Company Man Casserole

Company Man Casserole   

1-1/4 cup raw, converted rice
1/2 cup melted butter
2-1/2 to 3 cups chicken broth
1/3 cup soy sauce
2 (4 oz.) cans sliced mushrooms, drained
3 to 4 cups cooked chicken (cubed)
12 oz. frozen shelled shrimp
8 green onions (chopped)
2/3 cup slivered almonds

Mix rice with melted butter in crock pot. Add all remaining ingredients except sliverd almonds and 2 tablespoons green onions. Stir well. Sprinkle reserved almonds and green onions over top. Cover and cook on low heat 7-9 hours or on high for 3-4 hours.

Broccoli Cauliflower Bake=032210

Broccoli Cauliflower Bake

1 bag frozen broccoli
1 bag frozen cauliflower
4 cups of mild frozen shredded Cheddar cheese
1 12 oz. can cream of mushroom soup
2 cans French fried onions

Prehead oven at 350°F.

In a 9x13-inch casserole pan, mix broccoli, cauliflower, cream of mushroom soup (stir in 1/2 can of water), cheese, and 1 can of French fried onions.

Bake 45 minutes at 350°F, covered.

Top with 1 can of French fried onions for the last 20 minutes, uncovered.

Makes 5-7 servings.

Gigantic Turkey Casserole

Gigantic Turkey Casserole

5 qt. cubed cooked turkey
7 1/2 c. chopped celery
2 1/2 c. chopped onion
1 1/4 c. chopped green pepper
1 stick plus 2 tbsp. butter
5 (2 oz.) jars pimento, cut up
5 (10 1/2 oz.) cans mushroom soup
1 1/4 c. soy sauce
1 1/4 c. water
5 c. sour cream
2 1/2 pkgs. (16 oz.) noodles
2 1/2 c. sliced almonds

Cook celery, onion and pepper in butter 5 minutes. Combine turkey, pimento, mushroom soup, soy sauce and water. Add sour cream to cooked noodles. Combine turkey mixture and noodles. Place in casserole or flat pan and bake 1 hour at 350 degrees. Before baking, sprinkle the almonds over the top.

Yield 50 servings.

Egg Chicken Casserole 031510

Ingredients:

1 (3 pound) chicken, boiled and deboned
1 (10.5 ounce) can condensed chicken and rice soup
1 (10.75 ounce) can condensed cream of mushroom soup
6 slices white bread, torn into small pieces
2 eggs
1/2 cup butter, melted
20 saltine crackers, crushed
2 cups chicken broth

Preparation:

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl combine the chicken meat, chicken and rice soup, cream of mushroom soup, bread and eggs. Mix all together and pour mixture into a 9x13 inch baking dish.

In a small bowl combine butter/margarine and crackers and stir together. Spread on top of chicken mixture. Pour chicken broth over all and bake uncovered in the preheated oven for 1 hour or until cracker crumbs on top are golden brown.

Baked Ziti Casserole

16 ounces ziti pasta
1 pound Italian sausage links
2 medium carrots, cut into 1/2" slices
2 medium celery stalks, cut into 1/2" slices
1 medium onion, chopped
1 1/2 cups milk
2 tablespoons flour
28 ounces tomatoes, canned, crushed
1 teaspoon sugar
1/2 teaspoon dried basil
1/4 teaspoon pepper
16 ounces mozzarella cheese, shredded
celery leaves, for garnish

In saucepot, prepare ziti macaroni as label directs for minimum cooking time and do not use salt in water. Drain ziti and return to saucepot.

Meanwhile, remove casings from Italian-sausage links. In 12-inch skillet over medium-high heat, cook sausage meat until well browned, stirring occasionally to break up sausage. With slotted spoon, remove sausage meat to bowl.

Preheat oven to 375°F.; In drippings remaining in skillet, over medium-high heat, cook carrots, celery, and onion, stirring occasionally, until vegetables are golden and almost tender.

In 2-cup measure or medium bowl, with fork, mix milk and flour until smooth; stir into vegetable mixture in skillet. Add crushed tomatoes, sugar, dried basil, and pepper; over high heat, heat to boiling. Reserve 1 cup shredded mozzarella for topping.

Into cooked ziti in saucepot, stir vegetable mixture, sausage, and remaining mozzarella cheese. Spoon mixture into deep 3-quart casserole; sprinkle with reserved mozzarella cheese.

Bake casserole, covered, 15 to 20 minutes until cheese melts and mixture is hot and bubbly. Garnish with celery leaves.

Serves 8.

