No Name Casserole
From: Pat Martin
8 slices of toasted bread
1lb of cooked crumbled sausage ( you can use hamburger
meat to)
5 slices of cheese
6 eggs
1/4 cup milk or sour cream
garlic to taste
pepper to taste
1/2 cup onions chopped
preheat oven to 350
spray your casserole dish with pam or equivelant and
place 4 slices of toasted bread on the bottom. lay
the sliced cheese on top of the bread. Put meat on
top of the cheese and onions on top of the meat. then
layer the remaining toast on top. In a seperate bowl
mix the milk eggs and garlic and pepper whip as if you
were making scrambled eggs. pour on top of the toast
and let it fill the casserole dish. bake approx 30
minutes. When the top is brown and the egg is cooked
that is when it is done.
.
Frankentaters
From: "chickie"
4 servings
.
2 tablespoons butter or margarine
1 1/3 pounds (4 medium) potatoes, cut into 1/8-inch slices
4 (2 ounces each) hot dogs, cut into 1/2-inch slices
1 tablespoon flour
Salt and pepper, to taste
1 cup lowfat milk
.
Spread half the butter on bottom of 12-inch nonstick skillet. Layer half the
potato slices then half the hot dog slices in skillet. Sprinkle with half
the flour. Dot with half the remaining butter. Season with salt and pepper.
Repeat layers, ending with salt and pepper. Pour milk over. Bring to simmer
over high heat. Reduce heat to medium-low, cover and cook until potato
slices are tender, about 20 minutes. Uncover skillet and simmer until sauce
thickens, about 7 minutes.
.
Chicken and broccoli
From: KEJeff1
.
2 cups chicken,chopped
2 tsp. all purpose dill weed
1 cup broccoli, chopped 1/4 tsp salt
½ cup red bell pepper, chopped 2 pkgs. (8 oz ea.)  refridgerated
1 clove garlic, pressed Crescent  rolls
4 oz.(1 cup) sharp cheddar cheese 1 egg white, lightly  beaten
½ cup mayonnaise 2 TB. slivered
almonds
.
Preheat oven to 375 F. chop chicken and broccoli, place in bowl. chop
pepper. add to bowlpress garlic over bowl.mix gently. add mayo., dill, and
salt. mix well. unroll 1 pkg. of crescent rolls. DO NOT SEPERATE. arrange
longest sides of dough across width of 12"x15" pan. repeat with remaining
pkg of dough.roll dough to seal perforations. on longest sides of baking
sheet, cut dough into strips 1½ " apart., 3 " deep using pizza cutter. spread
filling evenly over middle of dough. to braid , lift strips of dough across
center to meet in center. twisting each strip one turn, Continur alternating
strips to form a braid. Tuck ends un to seal at end of braid. brush egg white
over dough and spinkle with almonds. bakd 25 to 28 min. til deep golden
brown.  aprox. 410 calories and 27 grams of fat per serving.
.
Dr. Sangco's PANCIT
From: Meeshabear
I worked for a Dr. and he made this for all out office celebrations. It is so
inexpensive, and I love it hot or cold. <K>
.
1/4 cup cooking oil
2 cloves garlic, minced
1 onion, minced
1 cup boiled meat (pork, chicken, or shrimp)
1 large carrot cut into thin strips
1 small cabbage, shredded
3 Tbs. soy sauce
3 Tbs. broth
1 bunch celery
8 oz rice sticks or wheat noodles
1 tsp. salt
1 tsp. MSG
1 spring onion, chopped
.
My Method:
(1) Saute garlic in cooking oil.
(2) Add onions, meat, carrot and cabbage. Season with
soy sauce and fry for 2 more minutes.
(3) Add broth and simmer, then add celery.
(4) When vegetables are cooked, add rice sticks or
noodles and season with salt and MSG. Garnish with
spring onions.
(5) Serve with lemon.
Hint***
You will need a big frying pan to fit all the ingredients.
You may leave out the salt and MSG if you like. I have suc-
cessfully used lightly-microwaved bacon as the meat.
.
 One-Pan Potatoes and Chicken Teriyaki
From: "chickie"
 2 servings
.
 2/3 pound (2 medium) potatoes, cut into 1/2-inch wedges
 8 ounces boned and skinned chicken breasts, cut into 1/2-inch strips
 1 tablespoon vegetable oil
 1/4 cup sliced green onions
 2 tablespoons prepared teriyaki sauce
.
 Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic
 wrap, venting one corner. Microwave on HIGH 5 minutes until just tender.
