Mexican Dorito Casserole

Ingredients

• 2 c. shredded cooked chicken
• 1 c. shredded cheese (or more if you are a cheese hound)
• 1 can cream of chicken soup
• 1/2 cup milk
• 1/2 cup sour cream
• 1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
• 1/2 packet taco seasoning (or more- to taste)
• Bag of doritos

Directions

1. Pre-heat oven to 350-f degrees.
2. In a mixing bowl, combine all ingredients except doritos.
3. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture. Repeat once more, ending with a layer of chicken mixture. Top with more shredded cheese, cover, and bake for 30-35 minutes, till bubbling hot.

Homemade Pot Pie

Ingredients:
1 Diced Medium Onion
1 Stick of butter
1/3 c flour
1 box of refrigerated pie shells
1 small bag of frozen mixed vegetables
1/2 c milk
1 3/4 c chicken broth
2 c cooked cubed chicken breast
Salt & Pepper...

Directions:
Melt butter in pot. Add onions and cook til translucent..
Add Flour, salt and pepper..
Let cook for a few minutes slowly stirring it well!
Add milk and chicken broth combining well and stir til thick and creamy!
Remove from heat..
Add cooked chicken and vegetables

Put bottom of crush in deep dish pie pan and fill with mixture.

Top with second crust and seal edges well! Cut a few slits in top so it can vent while baking!

Bake at 425 for 30-45 minutes
Let cool 5 minutes before serving!

Sent in from fan Siohban Armer

Chicken Cordon Bleu Casserole

Ingredients:

2 lbs skinless chicken breasts, cut into bite-size chunks
dry breadcrumbs
1/2 cup milk
1 egg, mixed with the milk
8 ounces swiss cheese, cubed
8 ounces ham, diced
1 (10 3/4 ounce) can cream of chicken soup
1 cup milk

Directions:
1. Dip chicken in egg and milk mixture, then toss with bread crumbs, coating well.
2. Brown in a little oil until golden.
3. Place chicken in a baking dish, add cheese and ham.
4. Mix soup with 1 cup of milk and pour over all.
5. Bake at 350°F for 30-35 minutes, or until tender and bubbly.

Sent in by fan Siohban Armer

Mexican Dorito Casserole (Chicken)

Mexican Dorito Casserole from Jam Hands.net
Serves 4-6

• 2 c. shredded cooked chicken
• 1 c. shredded cheese (or more if you are a cheese hound)
• 1 can cream of chicken soup
• 1/2 cup milk
  
  
• 1/2 cup sour cream
• 1 can Ro-tel tomatoes (canned tomatoes with jalepenos-mild)
• 1/2 packet taco seasoning (or more- to taste)
• Bag of doritos

1. Pre-heat oven to 350-f degrees.

2. In a mixing bowl, combine all ingredients except doritos.

3. In a greased 2 qt baking dish, put a layer of crushed doritos (about 2 cups), then a layer of the chicken mixture.

4.Repeat once more, ending with a layer of chicken mixture.

5.Top with more shredded cheese

6.Cover, and bake for 30-35 minutes, till bubbling hot.

Doritos Taco Bake(Beef)

I have seen this on many different sites such as pinterest and fb. This one is from food.com

1 (8 ounce) package crescent rolls (8)
1 lb hamburger
1 (1 1/4 ounce) package taco seasoning
8 ounces sour cream
1 (14 ounce) can diced tomatoes
1 (8 ounce) can tomato sauce
1 cup shredded cheddar cheese
1 (15 ounce) bag plain Doritos (plain would be the nacho cheese)

Directions:

  1. Brown hamburger and drain.
  2. Add taco seasoning, tomato sauce, a little water, and diced tomatoes. Simmer.
  3. In 9x13 dish, press out crescent rolls and roll them to form crust.
  4. Here comes the Dairy! Layer hamburger mixture, sour cream and then cheese.
  5. Crush about 3/4 of a bag of Doritos and put them on top. Bake at 350 for 30 minute.
  6.Serve.

This will serve 6-8 people.

spinach & cheese stuffed manicotti

Yield: 6 servings (2 manicotti per serving)

Prep Time: 45 min

Cook Time: 60 min

This recipe for Spinach & Cheese Stuffed Manicotti was inspired by my Mom, who used to make this for all special family occasions before she had to say goodbye to manicotti noodles and go gluten-free.

