Friday, September 7, 2007


My dear sister-in-law, Tara, tagged me to post 4 recipes. So I will post my top 4 staples in the kitchen. Hope you like them!

Enchilada Cassarole

1 can enchilada sauce (red or green)
1 can cream of chicken soup
1/2 cup milk
1 sm can green chiles
2 cups shredded cheese, divided
3 chicken breast, cooked and shredded
10 white corn tortillas, torn into pieces

Combine all wet ingredients in large bowl. Add cheese, chicken, and tortillas. Top with remaining cheese. Transfer to cassarole dish, bake at 350 for 30 minutes. Serves 4.

Broccoli Cheese Cassarole

3 cups cooked rice
2 pkgs. frozen broccoli florets
1 sm onion
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz velveeta cheese (cut into pieces)
2-4 cooked, cubed chicken breasts

Cook broccoli according to package directions. Drain and set aside. Saute onion until clear. In large bowl, mix the 2 soups, cooked rice, cooked broccoli, cheese, onion and chicken. Transfer to dish, bake 45 min- 1 hr at 350. Serves 6-8

Chicken Rice Soup

12 T butter
2/3 cups flour
1 cup milk
1 cup cream
6 cups chicken broth
2 cups finely chopped chicken
2 boxes Rice-A-Roni (wild with carrots)

Melt butter in saucepan. Blend in flour. Add milk, cream and broth. Cook and stir until mixture thickens and comes to a boil. Reduce heat. Stir in chicken, cooked rice, and a few shakes of pepper. Warm through. Serves 6-8.

World's Best Lasagna

1 lb Italian sausage
1 lb ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 oz) can crushed tomatoes
2 (6 oz) cans tomato paste
2 (6.5 oz) cans tomato sauce
1/2 cup water
2 T sugar
1 1/2 t dried basil leaves
1/2 t fennel seeds
1t Italian seasoning
1 t salt
1/4 t pepper
4 T chopped fresh parsley
12 lasagna noodles
1 egg
16 oz ricotta (or 8 oz cottage cheese and 8 oz ricotta)
3/4 lb mozarella, sliced
3/4 cup grated parmesan

Preheat oven to 375. In dutch oven, cook meats, onions and garlic. Stir in tomatoes and water. Season with sugar, basil, fennell, Italian seasoning, salt, pepper, and 2 T parsley. Simmer, uncovered, 1 1/2 hours. In small bowl, combine ricotta, eggs, and remaining parsley. To assemble, Spread 1 1/2 cups of the meat mixture onto bottom of lasagna dish. Arrange 6 cooked noodles, lengthwise, on top. Spread 1/2 of ricotta miture. Top with 1/3 of the mozarella slices. Spoon 1 1/2 meat mixture, sprinkle with 1/4 cup of parmesan. Repeat layers, top with remaining parmesan. Cover with foil, bake 25 minutes. Remove foil, cook for an additional 25 minutes. Cool for 15 minutes before serving. Serves 12.

The rules:
1. Let others know who tagged you (Tara)
2. Start with 4 recipes you especially like
3. Tag 4 other people and notify them that they have been tagged : Chanelle - All the other blogs I know of have been tagged already!!!
4. Those who are tagged should post these rules and their 4 recipes

No comments: