Rocky Mountain Recipes 11-12-12 |

Rocky Mountain Recipes 11-12-12

Cheesy Broccoli Casserole
Getty Images/iStockphoto | iStockphoto

Rice Casserole

Diane Klein • Loveland, Colo.

1 (6.25 oz) box Uncle Ben Long Grain/wild Rice Mix

1 lb. Sausage

1 c. Celery, chopped

1 c. Onions, chopped

2 cans Chicken with Rice Soup

6-8 slices Toasted Bread

Cook rice as directed on package. In skillet, fry sausage and add celery, onions and sauté. Drain off fat. Mix chicken/rice soup into skillet. Add rice when done and simmer about 10 minutes. Add toast, torn in bite-sized pieces. Bake 25 minutes in a greased 8-by-12-casserole.

Veggie Garden Casserole

Sharon Raasch • Imperial, Neb.

1-1/2 c. Zucchini, chopped

1 c. Yellow Summer Squash, chopped

1 c. Onion, chopped

1/3 c. Parmesan Cheese, grated

1 c. Mozzarella Cheese, shredded

1-1/2 c. Milk

3/4 c. .Baking Mix

3 Whole Eggs

3/4 t. Salt

1/2 t. Pepper

Heat oven to 400 degrees. Lightly grease 13-by-9-inch baking dish. Sprinkle zucchini, yellow squash, tomato, onion and cheeses evenly in a baking dish. Beat remaining ingredients in blender at high speed for 15 seconds or with a hand beater for 1 minute or until smooth. Pour evenly in dish. Bake 35-40 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting.

Mixed Vegetable Casserole

Chris Bryant • Johnson City, Tenn.

16 oz. Mixed Vegetables (Broccoli, Cauliflower and Carrots)

1 can Cream of Chicken Soup

4 oz. Pimento Cheese

2 (8 oz) cans French Fried Onions

4 oz. Swiss Cheese

Mix vegetables, soup, pimento cheese and swiss cheese with 1/2 cup french onions. Pour into baking dish and bake 30 minutes in 350 degree oven, covered. Uncover and sprinkle remaining onions on top. Cook 5 more minutes.

Macaroni and Cheese

Marcey Dyer • Pierce, Colo.

1-1/2 c. Macaroni

8 oz. Cheddar Cheese, grated

1/2 to 3/4 c. Half and Half Milk

1/2 stick Butter

1-1/2 c. Saltine Crackers, crushed

Bring 2 quarts water to a rolling boil in a large cooker. Add macaroni, bring to a boil and cook 7 minutes. Drain in a colander. In a 1-1/2 quart casserole dish, add half the macaroni, half the butter in slices and half the cheese. Repeat a second layer. Add 1/4 cup milk. Turn dish sideways, if you see the milk; do not add anymore. If you don’t see the milk, add the remaining 1/4 cup. Cook 15 minutes at 350 degree in a preheated oven. Remove from the oven and cover the macaroni with 1-1/2 cups crushed saltine crackers sautéd in 1 cup of melted butter. Return to the oven and bake until the topping is golden brown.

Quick Corn Casserole

Marlene Maurer • Lakewood, Colo.

1 can Whole Kernel Corn, drained

1 can Cream Style Corn

1 (8 oz) carton Sour Cream

1 Egg, beaten

1 stick Oleo

1 pkg. Jiffy Corn Muffin Mix

Mix all ingredients in a bowl. Pour into 2 to 2-1/2 quart casserole. Bake at 350 degrees for 30 minutes.

Tuna Cashew Casserole

Helen Druse • Lafayette, Colo.

1 (3 oz) can Chow Mein Noodles

1 can Cream of Mushroom Soup

1 can Tuna, drained and flaked

1/2 lb. Cashews, chopped

1 c. Celery, diced

1/4 c. Onions, cut up

1/4 c. Carrots, sliced

1/4 c. Water

Salt and Pepper, to taste

Save 1/2 cup noodles to sprinkle on top. Mix remaining ingredients. Pour into a greased 1 quart casserole. Sprinkle reserved noodles over top. Bake in a 325 degree oven for 40 minutes. Makes 6 servings.

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