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Need to Print Out a Certain Recipe
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Need to Print Out a Certain Recipe
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(1) Sweet Potato Casserole Ingredients 7 Sweet potatoes 1/4 cup Butter 1/2 cup Sugar 1/4 cup Brown sugar 1/2 teaspoon Vanilla 1/4 cup Evaporated milk 2 Eggs Cinnamon or nutmeg to taste Sweet Potato Topping 1 cup Crushed corn flakes 1/4 cup Butter 1/2 cup Brown sugar 1/4 cup Pecans chopped Preparation: Boil sweet potatoes in skins until done; cool, peel, mash and mix with remaining ingredients, except topping. Place in greased 3 quart casserole and cover with topping mixture. Bake 15 minutes at 450 degrees  (2) Mexican Casserole Ingredients 1 1/2 pounds ground beef 1 large onion 3 cloves garlic 1 can Rotel tomatoes with chili peppers 1 can cream of chicken soup condensed 1 can Ranch sytel beans 2 1/2 cups sharp cheddar cheese shredded 1 package corn tortillas torn into pieces Preparation Saute ground beef with onion and garlic until no longer pink and drain fat. Mix with the meat the cans of tomatoes, soup and beans. In a casserole dish spread half the tortillas on bottom, layer half the meat mixture and sprinkle half the cheese on top. Repeat the layers. Bake 350 degrees until casserole is hot and bubbly. Serve with shredded lettuce, chopped tomatoes, black olives, sour cream, jalapeno slices and salsa. (3) Homemade Chicken Pot Pie Casserole 1-whole chicken, boiled, deboned & chopped 3 15 oz. cans mixed vegetable 1 1/2 cups chicken broth Mix all in a large casserole dish (11x15) Crust: 1 stick margarine, melted 1 cup self rising flour 1 cup milk Whisk all, and pour over chicken & veggies. Bake in 350 degree oven for 1 hour or untilbrown. (4) Corn and Olive Casserole 1 can ripe olives, pitted 1 can cream-style corn 1 can whole kernel corn 1 can tamales, chopped Blend ingredients. Place in casserole. Bake at 350 degrees for 30 minutes or until well heated. (5) Corn and Meat Casserole 1/2 pound pork sausage 1/2 pound ground beef 1 med. onion, diced 2 eggs, beaten 1/2 cup milk 1 cup cracker crumbs 2 cups cream style corn Salt and Pepper to taste Combine all ingredients. Bake at 350 degrees for 1 hour. Serves 6-8. (6)Corn and Mushroom Casserole 2 cups cooked corn 1/2 cup cracker crumbs 1/4 teaspoon pepper 4 tablespoons melted butter 1/2 can cream of mushroom soup Salt to taste 2/3 cup milk Combine all ingredients and mix well. Pour into buttered baking dish. Bake at 350 degrees for 45 minutes. Serves 6 (7) Green Bean Casserole 1 can 10 3/4 oz. Campbell's Cream of Mushroom soup 1/2 cup milk 1 teaspoon soy sauce A Dash OF pepper 4 cups cooked cut green beans 1 can 2.8 oz. French's French fried onions Mix soup, milk, soy, pepper, beans and 1/2 can onions in a 1 1/2 quart casserole dish. Bake at 350 degrees. for 25 min. or until hot. Stire and Sprinkle with remaining onions. Bake 5 more min. Serves 6 (8) Chicken and Rice Casserole 3 cups cooked brown rice 1 package (10 oz.) frozen peas 2 cup cooked chicken (cut into cubes) 1/2 cup mayonnaise 1/3 cup slivered almonds 2 tsps. soy sauce 1/4 tsp. black pepper 1/4 tsp. garlic powder 1/8 tsp. poultry seasoning Preheat oven to 350 degrees. In a large bowl, combine all ingredients together and mix well. Pour into a greased 3-quart baking dish. Cover and bake for 20 minutes. Makes 6 servings. (9) Chicken Broccoli Casserole 2 cups chopped broccoli cooked and drained 2 cups cubed cooked chicken 2 cup soft bread crumbs 2 cups shredded American cheese 1ea jar 12 oz. chicken gravy 1/2 cup undiluted evaporated milk Salt and pepper to taste In a buttered 9 inch square baking dish, layer broccoli, chicken, bread crumbs and cheese. In medium bowl, combine gravy, milk, salt and pepper then pour over the ingredients in the baking dish. Bake at 375 degrees for 40 minutes. Let stand 5 minutes before serving. Makes 6 servings. (10) Corned Beef Casserole 1/2 stick butter 1/2 cup chopped white or yellow onion 1 cup chopped green bell pepper 1/2 cup finely chopped celery 3 cups shredded cabbage 1 cup shredded cheddar cheese 1ea can of 10 ounce cream of mushroom soup 1 1/2 to 2 cups shredded corned beef brisket canned works great 1ea 8 ounce package of egg noodles, COOKED salt and pepper to taste Melt butter in large