My Casserole recipes

Amish Yum−a−Setta.

You need:

2 pounds hamburger
Salt and pepper, to taste
2 tablespoons brown sugar
1/4 cup chopped onion
1 can tomato soup
1 can cream of chicken soup
1 (16 ounce) package egg noodles
1 (8 ounce) package processed cheese,  such as Kraft® or Velveeta®

Prepare:

Brown hamburger with salt, pepper, brown sugar and onion.
Add tomato soup.
Cook egg noodles according to package directions.
Drain.
Add cream of chicken soup.
Layer hamburger mixture and noodle mixture in a 13 x 9−inch casserole with processed cheese between layers.
Bake at 350 degrees F for 30 minutes.


Apricot Casserole. 

You need:

1 large can apricot halves
1/2 cup granulated sugar
1 stack Ritz crackers
4 to 5 tablespoons butter

Prepare:

Place drained apricot halves in a greased casserole dish.
Sprinkle with the 1/2 cup sugar.
Crush the entire stack of crackers and sprinkle over sugar and apricots.
Top off with pats of butter.
Bake at 350 degrees F for approximately 30 minutes.
Serves 8 to 10.
 
 
Artichoke Casserole.

You need:

1 clove garlic, minced
1/4 cup chopped scallions
2 tablespoons parsley
1/4 cup olive oil
1 rounded tablespoon flour
3/4 cup milk
1 (13 3/4 ounce) can artichoke hearts, cut up
1/2 cup shredded sharp Cheddar cheese
1/2 cup grated Parmesan cheese

Prepare:

Saute garlic, onions and parsley in oil.
Add flour and gradually stir in milk.
Fold in artichoke hearts.
Place in a 2−quart casserole and cover with cheeses.
Bake at 325 degrees F for 15 minutes.


Asparagus and Cheese Casserole. 

You need:

1 (10 to 12 ounce) package frozen asparagus cut into 1−inch pieces and cooked in 1/4 cup hot water with 1/2 teaspoon salt just until tender about 7 to 8 minutes
2 cups soft white bread crumbs
1/4 pound coarse shredded cheddar cheese
2 tablespoons pimento, cut into 1/2−inch strips
1 teaspoon salt
1 teaspoon dried basil, crushed
1/4 teaspoon onion salt
1/4 teaspoon black pepper
1/2 teaspoon Monosodium Glutamate
1 (12 ounce) can MIL-NOT combined with 2 tablespoons butter
3 well−beaten egg yolks
3 egg whites, beaten stiff

Prepare:

In large bowl blend drained asparagus, bread crumbs, shredded cheese, pimento and seasonings.
Heat MIL-NOT and butter, and add to beaten yolks.
Blend well with vegetable mixture.
Fold in beaten egg whites.
Bake in well−buttered casserole placed in pan of hot water at 375 degrees F about 40 to 50 minutes, or until blade of knife comes out clean.
Garnish top with flowers made of extra cooked asparagus tips with pimento centers.
Yield: 6 to 8 servings


Asparagus Casserole. 

You need.

1 can asparagus spears
2 boiled eggs
1/4 cup margarine
1 cup Velveeta® cheese
Cracker crumbs
1 can cream of mushroom soup

Prepare:

In a casserole dish, layer 1/2 can of asparagus. Smooth 1/2 can of soup over asparagus.
Slice one egg over; dot with margarine and add cheese.
Pour 1/2 White Sauce over.
Start layers again, ending with cracker crumbs.
Bake at 350 degrees F until bubbly and brown.

Prepare white sauce.

3 tablespoons molten margarine
3 tablespoons flour
1 1/2 cups milk
Stir until dissolved and smooth.


Asparagus Casserole 2. 

You need:

2 tablespoons butter
2 tablespoons flour
2 tablespoons asparagus juice
1 cup whipping cream or half−and−half
1/2 cup grated cheese (Colby or Cheddar)
1 small can mushrooms
2 cans asparagus
Ritz cracker crumbs
Salt and pepper to taste

Prepare:

Mix butter in saucepan and gradually add flour, stirring constantly.
Add asparagus juice making a paste.
Add cream, stirring constantly until thick.
Add salt, pepper and cheese, stir until dissolved.
Add mushrooms.
Line bottom of casserole with one can of asparagus.
Cover with sauce.
Add second can of asparagus and cracker crumbs.
Bake for 20 minutes at 350 degrees F.


 
Asparagus−Almond Casserole. 

You need:

4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon pepper
2 cups milk
2 medium cans asparagus
1 1/2 cups grated cheese
1/2 cup slivered almonds
Cracker crumbs
4 tbs butter
Dots of butter.

Prepare:
 
Melt 4 tablespoons butter.
Add flour, salt and pepper until blended.
Add milk.
Place a layer of drained asparagus, half the cheese, half the almonds and half the sauce.
Repeat once more.
Sprinkle with crumbs and dots of butter.
Bake at 375 degrees F for 20 to 25 minutes.


Avocado Chicken Casserole

You need:

1 cup broad flat green noodles
1 large ripe avocado, peeled and sliced
2 tablespoons fresh lime juice
1/2 cup butter
1/4 cup flour
1 teaspoon salt
5 dashes Tabasco sauce
2 1/4 cups half−and−half
1 cup grated Cheddar cheese
6 (6 ounce) boneless, skinless chicken breast halves,
1/2 cup roasted, peeled and coarsely chopped fresh Chile

Prepare:

Prepare noodles according to package directions; drain, and set aside.
Preheat oven to 350 degrees F.
Drizzle avocado slices with lime juice and set aside.
Melt butter in a 2−quart saucepan over low heat.
Stir in flour, salt and Tabasco sauce over low heat until mixture bubbles.
Add half−and−half slowly, stirring constantly until mixture thickens.
Add cheese and stir until it has melted.
Reserve 1 cup of this sauce.
Mix remainder with cooked noodles.
Place chicken in bottom of a 9 x l3 − inch baking dish.
Cover with chopped green Chile.
Spoon noodle mixture over chicken and Chile.
Place avocado slices on top and pour reserved sauce over avocados.
Bake, uncovered, 35 minutes.
Serves 6