Casseroles

Creole Rice Casserole

4 tbsp butter 1 cup chopped onion 1/2 cup finely chopped bell pepper 1/2 cup chopped celery 1/2 cup finely chopped shallots 1 pound andouille sausage 3 cups of cooked rice One 3 oz can of mushroom pieces 1 cup of tomato juice 1/2 teaspoon of tobasco sauce 1 tbsp sugar 3 tbsp chile sauce 1 tsp Accent Salt and pepper to taste In skillet melt butter, then add onion, pepper, celery and shallots. Cook over low heat until tender. Add…

Scalloped Corn and Tomatoes

2 - 14 1/2 cans tomatoes, drained & chopped 1 - 15 1/4 oz. can whole kernel corn, drained 1 - 14 3/4 oz. cream style corn 2 eggs slightly beaten 1/4 cup flour 1/2 to 1 tsp. pepper 2 tsp. sugar 1 med. onion, finely chopped 1/2 tsp. garlic powder 1/3 cup butter 4 cups soft bread crumbs 1/2 cup grated Parmesan cheese Combine all ingredients.  Bake at 350° for 40 (?) minutes.

Almond Chicken

2 chicken breasts 3 Tbsp. vegetable oil 1/2 cup thinly sliced onions 1 cup thinly sliced celery 1 can (5 oz.) water chestnuts, sliced 1 can (5 oz.) sliced bamboo shoots 2 cups chicken broth 2 tbsp. soy sauce 2 tsp. monosodium glutamate 1 pkg. (8 oz.) frozen pea pods 2-3 tbsp. cornstarch 2 tbsp. cold water salt 1/2 cup slivered almonds In skillet melt butter, then add onion, pepper, celery and shallots. Cook over low heat until tender. Cut…

Chicken Delight

2 cups boned chicken 1 can cream chicken soup 1 pkg. potato chips 3 boiled eggs 1/2 cup chopped celery 1/2 cup mayo 1/2 cup slivered almonds Combine chopped eggs, celery, nuts & chicken.  Add soup, mayo & potato chips, saving some to crumble on top.  Put in greased casserole & bake 12 - 15 min. R 450.

Overnight Egg Casserole

8 slices bread, cubed 3/4 lb. cheddar cheese, shredded 1 - 1/2 lbs. pork sausage or Italian sausage 4 eggs 2 1/2 cups milk 1 Tbsp. mustard 1 can cream of mushroom soup, undiluted 1/4 cup chicken broth Place bread cubes in a greased 13 in. x9 in. x 2 in. baking dish.  Sprinkle with cheese; set aside.  In a skillet, brown sausage over medium heat; drain fat.  Crumble sausage over cheese and bread.  Beat eggs, milk, mustard, soup and…

Easy A La King Biscuit Casserole

1/4 cup butter, melted 1/8 cup all-purpose flour 1 1/2 cups chicken broth 2 1/2 cups cubed skinless, boneless chicken breast meat 1 1/2 cups green peas 1 1/2 cups canned mushrooms, drained 1 cup cooked, sliced carrots 1/2 onion, chopped 1/4 cup chopped red bell pepper 1 (16 ounce) can refrigerated buttermilk biscuits Melt butter in a medium saucepan over medium heat; stir in flour, then pour in broth and let thicken, stirring. Add chicken, peas, mushrooms, carrots, onion…

Zucchini Casserole

4 medium Zucchini sliced 3/4 cup shredded carrots 1/2 cup diced onions 8 tablespoons of butter 3 cups Pepperidge Farm herb stuffing cubes 1 can cream of chicken or mushroom soup 1/2 cup sour cream Cook zucchini in boiling salted water until tender. Drain. In saucepan cook carrots and onions in 6 tablespoons of butter, until tender. Stir in 2 cups of stuffing cubes, soup, zucchini and sour cream. Put into a casserole dish. Melt rest of butter and mix…

Tuna Noodle Casserole

1/2 cup butter, divided 1 (8 ounce) package uncooked medium egg noodles 1/2 medium onion, finely chopped 1 stalk celery, finely chopped 1 clove garlic, minced 8 ounces button mushrooms, sliced 1/4 cup all-purpose flour 2 cups milk salt and pepper to taste 2 (5 ounce) cans tuna, drained and flaked 1 cup frozen peas, thawed 3 tablespoons bread crumbs 2 tablespoons butter, melted 1 cup shredded Cheddar cheese Preheat oven to 375 degrees F (190 degrees C). Butter a…

Spanish Paella with Chorizo and Seafood

2 Tbs. olive oil 1 lb. (500 g) Spanish chorizo or other spicy smoked sausages, cut into slices 1/2 inch (12 mm) thick 1 yellow onion, chopped 1 red bell pepper, seeded and chopped 3 garlic cloves, minced Kosher salt and freshly ground pepper 2 cups (14 oz./440 g) Bomba rice or other Spanish paella rice 1/2 tsp. saffron threads 4 cups (32 fl. oz./1 l) chicken broth 1 lb. (500 g) jumbo shrimp 1 lb. (500 g) small clams,…