Boil chicken and cut in chunks.
Combine with both cans of soup, milk, carrots and peas.
Place in large casserole dish. Prepare stuffing following package directions.
Spread over mixture in the casserole dish.
Cook at 400\u00b0 for 45 minutes, until bubbly.
Brown ground beef.
Add remaining ingredients, except cheese. Put half of mixture in greased casserole dish.
Add 1/2 cup grated cheese.
Add rest of mixture.
Top with grated cheese.
Bake for 30 minutes at 350\u00b0.
Press ground beef into bottom of 13 x 9-inch casserole dish. Layer vegetables.
Sprinkle Lawry's seasoning over vegetables.
Top with soup mixture.
Cover and bake at 350\u00b0 for 1 hour.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, break into medium pieces and set aside. In same skillet, brown beef and onion. Drain fat.
Preheat oven to 350 degrees F (175 degrees C).
Place bacon/beef mixture in a large bowl and stir in the ketchup, sugar, vinegar, mustard, baked beans, kidney beans (with liquid) and butter beans (with liquid). Mix well.
Spoon casserole mixture into a 9x13 inch baking dish and bake in the preheated oven for 1 hour, uncovered.
Cube chicken into 1 inch pieces, brown and cook until no longer pink over medium high heat in a non-stick skillet. While the chicken cooks pour the potatoes, soup and cheese into a large mixing bowl. Add chicken to the potato mixture.
Rinse and drain the dried beef slices. Stack the slices and cut into cubes. Add to the potato mixture and stir until well mixed. Pour potato mixture into a casserole dish, cover with foil and bake for 50 minutes then uncover and bake for 10 minutes.
egrees /Grease a 2-quart casserole dish. Combine 2 tbsp melted
Defrost potatoes.
Combine in large mixing bowl all ingredients.
Pour into large greased casserole dish.
Cover with corn flake mixture.
Bake at 350\u00b0 for 45 minutes.
Can be mixed night before, put in refrigerator and add corn flake mixture before baking.
Heat Wesson oil in frypan.
Crumble ground beef into frypan and brown, stirring frequently.
Add cabbage, carrots, onion, green pepper, celery, salt and hot water.
Mix well.
Cover and bake at 350\u00b0 for 30 minutes, stirring frequently.
Pour mixture into 4-quart casserole.
Add soup and 1/2 soup can of water.
Saute onion and broccoli in oleo in large pan.
Add cheese and stir until melted.
Add soup and milk.
Mix well.
Stir in rice. Mix well.
Turn into casserole dish; bake for 60 minutes in 350\u00b0 oven.
Cook chicken and cut into chunks. Combine with soups, carrots and peas. Prepare stuffing mix and spread over mixture in casserole dish. Cook at 400\u00b0 for about 45 minutes or until bubbly.
Mix all together.
Place in a greased casserole and bake in a 350\u00b0 oven for 45 minutes.
It is more flavorful if baked and refrigerated the day before served.
In a saucepan brown beef and cook onion until tender.
Pour off fat.
Stir in 3/4 cup of the cheese and all other remaining ingredients.
Spoon into 1 1/2 quart casserole.
Top with remaining cheese.
Bake at 350 degrees for 30 minutes.
Cook macaroni in salt water; drain and rinse.
Brown hamburger and onion.
Add tomato sauce and cook for 15 minutes.
Add rest of ingredients.
Pour into a 2-quart casserole and sprinkle with cheese.
Bake at 375\u00b0
for 20 minutes. Makes 6 servings.
Mix all ingredients together through the grated sharp cheese. Add potatoes and fold into first ingredients.
Put in a 3-quart greased casserole.
Mix oleo and corn flakes; put over top.
Bake at 350\u00b0 for 45 minutes.
In saucepan, brown beef and onion, cook until tender; stir to separate meat.
Pour off excess fat.
Stir in 3/4 cup cheese and remaining ingredients.
Mix well.
Spoon into 1 1/2-quart casserole dish; top with remaining cheese.
Bake at 350\u00b0 for 30 minutes.
Serves 4 to 5.
Mash sweet potatoes with potato masher or beat with electric mixer until smooth.
Mix in remaining ingredients, except pecans. Spoon sweet potato mixture into ungreased 1-quart casserole or souffle dish; sprinkle with pecans.
Bake, uncovered, at 350\u00b0 until hot throughout, about 30 minutes.
Makes 6 servings (about 1/2 cup each).
Brown sausage.
Then add onions and pepper until onion is transluent.
Add salt to taste.
Add soups and corn; stir until mixed well.
Pour into casserole dish.
Top casserole with as much cheese as desired.
Bake at 375 degrees for approximately 10 to 15 minutes, or until casserole is hot and bubbly.
Serves 4 to 6.
iluted when mixed into the casserole).
Casserole: Prepare rice, beans, and
Pre-heat oven to 180.C.
Cut lamb into cubes and cut apricots, if using, in half.
Coat lamb in flour and place in a non-stick pan coated in oil to brown and seal in the juices.
Place all remaining ingredients in a large oven-proof casserole dish (with a lid) and stir until combined.
Place lid on casserole dish and cook for approx 90 mins or until vegetables are cooked to your liking.
Serve over rice.
Spray a large casserole dish with Pam. Set it aside.
Slice onions into rings and separate them.
Bring 2 cups of water and 1/2 cup of rice to a boil. Let it boil for 5 minutes; remove from heat and drain water.
Heat 1/2 stick of butter in large skillet and add onions. Let onions saute until translucent -- not browned.
Turn off heat. Stir in rice and mix well. Add cheese and mix well. Add milk and stir mixture.
Pour into baking casserole dish. Top with additional cheese if you like. Bake at 350\u00b0F for about 45 minutes.