Squash Casserole

• 2 lbs cooked yellow neck squash
• 1 chopped onion
• 1 grated carrot
• 1 can cream of chicken soup
• 1 8oz sour cream
• 1 small can water chestnuts
• 2 tsp pimento
• 1 small package Pepperidge Farm cornmeal dressing mix (or Stove Top)
• 1 stick melted butter

Mix cooked squash, onion, carrot, soup, sour cream, water chestnuts and pimento.  Set aside.  Mix the dressing with melted butter and place in casserole dish.  Then add vegetable mixture.  Bake at 350 degrees for 20 minutes.

Recipe donated by Sister Mary Stella Davis, O.S.B.  Thank you Sister – this sounds wonderful and I think I may have to try it for a holiday side dish!

Apple and Sweet Potatoes

• 1 large can sweet potatoes, drained
• 1 can apple pie filling
• 1/4 cup honey
• 1 tsp lemon juice
• 1 tsp cinnamon

Place sweet potatoes in casserole dish.  Combine apple pie filling, honey, lemon juice and cinnamon, mix well and pour over potatoes.  Cover and bake at 425 degrees for 20 – 30 minutes.

Recipe donated by Jane Hogstyn.  Thanks Jane!, sounds YUMMY!

Angela’s Awesome Seafood Gumbo

• 1/4 cup plus 2 Tbsp flour
• 12oz oysters undrained
• Vegetable cooking spray
• 2 & 1/3 cups frozen cut okra
• 2 cups chopped onion
• 2 cups diced green bell pepper
• 2 cups diced celery
• 2 large cloves garlic
• 1/2 cup water
• 1/4 cup chopped parsley
• 2 Tbsp lemon juice
• 1/2 tsp oregano
• 1/2 tsp poultry seasoning
• 1/2 tsp thyme
• 1/4 tsp salt
• 1/4 tsp red pepper
• 1/8 tsp cumin
• 1/8 tsp liquid smoke
• 2 – 10 1/2 oz cans chicken broth
• 14 1/2oz whole tomatoes
• 8 oz bottle clam juice
• 1 bay leaf
• 1 lb small shrimp ¾ lb crab-meat
• 5 & 1/2 cups cooked rice

 

Place flour in pan, bake @ 400 degrees for 30 minutes till brown, stirring constantly.

Drain oysters, but reserve liquid, add water to equal 3/4 cup.  Set aside.  Coat large dutch oven with cooking spray place over medium heat, add okra and next 4 ingredients (chopped onion, green bell pepper, celery, garlic).  Cook 12 minutes or until tender.  Stir in flour.  Add reserved oyster juice, water and next 13 ingredients (parsley, lemon juice, oregano, poultry seasoning, thyme, salt, red pepper, cumin, liquid smoke, chicken broth, tomatoes, clam juice, bay leaf).  Bring to boil, stirring constantly.  Reduce heat, simmer uncovered 1 hour.  Add shrimp, oysters and crab-meat.  Cover and simmer 7 minutes.  Discard bay leaf.  Serve over rice.

 

Cowboy Cornbread Casserole

• 1 1/2 lbs ground beef
• 1 medium onion, peeled & chopped
• 1 package Mexican cornbread mix
• 1 package regular cornbread (I use Jiffy)
• 1/2 cup milk
• 3 eggs
• 1 can cream style corn
• 3/4 cup cheddar cheese, grated
• 3/4 cup  jack cheese, grated
• green chilies (if you wish and as much as you desire)

Brown the ground beef and onion.  Mix cornbread mixes with eggs, milk and corn.  Pour half in a lightly greased casserole dish.  Spread the meat mixture on top and the two grated cheese .  Pour the rest of the cornbread mixture on top.  Bake at 400 degrees for about 30 minutes or until done.

This recipe was provided by Miss Mary Elizabeth B. from St Piux X Women’s Club- Thanks Mary!

Easy Garden Bake

• 1 cup chopped zucchini
• 1 cup chopped tomato
• 1/2 cup chopped onion
• 1/3 cup grated Parmesan cheese
• 1 cup milk
• 1/2 cup Bisquick baking mix
• 2 eggs
• 1/2 tsp salt
• 1/4 tsp pepper

Heat oven to 400 degrees.  Lightly grease square baking dish, 8×8x2 casserole or pie plate, 9×1 1/4″.  Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.  Beat remaining ingredients in blender on high speed 15 seconds, with hand beater 1 minute or until smooth.  Pour evenly in dish.  Bake 30 to 35 minutes or until knife inserted in center comes out clean.  Let stand 5 minutes before cutting.

For an Easy Chicken-Garden Bake: Add 2 cans (5oz each) chunk chicken, drained, or 1 cup cut up cooked chicken with the vegetables.

