Casseroles/Entrees
Baked Salmon Croquettes
1 - 15 oz. can salmon, drained, reserve
liquid
milk, enough to make salmon liquid measure 1 cup
1/4 cup margarine
2 Tbsp. onion, chopped finely
1/3 cup flour
1/4 tsp. black pepper
1 Tbsp. lemon juice
1 cup corn flakes, crushed, divided
Add milk to salmon liquid, set aside.
Melt margarine in pan over low heat. Add onion, cook until tender.
Add flour, stirring until smooth. Cook 1 minute, stirring
constantly.
Add liquid gradually. Cook over low heat, stirring constantly,
until thick and bubbly.
Stir in pepper and set aside.
Remove skin and bones from salmon (or mash bones thoroughly).
Flake with fork. Add lemon juice,
1/2 cup of the corn flakes and the sauce mixture. Stir until
chilled.
Shape into croquettes and roll in the remaining corn flakes.
Place on lightly greased baking sheet. Bake at 400 degrees for 30
minutes.
Makes 8 servings.
~ from Onita Jones Gleaton
Baked Spaghetti
2 1/2
pounds ground beef
1 onion, chopped
1 qt. and 1 pint spaghetti sauce
2 cans cheddar cheese soup
1/2 tsp. oregano
1 tsp. garlic powder
1 pound pkg. spaghetti
2 (16 oz.) pkgs. shredded mozzarella cheese
2 pkgs. sliced
pepperoni
Cook
spaghetti according to pkg. directions; drain.
Brown ground beef and onion; drain.
Add sauce, soup and flavorings.
Layer spaghetti and sauce in two 9"x13" baking
pans,
beginning with sauce.
Top with mozzarella cheese and pepperoni.
Bake 30 min. at 350 degrees or until
casseroles are hot throughout.
~ from Jama Rubin Seahorn
Beef Stew
1 pkg. beef stew pieces, uncooked
salt and pepper
1/2 onion, sliced
2 potatoes, peeled and cubed
1 - 15 oz. can cut green beans, drained
1 can tomato soup
Put uncooked beef stew pieces in bottom of
deep baking dish. Salt and pepper.
Add onion, then potatoes. Salt and pepper.
Add green beans. Salt and pepper.
Pour undiluted tomato soup over top. Cover tightly with aluminum
foil.
Bake in oven at 275 degrees for 5 hours.
Serves 2 to 3. Double recipe for larger group.
~ from Brenda Hankins Callis
Chicken/Dried Beef Casserole
chicken breasts, thawed, skinned and deboned
dried beef
1 can Golden Mushroom soup
1 small carton sour cream
rice
Line bottom of crock pot with one layer of
dried beef.
Put one piece of dried beef on each chicken breast and roll up
with beef inside;
secure with tooth pick.
Lay rolled-up pieces in bottom of crock pot on the dried beef.
Mix soup and sour cream and pour over chicken.
Cook all day on low or medium ~ or on high
to rush cooking.
Serve over rice.
~ from Jean Bowman
Chicken Pot Pie
2 - 10 3/4 oz. cans condensed cream of
potato soup, do not dilute
15 oz. can mixed veggies, drained
(or frozen mixed veggies, to equal amount)
1 - 1/2 cups cooked chicken or turkey, chopped
1/2 cup milk
1/2 tsp. thyme
1/2 tsp. black pepper
2 - 9" frozen pie crusts, thawed
(1 deep dish and 1 regular)
1 egg, slightly beaten (optional)
Preheat oven to 375 degrees. With a fork,
pierce bottom of deep dish pie crust
several times. Bake several minutes to get it past the soggy
stage.
While pre-browning crust, combine first 6
ingredients; remove crust from oven and
spoon in mixture. Cover with regular crust. Crimp edges to seal
and slit top of crust.
Brush with egg if desired.
Bake for 40 minutes. Cool for 10 minutes. Makes 4 servings.
~ from Carolyn Springer Harding
Chicken/Rice Casserole
chicken breasts, boneless and skinless,
cooked ..... 4 if large, 6 if small
rice, long grain, 1 cup dry, cooked ... if instant, cook 1 1/2
cups
3 cans soup, your choice of mushroom,chicken, celery or
combination; not dilulted
1 1/2 cups mayo, lowfat fine
1/2 to 3/4 cup milk
1 1/2 Tbsps. lemon juice, essential
3/4 tsp. curry (optional)
1 tsp. salt
1/2 tsp. pepper
1 1/2 stalks celery, chopped
1 medium onion, chopped (or dried onion)
broccoli (optional)
topping .... pecan pieces, toasted slivered almonds, chow mein
noodles, crushed potato chips,
crumbs, grated cheese or combination of these
Tear cooked chicken into casserole-size
pieces (little larger than bite size).
Layer chicken and cooked rice in greased 13" x 9"
baking dish.
Heat above ingredients, 3 - 11 (careful not to scorch) ~ soup though
onion.
When barely hot, pour over chicken/rice mixture in dish.
If adding broccoli, barely dip it into and out of already-boiling
water
(you won't be sorry) to keep it from overcooking and getting
mushy in casserole.
