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March 4, 2014
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Plains Edition Recipes 2-22-14


Mexican Chicken Casserole
JK Chappell, Gering, Neb.
3 Chicken breasts, diced
1 bag Tortilla chips
1 can Diced tomatoes and green chilies
1 can Cream of chicken soup
1 small can Green chilies, diced
1 lb. Cheddar cheese, shredded
Cook and dice chicken. Mix together diced tomatoes, cream of chicken soup, green chilies and shredded cheese. Heat mixture in a microwave until melted then add chicken. In a casserole dish, layer half of the chips and half of the cheese mixture. Repeat layers and top with a few crushed chips. Bake at 350 degrees until hot and bubbly.

Hamburger Casserole
Kay Bedlan, Lewellen, Neb.
1 lb. Hamburger
1 Onion, chopped
6 Potatoes, peeled, thinly sliced
1 can Whole kernel corn, drained
1 can Peas, drained
2 cans Cream of mushroom soup
1 lb. Cheddar cheese, shredded
Salt and pepper to taste
Brown hamburger and onion then add salt and pepper; drain. Layer potatoes, corn, peas and hamburger. With soup with one can of water and pour over top. Sprinkle with cheese over top. Cover and bake at 350 degrees for one hour.

Baked Lima Beans
Delores Hansen, Chappell, Neb.
4 c. Lima beans, cooked
2 t. Salt
1 t. Pepper
1/2 t. Mustard
1 c. Sour cream
1/4 c. Karo syrup
3 Bacon strips
Place beans in a 3-quart casserole. Add salt, pepper, mustard, sour cream and Karo syrup, mix well. Lay bacon on top. Bake at 375 degrees for one hour.




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The Fence Post Updated Mar 4, 2014 03:22PM Published Jun 3, 2014 01:54PM Copyright 2014 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.