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Casserole Recipes
Casserole Recipes
4 Bean Casserole
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Brown meat, onion and green pepper. Add salt, soup and pimentos. Simmer
uncovered 10 minutes, stir in sour cream. Bring just to a boil, remove
from heat and pour into 1 1/2 quart baking dish. Top with Biscuits.
Broccoli Casserole #2
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Casseroles
In small saucepan melt the 4 Tbsp. margarine over low heat. Stir in corn
starch, salt and pepper until smooth.
Bring to boil over medium heat, stirring constantly, and boil 1 minute.
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Cedric's Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 medium onion -- chopped
2 tablespoons butter
1/2 pound ground beef
3/4 teaspoon salt
1/8 teaspoon pepper
6 cups cabbage -- coarsely shredded
10 1/2 ounces tomato soup, condensed
Add onion and butter together and heat throughout but not browning.
Spread in 2 quart baking dish. Add 3 cups shredded cabbage, cover with
meat mixture. Top with 3 more cups of shredded cabbage. Pour over the top
the tomato soup. Bake 1 hour and serve.
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Serves 4 - 6.
Serve with salad, lettuce, onion rings - 1 large onion. walnuts or pecans
toasted - handful.
Very good.
2 cans drained Mandarine oranges, mix with cream Italian dressing.
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Bake chicken at 350 degrees for 1 1/2 hours. Allow to cool enough to
debone and cut into bite size pieces.
Add rice, margarine and onions to chicken bouillon; cook over low heat
approximately 25 minutes or until all water is absorbed.
Sprinkle top of casserole with remaining 1/4-cup almonds and bacon bits.
Busted by Barb
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In a large baking dish mix soups. Arrange chicken. Add pimentos, milk and
rice. Pour soup mix over all. Cover with foil. Bake at 325 degrees for 1
1/2 hours.
Busted by Barb
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Chicken Casserole
Recipe By : Marie Roe & Helen Wilson, Possum Kingdom Lake Cookbook
Serving Size : 1 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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1 fryer -- boil and debone
1 can cream of mushroom soup
1 can chicken broth
1 carton borden jalepano sour cream dip
1 dash celery salt
1 large onion -- chopped fine
1 1/2 tubes ritz crackers
Busted by Barb
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Recipe By :
Serving Size : 10 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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2 can whole green chili peppers*
3 cups sharp cheddar cheese**
4 green onions -- sliced
3 cups shredded mozzarella cheese
6 eggs
4 cups milk
3/4 cup all-purpose flour
1/4 teaspoon salt
2 can green chili salsa
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Heat oven to 350 degrees. Cook and stir beef, onion and garlic until
brown, drain. Mix chili powder, 1 Tbsp. baking mix and 3 Tbsp. water; add
to beef. Stir in tomatoes, corn, olives and salt. Heat to boiling. Pour
into ungreased square baking dish, 8x8x2 inches, or 2 quart round
casserole. Mix 3/4 cup baking mix, the cornmeal, milk and egg; pour over
beef mixture. Bake until golden brown, 50 to 60 minutes.
Busted by Barb
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Recipe By :
Serving Size : 6 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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6 ounces macaroni
12 ounces corned beef brisket, canned -- cubed
1 can cream of chicken soup
1 cup milk -- optional
1/2 cup chopped onions
1 cup bread crumbs -- buttered, OR
1 cup potato chips -- crushed
Cook macaroni in boiling salted water, drain and rinse. Set aside.
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Corn Casserole
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Corn-Rice Casserole
Crumb Topping #1
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Soft Crumbs form bread slices
1 tablespoon butter
1 tablespoon minced parsley
Toss the crumbs and butter together in a fry pan over medium heat until
brown.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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4 cube steaks
salt and pepper -- to taste
1 cup rice -- un`
1 can beef broth
1 can consomme
1 cup water
Brown and season steak. Place in casserole dish. Pour rice over steak.
Mix broth, consomme and water. Pour over steak and rice. Cover; cook
about 1 hour at 400 degrees.
