Shrimp Casserolle

Ingredients

1 1/2 cups uncooked long-grain rice

1 1/2 pounds medium-size raw shrimp

1/2 cup butter

1 green bell pepper, chopped

1 onion, chopped

3 celery ribs, chopped

2 garlic cloves, minced

4 green onions, chopped

2 (10 3/4-oz.) cans cream of shrimp soup, undiluted*

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 cup (4 oz.) shredded Cheddar-colby cheese blend

1/4 cup fine, dry breadcrumbs

Directions

1. Prepare rice according to package directions.

2. Peel shrimp, and devein, if desired.

3. Melt butter in a large skillet over medium heat; add bell pepper and next 4 ingredients, and sauté 10 to 12 minutes or until tender. Stir in soup, shrimp, salt, and pepper; cook 3 minutes or just until shrimp turn pink. (Do not overcook.)

4. Combine shrimp mixture and rice. Pour mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with 1 cup shredded cheese and 1/4 cup breadcrumbs.

5. Bake at 350° for 25 minutes or until cheese is melted.

*2 (10 3/4-oz.) cans cream of celery soup, undiluted, may be substituted.

Chicken-and-Rice Casserole: Substitute 3 cups chopped cooked chicken for shrimp and 2 (10 3/4-oz.) cans cream of chicken soup, undiluted, for cream of shrimp soup. Proceed with recipe as directed.

Down South Chicken Pot Pie

Shredded chicken, carrots, potatoes, and peas in a savory southern gravy and baked between our homemade pie crust.

Ingredients

Crust

2 c flour 

1/4 t salt 

2/3 c butter

¼ c water

Filling

2 ½ c cooked cubed/shredded chicken 

2 c. peas 

¼ c. finely copped onion 

3 med sliced carrots 

2 med potatoes, peeled, cubed 

Sauce

6 T butter 

6 T flour 

2 c. half and half

1 c chicken broth

1 t salt 

½ t pepper 

Milk

Directions

Heat oven to 375. In large bowl stir together 2c flour and ¼ t salt.

Cut in 2/3 c butter until crumbly. Mix in water with fork.

Divide dough into 2/3 and 1/3 portions, set aside 1/3 dough

Roll 2/3 dough into 14” circle 1/8” thick

Gently fit into 3 qt. Deep dish

In large bowl combine filling ingredients, set aside

In 2 qt. Saucepan melt 3 T butter, stir in 3 T flour – make roux

Whisk in half and half, broth, s&P

Continue cooking until thick.

Stir hot sauce into filling, spoon into crust

Roll reserved dough into 10” circle 1/8” thick

Place on top of pie, flute edges to seal

Make 3 small slits in top crust

Lightly brush top with milk

Bake 50-60 min or until golden brown.

King Ranch Casserole

• • Ingredients
  • 
    
  • 1 1/2 cups reduced-sodium chicken broth
  • 1 cup nonfat milk
  • 1/2 cup all-purpose flour
  • 1/2 cup nonfat plain yogurt
  • 1 14-ounce can diced tomatoes, drained
  • 1 4-ounce can chopped green chilies, drained
  • 1/4 cup chopped fresh cilantro, or parsley
  • 1 tablespoon chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/8 teaspoon salt
  • Freshly ground pepper, to taste
  • 1 1/2 teaspoons canola oil
  • 1 large onion, chopped
  • 1 red or green bell pepper, diced
  • 2 cloves garlic, minced
  • 2 cups diced cooked skinless chicken
  • 10 flour tortillas, cut in quarters
  • 1/2 cup shredded reduced-fat Cheddar cheese
  • 1 can refried beans

Directions

Preheat oven to 375°F.
Bring broth to a simmer in a medium saucepan. Whisk milk and flour in a small bowl until smooth. Add to the broth and cook over medium heat, whisking constantly, until thickened and smooth, about 3 minutes. Remove from the heat and stir in yogurt, tomatoes, chiles, cilantro (or parsley), chili powder, oregano and cumin. Season with salt and pepper.
Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper and garlic; cook, stirring occasionally, until tender-crisp, about 3 minutes.
Line the bottom of a shallow 3-quart baking dish with half the tortillas. Top with half the beans, half chicken half beans, and half the onion mixture. Spoon half of the sauce evenly over the top. Repeat layers with remaining tortillas, chicken, beans, onion mixture, and sauce. Sprinkle with Cheddar. Bake until bubbly, 25 to 30 minutes.

For Crock Pot

Make roux as instructed - combine milk and flour, and broth and whisk until smooth and thick. Combine with remaining ingredients except tortillas and cheese in ziplock. Freeze. Cook in crock pot 6-8 hours. Line serving dish with tortillas, transfer casserole to dish (tortillas will warm and soften). Top with cheese and wait 5-10 minutes to serve. 

Tuna Bowties

Ingredients

3 c. farfalle (bow tie) pasta
10.75 oz. cream of chicken soup
12 oz. can evaporated milk
1/4 c. onion, chopped
1/2 c. American cheese slices (6-7), shredded
1/2 c. Monterey Jack, shredded
6 oz. can tuna
1 c. frozen peas
1/2 package Ritz, crumbled

Directions

Cook pasta in boiling, salted water, 2 minutes less than package instructions, and drain
Mix together soup, milk, onion
Stir in cheeses, tuna, peas, pasta
Bake @ 350, 40 minutes in covered baking dish
Uncover, top with Ritz, bake 10 more minutes

Squash Casserole

Ingredients

3 lbs. squash

1 tbsp. salt

1/4 tsp. pepper

2 tbsp. butter

1 c. sour cream

1 onion, chopped

Directions

Cube & boil squash, mash, and drain

Stir in remaining ingredients

Turn mix into greased 1 qt. baking dish

Bake @350, 20 minutes

Poppy Seed Chicken

Vaughan family recipe

Ingredients

4-5 large chicken breasts, boiled and shredded

8 oz. sour cream

2 cans cream of chicken soup

1 package Ritz

1 stick butter

Poppy seeds

Directions

Mix chicken, sour cream, chicken soup

Saute crackers in butter until browned

Pour crackers over chicken mixture

Sprinkle poppy seeds on top 

Bake @350 for 35-45 minutes until bubbly

Gourmet Homestyle Mac & Cheese

The boys love mac & cheese but I hate the Kraft boxed kind, so I stole this recipe from a cooking magazine. It's like gourmet, 4 cheese pasta. You can also add crab meat to it for a seafood twist.

Ingredients

7 oz. elbow macaroni
1/4 c. butter
3 tbsp. flour
2 c. milk
8 oz. cream cheese, softened
s&p to taste
2 tsp. dijon mustard (or 2 tsp. yellow mustard + 1 tsp. of dill)
2 c. cubed cheddar
1 c. bread crumbs
2 tbsp. melted butter
1 tbsp. parsley
1 lb. (2 cans) shredded crab meat

Directions

Heat oven to 400
Cook pasta according to directions, drain
In saucepan, melt 1/4 c. butter, stir in flour
Cook over medium heat until smooth and bubbly
Stir in milk, cream cheese, s&p, mustard
Cook 3-4 minutes until sauce thickens
Stir in pasta & cheddar cheese (and crab meat if desired)
Stir together remaining ingredients
Sprinkle bread crumbs on top
Bake 15-20 minutes