Casseroles

 

Potato Casserole

Ingredients: 8 oz. sour cream 1 can cream chicken soup 36 oz. hash browns (unthawed) 1 lg. pkg. sharp grated cheese 1 large onion 2 C. Corn Flakes 1 stick butter

Directions: Put potatoes in a greased 9x13 baking dish Mix 1/4 of butter with sour cream & chicken soup Pour over potatoes Add diced onions and cheese Mix rest of butter and Corn Flakes, put on top Bake uncovered @ 350 for 45 min.

Did you know? This was a favorite dish mom's to make for the family and served it at least every Thanksgiving.

Sweet Potato Casserole

Ingredients: Sweet potatoes Butter White & Brown sugar Raisins Cinnamon Marshmallows

Directions: Peel, cook and mash sweet potatoes Add butter, white and brown sugar to taste Add raisins Add dash of cinnamon Top with marshmallows Bake till brown

Did you know? This was a favorite dish mom's to make for the family and served it at least every Thanksgiving.

Chicken Casserole

Ingredients: 1 can cream mushroom soup 1 can cream chicken soup 1 can condensed milk (milnot) 4 chicken breasts cooked and picked from bone 1 package Pepperidge Farm dressing 1 stick margarine

Directions: Mix first 4 ingredients Mix 1 stick margarine and Pepperidge Farm dressing Cover casserole with dressing mix Cover top with aluminum foil Bake at 350 for 1 hr. Remove foil last 15 min of baking

Tip: Slow Cooker Recipe:  Add 1-2 packages broccoli spears to all ingredients and set on High for 3-4 hours.  At the end, add grated cheddar cheese and bread crumbs on top or place casserole in oven @ 350 for 20-30 min to brown.

Chicken Curry Casserole

Ingredients: 1 cup dry brown rice, cooked according to the package directions 1 pound broccoli, roughly chopped (5 or 6 cups) and steamed for about 5 min 2 cups cooked chicken, shredded or diced 3 T. butter 1/2 cup diced onion 2 cloves garlic, minced 3 T. whole wheat flour 1 C. milk 1/2 C. sour cream 2 C. grated sharp cheddar cheese 4 t. yellow curry powder 1 t. salt Pepper to taste

Directions: Preheat oven to 400 Combine cooked rice, broccoli, and chicken in casserole dish and set aside. Melt butter in medium saute pan over medium heat.  Add onions and cook, stirring, until softened about 2 min.  Add garlic and flour and cook for 1 or 2 min, or until flour begins to brown but doesn't burn, whisking almost continuously. Whisk in milk, watching for lumps, reduce heat and cook until it thickens.  Stir in sour cream, grated cheese, curry powder, salt, and pepper and stir until well combined.  Bring to simmer and cook, stirring, until mixture is consistency of gravy, about 3 to 4 min. Pour sauce in baking dish and mix thoroughly with rice, broccoli, and chicken and spread it out evenly in baking dish. Bake for 10-12 min, and then turn up to a high broil to brown top for another couple minutes.  Serve warm.

Did you know? Mom was "The Casserole Queen".  This recipe shows her skill.  She added this recipe late in her "cooking career" and it's probably the most elaborate one.  She didn't make this recipe as frequently (probably because not everyone liked broccoli) but the flavor was just fantastic when she prepared it and it gave a super healthy boost.

Turkey-Noodle Casserole

Ingredients: 1 1/2 C. cubed cooked Swift's Premium Turkey Roast 1 can cream mushroom soup 10 ounce package frozen peas, thawed 4 ounces fine noodles, cooked and drained 2 T. diced pimiento 1/2 C. milk 1 cup shredded Cheddar cheese

Directions: Combine all ingredients except cheese Arrange half of mixture in a buttered shallow 1-1/2 quart baking dish Sprinkle with half the cheese Add remaining turkey-noodle mixture and top with rest of cheese Bake @ 350 for 20-30 min.

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