pan, saute onion, green peppers, celery and cabbage together. Add the remaining ingredients. Mix well and pour into a greased 9 x 13 inch casserole dish. Bake at 350 degrees for 45 minutes. Serves 6. (11) Seafood Casserole 1 lb fresh scallops 5 oz. can salad shrimp 7 oz. can king crab 1 cup dry white wine 1 small onion (sliced) 1 tablespoon minced parsley 1 teaspoon salt 3 oz. can sliced mushrooms and liquid 1/4 cup butter (divided) 2 teaspoons lemon juice 4 tablespoons flour 1 cup light cream 1/3 cup grated Swiss cheese dash pepper Combine wine, onion, parsley and salt in a large saucepan. Bring to a boil. Add scallops. Simmer five minutes. Add mushrooms with broth. Add 2 tablespoons butter and lemon. Simmer until butter is melted. Drain scallops and mushroom mixture and save liquid. Measure liquid to 2 cups (add water if necessary to make 2 cups). Melt remaining butter, blend in flour, add scallop liquid and cream. Cook and stir constantly over low heat until thickened. Add grated cheese and pepper. Stir in scallop and mushroom mixture. Serve over rice or pasta (12) Chili Rellenos Casserole 4 (4-ounce) cans whole green chilies 6 corn tortillas, cut into 1-inch strips 8 ounces shredded Monterey Jack cheese 8 ounces shredded Cheddar cheese 2 plum tomatoes, sliced lengthwise 8 eggs 1 cup milk 1 teaspoon cumin Salt and pepper to taste Cut the chilies in half lengthwise and make a layer with half of them in the bottom of an 11" by 7" pan. Cover with half the tortilla strips and half the cheeses. Arrange the tomato slices on top. Repeat layering with remaining chilies, tortilla strips and cheese. Beat eggs with milk, cumin, salt and pepper. Pour over tortilla mixture. Bake in a 350 degrees oven for 45 to 60 minutes, or until puffy in the center. Cut into squares and serve. Serves 6 (13) Shrimp and Crab Casserole Microwave recipe 1 pound shrimp, peeled 1/4 teaspoon liquid crab boil 1/2 teaspoon salt 1/2 lemon, peeled 1/4 teaspoon cayenne pepper 10 ounces Crab meat 1/4 cup green bell pepper, chopped 1/4 cup celery, chopped 1/4 cup onion, chopped 1/2 cup seasoned bread crumbs 1/2 cup mozzarella cheese, shredded Boil shrimp in the microwave in a 4 cup measure containing 1/4 teaspoon liquid crab boil, 1/2 lemon sliced, 1/2 teaspoon salt,1/4 teaspoon cayenne pepper, and enough water to barely cover the shrimp. Shrimp will turn pink when boiled about 5 to 10 minutes. Then place crab meat, bell pepper , onion and celery in a 2 cup measure. Cover with waxed paper and microwave for 2 minutes. Then combine all ingredients from both measuring cups in a 3 quart casserole. Sprinkle with bread crumbs on top, and cover with mozzarella cheese. Microwave on high for 6 to 8 minutes or until cheese is melted and casserole is bubbling. Serves 8 (14) Crab Meat Rice Casserole 1 box wild rice or long grain and wild rice 1 lb crab meat or imitation crab meat 1/2 lb fresh mushrooms 1/4 cup butter 1/2 cup white wine White Sauce 1/2 Cup butter 2 1/2 teaspoons flour 1 1/4 cup milk 1/2 teaspoon garlic salt 1/2 teaspoon celery salt 1 tablespoon parsley flakes 2 cups grated cheddar cheese 1/4 cup white wine Prepare rice and put in a 9x13 pan. Saute mushrooms in 1/4 cup butter and 1/4 cup white wine. Melt 1/2 cup butter in pan and stir in flour. Add milk. Add seasonings and 1 cup of cheese and wine. Stir until thickened. Add crab. Simmer just until bubbly. Pour sauce over rice. Top casserole with remaining cheese and mushrooms. (15) Crab Casserole 1 pound crab meat 1/4 cup butter 2 tablespoons flour 1 cup evaporated milk 2 egg yolks, beaten 1/2 teaspoon salt 1/2 teaspoon cayenne 1 teaspoon horseradish 2 tablespoons sherry paprika Separate lumps of crab meat and remove any bone or shell. Place in shallow baking dish. Melt butter; add flour, making a smooth paste. Stir in evaporated milk and bring to a slow boil. Simmer 2 minutes. Add well-beaten egg yolks, salt, cayenne, horseradish and sherry. Cover and cook over low heat for 3 minutes longer. Pour over crab meat. Sprinkle with paprika. Bake at 350 degrees for about 10 minutes. (16) Pinto Bean and Rice Casserole 1 can 15 oz. pinto beans, rinsed and drained 1/2 cup mild or hot picante sauce 1 can 15 oz. Spanish rice 1 lb. lean ground beef, cooked and drained 1 cup shredded cheddar cheese, divided In a 1-1/2 qt. casserole dish, combine the