1/4 cup chicken stock
1 medium green bell pepper, chopped
1 medium onion, chopped
1 10.75-ounce can condensed cream of mushroom soup
1 10.75-ounce can condensed cream of chicken soup
2 10-ounce cans Ro-tel tomatoes
2 cups cubed, cooked chicken
12 corn tortillas, torn into bite-sized pieces
2 cups shredded cheddar cheese
Preheat oven to 325º F. In a large saucepan, cook pepper and onion in chicken stock until tender, about 5 minutes. Add soups, Ro-tel, and chicken, stirring until well-blended. Alternately layer tortillas, soup mixture, and cheese, repeating for 3 layers. Bake 40 minutes or until hot and bubbling. Makes 8 servings.
Laura
Showing posts with label Casserole. Show all posts
Showing posts with label Casserole. Show all posts
Chicken Tetrazzini
2 cups diced, cooked chicken
8 ounce thin spaghetti, cooked, drained, kept warm
1/4 cup butter
1/4 flour
1¼ teaspoon salt
1/8 teaspoon freshly ground pepper
2½ cups chicken stock
3 tablespoon sherry
1/2 heavy cream
1/2 grated Parmesan
Optional: broccoli or mushrooms, sautéd
Melt butter in heavy saucepan; remove from heat. Blend in flour, salt, and pepper. Stir in chicken stock slowly. Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute. Remove from heat. Stir in sherry and cream slowly. Combine sauce, chicken, spaghetti, and mushrooms/broccoli; spoon into a greased 2-quart casserole and sprinkle parm over the top. Bake at 425º F for 15-20 minutes until bubbly and brown on top. Serves 6-8.
Laura
8 ounce thin spaghetti, cooked, drained, kept warm
1/4 cup butter
1/4 flour
1¼ teaspoon salt
1/8 teaspoon freshly ground pepper
2½ cups chicken stock
3 tablespoon sherry
1/2 heavy cream
1/2 grated Parmesan
Optional: broccoli or mushrooms, sautéd
Melt butter in heavy saucepan; remove from heat. Blend in flour, salt, and pepper. Stir in chicken stock slowly. Cook over low heat, stirring constantly, until sauce thickens and boils 1 minute. Remove from heat. Stir in sherry and cream slowly. Combine sauce, chicken, spaghetti, and mushrooms/broccoli; spoon into a greased 2-quart casserole and sprinkle parm over the top. Bake at 425º F for 15-20 minutes until bubbly and brown on top. Serves 6-8.
Laura
Turkey Casserole
4 cups diced, cooked turkey
1 cup turkey or chicken broth
1 can cream of mushroom soup
1/4 teaspoon garlic salt
1/8 teaspoon pepper
2 tablespoon flour
3/4 cups milk
2 cups uncooked noodles (egg noodles)
1 cup celery, chopped
small amount of pimento (optional)
bread crumbs
shredded cheddar cheese
Heat broth, soup, garlic, salt, and pepper. Mix flour and milk; add to broth mixture, and cook until thick. Put turkey, noodles, celery, and pimento in baking dish in layers. Pour broth mixture over dish, and top with breadcrumbs and cheese. Bake at 350º F until hot and bubbly; about 1 hour.
Mimi
1 cup turkey or chicken broth
1 can cream of mushroom soup
1/4 teaspoon garlic salt
1/8 teaspoon pepper
2 tablespoon flour
3/4 cups milk
2 cups uncooked noodles (egg noodles)
1 cup celery, chopped
small amount of pimento (optional)
bread crumbs
shredded cheddar cheese
Heat broth, soup, garlic, salt, and pepper. Mix flour and milk; add to broth mixture, and cook until thick. Put turkey, noodles, celery, and pimento in baking dish in layers. Pour broth mixture over dish, and top with breadcrumbs and cheese. Bake at 350º F until hot and bubbly; about 1 hour.
Mimi
"Classic" Macaroni and Cheese
This is the classic dish, baked with breadcrumbs on top, but with a few updates. I use Panko crumbs (not because they're trendy, geez) but because they make a much crispier topping than regular breadcrumbs.
9 oz macaroni, cooked and drained
2 cups cheese sauce (see below)
1 cup grated sharp Cheddar cheese
5 slices of bacon, fried crisp, drained, and crumbled
1/2 Panko breadcrumbs, buttered
Preheat the over to 375°F. Butter a 1 1/2 quart casserole (I use a stoneware dish, so I skip this step). Put the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork. Sprinkle the grated cheese and the crumbled bacon evenly over the top. Spread the crumbs over all. Bake uncovered, until the top is golden and the sauce is bubbling, 27-30 minutes.
Cheese Sauce
1/4 cup butter
1/4 cup flour
2 cups milk
salt
cayenne pepper
1 cup grated sharp Cheddar cheese
Melt the butter in a heavy saucepan. Stir in the flour and cook, stirring constantly, until the roux cooks and bubbles, but do not brown it. Mix the two milk types into a microwave oven proof cup and heat milk, but do not boil. Add the warm milk to the roux, continuing to stir as the sauce thickens. Bring to a boil. Add salt to taste and a couple of pinches of cayenne pepper (or to taste). Lower the heat and cook, stirring for another 2-3 three minutes. Add the cheese and stir until the cheese is thoroughly melted and combined.
Laura
9 oz macaroni, cooked and drained
2 cups cheese sauce (see below)
1 cup grated sharp Cheddar cheese
5 slices of bacon, fried crisp, drained, and crumbled
1/2 Panko breadcrumbs, buttered
Preheat the over to 375°F. Butter a 1 1/2 quart casserole (I use a stoneware dish, so I skip this step). Put the cooked macaroni into the casserole, pour the cheese sauce over it, and mix gently with a fork. Sprinkle the grated cheese and the crumbled bacon evenly over the top. Spread the crumbs over all. Bake uncovered, until the top is golden and the sauce is bubbling, 27-30 minutes.
Cheese Sauce
1/4 cup butter
1/4 cup flour
2 cups milk
salt
cayenne pepper
1 cup grated sharp Cheddar cheese
Melt the butter in a heavy saucepan. Stir in the flour and cook, stirring constantly, until the roux cooks and bubbles, but do not brown it. Mix the two milk types into a microwave oven proof cup and heat milk, but do not boil. Add the warm milk to the roux, continuing to stir as the sauce thickens. Bring to a boil. Add salt to taste and a couple of pinches of cayenne pepper (or to taste). Lower the heat and cook, stirring for another 2-3 three minutes. Add the cheese and stir until the cheese is thoroughly melted and combined.
Laura
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