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January 22, 2013
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Rocky Mountain Recipes 1-21-13


Cauliflower Casserole

Joyce Ramey • Greeley, Colo.

1 head Cauliflower, broken into florets

1 c. Sour Cream

1 c. Cheddar Cheese, shredded

1/2 c. Cornflakes, crushed

1/4 c. Green Pepper, chopped

1/4 c. Sweet Red Pepper, chopped

1 t. Salt

1/4 c. Parmesan Cheese, grated

Paprika

Place cauliflower and a small amount of water in a saucepan. Cover and cook for 5 minutes or until crisp-tender. Drain. Combine cauliflower, sour cream, cheddar cheese, cornflakes, peppers and salt. Transfer to a greased 2-quart baking dish. Sprinkle with Parmesan cheese and paprika. Bake uncovered at 325 degrees for 30-35 minutes or until heated through. Yield: 6-8 servings.

Chicken Casserole

Sharon Raasch • Imperial, Neb.

1 Chicken, cooked and cut into small pieces

4 c. Broth

1/2 c. Celery, chopped

1 Onion, chopped

1-1/2 c. American or Longhorn Cheese, shredded

2 Eggs, beaten

1 can Cream of Chicken Soup

4 c. Round Snack Crackers, crushed

The day before, combine chicken broth, chicken pieces, celery, onion and cheese. Refrigerate. The next day before baking, add eggs, soup and 3 cups cracker crumbs. Top with remaining cup of crushed crackers. Bake at 350 degrees for 1 hour. Should feed 12 to 15 people.

White Chili

Marlene Maurer • Lakewood, Colo.

1 Onion, chopped

2 cloves Minced Garlic

1 Tbsp. Olive Oil

1 Jalapeno Pepper, minced

1 (4 oz) can Green Chilies, chopped and drained

1 t. Powdered Cumin

1/2 t. Dried Oregano

1/8 t. Cayenne Pepper

1/2 t. Salt

1-1/2 c. Chicken Broth

2/3 c. White Kidney Beans, cooked, rinsed and drained

2 c. Chicken Breast, cooked and cubed

1/4 c. Fresh Cilantro, chopped

1/2 c. Monterey Jack Cheese, shredded

Sauté onion and garlic in olive oil in soup pot until tender. Add jalapeno, chiles, cumin, oregano, cayenne pepper and salt and sauté another minute. Stir in chicken broth, beans and chicken. Bring to a boil. Cover and simmer for 25 minutes. Stir in cilantro and cheese. Serve.

Hamburger Tater Tot Casserole

Diane Klein • Loveland, Colo.

2 lb. Hamburger

1 c. Celery, chopped

1 (10 oz) pkg. Frozen Mixed Vegetables

1 (8 oz) can Water Chestnut, chopped

1 can Cream of Mushroom Soup, undiluted

1 can Cream of Celery Soup, undiluted

1 (13 oz) can Evaporated Milk

1/2 Onion, chopped

1 can Mushrooms

Brown meat, saute onion and celery and drain off fat. Mix all ingredients together and put in a 9-by-13-inch pan or flat casserole. Cover with one package of frozen tater tots. Bake 1 hour at 350 degrees.

Beef and Macaroni Casserole

Chris Bryant • Johnson City, Tenn.

2 lbs. Ground Beef

1 can Cream of Mushroom Soup

1 (10 oz) pkg. Macaroni

1 t. Chili Seasonings

2 c. Cheese, grated

Brown beef and drain. Add soup and chili seasoning. Cook and drain macaroni. In casserole, layer beef mixture, macaroni and cheese. Bake in 350 degree oven for 20 to 25 minutes or until cheese is melted.

Corn Casserole

Helen Druse • Lafayette, Colo.

1 can Whole Kernel Corn

1 can Cream Style Corn

1 small box Muffin Mix

1 c. Sour Cream

1/4 c. Mayonnaise

1 cube Butter or Margarine

3 Eggs, beaten

1 c. Cheese, shredded

Grease casserole dish. Heat oven to 350 degrees. Cook for 15 to 25 minutes. * Can add celery or 1/2 cup chopped green pepper if desired.




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The Fence Post Updated Oct 17, 2013 09:49AM Published Feb 18, 2013 09:19AM Copyright 2013 The Fence Post. All rights reserved. This material may not be published, broadcast, rewritten or redistributed.