Heat at 350 degrees till heated through and bubbly in the middle.
Editor's note (csh) ~ This is easy
and delicious.
Earlene serves with a romaine/spinach salad with mandarin oranges,
fresh pineapple pieces,
grapes, almonds and a raspberry vinaigrette dressing.
~ from Earlene Caylor Bryson
Chicken Salad
chicken
grapes, white, seedless
pecans, broken
celery, diced
Hellmann's mayonnaise, low fat
Cook fresh chicken. Bring to a boil, lower
heat and simmer about 3 hours. Cool in water.
Cube chicken. Mix in, to taste, the grapes, pecans and celery.
Add mayonnaise.
~ from Jean Bowman
Chicken/Ham/Tuna/or Turkey Noodle Casserole
1 can cream soup ~ chicken, mushroom, celery,
broccoli, etc.
1/2 cup milk (skim fine)
1 cup frozen or canned green peas
meat (about 1 .1/2 cups cooked, chopped chicken or
turkey
or about 2 small cans tuna, well drained)
2 cups hot cooked egg noodles
1/2 cup shredded Cheddar cheese
Preheat oven to 400º F.
Mix soup, milk, peas, meat and noodles in 1. 1/2 qt. casserole.
Bake for 20 minutes.
Stir. Sprinkle cheese over top.
~ from Carolyn Springer Harding
Chicken/Turkey Casserole
3 cups cooked, diced chicken or turkey
3 cups cooked rice
1 can Golden mushroom soup
1 can cream of chicken soup
1 small jar pimientos, chopped
2 cups shredded medium or sharp cheddar cheese
1 cup celery, chopped
1 cup chicken broth
1/2 cup milk
1 .1/2 cups mayo
1 can Chinese noodles
Sauté
celery. Then mix first 7 ingredients together.
Mix together the chicken broth, milk and mayo; add to other
mixture.
Fold in Chinese noodles.
Bake 325° for 1 hour.
Add crushed potato chips or corn flake crumbs to top.
Note:
mixture should be moist before baking. Add more liquid if needed.
Freezes well.
~ from Lois Jean Blanchard Bullard
Crab Quiche
1/2 cup mayonnaise
2 Tbsp. flour
2 eggs, beaten
1/2 cup milk
1 - 6 oz. package frozen or canned crab, drained
2 cups Swiss cheese, shredded
1/3 cup green onions, chopped
9 inch deep-dish pie shell
Combine first 4 ingredients; then stir in
the next 3 ingredients. Put into pie shell.
Place in pre-heated 350 degree oven; bake for 30 minutes or until
set.
~ from LaVerne Vogt Kincheloe
Lasagna
1 1/2 pounds ground chuck
1 clove garlic, minced
2 tsp. oregano (more to taste if you really like Italiano)
1 large can whole tomatoes
1 - 6 oz. can tomato paste
salt
8 oz. cottage or ricotta cheese
3 cups mozzarella cheese (can use the pre-shredded Sargento,
Italian Blend
as a substitute)
12 lasagna noodles, cooked and drained (don't completely cook
them
since they will cook in the oven ~ just short of al dente)
Parmesan cheese, shredded or ground
Brown ground beef and garlic in skillet.
Drain grease and add the oregano, can of tomatoes, tomato paste
and salt to taste. Simmer 20 minutes.
Mix cottage and mozzarella cheeses together in a bowl.
In a 9 x 12 baking dish, put a tablespoon of the meat mixture.
Smear this all around the bottom.
This keeps the noodles from sticking.
Place a layer of noodles in the bottom of the dish. Spoon in
alternately meat and cheese mixture to cover.
Continue to alternate noodle layers and spoon in meat and cheese.
The top layer should be meat and cheese.
Cover with aluminum foil and bake at 350 degrees for 30 minutes.
Remove aluminum foil and bake
for 10 to 15 more minutes. (If you see the noodles begin to turn
brown, take it out quickly or the top will be hard.)
Sprinkle with Parmesan. Makes about 9 servings.
~ from Bruce Collier
Macaroni Bake
8 oz. elbow macaroni, cooked
2 cups (8 oz.) shredded cheddar cheese (mild, medium or sharp)
1 - 10 3/4 oz. can cream of mushroom soup *
1 cup mayonnaise
1 - 4 oz. can sliced mushrooms, drained
1/4 cup green bell pepper, chopped
1/4 cup onion, chopped
1 cup buttery cracker crumbs
Combine first 7 ingredients. Put in lightly
greased 2 qt. baking dish. Top with crumbs.
Bake covered for 20 minutes at 350 degrees. Uncover and bake 10
minutes more.
Serves 6 to 8 people.
* Note: Some people have added another can
of soup to make it a little more moist. It is not necessary,
but you can try it if you care to.
~ from Barbara Gibson
Salmon Patties
1 can pink salmon, about 16 oz.
minced onion to taste
salt to taste and lots of pepper
1 egg, lightly beaten
12 saltines, crushed fine
corn meal
olive oil
Put salmon in mixing bowl. Mash well and
crumble.
