This one dish meal is simple and tastes great.
Chunky Ham Casserole
1 pound of ham, chunks
6 medium potatoes, sliced
1 can of cream of mushroom soup
1/2 of a medium onion, diced
1/4 cup of Velveeta cheese, diced
3/4 cup of milk
1/2 teaspoon of pepper
In large bowl, mix cream of mushroom soup, diced onion, milk and pepper. Add ham chunks. Mix again. Add potatoes and Velveeta cheese. Blend. Pour into a buttered casserole dish. Using a spoon, top with dabs of butter. Bake at 350 degrees for 1 to 1 1/2 hours.
The recipe meme that began before recipe meme's existed.
This blog now stores my best recipes!
Daily Themes were:
Mon - Anything Goes
Tue - One Dish/Casseroles
Wed - Name Brand and Restaurant
Thu - Appetizers and Sides
Fri - Sweet Tooth
Showing posts with label Tuesday. Show all posts
Showing posts with label Tuesday. Show all posts
Tuesday
Simple Stroganoff
Simple. Easy. Scrumptious.
Simple Stroganoff
1 1/2 pounds cooked ground beef seasoned with onion and garlic
1 large can of sliced mushrooms
1 can of beef broth
3 Tablespoons Lemon Juice
3 Tablespoons red wine
1 bag noodles
1-2 cups sour cream, to taste
In pan, brown hamburger meat, seasoning with onion and garlic. Add sliced mushrooms, can of beef broth, lemon juice and red wine. Boil noodles separately, add to beef mixture. Stir in sour cream and serve.
But if you want to FREEZE the recipe - try this instead:
In large gallon bag, add all ingredients except noodles and sour cream. Label the bag, date it, and pop it in the freezer.
When ready to prepare - thaw bag in refrigerator overnight. Place entire mixture in pot. Boil noodles until al dente (still a bit firm but flexible). Add noodles to beef mixture. Cook until noodles are soft and tender. Add sour cream. If you add extra noodles, like we do - you might need to add some liquid - I recommend milk.
The kids love this - even with the mushrooms!
Simple Stroganoff
1 1/2 pounds cooked ground beef seasoned with onion and garlic
1 large can of sliced mushrooms
1 can of beef broth
3 Tablespoons Lemon Juice
3 Tablespoons red wine
1 bag noodles
1-2 cups sour cream, to taste
In pan, brown hamburger meat, seasoning with onion and garlic. Add sliced mushrooms, can of beef broth, lemon juice and red wine. Boil noodles separately, add to beef mixture. Stir in sour cream and serve.
But if you want to FREEZE the recipe - try this instead:
In large gallon bag, add all ingredients except noodles and sour cream. Label the bag, date it, and pop it in the freezer.
When ready to prepare - thaw bag in refrigerator overnight. Place entire mixture in pot. Boil noodles until al dente (still a bit firm but flexible). Add noodles to beef mixture. Cook until noodles are soft and tender. Add sour cream. If you add extra noodles, like we do - you might need to add some liquid - I recommend milk.
The kids love this - even with the mushrooms!
Chicken Noodle Casserole
Typically kids just love this!
Chicken Noodle Casserole
l bag of wide egg noodles, cooked
l pound of chicken breasts, diced in large chunks
l diced medium onion
3 cans of cream of mushroom soup
¾ cup of grated cheddar cheese
l/4 cup of grated parmesan
2 Tablespoons of oil
2 Tablespoons of butter
2 Tablespoons of milk
salt and pepper, to taste
Preheat oven to 325 degrees. Grease glass casserole dish. Layer noodles in bottom of casserole dish. Set aside. In pan over medium heat add oil, diced chicken and diced onions. Add butter and milk. Cook for 5-7 minutes, stirring often. Pour over noodles. Add mushroom soup. Stir. Sprinkle cheese and parmesan over top. Cover with tinfoil. Bake 25-35 minutes. Serves 6-8.
Chicken Noodle Casserole
l bag of wide egg noodles, cooked
l pound of chicken breasts, diced in large chunks
l diced medium onion
3 cans of cream of mushroom soup
¾ cup of grated cheddar cheese
l/4 cup of grated parmesan
2 Tablespoons of oil
2 Tablespoons of butter
2 Tablespoons of milk
salt and pepper, to taste
Preheat oven to 325 degrees. Grease glass casserole dish. Layer noodles in bottom of casserole dish. Set aside. In pan over medium heat add oil, diced chicken and diced onions. Add butter and milk. Cook for 5-7 minutes, stirring often. Pour over noodles. Add mushroom soup. Stir. Sprinkle cheese and parmesan over top. Cover with tinfoil. Bake 25-35 minutes. Serves 6-8.
