Tuna Noodle Delight

 Chicken & Rice Casserole

 Mediterranean Turkey & Noodle Casserole

 Rice, Chile and Sour Cream Casserole

 Macaroni and Cheese Casserole

 Chicken and Vegetable Casserole

 Enchiladas Fantastic

 Tarragon Chicken Casserole

 Italian Sausage Casserole

 

Golden Shrimp Casserole

 

Sunny-side-up Casserole

4 large lamb chops
1 tablespoon oil
15 oz can cream of mushroom soup
1 tablespoon Worcestershire sauce
3/4 cup chicken stock
1/2 cup dry sherry
2 teaspoons oil, extra
8.75 oz button mushrooms, sliced
2 large onions, sliced

Method

Preheat oven to moderate 356 F.
Trim chops of excess fat and sinew. Heat oil in a heavy-based pan.Cook chops for 1 minute on either side or until well browned; drain well on paper towels.Place chops in an 8-cup casserole dish. Mix together soup, chicken stock and sherry. Pour over the chops. Cover casserole and bake for 1 1/2 hours.Heat extra oil in a pan and cook the button mushrooms for 3 minutes, or until brown. Set aside. Add onions to pan and cook for 5 minutes, or until soft and golden.Stir mushrooms through casserole. Sprinkle onion slices over casserole. Return to over for 30 minutes, or until onions are crisp and lamb is tender. Serve casserole with steamed fresh vegetables. 

 1 pkg (12 oz) medium egg noodles, cooked, drained
 2 cans tuna, drained (7 oz each)
 1/2 cup minced onion
 1 1/2 cups diced celery
 1 cup mayonnaise
 1/4 cup diced pimiento
 3/4 teaspoon salt
 1 can cream of shrimp soup (may substitute other cream
 soup)
 1 can cream of celery soup
 1 cup milk
 1 1/2 cups shredded cheddar cheese

Method

Combine noodles with tuna, onion, celery, mayonnaise, pimiento, and salt. Mix soup and milk together in a 2-quart saucepan over medium low heat until heated through. Add cheese and stir until smooth and cheese is melted. Pour over noodle mixture and stir to combine. Pour into two 2-quart greased casseroles; bake at 375 degrees F. for about 45 minutes. Serves 8 to 10. 

1 cut-up frying chicken
1 c. long grain white rice
1 pkg. onion soup mix
1 can cream of chicken soup
1 1/2 cans water
4 oz. can sliced mushrooms
1 tsp. salt
1/2 tsp pepper

Method

Combine everything except chicken mixing well and put into casserole. Put chicken on top. Bake at 350
for 1 hour, covered, then uncover and bake 30 minutes more (I like to stir at this point).
Variation: Use 3 c. water and brown the chicken. Also you can bake covered at 325 for 1 1/2 hours. 

1 pound medium egg noodles, uncooked
14 1/2 ounces can chicken broth
1 cup milk, skim
1 teaspoon salt
1/4 cup cornstartch
2 cups chopped cooked turkey
14 ounces can artichoke hearts, drain and quarter
1/2 cup white wine
17 1/2 ounces jar roasted red peppers, drain and sliced
9 ripe olives, pitted, sliced
1/2 cup Mozzarella cheese, grated
1 teaspoon lemon juice
1/2 teaspoon black pepper
cooking spray
3 tablespoons Parmesan cheese, grated

Method

Prepare noodles according to package directions. Drain. Stir broth,milk,salt and cornstartch together in large saucepan or Dutch oven until cornstartch is disolved. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in noodles, turkey, artichoke hearts, red peppers, olives, mozzarella cheese, wine, lemon juice and black pepper. Spray a 3-quart  baking dish with cooking spray. Spoon noodle mixture into dish. Sprinkle with Parmesan. Bake in 350 degree oven until bubbling around the edges, about 35 minutes. Let stand 5 minutes before serving.
Serves 8.

3/4 pound Monterey Jack cheese
3 cups dairy sour cream
2 cans diced green chillies
3 cups cooked rice
1 salt & pepper to taste
1/2 cup Grated Cheddar cheese

Method

Cut Monterey Jack cheese into strips about 1/8" thick. Thoroughly mix sour cream and chillies. Butter a 1-1/2 quart casserole. Season rice with salt and pepper. Layer rice, sour cream mixture and cheese strips, in that order, until you finish with rice on the top. Bake in a 350° oven for about 30 minutes. During the last few minutes of baking sprinkle the grated cheddar cheese over the rice and allow it to melt before removing casserole from oven.
Serves 4.

Casserole

2 cups Uncooked elbow macaroni
1 Recipe Mornay sauce*note
1 1/2 cups Parmesan cheese, grated
1 pinch White pepper to taste

Mornay Sauce
4 tablespoons Butter
1 tablespoon Flour, heaping
1 1/2 cups Milk
1/2 teaspoon Salt
2 tablespoons Parmesan cheese, grated
1 Egg yolk
1 dash White pepper
1 dash Nutmeg

 Mornay Sauce:
Melt butter in small saucepan and add flour. Stir into smooth paste and add milk. Stir continually and cook over low flame for 10 minutes. Sauce should have the consistency of thick cream. Add salt and pepper and nutmeg, Stir. Remove from stove and stir in cheese and egg yolk rapidly. Makes about 1 1/2 cups.
Macaroni and Cheese Casserole:
Cook macaroni in boiling salted water for about 10 minutes, or until just tender, but still quite firm. Drain. Mix with sauce, cheese and pepper. turn into buttered casserole, dot with butter and bake at 350 degrees for 30 minutes.

