Abs Favorite Recipes

Archive for the ‘Casseroles’ Category

This is another recipe my mom made when I was a kid and I loved it and still do. Its a great because I will make a rotisserie chicken one night and then a few nights later I will use the rest of the chicken to make this recipe. This recipe is also easily doubled which I do a lot.

Source: My Mom

Prep time: 10 minutes Cook time: 30 minutes

• 2 cups chicken pieces
• 1 10 3/4 oz can of cream of chicken soup
• 1/4 cup mayonnaise
• 1/4 tsp lemon juice
• 1/4 tsp curry powder
• 1 package frozen broccoli cooked
• 1/4 cup grated cheese
• 1/4 cup bread crumbs or cornflakes
• 1 tbsp butter melted

Put cooked broccoli on bottom of 8×8 pan. Put chicken on top of broccoli. Mix soup, mayonnaise, lemon juice and curry powder. Pour mixture over chicken and broccoli. Top with grated cheese. Sprinkle bread crumbs or cornflakes on top and drizzle butter over that. Bake 30 minutes at 350 degrees.

Yield: 4 serving

Like I said I almost always double it. A doubled recipe works in a 9×11 pan and gives us leftovers for a few meals.

I really had not eaten a lot of salmon till a few months back when I tried a recipe and well I am hooked. I love this fish and keep looking for new recipes to try.

Source: Taste of Home’s Quick Cooking 2006 Cookbook

Prep/Total Time: 30 min.

• 1/3 cup chopped green pepper
• 3 tbsp chopped onion
• 2 tbsp vegetable oil
• 1/4 cup all-purpose flour
• 1/2 tsp salt
• 1-1/2 cups milk
• 1 can (10-3/4 oz) condensed cream of celery soup, undiluted
• 2 pouches (3 oz each) boneless skinless pink salmon
• 1 cup frozen peas
• 2 tsp lemon juice
• 1 tube (8 oz) refrigerated crescent rolls

In a large skillet, saute green pepper and onion in oil for 3-4 minutes or until crisp-tender. In a small bowl combine flour, salt,milk and soup until blended. Add to the skillet. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until smooth. Stir in the salmon, peas and lemon juice. Pour into an ungreased 11-in x 7-in x 2-in. baking dish. Do not unroll crescent dough; cut into eight equal slices. Arrange over salmon mixture. Bake uncovered at 375 for 10-12 minutes or until golden brown.

Yield: 4 servings

I loved this recipe. It was so creamy and had a great flavor. I did have some issues with baking it because I used the wrong sized dish so I ended up having to finish it in the microwave and it still turned out great.

I’m normally not a big fan of recipes made in the microwave.  I don’t know what I do wrong but the few I have tried just did not turn out, but this one has become a favorite. I like it because its fast and tastes great. The only issue I have had with this recipe is over cooking the meatballs.

Recipe source: Taste of Home 2008 Quick Cooking Annual Recipes Cookbook.

• 1 egg
• 1 -1/2 tsp chili powder
• 1 tsp salt
• 1/4 tsp pepper
• 1lb ground beef
• 1 can (14-1/2 oz) stewed tomatoes, undrained
• 1 cup uncooked instant rice
• 1 cup sliced onion
• 1 cup chopped green pepper

In a large bowl, whisk the eggs, chili powder, salt and pepper. Crumble beef over mixture and mix well. Shape into 1-1/2-in, balls. Place in a 2-qt microwave safe dish.

Cover and microwave on high for 4-5 minutes or until meat is no longer pink; drain.

Stir in the tomatoes, rice,onion and green pepper. Cover and microwave on high for 5-7 minutes or until rice and vegetables are tender. Yeilds 3-4 servings.

This is also a very easy recipe to double. Just be sure to not over cook the meatballs.

Tuna Casserole is one everyone has made at some point in time. This is the recipe I use. The original recipe came from cooks.com I have not changed it much but did try to make it so it does not dry out as easily.

The ingredients

• 1 can tuna
• 1 can cream of mushroom soup
• 1 1/2 cups of grated cheese
• 3/4-1 cup frozen peas
• 1 to 1 1/4 cup milk
• 3 cups of macaroni, parboiled

Combine the tuna with one cup milk and add the cream of mushroom soup. Stir together, then add salt and pepper to taste. Add peas and mix. Mix this with the parboiled noodles. Bake at 300 degrees Fahrenheit for about a hour. Ten minutes before removing from oven, sprinkle with cheese and continue to bake until cheese melts and becomes bubbly.

Tips:

Don’t be affraid to add more milk. Tuna casserole is knows to get dried out. What I do is fill my one cup measuring cup to the brim not stopping at the 1 cup line. I also tend to make this earlier in the day so right before I put it in the oven I mix it again and add a little more milk. Also you can cook it a bit warmer say 350 for 30 minutes but watch to make sure it does not get dried out. You can also add a different vegetable if you would liked.