Cheeseburger “Mac” Casserole is one of the dozen shared recipes in the search for one dish hits. Try these tested dishes to add more talk at the next family event.
Chicken Noodle Casserole
Remove from oven and let cool 1 cup shredded cheddar cheese (4 oz) slightly before serving. 1 /2 cup Original Bisquick™ mix By Paula Deen/pauladeen.com Chicken Stuffing 1 cup milk Casserole 2 cups cooked and shredded 2 eggs By Holly Nilsson/spend chicken Heat oven to 400°F. Spray 9-inch withpennies.com 4 cups cooked and drained egg glass pie plate with cooking spray. 6 oz boxed stuffing mix noodles (approximately 2 cups In 10-inch skillet, cook beef and 1 ¼ cup hot water uncooked) onion over medium heat 8 to 10 2 cups cooked chicken, diced ½ cup sour cream minutes, stirring occasionally, ⅓ cup sour cream 1 cup milk until beef is brown; drain. Stir in 10.5 oz cream of chicken soup 3 cups grated cheddar cheese salt. Spread in pie plate. Sprinkle 3 cups frozen mixed vegetables, 2 tablespoons butter with cheese. In small bowl, stir defrosted 1 tablespoon all-purpose flour remaining ingredients with fork Preheat oven to 400°F. Com1 small onion, finely chopped or wire whisk until blended. Pour bine hot water and stuffing mix into pie plate. Bake about 25 1 clove garlic, minced in bowl. Add all remaining ½ teaspoon red pepper flakes minutes or until knife inserted in ingredients to a greased 9x13 1 can cream of celery soup center comes out clean. Preheat oven to 350 °F. Grease pan. Top with stuffing mixture. Texas Hash Bake 25-30 minutes or until 9 x13 inch baking dish. A personal favorite from a In a large, tall-sided saucepan, bubbly and topping is browned. stash of recipes I inherited from Recipe Notes: Combine stuffing melt the butter over medium my mother, Betty Story. heat. Add the onion, sauté until and hot water first so it can soak up the water while you prep the 1 lb. ground beef near translucent. Stirring fre3 large onions, sliced quently, add garlic and red pep- rest. Run frozen veggies under 1 large green pepper, seeded and per flakes, cook for two minutes hot water to defrost quickly. more. Stir in the flour and cook Shredded chicken can be substi- chopped until the flour is absorbed. Slow- tuted with ground beef, ham or 1 can (16 oz.) diced tomatoes leftover turkey. Any “cream of ” ½ cup uncooked rice ly add the milk and 2 cups of cheese. Reserve 1 cup of cheese soup can be used in this recipe. 2 teaspoons salt 2 teaspoons chili powder Adding a little sprinkle of for casserole topping. Once cheese on the top of the stuffing 1/8 teaspoon ground black pepper the cheese is melted add salt will give it an extra punch of Preheat oven to 350°F. In a and pepper to taste. Combine flavor. large skillet, cook and stir meat, chicken, sour cream, soup, and onion, and green pepper until noodles into cheese mixture. Impossibly Easy meat is browned and vegetables Stir until the noodles are coated Cheeseburger Pie are tender. Drain off fat. Stir in with mixture. bettycrocker.com tomatoes, rice, salt, chili powder, Pour mixture into a prepared and pepper; heat through. Pour baking dish. Top with remaining 1 lb. lean (at least 80 percent) ground beef into ungreased 2-quart casserole cheese. Bake the casserole for 1 large onion, chopped (1 cup) dish; cover; bake 1 hour. Makes 4 30 minutes, or until cheese is 1 /2 teaspoon salt to 6 servings. melted and sauce is bubbling. PAGE 34
CROSSROADS MAGAZINE
Chicken’n Biscuit Casserole
Here’s another classic from my childhood. It was comfort food made with my mother’s hands. The original recipe had instructions to make the biscuit topping from scratch, but the busy life of a working mom evolved the recipe to a more time-friendly version using canned biscuits. Below, is the original recipe. I used to double the recipe for my large family. 2 tablespoons butter ½ onion, chopped ½ rib celery, chopped ½ green pepper, seeded and chopped 1 /3 cup sifted, all-purpose flour 2 cups cooked chicken, cut up 1 ½ teaspoons soy sauce ½ teaspoon garlic salt ¼ teaspoon pepper ¾ cup chicken broth ½ cup evaporated milk 1 cup water 1 tube Grands biscuits (8 count) Preheat oven to 325°F. Sauté onion, celery, and green pepper in melted butter until tender. Blend in flour, garlic salt, and pepper. Stir in chicken brother, evaporated milk, and water. Cook over medium heat, stirring until sauce is thick. Add in chicken and soy sauce. Pour into 1 ½ quart lightly greased baking dish, top with canned biscuits, and bake for 15 minutes or until filling is bubbly and biscuits are golden brown on top. Makes about 4 servings.
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