Category Archives: CASSEROLES

CREAMY CHICKEN LASAGNA

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6 uncooked lasagna noodles

1 cube chicken bouillon

1/4 c hot water

3 c shredded cooked chicken (about 1 1 /2 lbs boneless, skinless chicken breast halves)

1 (8 oz) pkg cream cheese, softened

2 c shredded mozzarella cheese, divided

1 (26 oz) jar spaghetti sauce

Italian seasoning to taste

Preheat oven to 350 degrees.

Bring a lg pot of water to a boil. Cook lasagna noodles 8-10 minutes, drain, rinse with cold water, and set aside. In a lg bowl, dissolve the bouillon cube in the 1/4 c hot water. Add chicken, cream cheese, and 1 cup mozzarella. Stir until well combined.

Spread one third of the spaghetti sauce in the bottom of a 9″x13″ baking dish. Cover with half of the chicken mixture and top with 3 lasagna noodles. Repeat layers. Top with remaining sauce and mozzarella. Sprinkle on Italian seasoning to taste. Bake 45 minutes, until hot and bubbly.

serves 8

 

CREAMY CHICKEN CASSEROLE

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8 boneless skinless chicken breasts

1 can cream of chicken soup

1 can cream of mushroom soup

2 c sour cream

3/4 c white wine

1 c onion, minced

1/2 tsp garlic powder

1/2 tsp salt

1/2 tsp poultry seasoning

1/2 tsp black pepper

1 c mushrooms, sliced

Mix soups, sour cream, white wine, onion, seasonings, and mushrooms together and pour over chicken breasts.

Pour entire casserole into a slow cooker and cook for 4-6 hours on LOW or place in a casserole dish and bake at 350 degrees for 1-2 hours.

Serve over noodles or rice.

HASH BROWN CASSEROLE

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nonstick cooking spray

1 (32 oz) pkg frozen diced hash brown potatoes, thawed

1 (16 oz) carton sour cream

2 c (8 oz) shredded cheddar cheese

1 can condensed cream of celery soup

1/2 c (1 med) finely chopped onion

1/3 c butter, melted

4 c potato chips, crushed

Lightly coat a 3 qt rectangular baking dish with cooking spray; set aside.

In a very lg bowl stir together potatoes, sour cream, cheese, soup, onion, and melted butter until combined. Spoon into prepared dish. Cover and bake in a 350 degree oven for 45 minutes. Uncover and top evenly with potato chips. Bake, uncovered, for 15 minutes more or until center is heated through. Let stand for 10 minutes before serving.

12-15 servings

 

 

 

 

“DON’T PEEK” CHICKEN

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1 c uncooked long-grain rice

1 can cream of mushroom soup

1 can cream of celery soup

1 envelope (from a 2 oz box) onion soup mix

1 soup can cold water

1 clove garlic, crushed

1 tsp chopped fresh parsley

1 tsp Worcestershire sauce

1 (3 1/2-4 lb) chicken, cut into 8 pieces

paprika for sprinkling

Preheat oven to 350 degrees. Coat a 9″x13″ baking dish with cooking spray.

In a lg bowl, mix together rice, soups, soup mix, water, garlic, parsley, and Worcestershire sauce.

Pour the mixture into the prepared pan. Press chicken into mixture. Sprinkle with paprika, then cover tightly with aluminum foil.

Bake 1 1/4 hours. DO NOT open cover (not even to peek) during baking.

4 servings

CHICKEN ASPARAGUS CASSEROLE

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2 cans asparagus, drained

2 chicken breasts (can use up to 4), cooked, chopped

2 cans cream of chicken soup

1 c mayonnaise

1 tbs lemon juice

1 c cheddar cheese, shredded

1 c bread crumbs OR cracker crumbs

Layer asparagus in buttered 9″x13″ pan.

Layer chicken.

Mix soup, mayo, and lemon juice.

Pour over chicken and asparagus.

Top with cheese and bread crumbs.

Bake at 350 degrees for 30-40 minutes.

 

6 servings.

