF. Grease a ceramic gratin dish with the butter. Toss the pasta with olive oil, salt and pepper. Line the bottom of the prepared dish with the pasta. Spoon the sauce over the pasta. Sprinkle the cheese over the sauce. Place in the oven and bake for about 8 to 10 minutes or until the cheese is golden and bubbly. Yield: 4 servings. Source: (https://www.emerils.com/120229/cheese-tortillini-bake).

Cheesy Chicken

4 to 6 boneless, skinless chicken breasts
1 carton (16 ounces) sour cream
1 can (10.75 ounces) condensed cream of celery soup
1 can (10.75 ounces) condensed cream of chicken soup
1-1/4 cups water
2 cups uncooked white rice
1 cup grated cheddar cheese

Preheat oven to 325ºF. Place chicken in a greased 9×13-inch pan. In a bowl, combine sour cream, soups, water, and cooked rice. Pour over chicken. Cover and bake 1 hour. Sprinkle with cheese immediately before serving. Makes 4-6 servings. Source: 101 Things to Do with a Casserole, by Stephanie Ashcraft and Janet Eyring, page 44.

Chicken and Cheese Casserole (Weight Watchers)

This recipe came from a card that was handed out with my weekly Weight Watchers materials. It’s comfort food for 6 points per serving. Note: substitute turkey for chicken if desired.

2 cups cooked macaroni
2 cups chicken, chopped
2 cups cream of mushroom soup, undiluted
2 cups skim milk
8 ounces low-fat cheddar cheese, cut into small cubes

Preheat oven to 350 degrees.
In a large casserole, combine all ingredients, mixing well.
Bake, covered, 35-45 minutes.
Remove cover; bake 10-15 minutes longer.
Serve immediately.

Prepare-Ahead Tip: Combine all ingredients, cover, and refrigerate overnight, then bake as directed.

_{Nutritional Information: 262 calories, 12.7g fat, 0.6g fiber. Serves 8.}

Chicken Lasagna

9 no-cook lasagna noodles
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2/3 cup milk
2-1/2 cups frozen mixed vegetables
2 cups cubed cooked chicken
2 cups grated cheddar cheese (?? Can adjust amount as needed. Recipe called for 18 slices of processed American cheese)

In a large saucepan, combine soup and milk. Cook and stir over low heat until blended. Remove from heat; stir in vegetables and chicken. In a greased 13-in. x 9-in. x 2-in. baking dish, layer three noodles, a third of the chicken soup mixture and 3/4 cup of the cheese. Repeat layers twice. Cover and bake at 350°F for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 9-12 servings. Source: Taste of Home Casseroles, 2006.

Chicken Potato Casserole

6 large baking potatoes, peeled and cubed
1-1/2 cups water
2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
2 cups (16 ounces) sour cream
3/4 cup shredded cheddar cheese
1/2 cup butter, softened
1/4 cup shredded Parmesan cheese
1 envelope onion soup mix – Use substitution below to eliminate MSG

4 tsp instant beef bouillon granules – Herb Ox brand to avoid added MSG
8 tsp dried minced onion
1 tsp onion powder
1/8 tsp onion powder
1/8 tsp celery salt

1/4 cup finely chopped fresh spinach
1/4 cup shredded carrot
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup dry bread crumbs

Place potatoes and water in a 3-qt. microwave-safe dish. Cover and microwave on high for 12-15 minutes or until tender. Meanwhile, divide chicken between two greased 8-in. square baking dishes.

Drain potatoes and place in a large mixing bowl. Add sour cream, cheddar cheese, butter, Parmesan cheese, soup mix, spinach, carrot, salt, garlic powder and pepper; mash until smooth. Spoon over chicken; sprinkle with bread crumbs.

Bake one casserole, uncovered, at 350° for 45-50 minutes or until chicken juices run clear. Cover and freeze the remaining casserole for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed. Yield: 2 casseroles (6 servings each). Editor’s Note: This recipe was tested in a 1,100-watt microwave. Source: https://www.tasteofhome.com/recipes/chicken-potato-casserole/.

Chicken Rice Casserole

2 cups cubed cooked chicken
2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
2 celery ribs, thinly sliced
3/4 cup mayonnaise*
1 tablespoon chopped onion
1 tablespoon lemon juice
1/2 teaspoon salt
1/3 cup crushed saltines (about 10 crackers)
1 tablespoon butter or margarine, melted

Preheat oven to 350°.

In a bowl, combine the first 10 ingredients. Transfer to a greased 2-1/2-qt. baking dish. Combine the cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. *Only use real mayonnaise, not low-fat. Yield: 4-6 servings. Source: Taste of Home Casseroles, 2006.

Chicken and Rice Casserole

1-1/2 or 2 cups cooked chicken, cubed
1 cup finely diced celery
2 tablespoons onion, chopped

3/4 cup minute rice in 3/4 cup broth
3/4 cup mayonnaise
1 can cream of chicken soup

Topping:
1 cup Special K in 2 Tablespoons butter that has been melted, OR
1/4 cup silvered almonds, if desired

Preheat oven to 350°.

Cook celery and onion in some broth until tender (Mother uses the microwave). Add rice, broth, mayonnaise, and cream of chicken soup. Layer the chicken and rice mixture in a greased 9×9 inch pan, ending with the rice mixture. Sprinkle on the topping. Bake at 350°F until bubbly, uncovered. Ken’s Favorite. Source: Grandma Partain’s Recipe from Gateway Gourmets: A Book of Favorite Recipes by Gateway Christian Church, 1981.

Chicken and Rice Casserole – Kimberly’s Version

1/2 cup onion, chopped
3/4 cup brown minute rice
3/4 cup regular minute rice
1-1/4 cups broth, divided
1-1/4 cups light mayonnaise
1 can healthy request cream of chicken soup
1 can healthy request cream of celery soup
3-4 cups cooked chicken, cubed

Topping:
2 cups crushed potato chips, OR
1/2 cup silvered almonds, if desired

Preheat oven to 350°.

Brown rice takes a bit longer to cook than white so it needs to be microwaved before going into the casserole. In a large mixing bowl place 3/4 cup brown minute rice, 3/4 cup broth and onion. Cover and microwave for 3-4 minutes. Leave covered for an additional 3-5 minutes.

Add white minute rice, remaining 3/4 cup broth, mayonnaise, cream of chicken soup, and cream of celery soup. Mix well. Add the chicken and mix. Divide the mixture among three greased 8×3 inch disposable tin pans. Sprinkle on the topping (or reserve topping in pantry if freezing). Label and freeze.

To make: Defrost in the refrigerator. Uncover, add topping, and bake at 350°F until bubbly. Source: Adapted from Grandma Partain’s Recipe from Gateway Gourmets: A Book of Favorite Recipes by Gateway Christian Church, 1981.

Chicken with Rice and Two Soups

1 cup uncooked white rice or 1–1/4 cups brown rice or wild rice (or a mix of all three)
1-1/4 pounds boned chicken breasts
4 tsp instant beef bouillon granules – Herb Ox brand to avoid MSG
8 tsp dried minced onion
1 tsp onion powder
1/8 tsp onion powder
1/8 tsp celery salt
10-3/4 ounce can cream of mushroom soup
2-1/2 cups water, as needed.

Preheat oven to 325°F (300°F for glass pan).

Spread rice in bottom of 9-by-13-inch baking pan. Cut breasts into halves with kitchen shears. Arrange chicken pieces on rice. In small bowl, combine bouillon, minced onion, onion powder, and seasoned salt. Sprinkle onion mixture evenly over chicken pieces. In medium bowl, combine cream of mushroom soup and 2 cans of water (2-1/2 cups) together; pour over all. Cover pan with sheet of aluminum foil. Bake 2 hours. Note: I took out the 1 envelope dry onion soup mix for the bouillon, onion, and celery salt due to MSG. Yield: 4-6 servings. Source: Hot Dish Heaven, by Ann L. Burckhardt, pages 76-77.

Chicken Stuffing Bake

6 boneless skinless chicken breast halves
6 slices Swiss cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup white wine or chicken broth
3 cups seasoned stuffing croutons
1/2 cup butter or margarine, melted

Preheat oven to 350°.

Place chicken in a greased 13-in. x 9-in. x 2-in. baking dish; top with cheese. Combine soup and wine or broth; spoon over the cheese. Combine the croutons and butter; sprinkle over soup. Bake, uncovered, at 350° for 45-55 minutes or until chicken juices run clear.

Yield: 6 servings. Source: Taste of Home Casseroles, 2006. Nutrition Facts: 1 each: 402 calories, 27g fat (15g saturated fat), 86mg cholesterol, 947mg sodium, 22g carbohydrate (2g sugars, 2g fiber), 16g protein.

