Unforgettable Chicken Casserole

What You'll Need:

• 3 cups chopped cooked chicken
• 2 cups finely chopped celery
• 1 cup (4 ounces) shredded Cheddar cheese
• 1 cup sour cream
• 1 cup mayonnaise
• 1 (4-ounce) can water chestnuts, drained and chopped
• 1 (10-3/4-ounce) can cream of chicken soup
• 1/2 cup slivered almonds
• 1 (6-ounce) can French-fried onion rings

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
    
2. In a large bowl, stir together chicken, celery, cheese, sour cream, mayonnaise, water chestnut,
   
3. soup, and almonds. Spoon into prepared baking dish.
    
4. Bake, uncovered, for 30 minutes. Sprinkle onion rings evenly over top and bake 5 more minutes, or until bubbly around edges. Let stand 5 to 10 minutes before serving.

Grandma's Best Casserole

What You'll Need:

• 1 pound spaghetti
• 4 tablespoons butter
• 1 onion, chopped
• 1 red bell pepper, cut into 1/2-inch chunks
• 1 (8-ounce) package fresh mushrooms, sliced
• 2 cups chicken broth
• 2 (10-3/4-ounce) cans condensed cheese soup
• 8 ounces bacon, cooked and crumbled

What To Do:

1. Preheat oven to 350 degrees F.  Coat a 9- x 13-inch casserole dish with cooking spray.
    
2. Cook spaghetti according to package directions; drain, return to pot, and set aside.
    
3. Meanwhile, in a large skillet over medium-high heat, melt butter; sauté onion, bell pepper, and mushrooms 6 to 7 minutes, or until tender. Add  vegetable mixture and remaining ingredients to spaghetti; mix well.
    
4. Place mixture in prepared casserole dish, cover, and cook 25 to 30 minutes, or until heated through.  

Buffalo Chicken Tot Casserole

What You'll Need:

• 3/4 cup Buffalo wing sauce, divided
• 3 cooked chicken breasts, cut into 1/2-inch chunks (about 1-1/2 pounds)
• 1 cup crumbled blue cheese
• 1/2 (32-ounce) package frozen potato tots
• 1 cup grated mozzarella cheese
• 3/4 cup diced celery

 

What To Do:

1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
2. In a large bowl, combine 1/2 cup wing sauce and chicken; toss until evenly coated. Place chicken evenly in baking dish, then sprinkle with blue cheese. Place potato tots over blue cheese, and drizzle with remaining wing sauce.
3. Bake 35 minutes, then top with mozzarella cheese and bake 5 additional minutes, or until cheese is melted. Sprinkle with celery and serve.

 

Easy Eggplant Parmesan

"I love Eggplant Parm and this is one of the easiest and tastiest recipes I have ever found for it."

Ingredients

• 1 large eggplant, peeled and cut into 1/3 inch slices
• 2 eggs, beaten
• 1 1/2 cups seasoned dry bread crumbs
• 1/4 cup olive oil
• 3 cups spaghetti sauce
• 1/2 lb shredded mozzarella cheese
• 1/3 cup grated parmesan cheese

Directions

1. Arrange a layer of eggplant slices in a colander. Sprinkle generously with salt. Continue layering and salting all eggplant slices. Let stand 30 minutes. Rinse and pat dry. Dip each eggplant slice in beaten egg, and dredge with breadcrumbs.
2. Heat oil in a heavy skillet. Over medium high heat fry eggplant in hot oil about 2 minutes per side until golden. Drain on absorbent paper.
3. Preheat oven to temperature 350°F Arrange half the eggplant slices in the bottom of baking dish sprayed lightly with nonstick spray. Spread half the sauce over top. Sprinkle with half the mozzarella and half the Parmesan. Repeat layers.
4. Bake 20-25 minutes or until mixture is bubbly.

Hamburger Potato Cheese Casserole

Ingredients

• 5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
• 2 -3 tablespoons chopped onions
• 1 lb ground beef ( really lean is preferable)
• salt and pepper

Cheese sauce

• 2 cups milk ( I use skim)
• 3 tablespoons butter
• 3 tablespoons flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 8 ounces shredded sharp cheddar cheese
• ketchup ( optional condiment)

Directions

1. I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish - I never grease the pan though because of all the fat that's already in this.
2. Preheat oven to 350.
3. Brown hamburger and onion.
4. Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is - you can always salt it later if it needs it).
5. Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).
6. Make Cheese sauce:.
7. Melt 3 T butter in saucepan over med-high heat.
8. Add 3 T flour, and the salt and pepper. Stir quickly to blend.
9. Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.
10. Reduce heat, stir till thickened and bubbly.
11. Remove from heat and add shredded cheddar. Stir until cheese melts.
12. Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it's well coated.
13. Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.
14. Even with the leanest ground beef, this can get little pools of grease on top - I just spoon these off. It doesn't mean the whole thing is greasy - just cheesy.

