Instructions:
1. Arrange asparagus spears in 9" glass pie pan
2. Put bread cubes in a mixing bowl and set aside
3. Melt margarine in a saucepan
4. Add 2 TBS of the melted margarine to bread cubes, mix to coat
5. Blend flour into remaining margarine in saucepan
6. Add milk to saucepan and cook, stirring until thick and smooth
7. Stir in cheese and almonds
8. When cheese is incorporated, pour all over asparagus
9. Sprinkle top with bread cubes and bake at 350 deg. for 20 min.
Ingredients:
7 oz. (1/2 box) spaghetti noodles (uncooked)
1 lb. ground beef
1 onion (sliced thin and chopped)
1 26-oz. jar spaghetti sauce
2 C water
1 pkg. (2 C) shredded mozzarella cheese
Instructions:
1. Brown beef and onion in a large skillet or stewing pot (pot gives
more room to mix!)
2. Mix in spaghetti sauce and water
3. Break up spaghetti noodles into 1" - 2" pieces and mix in
4. Pour all into a greased rectangle casserole dish
5. Top with the shredded cheese
6. Cover tightly with foil and bake 325 deg. for 90 min.
Ingredients:
2 10-oz. packages chopped broccoli, cooked
1/4 C onion (sliced thin and chopped)
6 TBS butter
2 TBS flour
3 eggs (well beaten)
1/2 C water
1 8-oz. jar Cheez Whiz
1/2 C fine soda cracker crumbs (Krispy Crackers are best!)
Instructions:
1. Saute onion in 4 TBS of the butter until soft
2. Stir in flour and water
3. Cook, stirring over low heat until mixture thickens and comes to
a boil
4. Blend in Cheese Whiz
5. Take off heat and combine sauce and cooked broccoli in a mixing
bowl
6. Add beaten eggs and mix gently until blended
7. Turn into a greased 1-1/2 qt. casserole and cover with cracker crumbs
8. Dot with remaining 2 TBS butter and bake 325 degrees for 30 minutes
Notes:
1. If you make this ahead of time and refrigerate before baking, allow
5 more minutes baking time
2. Tastes particularly good with roast beef or chicken
3. Serve with Beer Bread
Hubby's Instructions:
1. Mix all ingredients
2. Put in baking pan
3. Smooth out top with back of large spoon
4. Bake at 350 degrees for 35-45 minutes
Instructions:
1. Put soup and chicken pieces in casserole dish and mix together
2. Add frozen vegetables and mix well
3. Add enough skim milk to cover
4. Mix a little bit more and then smooth out top of casserole with
back of a tablespoon
5. Cook, covered, 350 deg. for 45 min.
6. Take out of oven and place unbaked muffins on top
7. Return to oven, uncovered, and bake casserole 15 min. more
8. Let stand 5 minutes before serving
Instructions:
1. Drain tuna and break into bite size chunks
2. Mix together mushroom soup, water, and soy sauce
3. Combine tuna, mushroom soup mixture, and all remaining ingredients,
EXCEPT 1 C of the noodles
4. Turn into rectangle casserole dish and refrigerate
5. When ready to bake, sprinkle remaining 1 C of noodles on top
6. Bake 375 deg. for 40 min. Serves 6
Ingredients:
1 10 oz. box broccoli spears, cooked
2 C cooked sliced/shredded chicken breast meat
3 oz. chow mein noodles (1-1/4 C)
1/4 C butter
1 4-oz. can sliced mushrooms
1/4 C thin sliced onion
1/4 C flour
1 tsp salt
dash pepper
1 tsp curry powder
1 large (12 oz.) can PET evaporated milk
1 small (5 oz.) can PET evaporated milk
1 C cheddar cheese, shredded
Instructions:
1. Layer cooked broccoli in bottom of a 2 qt. buttered casserole dish
2. Mix chicken and noodles in a large heat-resistant mixing bowl, set
aside
3. Melt butter in skillet
4. Drain mushrooms, reserve liquid (add water to make 1/2 C liquid)
5. Add mushrooms and onions to skillet and cook until onion is softened
6. Add flour, salt, pepper, curry and blend with a fork
7. Stir in mushroom liquid and all the evaporated milk
8. Cook and stir gently until thickened, do not let it get too hot
9. Take skillet off stove and pour mixture into the chicken/noodle bowl
10. Mix well and then pour all over broccoli in the casserole dish
11. Top with the grated cheese and cook uncovered at 350 deg. for 30
min.
1/2 box (1-1/3 C) Betty Crocker Pie Crust mix
2 TBS plus 2 tsp cold water
Instructions:
1. Stir pie crust mix with cold water until pastry forms a ball. Flatten
into a round and roll out on floured surface. Roll 1-1/2 inches larger
than upside-down 9-inch quiche dish. Fold in quarters, place in quiche
dish, unfold, press into sides and bottom and crimp edge.
2. Layer first four ingredients in order given
3. Whisk 1 C milk with 4 eggs and pour slowly over quiche, let settle
4. Whisk remaining 1/4 C milk with 1 remaining egg and pour over all
of quiche
5. Bake 350 deg. for 1 hour or until eggs are set
(Note: mine takes exactly 63 minutes. 60 minutes and it's underdone
and runny. 65 minutes and it's overdone, curdled, and watery. 63 minutes
and it's just right! So this may take some experimentation with your own
oven, but once you figure out the time you're set for life!)
