5 CHEESE NOODLE CASSEROLE

From: HOST GFS DdH2

Submitted by: USSGERI

Recipe Category: Main Dishes

Prep Time: 10 min.

Cook Time: 15 min.

Yields: 6-8 servings

1 can (10 3/4 oz.) cheddar cheese soup

1 cup half & half

1 pkg. (8 oz.) cream cheese

1 bag (8 oz.) shredded cheddar cheese

to taste salt & pepper

2 tbsp. butter

1 pkg. (16 oz.) Inn Maid(r) Extra Wide Egg Noodles

1 tub (16 oz.) cottage cheese

1/2 cup shredded parmesan cheese

1/2 cup T. Marzetti's(r) Large Cut Garlic & Butter Croutons or your favorite

variety (crushed)

Preparation: Preheat oven to 375ºF.

Cook noodles according to package directions. In a 13" x 9" baking dish, mix

together noodles and cottage cheese, set aside. In saucepan over medium heat,

melt together soup, half & half, cream cheese, cheddar cheese, salt, pepper

and butter.

Pour this mixture over noodle mixture and stir together. Sprinkle top with

parmesan cheese and croutons. Bake

=====

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ALL-IN-ONE CASSEROLE

From: HOST GFS DdH2

ALL-IN-ONE CASSEROLE

Submitted by: USSGERI

Ingredients

1-2 lbs chopped meat, browned and drained

2-4 servings of either fresh or instant mashed potatoes, prepared ahead of

time

1 large can green beans

1 large can creamed corn

1-2 cups shredded cheese for topping, optional

Preheat oven to 350º

Brown and drain meat. Place on bottom of 4-qt casserole dish.

Add can of green beans on top of meat, then add creamed corned on top of

green beans.

Add potatoes on top and smooth over entire area. If desired, add cheese on

top of the potatoes.

Bake for approximately 30 minutes or until the cheese has melted.

from Webb

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ASPARAGUS CASSEROLE

From: HOST GFS DdH2

ASPARAGUS CASSEROLE

from Annie

1 can asparagus tips

3/4 c. cracker crumbs

1 1/2 c. grated cheese

Butter

1 can cream of mushroom soup

1/2 c. toasted almonds

1 med. can Chinese noodles

Drain asparagus and stir part of the juice in cream of mushroom soup.

Melt 2 tablespoons butter in casserole, then make layers of

asparagus, cheese, cracker crumbs, almonds, cream of mushroom soup

and top with noodles.

Bake at 350 until bubbly and top is brown.

Have a great day.

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Baked Taco Casserole

From: HOST GFS DdH2

BAKED TACO CASSEROLE

Submitted by: USSGERI

from Annie

1 pound ground beef

1 envelope (1 1/4 ounces) taco seasoning mix

1 cup Bisquick Original baking mix

1/3 cup cold water

3/4 cup shredded Cheddar or Monterey Jack cheese (3 ounces)

Sour cream

Shredded lettuce

Chopped tomatoes

Jalapeno slices

Heat oven to 450 degrees. Grease square pan, 8x8x2 inches.

Cook beef and taco seasoning mix as directed on envelope of seasoning mix.

Mix baking mix and cold water until soft dough forms; spread in pan.

Spread beef mixture over dough.

Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick

inserted in center comes out clean.

Immediately sprinkle with cheese. Let stand 1 to 2 minutes

or until cheese is melted. Serve topped with remaining ingredients.

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Baked Taco Casserole

From: HOST GFS DdH2

BAKED TACO CASSEROLE

Submitted by: USSGERI

from Annie

1 pound ground beef

1 envelope (1 1/4 ounces) taco seasoning mix

1 cup Bisquick Original baking mix

1/3 cup cold water

3/4 cup shredded Cheddar or Monterey Jack cheese (3 ounces)

Sour cream

Shredded lettuce

Chopped tomatoes

Jalapeno slices

Heat oven to 450 degrees. Grease square pan, 8x8x2 inches.

Cook beef and taco seasoning mix as directed on envelope of seasoning mix.

Mix baking mix and cold water until soft dough forms; spread in pan.

Spread beef mixture over dough.

Bake uncovered 25 to 30 minutes or until edges are golden brown and toothpick

inserted in center comes out clean.

Immediately sprinkle with cheese. Let stand 1 to 2 minutes

or until cheese is melted. Serve topped with remaining ingredients.

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Beef 'N' Biscuits Casserole

From: HOST GFS DdH2

BEEF 'N' BISCUITS CASSEROLE

Submitted by: USSGERI

Ingredients

1 lb ground beef

1/2 cup chopped onion

1 Tbsp minced onion

1/4 cup diced green chiles

1 8-oz can tomato sauce

2 tsp chili powder

1/2 tsp garlic salt

1 8-oz can refrigerated biscuits

1-1/2 cups shredded Monterey Jack or Cheddar cheese

1/2 cup sour cream

1 egg, slightly beaten

Method

Brown ground beef, onion and chiles in large pan; drain

Stir in tomato sauce, chili powder and garlic salt

Simmer while preparing dough

Separate biscuit dough into 10 biscuits; pull each apart into 2 layers (20

pieces)

Press 10 biscuit layers over bottom of ungreased 9" square pan

Combine 1/2 cup cheese, sour cream mixture; spoon over dough

Arrange remaining biscuit layers on top; sprinkle with remaining cheese

Bake at 375° for 25-30 minutes or until biscuits are golden brown

Makes 4-5 servings

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BEEF AND GUINNESS STOUT CASSEROLE

From: HOST GFS DdH2

Submitted by: USSGERI

-*- Casserole Recipes -*-

Beef and Guinness Stout Casserole

(bonus links at the bottom about Guinness Stout)

based on Meal-Master (tm)

Preparation Time: 20 minutes

Cooking Time: 1 to 3 hours

Serves: 4

Cal: unknown

1 1/2 lb Beef, cubed

6 oz Lean bacon, cubed

1 T Vegetable Oil

1 lb Shallots or small onions

3 Cloves Garlic

1 T Sugar

to taste Salt

to taste Pepper

to taste Dried Basil

to taste Dried Parsley

1 T Butter or Margarine

2 T Flour

1 bottle Guinness Stout

1 T Wine or Cider vinegar

Saute the beef and bacon in a little oil until browned.

Drain off the excess liquid and remove the meat and set aside.

Add the butter to the pan, and melt.

Stir in the flour to make a roux.

