Ingredients:
1 head steamed broccoli chopped in bite size peaces
3 cups of cooked rice (1 cup uncooked)
Rotisserie chicken (1 big or 2 small)
2 cans cream of chicken soup
1 cup mayo
3/4 cup milk
fresh lemon juice from 1/2 lemon
1 cup cheddar cheese
1 tsp black pepper
1 1/2 cups corn flakes mixed with 3 tbsp melted butter
Preparation:
Layer in pan: rice, broccoli, chicken mixture, corn flakes
Bake 350 for 30 min uncovered
Showing posts with label Oven-baked. Show all posts
Showing posts with label Oven-baked. Show all posts
Mexican Stuffed Shells
Ingredients:
4 c cooked shredded chicken
1-2 cans rinsed black beans
6 green onions
3 blocks of cream cheese
2 cans of Rotel
1 tsp cumin
1 1/2 c shredded cheese
1 jar of picante sauce
38 large pasta shells, cooked al dente
Preparation:
Mix chicken, black beans, green onions, and cumin in a large bowl. Mix together with softened cream cheese and Rotel. Spread picante sauce in bottom of 13 x 9 pans. Fill shells with chicken mixture and place in picante sauce. Drizzle remaining picante sauce and cheese over shells. Bake covered at 350 for 30 min.
Baked Ziti
(from Natalie Hancock)
Ingredients:
1 pound pasta (ziti, penne or mini penne)
1 pound lean ground beef
2 (26 oz) jars spaghetti sauce (or make your own)
6-8 oz sliced provolone
1 1/2 c sour cream (I use light sometimes)
6-8 oz shredded mozzarella
2-4 tablespoons shaved parmesan
Preparation:
Cook pasta al dente. Brown ground beef (you can use an onion with it) in large skillet. Add sauce and simmer 15 minutes. I also add Italian seasoning and garlic powder to meat/sauce. Preheat oven to 350.
In a 9x13 dish, spray with Pam and add the following: 1/2 the ziti, all slice provolone, spread sour cream on top, 1/2 sauce/meat mix, remaining ziti, 3/4 mozzarella, and remaining sauce. Then add rest of mozzarella and sprinkle the shaved parmesan on top.
Bake for 30 minutes or until cheeses are melted.
Stuffed Shells
(from Brandi Juarez)
Ingredients:
2 eggs
4 c mozzarella
1 large container ricotta cheese
1 1/2 c Parmesan
2 tbsp. parsley
1 box jumbo shells
marinara sauce
Alfredo sauce (optional)
Cook shells according to package. Combine eggs, cheeses, and parsley. Cover the bottom of a pan with marinara sauce. Stuff shells with filling and place on top of marinara. Pour marinara or alfredo sauce over the shells and sprinkle with cheese. Bake covered at 350 for 40 minutes.
Ingredients:
2 eggs
4 c mozzarella
1 large container ricotta cheese
1 1/2 c Parmesan
2 tbsp. parsley
1 box jumbo shells
marinara sauce
Alfredo sauce (optional)
Cook shells according to package. Combine eggs, cheeses, and parsley. Cover the bottom of a pan with marinara sauce. Stuff shells with filling and place on top of marinara. Pour marinara or alfredo sauce over the shells and sprinkle with cheese. Bake covered at 350 for 40 minutes.
Chile Relleno Casserole
(From Brandi Juarez)
Ingredients:
1 can whole green chilies
2 pkgs cream cheese
bacon
6 eggs
shredded cheese
Preparation:
Fry bacon. Lay out as many green chilies as you can fit in a 9 x 13 pan. Mix together softened cream cheese, shredded cheese, and pieces of bacon. Stuff mixture into green chilies. Whisk together 6 eggs with milk and pour over green chilies. Bake at 350 until eggs are cooked (approx 30 min).
