Ingredients:
1 lb. ground beef or turkey
2 cans (14 1/2 oz. each) diced tomatoes
1 can (15 1/4 oz.) corn, drained
1 TBSP chili powder
1-2 packages (8 1/2 oz. each) corn muffin mix (my recipe called for 1 but it is easier to cover the entire pan with 2)
To prepare the muffin mix/es:
1-2 eggs
1/3-2/3 cup milk
Prep:
1. Brown meat in skillet, drain.
2. Add tomatoes, corn and chili powder. Season to taste with salt and pepper.
3. Pour into 2 quart baking dish.
4. Prepare muffin mix/es according to package directions. Spread evenly over meat mixture.
5. Bake at 400 degrees, 25 minutes or until golden.
Showing posts with label casserole. Show all posts
Showing posts with label casserole. Show all posts
Monday, December 26, 2011
Sunday, December 11, 2011
Chicken Stuffing Casserole
4 cups of cubed cooked chicken breast
1 can cream of chicken soup
8 oz lite sour cream
1 package stuffing-prepared according to package directions
Generously butter casserole dish
Add cubed chicken
Mix soup and sour cream, pour over chicken
Spread prepared stuffing over sour cream layer
Cover with foil and bake at 350 degrees for 45-50 mins
We like this with salad or green beans.
1 can cream of chicken soup
8 oz lite sour cream
1 package stuffing-prepared according to package directions
Generously butter casserole dish
Add cubed chicken
Mix soup and sour cream, pour over chicken
Spread prepared stuffing over sour cream layer
Cover with foil and bake at 350 degrees for 45-50 mins
We like this with salad or green beans.
Monday, November 14, 2011
Chicken Spaghetti
From: The Pioneer Woman
Ingredients
Ingredients
- 2 cups Cooked Chicken
- 3 cups Dry Spaghetti, Broken Into Two Inch Pieces
- 2 cans Cream Of Mushroom Soup
- 2 cups Grated Cheddar Cheese
- 1/4 cup Finely Diced Green Pepper
- 1/4 cup Finely Diced Onion
- 1 jar (4 Ounce) Diced Pimentos, Drained
- 2 cups Reserved Chicken Broth From Pot
- 1 teaspoon Lawry's Seasoned Salt
- Salt And Pepper, to taste
- 1 cup Additional Grated Cheddar Cheese
Preparation Instructions
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Tuesday, May 10, 2011
Chicken and Stuffing Casserole Recipe
Chicken and Stuffing Casserole (Makes approx 8 servings)
8-10 chicken tenders cooked and shredded (enough to cover bottom of pan)
6 slices of swiss cheese
1 10.75oz can cream of chicken soup
1 14oz can green beans
1 box of chicken stuffing (prepare according to box directions)
In a greased 9x13 pan put already cooked and shredded chicken in the bottom of the pan. Layer with swiss cheese, a can of cream of chicken soup, a can of green beans, and a box of already made chicken stuffing mix.
Cover with tinfoil and bake at 350 degrees for 20-30 minutes until hot and bubbly.
You can serve this with cranberries to put on top. It makes it taste like thanksgiving dinner. Serve with a fruit and you have a well balanced meal.
Nutritional Information-per serving
Calories 238.9
Total Fat 8.8 g
Saturated Fat 4.5 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.3 g
Cholesterol 43.8 mg
Sodium 755.8 mg
Potassium 79.7 mg
Total Carbohydrate 15.2 g
Dietary Fiber 0.7 g
Sugars 2.3 g
Protein 17.7 g
8-10 chicken tenders cooked and shredded (enough to cover bottom of pan)
6 slices of swiss cheese
1 10.75oz can cream of chicken soup
1 14oz can green beans
1 box of chicken stuffing (prepare according to box directions)
In a greased 9x13 pan put already cooked and shredded chicken in the bottom of the pan. Layer with swiss cheese, a can of cream of chicken soup, a can of green beans, and a box of already made chicken stuffing mix.
Cover with tinfoil and bake at 350 degrees for 20-30 minutes until hot and bubbly.
You can serve this with cranberries to put on top. It makes it taste like thanksgiving dinner. Serve with a fruit and you have a well balanced meal.
