The Kuntry Koop

  Casseroles

Coca-Cola Shipwreck Casserole

1-1/2 tbs. oil
1 large onion, sliced
1 lb. ground beef
1/4 c. ice, uncooked
2 to 3 celery stalks, chopped
1 green pepper, chopped
3 potatoes, sliced
Salt and pepper, to taste
1 can (15 oz.) kidney beans, drained
1 can tomato soup
1 can (10 oz.) Coca-Cola

 Spread oil in bottom of 9x13-inch casserole dish. Layer ingredients in order listed above. Pour Coca-Cola evenly over top of  casserole. Cover with foil. Bake at 350°  for 1 hour.

8 to 10 medium potatoes, peeled
1 (8 oz.) pkg. cream cheese, softened
1 (8 oz) carton commercial sour cream
1/2 c. butter or margarine, melted
1/4 c. chopped chives
1 clove garlic, minced
2 tsp. salt
Paprika

Cook potatoes in boiling water about 30 minutes or until tender.  Drain potatoes, and mash.  Beat cream cheese with an electric mixer until  smooth.  Add potatoes and remaining ingredients except paprika; beat just until combined.  Spoon mixture into a lightly buttered 2 qt. casserole; sprinkle with paprika.  Cover and refrigerate overnight. Remove from refrigerator 15 minutes before baking. Uncover and bake at 350° for 30 minutes or until thoroughly heated.

4 large chicken breasts or 1 (2-1/2 to 3 lb.) broiler-fryer,cut up
1 (10-3/4 oz.) can cream of chicken soup, undiluted
1 (10-3/4 oz.) can cream of mushroom soup, undiluted
1 (8 oz.) pkg. herb-seasoned stuffing mix
1/2 c. butter or margarine, melted

Cook chicken in boiling water until tender.  Remove chicken from broth.
Strain broth, reserving 2-2/3 c.  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 c. for garnish.

Spoon half of greased 13x9x2" baking dish; top with half the chicken. Cover with chicken soup mixture; repeat layers.  Pour mushroom soup over layers; sprinkle with reserved stuffing mixture.  Cover and refrigerate overnight.  Remove casserole from refrigerator 15 minutes before baking.

Uncover and bake at 350° 30 to 45 minutes.

6 chicken breasts
1 c. precooked rice
1 can mushroom soup
1  soup can of milk
1 pkg. onion soup mix

Remove skin from chicken;place in buttered casserole, breast side up
Sprinkle rice over top. Mix together soups and milk; pour over chicken and rice.
Cover with lid or foil . Bake at 350° for about 2 hours
 

1 tbs. salad oil
1 lb. lean ground beef
1/2 tsp. salt
1 can(16oz.)pork and brown beans
3/4 c. barbecue sauce
2 tbs. brown sugar
1 pkg. Pillsbury refrigerated biscuits
1 c. shredded cheddar cheese

Pre-heat oven to 350°. In a large skillet, heat oil.
Add beef and cook until browned. Drain off excess fat, add salt, pork and beans,barbecue sauce and brown sugar.
Heat until bubbly, stirring occasionally.
Spoon mixture into 2-qt. casserole. Place biscuits on top of meat mixture. Sprinkle with cheese. Bake 25-30 minutes or until biscuits are golden brown.

Chicken Macaroni Casserole

 1- 1/2 c.macaroni, uncooked
 1   c.  cheddar cheese, shredded
 1- 1/2  c.chicken or turkey, cooked
 1   c.   cream of mushroom soup
 1   c.   milk
 1/2   tsp.  salt
 1 c.  frozen peas

Heat oven to 350°. Stir together all ingredients; pour into an  ungreased 1- 1/2 qt. casserole dish. Cover; bake 1 hour.

1 lb. ground beef
1 c. chopped onion
1 /2 c. chopped celery
2 cloves garlic, finely chopped
2 cans (10- 3/4 oz. each) condensed cheddar cheese soup
1 can (11 oz.) whole kernel corn with red and green peppers, drained
1/2 c. picante sauce
2 tsp. chili powder
1/4 tsp. pepper
1 package (16 oz.) frozen potato nuggets
2 oz. shredded taco seasoned cheese
 

Corny Beef Casserole

2 lb. lean ground beef
1 chopped onion
2 tbs. vegetable oil
1 - 12 oz. can whole kernel corn
2-  10 oz. cans tomato soup
1 tbs. ketchup
salt and pepper to taste
2 c. cooked noodles
1 c. grated medium cheddar cheese

Preheat oven to 350°. Cook noodles according  to pkg. directions; drain.
Rinse with cold water and drain again. Measure and set aside. Heat oil in large  pan over medium heat. Add ground beef and onion; stirring to
break up meat as it browns. Drain fat. Place meat mixture in a bowl and add corn, soup, ketchup and salt and pepper. Stir to mix together. Add egg noodles and blend well. Pour into large greased casserole dish and sprinkle with cheese. Cover and bake for 45 minutes. Remove cover and bake until cheese is melted and bubbly.