Gradually stir in the Guinness Stout.

Place the meat and the small onions in a deep casserole

dish, and season with the salt, pepper and herbs.

Crush the garlic and add to the ingredients.

Sprinkle the sugar on top, and pour in the sauce.

Cover the casserole and place in the oven.

Cook very gently for up to 3 hours at 300F (150C). Check

occasionally. If the casserole seems to be drying a little,

you can add more Guinness.

Remove from the oven and mix in the vinegar. Serve with lots

of boiled potatoes to sop up the sauce.

=====

http://www.ivo.se/guinness/

Click here: Guinness Beer FAQt and Folklore

Guinness Stout

http://webpages.marshall.edu/~bennett7/guinness/welcome.htm

St. James' Gate

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BOSTON MARKET'S SWEET POTATO CASSEROLE

From: HOST GFS DdH2

Boston Market's Sweet Potato Casserole

Insider's Master RecipeBook

3 large sweet potatoes

1 cup sugar

2 eggs

1 stick butter, softened

1 tsp. vanilla extract

Crunch Topping:

1/3 cup melted butter

1/3 cup flour

1 cup brown sugar

1 cup chopped pecans

1 tblsp. cinnamon

Boil potatoes until tender. Take skin off when cooled and able to

handle. Put in a large bowl and whip them until fluffy. Add all other

ingredients. Pour into a greased casserole and top with the crunch

topping. Bake at 350 for 45 minutes.

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BROCCOLI CASSEROLE

From: HOST GFS DdH2

Broccoli Casserole

from Annnie

2 pkg. frozen chopped broccoli

1 c. salad dressing

1 c. grated sharp cheese

2 eggs, slightly beaten

1 can cream of celery soup

2 tbsp. minced onion

8 Ritz crackers, crushed

3 tbsp. butter

Cook broccoli for 10 minutes as directed on package.

Mix with next 6 ingredients as listed.

Pour into casserole; dot with butter.

Bake for 30 minutes at 350 degrees.

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CABBAGE ROLL CASSEROLE

From: HOST GFS DdH2

CABBAGE ROLL CASSEROLE

-*- Casserole Recipes -*-

from Susan D.'s Kitchen

Preparation Time: 15 minutes

Cooking Time: 1 1/2 hours + time to brown meat

Serves: 8

Cal: unknown

2 lbs Ground Beef

1 large Onion, chopped

1 can Tomato Sauce (can=28 oz or <1L)

3-4 lbs Cabbage, chopped

1 C Uncooked Rice

1 tsp Salt (or less salt if you like)

2 cans Beef broth (low sodium is best) (can=14 oz)

Preheat oven to 350F

In a large skillet, brown beef over medium high

heat until redness is gone. Drain off fat.

In a large mixing bowl combine the onion, tomato

sauce, cabbage, rice and salt.

Add the cooked meat and mix well.

Put cabbage meat mixture into a 9x13 inch

casserole dish.

Carefully pour broth over meat mixture.

Bake in the preheated 350F oven, covered, for 1 hour.

Stir, replace cover and bake for another 30 minutes.

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Casserole in the Cooker

From: HOST GFS DdH2

Casserole in the Cooker

from Nany

1 package (16 oz) frozen broccoli cuts, thawed and drained

3 cp cubed fully cooked ham

1 can condensed cream of mushroom soup, undiluted

1 jar (8 oz) process cheese sauce

1 cp milk

1 cp uncooked instant rice

1 celery rib, chopped

1 small onion, chopped

In a slow cooker, combine broccoli and ham.

Combine the soup, cheese sauce, milk, rice, celery and onion; stir into the

broccoli mixture.

Cover and cook on low 4-5 hours or until rice is tender.

4 servings.

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Cherokee Casserole

From: NFire744

2-3 lbs. ground beef

1-small can cream of mushroom soup

1-small can cream of chicken soup

1-regular size bag of rice or box of instant rice

4-slices of cheese (sandwhich type)

sliced green olives (optional)

Cook rice as directed add soup with a little water.

Brown hamburger meat, drain and add to rice mixture.

Top with cheese slices while hot and olives.

My grandmother could feed 5 growing kids on this

-----------------------------

Chicken and Rice Casserole

From: HOST GFS DdH2

CHICKEN AND RICE CASSEROLE

Submitted by: USSGERI

Ingredients

1 can condensed mushroom soup

1 pkg. dry onion soup mix

1 cup rice

1 large can asparagus

4 chicken breasts

1/2 cup sharp cheese

Method

Cook chicken in water until done. Let cool.

Cook rice.

Drain asparagus and put on the bottom of a casserole dish.

Mix mushroom soup and dry onion soup. Add cooked rice and add deboned

chicken. Pour mixture over asparagus, sprinkle with cheese.

Bake at 350 degrees for 30 minutes.

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Chicken-Pasta Casserole

From: DarlaJoV

Chicken-Pasta Casserole

1 lb. boneless, skinless chicken breast

Olive oil for sautéing

1 cup water

2 cubes chicken bouillon

2 tsp. chopped parsley

3/4 cup sliced roasted red pepper

1 tsp. ground garlic

1 4-oz. can mushrooms

1 lb. elbow macaroni, cooked according to package directions

1/4 cup sliced black olives (if desired)

Parboil or microwave the chicken. Cut it into pieces, and sauté it in a

little olive oil until cooked through and beginning to brown. Add water,

bouillon cubes, parsley, red pepper, garlic and mushrooms. Simmer for 10

minutes. Add pasta and olives, if desired, and simmer for 5 more minutes,

stirring twice.

-----------------------------

CHILI SPAGHETTI CASSEROLE

From: HOST GFS DdH2

CHILI SPAGHETTI CASSEROLE

Submitted by: USSGERI

Ingredients

8 oz cooked spaghetti

1 lb. ground beef

1 medium onion,chopped

1/4 tsp.salt

1/8 tsp. black pepper

1 can chili with beans

1 can Italian style stewed tomatoes-undrained

1/2 c. sour cream

1 1/2 tsp. chili powder

1/4 tsp. garlic powder

Preheat oven to 350º.

Spray 13x9 inch baking dish with nonstick cooking spray.

Cook pasta according to package directions.

Drain and place in prepared dish.

Meanwhile, place beef &onion in large skillet.

Sprinkle with salt &pepper.

Brown beef over medium heat until beef is no longer pink, stirring to

separate.

Drain fat.