 While potatoes cook, in medium nonstick skillet over high heat, toss and
 brown chicken in oil 5 minutes. Add potatoes; toss until potatoes are
 lightly browned. Add onions and teriyaki sauce; toss until heated through
.
Mom's Crispy Chicken and Potatoes
From: "chickie"
4 servings
.
1 1/3 pounds (4 medium) potatoes
1 egg
3 tablespoons water
1 cup corn flake crumbs
8 (about 4 1/2 ounces each) skinned chicken thighs
1 teaspoon dried sage or tarragon
1 teaspoon each salt and pepper
1/2 cup prepared barbecue sauce
1/4 cup honey
1/4 cup prepared yellow mustard
.
Heat oven to 375 degrees. Pierce potatoes with tines of fork; microwave on
HIGH 8 minutes. Meanwhile, in shallow dish beat egg with water; place corn
flake crumbs in another shallow dish. Dip chicken pieces into egg, then
crumbs to coat completely. Coat rimmed baking sheet with vegetable cooking
spray; place chicken on sheet. Cut potatoes into 1-inch chunks; place on
sheet with chicken. Coat potatoes with cooking spray; sprinkle with sage.
Season chicken and potatoes with salt and pepper. Bake about 40 minutes
until juices run clear when chicken is pierced and potatoes are golden
brown. Meanwhile, to make sauce: In bowl mix barbecue sauce, honey and
yellow mustard. Serve chicken and potatoes with sauce for dipping.
.
Chicken and Potatoes Francais
From: "chickie"
2 servings
.
2/3 pound (2 medium) potatoes, cut into 1/2-inch cubes
2 green onions, sliced
2 (about 4 ounces each) boned and skinned chicken breast halves
Salt and pepper, to taste
1 clove garlic, minced
2 teaspoons Dijon-style mustard
1 teaspoon chopped fresh tarragon or 1/2 teaspoon dried tarragon
1/3 cup dry white wine or chicken broth
2 tablespoons light sour cream
.
Place potatoes in shallow 1-quart microwave-safe dish. Cover with plastic
wrap, venting one corner. Microwave on HIGH 3 minutes. Coat large nonstick
skillet with vegetable cooking spray. Add potatoes and onions; push to one
side and add chicken. Cook over medium heat, tossing potatoes occasionally
and turning chicken once until potatoes are tender and juices run clear when
chicken is pierced, about 15 minutes. Season with salt and pepper. Remove
chicken and potatoes to platter; keep hot. Add garlic to skillet; mix in
mustard, tarragon and wine; cook over high heat 1 minute. Remove from heat;
whisk in sour cream. Season with salt and pepper. Pour sauce over chicken.
.
Rosemary Pork Roast
From: Stkydesrt
.
2 1/2 pounds pork loin roast
2 tablespoons fresh rosemary leaves, chopped
4 cloves garlic, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon margarine or butter
1 small onion, chopped
2 tablespoons olive oil
.
Heat oven to 350 degrees. Trim fat from pork roast. Mix rosemary and
garlic. Make 8-10 cuts about 2 inches apart on top of roast. Insert
small amounts of garlic mixture into cuts. Sprinkle with salt and
pepper. Melt margarine in shallow roasting pan in oven and sprinkle
with onion. Place pork in pan and drizzle with oil. Insert meat
thermometer so that tip is in the thickest part of roast and doesnâ€Tt
touch fat. Roast 2 uncovered 1 3/4-2 hours or until thermometer reads
160 degrees. Let stand 15 minutes before slicing.
Makes 12 Servings
.
Nutrients per serving:
Calories: 143
Total fat: 7 grams
Saturated fat: 2 grams
Cholesterol: 43 mg
Sodium: 224 mg
Carbohydrate: 1 gram
Protein: 17 grams
Dietary fiber: trace
* * * * *
.
Gyro Style Pork Sandwich
From: "chickie"
.
a.. 1 pound boneless pork loin
b.. 4 tablespoons olive oil
c.. 1 tablespoon prepared mustard
d.. 1/2 cup lemon juice
e.. 2 cloves garlic, minced
f.. 1 teaspoon oregano, dried
g.. 1 cup plain yogurt
h.. 1 cucumber, peeled and chopped
i.. 1/2 teaspoon garlic, crushed
j.. 1/2 teaspoon dill
k.. 2 pita loaves, halved
l.. 1 small red onion, peeled and thinly sliced
.
