Slow Cooker Thursday

CROCKPOT CHICKEN AND RICE CASSEROLE

4 chicken breasts

1 can cream of celery soup

1 can cream of chicken soup

1 can cream of mushroom soup

2 stalks celery, diced

1 bay leaf

1 large onion, chopped

1/2 teaspoon Poultry seasoning

3 cloves garlic, minced

1 cup Minute Rice

Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup).
Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup.
Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours.

Variation: leave out the rice and serve over cooked wide noodles.

Freezer Foods Friday

Tamale Corn Casserole

Serves 10

3 c. corn meal
8 c. water
6 cups whole kernel corn
2 c. chopped olives
1 c. chopped onion
2 c. tomato sauce
½ c. green chilies (opt.)

Boil water. Add corn meal. Cook until the consistency of mush. Cook corn, olives, onion and chilies in tomato sauce over medium high heat until onion is transparent. If mixture boils down too much, add water. In casserole dish, place half of mush. Pour vegetable mixture over this. Top with remaining corn mush mixture. Cover; freeze. Place directly into 350° oven from freezer. Bake 2 hours or until hot and cooked through. This is very good!

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A Family Favorite

Hungry Jack Beef Casserole

1 lb ground beef
1 tsp salt
1 (16 oz) can pork and beans
3/4 c barbecue sauce
2 Tbsp brown sugar
1 Tbsp minced onion
1 can Hungry Jack flaky biscuits
1 c shredded cheddar cheese

Preheat oven to 375 F. Brown ground beef; drain. Stir in next 5 ingredients; heat until bubbly. Pour into 2 quart casserole dish. Cut biscuits in halves to form 20 half circles. Place cut side down around edge of casserole. Sprinkle with cheese. Bake for 25-30 minutes until biscuits are golden brown. Serves 4 to 6.

My hubby absolutely loves this recipe. We eat it about twice a month. Yummy!

Chicken Broccoli Cheese Casserole

Ingredients:

2 10 oz packages frozen chopped broccoli
4 whole chicken breasts, cooked and chopped
1 10 3/4 oz can cream of chicken or mushroom soup (chicken is best)
2/3 cup mayonnaise
1/2 cup evaporated milk
1 cup shredded cheddar cheese
1 tablespoon lemon juice
1 1/2 teaspoons curry powder
1 dash paprika
1 1/2 cups seasoned bread crumbs
1/2 stick butter
1 cup cooked pasta noodles ( I used twists)

Method
Cook broccoli according to package instructions and drain well. Place in a lightly greased 1 1/2 qt casserole, and top with chicken. In separate bowl, combine all remaining ingredients, except breadcrumbs and mix well. Spoon mixture over chicken. In small saucepan melt butter, add breadcrumbs and stir well. Spoon breadcrumb mixture over casserole. Bake at 350 degree for 30-40 minutes or until bubbly.


Notes: This has been a favorite of my family for years.
Number of servings: 6-7


borrowed from Freezer Food Friday

Broccoli Rice and Cheese Casserole

1 medium onion, finely chopped
2 10oz pkgs of frozen broccoli, cooked and drained
1 stick of butter
2 can cream of chicken soup
6 cups of wild rice
1 clove of garlic
3 cups of shredded cheese, your favorite

Preheat oven to 350°F.
In a skillet melt the stick of butter. Sauté onion and garlic, until onions are tender. Set aside to cool.
Steam the frozen broccoli until thawed, then drain well. Let cool.
Cook wild rice according to directions. (Use any type of rice desired; wild rice is exceptionally good in this recipe).
It is important to allow the warm ingredients to cool before mixing everything together so the cheese doesn't melt too soon.
When sufficiently cool, reserve 1/2 cup of the cheese and mix remaining ingredients together. Put in a oven-proof baking dish or casserole dish (or 2 if needed).
Spread reserved 1/2 cup of cheese on top. Cover with foil.
Bake for 20 minutes, remove foil; bake an additional 5 to 15 minutes, or until cheese on top is hot and bubbly.
Make approx 12 servings, recipe can be cut in half.

Aunt Opal's Green Bean Casserole

Aunt Opal's GREEN BEAN CASSEROLE

30 ounces green beans, canned, drained

1 can Cream of Mushroom Soup

3/4 cup milk

2 3/4 ounces French-fried onions(1 can)

1/8 teaspoon pepper

Combine green beans, soup, milk, pepper and 1/2 of the onions;

gently stir together to mix well. Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish.
Bake at 350°F for 25 minutes. Top with remaining onions. Bake 5 minutes more.

Note: *May substitute 18 ounces frozen cut green beans, thawed and drained.
Serving Size: 6

Thrifty Dinner

Thrifty Dinner

1 pd. smoked polish hot dogs

1 lg. green bell pepper

1 onion

5-6 potatos

1/2 c. Italian dressing

Do not peel potatos, just wash. Cut up potatos, pepper, onion, and hot dogs into large chunks.

Throw it in a plastic bag and add dressing. Shake well. Empty all into a large casserole dish and bake 45-55 minutes on 375. (When potatos are tender, it's done. )

Hot Dog Casserole

Although this is not the best looking dish, it tastes great and is cheap and simple.

Peel and slice potatoes (uncooked).

Cut hot dogs (1 pkg.) into bite-size pieces.

Grate Cheddar cheese.

(Allow 1 potato and 2 hot dogs per person.)

Layer potatoes, hot dogs, grated cheese in casserole in several layers.

Pour on 1/3 to 2/3 cup milk and cover with foil.

Bake at 350 degrees for at least 1 hour; 1 1/2 hours is better especially if you make a large casserole.