*~ Casseroles~*

[dntbgmeb4cofe]

 Ultimate Tator Tot Casserole

1 pound of chicken breast cut into chunks and browned 
1/2 pound of bacon, cooked and crumbled 
2 pounds of frozen tater tots (plain, unseasoned) 
2 cups of broccoli, cooked (or you can use a can of green beans or peas that have been drained) 
2 cups of colby jack or your favorite cheddar cheese, shredded 
1 can of condensed cream of chicken soup 
1 cup of sour cream 
1/2 cup of milk 
1/2 teaspoon of seasoning salt 
1/4 teaspoon of pepper 
1 teaspoon of garlic powder 
1 teaspoon of onion powder 
1/2 teaspoon of cayenne pepper

 What you need to do:
Preheat oven to 350 degrees F. 

Combine the soup, sour cream, seasoning salt, pepper, garlic powder, onion powder and cayenne pepper.

Mix well.

Add 1 1/2 cup of the shredded cheese and the milk. Mix well. Set aside.

Spray a 9 x 13 glass baking dish with non-stick spray. Put the cooked chicken in the bottom of the baking dish.

Add the cooked broccoli or other vegetables.

Pour the sauce mixture on top of the chicken and broccoli.

Layer the frozen tater tots on top.

Sprinkle with the cooked bacon.

Top with the remaining 1/2 cup of shredded cheese.

Bake at 350 degrees F. for 45 minutes. I hope you enjoy this Ultimate Tater Tot Casserole! 

[frndlyfn]

Spinach Mac and Cheese Casserole

This is my healthier take on Mac and Cheese. The best part is that it gets some veggies in, too, in a very painless and yummy way. My family loves it!

Ingredients:

• 2 cups uncooked whole wheat elbow macaroni, rotini, shells, or whatever pasta shape you like
• 2 Tbsp. I Can't Believe It's Not Butter or another type of heart-healthy spread
• 1/3 cup onion, minced (or more, if you like onion)
• 1/4 cup all-purpose flour
• 1/2 tsp. salt (opt)
• 1/4 tsp. pepper
• 1/2 tsp mustard (I use spicy or Dijon)
• 1/4 tsp. Worcestershire sauce
• 2 cups fat-free (skim) milk
• 1 1/2 cups reduced-fat shredded or cubed mild/medium Cheddar cheese (6 oz.), though you could use another type, such as Monterrey jack, just as easily
• 1 (10 oz.) package frozen spinach, thawed and drained
• 1/2 sleeve low fat/low-salt Ritz-type crackers, crumbled (optional)

Directions:

Heat oven to 350 degrees F.

Cook macaroni as directed on package. While macaroni is cooking, melt margarine in 3-quart saucepan over low heat. DO NOT LET BURN. Stir in flour, salt, pepper, mustard and Worcestershire sauce. When thoroughly mixed, add onion and stir. Continue to cook over medium low heat, stirring constantly, until mixture is smooth and bubbly and onions are translucent; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat; stir in cheese. Cook, stirring occasionally, until cheese is melted. Add spinach and stir until thoroughly incorporated into sauce.

Drain macaroni. Gently stir macaroni into cheese sauce. Pour into ungreased 9x13 inch casserole. Bake uncovered 20 to 25 minutes or until brown and bubbly. Top with crumbled crackers; allow five minutes to cool and warm crackers before serving.

Makes 4-6 servings as an entree, more if you use as a side dish.

[frndlyfn]

Chinese Noodle Casserole

Ingredients:

• 1 lb. ground beef
• 1 can tomato soup
• 1 can Chinese noodles
• 1 can Chinese vegetables or bean sprouts

Directions:

Brown beef. Mix soup, vegetables and meat; put into casserole. Top with noodles and bake 1 hour at 350 degrees F

[frndlyfn]

Nacho Skillet Casserole

 

Start with classic nacho ingredients and blend them with ground beef and easy canned corn and peppers for a quick skillet supper.

     

•  PREP TIME

  30 Min

•  TOTAL TIME

  30 Min

• SERVINGS

  6

 

1

lb lean (at least 80%) ground beef

1

medium onion, chopped

1

teaspoon sugar

1/2

teaspoon dried oregano leaves

1/2

teaspoon chili powder

1

can (15.5 oz) kidney beans, drained

1

can (15 oz) tomato sauce

1

can (11 oz) Green Giant® Mexicorn® whole kernel corn, red and green peppers, undrained

2

cups tortilla chips

1

cup shredded Cheddar or Monterey Jack cheese (4 oz)

 

• 1 In 12-inch skillet, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef thoroughly cooked; drain. Stir in sugar, oregano, chili powder, kidney beans, tomato sauce and corn. Simmer 10 to 20 minutes, stirring occasionally, until sauce is desired consistency.
• 2 Sprinkle tortilla chips evenly over meat mixture; top with cheese. Cover; simmer 2 to 3 minutes or until cheese is melted. Serve immediately.