Stir in chili beans, sour cream, chili powder and garlic powder.

Add chili mixture to pasta.

Stir until pasta is well coated.

Sprinkle with remaining 1/2 cup cheese.

Cover tightly with foil.

Bake 30 minutes or until hot &bubbly

Let stand 5 minutes before serving

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CHOP SUEY CASSEROLE

From: HOST GFS DdH2

CHOP SUEY CASSEROLE

Submitted by: USSGERI

2 cans cream of mushroom soup

1 can cream of celery soup

3 c. water

1 small bottle (4 1/2 oz.) Kikkoman soy sauce

3 lb. ground beef

2 c. chopped celery

1 lb. rice, uncooked

2 medium onions, chopped

1 can sliced water chestnuts, drained and chopped in half

1 large can chow mein noodles

Mix liquid ingredients. Add remaining ingredients, except noodles, and mix

well. Pack into two metal (9x13x2 inch) pans and cover with foil, sealing

edges well. Bake 350° for 1 1/2 hours. Remove foil and top with noodles.

Bake, uncovered, 30 minutes.

(serves 32-40)

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CORNED BEEF `N CABBAGE CASSEROLE

From: HOST GFS DdH2

CORNED BEEF `N CABBAGE CASSEROLE

4 c. chopped cabbage

1 c. sliced celery

1/2 c. chopped onion

1/4 c. butter or margarine

8 oz. mostaccioli noodles (cooked &

drained)

1 can corned beef (crumbled)

1/2 c. milk

1/2 tsp. dry mustard

1/2 tsp. caraway seed

1/8 tsp. pepper

1 c. (4 oz.) shredded Swiss cheese

Preheat oven to 350 degrees. Saute cabbage, celery and onion in

butter. Add remaining ingredients and mix well.

Spoon into 2 quart casserole.

Cover. Bake 45-50 minutes until heated.

Yields 8 servings.

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COWBOY CASSEROLE

From: HOST GFS DdH2

Cowboy Casserole

from Southern U.S. Cuisine

1 onion, chopped

1 1/2 lbs ground chuck, browned and drained

6 medium potatoes. sliced

1 can red beans

1 can tomatoes mixed with 2 tbsp. flour or 1 can tomato soup

Salt

Pepper

Garlic

Put chopped onion in the bottom of the slow cooker/Crock Pot; layer with

browned ground beef, sliced potatoes, and beans.

Spread tomatoes or soup over all.

Sprinkle with seasonings as desired.

Cover and cook on low for 7 to 9 hours.

Serves 4 to 6.

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CRACKER BARREL'S HASHBROWN CASSEROLE

From: HOST GFS DdH2

Cracker Barrel's Hashbrown Casserole

from Annie

2 lbs. frozen hashbrowns

1/2 cup melted butter

1 can cream of chicken soup

1 pt. sour cream

1/2 cup chopped onion

2 cups grated cheddar

1 tsp. salt

1/4 tsp. pepper

2 cups crushed cornflakes

1/4 cup melted butter

DEFROST hashbrowns.

COMBINE next 7 ingr. and mix with hashbrowns.

PUT all in a 3 qt. casserole.

SAUTE cornflakes in butter and sprinkle on

top.

COVER and BAKE at 350 for about 40 min.

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CRANBERRY APPLE CASSEROLE

From: HOST GFS DdH2

Cranberry Apple Casserole

from Annie

1 (12 oz.) bag of fresh whole cranberries

1 c. granulated sugar

About 6 lg. tart peeled apples, diced

Mix above ingredients and put in 10 x 13 casserole.

1 c. chopped pecans

1/2 c. brown sugar

1/3 c. flour

1 1/2 c. rolled oats

1/2 c. melted butter

Mix topping together, sprinkle over fruit.

Bake 1 to 1 1/2 hours at 325 degrees until hot and bubbly throughout.

DO NOT BAKE AT HIGHER DEGREE AS PECANS WILL BURN.

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Creamy Vegetable Casserole

From: DarlaJoV

Creamy Vegetable Casserole

1 1/2 vegetable bouillon cubes

1 cup basmati rice

3 tbsp. olive oil

1 large onion, chopped

Balsamic vinegar

2 tsp. cardamom

3/4 tsp. curry powder

1/2 tsp. cumin

4 garlic cloves, chopped

2 large carrots, chopped

5 oz. mushrooms, chopped

1/2 green bell pepper, chopped

2 broccoli crowns, chopped

1/2 bunch asparagus, chopped

1/4 cup sun-dried tomatoes, chopped

3 oz. goat cheese

1/3 cup heavy cream

Dill

1. Boil water, and add bouillon cubes and rice. Simmer over low heat until

rice has absorbed all liquid. In a skillet, heat olive oil over medium-high

heat. Add onion, dash of balsamic vinegar, 1 teaspoon of cardamom, 1/2

teaspoon of curry and a pinch of cumin. Sauté 2 minutes. Add garlic, carrots,

mushrooms,

bell pepper, 1 teaspoon of cardamom, a pinch of curry, a pinch of cumin and a

little more balsamic vinegar. Sauté until the vegetables begin to brown. Add

broccoli, asparagus and tomatoes, and continue to sauté for a few more

minutes.

2. Transfer cooked rice to a large casserole dish, and add sautéed

vegetables. Add goat cheese and heavy cream, and stir well to combine all

ingredients. Sprinkle a little dill on top, and bake (covered) in a

350-degree oven for 15 minutes. Remove from oven, and serve hot.

-----------------------------

CROCKPOT CHICKEN-RICE CASSEROLE

From: HOST GFS DdH2

Chicken-Rice Casserole

from Southern U.S. Cuisine

4 large Chicken breasts, boneless, skinned

1 can Cream of chicken soup

1 can Cream of celery soup

1 can Cream of mushroom soup

1/2 cup Diced celery

1 cup Converted rice

Mix in Crock Pot the 3 cans of soup and rice.

Place the chicken on top of the mixture, then add the diced celery.

Cook for 3 hours on high or about 6 to 7 hours on low.

Makes 4 servings.

More rice, about 1/2 cup, and 2 more chicken breasts may be added to make 6

servings.

=====

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Crockpot Mexican Hamburger Casserole

From: HOST GFS DdH2

CROCKPOT MEXICAN HAMBURGER CASSEROLE

Submitted by: USSGERI

Ease of Cooking: Beginner

Serving Size: 6-8

Notes:

This is a tasty dish that you can make in a crockpot. Perfect for a day when

you go shopping.

