Casseroles | Back to the INDEX

Taco Pie - from Sandida

Servings: 8-10 (depending on how hungry you are)
Temp: 375 Preheat: Yes

Ingredients:

pie shells (I use Pillsbury premade)
2 lb ground turkey (or ground beef)
1 l6oz can refried beans (I use fat free)
1 11oz can whole kernel corn (DelMonte Summer Crisp is great)
Chopped onion - to your liking (I use Burmuda, but green, white or yellow work fine)
Tomatoes - as much as you want(fresh from the garden are best, store bought are good, canned if you're desparate)
Lots of shredded cheese - your favorites (I use cheddar and jack)
Optional - chopped fresh red, green, or yellow peppers and any other ingredient you'd like to throw in

Instructions:
Pre bake pie shells according to directions for one shell pie. Brown meat in large skillet, add onion while browning. Drain. Add corn. Heat refried beans. Add beans to meat mixture. Chop tomatoes and rest of veggies, add to meat mixture. Scoop mixture into prebaked pie shells. Liberally sprinkle shredded cheese over the top of the two pies (the more the better!) Place in preheated oven and heat til cheese is melted - usually about ten minutes. Remove from oven, let sit about five minutes. Cut. Serve.

Comments:
As you can see this is not a precise to the tablespoon type recipe.

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Chicken Hruby - from Susu1

Servings: 2-4
Temp: 350 Preheat: Yes

Ingredients:

1 to 1/2 lb. boneless chicken breasts
1 can cream of mushroom soup
1/2 soup can white wine
cheese ( approx. 2 cups ) mozzarella, swiss, or cheddar
croutons
2 Tblsp. butter

Instructions:
Mix soup and wine in a small mixing bowl. Place chicken in a casserole dish with a small pat of butter under each piece. Pour wine mixture over chicken. Put cheese on top of chicken. Put the croutons on top of the cheese (optional). Bake at 350 degrees for 45 - 60 minutes.

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Scalloped Oysters - from Cantoo

Temp: 350 Preheat: Yes

Ingredients:

1 pt oysters (2 small cans)
2 C. cracker crumbs
1/2 C. butter
3/4 C. light cream (or evaporated milk)
1/4 C. oyster liquer
1/4 tsp. Worchestire Sauce
1/2 tsp. salt

Instructions:
Drain oysters, reserve 1/4 C. liquer. Combine crumbs and butter. Spread 1/3 of crumbs in a greased 8 x 1/1/4" round casserole. Cover with 1/2 of the oysters. Sprinkle with pepper. Repeat the layer and cover with remaining crumbs. Combine cream, oyster liquer, worchestire sauce and salt. Pour over oysters. Bake for about 40 minutes.

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