22517 deep dish traditional cordon bleu casserole Recipes

butter, cubed, rubbed sage, boneless skinless chicken breast halves (4 oz each), green pepper , julienned, sliced fresh mushrooms, tomato sauce, sugar, dried oregano, salt, garlic powder, lemon-pepper seasoning, deli ham, swiss cheese, hot cooked rice , optional

boneless skinless chicken breast halves (6 oz each), deli ham (3/4 oz each), swiss cheese (3/4 oz each), king arthur unbleached all-purpose flour, salt, paprika, pepper, egg, milk, seasoned bread crumbs, canola oil, butter, melted

wide egg noodles (any kind of noodles that you prefer will work fine), tuna in water , drained. (i sometimes use 2, but that depends on how strong you like your tuna), sweet peas, drained, shredded cheddar cheese or 1 cup colby-monterey jack cheese, cream of mushroom soup, cream of celery soup, milk, salt and pepper, sliced velveeta cheese, enough to cover a casserole dish (american cheese works good to), butter

pre-made frozen crust. we like pillsbury deep-dish but any deep pie crust works, eggs-beaten, parmesan or romano cheese-grated plus extra to sprinkle on top, ricotta cheese , excess liquid drained off. if you use sorrento (east coast usa) or precious (west coast) it is not watery and does not need draining., pepperoni cut into 1/2 cubes , about 3/4 of a stick., shredded mozzarella cheese, fresh ground black pepper, fresh parsley-chopped

leek, white and part of the green sliced thinly, garlic, diced, butter, butter for ing the baking dish, french bread, cubed into 1 cubes (depending on the size of your loaf, you may or may not need the entire loaf - you need enough to cover the bottom on the baking dish, and a layer on the top), cubed smoked ham (i prefer the saltiness of smoked ham over the sweet taste of honey or brown sugar ham - if you don tsp have leftover ham to use, just ask the deli person to slice a 1 thick piece of smoked ham for you), grated gruyere cheese (swiss cheese will do, but gruyere is worth the splurge!), half-and-half or whole milk, eggs, salt, garlic salt, pepper, al: a very light drizzle of hollandaise sauce over each slice is a nice addition, too. if you put the sauce in a separate gravy server , your guests can have the choice of adding it or noti m a big fan of hollandaise, so of course i never pass it up

vegetable oil, skinless, boneless chicken breast halves, salt and ground black pepper to taste, salt-free seasoning blend, heads broccoli, cut into small florets, sweet onion, chopped, water, margarine (optional), herb and butter-flavored rice side dish (such as knorr & butter rice sides), condensed cream of chicken soup, mayonnaise, shredded cheddar cheese, chopped fresh parsley, salt-free seasoning blend, garlic powder, curry powder, lemon juice, dijon mustard, shredded cheddar cheese

skinless chicken breasts, cut into bite-size pieces, panko bread crumbs (love panko, but you can use regular), milk, egg, dry mustard, dill weed, swiss cheese, cubed, ham, cubed, cream of chicken soup (healthy request), sour cream, milk, canola oil for browning, pepper to taste, p.s you can make with cooked chicken, just add the panko bread crumbs to the top of the mixture , with melted butter, p.s.s you can pump up the cheese , by adding provolone...

olive oil, onion, sliced, tomatoes, peeled and sliced, all-purpose flour, dried basil, eggs, beaten, milk, salt and pepper to taste, unbaked deep dish pie crust, shredded colby-monterey jack cheese, divided

bacon, eggs, beaten, light cream, ground nutmeg, salt, pepper, chopped fresh spinach, chopped fresh mushrooms, chopped onions, shredded swiss cheese, shredded cheddar cheese, deep dish pie crust

butter, onion, chopped, spicy ground pork sausage, eggs, ranch-style salad dressing, milk, cheddar cheese, shredded, hot pepper sauce (optional), salt and pepper to taste, white sugar, unbaked deep dish pie crust

boneless skinless chicken breast halves (6 oz each), deli ham, swiss cheese, eggs, paprika, king arthur unbleached all-purpose flour, panko (japanese ) bread crumbs, butter, cubed, thick-sliced bacon strips, chopped, sliced fresh mushrooms, white wine or chicken broth, chicken bouillon granules, cornstarch, heavy whipping cream

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.

chopped spinach , defrosted and drained, margarine, drizzle olive oil, white onion, chopped, chopped garlic, worcestershire sauce, sliced mushrooms, drained, artichoke hearts, drained and chopped, capers, red pepper flakes (adjust to your liking), a 16 oz container sour cream, cream of mushroom soup, cream cheese, mozzerella, divided into 1.5 cup and .5 c, parmesan, garlic pepper, seasoned salt, cayenne pepper, crumbled bleu cheese, perpperidge farm seasoned stuffing mix, chopped fresh tomatoes

simply potatoes traditional mashed potatoes or 5 (24 oz) bags, butter (room temperature ), half-and-half cream (warm in small pot), swiss cheese, cream cheese with chives

browned ground beef, tomato soup, green beans, shredded cheddar cheese or 2 cups colby-monterey jack cheese, simply potatoes traditional mashed potatoes

classico traditional basil pesto, breaded chicken cutlets, not cooked (i come from long island so we have italian meat shops in abundance, you can bread your own cutlets), provolone cheese, cut in strips, onions, red pepper, olive oil

butter, all-purpose flour, milk, seedless raisins, chopped hazelnuts, coarse-grained mustard, fresh lemon juice, hot pepper sauce (e.g. tabasco), or to taste, salt and black pepper to taste, paprika, boneless deep sea perch fillets, bananas, peeled and sliced

yellow squash (about 3 or 4 cups), habenaro cheese shredded, sleeve of ritz crackers crushed, onion small dice, cream of chicken soup undiluted, rotel tomatoes with peppers, butter divided, salt and pepper to taste, garlic,minced or 1 tbsp of garlic powder, deep 3 to 4 quart aluminum (deep) pan, sour cream or to taste