Whats your favorite casserole recipe?

Question

Here is mine~! Please share your favorite with me!

Chicken Ritz Casserole

Ingredients:
5-6 chicken breasts, cooked
1 can cream of chicken soup
1 can cheddar broccoli soup
about 1/4 soup can of milk
1-1/2 c. sour cream
2 c. cooked minute rice (1 c. prior to cooking)
dash salt and pepper
30 to 40 Ritz crackers, crumbled
Butter
Cooking Instructions:
Cook chicken and remove chicken from bone and cut up. Place chicken in casserole dish. Mix together remaining ingredients. Pour mixed ingredients over chicken. Top with crushed Ritz crackers; dot with butter. Bake at 350F. for 45 mins.

Answer 1

I have two favorites.
CORN BREAD SOUFFLE(it gets prepared in a jiffy)

1 can creamed corn
1 can undrained whole kernel corn
1 stick melted butter or margarine
4 eggs
1 box jiffy corn muffin mix

Mix all ingredients together and bake in a casserole dish at 350°F for 1 hour.

My son's favorite.

SWEET CHICKEN & RICE

1 pound boned and skinned chicken breasts -- cut into strips
1 tablespoon margarine -- melted
1/4 cup fresh parsley -- chopped
1/4 cup brown sugar
1 clove garlic -- minced
3 cups rice -- cooked

Preheat oven to 375 degrees.Place chicken strips in a baking dish. Combine brown sugar, margarine, parsley and garlic. Mix chicken with the sugar mixture. Bake for 30 minutes, turning after 15 minutes and basting with the liquid from the pan. Serve over rice.

Answer 2

HASH BROWN CASSEROLE

1 cup onion, diced
1/4 lb. (1 stick) butter, thinly sliced
1 (8 oz.) container sour cream or plain yogurt (optional)
1 (8 oz.) pkg. Kraft Cracker Barrel sharp cheese
1 can Cream of Chicken soup
1 (2 lb.) bag frozen hash brown potatoes, thawed
1/2 to 1 cup potato chips or corn flakes

Stir together well the diced onion, sour cream or yogurt, grated cheese, thinly sliced butter, and Cream of Chicken soup. Add the hash browns and mix well.

Spread this mixture evenly in a casserole dish and top with crushed chips or corn flakes.

Bake at 350°F 1 to 1 1/2 hours.

Makes 8 to 12 servings.

Answer 3

Green Beans with Caramelized Onions and Almonds Kosher salt
3 pounds green beans, trimmed of stem end
1/2 cup skin on sliced almonds
3 tablespoons unsalted butter
5 tablespoons extra-virgin olive oil
2 large onions, sliced thin
2 tablespoons chopped fresh thyme leaves
Freshly ground black pepper Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.
Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes. Add the thyme, and cook for another 5 minutes. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

Answer 4

I grew up with a father who worked in television in Chicago.
He worked for a local multicultural station and so we ate a lot of Mexican and South American foods. My all time favorite is a casserole that is simply heart warming and delicious!

Chicken Chilaquiles

1 1/2 lbs fresh tomatillos, husked rinsed and halved
2 large garlic cloves
1 large jalapeno, halved lengthwise stemmed and seeded
1/4 cup packed cilantro
2 tablespoons vegetable oil
1 teaspoon ground cumin
1/2 teaspoon coriander
salt & freshly ground black pepper
1 lb shredded cooked chicken or turkey or shredded pork or beef or fresh spinach, at room temperature (3 cups)
1 1/2 cups shredded monterey jack pepper cheese (6 ounces)
1/2 cup farmer cheese [also called Chihuahua cheese or Ranchero](4 ounces)
1 scallion, sliced
8 cups tortilla chips (one 6-ounce bag)
1/4 cup sour cream or Crema
salsa (optional)
guacamole (optional)

4-6 servings Change size or US/metric
Change to: servings US Metric

35 minutes

Answer 5

Your recipes sounds real tasty, I'll have to save it and give it a try---thanks!

SPANISH RICE:
6 slices bacon; cooked, chopped
1 1/2 lb. ground beef
1 medium onion, chopped
1 small green pepper, chopped (optional)
1/8 teaspoon garlic powder or 1 clove garlic, minced
4 cups tomato juice
1 cup uncooked regular white rice
1 teaspoon paprika
In skillet over medium-high heat, cook bacon, drain off grease and set aside on paper towels, cool and chop into pieces. In same skillet brown beef with onion, pepper and garlic until thoroughly cooked; drain grease. Return bacon pieces and set aside. Wash rice, drain and add with tomato juice and paprika to the meat mixture. Heat to a boil. Pour into greased casserole dish. Bake at 350 degrees until rice is tender, about 30 minutes, adding more tomato juice as it is absorbed.

Answer 6

Brown a pound of Ground Beef or Ground Pork or Ground Turkey
Add 1 pack of Taco Seasoning (Follow package directions)
When Taco meat is done, add 1 cup of Rice and stir together
Add 2 cups of water, and simmer until rice is done
When liquid is absorbed, remove from heat & add 2 cups of frozen corn
Make 1 can of Campbell's creamy southwestern style soup
Add soup to Rice, Corn, Taco Meat mixture.

Enjoy!!!!

Answer 7

Shrimp Spaghetti
inged: 1 lb.pk.thin spaghetti, 1/2 tsp. garlic juice, 3 Tbl.Worchestershire sauce, 1/2 Tbl. Tony Chacherie's seasoning
1 tsp BarBque spice, 1 tsp crushed red pepper flakes, 2 lbs raw peeled deveined shrimp, 2-8 oz. blocks sharp chedder cheese(or 2 bags shredded chedder)(reserve 1/2 cheese for top, 2 tsp. butter,.Boil pasta,drain put in large bowl.add rest of ingreds. stir to mix well.Pour into butered lg. casserole and top w/ reserved cheese bake 300* for 45-50 min.

Answer 8

Tuna Cassarole!

2 cups of pasta
1 can of cream of celery
1/2 can of cream of mushroom
1 6 oz can of mushroom
1 cup of milk
velveta cheese
1 can of tuna
chopped green onion


Boil pasta till tender, drain. Then add cheese butter and milk. Stir in cream of celery, cream of mushroom, mushroom, tuna, and green onions.

Bake in oven for 20 minutes at 375 degrees. YUM!

Answer 9

I got tired of everyone wanting tacos when they came over for supper, so expensive too. Pain in the butt for time and clean up. I decided to cut everything down, goes over real well, and now they sell the kits, but i stil do it my way lol.

All your taco stuff
Line lassagna pan with flour tortilla shell layer campbells cheese soup, meat, shredded cheese. layer shell. so on and so on. I bake in 350 oven. When i take it out i smear sourcream mixed w salsa and more shredded cheese tomatoes and lettuce. Hun less expensive, and always ahve elft overs now, and they get full faster. Just try it your way, and your fixings