Ingredients:

1 lb. ground beef

3 C. corn chips

1 medium onion, chopped

1 (10 oz.) cream of mushroom soup

1 (10 oz.) can tomatoes and green chilies

2 C. grated cheese

Preparation:

Brown ground beef and drain off fat. Mix well with undiluted

mushroom soup and tomatoes and chilies.

Line bottom of slow cooker with 1 cup of corn chips. Add 1/3 of onion,

sprinkle with 1/3 of grated cheese and add 1/3 of meat mixture.

Repeat layers, cover and cook on low 6-8 hours or on high 3 hours.

This may also be baked in a casserole in 325 degree oven.

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CROCKPOT MEXICAN HAMBURGER CASSEROLE

From: HOST GFS DdH2

Crockpot Mexican Hamburger Casserole

from Copy Kat Recipes

Ease of Cooking: Beginner

Serving Size: 6-8

Notes:

This is a tasty dish that you can make in a crockpot. Perfect for a day when

you go shopping.

Ingredients:

1 lb. ground beef

3 C. corn chips

1 medium onion, chopped

1 (10 oz.) cream of mushroom soup

1 (10 oz.) can tomatoes and green chilies

2 C. grated cheese

Preparation:

Brown ground beef and drain off fat. Mix well with undiluted

mushroom soup and tomatoes and chilies.

Line bottom of slow cooker with 1 cup of corn chips.

Add 1/3 of onion, sprinkle with 1/3 of grated cheese and add 1/3 of meat

mixture.

Repeat layers, cover and cook on low 6-8 hours or on high 3 hours.

This may also be baked in a casserole in 325 degree oven.

=====

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Curried Pork Casserole

From: DarlaJoV

Curried Pork Casserole

1 can cream of mushroom soup

1 tsp. curry powder

1 1/2 cups cooked pork, cut into 1-inch cubes and seasoned with salt and

pepper

3 cups cooked rice

1 can peas, drained

1 cup carrots, sliced into 1/2-inch rounds and steamed until tender

In a small bowl, mix mushroom soup and curry powder. Combine the rest of the

ingredients in an 11-by-7-by-2-inch casserole dish. Spread with the soup and

curry mixture. Bake at 350 degrees for 30 to 40 minutes.

-----------------------------

DRIED BEEF CASSEROLE

From: HOST GFS DdH2

DRIED BEEF CASSEROLE

from Annie

1 can cream of mushroom soup

1 c. milk

1 c. finely cut Cheddar cheese (1/4 lb.)

1 c. uncooked elbow macaroni

3 tbsp. finely chopped onion

1/4 lb. dried beef, cut in bite-size pieces

2 hard cooked eggs, sliced

Stir soup to make a creamy consistency. Add rest of ingredients except

eggs. Fold in eggs.

Turn into buttered 1 1/2 quart baking dish. Store covered in refrigerator at

least 3 to 4 hours. Heat oven to 350 degrees and bake 1 hour.

Serves 4-6.

=====

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Eggs Benedict Casserole

From: GFA Terry

H-m-m-m, this sounds easier --

Eggs Benedict Casserole

8 slices bread, buttered on both sides

1 lb. bacon, fried crisp

1 (8 oz.) pkg. shredded Cheddar cheese

1 c. milk

1 doz. eggs

Salt and pepper to taste

1/2 c. chopped onions

1/2 c. chopped green pepper

1 lg. c. mushrooms

Line 9 x 13 inch pan with bread. Cover with bacon and Cheddar cheese. Beat

milk, eggs, salt and pepper - add onion and green pepper. Fold in mushrooms.

Pour over bacon and cheese. Cover and refrigerate overnight. Bake at 275

degrees uncovered - 1 hour. May use ham instead of bacon.

-----------------------------

FIRECRACKER CASSEROLE

From: HOST GFS DdH2

FIRECRACKER CASSEROLE

Submitted by: USSGERI

Ingredients

2 lbs. ground beef

1 large onion, chopped

2 tbls. chili powder

3 tsp. ground cumin

1 can Ro-tel tomatoes with green chilies, diced LI> 1 can cream of mushroom

soup

1 tsp. salt

1 15 oz. can Ranch Style Beans

6 corn tortillas

1 1/2 c. shreded monterey jack cheese

1/1/2 c. shredded mild cheddar cheese

Method

Cook ground beef and onion in a large skillet until meat is brown and onion

is tender. Pour off pan drippings.

Add chili powder , cumin, salt.

Stir well.

Cook meat mixture over low heat a few more minutes.

Spoon meat mixture in 13x9x2 inch baking dish.

Layer beans, tortillas, and cheese over meat mixture, saving enough cheese to

sprinkle on top.

Combine tomotoes and green chilies, mushroom soup.

Spread on top of casserole.

Sprinkle cheese on top, cover and refrigerate overnight.

Bake uncovered at 350º for 1 hour.

TIP:

Use tortillas in small pieces instead of whole.

This casserole is so very good--whenever I make it ---I do not have the time

to refrigerate over nite--

so it goes right from making, to baking and eating.

But leftovers are so much better next day---because it all had time to set

and cuts easier.----ummmmmm so good.

===========

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FIRECRACKER CASSEROLE

From: HOST GFS DdH2

FIRECRACKER CASSEROLE

Submitted by: USSGERI

Ingredients

2 lbs. ground beef

1 large onion, chopped

2 tbls. chili powder

3 tsp. ground cumin

1 can Ro-tel tomatoes with green chilies, diced LI> 1 can cream of mushroom

soup

1 tsp. salt

1 15 oz. can Ranch Style Beans

6 corn tortillas

1 1/2 c. shreded monterey jack cheese

1/1/2 c. shredded mild cheddar cheese

Method

Cook ground beef and onion in a large skillet until meat is brown and onion

is tender. Pour off pan drippings.

Add chili powder , cumin, salt.

Stir well.

Cook meat mixture over low heat a few more minutes.

Spoon meat mixture in 13x9x2 inch baking dish.

Layer beans, tortillas, and cheese over meat mixture, saving enough cheese to

sprinkle on top.

Combine tomotoes and green chilies, mushroom soup.

Spread on top of casserole.

Sprinkle cheese on top, cover and refrigerate overnight.

Bake uncovered at 350º for 1 hour.

TIP:

Use tortillas in small pieces instead of whole.