Serve Hot.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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1 tablespoon vegetable oil
3 large ribs -- celery, cut into 1"
-- slices
3 Medium-size carrots -- cut into 1" chunks
1 large onion -- cut into 1" chunks
3 Medium-size red-skinned potatoes -- cut into 1" chunks
2 cloves garlic -- crushed
3 cans low-sodium chicken broth -- (10 1/2 oz.)
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/8 teaspoon hot red pepper sauce
2 Homemade pastry pie crust -- or 1
1 15 ounce pa all-ready piecrusts
1 large egg yolk
1 tablespoon water
1/4 cup butter
1/4 cup all-purpose flour
10 ounces frozen peas
8 ounces sliced cooked turkey breast
In deep 12" skillet over medium-high heat, heat oil; add celery, carrots,
onion and potatoes; cook 15 minutes, stirring occasionally until
vegetables are lightly browned. Add garlic; cook 1 minute. Stir in
chicken broth. Reduce heat to low; simmer, covered, 25 minutes until
vegetables are tender.
Meanwhile, heat oven to 425 degrees; have ready four 8" oval gratin
dishes.
In small saucepan over medium heat, melt butter; add flour; stir until
smooth. Cook 2 minutes, stirring frequently; remove from heat. Stir
mixture gradually into vegetables simmering in skillet; cook 2 to 3
minutes longer, stirring occasionally until thickened. Stir in peas and
turkey; remove from heat.
Spoon mixture into gratin dishes, dividing evenly. Place pastry lid on
top of each; bake 5 to 10 minutes until filling is heated through.
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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef
1/2 cup chopped onion
1 clove garlic -- crushed
1 tablespoon prepared mustard
16 ounces pork and beans -- canned
8 ounces tomato sauce
1 drops Biscuits -- see recipe
Crumble ground beef into 2-quart microwave casserole; add onion and
garlic.
Cover loosely and microwave on high (100%) 3 minutes; break up beef and
stir. Cover and microwave until very little pink remains in beef, 2 to 3
minutes longer; drain.
Divide mixture among six 10 oz. microwaveable casseroles (about 2/3 cup
each).
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These top-quality doughs use plenty of butter - after all, half the
pleasure in eating a quiche is enjoying the crisply crunchy buttery pastry
dough that surrounds it. For both formulas, make the dough in your usual
way. To measure the flour, dip a dry-measure cup into the flour, filling
the cup to overflowing; sweep off the excess level with the lip.
(Measured this way, 1 cup averages 5 ounces or 145 grams.)
Wrap and chill the dough for at least 2 hours. Butter the inside of your
quiche ring and the baking sheet (or inside of a false-bottom cake pan).
Roll the chilled dough up onto your pin and unroll over the ring.
Roll you pin over the top of the ring to remove excess dough thickening
the sides.
Now push the dough up the sides with your thumbs to form a rim standing
1/4" or so above the top of the ring. Patch any thin areas with raw
dough. Prick the bottom of the shell with the tines of a fork.
Using the dull edge of a table knife, press a decorative pattern on the
rim of the shell. Cover with plastic wrap and chill 30 minutes so shell
will bake evenly. To freeze the unbaked shell, slip into a plastic bag.
To prevent a soggy bottom, it's always best to pre-bake the shell. Kept
the sides and bottom in place by bracing them with buttered foil and dried
beans.
Preheat oven to 450 degrees. Bake in lower middle level until bottom of
pastry is set but still slightly soft. (If edges have sunk down, gently
push them up with a spatula, or patch them with raw dough.) Remove liner
(or top pan) and bake a few minutes more, until pastry is just beginning
to color and to separate slightly from edges of mold or pan. Cool for 10
minutes before unmolding.
You don't need an imported ring to bake a shell. Use a cake pan turned
upside down and this special dough.
UPSIDE-DOWN SHELLS
Eggplant Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 medium eggplant
3/4 cup mayonnaise
3/4 cup italian seasoned bread crumbs
1/2 cup parmesan cheese -- grated
1 ounce tomato paste
Peel eggplant and slice into 1/4" slices. Spread with mayonnaise. Pour
bread crumbs on waxed paper, coat each slice will. Place on cookie sheet
and bake at 400 degrees for 15 minutes.
