CHOOSE ONE SAUCE MAKER: 1 can cream of mushroom soup -- (10 3/4-ounce)
undiluted 1 can cream of celery soup -- (10 3/4-ounce)
undiluted 1 can cream of chicken soup -- (10 3/4-ounce)
undiluted 1 can Cheddar cheese soup -- (10 3/4-ounce)
undiluted 2 cans diced tomatoes with basil -- (14 1/2-ounce)
garlic, and oregano, undrained CHOOSE ONE VEGETABLE: 1 can cut green Italian beans -- (14 1/2-ounce)
drained 1 can sweet peas -- (15 1/4-ounce)
drained 1 can asparagus cuts and tips -- (10 1/2-ounce)
drained 1 can whole kernel corn -- (15 1/4-ounce)
drained 1 can chopped spinach -- (13 1/2-ounce)
CHOOSE ONE PASTA/RICE: 2 cups uncooked elbow macaroni
1 cup uncooked regular rice
4 cups uncooked wide egg noodles
3 cups uncooked small pasta shells
CHOOSE ONE MEAT/FISH/POULtrY: 2 cans solid white tuna in spring water -- (6-ounce) drained
and flaked 2 cups chopped cooked chicken
2 cups chopped cooked ham
2 cups chopped cooked turkey
1 pound ground beef
browned and drained
CHOOSE ONE OR MORE EXtrAS (OPTIONAL): 1 can sliced mushrooms :
(3-ounce) drained
1/4 cup sliced ripe olives
1/4 cup chopped red or green bell pepper
1/4 cup chopped onion
1/4 cup chopped celery
2 garlic cloves minced
1 can chopped green chiles :
(4.5-ounce)
1 envelope taco seasoning mix -- (1 1/4-ounce)
CHOOSE ONE OR TWO TOPPINGS: 1/2 cup shredded mozzarella cheese (2 ounces)
1/2 cup grated Parmesan cheese
1/2 cup shredded Swiss cheese :
(2 ounces)
1/2 cup fine dry breadcrumbs
1 cup round buttery crackers :
crushed
1 cup herb-seasoned stuffing mix
Combine 1 (8-ounce) container sour cream, 1 cup milk, 1 cup water, 1 teaspoon salt, and 1 teaspoon pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13- x 9-inch baking dish.
Bake, covered, at 350? for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes. Makes 6 servings.
Invent your own one-dish combinations, switching ingredients for variety. We stirred together the following mixtures and liked the easy preparation. Each casserole bakes 1 hour and 20 minutes, eliminating the need to precook the pasta or rice. But don't limit yourself to these taste-tested recipes -- experiment with different flavors and create family favorites.
Chicken Casserole: cream of chicken soup, asparagus, rice, chicken, Parmesan cheese, breadcrumbs Ham Casserole: cream of celery soup, green beans, wide egg noodles, ham, garlic, 2 portions Swiss cheese Turkey Casserole: 3 cans diced tomatoes, sweet peas, small pasta shells, turkey, onion, garlic, 2 portions mozzarella cheese, herb-seasoned stuffing mix or round buttery crackers Ground Beef Casserole: Cheddar cheese soup, corn, elbow macaroni, ground beef, sliced mushrooms, green chiles, taco seasoning mix, 2 portions mozzarella cheese Meatless Casserole: diced tomatoes, corn, rice, ripe olives, 4 portions bell pepper, 4 portions celery, garlic, Parmesan cheese Tuna Casserole: cream of mushroom soup, sweet peas, elbow macaroni, tuna, sliced mushrooms, mozzarella cheese, breadcrumbs
How To make Mix and Match Casserole's Videos
Betty's Cheesy Mixed Vegetable Casserole
Betty demonstrates how to make her terrific Cheesy Mixed Vegetable Casserole. It is great for taking to potluck dinners, and it makes a perfect side dish for any entrée. There is no need for more than this, because it is loaded with vegetables—and good taste!
Cheesy Mixed Vegetable Casserole
16 oz. package frozen mixed vegetables
1 cup chopped celery
½ cup chopped onion
1 cup mayonnaise
½ cup shredded sharp Cheddar cheese (for casserole mixture)
¼ teaspoon salt
1/8 teaspoon ground black pepper
2 cups bit-sized cheddar cheese crackers (Cheez-its), crushed
¼ cup butter or margarine, melted
½ cup shredded sharp Cheddar cheese (for topping)
cooking oil spray for baking dish
Cook 16 oz. frozen vegetables according to package directions. Drain well. In a large mixing bowl, combine cooked vegetables, 1 cup chopped celery, ½ cup chopped onion, 1 cup mayonnaise, ½ cup shredded sharp Cheddar cheese, ¼ teaspoon salt, and 1/8 teaspoon pepper. Spoon into an 8-inch by 12-inch by 2-inch (or similar) baking dish that has been sprayed with cooking oil. In a small bowl, combine crushed Cheddar cheese crackers (this will be less than 2 cups after being crushed), ¼ cup melted butter or margarine, and ½ cup shredded Cheddar cheese. Sprinkle crumb mixture evenly over the top of the casserole. Bake at 300 degrees for 25 to 30 minutes, or until casserole is bubbly and the top is beginning to brown lightly. Remove from oven and serve as soon as possible. A delightful way to get your family eating (and enjoying) vegetables!!!
