Casseroles

CHINESE CHICKEN CASSEROLE 

1 box long-grain and wild rice

2 Tbsp. pimientos

3 c. cooked boned chicken

1/2 c. salad dressing

1 can celery soup, undiluted

Salt, pepper to taste

1 can water chestnuts, drained and sliced

1 can French-style green beans, drained

2 Tbsp. chopped green pepper

Cook rice according to directions on box. Add chicken and other ingredients. Bake in buttered casserole at 350° for 30-35 minutes. Serves a rather large group and freezes well.

 

MEXICAN CHICKEN CASSEROLE   

1 (3 lb.) chicken

1/8 tsp. garlic powder

1 can cream of mushroom soup

1/4 tsp. Tabasco

1 can cream of chicken soup

1 tsp. chili powder

4 Tbsp. chopped onion

1/4 tsp. black pepper

1 c. chicken broth

4 c. regular size Fritos

2 medium Jalapeno peppers, chopped

1 c. grated Cheddar cheese

Cook and bone chicken. Reserve one cup broth. Combine soups, peppers, spices, Tabasco and broth; blend well. Cover bottom of 2 1/2-3 quart casserole with two cups of Fritos. Spread on half of chicken, half the sauce, half the grated cheese. Repeat, ending with cheese. Bake in preheated 350° oven for 25-30 minutes.

 

BAKED ITALIAN SPAGHETTI    

1 large can tomato sauce

3 c. water

1 (6 oz.) can tomato paste

Salt, pepper to taste

1 lb. lean ground beef

2 cloves garlic

1 large onion, chopped

1 1/2 tsp. chili powder

1 large bell pepper, chopped

8 oz. thin spaghetti

1/2 lb. sharp cheese, grated

Brown ground beef, chopped onion and chopped pepper in large skillet. Add remaining ingredients except spaghetti and cheese. Simmer slowly for two hours. Add more water if necessary. Cook spaghetti until tender; rinse with water. Drain. Layer spaghetti in large casserole alternately with sauce and grated cheese. Just before serving bake at 350° until cheese melts. Eight-12 servings.

 

SPANISH BEEF STEW    

1 chuck or arm roast, cubed

1/2 tsp. thyme

1-2 medium onions, sliced thin

4 parsley sprigs

1-2 cloves garlic, crushed or whole

3 c. beef bouillon

1 (#2) can tomatoes, quartered

1 bay leaf

1 1/2 c. stuffed olives

2 1/2 lbs. potatoes, peeled and cubed

Salt and pepper

Cornstarch

Brown meat in large kettle. Remove and season with salt and pepper. Cook onions in drippings and add garlic, bouillon and 1/2 can tomatoes. Add herbs and meat; bring to boil. Cover and simmer at least two hours. Add olives and potatoes and cook 30 more minutes. Thicken with cornstarch and water; add remaining tomatoes. Good with homemade bread.

 

CHEROKEE CASSEROLE     

1 lb. ground beef

1/8 tsp. oregano

1 Tbsp. olive oil

1 (16 oz.) can tomatoes

3/4 c. chopped Bermuda onion

1 tsp. salt

1 can cream of mushroom soup

Dash pepper

1/8 tsp. garlic powder

1/8 tsp. ground thyme

1/2 small bay leaf

1 c. minute rice

6 stuffed olives, sliced

2-3 slices American cheese, cut in strips

Brown meat in olive oil. Add onion. Cook over medium heat until onion is tender. Stir in seasonings, tomatoes, soup and rice. Add half of olive slices. Simmer five minutes, stirring occasionally. Spoon into baking dish. Top with cheese strips. Heat in 350° oven until cheese is melted. Top with remaining olive slices. Serves four – six.

 

PORK CHOP DINNER

6 lean pork chops

3 medium onions

2 Tbsp. shortening

6 carrots

Salt and pepper to taste

6 small potatoes

1/4 tsp. savory

6 cabbage wedges

1 c. tomato juice

Paprika

Lightly brown chops in shortening. Salt and pepper to taste. Sprinkle well with savory. Add tomato juice. Cover and simmer 45 minutes. Prepare vegetables and add to pork chops. Sprinkle with paprika and salt. Cook until vegetables are tender, about 30 minutes at 350°. Add more water or tomato juice if necessary.

 

(320) 573-2655  • e-mail: valerie@upstel.net

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