Rutabaga Casserole

2 med. rutabaga, peeled and diced (about 6 c.)
1/4 c. fine dry bread crumbs
1/4 c. cream
1/2 tsp. nutmeg
1 tsp. salt
2 eggs, beaten
3 tbsp. butter

Cook the rutabagas until soft, about 20 minutes, in salted water to cover. Drain and mash. Soak the bread crumbs in the cream and stir in the nutmeg, salt, and beaten eggs. Combine with the mashed rutabagas. Turn into a buttered 2 1/2 quart casserole. Dot the top with butter and bake at 350 degrees for about an hour or until lightly browned on top. Serve 6-8. You may use turnips instead of rutabagas in this recipe.

Hot Dogs and Macaroni Casserole

1 lb. wieners or ham
1 c. diced celery
1/4 c. butter
2 1/2 c. milk
1/2 lb. (2 c.) grated cheese
2 tbsp. flour
1 1/2 tsp. salt
1 c. chopped onion
1/2 tsp. pepper
1 tbsp. prepared mustard
1 pkg. elbow macaroni, cooked

Cut wieners diagonally into 1 inch pieces. Saute celery and onions in butter. Stir in flour, salt and pepper. Add milk all at once. Stir constantly until thick. Remove from heat and add mustard and 1 1/3 cups cheese.

Combine sauce, cooked macaroni and all but 1 cup wieners. Put in 2 quart casserole dish. Garnish top with wiener slices and sprinkle cheese on top. Heat in 350 degree oven until bubbly.

Chicken Supreme Casserole

1 c. uncooked instant rice
1 carrot, scrapped and shredded
1 stalk celery, finely chopped
1 tbsp. minced fresh parsley
1 (15 oz.) can cut asparagus, undrained
6 chicken breast halves, skinned and boned
1 tbsp. soy sauce
1/8 tsp. salt
1/8 tsp. pepper
1 (10 3/4 oz.) can cream of celery soup, undiluted
1 c. water
1 c. herb seasoned stuffing mix

Layer first 5 ingredients in a lightly greased 12 x 8 x 2 inch baking dish. Arrange chicken on top; sprinkle with soy sauce, salt, and pepper. Cover and bake at 350 degrees for 45 minutes. Combine celery soup and water, mixing well. Uncover chicken and pour soup over top. Sprinkle with stuffing mix. Bake, uncovered, 15 minutes or until lightly browned. Yield: 6 servings.

Low Calorie Casserole

1 small head cabbage
1 small onion
1 lb. ground beef or ground turkey
1 can Campbell's Tomato Soup
1 lg. can mushrooms, undrained
1 soup can water
1/2 c. rice, uncooked

Cut cabbage coarsely, put in greased 9 x 13 inch pan or small roaster. Brown meat and onion; drain. Stir in rice and mushrooms. Pour over cabbage. Mix soup and water. Pour over rest of mixture. Bake covered 1 1/2 hours at 350°F (cover with foil if no lid is available).

4 Servings.

Cornbeef Stew

4 med. potatoes
4 med. carrots
1 lg. onion
1/2 sm. rutabaga (opt.)
1 tin corn beef
1 Knorr beef bouillon stock cube (see note)
Water to cover
Salt at the end of cooking time to taste

Peel veggies and cut into small pieces. Chop cornbeef. Put all ingredients into medium size pan. Bring to a boil, simmer 15 minutes or until tender. Serve with crusty bread.

My Mammies Goulash

2 med. heads red cabbage
Boiling salted water
1/2 lb. lean ground beef
2 c. cooked rice
1 egg, beaten
2 tbsp. parsley, chopped
2 tbsp. fresh lemon juice
1 tsp. salt
Freshly ground black pepper to taste
1/2 tsp. ground ginger or 1/4 tsp. ginger root, finely grated
4 tbsp. butter
1/2 c. beef broth
2 c. ripe, fresh tomatoes, peeled

1. Remove core from cabbages. Separate six of the largest leaves from each head by holding cabbage under running water to loosen leaves.

2. Plunge leaves in boiling salted water. Cover and cook 3 minutes, or until leaves are wilted.

3. Mix together beef, rice, egg, parsley, lemon juice, salt, pepper and ginger.

4. Place about 2-3 tablespoons meat-rice mixture in center of each leaf. Fold in corners to form rectangle; roll up and secure with toothpicks or string. Repeat, filling all the leaves.

5. Cook stuffed cabbage in butter until browned on all sides.

6. Place cabbage rolls in casserole.

7. Stir broth and tomatoes into pan drippings; bring to boil. Pour over cabbage rolls.

8. Cover and bake in preheated 350°F oven 1 hour. Serve immediately. Serves 6.

NOTE: For a "goulash" effect, add sour cream to pan drippings and season to taste. Or, for "redder" effect, use tomato sauce! Use remaining cabbage in slaw. If desired, more meat may be used.