Heat oven to 375º.

Cook beef, onion, celery and garlic in 10" skillet over medium heat 8 -10 minutes,stirring occasionally, until beef is brown; drain.
Stir soup, corn, picante sauce, chili powder and pepper into beef mixture.
Spoon into ungreased 2- 1/2 qt. casserole.  Top with potato nuggets.

Bake uncovered 40 minutes.  Sprinkle with cheese.  Bake 5 to 10 minutes or until bubbly and cheese is melted.

Beef King Ranch Casserole

2 lb. beef sirloin
1 c. chopped onion
1/2 c.chopped red bell pepper
1/2 c. chopped green bell pepper
2 to 4 tbs. chopped Jalapenos
1 tsp. salt
1 tsp. pepper
1 tsp. cumin
1 tsp. garlic powder
2/3 c. skim milk
1 can diced Ro-tel tomatoes

Cook beef over low heat covered with water until fork tender, 30 to 45 minutes. (Longer cooking makes the steak easier to shred).  Place cooked steak on hard surface and shred by pulling apart with two forks.  Set aside.
Preheat oven to 350º.  Prepare a large skillet with non-stick cooking spray.  Saute onion and peppers with dry ingredients until are translucent.  Add diced tomatoes and green chilies, broth and milk.  Simmer.  Stir in cheese  until melted.  Add shredded beef.
Quarter tortillas and add to mixture. Pour mixture into casserole dish prepared with non-stick cooking spray.  Bake for 30 mins.

1 lb. ground beef
1 tbs. chili powder
1- 12 oz. jar chunky picante sauce
1- 11 oz. can Mexican or canned corn,drained
1/2 c. sour cream
10  corn tortillas
2 c.shredded Monterey Jack cheese(8 oz pkg.)

Preheat oven to 350º.  Oil an 8x8 inch baking dish or 2 qt. casserole. Brown beef with chili powder in a large skillet.  Drain off excess liquid.  Stir in picante sauce, corn and sour cream. Cut tortillas in quarters and soak in a small bowl of cool tap water for 1 to 2 minutes.  Layer a third of the tortilla quarters into prepared casserole.  Spoon a third of the meat mixture and a third of the cheese onto tortillas.  Repeat layers ending with cheese, cover with foil. Bake 30 minutes, or microwave, covered with plastic, on high, 6 minutes or until  thoroughly heated.

Mexicali Cornbread Casserole

 10 ozs.frozen mixed vegetables, thawed
 1.c ground chicken breast,skinless,cooked and crumbled
 12 oz.. cornbread mix
 2 c. skim milk
 1c. egg whites,slightly beaten
 1 tsp.  salt
 1/4 tsp .black pepper
 1/2 c.cheddar cheese, shredded

Preheat oven to 375º.Prepare a 2-quart casserole dish with cooking spray; set aside.
In a mixing bowl, combine vegetables, cooked
chicken, and cornbread mixes. Mix well. Pour into prepared dish. In another mixing bowl, combine milk, egg whites, salt, and black pepper. Mix well.Pour over chicken mixture. Bake, covered,for 45 minutes. Top with cheese and bake,uncovered for 3 minutes or until cheese has melted.

1- 16 oz. carton sour cream
2 cans cream of chicken soup
2 c. diced ham or turkey
2 c. shredded cheddar cheese
Frozen mixed vegetables.(opt.)
1 lg. bag  frozen  hash browns
Crushed saltine crackers

In a large bowl, combine sour cream, chicken soup, ham or turkey, cheese and vegs. Gently stir in  frozen hash browns. Spray a 13-by-9-inch pan lightly with nonstick   cooking spray, and  pour the mix into the pan. Top with crushed saltines.  Bake at 350º for 30  minutes.

Mexicali Cornbread Casserole

 10 ozs.frozen mixed vegetables, thawed
 1.c ground chicken breast,skinless,cooked and crumbled
 12 oz.. cornbread mix
 2 c. skim milk
 1 c.egg whites,slightly beaten
 1 tsp.  salt
 1/4 tsp. black pepper
 1/2 c.cheddar cheese, shredded

Preheat oven to 375º.Prepare a 2-quart casserole dish with cooking spray; set aside.In a mixing bowl, combine vegetables, cooked chicken, and cornbread mixes. Mix well. Pour into prepared dish. In another mixing bowl, combine milk, egg whites, salt, and black pepper. Mix well.Pour over chicken mixture. Bake, covered,for 45 minutes. Top with cheese and bake,uncovered for 3 minutes or until cheese has melted.
 

