Casserole Recipes
Chicken Dressing Casserole
Green Bean Casserole
Hamburger and Noodles Stroganoff
Hamburger and Noodles Stroganoff
6 ounces medium egg noodles, cooked as directed on package
1 pound ground round
1 4-ounce can sliced mushrooms, drained
1/2 cup minced onion
1 can Swanson beef broth
2 tablespoons ketchup
1/8 teaspoon minced garlic
1 teaspoon salt
2 tablespoons flour
1/4 cup Burgundy
1 cup sour cream
1/2 cup shredded Parmesan cheese
1/4 teaspoon freshly ground black pepper
Spray large skillet with Pam. Add ground beef, onion, and mushrooms. Drain off excess fat. Stir in flour and blend well. Add garlic, ketchup, wine, beef broth, salt, and black pepper and blend well. Simmer 10 minutes over low heat, stirring occasionally. Blend in sour cream and remove from heat. Arrange alternate layers of beef mixture and noodles in a shallow 2-quart casserole. Sprinkle cheese over top. Bake, covered, in a 375 degree oven 45 to 55 minutes, or until heated through, stirring occasionally as it heats. Serve with additional cheese.
Mama's Chicken and Dressing Casserole
4 large chicken breasts OR 1 3-pound fryer, cut up
1 10-3/4 ounce can cream of chicken soup, undiluted
1 10-3/4 ounce can cream of mushroom soup, undiluted
1 8-ounce package herb-seasoned stuffing mix
1/2 cup butter, melted
Cook chicken in boiling water until tender. Remove chicken from broth. Strain broth, resrving 2 2/3 cups, save rest for later. Bone chicken and cut meat into small pieces; set aside. Combine chicken soup with half the broth, mix well and set aside. Combine mushroom soup with remaining broth; mix well and set aside. Combine stuffing mix and butter; reserve 1/4 cup for topping. Spoon half of remaining stuffing mixture in a lightly greased 13x9x2-inch baking dish; top with half the chicken. Cover with chicken soup mixture; repeat layers. Pour mushroom soup mix over layers; sprinkle with reserved stuffing mixture. Cover and refrigerate overnight. Remove casserole from refrigerator 15 minutes before baking. Uncover and bake at 350 degrees for 30-45 minutes.
NOTE: I make this a little different by using 1 can cream of chicken soup and 1 can cream of celery soup. I then mix both soups with the chicken broth. I poach the chicken breasts in canned chicken broth instead of boiling in water.
2 pounds fresh green beans
8 ounces fresh mushrooms
4 ounces butter
6 tablespoons flour
2 cups chicken broth
1 cup heavy cream
1/2 teaspoon Accent
Salt and freshly ground black pepper, to taste
Prepare green beans and parboil in large saucepot just until tender. Drain well and return to pot. Set aside. Melt butter over medium heat; add mushrooms (left whole if small or cut into halves or quarters for larger mushrooms) and stir-fry about 5 minutes. Turn heat to medium-low; add flour and stir until well blended. DO NOT BROWN. Add chicken broth and cook until it begins to thicken. Add heavy cream and continue cooking until thickened. Add to green beans and mix well. Pour into greased casserole dish and bake at 400 degrees 35 minutes or until bubbly. Remove from oven and add toasted bread crumbs and sauteed onions. Return to oven for about 10 minutes.
TOPPING:
2 large sweet onions, sliced
1/2 cup dry bread crumbs
4 tablespoons butter, divided
2 tablespoons extra virgin olive oil
Melt 2 tablespoons butter in large skillet over medium to low heat. Add bread crumbs and cook until lightly toasted, stirring frequently. Remove from skillet. Add 2 tablespoons butter and olive oil to skillet; add onion and saute until golden brown.