Casserole Recipes

Cordon Bleu Chicken Casserole
* 2 pounds skinless chicken breasts, cut into chunks
* Bread Crumbs
* 1 egg
* 1/2 cup milk
* 8 oz Swiss cheese, cubed
* 8 oz ham, diced
* 1 can cream of chicken soup
* 1 cup milk

Whisk together the egg and 1/2 cup milk. Dip chunks of chicken in egg mixture, then into bread crumbs, coating well. Brown in a little oil until golden.

Place chunks in casserole dish, add cubes of swiss cheese and small pieces of ham. Mix cream of chicken soup with 1 cup of milk; mix well and pour over all. Bake for 40 minutes at 350 degrees.
___________________________________________________________________
Cheddar Cheese, Chicken Macaroni Casserole

* 8 ounces macaroni, about 1 3/4 cups
* 1 can cream of chicken soup or cream of chicken soup with herbs
* 1 cup milk
* 2 to 3 cups chopped cooked chicken
* 1 jar(small) diced pimientos, drained
* 2 cups frozen peas and carrots(or veg of choice), cooked until tender
* 1/2 teaspoon salt,(to taste)
* 1/8 teaspoon black pepper
* 8 ounces shredded sharp Cheddar cheese, or mild
* 1 cup French-fried onion rings


Lightly grease a 2 1/2 to 3-quart casserole. Heat oven to 350°.
Cook macaroni following package directions; drain and rinse with hot water.

In a large bowl, mix the soup with milk; stir in the diced chicken, pimientos, peas and carrots, salt and pepper, and cheese. Stir in the cooked drained macaroni until well blended. Spoon the macaroni mixture into the prepared baking dish. Sprinkle onion rings over the top. Bake for 30 minutes, or until hot and bubbly.
Serves 6.
___________________________________________________________________
Macaroni and Beef Casserole

* 1 pound lean ground beef
* 1 large onion, chopped
* 1 cup chopped celery
* 1 medium green pepper, chopped
* 8 ounces macaroni, cooked and drained
* 1 can (8 ounces) tomato sauce
* 1 can diced tomatoes
* 1/4 cup grated Parmesan cheese
* salt/pepper to taste

Brown ground beef in vegetable oil with onion, celery, green pepper. Cook until vegetables are just tender, about 5 to 7 minutes. Add macaroni, tomato sauce, tomatoes, and Parmesan cheese and salt. Transfer to a 2-quart casserole; bake, covered, for 50 minutes at 350 degrees.
Serves 4 to 6.
___________________________________________________________________
Seafood Casserole

* 12 to 16 ounces cooked medium to large shrimp, cut up
* 8 ounces lobster meat
* 4 ounces crabmeat
* 4 ounces sautéed mushrooms
* 1/4 cup butter
* 1/4 cup flour
* 2 cups milk
* salt and pepper, to taste
* 1/4 teaspoon paprika
* 1 to 2 teaspoons snipped chives
* 1 to 2 teaspoons finely chopped parsley
* 2 tablespoons dry white wine or sherry
* Parmesan cheese, about 2 to 4 tablespoons
-You can add cooked fish if you like

In a buttered 1 1/2-quart casserole, combine seafood. Add cooked mushrooms.
In a saucepan, melt butter over low heat; stir in flour until smooth. Gradually add milk, stirring constantly. Continue to cook over low heat, stirring constantly, until thickened and bubbly. Stir in seasonings and wine. Gently stir sauce into seafood mixture. Sprinkle with Parmesan cheese. Bake at 350° for 40 minutes, then broil for a minute to brown top. Serve Hot.
___________________________________________________________________
Shepherds Pie
Usually shepherd's pie is prepared with lamb, however you can use beef and beef gravy in this recipe.

* 2 cups cooked chopped leftover roast lamb
* 1 tablespoon finely chopped onion
* 2 cups lamb gravy
* salt and pepper
* 2 cups mashed potato, prepared with milk and seasonings as desired
* salt and pepper
* 1/8 teaspoon paprika
* 1 tablespoon butter

Combine meat, gravy, and chopped onion; season with salt and pepper to taste. Line the bottom of a buttered baking dish with a layer of half of the seasoned mashed potatoes. Add meat mixture then cover with remaining mashed potatoes. Or, meat and gravy can be put in the baking dish first then topped with all of the mashed potatoes. Top mashed potato topping with butter, sprinkle with salt, pepper, and paprika, then bake for about 30 minutes at 400°, or until potato topping is browned.
___________________________________________________________________
Egg Chile peppers, and Cheddar Casserole

* 6 large eggs
* 1/2 cup heavy cream or whipping cream
* 1/4 teaspoon salt
* 1/8 teaspoon ground black pepper
* 1 can (4 ounces) chopped green chile peppers, drained
* 4 ounces shredded Cheddar cheese


Preheat oven to 350

In a bowl combine eggs, cream, salt, and pepper; beat until smooth and well blended. Stir in chopped chile peppers. Lightly grease a shallow 1-quart baking dish. Sprinkle cheese over bottom of prepared baking dish then pour egg mixture over cheese. Bake for 25 to 30 minutes, or until set. If desired, broil for a minute or two to brown the top.
Serves 4 to 6.