|
Crazy
About Casseroles? Here
are some quick and easy ones to make.... |
|
CHICKEN
CASSEROLE
From
Linda Diehl of
Staunton
INGREDIENTS:
 |
4
large chicken breasts |
|
1
stick of butter |
|
Pepperidge
Farm dressing mix |
|
2
cans cream of chicken soup |
DIRECTIONS:
Cook chicken and save broth; cut into small pieces. Melt butter; add to
dressing mix. Add enough broth from chicken to make dressing moist. Add
cream of chicken soup to breast pieces and 1 can of broth. Line 13x9-inch
casserole dish with layer of dressing; pour chicken mixture on top and
cover with remaining dressing. Add extra broth if you think dressing is
too dry. Bake at 350� for 1 hour.
CORN
CASSEROLE
From
Beth James of Courtland
INGREDIENTS:
|
1
box Jiffy corn muffin mix |
|
1
stick butter |
|
1
egg |
|
1
can cream-style corn |
|
8
oz. sour cream |
|
Swiss
cheese slices |
DIRECTIONS:
Mix first 5 ingredients and pour into an 8x8-inch baking dish (nonstick).
Cover the top with the Swiss cheese. Bake at 350� for 1 hour.
POTATO
CASSEROLE
From
Edith Yeatts of
Gretna
INGREDIENTS:
|
2-lb.
bag frozen hash browns |
|
1
can mushroom soup |
|
1
can cream of chicken soup |
|
8
oz. sour cream |
|
8
oz. sharp cheese, grated |
|
1
medium onion |
|
Dash
of garlic powder or salt
(optional) |
DIRECTIONS:
Mix ingredients together; potatoes do not have to be thawed. Let set in
refrigerator several hours or overnight, covered. Pour into a 13x9x2-inch
greased casserole or baking pan. Bake at 350� for 1 hour.
CHEESE
BROCCOLI CASSEROLE
From
Linda Logan of Boydton
INGREDIENTS:
|
1
cup chopped celery |
|
1
cup chopped onion |
|
1
T oil |
|
1
can cream of chicken soup |
|
�
cup milk |
|
2
T butter |
|
1
small jar Cheese Whiz |
|
2
pkgs. chopped broccoli (thawed) |
|
2
cups cooked rice
|
DIRECTIONS:
Preheat oven to 350�. Saut� celery and onion in oil until soft. Mix
together with all other ingredients. Pour into a large casserole dish and
bake uncovered for 45 minutes.
MOCK
CRAB CASSEROLE
From
Irene Peery of
Charlottesville
INGREDIENTS:
|
1
lb. frozen cod or mild-flavored ocean fish |
|
2
T of butter |
|
3
t flour |
|
2
cups whole milk |
|
1⁄8
t pepper |
|
2
t
Old
Bay
seasoning or to taste |
|
�
c real mayonnaise (not salad dressing � too sweet) |
|
2
T fresh lemon juice |
|
3
T melted butter |
|
1
cup dry bread or cracker crumbs |
DIRECTIONS:
Preheat oven to 350�. Spray a 9x9-inch casserole with cooking spray.
Defrost fish and place in a shallow skillet with about 1 cup of lightly
salted water. Bring to a boil; reduce heat and cover. Cook until fish can
be flaked with a fork. Drain, flake apart with 2 forks and set aside. To
make sauce, melt 2 tablespoons of butter in a medium saucepan over medium
heat. Add flour and whisk into butter. Cook for about 3 minutes or until
the flour starts to smell toasty. Add the milk and whisk until smooth.
Cook until the sauce has just begun to boil and thicken. Remove from heat
and add pepper,
Old
Bay
seasoning, mayonnaise, and lemon juice. Whisk to mix well. Fold in the
cooked fish and pour into the prepared baking dish. Mix 3 tablespoons of
melted butter and cup of dry breadcrumbs or cracker crumbs together and
spread on top of fish mixture. Bake until topping has browned and
casserole is bubbly around the edges � 30 to 40 minutes.
VEGETABLE
CASSEROLE
From
Mary Arnold of Hague
INGREDIENTS:
|
10�-oz.
can cream of mushroom soup |
|
1⁄3
cup sour cream |
|
�
t black pepper |
|
16-oz.
bag frozen vegetables (broccoli, cauliflower,
carrots), thawed |
|
2.8-oz.
can French fried onions |
|
�
cup shredded Swiss cheese |
DIRECTIONS:
Stir soup, sour cream, pepper, vegetables, 2⁄3 cup onions and
1⁄4 cup cheese in 2-quart casserole. Cover and bake at 350� for 40
minutes or until veggies are tender. Stir and sprinkle remaining onions
and cheese over vegetable mixture. Bake 5 minutes more. Makes 4 servings.
BREAKFAST
CASSEROLE
From
Carolyn Maddox of Hurt
INGREDIENTS:
|
2
cups shredded cheddar cheese |
|
5
eggs |
|
1
lb. sausage, cooked |
|
2
(8-piece) pkgs. crescent rolls |
|
�
stick margarine |
DIRECTIONS:
Mix the first three ingredients together. Spread 1 package of crescent
rolls in 9x13-inch pan. Pour mixture over rolls. Place another package of
crescent rolls on top. Refrigerate overnight. Before baking, melt � stick
of margarine and brush over top of casserole. Bake at 350� for 25
minutes.
We
want your recipes! We pay $10 for each recipe published. Categories: Best
Barbecue; Mexican; Seafood; Soups and Stews; Appetizers; Salads;
Potatoes or Rice; Favorite Veggie Sides. Send to: Reader Recipes, c/o
Cooperative Living,
P.O. Box
2340
, Glen Allen, VA 23058-2340 or e-mail to [email protected] |
