2814 casserole sour Recipes

sour cream, butter, lemon juice, firm white fish fillet (halibut, or ling cod work well), salt, pepper, onion, thinly sliced and seperated into rings, grated cheddar cheese

sour cream, cream cheese, cottage cheese, cream of chicken soup, salt, garlic powder, chopped green chilies, chopped cooked chicken, cooked rice (i like basmati), shredded cheddar cheese, monterey jack cheese, tomatoes, chopped, chopped olive (optional, i don tsp like them myself , so we omit them)

sour cream, condensed cream of mushroom soup, undiluted, shredded processed cheese, chopped onion, salt, pepper, frozen hash brown potatoes, thawed

boneless chicken breasts, cream of mushroom soup, sour cream, salt and pepper, garlic powder, fresh broccoli florets, shredded cheddar cheese, to taste (enough to cover top of casserole), grated parmesan cheese, to taste (enough to cover top of casserole), ritz cracker crumbs (our preference) or breadcrumbs, to taste (enough to cover top of casserole)

frozen hash browns (bag), cream of chicken soup (1 can), melted butter, garlic salt, black pepper, sour cream, grated cheese, crushed corn flakes, melted butter (for top of casserole)

taco flavor doritos (save 2 cups for casserole topping), onions, grated, chili with beans, enchilada sauce, tomato sauce, shredded sharp cheddar cheese, doritos, shredded cheddar cheese, sour cream (less if you want, or low-fat)

easy country ground beef and corn casserole, lean ground beef, chopped onion, whole kernel corn, drained, cream of chicken soup, cream of mushroom soup, sour cream, tomato sauce, chopped pimiento, salt, black pepper, noodles, cooked and drained, butter, melted, soft breadcrumbs

potatoes, sour cream, cream of chicken soup, milk , i usually use the empty coc soup can and fill it 1/4-1/2 way, cheddar cheese, grated, butter, onion, chopped, canned diced green chiles, salt and pepper, corn flakes or 1 cup potato chip, every once in a while we will add this to the top of the casserole

salt, pepper, paprika, dry mustard, flour, pork chops, oil, potatoes, sliced, garlic powder, sour cream , can use and chives, milk, french s french fried onions

sour cream, milk, hormel real bacon pieces, hidden valley ranch seasoning, shredded cheddar/colby cheese, chopped scallions, butter spread, shredded hashbrowns

corn and bacon casserole, bacon, onion, chopped, flour, garlic, minced, sour cream, salt, pepper, fresh or frozen whole kernel corn, fresh parsley, chopped, fresh chives, chopped, in a large skillet , cook bacon until crisp. drain, reserving 2 tbsp of drippings. crumble bacon; set aside. saute onion in drippings until tender. add flour, garlic, salt and pepper. cook and stir until bubbly; cook and stir 1 minute more. remove from the heat and stir in sour cream until smooth. add corn, parsley, and half of the bacon; mix well. pour into a 1-quart baking dish. sprinkle with remaining bacon. bake, uncovered, at 350 degrees f for 20-25 minutes or until heated through. sprinkle with chives.

egg noodles , cooked according to package directions, cubed cooked ham, shredded swiss cheese, cream of broccoli soup (or substitute any cream of soup you have on hand), sour cream (ok to use light of plain yogurt), chopped green pepper, chopped onion, sliced mushrooms (drained ), buttered bread or cracker crumb, for topping

casserole ingredients, doritos (save 2 cups for casserole topping), onion, grated, chili with beans, enchilada sauce, tomato sauce, shredded sharp cheddar cheese, topping ingredients, doritos, shredded cheddar cheese, sour cream

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

butter, shallots, thinly sliced, sugar, yukon gold potatoes, peeled and cut into 2 pieces (8 cups) *russet or red potatoes can be substituted, however the yukon gold potatoes give a golden color to the casserole., light cream cheeses, light sour cream, salt, black pepper

unsalted butter, all-purpose flour, milk, dijon mustard, salt, pepper, nutmeg, freshly grated, white bread (or sour dough), deli ham, thinly sliced, gruyere cheese, grated , reserve some for top of casserole, eggs

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.

batter, eggs, milk, sour cream, butter, melted, vanilla, flour, sugar, baking powder, curd cottage cheese, egg, sugar, lemon juice, sour cream, apple sauce, jam