Chile Chicken Rice Casserole

12 ounces boneless skinless chicken breasts cut into 1-inch pieces (about 3 chicken breasts)
2 tablespoons vegetable oil, divided
1 (6.9 ounces) package RICE-A-RONI® Chicken
1 can (4.5 ounces) diced green chiles
3 green onions, sliced, including tops
1/2 cup sour cream
1/2 cup milk
1/2 cup flour
2 eggs
1 cup shredded Monterey Jack cheese with Jalapenos
1 teaspoon chili powder

Preheat oven to 425°F.
In a large skillet, sauté the chicken with 1 tablespoon oil over medium high heat for 5 minutes, or until chicken is thoroughly cooked and no longer pink inside. Set aside in a large mixing bowl.
In the same skillet, sauté the rice and vermicelli mixture in the remaining tablespoon of vegetable oil, until golden brown.
Stir in 2-1/2 cups water, and seasoning packet. Bring to a boil.
Cover. Reduce heat to low. Simmer for 15 to 20 minutes, or until rice is tender.
While rice is cooking, chop onions. Add 1/2 cup sour cream, green chiles and chopped onion to the mixing bowl containing the cooked chicken. Mix to blend.
Add cooked Rice-A-Roni to the chicken mixture and mix well.
In a separate bowl, whisk together eggs, milk, flour and chili powder. Stir in shredded cheese.
Place chicken and rice mixture in a round two-quart greased glass casserole dish. Pour the cheese and egg mixture evenly over the top of the chicken and rice.
Bake for 20 to 25 minutes uncovered, or until topping is puffed, crisp, and nicely browned.

Recipe Yield: 4 Servings. Source: http://www.ricearoni.com/recipes/chile_chicken_rice_casserole.

Chili Relleno Casserole

4 eggs
1-1/2 cups milk
2 tablespoons all-purpose flour
1/2 teaspoon pepper
1/4 teaspoon salt
3 (7-ounce) cans whole green chilies, split open
4 cups shredded cheddar (about 1 pound)
4 cups shredded Monterey Jack (about 1 pound)

Preheat oven to 350°F.

Lightly grease 9×13-inch glass baking dish. Beat first 5 ingredients in medium bowl to blend. Arrange chilies from 1 can in prepared dish, covering bottom completely. Sprinkle with 1/3 of each cheese. Repeat layering twice. Pour egg mixture over cheese. Let stand 30 minutes. (Can be prepared 1 day ahead. Cover and refrigerate.)

Bake until casserole is slightly puffed in center and golden brown on edges, about 45 minutes. Cool 20 minutes and serve. Serves 8. Source: Bon Appetit, December 1990.

Cordon Bleu Casserole

4 cups cubed cooked turkey
3 cups cubed fully cooked ham
1 cup (4 ounces) shredded cheddar cheese
1 cup chopped onion
1/4 cup butter
1/3 cup all-purpose flour
2 cups half-and-half cream
1 teaspoon dill weed
1/8 teaspoon ground mustard
1/8 teaspoon ground nutmeg

Topping:
1 cup dry bread crumbs
2 tablespoons butter, melted
1/4 teaspoon dill weed
1/4 cup shredded cheddar cheese
1/4 cup chopped walnuts (optional)

Preheat oven to 350°F.

In a large bowl, combine turkey, ham and cheese; set aside. In a saucepan, sauté onion in butter until tender. Add flour; stir to form a paste. Gradually add cream, stirring constantly. Bring to a boil 1 minute or until thick. Add dill, mustard and nutmeg; mix well. Remove from the heat and pour over meat mixture.

Spoon into a greased 13-in. x 9-in. x 2-in. baking dish. Toss bread crumbs, butter and dill; stir in cheese and walnuts. Sprinkle over the casserole. Bake, uncovered, at 350°F for 30 minutes or until heated through. Yield: 8-10 servings. Source: https://www.tasteofhome.com/.

Corn Bread and Noodle Chicken Casserole

4 cups uncooked egg noodles
3 cups chopped cooked chicken
2 cans (10.75 ounces each) condensed cream of celery soup
1 can (15 ounces) cream style corn
2 cups grated cheddar cheese

1 package corn bread mix (8×8-inch pan size)
eggs as directed on package
milk as directed on package

Preheat oven to 350°F.

Boil noodles 5-7 minutes, or until cooked. Drain and mix with chicken, soup, corn, and cheese. Pour noodle mixture into a greased 9×13-inch pan. In a bowl, combine corn bread mix with ingredients listed on package. Spoon corn bread batter over noodle mixture.

Bake 25-30 minutes, or until corn bread top is golden brown. Makes 6 servings. Source: 101 Things to Do with a Casserole, by Stephanie Ashcraft and Janet Eyring, page 47.

Corn Dog Casserole

Prep: 25 min. | Bake: 30 min. | Makes 10 servings

Full Size:	Half Size:
9-x13-x2-inch dish	8-inch-square dish
2 cups celery, thinly sliced	1 cup celery, thinly sliced
2 tablespoons butter or margarine	1 tablespoon butter or margarine
1-1/2 cups green onions, sliced	3/4 cup green onions, sliced
1-1/2 lbs. hot dogs	3/4-pound hot dogs
2 eggs	1 egg
1-1/2 cups milk	3/4 cup milk
2 teaspoons rubbed sage	1 teaspoon rubbed sage
1/4 teaspoon pepper	1/8 teaspoon pepper
17 ounces cornbread-muffin mix	8.5 ounces cornbread-muffin mix (1 Jiffy box)
8 ounces sharp cheddar cheese, shredded	4 ounces sharp cheddar cheese, shredded

Preheat oven to 400°F.

In skillet, sauté celery in butter for 5 min.
Add onions; sauté 5 min.
Place in a large bowl; set aside. Cut hot dogs lengthwise into 1/4s, then cut into 1/3s.
In the same skillet, sauté hot dogs for 5 min. or until lightly browned; add to veggies. Set aside 1 cup.
In a large bowl, combine eggs, milk, sage and pepper.
Add the remaining hot dog mixture. Stir in corn bread mixes.
Add 1-1/2 cup cheese. Spread into a shallow 3-quart baking dish.
Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400ºF for 30 min. or until golden brown.

_{Source: https://www.tasteofhome.com/recipes/corn-dog-casserole/. Nutrition Facts: 1 cup: 578 calories, 38g fat (16g saturated fat), 108mg cholesterol, 1307mg sodium, 40g carbohydrate (13g sugars, 4g fiber), 19g protein.}

Crab Lasagna Rolls

A delicate crab sauce rolled up in noodle pinwheels. Perfect for a make-ahead party entrée.

1 package (8 oz.) dried lasagna
2 teaspoons olive oil
1 onion (8 oz.), peeled and chopped
1/4-pound sliced mushrooms
1 clove garlic, pressed or minced
1 teaspoon dried basil
1/2 cup fat-skimmed chicken broth
1-1/2 teaspoons cornstarch
1 package (8 oz.) Neufchatel (light cream) cheese, cut into chunks
1/2 cup reduced-fat sour cream
1 can (14 oz.) artichoke hearts, drained and chopped
3/4 pound shelled cooked crab
Salt and pepper
2/3 cup shredded jack cheese
2 tablespoons thinly sliced green onion

Preheat oven to 350°F.
In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add lasagna and cook just until tender to bite, 10 to 12 minutes. Drain and rinse with warm water.
Meanwhile, in an 11- to 12-inch frying pan over medium-high heat, frequently stir oil, onion, mushrooms, garlic, and basil until onion is limp, 6 to 8 minutes.
Mix broth and cornstarch. Pour into pan and stir until boiling. Add cream cheese and stir until melted.
Mix in sour cream, artichokes, and crab. Add salt and pepper to taste. Remove from heat.
Lay noodles flat. Divide all the crab mixture equally among noodles and spread the length of each strip. Roll noodles from a narrow end around filling. Set seam down, in a single layer, in a shallow 3- to 3 1/2-quart casserole. Cover with foil. If making ahead, chill up to 1 day.
Bake, covered, in a 350°F oven until hot in center, 20 to 25 minutes (if chilled, 25 to 30 minutes). Uncover and sprinkle with jack cheese. Return to oven until cheese melts, about 5 minutes. Sprinkle with green onion.

_{Nutrition Per Serving: Calories 323(39% From Fat); Fat 14g (Sat 7.2g); Protein 20g; Cholesterol 79mg; Sodium 299mg; Fiber 1.7g; Carbohydrate 29g. Yield: Makes 8 Servings. Source: Sunset Magazine, October 1998.}

Crabmeat Casserole

1 (8 oz.) can crabmeat Or Krab from the meat counter 1 c. mayonnaise
1 c. Pepperidge Farm herb stuffing mix
1 onion, chopped
1 c. light half and half cream
Cayenne pepper to taste
Extra stuffing mix for top of casserole
Parmesan cheese

Preheat oven to 350°F.

