2 (14.5 oz.) can tamales
1 (20 oz.) can yellow hominy, drained
1 (4-5 oz.) can vienna sausages, cut in thirds
1 (10.5 oz.) can condensed cream of chicken soup
1/4 c. (1 oz) shredded sharp cheddar cheese
Remove wrappers from the first can tamales; cut tamales in thirds. Combine the cut tamales, hominy, sausages and soup. Turn into a 1 -1/2 qt. casserole dish.
Bake uncovered in 350 degree oven for 35-40 mins.
Remove wrappers from second can of tamales; cut tamales diagonally in half. Garnish top of casserole with cut tamales. Sprinkle cheese on top of casserole. Return to oven to melt cheese and heat top tamales.
Makes 6 servings.
Debbie Staley Fort Collins, Colo.
Pork Chop Casserole
1 (10.5 oz.) can of condensed cream of mushroom soup
1 packet of dry onion soup mix
10.5 fluid ounces water
1 c. mushrooms, diced
4 pork chops
2 Tbsp. vegetable oil
Preheat oven to 350 degrees.
In a medium bowl, combine the mushroom soup, onion soup mix, water and mushrooms.
In a large skillet, over medium-high heat, brown pork chops on each side. Transfer the pork chops to a 9-by-9 inch baking dish, and cover with the mushroom soup mixture.
Bake in oven for 1 -1/2 hours, or until internal pork temperature reaches 160 degrees.
Bridget Giltner Pueblo, Colo.
Sausage and Rice Casserole
1 lb. hot sausage
1/4 c. chopped onion
1/4 c. chopped green pepper
1/4 c. chopped celery
1 c. rice
1 large can chicken broth
1 can cream of chicken or cream of mushroom soup
3/4 can water
Cook sausage, onion, pepper and celery. Drain it and add broth, soup and water.
Bring to a boil and add rice and pour into casserole dish.
Cook for 45 mins. at 400 degrees.
Note: If using minute rice, cook for only 30 mins.
Carrie Treichel Johnson City, Tenn.
1 medium can pork and beans
3 medium potatoes, sliced thin
2 medium onions, sliced
1/2 lb. hamburger
1/2 c. tomato sauce
1/2 c. cheese, chopped
Saute onions and hamburger until the meat is almost done.
Cook potatoes in salted water until tender; drain. Mix in by layers the hamburger, onions, beans, potatoes and cheese until all is used up. Add tomato sauce.
Bake until mixture bubbles, 15-20 minutes in 400 degree oven.
Cozetta Gortney Johnson City, Tenn.
Classic Chicken Casserole
2-3 c. cooked, cut chicken
1 can cream of chicken soup
3/4 c. evaporated milk
1 c. chicken broth
1 stick melted margarine or butter
1 8-oz. bag of Pepperidge Farm Herb Stuffing
Put chicken in bottom of a 2 qt. casserole dish. Mix the soup and milk together and pour over chicken.
Mix the chicken broth and the melted margarine together and add the stuffing. Stir with a fork. Spread the stuffing on top.
Bake at 425 degrees for 20-30 mins.
Bridget Giltner Pueblo, Colo.
1 lb. ground beef
1 Tbsp. instant onion
1 c. macaroni
1/2 diced celery
1 can tomato soup
1 can cheddar cheese soup
2 Tbsp. sugar
1/4 t. basil
Combine all ingredients. Put in a greased casserole dish.
Bake at 350 degrees for 1 hour.
Lois Dilky Big Springs, Neb.
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