15551 pioneer casserole Recipes

butter, brown sugar, milk, vanilla extract, all-purpose flour, baking soda, rolled oats, raisins

baking potatoes, peeled and cubed, salt, vanilla extract, sugar, chocolate confectioners coating, flaked coconut

cube steaks (tenderized round steak that s been extra-tenderized), onions or 2 medium, deli rolls, butter, seasoned salt, worcestershire sauce, tabasco sauce (optional)

cooked chicken, spaghetti , broken into two inch pieces, chicken broth (reserved from pot), cream of mushroom soup (2 cans), grated sharp cheddar cheese , plus, grated sharp cheddar cheese, diced green pepper, diced onion, seasoned salt, cayenne pepper, salt & pepper

skinless chicken breast (4-6 pieces trimmed and pounded flat ), all-purpose flour, salt & pepper (to taste), olive oil, butter, onion, chopped, garlic cloves, minced, white wine (red is fine too), crushed tomatoes, sugar, fresh parsley (chopped ), parmesan cheese (freshly grated )

ground beef, hot breakfast sausage (jimmy dean), garlic cloves, minced, dried parsley flakes, dried basil, salt, whole tomatoes, tomato paste, cottage cheese, eggs, beaten, parmesan cheese, salt, dried parsley flakes

melted butter, onion, diced, tomato juice, diced tomatoes, chicken base or 1 tbsp chicken bouillon, sugar, cooking sherry, half-and-half or 1 1/2 cups heavy cream, chopped fresh basil, dried parsley flakes, pepper, crouton (optional)

dijon mustard (i used grainy mustard), honey, lemon , juice of, paprika, salt, crushed red pepper flakes (optional to taste), boneless skinless chicken breasts, thick cut bacon, bacon grease, sharp cheddar cheese (to taste), canola oil

whole milk, vegetable oil, sugar, active dry yeast, all-purpose flour, flour, baking powder, baking soda, salt, melted butter, sugar, generous sprinkling cinnamon, melted butter, powdered sugar, maple flavoring, milk, melted butter, brewed coffee, salt

potatoes , russet or 5 lbs yukon gold, butter, softened (or more ), cream cheese, softened, half-and-half, seasoning salt, black pepper, butter (optional)

soy sauce, sugar, garlic cloves, minced, rice vinegar, pure sesame oil, hot chili oil (or to taste), canola oil, water, whole green onions, sliced thin, asian noodles or 12 oz other thin noodles

kosher salt, garlic clove, chopped, mayonnaise, sour cream, milk (depending on how thick you want the dressing) or 1/4-1/2 cup butter (depending on how thick you want the dressing), chopped flat leaf parsley, chopped fresh chives, chopped fresh dill, distilled white vinegar, worcestershire sauce, cayenne pepper, paprika, black pepper, hot sauce, heads iceberg lettuce

macaroni, whole roasted red peppers, chopped, diced sweet and spicy pickle, black olives, chopped fine, whole green onions, sliced, mayonnaise, red wine vinegar or 1 tbsp distilled vinegar, sugar, salt, plenty fresh ground black pepper, milk, splash pickle juice

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.