Hash Brown Casserole

1- 16-oz. carton sour cream
2 cans cream of chicken soup
2 c. diced ham or turkey
2 c. shredded cheddar cheese
Frozen mixed vegetables.(opt.)
1 lg. bag  frozen  hash browns
Crushed saltine crackers

In a large bowl, combine sour cream, chicken soup, ham or turkey, cheese and vegs.Gently stir in  frozen hash browns. Spray a 13-by-9-inch pan lightly with nonstick   cooking spray, and  pour the mix into the pan.
Top with crushed saltines.  Bake at 350º for 30  minutes.

Cabbage Casserole

1 medium onion, minced
3 tbs. butter
1 lb. ground beef
1 can tomato soup
salt and pepper
6 c. chopped cabbage

In skillet, saute onion in butter. Add ground beef and brown. Season with salt and pepper.
Spread 3 c. of the cabbage in a  baking dish. Cover with the meat/onion mixture. Top with remaining cabbage and pour soup over top. Bake at 350º for 90 minutes.
 

Beef King Ranch Casserole

2 lb. beef sirloin
1 c. chopped onion
1/2 c.chopped red bell pepper
1/2 c. chopped green bell pepper
2 to 4 tbs. chopped Jalapenos
1 tsp. salt
1 tsp. pepper
1 tsp. cumin
1 tsp. garlic powder
2/3 c. skim milk
1 can diced Ro-tel tomatoes

Cook beef over low heat covered with water until fork tender, 30 to 45 minutes. (Longer cooking makes the steak easier to shred).  Place cooked steak on hard surface and shred by pulling apart with two forks.  Set aside.
Preheat oven to 350º.  Prepare a large skillet with non-stick cooking spray.  Saute onion and peppers with dry ingredients until are
translucent.  Add diced tomatoes and green chilies, broth and milk.  Simmer.  Stir in cheese  until melted.  Add shredded beef.
Quarter tortillas and add to mixture. Pour mixture into casserole dish prepared with non-stick cooking spray.  Bake for 30 mins.

1 lb. ground beef
1 tbs. chili powder
1- 12 oz. jar chunky picante sauce
1- 11 oz. can Mexican or canned corn,drained
1/2 c. sour cream
10  corn tortillas
2 c.shredded Monterey Jack cheese(8 oz pkg.)

Preheat oven to 350º.  Oil an 8x8 inch baking dish or 2 qt. casserole. Brown beef with chili powder in a large skillet.  Drain off excess liquid.  Stir in picante sauce, corn and sour cream. Cut tortillas in quarters and soak in a small bowl of cool tap water for 1 to 2 minutes.

Spoon a third of the meat mixture and a third of the cheese onto
tortillas.  Repeat layers ending with cheese,cover with foil. Bake 30 minutes, or microwave, covered with plastic, on high, 6 minutes or until  thoroughly heated.

Cabbage Casserole II

1 medium onion, minced
3 tbs. butter
1 lb. ground beef
1 can tomato soup
salt and pepper
6 c. chopped cabbage

In skillet, saute onion in butter. Add ground beef and brown. Season with salt and pepper.Spread 3 c. of the cabbage in a baking dish. Cover with the meat/onion mixture. Top with remaining cabbage and pour soup
over  top. Bake at 350° for 90 minutes.

Easy Corn Casserole

2 cans corn, drained
1 small can chopped green chilies
1/2 c. butter or margarine
One 8-oz. pkg. cream cheese
1/4 c. milk
1 pkg. grated cheese

In a bowl, mix corn, green chilies, butter and cream  cheese. Transfer to a baking dish and bake in 375º oven until cheese and butter  melt. Add milk to thin out consistency of mixture, as necessary. Add 1 pkg. of  grated cheese on top and  bake until cheese melts.

Green Bean Casserole

1-10 3/4 oz. can cream of mushroom soup, undiluted
1/2 c. milk
4-1/2 c. cooked and drained cut green beans
1/2 c. slivered almonds, lightly toasted(opt.)
1 c. crushed saltine crackers
1-1/2 c.( 6 oz.) shredded cheddar cheese
 

Preheat oven to 350°. Combine soup and milk. Arrange half of green beans in bottom of a greased shallow 1-1/2 qt. casserole. Spread half of soup mixture over beans,sprinkle with half of almonds, saltines, and q c. cheese.Repeat bean, almonds, soup mixture, and saltines layers. Bake, uncovered, for 25 mins.; sprinkle with remaining 1/2 c. cheese and continue baking 5 mins. longer. (6 servings)

Chicken Casserole

1 large fryer, 2-3 lb..
1 can cream of chicken soup
1 can cream of celery soup
1 large can evaporated milk
1 small pkg. Pepperidge Farm dressing mix
2 tbs. oleo
2 cups chicken broth

Boil chicken. Cool & debone. Set aside. Mix soup & evaporated milk together. Arrange chicken in a lightly greased 9 x 13 inch pan. Pour soup
mixture over chicken. Sprinkle dressing mix over chicken. Melt oleo in chicken broth & pour over dressing mix. Bake at 400 °F for 25-30 minutes.Let set a little while before serving.
 