Mix everything together and top with extra stuffing mix and Parmesan cheese. Bake in small casserole dish in a 350°F oven for 30 minutes. Serve warm with crackers. Serves 6. Source: https://onemillionrecipes.com/.

Cranberry-Orange Chicken Bake

A warm and creamy chicken bake topped with a zesty cranberry-orange stuffing make this a smart standout, and a unique option for the holidays or any day.

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup orange juice
1/2 cup water
1/3 cup dried cranberries
2 Tbsp. chopped PLANTERS Pecans
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1can (10-3/4 oz.) condensed cream of chicken soup
2 cups frozen mixed vegetables (peas, corn and carrots), thawed, drained

HEAT oven to 400ºF.

PREPARE stuffing as directed on package, using orange juice and water for the liquid and stirring in berries and nuts with the stuffing mix.

COMBINE chicken, soup and vegetables. Spoon into 6 ovenproof serving bowls or 13×9-inch baking dish; top with stuffing mixture.

BAKE 30 min. or until chicken is done.

_{Makes 6 servings. Calories 410; Total fat 15 g; Saturated fat 3.5 g; Cholesterol 70 mg; Sodium 930 mg; Carbohydrate 39 g; Dietary fiber 2 g; Sugars 12 g; Protein 30 g; Vitamin A 20 %DV; Vitamin C 15 %DV; Calcium 4 %DV; Iron 15 %DV; Source: Kraft Foods.}

Creamy Burrito Casserole

1 lb. ground beef or ground turkey
1/2 medium yellow onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2-3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream
jarred hot sauce, if desired to spice it up

Preheat oven to 350°F.

Brown ground meat/turkey and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
You could put some hot sauce on this now.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 min.

Source: https://www.food.com/recipe/creamy-burrito-casserole-33919.

Creamy Meatball Casserole

1 (10-3/4 ounce) can cream of mushroom soup, cream of onion can also be used
1 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/8 teaspoon black pepper
32 meatballs, precooked, frozen, 1/2 ounce each (total of 16 ounces)
20 ounces red skin white potatoes, refrigerated wedges
16 ounces corn and carrots, frozen

Preheat oven to 400°F.

In a large bowl combine soup, milk, sour cream, salt, and pepper.
Stir in the meatballs, potato wedges, and stir fry vegetables.
Spoon into two un-greased 1.5-quart baking dishes. Freeze one.
Bake in a 400°F oven, covered for about 1 hour or until heated through.

_{Source: Better Homes & Gardens. Nutrition Facts, Per Serving: 423 calories; 28 g total fat; 12 g saturated fat; 37 mg cholesterol; 1291 mg sodium. 120 mg potassium; 28 g carbohydrates; 6 g fiber; 17 g protein; 875 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 4 mcg folate; 0 mcg vitamin b12; 141 mg calcium; 2 mg iron.}

Crescent-Topped Casserole

Prep: 15 min. | Bake: 25 min. | Makes 6-8 servings

2 pounds ground beef
1/4 cup chopped onion
2 cans (8 ounces each) tomato sauce
1 envelope spaghetti sauce mix
3/4 cup sour cream
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 tube (8 ounces) refrigerated crescent rolls
2 tablespoons butter
1/3 cup grated Parmesan cheese

Preheat oven to 375°F.

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomato sauce and spaghetti sauce mix. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; stir in sour cream. Spoon into a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with mozzarella cheese.
Unroll crescent dough into one rectangle; seal seams and perforations. Place over cheese. brush with butter and sprinkle with Parmesan cheese. Bake, uncovered, at 375° for 25-30 minutes or until golden brown.

Yield: 6-8 servings. Source: Taste of Home Casseroles, 2006.

Curried Sausage and Apple Bake

Prep: 15 min. | Cooking: 1 hr.

2 medium onions, thinly sliced
2 pounds sausage meat
1-2 tablespoons curry powder
1 tablespoon dark brown sugar
2 cups applesauce
2 pounds potatoes, cooked and mashed, or 1-1/2 cups instant potato flakes (prepared according to the instructions on the package)
1 cup freshly grated Parmesan cheese

Preheat the oven to 350°F. Place half the onions in the bottom of a large, shallow ovenproof dish.

Flour your hands and shape the sausage meat into walnut-sized balls. Place them on top of the onions in a single layer. Sprinkle with the remaining onions.

Mix the curry powder and brown sugar and sprinkle over the sausages.

Spoon the applesauce over the sausages. Spoon the mashed potatoes over the sausage and spread out in an even layer. If desired, use a fork to roughen the surface attractively. Sprinkle with the grated cheese.

Bake for about 1 hour, until golden brown. Serve hot or at room temperature. Serves; 4-6. Source: Just One Pot [Reader’s Digest].

Dad’s Casserole

8 ounces egg noodles or wide egg noodles
1 lb. ground beef
2 cloves garlic, crushed
2 teaspoons salt
2 teaspoons sugar
16 ounces tomato sauce
1 cup sour cream
8 ounces cream cheese, softened
6 green onions, minced
1 cup cheddar cheese, grated

Heat oven to 350ºF.
Spray 2-3-quart casserole with non-stick cooking spray.
Cook noodles as directed on package.
Brown beef with garlic until cooked through. Drain.
Add salt, sugar and tomato sauce and simmer for 5 minutes.
Combine sour cream, cream cheese and onion.
Layer 1/2 of the noodles then 1/2 of the meat mixture in casserole dish.
Spread with sour cream mixture.
Top with remaining noodles and the tomato sauce.
Bake for 30 minutes.
Sprinkle grated cheese on top and bake for another 5 minutes.

Source: https://www.food.com/recipe/dads-casserole-67426

Diana’s Montezuma Pie

See Hot Dish Heaven, by Ann L. Burckhardt, pages 46-47_.

Easy Macaroni and Cheese

See Hot Dish Heaven, by Ann L. Burckhardt, pages 24-25_.

Enchilada Fiesta

See Hot Dish Heaven, by Ann L. Burckhardt, pages 90-91_.

Farmhouse Chicken

Prep: 10 min. | Bake: 30 min. | Makes 8 servings

This dish gets its great flavor from dressed-up canned soup and its ease of preparation from stuffing mix. In less than an hour, I can assemble this casserole, bake it and put it on the table.— Alice Faye Ellis, Elkton, Oregon

2 packages (6 ounces each) stuffing mix
4 cups cubed cooked chicken
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
1 cup milk
2 celery ribs, chopped
1 teaspoon dried minced onion
1/4 teaspoon salt
1/4 teaspoon pepper

Preheat oven to 350°F.

Prepare stuffing mix according to package directions; set aside. Place the chicken in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the soup, milk, celery, onion, salt and pepper until blended; pour over chicken. Top with stuffing. Bake, uncovered, at 350°F for 30-35 minutes or until bubbly. Yield: 8 servings. Source: Taste of Home Casseroles, 2006.

Farmhouse Pork and Apple Pie

1-pound sliced bacon, cut into 2-inch pieces
3 medium onions, chopped
3 pounds boneless pork, cubed
3/4 cup all-purpose flour
Vegetable oil, optional
3 medium tart apples, peeled and chopped
1 teaspoon rubbed sage
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/4 teaspoon pepper
1 cup apple cider
1/2 cup water
4 medium potatoes, peeled and cubed
1/2 cup milk
5 tablespoons butter, divided
Additional salt and pepper
Snipped fresh parsley, optional

Preheat oven to 325°F.

Cook bacon in an ovenproof 12-in. skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, sauté onions until tender; remove with slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain.
To the pork, add bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325° for 2 hours or until pork is tender.
In a saucepan, cook potatoes in boiling water until tender. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from the oven and spread potatoes over pork mixture.
Melt remaining butter; brush over potatoes. Broil 6 in. from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired.

_{Yield: 10 servings. Source: Taste of Home Casseroles, 2006. Nutrition Facts, 1 serving: 467 calories, 22g fat (9g saturated fat), 110mg cholesterol, 603mg sodium, 32g carbohydrate (11g sugars, 3g fiber), 36g protein.}

Fiesta Chicken Casserole

2 cups uncooked small shell pasta
2 cups chopped cooked chicken
1 can corn, drained
1 jar (16 ounces) medium salsa
2 cups grated Mexican-blend cheese

Preheat oven to 350ºF.

Cook pasta according to package directions and drain. Combine all ingredients in a greased 9×13-inch pan. Cover and bake 20-25 minutes, or until heated through.

Makes 4-6 servings. Source: 101 Things to Do with a Casserole, by Stephanie Ashcraft and Janet Eyring, page 49.

Golden Glow Casserole

See Hot Dish Heaven, by Ann L. Burckhardt, pages 102-103

https://www.familycookbookproject.com/recipe/2783057/golden-glow-casserole.html

Ham ‘n’ Cheese Bow Ties

1 garlic clove, minced
1/4 cup butter, cubed
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1/2 teaspoon prepared mustard
2-1/2 cups (10 ounces) shredded Colby cheese
2 cups uncooked bow tie pasta, cooked and drained
6 to 8 ounces fully cooked ham, julienned
1/4 cup grated Parmesan cheese

Preheat oven to 350°.

