Enchilada Casserole

3 Cups shredded, cooked chicken

2 cups shredded Mexican 4-cheese Blend

2 T. Olive Oil

1 Medium Onion, chopped

1 (10 oz) can Enchilada Sauce

1 (15 oz.) can Black Beans, rinse and drain

1 (14.5 oz) can diced Tomatoes

1 (11oz) can Mexican style corn, drained

1 teaspoon (or more to taste) chili powder

1 teaspoon ground cumin

1 (10 oz) package 6” corn tostada shells

Grease a 9 X 13 baking dish with cooking oil spray (the disposable foil ones are great). Heat oil and cook onions until tender. Stir in enchilada sauce, beans, tomatoes, corn and spices. Spoon 1/3 mixture into baking dish. Lightly crunch and layer 1/3 of tostada shells. Layer half the chicken, 1/3 of the cheese. Repeat layers – topping with remaining tortilla sauce and cheese. Bake 15-20 minutes until bubbly.

Corn Casserole

1 can (16 oz) whole Kernel Corn

1 can (16 oz) cream style Corn

1 box (7 oz) jiffy corn muffin mix

1 container (8 oz) sour cream

1 stick butter

Grease a 2-quart casserole. Preheat oven to 350 degrees. Soften butter, add sour cream and mix well. Stir in corn (with liquids) and muffin mix. Bake until light brown crust forms on top (about 50-60 minutes). The dish will set up like custard as it cools down a little.

Hamburger Hot Dish - For an old standby on a cool, fall evening, the captain tells me that nothing beats a Hamburger Hot Dish – serve with a green salad, some crusty French bread and a bottle of Merlot – and it’s good enough for company.

 1 pound lean ground beef

1 medium onion

1 clove of garlic

1 can of tomato soup

½ cup grated cheddar cheese

Your choice of pasta or egg noodles

Cook pasta and set aside. Soften onion and garlic in oil. Add ground beef and brown and season with salt and pepper. Add tomato soup. Stir in pasta. Sprinkle with cheddar cheese. Heat in 350 oven or on top of the stove at low heat until flavors blend and cheese melts.

Alabama Chicken

Mix together:

2 pounds cooked chicken, cooked

4 1/2 ounces egg Noodles

1 can chicken broth

Sauté in one stick of butter:

1 Cup onions, chopped

1 Cup celery, chopped

1 Cup Green pepper, chopped

Add:

1 Cup Stuffed green olives, sliced

1/2 Cup Ripe olives, sliced

1/2 pound Velveeta cheese, cut in cubes

1 can sliced mushrooms

1 can Cream of mushroom soup

Bake:

350 degrees for one hour in 13X9 dish

 Pamela’s Favorite Chicken Casserole

1 pound boneless chicken, diced

1 pound veal, pounded thin and sliced in strips

1/4 cup butter

2 each carrots, grated

2 stocks celery, finely chopped

4 each green onions, thinly sliced

1/4 cup flour

2 cups chicken stock

2 cups heavy cream

3 cups cooked rice

1 cup Swiss cheese, grated

2 cups cheddar cheese, grated

Preheat oven to 450. Sauté chicken and veal in butter until cooked. Stir in the vegetables and sauté until just tender (about 3 minutes). Add flour, chicken stock and cream. Simmer until thickened. Spread rice in a greased 13 X 9 inch glass baking dish. Pour chicken mixture over rice and cover with grated cheeses. Bake 10-15 minutes until cheese melts.

Baked Stroganoff

2 1/2 lb. top round steak, cut in 1/2" strips

3/4 cup vegetable oil

1 Tablespoon salt

1/2 teaspoon pepper

1/4 cup dry red wine

1 cup small whole onions, peeled

2 cups fresh mushrooms, sliced

1/4 cup tomato paste

3 Tablespoons flour

1 can Beef consommé

1 each bay leaf, crumbled

1 clove garlic, minced

1/2 cup sour cream

Hot buttered noodles

Brown meat in oil and transfer to a 3-quart casserole. Add salt, pepper and wine. Sauté onions until golden, add mushrooms and cook 5 minutes. Mix tomato paste, flour, and consommé; add to onions and mushrooms along with bay leaf and garlic and pour over meat. Cover and bake for 1 hour at 350 degrees. Remove from oven and slowly stir in sour cream. Serve over hot buttered noodles.

French Potato Casserole

2 cups mashed potatoes

2 cups creamed cottage cheese

1 each egg, beaten

2 Tablespoons onion, grated

1 teaspoon salt

1/4 teaspoon pepper

2 Tablespoons flour

1 Tablespoon butter

1/4 cup Cheese, your choice

Blend all ingredients together (except butter and cheese) and put into a buttered 1-1/2 quart baking dish. Dot with butter and sprinkle with cheese. Bake at 350 degrees for 1 hour.

Cajun Baked Shrimp

 3 pounds Large Shrimp, Uncooked; unpeeled

3/4 cup butter

1-1/2 cups Bottled Italian Salad Dressing

1/2 Cup Fresh lemon juice

1/2 cup fresh mint leaves, chopped

2 Tablespoons Worcestershire sauce

1 Tablespoon Hot Pepper Sauce

4 Each Bay leaf, crumbled

2 Teaspoons Black pepper

1 teaspoon salt

Melt butter then whisk in other ingredients. Cool to room temperature and then pour over shrimp in a glass baking dish. Refrigerate four hours, tossing occasionally. Preheat oven to 450 degrees. Bake shrimp about 15 minutes, and serve.

Greta’s Hamburger Casserole

2 1/2 pounds lean ground beef

1/4 teaspoon garlic powder

2 Tablespoons vegetable oil

3/4 cup onion, chopped

1 1/4 cups green pepper, chopped

Salt and pepper

1 15-ounce can tomato sauce

1 6-ounce can tomato sauce

1 12-ounce package egg noodles

8 ounces cream cheese

1 pint creamed cottage cheese, small curd

1 pint sour cream

Red and yellow bell peppers, slice in rings

1/2 Cup butter, melted

Sauté chopped onion and peppers in oil. Add ground beef and cook until light brown. Add garlic, salt and pepper. Add tomato sauce and simmer 15 minutes. Cook the noodles and drain. Save 1 cup for garnish. Blend cheeses and sour cream. Grease 2-12 quart casserole dish. Layer one-half of noodles, spread with cheese mixture, layer rest of noodles and top with beef mixture. Cover and refrigerate overnight or at least six hours before baking. Remove from refrigerator one hour before baking. Bake in 350 degree oven for 40 minutes. Remove from oven, garnish sides of casserole with reserved noodles. Melt butter and pour over noodles. Garnish with pepper rings. Cover with foil and bake 20 more minutes.

Grilled Peach Upside Down Cake - Here is the perfect dessert for those times when your oven is being used for a casserole. Also, you can assemble it ahead of time and keep chilled until it’s time to grill.

   2 tablespoons margarine or butter

1/4 cup sugar mixed with ½ T. cinnamon

1/4 cup pecans, chopped

1 large peach, peeled and sliced

1 1/2 cups Bisquick

1/2 cup milk

2 tablespoons sugar

1 egg

Melt margarine in 9-inch round aluminum foil pan. Mix sugar, cinnamon and pecans, and sprinkle over margarine. Arrange peach slices in single layer on sugar mixture. Mix remaining ingredients and beat 30 seconds. Pour over peaches. Cover and grill cake 5 to 6 inches from medium heat 25 to 30 minutes or until toothpick inserted in center comes out clean. Immediately invert cake onto heatproof plate. Let stand a few minutes; remove pan.