Chicken Casserole

• 1/4 cup butter, melted
• 16 ounces herb-seasoned dry bread stuffing mix
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 1/2 cups sour cream
• 1 (15 ounce) can peas, drained
• 1 (16 ounce) can sliced carrots, drained
• 1 pound fresh mushrooms, sliced
• 1 1/2 cups chicken broth
• 8 skinless, boneless chicken breast halves - cooked
• 1 (2.25 ounce) package blanched slivered almonds

DIRECTIONS:

1. In a medium bowl combine the melted butter or margarine and dry stuffing mix. Mix well and set aside. In a large bowl mix together the cream of chicken soup, cream of mushroom soup, mayonnaise and sour cream. Set aside.
2. Preheat oven to 350 degrees.
3. To Layer Casserole: Spread peas, carrots and 1/2 of the mushrooms in the bottom of a lightly greased 9x13 inch baking dish. Sprinkle 1/2 of the stuffing over the vegetable layer and press lightly with hand to compress. Ladle the chicken broth over the stuffing evenly. Next spread 1/2 of the soup mixture evenly over the stuffing. Add the chicken and spread to cover completely. Spread remaining mushrooms over chicken. Pour remaining soup mixture over all and top with remaining stuffing and slivered almonds.
4. Cover dish with aluminum foil and bake in the preheated oven for 1 hour. Remove foil and bake for another 15 minutes. Remove dish from oven, cover once more with foil and let stand about 20 minutes before cutting into individual pieces and serving. Keep covered in refrigerator.

Chicken & Rice Casserole

• 6 skinless, boneless chicken breast halves, cut into bite size pieces
• 2 cups milk
• 2 cups uncooked white rice
• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 teaspoon seasoned salt

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces.
3. Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.

Veggie Chicken & Rice Casserole

• 2 (10.75 ounce) cans condensed cream of chicken soup
• 1 (3 pound) whole chicken
• 1 (16 ounce) package frozen mixed vegetables, thawed
• 2 cups cooked rice
• 2/3 cup water
• 1/2 cup crushed buttery round crackers

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a large bowl combine the soup, chicken, cooked vegetables, cooked rice and water. Mix well and spread mixture in a 9x13 inch baking dish. Sprinkle crushed cracker crumbs on top and bake in the preheated oven for about 15 to 20 minutes. Let cool 10 minutes and serve.

Sweet Potato Casserole

• 3 cups cooked and mashed sweet potatoes
• 1/3 cup packed brown sugar
• 1/3 cup eggnog
• 2 tablespoons margarine, melted
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 2 egg whites
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 2 tablespoons butter

DIRECTIONS:

1. Preheat the oven to 350 degrees.
2. Coat one 2 quart baking dish with non-stick cooking spray.
3. Combine the mashed sweet potatoes, 1/3 cup brown sugar, eggnog, melted margarine, vanilla extract, salt and egg whites. Spoon mixture into the prepared baking dish.
4. Combine the 1/2 cup brown sugar and flour. Cut in the chilled 2 tablespoons margarine until the mixture resembles coarse crumbs. Sprinkle over the sweet potato mixture.
5. Bake at 350 degrees for 30 minutes.

Shrimp & Crab Casserole

• 2 cups water
• 1 cup uncooked white rice
• 1 pound crab meat
• 2 (12 ounce) packages frozen shrimp, thawed
• 2 cups mayonnaise
• 1 cup chopped onion
• 2 cups milk
• 1 teaspoon hot pepper sauce
• 1/2 cup sliced almonds
• 10 buttery round crackers, crushed

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Lightly grease a 3 quart casserole dish.
3. In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
4. Combine crab meat, shrimp, rice, mayonnaise, onion, milk, hot sauce, and almonds in casserole dish. Mix well.
5. Cover top of casserole with crumbled crackers. Bake, uncovered, in preheated oven for 30 to 40 minutes, or until casserole is bubbling.

Broccoli-Cheese Casserole

• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 cup mayonnaise
• 1 egg, beaten
• 1/4 cup onions, chopped
• 3 (10 ounce) packages frozen chopped broccoli
• 16 ounce pkg. Velveeta Cheese
• salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Butter a 9x13 inch baking dish.
3. In a medium mixing bowl, mix together  mayonnaise, egg, onions.
4. In a separate bowl mix condensed cream of mushroom soup and cut up Velveeta Cheese and cook in microwave until cheese is melted.
5. Place frozen broccoli into your buttered baking dish. Break up the frozen broccoli.
6. Pour mayonnaise mixture and soup-cheese mixture on top of broccoli.  Salt and pepper to taste, and mix well.
7. Sprinkle on your choice of grated cheese on top.
8. Bake for 45 minutes to 1 hour.

