Dorito Chicken Casserole

Dorito Chicken Casserole - Debbie Harder Scheurich

Recipe was found at http://blogchef.net/dorito-chicken-casserole-recipe/

2 cups shredded cooked chicken
    We find that either grilling or smoking chicken in fajita seasoning really adds to the flavor
2 cups shredded Mexican cheese blend divided into 1 cup portions
1 can of cream of chicken soup
1/2 cup milk
1/2 cup sour cream
1 can Ro-tel tomatoes (drained)
1/2 packet of taco seasoning - we usually add a bit more
1 large bag of Doritoes
Shredded lettuce - option
diced tomato - optional

Mix all ingredients except Doritos, lettuce, and tomato in a large mixing bowl.  Crush enough Doritos to cover the bottom of a 13x9 inch glass dish.  Add half of the mixture from the bowl on top of the Doritos (mostly covering them).  Crush enough Doritos to cover the mixture.  Cover those Doritos with the remaining mixture in the bowl.  Add 1 cup of Mexican blend cheese on the top.  Bake at 350 degrees for 25-30 minutes.  Optionally, place the lettuce and diced tomatoes on the top.

Chicken-Corn-Noodle Casserole

3 cups of cooked noodles
1 to 2 cups of cooked chicken
2 cups of uncooked corn
3/4 cup of Velveeta Cheese (cubed)
1 egg, beaten
1/2 cup melted butter
1 tsp salt
pepper to taste
buttered bread crumbs for topping

Cook noodles and drain.  Mix with chicken, corn, cheese, egg, butter, salt and pepper.  Pour into greased casserole.  Top with buttered bread crumbs.  Bake at 350 degrees for 35 to 45 minutes.

Country Ham (or chicken) and Cheese Casserole

Provided by Eva Myers (2000)

3/4 cup of mayonnaise
1/4 cup of milk
3 cups of chopped ham or chicken
3 cups of seasoned croutons
1 1/2 cups of shredded cheddar cheese
1 cup of slice celery
1/2 cup chopped onion

Beat mayonnaise and milk with a fork and add other ingredients.  Bake in a 13x9 inch greased baking dish at 375 degrees for 30 to 35 minutes

Tater Tot Casserole

Provided by Carol Myers (1999)

Brown:

1 1/2 pounds of ground beef
1 small onion

Mix in

1 can of cream of mushroom soup

Spread in a greased 9x13 inch pan

Top with cheese
Top with frozen tater tots

Bake at 350 degrees for 45 minutes.

Baked Macaroni and Cheese

Provided by Pat Hays (1998)

1 package (8 ounce) of elbow macaroni
1/4 cup of butter or margarine
1/4 cup of flour
1 tsp salt
1/8 tsp pepper
2 cups of milk
2 cups (8 ounces) shredded cheddar cheese
1 tomato, thickly sliced (optional)

Preheat oven to 375 degrees.  Cook elbow macaroni until done, drain.

Melt butter in a medium saucepan, remove from heat, and stir in flour, salt, and pepper.  Gradually stir in milk, and heat until boiling.  Reduce heat and simmer for 1 minute.  Remove from heat.

Stir in 1 1/2 cups of cheese and macaroni.  Pour in 1 1/2 quart casserole.  Arrange tomatoes over the top (if desired).  Sprinkle cheddar cheese over the top.

Bake 15 minutes until cheese is golden brown.

Chicken & Rice Casserole

Provided by Betty Weaver (1998)

1 box of chicken flavored Rice-a-Roni
1 can of cream of chicken soup
3 cups of cooked chicken, cubed
2 cups of shredded cheese
1/2 cup of chicken broth
3/4 cups of sour cream
1/2 cup of bread crumbs

Cook Rice-a-Roni as per package instructions.  Then combine all ingredients except cheese and bread crumbs into a skillet.  Put in 2 1/2 quart casserole, and put cheese and then bread crumbs on the top.  Bake at 350 degrees for 40-60 minutes.

Ravioli Casserole

Provided by Carol Myers (1998)

1 jar (28 ounces) of spaghetti sauce
1 package (25 ounces) of frozen cheese ravioli, cooked and drained.
2 cups (16 ounces) small curd cottage cheese
4 cups (16 ounces) of shredded mozzarella cheese
1/4 cup grated parmesan cheese

Spread 1/2 cup of spaghetti sauce in a 13x9x2 inch baking dish.  Layer with the ravioli, 1 1/4 cups of spaghetti sauce, 1 cup of cottage cheese, and 2 cups of mozzarella cheese.  Repeat layers, and sprinkle with parmesan cheese.  Bake, uncovered, at 350 degrees for 30-40 minutes or until bubbly.  Let stand 5-10 minutes before serving.