Vegetable Beef Casserole

1/4 cup soy sauce
1 tsp Worcestershire sauce
1/4 cup all-purpose flour
Freshly ground pepper to taste
2 lbs lean beef stew meat, cubed
8 oz mushrooms
4 carrots, cut into 2-inch pieces
2 ribs celery, sliced
1 medium onion, sliced
2-4 cloves garlic, finely chopped
1/4 tsp dried thyme
1/4 tsp dried marjoram
1 cup beef stock
1 cup dry red wine or additional beef stock

Whisk together the soy sauce, Worcestershire sauce, flour, and pepper in a large, Dutch-style oven. Toss the beef in the mixture to coat and stir in the remaining ingredients. Bake covered in a preheated 325F oven until the beef is very tender, about 1 1/2 hours. Serves 4 to 6.

Pork and Sauerkraut Goulash

2 lbs. boneless pork
2 c. onions, chopped
1 clove garlic, minced
1 tsp. dried dill weed
1 tsp. caraway seed
1 tsp. salt
1 beef bouillon cube
1/2 c. boiling water
1 tbsp. paprika
1/2 c. sour cream
1 (1 lb. 11 oz.) sauerkraut
10 to 12 boiled new potatoes

Cut meat in 1/2 inch cubes. In skillet, combine pork, onion, garlic, dill and caraway with boiling water and bouillon. Boil and reduce heat. Simmer, covered 1 hour. Stir in paprika and sauerkraut and simmer 1 more hour. Remove from heat and stir in sour cream. Heat, do not boil. Pour over cooked new potatoes. Serves 6.

Seafood Casserole

2 c. cooked rice
1/2 c. finely chopped green pepper
1/2 c. finely chopped celery
1/2 c. finely chopped onion
1 (4 1/2 oz.) can water chestnuts, drained & sliced
1 c. mayonnaise
1 c. V-8 tomato juice
1/4 tsp. salt
1/8 tsp. pepper
1/2 lb. shelled shrimp, cooked
1 (7 1/2 oz.) can Alaska King Crab, drained (or use 1 - 8 oz. pkg. imitation crabmeat "Sea Legs")
1/2 lb. fresh bay scallops, blanched
1/2 c. sliced unblanched almonds
1 c. shredded cheddar cheese

Combine rice, green pepper, celery, onion and water chestnuts. Combine mayonnaise, tomato juice, salt and pepper and stir until smooth. Mix slightly more than half of this mixture with the rice mixture. Carefully mix in (your hands work best) the seafood. Place mixture in a greased 2 quart casserole. Pour remainder of tomato juice mixture over the casserole. Combine nuts and cheese and place over the entire top of the casserole. Bake in a 350 degree oven for 25 to 30 minutes. Serves about 8.

This recipe can be doubled or even tripled with equally fine results. Cooking time might need to be adjusted if a deeper rather than larger in area casserole is used. The only thing to watch is that it doesn't dry out. As soon as it is thoroughly heated it is ready to serve.

Tuna Noodle Casserole

8 oz. noodles
4 qts. boiling water
1 1/2 tablespoons salt
3 tablespoons Crisco
3 tablespoons flour
3 cups milk
3 cups tuna, flaked
1/3 cup chopped pimiento
1/3 olives, chopped
3 cups cooked peas, drained
1 teaspoon salt
1/2 teaspoon pepper
1 cup (unsweetened) corn flakes
1 pat butter

Cook noodles in boiling salted water according to package directions or until tender (about 10-12 minutes). Drain. Mix with butter and set aside.

Melt Crisco in a saucepan, add milk and whisk in flour until no lumps remain. Heat until sauce boils and becomes somewhat thickened. Mix tuna, olives, peas, pimiento and salt and pepper.

Butter the bottom of a baking or casserole dish. Spread alternating layers of cooked noodles and tuna mixture in the baking dish, finishing with a tuna mixture layer on top. Sprinkle top with corn flakes.

Bake at 350°F. for about 1 hour.

Lentil and Sausage Casserole

2 cups lentils
6 small or 3 large sausages
2 large onions
3 cloves garlic, minced
1 cup minced celery
salt and pepper, to taste
1 bay leave
1/4 tsp. ground cumin
1/4 tsp. garlic powder
1/2 lb. spinach, fresh, chopped
3 tablespoons grated Parmesan cheese

Wash lentils and pick over to discard misshapen beans and small stones. Soak, covered with 3 inches of warm water for an hour before using. Drain.

Choose Italian-Style sausages or brats. Any kind of sausage work well in this recipe, but here is a good opportunity to use hot sausages as the extra flavor will permeate the casserole.

