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Saturday, December 5, 2009

Casserole Favorites, Anyone?

Some of my favorite dishes are casseroles. I love the smell of them baking in the oven and the way they make me feel cozy and warm. Casseroles equate to comfort food, and there is no better time of year to prepare them than during the frosty winter months.

Everyone loves getting a new recipe to try, so I thought it would be fun to post our favorite casserole recipes here. Just click the comment button below and post your recipe so we can all enjoy it!

One of my all-time favorites is King Ranch Chicken. For those of you who like to add a little spice to life, this one's for you!

King Ranch Chicken
serves 8

1/4 cup margarine
1 medium green bell pepper
1 medium onion
2 cans cream of chicken soup
2 cans Rotel diced tomatoes
2 cups cubed cooked chicken
12 corn tortillas, torn into bite size pieces
2 cups shredded cheddar cheese

1) Preheat oven to 325 degrees.
2)Saute bell pepper and onion in margarine.
3) Add soup, Rotel, and chicken. Heat thoroughly.
4) Layer half the tortillas, half the chicken mixture, and half the cheese.
5) Repeat step three.
6) Bake 40 minutes or until cheese is bubbly.



Barbara said...

Chicken Tetrazine

3 chicken breast boiled
7 oz of spaghetti
1 family can cream of chicken
1 family can cream of mushroon
12 oz of sour cream
1/4 cup butter or margaine
1/2 tsp of pepper
2 cups of shredded cassorole cheese

Pre-heat oven to 350 degrees
boil chicken, then cut and set aside, use broth for cooking spaghetti.

Combine in a large bowl the remaining ingredients and mix. Add cut up chicken and cooked spaghetti and mix all together. Place in a greased 13 x 9 pan and then top with cheese. Bake uncovered for 45 minutes.


Channe said...

I don't think this is technically a "casserole", but I make it in a glass 13 x 9 pan, so I think that makes it part casserole dish :-)


1 lb ground meat
handful chopped onions
1 packet of taco seasoning
2 cups shredded cheddar cheese
1 small can diced black olives (4.25 oz)
12 corn tortillas
2 cans Old El Paso enchilada sauce (10 oz. each)
4 chopped green onions

Preheat your oven to 375 degrees. Brown the ground meat & onions. Sprinkle taco seasoning packet on top & add 3/4 cup of water. Bring to a boil & then simmer 5 minutes. Remove from heat and then stir in 1 cup of shredded cheddar & the can of olives.

*Quick Side Note: My husband claims he does not like olives - yet he devours this dish. They are chopped so finely that even husbands & children who don't think they like olives will enjoy this.*

Spoon this filling onto tortillas, roll them up, & place seam side down in the baking dish. Pour the 2 cans of sauce over top. Sprinkle with remaining 1 cup of cheddar. Bake uncovered 15 minutes at 375. Before serving, top with chopped green onions.

My husband also like a spoonful of sour cream on top of his serving.

I usually serve with refried beans and/or mexican rice on the side.

Channe said...

Oops, I just realized that the can of olives is 2 oz., not 4 oz. Sorry everybody!

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