CASSEROLES

HAM AND CHICKEN CASSEROLE

1 C chopped onion
2 T butter or margarine
2 C cubed fully cooked ham
2 C diced cooked chicken
1 medium green pepper, chopped
1/2 C chopped sweet red pepper
1 C whole pimento - stuffed green olives
1 can (10-3/4 oz) condensed cream of mushroom soup, undiluted
1 C (8 oz) sour cream
1-1/2 t salt
1/4 t pepper
8 oz noodles, cooked and drained 3 T shredded parmesan cheese
In a skillet, saute onion in butter until tender. In a large bowl, combine ham, chicken, peppers, olives, soup, sour cream, salt, pepper and onion. Fold in noodles. Pour into a greased 2-1/2 qt. baking dish. Sprinkle with parmesan cheese. Bake, uncovered, at 325-F for 45 minutes or until bubbly. Yield: 8 servings

ALMOND CHICKEN CASSEROLE

5 C diced chicken
1/2 C mayonnaise
1/2 C plain yogurt
1 can cream mushroom soup
2 C chicken broth
3/4 T white pepper
1 T salt
2 T lemon juice
3 T chopped onion
4 C cooked rice
8 ounce can sliced water chestnuts
1 1/2 C sliced almonds
1 C chopped celery
2/3 C butter
3 C corn flakes
Mix the chicken, mayonnaise, yogurt, soup, broth, pepper, salt, lemon juice, onion, rice, water chestnuts, 1 cup almonds, & celery together. Put into a large buttered casserole dish. Mix 1/2 cup almonds, the butter, and the corn flakes together and top the casserole with this mixture. Bake in a pre-heated 350 degree oven for 35-45 minutes. Serves 4-6 (NOTE:This dish refrigerates well and freezes well so it can be prepared ahead and stored.

Chyrel's Recipe Box

HAM & CHEESE GRITS CASSEROLE

3-1/2 C nonfat (skim) milk
1 t salt
1-1/4 C quick-cooking grits
4 oz cooked ham, diced (3/4 C)
3 oz low-fat Monterrey Jack cheese, shredded (3/4 C)
2 T grated Parmesan cheese
1 pickled jalapeno chile, minced
2 large eggs
3 large egg whites
Preheat oven to 325. Grease shallow 2-quart casserole. In heavy 3-quart saucepan, heat 1-1/2 C milk, 2-1/4 C water, and salt to boiling over medium high heat. Gradually stir in grits, beating constantly with wire whisk. Cover and simmer over low heat 5 minutes, stirring occasionally. Remove from heat; stir in ham, cheeses, and jalapeno. In large bowl, with whisk, beat eggs, egg whites, and 2 cups milk. gradually add grits to egg mixture (mixture will be lumpy). Pour mixture into casserole. Bake, uncovered, 45 to 50 minutes, until top is set and edges are lightly golden. Remove from oven; let stand 10 minutes. Makes 6 main-dish servings.

ONE PAN HAM AND CHEESE BAKE

3/4 C baking mix (Bisquick)
1/2 C milk
1/2 t salt
1/2 t dry mustard
1/2 t parsley flakes
1/4 t pepper
6 eggs
1 C cut-up fully cooking smoked ham
1 can (2-1/2 oz) sliced mushrooms, drained
2 green onions, sliced
1 medium tomato, coarsely chopped
3/4 C shredded Swiss cheese (3 oz)

Heat oven to 350. Grease square baking dish, 8x8x2 inches. Mix baking mix, milk, salt, mustard, parsley, pepper and eggs in dish with fork until batter is of uniform color. Stir in remaining ingredients. Bake uncovered until knife inserted in center comes out clean, about 45 minutes.

YIELD: 4 to 6 servings

NOTE: For 8 to 10 servings, double all ingredients except -- use 1-1/4 C baking mix and 1 can (4 oz) mushroom stems and pieces, drained. Mix in greased rectangular baking dish, 13x9x2 inches.

DO AHEAD TIP: Before baking, mixture can be covered and refrigerated up to 24 hours. Bake uncovered 50-55 minutes.

NOTE 2: Spam can be used in lieu of ham.

CREAMY HASH BROWN CASSEROLE

Creamy Hash Brown Casserole

1 pkg (32 oz) frozen southern-style hash brown potatoes, thawed
1 pound process american cheese, cubed
1 can (10-3/4 oz) condensed cream of chicken soup, undiluted
2 cups (16 oz) sour cream
3/4 cup butter or margarine, melted, divided
3 tablespoons chopped onion
1/4 teaspoon paprika
2 cups cornflakes, slightly crushed
Fresh savory, optional

In a large bowl, combine the hash browns, cheese, soup, sour cream, 1/2 cup butter & onion. Spread into a greased 13x9x2 pan. Sprinkle with paprika.

Combine cornflakes & remaining butter; sprinkle on top. Bake, uncovered, at 350 for 50-60 min. or until heated through. Garnish with savory if desired.

Yield: 8-10 servings.

Michelle's Country CookingThanks, Michelle, this is fabulous

HAPPY TEXAN'S LASAGNA

2 rolls Hot Jimmy Dean Sausage
2 large cans tomato paste
2 tomato paste cans of water
cooked lasagna noodles
mozzarella cheese

Brown sausage. Mix tomato paste and water. Season to taste. Spread about 1/4 cup on botton of 8 x 13 pan. Layer lasagna noodles. Add more sauce, sausage, cheese, another layer of lasagna noodles, sauce, sausage and cheese. Top with sauce and cheese. Cook in 350 degrees about 20 minutes, or until cheese melts. Let set 10 minutes.

"Hick in the Howse"
Thank you Steve, this is good and easy.

SAUSAGE & APPLE CASSEROLE

8 C white bread, cubed (about 15 slices)
1 (1-lb) pkg Lit'l Smokies
1 large onion, diced
1-1/2 C chicken broth
2 large apples, pared, cored and chopped into 1/2"-1" pieces
1 t salt

Dry bread cubes in 250 degree oven for 10 minutes. Saute Lit'l Smokies in large skillet over medium heat for 5 minutes. Add onion; cook 2 minutes. Stir in bread cubes, chicken broth, apples and salt. Combine thoroughly. Pour into well-greased casserole dish and bake in 300 degree oven for 30 minutes until top crusts.

To determine the volume of a casserole, use a liquid measuring cup and fill the dish with water to the rim, not the lip below it. If a casserole holds 10 cups of water for instance, it's a 2-1/2 quart size. To measure a baking dish, place it right side up on the counter. With a ruler, measure the length from the top inside rim to the opposite inside rim. For the width, measure the two opposite sides in the same way. To figure out the depth, hold the ruler vertically inside the center of the dish and place a flat-edged pisces of paper perpendicular to the ruler to get a precise measurement from the bottom to the top rim. A depth of 2 inches or less is considered shallow.

Dish too small? Your baking dish, dutch oven, or pan may not be the size called for in the recipe. If it's a tight fit, line the oven rack underneath with aluminum foil to catch drips. Or cook some of the excess in a second smaller dish. Both should be ready before the recommended cooking time is up.

Dish too big? If your casserole is bigger than the dimensions we call for, you can probably get away with using it. But if you're making an egg-based recipe ( a spinach souffle or quiche for example) it's best to use the specific size called for, in order for the mixture to rise and set properly.