Individual Tamale Pies

This is a quick and easy dinner when you are in a hurry!!

1 lb lean ground beef

1 cup green sweet peppers, chopped

1 cup onion, chopped

2 t chilli powder

1 15-oz can tomato   sauce

1 cup corn

4-oz can diced green chili peppers

1/2 cup sliced pitted ripe olives

81/2-oz pkg corn muffin mix*

egg

milk

1/2 t ground cumin

Chili power

    Cook ground beef, green sweet peppers, and onion in a large skillet until meat is no longer pink. Drain off fat. Stir in the 2 teaspoons chili powder; cook and stir 1 minute more. Stir in tomato sauce, corn, half of the chili peppers, and the olives. Bring to boiling. Divide mixture evenly among six 10-to 16-oz individual casseroles. (I divide this between 2 casserole dishes. We eat one when I make it and freeze the other).

    Prepare corn muffin mix according to package, using egg and milk as directed. *I make my own cornbread because to me the mix is too sweet for this recipe. (I use roughly 1 cup self-rising cornmeal, 1/2 cup milk and 1 egg). Stir in remaining chili peppers and the cumin. Spoon mixture evenly over the hot ground beef mixture in the casseroles. Sprinkle the top with a little chili powder. Cook and serve or freeze.

    Preheat oven to 375F. Bake, uncovered, for 20 to 25 minutes.

John Wayne Casserole

1 pound ground beef           

1/2 large onion

1 1/2 T taco spice

1 can rotel

1 can corn (I use frozen)

2 cups Bisquick mix(give or take)

1 cup water

1/2 cup mayonnaise

7 1/2 oz chive & onion whipped cream cheese

1/8 t garlic powder

salt and pepper

1 cup sharp cheddar

1 cup mozzarella cheese

    Brown the ground beef and onion. Stir in spice, rotel and corn. Mix in a small bowl the Bisquick and water. The dough will be sticky. Spread into a prepared casserole dish and top with meat mixture. Mix cream cheese, garlic powder, salt and pepper. Dollop and spread over meat and top with both cheeses. Bake at 325F for roughly 40 minutes. Top with sour cream and diced tomatoes.

Chicken Tetrazzini

1 5lb chicken or 3-4 cups breast meat, cubed 

2 T butter

4 T flour

2 t salt

2 cups milk

1 green onion, chopped 

1 small can(jar) pimento

One cup sliced mushrooms (1 small can)

4 oz Cheddar cheese, graded

4 oz (Approximately) Spaghetti, cooked

    Boil chicken, cube.  Make a white sauce from butter, flour, salt and milk. Add to the sauce green pepper, pimento, chicken, mushrooms and cheese. In the meantime cook the spaghetti in chicken stock. When tender, add to sauce mixture and place in a casserole dish. Top with more cheese. Bake at 375°F until brown (about 25 to 30 minutes).

Mama’s Summer Squash Casserole

 

6 or 7 young & tender squash, sliced

1 small onion, thinly sliced

2 eggs

3/4 cup milk

4 oz grated sharp cheddar cheese, divided

Salt & pepper

Ritz crackers, crumbed

    Boil the squash and onion at medium low heat in a very small amount of water until tender(ideally there will be no water left in the pot but the squash will not have stuck to the pot).

Beat eggs slightly with a fork and then with the milk, salt & pepper. Mix in 3/4 of the cheese and then fold in squash. Pour into a baking dish and bake at 325°F for 20 minutes. Remove it from the oven and top with Ritz cracker crumbs and then the remaining cheese. Return to the oven and bake another 15 to 20 minutes or until the center is set. Allow the casserole to rest 10 to 15 minutes before serving.

Easy King Ranch Casserole

1 chicken (3-4 cups), cooked & cubed

1 medium

   bag Regular Doritos

1 can cream of mushroom soup

1 can cream of chicken soup

1 can ro-tel

1 pound cheddar cheese grated

1 t Chili powder

1 Cup sour cream

    Mix together all of the ingredients except 1/2 of the cheese. Pour into baking dish. Put the remaining cheese on the top and bake at 350°F for about 30 minutes.

Pineapple Casserole

2 cans crushed pineapple 

1 cup grated cheddar cheese 

1 cup sugar

5 T plain flour

1 1/2 cups ritz crumbs

1 stick butter

 Pour pineapple (including juice) into a 9x13. Mix flour and sugar. Sprinkle over the pineapple followed by cheese, crumbs and butter. Bake for 30 @ 350°F.

Poppyseed Chicken

3 cups cubed Chicken

1 can Cream of Chicken soup

1 pint sour cream

2 T poppyseeds

2 sleeves Ritz crackers

1 stick butter-melted

3 cups cooked rice (optional)

Mix the first four ingredients and put in a baking dish. Put broken(not crumbed) crackers on top then pour butter on the crackers. Bake at 350°F until bubbly about 30 minutes.

 

Ground Beef Casserole

                                 

8 oz. Noodles

2 cans cream of mushroom soup 

1⁄2 pound grated sharp cheese

1⁄2 cup chopped onion

2 lbs. Ground beef

Cook noodles and drain. Brown meat lightly. Add onion, salt and pepper/ Drain grease. Add soup to meat mixture and stir until blended. Put in large, greased casserole, adding alternate layers of noodles and ground beef and cheese. Bake at 350 about 30 minutes or until hot and bubblely. Serves 6 to 8 . Can be prepared ahead or frozen before baking.

