15434 schubert casserole 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

eggs, whole wheat bread, neufchatel cheese, maple syrup, cinnamon

macaroni, onion, chopped, hamburger, browned, garlic powder, cream of mushroom soup, broccoli, chopped and steamed, mozzarella, grated

onions, chopped, butter, sliced mushrooms, diced cold turkey, diced ham, chopped parsley, thyme, salt , freshly ground black pepper to taste, curry powder, rice, hot turkey or chicken broth

lean ground beef, black-eyed peas with jalapenos, drained, rice, cooked, diced tomatoes, cheddar cheese, shredded, onion, minced, salt, pepper, garlic clove, crushed

shrimp, butter, melted, garlic cloves, minced, parsley, chopped, paprika, cayenne, sherry wine, soft breadcrumbs

green beans, bean sprouts, cream of celery soup, onion rings., mix together : green beans, bean sprouts, soup in a 2quart greased, casserole dish ., bake 350-30 minutes. take out spread onion rings on top, bake another 5 minutes

into a 9x9 casserole , place, whole, fire-roasted green chiles (drained , and split open), spread over chiles, grated cheese (i like a cheddar/jack blend), beat together, eggs, flour, evaporated milk, pour egg-milk mixture over cheese mixture ., add on top, whole kernel corn (drained ), make topping by mixing, dry jiffy cornbread mix, butter, softened, egg

white sauce, tlbsp flour, salt, oleo, milk, casserole, hard boiled eggs chopped, chopped broccoli cooked, velveeta cheese sliced, ritz crackers

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.

casserole elbow macaroni, cooked to almost al dente in well salt water, butter, whole milk, velveeta cheese , cut into smaller cubes for easier melting, american cheese, blue cheese , finely ground in food processor, salt and pepper, american cheese , to top the casserole, breadcrumbs

original egg beaters, fat free cream cheese, softened, sugar free maple syrup, cinnamon, vanilla, whole wheat bread