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Posts Tagged ‘casserole’

Southwestern Turkey Casserole Recipe

Thursday, November 12th, 2009
“A warm and delicious casserole that makes the most out of your left-overs.”

  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (7 ounce) can diced green chile peppers, drained
  • 1 cup sour cream
  • 16 (6 inch) corn tortillas, cut into strips
  • 10 ounces cooked turkey, diced
  • 8 ounces shredded Cheddar cheese
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
  3. Line the bottom of a 9×13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.

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Chicken broccoli casserole recipe

Friday, September 25th, 2009

My mom also wanted to get in on the act, so here is her chicken broccoli casserole.

2 cups chicken, cooked, diced

2 packages frozen broccoli, cooked

2 cans cream of chicken soup

1 cup mayonnaise

1 8-ounce package of wide noodles, cooked, drained

1 tablespoon lemon juice

2 cups grated cheddar cheese

1 sleeve Ritz crackers, crushed

1?2 cup melted butter

Combine ingredients (minus crackers) and place in a large casserole dish. Top with crushed crackers. Cook at 350 degrees for 30-45 minutes or until completely warmed through.

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Tater tot casserole recipe

Friday, September 25th, 2009

This one is a favorite the Jackimowicz house. It started out with the original Ore-Ida recipe and keeps getting small tweaks. The original calls for onions and cream of celery soup, but we usually skip the onions add a can of corn. My wife also likes to use cream of chicken soup instead of cream of celery.

1 pound  ground beef

1 can whole kernel corn, drained

Salt and pepper

1 can (10.5 ounce)  cream of chicken soup

Splash of milk

4 cups  frozen tater tots

Preheat oven to 375 degrees.  Grease a shallow 2-quart baking dish.  In a skillet over medium-high heat, cook ground beef until meat loses its red color. Spoon off excess fat.  Season with salt and pepper.  Spread meat mixture in the bottom of a baking dish. Layer corn over the ground beef layer; cover with undiluted soup (put a small splash of milk in the can to get the rest of the soup) and top with layer of frozen tater tots.  Bake for 45-50 minutes.

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