Slice the sausage into bite-size pieces and saute in 1 tablespoon of extra virgin olive oil with 1 of the onions, chopped; add garlic toward the end of the cooking, just as the onions begin to take on color.

When the sausages have browned, add the lentils and cover with boiling water with 1/2 teaspoon salt. Add bay leaf and chopped celery.

Simmer for 20-30 minutes or until the lentils are almost tender.

At this point, the first onion will have mostly dissolved. Chop the second onion and add to the simmering pot for another layer of flavor. Add the washed, drained spinach an simmer until wilted.

Using a perforated spoon, transfer the lentil mixture to a buttered casserole dish, leaving the broth behind (you can use this as the starter for a soup). Sprinkle lightly with cumin seed, garlic powder, and finally with Parmesan cheese.

Bake at 350°F until the lentils are tender, 30-45 minutes.

Season to taste, lightly, with salt and pepper. Serve directly from the casserole dish.

Serves 4 to 6, depending upon whether it is being served as a main dish or a side.

This casserole may be prepared the night before and refrigerated until use; allow an extra 15 minutes in the oven. Leave the Parmesan, cumin seed and garlic powder til just before baking.

Chicken Dorito Casserole

3 chicken breasts, boiled, cubed, reserve broth
1 med. onion, chopped
1/2 stick butter
1 can cream of mushroom soup
1 can cram of chicken soup
1 1/2 tbsp. chili powder
1 (16 oz.) bag Nacho cheese Doritos, crushed
8 oz. Cheddar cheese, grated

Saute onion in butter. Add both soups to onion and butter plus 1 1/2 cans full of reserved chicken broth. Add chili powder. Heat on low. Put 1/2 of the crushed "Doritos" in the bottom of a 13 x 9 inch casserole. Add a layer of 1/2 of the chicken, 1/2 the soup mixture and 1/2 of the grated cheese. Repeat layers and pour a little of the reserved broth over the top of the casserole if it seems dry. Bake 30 minutes at 350 degrees. Makes 6 servings generously.

Lobster Crap Casserole

1 c. crab meat, cooked
1 c. lobster meat, cooked
1/2 c. finely diced celery
1 green pepper, finely diced
1 onion, finely diced
3/4 c. mayonnaise
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. paprika
1 tsp. Worcestershire sauce
1/2 c. bread crumbs
1/2 c. grated Cheddar cheese

Preheat oven to 350 degrees. Combine the seafood with the vegetables. Stir in the mayonnaise and seasonings. Scrape mixture into a greased casserole. Sprinkle with bread crumbs and cheese. Bake in oven for 30 minutes. 4 servings.

Sweet Potato Casserole

3 c. mashed sweet potatoes, about 6 med. pot boiled and peeled
1 c. white sugar
1/2 c. butter, melted
2 eggs, beaten
1 tsp. vanilla

Mix good and put on oblong baking dish.

TOPPING:

1 c. brown sugar
1/2 c. flour, self rising
1/3 c. butter, melted
1 c. chopped pecans

Mix until crumbly and spread on top of potatoes. Bake in 350 degree oven 30 minutes.

Chorizo Sausage Tortilla Casserole

4 cloves garlic
1 lg. green pepper, chopped
1 qt. tomatoes, chopped
1 tsp. basil
1/2 c. raw rice
1 1/2 lb. chorizo sausage
2 to 3 tbsp. dry onion soup mix
1 tsp. cold water
3 tbsp. oil
2 lg. onions, chopped
1 c. celery, chopped
3 tbsp. chili powder, divided
1 tsp. oregano
1/2 can clear chicken broth
8 to 10 flour tortillas
1 tsp. cornstarch
Cheddar cheese, optional

Saute garlic, onions, green pepper, and celery until glossy. Add 1/2 of the tomatoes, 2 tablespoon chili powder, basil and oregano. Simmer about 30 minutes. In a 1 quart pan heat oil and add rice, cooking until golden brown, stirring constantly over medium heat. Add chicken broth, cover and simmer until all liquid is absorbed. Add onion mixture to rice mixture. Cook the sausage and process in food processor until crumbly. Add to the previous mixture and heat through. In 13 x 9 inch greased pan, place tortilla across end of pan. Fill with meat mixture. Roll up. Fill all 8 tortillas in the same way. Put in pan side by side. Pour remaining tomatoes in 1 quart saucepan and add 2 to 3 tablespoon soup mix and 1 tablespoon chili powder. Simmer 10 minutes. Thicken very slightly with cornstarch mixed with water. Pour evenly over filled tortillas. Cover pan. Bake at 200 degrees for 1 1/2 hours. You may sprinkle with grated cheddar cheese when it is almost done and return to oven until cheese melts.