Baked Linquine W/Meat Sauce~~Debbie's Recipe

2 lbs.hamburger
1 -28 oz. crushed tomatoes
1 8 oz tomato sauce
1 6 oz tomato paste
1 t. salt / 2 t. sugar
Garlic salt
8 oz. uncooked linquine
1 -16 oz.sour cream
1 - 8 oz.cream cheese
1 bunch green onions (chopped)
2 cups grated sharp cheddar cheese

Cook pasta, pour into a lightly greased 13 X 9 baking dish.

Mix sour cream, cream cheese and green onions.
Spread over pasta, top with meat sauce.
Bake 350º for 25 mins. Top with cheese. Bake
5 more mins.

CHEESY CHICKEN AND RICE

1 can cream of chicken soup
1 1/3-cups water
3/4-cup uncooked rice
2-cups frozen mixed vegetables
½-tspn onion powder
1/4-tspn black pepper
a generous sprinkling of salt
4 chicken breasts
1/2-cup shredded cheddar cheese

Stir together the soup, water, rice, vegetables, onion powder, and pepper and pour into a 11X8 (or I used a 12-1/2-“X7 ) baking dish. Season chicken and put on top of mixture. Bake at 375 degrees for 50 minutes. Top with cheese and put back into oven just long enough for cheese to melt (about 5 minutes)

CHICKEN, TUNA AND BEEF POT PIES

VEG- ALL CHICKEN POT PIE

2 (10 3/4 oz.) cans cream of potato soup
1 (16 oz.) can Veg-All, drained
2 c. cooked, diced chicken
1/2 c. milk
1/2 tsp. thyme
1/2 tsp. pepper
1 double 9 inch pie crust
1 egg, slightly beaten)
Line 9 inch pie pan with crust. Combine first 6 ingredients. Spoon into prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust and brush with egg, if desired. Bake at 375 degrees for 40 minutes. Cool 10 minutes.
Makes 4 servings
Karen in TX

TUNA POT PIE

1 (16 oz.) can mixed vegetables, drained
2 (6 1/2 or 7 oz.) cans tuna, drained
1 can cream of mushroom or cream of chicken soup
1/2 can milk
1 can biscuits (8-10 biscuits)
Mix together first 4 ingredients in casserole dish. Place biscuits on top. Bake at 400 degrees for 12 to 15 minutes or until biscuits have turned golden.
Makes 4 servings
Karen in TX

BEEF POT PIE

2 (9-inch) frozen pie shells, thawed
1 (24 oz.) can beef stew

Preheat oven to 400 degrees. Bake 1 pie shell for 5 minutes; cool. Spoon beef stew into baked pie shell. Place unbaked pie shell on top of baked pie shell and seal edges together. Prick top of crust with a fork in several places for steam to escape. Bake 25 to 30 minutes until crust is golden brown.
Makes 4-6 Servings

CHICKEN & BROCOLLI CASSEROLE

2 C. cooked diced chicken

1 box chop brocolli., thawed and drained

4 C. cooked rice

2 can cream of chicken soup

1/2 soup can milk

1 and 1/2 C. shredded cheddar cheese

Mix all well and pour into a greased casserole.
Bake at 350 for 35-40 minutes.

ASPARAGUS CASSEROLE

From Atlanta Cooknotes

INGREDIENTS:

2 fifteen-ounce cans green asparagus, drained,
reserving juice
1 fourteen-ounce can artichoke hearts,
drained and halved
1 eight-ounce can mushrooms, drained
1 eight-ounce can sliced water chestnuts,
drained
2 Tablespoons butter
2 Tablespoons all-purpose flour
1 cup half and half cream
2 Tablespoons reserved asparagus juice
1-1/2 cups grated New York sharp cheddar cheese
1/8 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon paprika

TO PREPARE:

Preheat oven to 325 degrees.
Place asparagus in a six by ten-inch glass baking dish
which has been sprayed with a non-stick vegetable
coating. Top with artichoke hearts, mushrooms,
andwater chestnuts.
Set aside while making sauce.
In a saucepan, melt butter and blend in flour.
Gradually add cream and two Tablespoons reserved
asparagus juice, stirring with a whisk
until smooth and thickened.
Add cheese and seasonings,
stirring until cheese melts.
Pour over vegetables.

