| 1-15
oz bottle Russian Dressing
1-10 oz jar apricot preserves
1 envelope onion soup mix
4 to 6 pieces of chicken (breasts)
In
a bowl, mix dressing, preserves and onion soup mix.
Arrange chicken in the bottom of a 9x13 pan and pour
mixture over chicken pieces (option: season chicken
with salt and pepper first).
Bake
at 350°F for 45-50 minutes or until chicken is
thoroughly cooked.
RC
Note: We suggest serving this dish over rice.
Submitted by Mary Sue, Rockwood
II Ward, St. Louis, MO Stake |
1-1/2
lb. hamburger meat - cooked
2 cans green beans
2 cans cream of chicken* soup
16 oz. Tater-tots |
|
In
a 9x13 baking dish combine hamburger, green beans
and soup. Evenly top with one layer or tater-tots.
Bake at 350°F uncovered for 40 minutes - tater-tots
should be golden brown and crunchy.
Submitted by Shawna, Lawrence University
Ward, Topeka, Kansas Stake. |
| 1
cup diced onion
1 green pepper
1/4 cup butter
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel tomatoes
1 clove garlic, minced
1 tablespoon chili powder
1 cup chicken broth
1 (8oz.) pkg. Soft tortillas
1 lb. (4 c.) grated cheddar cheese
2 c. diced, cooked chicken (2 chicken breasts)
Sauté
onion and pepper in butter. Add soups, tomatoes, garlic
and chili powder. Place tortillas in chicken broth
10 minutes. Line 9x13 baking dish with tortillas.
Fill remainder of dish with layers of 1- tortillas;
2- diced chicken; 3- sauce; 4- cheese.
Bake
at 350°F for 30 minutes.
Recipe from the William Jewell
College CORE Cookbook, 1992 edition. |
6
cups sliced yellow summer squash
1/4 cup chopped onion
1 can cream of chicken soup
1 cup sour cream
1 cup shredded carrots
8 oz. pkg. herb-seasoned stuffing
1/2 cup margarine, melted |
 |
Cook
summer squash and onion in boiling water for 5 minutes.
Drain and set aside. Combine chicken soup and sour
cream. Stir in carrots. Fold in drained squash and
onion. In a separate bowl combine stuffing mix and
margarine. Spread ½ stuffing mix in bottom
of 9x13 baking dish. Spoon vegetable mixture on top.
Sprinkle with remaining stuffing mix.
Bake
at 350°F for 25-30 minutes or until heated.
Recipe
from Favorite Recipes from Quilters by Louise Stoltzfus.
|
| SAUERBRATEN NOODLE
CASSEROLE |
|
1-1/2
lb. Boneless beef top round steak, cut into ½-inch
pieces
1/2 teaspoon peppered seasoned salt
2 (12oz.) jars homestyle beef gravy
1-1/2 cups julienne-cut carrots (1-1/2 x 1/4 x 1/4
inch)
1/2 cup sliced green beans
1/4 cup finely crushed gingersnaps
2 tablespoons brown sugar
1/2 cup red wine vinegar
9 oz. (5 cups) uncooked medium egg noodles
2 tablespoons chopped fresh parsley
Heat
oven to 350°F. Spray 9x13 baking dish with nonstick
cooking spray.
Spray
Dutch oven with cooking spray. Add steak pieces; sprinkle
with seasoned salt. Cook over medium-high heat for
5 minutes or until browned, stirring occasionally.
Stir
in gravy, carrots, onions, gingersnaps, brown sugar
and vinegar. Bring to a boil. Reduce heat; cover and
simmer 20 minutes.
Meanwhile,
cook noodles to desired doneness as directed on package.
Drain.
Add
cooked noodles to beef mixture; mix gently. Pour into
sprayed baking dish. Cover tightly with foil.
Bake
at 350°F for 15-20 minutes or until beef is tender.
Sprinkle with parsley.
Makes
8 Servings.
Recipe from Pillsbury Classic Cookbooks,
October 1998. |
|
Freezing
Is Pleasing
One
of the nicest things about casseroles is that they're so easy
to make ahead and freeze for an easy meal at a later date.
Here
are som helpful freezing tips:
- Recipes
with a condensed-soup base usually freeze well.
- Cool
foods before packing for the freezer
- Let
the surface of the casserole freeze then wrap casserole
tightly with heavy plastic wrap and/or foil to prevent freezer
burn.
- Freeze
casseroles unbaked or baked. Allow additional baking time
for frozen casseroles. Use an instant read thermometer to
check the center of the casserole at one hour. It should
reach 160°F. (If not hot enough, continue to bake and
check at 15-minute intervals.)
- Add
sour cream after dish has been thawed and reheated.
- If
a casserole recipe calls for cheese topping, freeze it without
the cheese. Add the cheese during the last 10 to 20 minutes.
- Store
frozen meals at 0°F or colder and use within three months
for best quality. (Foods frozen longer remain safe but texture
and flavor begin to deteriorate.)
- How
will you thaw/reheat the frozen dish? Freeze in microwave-safe
dishes if necessary.
- Label
freezer packages with contents, date and cooking instructions.
- For
quick, single-serving lunches, freeze foods in individual
portions.
- Potatoes
don't freeze well.
Stock
the Pantry
Keep
a selection of convenience products on hand for casserole
creations:
- Canned
soup, especially cream of mushroom, cream of celery and
chicken broth
- Canned
kidney beans, diced tomatoes or other vegetables
- Ready-to-use
fresh vegetables from the produce aisle, such as coleslaw
blend and peeled washed baby carrots
- International
ingredients to jazz up ordinary casseroles, such as canned
or jarred chile peppers, prepared salsa, cans of baby corn
or water chestnuts
Quick
Accompaniments
Most
casseroles need little else to make a complete meal. Some
quick side dishes:
- Toss
coleslaw bend with bottled Italian salad dressing
- Pillsbury
Refrigerated Breadsticks - brush the top of the dough with
olive oil and sprinkle with salt, pepper and dried herbs
before baking.
- Offer
baby carrots with purchased dip.
- Toss
cucumber slices and chopped onion with a sprinkle of balsamic
or regular vinegar.
- Dress
up ordinary steamed carrots with a sprinkling of tarragon.
- Sauté
washed fresh spinach with olive oil and garlic.
- Make
a quick salad using a bag of purchased prewashed greens
and toss with dressing
- Create
a refreshing fruit salad with in season fruits - serve plain
or with a light vanilla yogurt dressing.
The above casserole tips were taken from
Pillsbury Classic Cookbooks October 1998 and 2000 'Casseroles'
edition. |