Cut pork crosswise into thin slices. Slice then into strips 5 x 1/2-inch.
Combine olive oil, mustard, lemon juice, garlic and oregano. Pour over pork
slices. Cover and refrigerate for 1-8 hours. Meanwhile, in small bowl stir
together yogurt, cucumnber, garlic and dill. Cover and refrigerate.
Preheat oven to 450 degrees F. Drain marinade from pork slices and place
pork in single layer in shallow pan. Roast until crisp, about 10 minutes.
Open each pita half to form a pocket. Distribute pork among each half. Top
each sandwich with some chilled yogurt mixture and sliced onions.
Servings: 4 Preparation Time: 15 minutes Cooking Time: 10 minutes
.
Hawaiian Meatballs
 From: Trish <trish_mc
From: Stephanie da Silva
Combine: 1 lb 4oz can crushed pineapple
1 lb ground beef
1 egg
2 bread slices, crumbled
1 tablespoon onion
1 teaspoon salt
1/8 teaspoon cloves
1/8 teaspoon allspice
2 tablespoons pineapple syrup/juice Sauce
Combine in saucepan: 1/3 cup syrup/juice 1/2 cup
ketchup 1/3 cup brown sugar Hm, I don't have cooking
instructions with this. Make them like you usually
make meatballs. Form the meatball mixture in little
balls and fry them in a skillet until browned. Cook
the sauce a few minutes over medium heat, then pour
over meatballs and cook until done. Or something like
that. Keep warm in a chafing dish.
.
STONESOUP BARBECUE RIBS
 From: Meeshabear
This is my own recipe for oven baked ribs. They are on sale a lot here and we
eat them often. I also use this to baste when I use my Ronco Rotisserie. (K)
1-1/2 cup maple syrup
2 tbs. chili sauce
2 tbs. cider vinegar
1/8 tsp. pepper
1 tbs. steak sauce
1 tsp. salt
1/2 tsp. dry mustard
1/4 cup coke or pepsi (not diet)
3 lb. spareribs

My Method:
Mix above ingredients and pour over ribs in baking pan.
Bake slowly. At 300 degrees for
1 hour, then turn to 250 degrees and cook for 2-3 hours, until done. Baste
occasionally with sauce.
.
From: Sandy Greathouse
 I hope this is what you were looking for.....they come from the cookbook,
"Our Favorite Casseroles" - Favorites from Home Economics Teachers".
.
ORIENTAL TUNA CASSEROLE
.
1 can tuna
1 can Chinese vegetables with water chestnuts
1 can cream of mushroom or chicken soup
1/2 cup chopped celery
1 small package cashews
1 can Chinese noodles
.
Mix all ingredients except for a few noodles; pour mixture into a
casserole. Top with reserved noodles. Bake at 350 F. for 30 minutes.
.
OR:
.
TUNA CHOW MEIN
.
1 cup celery, chopped
1/4 cup onion, chopped
2 tablespoon green pepper, chopped
1 tablespoon butter
1 can tuna
1 can cream of mushroom soup
1/4 cup milk
1/4 cup water
1 (3-ounce) can chow mein noodles
3/4 cup salted cashew nuts
1/4 teaspoon Ac'cent (optional)
1/4 teaspoon black pepper
.
Saute onion, celery and green pepper in butter. Combine all ingredients
except 1/3 cup of the noodles. Pour into a buttered 1-1/2 quart baking
dish; sprinkle with remaining noodles. Bake 30 minutes at 350 F. Serves 4-6
.
From: Sandy Greathouse
Beef with Broccoli
.
1/2 pound flank steak, cut in 2-inch strips
1 bunch broccoli
1/2 teaspoon minced garlic
1 tablespoon sherry wine
Marinade:
1 tablespoon water
1 tablespoon soy sauce
1 teaspoon cornstarch
1 tablespoon oil
1 egg white
Gravy:
2 teaspoons oyster sauce
1/2 cup chicken broth
1-1/2 teaspoons cornstarch
1 tablespoon soy sauce
1/2 teaspoon sesame seed oil
1 tablespoon oil
Salt and pepper to taste
.
Place beef in bowl and cover with marinade. Place in refrigerator for 2
hours, stirring occasionally to keep meat covered. Take meat out 1 hour
before cooking. (I like to use a large freezer bag for marinating...that
way you can just squish it and coat the meat real well.)
 Cut broccoli into individual florets; trim excessive stems. Cut in half if
florets are large. Bring 4 cups of water to a rolling boil; add the
broccoli florets and boil for 2 minutes or until just crisp-tender.
