Quilters' Recipes Blog : Casseroles

Baked Cheesy Chicken

QuiltersRecipes — Thu, 02 Apr 2009 00:49:00 GMT

Submitted by Helen Crawford, Stoney Creek, Ontario

6 chicken breasts, with skin and bones
1 can (10 oz) cream of mushroom soup
1 can (10 0z) cream of celery soup
2 cups grated cheddar cheese

Place chicken in single layer, skin side up, in casserole dish. Mix together the celery and mushroom soup. Add cheese. Spread over the chicken pieces, being sure to cover completely. Cover casserole with lid. Bake at 350 F. for approximatley 1 hour. (Makes own gravy while baking.) Enjoy!!!

Chicken and Wild Rice Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:41:00 GMT

Submitted by Laura Davis, Newport News, VA

2 (3-pound) fryers (I use leg quarters; the dark meat makes a more moist dish.)
1 cup water
1 cup dry sherry
1/2 tsp. curry
1/2 cup celery, sliced
1 1/2 tsp. salt
1 medium onion sliced

Place ingredients in a deep kettle. Simmer 1 hour. Take chicken out and refrigerate. Strain broth; cool and skim fat from top. Cut cooled chicken into small pieces.

12 ounces long grain and wild rice mix ( I use Uncle Ben’s.)
Reserved chicken broth plus enough water to cook rice according to package Directions
1 cup sour cream
1 can cream of mushroom soup
1 8-oz. can sliced mushrooms

Cook rice in broth and water. Combine all ingredients. Place in 9 x 13 baking dish. Refrigerate. When ready to use, bake 1 hour at 350.

Hint: This casserole is best when made a day ahead. It also freezes well.

Glop

QuiltersRecipes — Thu, 02 Apr 2009 00:40:00 GMT

Submitted by Cheryl-Becker George

1-1 1/2 pounds ground beef, browned
1 (17 oz.) can corn
1 (27 oz.) can crushed tomatoes
1 cup uncooked rice
dried onions to taste

Mix together in a large casserole. Bake at 350 degrees for 1 hour. Top with grated cheese.

Variations-For Mexican Glop, add taco seasoning or chili seasoning to taste. For Italian Glop, use spaghetti sauce in place of tomatoes.

Easy Quiche Lorraine

QuiltersRecipes — Thu, 02 Apr 2009 00:35:00 GMT

Submitted by Marianne Fons, Winterset, IA

This recipe is amazingly easy and really delicious. Serve it with a leafy salad, French bread, and a crisp Chardonnay to impress guests.

3 eggs
1/4 t. salt
dash pepper
1 C. half and half
1/2 C. milk
1 jar Hormel Bacon Pieces
1 unbaked pie crust (Use Pet-Ritz if you’re in a big hurry.)
6 oz. shredded Swiss cheese

Beat eggs. Add salt, pepper, cream, and milk. Beat until well-blended. Put bacon pieces in bottom of pie shell. Add cream and egg mixture. Top with cheese. Bake at 350 for 45 minutes. Cool 10-15 minutes before serving.

Good and Easy Hamburger Mac

QuiltersRecipes — Thu, 02 Apr 2009 00:33:00 GMT

Virginia White
1 box deluxe Kraft Mac & Cheese
1 lb. Hamburger
1 can Italian Style tomatoes
1 teaspoon Italian seasoning.
1 Cup cheddar cheese

Prepare the mac and cheese according to box directions. Meanwhile brown hamburger, add undrained tomatoes and Italian seasoning. Simmer for five minutes. Mix the mac and cheese and hamburger. Put in a 9×9 pan that’s been sprayed with pan spray. Sprinkle with the cheese and bake at 350 degrees for 20 minutes.

Chicken Wrap Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:22:00 GMT

Submitted by Katherine Malmberg

1 package flour tortillas
1 bunch of fresh spinach
1 bag fajita chicken pieces
1 bottle Peppercorn Ranch dressing
1-2 cups grated cheese, cheddar, monterey jack, or any combination

Take 5-6 flour tortillas and cut them in 1/4 inch wide strips. Place these in bottom of 9 x 13 inch casserole dish. Top with chopped up spinach enough to cover the tortillas. Spread fajita chicken pieces on top of spinach. Pour Peppercorn Ranch dressing on top of chicken. Sprinkle cheese on top. Bake at 350 degrees for about 20-30 minutes till heated through. Enjoy. My family loves this and it takes about 5 minutes to throw together. By the time you heat up the veggies and set the table the casserole is done. Great for days when you just want to sew and not cook a lot.

Salsa Chicken and Rice

QuiltersRecipes — Thu, 02 Apr 2009 00:22:00 GMT

Submitted by Robin Stack

One can of chicken or one large boneless, skinless chicken *** (boiled and cubed)
1 jar salsa
1 cup shredded sharp cheddar cheese
1 cup sour cream
Enough cooked instant rice to serve 6 people
Cook rice according to package directions. Let cool for 10 minutes. Stir in salsa, chicken, cheese, and sour cream. Cover and bake at 350 degrees in a greased casserole dish until cheese is melted completely throughout (approximately 20 minutes). Serve hot.

This dish, along with a toss salad on the side, makes a complete meal. You may vary this recipe by using other meats, and/or adding broccoli or other vegetables if you like. Enjoy!

Salsa Chicken

QuiltersRecipes — Thu, 02 Apr 2009 00:22:00 GMT

Submitted by Wilma Sosa

4-6 boneless, skinless chicken ***
1 jar salsa/picante sauce
frozen green beans
Place chicken in casserole dish. Top with frozen green beans and picante sauce. You can add a little water for more juice. Bake at 350 degrees for 35 - 45 minutes or until chicken is done.