Ingredients:

1 (10 ounce) package frozen spinach, thawed completely & squeezed dry
8 ounces shredded mozzarella cheese
15 ounces ricotta cheese
4 ounces cream cheese
1/2 cup shredded Romano or Parmesan cheese
2 large eggs
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 box (12 to 14 shells) manicotti noodles
3 to 4 cups marinara sauce (1 jar + a little more)
1/2 cup shredded Romano or Parmesan cheese, for topping

Directions:

1. Preheat oven to 350 degrees F.

2. In a large bowl, mix spinach, cheeses, eggs, salt and pepper. Stir together until well blended.

3. Place about 1 1/2 cups of marinara sauce in a 9x13-inch pan. Spread it around to cover the bottom.

4. Place the mixed filling into a plastic bag. You can use either a frosting piping bag or a gallon zip bag. Snip the corner, gather the top and squeeze the filling into the corner. Hold an uncooked manicotti shell in your hand and squeeze the filling inside the shell. Let it overflow on both sides. Place the filled shell into the sauce-lined pan. Repeat with remaining manicotti and fill the pan with the stuffed shells, until you run out of shells and filling. You should be able to fill 12 to 14 shells- if you run out of room in your pan, use a separate smaller pan to accommodate the extra.

5. Cover the pasta with marinara sauce, using about 2 1/2 cups of sauce. Sprinkle 1/2 cup Romano/Parmesan on top. At this point, you can cover with foil and refrigerate until you're ready to bake, or you can cover with foil and place it in the oven immediately.

6. Bake, covered with foil, 50 minutes. Remove foil and bake an additional 10 minutes.

Tips:

*It's perfectly okay to use low fat ricotta and low fat cream cheese.
*If you don't wish to use the spinach, it's ok to leave it out and just turn this into a cheese-stuffed manicotti.
*If you don't wish to use the plastic bag method of squeezing the filling into the shells, you can use a very small spoon or fork to stuff the filling-- it will just take a bit longer and might be a little messy.

Recipe By: www.recipegirl.com

Nana's Tuna Noodle Casserole

Ingredients:

1 bag egg noodles

3 can cream of mushrooms

3 cups milk

3 cans of tuna

1 to 11/2 cup original lays chips

Directions:

1. Spray cake pan with pam

2. Cook bag of noodles, drain

3. Place noodles in the bottom of pan

4. Mix in bowl cream of mushrooms soups, milk, and tuna

5. Pour mix on top of noodles

6. Crunch potato chips on top of everything

7. Bake 375' F for 30min or until bubbly


Price break down (aprox.)
1 bag egg noodles                                  1.78
3 cans cream of mushroom    1.00e X 3=3.00
3 cans of tuna                          .74e X 3=2.22
Lays original chips                                   1.98
                                                                 8.98total/6 servings=1.49 per serving

Pizza Casserole

Ingredients:
2 jars of pasta sauce of your choice
1 bag of egg noodles
3 cups of Mozzarella cheese
1 1/2lbs of crumbed Italian sausage or hamburger
1 pkg of pepperonies

Instructions:

1. Preheat oven to 350 degrees.

2. Cook the egg noodles according to package directions and drain.

3. Cook sausage( or hamburger) and drain off fat.

4. Using a casserole dish begin layering ingredients. 

5. First pour about 1 1/2 cups pasta sauce in the bottom of the casserole dish. 

6. Then put half of the meat, then half the cheese, then half the noodles and then more sauce and repeat until you end up with the last layer being sauce.

7. Place the pepperonis on top.

8. Bake for about 20-30 minutes, until cheese is melted and it’s bubbling. 

9. Let it rest for a few minutes before serving.

Price Break Down(aprox)
2 jars pasta sauce                                              2.08
1 bag egg noodles                                              1.78
3 cups Mozzarella Cheese       4.48 for 4 cups so 3.36
1 1/2lb Italian sausage                                        2.98
1 pk pepperonies                   2.28 used half bag 1.14
                                                                       11.34/6 servings=1.89 per serving

Chicken Pot Pie

Ingredients:
1 pound skinless, boneless chicken breast halves - cubed

• 1 cup sliced carrots
• 1 cup frozen green peas
• 1/2 cup sliced celery
• 1/3 cup butter
• 1/3 cup chopped onion
• 1/3 cup all-purposed flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1 3/4 cups chicken broth
• 2/3 cup milk
• 2 (9inch) unbaked pie crusts

• Preheat oven to 425 degrees F (220 degrees C.)