 Drain and rinse with cold water; set aside. Heat wok over high heat until
hot, add 2 tbsp. oil; toss in garlic and beef. Stir-fry fast, turning and
flipping motions until 75% done. Add broccoli and sherry and stir a few
minutes. Mix together gravy ingredients; pour into wok and stir vigorously
until sauce thickens.
.
From: Sandy Greathouse
Green Pepper Steak
.
1/2 pound flank steak
1/2 medium onion, cut in 1-inch squares
1 bell pepper, cut in 1-inch squares
2 tablespoons dry sherry
2 teaspoons dry chili peppers, optional
1 tablespoon black beans
1 slice ginger root
1 clove garlic
Marinade:
1 tablespoon water
1 teaspoon soy sauce
1 teaspoon cornstarch
1 egg white
1 tablespoon oil
Dash of salt and white pepper
Sauce:
1-1/2 tablespoons soy sauce
1/2 cup chicken stock
1/2 teaspoons sesame seed oil
1 teaspoon cornstarch
1 teaspoon sugar
Salt and white pepper to taste
.
Rinse black beans. Mix with ginger, garlic and chili peppers, if used.
Chop finely. Combine marinade ingredients and marinate beef for 1/2 hour in
refrigerator. Heat 2 cups oil in wok to 350 F. Add beef; stir to separate
for 20 to 30 seconds. Remove from heat to drain oil, leaving 2 tablespoons
oil in wok. Set wok over high heat; add black bean, ginger and garlic; mix
well. Stir for 10 to 15 seconds. Add the onion, bell peppers and beef.
Stir-fry; add sherry; cover for 30 seconds. Add sauce mixture and stir until thickened
.
From: Sandy Greathouse
Chicken and Peppers
.
2 whole raw chicken breasts, cut in 1-inch squares
1 clove garlic, minced
2 tablespoon soy sauce
3 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 teaspoons cornstarch
2 green bell peppers, cut in 1-inch squares
1 red bell pepper, cut in 1-inch squares
1/2 cup sliced green onions
3 stalks celery, sliced in 1/2-inch pieces
1/4 teaspoon sugar
1/4 teaspoon cold water
.
Combine the chicken, garlic, 1 tbsp. soy sauce, 1 tbsp. oil, salt, pepper
and 1 teaspoon cornstarch. Let stand 20 minutes. Heat the remaining oil in
the skillet and saute peppers 3 minutes. Add the green onion and celery;
saute 2 minutes. Transfer to a dish. Add the chicken to the skillet or wok
and cook 5 minutes, stirring often. Mix the remaining soy sauce and
cornstarch with the sugar and water. Add to the skillet with the cooked
vegetables. Stir over low heat 2 minutes or until thickened. Serves 2 to 4
.
From: Sandy Greathouse
Empress Chicken
.
6 chicken legs
6 chicken wings
6 tablespoons vegetable oil
1 green onion, cut in 1/2-inch pieces
4 slices ginger root
1 small bamboo shoot, cut into thin slices
1/2 cup soy sauce
2 tablespoons dry sherry
2 cups chicken broth
1 tablespoon sugar
3 tablespoon green peas, fresh or frozen
1/8 teaspoon Ac'cent, optional
.
Wash and dry chicken. Heat oil in skillet and saute green onion and ginger
2 minutes. Add chicken and bamboo shoot and saute until chicken is lightly
browned. Stir in soy sauce, sherry, and sufficient broth (about 2 cups) to
cover chicken pieces. Cook 20 minutes.
 Mix in sugar and cook over low heat 30 minutes, adding green peas 5
minutes before end of cooking time. Mix in the Accent and serve. Serves 6
.
From: Sandy Greathouse
Chop Suey
.
1 pound boneless pork, beef or raw, cleaned shrimp, in 1/4-inch pieces
3 tablespoon vegetable oil
1 teaspoon salt
1/2 teaspoon black pepper
2 large onions, cut in 6 wedges
1 bunch celery, cut in 1-inch pieces
2 tablespoon soy sauce
1 tablespoon molasses
2 cups hot beef broth
10 ounces canned bean sprouts, drained
3 tablespoon cornstarch
1/4 cup water
Hot cooked rice
.
Cut boneless pork, beef or raw clean shrimp in 1/4-inch pieces. Heat the 3tablespoons vegetable oil,
1 teaspoon salt and 1/2 teaspoon black pepper in a skillet or wok.  Add the pork, beef or shrimp.