Impossible Chicken Parmigiana Pie

• 3/4 cup creamed cottage cheese (small curd)
• 1/3 cup grated Parmesan cheese
• 1 1/2 cups cup up cooked chicken
• 1 1/4 cups shredded mozzarella cheese (about 5oz)
• 1 garlic cloves, minced
• 1/2 tsp dried oregano
• 1/2 tsp dried basil
• 1 can tomato paste (6oz)
• 1 cup milk
• 2 eggs
• 2/3 cup Bisquick baking mix
• 1/4 tsp pepper

Heat oven to 400 degrees.  Grease pie pan, 10×1 1/2″.  layer cottage cheese and Parmesan cheese in pie plate.  Mix chicken, 1/2 cup of the mozzarella cheese, garlic, oregano, basil and tomato paste; spoon over Parmesan cheese.  Beat remaining ingredients in blender on high speed 15 seconds, with hand beater 1 minute or until smooth.  Pour into pie plate.  Bake 30 minutes.  Top with remaining mozzarella cheese.  Bake 5 – 8 minutes longer or until knife inserted in center comes out clean.  Cool 5 minutes before serving.

Broccoli, Cheese and Ham Casserole

• 1 1/2 cups smoked ham, cooked and cubed
• 3/4 cup shredded sharp cheddar cheese (about 3oz)
• 1 package frozen chopped broccoli, thawed and drained (about 10oz)
• 1 can condensed cream of mushroom soup
• 1 1/2 cups Bisquick baking mix
• 1/2 cup milk
• 3 Tbsp butter, melted
• 1 egg

Heat oven to 350 degrees.  Mix ham, cheese, broccoli and soup in a 1 1/2 quart casserole.  Stir remaining ingredients until dough forms; drop by spoonfuls evenly over broccoli mixture.  Bake uncovered 40 – 45 minutes or until top is golden brown. 

Yields about 4 large servings and makes a really quick and easy ’school-night’ dinner when everything is put together the night before, not to mention it’s REALLY YUMMY!!!

Cheesy Chicken Lasagna

• 1/2 of a 1lb package of lasagna, uncooked
• 2 (10 3/4 oz) cans cream of chicken soup
• 1/2 cup milk
• 1/3 cup finely chopped onion
• 1 tsp tarragon
• 1/2 tsp chicken bouillon
• 1/2 tsp seasoned salt
• 1/4 tsp pepper
• 1/2 cup sour cream
• 1 (16oz) container ricotta cheese
• 1 egg, beaten
• 3 cups chopped cooked chicken
• 2 (10oz) packages frozen chopped  spinach, thawed and thoroughly drained or 2 1/2 cups chopped fresh spinach (preferred)
• 2 cups shredded American cheese
• 2 cups shredded mozzarella cheese

Prepare lasagna noodle according to package directions; drain and set aside. 

In medium saucepan, blend soup, milk, onion, tarragon, bouillon, seasoned salt and pepper.  Heat through, stirring constantly.  Blend in sour cream.  Remove from heat.  In medium bowl, blend ricotta, egg and salt.  In 13 x 9″ baking pan.  layer 1/3 each: lasagna, chicken, spinach, ricotta mixture, soup mixture and cheeses.  Repeat layers.  Cover.  Bake in a 375 degree oven until hot.  about 50 minutes.  Uncover; bake 10 minutes longer.  Let stand 5 minutes before cutting.

Southern Cornbread Turkey Pot Pie

• 1 can cream of chicken soup
• 1/8 tsp pepper
• 2 cups cubed cooked turkey (or chicken)
• 1 can whole kernel corn, drained
• 1 can refrigerated cornbread twists

Mix soup, pepper, turkey and corn in saucepan and heat through.  Pour into 9 inch pie plate.  Separate cornbread into 8 pieces along perforations, do not unroll dough.  Top hot turkey mixture and bake at 425 degrees for about 15 minutes or until cornbread is done.

Chicken-Stuffing Casserole

• 4 cups stuffing (homemade or pre-mixed store bought)
• 2 lbs skinless, boneless chicken
• Paprika, to taste
• 1 can condensed cream of mushroom soup
• 1/3 cup milk
• 1 Tbsp chopped fresh parsley or 1 tsp dried parsley

Prepare stuffing accordingly.  Spoon stuffing across center of 3 quart shallow baking casserole dish.  Place chicken on each side of stuffing.  Sprinkle chicken with paprika.  Mix soup, milk and parsley.  Pour over chicken.  Cover and bake at 400 degrees for 30 minutes or until chicken is no longer pink.

This also works great for left over turkey at Thanksgiving.  Just throw everything together in a cassarole dish, top it off with a little left over gravy (or cream of mushroom or chicken soup) and heat through.  Every things already been cooked so all you have to do is warm it back up.  To make it look a little more fresh, try adding fresh bread crumb, stuffing and or herbs (like parsley) on top before baking.