Chicken Rice Casserole

It's been some time since there was posting activity on this blog but I actually do frequent it to look up recipes. I was surprised that Chicken Rice Casserole was not among them. I finally took the time to make it today really in hopes of finding things that Jax would eat without whining. It was not as tasty as I remember. In fact it was rather bland. But Jax enjoyed it.

Stew 1 chicken with 1 large onion, 1 tsp salt, 3-4 celery stalks (you may include the leaves) and carrots until the meat falls off the bone. Shred chicken meat and save the broth to use for the rice and sauce.

Cook 2 1/2 cups of rice in 6-7 cups of water and/or chicken broth.

Make your sauce by melting 3/4 cups of margarine butter, add 1/2 tsp salt, 1 /2 tsp turmeric, dash of black pepper, 3/4 cup flour. Stir till it starts to bubble, then add 1 can evaporated milk, 4 cups of chicken broth, and dry minced onions. (Ensure that the fat is removed from your chicken broth and blend the vegetables in. This is how to get some hidden veggies in those kids.)

In a big bowel, combine rice, sauce and shredded chicken. Put mixture into 2 large, greased casserole dishes. Cover top with grated cheddar cheese. Bake in the oven for 20-30 min at 350 degrees. (My recipe was not specific if the casserole should be baked covered or not. I did and it was fine.)

Breakfast Casserole

1 (32 oz.) pkg frozen hash browns
2 c. diced ham (bacon, sausage, etc.) cooked
2 g. grated cheese
6 large eggs
1/3 c. milk
1 c. cottage cheese
1/4 tsp. ground black pepper

Sprinkle half of the hash browns into a greased 9x13-inch pan. Layer ham and cheese, then sprinkle remaining hash browns on top. In a separate bowl, whisk together eggs, milk cottage cheese & black pepper. Pour this mixture over the hash browns. Store in the refrigerator overnight. Bake uncovered at 350 degrees for 45-50 min. or until light golden brown & firm in the center.

Taco Stuffed Shells

*2 lbs. ground beef
*2 envelopes taco seasoning
*1 pkg. (8 oz.) cream cheese, cubed
*24 uncooked jumbo pasta shells
*1/4 c. butter, melted
*These ingredients have already been doubled- you freeze half. Makes 2 casseroles.


Additional ingredients (for each casserole):
1 c. salsa
1 c. taco sauce
2 c. shredded cheese
1 1/2 c. crushed tortilla chips

In a large skillet, cook beef; drain. Add taco seasoning; prepare according to package directions. Add cream cheese; cook and stir for 5-10 min or until melted. Transfer to bowl; chill for 1 hr.
Cook pasta according to package directions; Drain. Gently toss with butter. fill each shell with about 3 tablespoons of meat mixture. Place 12 shells in freezer container. Cover and freeze for up to 3 months.
To prepare remaining shells, spoon salsa into a greased 9x9-inch square baking dish. Top with shells and taco sauce. Cover with foil and bake at 350°F for 30 min. uncover; sprinkle with cheese and chips. Bake 15 minutes longer or until heated through.
Serve with favorite taco toppings like re-fried beans, sour cream, olives, tomatoes, onion, etc.

To cook frozen shells; Thaw in the refrigerator for 24 hours (shells will be partially frozen). Spoon salsa into a greased 9x9-inch square baking dish; top with shells and taco sauce. Cover and bake at 350°F for 40 minutes. Uncover and sprinkle with cheese and chips. Bake 15 minutes longer or until heated through.
Yield: 2 casseroles (6 servings each).

Stuffed Pepper Casserole

1 lb ground beef
1 small onion, chopped
3 medium bell peppers, cut into strips
3/4 cup instant rice, uncooked
1 teaspoon season salt
1/8 teaspoon garlic salt
1 1/2 cups water
1 teaspoon beef bouillon granules
15 ounces diced tomatoes, petite cut
1/2 cup mozzarella cheese, shredded

Brown meat and onion in skillet; drain.
Stir in rice, salt, garlic salt, bouillon, water, cheese and diced tomatoes; heat through.
Spray a 9x13 baking dish with cooking spray and line with peppers.
Pour meat mixture over peppers.
Cover with foil and bake at 350° for 45 minutes. Uncover and bake an additional 15 minutes.