Cook over medium heat 5 minutes, stirring frequently.(If shrimp are used, remove from the
pan at this point.) Cut 2 large onions into 6 wedges and 1 bunch of celery in 1-inch pieces.
Mix into the skillet with the 2 tablespoons soy sauce. Cook over low heat, stirring
almost constantly. Mix in the molasses and hot beef broth. Cover and cook over low heat
15 minutes. Add the bean sprouts; cook 3 minutes. Mix cornstarch with the
water and add to the skillet, stirring constantly until thickened. Return shrimp
to the skillet at this point. Cook 2 minutes more.  Serve with hot cooked rice.Serves 4 to 6
.
From: neris@
Here are two versions (neither have I tried) for the southwestern egg
rolls. I hope one of them tastes the same:
.
Chili's Southwestern Eggrolls
TKL
.
1 small can refried black beans
1 can black beans (drained)
1/2 package frozen spinach, defrosted and squeezed dry
2 medium fresh tomatoes, small dice
1/2 bunch fresh cilantro, chopped
4 green onions, finely chopped
1 teaspoon cumin
Salt and pepper to taste
3/4 cup grated cheddar cheese
3/4 cup grated monterey jack
.
Put a couple heaping tablespoons of the
mixture in a snack size warmed flour tortilla
and wrap like a burrito (very tightly) use
toothpick to hold in place. Fry in 1/2 deep oil
in skillet on medium heat. Turn and brown
other side. Cut each one in half diagonally and
serve on platter with ranch dip, salsa or
whatever dip you like. This makes quite a few
so I usually keep part refrigerated and make some more a few days later! Enjoy
.
Copykat Chili's SW Egg Rolls
Topsecretrecipes.com
.
1 15oz can corn, drained
1 15oz can black beans, drained, but leave a little juice
1 package frozen chopped spinach
4 medium chicken breast, no skin
1 8oz package Pepper Jack Cheese, grated
1/2 teaspoon ground cumin
salt and pepper
1 package eggroll wrappers
.
1. Bake chicken breast at 350 degrees for 20
minutes (or until no longer pink in center)
2. While chicken is baking, defrost spinach in
microwave. Once defrosted you need to
squeeze the excess water out of the spinach.
3. Add spinach, corn, beans and cumin to
bowl and mix together. Refrigerate until chicken is ready.
4. Once chicken has cooled slightly, tear it into shreads.
5. Add shredded chicken and grated cheese to
spinach mixture. Mix well.
6. Roll mixture in eggroll wrappers (there are
instructions inside the package that show how
to wrap eggrolls.)
7. The package says that you can fry or bake
the eggrolls, frying the eggrolls tastes better.
(This is not a healthy meal you know)
8. Serve eggrolls warm with blue cheese dressing.
They are delicious. Makes approximately 20 eggrolls (depends on how fat you want your eggroll)
.
From: neris
Tuna Casserole
.
1 lg. can tuna
1 regular can mushroom soup
1 small can unsalted cashews
1/2 small green pepper, minced
1/2 C celery, minced
1 can chop suey noodles
.
Mix all but 1/3 of chop suey noodles, dump into lightly greased casserole
dish, top with remaining noodles. Bake, uncovered, at 350 degrees for 1/2 hour.
Note: mixture will look too dry, but don't give in to the temptation to add
liquid - trust me, it won't taste too dry when you serve it, and you'll lose
the crunch if you add liquid.
.
Tuna Oriental Casserole
Serves 4-6
.
1 or 2 6-1/2oz. cans tuna, drained and broken up
1 can Cream of Celery Soup (I use the low-fat stuff)
1/2 can milk or water
1 Tbsp. soy sauce and garlic powder to taste
1 can sliced waterchestnuts, drained
1 c. celery, sliced on the diagonal
1 4oz. can sliced mushrooms, drained
OR subtitute 1 lb. can of mixed Chinese Vegetables, drained, rinsed and
drained again, for the waterchestnuts, celery, and mushrooms.
1 5oz. can chow mein noodles, divided
.
1. In a measuring cup, mix together the Celery Soup, milk or water, soy
sauce, and garlic powder to taste, until smooth.
2. In a 2 qt. baking dish or casserole, mix the tuna, soup mixture, canned
vegies and celery, and about 1/2 of the can of chow mein noodles.
3. Bake the casserole, covered, at 350 degrees for 30 minutes.
4. Uncover, top the casserole with about 1 c. of the remaining chow mein
noodles. Continue baking for another 10-15 minutes, until golden brown.