 

Expert Tips

 

For a little added flavor and spice, increase the chili powder to 1 teaspoon.

For a pretty presentation, sprinkle the top of the skillet meal with the tortilla chips and sprinkle with the cheese. Then, top with chopped tomato.

[frndlyfn]

Tuna Casserole

An old standby. Very good, easy to make, and cheap!

Ingredients:

• 1 can cream of mushroom soup
• 1/2 cup milk
• 1 can tuna, drained and flaked
• 1 1/4 cups potato chips, crushed
• 1 cup peas, cooked and drained

Directions:

Mix soup and milk in small casserole dish. Add tuna, 1 cup potato chips, and peas. Sprinkle top with remaining chips. Bake at 350 degrees F for 45 minutes.

Servings: 4

Prep Time: 15-20 Minutes

Cooking Time: 45 Minutes

[frndlyfn]

Make-Ahead Chicken & Green Bean Casserole

 

!

photo by:

kraft

 

 

time

prep:

10 min

total:

1 hr 10 min

servings

total:

6 servings

 

What You Need

1

pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

1

Tbsp. butter

6

small boneless skinless chicken breast halves (1-1/2 lb.)

1/2

tsp. black pepper

1/2

lb. fresh green beans, trimmed, cut into 1-inch lengths

1

pkg. (8 oz.) sliced fresh mushrooms

1

large onion, chopped

1/4

cup flour

1-3/4

cups fat-free reduced-sodium chicken broth

4

oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed

Make It

 

PREPARE stuffing as directed on package.

MEANWHILE, melt butter in large nonstick skillet on medium heat. Add chicken; sprinkle with pepper. Cook 5 min. on each side or until chicken is done (165ºF); transfer to 13x9-inch baking dish sprayed with cooking spray.

COOK and stir beans, mushrooms and onions in same skillet 6 to 8 min. or until crisp-tender. Sprinkle with flour; cook and stir 1 min. Stir in broth; simmer 3 min. or until thickened, stirring frequently. Add cream cheese; cook and stir 2 to 3 min. or until melted. Spoon over chicken; top with stuffing. Cover. Refrigerate up to 24 hours.

HEAT oven to 400ºF. Bake casserole, uncovered, 30 min. or until heated through.

Kraft Kitchens Tips

Variation

If serving dish on a buffet table, cook chicken as directed; cut into 1-inch chunks. Stir into prepared vegetable mixture in 13x9-inch baking dish. Top with prepared stuffing. Bake as directed.

Note

Casserole can be refrigerated overnight before baking as directed.

[frndlyfn]

Bacon Cheeseburger Casserole

 

time

prep:

15 min

total:

50 min

servings

total:

8 servings, 1 cup each

 

What You Need

1

lb. ground beef

1

onion, chopped

1/3

cup ketchup

2

Tbsp. yellow mustard

1

cup KRAFT Shredded Sharp Cheddar Cheese

8

slices OSCAR MAYER Bacon, cooked, crumbled

4

cups (1/2 of 32-oz. pkg.) frozen bite-size seasoned potato nuggets

Make It

HEAT oven to 400ºF.

BROWN meat with onions in skillet; drain. Stir in ketchup and mustard; spoon into 9-inch square baking dish sprayed with cooking spray.

TOP with remaining ingredients.

BAKE 30 to 35 min. or until casserole is heated through and potato nuggets are golden brown.

Kraft Kitchens Tips

Healthy Living

Save 50 calories and 6 g of fat per serving by preparing with extra-lean ground beef, KRAFT 2% Milk Shredded Cheddar Cheese and OSCAR MAYER Turkey Bacon.

Special Extra

Add 1 chopped tomato to cooked meat with the ketchup and mustard.

[4kidz916]

Yum!  I love casseroles. 

[Daisyducc]

I love casseroles as they are usually easy, always comforting, and provide leftovers for lunches.

[fineyouguyswin]

I've never made a casserole lol

[frndlyfn]

Quoting fineyouguyswin:

I've never made a casserole lol

You poor deprived girl !!  LOL they are great for wintertime and can throw almost anything into it.