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| CASSEROLE'S |
| TUNA NOODLE CASSEROLE (by Florence Rosene) 1 can mixed veggie's 1 can cream of mushroom soup 1 can cream of chicken soup 1 SMALL can of tuna (may use chicken) 1/2 cup milk 1 LARGE bag of noodles 1 cup crushed soda crackers Cook noodles in approximately 2 quarts water; save all liquid. When noodles are cooked, mix with veggie and cream of mushroom soup. Butter loaf pan and place cracker crumbs on top of mixture. Bake for 45 minutes to an hour at 350. |
| SHRIMP CASSEROLE (by Pam Campen) 8oz. or 4cups cooked (small) noodles 1 bag frozen shrimp (8oz) 2 cans cream of shrimp soup 1cup mayonnaise 1 cup shredded cheese 1/4 cup chopped onion (may be omitted) 2 cups milk 1/2 cup chopped celery Bake at 350 for 30 to 35 minutes in a greased and covered 2quart casserole dish. |
| EASY CHICKEN CASSEROLE (by Joyce Windhorn) 2 cups cut up chicken or turkey 1 can cream of chicken soup 1 can cream of mushroom soup 2 lb. Tater Tots Salt and Pepper to taste 1/4 cup milk Mix together and bake at 350 for 1 hour. Cover for first 45 minutes. Last 15 minutes, top with cheese and remove lid/foil. |
| PIZZA CASSEROLE (by Sandy Sandrock) 1 lb. ground beef 1/2 tsp. salt 1/3 cup chopped onion (may omitt) 1 cup tomato soup 4 shakes garlic salt 2 cups WIDE noodles, cooked 3/4 tsp. oregano Mozzerella cheese (as much or little as wished) 1 cup water Brown beef. Add garlic salt, onion's, oregano and salt. Mix tomato soup and 1 cup water. Add noodles. Mix with meet mixture. Bake in oblong casserole dish and top with cheese. Bake for 30 minutes at 350. |
| click on Chef Nicci Chubs to e-mail me. If you wish to submitt a reciepe, please include your name so I may give credit where credit is due. |
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