5. Serve with additional soy sauce if desired.
.
* Exported from MasterCook *
.
ALL-IN-ONE TUNA CASSEROLE
.
1 ea Env. Golden Onion Soup Mix
1 1/2 c Milk
10 oz Frozen Peas & Carrots *
8 oz Medium Egg Noodles **
6 1/2 oz Tuna, Drained & Flaked
2 oz Shredded Chedar Cheese ***
.
* Frozen Peas & Carrots should be thawed.
** Egg Noodles should be cooked and drained.
*** Cheese should equal 1/2 C
.
Preheat oven to 350 degrees F.
In large bowl, blend golden onion recipe soup mix with milk; stir in peas &
carrots, cooked noodles and tuna. Turn into greased 2-quart oblong baking
dish, then top with cheese. Bake 20 minutes or until bubbling.
.
* Exported from MasterCook *
.
Perfect Tuna Casserole
.
1 can Cream/celery soup(10.75oz)
1/4 cup Milk
1 can Tuna -- drained(7oz)
2 Eggs,hard-cooked -- sliced
1 cup Peas -- cooked
1/2 cup Potato chips -- slight crumbled
.
1. Combine soup and milk in a buttered 1-quart casserole; stir in tuna,
eggs and peas. 2. Bake in preheated 350'F. oven 25 minutes; stir. 3. Top
with chips; bake 5 minutes longer, or until hot.
.
* Exported from MasterCook *
.
PEPPER'S TUNA CASSEROLE
.
6 1/2 oz Water-packed tuna
1/2 c Onion -- diced
6 oz Egg noodles
1 cn Light cream of mushroom soup
No Salt -- to taste-Pepper -- to taste
2 sl Light sandwich cheese
.
Cook noodles; drain. Mix in all ingredients and top with the cheese.
Bake at 350 degrees for about 45 minutes to 1 hour.
.
* Exported from MasterCook *
.
Easy Overnight Tuna Casserole
.
2 cups Rainbow rotini -- uncooked
2 cups Frozen mixed vegetables -- any
2 cans Soup -- cream of anything
1 cup Cheddar cheese -- shredded
1 cup Milk
1 can Solid white tuna -- water pack and flaked
2 tablespoons Margarine
1/2 cup Bread crumbs -- unseasoned dry
.
In 2 qt. casserole, combine all ingredients except margarine and bread
crumbs. Cover and refregerate 12 hours or overnight. In small mixing bowl,
microwave margarine at HIGH for 45 seconds to 1 minute until melted. Add
bread crumbs. Toss to coat. Set aside.
Microwave casserole at HIGH, covered for 12 to 15 minutes, or until
mixture is hot, stirring 3 times.
Sprinkle with bread crumb topping. Microwave at HIGH, uncovered, for 2
minutes or until hot. NOTE; This can be baked in the oven at 350x.
Sprinkle with bread crumb topping. Bake uncovered for 55 minutes to 1 hour
and 10 minutes, or until hot and bubbly.
.
* Exported from MasterCook *
.
Hearty Tuna Casserole
.
2 cans Tuna -- chunk-style - 5 ounce ea)
6 ounces Egg noodles -- uncooked- 3 cup)
1/2 cup Celery -- chopped
1/3 cup Green onion -- sliced
2/3 cup Sour cream
2 teaspoons Mustard
1/2 cup Mayonnaise
1/2 teaspoon Thyme leaves -- dried
1/4 teaspoon Salt
1 small Zucchini -- sliced
1 cup Monterey jack cheese -- shredded
1 medium Tomato -- chopped
.
Drain and flake the tuna. Set aside.
Cook noodles according to package directions. Drain and rinse in hot
water. Combine noodles with the tuna, celery and green onions. Blend in
the sour cream, mustard, mayonnaise, thyme and salt. Spoon half the
mixture into a buttered 2 qt. casserole. Top with half the zucchini.
Repeat layers. Top with cheese.
Bake at 350 for 30 minutes or until hot and bubbly.
Sprinkle with the chopped tomato. **Salmon may be used.
.
* Exported from MasterCook *
.
Tuna Casserole Deluxe
.
1 8 ounce Pk cream cheese
1 can Cream of mushroom soup
2 cups Cooked rice
1 can Tuna, drained -- 6 1/2 oz
1 can Mushrooms -- drained
1/4 cup Green onions -- sliced
1 tablespoon Pimento
1/3 cup Cheddar cheese -- grated
Pepper and paprika
.
