Mix And Match Casserole Recipes

MIX AND MATCH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9x13 baking dish. Combine the sour cream, milk, water, salt, and pepper in a bowl. Mix well. Add desired sauce base. Stir in your choice of vegetable, pasta/rice, protein, and extras, if using. Transfer the mixture to the greased baking dish and cover with foil. Bake at 350 degrees F for 60-70 minutes. Remove the foil and add one or two of the toppings, if desired. Return to the oven and bake, uncovered, for 10 minutes. Serve hot. Some of our favorite combinations are as follows: Chicken Casserole: cream of chicken soup, asparagus, rice, chicken, Parmesan cheese, breadcrumbs Ham Casserole: cream of celery soup, green beans, wide egg noodles, ham, garlic, 2 portions Swiss cheese Turkey Casserole: 3 cans diced tomatoes, sweet peas, small pasta shells, turkey, onion, garlic, 2 portions mozzarella cheese, herb-seasoned stuffing mix or round buttery crackers Ground Beef Casserole: Cheddar cheese soup, corn, elbow macaroni, ground beef, sliced mushrooms, green chiles, taco seasoning mix, 2 portions mozzarella cheese Meatless Casserole: diced tomatoes, corn, rice, ripe olives, 4 portions bell pepper, 4 portions celery, garlic, Parmesan cheese Tuna Casserole: cream of mushroom soup, sweet peas, elbow macaroni, tuna, sliced mushrooms, mozzarella cheese, breadcrumbs

MIX 'N' MATCH SQUASH CASSEROLE

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.

MIX AND MATCH CASSEROLES

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.

MIX AND MATCH CASSEROLE

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.