In a large saucepan, sauté garlic in butter. Stir in flour, salt and pepper until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Stir in the mustard and Colby cheese; cook and stir until cheese is melted. Add pasta and ham; stir until coated.
Transfer to a greased 2-qt. baking dish. Sprinkle with Parmesan cheese. Bake, uncovered, at 350°F for 20-25 minutes or until heated through.

_{Yield: 4-6 servings. Source: Taste of Home Casseroles, 2006. Nutrition Facts: 1 cup: 447 calories, 27g fat (16g saturated fat), 84mg cholesterol, 876mg sodium, 29g carbohydrate (5g sugars, 1g fiber), 24g protein.}

Frito Plate

1 lb. Ground meat
1/2 cup cooked rice
1 small can tomato sauce
1 cup grated cheese
1 pkg. Regular Fritos
lettuce, shredded
hot sauce or garnish as desired

Not actually a casserole, but I like it here.

Brown meat. Add cooked rice and tomato sauce. On warmed plates, spread Fritos. On top of this, place meat mixture. Next, add cheese and top with lettuce. One pound of meat serves 4. Can be increased to serve as many as desired. Source: Gateway Gourmets: A Book of Favorite Recipes by Gateway Christian Church, 1981.

Impossible Chicken Parmigiana Pie

3/4 cup creamed cottage cheese (sm. curd)
1/3 cup grated Parmesan cheese
1-1/2 cup cut-up cooked chicken
1-1/4 cup shredded Mozzarella cheese
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1 (6 oz.) can tomato paste
1 cup milk
2 eggs
2/3 cup Bisquick baking mix
1/4 teaspoon pepper

Heat oven to 400ºF.

Grease pie plate, 10 x 1-1/2 inches. Layer cottage cheese and Parmesan cheese in pie plate. Mix chicken, 1/2 cup of the Mozzarella cheese, garlic powder, oregano, basil and tomato paste; spoon over Parmesan cheese. Beat remaining ingredients in blender on high speed 15 seconds with hand beater 1 minute or until smooth. Pour into pie plate. Bake 30 minutes. Top with remaining Mozzarella cheese. Bake 5 to 8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes.

Serves/makes 6. Source: https://www.food.com/recipe/impossible-chicken-parmigiana-pie-118698

Impossible Macaroni and Cheese Pie

2 cups shredded Cheddar cheese
1 cup uncooked macaroni
2-1/4 cups milk
4 eggs
1/2 cup Bisquick
1/4 teaspoon salt
1/4 teaspoon red pepper sauce
1/4 cup shredded Cheddar cheese

Heat oven to 400ºF.

Grease pie plate 10 x 1-1/2 inches. Mix 2 cups cheese and the macaroni. Sprinkle in plate. Beat remaining ingredients except 1/4 cup cheese until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean about 40 minutes. Sprinkle with 1/4 cup cheese. Bake until cheese is melted, 1 to 2 minutes. Cool 10 minutes.

Serves/makes 6. Source: https://www.food.com/recipe/impossible-macaroni-and-cheese-pie-275022

Impossible Seafood Pie

1/4 cup green onions, chopped
1 small can salmon or crab*
1 cup sharp (grated) cheddar cheese
1 (3 oz.) pkg. cream cheese, in sm. pieces
2 cups milk
4 eggs
1 cup Bisquick
Salt and pepper to taste
Dash of nutmeg

Heat oven to 400ºF. Grease pie plate (10 x 1 1/2). Mix meat, cheese, and onions in plate. Beat remaining ingredients until smooth; 15 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cool 5 minutes. High altitude: Bake 45 to 50 minutes. Serves 6. https://dinnerisserved1972.com/2014/11/19/bisquick-impossible-seafood-pie/

*I would use crab with a ‘K’ from the meat counter.

Impossible Southwestern Pie

1-1/2 cup frozen whole kernel corn
8 medium green onions, chopped
1 can (15 ounces) black beans, rinsed and drained
1-1/2 cups cooked chicken or turkey
1/3 cup shredded Cheddar
2/3 cup Bisquick
1/2 cup milk
1/2 cup salsa
2 eggs
Additional salsa

Heat oven to 400.

Grease 9-inch pie plate. Layer corn, onions, beans, and chicken in pie plate. Sprinkle with cheese. Stir baking mix, milk, 1/2 cup salsa and the eggs until blended. Pour into pie plate. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Serve with salsa. Source: Originally from Bisquick but-can be found at https://recipeland.com/recipe/v/impossible-southwestern-pie-32319.

Italian White Lasagna

8 ounces lasagna noodles
1 lb. ground beef (optional)
1 cup finely chopped celery
3/4 cup chopped onions
garlic
2 teaspoons basil
1 teaspoon oregano
3/4 teaspoon salt
1 cup light cream
1/2 cup dry white wine
3 ounces cream cheese, cubed
2 cups cheddar cheese (or cheese of your choice)
1-1/2 cups gouda cheese (or cheese of your choice)
1 carton cream-style cottage cheese (16-ounces)
1 egg, slightly beaten
12 slices mozzarella cheese

Preheat oven to 375°F.
Brown beef (if using), celery, onion and garlic in a 1 T. oil; drain.
Stir in seasonings.
Add cream cheese and cream.
Cook over low heat until smooth.
Add wine, shredded Cheddar and Gouda (or cheese of your choice).
Stir together egg and cottage cheese, set aside.
Layer cooked noodles, part of meat (or just vegetable) mixture, cottage cheese, half Mozzarella.
Repeat until all is used; top with Mozzarella.
Bake on top rack for 40 minutes. Enjoy!

Source: https://www.food.com/recipe/italian-white-lasagna-50844

Ladies-Who-Lunch Hot Salad

See Hot Dish Heaven, by Ann L. Burckhardt, pages 20-21

Lemon Tuna Casserole

2 cans tuna
1 c. raw rice, cook and reserve
2 cans cream of chicken soup
1 can milk
1 c. tiny green peas
Grated rind of 1/2 lemon
Juice of whole lemon
1/4 tsp. pepper
Coarse cracker crumbs

In a saucepan blend and bring to a boil the soup, milk, peas, lemon juice and lemon rind and pepper. In bottom of greased 2-quart casserole or 2 smaller casseroles place the cooked rice. Cover with flaked tuna, then pour cream mixture over the top. Sprinkle coarse cracker crumbs over the top, dot with margarine. Bake about 40 to 45 minutes, until bubbly hot and golden brown on top. Source: https://onemillionrecipes.com/.

Linguine with Ham & Swiss Cheese

8 ounces uncooked linguine, broken in half
2 cups cubed fully cooked ham
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-1/2 cups (10 ounces) shredded Swiss cheese, divided
1 cup (8 ounces) sour cream
1 medium onion, chopped
1/2 cup finely chopped green pepper — *I would use red pepper
2 tablespoons butter, melted

Preheat oven to 350°.

Cut cheese into blocks and put in the freezer for a while so that it is easier for the food processor to grate it. Cook linguine according to package directions; drain Meanwhile, in a large bowl combine the ham, soup, 2 cups cheese, sour cream, onion, green pepper and butter. Add the pasta; toss to coat.

Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350°F for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 15-20 minutes longer or until cheese is melted.

_{Yield: 8 servings. Source: Taste of Home Casseroles, 2006. Nutrition Facts: 1 cup: 402 calories, 23g fat (12g saturated fat), 68mg cholesterol, 797mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 22g protein.}

Magnificent Casserole Recipe

This is a wonderful casserole to make ahead and freeze to serve later!

2 pounds Lean Ground Beef
8 ounces Cream Cheese
1 tablespoon Green Pepper — minced — *I would use red pepper
1/2 cup Sour Cream
1/2 cup Swiss Cheese — grated
8 ounces Egg Noodles — (package)
1-pound Cottage Cheese
1/3 cup Green Onion — chopped
2 cups Tomato Sauce

Preheat oven to 375°.

In a large pan, cook noodles in boiling, salted water until tender. Drain & set aside.
In a large bowl, mix together cream cheese, cottage cheese and sour cream. Add onion and peppers. Set aside.
Brown ground beef & drain any fat. Add tomato sauce to ground beef.
Grease 9 x 13-inch cake pan or casserole dish, and arrange the following layers: Noodles, cheese mixture, meat mixture – then repeat. Top with grated Swiss cheese.
Bake at 375 degrees F for 30 minutes.

Note: If you will be freezing this casserole for later use, you may want to reduce or omit the amount of green pepper and onion which are used, as they tend to get stronger over a long period of time. Source: http://www.grouprecipes.com/9290/magnificent-casserole.html.

