Chicken & Rice Casserole
3 Tbsp reconstituted butter
3 Tbsp flour 1/4 cup freeze dried onion 2-1/2 cups water 1-1/4 tsp chicken bouillon 1/4 cup milk powder 2 cups cooked rice 2 cans chicken, chopped 1/2 cup reconstituted broccoli 1/2 cup reconstituted mushrooms 2 Tbsp dried parsley 1/4 cup almonds, slivered 3/4 tsp salt 1/4 tsp pepper In a skillet, melt butter. Remove from heat and stir in flour. Add onion, water, bouillon, and half & half to the mixture. Cook and stir until thickened. Stir in cooked rice, chicken, broccoli, mushrooms, parsley, slivered almonds, salt, pepper. Put in an 9"X9" baking pan and bake at 350 degrees for 30 minutes. Return to top Chicken Veggie Casserole
1/2 cup reconstituted broccoli
1/2 cup reconstituted carrot dices 1 Tbsp reconstituted chopped onions 2 cup reconstituted chicken dices (or, 1 can (12 oz) chicken chunks) 1 tsp salt 4 cup egg noodle pasta 1 can cream of chicken soup or 1/3 cup Cream of Something Chicken Soup + 1-1/4 cups water 1/2 cup reconstituted sweet corn 1/2 cup reconstituted celery 1 tsp cracked black pepper 1 tsp garlic powder 1/4 cup powdered milk, prepared 1 cup Parmesan cheese, shredded In a medium size bowl, cover freeze dried chicken dices with warm water. Let sit for 5-10 minutes or until softened and reconstituted. Drain. Preheat oven to 350 degrees F. In a large pot of salted boiling water, cook egg noodles according to the directions on the can. Toss cooked noodles, gravy or soup, and milk in a large bowl with vegetables and onion until completely coated. Add salt, pepper, garlic powder, and thyme. Toss mixture with chicken and stir to combine. Pour into casserole dish and top with ½ cup Parmesan. Cover casserole with foil and bake at 350 degrees F until bubbly for 20 minutes. Take off foil and top with remaining ½ cup Parmesan Cheese. Bake an additional 15 minutes. Serves 6. Return to top Loaded Mashed Potatoes
1/2 cup smoked bacon, diced or 2 tsp ham bouillon
2 cups water 1 Tbsp dried onions 2 Tbsp powdered milk 1/4 cup powdered eggs 1 T butter powder 1/4 cup sun-dried tomatoes, or to taste 1/4 cup dried mushrooms, or to taste 1 tsp chives 1⁄/4 tsp salt 1⁄/4 tsp black pepper 1⁄/2 tsp seasoned salt 1 cup potato beads 1/2 cup shredded Cheddar cheese In a 2-quart saucepan, brown bacon and drain off grease. Add water and bring to a boil. Or bring to a boil water and bouillon. Combine onions, milk, eggs, butter, tomatoes, mushrooms, and seasonings. Add to boiling water and reduce to a simmer. Add potato beads and stir well to incorporate. Turn heat off. Stir in cheese and let rest for 3–4 minutes. Stir and serve. Serves 4. Serving Idea: Try adding 1/4 cup sour cream at the end for even creamier potatoes. NOTE: May use diced ham instead of bacon. Return to top Shipwreck
1 lb hamburger or 1 pint canned hamburger
2 (15 oz) cans pork and beans 1 (15 oz) can kidney beans 1 (15 oz) can black beans 1 (15 oz) can corn 1 (14 oz) can diced tomatoes 2 Tbsp minced onion 1 to 2 tsp prepared mustard 1 Tbsp vinegar 1 Tbsp sugar Salt and pepper to taste In a heavy kettle, either brown hamburger or add the canned hamburger and its broth. Add the various beans, corn and tomatoes. Drain the beans and corn, but do not drain the tomatoes. Add the onions, mustard, vinegar, sugar, salt and pepper. These ingredients can be adjusted to taste. Bring to a gentle boil, stirring occasionally to prevent scorching. Reduce heat to low and simmer for 20 to 30 minutes. Tastes even better the next day so no worry about leftovers. Return to top Veggie Burrito Casserole
2/3 cup rice
