Verde Enchilada Casserole

From the kitchen of: Campbell Soups

I’ve made this casserole several times and it’s really great. The soup that you add is really yummy. I add a bit more water than it calls for here, because it can dry out a bit while baking. We also cut the tortillas really small, because otherwise it’s hard to dish up servings.

  • 1 can Campbell’s Creamy Chicken Verde Soup
  • 1/2 cup water
  • 1/2 teaspoon garlic powder
  • 2 cups of cubed cooked chicken
  • 4 flour tortillas, cut in very small strips
  • 1/2 cup shredded cheddar cheese

Mix soup, water, garlic and chicken. Stir in tortillas. Spread in 2 qt. shallow baking dish. Top with cheese. Cover. Bake at 350 degrees for 25 minutes or until hot. Serves 4.

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Johnnie Marzetti

From the kitchen of: Doug Cruzan.

  • 1.5 lbs. hamburger
  • chopped onion
  • 3/4 package Kluski noodles
  • Approx. 1 3/4 cans tomato soup
  • Approx. 1 3/4 cans creme of mushroom soup
  • Velveeta cheese (block slices)
  • salt & pepper to taste

Fry hamburger with onion and drain. Heat oven to 300 degrees. Mix hamburger, tomato and creme of mushroom soup in large bowl. Pour mixture into 9 x 13 baking dish. Top with Velveeta chunk slices. Bake until cheese is completely melted.

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Green Bean French Fried Onion Casserole

From the kitchen of: Durkee French Fried Onions.

  • 2 1 pound cans cut grean beans, drained
  • 1/3 cup milk
  • 1 cup condensed cream of mushroom soup
  • 2.8 ounce can Durkee French Fried Onions

Combine all ingredients except 1/2 can onions, put in 1 1/2 quart casserole dish. Bake at 350 degrees for 30 minutes. Top with remaining onions, bake 5 minutes. Serves 6.

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Hash Brown Casserole

From the kitchen of: unknown.

  • 2 pounds hash browns
  • 1 pound velveeta cheese
  • 1/2 package vidalia onions frozen or 3/4 cup onion
  • 2 cups Hellmans or Kraft mayo
  • 3/4 jar of Bacos

Break up hash browns. Cube Velveeta cheese, dice onion. Add bacon and mayo. Combine all in large bowl. Bake uncovered at 350 degrees for 45 minutes or 1 hour, until brown on top.

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Spinach Casserole

From the kitchen of: Renee (Dallas, TX).

  • 2 bags frozen whole leaf spinach
  • 16 oz (large) tub sour cream (or lite sour cream)
  • 2 pkgs Lipton’s onion soup mix
  • Large can Durkey’s Fried Onions
  • Parmesan cheese
  • Butter

Preheat oven to 350 degrees. Cook spinach per directions on package. Mix onion soup mix with sour cream until well blended. Add spinach to sour cream mixture and blend well. Sprinkle and stir in some Parmesan cheese
Put spinach mixture into small (non-greased) casserole dish. Drizzle melted butter over top. Sprinkle Parmesan cheese over top. Cover top with fried onions.
Bake at 350° for 1/2 hour

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Aunt Chris’ Ham and Egg Casserole

From the kitchen of: Chris Turnipseed.

  • 12 eggs
  • 1/3 large package of cream cheese
  • 1/2 cup milk
  • Ham slices
  • 1 jar of Cheese Whiz

Beat together eggs, cream cheese and milk, then scramble until almost cooked but not dry.

Divide egg mixture and roll into ham slices. Place ham rolls into greased 9×13 pan. Cover with the jar of Cheese Whiz, bake at 400 degrees for 20 minutes. Can be made the night before and baked in the morning.

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Eggs and Sausage Casserole

From the kitchen of: Pat Mineart.

The mustard is what really sets this great breakfast casserole apart, but go easy on it, because it can be overdone.

  • 6 eggs
  • 2 cups milk
  • 2 cups bread crumbs
  • 2 teaspoons salt
  • 2 teaspoons dry mustard
  • 1 cup grated cheddar
  • 1 pound sausage

Brown sausage and drain, then stir into beaten eggs. Add remaining ingredients. Bake at 350 degrees for 45 minutes in 19×12 dish, let stand before cutting.

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