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Easy Pierogi Casserole


Another easy recipe from Kraft Foods.  I will make it the next time I have family over.

What You Need

9 lasagna noodles, uncooked

4 cups hot mashed potatoes

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

6 green onions, thinly sliced

1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits, divided

2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

Make It

HEAT oven to 375°F.

COOK noodles as directed on package, omitting salt. Meanwhile, combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup Cheddar.

PLACE 3 noodles in 13×9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and Cheddar; cover.

BAKE 30 min. or until heated through. Uncover; bake 3 to 5 min. or until cheese is lightly browned. Let stand 10 min. before cutting to serve.

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Note

You will need to cook about 2 lb. baking potatoes (about 6) to get the 4 cups mashed potatoes needed to make this recipe.

 

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Easy Chicken Casserole


 

  • 8 ounces elbow macaroni or small shells

  • salt

  • 3 tablespoons butter

  • 3 tablespoons flour

  • 1 cup chicken broth

  • 1/2 cup heavy cream

  • 1 cup shredded cheddar cheese

  • pepper, to taste

  • 1 1/2 to 2 cups cubed cooked chicken

  • 1 1/2 cups frozen peas and carrots, thawed

  • 1/2 cup soft bread crumbs

  • 1 to 2 teaspoons butter, melted

    Preparation:

    Cook macaroni in boiling salted water as package directs. Drain and set aside.

    In a saucepan over medium low heat, melt butter; add flour. Cook, stirring, until flour mixture is well blended and bubbly. Gradually stir in chicken broth and cream. Stir in cheese until melted and smooth. Add pepper, to taste, along with parsley, if using. Cook, stirring, until thickened. Add the chicken and vegetables; cook for about 1 minute longer.

    Combine the sauce with cooked and drained macaroni; pour into a 2-quart casserole. Toss bread crumbs with melted butter and sprinkle over the casserole. Bake at 350° for about 25 minutes, until bubbly and browned.

    Serves 4 to 6.

    Ground Beef Casserole


    • 2 teaspoons margarine
    • 1 pound lean ground beef
    • 1 medium onion chopped
    • 1 tablespoon green pepper (chopped)
    • 1 teaspoon salt
    • pepper to taste
    • 1 teaspoon sugar
    • 1 (6 ounce) can tomato sauce
    • 1 (8 ounce) package wide noodles, cooked and drained
    • 1 (3 ounce) package cream cheese
    • 1 (8 ounce) container sour cream
    • 1/2 cup shredded cheddar cheese

    Melt margarine.  Brown meat with onion, green pepper, salt, pepper, and sugar until done,  Add tomato sauce and bring to a boil.  Remove from heat.  Stir together cream cheese and sour cream.  Add to drained noodles and mix well.   Make a layer of the noodle mixture in a greased 13X9 pan.  Then add a layer of the meat mixture.  Repeat layers, top with cheddar cheese.  Cover with foil and bake in a preheated 350 degree oven for 45 to 50 minutes.

    Cheesy Potato Bake


    • 6 cups quartered peeled potatoes
    • 1/2 cup chopped onion
    • 1 cup miracle whip
    • 1 cup shredded sharp cheddar cheese
    • 1/2 cup milk
    • 1/2 teaspoon salt
    • 1/2 teaspoon pepper
    • 1/2 cup bread crumbs
    • 2 tablespoons margarine (melted)
    1. Heat oven to 350 degrees
    2. Cook potatoes in boiling water until tender; set aside
    3. Cook and stir onion in 1 tablespoon oil until tender
    4. Mash potatoes.  Stir in the onion, miracle whip, cheese, milk and seasonings.
    5. Spoon into a 2 quart casserole.  Top with the combined breadcrumbs and margarine.
    6. Bake 40 minutes or until thoroughly heated.

    Tuna Casserole With a Difference


    • 2 (6 and 1/2 ounce) cans of flaked tuna
    • 3 cups of cooked egg noodles (6 – 8 ounces uncooked noodles)
    • 1 stalk of celery, chopped
    • 5 green onions, chopped
    • 1/2 cup sour cream
    • 2 teaspoons mustard
    • 1/2 cup mayonnaise
    • 1/2 teaspoon thyme
    • 1 tablespoon parsley
    • 1/2 teaspoon salt
    • 1 zucchini sliced
    • 1 cup grated cheddar cheese
    • 1 tomato, chopped

    Preheat oven to 350 degrees.  Combine tuna with cooked noodles.  Blend in sour cream, mustard, mayo, thyme parsley and salt.  Spoon 1/2 of the mixture into a greased 2 quart casserole dish.  Top with 1/2 of the sliced zucchini.  Repeat the layers.  Sprinkle on the cheese.  Top with the chopped tomato.  Bake for 30 minutes or until hot and bubbly.

    This recipe was given to me by a friend.  Best to make this in the summer or fall when the zucchini and tomatoes are plentiful.  Very good.

    Chicken Casserole


    From A Taste of Heaven Cookbook, First United Methodist Church, O’Fallon Illinois.

    • 2 cups cooked diced chicken
    • 1 cup cooked rice
    • 1 (4 ounce) can mushrooms (do not drain)
    • 1 tablespoon lemon juice
    • 1 cup celery, chopped
    • 1 tablespoon onion, chopped
    • 1/4 cup mayonnaise
    • 1 can cream of mushroom soup
    • 1/2 cup shredded almonds
    • 1 cup bread crumbs
    • Pan spray (such as Pam)

    Mix diced chicken, rice, mushrooms, salt, lemon juice, celery, onion, mayonnaise, soup and almonds.  Place in a greased casserole dish.  Cover with the bread crumbs and spray with the pan spray.  Bake uncovered in a preheated 350 degree oven for 30 minutes.

    ~ Patty Bennett ~

    Easy Broccoli Cheese Casserole


    • 1 cup minute rice
    • 1 (14 ounce) can cream of celery soup
    • 1/2 cup milk
    • 1 (8 ounce) jar Cheese Whiz
    • 1 package frozen chopped broccoli
    • 1 stick butter
    • 1 small onion

    Preheat oven to 350 degrees.  Fry onion in butter until soft; add uncooked rice, cream of celery soup, milk, Cheese Whiz and the package of frozen chopped broccoli.  Bake 30 – 35 minutes until browned on top.