Chicken and Rice Casserole
I've been making this since I was in highschool! It's hearty and delicious any time of year!
Chicken and Rice Casserole
4- 6 chicken breasts, cut up
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of cream of celery soup
2-4 cups of rice, cooked
3 Tablespoons of butter
Preheat oven to 350F. Cook rice. In large bowl mix, rice, butter and all three cans of soup. Add chicken pieces. Pour into a large casserole dish. Add salt and pepper, as desired. Bake for 35-45 minutes or until chicken breasts pieces are cooked.
Chicken and Rice Casserole
4- 6 chicken breasts, cut up
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 can of cream of celery soup
2-4 cups of rice, cooked
3 Tablespoons of butter
Preheat oven to 350F. Cook rice. In large bowl mix, rice, butter and all three cans of soup. Add chicken pieces. Pour into a large casserole dish. Add salt and pepper, as desired. Bake for 35-45 minutes or until chicken breasts pieces are cooked.
Chicken Parmesan Potatoes
Chicken-Parmesan Potatoes
1 package Betty Crocker® au gratin potatoes
1 lb. cut-up cooked chicken or turkey
2 1/4 cups hot water
2/3 cup milk
1 package Green Giant® frozen cut green beans
1/2 cup grated Parmesan cheese
Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 10-inch skillet over high heat, stirring occasionally. Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until potatoes are tender. Stir in cheese. Let stand 5 minutes. Makes 5 servings.
1 package Betty Crocker® au gratin potatoes
1 lb. cut-up cooked chicken or turkey
2 1/4 cups hot water
2/3 cup milk
1 package Green Giant® frozen cut green beans
1/2 cup grated Parmesan cheese
Heat Potatoes, Sauce Mix and remaining ingredients except cheese to boiling in 10-inch skillet over high heat, stirring occasionally. Reduce heat; cover and simmer about 20 minutes, stirring occasionally, until potatoes are tender. Stir in cheese. Let stand 5 minutes. Makes 5 servings.
Beefy Noodle Casserole
Beefy Noodles Casserole
1/2 pound lean ground beef, crumbled
1 onion, chopped
1 can chili no beans
1 can diced tomatoes with green chilies, drained
2 teaspoons dry mustard
1 cup cooked elbow macaroni
1 egg, beaten
1 cup shredded mozzarella cheese, divided
Heat oven to 350°F. In large skillet, cook ground beef and onion until beef is browned; drain. Stir in chili, tomatoes, and mustard. Bring to a boil. Reduce heat and simmer 10 minutes. Toss macaroni with egg and 1/2 cup cheese. Add meat mixture and stir well. Pour into 1-quart casserole. Top with 1/2 cup cheese. Bake, uncovered, 35 to 40 minutes or until bubbly. Makes 6 servings.
1/2 pound lean ground beef, crumbled
1 onion, chopped
1 can chili no beans
1 can diced tomatoes with green chilies, drained
2 teaspoons dry mustard
1 cup cooked elbow macaroni
1 egg, beaten
1 cup shredded mozzarella cheese, divided
Heat oven to 350°F. In large skillet, cook ground beef and onion until beef is browned; drain. Stir in chili, tomatoes, and mustard. Bring to a boil. Reduce heat and simmer 10 minutes. Toss macaroni with egg and 1/2 cup cheese. Add meat mixture and stir well. Pour into 1-quart casserole. Top with 1/2 cup cheese. Bake, uncovered, 35 to 40 minutes or until bubbly. Makes 6 servings.
Garlic Mashed Potatoes and Beef Bake
Garlic Mashed Potatoes & Beef Bake
1 lb. ground beef
1 can cream of Mushroom with Roasted Garlic Soup
1 tbsp. Worcestershire sauce
1 bag frozen vegetable combination, thawed
2 cups water
3 tbsp. margarine OR butter
3/4 cup milk
2 cups Mashed Potato
Brown ground beef in skillet. Mix beef, 1/2 can of soup, Worcestershire and vegetables in 2-qt. shallow baking dish. Mix water, margarine and remaining soup in saucepan. Heat to a boil. Remove from heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes over beef mixture. Bake at 400°F. 20 min. or until hot. Makes 4 servings
1 lb. ground beef
1 can cream of Mushroom with Roasted Garlic Soup
1 tbsp. Worcestershire sauce
1 bag frozen vegetable combination, thawed
2 cups water
3 tbsp. margarine OR butter
3/4 cup milk
2 cups Mashed Potato
Brown ground beef in skillet. Mix beef, 1/2 can of soup, Worcestershire and vegetables in 2-qt. shallow baking dish. Mix water, margarine and remaining soup in saucepan. Heat to a boil. Remove from heat. Stir in milk. Slowly stir in potatoes. Spoon potatoes over beef mixture. Bake at 400°F. 20 min. or until hot. Makes 4 servings
Bacon Wrapped Chicken
Yes, it can be frozen too!