Add next 4 ingredients, mixing well with hands.
Make thin patties about 3" in diameter. Dredge both sides in
corn meal.
Fry in olive oil at medium temperature.
Makes 8 to 10 patties.
~ from Carolyn Springer Harding
Shepherd's Pie
1 lb. ground sirloin
1 onion, chopped
1/2 green pepper, chopped
Worcestershire Sauce, 1 - 2 tsp.
garlic powder
1 can Campbell's Tomato Soup, undiluted
1 can green beans, 14.5 - 15 oz. size, drained
6 - 7 medium potatoes, cooked, seasoned to taste and mashed
Cheddar cheese, about 1/2 cup
Brown the ground sirloin, onion and green
pepper. Add Worcestershire Sauce
and a couple of sprinkles of garlic powder.
Put mixture in a 9 x 13 casserole dish.
Spread green beans over mixture.
Spread tomato soup over mixture.
Smooth mashed potatoes on top of casserole.
Sprinkle grated cheese on top of the potatoes.
Bake at 350 degrees for about 35 - 40 minutes, or until cheese is melted.
Since
the mashed potatoes take longer than anything, I like to make
them the day before. Just make them
as you ordinarily make mashed potatoes: sour cream, butter, salt,
pepper, milk, etc.....and refrigerate them.
If you don't mind the taste of instant potatoes, they would work
fine instead of having to make
real mashed potatoes. Just add a salad for a complete meal.
~ from Wanda Saylor Palmer
Swiss Steak
2-3 pound 1-inch thick round steak
l cup coarsely chopped celery
1/2 cup chopped green pepper
1 cup chopped onion
1 small can mushrooms
1 can tomato soup
1 Tbsp. Worcestershire sauce
2 tsps. salt
pepper to taste
flour
Salt steak, rub in flour, brown in greased
Dutch oven. Mix Worcestershire sauce and tomato soup.
Put all vegetables on top of meat. Pour tomato soup mixture over
all. Add 1/2 soup can of water.
Bake covered 3 hours at 325 degrees.
~ from Patti Jo Coxey Gross
(Note from Patti: Great for Sunday noon meal because it can be
put on before Sunday School, and it will be ready at noon.
If the preacher is long-winded, you better have a timer on your
oven.)
Taco Salad
1 - 1/2 lbs. ground round
1 envelope Lipton's onion soup mix
3/4 cup water
1 head lettuce, broken into bite-size pieces
1 large red onion, chopped
1 large tomato, chopped
1 whole green pepper, chopped
small package Fritos
8 oz. sharp cheddar cheese, grated
1/2 bottle taco sauce, mild, medium or hot to suit your taste
1/2 bottle French dressing
Brown meat with soup mix and water. Simmer
for 10 minutes. Drain liquid and cool. Meat mixture should be
cool
or lettuce will wilt. In large bowl layer lettuce, onion, tomato,
green pepper, Fritos and cheese.
Before serving, add meat mixture on top and toss with taco sauce
and French dressing (about half bottle of each).
Adjust taste, if you like it hotter.
~ from Margaret Hodge Belcher
Tater Tot Casserole
2 lbs. ground round
1 can low-fat cream of mushroom soup
1 can low-fat cream of chicken soup
1 cup milk
1 pkg. Lipton's dry onion soup mix
2 lbs. frozen Tater Tots
Scatter raw ground beef over bottom of
greased 9 x 13 inch baking dish. Sprinkle with onion soup mix.
Mix canned soups with milk and pour over meat. Arrange Tater Tots
on top, side by side.
Bake at 350 degrees for 1 hour and 15 minutes.
~ from Margaret Hodge Belcher
Tomato, Eggplant and Black Olive Sauce with Rosemary
(8 servings ~ enough sauce for 2 pounds of
pasta ~ good
with fusilli, orecchiette or linguine)
3 large eggplants (about 3 lbs. total),
peeled, cut into 1-inch cubes
1 Tbsp. salt
2/3 cup olive oil
3 onions, finely chopped
3 garlic cloves, finely chopped
1 1/2 Tbsp. chopped fresh rosemary
3 - 28-oz. cans diced tomatoes in juice
3 Tbsp. tomato paste
1 cup pitted Kalamata olives or other brine-cured olives, sliced
Toss eggplant with 1 Tbsp. salt in large
colander. Set colander over bowl. Let stand 30 minutes to allow
excess liquid
to drain from eggplant. Using paper towels, pat eggplant dry.
Heat oil in heavy large pot over medium-high heat. Add eggplant,
onions and garlic. Cook until eggplant is almost tender
and beginning to brown, stirring often ~ about 15 minutes. Add
rosemary; cook 1 minute. Add tomatoes with juices
and tomato paste. Simmer uncovered until flavors blend and sauce
thickens slightly, stirring occasionally ~
about 15 minutes. Mix in olives and simmer 5 minutes longer.
Season sauce to taste with salt and pepper.
(Can be prepared 1 day ahead. Cool. Cover and refrigerate. Rewarm
before serving.)
~ from Faye Chellman
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