Quiche Notes:
1. Substitute meat from 2 or 3 chicken breast filets to make a Chicken
and Broccoli Quiche
2. Can mix any cheese(s) to make up the 2 cups needed
Ingredients:
1 /3 C grated parmesan cheese
1-1/2 C chicken, pre-cooked, cut up into small pieces
1-1/4 C shredded mozzarella cheese (divided)
1/2 tsp dried oregano
1/2 tsp basil
1/2 tsp garlic powder
1 can tomato paste (6 oz.)
1/2 C Bisquick
1 C milk (non-fat works great! We use Lactaid 100)
1/4 tsp pepper
2 eggs
Instructions:
1. Heat oven to 400 degrees, grease 9 x 1-1/4 inch pie plate, sprinkle
parmesan cheese on bottom
2. Mix together chicken, 1/2 C mozzarella cheese, oregano, basil, garlic
powder, and tomato paste, and then spread mixture over parmesan cheese
in pie plate
3. Stir Bisquick, milk, pepper, and eggs until blended. Pour over chicken
mixture
4. Bake uncovered 35 minutes. Sprinkle remaining 3/4 C mozzarella cheese
on top.
5. Bake uncovered 5 minutes more or until inserted knife comes out
clean
Ingredients:
2 medium size onions, chopped
1 green pepper, chopped
4 oz. mushrooms, sliced
4 oz. bread crumbs
7 oz. grated cheese (cook's choice)
3 eggs
1 oz. butter
Herbs and seasonings to taste (cook's choice)
Instructions from Linda:
1. Gentle fry onion and green pepper until almost cooked
2. Add mushrooms and cook together a few minutes
3. Remove from heat and add remaining ingredients except for the cheese
and herbs
4. Press mixture into a greased pie or casserole dish and sprinkle
top with cheese and herbs
5. Bake on middle shelf of a 350 deg. oven for 45 min.
6. Casserole is done when inserted knife can cut it nicely
Ingredients:
Shredded white meat from 3 cooked half chicken breasts
1 8-oz. bag regular Doritos (yellow corn tortilla chips)
1 lb. cheddar cheese, shredded
1/3 lb. Monterey Jack cheese, shredded
1 can cream of chicken soup
1 can Campbell's chicken broth
1 4-oz. can Ortega diced green chilies
Instructions:
1. Combine all ingredients in a mixing bowl
2. Pour all into a 2 qt. casserole dish
3. Bake uncovered at 375 deg. for 30 min. or until bubbly
Leftovers:
Spoon leftover casserole into unbaked crescent rolls. Roll them up
and tuck in edges. Bake rolls 10 min. at 375 deg.
Ingredients:
4 pork chops, 1" thick
Salt and pepper to taste
5 TBS melted butter
1-1/2 C Herbed Season stuffing (dry)
1 large apple cut into chunks (leave peel on)
2 celery stalks, chopped
1 small onion, thinly sliced
Instructions:
1. Trim all fat off chops, sprinkle with salt and pepper, and set aside
2. In a large mixing bowl, add melted butter to stuffing and toss
3. Add apple, celery, and onion to stuffing and toss
4. Spoon a layer of stuffing onto bottom of a buttered 2 qt. casserole
dish
5. Stand chops on edge on top of stuffing layer, fat side up
6. Spoon rest of stuffing around, between and over chops
7. Fit on casserole lid tightly and bake 375 deg. for 90 min.
Ingredients:
40 frozen cheese raviolis (my favorite combination is 20 Rosetto cheese
raviolis and 20 Rosetto italian sausage raviolis)
1 28-oz. jar spaghetti sauce (add water to make 3 cups) (I use Classico
Italian Sausage with Pepper and Onion)
1 lb. ground beef, browned in skillet
1-1/2 C shredded mozzarella cheese
Instructions:
1. Preheat oven to 425 degrees
2. Spoon 1 C sauce into bottom of greased 11x9x2 inch baking dish
3. Layer 20 frozen raviolis face down into sauce (4 x 5 rows = 20)
(alternate raviolis if using a combination)
4. Cover with half the ground beef
5. Sprinkle on 3/4 C mozzarella cheese
6. Cover with 1 C sauce
7. Repeat layers of raviolis and ground beef
8. Top with remaining 1 C sauce, making sure sauce covers raviolis
9. Cover tightly with foil and bake 35 minutes
10. Uncover and sprinkle on remaining mozzarella. Bake uncovered 5
minutes more
Ingredients:
4 half chicken breast filets (no skin or bones)
6 slices swiss cheese
1 can cream of mushroom soup
1/2 C cooking sherry
1 C croutons
1/4 C butter, melted
Instructions:
1. Place chicken in a square or rectangle casserole dish
2. Cover with cheese
3. Combine soup with sherry and pour over the cheese
4. Coat croutons with melted butter and spinkle on top
5. Bake at 325 deg. for 75 min.
Ingredients:
10 oz. box broccoli spears, cooked
1/2 C butter
6 TBS butter
4 TBS flour
1-1/2 TBS powdered chicken stock base
2 C milk
2/3 C water
6 oz. box StoveTop stuffing mix
2/3 C chopped walnuts
Instructions:
1. Layout broccoli in a greased rectangle casserole dish
2. In saucepan with low flame, melt 1/2 C butter
3. Blend in flour and chicken base, stir to a smooth paste
4. Add milk gradually and stir until smooth and thick
5. Pour milk mixture all over broccoli
6. Pour stuffing mix into a bowl
7. Melt 6TBS butter and 2/3 C water in a saucepan
8. Pour butter and water over stuffing mix and mix well
9. Layer stuffing on top of casserole and sprinkle top with walnuts
10. Bake uncovered 400 deg. for 20 min.
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