1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon cinnamon
2 teaspoons white-wine vinegar
4 garlic cloves
3 tablespoons vegetable oil
8 chicken thighs (about 2 pounds)
1 large onion, sliced thin
2 tomatoes, chopped coarse
4 zucchini (about 1 1/2 pounds), scrubbed, quartered lengthwise, and cut crosswise into 3/4-inch pieces
1/4 cup chicken broth
1 to 2 tablespoons drained minced pickled jalapeño pepper (wear rubber gloves)
1 red bell pepper, cut into 1/2-inch pieces
1 cup fresh or thawed frozen corn
1/4 teaspoon dried orégano, crumbled
1/2 cup coarsely grated Monterey Jack

Method.

In a small bowl whisk together the cumin, the chili powder, the cinnamon, the vinegar, 1 of the garlic cloves, minced and mashed to a paste with a pinch of salt, 1 tablespoon of the oil, salt and pepper to taste, coating the chicken with the spice paste, and grill it on an oiled grill set about 6 inches over glowing coals or in an oiled ridged grill pan set over moderately high heat, turning it once, for 12 to 15 minutes on each side, or until it is cooked through. While the chicken is cooking, in a skillet cook the onion in the remaining 2 tablespoons oil over moderate heat, stirring occasionally, until it is lightly golden, add the remaining 2 garlic cloves, minced, and the tomatoes, and cook the mixture over moderately low heat, stirring occasionally, for 5 minutes. Add the zucchini, the broth, the jalapeño, the bell pepper, the corn, the orégano, salt and pepper to taste and simmer the mixture, stirring occasionally, for 20 minutes, or until the zucchini and bell pepper are tender. In a large flameproof shallow casserole combine the zucchini mixture and the chicken, sprinkle Monterey Jack over the top,and broil the mixture under a preheated broiler about 6 inches from the heat for 1 minute, or until the cheese is bubbling. 

1 pound ground turkey
2 cups picante sauce
1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
2 teaspoons cumin, divided
1/2 teaspoon salt
1 package (8 oz) regular or light cream cheese, cubed
12 Flour tortillas (6-inch), warmed
1 can (14 1/2 oz) tomatoes, undrained, diced
1 cup shredded cheddar cheese
Optional toppings: shredded lettuce, black olives, diced avocado, sour cream

Method

In a large skillet, cook turkey until no longer pink, breaking it into small pieces with a spoon.Add 1 cup of the picante sauce, the spinach, 1 1/2 teaspoons of the cumin and salt. Cook and stir 5 minutes or until most of the liquid has evaporated. Add cream cheese, stirring just until melted. Spoon about 1/3 cup filling down center of each warmed tortilla; roll up and place seam-side down in a lightly greased 13-by-9-inch baking dish. Combine tomatoes and remaining 1 cup picanted sauce and remaining 1/2 teaspoon cumin. Spoon over enchiladas. Bake at° for 20 minutes or until hot. Sprinkle with cheese; return to oven 5 minutes, or until cheese is melted. Top as desired.
Serves 6.

2 cans (10 3/4 oz ea) condensed cream of chicken soup
2 cups Half-and-half
4 teaspoons Dried tarragon
1/2 teaspoon Pepper
1 package (16 oz) linguine or
Spaghetti, cooked and drained
6 cups Cubed cooked chicken
1/2 cup Grated Parmesan cheese
Paprika, optional

Method

In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken.Transfer to an ungreased 4-qt. baking dish. Sprinkle with the Parmesan cheese and paprika if desired. Bake, uncovered, at 350 for 30 minutes or until heated through.
Serves 10 to 12.

 1 red bell pepper, julienned
 1 green bell pepper, julienned
 1 1/2 pounds Italian sausage, browned, cut into 2" pieces
 2 onions, sliced
 2 medium potatoes, diced in 1-inch pieces
 2 tablespoons dried basil
 Salt and pepper to taste
 28 ounces Canned tomatoes (3 cups), diced with
juice

Method

Combine all ingredients in large covered casserole and bake in a 350° oven for about 1 1/2 hours.
Serves 4.

5 slices bread, cut in 1/2" cubes
1/4 cup butter
1/2 cup sliced mushrooms
2 cups shrimp; peeled,cooked, and deveined
2 cups shredded American cheese
3 eggs, beaten
2 cups milk
salt and pepper, to taste
dash Paprika, optional

Method

In a skillet over medium low heat, melt butter; brown bread cubes. Remove from skillet and set aside. Sauté mushrooms in butter for about 7 to 10 minutes. In a buttered 1-1/2quart casserole dish, alternate layers of bread cubes, mushrooms, shrimp, and cheese. Combine eggs, milk, and seasonings; pour over layers. Place casserole dish in a pan of hot water and bake at 350° for about 1 hour and 15 minutes, or until set.
Serves 4 to 6.

3/4 pound Sharp cheddar cheese
1/2 teaspoon Dry mustard
1/2 teaspoon Paprika
1 teaspoon Salt, or to taste
3/4 cup Sour cream
1 pound Sausage, cooked and drained
10 Eggs
 

Method

Slice half of cheese to cover bottom of 11x7-inch baking dish. Grate other half and set aside.Mix seasonings with sour cream. Pour half of mixture over cheese. Layer crumbled sausage over sour cream. Break whole eggs on top of sausage. Spread on remaining sour cream(dollop,without breaking eggs.) Top with remaining grated cheese. Bake at 325 degrees for 25-30 minutes, or until set.
Serves 8 to 10