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Judy Dyke

Food court 1-9

How about some good hot casseroles to start out the New Year for something different. It’s been such a cold snowy year so far that it sounds good to me.

Three Cheese Chicken Casserole

1 8-ounce package small egg noodles

3 tablespoons margarine

1 green bell pepper, chopped

1 sweet red bell pepper, chopped

1/2 cup chopped celery

1/2 cup chopped onion

1 10-ounce can cream of chicken soup, undiluted

1/2 cup milk

1 6-ounce jar sliced mushrooms, drained

1/2 teaspoon black pepper

1 12-ounce carton small curd cottage cheese, drained

4 cups cooked, diced chicken breasts

1 12-ounce package shredded cheddar cheese

1/4 cup freshly grated Parmesan

Cook noodles according to package directions and drain. Melt margarine in skillet and sauté peppers, celery and onion. In large bowl, combine noodles, sautéed mixture, chicken soup milk, mushrooms, black pepper, cottage cheese, chicken and cheddar cheese. Pour into sprayed 9-by-13-inch baking dish. Bake, covered, at 325° for 35 to 40 minutes or until bubbly around edges of casserole. Remove from oven. Sprinkle Parmesan cheese over casserole and return to oven for 5 minutes.

Meatball Casserole

1 1/2 pounds lean ground beef

2 tablespoons ketchup

1 teaspoon Italian seasoning

1 egg

1 teaspoon minced garlic

1/4 cup seasoned bread crumbs

1/4 cup grated Parmesan cheese

1 1/4 pounds lean ground beef

1 loaf Italian bread, cut into 1-inch slices

1 8-ounce package cream cheese, softened

1/2 cup mayonnaise

1 teaspoon Italian seasoning

1/2 teaspoon seasoned pepper

1 8-ounce package shredded mozzarella cheese, divided

1 28-ounce jar spaghetti sauce

1/2 cup water

1 1/2 teaspoons minced garlic

3/4 teaspoon salt

In large mixing bowl, combine beef, ketchup, Italian seasoning, egg, minced garlic, bread crumbs and Parmesan cheese. Shape into small balls and place on rack in shallow baking pan. Bake at 375° for 20 minutes or until they are no longer pink. While meat is cooking, arrange bread in single layer in ungreased 9-by-13-inch baking pan. All of the bread might not be needed. In mixing bowl, combine and beat cream cheese, mayonnaise, Italian seasoning and pepper and spread over bread slices. Sprinkle with 1 cup mozzarella. In bowl combine spaghetti sauce, water, garlic and salt. Arrange meatballs over bread, cheese mixture and spoon spaghetti sauce over meatballs. Bake, uncovered, at 350° for 25 minutes. Remove from oven and sprinkle remaining cheese over top of casserole. Return to oven for 10 minutes. Let casserole stand for about 10 minutes before serving.

One Dish Chicken Bake

1/4 cup (1/2 stick) margarine

1 sweet red bell pepper, chopped

1 onion chopped

2 ribs celery; chopped

1 8-ounce carton sour cream

1 1/2 cups half and half cream

1 7-ounce can chopped green chilies, drained

1 teaspoon chicken bouillon

1 teaspoon seasoned salt

1/2 teaspoon celery salt

1/2 teaspoon white pepper

3 to 4 cups cooked, cubed chicken

1 16-ounce package shredded cheddar cheese, divided

1 2-pound package frozen hash brown potatoes, thawed

In saucepan, melt margarine and sauté bell pepper, onion and celery. In large bowl, combine sour cream, half and half, green chilies and seasonings. Stir in bell pepper mixture, chicken and half the cheese. Fold in the hash brown potatoes. Spoon into greased 9-by-13-inch baking dish. Bake, uncovered, at 350° for 45 minutes or until casserole is bubbly. Remove from oven and sprinkle remaining cheese over top of casserole. Return to oven for about 5 minutes. Can be served with hot thick and chunky salsa to spoon over the top of each serving.