(From Anita Henling)
Ingredients:
4 eggs
1 can evaporated milk
2 tbsp. flour
salt and pepper to taste
2 cans whole green chilies
1 1/2 lb cheese
Preparation:
Preheat oven to 350. Mix eggs, milk, flour, salt and pepper. In a 9 x 13 pan, layer half chilies and cheese. Pour half of the egg mixture over the chilies. Layer remaining chilies and cheese (leave enough cheese to place on top of casserole). Pour remaining egg mixture over it. Bake for 20 minutes. Top with remaining cheese and bake for another 20 minutes.
Ingredients:
1 can whole green chilies
2 pkgs cream cheese
bacon
6 eggs
shredded cheese
Preparation:
Fry bacon. Lay out as many green chilies as you can fit in a 9 x 13 pan. Mix together softened cream cheese, shredded cheese, and pieces of bacon. Stuff mixture into green chilies. Whisk together 6 eggs with milk and pour over green chilies. Bake at 350 until eggs are cooked (approx 30 min).
(From Anita Henling)
Ingredients:
4 eggs
1 can evaporated milk
2 tbsp. flour
salt and pepper to taste
2 cans whole green chilies
1 1/2 lb cheese
Preparation:
Preheat oven to 350. Mix eggs, milk, flour, salt and pepper. In a 9 x 13 pan, layer half chilies and cheese. Pour half of the egg mixture over the chilies. Layer remaining chilies and cheese (leave enough cheese to place on top of casserole). Pour remaining egg mixture over it. Bake for 20 minutes. Top with remaining cheese and bake for another 20 minutes.
Stromboli
(From Jamie Hays)
1 tbl sugar
2 tbl oil
1 tsp salt
2 1/2 to 3 ½ c flour
Dissolve yeast in warm water. Stir in sugar, salt, oil, and 1cup flour. Beat until smooth. Mix in enough remaining flour. Make dough easy to handle. Kneed on a floured surface until smooth and elastic for about 5 min. Place in a greased bowl and turn over so the greased side is up. Cover and let rise until double in bulk (usually 30-60 min).
Filling
½ lb salami
¾ c grated cheddar cheese
¾ c grated mozzarella cheese
¾ c grated parmesan cheese
Basil, oregano, garlic powder, chives (optional)
Dough
1 pkg active dry yeast
1 c warm water1 tbl sugar
2 tbl oil
1 tsp salt
2 1/2 to 3 ½ c flour
Dissolve yeast in warm water. Stir in sugar, salt, oil, and 1cup flour. Beat until smooth. Mix in enough remaining flour. Make dough easy to handle. Kneed on a floured surface until smooth and elastic for about 5 min. Place in a greased bowl and turn over so the greased side is up. Cover and let rise until double in bulk (usually 30-60 min).
Filling
½ lb sliced ham or turkey
4-8oz sliced pepperoni½ lb salami
¾ c grated cheddar cheese
¾ c grated mozzarella cheese
¾ c grated parmesan cheese
Basil, oregano, garlic powder, chives (optional)
Punch down dough and roll into a 9x13 rectangle.
Place a layer of ham lengthwise in middle of dough. Top with cheddar cheese. Then add a layer of pepperoni, salami, then mozzarella,
another layer of ham, and parmesan cheese etc.
Additional parmesan, herbs and chives may be sprinkled on the meat
layers whenever you want. Cut 8 even strips of bread dough on the sides
of layer. Starting at the top
alternately fold layers over which gives a braided look. Place on greased baking pan. Sprinkle herbs and parmesan cheese on top. Let rest for 15 min. Bake at 375 for 25 min. Slice and serve with spaghetti sauce.
Pizza Pasta Bake
(from Monika Cartee)
Ingredients:
1 lb ground beef
12 ounces cooked pasta
2 eggs
1/2 C Parmesan cheese
1 jar spaghetti sauce
1/2 chopped onion
1 chopped green pepper
1 can French Fried Onion
Mozzarella Cheese
Preparation:
Mix noddles, eggs, Parmasan, and handful of French Fried onions and layer on bottom of greased 9 x 13 pan. Brown meat and drain grease. Add jar of spaghetti sauce to meat and pour over noodles. Add onions, green peppers, mozzarella cheese, and French Fried onions on top. Bake at 350 for 45 minutes.
