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BAKED CHICKEN NOODLE SOUP CASSEROLE
1 envelope Lipton chicken noodle soup 2 1/2 cups boiling water 3 tablespoons butter 3 tablespoons all-purpose flour Dash white pepper 1 (7 ounce) can chicken 2 cans peas with pearl onions 1 cup buttered bread crumbs Preheat oven to 450 degrees F. In small saucepan cook soup mix in water. In medium saucepan, melt butter. Blend in flour and pepper. Gradually stir in hot soup and cook until thickened. Add chicken. Fold in peas and onions. Turn into a 1 1/2-quart casserole. Top with bread crumbs. Bake for 15 minutes. |
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Baked Potato Casserole
5 large baking potatoes, cooked/diced 6 slices bacon, cooked/crumbled 1 lb. shredded cheddar cheese 1 pint sour cream 2 bunches green onions, chopped (sauteed in bacon grease) salt and pepper to taste Mix all ingredients. Pour into casserole and bake 30 minutes at 325 degrees. |
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Easy Burrito Casserole
1 to 1 1/2 pounds ground beef (can use ground turkey) 1 can cream chicken soup 1 cup salsa (can use rotel tomatoes w/chili peppers) 1 teaspoon ground cumin 1 teaspoon chili powder 1 teaspoon paprika 1/2 teaspoon garlic powder salt & pepper to taste 3 to 4 flour tortillas 1 package shredded cheese, Mexican blend or cheddar corn tortilla chips Brown ground beef in large skillet. Drain & rinse beef and return to skillet Add soup, salsa, & seasonings. Stir & simmer until thoroughly mixed Spray a casserole dish with a non-stick cooking spray. Place a small amount of the beef mixture on the bottom of the casserole. Quickly dip a flour tortilla into warm water and place on top of beef. Continue layering beef, cheese, flour tortilla, etc. ending with cheese. Place a couple of handfuls of crumbled corn tortilla chips on top. Bake at 350? for 20 to 30 minutes or until top begins to brown and casserole is bubbly Serve with sour cream, salsa, shredded lettuce, & chopped tomato Hints: If you like it hot, add sliced jalapenos to the beef mixture or just layer them in. You can substitute the cream of chicken soup for cream of mushroom. All of the seasoning can be increased or decreased according to taste. |
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Fire House Casserole
1 pound ground beef 1 (8 ounce) container sour cream 1 package Doritos 1 envelope taco seasoning 1 small onion, chopped 1 can crescent rolls 1 (4 ounce) can chiles, chopped 1 package cheese, grated 1/2 cup water Brown ground beef and onion. Drain. Spread unbaked crescent rolls over the bottom and 1/2 way up the sides of a 9-inch square ungreased pan, pressing with fingers. Crush a layer of Doritos over the unbaked rolls. Mix taco seasoning, 1/2 cup water, sour cream and chopped chilies with the browned ground beef and onion mixture. Spread the meat mixture over the crushed Doritos. Top with more crushed Doritos. Bake 15 minutes at 350 degrees F. Top with grated cheese and bake until cheese melts. Serve with chopped lettuce and salsa if desired. |
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KIELBASA CASSEROLE
1 pound kielbasa cut into rings about a 1/2 inch thick 4 med. red skinned potatoes sliced about 1/4 inch thick 1 large yellow or white onion sliced 1/4 inch thick Basic white sauce - if desired add dill weed for flavoring Make white sauce first and set aside (make it on the thick side). Layer a 9 X 13 cake pan with the sliced potatoes. Cover with one third of the white sauce. Place onion slices on top of potatoes. Place sliced kielbasa on top of onions and add more sauce. Do this until all the potatoes, onions and kielbasa are used up. Bake uncovered at 350 degrees for about 45 minutes. When the potatoes are tender, it is done. |
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SAUERKRAUT AND PORK CHOP CASSEROLE
1/4 c. barley ; (optional) 1 lg. can sauerkraut 1 sm. onion 5-6 lean pork chops 1 can Golden mushroom soup ; (Campbell's) Salt ; & pepper to taste Simmer barley. Mix with sauerkraut, onion and soup. Add 1 can of water. Layer over top of the pork chops. Preheat oven to 350 degrees. Bake casserole for 45 minutes. Bring pork chops to the top of the casserole and bake for another 30 minutes until brown. |
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Here is a new one I tried a week or so ago and enjoyed. It's 8 WW points if you care to count.
Creamy Ham Casserole 4 1/2 cups uncooked medium egg noodles (I used 1 pkg instead) 2 cups fresh broccoli florets 1 cup fat-free milk 1 (10 3/4-oz) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted 2 cups (8oz) shredded, reduced-fat Cheddar cheese 1 (6oz) tub light cream cheese with chives and onion, softened 2 cups chopped lean ham (I used turkey ham) 1 cup chopped carrot Cooking spray 1 cup fat-free herb-flavored croutons, crushed 1. preheat oven to 350. 2. Cook noodles in 2 quarts boiling water for 2 minutes. Add broccoli; cook an additional 3 minutes. Drain. 3. Combine milk, soup, 1 cup Cheddar cheese, and cream cheese in a large bowl. Stir well with whisk. Add noodle mixture, ham, and carrot. Stir well. Divide into two (8") greased casserole dishes. (I only made one big one b/c I used less noodles.) 4. Combine remaining 1 cup cheddar cheese and crouton crumbs. Toss well. Sprinkle over casserole. 5. Bake at 350 for 30 minutes. |
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