Layered Ground Beef Casserole

Layered Ground Beef Casserole

1 lb ground beef

3 garlic cloves, minced

Salt free seasoning to taste

1 tsp sugar

2 (8oz) cans tomato sauce

8 oz egg noodles

1 C sour cream

1 (8 oz) pkg cream cheese, softened

2 C Cheddar cheese, shredded

Heat oven to 350°F. Brown ground beef and add in garlic, salt free seasoning, sugar and tomato sauce. Simmer on low for 15 minutes. Meanwhile cook and drain egg noodles according to package directions. Combine sour cream and cream cheese together in a small bowl until it resembles cottage cheese. In a 9x13 inch baking dish layer ½ the noodles, ½ the meat mixture, top with the sour cream mixture, spread out as evenly as possible, add remaining noodles, remaining meat mixture and top with the cheddar cheese. Bake for 20 minutes or until heated through and cheese is melted.

Chili Casserole

Chili Casserole

1 (15 oz) can chili

1 lb ground beef

1 (15 oz) can kidney or pinto beans, rinsed and drained

1 (15 oz) can diced tomatoes

1 (15 oz) can corn, drained

1 onion, chopped

1 box cornbread mix, 8x8 pan size

Prepare cornbread mix according to directions on package and set aside. Brown ground beef with onion in a large skillet. Once ground beef and onion are cooked add in chili, beans, tomatoes, and corn. Mix thoroughly and pour into a 2-3 quart casserole dish, pack down slightly, making the top as even as possible.Top with cornbread batter. Bake according to cornbread directions, this is done when a toothpick comes out clean about 24-30 minutes.

Chicken Casserole with Corn and Peas

Chicken Casserole with Corn and Peas

2 C chicken, cooked, cubed

2 C corn

2 C peas

4 1/2 Tbsp butter

4 1/2 Tbsp flour

1 1/2 C chicken broth

1 1/2 C milk

salt and pepper to taste

1/2 C seasoned bread crumbs

1/2 C cheddar cheese, shredded

Nonstick cooking spray

Combine the chicken, corn and peas in a 9x13 inch baking dish that has been sprayed with nonstick cooking spray. Melt the butter in a saucepan, stir in the flour and cook for a minute or two to combine. Add in the chicken broth and milk, whisking until smooth and thickened. Season with salt and pepper. Pour the sauce over the chicken and vegetables. Top with cheese and bread crumbs. Bake at 350°F for 45 minutes to 1 hour until bubbly and heated through.

Italian Chicken and Rice

Italian Chicken and Rice

2C cooked, chopped chicken

1C long grain white rice, uncooked

1 bell pepper, any color, chopped

Dried parsley, to taste

1C Italian blend cheese, shredded

4C chicken broth

1(10oz) can cream of chicken soup

1 tsp. oregano

1 tsp. basil

3 garlic cloves, minced

Place the chicken in the bottom of a 9x13 inch baking dish. Sprinkle the rice, bell pepper and parsley over the chicken. Sprinkle the cheese evenly over the top. In a bowl, combine the broth, chicken soup, oregano, basil, and garlic. Pour evenly over the top of the other ingredients. Bake at 350°F for 60 minutes.

Chicken Fettuccine Casserole

Chicken Fettuccine Casserole

4 boneless, skinless chicken breasts, cut into bite size pieces

Oil as needed

1 (16 oz) pkg fettuccine pasta, cooked and drained

1 C peas, frozen, thawed

2 (16oz) jars alfredo sauce

1 C grated parmesan cheese

1 C Italian seasoned bread crumbs

Nonstick cooking spray

Sauté chicken in small amount of oil until browned and cooked through. Stir together chicken, pasta, sauce, and peas. Pour into a 9x13 inch pan that has been sprayed with nonstick cooking spray. Cover with foil. Bake at 350°F for about 20-30 minutes, until warmed through. Remove foil and top with cheese and breadcrumbs. Bake an additional 5-10 minutes.

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