nions in a 2-quart casserole dish. pour mushroom mixture over
Cut the chicken into serving size pieces.
Combine flour and soup mix in a shallow dish.
Toss chicken in the mix til well coated.
Reserve the excess flour and soup mix.
Heat oil in pan and brown the chicken.
Place into a casserole dish.
Add bacon and onion to the pan and cook till onion is soft.
Place in casserole with chicken.
Add reserved flour and soup mix and water to the casserole.
Cover and cook 200 deg celsius for 3/4 hour.
Stir in cream and parsley and serve.
edium heat; add in the onion and garlic; stir 1 minute
arge bowl, mix remaining flour, onion, salt and yeast.
Stir
Saute hamburger.
Salt and pepper to taste.
Peel and slice potatoes.
Slice onion into rings.
In a greased medium casserole dish, alternate layers of meat and sliced potatoes, ending with potatoes.
Place onion rings on top of last layer of potatoes.
In a separate bowl, mix 1/2 cup milk and cream of chicken soup together until smooth, then pour over top of entire casserole. Cover; bake at 350\u00b0 for about 1 hour, or until potatoes are tender.
Partially cook bacon pieces.
Remove.
Add onion rings to bacon fat.
Saute until soft.
Add onions to bacon.
Melt butter in a large casserole dish.
Add crumbs to butter; mix.
Pat mixture up sides of casserole dish and cover bottom.
Line with grated cheese.
Add bacon and onion mixture.
Combine eggs and milk.
Pour over all.
Season with salt and pepper.
Bake at 350\u00b0 for about 45 minutes.
o coat a 4 qt casserole dish.
Add onions and
Cook rice in 1 cup boiling water 5 minutes; drain.
Set aside. Cook onion in butter until limp.
Combine all ingredients, mixing well.
Pour into a greased 2-quart casserole dish.
Bake at 350\u00b0 for 1 hour.
Preheat oven to 350\u00b0.
Saute onion in butter in skillet until tender.
Do not brown.
Mix soup, milk and pepper in bowl.
Stir in bread, 1 1/2 cups cheese and sauteed onions.
Mix well.
Pour into casserole.
Chill for several hours, if desired.
Sprinkle with remaining 1/2 cup cheese.
Bake for 30 minutes or until bubbly and golden.
Peel eggplant, cut into small pieces, cover with water and salt and pepper.
Boil until tender.
Drain.
Add cheese, egg, onion and milk.
Put into buttered casserole dish, top with buttered bread crumbs. Bake at 350\u00b0 for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
In a 2 quart casserole dish, combine the ground beef, rice, French onion soup, cream of mushroom soup, celery, green onions and green bell pepper. Mix all together well.
Cover and bake at 350 degrees F (175 degrees C) for 1 hour.
Preheat oven to 350\u00b0.
Grease a 2 quart casserole dish. Put white sauce in saucepan; stir in salt, pepper and cheese. Cook over
medium heat, stirring occasionally until cheese is melted. Remove
from
heat;
stir in ham, potatoes and onion. Turn\tinto casserole
dish;
sprinkle with crumbs and butter. Bake 40 minutes.
Cook
broccoli\taccording to package instructions.
Put in casserole
dish.
Cover with cheese, onion soup mix and 3/4 of the onion rings.
Combine in a separate bowl the soup, milk and water. Pour
this
liquid over broccoli mixture.\tCook at 350\u00b0, covered,
for 25 minutes.
Remove cover.
Add remaining onion rings
to
cooked
mixture.
Bake
an
additional 3 to 5 minutes, uncovered.
Preheat oven to 350\u00b0.
Mix prepared macaroni and cheese with onion, soup, mushrooms, olives and 1/2 can of onions.
Turn mixture into a 2-quart casserole.
Bake 15 minutes.
Sprinkle remaining onions over casserole and return to oven.
Raise temperature to 450\u00b0.
Bake 10 more minutes or until onions are golden brown.
Serves 6 to 8.
Cook rice in 5 cups boiling water for 5 minutes.
Drain; set aside.
Cook onions in butter in large skillet until limp but not browned.
Combine all ingredients.
Mix well and pour into greased 2-quart casserole.
Bake at 350\u00b0 for 1 hour.
Yields 8 to 10 servings.
Put in buttered casserole dish.
Dot with butter.
Bake in 350\u00b0 oven for 30 minutes.
Top with bread crumbs, if desired.
Preheat oven to 325.
Heat a skillet with grease, oil, or crisco if using. Lightly brown the chops.
While the chops are browning, peel and slice the potatoes and put on to boil. Cook about 5 minutes, just so they are not real hard.
Drain potatoes. Pour into greased round casserole dish. Slice onions on top of the potatoes. You can add a Tbsp or so of water or dot with butter. Add salt and pepper. Top with chops.
Cover and bake at 325 about 30 to 40 minutes.
Melt oleo over medium heat and saute onions until clear and tender.
Butter a 2-quart, 8 x 11 x 2-inch casserole.
Reserve 3 tablespoons of crackers for topping.
Line dish with remaining crumbs.
Add onions and soup in alternate layers.
Cover top with beaten eggs and pour cheese and crumbs over top.
Bake at 350\u00b0 for 20 to 30 minutes or until brown and bubbly.
Melt butter and cook onions in it until tender.
Butter a casserole dish.
Line with cracker crumbs.
Add layer of onions, then layer of soup until dish is full.
Beat eggs and add in milk, salt and pepper.
Pour over top of casserole.
Sprinkle cheese on top and add a few more cracker crumbs.
Bake at 350\u00b0 until brown and bubbly.
Mix ingredients together thoroughly.
Pour into 2-quart greased casserole dish.
Sprinkle crumbled bacon and grated cheese over top of casserole.
Bake in a 350\u00b0 oven for 45 to 55 minutes. Yields 6 servings.