Bacon Wrapped Chicken
6 boneless skinless chicken breast halves
6 bacon strips
1 carton whipped onion and chives cream cheese
2 tablespoons butter
salt to taste
Thin the chicken breasts, by using a malette. Spread a thick layer of cream cheese on the top of each chicken breast. Put a teaspoon of butter on top, and sprinkle with salt, pepper or other seasonings. Roll the chicken, and wrap each breast half with a bacon strip. Secure with a toothpick at either end. Set in greased pan, seam side down. Bake, uncovered, at 400 degrees for 35-40 minutes or until juices run clear. Turn oven to broil and broil 6 in from the heat for 5 minutes or until bacon is crisp.
If you want to freeze this, it works best to freeze them before you cook them. Wrap them individually in wax paper to keep them from falling apart and sticking to each other.
Bacon Wrapped Chicken
6 boneless skinless chicken breast halves
6 bacon strips
1 carton whipped onion and chives cream cheese
2 tablespoons butter
salt to taste
Thin the chicken breasts, by using a malette. Spread a thick layer of cream cheese on the top of each chicken breast. Put a teaspoon of butter on top, and sprinkle with salt, pepper or other seasonings. Roll the chicken, and wrap each breast half with a bacon strip. Secure with a toothpick at either end. Set in greased pan, seam side down. Bake, uncovered, at 400 degrees for 35-40 minutes or until juices run clear. Turn oven to broil and broil 6 in from the heat for 5 minutes or until bacon is crisp.
If you want to freeze this, it works best to freeze them before you cook them. Wrap them individually in wax paper to keep them from falling apart and sticking to each other.
Stove Top Easy Brunch Casserole
This dish is delicious - we eat this sometimes for dinner, although I am more apt to be cooking it on a Saturday night, for a nice Sunday brunch. (ok so we're a bit weird) LOL We love to cook! And this one's so easy!
Stove Top Easy Brunch Casserole
2 cups stuffing, any flavor
2 cups milk
1/2 lb. bulk sausage, cooked, crumbled
6 eggs
1 cup shredded Cheddar Cheese
1/2 tsp. salt
Mix all ingredients in large bowl. Spoon into greased 13x9-inch baking pan.
Bake at 350°F for 45 to 50 minutes or until set. Makes 8 servings
Stove Top Easy Brunch Casserole
2 cups stuffing, any flavor
2 cups milk
1/2 lb. bulk sausage, cooked, crumbled
6 eggs
1 cup shredded Cheddar Cheese
1/2 tsp. salt
Mix all ingredients in large bowl. Spoon into greased 13x9-inch baking pan.
Bake at 350°F for 45 to 50 minutes or until set. Makes 8 servings
Classic Tuna Casserole
You'd be surprised, kids love it!
Classic Tuna Noodle Casserole
1 can Cream of Mushroom Soup
1/2 cup milk
1 cup cooked peas
2 tbsp. chopped pimiento (optional)
2 cans tuna, drained and flaked
2 cups hot cooked medium egg noodles (I actually use a whole pkg., I also pre-cook them)
2 tbsp. dry bread crumbs
1 tbsp. butter OR margarine, melted
Preheat oven to 400°F. Mix the soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish. Bake for 20 min. or until hot. Stir. Mix the bread crumbs with butter. Sprinkle on top. Bake 5 min. Makes 4 servings (we usually sprinkle some cheese on top too...whatever we have - parmesan, cheddar - just add when the bread crumbs go on)
Classic Tuna Noodle Casserole
1 can Cream of Mushroom Soup
1/2 cup milk
1 cup cooked peas
2 tbsp. chopped pimiento (optional)
2 cans tuna, drained and flaked
2 cups hot cooked medium egg noodles (I actually use a whole pkg., I also pre-cook them)
2 tbsp. dry bread crumbs
1 tbsp. butter OR margarine, melted
Preheat oven to 400°F. Mix the soup, milk, peas, pimiento, tuna and noodles in 1 1/2-qt. baking dish. Bake for 20 min. or until hot. Stir. Mix the bread crumbs with butter. Sprinkle on top. Bake 5 min. Makes 4 servings (we usually sprinkle some cheese on top too...whatever we have - parmesan, cheddar - just add when the bread crumbs go on)
Creamy Ham Casserole
Creamy Ham Casserole
2 cups fresh or frozen broccoli flowerets, thawed
1 1/2 cups Shredded Cheddar Cheese, divided
1 1/2 cups coarsely chopped ham
1 1/2 cups rotini pasta, cooked, drained
1/2 cup salad dressing
1/2 green or red pepper, chopped
1/4 cup 2% milk
Seasoned croutons (optional)
Preheat oven to 350°F. Mix all ingredients, reserving a 1/2 cup of the cheese and the croutons. Spoon the whole thing into 1 1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese.