This casserole is so very good--whenever I make it ---I do not have the time

to refrigerate over nite--

so it goes right from making, to baking and eating.

But leftovers are so much better next day---because it all had time to set

and cuts easier.----ummmmmm so good.

===========

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-----------------------------

FIRECRACKER CASSEROLE

From: HOST GFS DdH2

FIRECRACKER CASSEROLE

Submitted by: USSEGRI

Ingredients

2 lbs. ground beef

1 large onion, chopped

2 tbls. chili powder

3 tsp. ground cumin

1 can Ro-tel tomatoes with green chilies, diced

1 can cream of mushroom soup

1 tsp. salt

1 15 oz. can Ranch Style Beans

6 corn tortillas

1 1/2 c. shreded monterey jack cheese

1/1/2 c. shredded mild cheddar cheese

Cook ground beef and onion in a large skillet until meat is brown and onion

is tender.

Pour off pan drippings.

Add chili powder , cumin, salt.

Stir well.

Cook meat mixture over low heat a few more minutes.

Spoon meat mixture in 13x9x2 inch baking dish.

Layer beans, tortillas, and cheese over meat mixture, saving enough cheese

to sprinkle on top.

Combine tomotoes and green chilies, mushroom soup.

Spread on top of casserole.

Sprinkle cheese on top, cover and refrigerate overnight.

Bake uncovered at 350º for 1 hour.

TIP:

Use tortillas in small pieces instead of whole.

This casserole is so very good--whenever I make it ---I do not have the time

to refrigerate over nite-- so it goes right from making, to baking and

eating.

But leftovers are so much better next day---because it all had time to set

and cuts easier.----ummmmmm so good.

========

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-----------------------------

FRESH CORN CASSEROLE

From: HOST GFS DdH2

Fresh Corn Casserole

from Annie

2 c. fresh corn cut from cob

3 eggs, beaten thoroughly

1/4 c. flour

1 tsp. salt

1/2 tsp. pepper

2 c. light cream

2 tbsp. melted butter

Stir corn, light cream and butter into egg mixture.

Pour mixture into 1 1/2 quart casserole, place in pan of hot water.

Bake at 325 degrees for 1 hour or until knife tested comes out dry.

============

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-----------------------------

Friendship Casserole

From: R3 Morgan

Friendship Casserole

3 chicken breasts, cooked and diced (or leftover turkey diced)

2 cans cream of chicken soup

1 can chow mein vegetables drained

1 can Chinese noodles

1 c. diced celery

1 tsp. lemon juice

1/2 c. mayonnaise

2 tbsp. onion (optional)

Mix all ingredients together and put in greased casserole and bake 1 hour at

350 degrees until bubbly.

-----------------------------

Golden Potato Casserole

From: GFA Terry

Golden Potato Casserole

debpauluk@aol.com

2 lbs. hash brown potato cubes 10 ozs. cheddar cheese

16 ozs. sour cream 2 cups crushed cornflakes

1/2 cup chopped onion Melted butter, 1/2 cup and 1/4 cup

1 can cream of chicken soup *2 cups cooked beef or chicken, opt.

Thaw taters if using frozen and mix with 1/2 cup butter. Add onion, sour

cream, soup, and cheese and mix. Pour into 9x13 pan. Mix cornflakes with

1/4 cup butter. Spread over top. Bake at 35o for 45 minutes. *Can add

cooked ground beef or chicken to make it a main dish, if desired.

-----------------------------

Golden Zucchini-Corn Casserole

From: GFA Terry

Golden Zucchini-Corn Casserole

debpauluk@aol.com

1-1/2 Tbsp butter Crumb Topping:

1 cup chopped onion 2 Tbsp butter

2 medium zucchini, quartered & thinly sliced 2 tsp minced garlic

3-1/2 cups fresh corn kernels (6 to 7 ears) or 3/4 cup bread crumbs, fresh

frozen, thawed 1 tsp dried oregano

1/2 tsp each of salt and pepper 6 ozs. Monterey Jack cheese,

3-1/2 Tbsp flour cut in 1/2-inch cubes

1-1/2 cups 2% milk

Melt butter in skillet over medium heat. Add onion and cook, stirring often

until soft, but not browned, about 6 minutes. Add zucchini and cook 5

minutes until crisp-tender. Stir in corn, salt, and pepper. Cook about 3

minutes until hot, then stir in flour and cook 2 minutes more. Gradually

stir in milk. Bring to a simmer, stirring often, and cook 5 minutes until

thick and creamy. Let cool. Meanwhile, prepare topping: Melt butter in

skillet.

Add garlic and stir over low heat 1 minute w/o browning. Add bread crumbs

and oregano and cook, stirring often, until crumbs are toasted. Let cool.

Stir cheese into corn mixture and spoon into shallow 2 quart baking dish.

Sprinkle with topping. Bake in 350 degree for 30 minutes or until hot and

bubbly. Serves 12. 185 calories per serving.

-----------------------------

GRANDMA'S CASSEROLE

From: HOST GFS DdH2

GRANDMA'S CASSEROLE

1 cup chopped onion

1 green pepper cut into strips

3 tablespoons maragarine

1 1/2 pounds ground beef

1 teaspoon seasoned salt

1 teaspoon MSG (optional)

1/2 teaspoon pepper

1 tablesppon sugar

1 quart or 28 ounce can stewed tomatoes cut up

1 15 ounce can tomato sauce

2 cups water

8 ounces uncooked wide noodles

8 ounces shredded mozzarella cheese

Preheat oven to 350 degrees.

In dutch oven, saute onion & pepper in margarine for 3 minutes. Add ground

beef and brown meat, breaking up meat with spoon as it cooks. Add seasoned

salt, MSG, pepper and sugar.

Stir in tomatoes, tomato sauce and water. Heat to boiling, reduce heat and

simmer 15 minutes.

In a 13x9x2 inch dish, put noodles in the bottom, then cover with tomato

mixture. Top with cheese, making sure noodles are well covered by the sauce.

Cover pan with aluminum foil and bake for 45 minutes. Cut and serve as you

would lasagna.

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-----------------------------

Hamburger Casserole

From: DarlaJoV

Hamburger Casserole

1 small onion, chopped

2 tsp. oil or fat

1 lb. ground beef

1/2 tsp. salt

1/4 tsp. pepper

1 20-oz. can green beans

1 10 1/2-oz. can tomato soup

2 cups mashed potatoes

Heat oven to 350 degrees. Cook onion in hot oil or fat until soft. Add meat

and cook until browned. Add salt, pepper, beans and soup, and pour into a 1

1/2-quart baking dish. Spoon mashed potatoes on top. Bake 30 minutes.