Cheesy Tuna Casserole

• 1 (12 ounce) package egg noodles
• 2 tablespoons vegetable oil
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup red bell pepper, chopped
• 1 (11 ounce) can condensed cream of Cheddar cheese soup
• 1 (6 ounce) can tuna, drained
• 1/4 cup milk
• 1/4 teaspoon salt
• ground black pepper to taste
• 1/4 cup Italian seasoned bread crumbs

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Bring a large pot of salted water to boil; place noodles in water and bring to boil again. Cook until al dente; drain well.
3. While noodles are cooking sauté in a medium size saucepan vegetable oil, onion, green and red bell peppers. Sauté until tender.
4. Pour soup, tuna, milk, salt and black pepper into the saucepan. Mix well over medium-low heat.
5. Fold the noodles into the saucepan.
6. Pour entire mixture into a 2 quart casserole. Sprinkle bread crumbs over the mixture. Bake 20 to 30 minutes or until the top is crisp and golden brown.

Cheesy Green Bean Casserole

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 3/4 cup milk
• 1 (2.8 ounce) can French fried onions
• 2 cups shredded Cheddar cheese
• 2 (16 ounce) packages frozen French cut green beans
• 1/2 pound processed cheese food (eg. Velveeta), sliced

DIRECTIONS:

1. Preheat oven to 325 degrees. Grease a 2 quart casserole dish.
2. In a mixing bowl, combine mushroom soup, milk, cheddar cheese, and half of the onions. Mix together.
3. Layer the bottom of a 2 quart casserole dish with 1/2 of the green beans. Pour half of the soup mixture over beans, and add half of the processed cheese. Repeat layering, and top with remaining onions.
4. Bake for 30 to 40 minutes.

Potato and Broccoli Casserole

• 1 head fresh broccoli, cut into florets
• 6 large potatoes, cubed
• 2 (10.75 ounce) cans condensed cream of broccoli soup
• 2 1/2 cups shredded Cheddar cheese
• 1 cup sour cream
• 1 teaspoon Dijon-style prepared mustard
• 1 cup crushed saltine crackers

DIRECTIONS:

1. Preheat oven to 325 degrees. Lightly grease a 3 quart casserole dish.
2. In a large bowl, mix together cream soups, cheddar cheese, sour cream, and mustard. Stir in potatoes and broccoli. Spoon into prepared casserole dish. Top with crushed crackers.
3. Bake for 45 minutes to 1 hour, or until potatoes are tender.

Hash Brown Casserole

• 1 onion, chopped
• 1 (2 pound) package frozen hash brown potatoes, thawed
• 1 pint sour cream
• 2 (10.75 ounce) cans condensed cream of celery soup
• 1 cup shredded Cheddar cheese
• 1/4 teaspoon ground black pepper
• 1 tablespoon hot pepper sauce
• 3 tablespoons butter
• 4 ounces buttery round crackers, crushed

DIRECTIONS:

1. Preheat oven to 350 degrees. Grease one 8x12 inch baking dish.
2. Over medium heat, cook the onion until soft.
3. In a large bowl, combine the onion, potatoes, sour cream, soup, cheese, pepper and hot sauce. Mix well and pour into baking dish. Bake for 50 minutes.
4. In a sauté pan, heat butter or margarine and crackers. Cook until golden brown. Sprinkle over casserole and bake for 30 additional minutes.

Turkey Casserole

• 10 ounces cooked turkey, diced
• 16 (6 inch) corn tortillas, cut into strips
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (7 ounce) can diced green chilies, drained
• 8 ounces shredded Cheddar cheese
• 1 cup sour cream

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a mixing bowl, combine the chicken soup, mushroom soup, chilies and sour cream.
3. Line the bottom of a 8x12 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes.

Squash Casserole

• 4 pounds yellow squash, chopped
• 1/4 pound butter, softened
• 1 cup mayonnaise
• 2 eggs, beaten
• 1 tablespoon white sugar
• 3 cups shredded Cheddar cheese
• 1 cup bread crumbs
• 1 (6 ounce) can french fried onions

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Bring a pot of salted water to a boil. Add squash; cook until tender but still firm. Drain, and transfer to a large bowl.
3. Add the butter, mayonnaise, eggs and sugar; mix together.
4. Sprinkle 1/2 bread crumbs on bottom of six quart casserole dish. Pour squash mixture on top and sprinkle with remaining bread crumbs and cheese.
5. Bake for 20 minutes, top with onion rings and bake for additional 10 minutes.