Bake for 30 minutes or until thoroughly heated. Sprinkle with seasoned croutons, if desired. Makes 6 servings
2 cups fresh or frozen broccoli flowerets, thawed
1 1/2 cups Shredded Cheddar Cheese, divided
1 1/2 cups coarsely chopped ham
1 1/2 cups rotini pasta, cooked, drained
1/2 cup salad dressing
1/2 green or red pepper, chopped
1/4 cup 2% milk
Seasoned croutons (optional)
Preheat oven to 350°F. Mix all ingredients, reserving a 1/2 cup of the cheese and the croutons. Spoon the whole thing into 1 1/2-quart casserole. Sprinkle with remaining 1/2 cup cheese.
Bake for 30 minutes or until thoroughly heated. Sprinkle with seasoned croutons, if desired. Makes 6 servings
Quick Pepper Steak
I got this years ago, when my daughter was born (she's nine!) from a friend online. It's delicious!
Quick Pepper Steak
1 pound boneless beef sirloin or top round steak, 3/4 inch thick
2 tablespoons vegetable oil
2 medium green or red peppers, cut into 2-inch-long strips (about 3 cups)
1 medium onion, cut into wedges
1/2 teaspoon garlic powder
1 can Beef Gravy
1 tablespoon Worcestershire sauce
4 cups hot cooked rice
Slice beef into thin strips (this is easier if you freeze beef for about an hour or two). In medium skillet over medium-high heat, heat half the oil. Add beef in 2 batches and stir-fry until browned. Set beef aside. Reduce heat to medium. Add remaining oil. Add peppers, onion and garlic powder and stir-fry until tender-crisp. Pour off fat. Add gravy and Worcestershire. Heat to a boil. Return beef to pan. Reduce heat to low and heat through. Serve over rice. Makes 4 servings
Quick Pepper Steak
1 pound boneless beef sirloin or top round steak, 3/4 inch thick
2 tablespoons vegetable oil
2 medium green or red peppers, cut into 2-inch-long strips (about 3 cups)
1 medium onion, cut into wedges
1/2 teaspoon garlic powder
1 can Beef Gravy
1 tablespoon Worcestershire sauce
4 cups hot cooked rice
Slice beef into thin strips (this is easier if you freeze beef for about an hour or two). In medium skillet over medium-high heat, heat half the oil. Add beef in 2 batches and stir-fry until browned. Set beef aside. Reduce heat to medium. Add remaining oil. Add peppers, onion and garlic powder and stir-fry until tender-crisp. Pour off fat. Add gravy and Worcestershire. Heat to a boil. Return beef to pan. Reduce heat to low and heat through. Serve over rice. Makes 4 servings
Quick Cheeseburger Bake
Not only does this taste great for adults, but it's a real winner among kids! I have yet to find someone who doesn't love it. (ok, maybe a vegetarian)
Quick Cheeseburger Bake
1 pound ground beef
3/4 cup chopped onion
1 can condensed Cheddar cheese soup
1 cup frozen mixed vegetables, if desired
1/4 cup milk
2 cups Original Bisquick®
3/4 cup water
1 cup shredded Cheddar cheese (4 ounces)
Heat oven to 400?. Generously grease rectangular baking dish, 13x9x2 inches. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in soup, vegetables and milk. Stir Bisquick and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese. Bake 30 minutes. Makes 8 to 10 servings.
Quick Cheeseburger Bake
1 pound ground beef
3/4 cup chopped onion
1 can condensed Cheddar cheese soup
1 cup frozen mixed vegetables, if desired
1/4 cup milk
2 cups Original Bisquick®
3/4 cup water
1 cup shredded Cheddar cheese (4 ounces)
Heat oven to 400?. Generously grease rectangular baking dish, 13x9x2 inches. Cook ground beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain. Stir in soup, vegetables and milk. Stir Bisquick and water in baking dish until moistened; spread evenly. Spread beef mixture over batter. Sprinkle with cheese. Bake 30 minutes. Makes 8 to 10 servings.
Subscribe to:
Posts (Atom)