Directions:
1. In a saucepan, combine chicken, carrots, peas, and celery.

2. Add water to cover and boil for 15 minutes.

3. Remove from heat, drain and set aside.

4. In the saucepan over medium heat, cook onions in butter until soft and translucent. 

5.Stir in flour, salt, pepper, and celery seed. 

6. Slowly stir in chicken broth and milk. 

7. Simmer over medium-low heat until thick.

8. Remove from heat and set aside.

9. Place the chicken mixture in bottom pie crust. 

10. Pour hot liquid mixture over. 

11. Cover with top crust, seal edges, and cut away excess dough. 

12. Make several small slits in the top to allow steam to escape.

13. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. 

14. Cool for 10 minutes before serving.

Lobster Pot Pie

This one here can be a little pricey. But it's a crowd pleaser and it's delicious.

Ingredients:
1 1/2 cups chopped yellow onion (1 large onion)
3/4 cup chopped fennel (1 fennel bulb)
1/4 pound unsalted butter
1/2 cup all-purpose flour
2 1/2 cups fish stock or clam juice
1 tablespoon Pernod
1 1/2 teaspoons kosher salt
3/4 teaspoon freshly ground black pepper
3 tablespoons heavy cream
3/4 pound cooked fresh lobster meat
1 1/2 cups frozen peas (not "baby" peas)
1 1/2 cups frozen small whole onions
1/2 cup minced flat-leaf parsley

Pastry:
3 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon baking powder
8 tablespoons cold fresh lard, diced (1/4 pound)
8 tablespoons cold unsalted butter, diced
1/2 to 2/3 cup ice water
1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash

Directions:
1. Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. 

2. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. 

3. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. 

4. Add the heavy cream.

5. Cut the lobster meat into medium-sized cubes. 

6. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables).

7.  Pour the sauce over the mixture and check the seasonings. Set aside.

8. For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade.

9. Add the lard and butter and pulse 10 times, until the fat is the size of peas. 

10. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together.

11. Dump the dough out on a floured surface and knead quickly into a ball. 

12. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.

13. Preheat the oven to 375 degrees F.

14. Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. 

15. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. 

16. Crimp the crusts together and brush with the egg wash.

17.  Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.

Chile Rellennos Jose

*For a Vegetarian switch cheese/milk for soy based products and egg substitute*

Ingredients:
2 (16-oz.) cans whole green chilies
1 (16-oz.) pkg. Monterrey Jack cheese, cut in strips
1(8oz-.) pkg. Cheddar Cheese, grated
5 large eggs
1/2 c. flour
1 and 1/4 c. milk
1/2 tsp. salt
black pepper, to taste
paprika, to taste
crushed red pepper, to taste
Tabasco, to taste (optional)

Directions:
1. Carefully rinse seeds from chilies with cold water.

2. Spread chilies in single layer on paper towels. Carefully pat chilies with another towel until dry.

3. Slip a strip of Jack Cheese (cut into 1" wide by 3" long by 1/4" deep) into each chili.

4. Beat Eggs. Then gradually add flour beating until smooth.

5. Add milk, salt, pepper (also Tabasco and/or crushed red pepper, if desired). Beat thoroughly.

6. Arrange half the chilies in well greased 9*13" baking dish and sprinkle with 1/2 the Cheddar cheese and Paprika.

7. Repeat with another layer of chilies, Cheddar Cheese and Paprika.

8. Carefully pour egg mixture over all.

9. Bake uncovered, in 350 degree oven about 45 minutes or until knife inserted in middle of the custard (egg mix) comes out clean.

Slow Cooker Breakfast Hash

This is a great recipe to use when you want to have a nice breakfast, but do not want to get up an hour early to prepare it.  It's great for overnight guests or when the kids have sleepovers. Put this on the night before and make some toast/biscuits the next morning, maybe some fresh fruit and you have breakfast.  

Ingredients:

2 lb. bag of hash browns (I think the cubed ones work best)

1 lb. breakfast sausage, browned (substitute 2 cups chopped ham)

1/2 cup onion, diced

1/2 cup red or green bell pepper, diced (optional)

10 eggs

1 cup half and half (can use milk)

1/2 tsp. salt

1/2 tsp. seasoned salt

1/2 tsp. black pepper

2 cups shredded cheddar cheese

2 cups shredded Mozzarella cheese

green onion for garnish (optional)

1. Brown the sausage along with the onion and the bell pepper 

     (if you are adding it.)