1/2 tsp chicken bouillon 3/4 cup reconstituted green pepper 3/4 cup reconstituted onion 1-1/4 cup reconstituted corn 1 cup salsa 1 cup reconstituted Monterey Jack cheese 8 corn tortillas 2 cup reconstituted refried beans 1/2 cup reconstituted sour cream 1 tsp cilantro Prepare rice with no salt or butter. In a medium skillet, heat chicken broth until hot. Add green peppers and onions. Cook until tender. Remove skillet from heat and stir in corn and 1/2 salsa. Stir cooked rice and cheese into mixture. Spread each tortilla with 1/4 cup refried beans. Spoon 1/2 cup rice mixture along center. Roll up and place, seam side up, in a glass baking dish. Spoon remaining salsa on tortillas and cover with sour cream. Cover and bake at 400 degrees for 30 minutes. Return to top Vegetable Casserole
1 cups reconstituted broccoli
1 cups reconstituted cauliflower 1 cup reconstituted carrot slices 1/2 cup dried bread crumbs 1 Tbsp butter, melted 2 Tbsp parsley 2 tsp lemon peel 2 tsp thyme 1/2 tsp salt 1/4 tsp pepper Preheat oven to 375 degrees. Rinse broccoli, cauliflower, and carrots; place wet on 2-quart baking dish. Bake until slightly tender, about 40 minutes. Combine remaining ingredients; sprinkle mixture over vegetables. Bake until crumbs are crisp and brown and vegetables are tender. Return to top Mac & Cheese
4 cups cooked macaroni
2 cups reconstituted Cheddar cheese 3 reconstituted eggs 1/2 cup reconstituted sour cream 4 Tbsp reconstituted butter 1/2 tsp salt 1 cups reconstituted milk Preheat oven to 350 degrees. Place macaroni in large bowl and while hot, add cheese. In separate bowl, combine remaining ingredients and add to macaroni mixture. Pour mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired. Return to top Easy Pizza
1 cup Basic Baking Mix
2 Tbsp vegetable oil 1/3 cup water 1/2 cup tomato sauce 2 Tbsp finely chopped onion 1/2 tsp oregano or Italian herbs 1 cup grated mozzarella cheese Preheat oven to 425ºF. Grease a 12 x 15-inch or larger baking sheet, or 12-inch pizza pan. Measure mix into a bowl. Add oil and water. Stir to form soft dough. Transfer dough onto baking sheet. Sprinkle with flour. Dip fingers in flour and pat dough into a circle about 11 to 12 inches across. Use more flour as needed. Crust will be thin. Spread pizza crust with tomato sauce. Leave about 1/2 inch around edge with no sauce. Top pizza with onion, oregano, and cheese. Bake 10–12 minutes until edges are brown and cheese is melted and starting to brown. Refrigerate any leftovers within 2 hours. Thin & Crispy Tortilla Pizza
6 flour tortillas
1 tsp basil 1 tsp oregano 1/4 tsp garlic powder 3 tsp olive oil 3/4 cup reconstituted mozzarella cheese 1/2 cup diced chicken or meat of choice 1 cups reconstituted green peppers 3/4 cup diced tomatoes Preheat oven to 400 degrees. Combine basil, oregano, garlic powder, and olive oil in a small bowl. Lightly brush one side of tortilla with mixture. Sprinkle equal amounts of meat, green pepper, and tomatoes over tortillas. Top with cheese. Place on middle rack in oven; bake for 8 minutes or until crisp. Return to top Chicken Burritos
2 Tbsp reconstituted butter
1/4 cup reconstituted onion 2 cups reconstituted tomato chunks 1/4 tsp garlic powder 1/4 tsp paprika 2 cups diced chicken 1/2 cup chopped black olives 6 flour tortillas 2 cups reconstituted Cheddar cheese Salsa, optional Sour cream, optional Saute onion in butter. Add tomatoes, seasonings, chicken, and olives; mix well. Simmer 10 minutes, stirring until slightly dry. Fill tortillas, top with cheese and roll. Place into baking dish and bake 350 degrees for 10 minutes. Serve with salsa and sour cream, if desired. Return to top Mexican Chicken & Rice
1-3/4 cups chicken broth
1/2 tsp ground cumin 1/8 tsp black pepper ½ cup chopped onion ½ cup chopped green pepper 3/4 cup uncooked rice 1 (15 oz) can kidney beans, rinsed and drained 1 (12 oz) can chicken breast, drained Heat the broth, cumin, black pepper, onion and green pepper in a 3-quart saucepan over medium heat to a boil. Stir in the rice. Reduce heat to low. Cover and cook for 20 minutes or until rice is tender. Stir in the beans and chicken and cook until the mixture is heated through. Return to top |