May cover and refrigerate at this point.
When ready to serve,
bake 30 minutes or until hot and bubbly.

SERVINGS: 6

CABBAGE ROLL CASSEROLE

Cabbage Roll Casserole


1-1/2 lbs ground beef
1 onion, chopped
1 bell pepper-chopped
salt & pepper to taste
1/2 c raw Minute rice
1/2 head cabbage, sliced
2 T brown sugar
2 T lemon juice
2-14 oz cans tomato juice
2 tomato juice cans of water
1 t. Worcestershire sauce

Brown meat, onion, pepper, salt and pepper-drain well-add remaining ingredients. Pour into a 13x9 dish and bake 350* 90 min

RECIPE BY: SUE/Ft Dodge, IA
NANCY'S COOKING.

SCALLOPED POTATOES

SCALLOPED POTATOES

Ingredients:-
6-7 medium-size potatoes
3 tablespoons butter
3 tablespoons flour
1 teaspoon salt
Few grains pepper
2 cups scalded milk
1/4 cup chopped onion
Few grains paprika
Grated cheese (optional)

Method:-
Wash and peel potatoes; slice thinly. Spread about 1/3 of the slices in a buttered 1-1/2 quart casserole. Melt butter in a saucepan; slowly blend in the flour, salt and pepper.
Gradually add hot milk, stirring constantly. Sprinkle potatoes with half the onions and 1/3 the sauce. Cover with another layer of potatoes and rest of the onions. Place remaining potatoes on top, then cover with the rest of the sauce.
Sprinkle with paprika and grated cheese, if desired.
Bake, uncovered, in a moderate oven (375ºF) for 1 hour or until done and potatoes are lightly browned on top.

EASY TUNA CASSEROLE

EASIEST TUNA CASSEROLE IN THE WORLD

1 box macaroni and cheese dinner
1 can mushroom soup
1-6 oz. can tuna, drained

Preheat oven to 350 degrees. Prepare macaroni and cheese
according to box directions, substituting 3/4 cup milk for
1/4 cup milk. Add soup and tuna to macaroni and cheese.
Mix well. Pour into an 8-inch casserole dish.
Bake for 30 minutes.

SALMON NOODLE SUPREME

Casserole
12 oz. uncooked angel hair pasta, broken in half
1 (10-oz.) can cream of celery soup
1 cup milk
1/4 tsp pepper
1 cup frozen peas, thawed
2 (6-oz) cans boneless, skinless pink salmon, drained

Topping
1 Tbsp butter, melted
12 butter crackers (I use Keeblers)
1/4 tsp dried dill weed

Heat oven 350º. Spray 9 inch glass pie pan with cooking spray. Cook
pasta according to directions and drain. Meanwhile, in large bowl
combine soup, milk and pepper, blend well. Add cooked pasta, peas and
salmon to soup mixture and mix well. Pour into pie pan. In a small
bowl combine all topping ingredients and mix well. Sprinkle over top.
Bake for 20 minutes. Cut into wedges to serve.

Recipe by Genie's Southern Cooking

BAKED POTATO CASSEROLE

5 large potatoes, cooked and diced
6 slices bacon, cooked and crumbled
1 lb shredded cheddar cheese
1 pint sour cream
2 bunches chopped green onions (sautéed in bacon grease)
salt and pepper to taste

Mix all ingredients.
Pour into casserole and bake 30 minutes at 325º

APRICOT CASSEROLE

2 (16 oz.) cans apricot halves, drained
1 box light brown sugar
1 to 2 stacks butter-flavored crackers, crushed
1 to 2 sticks butter or margarine

In a large casserole dish, put down half the apricot halves. Sprinkle brown sugar over the apricots until they are covered.
Cover sugar layer with crushed crackers, then dab the top generously with butter or margarine. Repeat layers again, ending with butter or margarine.
Bake at 350ºF until casserole bubbles, about 30 or 45 minutes.

