Rice Casserole

I love this rice! Very flavorful and a cinch to whip up.
- 2 cups of rice
- 3 1/2 cups water
- 1/2 cup cooking oil*
- 1/4 cup soya sauce
- 1 pkg onion soup mix
- 2 chicken bouillon cubs or chicken soup brine
- 1 can mushrooms
- 1 diced onion
- 1 diced green pepper**
- 1 cup celery ***
- salt****
- pepper

Put all ingredients together and mix. Put in large casserole and bake at 350 for 1 1/2 hours. Stir once and a while.

* I found this to be quite a lot of oil, so I halved the amount
** I didn't have green pepper on hand, so I used red
*** No celery on hand either, but would be an delicious addition
**** I didn't add any extra salt, as the soya sauce, onion soup mix and chicken bouillon add a lot of salt already.
***** Rather large recipe...I halved it for my family of four.

Florentine Spaghetti Bake

• 8 ounces uncooked spaghetti
• 1 lb bulk Italian sausage
• 1 cup chopped onion
• 1 garlic clove, minced
• 1 jar (26 ounces) spaghetti sauce
• 1 can mushroom stems and pieces, drained
• 1 egg, lightly beaten
• 2 cups small curd cottage cheese
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon seasoned salt
• 1/4 teaspoon pepper
• 2 cups shredded mozzarella cheese

Cook pasta according to package directions. In a large skillet, cook the sausage, onion and garlic over medium heat until sausage is no longer pink; drain. Stir in spaghetti sauce ad mushrooms. Bring to a boil. Reduce heat; cover and cook for 15 minutes. Drain the pasta.

In a bowl, combine the egg, cottage cheese, spinach, Parmesan cheese, salt and pepper. Spread 1 cup sausage mixture in a greased 13-in. x 9-in. x 2-in. baking dish.

Top with spaghetti and remaining sausage mixture. Layer with spinach mixture and mozzarella cheese.

Cover and bake at 375 F for 45 minutes. Uncover; bake 15 minutes longer or until lightly browned and heated through. Let stand for 15 minutes before cutting. Yield: 9 servings

Schwarties Hash Browns

This is one of my all time favorite casserole dishes for many reasons. Cheesy, oniony goodness, it freezes well, mixes up in a snap and is great for buffets.

• one bag hashbrowns (1 kg)
• 500 ml container sour cream
• 2 tins mushroom soup
• 1/2 cup melted butter/margarine
• grated onion to taste (I do one whole medium onion in food processor)
• salt to taste
• 2 cups grated cheddar cheese
• parmesan cheese

Thaw potatoes slightly for easier mixing. Mix first 7 ingredients in 9 x 13 baking dish. Pat down into dish. Sprinkle with parmesan cheese on top. Bake at 350 for 1 to 1 1/2 hrs.

Serves 8-10.

*I like to add ham and broccoli to make this a complete supper casserole.

Carrot Casserole

I was looking for a recipe that used carrots, as I have a long row of them in my garden. I tried this casserole recipe was pleased with how it turned out. The harvest crew were my guinea pigs. ;) I only used half of the recipe for half a dozen guys - big recipe!

Sorry, not the greatet picture! Was in a hurry to get the meal out the door to the hungry guys in the field.

• 8 cups sliced carrots
• 2 medium onions, sliced
• 5 tbsp butter, divided
• 1 can cream of celery soup, undiluted
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 cup shredded cheddar cheese
• 1 cup seasoned croutons

Place carrots in a saucepan and cover with water; bring to a boil. Cook until tender-crisp. Meanwhile in skillet, saute onions in 3 tbsp butter until tender. Stir in soup, salt, pepper and cheddar cheese. Drain carrots, add to soup mixture. Transfer to a greased 9 x 13 pan. Sprinkle with croutons. Bake, uncovered, at 350 for 20-25 minutes.

Yield: 10-12 servings

Cheesy Chicken Casserole

My Mom brought me this casserole shortly after Reid was born. It was delicious and when I asked for the recipe, she told me it was in a cookbook she had borrowed from me - lol.
A very simple, yet delicious casserole.

• four cups of cooked chicken
• 2 cups egg noodles
• 1 can mushroom soup
• 1 cup chicken broth
• 3/4 cup milk
• 1 1/2 cups cheese whiz
• four slices of bread

Cook egg noodles; drain. Mix soup, milk, cheese whiz and chicken broth in pot on stove top and heat until cheese whiz melts and is easily mixed in. Combine cooked chicken and egg noodles and put in greased 2 quart casserole. Pour soup mixture over top and mix. Butter and cube sliced bread and put on top of casserole. Bake for 30 minutes at 350.

Layered Casserole

1 lb. ground beef
1/2 lb. sausage
6 wieners (optional)
3 or 4 potatoes sliced thin
4 carrots sliced thin
1 onion
1 stick celery
1 pepper any color ( optional)
1 cup peas (optional)
gravy:
2 cups milk
1 Tbsp. butter
2 Tbsp. flour
2 tsp. salt
1 tsp. pepper
2 Tbsp. parsley
Brown up ground beef, put into bottom of casserole dish, add sliced sausage & wieners ( i do wieners as little girl picks eats just that for "meat")

slice up onion thinly ( i had a red onion on hand so i used it up but typically i use a white onion) and layer on top of meat, then layer on spuds sliced thin, carrot, celery & pepper, in any order. i would add mushrooms too if my family liked them.



Then in fry pan where you browned ground beef, put butter, flour, salt & pepper, add milk & parsley, cook till starting to thicken, pour over casserole and bake for 1- 1 1/2 hrs depending on how thin you slice your veggies.

