Casseroles
Quick 'n Easy Casserole
1 lb ground beef
1/4 tsp salt
1 package thawed frozen hash browns
1 can cream of mushroom soup
1 cup sour cream
2 cups shredded cheddar cheese
1 medium chopped onions
2 cans french fried onions
Preheat oven to 350 degrees.
In heavy skillet cook beef with salt until browned.
Add potatoes, soup, sour cream, cheese, and chopped onions, mix well.
Spread into 13x9 baking dish.
Bake 30 minutes. Top with fried onions.
Bake 15 additional minutes.
Beef and Rice Espagnole
1 lb ground beef
1/2 cup chopped onion
1 15oz can tomato sauce
1/2 cup instant rice
1/2 cup water
1 4oz can green chili peppers
1/2 tsp garlic salt
1/8 tsp pepper
few drops bottled hot sauce
1 cup cheese cut into 1/2 inch cubes
Brown and drain beef and onions.
Stir in tomato sauce, uncooked rice, water, chilies, garlic salt, pepper, and hot pepper.
Bring to a boil.
Bake for 30 minutes at 350 degrees.
Stir in cheese. Let stand 5 minutes.
Texas Hash
1 lb ground beef, cooked and drained
1 tbsp oil
3 large chopped onions
1 large green pepper, chopped
16oz can tomatoes chopped
1/2 cup rice
1-2 tsp chili powder
2 tsp salt
1/8 tsp pepper
1 cup grated cheddar or jack cheese
Saute pepper and onions.
Mix all ingrediants well, except cheese.
Bake one hour at 350 degrees, then sprinkle with cheese.
Potato Casserole
1 lb thawed hash brown potatoes
1/4 cup melted butter
1 cup sour cream
1/2 cup cream of chicken soup
1/4 cup chopped onion
1 cup shredded cheddar cheese
1/2 tsp salt
1/4 tsp pepper
1 cup corn flakes
1/4 cup melted butter
Preheat oven to 350 degrees.
Combine potatoes, 1/4 cup butter, sour cream, chicken soup, onions, cheese, salt, and pepper.
Place in a 9x9 baking dish.
Crush corn flakes and mix with remaining butter. Sprinkle on top of mixture.
Cover with foil, and bake 30 minutes covered, and 30 minutes, uncovered.
King Ranch Chicken
1/4 cup margarine
1 medium chopped bell pepper
1 medium chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 can tomatoes and peppers
2 cups chopped cooked chicken
12 corn tortillas, torn into bite sized pieces
2 cups shredded cheddar cheese
Preheat oven to 325 degrees.
Cook peppers and onions in margarine, until tender.
Add soups, tomatoes and peppers, and chicken.
In a 13x9 baking pan, layer tortillas, soup mixture, and cheese.
Repeat for 3 layers.
Bake for 40 minutes.
Turkey and Dressing Casserole
4 cups cubed cooked turkey
1 melted stick of butter
1 can cream of celery soup
1 can cream of chicken soup
1 can evaporated milk
1 small package cornbread stuffing mix
1 small package herb stuffing mix
3 cups poultry stock
Preheat oven to 425.
Place turkey in large baking dish.
Mix butter, soup, and milk.
Pour over turkey.
Mix stuffing with stock and spoon over turkey.
Bake for 25 minutes.
Oven Meal
Place ingrediants into dish in order.
Sprinkle with salt and pepper.
Bake at 325 degrees for 1 1/2 hours.
2 cups diced raw potatoes
2 cups chopped celery
2 cups raw hamburger
1 cup chopped bell pepper
2 cans tomatoes
1 cup chopped onion
No Peak Stew-Sunday Dinner
1 lb stew beef
add potatoes, onions, carrots
1 can cream of celery soup
1 can cream of mushroom soup
Sprinkle with salt and pepper
Put into large casserole and bake at 250 degrees for 5 hours.
DO NOT OPEN OVEN!
Sausage and Cornbread Pie
1 lb pork sausage
1 cup chopped onion
1 clove crushed garlic
1 28oz undrained can tomatoes
1 4oz can green chilies
1 cup frozen corn kernels
1 tsp chili powder
1 cup yellow cornmeal
2/3 cup all purpose flour
2 tsp baking powder
1/2 tsp salt
2 tsp sugar
1 beaten egg
2/3 cup milk
1/4 cup vegetable oil
Cook sausage, onion, and garlic, drain.
Add tomatoes, chilies, corn, chili powder; simmer 20 minutes.
Spoon into greased baking dish.
Combine cornmeal and next 4 ingrediants.
Add egg, milk, and oil.
Spoon over sausage mixture.
Bake at 375 degrees for 40 minutes.
