NACHO CHEESE BEEF BAKE

I found this recipe in one of my old Quick Cooking cookbooks.  I first made it about 2 years ago using egg noodles like the recipe said.  It was good, but to me the egg noodles just didn't fit the recipe. So I started using macaroni noodles, and loved it!  Don't get me wrong, it is good either way, but I prefer the macaroni.  Give this one a try, and see which one you and your family like best!

Nacho Cheese Beef Bake

2 cups egg noodles
1 pound ground beef
1 can diced tomatoes, undrained
1 cans condensed nacho cheese soup
1 jar sliced pimentos, drained
1 4-ounce can chopped green chilies
1 1/2 cups Mexican cheese blend
2 cups crushed tortilla chips
1/3 cup ranch salad dressing
Shredded lettuce, sour cream, and/or salsa, optional


Cook noodles according to package directions. Meanwhile in a large saucepan, cook beef until no longer pink. Drain and stir in tomatoes, cheese soup, and chilies. Bring to a boil, reduce heat; simmer covered for 10 minutes. Add the noodles. Transfer to a greased casserole dish. Sprinkle with the cheese.  Bake at 350 degrees for 15-20 minutes or until heated through and bubbly. Top with the tortilla chips and drizzle with ranch dressing.



This recipe is linked to:These Chicks Cooked hosted by This Chick Cooks, and Friday Favorites hosted by Simply Sweet Home

CHICKEN CORDON BLEU CASSEROLE

I found this recipe in an OLD church cookbook from the 1960's.  It was a church my parents attended in Missouri before I was born.  My husband and I both love Chicken Cordon Bleu, so I thought it would be worth giving it a try.  Boy am I glad I did!  It was a BIG hit with my husband, and he is VERY picky!  Hope you give this one a try.  ENJOY!

Chicken Cordon Bleu Casserole:

2 cups chicken, cooked and shredded
1 cup diced ham
1/2 cup diced onion
1/2 cup shredded Swiss cheese
1 can cream of chicken soup
1 can cream of celery soup
1/2 cup milk

Crumb Topping:

1 cup Italian bread crumbs
1/2 cup shredded cheddar cheese (I used Colby-jack)
1/2 stick butter, melted

Layer the first four ingredients in the order they appear in a casserole dish.  Combine soups and milk; pour over layers.  Combine topping ingredients, and sprinkle on top of casserole.  Bake at 350 degrees for 30 minutes.


This recipe is linked to: Eat At Home Ingredient Spotlight

TACO CASSEROLE & MEXICAN CORN MUFFINS

Several years ago there was a show on GAC (Great American Country) called Celebrity Kitchen. I loved this show, and watched it regularly. This was a recipe submitted by country singer Steve Holy. It quickly became a family favorite. Below this recipe is a recipe for Mexican Corn Muffins I found on Food.com. I did adjust it just a bit to suit our taste, but they are soooo good and moist! Hope you give both of these recipes a try, I'm sure your family will enjoy them as much as we do!

1 1/2 pounds ground beef
1 medium onions, chopped
1/2 teaspoon fresh garlic, minced
1 can cream of mushroom soup
1 can red enchilada sauce
1 15-ounce can ranch style beans, drained
1 bag doritos
1 large bag shredded cheese of your choice

Brown meat, chopped onion and garlic. Drain and return to pan. Add soup, enchilada sauce, beans and mix. Layer as follows in a 9x13 pan or casserole dish. Doritos, slightly crushed (just enough to cover bottom of pan) 1/2 of the meat mixture, 1/2 of the cheese, then repeat the layers ending with the rest of the cheese. Bake at 350 degrees for about 20 minutes.



Mexican Corn Muffins:

1 cup yellow cornmeal
1/3 cup all-purpose flour
2 tbs sugar
2 tsp baking powder
1/2 tsp baking soda
2 eggs, beaten
1 cup buttermilk
1/2 cup vegetable oil
1 (8 3/4oz) can cream-style corn
1/3 cup chopped onions
1 small can diced green chilis, or diced jalapenos
1/2 cup shredded cheddar cheese

In a mixing bowl, combine the first 5 ingredients. In another bowl, combine the remaining ingredients. Add to the dry ingredients and stir just until moistened. Pour into a greased 9 inch square baking pan or a 10 inch oven-proof skillet. (I used a muffin pan) Bake at 350 degrees or until bread is golden brown and tests done. (The muffins took about 20-25 minutes)

HAMBURGER STROGANOFF

This is a recipe my Mom always made, with a couple of additions. It has now become a favorite of my family. Hope you enjoy!

Hamburger Stroganoff:

1 1/2 - 2lbs ground beef

1/2 cup chopped onion

2 cans cream of mushroom soup

8oz sour cream

1 small can sliced mushrooms (I use sliced fresh mushrooms, about 1/2 cup.)

1/2 tsp minced garlic

2-3 cups egg noodles, cooked

french fried onions

Brown ground beef in a large skillet. Drain; return to skillet. Add mushroom soup, sour cream, mushrooms, garlic, and egg noodles. Simmer on low heat for about 10 minutes stirring occasionally. Top with fried onions, serve immediately.

CHICKEN, BROCCOLI, & RICE CASSEROLE

The other night, I needed to make something quick for supper, and remembered I had some leftover CROCKPOT ROASTED CHICKEN in the freezer. I decided to make a casserole out of it, but couldn't find a recipe that I had all the ingredients for, or that sounded like something we would eat. I remembered seeing a casserole chart on southernplate.com that helps you to make up your own casserole. So this is what I came up with, from the help of the chart, and a little bit of tweaking from me! Oh, and here is the link for the casserole chart from southernplate.com.

http://www.southernplate.com/2008/09/southern-plates-handy-dandy-casserole.html

Chicken Broccoli, & Rice Casserole:

2 cups cooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup milk or chicken broth
1 cup shredded colby jack cheese (or shredded cheese of your choice)
2 cups cooked, diced or shredded chicken
1 - 16oz package frozen chopped broccoli, cooked
1 cup frozen corn, thawed or 1 can whole kernel corn drained
1 tsp. Garlic Seasoned Salt
1 sleeve crushed Ritz crackers
1/2 stick melted butter

Cook rice and broccoli (separate). Meanwhile in a large bowl combine soups, cheese, chicken, milk or broth, corn and seasoned salt. When rice and broccoli are done, add them to soup mixture. Spoon mixture into a 9x13 casserole dish. Crush crackers, and stir into melted butter until combined. Sprinkle on top of casserole. Bake at 350 degrees for about thirty minutes or until bubbly.

KING RANCH CHICKEN CASSEROLE

Last week I roasted a chicken in the crockpot, and had leftovers, so I froze them for later. I was looking through one of my Mom's old Church cookbooks, and found this recipe, and decided I would make it this week. It turned out really good! I hope you give this one a try.

King Ranch Chicken Casserole:

1 onion, chopped
1 tbs. vegetable oil
1 tbs. butter
2 cups shredded, cooked chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 can diced tomatoes, drained
1 4oz can diced green chilis
1 tsp. chili powder
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic powder
12-14 6 inch corn tortillas, cut into pieces
2-4 cups of cheese

Heat oil and butter in a large skillet. chop onions and add to skillet. Cook until lightly browned. Add chicken, diced tomatoes, chilis, soups and seasonings. Let this simmer for a couple of minutes. Meanwhile in a 9x13 baking dish, layer in this order; 1/2 of the cut tortillas, half of the chicken mixture, 1/2 of the cheese. Then repeat. Bake in a 350 degree oven for 30 minutes or until brown and bubbly.