Ingredients:
1 lb ground beef
12 ounces cooked pasta
2 eggs
1/2 C Parmesan cheese
1 jar spaghetti sauce
1/2 chopped onion
1 chopped green pepper
1 can French Fried Onion
Mozzarella Cheese
Preparation:
Mix noddles, eggs, Parmasan, and handful of French Fried onions and layer on bottom of greased 9 x 13 pan. Brown meat and drain grease. Add jar of spaghetti sauce to meat and pour over noodles. Add onions, green peppers, mozzarella cheese, and French Fried onions on top. Bake at 350 for 45 minutes.
Green Chile Chicken Enchilada Casserole
(from Nancy Bratt)
Ingredients:
Dozen corn tortillas
Shredded chicken (about 2 breasts)
1 can cream of chicken soup
1 can chicken broth
Salt and pepper to taste
Onions – diced or minced
1 can green chilies
cheese
Preparation:
Cover bottom of 9 x 13 pan with pieces of torn up tortillas. Layer chicken on top. Whisk together cream of chicken soup and chicken broth and pour over chicken and tortillas. Layer salt and pepper, onions, green chiles, and cheese. Repeat layers until pan is full (usually about 3 times). Cover with tin foil. Cook 1 hour at 350 degrees.
Ingredients:
Dozen corn tortillas
Shredded chicken (about 2 breasts)
1 can cream of chicken soup
1 can chicken broth
Salt and pepper to taste
Onions – diced or minced
1 can green chilies
cheese
Preparation:
Cover bottom of 9 x 13 pan with pieces of torn up tortillas. Layer chicken on top. Whisk together cream of chicken soup and chicken broth and pour over chicken and tortillas. Layer salt and pepper, onions, green chiles, and cheese. Repeat layers until pan is full (usually about 3 times). Cover with tin foil. Cook 1 hour at 350 degrees.
Classic Meatloaf
Ingredients:
1 1/2 lbs ground beef
3/4 c Quaker Oats
3/4 c chopped or minced onion
1/2 c ketchup
1 egg
1 T Worcestershire sauce
1 T soy sauce
2 cloves minced garlic
1/2 tsp salt
1/4 tsp pepper
Preparation:
Heat oven to 350. Combine all ingredients in large bowl. Mix lightly but thoroughly. Shape into loaf. Bake 50 to 55 minutes
1 1/2 lbs ground beef
3/4 c Quaker Oats
3/4 c chopped or minced onion
1/2 c ketchup
1 egg
1 T Worcestershire sauce
1 T soy sauce
2 cloves minced garlic
1/2 tsp salt
1/4 tsp pepper
Preparation:
Heat oven to 350. Combine all ingredients in large bowl. Mix lightly but thoroughly. Shape into loaf. Bake 50 to 55 minutes
Tator Tot Casserole
(from Janice Henling)
1 lb browned hamburger
layer in a 9 x 13 pan with:
1 lb frozen tator tots
1 can drained green beans
1 can cream of mushroom soup
1 can cream of chicken soup
Salt each layer to taste. Top with 1 C grated cheese. Bake at 350 for 30 minutes.
1 lb browned hamburger
layer in a 9 x 13 pan with:
1 lb frozen tator tots
1 can drained green beans
1 can cream of mushroom soup
1 can cream of chicken soup
Salt each layer to taste. Top with 1 C grated cheese. Bake at 350 for 30 minutes.
Chicken Enchiladas/Burritos
(from Corri Havlicek)
Ingredients:
3 C shredded chicken
1 C salsa
1-4 oz can green chiles
3 C Monterey Jack cheese
2 C heavy cream
6 flour tortillas
Preparation:
Combine chicken, salsa, green chile, and 1 cup of cheese. Roll approximately 2/3 cup of chicken mixture into tortillas and place in a 9 x 13 baking dish with the seam side down. Pour the heavy cream over the top of the rolled tortillas and bake uncovered at 350 for 35 minutes. Remove and sprinkle remaining cheese over baked tortillas. Bake another 10 minutes.