beans, picante sauce, rice, beef and half the cheese. Bake, uncovered, at 350 degrees for 20 to 25 minutes or until heated through. Sprinkle with remaining cheese. Serve with tortilla chips if desired. (17) Hamburger Casserole 2 lbs. hamburger browned and drained 1 large onion chopped 2/3 cup Minute Rice cooked according to package directions 2 cups sliced potatoes 2 cups sliced carrots 1 ea 10 3/4 oz. can tomato soup 1 and 1/2 cups hot water Salt and pepper to taste Preheat oven to 350 degrees. In a 9x13-inch greased baking pan, place cooked rice, then layer carrots, onions and potatoes and salt and pepper to taste. Top with browned meat. In a separate bowl dilute the soup with hot water and mix well. Pour over casserole and bake for 1 and 1/2 hours or until vegetables are tender. (18) Texas Black Bean Casserole 1ea 14 and 1/2 oz. can black beans drained 3/4 cup prepared minute rice according to package 1 tablespoon vegetable oil 1/2 cup diced onion 1/2 cup green bell pepper 1/2 cup red bell pepper 1 teaspoon minced garlic 1/2 cup dry white wine 1/2 cup chicken broth 1/8 teaspoon salt 1 dash coarse black pepper 1/8 teaspoon red pepper 1 teaspoon ground cumin 1/4 teaspoon dried oregano 2 cup grated Monterey Jack cheese 1/4 cup dry bread crumbs Preheat oven to 350 degrees. Grease 1 and 1/2 quart casserole dish and set aside. In a large pan, heat vegetable oil and add onion, green pepper, red pepper and garlic. Sauté until peppers and onion are tender. Add beans, rice, wine, broth and spices. Stir well to blend thoroughly and cook over low heat for 8 to 10 minutes until mixture begins to thicken. Add extra salt if necessary. Remove from heat and stir in cheese. Pour mixture into casserole dish and top with bread crumbs. Bake for 30 minutes or until cheese is melted and mixture is bubbly. (19) Texas Onion Casserole 1 lb. ground beef 3 large onions, sliced 1 green pepper, chopped 1 can of tomatoes 28 oz 1/2 cup uncooked rice 1 teaspoon chili powder 1 teaspoon salt Heat oven to 350 degrees. In a large skillet, cook and stir ground beef until light brown. Drain off fat. Add onions and green pepper. Cook until onion is tender. Stir in tomatoes, rice, chili powder, and salt. Pour into a 2-quart casserole dish. Bake covered for 1 hour or until rice is done. (20) Cornbread Casserole 1 large onion 6 tablespoons butter or margarine 2ea 15 ounce cans cream corn 2 eggs 2 tablespoons milk 1 box corn muffin mix 1/2 pint sour cream 1 cup cheddar cheese, shredded Sauté the onion with the butter or margarine until translucent. Mix together the corn, eggs, milk and corn muffin mix. Pour the corn mixture into a greased 13x9 inch pan. Spoon the onions over the top of the corn mixture and top with sour cream. Sprinkle with the shredded cheddar cheese. Bake at 350 degrees for 1 hour, or until golden brown. (21) Scalloped Sweet Potato Casserole 6 medium sweet potatoes 2 medium onions 2 tablespoons salad oil salt and pepper to taste 2 tablespoons butter 2 tablespoons all-purpose flour 3/4 teaspoon ground ginger 1/4 teaspoon pepper 2 cups milk 2 tablespoons chopped parsley Place the Unpeeled Sweet Potatoes In a 5-quart Pan and cover with water. Bring to a Boil then Reduce heat to low; cover and simmer until sweet potatoes are just fork-tender but not soft, about 20 minutes; drain. Cool sweet potatoes until easy to handle. Meanwhile, slice onions 1/4 inch thick. In 12-inch skillet over medium-high heat, in hot salad oil, cook onions and 1/4 teaspoon salt until tender, stirring occasionally. Preheat oven to 375 degrees. Grease 13" by 9" baking dish. Peel sweet potatoes and cut into 1/4-inch thick slices. In bottom of baking dish, arrange one-third of sweet potatoes; sprinkle with half of onions. Place half of remaining sweet potatoes over onion layer, then top with remaining onions. Arrange remaining sweet potatoes over onions. In 1-quart saucepan over medium heat, melt butter; stir in flour, ginger, pepper, and 1 teaspoon salt until blended; cook 1 minute. Gradually stir in milk; cook, stirring constantly, until sauce boils and thickens slightly. Pour sauce over potatoes in baking dish; sprinkle with parsley. Bake 30 minutes or until sauce is bubbly and mixture is heated through. If you like, broil 1 minute to brown top of potatoes slightly. Makes 6 accompaniment servings. Serving Size: 6 |