Rocky Mountain Recipes 11-12-12
Diane Klein • Loveland, Colo.
1 (6.25 oz) box Uncle Ben Long Grain/wild Rice Mix
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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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