Category Archives: Casseroles

Casseroles, Side Dishes

Corn Casserole

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1     14 oz. can whole kernel corn
1     14 oz. can corn, creamed
1     8 oz. package cornbread mix
8 ounce sour cream
dash salt and pepper
1/4   cup green onions, chopped, (optional)
1/4   cup red bell peppers, chopped, (optional)
1/4   cup red onions, chopped , (optional)
Mix all ingredients and spread in greased 9 x 9 baking dish.
Bake at 350º for 45 minutes.
6  Servings
Casseroles, Chicken, Main Dish, Rice

Chicken Divan Rice Casserole

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3 cups cooked white rice
2 (10 oz.)  packages frozen chopped broccoli, thawed
3 cups cooked chicken
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 cup mayonnaise
3/4 cup milk
1 tablespoon lemon juice
2 teaspoons curry powder
Heat oven to 350º F.  Coat a 12 x 7 1/2 x 2 inch baking dish with nonstick cooking spray.  Spoon rice into prepared baking dish and spread evenly.  Scatter about three-quarters of the broccoli over the rice.  Chop the chicken and layer on top of the broccoli.  In a large bowl, whisk together the soup, mayonnaise, milk, lemon juice and curry powder until blended and smooth.  Pour evenly over casserole.  Sprinkle remaining broccoli over top.  Bake at 350 º F covered for 30 minutes.  Uncover and bake another 15 minutes.

(I just mixed up everything and put it into the baking dish.  Turned out fine and was very delicious!)

 8  Servings
Casseroles, Cheese, Main Dish, Rice

Chicken and Wild Rice Casserole

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1  6-ounce package  long grain and wild rice mix
1  medium  onion, chopped (1/2 cup)
1  stalk  celery, chopped (1/2 cup)
2  tablespoons  butter
1  10.5- or 10.75-ounce can  condensed chicken with white and wild rice soup or cream of chicken soup
1/2  cup  sour cream
1/3  cup  dry white wine or chicken broth
2  tablespoons  snipped fresh basil or 1/2 teaspoon dried basil, crushed
2  cups  shredded cooked chicken or turkey
1/3  cup  finely shredded Parmesan cheese

Prepare rice mix according to package directions.  Meanwhile, preheat oven to 350º F. In a large skillet, cook onion and celery in hot butter over medium heat until tender. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.Transfer mixture to an ungreased 2-quart baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through.

Makes 4 servings.

Casseroles, Rice, Side Dishes, Vegetarian

Broccoli Rice Casserole

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1 10 oz. package frozen broccoli, chopped
1 onion, chopped
1 (8 ounce) cheese whiz
1 (10 oz.) can cream of mushroom soup
1 cup uncooked long-grain white rice
1/4 cup margarine
1/2 cup milk
Cook rice. Saute onion in margarine. Cook broccoli according to package directions. Add cheese to hot rice to melt; add other ingredients and mix well. put in buttered casserole dish and heat thoroughly.  Bake at 350º for 20 minutes. 
 8  Servings
Casseroles, Main Dish, Make Ahead, Mushrooms, Stuffing, Turkey

Turkey and Mushroom Casserole

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1 can condensed cream of chicken soup
1 can sliced mushrooms
1/4 tsp Worcestershire sauce
1 6-oz can diced chicken or turkey
1/2 cup packaged stuffing mix

Combine 1 can condensed cream of chicken soup, 1 can sliced mushrooms (drained), 1/4 tsp Worcestershire sauce in 1 qt baking dish. Add 1 6-oz can diced chicken or turkey. Sprinkle with 1/2 cup packaged stuffing mix for poultry. Bake at 375 for 25 minutes or until bubbly hot. Or bake in individual serving sized baking dishes for 20 minutes.