Beef with Ramen Noodles

Beef with Ramen Noodles

• 1 tablespoon cornstarch
• 1 cup beef broth, divided
• 1 package (3 ounces) beef ramen noodles
• 1/2 pound boneless beef sirloin steak, cut into thin strips
• 1 tablespoon vegetable oil
• 1 tablespoon soy sauce
• 1 can (14 oz) whole baby corn, rinsed and drained
• 1 cup fresh broccoli florets
• 1/2 cup diced sweet red pepper
• 1/2 cup grated carrot
• 2 green onions, cut into 1 inch pieces
• 1/4 cup peanuts

In a small bowl, combine cornstarch and 2 tablespoons broth until smooth; set aside. Set aside seasoning packet from noodles. Cook noodles according to package directions.

In a skillet, stir-fry beef in oil. Add soy sauce; cook for 3-4 minutes or until liquid has evaporated. Drain noodles; add to beef. Stir in the corn, broccoli, red pepper, carrot, onions and remaining broth. Sprinkle contents of seasoning packet over all.

Cook for 4-6 minutes or until vegetables are crisp-tender. Stir reserved cornstarch mixture and add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with peanuts. Yield: 2 servings

* I've only made this once but I think the next time I do I will only use half of the seasoning packet as I found it a bit salty. Darren didn't, but I did so who knows, maybe its just me! I also didn't add the peanuts, I could only imagine what Darren would think of peanuts in this kind of dish :)

Lasagna Toss

I find this to be an easier way to make lasagna and it's pretty tasty too!

Lasagna Toss

• 1 lb ground beef
• 1/2 cup chopped onion
• dash minced garlic
• 1/2 tsp salt
• 1 3/4 cups spaghetti sauce
• 6 oz spiral noodles, cooked and drained
• 1 cup cottage cheese
• 2 cups shredded mozza cheese, divided
• grated parmesan cheese, optional

Brown beef with onion, garlic and salt. Stir in spaghetti sauce; simmer until heated. Remove one cup of meat sauce; seat aside. Stir noodles into the remaining sauce. Place half of noodle/sauce mixture in greased 2-quart casserole (9 x 9). Cover with cottage cheese and 1 cup mozza cheese. Add remaining noodle/sauce mixture; top with 1 cup reserved meat sauce and remaining mozza cheese. Sprinkle with parmesan cheese. Cover. Bake at 350 for 20 to 25 minutes. Let stand 5 minutes before serving.

Yield: 6-8 servings

Can easily be doubled or tripled.

Cowboy Casserole

1 lb. pkg. lean ground beef

1 small onion (optional)

1 tin cream of cheddar soup

1 tin cream of mushroom soup

1 bag of 5 min. shoestring fries

Brown ground beef and add onion ( most of the time i leave it out) put into bottom of 9 x 13 pan.

Mix cream of cheddar and mushroom soups together and pour over hamburger mix.

Sprinkle contents of fries over soup and Bake for 30 min at 350 or till fries are golden.

Enjoy, this serves family of 5 or 6.

this was made for us when Janae was born by Brenda B. and has been a fav. since and so quick and easy and loved by all.

Chicken n' Dumplings

2 cups leftover chicken cubed

1/2 tsp. salt

1 tsp. chicken oxo

3 cups water

2 carrots chopped

1 stick celery chopped

1 small onion chopped

2 dashed thyme

2 dashed parsley

Place all ingredients into a casserole dish, and bake for 1 hr. @ 350 until veggies are tender, (make sure there's enough water to cover all the veggies & chicken) then 20 min before serving, mix your ingredients for dumplings and drop on top using a tablespoon and bake for another 20 min. @ 350 . You can also use turkey if you have extra's at holidays.

Dumplings

2 cups flour

1/4 cup margarine

4 tsp. baking powder

1 tsp. salt

3/4 cup milk

Broccoli Casserole

Broccoli Casserole

• 1 cup cheesewhiz
• 1 bunch broccoli
• 1/2 cup celery
• 1/2 cup onion
• 1/2 cup rice
• 2 tbsp butter
• 1/8 tsp pepper
• 1 tin mushroom soup

Saute celery and onions in butter. Season with pepper. Cook rice until done. Cook broccoli until tender crisp. Mix celery and onions with rice. Put in bottom of casserole. Lay broccoli on rice and top with soup and cheesewhiz. Cook at 375 until bubbly.

Might be a good way to sneak some veggies onto your little ones plates. Dillon prefers to just eat the broccoli - go figure.

Turkey Noodle Casserole

This is a great recipe to use when you have lots of leftover turkey (or chicken). So after you're done eating all those Christmas dinners, give this recipe a whirl!
Creamed Turkey Noodle

• 6 oz broad noodles (I used spiral noodles this time around)
• 1 1/2 cups chopped onion
• 2 cups chopped celery
• 2 tbsp butter or margarine
• 4 cups cooked turkey or chicken (chopped)
• 10 oz condensed cream of mushroom soup
• 10 oz condensed cream of chicken soup
• 10 oz canned mushrooms (drained)
• 1 tsp salt
• 1/4 tsp pepper

Cook noodles according to package directions. Drain. Put onion, celery and butter in frying pan. Saute until limp. Add to noodles. Add turkey, mushroom and chicken soup, mushrooms, salt and pepper. Stir. Pour into large casserole. Bake, uncovered, in 350 oven for 35 minutes until bubbly hot. Serves 6 to 8.