Chicken Doritos Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:21:00 GMT

Submitted by Laura Cobb, Ashdown, AR

1 chicken, boiled, boned & chopped or 4 chicken breasts, cooked and chopped
2 Tbsp. butter or margarine
1/2 cup onion, chopped
1 can cream of chicken or mushroom soup
1 can Ro-Tel tomatoes with peppers
1 can Ranch Style Beans
2 cups grated cheese
1 medium bag Nacho flavored Doritos

Saute onion in butter or margarine. Line a medium sized casserole dish with crumbled Doritos. Sprinkle chicken over chips Combine soup and tomatoes, along with the onion and beans. Pour over chicken and top with cheese. Bake at 350 until the cheese melts.

The good thing about this recipe is that it is so flexible. It can be adjusted to suit your family’s taste. I have also made it with Swanson’s canned chicken, to speed up the cooking times. I hope you enjoy it as much as my family does!

Burrito Crescent Squares

QuiltersRecipes — Thu, 02 Apr 2009 00:21:00 GMT

Submitted by Laura Valdez

1 package Pillsbury crescent rolls
1 pound ground beef
1 package taco seasoning
1 can refried beans, with chiles
1-8 oz. package shredded cheese, Colby-Jack mix or taco mix are best
4 slices American cheese
Pat crescent rolls in bottom of pan closing all gaps; pat some up the sides.

Brown ground beef, add taco seasoning and refried beans, mix through until warmed. Spread this mixture over the crescent rolls. Top with shredded cheese and then place the four slices of American cheese on top. You can add sliced ripe olives if you want. Bake at 350-degrees F. for 30-35 minutes or until top is browned.

Serve with salad, sour cream, or salsa.

Mexican Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:20:00 GMT

Submitted by Shirley Kirkland

1 large bag tortilla chips
1 onion
1 pkg shredded cheddar cheese
1 can enchilada sauce
1 jar of taco sauce
1 can of chicken-mushroom soup
1-1/2 lbs ground chuck

Brown meat, add soup(with 1/2 can of water added) enchilado sauce and taco sauce. Place 3/4 bag of chips in 9X13 pan, mash down a little, pour meat sauce evenly over chips, layer with chopped onion, then put bag of cheddar on top. Put in 400 degree oven till cheese is golden brown. Let cool and cut and serve.

Chicken Tortilla Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:20:00 GMT

Submitted by CLIFFSBEAR via email
boneless, skinless chicken breasts
1 dozen corn tortillas
2 cans cream of chicken soup
1 soup can of milk
1 (4 oz.) can diced green chilies
1 (4 oz.) can of green chili salsa
2-3 tablespoons chicken broth or stock
1 lb. Cheddar cheese grated
1 diced onion
2 small cans sliced black olives, drained

Cook chicken breasts and dice or shred. Cut tortillas into quarters. Mix soup, milk, onion, salsa and chilies together. Grease bottom of 9X13 inch baking dish. Put chicken stock in the bottom of dish. In the dish, layer: half of the tortillas, half of the chicken, half of the soup mixture, half of the cheese, and 1 can black olives. Continue layering until all the ingredients are gone and topping with black olives. Let set in the refrigerator for 2-4 hours or overnight to blend the flavors. Bake at 300 degrees for 1-1 1/2 hours. Makes 6-8 Servings.

Beefy Mushroom Potatoes

QuiltersRecipes — Thu, 02 Apr 2009 00:14:00 GMT

Received via e-mail

1 pkg. Lipton Beefy Onion Soup Mix
1 stick margarine
1jar sliced mushrooms
4 medium potatoes peeled and quartered

You can cook this recipe in the oven, but to save time when I have been sewing I use the microwave. Arrange the potatoes in a microwavable dish. Melt the margarine in a saucepan and stir in the soup mix, stir until blended. Add the mushrooms and stir. Pour the soup mixture over the potatoes and stir to coat the potatoes. Cover and microwave for 20 - 30 minutes at full power or until potatoes are tender. If you choose to cook in oven…… put in a oven safe dish and cook at 350 degrees 45 - 60 minutes or until the potatoes are tender.

Gingersnap Baked Beans

QuiltersRecipes — Thu, 02 Apr 2009 00:14:00 GMT

Submitted by Nancy Carol Elder

3/4 cup crushed gingersnaps
2 tablespoons onion, chopped
1/4 cup brown sugar or syrup
2-4 strips bacon, fried crisp and crumbled
2 cans (16 oz. each) pork & beans
1/4 cup ketchup
Mix all ingredients. Put in a greased 1-1/2 qt. casserole. Bake at 375 degrees for 30 minutes

Enjoy!

Twice Baked Potato Casserole

QuiltersRecipes — Thu, 02 Apr 2009 00:13:00 GMT

Submitted by Cindy Sullivan

6 medium unpeeled potatoes, baked
1/4 tsp salt
1/4 tsp pepper
1 lb sliced bacon, cooked and crumbled
3 cups (24 ozs) sour cream
2 cups (8 ozs) shredded mozzarella cheese
2 cups (8 ozs) shredded cheddar cheese
2 green onions
Cut potatoes into cubes, Place half into greased casserole. Sprinkle with half salt, pepper and bacon. Top with half sour cream and cheeses. Repeat layers. Bake uncovered in 350* oven for 20 minutes or until cheese is melted. Sprinkle with onions and serve. Yields 6-8 servings.
This is a great pot luck dish and goes together in a snap after the potatoes are baked.