Low-Fat Macaroni and Cheese

3/4 c. fat-free evaporated milk
1 c. low-fat cottage cheese
1/2 c. low-fat ricotta cheese
1/2 c. low-fat cheddar cheese
1/2 tsp. ground nutmeg
dash of salt and pepper
1 tsp. Parmesan cheese
1 T. bread crumbs
1 lb. elbow macaroni pasta, cooked

Heat milk in saucepan over low heat. Add cheeses until they melt, stirring constantly. Stir in salt, pepper and nutmeg. Remove cheese sauce from heat. Add cooked pasta to cheese sauce and mix well. Pour into 2 qt. casserole dish. Sprinkle with Parmesan cheese and bread crumbs. Bake at 350 degrees for 15-20 min. until bubbly and top is browned.

Tuna Noodle Bake

4 1/2 c. (6 oz) extra wide egg noodles, uncooked
1 can (10 3/4 oz) cream of mushroom soup
1 1/4 c. milk
1/3 c. grated Parmesan cheese
1/4 c. chopped pimento stuffed olives (optional)
1 can (9 1/4 oz) tuna, drained and flaked
salt & pepper to taste

Cook noodles according to package directions for 4 min. and drain. In greased 2 qt. casserole dish, combine remaining ingredients, then stir in hit noodles. bake uncovered at 350 degrees for 25-30 min, or until bubbly and lightly browned.

California Casserole :)

Coat... 2 lbs veal round steak cut into 2-inch cubes with mixture of 1/3 c flour and 1 tsp paprika. (Or do like we did and what mom always did and use precooked leftover roast.)

Brown... meat thoroughly in 1/4 c Crisco. Transfer to casserole dish.

Heat... in skillet used for browning meat, 1 can cream of chicken soup and 1 can water. Bring to boil and pour over meat.

Bake... uncovered at 350 degree for 45 mins until meat is tender (25-30 mins works fine if meat was precooked).

Top... with 12-14 spoonfuls of Butter Crumb Dumplings (recipe follows).

Increase over temp to 425 and bake 20-25 minutes until deep golden brown.

Serve... with sauce made by heating 1 can cream of chicken soup and 1 c sour cream, brought just to a boil.

Butter Crumb Dumplings

Combine - 2 c flour, 4 tsp baking powder, 1/2 tsp salt, 1 tsp poultry seasoning, 1 tsp celery seed, 1 tsp onion flakes. Then add 1 c milk and 1/4 c oil. Stir until moist - drop spoonfuls on casserole. (Bake the 20-25 minutes at 425)

Yummy Potatoes

1 (32 oz.) bag frozen hash browns
1 (10 oz.) can cream of chicken
1 pint sour cream
2 c. grated cheese
1/2 c. chopped onions
1 tsp. salt
1 tsp. black pepper
1 c. melted butter, divided
2 c. crushed corn flakes

Mix together hash browns, soup, sour cream, cheese onion, salt and pepper, and 1/2 c. melted butter. Spoon mixture into a 9x13x2 inch pan. Combine the remaining butter and corn flakes and top potato mixture evenly. Bake at 350°F for 60 min.

p.s.- something I like to do is substitute grated, cooked potato for the frozen hash browns. I also like using French fried onions instead of corn flakes and butter, the down side is they burn easy so you have to be careful.

Green Bean Casserole

3/4 c. milk
1/8 tsp. ground black pepper
1 (10 oz.) can cream of mushroom soup
1 1/3 c. french-fried onions
2 (9 oz.) pkg. frozen green beans or 3 (14.5 oz.) cans green beans, drained

In a 1 1/2-qt. casserole dish, mix all ingredients except 2/3 c. french-fried onions. Bake at 350 degrees Fahrenheit, or until bubbly. Stir and top with remaining french-fried onions. Bake additional 5 min. or until onions are browned.