Nutritional Information-per serving
Calories 238.9
Total Fat 8.8 g
Saturated Fat 4.5 g
Polyunsaturated Fat 0.6 g
Monounsaturated Fat 2.3 g
Cholesterol 43.8 mg
Sodium 755.8 mg
Potassium 79.7 mg
Total Carbohydrate 15.2 g
Dietary Fiber 0.7 g
Sugars 2.3 g
Protein 17.7 g
Tuesday, March 29, 2011
Tater Tot Casserole
Tater-Tot Casserole
1 lb lean ground beef
1 8oz container low fat sour cream
0.5 cup skim milk
1 10.75oz can cream of mushroom soup
1 pkg (26oz?) tater-tots
1 can green beans
1 cup medium cheddar cheese
salt and pepper to taste
1/2 tsp onion powder
Directions
Brown the beef. Drain. Add sour cream, cream of mushroom, salt and pepper, and the onion powder to the mixture. Stir and cook until simmering.
In a greased 8x10 or 9x13 (depending on how thick you want your casserole) add the tater-tots. Then layer the green beans, sauce and cheese.
Bake uncovered for 20-25 minutes at 350 degrees.
Makes 6 servings.
*If you want more sauce, add another 8oz sour cream and 8oz milk to meat mixture.
Nutritional Information:
Calories 380.7
Total Fat 21.1 g
Saturated Fat 10.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.7 g
Cholesterol 75.9 mg
Sodium 825.3 mg
Potassium 135.9 mg
Total Carbohydrate 21.0 g
Dietary Fiber 1.0 g
Sugars 0.7 g
Protein 25.1 g
FYI- This is how you would make the recipe if you were not freezing it. In order to prepare it from the freezer, follow these instructions:
Thaw the sauce. In a greased 8x10 or 9x13 pan (depending on how thick you want your casserole) layer the tater-tots, green beans, sauce and cheese. Bake uncovered for 20-25 minutes at 350 degrees.
1 lb lean ground beef
1 8oz container low fat sour cream
0.5 cup skim milk
1 10.75oz can cream of mushroom soup
1 pkg (26oz?) tater-tots
1 can green beans
1 cup medium cheddar cheese
salt and pepper to taste
1/2 tsp onion powder
Directions
Brown the beef. Drain. Add sour cream, cream of mushroom, salt and pepper, and the onion powder to the mixture. Stir and cook until simmering.
In a greased 8x10 or 9x13 (depending on how thick you want your casserole) add the tater-tots. Then layer the green beans, sauce and cheese.
Bake uncovered for 20-25 minutes at 350 degrees.
Makes 6 servings.
*If you want more sauce, add another 8oz sour cream and 8oz milk to meat mixture.
Nutritional Information:
Calories 380.7
Total Fat 21.1 g
Saturated Fat 10.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.7 g
Cholesterol 75.9 mg
Sodium 825.3 mg
Potassium 135.9 mg
Total Carbohydrate 21.0 g
Dietary Fiber 1.0 g
Sugars 0.7 g
Protein 25.1 g
FYI- This is how you would make the recipe if you were not freezing it. In order to prepare it from the freezer, follow these instructions:
Thaw the sauce. In a greased 8x10 or 9x13 pan (depending on how thick you want your casserole) layer the tater-tots, green beans, sauce and cheese. Bake uncovered for 20-25 minutes at 350 degrees.
Friday, February 11, 2011
LInda Holman's Mexican Casserole
Tortilla chips crushed in a 9x13 pan
2 c. pre cooked and diced chicken
1 can diced tomatoes with green chilies
1 can of diced chilies
1 can cream mushroom soup
1 can cream of chicken soup
1/2 lb grated cheese
Combine all ingredients but chips and cheese.
Pour mixture over chips.
Bake 350 degrees until bubbly (about 30 minutes)
Add cheese to top last 10 minutes.
**You can add rice and/or canned corn to mixture. Olives can be added to the top before baking. Our exchange recipe had 2 c.cooked rice and 1 can of corn added to each recipe. (If you use rice make sure to cook it first. There is not enough liquid in the recipe to cook the rice soft.)