Mango Chicken

1 cup uncooked white rice
2 cups water
4 boneless, skinless chicken breasts
1 jar (12 ounces) mango salsa

Preheat oven to 350°F. In a greased 9×13-inch pan, combine rice and water. Lay chicken over rice and pour mango salsa over top. Cover and bake 1 hour. Makes 4 servings. Source: 101 Things to Do with a Casserole, by Stephanie Ashcraft and Janet Eyring, page 55.

Meat ‘n’ Potatoes Hot Dish

See Hot Dish Heaven, by Ann L. Burckhardt, pages 62-63

Mexican Cheese-Rice Casserole

2 cups cooked rice
1-1/2 cups cheddar cheese; shredded
1 can (16 oz/1-pound 1 ounce) cream-style corn
2/3 cup sour cream
1/2 cup green onion; thinly sliced (about 1 bunch)
1 can (4 oz) green chilis; drained and chopped
2 tablespoons cilantro, minced
1/2 teaspoon salt
1/8 teaspoon cayenne pepper

Preheat the oven to 400°F.

In a large bowl, combine the rice, cheese, corn, sour cream, green onions, chilies, cilantro, if desired, salt, and cayenne. Transfer the mixture to a lightly oiled, 1-1/2-quart casserole.

At this point the casserole can be stored. Refrigerate, tightly covered. for up to 24 hours. I do not think this one would freeze well ~kpm

Bake the casserole, uncovered, for 35 to 40 minutes or until golden. Serve as a side dish. Or present it as a meatless main dish, accompanied by steamed artichoke hearts topped with buttered bread crumbs, and a mixed green salad. Serves 6 as a side dish, 4 as a main dish.

_{Per side dish serving: Calories 340; Protein 12 g; Carbohydrates 42 g; Fat 15 g; Sodium 840 mg; Cholesterol 1.1 mg. Source: Reader’s Digest: Cook Now, Serve Later, 1989_.}

Mexican Pizza

1 tube (13.8 ounces) refrigerated pizza crust dough
1 can (16 ounces) refried beans
3/4 cup salsa
1 envelope taco seasoning
1-1/2 cups grated Mexican-blend cheese
1 bag (10 ounces) shredded lettuce
2 Roma tomatoes, diced
1-1/2 cups crushed tortilla chips

Preheat oven to 400°F.

Cover bottom and partially up the sides of a greased 9×13-inch pan with pizza dough. Bake 10-12 minutes, or until light golden brown.

In a saucepan, heat refried beans and salsa together until bubbly. Stir taco seasoning into refried bean mixture. Spread refried bean mixture over baked crust. Sprinkle cheese over beans and bake 5-8 minutes, or until cheese is melted.

Layer lettuce, tomatoes, and crushed tortilla chips over top and serve immediately. Makes 5-7 servings. Source: 101 Things to Do with a Casserole, by Stephanie Ashcraft and Janet Eyring, page 35.

Mexican Turkey Casserole

2 c. chopped cooked turkey
1 can cream of chicken soup
1 c. milk
1/4 c. diced green chilies
2 c. crushed tortilla chips
1/4 c. sliced green onion
1 c. shredded Monterey Jack cheese
1 c. shredded Cheddar cheese
Paprika for garnish

In a 1-quart bowl, combine turkey, soup, milk and chilies. Microwave on full power for 4 minutes, or until hot throughout. Sprinkle 1/3 of tortilla chips on bottom of 2-quart casserole.
Pour in half of turkey mixture; sprinkle on half of onion and half of each cheese. Layer another 1/3 of the chips, remaining turkey mixture, onion and cheese. Top with remaining chips. If desired, sprinkle with paprika over chips for added color.
Cover and microwave at full power 5 minutes. Turn 1/4 round and microwave 5 minutes longer. Let stand 5 minutes before serving.

NOTE: It can also be baked in regular oven at 350ºF for 45 minutes. Good with rice and green beans.

NOTE: If you prefer a relatively mild flavor, be sure to use mild green chilies. This casserole has an excellent flavor and is not “hot”. Source: https://onemillionrecipes.com/.

Moussaka

See Hot Dish Heaven, by Ann L. Burckhardt, pages 36-37

One Pot Chicken Rice Dinner

4 tablespoons butter, divided
3 tablespoons flour
1 teaspoon dried leaf thyme or tarragon
1 cup chicken broth
1 cup milk
2 cups diced cooked chicken
1/4 teaspoon salt
1/8 teaspoon pepper
2 cups cooked rice
1 cup frozen peas, thawed
1 tablespoon fine dry bread crumbs
1 tablespoon Parmesan cheese, grated

Preheat oven to 400°.

Melt 3 tablespoons of butter in a saucepan over medium heat. Blend in flour and thyme and cook 1 minute. Do not brown. Gradually stir in broth and milk, cooking and stirring until thickened and smooth. Stir in chicken and add salt and pepper; set aside.

Grease a 1-1/2-quart shallow baking dish. Spread rice in prepared baking dish; sprinkle with the peas and pour creamed chicken over all. Dot with remaining tablespoon of butter then sprinkle with bread crumbs and cheese.

Bake chicken and rice recipe at 400° until hot and bubbly, about 20 minutes. This tasty chicken and rice recipe. Serves 4. Source: https://dianaskitchenblog.wordpress.com/category/recipes/.

Oriental Chicken Bake

2 cups diced cooked chicken
1 can cream of mushroom soup
1 can (8 ounces) pineapple chunks
1 can (4 ounces) sliced mushrooms, drained
1 tablespoon soy sauce
1 cup sliced celery
2 tablespoons chopped green onions
1 can (3 ounces) chow Mein noodles, divided

Preheat oven to 350°.

Combine all ingredients except the chow Mein noodles. Gently stir in 1 cup of the noodles. Spoon into a greased 8-inch square baking dish. Sprinkle with remaining noodles. Bake at 350° for 45 to 55 minutes, until hot and bubbly. Serves 4. Source: https://dianaskitchenblog.wordpress.com/category/recipes/.

Overnight Crab Casserole

7-1/2 ounces imitation crab meat
1 cup uncooked elbow or shell macaroni
1 cup shredded cheddar cheese (4 oz.)
2 hard-boiled eggs, coarsely chopped
1 can condensed cream of mushroom soup
1 cup milk
1 tablespoon chopped chives or green onion
paprika

Preheat oven to 350°.

Drain meat if canned (I usually just get it in bulk from the butcher area) and flake.
In a 4-cup pyrex measuring cup, combine milk and undiluted soup. Mix well. Add in flaked crab, macaroni, cheese, eggs, and chives and mix until combined.
Pour into a greased, deep 1-quart casserole dish. Cover, and refrigerate 8 hours or longer.
The next day, preheat oven to 350°. Bake, covered, for one hour. Remove and sprinkle with paprika. Serve hot.

Note: If making right before supper, cook the shells before mixing all together in casserole.

Serves 4 to 6. Source: Susan Partain.

Overnight Scalloped Chicken Casserole

2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
2-1/2 cups milk
1/2-pound process cheese (Velveeta)
4 cups chopped cooked chicken or turkey
1 box (7 ounces) macaroni
3 hard-cooked eggs, chopped
1/2 cup butter, melted, divided
1-1/2 cups soft bread crumbs

Preheat oven to 350°.

In a large bowl, combine soup, milk, and cheese. Add chicken, macaroni and eggs. Stir in 1/4 cup melted butter.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight.
Toss the bread crumbs with remaining butter; sprinkle over casserole.
Bake, uncovered, at 350°F for 60-65 minutes or until bubbly and golden brown.

_{Yield: 12 servings. Source: https://www.tasteofhome.com/recipes/overnight-scalloped-chicken-casserole/. Nutrition Facts: 1 cup: 363 calories, 21g fat (11g saturated fat), 135mg cholesterol, 592mg sodium, 21g carbohydrate (5g sugars, 1g fiber), 24g protein.}

Polenta Casserole

1 recipe Thick Polenta
3 c. cooked sausage
1 lb. mushrooms, sliced
3 tbsp. butter
1/2 c. Parmesan cheese
Tomato sauce

Sauté mushrooms in butter for 5 minutes. Then place polenta in large buttered baking dish; level off top with a spoon and cover with sausage, mushrooms, sauce, and cheese. Sprinkle with freshly ground black pepper and bake at 300°F for 45 minutes. Serves 6. Source: https://onemillionrecipes.com/

Poppy Seed Casserole

1-1/2 pounds ground turkey
1 red bell pepper, chopped
3 cans (8 ounces each) tomato sauce*
1/2 teaspoon salt
1/2 teaspoon black pepper
1 package (8 ounces) cream cheese, cubed
1/2 cup sour cream
1 cup cottage cheese
1 tablespoon poppy seeds
1 bag (12-18 ounces) curly noodles, cooked and drained
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese

Preheat oven to 350°F.

