Beef & Zucchini Bake - Sherry W.

Set oven to 350 degrees

Brown 1 lb. lean ground beef

Then add

1 8oz. tomato sauce

1 t. salt (optional)

1/4 t. seasoned pepper

1/2 t. sugar

1/4 t. oregano

1 t. worcestershire

1/4 c. green onion

simmer for 5 minutes

Slice 1 medium zucchini into 1/2" slices

In greased casserole dish, layer zucchini with meat sauce and repeat 2 more times.

Mix 1 3oz. pkg. cream cheese - softened and 1/2 pt. sour cream.

Spread over last layer then sprinkle with 1/2 c. bread crumbs

Bake at 350 degrees for 35-40 minutes.

*Can us mashed crackers or potato chips instead of bread crumbs

Tator-tot Casserole - Sherrie W.

Tator-tot Casserole - Nicole K.

Chicken Pot Pie - Tiffany C.

Chicken Broccoli Casserole - Debi W.

Carmae's Zucchini Casserole - Carmae B.

1 lb. ground beef (browned and drained)

2 lb. (7 cups) zucchini - dice or slice

1/4 white onion chopped

10 oz. chicken soup

1 c. sour cream

1/4 c. butter

1 c. diced carrots (can buy canned)

2 c. seasoned stuffing mix

Cook zucchini and onion in boiling salt water until crisp (5-10 min.)

Drain well.

Combine soup and sour cream in lg. bowl.

Add carrots and meat and mix. Then gently fold in zucchini and onion and mix.

Melt butter and toss with stuffing. Mix and spread 1/2 of mix in bottom of pan and then fill with mix and top with rest of stuffing.  Bake at 350 for 30 minutes.

Cream Cheese Chicken - Heather W.

1 envelope Italian Salad Dressing Mix

1 stick butter

6 boneless, skinless chicken breasts, cubed

1 can cream of chicken or mushroom soup

1 8 oz. cream cheese

Melt butter and add italian dressing.  Cut chicken into cubes or strips.  Place in crock pot and pour butter mixture over and stir to coat.  Cover and cook on high for 2 hours.  Add soup and cream cheese.  Stir to melt and mix until creamy.  Serve over noodles, mashed potatoes, baked potatoes or rice.  Yum.  Freezes well.

Hominy Casserole - Delynn T.

1 lb. ground beef or turkey - cooked

1/2 onion - chopped and cooked with ground meat

2 - 15 oz. cans chili beans (not con carne)

2 cans cream of chicken soup

2 - 15 oz. cans yellow hominy (by Mexican foods)

1 can black olives - sliced

3 T. chili powder

2 c. grated cheddar cheese

Pour everything but the cheese in a casserole dish and mix.  Bake at 350 for 30 minutes.  Remove from oven and top with cheese.  Return to the oven until cheese is melted.  Really good with Marie Calendar corn bread.

Easy Tator-tot Casserole - Jenni B.

Heat oven to 375 degrees
 
1 LB ground beef
1 small onion chopped
1 can cream soup
1/4 c. milk
1 c. frozen veggies (corn, peas, bean mix)
1 C. grated cheese
1 LB tater tots
 
Brown meat and onions - spoon into 8x8 pan.  mix soup and milk together and pour over meat mixture.  Layer veggies, cheese and tater tots.  Bake 45 minutes

Tuna Casserole - Melanie M.

¼ cup noodles (about 1 cup raw)

1 cup milk

1 can drain tuna

1 cup cheese

1 can black olives

          mushrooms

          peas

Cook noodles and rinse in hot water.

Bring to boil soup, milk and tuna.  Stir in noodles and everything else you want.  Put in buttered casserole dish.  Warm at 375 degrees for 15 minutes.  

Broccoli-Chicken Casserole - Johna J.

1       Rotisserie Chicken (about 2 ½ to 3#), or you can use left over chicken

3      lbs. Broccoli cooked and drained

1       Fat-free Cream of Chicken Soup

1       Can Cream of Celery Soup

2       Cups Light Sour Cream

4       Tablespoons butter

¾      lb grated cheese (I like the medium chedder)

Topping:

3            Shredded Wheat Biscuits

1/3      Cup Parmesan Cheese

3       Tablespoons Butter

 

Make sauce by melting butter over medium heat.  Add soup until warm and then stir in sour cream.

Line bottom of 2 casserole dishes  (makes two 8X8 casserole dishes or one 9X13 and one small casserole)

Spoon half of the sauce over broccoli

Layer half of the chicken pieces

Spread the cheese

Repeat with Broccoli, Chicken and sauce

Topping:

Melt butter in microwave.  Break up shredded wheat biscuits and add to butter along with Parmesan cheese. 

Sprinkle over casserole.

Sprinkle Paprika for color

Bake at 325 degrees just until heated through.            

Chicken Cordon Bleu Casserole - Heather G.

Chicken Cordon Blue Casserole

4 cups chicken, chopped in chunks
2 cans cream of chicken soup
8 oz sour cream
2 cups ham chunks
1 ½ cups grated Monterey jack cheese

Mix together and put in crock pot for 1 – 2 hours until warmed. Serve over cooked rice.

Hamburger Corn Casserole - Melissa C.

Hamburger Corn Casserole

Brown 1 lb hamburger with one onion. Add 12oz can corn, well drained; 1 can cream of mushroom soup; 1 can cream of chicken soup; 1 cup sour cream; ¾ tsp salt; ¼ tsp pepper. Mix well. Stir in 3 cups medium egg noodles, cooked and drained. Pour into a 2-quart casserole bowl or a 9 x 13 pan. Mix 1 cup soft bread crumbs and 3 tbsp melted butter. Sprinkle over top. Bake for 30 -35 minutes at 350 degrees.

Chicken Noodle Casserole - Kristi D.

1 pkg. egg noodles (cooked)
3-4 cooked chicken breasts cubed
1 can cream of mushroom soup
1 can cream of chicken soup

Combine soups and add 1/2 to 1 cup milk

Saute in 2 T. butter: 2 celery stalks chopped and 1/3 onion chopped

Cubed cheddar cheese

Mix everything together and place in a 9 x 13 pan. Top with crushed potato chips and grated cheddar cheese mixture. Bake at 350 degrees for 30-40 minutes. *I always make a few recipes and freeze for later.