Casserole Recipes

Sherried Beef Casserole

INGREDIENTS:

• 2 pounds beef strips, sliced
• 1 packet dry onion soup mix
• 1 C. sherry
• 1 (10 3/4-oz) can cream of mushroom soup
• 1 pound noodles

PREPARATION:

1. Preheat oven to 325°F.
   
   
2. In a medium casserole dish, combine beef strips, dry onion soup mix, sherry and cream of mushroom soup. Bake for 3 hours.
   
   
3. Meanwhile, prepare noodles according to the package directions. Serve prepared meat on top of noodles.

Serves 6

Beef and Noodle Casserole

INGREDIENTS:

• 1 pound ground beef
• 2 cups elbow macaroni
• 4 cups spaghetti sauce
• 12 ounces processed cheese food (eg. Velveeta), sliced

PREPARATION:

1. Preheat oven to 375 degrees F (190 degrees C).
   
   
2. Brown the ground beef in a large skillet over medium high heat; set aside. Cook macaroni according to package directions, drain and set aside.
   
   
3. In a 9x13 inch baking dish, layer the macaroni, ground beef, tomato sauce and cheese, repeating two times.
   
   
4. Bake at 375 degrees F (190 degrees C) for 30 minutes, or until top layer of cheese is bubbly.

Mexican Chicken Casserole

INGREDIENTS:

• 4 boneless chicken breast halves, cooked, cubed
• 1 can tomatoes with green chilies
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can (4 ounces) taco sauce
• 1/2 cup chicken broth
• 1 package taco chips or Doritos
• 1/2 to 3/4 cup grated American cheese, Mexican blend, or Classic Melts blend

PREPARATION:

1. In a saucepan, combine and heat tomatoes, soups, taco sauce and broth. Line bottom of casserole dish with taco chips. Add mixture of chicken and sauce. Top with grated cheese. Bake at 350° until bubbly and hot.

Serves 4

Black Bean Chicken and Cheese Bake

INGREDIENTS:

• 1 (11-ounce) package STOUFFER'S® Welsh Rarebit, defrosted according to package directions
• 1 (4-ounce) can ORTEGA® Diced Green Chiles, drained
• 1/4 cup milk
• 1 teaspoon chili powder
• 8 ounces macaroni, prepared according to package directions
• 1 cup shredded cooked chicken
• 1 (15-ounce) can black beans, rinsed and drained
• 1/4 cup milk
• 1/2 cup crushed corn chips
• 1/2 cup shredded cheddar cheese

PREPARATION:

1. PREHEAT oven to 350° F. Lightly grease 2-quart baking dish.
   
   
2. COMBINE Welsh rarebit, chiles, milk and chili powder in medium bowl. Add pasta, chicken and black beans. Transfer to prepared baking dish; cover.
   
   
3. BAKE for 25 minutes. Uncover; sprinkle with chips and cheese. Bake for an additional 5 to 10 minutes or until cheese is melted.

Makes 4 servings

Chicken Noodle Casserole

INGREDIENTS:

• 2 cups broken noodles
• 4 cups boiling water
• 1 teaspoon salt
• 1 can cream of chicken soup
• 1/4 cup almonds, chopped
• 2 tablespoons melted butter
• 1/2 cup evaporated milk
• 1/8 teaspoon ground thyme
• 1/2 pound cubed cooked chicken
• 1/3 cup chopped green bell pepper
• 1/2 cup bread crumbs

PREPARATION:

1. Preheat oven to 375 degrees F. Grease well a 6-cup baking dish. Cook noodles in boiling, salted water until tender. Put noodles in baking dish and pour over them the mixture of soup, milk and thyme. Over noodles and soup, place a layer each of chicken pieces and almonds. Sprinkle a mixture of melted butter, green pepper and bread crumbs over top of casserole. Bake 20 minutes or until sauce is bubbling.

Serves 4

Tuna Cheese Casserole

INGREDIENTS:

• 1 (8-ounce) package fine egg noodles
• 1 (1.4-ounce) envelope dry onion soup mix
• 1 1/2 cups milk
• 1 (10-ouince) package frozen peas and carrots
• 1 (6.5-ounce) can tuna, drained
• 1 cup shredded cheddar cheese

PREPARATION:

1. Preheat oven to 350°F. Spray a 2-quart casserole dish with vegetable cooking spray.
   
   
2. Prepare noodles according to package directions; rinse with cold water and drain well.
   
   
3. In a large bowl, blend dry onion soup mix with milk; stir in frozen peas and carrots, cooked noodles and tuna. Spread evenly into prepared casserole dish and top with cheese. Bake for 30 minutes, or until hot and bubbly. Serve warm.