Place cream cheese in 2 qt casserole. Microwave 30 sec. Add soup, stir.
Fold in rice, tuna, mushrooms, onions, pimento, and pepper. Cover.
Microwave 4-6 mins. Sprinkle with cheese and paprika. Microwave, uncovered
3-5 mins.
.
Tuna Casserole #2
.
1 large Can tuna
1 package Wide egg noodles
1 can Cream of mushroom soup
1 can Cream of celery soup
1/2 cup Cheddar cheese -- grated
1 tablespoon Onion -- grated
.
Cook noodles and drain tuna. Mix all ingredients together in a buttered
casserole. Top with a little of the cheese and some cracker crumbs. Bake
at 350~F for 40 minutes or until bubbly.
.
From: TfdJune
Recipe By :IChef website http://www.ichef.com/
Serving Size : 6
.
Hearty Tuna Casserole
.
2 6 1/2-ounce cans tuna
6 ounces uncooked egg noodles
1/2 cup chopped celery
1/2 cup sliced green onions
2/3 cup sour cream
2 teaspoons prepared mustard
1/2 cup mayonnaise
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
2 small zucchini -- sliced
1 cup shredded Monterey Jack cheese
1 large tomato -- chopped
.
1. Drain and flake the tuna. Set aside.
2. Cook noodles according to package directions. Drain and rinse in hot water.
3. Combine noodles with the tuna, celery and green onions.
4. Blend in the sour cream, mustard, mayonnaise, thyme and salt.
5. Spoon half the mixture into a buttered 2-quart casserole. Top with half
the zucchini. Repeat layers.
6. Top with the cheese.
7. Bake at 350F for 30 minutes or until hot and bubbly.
8. Sprinkle with the chopped tomato.
Per serving: 364 Calories (kcal); 30g Total Fat; (71% calories from fat);
21g
Protein; 5g Carbohydrate; 58mg Cholesterol; 455mg Sodium
Food Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 3
Fat; 0 Other Carbohydrates
NOTES : You may substitute canned, drained and flaked salmon for the tuna.
You may add some chopped fressh parsley, dill, basil, or chives to the
casserole.
 .
Tuna-Noodle Casserole
Serves 6 :
.
6 oz. medium Noodles (3 1/2 cups)
1 7-oz. can Tuna, drained
1/2 cup Mayonnaise
1 cup Celery, sliced
1/3 cup Onion, chopped
1/4 cup Green Pepper, chopped
1/2 cup Pimiento, chopped
1 tsp. Salt
1 can Cream of Celery Soup
1/2 cup Milk
1 cup Sharp Process Cheese, shredded
1/2 cup Slivered Blanched Almonds, toasted (Optional)
.
Preheat oven to 425-F degrees.
Cook noodles in boiling water that has been
lightly salted until tender; drain. Or follow the
manufacturer's directions on the package.
In a 1 ½-quart casserole dish, combine the
cooked noodles, drained tuna, mayonnaise,
celery, onions, green pepper, pimiento, and salt.
Stir or toss to blend ingredients.
In a saucepan over medium heat, blend the cream
of celery soup and milk; heat through. Add
shredded cheese and stir until cheese has melted.
Pour the soup mixture over the noodles and toss
to combine thoroughly. Top with toasted almond
slivers, if desired. Bake for about 20 minutes
until warmed through. Let cool for a few minutes
before serving.
.
Tuna Noodle Casserole
.
2 cans cream of celery soup
1/3 C dry sherry (or white wine)
2/3 C milk
2 T parsley flakes
10 oz frozen mixed vegetables (or peas & carrots)
2 cans tuna, drained
10 oz egg noodles, cooked
2 T margarine or butter
1/2 C toasted almonds (or crushed Ritz crackers)
.
In a large bowl, thoroughly combine soup, sherry, milk, parsley flakes,
vegetables and tuna. Fold in noodles. Pour into greased corckpot. Top w/
alamonds and butter.
Cover and cook on Low 4-6 hours, or Hi for 2-3 hours. Do not overcook
or it will be dry.

Tuna Noodle Casserole
.
2-6 1/2 oz. cans water packed tuna, drained
2-10 3/4 oz. cans reduced sodium and fat condensed cream of mushroom soup
1 c. milk
2 T. dried parsley
1-10 oz. package frozen mixed vegetables, thawed
1-10 oz. package noodles, cooked (not overcooked, just until tender),
drained
1/2 c. toasted sliced almonds
.