As an alternative I sometimes just mix it all up and bake.

Tex-Mex Lasagna

 

Ingredients:

3/4 cup bottled salsa

1 1/2 teaspoons ground cumin

1 (14.5-ounce) can no salt-added diced tomatoes

1 (8-ounce) can no salt-added tomato sauce

Cooking spray

 6 precooked lasagna noodles (such as Barilla or Vigo) 

1 cup frozen whole-kernel corn, thawed

1 (15-ounce) can black beans, rinsed and drained

2 cups (8 ounces) preshredded reduced-fat 4-cheese Mexican blend cheese

1/4 cup chopped green onions

Preparation:

1. Preheat oven to 450°.

2. Combine first 4 ingredients; spread 2/3 cup sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with 1/2 cup corn and half of beans. Sprinkle with 1/2 cup cheese; top with 2/3 cup sauce. Repeat layers once; top with remaining 2 noodles. Spread remaining sauce over noodles. Sprinkle with remaining 1 cup cheese. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Let stand 15 minutes. Sprinkle with onions.

Texas Hash (Spanish Rice)

1 lb. ground beef

1 large onions, chopped

1 bell pepper

2 cans tomatoes

1 cup uncooked rice

2 t. salt 

½ t. black pepper

2 t. chili powder

 

Cook onions and green pepper slowly until onions are translucent. Add meat and saute until it loses red color; add tomatoes, rice, and seasonings. Arrange in large casserole. Cover and cook at 350 about 45 minutes. Remove cover and bake 15 minutes longer. Serves 4.

I usually add a little water to make sure the rice cooks.

This recipe freezes very well. Freeze before cooking. When I make this recipe I always make twice as much as I need so I have it made for another time when I am busy.

Chicken Divan

Ingredients

2 (10-ounce) packages frozen broccoli, chopped

3 cups cubed chicken, cooked

1 (10 3/4-ounce) cans condensed cream of mushroom soup

1 cup mayonnaise

3/4 cup grated sharp Cheddar

1 teaspoon fresh lemon juice

1/2 teaspoon curry powder

Salt and pepper

1/3 cup evaporated milk

1/2 cup freshly grated Parmesan

Ritz crackers

2 tablespoons butter, melted

Directions

Preheat oven to 350 degrees F.

Slightly cook the broccoli. Drain the broccoli and put into a casserole dish. Add the chicken.

In a medium bowl, combine the soup, mayonnaise, Cheddar, lemon juice, curry powder, salt and pepper, to taste, and milk. Whisk together to make a sauce. Pour the sauce over the broccoli and chicken. Mix well with a spatula.

Place the mixture into a casserole dish. Lightly cover with ritz.

Bake for about 30 to 45 minutes.

Burrito Pie

Ingredients

2 pounds ground beef

1 onion, chopped 

2 teaspoons minced garlic 

1 (2 ounce) can black olives, sliced 

1 (4 ounce) can diced green chili peppers 

1 (10 ounce) can diced tomatoes with green chile peppers

 2 (16 ounce) cans refried beans 

12 (8 inch) flour tortillas 

9 ounces shredded Colby cheese 

Cooking Directions

Preheat oven to 350°F. 

In a large skillet over medium heat, saute the ground beef for 5 minutes. Add the onion and garlic, and saute for 5 more minutes. Drain any excess fat, if desired. Mix in the olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Stir mixture thoroughly, reduce heat to low, and let simmer for 15 to 20 minutes. 

Spread a thin layer of the meat mixture in the bottom of a 4 quart casserole dish. Cover with a layer of tortillas followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern until all the tortillas are used, topping off with a layer of meat mixture and cheese. 

Bake for 20 to 30 minutes in the preheated oven, or until cheese is slightly brown and bubbly. 

Yield: 16 servings

Per Serving

Calories: 431 kcal 

Carbohydrates: 33 g 

Dietary Fiber: 4 g 

Fat: 23 g 

Protein: 19 g 

Sugars: 2 g 

Chicken Artichoke

1 ½ cups cooked chicken

14 oz canned artichokes

1  can mushrooms

6 T butter

3 t flour 

1 ¼ -1 ½ cups milk

¼ cup sherry

salt and pepper

½ c Swiss cheese

2 T Worcestershire sauce

½ t curry

ritz crackers

Parmesan cheese

Place chicken, mushrooms, and artichokes in pan. Melt butter and whisk flour and then whisk in the milk. Stir until thickened. Mix with the rest of the ingredients. Put over chicken. Top with ritz and Parmesan cheese. Bake at 350 until hot and bubbly.

Casseroles!

 

Poppyseed Chicken 

Ground Beef Casserole

Tex-Mex Lasagna

Texas Hash (Spanish Rice)

Chicken Divan

Burrito Pie

Chicken Artichoke

Pineapple Casserole 

Easy King Ranch Casserole

Mama’s Summer Squash Casserole

Chicken Tetrazzini

John Wayne Casserole

Individual Tamale Pies