Sausage-Potato Casserole

• 3 large baking potatoes, peeled and thinly sliced
• ground black pepper to taste
• 1 cup shredded Cheddar cheese
• 1 pound Polish kielbasa
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon caraway seed
• 2/3 cup milk

DIRECTIONS:

1. Preheat oven to 375 degrees.
2. Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan
3. Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil tightly.
4. Bake at 375 degrees for 1 hour.

Tamale Casserole

• 2 (15 ounce) cans beef tamales
• 2 bunches green onions, chopped
• 8 ounces shredded Cheddar cheese
• 3 cups crushed tortilla chips
• 2 (16 ounce) cans chili without beans
• 1 tablespoon water

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Unwrap tamales and cut into thick chunks. Place a portion of the chopped tamales in the bottom of a 2 quart casserole dish. Then layer the onions, cheese, tortilla chips and chili without beans.
3. Repeat this until all ingredients are used, topping off with cheese and chips. Then sprinkle with the water.
4. Bake, uncovered, at 350 degrees  for 40 to 45 minutes.

Hamburger Casserole

• 1 pound ground beef
• 1 onion, chopped
• 1 stalk celery, chopped
• 8 ounces egg noodles
• 1 (15 ounce) can chili
• 1 (14.5 ounce) can peeled and diced tomatoes
• 1 (15 ounce) can whole kernel corn, drained
• 1/4 cup salsa
• 1 (1 ounce) package taco seasoning mix

DIRECTIONS:

1. Preheat oven to 250 degrees.
2. In a large skillet over medium heat, combine the ground beef, onion and celery and sauté for 10 minutes, or until the meat is browned and the onion is tender. Drain the fat and set aside.
3. In a separate saucepan, cook noodles according to package directions. When cooked, drain the water and stir in the meat mixture, chili, tomatoes, corn, taco sauce and taco seasoning mix. Mix well and place entire mixture into a 10x15 baking dish.
4. Bake at 250 degrees for 20 minutes, or until thoroughly heated.

Chicken & Ham Casserole

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 1/2 cup cooked, cubed chicken breast meat
• 1/2 cup cooked and cubed ham
• 1/2 cup cooked wide egg noodles
• 1/4 cup chopped celery
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3 ounces shredded Cheddar cheese
• 1 teaspoon paprika

DIRECTIONS:

1. Preheat oven to 400 degrees.
2. Melt butter in a large saucepan over low heat. Stir in the flour and heat until bubbly. Slowly add the milk, stirring constantly, until mixture is thickened and smooth.
3. Remove from heat and stir in the chicken, ham, noodles, celery, salt and ground black pepper. Transfer this mixture to a 1 1/2 quart casserole dish.
4. Bake at 400 degrees for 15 minutes.
5. Remove from oven, sprinkle with the cheese and top with paprika, as desired. Return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.

Ham Casserole

• 1 1/2 cups cubed ham
• 5 potatoes, thinly sliced
• 2 carrots, sliced thin
• 1 (8 ounce) can mushrooms, drained
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1 (10.75 ounce) can water

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. In a 9x13 inch baking dish, combine the ham, potatoes, carrots and mushrooms.
3. In a medium bowl, combine the soup with the water. Mix well and pour over the mixture in the baking dish, stirring to coat.
4. Bake at 350 degrees for 1 to 1 1/2 hours, or until carrots are tender.

Egg & Sausage Casserole

• 1 pound pork sausage
• 1 (8 ounce) package refrigerated crescent roll dough
• 8 eggs, beaten
• 2 cups shredded mozzarella cheese
• 2 cups shredded Cheddar cheese
• 1 teaspoon dried oregano

DIRECTIONS:

1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside.
2. Preheat oven to 325 degrees.
3. Lightly grease a 9x13 inch baking dish.
4. Line the bottom of the prepared baking dish with crescent roll dough, and sprinkle with crumbled sausage. In a large bowl, mix beaten eggs, mozzarella, and Cheddar. Season the mixture with oregano, and pour over the sausage and crescent rolls.
5. Bake 25 to 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Chicken Spaghetti Casserole

• 3 cups cooked, cubed chicken meat
• 8 ounces spaghetti, broken into pieces
• 1/4 cup chopped pimento peppers
• 1/4 cup chopped green bell pepper
• 1/2 cup chopped onion
• 1 (10.75 ounce) can condensed cream of mushroom soup
• 1/4 cup white wine
• 2 cups shredded Cheddar cheese
• salt and pepper to taste

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Put spaghetti in a large pot of salted boiling water and cook about 8 to 10 minutes, until it is al dente. Drain.
3. In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine, 1 1/2 cups of the shredded cheese, salt and pepper. Mix all together and spread into a 9x13 inch baking dish. Bake in the preheated oven for 30 minutes. Top with the remaining 1/2 cup of cheese and bake another 15 minutes.