In a large bowl, thoroughly combine tuna, coup, milk, parsley, and
vegetables. Fold in noodles. Pour into greased CP. Top with almonds.
Cover; cook on low 7-9 hours (high: 3-4 hours). Makes 6 servings.
Cal: 593; Pro: 35g; Fat: 12g; Carb: 74mg; Sodium: 675mg
This was originally posted by John T. Fisher, and I have not had a chance to
make it yet, but it looks good.
.
Stuffed Chicken Breasts
From: "chickie"
.
1 env. Lipton Recipe Secrets Italian Herb With Tomato Soup Mix
1/2 c plain dry bread crumbs
6 oz fontina, Swiss, Jarlsberg, provolone or mozzarella cheese, cut into 6
equal slices
6 boneless, skinless chicken breast halaves, pounded
3 T margarine or butter
.
Preheat oven to 350 degrees.
In med. bowl, combine Italian Herb with Tomato Soup Mix and bread crumbs.
Place 1 slice cheese in center of each chicken breast half. Roll chicken
around cheese and secure with wooden toothpicks.
Dip breasts in margarine, then soup mix until evenly coated.
Arrange chicken breasts in a 9 X 13 roasting pan.
Drizzle with remaining margarine.
Bake uncovered 25 min, or til chicken is done. Remove toothpicks before
serving. Makes about 6 servings
.
Cheddar-Ham Rarebit
From: "chickie"
.
1 pkg Pepperidge Farm frozen Puff Pastry Shells
3/4 c cubed cooked ham
1 can ( 10 3/4 oz ) Campbells condensed cheddar cheese soup
1/3 c milk
2 tsp Worcestershire sauce
1/2 tsp dry mustard
2 sm tomatoes, cut into 6 slices
.
Bake pastry shells according to package directions. Immediately fill each
shell with 2 T ham
In saucepan, mix next 4 ingredien. Cook over med. heat and heat thoroughly.
Top shells with tomato slices. Pour soup mixture over tomatoes and sprinkle
with paprika. If desired, garnish with fresh chives.
.
Skillet Pizza Casserole
From: matejka
Recipe By : Land O Lakes Collector Series, Pasta!
Serving Size : 6 Preparation Time :0:20
.
4 ozs No Yolks® egg noodle substitute -- uncooked
3/4 lb ground chicken breast, skinless
1/2 c bell peppers -- chopped
1/2 c onions -- chopped
25 slices reduced fat turkey pepperoni -- chopped
14 ozs pizza sauce
1 c Homemade Pizza Sauce
8 ozs fat-free mozzarella cheese -- shredded
.
Cook egg noodle substitute according to package directions. In a skillet,
combine chicken, bell peppers, and onions. Cook until chicken is no longer
pink and vegetables are tender. Stir in noodles, pepperoni, and pizza
sauce. Cook until heated through. Sprinkle with cheese. Cover and let stand
until cheese has melted.
.

EASY HAMBURGER BAKE
From: "LindaDavis"
.
1 lb. ground beef
1 small onion, chopped
1/2 cup green pepper, chopped
2 cups raw carrots, grated
2 cups raw potatoes, grated
1 can cream of whatever soup
1 teas. salt (optional)
1/2 teas. pepper
1/2 cup water
3/4 cup crushed potato chips
.
Brown ground beef, onion and green pepper; drain. Return to pan and add
carrots and potatoes, mixing well. Add salt and pepper and pour into a
baking dish. Combine water and soup and pour over meat and vegetables;
stirring to combine. Top with crushed potato chips. Bake at 350F for 35-40
minutes.
.
POT ROAST
From: Squirly49
.
Insert slivers of garlic (2 cloves) into a boneless roast.
Flour all sides of the roast and brown in 1/2 butter and
1/2 olive oil in a Dutch oven. Add 1 can beef consomme,
1 can water, 2 large onions sliced, 1 tablespoon
Worcestershire sauce, 1/2 cup of sherry. Simmer until
fork tender.
TO MAKE GRAVY:
Take 1 can of tomato sauce and pour into pot. Cook 5-10
minutes. Take the meat out. Put in 1 small carton sour cream
and 2 bay leaves. Stir constantly until well blended, using a
whisk so the sour cream will incorporate. Put the meat back
into the sauce and let it heat up a bit. After it is hot enough,
put on platter, slice and serve the gravy over meat and wide
noodles.
*I always like to double the recipe so I will have extra gravy.
The noodles soak up a lot of the gravy and I also like to he
enough to pass around.