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Lasagna Roll-Ups

Makes 6-8 Servings

12 Lasagna noodles

Spaghetti sauce

1 Tablespoon parsley

2 15 oz containers ricotta or cottage cheese

2 cups shredded mozzarella cheese (8oz)

1/2 cup grated parmesan cheese

2 eggs, well beaten

  1. In large saucepan, cook lasagna noodles in boiling water for 10-12 minutes or until tender; drain. Rinse with cool water and drain again. Set aside.
  2. Make your desired spaghetti sauce.
  3. In a large mixing bowl stir together the ricotta cheese, 1 cup of mozzarella cheese, the Parmesan cheese, eggs, and parsley.
  4. Preheat oven to 350 degrees.
  5. To assemble: spread approximately 1/3 cup of cheese mixture evenly over each of the lasagna noodles.
  6. Starting from the short side, roll up each of the lasagna noodles.
  7. Pour sauce into 9×13 baking dish. Place rolled-up noodles seam side down in the baking dish. Top with sauce.
  8. Cover and bake for 45 minutes. Uncover and sprinkle with remaining mozzarella cheese. Bake 5 more minutes. Let stand 10-15 minutes before serving.

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Turkey Tetrazzini

1 can cream of mushroom soup (we do cream of chicken)

1/2 cup milk

1/4 cup grated Parmesan cheese

1/4 cup finely chopped onion

1/4 cup sour cream

1 1/2 cups cubed cooked turkey or chicken

1 1/2 cups cooked spaghetti noodles (3 oz dry)

  1. In a large bowl, combine soup, milk, Parmesan cheese, onion, and sour cream. Stir in turkey. Add spaghetti; toss gently to coat. Spoon into 1 1/2 quart baking dish or casserole.
  2. Bake 375 degrees for 30 minutes or until hot and bubbling.

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Chicken Cordon Bleu Casserole

2-3 chicken breasts

Italian seasoning

Ham

Swiss Cheese

1 1/2 can cream of Chicken soup

3/4 Cup sour cream

Stove Top Stuffing

Place Chicken breasts in bottom of 9X13 pan.

Sprinkle with Italian Seasoning.

Layer Ham and Swiss cheese on top

Mix cream of chicken soup and sour cream. Pour over cheese.

Top with a box of stuffing.

Bake at 350 degrees for 45-50 minutes until chicken is done.

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Chicken Corn Casserole

2 eggs

1 cup sour cream

1  – 14 ounce can creamed corn

1  1/2 cups cooked corn

3  – 4 ounce cans green chillies

2  – 12 ounce cans chicken (do not drain) or 2 cups shredded chicken

1 cup chicken broth if using shredded chicken

1 box Jiffy cornbread mix

  1.  Mix together eggs and sour cream.  Add corn, chillies, and chicken.  Mix well.
  2. Add cornbread mix.
  3. Bake in a 9X13 dish sprayed with non-stick cooking spray at 375 for 1 hour.
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Dutch Oven Chicken

1-2 Chicken breasts

1 can cream of mushroom soup

1 can cream of celery soup

1  1/3 cups uncooked rice

1 package Lipton Onion Soup Mix

2 cans water

Mix all ingredients in a dutch oven or oven safe pan.  Bake at 350 degrees for 1 hour or until rice is done.  May take longer.

We use two cans of cream of chicken soup instead since some don’t like mushrooms and some don’t like celery in our house.

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Nacho Casserole

1 can (10 3/4 ounce) condensed cheddar cheese soup

1/2 cup milk

16 ounces salsa

1 bag (7 ounces) tortilla chips

1 can refried beans

1 or 2 jalapeno chilies thinly sliced (optional)

1 cup shredded cheddar cheese

Preheat oven to 400 degrees.  Stir undiluted soup with milk, spread evenly over bottom of 9X13 greased baking dish.  Top with half of salsa and half of chips.  Carefully spread beans (you can mix with cooked ground beef) over chips.  Top with remaining chips and salsa.  Sprinkle with chilies and cheddar cheese.

Bake for 20 minutes or until hot

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Chinese Hamburger

1 pound hamburger

1 can cream of chicken soup

1 can cream of mushroom soup

1 can water

1 1/2 cups minute rice

1 Tablespoon soy sauce

Brown ground beef.  Mix the rest of the ingredients together in the pan and cook on stove until rice is done.  15-20 minutes.

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Taco Bake

Ingredients

  • 1 lb Ground Beef
  • 1 pkg Taco Seasoning
  • 2/3 Cup Water
  • Chili Cheese Corn Chips- to taste
  • 1 Can Cheddar Cheese Soup
  • 1/2 Cup Milk
  • 8 to 12 oz Shredded Mozzarella
  • Toppings as desired

Instructions

  1. Brown ground beef and prepare as taco meat according to the seasoning package (using water).
  2. Pour enough fritos into a 9 x9 pan to cover the bottom.
  3. Top with taco meat.
  4. Combine soup and milk in a sauce pan and heat through until smooth.
  5. Top taco meat with cheese sauce.
  6. Top with cheese (8 oz to 12 oz depending on the level of cheesiness desired).
  7. Bake at 350 degrees for 10-15 minutes until bubbly.
  8. Serve over lettuce and with desired topics.
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Angel’s Chicken and Cream Cheese Enchilada Casserole

Prepared by Angel Shannon
www.cookingwithangel.com

Ingredients:

  • 1 T. butter
  • 1 T. fajita seasoning
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • 2 cups cooked and chopped chicken
  • 1 (8 oz.) pkg. cream cheese, cubed and softened
  • 10 (or so) regular sized flour tortillas
  • ½ lb. grated Colby cheese
  • ½ lb. Velveeta
  • 2 cups canned chopped tomatoes w/ mild green chilies, lightly drained
  • ¼ cup milk

 

Melt butter in large skillet; add fajita seasoning, onions and celery.  Saute for 5 minutes over medium high heat.  Remove from heat and mix in chicken and cream cheese, stirring to blend well.  In a microwave safe bowl, melt cheeses and mix in tomatoes and milk until creamy.  While you are preparing sauce in microwave, place a couple of heaping tablespoons of chicken mixture on each flour tortilla a roll up.  Place in greased 9×13 inch pan, seam side down until pan is full.  Pour sauce over enchiladas.  Can top with chopped olives, green onions, sprinkle with additional spices such as cumin or chili powder, if desired.  Bake at 350 degrees for 30 minutes or until heated through.  Serve with salsa, sour cream and a green salad on the side.

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Chicken Enchiladas

1 can cream of chicken soup

½ cup sour cream

1 cup picante sauce

2 tsp. chili powder

2 cups cooked chicken

½ cup Monterey Jack Cheese

Tortillas

Stir soup, sour cream, picante sauce, and chili powder.  Mix chicken, cheese, and 1 cup of sauce.  Pour sauce on bottom of 9X13 pan.  Put sauce with chicken in tortillas.  Cover with sauce and cheese.  Bake 350 for 20 min. or until bubbly