Ingredients:
3 C shredded chicken
1 C salsa
1-4 oz can green chiles
3 C Monterey Jack cheese
2 C heavy cream
6 flour tortillas
Preparation:
Combine chicken, salsa, green chile, and 1 cup of cheese. Roll approximately 2/3 cup of chicken mixture into tortillas and place in a 9 x 13 baking dish with the seam side down. Pour the heavy cream over the top of the rolled tortillas and bake uncovered at 350 for 35 minutes. Remove and sprinkle remaining cheese over baked tortillas. Bake another 10 minutes.
Frito Casserole
(from Brandi Juarez)
Ingredients:
1 lb ground beef
1 can tomato sauce
1 can enchilada sauce
1 can chile beans
10 oz bag Fritos
1 C sour cream
shredded cheese
Preparation:
Brown meat, drain grease. Stir in tomato and enchilada sauce, and chile beans. Add in a spoonful of sour cream, a handful of cheese, and most of the bag of Fritos. Put in casserole pan and bake at 350 for 20 minutes. Then, spread remaining sour cream, cheese, and crunched up Fritos on top. Bake for 10 more minutes.
Ingredients:
1 lb ground beef
1 can tomato sauce
1 can enchilada sauce
1 can chile beans
10 oz bag Fritos
1 C sour cream
shredded cheese
Preparation:
Brown meat, drain grease. Stir in tomato and enchilada sauce, and chile beans. Add in a spoonful of sour cream, a handful of cheese, and most of the bag of Fritos. Put in casserole pan and bake at 350 for 20 minutes. Then, spread remaining sour cream, cheese, and crunched up Fritos on top. Bake for 10 more minutes.
Homemade Mac N Cheese
(from Pam Levin via Brooke Greenstreet)
Ingredients:
8 T butter
1 lb pasta
4 C milk
6 T flour
1 1/2 t salt
1/4 t cayenne pepper
3 C sharp cheddar cheese
2 C asiago cheese (or cheddar if you can't find asiago)
1/2 C Parmesan cheese (1/4 C for mac and 1/4 for topping)
1 C bread crumbs
2 tbsp melted butter
1 C heavy cream or whole milk
Preparation:
Spray a 9 x 13 pan. Cook pasta, strain, and place in pan.
Bring milk to a boil over medium heat. Remove from heat. Melt 8 T butter over medium heat. Reduce the heat and whisk in the flour, cook for 3-4 minutes, (don't brown or burn). Slowly add the hot milk whisking constantly. Add salt and cayenne. Raise heat to medium and simmer 8-10 minutes, stirring until thick. Remove from heat and add 1/2 of the cheese to liquid. Stir until becomes sauce. Pour over pasta, sprinkle rest of cheese toss together.
Toss together bread crumbs, 1/2 parmasean and melted butter.
Pour cream over mac and cheese. Sprinkle bread crumb mix on top of pasta.
Bake 35 minutes at 350.
Ingredients:
8 T butter
1 lb pasta
4 C milk
6 T flour
1 1/2 t salt
1/4 t cayenne pepper
3 C sharp cheddar cheese
2 C asiago cheese (or cheddar if you can't find asiago)
1/2 C Parmesan cheese (1/4 C for mac and 1/4 for topping)
1 C bread crumbs
2 tbsp melted butter
1 C heavy cream or whole milk
Preparation:
Spray a 9 x 13 pan. Cook pasta, strain, and place in pan.
Bring milk to a boil over medium heat. Remove from heat. Melt 8 T butter over medium heat. Reduce the heat and whisk in the flour, cook for 3-4 minutes, (don't brown or burn). Slowly add the hot milk whisking constantly. Add salt and cayenne. Raise heat to medium and simmer 8-10 minutes, stirring until thick. Remove from heat and add 1/2 of the cheese to liquid. Stir until becomes sauce. Pour over pasta, sprinkle rest of cheese toss together.
Toss together bread crumbs, 1/2 parmasean and melted butter.
Pour cream over mac and cheese. Sprinkle bread crumb mix on top of pasta.
Bake 35 minutes at 350.
Subscribe to:
Posts (Atom)