Cabbage Rolls Along

1 large head cabbage, cored

1 1/2 pounds lean ground beef

1 egg, beaten

3 tablespoons, ketchup

1/2 cup seasoned bread crumbs

2 tablespoons dried minced onion flakes

1 teaspoon seasoned salt

2 15-ounce cans Italian stewed tomatoes

1/4 cup cornstarch

3 tablespoons brown sugar

2 tablespoons Worcestershire sauce

In large kettle, place head of cabbage in boiling water for 10 minutes or until outer leaves are tender. Drain well. Rinse in cold water and remove 10 large outer leaves (to get that many large leaves, you may have to put 2 smaller leaves together to make one roll. Set aside. Take remaining cabbage and slice or grate in slivers. Place in bottom of greased 9-by-13-inch baking dish. In large bowl, combine ground beef, egg, ketchup, bread crumbs, onion, flakes and seasoned salt and mix well. Place about 1/2 cup meat mixture packed together on each cabbage leaf. Fold in sides and roll up leaf to completely enclose filling. You may have to remove thick vein from cabbage leaves for easier rolling. Place each rolled up leaf over grated cabbage. Place stewed tomatoes in large saucepan. Combine cornstarch, brown sugar and Worcestershire sauce and spoon mixture into tomatoes. Cook on high heat, stirring constantly, until stewed tomatoes thicken. Pour over cabbage rolls. Cover and bake at 325° for 1 hour.

Chicken Quesadillas

2 cups cooked, shredded chicken

3/4 cup picante sauce

3 fresh green onions, chopped

1/2 teaspoon ground cumin

1/4 teaspoon salt

4 8-inch flour tortillas

Softened margarine

1 cup Mexican four-cheese blend


In skillet over medium high heat, combine and cook chicken, picante, onions cumin and salt for about 5 minutes, just until it is thoroughly hot. Brush one side of each tortilla with margarine. Place half of chicken mixture on 1 tortilla, the other half on a second tortilla. Sprinkle cheese equally over the two tortillas and place other two tortillas, margarine side down, over cheese. Place on lightly greased baking sheet and bake at 400° for about 10 minutes or until crisp. To serve cut into wedges. Serve with guacamole.

Italian Dinner

2 pounds lean ground round beef

1 onion, chopped

1 sweet red bell pepper, chopped

2 ribs celery, chopped

2 garlic cloves, finely minced

1 32-ounce jar spaghetti sauce

3 6-ounce jars sliced mushrooms, drained

1/2 teaspoon ground oregano

1 teaspoon Italian seasoning

Salt and pepper

1 8-ounce package medium egg noodles

1 8-ounce package cream cheese, softened

1 pint carton sour cream

1 cup grated parmesan cheese

1 16-ounce package shredded mozzarella cheese

In very large skillet, brown beef, onion, bell pepper, celery and garlic; drain well. Add spaghetti sauce, mushrooms and seasonings. Heat to boiling. Turn heat down and simmer for about 15 minutes. Cook noodles according to package directions and drain. With electric mixer, beat cream cheese until creamy and add sour cream and cheese. Butter deep 11-by-14-inch baking dish. Layer half the noodles. Half the beef mixture and half the cheeses. Repeat layers. Bake, covered, at 325° for 30 minutes. Remove covering and bake another 10 to 15 minutes.

Chicken Ham Lasagna

1 4-ounce can chopped mushrooms, drained

1 large onion, chopped

1/4 cup (1/2 stick) margarine

1/2 cup flour

1 teaspoon seasoned salt

1/4 teaspoon white pepper

1/8 teaspoon ground nutmeg

1 14-ounce can chicken broth

1 3/4 cups half and half cream

1 3-ounce package grated Parmesan cheese

1 16-ounce package frozen broccoli florets, thawed

9 lasagna noodles, cooked, drained

1 1/2 cups cooked, finely diced ham, divided

1 12-ounce package shredded Monterey jack cheese, divided

2 cup cooked shredded chicken breasts

In large skillet, sauté mushrooms and onion in margarine. While on medium heat, stir in flour, salt, pepper and nutmeg and stir until well blended. Gradually stir in broth and cream, cook and stir for about 2 minutes or until thickened. Stir in Parmesan cheese. Cut stems off broccoli and discard. Cut broccoli into smaller pieces. Add to cream mixture. Spread about 1/2 cup cream broccoli mixture in greased 11-by-14-inch baking dish. Layer with three noodles, 1/3 of remaining broccoli mixture, 1/2 cup ham and 1 cup Monterey jack cheese. Top with 3 more noodles, 1/3 of broccoli mixture, 1 cup ham and 1 cup Monterey jack cheese. Pour remaining cream broccoli mixture over cheese. Bake, covered, at 350° for 50 minutes or until bubbly. Sprinkle with remaining cheese. Let stand for 15 minutes be fore cutting into squares to serve.

If you have any recipes to share with our other readers you can send them to my email at judyd2313@frontier.com or drop a note to my attention to the BCR, P.O. Box 340, Princeton, IL 61356. I have been looking for a recipe for an Amish Cookie Recipe for a reader, If anyone should have a recipe for this would they please send this into me, I have gone through every thing I have. Thanks so much.