Brown turkey and red pepper together until turkey is done. Drain off excess grease. Add tomato sauce, salt, and pepper and simmer over low heat.

In a bowl, combine cream cheese, sour cream, cottage cheese, and poppy seeds, and then mix with drained hot noodles. Place noodle mixture into bottom of greased 9-x13-inch pan and top with turkey mixture. Cover and bake 30 minutes. Uncover and bake 10 minutes more. Sprinkle with Italian seasonings and Parmesan cheese.

Makes 6 serving. *For a saucier dish, add an extra can of tomato sauce. Source: 101 Things to Do with a Casserole, by Stephanie Ashcraft and Janet Eyring, page 67.

Potato Chicken Delight

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup sour cream
3/4 cup milk
1/2 teaspoon salt
2 cups cubed cooked chicken
2 cups (8 ounces) shredded cheddar cheese, divided
1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1/2 cup crushed sour cream and onion potato chips
1/2 cup crushed french-fried onions

Preheat oven to 350°F.

In a large bowl, combine the soup, sour cream, milk and salt. Stir in chicken and 1-1/2 cups cheese. Stir in potatoes. Transfer to a greased 2-1/2-qt. baking dish. Cover and bake at 350°F for 50 minutes.
Uncover; sprinkle with remaining cheese. Top with potato chips and onions. Bake 10-15 minutes longer or until edges are bubbly and cheese is melted. let stand for 5 minutes before serving.

_{Yield: 8 servings. Source: Taste of Home Casseroles, 2006. Nutrition Facts: 1 cup: 381 calories, 20g fat (11g saturated fat), 82mg cholesterol, 720mg sodium, 27g carbohydrate (3g sugars, 2g fiber), 22g protein.}

Ritzy Chicken

3 cups uncooked egg noodles
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup milk
1/2 cup sour cream
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
Dash pepper
2 cups cubed cooked chicken
1/2 cup crushed butter-flavored crackers (about 12 crackers)
2 tablespoons butter or margarine, melted

Preheat oven to 350°F.

Cook noodles according to package directions; drain. In a bowl, combine the soup, milk, sour cream, poultry seasoning, salt and pepper until blended. Stir in the noodles and chicken. Transfer to a greased 1-1/2-qt. baking dish. Combine cracker crumbs and butter; sprinkle over the top.

Bake, uncovered, at 350°F for 30-35 minutes or until bubbly and golden brown.

_{Yield: 4 servings. Source: Taste of Home Casseroles, 2006. Nutrition Facts: 1 cup: 489 calories, 25g fat (11g saturated fat), 133mg cholesterol, 979mg sodium, 33g carbohydrate (5g sugars, 2g fiber), 29g protein.}

Roasted Butternut Squash and Bacon Pasta

Mini penne pasta works well in this dish since it’s about the same size as the squash. You can also use elbow macaroni, shell pasta, or orecchiette.

3/4 teaspoon salt, divided
1/2 teaspoon dried rosemary
1/4 teaspoon freshly ground black pepper
3 cups (1-inch) cubed peeled butternut squash
Cooking spray
6 sweet hickory-smoked bacon slices (raw)
1 cup thinly sliced shallots
8 ounces uncooked mini penne (tube-shaped pasta)
1/4 cup all-purpose flour
2 cups 2% reduced-fat milk
3/4 cup (3 ounces) shredded sharp provolone cheese
1/3 cup (1-1/2 ounces) grated fresh Parmesan cheese

Preheat oven to 425°F.

Combine 1/4 teaspoon salt, rosemary, and pepper. Place squash on a foil-lined baking sheet coated with cooking spray; sprinkle with salt mixture. Bake at 425° for 45 minutes or until tender and lightly browned. Increase oven temperature to 450°.

Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1-1/2 teaspoons drippings in pan; crumble bacon. Increase heat to medium-high. Add shallots to pan; sauté 8 minutes or until tender. Combine squash mixture, bacon, and shallots; set aside.

Cook pasta according to the package directions, omitting salt and fat. Drain well.

Combine flour and 1/2 teaspoon salt in a Dutch oven over medium-high heat. Gradually add milk, stirring constantly with a whisk; bring to a boil. Cook 1 minute or until slightly thick, stirring constantly. Remove from heat. Add provolone, stirring until cheese melts. Add pasta to cheese mixture, tossing well to combine. Spoon pasta mixture into an 11 x 7-inch baking dish lightly coated with cooking spray; top with squash mixture. Sprinkle evenly with Parmesan cheese. Bake at 450° for 10 minutes or until cheese melts and begins to brown.

_{Yield: 5 servings. Nutrition Per Serving: Calories 469(28% From Fat); Fat 14.4g (Sat 7.3g, Mono 4.4g, Poly 0.9g); Protein 22.1g; Cholesterol 40mg; Calcium 443mg; Sodium 849mg; Fiber 6.8g; Iron 3.5mg; Carbohydrate 66.6g; Source: Cooking Light, March 2004.}

Satisfying Shepherd’s Pie

See Hot Dish Heaven, by Ann L. Burckhardt, pages 34-35

Sausage Florentine Bake

Prep: 25 min. | Bake: 30 min. + standing | Makes 2 casseroles (4 servings each)

Prepare once and eat twice with this delicious lasagna-like casserole! Just bake one pan and freeze the second. Later, thaw and bake for an easy and impressive meal. The homemade sauce is so fresh-tasting.

1-1/2 pounds bulk Italian sausage
2 cans (28 ounces each) crushed tomatoes
1 bay leaf
3 to 4 garlic cloves, minced
2 teaspoons sugar
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon salt 1/4 teaspoon pepper
4 eggs, beaten
1/2 cup grated Parmesan cheese, divided
1/8 teaspoon ground nutmeg
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
1 package (12 ounces) extra wide noodles, cooked and drained 4 green onions, sliced
4 cups (16 ounces) shredded part-skim mozzarella cheese

Preheat oven to 350°F.

In a Dutch oven or large saucepan, cook sausage until no longer pink; drain. Add tomatoes, bay leaf, garlic, sugar, basil, oregano, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally.

Meanwhile, in a bowl, combine eggs, 1/4 cup Parmesan cheese and nutmeg; mix well. Stir in spinach, noodles and onions. Discard bay leaf from sausage mixture.

In each of two greased 9-in. square baking pans, layer a fourth of the noodles and a fourth of the sausage mixture. Top each with 1 cup mozzarella cheese. Repeat layers. Top with remaining Parmesan. Bake, uncovered, at 350° for 30 minutes or until bubbly. Let stand for 10 minutes before serving. Yield: 2 casseroles (4 serving each).

Editor’s Note: Casseroles may be frozen before baking. Thaw in the refrigerator. Bake at 350°F for 1 hour.

_{Source: https://www.tasteofhome.com/recipes/sausage-florentine-bake/. Nutrition Facts: 1 piece: 555 calories, 26g fat (12g saturated fat), 217mg cholesterol, 1103mg sodium, 44g carbohydrate (5g sugars, 4g fiber), 36g protein.}

Seafood Lasagna

See Hot Dish Heaven, by Ann L. Burckhardt, pages 88-89

Sloppy Joe Pasta

Prep: 20 min. | Bake: 30 min. | Makes 6 servings

1-pound ground beef or turkey
1 envelope sloppy joe mix ***Watch for MSG! Substitute the following:

1 tablespoon instant minced onion
1 teaspoon dried green pepper flakes
1 teaspoon salt
1 teaspoon cornstarch
1/2 teaspoon instant minced garlic
1/4 teaspoon dry mustard
1/4 teaspoon celery seed
1/4 teaspoon chili powder

1 cup water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 package (7 ounces) small shell pasta, cooked and drained
1 cup small-curd cottage cheese
1/2 cup shredded cheddar cheese

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the sloppy joe mix, water, tomato sauce and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes. Remove from the heat; stir in pasta. Spoon half into a greased 2-1/2-quart baking dish. Top with cottage cheese and remaining pasta mixture. Sprinkle with cheddar cheese. Bake, uncovered, at 350ºF for 30-35 minutes or until bubbly and cheese is melted.

