Mix And Match Casserole Recipes

Steps:

• The meat can be: 2 cans tuna, shrimp or crab, or 2 cups chopped cooked chicken or turkey, or 2 cups chopped ham, or 1 lb. ground beef, cooked crumbled and drained.
• The sauce can be: 1 can of cream of "your favorite, I like onion" soup or 2 cans (14 1/2 oz) tomatoes or 2 cups of your own sauce (barbecue, sweet and sour, teriyaki, curry, marinara, gravy, cheese sauce, etc etc).
• The extra can be: 1 small can mushrooms, 1 small can sliced olives, 1/4 cup chopped red or green bell pepper, 1/4 cup chopped onion, 1/4 cup chopped celery, 2 minced garlic cloves, 1 can chopped green chilies, 1 package taco seasoning, ranch seasoning, etc etc.
• The vegetable can be: 1 14-1/2 ounce can vegetable of your choice (peas, green beans, spinach, corn, asparagus) or 2 cups frozen or fresh.
• The starch can be: uncooked small pasta shells, egg noodles, uncooked rice, hash browns, etc etc.
• You can use one or two toppings: 1/2 cup cheese of any kind, or 1 cup bread/cracker crumbs mixed with melted butter and sprinkled on top, or stuffing mix. Could be crushed taco or potato chips. Or French fried onions.
• Once you have chosen your combination, combine 1 8-ounce container sour cream, 1 cup milk, 1 cup water, 1 tsp salt and 1 tsp pepper with sauce (omit sour cream and milk if using tomatoes).
• Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13- x 9-inch baking dish. Bake, covered, at 350? for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes.

Steps:

• 1. CHOOSE ONE SAUCE MAKER: 1 can cream of mushroom soup -- (10 3/4-ounce) undiluted 1 can cream of celery soup -- (10 3/4-ounce) undiluted 1 can cream of chicken soup -- (10 3/4-ounce) undiluted 1 can Cheddar cheese soup -- (10 3/4-ounce) undiluted 2 cans diced tomatoes with basil -- (14 1/2-ounce) garlic, and oregano, undrained
• 2. CHOOSE ONE VEGETABLE: 1 can cut green Italian beans -- (14 1/2-ounce) drained 1 can sweet peas -- (15 1/4-ounce) drained 1 can asparagus cuts and tips -- (10 1/2-ounce) drained 1 can whole kernel corn -- (15 1/4-ounce) drained 1 can chopped spinach -- (13 1/2-ounce
• 3. CHOOSE ONE PASTA/RICE: 2 cups uncooked elbow macaroni 1 cup uncooked regular rice 4 cups uncooked wide egg noodles 3 cups uncooked small pasta shells
• 4. CHOOSE ONE MEAT/FISH/POULTRY: 2 cans solid white tuna in spring water -- (6-ounce) drained and flaked 2 cups chopped cooked chicken 2 cups chopped cooked ham 2 cups chopped cooked turkey 1 pound ground beef -- browned and drained
• 5. CHOOSE ONE OR MORE EXTRAS (OPTIONAL): 1 can sliced mushrooms -- (3-ounce) drained 1/4 cup sliced ripe olives 1/4 cup chopped red or green bell pepper 1/4 cup chopped onion 1/4 cup chopped celery 2 garlic cloves -- minced 1 can chopped green chiles -- (4.5-ounce) 1 envelope taco seasoning mix -- (1 1/4-ounce)
• 6. CHOOSE ONE OR TWO TOPPINGS: 1/2 cup shredded mozzarella cheese -- (2 ounces) 1/2 cup grated Parmesan cheese 1/2 cup shredded Swiss cheese -- (2 ounces) 1/2 cup fine -- dry breadcrumbs 1 cup round buttery crackers -- crushed 1 cup herb-seasoned stuffing mix
• 7. Combine 1 (8-ounce) container sour cream, 1 cup milk, 1 cup water, 1 teaspoon salt, and 1 teaspoon pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13 x 9 inch baking dish. Bake, covered, at 350F for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes. Makes 6 servings.

Steps:

• Place squash and a small amount of water in a large saucepan; cover and cook for 8-10 minutes or until tender. Drain. Add all remaining ingredients; mix well. Transfer to a greased 11x7-in. baking dish. Bake, uncovered, at 325° for 30-35 minutes.