Remove and place slices in overlapping in a shallow baking dish. Pour
tomato paste over and sprinkle with cheese.
Bake at 350 degrees for 15 minutes.
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Eggplant Quiche
Saute the eggplant in olive oil; add minced garlic, herbs and parsley.
Sprinkle on cheese.
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Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3/4 pound beef sirloin steak -- boneless
1 tablespoon vegetable oil
1 clove garlic -- minced
1 medium onion -- cut into wedges
1 can Campbell's Cream of Broccoli Soup -- (10 3/4 oz.)
1/4 cup water
1 tablespoon soy sauce
2 cups broccoli flowerets
Hot cooked noodles
In skillet, over medium-high heat, in hot oil, cook beef and garlic until
beef is browned.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 chicken
1 small velvette cheese -- box
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 can tomatoes -- rotel
1 onion
1 small Dorito chips -- bag
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 can green beans -- french style
1 can cream of mushroom soup
1 can onion rings
In casserole dish mix beans and soup. Top with onion rings. Heat in
moderate oven for 20 minutes. Mrs Robert F. Lewis
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Hamburger Stroganoff
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds ground beef
2 onions -- chopped
1 teaspoon parsley
4 ounces mushrooms, canned -- drained and chopped
1/2 pint sour cream
1/2 cup milk
1 can vegetable soup
1 teaspoon salt
1/4 teaspoon pepper
biscuit dough -- canned
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Hamburger-Bean Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound ground beef
1/2 cup chopped onion
1 clove garlic -- crushed
1 tablespoon prepared mustard
1 can pork and beans -- (16 oz.)
1 can tomato sauce -- (8 oz.)
1 drop Biscuits -- See recipe
Cook and stir ground beef, onion and garlic in 10" skillet until beef is
brown; drain.
Mix beef mixture, mustard, pork and beans and tomato sauce in ungreased 1
1/2 quart round casserole.
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* Exported from MasterCook *
Mix Bisquick, water and refried beans together and put it in the bottom of
a greased pie plate. Brown and drain seasoned ground beef; put on top of
mixture in pie plate.
Add salsa and then cheese. Bake, uncovered, for 30 minutes at 350 or till
golden brown.
We have found if you let it sit for about 15 min, it tends to cut more
like a pie.
Can be made the night before and refrigerated; then put in the oven.
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Cover bottom of 9x13 inch pan with sliced carrots and potatoes. Place
cutlets on top. Sprinkle dry soup mix over meat and vegetables, then
spoon soup on to top and spread - do not stir. (Soup will not appear to
cover entire dish.) Bake in 350 degree oven for about 45 minutes or until
vegetables are done.
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Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup Savory Crunch -- see recipe
10 ounces frozen chopped spinach -- thawed and well
-- drained
1 can condensed cream of mushroom soup -- (10 3/4 oz.)
1/2 teaspoon Worcestershire sauce
1 1/2 cups mushrooms -- sliced
Lemon wedges
Mix spinach, soup and Worcestershire sauce in ungreased 9" pie plate;
arrange mushrooms on top.
Makes 5 or 6 servings.
Possum Kingdom Lake Cookbook
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 1/3 cups buttermilk biscuit mix
3/4 teaspoon dill weed
1/2 teaspoon celery seed
1/3 cup sweet cream butter -- softened
1/2 cup chopped onion
1 Egg
1 Cup milk
In medium bowl combine biscuit mix, dill weed and celery seed. Cut in
butter until mixture resembles a fine meal. Stir in onion.
Combine egg and milk; add to biscuit mix. Stir just until ingredients
are moistened.
Turn into casserole. About 1" from edge of casserole, cut through batter
with a knife making a circle.
TOPPING: 2 Tbsp. sweet cream butter, melted 1 Tbsp. grated Parmesan cheese
Combine ingredients.
Party Mushrooms-Spinach
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 1/2 pounds fresh mushrooms -- or
3 cans whole mushrooms -- (6 - 8 oz. each)
6 tablespoons butter or margarine -- divided
1 can condensed cream of chicken soup -- (10 3/4 oz.)
