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Casserole Recipes

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Tuna Noodle Casserole II In reply to
INGREDIENTS:
  • 1 (16 ounce) package uncooked pasta shells
  • 2 (6 ounce) cans tuna, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of celery soup
  • 1 1/4 cups milk
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon crushed garlic
  • 4 slices processed American cheese
  • 1 1/2 cups crushed potato chips

DIRECTIONS:
  1. Boil pasta in lightly salted water for 10 minutes, or until al dente; drain well. Return the pasta to the pot it was cooked in.
  2. Preheat oven to 350 degrees F (175 degrees C). Spray a 2 1/2 quart casserole dish with cooking spray.
  3. Mix tuna with cream of mushroom soup, cream of celery soup, milk, salt, black pepper, and garlic in a medium saucepan. Place pan over medium low heat, and heat through. Alternatively, place these ingredients in a microwave safe dish, and warm in the microwave.
  4. Mix tuna mixture with pasta. Spread 1/2 of the noodles into the prepared dish. Arrange the cheese slices over the noodles, then spread the remaining noodle mixture over the cheese. Top with crushed potato chips.
  5. Bake, uncovered, for 20 to 30 minutes; cook until the casserole is hot, and the chips begin to brown. Let cool for 10 minutes before serving.



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Tuna Noodle Casserole III In reply to
INGREDIENTS:
  • 1 (8 ounce) package wide egg noodles
  • 1/4 cup butter, cubed
  • 4 slices American cheese
  • 1 (6 ounce) can tuna, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1/4 cup bread crumbs

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. In a 1 1/2 quart glass casserole dish, layer noodles, butter cubes, 2 slices of cheese, 1/2 of the tuna, and 1/2 of the soup. Repeat the layering with the remaining ingredients. Top the casserole with bread crumbs.
  3. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes.



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Tuna Noodle Casserole IV In reply to
INGREDIENTS:
  • 2 cups elbow macaroni
  • 1 (9 ounce) can tuna, drained
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can milk
  • 1 cup shredded sharp Cheddar cheese
  • 1 cup crushed croutons

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook macaroni in boiling water for 8 to 10 minutes, or until al dente; drain.
  3. In a medium bowl, combine tuna, condensed soup, and milk. Mix with the macaroni, and pour into 2 quart casserole dish. Sprinkle Cheddar cheese and crushed croutons over top.
  4. Bake in a preheated oven for 20 to 30 minutes, or until bubbling and browned on the top.



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Tuna Rice Casserole In reply to
INGREDIENTS:
  • 1 1/2 cups instant rice
  • 1 1/2 cups water
  • 1 clove garlic, minced
  • 2 tablespoons finely chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (6 ounce) can tuna, drained
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup tomatoes, chopped

DIRECTIONS:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium saucepan, mix water, garlic, onion, salt and black pepper. Cover and bring to a boil. Let boil for 1 minute, then stir in the rice. Cover and remove from heat. Let stand for 5 minutes.
  3. Line the bottom of a 9x5 inch loaf pan with half of the rice. Top with drained tuna, cheese, tomatoes and the remaining rice.
  4. Bake in a preheated oven for 20 minutes.



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Slow Cooker Potato Beef Casserole In reply to
Prep: 15 min, Cook: 4:00.
  • 1 lb. lean ground beef
  • 1 onion, chopped
  • 5 ounces dried cheddar and bacon potatoes
  • 1 lb. corn kernels, thawed if frozen
  • 1 can condensed cream of roasted garlic soup
  • 1 cup water
  • 3 Tbs. dry sherry
  • 1/2 cup bottled roasted red bell peppers, chopped
  • 1/4 lb. canned diced mild green chilies, drained

Heat a heavy nonstick skillet over medium high heat. Sauté ground meat and onions 6-8 minutes, stirring frequently, until beef is browned. Discard excess drippings. Sprinkle dried potatoes and corn over bottom of an electric slow cooker on low heat. Combine remaining ingredients and mix packet from potatoes in a bowl. Mix thoroughly. Pour about 1/3 soup mixture over corn and potatoes. Do not mix. Add beef mixture. Pour remaining soup mixture over top. Do not mix. Cover and cook 4 to 41/2 hours, or until potatoes are tender. Serve immediately.


This recipe serves 5 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 5 only.


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Slow Cooker Vegetarian Enchilada Casserole In reply to
Prep: 15 min, Cook: 5:00.
  • 3-1/3 cups canned crushed tomatoes, in tomato purée
  • 1-2/3 cups chunky style prepared salsa
  • 6 ounces tomato paste
  • 2 lbs. canned black beans, rinsed and drained
  • 1 lb. corn kernels, thawed if frozen
  • 1/4 lb. canned diced mild green chilies, drained
  • 1-1/2 Tbs. ground cumin
  • 1/2 tsp. garlic powder
  • 5 corn tortillas
  • 2 ounces olive slices, drained

Combine first 8 ingredients in a bowl. Mix thoroughly. Pour about 1 cup of mixture into the bottom of an electric slow cooker on low heat. Spread evenly and top with 1-1/2 tortillas, cutting to fit pot. Spread 1/3 of remaining tomato mixture over top. Repeat layering process, ending with tomato mixture. Spread top evenly. Sprinkle with olives. Cover and cook about 5 hours. Serve hot.
This recipe serves 5 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 5 only.


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