Spray a 9x13 with cooking spray. The first layer is cooked chicken cut up, then steamed broccoli, onion flakes, shredded cheese then the soup mixture. Sprinkle cooked stuffing on the top and bake for 30 min. at 350.
A healthy meal that my family loves. I use whole grain penne pasta to make it healthier.
10 oz. tubular pasta (I use Penne)
10 oz. frozen chopped spinach, thaw or fresh spinach torn up
2 T. vegetable oil
2/3 c. chopped onion
2 garlic cloves, minced
1 lb. chicken breast cooked and cubed
2 cans of diced tomatoes with juice
3 T tomato paste
1 1/4 tsp basil
3/4 tsp. oregano
1/4 tsp. salt
1/4 tsp. crushed red pepper
1/2 c. parmesan cheese, divided
Cook pasta according to directions, drain, and set aside. Place spinach on paper towels if you're using frozen and squeeze out moisture. Coat a large nonstick skillet with cooking spray; add oil and place over med high heat until hot. Add onion and garlic; sautee until tender. Add chicken, tomatoes and next five ingredients; bring to a boil. Reduce heat and simmer, uncovered, five minutes, stirring occasionally. Combine pasta, spinach, chicken mixture and 1/4 c. cheese in a bowl. (I always use more cheese). Spoon into a 9x13 inch baking dish coated with spray and sprinkle with more cheese. Bake 350 for 20 minutes.
1 1/2 c. diced potatoes
1/2 c. slightly steamed broccoli
1 c. diced ham
1 T. chopped onion
1/3 c. butter
3 T. flour
1 1/2 c. milk
1 c. shredded cheese
3/4 tsp. salt
dash pepper
Layer 9x13 pan with ham, potatoes, and broccoli. In a saucepan, melt butter and saute onions. Stir in flour to form paste. Add milk all at once to avoid lumps and stir until thick and bubbly. Add cheese and salt and pepper and stir until cheese melts. Pour cheese sauce over casserole and bake at 350 degrees for 45 minutes or until potatoes are cooked.
2 lb. ground meat or chicken
1 can cream of chicken soup
2 cans cream of mushroom soup
1 can enchilada sauce
1 pkg. corn tortillas, shredded
1 lb. cheddar cheese
Mix meat soups, and enchilada sauce. Layer with tortilla strips and cheese. Bake for 30 min. or until cheese is melted.
1 c. butter
4 c. Pepperidge Farm dressing
2 c. chicken, diced small
1 can cream of celery soup
1 can cream of chicken soup
1 c. milk
1/2 onion, diced
Veggies (celery, frozen peas, carrots, corn, etc)
Melt butter with onion and celery. Pour over dressing and mix well. Place 2/3 of dressing mix. in 9x13 pan. Mix chicken, soups, milk, and veggies. Pour on top of dressing. Put remaining 1/3 dressing on top. Bake at 350 for 35 min.
1 10 in. pumpkin cleaned out
2 T. oil
2 lbs. hamburger
2 1/2 tsp. salt
2 1/2 T onion, chopped
1 chopped green pepper
1 tsp. pepper
2 tsp. oregano
1 tsp. vinegar
2 cloves minced garlic
1/3 c. chopped olives
1 80z can tomato sauce
3 eggs, beaten
Fry oil, hamburger, salt, onion, green pepper, pepper, oregano, vinegar, garlic, olives, tomato sauce and eggs until meat is brown and vegetables are tender. Drain and scoop into cleaned out pumpkin. Bake one hour at 350 with lid on the pumpkin. The pumpkin is part of the dinner.
2 pkgs. broccoli, cooked and drained
3 T butter
3 T flour
2 c. milk
1 c. cheese, grated
1/4 c. slivered almonds
6 slices cooked, crumbled bacon
1/4 c. bread crumbs
In saucepan combine butter, flour and milk. Season and add cheese. Stir until melted. Sprinkle almonds and crumbled bacon over broccoli. Top with cheese sauce. Sprinkle with bread crumbs. Bake at 350 for 20 min.
5 mashed, baked, sweet potatoes
1/4 tsp. salt
1/4 c. butter
2 eggs
1 T vanilla
1/2 tsp. cinnamon
1/2 c. sugar
2 T cream
Topping:
1/4 c. soft butter
3 T flour
3/4 c. brown sugar
1/2 c. chopped pecans
Mix topping together until like course meal. Sprinkle over the potatoes. Bake at 350 for 30 min.