1/4 cup milk
2 packages frozen creamed spinach -- thawed (9 oz. each)
1/8 teaspoon ground black pepper
1 1/2 cups plain croutons
Rinse, pat dry and halve fresh mushrooms or drain canned mushrooms.
Bake uncovered, in preheated moderate 375 degree oven until hot and
bubbly, about 5 minutes.
Recipe By :
Serving Size : 4 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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8 pork chops -- boneless
1 teaspoon dill weed -- crumbled
salt and pepper -- to taste
2 tablespoons peanut oil
6 cups potatoes -- thinly sliced
1 can cream of mushroom soup -- Family size
2 cups Sargento 6 Cheese Italian blend
1 cup sour cream
1/2 cup water
1/2 teaspoon dried dill weed
2 cups sharp cheddar cheese -- grated
Brown pork chops seasoned with dill weed, salt and pepper in oil.
Combine other ingredients, except cheddar cheese, and pour over potatoes.
Sprinkle cheddar cheese over the top and return to oven to melt and brown
cheese. About 5 minutes to melt and 5 minutes under boiler to brown
cheese.
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By Julia Child
It's quick to assemble because all you need on hand is the base - eggs and
milk - plus anything else: cheese, bacon, onions, canned pimiento,
leftover cooked vegetables, tomato sauce and so forth.
You can build from the bottom up with your own pie crust dough or a
homemade frozen shell formed earlier. Or use a frozen store-bough shell -
and offer no apologies. Or the other hand, you can bake any of the quiche
fillings in a plain dish and call it a custard. That's what a quiche is,
anyway - a custard in a pie shell.
NOTE:
Pre-Baking Shells.
So often you see people eat all the filling of an apple pie - or quiche -
but leave the bottom crust untouched. They don't even taste it, knowing
from sad experience that it's soggy. The solution: Pre-bake the empty
shell- well worth the time and really the only way to achieve a perfect
crust with tender crunch throughout.
Weight down store-bought shells before pre-baking with buttered foil and
dried beans. This keeps sides and bottom in place by bracing them.
QUICHE FILLINGS:
QUICHE LORRAINE - This is the original Alsatian model. It's bacon only
(no cheese) plus the custard, which is made of real cream that blends
deliciously with the smoky taste of the bacon. Try it - on one of those
days when you're slim as a scallion
Julia Child
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Cook chicken until tender. Remove meat from bones, cut into bite size
pieces.
Combine soup mix and pimientos.
Alternate layers of rice, chicken and soup mixture. sprinkle with cheese.
Bake at 375 degrees until cheese is melted and golden brown.
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Saute the shrimp with the butter and seasoning for 1 minute.
Sprinkle on cheese.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
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Amount Measure Ingredient -- Preparation Method
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2 cups potatoes -- diced
1 pound hamburger
1 cup diced onion
1 can tomato soup
2 cups water
1 cup diced carrot
salt and pepper -- to taste
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Remove husks and silks from corn, rinse ears. Cut kernels from corn to
measure 2 cups. Fry bacon; drain and crumble. Set aside.
Saute onion in butter; blend in flour, salt and pepper. Gradually add
sour cream, stirring until mixture is smooth. Heat just to boiling; add
corn, and heat thoroughly (about 5 minutes). Fold in half of bacon.
Spoon into a greased 1 quart casserole; top with parsley and remaining
bacon. Bake at 350 degrees for 25 to 30 minutes.
Serves 4 to 6
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Squash Casserole
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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3 cups cooked squash -- drained
1 cup chopped onion
3/4 stick butter or margarine -- melted
1 cup evaporated milk
1 package sharp cheddar cheese -- grated
2 cups pepperidge Fram Dressing
1 dash salt and pepper
Mix all ingredients and pour into well greased casserole dish.
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Squash Casserole #1
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Yellow squash
2 tablespoons grated onion
1 small jar pimiento
1/2 cup grated cheese -- up to 1
3/4 cup cracker crumbs
1 Egg
1/2 stick margarine
1/4 cup milk
Salt -- to taste
Clean squash well and cut in 1/2 inch slices and boil or steam until
tender. Cool at least slightly. Drain and mash.
