I found this years ago in Southern Living and these combination really work!! Enjoy the variations.
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Invent Your Own Casserole
casserole, main dish
----CHOOSE ONE SAUCE MAKER----
10 1/2 ounce cream of mushroom soup
10 1/2 ounce cream of celery soup
10 1/2 ounce cream of chicken soup
29 ounce Italian style diced tomatoes
----CHOOSE ONE FROZEN VEGETABLE----
10 ounce spinach, frozen
10 ounce broccoli, frozen
10 ounce English peas, frozen
16 ounce yellow squash, frozen
10 ounce corn, frozen
----CHOOSE ONE PASTA/RICE----
2 cup elbow macaroni, uncooked
1 cup rice, uncooked
4 cup egg noodles, uncooked
3 cup shells, uncooked
----CHOOSE ONE MEAT/FISH/POULTRY---
12 ounce tuna, drained and flaked
2 cup chicken, cooked and chopped
2 cup ham, cooked and chopped
2 cup turkey, cooked and chopped
1 pound ground beef, brown and drain
----CHOOSE ONE OR MORE EXTRAS----
3 ounce mushrooms, drained
1/4 cup black olives, drained
1/4 cup bell pepper, chopped
1/4 cup onion, minced
1/2 cup celery, chopped
2 garlic cloves
4 1/2 ounce green chilies, chopped
1 pkg taco seasoning mix
----CHOOSE ONE OR TWO TOPPINGS----
1/2 cup mozzarella, shredded
1/2 cup parmesan, grated
1/2 cup Swiss, shredded
1/2 cup bread crumbs, dry
Preheat oven to 350F.
Combine 1 cup 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 frozen vegetable, pasta/rice, meat/fish/poultry and if desired, extras. Spoon into a lightly greased 13 X 9 baking dish. Sprinkle with toppings.
Bake casserole, covered for 70 minutes, uncover and bake 10 minutes more.
Source: St. Michael's Catholic Church, Gainesville, GA via Southern Living, 11/96
Yield: 6 servings
** Exported from Now You're Cooking! v5.86 **
Invent Your Own Casserole
casserole, main dish
----CHOOSE ONE SAUCE MAKER----
10 1/2 ounce cream of mushroom soup
10 1/2 ounce cream of celery soup
10 1/2 ounce cream of chicken soup
29 ounce Italian style diced tomatoes
----CHOOSE ONE FROZEN VEGETABLE----
10 ounce spinach, frozen
10 ounce broccoli, frozen
10 ounce English peas, frozen
16 ounce yellow squash, frozen
10 ounce corn, frozen
----CHOOSE ONE PASTA/RICE----
2 cup elbow macaroni, uncooked
1 cup rice, uncooked
4 cup egg noodles, uncooked
3 cup shells, uncooked
----CHOOSE ONE MEAT/FISH/POULTRY---
12 ounce tuna, drained and flaked
2 cup chicken, cooked and chopped
2 cup ham, cooked and chopped
2 cup turkey, cooked and chopped
1 pound ground beef, brown and drain
----CHOOSE ONE OR MORE EXTRAS----
3 ounce mushrooms, drained
1/4 cup black olives, drained
1/4 cup bell pepper, chopped
1/4 cup onion, minced
1/2 cup celery, chopped
2 garlic cloves
4 1/2 ounce green chilies, chopped
1 pkg taco seasoning mix
----CHOOSE ONE OR TWO TOPPINGS----
1/2 cup mozzarella, shredded
1/2 cup parmesan, grated
1/2 cup Swiss, shredded
1/2 cup bread crumbs, dry
Preheat oven to 350F.
Combine 1 cup 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 frozen vegetable, pasta/rice, meat/fish/poultry and if desired, extras. Spoon into a lightly greased 13 X 9 baking dish. Sprinkle with toppings.
Bake casserole, covered for 70 minutes, uncover and bake 10 minutes more.
Source: St. Michael's Catholic Church, Gainesville, GA via Southern Living, 11/96
Yield: 6 servings
** Exported from Now You're Cooking! v5.86 **
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