15922 casserole aka funeral Recipes

onion and potato casserole, seasoned with thyme, sliced onions (2 large onions), butter or margarine, condensed cream of celery soup (10.5 oz), water, salt and pepper to taste, crumbled leaf thyme, potatoes, cooked and sliced, shredded cheddar cheese

yellow squash, sliced, onion, chopped, salt (optional), pepper, shredded cheddar cheese, butter or 1/4 cup margarine, all purpose flour, sugar, eggs beaten, milk, pam cooking spray, x 13 inch casserole dish

process cheese sauce, sour cream, condensed cream of mushroom soup, condensed cream of celery soup, water, butter, melted, salt and pepper to taste, frozen hash brown potatoes, thawed, bread crumbs

hash browns, butter, condensed cream of chicken soup, sour cream, salt, onion, chopped, butter, longhorn cheese, grated , firmly packed, corn flakes, crushed, butter, melted

frozen hash browns, cubed velveeta cheese, cream of chicken soup, sour cream, melted butter, grated onions, melted butter, corn flakes

potatoes or 1 (32 oz) bag frozen shredded hash browns, condensed cream of chicken soup, sour cream, grated cheddar cheese, butter, melted, chopped onion, crushed corn flakes, butter, melted

pork and beans, do not drain, black beans, drained, butter beans, drained, dark red kidney beans, drained, bacon, onion, medium, chopped (1 cup), cider vinegar, yellow mustard, prepared, brown sugar

onion, diced, garlic, minced (from a jar is fine), margarine, shredded hash brown potatoes, thawed, sour cream (i like daisy brand), cream of celery soup, shredded cheddar cheese, salt, green pepper, diced (optional)

cream soup (i use 1 chicken and 1 celery soup), melted butter (1/2 cube ), water (use soup can), cheez whiz (jalapeno is good, too), sour cream, salt and pepper, potatoes, cooked

process cheese sauce, sour cream, cream of mushroom soup, cream of celery soup, water, melted butter, salt and pepper, thawed hash brown potatoes, breadcrumbs

water, rice, salt, yellow sugar, saffron or 10 ml turmeric, cinnamon sticks or 3 pieces cassia, cardamom seeds, naartjie peel , cut into strips, butter, sultanas, mixed with raisins, raisins or 150 g seedless

frozen hash brown casserole (thawed ), cream of chicken soup, undiluted, chopped onion, shredded cheddar cheese, sour cream, chopped celery, butter or margarine, cut in small pieces

corn casserole, yellow creamed corn, eggs, corn oil, martha white mexican cornbread mix, sm. can french fried onions

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.

squash casserole, yellow squash, butter, evaporated milk, bread crumbs (dry ), onion (grated ), eggs, salt, pepper, cracker crumbs (buttered )

rice casserole, offline, uncooked rice, french onion soup, water, margarine or butter, mushrooms

sweet potato casserole, sweet potato, cooked and mashed, vanilla, eggs, white sugar, melted margarine, mix well put into 9 x 13 pan ., brown sugar, flour, nuts (pecans), butter, mix until crumbly , put on top of sweet potatoes. bake at 350 degree oven for 30 to 35 minutes.

cheddar cheese soup, cream of chicken soup, carton sour cream, hash brown potatoes, frozen (or any kind will work)