Calories 541
Total Fat 21
Saturated Fat 7
Cholesterol 68
Sodium 1,325
Potassium 481
Total Carbohydrate 60
Dietary Fiber 5
Sugars 3
Protein 30
2 c. pre cooked and diced chicken
1 can diced tomatoes with green chilies
1 can of diced chilies
1 can cream mushroom soup
1 can cream of chicken soup
1/2 lb grated cheese
Combine all ingredients but chips and cheese.
Pour mixture over chips.
Bake 350 degrees until bubbly (about 30 minutes)
Add cheese to top last 10 minutes.
**You can add rice and/or canned corn to mixture. Olives can be added to the top before baking. Our exchange recipe had 2 c.cooked rice and 1 can of corn added to each recipe. (If you use rice make sure to cook it first. There is not enough liquid in the recipe to cook the rice soft.)
Calories 541
Total Fat 21
Saturated Fat 7
Cholesterol 68
Sodium 1,325
Potassium 481
Total Carbohydrate 60
Dietary Fiber 5
Sugars 3
Protein 30
Tuesday, January 18, 2011
Cheesy Ham and Potatoes
Cheesy Ham and Potatoes
From the cookbook "Dinner Is Ready"
1 8 oz packages cream cheese, softened
2 cans cream of celery soup
0.5 cup onion, minced
2 cups ham, cubed
2 cups Monterey Jack cheese, shredded
1/8 tsp pepper
1 24 oz bags frozen shredded hash browns
Combine softened cream cheese and soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns (do not thaw). Gently stir into cheese mixture. Place in freezer bag. Label and freeze.
To serve: Thaw. Bake in greased baking dish, covered, 1 hour at 350ยบ. Uncover, top with cheese. Bake 5 minutes.
6 Servings
Calories 509.9 (I'm not sure this is correct. I can't find the nutritional facts on the ham I used so I just used a general information for cubed ham. Hopefully it's lower than this!)
Total Fat 33.1 g
Cholesterol 69.0 mg
Sodium 1,039.1 mg
Total Carbohydrate 38.6 g
Dietary Fiber 3.3 g
Protein 14.8 g
From the cookbook "Dinner Is Ready"
1 8 oz packages cream cheese, softened
2 cans cream of celery soup
0.5 cup onion, minced
2 cups ham, cubed
2 cups Monterey Jack cheese, shredded
1/8 tsp pepper
1 24 oz bags frozen shredded hash browns
Combine softened cream cheese and soup. Stir in onions, ham, Jack cheese and pepper. Break apart hash browns (do not thaw). Gently stir into cheese mixture. Place in freezer bag. Label and freeze.
To serve: Thaw. Bake in greased baking dish, covered, 1 hour at 350ยบ. Uncover, top with cheese. Bake 5 minutes.
6 Servings
Calories 509.9 (I'm not sure this is correct. I can't find the nutritional facts on the ham I used so I just used a general information for cubed ham. Hopefully it's lower than this!)
Total Fat 33.1 g
Cholesterol 69.0 mg
Sodium 1,039.1 mg
Total Carbohydrate 38.6 g
Dietary Fiber 3.3 g
Protein 14.8 g
Friday, January 14, 2011
Ravioli Casserole
Ravioli Casserole
Ingredients:
1 (26 ounce) jar spaghetti sauce
1 (25 ounce) package frozen cheese ravioli
2 cups lowfat small curd cottage cheese
3 cups part skim shredded mozzarella cheese
1/4 cup shredded parmesan cheese
Directions:
Spread 1/2 cup of spaghetti sauce into 9 x 13 pan. Layer with half of the ravioli, 1 cup of sauce, 1 cup of cottage cheese and 1 1/2 cup of mozzarella cheese. Repeat layers. Sprinkle with parmesan cheese. Bake uncovered at 350 for 30 - 40 minutes or until bubbly. Let stand for 5 minutes before serving.
