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Food court Dec. 19

Published: Wednesday, Dec. 18, 2013 1:00 p.m. CDT

How about some casseroles to make during the Christmas and New Year’s holidays? It’s fun to try something new once in awhile.

Chicken Pot Pies

1 recipe for double-crust pie pastry

1 10-ounce package frozen mixed vegetables

1/2 cup onion, chopped

1/2 cup chopped fresh mushrooms

1/4 cup margarine

1/3 cup flour

3/4 teaspoon dried sage

1/2 teaspoon salt

1/8 teaspoon pepper

2 cups chicken broth

3/4 cup milk

3 cups cubed cooked chicken or turkey

1/4 cup snipped fresh parsley

1/4 cup chopped pimiento


Prepare pastry for double-crust pie to make 6 individual casseroles. Set aside. Cook frozen veggies according to package directions. Drain. In a medium saucepan, cook onion and mushrooms in hot margarine until tender. Stir in the flour, sage, salt and pepper. Add broth and 3/4 cup milk all at once. Cook and stir until thickened and bubbly. Stir in the chicken, parsley and veggies. Cook and stir until bubbly. Pour chicken mixture into 6 10-ounce casseroles. For the six individual casseroles roll out double-crust pastry to a 15-by-10-inch rectangle. Cut into 6 5-inch circles. Place crusts on top of casseroles. Flute edges. Brush with milk. Bake at 450° for 12 to 15 minutes for individual casseroles.

Pastry for Double-Crust Pie

2 cups flour

1/2 teaspoon salt

2/3 cup shortening

6 to 7 tablespoons cold water

In mixing bowl, stir together flour and salt. Using a pastry blender, cut in shortening until pieces are the size of small peas. Sprinkle 1 tablespoon of water at a time over flour mixture. Gently toss with a fork. Repeat, using balance of water until all is moistened. Divide in half form each half into a ball. Cool in refrigerator and roll.

Tater-Topped Casserole

1 1/2 pounds ground beef

1 16-ounce package thawed mixed vegetables

1 2.8-ounce can French fried onions

1/4 cup margarine

1 can cream of celery soup, undiluted

1 can cream of chicken soup, undiluted

1/2 cup milk

1 16-ounce package frozen tater tots, thawed

In large skillet, cook beef until no longer pink. Drain. In a greased 13-by-9-inch pan layer the beef, veggies and onions. Dot with margarine. In a bowl, combine the soups and milk, spread over veggies. Top with tater tots. Bake, uncovered, at 350° for 1 hour until golden brown. When you remove casserole from oven sprinkle with shredded cheddar cheese.

Taco Pie

This is a new recipe I tried and liked very much.

1 pound ground beef

1 large onion, chopped

1/2 cup salsa

2 tablespoons taco seasoning

1/4 teaspoon pepper

1 cup shredded cheddar cheese

2 eggs

1 cup milk

1/2 cup biscuit baking mix (I used Bisquick)

In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Drain. Stir in the salsa, taco seasoning and pepper. Transfer to a greased 9-inch pie plate. Sprinkle with cheese. In a large bowl, combine the eggs, milk and biscuit mix just until combined, pour over cheese. Bake at 400° for 25 to 30 minutes or until knife inserted near the center comes out clean.

Broccoli and Chicken Casserole

4 cups chicken cooked and chopped

1 teaspoon chopped onion

2 cans cream of chicken soup

1 cup milk

1 16-ounce bag frozen broccoli

1/2 pound cheese (I use Velveeta)

1/2 cup rice, cooked

3 tablespoons margarine

1 small can mushrooms, drained

Mix all together and put into a greased casserole dish. Bake at 350° for 1 1/2 hours.

Cheesy Chili Taters

1 pound ground beef

1/3 cup chopped onion

1 16-ounce can kidney beans, undrained

1 cup water

1/2 cup barbecue sauce

1 tablespoon chili powder

4 hot baked potatoes

1 cup shredded cheddar cheese

Brown meat and drain. Add onions, cook until tender. Stir in beans, water, barbecue sauce and chili powder. Simmer 20 minutes, stirring occasionally. Split potatoes lengthwise. Top with meat mixture and cheese. Good with a tossed salad and garlic bread.

Cheeseburger ‘n’ Fries Casserole

2 pound ground beef

1 can cream of mushroom soup

1 can cheddar cheese soup

1 20-ounce package frozen crinkle cut french fries

Brown ground beef and drain. Stir in soups. Pour into greased 13-by-9-inch pan. Arrange french fries on top. Bake, uncovered, at 350° for 50 to 55 minutes until fries are golden brown.

Hash Brown Beef Pie

1 pound ground beef

1 medium onion, chopped

1 can diced tomatoes, drained

1 teaspoon chili powder

1 teaspoon oregano

1/2 teaspoon salt

1 1/2 cups frozen mixed vegetables

••• Topping

3 cups frozen hash brown potatoes

1 cup shredded cheddar cheese

1 egg

1/8 teaspoon salt

1/8 teaspoon pepper

Brown beef and onion, drain. Stir in tomatoes and spices. Bring to a boil. Simmer for 10 minutes. Stir in vegetables. Pour into a baking dish. Combine topping ingredients and spoon over meat mixture. Bake, uncovered, at 400° for 30 minutes.

Taco Bake

2 pounds hamburger


Chopped green peppers

1 package taco seasoning

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1 can hot chili beans

2 cups pizza sauce

3/4 cup sour cream

1/3 cup salad dressing

1 cup shredded cheddar cheese



Taco chips

Brown hamburger; add onions, peppers and seasonings until onions and peppers are soft. Add pizza sauce and chili beans. Bake until hot and then add top layer of sour cream, salad dressing and cheese. Bake again until cheese is melted. Serve with lettuce, tomato and taco chips.

3-Bean Casserole

1 large can pork–n-beans

1 can red kidney beans

1 can baby lima beans, drained

5 to 6 slices bacon

3/4 cup brown sugar

3/4 cup catsup

2 tablespoons vinegar

1 medium onion, chopped

Brown bacon and crumble. Cook onions in bacon drippings. Mix all ingredients together and bake at 350° for 1 hour.

Underground Ham

4 cups diced ham

4 tablespoons oleo

1/2 cup onions

1 tablespoon Worcestershire sauce

2 cans cream of mushroom soup

2 cups Velveeta cheese

1 cup milk

4 quarts mashed potatoes

1 pint sour cream

Browned crumbled bacon

Combine ham, butter, onions and Worcestershire sauce. Heat until onions are soft. Put in bottom of roaster pan. In saucepan, heat soup, 1 cup milk and cheese. Heat until cheese melts. Place over top of ham. Put in oven for 1 hour. Mash potatoes and sour cream. Do not add salt. Put potatoes of top of ham mixture. Top with crumbled bacon. Bake another 20 minutes longer.

This will give you a few new casseroles to try. If you need to reach me you can email me at or send a note to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. May everyone have a Merry Christmas! Happy baking!

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