Courtesy of food.com

Jalapeno-Corn Casserole

Ingredients

• 1 cup long-grain rice, uncooked
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 medium green bell pepper, chopped ( may substitute red bell pepper)
• 1 cup celery, chopped
• 1/2 cup butter, melted
• 1 -3 jalapeno pepper, seeded and chopped ( based on your heat tolerance)
• 2 (16 1/2 ounce) cans cream-style corn
• 1 cup mild cheddar cheese, shredded
• 1/2 cup monterey jack cheese, shredded
• 1 tablespoon sugar

Garnishes

• green pepper rings, cherry tomatoes, fresh chopped parsley or cilantro

Directions

1. Cook the rice according to the package directions; set the rice aside.
2. Saute onion, garlic, bell pepper, and celery in the melted butter in a large skillet until the vegetables are tender.
3. Combine the reserved rice and sauteed vegetables in a large bowl. Add the jalapeno peppers, corn, cheese, and sugar. Stir well.
4. Spoon the corn mixture into a lightly greased, shallow 2 quart casserole. Bake at 350 degrees for 40 to 45 minutes or until thoroughly heated. Garnish, if desired.

Cowboy Casserole

Yield: 2 Servings

Ingredients:

• 1/2lb lean ground beef
• 1 (8 ¾ ounces) can whole kernel corn (drained)
• 2/3 cup condensed cream of chicken soup (undiluted)
• ½ cup shredded cheddar cheese (divided)
• 1/3 cup 2% milk
• 2 tablespoons sour cream
• ¾ teaspoon onion powder
• ¼ teaspoon ground black pepper
• 2 cups frozen tater tots

Directions:

1. Preheat the oven to 375 degrees F. In a large skillet cook the ground beef over medium-heat, while breaking up into chunks with a spatula, until no longer pink. Stir in the corn, soup, ¼ cup of cheese, milk, sour cream, onion powder, and ground black pepper.
2. Place 1 cup of the tater tots onto the bottom of a greased 3-cup baking dish. Layer the beef mixture on top of the tater tots. Layer the remaining cheese and tater tots on top of the ground beef mixture. Place into the oven and bake, uncovered, for 20-25 minutes or until bubbly.

Taco Casserole

1 7oz. bag Nacho Cheese Doritos, crushed
1 lb. hamburger, browned
1 pkg. taco seasoning, mixed according to directions
1 (8 oz.) pkg. shredded Cheddar cheese
1 (8 oz.) pkg. shredded Mozzarella cheese
Shredded Lettuce
Sliced tomato

Layer ingredients in 9 x 13 pan as listed - crushed chips, meat and seasonings, 2/3 of cheese, lettuce, tomato, and remaining cheese. Bake at 350 degrees for 15 minutes

Creamed Chicken and Biscuits Casserole

Ingredients

• 1 small onion
• 1 1/2 teaspoons butter
• 2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs
• 1 (10 3/4 ounce) cans cream of chicken soup
• 1/2 cup mayonnaise
• 1 cup milk
• 1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper
• 1 1/2 cups shredded mild cheddar cheese
• refrigerated biscuit

Directions

1. Preheat oven to 350.
2. Grease the bottom and sides of an 11x7 inch baking dish or 10 inch quiche dish.
3. Chop the onion.
4. Heat butter in a small nonstick skillet and saute until tender.
5. Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish.
6. Bake for 15 minutes and remove from oven.
7. Sprinkle 1 cup of the cheese over the baked mixture.
8. Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them.
9. Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.

Chicken & Broccoli Rice Bake

What You Need

1Tbsp.  oil

1lb.  boneless skinless chicken breasts, cut into bite-size pieces

3cups  small broccoli florets

1 onion, chopped

1cup  fat-free reduced-sodium chicken broth

1-1/4cups  instant white rice, uncooked

1tub  (8 oz.) Cream Cheese Spread

2Tbsp.  milk

1tsp.  Italian seasoning

1cup  KRAFT Shredded Italian* Five Cheese with a TOUCH OF PHILADELPHIA

Make It

HEAT oven to 375ºF.
HEAT oil in large skillet on medium-high heat. Add chicken, broccoli and onions; cook and stir 5 min. Stir in broth; bring to boil. Add next 4 ingredients; mix well.
SPOON into 8-inch square baking dish sprayed with cooking spray; top with shredded cheese. Cover.
BAKE 25 min. or until heated through, uncovering for the last 10 min.
adapted from Kraft

Ritzy Seafood Casserole

Ingredients

• 1/2 lb butter, melted
• 3 (32 count) packets Ritz crackers ( 3 rolls from one 16 oz box)
• 1 1/2 lbs scallops or 1 1/2 lbs lobsters or 1 1/2 lbs crab or 1 1/2 lbs shrimp or 1 1/2 lbs white fish fillets
• 2 (10 1/2 fluid ounce) cans cream of shrimp soup
• 0.5 (10 1/2 fluid ounce) cans white wine
• hot sauce

Directions

1. Crush crackers and mix with melted butter.
2. Cover the bottom of a 9x11" baking pan with 1/2 the mixture.
3. Place fish over crumbs.
4. Mix soup, wine and hot sauce and pour over fish.
5. Top with remaining cracker mix.
6. Bake at 350 F for 35 minutes.

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