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Easiest Oven Roasted Vegetables — No Mess or cleanup!
Website : themodernnonna.com
I know vegetables can be boring, but these are incredibly easy and delicious perfect to accompany any protein. The best part is that you can mix and match your veggies and use your favourite ones. Some more options could be bell peppers, asparagus, cauliflower, Brussel sprouts, or anything your heart desires. Feel free to use any oil of choice and as much as you like according to your lifestyle. There is no specific measurements as you can use as much vegetables as you like or enough to fit the sheet pan rows. You will need:
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baby potatoes quartered
1/2 an onion quartered
1 zucchini cut into circles
1-1.5 cups broccoli florets
3/4 cup organic baby carrots
1 cup mushrooms
1-2 tablespoons avocado or olive oil
salt, pepper, dry oregano to taste
⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀⠀
Please note: Feel free to use any vegetables you love. You can use any oil but I like olive oil or avocado oil. If you want a more nutty but flavour you are also more than welcome to add some grated Parm as well.
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Line a baking sheet with parchment paper so that we can have a mess free side dish. Cut all of your vegetables into equal pieces and arrange each vegetable into individual rows. Sprinkle with salt pepper and dry oregano and the oil. Massage each row and roast in a pre-heated 425F oven for 25-30 minutes or until soft roasted and caramelized. Enjoy and follow for more.
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How To Make a Cheesy Beef Pasta Casserole Recipe@Shelsthymekitchen
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INGREDIENTS - 1lb ground beef
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Oregano
Garlic and parsley
Old Bay
Celery Flakes
Black pepper
Beef stock
1 Tin Tomato Paste
Cheese of choice
Garlic
Bell pepper
Onions
Please note that the above ingredients are a guide and i did not use any measurements so please feel free to adjust to match your taste buds.
Thanks
Fully Loaded Baked Potato Casserole | One Pot Chef
The classic Loaded Baked Potato gets a serious upgrade with this amazing casserole side dish! Baked potatoes are combined with sour cream, cheese and bacon to create a shareable dish that’s great with steak, schnitzels, roast chicken and more!
Ingredients:
2kg of Potatoes (washed and scrubbed)
Olive Oil
Salt and Pepper
600ml of Sour Cream
4 Cups of Grated Cheddar Cheese (or any melting cheese you like!)
6 Slices of Streaky Bacon (chopped and fried) or any bacon / ham you like
Preparation Time: About 10 minutes
Cooking Time: About 1hr 20 mins approx.
SERVES 6 - 10 (AS A SIDE DISH)
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The BEST Fully Loaded Mashed Potato Casserole Recipe (EASY & SIMPLE) - Potluck Dish | Danlicious
Today, I'll be showing you how to make the best fully loaded mashed potato casserole recipe ever. This is a super easy and simple dish to make that is perfect for potlucks, parties, and feeding a crowd. It's also a delicious side dish that pairs really well with any main course and can be easily customized to your liking!
In this recipe, the classic yet plain mashed potatoes are leveled up with sour cream, bacon, cheese, and green onions that not only tastes great, but looks incredible too. This is one of my go-to dishes when I'm craving some comfort food. I know your friends and family will absolutely love this one!
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INTRODUCTION: (0:00)
PREPARING the Ingredients: (0:35)
MAKING the Loaded Mashed Potato: (2:14)
BAKING the Loaded Mashed Potato: (3:27)
TASTING the Fully Loaded Mashed Potato Casserole: 4:56)
INGREDIENTS:
2 lbs potatoes
3 tablespoons unsalted butter
1/2 cup sour cream
1/4 cup milk (variable)
3/4 cup cheddar cheese, shredded
4 slices bacon, cooked
3 cloves garlic, crushed/minced
2 stalks green onions – sliced thin
Salt & pepper & other seasonings to taste
Dehydrated onion (optional)
Hope you enjoy!
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Wooden Spatula -
Chef Knife -
Vegetable Peeler -
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Non-stick Frying Pan -
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