_{Yield: 4-6 servings. Source: Taste of Home Casseroles, 2006, Page 44. Nutrition Facts: 1-1/4 cups: 291 calories, 11g fat (6g saturated fat), 55mg cholesterol, 904mg sodium, 24g carbohydrate (7g sugars, 2g fiber), 23g protein.}

Smoked Ham, Gruyere and Caramelized Onion Frittata

Level: Easy | Total: 30 min | Prep: 10 min | Cook: 20 min | Yield: 4 to 6 servings

8 extra-large eggs
2 tablespoons heavy cream
1 cup grated Gruyere cheese
Kosher salt and freshly ground black pepper
1 tablespoon unsalted butter
1 small onion, diced
4 small red potatoes, diced
1 cup diced smoked ham or Canadian bacon
1 cup grated Parmigiano-Reggiano, for finishing top
1/4 cup sour cream
1 bunch chives, chopped

Preheat the oven to 400°F. In a large bowl, whisk the eggs, heavy cream, gruyere, a big pinch of salt and a few grinds of pepper until foamy.
Melt the butter in a 10-inch cast-iron skillet over medium heat. Add the onion and the potatoes and cook, stirring, until the onion is translucent and the potatoes are fork-tender, about 12 minutes. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a rubber spatula so the eggs flow to the bottom of the pan. Cook until the frittata is half set, 2 to 3 minutes, then sprinkle in the ham.
Transfer the skillet to the oven and bake until the frittata is puffed and golden, 10 to 12 minutes. Sprinkle with the Parmigiano-Reggiano and chives and serve with sour cream.

“The caramelized onions add a great sweet note that balances out the saltiness of the ham and the nutty gruyère cheese.”

Source: Food Network Magazine, April 2002.

Smoked Sausage Potato Bake

Prep: 10 min. | Bake: 30 min. | Makes 4-6 servings

My mom passed this recipe along to me. I often fix it for company because it’s pleasing to the eye as well as the appetite. I rarely have leftovers, since second helpings are a given.—Joanne Werner, La Porte, Indiana

1-3/4 cups water
2/3 cup milk
5 tablespoons butter, divided
1/2 teaspoon salt
2-2/3 cups mashed potato flakes ***Watch for MSG!
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar or Monterey Jack cheese
1 lb. smoked sausage links, halved lengthwise, cut into 1/2-inch slices
1 cup (4 ounces) shredded Monterey Jack cheese
2 tablespoons dry bread crumbs

Preheat oven to 350°F.

In a large saucepan, bring water, milk, 4 tablespoons butter and salt to a boil Remove from the heat; stir in potato flakes. Let stand for 30 seconds or until liquid is absorbed. Whip with a fork until fluffy. Stir in sour cream and cheddar cheese.
Spoon half into a greased 2-qt. baking dish. Top with sausage and remaining potatoes. Sprinkle with Monterey Jack or mozzarella cheese.
Melt remaining butter and toss with bread crumbs; sprinkle over the top. Bake, uncovered, at 350°F for 30-35 minutes or until heated through and edges are golden brown.

_{Yield: 4-6 servings. Source: Taste of Home Casseroles, 2006. Nutrition Facts: 1 cup: 662 calories, 49g fat (26g saturated fat), 140mg cholesterol, 1382mg sodium, 31g carbohydrate (4g sugars, 1g fiber), 23g protein.}

Smoked Trout Enchiladas

In his native Vera Cruz, Mexico, Eligio Hernandez of Sunset Magazine’s editorial services department enjoyed the taste of trout wrapped in cornhusks and cooked on a comal over a fire. This cooking method gives the fish a firm texture and smoky flavor. He also likes meats cooked in salsa verde– green chili sauce. The two components combine well in his version of enchiladas. The tortillas must be fresh; otherwise they crack when rolled.

1 cup thin red onion slices
1/2 cup lime juice
3/4 pound boned, skinned smoked trout
1/2 cup (4 oz.) nonfat cream cheese
1 can (19 oz.) green enchilada sauce
1/2 cup fat-skimmed chicken broth
8 corn tortillas (6 in.)
3/4 cup chopped green onions (including tops)
1/2 cup shredded reduced-fat jack cheese

Preheat oven to 400°F.

In a bowl, mix red onion slices and lime juice.
Break trout into flakes.
Cut cream cheese into 1/2-inch chunks.
Mix enchilada sauce and chicken broth and pour 1 cup of the mixture into a shallow 3-quart (9- by 13-in.) casserole.
Stack tortillas and put in a microwave-safe plastic bag but do not seal. Heat in a microwave oven on full power (100%) just until hot, 1 to 2 minutes.
Dip tortillas, 1 at a time, in sauce in casserole and turn over to coat. Stack at 1 end of the casserole. Scatter 1/8 of the trout, cream cheese, and green onions across center of 1 tortilla. Roll to enclose filling and set, seam down, in sauce. Repeat to fill remaining tortillas, pushing unfilled ones to the end of the casserole as you work.
Pour remaining enchilada sauce mixture over and around filled tortillas.
Bake in a 400° oven until sauce bubbles, 10 to 12 minutes (about 9 minutes in a convection oven). Sprinkle jack cheese over enchiladas and bake until melted, 2 to 3 minutes more.
With a slotted spoon, lift the red onion slices from bowl and scatter over the enchiladas. Serve with a wide spatula. Season to taste with lime juice from the bowl.

_{Nutrition Per Serving: Calories 427(27% From Fat); Fat 13g (Sat 4.4g); Protein 35g; Cholesterol 35mg; Sodium 2534mg; Fiber 3.7g; Carbohydrate 45g. Yield: Makes 4 Servings. Source: Sunset Magazine, January 1999.}

Sour Cream Chicken Casserole

4 chicken breasts (boiled & diced)
1 c. sour cream
1 can cream of chicken soup
1 roll Ritz crackers (about 40)
1 stick margarine, melted

Preheat oven to 350°F.

Boil chicken breast until tender; drain and dice. Spread evenly over bottom of casserole dish. Salt and pepper. Mix sour cream and chicken soups. Spread over chicken. Crush Ritz crackers. Spread on top spoon. Melted butter over all. Bake in 350°F oven until brown. Source: https://www.food.com/recipe/easy-creamy-sour-cream-chicken-casserole-108651.

South of the Border Chicken Bake

2 (10 3/4-ounce) cans cream of mushroom soup
2 (10 3/4-ounce) cans cream of chicken soup
3-1/2 cups milk
4 cups cooked chicken, chopped
2 onions, finely chopped
2 cups salsa
4 cups cheddar cheese, grated
24 corn tortillas, each cut into 8 pieces

Preheat oven to 350°F.

In large bowl, combine soups and milk; stir well. Add chicken, onion, salsa and three cups of grated cheese. Layer tortilla pieces first followed by chicken mixture into three lightly buttered 8 x 8-inch baking pans. Top with remaining cheese. Cover with foil; label and freeze.

To Serve: Thaw casserole. Bake in 350°F oven for 35-45 minutes, or until bubbly. Makes 18 servings. Source: Frozen Assets: How to Cook for a Day and Eat for a Month, by Deborah Taylor-Hough, 1999.

Spiced Chicken Phyllo Pie

Have the chicken cut up at the meat market. As you work with phyllo, cover the sheets you’re not using with plastic wrap to keep them from drying out. You can prepare through step 4 up to 1 day ahead; wrap nuts airtight and store at room temperature, and chill chicken and egg mixtures separately. The pie can be assembled (step 5) up to 2 hours ahead; wrap airtight and chill.

1/2 cup almonds
1-1/4 teaspoons ground cinnamon
1 teaspoon granulated sugar
1 chicken (about 4 lb.), neck and giblets removed, cut into 8 pieces (see notes)
6 cups fat-skimmed chicken broth
1 onion (8 oz.), peeled and chopped
1 clove garlic, peeled and chopped
2 teaspoons ground ginger
1-1/2 teaspoons turmeric
1/4 teaspoon ground cloves
About 1/4 teaspoon salt
About 1/8 teaspoon pepper
6 large eggs
6 tablespoons butter, melted
1 package (1 lb.) phyllo dough, thawed (see notes)
2 tablespoons powdered sugar

Preheat oven to 350°F.

Place almonds in a 10-inch baking pan. Bake in a 350°F regular or convection oven until golden beneath skins, about 10 minutes. Let cool. In a food processor, pulse almonds with 3/4 teaspoon cinnamon and the granulated sugar until coarsely chopped (or coarsely chop with a knife).
Rinse chicken. In a 5- to 6-quart pot, combine chicken, broth, onion, garlic, ginger, turmeric, and cloves. Bring to a boil over medium-high heat; reduce heat, cover, and simmer until chicken is tender when pierced, about 45 minutes.
Pour chicken mixture through a strainer set over a large bowl; return strained broth to pan. With your fingers, remove skin from chicken and pull meat from bones; discard skin and bones. Shred chicken into bite-size pieces. Mix chicken and strained onion in a bowl and moisten with about 2 tablespoons broth. Season to taste with salt and pepper. Let cool; if desired, cover and chill up to 1 day.
Bring broth in pan to a simmer over medium-high heat; reduce heat to maintain simmer. In a bowl, beat eggs to blend with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add eggs to broth; stir gently until set, 1 to 2 minutes. Pour through a strainer into another bowl; reserve broth for other uses. Let eggs cool.
Lightly brush the inside of a shallow 3- to 3 1/2-quart casserole or baking dish with melted butter. Place one 13- by 17-inch sheet of filo in dish so that it covers the bottom and sides of casserole and hangs over the edge slightly. Brush sheet lightly with butter. Repeat to layer and butter three more sheets. Sprinkle half the almond mixture evenly over filo in bottom of casserole; spread chicken mixture over nuts. Cut four sheets of filo in half crosswise to make eight 8 1/2- by 13-inch rectangles. One at a time, brush four half-sheets with butter and layer them over chicken. Sprinkle remaining half of the almond mixture over filo and arrange egg mixture evenly over nuts. Fold in overhanging edges of filo and top with four more buttered half-sheets, tucking any overhanging edges into sides of casserole. Brush top layer with butter.
Bake pie in a 375° regular or convection oven until top is well browned, 35 to 40 minutes. Mix powdered sugar with remaining 1/2 teaspoon cinnamon and sift evenly over top of pie. Cut warm pie into portions; serve warm or at room temperature.