Baked Zucchini & Cheese
3 cups reconstituted zucchini
1 cup Buttermilk Biscuit Mix 1/2 cup dried onion 1/2 tsp salt 4 eggs, beaten 1/2 cup oil 1/2 cup reconstituted Cheddar Cheese 1 tsp dried minced garlic Preheat oven to 350 degrees. Lightly grease a 9"X13" baking dish. In a large bowl, mix zucchini, biscuit mix, onion, salt, eggs, cheese, oil, and garlic. Spread mixture into prepared baking dish. Bake for 25 minutes, or until bubbly and lightly brown. Serve warm. Return to top Lentil Rice Casserole
3 cups broth (chicken or beef)
3/4 cup lentils, rinsed 1/2 cup brown rice, uncooked 1/3 cup dried onion or 3/4 cup chopped fresh onion 1/2 tsp dried basil 1/4 tsp dried oregano 1/4 tsp garlic powder Shredded Cheddar cheese, optional Rinse lentils and then blend all ingredients except cheese together in a casserole dish. Cover and bake for 1-1/2 hours at 300 degrees. Add cheese during the last 20 minutes. Return to top Dirty Rice
2 cups cooked rice, any kind
2 cups cooked black beans or 1 (15 oz) can, drained and rinsed 1 can whole kernel corn, undrained 1 (14 oz) can diced tomatoes 2 (16 oz) cans tomato sauce Dash of cayenne or chili pepper Combine all ingredients and heat. NOTE: this dish fulfills being a complete protein and has additional nutrients from corn and tomatoes. Good served with buttered saltine crackers. Return to top Southwestern Rice
1 medium green pepper, diced
1 medium onion, chopped 2 garlic cloves, minced 1 Tbsp olive or canola oil 1 can (14 oz) chicken broth 1 cup long grain rice 2 tsp ground cumin 1/2 tsp ground turmeric 1 can (15 oz) black beans, rinsed 1 can (10 oz) diced tomatoes 1 can (4 oz) green chilies 1 pkg (10 oz) frozen corn, thawed In a large nonstick skillet, sauté green pepper, onion and garlic in oil for 3 minutes. Stir in broth, rice, cumin and turmeric; bring to a boil. Reduce heat; cover and simmer 15 minutes or until rice is tender. Add beans, tomatoes, chilies and corn; heat through. Serves 8. Return to top Turkey Noodle Casserole
3/4 lb cooked noodles
2 cups turkey or chicken, cubed 1 cup reconstituted chopped onion 3/4 cup reconstituted green pepper 2 cups canned cream corn 3/4 cup reconstituted cauliflower 3/4 cup reconstituted broccoli 1/4 tsp dried thyme Pepper, to taste 1 cup dry bread crumbs Preheat oven to 350 degrees. Lightly grease a 1-1/2 quart baking dish with cooking spray. Mix together the noodles, turkey, onions, green peppers, corn, cauliflower, broccoli, thyme, and pepper. Place in the baking dish; Top with bread crumbs. Bake until hot and bubbly, about 40 minutes. Return to top Easy Lasagna Casserole
1/2 lb ground beef
1/4 cup reconstituted chopped onion 1-3/4 cups tomato sauce 1 tsp Italian seasoning 2/3 cup reconstituted milk 1/2 cup water 1/2 cup cream cheese 1/4 tsp minced garlic 1 tsp dried parsley flakes 2 cups cooked medium-width noodles 1/2 cup reconstituted shredded mozzarella cheese Preheat oven to 375 degrees. Coat a large saucepan with cooking spray and brown meat and onions. Stir in tomato sauce and Italian seasoning. Lower heat and simmer 10 minutes. In a medium saucepan, combine milk, water, and cream cheese. Add garlic and parsley flakes. Cook over medium heat, stirring constantly, unti cream cheese melts. Stir in cooked noodles. Pour noodles mixture into 8”x8” baking dish sprayed with olive oil cooking spray. Spread meat mixture evenly over noodle mixture. Sprinkle mozzarella. Bake uncovered 15 to 20minutes. Let sit 5minutes before serving. Return to top Leftover Casserole
2 cups cooked roast beef or chicken
