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CAREFREE CASSEROLE
recipe by Ann W.
1 1/3 cups Minute rice
¼ cup chopped onion
1 tablespoon butter
1 (10 ½ oz.) can cream of mushroon soup
1 ¼ cups water
2 cups diced cooked chicken or 1 (12 oz.) can chicken or 1 (7 oz.) can tuna, drained and flaked or 2 cups diced ham
1 cup peas and carrots
½ teaspoon salt
1/8 teaspoon pepper
½ cup grated cheddar cheese
optional: French fried onion rings
Place Minute rice into a 1 ½ quart casserole. In a saucepan, sauté onion in butter. Blend in cream of mushroom soup and water. Stir in chicken, then add cooked peas and carrots, salt and pepper. Bring to a boil, stirring occasionally. Stir into rice in casserole. Sprinkle with cheddar cheese. Cover and bake in a preheated 400° oven for 20 minutes. Garnish with hot French fried onion rings, if desired. Makes 4 servings.
WINTER CASSEROLE
recipe by Mary T.
1 lb. ground beef
½ cup chopped onion
¾ cup milk
1 (8 oz.) package cream cheese, cubed
1 ½ cups (12 oz.) whole kernel corn, drained
1 can cream of mushroom soup
¼ cup pimiento, chopped
1 ½ teaspoons salt
dash pepper
1 small can mushrooms, stems & pieces
4 cups (8 oz.) shell macaroni, cooked
Brown meat in large skillet, add onion and cook until tender. Stir in milk and cheese until well blended. Add remaining ingredients; pour into a 2 quart casserole. Bake in preheated 350° oven for 30 minutes. Makes 4 to 6 servings.
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