Add onion, pimiento, cheese, cracker crumbs, egg, margarine, milk and
salt.
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Squash Casserole #2
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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Yellow squash
1 cup sour cream
1 can mushroom soup -- or chicken soup
2 tablespoons grated onion
1 Carrot -- grated
Wheat germ
Butter
Clean squash well and cut into 1/2 inch slices and stem until tender.
It's important to drain well.
Squash Casserole #3
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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2 pounds squash -- sliced
1 small onion -- chopped
Salt and pepper to taste
1 tablespoon melted butter
1 cream of chicken soup -- undiluted (10 3/4
-- oz.)
8 ounces sour cream
2 tablespoons chopped pimiento
1/2 cup melted butter
1 package herb-seasoned stuffing mix. -- (8 oz.)
Cook squash and onion until tender in a small amount of boiling salted
water; drain. Season with salt, pepper, and 1 Tbsp. butter; stir in
chicken soup, sour cream and pimiento.
Combine 1/2 Cup butter and stuffing mix, stirring until well blended.
Combine half of stuffing mix and squash mixture. Spoon into 2-qt.
casserole dish. Top with remaining stuffing mix.
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 pound ground chuck
1 teaspoon shortening
16 ounces canned tomatoes
8 ounces tomato sauce
2 teaspoons salt
2 teaspoons sugar
2 cloves garlic -- crushed
1 ounce noodles
1 cup sour cream
3 ounces cream cheese
6 green onions -- chopped with tops
Melt shortening in skillet; add beef, breaking into pieces with fork, cook
until lightly brown. Drain off fat.
Add the tomatoes and tomato sauce, adding salt, sugar and garlic. Simmer
for 5 to 10 minutes.
Cook noodles, drain well and blend in the sour cream, cream cheese and
onions.
Pour small amount of meat sauce in casserole. Cover with layer of noodles
and grated cheese. Repeat layers. Bake at 350 degrees for 35 minutes.
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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7 cups grated raw sweet poatoes
4 eggs
1 cup raisins
1/4 teaspoon orange juice
1 cup chopped pecans -- optional
1/2 cup brown sugar
2 cups water
1 dash cinnamon
crushed pineapple -- optional
serves 10 - 12
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Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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6 large sweet potatoes
1/2 cup butter
raisins
2 oranges -- juice and all
1 dash cinnamon
1 cup brown sugar
2 eggs
minature marshmellows -- for topping
Add eggs, butter, orange juice, orange sections, cinnamon and brown sugar
to mashed potatoes. Place in a baking dish and bake at 400 degrees for 30
minutes. Top with miniature marshmallows and brown.
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Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 Strips bacon
1 can stewed tomatoes with green peppers and -- (16 oz.)
-- onions
1 can green beans -- drained (16 oz.)
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 dash pepper
1 dash Cayenne pepper
2 tablespoons mayonnaise
1 cup soft bread crumbs
2 tablespoons butter -- melted
Fry bacon. Drain off excess fat. Break bacon into pieces.
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* Exported from MasterCook *
Recipe By :
Serving Size : 5 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 can condensed chicken broth -- (10 3/4 oz.)
1/2 cup Bisquick baking mix
2 cups cut-up cooked turkey
1/3 cup blanched whole almonds
1 can chow mein vegetables -- drained (16 oz.)
1 can mushroom stems and pieces -- drained (4 oz.)
1 jar sliced pimientos -- drained (2 oz.)
1 cup chow mein noodles
Gradually stir broth into baking mix in ungreased 1 1/2 quart casserole.
(Mixture will be slightly lumpy.)
Makes 5 or 6 servings.
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Vegetable Casseroles
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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4 tablespoons margarine
2 tablespoons corn starch
1/2 teaspoon salt
1/4 teaspoon pepper
2 cups milk
4 cups cooked vegetables
1/4 cup seasoned bread crumbs
1 tablespoon melted margarine
In small saucepan melt the 4 Tbsp. margarine over low heat. Stir in corn
starch, salt and pepper until smooth.
Bring to boil over medium heat, stirring constantly, and boil 1 minute.
Stir in vegetables.
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