-----------------------------

HOT CHICKEN SALAD CASSEROLE

From: HOST GFS DdH2

HOT CHICKEN SALAD CASSEROLE

2 c. cooked chicken, diced

2 c. celery

2 tbsp. lemon juice

1 c. mayonnaise

1/2 c. cashews or slivered almonds

1/2 tsp. salt

1 c. grated Cheddar cheese

1 c. crushed potato chips or

1 roll Ritz crackers, crushed & mixed

with 1/2 c. melted butter

Mix all ingredients except cheese and potato chips or crushed

crackers.

Place in a greased casserole. Top with Cheddar cheese, then with a layer of

topping.

Bake at 400 degrees for 20 minutes, 30 if refrigerated. Serves 4.

=======

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-----------------------------

Hot Pineapple Casserole

From: CBLyles

This is an excellent side dish, especially with that holiday ham...goes over

well here in my home and at church dinners...Caroline Lyles

Hot Pineapple Casserole - Easy

2-20oz cans chunk pineapple, drained well

1 cup sugar

5 Tbsp flour

1 1/2 cups Ritz Crackers, crushed

2 cups colby cheese, shredded

1 stick butter, melted

Preheat oven to 350 degrees. Lightly grease a 13 x 9 pan/dish. Put drained

pineapple chunks in bottom of dish. Combine sugar and flour, sprinkle evenly

over pineapple. Put cheese on top of flour/sugar mixture. Sprinkle evenly

cracker crumbs over cheese. Pour melted butter over cracker crumbs. Baked,

uncovered for 30 minutes. Can be made the day before and kept refridgerated.

Take out of fridge at least 30 minutes before baking if made

ahead.

-----------------------------

Lasagna Casserole

From: Host GFS DarlaJo

Lasagna Casserole

from SpeedRoots

.

one package of lasagna pasta or noodles if you like

large jar of pasta sauce or your own

small container of cottage cheese (I am uncultured

and hate ricotta)

one pound of ground pork

one pound of ground beef

mozzarella cheese to taste.

.

In large pot boil noodles until done. Cook pork and beef, adding what ever

spices you like. Drain noodles and meat (I like to wash off meat w/hot

water). In large pot from noodles add sauce, meat, cottage cheese, and pasta.

Don't work about noodles breaking, it's the whole point. Cook till done. Put

in either casserole dish or separate serving dishes. You can put mozzarella

on now or later. Freeze and reheat later.

-----------------------------

Low-Fat Stroganoff Casserole

From: DarlaJoV

Low-Fat Stroganoff Casserole

1 to 2 lbs. ground beef

1/2 cup chopped onion

3 to 4 tbsp. soy sauce

2 cans 98 percent fat-free cream of mushroom soup

8 oz. nonfat sour cream

1/2 to 1 cup nonfat milk

1 large pkg. wide egg noodles or shell noodles (cooked)

Cook first three ingredients in pan, put in colander and rinse with a little

hot tap water. In another pot, combine the soup, sour cream and milk; heat on

low to medium heat, stirring occasionally. Boil noodles, drain and set aside.

Put ground beef mixture in sauce after it has simmered for about 15 minutes.

Pour over noodles and mix.

-----------------------------

NACHO CASSEROLE

From: HOST GFS DdH2

Nacho Casserole

from Good Housekeeping

Warning: This soup-based casserole may become a family favorite! For less

"heat," omit jalapeños.

Serving: 6 main-dish servings

Total Time: 30 minutes

1 can (10 3/4 ounces) condensed Cheddar cheese soup

1/2 cup low-fat (1%) milk

1 jar (16 ounces) mild or medium-hot salsa

1 bag (7 ounces) baked, unsalted tortilla chips

1 can (16 ounces) fat-free refried beans

1 or 2 jalapeño chiles, thinly sliced

1 cup shredded Cheddar cheese

1. Preheat oven to 400° F. In 13" by 9" ceramic or glass baking dish, stir

undiluted soup with milk; spread evenly. Top with half of salsa and half of

chips. Carefully spread beans over chips. Top with remaining chips and salsa.

Sprinkle with chiles and Cheddar.

2. Bake 20 minutes or until hot.

Based on individual serving.

Calories: 385

Total Fat: 12 g

Saturated Fat: 5 g

Cholesterol: 27 mg

Sodium: 1,370 mg

Carbohydrates: 60 g

Fiber: 5 g

Protein: 17 g

=====

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-----------------------------

Noodle Casserole

From: DarlaJoV

Noodle Casserole

3 onions, sliced

2 green peppers, sliced

1 garlic clove, minced

2 tbsp. olive oil

1 lb. ground beef

1 lb. wide noodles or elbow macaroni

1 3.5-oz. bottle pimiento-stuffed olives

1 14-oz. can tomatoes

1 10-oz. pkg. frozen corn

Salt and pepper

Grated Parmesan or Romano cheese

1. In a skillet, sauté the onions, peppers and garlic in oil until they are

soft. Add the ground beef to the pan, raise the heat and cook until the meat

browns. Meanwhile, cook the noodles in boiling salted water for 1 or 2

minutes less than the package instructions indicate.

2. Drain the noodles, and put them in a large baking dish with the meat

mixture, olives, tomatoes, corn, salt and pepper. Mix well, sprinkle the top

with grated cheese and bake for 30 minutes at 350 degrees.

-----------------------------

POLISH REUBEN CASSEROLE

From: HOST GFS DdH2

POLISH REUBEN CASSEROLE

This is from the "Ask Your Neighbor Show"

1 medium onion, diced

2 (16 oz.) cans sauerkraut

2 cans cream of mushroom soup

1 1/3 c. milk

1 T. prepared mustard

1 (8 oz.) package medium width noodles

11/2 lb. Polish sausage, cut in 1/2 inch pieces

2 c. shredded swiss cheese

3/4 c. whole wheat bread crumbs

2 T. butter, melted

Preheat oven to 350°. Grease (13 x 9 inch) pan. Place kraut in a colander in

the sink and rinse with cold water; press to drain. Combine onion, soup, milk

and mustard in a medium bowl; blend well. Spread the sauerkraut in the

prepared pan. Top with the uncooked noodles. Pour the soup mixture evenly

over the noodles. Top with the sausage and the cheese. Combine the crumbs and

the butter and sprinkle on top. Cover tightly with foil and bake one hour or

till the noodles are tender.