California Casserole

Provided by Eva Myers

Brown together:

2 pounds of hamburger
1 green pepper, chopped
3/4 of an onion, chopped

Add:

1 16.5 ounce can of creamed style corn
1 8 ounce can of tomato sauce
1 10 3/4 ounce can of condensed tomato soup (undiluted)
1 4 ounce can of mushrooms (undrained)
1 10 ounce can of tomatoes with green chiles (undrained)
1 2 1/4 ounce can of ripe olive (undrained)
1jar of chopped plimentos (undrained)
1 1/2 tsp celery salt
1/2 tsp chili powder
1/2 tsp dry mustard
1/4 tsp pepper

8 ounces of wide egg noodles (cooked and drained)

Bake in 350 degree oven, covered, for 50 minutes.

Remove from oven and add:

2 cups of shredded cheddar cheese

Return to the oven and bake for 10 minutes

Potato Casserole

Provided by Joyce Goodhart (1996)

2 pounds of frozen hash browns
1/2 cup of melted butter
1 tsp salt
1/4 tsp pepper
1/2 of an onion, chopped
1 can of cream of mushroom or cream of celery soup
2 cups of grated cheese
1 pint of sour cream

Mix all ingredients above, and place in a 13x9 inch pan, greased.

Topping:  2 cups of crushed corn flakes with 1/4 cup of melted butter.

Bake at 325 degrees for one hour

Sweet Potato Casserole

Provided by Marie Scheurich (my mom) (1996)

Mix the following ingredients and place in a baking dish

3 cups of cooked, mashed sweet potatoes
1/2 - 1 cup of sugar (start with 1/2)
1/2 tsp salt
1 tsp vanilla
1 tbs orange juice
2 eggs
4 tbs melted butter

Mix the following ingredients well and place on top of the mixture

1/2 cup brown sugar
1/2 cup flour
1/2 cup chopped pecans
4 tbs melted butter

Bake at 325 degrees for 30 minutes.

Microwave Reuben Casserole

Provided by Linda George (1990)

1 Tbs dijon mustard
4 slices of rye bread
1 12 ounce can of corned beef
1 pound of sauerkraut, drained
1 can of condensed tomato soup (undiluted)
1/4 cup of water
3 tbs pickle relish
4 slices of swiss cheese cut into 1/2" pieces

Grease 8 or 9 inch baking dish.  Spread mustard evenly on one side of each slice of rye bread, and then cut into 1/2" squares.  There should be about 3 1/2 cups.  Scatter over the bottom of the baking dish.  Cover with the corned beef.  In large mixing bowl, mix sauerkraut, tomato soup, water, and relish until well blended.  Spoon over corn beef, and lightly cover with wax paper.  Microwave on high 6-8 minutes, rotating the dish 1/2 turn twice until very hot.  Place cheese on top, and microwave on high for 1 minute.  Let stand for 5 minutes, and then serve.

Pheasant Tetrazzini

Provided by Hazel Bowman (submitted by Irene Hammons)

2-3 cups of cooked pheasant
1 small onion
2-4 ounces of mushrooms, drained
spaghetti
2 cups of broth from the cooked pheasant
1/4 cup of milk
Velveeta cheese

Put all ingredients except spaghetti and cheese in a crock pot.  Cook for 6 to 8 hours in a crockpot on low, or cook in the oven at 325 degrees for two hours.  Pour over cooked spaghetti, coat with grated cheese, and broil until brown on the top.

Vegetable Casserole

Provided by Judy Heiney (1991)

Combine the following:

1 package of broccoli, cauliflower, and carrot mix, cooked and drained.
1 can of cream of potato or cream of mushroom soup
1/4 cup of milk
1/2 cup of shredded cheddar cheese
1/2 can of french fried onions
pepper to taste

Put in casserole dish, cover, and bake at 350 degrees for 30 minutes.  Uncover, top with cheddar cheese and french fried onions.  Bake uncovered for 5 minutes.

