Casseroles are old fashioned favorites. They are easy and they invoke memories of grandma in an apron. They also taste great. It doesn’t get much better than that.
Ingredients
- 1 box elbow macaroni, cooked
- 1 12 oz can of water packed tuna, drained and flaked
- 2 cans of cream of mushroom soup
- 1 can peas, drained
- 2 c white cheddar cheese, shredded
- 1 c heavy cream
Preparation
- Pre heat oven. 350
- Coat a baking dish with cooking spray
- Combine all of the ingredients in a bowl
- Leave 1/2 c of cheese for the top
- Mix thoroughly
- Pour into the baking dish
- Sprinkle the remaining cheese on top
- Bake for 20 – 25 min
Ingredients
- 8 oz egg noodles, cooked
- 1 Tbsp veg oil
- 1/4 c chopped onion
- 1/4 c chopped celery
- 2 c cubed cooked ham (Easter leftovers are perfect)
- 1 c cream of mushroom soup
- 1 c sour cream
- 1 c shredded cheddar cheese
Preparation
- Preheat the oven 375
- Sauté the onions and celery in the oil for about 8 min
- Add the ham for 3 min, stirring
- Remove it from the heat and stir in everything but 1/2 c of the cheese
- Pour into a casserole dish
- Bake covered 30 min
- Uncover and sprinkle the remaining cheese on top
- Bake for 5 more min, so the
- cheese melts
- You can freeze this one
Ingredients
- 8 oz egg noodles, cooked
- 1/2 c butter
- 1/3 c flour
- 2 c chicken broth
- 1 c milk
- 1 tsp salt
- 1/2 tsp pepper
- 2 c chopped, rotisserie chicken
- 1 c sliced fresh mushrooms
- 1/3 c chopped onions
- 2 Tbsp chopped parsley
- 1/4 c grated Parmesan cheese
Preparation
- Pre heat oven to 350
- On low heat, melt butter
- Slowly add flour, stirring constantly till smooth
- Cook 1 more min and slowly add chicken stock and milk
- Turn the heat up to medium. Stirring the whole time until it thickens
- Add salt and pepper
- Mix the other ingredients in a bowl, except the cheese
- Toss with the sauce
- Pour into a casserole dish
- Sprinkle with cheese
- Bake uncovered for 25 min
- You can freeze this one too
Next time
Cottage Pie
Spaghetti Casserole
Jenny’s Vegetarian Casserole
Enjoy your casseroles.
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