_{Yield: Makes 8 Servings. Source: Sunset Magazine, March 2002. Nutrition Per Serving: Calories 520(40% From Fat); Fat 23g (Sat 8.1g); Protein 39g; Cholesterol 232mg; Sodium 544mg; Fiber 1.3g; Carbohydrate 37g}

Swiss Chicken

4 chicken breast halves (boned and skinned)
3 slices swiss cheese
1 (10-3/4 ounce) can cream of chicken soup
1/4 cup dry white wine (or milk)
1 cup herb seasoned stuffing mix
1/4 cup butter (melted)

Preheat oven to 350°F.

Arrange chicken in a lightly greased 13×9 inch baking dish.
Top chicken with Swiss cheese.
Combine soup and wine and stir until well mixed.
Spoon soup mixture evenly over chicken.
Sprinkle with crumbled stuffing mix and drizzle melted butter over crumbs.
Bake at 350°F for 50 minutes to one hour.

Source: RecipeZaar.com.

Take-Your-Choice Strata

See Hot Dish Heaven, by Ann L. Burckhardt, pages 26-27

Teriyaki Chicken

2 boneless, skinless chicken breasts, cubed
1 can (15 ounces) chicken broth
2 tablespoons brown sugar
2 tablespoons soy sauce
1/2 teaspoon Worcestershire sauce
1 cup uncooked white rice
1 can (8 ounces) pineapple chunks, drained

Preheat oven to 350°F.

Combine all ingredients in a large bowl. Transfer mixture to a greased 9×13-inch pan. Cover and bake 1 hour, or until rice is done.

Makes 4 servings. Source: 101 Things to Do with a Casserole, by Stephanie Ashcraft and Janet Eyring, page 55.

Tortellini Casserole

2 pkgs. (2 lbs.) meat tortellini
1 pt. heavy cream
1/4 lb. unsalted butter
1/4 lb. fresh grated Parmesan cheese
2 cloves fresh garlic
1/4 tsp. basil
1/4 tsp. thyme
Salt and pepper to taste
1/4 tsp. oregano
1/2 lb. Italian sausage

Preheat oven to 325°F.

Remove sausage from skin and crumble up. Sauté in butter, garlic, salt and pepper, basil, thyme, oregano. Add the cooked tortellini to the meat mixture. Add 1/2 to 3/4 pint of the heavy cream. Heat for 15 minutes then add the Parmesan cheese. Transfer the mixture into a casserole dish and bake at 325ºF for 10 to 15 minutes. Source: https://onemillionrecipes.com/.

Tourtiere

See Hot Dish Heaven, by Ann L. Burckhardt, pages 40-41

Tuna Casserole with Cashews

1 (3 oz.) can Chinese noodles
1 can condensed mushroom soup
1/4 c. water
1 (7 oz.) can tuna
1/4 lb. (about 3/4 c.) cashew nuts, broken up
1 c. celery, finely diced
1/4 c. onion, minced
Salt and pepper, to taste

Preheat oven to 325°F.

Save 1/2 cup noodles for topping. Mix rest of ingredients together and top with 1/2 cup noodles. Bake at 325ºF for 40 to 60 minutes. Serves 6 to 8. Source: https://onemillionrecipes.com/.

Turkey, Onion, and Apple Pot Pie

Notes: Prepare through step 5 up to 1 day ahead; cover and chill. Bake chilled pot pie 60 to 65 minutes.

2 onions (1 lb. total)
2 Golden Delicious apples (1 lb. total)
1 or 2 yams (1 lb. total)
1 tablespoon butter or margarine
1-1/2 pounds ground turkey or turkey sausage patties
2 teaspoons dried rubbed sage
1-1/2 teaspoons caraway seed
1 1/3 cups fat-skimmed chicken broth
2/3 cup dry sherry or apple juice
3 tablespoons cornstarch
Salt and pepper
Cream cheese pastry or 1 refrigerated pastry for a single-crust 9-inch pie, at room temperature
1 tablespoon whipping cream or 1 egg, beaten

Preheat oven to 375°F.

Peel onions and thinly slice crosswise. Peel and core apples; thinly slice crosswise. Peel yams; cut in half lengthwise, then thinly slice crosswise.
Melt butter in a 5- to 6-quart pan over high heat. Crumble turkey into pan; stir often until no longer pink, about 4 minutes.
Add onions, apples, yams, sage, and caraway seed; cover and cook over medium heat, stirring occasionally, for 10 minutes. Uncover, turn heat to high, and stir often until liquid is evaporated and onions begin to brown, about 5 minutes.
In a small bowl, mix broth, sherry, and cornstarch. Add to turkey mixture and stir until it boils and thickens. Remove from heat and add salt and pepper to taste. Let cool to room temperature, stirring occasionally, 30 to 40 minutes. Spoon mixture into a shallow, round 1 1/2- to 2-quart casserole or a 10-inch pie pan that holds at least 6 cups.
On a lightly floured board, roll cream cheese pastry (or unfold and roll refrigerated pastry) into a round about 2 inches wider than the diameter of the casserole or pie pan. Center pastry over filling; trim edges to overhang rim about 1 inch. Fold overhang under pastry flush with rim. Flute pastry firmly against casserole or pan rim and slash top decoratively. If desired, re-roll pastry scraps, cut into decorative shapes, and lay on top of pie.
Set pie on a foil-lined 12- by 15-inch baking sheet. Brush top with cream.
Bake in a 375°F regular or convection oven until pastry is well browned and filling is bubbling, 35 to 45 minutes. If crust rim darkens excessively before center browns, fold foil from sheet up to cover rim loosely. Spoon pastry and filling from casserole to serve.

_{Yield: Makes 6 To 8 Servings. Source: Sunset Magazine, March 2001. Nutrition Per Serving: Calories 297(33% From Fat); Fat 11g (Sat 4.2g); Protein 18g; Cholesterol 77mg; Sodium 135mg; Fiber 4g; Carbohydrate 32g}

Turkey Puff Pancake

3/4 cup plus 2 tablespoons all-purpose flour, divided
2 eggs, beaten
Dash cayenne pepper
1 cup milk, divided
5 tablespoons butter, divided
1/2 cup chopped onion
3/4 cup sliced fresh mushrooms
3/4 cup turkey or chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups thinly sliced cooked turkey
1 to 2 tablespoons grated Parmesan cheese

Preheat oven to 400°F.

Place 3/4 cup flour in a large bowl. Whisk in eggs, cayenne and 3/4 cup milk until smooth. Place 3 tablespoons butter in a 9-in. pie plate. Heat at 400° for 3-4 minutes or until melted. Pour batter into hot plate. Bake for 15-18 minutes or until golden brown and center is set.
Meanwhile, in a large skillet, sauté onion in remaining butter until tender. Add mushrooms; sauté until tender. Sprinkle with the remaining flour; cook and stir for 1 minute. Add broth and remaining milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in salt, pepper and turkey.
Spoon into center of pancake. Sprinkle with Parmesan cheese. Cut into wedges and serve immediately. Yield: 4-6 servings. Source: https://www.tasteofhome.com/.

Turkey Tetrazzini

See Hot Dish Heaven, by Ann L. Burckhardt, pages 100-101

Turkey Tortilla Casserole

3 cups chopped cooked turkey
1 can (4 ounces) chopped green chiles
3/4 cup chicken broth
2 cans (10.75 ounces each) condensed cream of chicken soup
1 medium onion, chopped
8 to 10 medium gordita-style flour tortillas
2 cups grated Monterey Jack cheese

Preheat oven to 350°F.

In large bowl, combine turkey through onions. Cover bottom of a greased 9×13-inch pan with half the tortillas. Spread half the turkey mixture over the tortilla layer. Sprinkle half the cheese over top. Repeat layers, ending with cheese.

Bake 25-30 minutes, or until bubbly and heated through. Makes 6-8 servings. Source: 101 Things to Do with a Casserole, by Stephanie Ashcraft and Janet Eyring, page 65.

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