THE CO-OP PANTRY

BY MARY DELPH

Casseroles are wondrous things! You can bake them and eat them, or take them to an under-the-weather friend. Many you can freeze, thaw and eat on those nights when you are running late. Whatever the occasion, they can make your life so much easier! - Mary

Easy Butter-Chicken Casserole

1 cup uncooked regular white rice

1 1/2 cups Progresso™ chicken broth (from 32-ounce carton)

1 can (14.5-ounce) fire-roasted crushed tomatoes, undrained

4 tablespoons butter, melted

6 cloves garlic, finely chopped

2 teaspoons garam masala

1 teaspoon ground ginger

1/2 teaspoon salt

1/4 teaspoon ground red pepper (cayenne)

1 package (20-ounce) boneless skinless chicken thighs, cut in 1-inch pieces

1 /2 cup chopped green onions

2 tablespoons chopped fresh cilantro leaves

Chopped cashews and sour cream, as desired

Heat oven to 350 degrees. Spray 13x9-inch glass baking dish with cooking spray. Spread uncooked rice evenly in baking dish. In large bowl, mix broth, tomatoes, melted butter, garlic, garam masala, ginger, salt and ground red pepper; stir in chicken and onions. Pour mixture evenly over rice in baking dish; cover with foil. Bake 40 minutes; stir. Replace foil; bake 15 to 20 min utes longer or until rice is tender, chicken is no longer pink in center and mixture is heated to at least 165 degrees in center of casserole. Stir; top with cilantro. Serve with cashews and sour cream.

Sweet Potato Casserole

3 cups cooked sweet potatoes

1 cup sugar

2 eggs

½ cup milk

1 teaspoon vanilla

1/2 stick margarine

1/2 teaspoon salt

Topping:

1 cup dark brown sugar

1/2 cup flour

1 stick margarine

1/4 cup chopped pecans

Mix ingredients in small bowl then sprinkle top ping mixture on top of potato mixture. Bake for 35- 40 minutes at 350 degrees. Do not cover while baking. Very good!

Queso Beef and Rice Casserole

1 pound lean ground beef

1 cup chopped onions

1 cup red bell pepper, chopped

1 medium jalapeño chili, finely chopped

2 tablespoons all-purpose flour

1 package (1-ounce) Old El Paso™ original taco seasoning mix

1/2 teaspoon salt

2 cups milk

8 ounces Kraft™ Velveeta™ original cheese product, cubed

12 ounces shredded Cheddar cheese

4 cups cooked white rice

1 can (4.5-ounces) Old El Paso™ chopped green chilies

Heat oven to 350 degrees. Spray 13x9-inch glass baking dish with cooking spray. In five-quart Dutch oven, cook beef, onions, bell pepper and jalapeño chili over medium-high heat five to seven minutes, stirring frequently, until beef is thoroughly cooked; drain. Add flour, taco seasoning mix and salt; cook and stir two minutes. Gradually stir in milk, scraping bottom of pan. Heat to boiling; cook and stir two to three minutes or until slightly thickened. Remove from heat; add Velveeta™ cheese and two cups of the Cheddar cheese; stir until melted. Stir in rice and green chilies.

Washday Casserole

3 pounds ground beef

2 cans cream of mushroom soup

9 slices of bacon

3 cups cooked spaghetti

3 onions (sliced) 1

quart tomato juice

3 cups of sliced potatoes

1 pound Cheddar cheese

3 cups of sliced celery

Brown the beef and the onions in a pan, drain and pour in bottom of casserole dish. Layer the potatoes, celery and spaghetti. Pour the cans of mushroom soup over the mixture. Fry the bacon and cut into small pieces and put on top. Pour tomato juice over the bacon and then sprinkle cheese over the top. Bake at 350 degrees for one and a half hours.

Pizza Casserole

8 ounces noodles, cooked

1 pound hamburger

1 cup diced onion

1 cup fresh sour cream

1 cup pizza sauce

1 cup cottage cheese

1 cup shredded Colby cheese

Cook noodles until tender. Drain and place into 9 x13- inch baking dish. In order, layer hamburger, onion, sour cream, pizza sauce, cottage cheese and Colby cheese on top of noodles. Do NOT stir. Bake at 350 degrees for 50 minutes or until cheese on top is bubbly.