Mommy's Recipes Blog » Casserole

Beans ´n Wiener Biscuit Casserole

Ruthie — Tue, 15 Nov 2011 17:31:15 +0000

INGREDIENTS

1 lb. wieners, sliced

1 (16-oz.) can (1 3/4 cups) pork and beans, undrained

1/2 cup chopped onion

1/2 cup ketchup

3 tablespoons brown sugar

1 (7.5-oz.) can Pillsbury® Refrigerated Buttermilk Biscuits

4 oz. (1 cup) shredded Cheddar cheese

DIRECTIONS

1. Heat oven to 400°F. In medium saucepan, combine wieners, pork and beans, onion, ketchup and brown sugar; mix well. Bring to a boil. Reduce heat; simmer 5 minutes. Spoon hot bean mixture into ungreased 8-inch square (2-quart) baking dish.

2. Separate dough into 10 biscuits. Arrange biscuits over hot bean mixture. Sprinkle with cheese.

3. Bake at 400°F. for 10 to 15 minutes or until biscuits are golden brown and no longer doughy.

Chili Cheese Dog Crescent Casserole

Ruthie — Mon, 14 Nov 2011 17:35:05 +0000

INGREDIENTS

2 cans (15 oz each) chili with beans

8 hot dogs, sliced

1 1/2 cups shredded American cheese (6 oz)

1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

1 tablespoon sesame seed

DIRECTIONS

1. In 2-quart saucepan, mix chili and hot dogs. Heat to boiling over medium-high heat, stirring occasionally. Spoon chili mixture into ungreased 13×9-inch (3-quart) glass baking dish; sprinkle with cheese.

2. Separate or cut dough into 4 long rectangles (if using crescent rolls, press perforations to seal). Place on top of chili mixture. Sprinkle with sesame seed.

3. Bake at 375°F 15 to 20 minutes.

So-Easy Chicken Pot Pie

Ruthie — Sun, 09 Oct 2011 13:03:48 +0000

INGREDIENTS

1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup

2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

2 cups cubed cooked chicken

1 can Pillsbury® refrigerated original breadsticks

DIRECTIONS

1. Heat oven to 375°F. In 2-quart saucepan, stir together soup, vegetables and chicken. Heat to boiling, stirring occasionally. Spoon into ungreased 11×7-inch (2-quart) glass baking dish.

2. Meanwhile, unroll dough; separate at perforations into 12 strips. Twist each strip; arrange over hot chicken mixture.

3. Bake uncovered 14 to 18 minutes or until breadsticks are light brown.

If mixed vegetables aren’t your family’s favorite, try other frozen vegetables such as 2 cups of whole kernel corn, green beans or peas.

Spiderweb Pot Pies

Ruthie — Wed, 28 Sep 2011 22:43:50 +0000

INGREDIENTS

3 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet

2 cups shredded deli rotisserie chicken (from 2-lb chicken)

1 cup Green Giant® Valley Fresh Steamers® Select® frozen baby sweet peas (from 12-oz bag), thawed

1 cup Green Giant® Valley Fresh Steamers® Niblets® frozen corn (from 12-oz bag), thawed

1/2 cup milk

2 cans (10 3/4 oz each) condensed cream of potato soup

1 cup shredded Cheddar cheese (4 oz)

1/2 cup sour cream

12 pitted large ripe olives

DIRECTIONS

1. Heat oven to 350°F. Line 3 cookie sheets with cooking parchment paper. Unroll 1 dough sheet on work surface. Cut dough in half; cut each half into 9 strips. Place strips on 1 cookie sheet; refrigerate until ready to use.

2. Unroll remaining dough sheets. Place 4 1/2-inch round biscuit cutter on dough; place 3 1/2-inch round biscuit cutter inside larger cutter. Cut out thin 4 1/2-inch ring of dough between cutters. Repeat process, making a total of 6 large dough rings. Place on cookie sheet; refrigerate. Place 2 1/2-inch round biscuit cutter on dough; place 1 1/2-inch round biscuit cutter inside larger cutter. Cut out thin 2 1/2-inch ring of dough between cutters. Repeat process, making a total of 6 medium dough rings.

3. Place 1 1/2-inch round cutter on dough; place 1-inch round cutter inside larger cutter. Cut out thin 1 1/2-inch ring of dough between cutters. Repeat process, making a total of 6 small dough rings. Cut out 6 tiny circles from remaining dough.

4. In 3-quart saucepan, mix chicken, peas, corn, milk and soup. Cook over medium heat until bubbly; stir in cheese and sour cream. Spoon 3/4 cup hot chicken mixture into each of 6 (1-cup) individual baking dishes (ramekins) or custard cups. Place cups at least 4 inches apart on 2 cookie sheets.

5. Place 3 dough strips crisscrossing over rim of each pot pie to look like spider legs, with ends extending onto cookie sheet. Onto each pot pie, place large, medium and small dough rings. Place tiny dough circle in center of each.

6. Bake 20 minutes or until crust is golden brown. Cut each olive in half; set aside 6 olive halves for spider bodies. Cut remaining olive pieces into 48 small pieces for spider legs. Arrange olive half and 8 pieces on each pot pie to look like a spider.