NOTE: If you add a little caraway seed "to your taste" it is a nice flavor

(about 1 T.). Just mix it in the soup mixture before spreading over the

noodles. Also, you could substitute corned beef for the Kielbasa sausage.

(This corned beef substitute is what most of our callers say they have done).

TIPS:

Try 3 T. of Thousand Island dressing mixed into the cream of mushroom soup.

Campbell's has a new soup out that lends itself very well to this recipe. Try

the "cream of mushroom with roasted garlic" soup in place of the mushroom.

Another caller said: Add pearl onions to the recipe!

We also had a suggestion to reserve the liquid from the kraut in case you

wanted more of a sour taste to your end product. You could add the reserved

liquid "to taste" after rinsing.

Our most favorite recipe has gotten some new suggestions!

1. Use browned cubed boneless chicken breasts or chicken strips for the meat.

2. Substitute shredded cabbage for the sauerkraut.

3.) You may substitute chicken broth for the milk.

4.) Try potato spaetzle instead of noodles.

IF CASSEROLE COMES OUT DRY:

1.) Make sure the casserole is very tightly covered.

2.) Reduce the amount of noodles used by 1 oz. or so.

3.) Drizzle water, chicken broth or 1000 island dressing over the casserole.

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-----------------------------

Potato Casserole

From: TurnedOntoChrist

Potato Casserole

1- 32oz. pkg. hash brown potatoes

1/2 cupt plus 2 tbspns oleo

1 cup cream of chicken soup

1 pt. sour cream

1/2 cup milk

1/2 cup chopped green onions

2 cups grated Cheddar cheese

1 cup crushed corn flakes

Preheat oven, Melt 1/2 cup oleo in 9x13 inch pan. Add 1/2 pdg hash browns.

In seperate bowl, mix soup, sour cream, milk, onions, then pour 1/2 of this

mixture over hash browns. Sprinkle 1 cup grated cheese on top.

Add remainder of hash browns and pour remainder of mixture on top. Sprinkle

remaining cheese on top, then cover with crushed corn flakes. Pour 2

tablespoons melted oleo over mixture and bake at 350 degrees for 45 minutes.

12 servings

-----------------------------

Savory Egg Casserole

From: Host GFS DarlaJo

Savory Egg Casserole

from SpeedRoots

.

Ingredients:

1 dozen eggs

1 cup shredded Monterey Jack cheese

1 cup shredded hot pepper cheese,

2 cups cottage cheese

1/4 cup flour

1 tsp. baking powder

1/2 cup butter or margarine, melted

Mix all ingredients well and pour into 8 individual lightly greased

soufflé or casserole dishes. Bake at 350° for 30 - 35 minutes

until eggs are set and top is light brown. You may garnish with several

pieces of chive leaves. Serves 8.

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-----------------------------

Second Time Around Casserole

From: R3 Morgan

Second Time Around Casserole

Leftover turkey, chicken or ham, cut in chunks in amount desired

1 pkg. partially cooked broccoli

Grated Cheddar cheese

1/3 c. slivered almonds (optional)

1 can cream of chicken or cream of

mushroom soup as desired

2 tbsp. mayonnaise

Dash of lemon juice

Arrange in layers in a buttered baking dish starting with the broccoli, then

meat, cheese, and almonds. Combine soup, mayonnaise, and lemon juice and

spoon over each layer. Bake at 350 degrees for about 25-30 minutes.

-----------------------------

SOUTHERN OYSTER CASSEROLE

From: HOST GFS DdH2

Southern Oyster Casserole

from VJJE Recipes

2 quarts oysters

1/4 pound (1 stick) butter

3 whole scallions, chopped

1 green or red bell pepper, seeded, deribbed, and chopped

1/2 pound mushrooms, sliced

1/4 cup flour

1 cup heavy cream

1/4 cup grated Parmesan cheese

Freshly grated nutmeg

1/2 teaspoon paprika

Salt

Freshly ground black pepper

1/2 cup bread crumbs

Preheat the broiler. Grease a 9x13-inch ovenproof serving dish or

spray it with nonstick spray.

Drain the oysters and set aside. Melt 2 tablespoons of the butter in

a heavy casserole. Add the scallions and pepper and saute until the

onion is soft, about 5 minutes.

Add the mushrooms and oysters and saute for 5 minutes.

In a separate pan, melt 2 tablespoons of the remaining butter. Stir

in the flour. When smooth, add the cream, and stir until boiling and

thick. Add the cheese. Stir this cheese sauce into the oyster mixture

and season with nutmeg, paprika, salt, and pepper.

The casserole may be made ahead to this point and refrigerated

overnight.

Return it to simmer on top of the stove before proceeding. Pour the

mixture into the prepared dish and top with the bread crumbs and dot

with the remaining butter.

Place under the broiler until browned and bubbling - about 10 minutes,

depending on the depth of the casserole.

============

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-----------------------------

SQUASH CASSEROLE

From: HOST GFS DdH2

Squash Casserole

from Annie

2 Pounds squash, sliced

1 Small onion, chopped

Salt and pepper to taste

1 Tablespoon melted butter

1 cream of chicken soup, undiluted (10 3/4

oz.)

8 Ounces sour cream

2 Tablespoons chopped pimiento

1/2 Cup melted butter

1 Package herb-seasoned stuffing mix., (8 oz.)

Cook squash and onion until tender in a small amount of boiling

salted water; drain. Season with salt, pepper, and 1 Tbsp. butter;

stir in chicken soup, sour cream and pimiento.

Combine 1/2 Cup butter and stuffing mix, stirring until well blended.

Combine half of stuffing mix and squash mixture. Spoon into 2-qt.

casserole dish. Top with remaining stuffing mix.

Bake at 375 degrees for 30 minutes.

=====

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-----------------------------

SUMMER SQUASH CASSEROLE

From: HOST GFS DdH2

SUMMER SQUASH CASSEROLE

Submitted by: USSGERI

4-6 c. yellow squash

1/4 c. onions (chopped)

1/2 c. shredded carrot

1 can condensed cream of chicken soup

8 oz. sour cream

1 (8 oz.) pkg. stuffing mix

1/2 c. butter or margarine

Slice yellow squash thin and cook with chopped onion. Don't over-

cook. Mix soup and sour cream together in large bowl. Add shredded

carrot. When cooked, add squash and onion. Melt butter and mix with

stuffing. Spread half of stuffing in 9x13 pan. Spread vegetable

mixture on this. Sprinkle the remaining stuffing on this. Bake in

350 degree oven for 25-30 minutes.