CREAM CHEESE CASSEROLE

1 pound ground beef
2 (8 oz packages) cream cheese
1 (10-3/4 oz) can cream of mushroom soup
1 (15-1/4 oz) can corn, drained
8 oz elbow macaroni
salt and pepper to taste

Cook ground beef until browned; drain. Add cream cheese & cream of
mushroom soup. Stir until very creamy. Next add corn, salt, and
pepper. Simmer for 10 minutes.

Meanwhile, cook macaroni according to directions. When the macaroni is
done mix all of the ingredients together in a large casserole dish.
Bake at 350 degrees uncovered for 30 minutes or until hot and bubbly.
Makes 4 servings.

HAGGERMAKER4@YAHOO.COM

SMOTHERED PORKCHOPS

6 Pork Chops
Prepared mustard
seasoned flour
2 t. fat
1 can cream of chicken soup
rice or noodles

Spread chop with prepared mustard
Dip in flour and brown in fat.
Place in casserole dish and cover
with soup. Bake uncovered at 350º
for 1 hour. Serve over rice or
noodles.

CHICKEN BAKE

6 BONELESS CHICKEN BREAST
1 pkg dried beef
½ can mushroom soup
8 oz. sour cream
6 strips bacon
¼ cup water
pepper to taste

Line casserole with beef. Wrap chicken with
bacon and place in casserole. Mix soup, water,
sour cream and pepper. Pour over chicken and
bake uncovered at 250º for 3 hours.

SWEET POTATO CASSEROLE

3 cups mashed potatoes
1 cup sugar
½ t. salt
1/3 stick butter
½ cup milk

Mix and place in casserole dish.

Topping:

1 cup light brown sugar
1 cup chopped nuts
1/3 cup flour
1/3 stick butter

Mix until crumbly and spread over potatoes.
Bake 35 minutes at 350º.

SQUASH CASSEROLE

Squash Casserole

4 cups cooked squash
1 onion, cook with squash
salt to taste
1 grated carrot
1 can cream of mushroom soup
1 small container sour cream
½ cup grated cheese
Dressing Mix

Mix all ingredients except dressing mix.
Pour into casserole. Sprinkle dressing
mix on top. Bake at 375º until bubbly.

Recipe by: SARAH COLSTON

BLACKEYE PEA CASSEROLE

1 PKG BLACKEYE PEAS
1 CUP COOKED RICE
1 CUP DICED HAM
1 CAN TOMATOES
1/4 CUP CHOPPED ONION
1 CUP CHOPPED GREEN PEPPER

PUT PEAS IN 1½ CUP BOILING WATER. BRING TO SECOND
BOILING, REDUCE HEAT, COVER, COOK 30 - 35 MINUTES OR
UNTIL PEAS ARE TENDER. MIX WITH RICE, HAM, TOMATOES,
ONIONS AND GREEN PEPPER. MIX WELL. SEASON WITH SALT
AND PEPPER. POUR IN BUTTERED CASSEROLE AND BAKE
45 MINUTES AT 350ºF.

BLACKEYE PEA CASSEROLE

1 (15 oz.) Can blackeyed peas, drained
1 to 1 ½ lbs ground beef
1 can cream of chicken soup
1 can cream of mushroom soup
1 can diced tomatoes
1 small pkg. cornbread mix

Brown crumbled ground beef in a pan. Drain and season. Stir in peas, soups and tomatoes.
Mix cornbread according to directions and pour into greased baking dish, spread evenly.
Spoon pea mixture evenly over cornbread. Bake at 350º F for 35-40 minutes.
Unknown source.

Sausage and Rice Casserole

1 lb. bulk sausage
1 cup rice
1 can cream of celery soup
1 can cream of chicken soup
1 onion , chopped
1 cup chopped celery

Preheat oven to 350º F. Brown Sausage. Add onions and celery. Cook until tender.
Add sausage to rest of the ingredients and pour into greased baking dish. Cook 1 hr.

Tuna or Salmon Casserole

1 can cream of mushroom soup
1 can cream of celery soup
1 small can evaporated milk
1 can chow mein noodles
1 (14 oz) can peas
1 (12 oz) can tuna or salmon

Mix all in a buttered casserole dish.
Bake 350º F. for 30-45 min.