Zippy Mexican Casserole

admin — Mon, 29 Aug 2011 08:09:43 +0000

Ingredients

2 tablespoons vegetable oil
3/4 pound cubed skinless, boneless chicken breast meat
1/2 (1.25 ounce) package taco seasoning mix
1 (15 ounce) can black beans, rinsed and drained
1 (8.75 ounce) can sweet corn, drained
1/4 cup salsa
water as needed
1 cup shredded Mexican-style cheese
1 1/2 cups crushed plain tortilla chips

Directions

In a large skillet over medium high heat, saute chicken in oil until cooked through and no longer pink inside. Add taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Transfer chicken mixture to a 9×13 inch baking dish. Top with 1/2 cup of the cheese and crushed tortilla chips.
Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

Cheddar Green Bean Casserole

Ruthie — Thu, 18 Aug 2011 23:16:16 +0000

Ingredients:

4 cups cooked French-cut green beans, about 1 1/2 pounds frozen or 3 cans (15 oz), drained

3 tablespoons butter

8 ounces sliced mushrooms

1/4 cup finely chopped onion

2 tablespoons flour

1 teaspoon salt

1/4 teaspoon ground black pepper

1 1/2 cups milk

1 1/2 to 2 cups shredded Cheddar cheese (6 to 8 ounces)

2 tablespoons sour cream

1 cup soft bread crumbs

1 tablespoon melted butter

Parmesan cheese, optional

Preparation:

Heat oven to 350°. Grease a 2-quart baking dish.

In a large saucepan, melt butter over medium-low heat. Add mushrooms and onion; saute, stirring, until mushrooms are browned and onions are tender. Stir in flour, salt, and pepper, stirring until flour is mixed into the fat. Gradually stir in the milk. Continue cooking, stirring, until slightly thickened. Stir in cheese, sour cream, and drained green beans. Spoon into the prepared baking dish. If desired, sprinkle with a few tablespoons of shredded Parmesan cheese. Combine bread crumbs and melted butter. Sprinkle over the casserole.

Bake for 25 to 30 minutes, until bubbly and browned.
Serves 8.

Chicken Pot Pie IX

Ruthie — Sat, 06 Aug 2011 13:00:55 +0000

Ingredients:

1 pound skinless, boneless chicken breast halves – cubed

1 cup sliced carrots

1 cup frozen green peas

1/2 cup sliced celery

1/3 cup butter

1/3 cup chopped onion

1/3 cup all-purpose flour

1/4 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon celery seed

1 3/4 cups chicken broth

2/3 cup milk

2 (9 inch) unbaked pie crusts

Directions:

1. Preheat oven to 425 degrees F (220 degrees C.)

2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.

3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Chuck’s Favorite Mac and Cheese

Ruthie — Wed, 03 Aug 2011 18:18:00 +0000

Ingredients:

1 (8 ounce) package elbow macaroni

1 (8 ounce) package shredded sharp Cheddar cheese

1 (12 ounce) container small curd cottage cheese

1 (8 ounce) container sour cream

1/4 cup grated Parmesan cheese

salt and pepper to taste

1 cup dry bread crumbs

1/4 cup butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil, add pasta, and cook until done; drain.

2. In 9×13 inch baking dish, stir together macaroni, shredded Cheddar cheese, cottage cheese, sour cream, Parmesan cheese, salt and pepper. In a small bowl, mix together bread crumbs and melted butter. Sprinkle topping over macaroni mixture.

3. Bake 30 to 35 minutes, or until top is golden.

Tuna Broccoli Roll Up Casserole

Ruthie — Mon, 01 Aug 2011 20:39:12 +0000

Ingredients:

1 (10.75 ounce) can condensed cream of mushroom soup

1 cup milk

1 (9 ounce) can tuna, drained and flaked

1 (10 ounce) package frozen chopped broccoli, thawed

1 cup shredded Cheddar cheese, divided

1 (2.8 ounce) can French-fried onions

6 (7 inch) flour tortillas

1 medium tomato, chopped

Directions:

1. Preheat the oven to 350 degrees F (175 degrees C).

2. In a medium bowl, stir together the cream of mushroom soup and milk. Set aside. In another bowl, stir together the tuna, broccoli, 1/2 cup of Cheddar cheese and half of the French fried onions. Stir in 3/4 cup of the soup.

3. Divide the tuna mixture evenly between the tortillas, and roll up. Place rolls seam side down in a lightly greased 9×13 inch baking dish. Pour the remaining soup over the rolls, and spread evenly using the back of a spoon. It will be a thin layer. Sprinkle the rest of the French fried onions over the soup, then the tomato, and finally the remaining Cheddar cheese. Cover with nonstick or lightly greased aluminum foil.

4. Bake for 30 minutes in the preheated oven. Remove the aluminum foil, and bake for 5 more minutes to allow the cheese to melt and brown slightly.

Cauliflower and Broccoli Casserole

admin — Tue, 19 Jul 2011 17:35:07 +0000

Ingredients

1/2 cup uncooked white rice
10 ounces broccoli florets
10 ounces cauliflower florets
1/2 cup butter
1 onion, chopped
1 pound processed cheese food, cubed
1 (10.75 ounce) can condensed cream of chicken soup
5 3/8 fluid ounces milk
1 1/2 cups crushed buttery round crackers

Directions

In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Drain and set aside.
Simmer broccoli and cauliflower florets in water for 10 minutes, or until crunchy. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
In a large saucepan, melt butter and saute onion. Stir cauliflower, broccoli and rice into the saucepan. Once the vegetables and rice are coated, stir in the cheese, chicken soup and milk. Transfer the entire mixture to a 9×13 inch baking dish and sprinkle the crackers on top.
Bake in a preheated 350 degrees F (175 degrees C) oven for 30 minutes.