=====

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-----------------------------

SWEET POTATO CASSEROLE

From: Host GFS DarlaJo

SWEET POTATO CASSEROLE

.

.

Ingredients:

3 Cups Mashed Sweet Potatoes (do not use the canned ones)

1 Cup Sugar

3 Eggs well Beaten

3 tsp. Vanilla

1/4 Cup milk

1/4 Cup butter (do not melt butter)

Put into buttered casserole dish.

.

Topping:

.

INGREDIENTS:

1 Cup Brown Sugar

1/3 Cup Flour

1 Cup Chopped Pecans

1/3 Cup Butter

.

Directions:

Mix all together and spread Topping over the top and Bake at 330o for 30

minutes.

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-----------------------------

SWEET POTATO CASSEROLE

From: HOST GFS DdH2

Sweet Potato Casserole

from Copy Cats

Ingredients:

4 C. mashed sweet potatoes

1 C. white sugar

1 tsp. vanilla

4 large eggs

1 stick melted butter

1/3 C. milk

1 C. coconut (optional)

Topping

1/2 C. firmly packed brown sugar

1/4 C. flour

1 C. chopped pecans

2 1/2 Tbsp. butter

Preparation:

Beat casserole ingredients in mixer until well blended. Put unto a 2-qt. long

casserole dish that has been well greased with butter. Mix and spread topping

ingredients over the sweet potato mixture. Bake in 350 degrees oven for 55

minutes.

=====

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SWEET POTATO CASSEROLE

From: HOST GFS DdH2

Sweet Potato Casserole

from Annie

1 (16 oz.) can sweet potatoes

1/2 c. brown sugar

1/4 tsp. salt

1/2 tsp. cinnamon

1 egg, beaten

4 tbsp. melted butter

1 pkg. marshmallows

Butter baking dish. Place 1/2 of mixture in dish.

Dot with marshmallows, then add remaining mixture. Bake at 350 degrees for

30 minutes.

Remove from oven, dot top with marshmallows and replace in oven about 10

minutes or until brown.

=====

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-----------------------------

Tuna Casserole

From: DarlaJoV

Tuna Casserole

Butter for greasing pan

1 12-oz. bag potato chips

2 cans tuna

1 15.25-oz. can corn niblets, drained

2 cans cream of mushroom soup

2 cups milk

Preheat oven to 350 degrees. Grease a casserole dish with butter, and line

the bottom with a layer of potato chips. Add a layer of tuna on top of the

chips, followed by a sprinkling of corn and several dollops of the soup.

Repeat the layering process until all ingredients are used, making sure to

end with chips on top. Pour the milk over the casserole and bake for 45

minutes to 1 hour.

-----------------------------

TURKEY WILD RICE CASSEROLE

From: HOST GFS DdH2

TURKEY WILD RICE CASSEROLE

Wild Rice Recipe #9

1 c. Indian Harvest Wild Rice, uncooked

1 pkg. Turkey Breast Slices (approx. 11/4 lb), cooked & chopped

101/2 oz. Cut Green Beans, thawed

101/2 oz. Cream of Celery Soup

1 c. Milk

11/2 c. Cheddar Cheese, grated

1 tsp. Poultry Seasoning

1 tsp. Salt

1/2 tsp. Cayenne Pepper

1/2 tsp. Black Pepper

3 c. Mashed Potatoes

Cook Wild Rice according to package directions, drain.

Preheat oven to 350º F.

In large bowl, combine wild rice and all ingredients except potatoes; spread

into a 9x13 pan.

Spread potatoes over top.

Bake 45 minutes or until browned.

=====

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Turkey-Biscuit Casserole

From: R3 Morgan

Turkey-Biscuit Casserole

3 c. leftover turkey, chopped

1 can cream of chicken soup

1 (10 count) can biscuits

1/2 sm. pkg. mixed vegetables

1/4 c. chopped onion

2 tbsp. butter

1/4 to 1/2 c. milk

Garlic powder

Parmesan cheese

Pepper

Prepare vegetables according to package directions; drain. In large

saucepan, saute onion until opaque. Add turkey, vegetables, soup, and enough

milk to thin slightly. Add garlic powder and pepper to taste, cook until

bubbly. Pour hot mixture into a large casserole dish and top with quartered

biscuits. Sprinkle with Parmesan cheese and bake at 400 degrees until

biscuits are golden brown.

-----------------------------

YELLOW SQUASH CASSEROLE

From: HOST GFS DdH2

Yellow Squash Casserole

from Annie

2 c. yellow cooked squash

2 eggs, beaten

1 c. cheese, grated

2 green peppers, chopped

2 tbsp. margarine

1 c. bread crumbs or Pepperidge Farm dressing

Salt & pepper to taste

Mix squash, eggs, cheese and peppers.

Melt oleo and mix with bread crumbs.

Add half of bread crumbs to squash mixture. Put into greased baking dish.

Add remaining crumbs to top.

Bake 1 hour at 350 degrees.

=====

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Zucchini Turkey Casserole

From: Terry Ann2

Zucchini Turkey Casserole

3 whole chicken breasts, pre-cooked, chopped in chunks or 4 c. chopped

leftover chicken or turkey

6 c. diced unpeeled zucchini

1 c. onion diced

1 c. shredded carrots

1 can (10 1/2 oz.) cream of chicken

soup undiluted

1 ctn. (8 oz.) sour cream

1/8 tsp. garlic powder

1 pkg. chicken flavor stuffing mix

1/2 c. butter

1 c. Cheddar cheese, grated (optional)

Combine zucchini and onion in medium saucepan, add water to cover and bring

to boil. Boil in medium saucepan, add water to cover and bring to boil.

Boil for 5 minutes, drain and cool. Combine carrots, soup, sour cream and

garlic powder in large bowl. Add zucchini, onion and chicken; mix. Spread

in buttered 13 x 9 inch baking dish. To prepare topping, melt butter in

skillet, add bread stuffing and seasoning packet and toss well. Sprinkle

stuffing over casserole. Top with cheese, if desired. Bake at 350 degrees

for 1 hour or until golden brown. Yield: 6 to 8 servings.

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