2. Spray a 6 quart or larger slow cooker with nonstick cooking spray.

3. Layer half of the hash browns in the bottom of the slow cooker.

4. Layer half of the sausage over the hash browns.  

5. Sprinkle half of each type of cheese over the sausage.  

6. Repeat all of the layers again, ending with cheeses.  

7. In a separate bowl whisk the eggs, half and half and seasonings   together until well blended and pour evenly over all.    



8. Set the slow cooker on low and cook for 8 hours or on high for 4 hours.

Serve!!

Cheesy Buffalo Chicken Pasta Bake

Ingredients:
3 cups diced chicken breast
1/2 -3/4 cups hot wing sauce, depending on your tastes 
1 lb. box of penne pasta (can use rotini or any other type you might have on hand)
1 8 oz. block of cream cheese, softened
1 can evaporated milk  (12 oz,)
2 cups milk
2 Tbs. butter
3 cups shredded cheddar cheese
1/2 cup bleu cheese crumbles (optional)
2 Tbs. Ranch dressing mix
1/2 tsp. seasoned salt
1/2 tsp. black pepper
1/2 tsp. garlic powder
1/2 tsp. celery salt

Directions:

1. Cook the pasta in salted water as directed on the package.  

2. Under cook by about 1 minute or 2 to get al dente pasta.  Drain well, but do not rinse.   

3. Chop the chicken in to bite size pieces and then toss with 1/2 cup buffalo sauce.  

4. Use more buffalo sauce if you like more spice. I used some chicken breasts I had baked the day before. You could also use a rotisserie chicken for convenience. 

5. Place the cream cheese, cubed in the warm pan you cooked the pasta in.  

6. Add the canned milk, the 2 cups milk, the butter and the seasonings, including the ranch dressing mix.  

7. Whisk together over low heat. Stir often because this will stick.  

8. Bring it up to almost a boil, but don't let it boil.  

9. Turn the heat down and whisk in 2 cups of the cheddar cheese. 

10. Blend until it melts.  Also stir in 2 Tbs. of additional buffalo sauce.  

11. At the very end add in the bleu cheese if you using it.  

12. The bleu cheese is optional, because so many people do not care for it. 

13. Once this all bakes, you don't really taste it that much though. Fold in your pasta and the buffalo chicken and toss until it is all well coated.

14. Pour the mixture into a large baking dish or casserole that has been sprayed with nonstick spray.  

15. A 9"x13" works well for this.  Sprinkle the top with the 1 cup shredded cheddar cheese you have left.  

16. Place in a preheated 350 degree oven for about 40 minutes until hot and bubbly and starting to brown.   

17 . Garnish the top with sliced green onions or chives.



Creamy Ham and Potato Casserole

Directions:

4 medium size potatoes, sliced very thin

2 cups chopped ham (use leftover baked ham or a ham steak diced)

1/2 cup chopped onion

4 Tbs. butter

1 can Cheddar cheese soup

1  (12oz.) can evaporated milk

1 cup milk

1/4 tsp. celery salt

1/4 tsp. garlic powder

seasoned salt

black pepper

2 cups shredded cheddar cheese or Monterrey Jack/cheddar blend

In a skillet over medium heat lightly sauté the onion and ham in the 4 Tbs. butter just until the onion is soft.

Layer 1/2 of the potato slices in a 2 1/2 to 3 quart casserole dish that has been sprayed with nonstick spray.  Sprinkle lightly with seasoned salt and black pepper.

Layer half of the ham, onion and butter mixture over potatoes.

Sprinkle half of the cheddar cheese over the ham.

Repeat layers again with potatoes and ham. 

In a sauce pan over low heat combine the cheddar cheese soup, 

the milk and the celery salt and garlic powder until warm and combined.  

Pour over the ham and potatoes. 

The liquid should come up just to the top of the potatoes.

Sprinkle with the rest of the shredded cheese.  

Cover and bake in a 350 degree oven for 45 minutes. 

Uncover and bake for another 30 minutes or until the potatoes are fork tender.   

 Allow to stand for about 7-10 minutes once it's out of the oven.

-Various types of potatoes require different cooking times so if the 

potatoes are not fork tender cook a little longer. -

-You might need to recover it if the top starts to get too brown-. 

- Most of the time, these cooking times work perfectly though.--

-To prevent spill overs in your oven, you might want to place this on a cookie sheet to bake and make sure your casserole has plenty of room for expansion.-

-This gets very hot and bubbly, especially while it's covered.-