Archive for the ‘Casseroles’ Category

Crescent Roll Casserole

1 (8 ounce) tube refrigerated crescent rolls
1 pound hot sausage or turkey sausage, cooked well and drained
2 1/2 cups grated Monterey jack cheese
6 eggs, beaten
3 tablespoons minced green bell pepper
1 cup milk
Salt and black pepper to taste

Unroll tube of crescent rolls and press together to cover bottom of 9 x 13-inch pan and to seal perforations. Crumble cooked sausage evenly over crescent rolls.

Beat together the eggs, milk, salt and black pepper. Stir in cheese and green pepper to mix well. Pour over sausage. May refrigerate overnight at this point or bake immediately.

When ready to serve, bake at 425 degrees F for 20-25 minutes until browned. Serve with salsa.

Serves 8 to 10.

Baked Chicken Noodle Soup Casserole

1 envelope Lipton chicken noodle soup
2 1/2 cups boiling water
3 tablespoons butter
3 tablespoons all-purpose flour
Dash white pepper
1 (7 ounce) can chicken
2 cans peas with pearl onions
1 cup buttered bread crumbs

Preheat oven to 450 degrees F.

In small saucepan cook soup mix in water.

In medium saucepan, melt butter. Blend in flour and pepper. Gradually stir in hot soup and cook until thickened. Add chicken. Fold in peas and onions. Turn into a 1 1/2-quart casserole. Top with bread crumbs. Bake for 15 minutes.

Hot Chicken Sandwich Casserole

4 large chicken breasts, cooked and diced
3 boiled eggs, chopped
1 small jar mushrooms
1/2 cup mayonnaise
1 small onion, diced
16 slices thin white bread
1 can cream of chicken soup
1 (8 ounce) container sour cream

Butter bread on both sides and cut off crusts. Place 8 slices in rectangular baking dish, side by side. Mix together remaining ingredients and spread over bread slices. Top with other 8 slices of bread.

Mix together cream of chicken soup and sour cream. Spread over top layer of bread. Refrigerate overnight.

Bake in preheated oven at 300 degrees F for 1 hour.

Set oven to 350 degrees F for 5 minutes to brown top lightly.

Cut into squares to serve.

Green Noodle Chicken Casserole

Source: Feed My Sheep published by First Presbyterian Church, Baton Rouge, Louisiana

2 cups chopped cooked chicken or 1 chicken,
    cooked with celery, onion, salt and pepper
1 cup chopped celery
1 cup chopped onions
1/2 cup (1 stick) butter
1 (6 ounce) jar pimento or 1 (6 ounce) jar Spanish olives
12 ounces green noodles
2 cups stock (or 1 cup stock plus two cans celery soup)
2 cups sliced water chestnuts
1 green bell pepper, chopped
2 cans cream of mushroom soup
1/2 pound Velveeta cheese

If using whole chicken, boil to cook, then remove chicken from pan and save stock. Cool chicken, remove skin, de-bone and cut into bite-size pieces.

Saut? in butter the celery, onion and bell pepper. Add mushroom soup, pimentos, sliced water chestnuts, cheese and 2 cups stock.

Cook green noodles in reserved stock until tender. In greased casserole, place layers of noodles, then chicken, then sauce, alternately until all are used. Cook covered in 350 degree F oven until heated through and bubbly. Cook covered until just before removing from oven.

Serves 16.

Chicken Spaghetti Casserole

1/2 (7 ounce) package thin spaghetti
1 (8 ounce) can mushroom stems/pieces (optional)
2 heaping cups diced, cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 cup sour cream
1/2 cup Parmesan cheese
1 1/2 cups shredded Cheddar cheese (save 1/2 cup for topping)
1 (4 ounce) can drained chopped mild green chiles

Break spaghetti in half. Cook and drain.

Mix remaining ingredients together. Gently stir in cooked spaghetti. Pour in greased 9 x 13-inch dish and sprinkle with 1/2 cup Cheddar cheese. Bake covered at 350 degrees F for 45 minutes. Remove cover and bake additional 15 to 20 minutes or until cheese is well melted.

Serves 8 to 12.