It Don't Matter Casserole

1 lb. hamburger
3 med. potatoes
1- 8oz. can tomato sauce
1- 8 oz. can whole kernel corn
1 c. elbow macaroni
3 tsp. black pepper
4 oz. shredded Mozzarella cheese
4 oz. shredded cheddar cheese
1 tbs. onion powder
1 tbs. garlic powder
1 c. water
 

Brown meat and drain; peel and dice potatoes. Place meat and potatoes, macaroni,tomato sauce, water,and spices in large casserole dish. Stir well. Bake at 400° for 30 mins. or until potatoes and macaroni are tender. Add corn and stir. Mix cheeses together and sprinkle on top. bake 15 mins. more.

Pineapple Casserole

2-20 oz. cans chunk pineapple
3/4 c. sugar
6 tbs. flour
2 c. grated NY. sharp cheese
1 c. Ritz cracker crumbs
1/2 c. melted oleo

Drain pineapple and reserve 6 T. juice. Combine sugar and flour and stir into the juice. Add melted oleo, cheese, and pineapple and mix well. Place in a 2 qt. casserole sprayed with Pam. Bake at 325° for 20 mins. Remove from oven and place crumbs on top.Return to oven and bake at 300° for 20-30 mins.
 

Chicken and Rice Casserole

1 chicken, cooked, drained, and shredded
1 6 oz. pkg. comet chicken flavored rice
2 eggs, beaten
1/2 c. milk
1 can cream of celery soup
1/4 tsp. black pepper
paprika to taste
saltine crackers

Cook rice according to directions. Combine rice with the remaining ingredients except for the paprika and crackers. Pour into a 2 qt. casserole dish. Crumble crackers on top of casserole (enough to cover the top ). Bake at 350° for 30 mins. Sprinkle top with paprika when taken from oven.
 

Chicken Casserole II

4 chicken breasts
1 can cream of chicken soup
8 oz. sour cream

Boil chicken, cool and remove skin and bones. Mix soup and sour cream together with the chicken. Pour into a casserole. Crumble 1 pkg. of butter flavored crackers( Keebler) on top. Dot with butter and bake at 325° for 30 mins.

Ham and Chicken Casserole

2 tbs. butter or margarine
2 tbs. flour
1 c. milk
1/2 c. cooked chicken, cut-up
1/2 c. cooked ham, diced
1/2 c. cooked wide egg noodles
1/4 c. celery, chopped
1/4 tsp. salt
1/4 tsp. pepper
3 oz. shredded cheese ( American or cheddar )
paprika

Preheat oven to 400 °. Combine butter and flour in a saucepan. Cook over low heat, stirring until bubbly. Gradually add milk. Cook
at medium-low, stirring constantly, until thickened and smooth. Remove from heat. Stir in chicken, ham , noodles, celery, salt, and
pepper. Spoon mixture into a lightly greased1.5-quart casserole dish.

Bake for 15 minutes.
Remove from oven. Sprinkle cheese and paprika on top. Bake 5 more minutes. Serve hot.

Ham Potato Casserole

This one is easy and it doesn't take long to prepare .

1/2 cup chopped onion
1 tbs. oil
1 cups milk
4 or 5 potatoes, peeled and sliced
2 cups cubed ham
1 lb fresh string beans (or 1 package frozen)
4 oz shredded Cheddar cheese, optional

Place sliced potatoes in a 13x9 baking dish, add beans and ham. In a saute pan, cook the onion in the oil until it's tender, place in baking dish.
Pour milk over all. Cover and place in a 350 ° oven for about 45 minutes. Check beans and potatoes for doneness. If not done, bake
about 15 minutes more. Uncover and add cheese if you want and bake about 5 minutes more, until the cheese melts.

Chicken Broccoli Casserole

3 chicken breasts, cooked and diced (or use
3 cans already cooked, flaked chicken)
2 lb.. fresh broccoli, steamed (or use 2 pkgs. of frozen and cook to package directions)
1 can cream of mushroom soup
1 can cream of celery soup
1 can cream of chicken soup
1 cup mayonnaise
1 tsp. Lemon juice
1 cup grated cheese
2 cups dry bread cubes
2 tbs. melted butter
 

Drain broccoli and place in 9x13 baking dish. Place chicken over top. In a bowl, combine all the soups, mayonnaise and lemon juice. Spread
on top of chicken. Sprinkle with grated cheese. Mix dry bread cubes with melted butter and sprinkle on top of cheese. Bake at 350° for 35
minutes.

Until next time,Good cookin',Sue

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