Nutritional Info:
Calories 359.4
Calories from Fat 181 50%
Total Fat 20.1 g 31%
Saturated Fat 10.6 g 53%
Monounsaturated Fat 5.9 g 29%
Polyunsaturated Fat 1.8 g 9%
Trans Fat 0.0 g 0%
Cholesterol 59.1 mg 19%
Sodium 1343.8 mg 55%
Potassium 599.5 mg 17%
Magnesium 43.8 mg 1%
Total Carbohydrate 18.0 g 6%
Dietary Fiber 0.5 g 2%
Sugars 12.3 g 49%
Protein 25.9 g 51%
Ingredients:
1 (26 ounce) jar spaghetti sauce
1 (25 ounce) package frozen cheese ravioli
2 cups lowfat small curd cottage cheese
3 cups part skim shredded mozzarella cheese
1/4 cup shredded parmesan cheese
Directions:
Spread 1/2 cup of spaghetti sauce into 9 x 13 pan. Layer with half of the ravioli, 1 cup of sauce, 1 cup of cottage cheese and 1 1/2 cup of mozzarella cheese. Repeat layers. Sprinkle with parmesan cheese. Bake uncovered at 350 for 30 - 40 minutes or until bubbly. Let stand for 5 minutes before serving.
Nutritional Info:
Calories 359.4
Calories from Fat 181 50%
Total Fat 20.1 g 31%
Saturated Fat 10.6 g 53%
Monounsaturated Fat 5.9 g 29%
Polyunsaturated Fat 1.8 g 9%
Trans Fat 0.0 g 0%
Cholesterol 59.1 mg 19%
Sodium 1343.8 mg 55%
Potassium 599.5 mg 17%
Magnesium 43.8 mg 1%
Total Carbohydrate 18.0 g 6%
Dietary Fiber 0.5 g 2%
Sugars 12.3 g 49%
Protein 25.9 g 51%
Sunday, October 10, 2010
Tater-Tot Casserole
1 lb lean ground beef
1 8oz container low fat sour cream
0.5 cup skim milk
1 10.75oz can cream of mushroom soup
1 pkg (26oz?) tater-tots
1 can green beans
1 cup medium cheddar cheese
salt and pepper to taste
1/2 tsp onion powder
Directions
Brown the beef. Drain. Add sour cream, cream of mushroom, salt and pepper, and the onion powder to the mixture. Stir and cook until simmering.
In a greased 8x10 or 9x13 (depending on how thick you want your casserole) add the tater-tots. Then layer the green beans, sauce and cheese.
Bake uncovered for 20-25 minutes at 350 degrees.
Makes 6 servings.
Nutritional Information:
Calories 380.7
Total Fat 21.1 g
Saturated Fat 10.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.7 g
Cholesterol 75.9 mg
Sodium 825.3 mg
Potassium 135.9 mg
Total Carbohydrate 21.0 g
Dietary Fiber 1.0 g
Sugars 0.7 g
Protein 25.1 g
FYI- This is how you would make the recipe if you were not freezing it. In order to prepare it from the freezer, follow these instructions:
Thaw the sauce. In a greased 8x10 or 9x13 pan (depending on how thick you want your casserole) layer the tater-tots, green beans, sauce and cheese. Bake uncovered for 20-25 minutes at 350 degrees.
1 8oz container low fat sour cream
0.5 cup skim milk
1 10.75oz can cream of mushroom soup
1 pkg (26oz?) tater-tots
1 can green beans
1 cup medium cheddar cheese
salt and pepper to taste
1/2 tsp onion powder
Directions
Brown the beef. Drain. Add sour cream, cream of mushroom, salt and pepper, and the onion powder to the mixture. Stir and cook until simmering.
In a greased 8x10 or 9x13 (depending on how thick you want your casserole) add the tater-tots. Then layer the green beans, sauce and cheese.
Bake uncovered for 20-25 minutes at 350 degrees.
Makes 6 servings.
Nutritional Information:
Calories 380.7
Total Fat 21.1 g
Saturated Fat 10.0 g
Polyunsaturated Fat 1.1 g
Monounsaturated Fat 3.7 g
Cholesterol 75.9 mg
Sodium 825.3 mg
Potassium 135.9 mg
Total Carbohydrate 21.0 g
Dietary Fiber 1.0 g
Sugars 0.7 g
Protein 25.1 g
FYI- This is how you would make the recipe if you were not freezing it. In order to prepare it from the freezer, follow these instructions:
Thaw the sauce. In a greased 8x10 or 9x13 pan (depending on how thick you want your casserole) layer the tater-tots, green beans, sauce and cheese. Bake uncovered for 20-25 minutes at 350 degrees.
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