Family Recipes Blog to Share Family Recipes

May 26, 2016

Judy’s Sleepin’ in Omelette

Filed under: Breakfast,Casseroles — @ 10:44 pm
Ingredients:
6 whole Onion Rolls ( I didn’t find onion rolls so I just used 6 big rolls)
1 cup grated Cheddar Cheese
1-1/2 stick Butter
8 ounces Cream Cheese
10 eggs
1 teaspoon Chopped Chives
1/2 teaspoon Dry Mustard
1/2 teaspoon Salt
1 dash Cayenne Pepper
Preparation:
Generously butter an 9×13 baking dish.
Tear rolls into chunks and place them in the bottom of the baking dish.  Sprinkle with cheddar cheese, then tear cream cheese into smallpieces and place on the top.  Cut 1-1/2 sticks butter into pats and place over the top.
Mix remaining ingredients and pour over the top of the dish.  Cover and refrigerate overnight.
The next morning, bake at 325 degrees, covered, for 45 minutes.  Then remove foil and continue baking at 350 for 10-15 minutes.
Cut and Serve

January 15, 2009

Nacho Casserole

Filed under: Casseroles — @ 9:30 pm

•    1 can cheddar soup
•    1/2 c. milk
•    1 jar (16 oz.) salsa
•    1 bag (7 oz.) tortilla chips
•    1 can (16 oz.) refried beans
•    1 c. shredded cheddar
•    1 or 2 jalapeno chiles, thinly sliced
Preheat oven to 400 degrees.  In 13×9″ pan stir undiluted soup with milk, spread evenly.  Top with half salsa and half chips.  Carefully spread beans over chips. Top with remaining chips and salsa.  Sprinkle with chiles and cheddar.
Bake for 20 minutes or until hot.

Chicken Broccoli Casserole

Filed under: Casseroles — @ 9:29 pm

Place cooked broccoli spears (about 10 ounces, don’t overcook) in bottom of greased casserole dish.  Cut up 4-5 boneless skinless chicken breasts.  Cook rapidly in hot skillet with small amount of oil, until white and tender, don’t over cook or brown.  spread cooked chicken bits over broccoli.  Mix 1 can cream of broccoli soup with enough milk to make gravy, pour over chicken.  cover with grated cheddar cheese.  Mix bread crumbs with butter, then sprinkle over top of casserole.  Bake until heared through at 350o, about 25 minutes.

Super-Easy Chicken Enchilada Skillet

Filed under: Casseroles — @ 9:29 pm

•    1 Tbsp. oil
•    1 lb. chicken breast, cut into bite-size pieces
•    1 can (14-1/2 oz.) chicken broth
•    1/4 cup KRAFT Ranch Dressing
•    2 Tbsp. flour
•    6 Flour Tortillas, cut into small pieces
•    1 cup Mexican Style Shredded Four Cheese
•    1/2 cup TACO BELL HOME ORIGINALS Salsa
HEAT oil in large deep skillet on medium-high heat. Add chicken; cook 7 min. or until cooked through, stirring occasionally.
MIX broth, dressing and flour until well blended; gradually add to skillet, stirring constantly. Add tortillas; stir to combine. Bring to boil. Reduce heat to medium-low; simmer 3 min.
SPRINKLE with cheese; cover. Simmer 3 to 5 min. or until cheese is melted. Top with salsa.

January 7, 2009

Chicken Tetrazzini

Filed under: Casseroles,Poultry — @ 12:27 pm

•    4 boneless skinless chicken breasts
•    9 Tbs. butter
•    2 Tbs. olive oil
•    2 1/4 teas. salt
•    1 1/4 teas. pepper
•    1 lb. sliced mushrooms
•    1 large chopped onion
•    5 cloves garlic, minced
•    1 Tbs. chopped thyme
•    1/3 cup flour
•    4 cups milk, room temp.
•    1 cup heavy whipping cream
•    1 cup chicken broth
•    1/8 teas. nutmeg
•    12 oz. linguini
•    3/4 cup frozen peas
•    1/4 cup chopped parsley
•    1 cup parmesan cheese
•    1/4 cup breadcrumbs
Preheat oven to 450 degrees.
Spread 1 Tbs. butter over a 13x9x2″ pan.

October 26, 2008

Smothered Chicken

Filed under: Casseroles,Grandma Morgeneggs recipes,Poultry — @ 9:27 pm

3 large chicken breasts, boned and skinned and cut in half
Simmer chicken until tender but not mushy, about 1/2 hour.  Dip in beaten egg, then fine bread crumbs.  Brown in shortening until golden brown.  Place in greased baking dish.  Heat 1 cup chicken broth (reserved from simmering chicken) and 1 cup milk.
Bake about 30 minutes at 350 degrees.  Make noodles and cook in remaining broth (you can add water if needed.  Serve noodles with chicken.

Spanish Rice

Filed under: Casseroles — @ 9:22 pm
  • 1 cup cooked rice
  • 1/2 cup chopped green pepper
  • 1 pound ground beef
  • 1 medium onion,chopped
  • salt and pepper to taste
  • 1 15 ounce can tomato sauce
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon chili powder

Brown ground beef with onion and green pepper.  Add spices, tomato sauce and rice.  Cook until thickened.  Serve with shredded cheese.

Hamburger Pie

Filed under: Casseroles — @ 9:21 pm

Prepare one recipe pie crust, roll out half and place in pie pan, save half for top crust.
Brown:

  • 1 pound ground beef, with
  • 1 medium onion, chopped

Coat lightly with flour.  Stir well.

Add

  • 2 cups water and cook until thick.

Add:

  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Pour into pie shell.  Add top crust.  Be sure to cut vents in the top crust.  Bake at 350 degrees for about 30 minutes, until crust is golden brown.  Let sit to set up about 10 minutes.
Can serve with gravy.

Chicken Enchilladas

Filed under: Casseroles,Mexican,Poultry — @ 9:08 pm
  • 12 small flour tortillas
  • 1 small chopped onion
  • 2 cans cream of chicken soup
  • 1 small can chopped green chilies
  • 1 pint sour cream
  • 1 pound grated monterray jack cheese
  • 3 cups cubed or thinnly sliced cooked chicken
  • 2 cups milk

Combine soup, sour cream, milk, and chilies.  Heat until bubbly.  All all but 1 cup of the cheese, all the chicken and onion.  Using a large greased pan (9×13 is not big enough, but could use a 9×13 and a 9×9), put a little sauce in the bottom.  Take a tortilla, put sauce in the middle in line from one side to the other, roll and place seam side down in pan.  Place side by side until all tortillas are filled, saving some sauce for the top.  Pour remaining sauce over tortillas and top with rest of cheese.  Cover with foil.  Bake at 375 degrees  for 15-20 minutes. Can refrigerate and cook later, but for 1 hour.

Chicken Broccoli Casserole

Filed under: Casseroles,Poultry — @ 9:07 pm

Place cooked broccoli spears (about 10 ounces, don’t overcook) in bottom of greased casserole dish.

Cut up 4-5 boneless skinless chicken breasts.  Cook rapidly in hot skillet with small amount of oil, until white and tender, don’t over cook or brown.  spread cooked chicken bits over broccoli.  Mix 1 can cream of broccoli soup with enough milk to make gravy, pour over chicken.  cover with grated cheddar cheese.  Mix bread crumbs with butter, then sprinkle over top of casserole.  Bake until heared through at 350 degrees, about 25 minutes.

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