Casseroles
Tator Tot casserole
When my sister and I were little, my grandma used to make a casserole that invovled four ingredients: browned ground beef (you could use ground turkey), cream of chicken or cream of mushroom soup, corn, and tater tots. She mixed it all together and baked. Believe me, it actually tastes much better than it sounds. At least that's how I remember it!
mexican chicken casserole
Mix together a can of cream of chicken soup, shredded chicken, some salsa, some chopped green chiles, some sauteed onions and peppers. Shred up some tortillas. In a casserole dish, make layer of the soup mixture, shredded cheddar cheese and tortillas. Layer until you've used up everything, ending with a layer of cheese on top. Bake at 350 for 30 minutes and voila! It is a bit of a soupy texture...not very firm. I like to serve it in a bowl with crumbled toritlla chips on top.
Cheesy Chicken Casserole
Can of swansons chicken(drained)
cambells cream of chicken, cream of mushroom or mixed whatever you prefer
cut up some celery and onion
cheese
macaroni noodles
Make soup according to directions. Mix in can of chicken and veggies, stir in noodles
put in a casserole dish and top with cheese!
cambells cream of chicken, cream of mushroom or mixed whatever you prefer
cut up some celery and onion
cheese
macaroni noodles
Make soup according to directions. Mix in can of chicken and veggies, stir in noodles
put in a casserole dish and top with cheese!
Beef Stroganoff Casserole
1 Pound Lean ground beef
salt and pepper to taste
1 tsp vegetable oil
8 oz. sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
1/4 cup dry white wine
1 10 3/4 oz can condensed cream of mushroom soup
1/2 cup sour cream
1 tbsp dijon mustard
4 cups cooked egg noodles
Preheat oven to 350, spray 13X9 baking dish with cooking spray
Place beef in a large skillet; sprinkle with salt and pepper. Brown beef over medium-high heat until no longer pink. Drain the fat from the skillet, set beef aside
In the same skillet heat oil. Add mushrooms, garlic, onion; cook and stir 2 minutes. Add wine. Reduce heat to medium low and simmer 3 minutes. Remove from heat; stir in soup, sour cream, and mustard until well combined. Return beef to skillet
Place noodles in casserole dish, pour beef mixture over noodles, stir until well coated
Bake 30 minutes or until heated through.
Enjoy!
1 Pound Lean ground beef
salt and pepper to taste
1 tsp vegetable oil
8 oz. sliced mushrooms
1 large onion, chopped
3 cloves garlic, minced
1/4 cup dry white wine
1 10 3/4 oz can condensed cream of mushroom soup
1/2 cup sour cream
1 tbsp dijon mustard
4 cups cooked egg noodles
Preheat oven to 350, spray 13X9 baking dish with cooking spray
Place beef in a large skillet; sprinkle with salt and pepper. Brown beef over medium-high heat until no longer pink. Drain the fat from the skillet, set beef aside
In the same skillet heat oil. Add mushrooms, garlic, onion; cook and stir 2 minutes. Add wine. Reduce heat to medium low and simmer 3 minutes. Remove from heat; stir in soup, sour cream, and mustard until well combined. Return beef to skillet
Place noodles in casserole dish, pour beef mixture over noodles, stir until well coated
Bake 30 minutes or until heated through.
Enjoy!