Cheesy Spaghetti Bake

Provided by Judy Heiney

1/2 pound ground chuck
1/2 cup chopped onion
1 2/3 cups of prepared spaghetti sauce with mushrooms
6 ounces of spaghetti
2 tablespoons of margarine
4 tsp flour
1/4 tsp salt
3/4 cup of undiluted evaporated milk
1/3 cup of water
1 cup of shredded american cheese
2 tbs grated parmesan cheese

Brown ground chuck and onion in a frying pan, drain, and add spaghetti sauce.  Break spaghetti into thirds, cook, drain, and add to spaghetti sauce mix.

Melt butter in a small saucepan, add flour and salt.  Slowly add evaporated milk and water.  Cook over medium heat until thickened.  Add 1/2 cup of american cheese and parmesan cheese.  Stir until the cheese is melted.

Spread half of the spaghetti sauce mix in a 10x6x2 inch baking dish.  Spoon all of cheese sauce over the spaghetti mix.  Top with remaining spaghetti mix, and top with remaining 1/2 cup of american cheese.

Bake at 350 degrees for 15-20 minutes.

Pork Chop Casserole

Provided by Dawn Huber

4 large pork chops
6 medium potatoes, sliced thin
1 can of cream of chicken soup
1/2 soup can of milk

Brown pork chops in a skillet and set aside.  Blend soup and milk well, and then add potatoes.  Pour in a two quart buttered casserole dish.  Place pork chops on top and cover.  Bake for 1 and 1/2 hours at 350 degrees.

Shrimp Casserole

Provided by Joyce Goodhart

1 cup of cooked, deveined shrimp
1/4 pound butter
2 cups of cooked rice
1/2 pound of grated cheddar cheese
1 cup of coffee creamer or milk
1 two ounce can of mushrooms (can also use fresh mushrooms
1/3 cup of catsup
1/2 tsp salt
1/4 tsp salt
a dash of garlic salt (optional)
1 tsp worchestershire sauce

Sautee mushrooms in butter.  Add shrimp, rice, cheese.  Combine all other ingredients.  Add shrimp mixture.    Bake in casserole dish at 350 degrees for 45 minutes

Sausage Casserole

Provided by Shirley Hammons

1 pound of cooked sausage, drained
6 eggs
2 cups of milk
3/4 tsp salt
1 tsp dry mustard
2 slices of white bread, cubed
1 cup of grated cheddar cheese

Beat eggs well; add salt, mustard, and bread.  Mix and add cheese and sausage.  Put in a well buttered baking dish.  Refrigerate overnight.  Bake at 350 degrees for 45 minutes.  Let stand for 5 minutes, and serve.

Broccoli Casserole

Provided by Marie Scheurich (my mom)

1 10 ounce package of frozen broccoli
1 10 1/2 ounce can of cream of mushroom soup
1/4 cup mayonnaise
1 tbs Lipton Onion Soup mix
1 cup grated sharp cheese
1 egg
1 3/4 cups of Pepperidge Farm Stuffing mix

Mix broccoli, soups, mayonnaise, egg, and cheese in a bowl.  Add 1 cup of stuffing mix.  Save the remaining for later.  Place in 1 1/2 quart greased casserole bowl.  Top with remaining stuffing mix.  Dot with butter.  Bake at 350 degrees for 30 minutes

Easy Casserole (Tater Tot casserole)

Provided by Judy Phillips

2 pounds of ground beef or ground turkey
1 onion
2 cans of cream of mushroom or cream of chicken soup (undiluted - no water)
1 16 ounce package of frozen peas
1 package of frozen tater tots

Brown meat with the chopped onion, and place into a baking disk.  Cover with soup, and add frozen peas.  Cover with frozen tater tots.  Bake at 350 degrees for 45 to 50 minutes.

Do-Ahead Casserole

Provided by Jesse Groff (my grandmother)

1 can of cream of mushroom soup
1 cup of milk
1 cup of cheddar cheese (grated)
1 cup of uncooked elbow macaroni
3 tbs finely chopped onion
1/4 pound of dried beef or chopped up ham
2 hard boiled eggs - chopped

Stir soup with milk, cheese, macaroni, onion, and meat.  Fold in eggs.  Place in buttered 1 and 1/2 quart baking dish.  Refrigerate 3 to 4 hours or overnight.  Bake uncovered at 350 degrees for one hour