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Tuna Casserole-Kinsie & Cody Dennis

Ingredients:

  • 1-2 cans drained tuna
  • 1-2 cans cream of mushroom soup
  • 1/2-1 can milk
  • egg noodles (we like American beauty)
  • Cheddar cheese (add to taste)
  • Kellogs corn flake crumbs
  • sliced butter (thin pieces)
  • Lawry’s salt (add to taste)

Directions:

We do different amounts of tuna and mushroom soup and milk depending on your serving size. Do what you’d like!

Cook and drain noodles. Add milk, cream of mushroom, lawry’s and cheese then mix. Add into a baking dish. Lightly cover with Kellogs crumbs. Add thin slices of butter covering the top. Bake for 40-45 minutes or until butter is melted and top is slightly crispy.

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Chicken Alfredo Baked Ziti-Hallie Dennis

Ingredients:

  • 16 ounce penne noodles
  • 2 cups cooked chicken
  • 1 1/2 cup mozzarella cheese
  • Parsley (to garnish)
  • 1/2 cup butter
  • 3 Tablespoons flour3 cloves minced garlic
  • 2 cups heavy whipping cream
  • 2 cups shredded parmesan
  • salt and pepper

Directions:

Preheat oven to 375. Spray a 9X13 pan. Cook the noodles

Melt butter in a sauce pan on medium heat. Add garlic. Stir until fragrant. Sprinkle in flour. Whisk to create a smooth roux. Slowly add in cream, then add parmesan. Bring sauce to a boil, then simmer for 2-3 minutes. Add salt and pepper to taste.

Add noodles to sauce. Add chicken and parsley. Add half the mixture to the 9X13, sprinkle some mozzarella on top, add the rest of the mixture then top with remaining cheese. Bake for 25-35 minutes.

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Chicken and Herb Casserole-Julie Ross

Ingredients:

  • 3 cups cooked chicken (rotisserie chicken works great!)
  • 1 cup melted butter
  • 4 cups Pepperidge Farm Herb Stuffing
  • 1 1/2 cup cooked frozen peas
  • 1 can cream of chicken soup
  • 1 can cream of celery soup
  • 1 cup milk
  • 1/2 cup diced celery
  • 2 teaspoon minced onion

Directions:

Mix stuffing and melted butter. Press 1/2 of mix on bottom of a 9X13 pan. Mix soups and milk, then add diced chicken, peas, celery, onions. Pour over stuffing. Top with the rest of the stuffing and bake at 375 for 30 minutes.

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Twice Baked Potato Casserole

  • 1 pound thin bacon
  • 16 russet potatoes
  • 6 tablespoons canola oil
  • 4 sticks (1 pound) salted butter, plus more for buttering baking dish
  • 2 cups sour cream
  • 2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
  • 2 cups whole milk
  • 4 teaspoons seasoned salt
  • 6 green onions, sliced
  • Kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees F.
Cook the bacon in a saute pan until crispy; let cool and then crumble.
Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in.
Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes

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Black Bean and Corn Casserole

  • 3/4 pound skinless, boneless chicken breast (steamed or broiled)
  • 1/2 package taco seasoning mix
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (8.57 oz) can sweet corn, drained
  • 1/4 cup salsa
  • water as needed
  • 1 cup shredded cheese
  • 1 1/2 cups crushed plain tortilla chips

In a large skillet over medium high heat, combine chicken, taco seasoning, beans, corn, salsa and a little water to prevent drying out. Cover skillet and simmer over medium low heat for 10 minutes.

Preheat oven to 350 degrees

Transfer chicken mixture to a 9 by 13 inch baking dish. Top 1/2 cup of the cheese and crushed tortilla chips.

Bake in the preheated oven for 15 minutes. Add remaining 1/2 cup cheese and bake until cheese is melted and bubbly.

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Sweet Potato Casserole

  • 3 cups boiled then mashed sweet potatoes (yams)
  • 1/2 cup cream (or canned milk) we often just use regular milk which seems fine, but use less like 1/4 of a cup
  • 2 eggs, beaten
  • 3/4 cup sugar
  • 1/4 cup butter (we leave this out)
  • 1 teaspoon vanilla
  • 1 teaspoon nutmeg (of course dad always adds extra nutmeg)

Mix all ingredients together. Place in casserole dish or baking pan.

Topping

  • 1 cup brown sugar
  • 1/3 cup flour
  • 1/3 cup butter
  • 1 cup finely chopped nuts
  • Cut butter into sugar, flour, and nuts. Sprinkle on top of casserole.
  • Bake at 350 degrees 35-40 minutes.
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Quick Turkey or Chicken Casserole

  • 2 cups turkey or chicken, cubed
  • 1 can cream of chicken soup with 1 1/4 cup milk
  • 3 cups cooked rice
  • 1 Tablespoon finely chopped onion
  • 1/2 teaspoon poultry seasoning
  • 2 slices of bread
  • 1 teaspoon margarine

Mix chicken, rice, onion, soup, and poultry seasoning. Pour into 2 quart dish.

Combine bread and margarine in blender. Sprinkle over casserole.

Bake at 375 for 25-30 minutes or until hot and bubbly.

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Shepherd’s Pie – Corn Version

  • 1 pound ground beef
  • Ketchup
  • Corn, drained
  • Mashed potatoes
  • Cheese

Brown ground beef, drain. Add ketchup till all coated. Place in bottom of glass baking dish. Pour corn over ground beef. Spread mashed potatoes on top. Sprinkle with cheddar cheese.

Bake at 350 degrees for 25 minutes.

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Shepherd’s Pie – Green Beans Version

  • 1/2 pound lean ground beef
  • 1 onion, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon oregano (we don’t like the oregano in it)
  • 3 cups mashed potatoes
  • 2 cups cooked green beans, drained
  • 1 can cream of mushroom or cream of chicken soup
  • 1/2 cup shredded cheddar cheese

Brown ground beef and onion, drain. Stir in seasonings, green beans, soup. Heat through. Pour in 8X12 inch dish. Spread mashed potatoes on top. Sprinkle with cheese.

Bake at 350 degrees for 25 minutes

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Tater Tot Casserole

Mix:

  • 1 1/2 lbs hamburger
  • 1 onion, diced

Press into pie pan

Sprinkle with:

  • 1/2 pound grated cheddar cheese

Cover with Tater Tots (about 1/2 of a large package

Pour over with:

  • 1 can Cream of Mushroom (or Cream of Chicken) soup and 1 cup milk

Bake at 350 degrees for 45 minutes.