2 cups cooked noodles or macaroni 2 cups cheddar cheese 1 cup milk 1 can cream of chicken soup Preheat oven to 350 degrees. Lightly grease a 9"X13" baking dish. Combine all ingredients and mix well. Spread mixture into prepared baking dish. Bake for 35 to 45 minutes or until bubbly hot. Turkey Barley Casserole
1 cup pearl barley
2 cups chicken broth 2 Tbsp butter 2 cups reconstituted mushrooms 1/2 cup reconstituted onion 3 cups diced chicken or turkey 1/2 cup sliced almonds 1 cup reconstituted sour cream Salt & Pepper to taste In medium saucepan bring chicken broth to a boil. Add barley, return to boil, then cover and simmer about 45 minutes or until barley is tender and liquid is absorbed. Melt butter in skillet; add mushrooms and onions. Saute until onion is translucent. Add mushroom mixture to cooked barley. Mix in turkey, almonds, and sour cream. season with salt and pepper and turn mixture into oiled 2-quart casserole dish. Cover and bake at 350 degrees for 45 minutes. Return to top Beef Stroganoff
3 cups ground beef, cooked
1 can cream of mushroom soup 1 can cream of chicken soup 1-1/2 cups reconstituted evaporated milk 2 Bay leaves 1/4 cup reconstituted sour cream 1 cup reconstituted mushrooms Salt & pepper to taste 3-1/2 cups egg noodles, cooked Combine cooked ground beef, soups, and milk in a large pot. stir over medium heat until mixture bubbles. Add bay leaves. Reduce heat to simmer and add sour cream and mushrooms. Add salt and pepper to taste. Combine cooked noodles and meat sauce. Remove bay leaves before serving. NOTE: Can use canned or leftover roast beef in place of ground beef. Return to top Taco Pot Pie
1/2 lb ground beef
1-1/4 tsp Taco seasoning Mix 1/4 cup water 1 cup kidney beans, rinsed 1 cup diced tomatoes 3/4 cup reconstituted corn 3/4 cup reconstituted peas 1-1/2 cup reconstituted Cheddar cheese 1 recipe Buttermilk Cornbread Preheat oven to 350 degrees. Brown ground beef in skillet. Add taco seasoning and water. Cook over medium-low heat for 3 minutes, stirring occasionally. Stir in beans, tomatoes, corn, and peas. Cook 3 minutes or until mixture is hot. Remove from heat; stir in cheese. Pour hot mixture into baking dish. Quickly top with cornbread batter and bake 30 minutes or until cornbread is golden brown and meat mixture is bubbly. Return to top Roast Beef Potato Platter
2 cups roast beef
3/4 cup reconstituted onion 2 cups reconstituted potato dices 1/2 cup reconstituted carrot slices 1 cup water 1/2 cup reconstituted tomato sauce 1/4 cup reconstituted green pepper 1 Tbsp Worcestershire Sauce Dash salt 2 tsp beef bouillon Place roast beef in 1-quart casserole dish. Add onion, potatoes, and carrots. Mix remaining ingredients in a separate bowl and pour over top of beef and vegetables. Cover and bake at 350 degrees for 20 to 30 minutes or until potatoes and carrots are done. Return to top Glazed Lemon Chicken & Rice
1/3 cup water
1 Tbsp fresh lemon juice 2 tsp cornstarch 2 Tbsp honey 1 tsp grated lemon peel 1 tsp olive or vegetable oil 1/2 lb chicken breasts, cut into 1-inch pieces 1/2 tsp salt 3 green onions, cut into 1-inch pieces 1 small orange bell pepper, cut into 1-inch pieces 1 cup cooked rice In 2-cup measuring cup, stir 1/3 cup water, the lemon juice, cornstarch, honey and lemon peel until cornstarch is dissolved; set aside. In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken; sprinkle with salt. Cook 2 to 3 minutes, stirring frequently, until chicken is brown. Stir in onions and bell pepper. Cook 2 to 4 minutes, stirring frequently, until chicken is no longer pink in center. Reduce heat to low. Stir lemon juice mixture in measuring cup. Pour into skillet; stir to coat chicken mixture. Cook until slightly thickened. Serve chicken mixture over rice. Return to top |
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Main Dishes
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