In a pot, boil 1 cup water.Add lima beans and carrots; cover and cook for 15 to 20 minutes until tender.Drain; reserve 1/3 cup liquid. ...
Place rice in bottom of 10 x 6 x 2-inch baking dish.Cook broccoli, carrots, zucchini and green beans in boiling water until tender.Spoon vegetables over rice.Top with marinara sauce. Cover and bake ...
Crush tostados in bottom of casserole dish.Boil, debone and cut chicken into bite-size pieces and layer on top of tostado chips.Mix cream of mushroom and Ro-Tel tomatoes and pour over chicken.Cover ...
Saute onions, celery and bell pepper in butter.Drain liquid from one can of peas.Mix peas, liquid, sauteed vegetables, soup, water chestnuts and pimiento.Place in casserole dish and sprinkle crumbs ...
Saute onion and pepper in butter.Mix all ingredients together, then add salt and pepper to taste.Add 3 tablespoons sugar.Place in 9 x 13-inch baking dish and cover with grated cheese.Bake at 350\u00 ...
Boil chicken in 4 cups water until meat comes off bones easily. In another pan, boil together 1/2 cup rice, onion and boiling water.When rice is done, put it in the bottom of a 9 x 13-inch pan.Cover ...
Mix stuffing mix and melted margarine and put in 9 x 13-inch pan.Warm soups and milk together.Mix chicken with peas, onions, water chestnuts and almonds.Mix 2 mixtures together. Pour over stuffing.T ...
Saute vegetables in margarine until tender.Combine cooked vegetables with all other ingredients, except shrimp.Cook until the soup is smooth.Add shrimp; cook until hot.Pour into pie shell; top with ...
Mix first 4 ingredients together, then top with the remaining ingredients.Bake at 350\u00b0 for about 45 minutes. ...