Plains Edition Recipes for 11-27-10 | TheFencePost.com
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Plains Edition Recipes for 11-27-10

From the kitchen of: Faith Harrold, Broken Bow, Neb.

1 can mushroom soup

1 can cream of chicken soup

2 can drained tuna or chicken breast (5 or 6 oz. ea.)

1 can sliced water chestnuts, cut in half

1 can mushroom stems and pieces

1 (8 oz.) pkg. frozen chopped broccoli

2-1/4 c. noodles, cooked in salted water

2 c. shredded American cheese

2 Tbsp. reconstituted onion

3/4 c. mayonnaise

1/4 c. pimento

1/2 c. green pepper, chopped (opt.)

cracker crumbs

In a large bowl; mix the soups, mayonnaise, chestnuts, onion, mushrooms, pimento and meat. Cook noodles as directed and drain. Add the noodles, other ingredients and cheese to the first mixture and blend in. Turn into a greased 9×13″ casserole dish and top with rich crushed cracker crumbs. Bake at 350˚ for 40-45 minutes or until bubbly all through. Optional: May use chopped frozen asparagus.

From the kitchen of: Faith Harrold, Broken Bow, Neb.

1 can mushroom soup

1 can cream of chicken soup

2 can drained tuna or chicken breast (5 or 6 oz. ea.)

1 can sliced water chestnuts, cut in half

1 can mushroom stems and pieces

1 (8 oz.) pkg. frozen chopped broccoli

2-1/4 c. noodles, cooked in salted water

2 c. shredded American cheese

2 Tbsp. reconstituted onion

3/4 c. mayonnaise

1/4 c. pimento

1/2 c. green pepper, chopped (opt.)

cracker crumbs

In a large bowl; mix the soups, mayonnaise, chestnuts, onion, mushrooms, pimento and meat. Cook noodles as directed and drain. Add the noodles, other ingredients and cheese to the first mixture and blend in. Turn into a greased 9×13″ casserole dish and top with rich crushed cracker crumbs. Bake at 350˚ for 40-45 minutes or until bubbly all through. Optional: May use chopped frozen asparagus.

From the kitchen of: Faith Harrold, Broken Bow, Neb.

1 can mushroom soup

1 can cream of chicken soup

2 can drained tuna or chicken breast (5 or 6 oz. ea.)

1 can sliced water chestnuts, cut in half

1 can mushroom stems and pieces

1 (8 oz.) pkg. frozen chopped broccoli

2-1/4 c. noodles, cooked in salted water

2 c. shredded American cheese

2 Tbsp. reconstituted onion

3/4 c. mayonnaise

1/4 c. pimento

1/2 c. green pepper, chopped (opt.)

cracker crumbs

In a large bowl; mix the soups, mayonnaise, chestnuts, onion, mushrooms, pimento and meat. Cook noodles as directed and drain. Add the noodles, other ingredients and cheese to the first mixture and blend in. Turn into a greased 9×13″ casserole dish and top with rich crushed cracker crumbs. Bake at 350˚ for 40-45 minutes or until bubbly all through. Optional: May use chopped frozen asparagus.


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