1 loaf French bread (13-16 oz)
8 large eggs
2 c. half and half
1 c. milk
2 T granulated sugar
1 tsp. vanilla
1/3 tsp. cinnamon
1/4 tsp. nutmeg
speck of salt
Praline Topping:
1 c. butter, room temperature
1 c. brown sugar
1 c. chopped pecans
2 T light corn syrup
1/2 tsp cinnamon
1/2 tsp nutmeg
Slice the French bread into twenty 1 inch slices. Arrange the slices in a generously buttered (or use Pam)9x13 baking dish in two rows, overlapping the slices. In a large bowl, make the custard by combining the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary hand beater or whisk until blended but not too bubbly. Pour custard over the bread slices, making sure all are covered evenly with the custard mixture, spooning some of the mixture in between the slices as well. Cover with foil and refrigerate overnight. The next day, preheat the oven to 350 degrees. Combine the praline topping ingredients in a medium bowl and spread it evenly over the bread custard. Bake for 45 min, until puffed and lightly golden. If you want to prepare the whole recipe ahead of time, you can also make the praline topping the day you make the custard, and just pop the topping into a plastic bag or bowl and refrigerate. The next day, just bring the topping to room temperature and then top the casserole with it and cook as usual.
1 can cream of mushroom soup
1/2 c. milk
1 tsp. soy sauce
dash of pepper
4 cups cooked cut green beans
1 can French fried onions
1. In 1 1/2 qt. casserole dish mix soup, milk, soy sauce, beans and 1/2 can onions.
2. Bake at 350 for 25 min.
3. Stir. Sprinkle remaining onions over bean mixture. Bake 5 min. or until onions are golden.
Boneless skinless chicken cut in small pieces
2 3/4 c. diced celery
3 c. cooked rice
2 cans cream of mushroom soup
1 12 oz can of evaporated milk
2 T lemon juice
1/2 c. sliced or chopped almonds
2 T. minced onion
1/2 c. mayo
8 oz can of mushrooms (optional)
Mix the above together and put in a baking dish. Top with the following topping:
1 cube butter, melted
1 1/2 c. slivered almonds
3 c. crushed cornflakes
bake at 300 for one hour
1 lb. ground beef
2 onions chopped
1 cream of mushroom soup
1 cream of chicken soup
1 c. chow mein noodles
1 1/2 c. warm water
1/4 tsp. pepper
1 T. soy sauce
1 c. uncooked rice
Brown meat and onions. Add soup, water, pepper, soy sauce and rice. Put in 2 qt. baking dish. Cover and bake 30 min. at 350 degrees. Uncover and bake 20 min. Sprinkle with noodles and cook another 10 min.
Cook 8 oz. of pasta
Melt 1/2 c. butter in skillet. Add 1 packet of Hidden Valley Ranch. Mix 2/3 c. frozen peas and carrots. Heat until warm. Toss with pasta and 3 cups of cubed, cooked chicken or turkey. Serves 4-6.
3 cups cooked chicken or turkey cubed
3 cups cubed ham
1 c. cheddar cheese
Sauce:
1/4 c. butter
1 c. chopped onion
Cook in microwave 3 minutes until transparent.
Add:
1/3 c. flour
1 tsp. dill weed
1/8 tsp. dry mustard
1/8 tsp. nutmeg
add slowly 2 cups half and half. Microwave 5 min. Stir into meat mixture. Place in a greased 9 x 13 pan. Sprinkle topping over the top.
Topping:
2 T. butter
1/4 tsp. dill weed
1 c. dry bread crumbs
1/4 c. chopped almonds
Bake at 350 degrees for 30-40 minutes.
1 1/2 pounds of browned ground beef, drained
1 15 oz can of chili, any variety
1 can (8 oz) tomato sauce
1 can (10 oz) enchilada sauce
1 bag (10 oz) Fritos corn chips, divided
1 cup sour cream
1 cup grated cheddar cheese
Preheat oven to 350 degrees.
In a large bowl, combine cooked beef, chili, tomato sauce, and enchilada sauce. Stir in 2/3 of the chips. Spread mixture into a grease 2 quart baking dish. Bake uncovered, 24-28 minutes, or until heated through. Spread sour cream over top. Sprinkle cheese over sour cream. Crush remaining chips and sprinkle over top. Bake 5-8 minutes more, or until cheese is melted. Yummy!
2 cups of cooked rice
3-4 cups of cooked chicken, cubed
a bunch of cooked broccoli cut in pieces
Sauce:
2 cans of cream of chicken soup
1 cup mayo
1/2 c. shredded cheddar cheese
1/2 tsp. curry
1 tsp. lemon juice
In a 9 x 13 pan, layer rice, then chicken then broccoli. Pour the sauce over all and bake for 30 minutes at 350 degrees.
1 1/2 c. crushed tortilla chips
1 lb. chicken cooked and shredded
1 can garbanzo beans, drained
1 can kidney beans, drained
1 can corn, drained
1 can tomato sauce
1 c. salsa
1 c. red onion, chopped
1 green bell pepper, diced
1/2 c. cilantro, chopped
1 T. minced garlic
salt and pepper to taste
6 oz. Monterey Jack
6 oz. cheddar cheese
Layer chips on bottom of 9 x 13 pan. Combine remaining ingredients, except cheese, in a large bowl. Spread 1/2 mixture over chips then cheeses, then remaining mixture top with cheese. Bake at 350 degrees for 30 minutes.
NOTE: I think this is a little too beany and you could probably make it without the garbanzo beans and it would be just fine.