CHICKEN CORDON BLEU CASSEROLE

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2 lbs skinless, boneless chicken breasts, cut into chunks

bread crumbs

1 egg, beaten, mixed with 1/2 cup milk

8 oz swiss cheese, cubed

8 oz. ham, diced

1 can cream of chicken soup

1 cup milk

Dip chunks of chicken into egg and milk mixture, then into bread crumbs, coating well.

Brown in a little bit of oil until golden.

Place chicken chunks into a baking dish.

Add cubes of swiss cheese and small pieces of ham.

Mix cream of chicken soup with 1 cup of milk.

Mix well and pour over all.

Bake about 30 minutes at 350 degrees or until tender and bubbly.

 

LIMA BEAN AND SAUSAGE CASSEROLE

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1 lb sausage

1/4 cup onions, chopped

3 cups lima beans

1 cup sharp cheddar cheese, grated

1 cup milk

1 can cream of mushroom soup

Brown sausage and onions in a skillet.

Pour lima beans into a 2 qt buttered casserole.

Cover with sausage mixture.

Mix cheese, milk and soup together and pour over sausage.

Bake at 350 degrees for 25 minutes.

Makes 5 servings

 

ST. PADDY’S DAY CASSEROLE

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1 1/4 lbs red potatoes, cut into 3/4″ cubes

4 cups chopped cabbage

butter-flavored cooking spray

1 1/2 lbs cooked corned beef, cut into 3/4″ cubes

1 1/2 cups shredded swiss cheese

1/3 cup coarse-grained mustard

1/2 cup white wine

1 tsp garlic powder

2 tsp ground black pepper

4 sheets phyllo dough, thawed

1 tbs melted butter

Place red potato cubes into a large saucepan, cover with water, and bring to a boil. Cook potatoes over medium-low heat until tender, about 15 minutes; drain well.

Place chopped cabbage into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer the cabbage until tender and softened, about 15 minutes; drain well.

Preheat the oven to 375 degrees.

Spray a 9″x13″ baking dish with cooking spray.

Lightly toss potatoes, cabbage, corned beef, and Swiss cheese in a large bowl until well combined.

Stir together mustard, white wine, garlic powder and black pepper in a bowl until smooth; mix into corned beef mixture.

Spread the mixture into the prepared baking dish.

Lay a phyllo sheet onto a work surface and spray with cooking spray. Place the phyllo sheet onto the casserole, folding the overhand back over the dish; spray the dry side of the overhang with more cooking spray.

Repeat three more times, spraying, folding, and respraying the phyllo sheet each time.

Brush the top of last sheet with melted butter.

Bake in the preheated oven until phyllo sheets are crisp and browned and the casserole is hot, 45-55 minutes.

8 servings

GREEN BEAN & TURKEY BAKE

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1 can cream of mushroom soup
¾ cup milk
2 (9 oz) pkgs frozen cut green beans, thawed
2 cups (12 oz) cubed cooked turkey OR chicken
1 1/3 cups french fried onions, divided
1 ½ cups (6 oz) shredded cheddar cheese, divided
3 cups hot mashed potatoes
1/8 tsp black pepper

Preheat oven to 375 degrees. In a 3-qt casserole, combine soup, milk and pepper; mix well. Stir in beans, turkey or chicken, 2/3 cup french fried onions and 1 cup of cheese. Spoon mashed potatoes on top.

Bake, uncovered, 45 minutes or until hot. Sprinkle with remaining ½ cup cheese and 2/3 cup french fried onions. Bake 3 minutes or until french fried onions are golden.

6 servings

TURKEY STUFFING DIVAN

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1 ¼ cup boiling water
4 tbs margarine OR butter, melted
4 cups herb seasoned stuffing
2 cups cooked broccoli cuts
2 cups cubed cooked turkey
1 can cream of celery soup OR 98% fat free cream of celery soup
½ cup milk
1 cup shredded cheddar cheese (4 oz)

Mix water and margarine. Add stuffing. Mix lightly.

Spoon into a 2-qt shallow baking dish. Arrange broccoli and turkey over stuffing. In a small bowl, mix soup, milk and ½ cup cheese. Pour over broccoli and turkey. Sprinkle remaining cheese over soup mixture.

Bake at 350 degrees for 30 minutes or until hot.

6 servings