March 4, 2009 | Author admin
Ingredients
6 cups diced Zucchini 1/2 cup Onion 1 can Cream of Chicken Soup 1 cup Sour Cream 1/2 cup Margarine Stove Top Dressing-Cornbread flavor
Method
Bring zucchini and onion to a boil. Drain. Mix margarine, sour cream and soup with seasoning. Heat. Combine with zucchini mix. Butter baking dish. Layer vegetable mix with crumbs. Bake at 350° for 20 minutes.
February 27, 2009 | Author admin
We all know that casserole recipes are still an all time favorite with millions of people. Stop making a boring casserole recipe and start making a great tasting casserole with these great recipes below.
February 4, 2009 | Author admin
Ingredients
1 Teaspoon Olive oil 1 Cup Chopped onion 1 Garlic clove, minced or put through a press 1 Teaspoon Chili powder 1?1/2 Teaspoon Ground cumin 1 Teaspoon Sugar 1/2 Teaspoon Dried oregano (preferably Mexican oregano) 2 8?ounce cans Tomato sauce 2/3 Cup Cooked pinto beans, drained 2/3 Cup Cooked black beans, drained 1 4.5?ounce can Chopped green chiles, drained 3/4 Cup Buttermilk 1 Egg, lightly beaten 1 Cup Cream?style corn 1?1/3 Cup Self?rising yellow cornmeal mix (not cornbread mix)
Method
Preheat oven to 400 F.
Saut the onion and garlic in the olive oil in a large saucepan over medium heat. Add the chili powder, cumin, sugar, oregano, tomato sauce, pinto beans, black beans, and chiles. Cover, reduce heat to medium?low, and simmer for 10 minutes.
Spray a 2?quart casserole dish with cooking spray. Pour the bean mixture into the dish, cover, and set aside.
In a medium bowl, combine the buttermilk, egg and corn, stirring well. Add the self?rising cornmeal and stir, just to combine. Pour the cornmeal mixture over the bean mixture in an even layer.
Bake for 20 to 25 minutes, or until the cornbread topping is lightly browned. Serve hot. Makes 4 to 6 servings.
November 7, 2008 | Author admin
Ingredients
2 pounds skinless chicken breasts, cut into chunks Bread crumbs 1 egg mixed with 1/2 cup milk 8 ounces Swiss cheese, cubed 8 ounces ham, diced 1 (10 ounce) can cream of chicken soup 1 cup milk
Method
Dip chicken chunks into egg and milk mixture, then into bread crumbs, coating well. Brown in a small amount of oil until golden. Place chunks in baking dish. Add Swiss cheese and ham.
Mix cream of chicken soup with milk; mix well and pour over all. Bake about 30 minutes at 350 degrees F or until tender and bubbly.
November 7, 2008 | Author admin
Ingredients
1 chicken 1 cup raw rice, cooked 1 onion, chopped 1 cup celery, chopped 1 can cream of chicken soup 1 can cream of celery soup 1 cup mayonnaise 1 can sliced water chestnuts, drained 1/2 cup (1 stick) melted margarine 1 package Town House crackers Dash of sage Salt and pepper to taste
Method
Cook chicken with a dash of sage. When chicken is done, cook rice with water from chicken. When rice is done, mix in soup and mayonnaise. Add onion, celery and water chestnuts. Pour into a 9 x 13?inch baking dish.
Melt margarine. Crush crackers into margarine and put atop of chicken mixture. Bake at 350 degrees F for 40 to 50 minutes.
November 7, 2008 | Author admin
Ingredients
2 pounds boiled chicken 1/4 cup (1/2 stick) margarine 1/2 can cream of mushroom soup 1/2 can cream of chicken soup 1/2 (13 ounce) can evaporated or whole milk 1 box cornbread stuffing mix 1 1/2 cups chicken broth
Method
Remove chicken from bone and place in 2?quart casserole.
Melt margarine and add soups and milk; mix well. Pour over chicken in casserole.
Mix stuffing with broth and spoon over mixture in casserole dish. Do not stir layers together. Bake at 425 degrees F for 25 minutes or until brown.
November 7, 2008 | Author admin
Ingredients
1 (3 pound) broiler?fryer chicken 1 quart water 1 teaspoon salt 1 teaspoon pepper 1 can cream of chicken soup, undiluted 1 can cream of celery soup, undiluted 8 ounces sour cream 1/2 teaspoon pepper 1/2 (16 ounce) package oval?shaped buttery crackers, crushed (2 stacks) 1/4 cup butter, melted
Method
Combine first 4 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 1hour or until tender. Remove chicken, and cool slightly.
Skin and bone chicken; cut chicken into bite?size pieces. Combine chicken, cream of chicken soup and next 3 ingredients, stirring well.
Place half of crushed crackers in a lightly greased 11 x 7 x 1 1/2?inch baking dish; spoon chicken mixture over crackers. Top with remaining crackers, and drizzle with butter.
Bake at 325 degrees F for 35 minutes or until lightly browned.
November 7, 2008 | Author admin
Ingredients
4 thick pork chops Dry bread crumbs, salt or garlic salt, pepper, paprika, poultry seasoning 2 regular tomatoes, halved crosswise or 4 Roma tomatoes, halved lengthwise 4 firm fresh or canned pear halves Parsley, preferably Italian, or dry parsley in an emergency, or cilantro Mayonnaise
Method
Preheat oven to 350 degrees F.
Slightly dampen chops if they are dry. Shake chops with bread crumbs and your choice of seasonings in a paper bag, or sprinkle chops with crumbs and seasonings. Place in single layer in large flat ovenproof baking dish. Place tomatoes and pears around chops. Sprinkle salt and lots of parsley, if using, on tomatoes. Fill pears with mayonnaise.
Bake, uncovered 40?50 minutes. If using cilantro, sprinkle on tomatoes now.
