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Delicious Casseroles

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Stuffing-Crusted Creamy chicken Casserole

• 1-2/3 cups hot water

• 1 pkg. (6 oz.) Stove Top Stuffing Mix for Chicken

• 6 small boneless skinless chicken breast halves (1-1/2 lb.)

• 1/2 tsp. garlic powder

• 1 bag (16 oz.) frozen stir-fry vegetables, thawed, drained

• 1 can (14-3/4 oz.) cream-style corn

• 1/4 cup Kraft Light Done Right! Ranch Reduced Fat Dressing

PREHEAT oven to 425°F. Add hot water to stuffing mix; stir just until moistened. Set aside.

PLACE chicken in 13x9-inch baking dish; sprinkle with garlic powder. Top with stir-fry vegetables. Mix corn and dressing; spoon over vegetables. Top with prepared stuffing. Cover with aluminum foil.

BAKE 30 min.; uncover. Bake an additional 10 to 15 min. or until chicken is cooked through (170°F).

Easy Chicken & Rice Divan

• 2 cups fat free milk

• 1/2 cup KRAFT Mayo Light Mayonnaise

• 1/2 tsp. dried thyme leaves

• 1/2 tsp. garlic powder

• 2 cups MINUTE Brown Rice, uncooked

• 1-1/4 lb. boneless skinless chicken breasts, cut into bite-size pieces

• 1 pkg. (10 oz.) frozen chopped broccoli, thawed, drained

• 1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese

PREHEAT oven to 375°F. Mix milk, mayo and seasonings in 13x9-inch baking dish. ADD rice, chicken and broccoli; mix well. BAKE 30 min. or until chicken is cooked through (170°F). Remove from oven. Sprinkle with cheese. Let stand 5 min. or until cheese is melted and liquid is absorbed.

Zesty Cheeseburger Mac Casserole

• 1 bag (16 oz.) frozen vegetable blend with broccoli, carrots, cauliflower (3 cups)

• 1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese

• 3/4 cup fat free milk

• 1/4 cup KRAFT LIGHT DONE RIGHT! Zesty Italian Reduced Fat Dressing

• 1 lb. extra lean ground beef, cooked, drained

• 1 cup KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided

PREHEAT oven to 375°F. Place frozen vegetables in colander in sink. Cook Macaroni as directed on package. Pour cooked macaroni over frozen vegetables in colander to drain and quickly thaw vegetables.

RETURN macaroni and vegetables to same saucepan. Add Cheese Sauce, milk and dressing; mix well. Add cooked meat and 1/2 cup of the cheddar cheese; mix well. Spoon into 2-qt. round casserole dish; cover with foil.

BAKE 35 min. or until heated through. Uncover; top with remaining 1/2 cup cheddar cheese. Bake an additional 3 to 4 min. or until cheese is melted.

Great Substitute  - Substitute 1 can (12 oz.) white tuna in water, drained, for cooked ground beef.

Layered Fiesta Casserole

• 1 lb. extra lean ground beef

• 1 green pepper, chopped

• 1 red pepper, chopped

• 1 jar (16 oz.) TACO BELL HOME ORIGINALS Thick 'N Chunky Salsa

• 1 can (14-1/2 oz.) diced tomatoes, undrained

• 1 pkg. (10 oz.) frozen corn, thawed

• 12 corn tortillas (6 inch)

• 1-1/2 cups KRAFT 2% Milk Shredded Reduced Fat Sharp Cheddar Cheese, divided

PREHEAT oven to 375°F. Brown meat with peppers in large skillet, stirring frequently; drain. Stir in salsa, tomatoes and corn; bring to boil.

SPOON 1 cup meat mixture onto bottom of 13x9-inch baking dish. Top with 6 tortillas, overlapping as necessary. Spoon half of the remaining meat mixture over tortillas; top with 3/4 cup of the cheese. Top with remaining 6 tortillas and meat mixture. Cover with foil.

BAKE 25 to 30 min. or until heated through. Remove from oven; uncover. Sprinkle with remaining 3/4 cup cheese. Let stand 5 min. or until cheese is melted.

Cheesy Mac-Topped Italian Beef Bake

• 1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner Made With 2% Milk Cheese

• 1 lb. extra lean ground beef

• 3 cloves garlic, minced

• 1-1/2 tsp. dried oregano leaves

• 1 can (28 oz.) diced tomatoes, undrained

• 1 pkg. (10 oz.) frozen green beans, thawed

• 1 cup KRAFT 2% Milk Shredded Reduced Fat Mozzarella Cheese

PREHEAT oven to 375°F. Prepare Dinner as directed on package. Meanwhile, brown meat with garlic and oregano in large skillet. Add tomatoes with their liquid and the beans; mix well. SPOON meat mixture into 13x9-inch baking dish; top evenly with prepared Dinner. Cover with aluminum foil. BAKE 30 min. or until heated through. Remove from oven; uncover. Sprinkle with cheese. Let stand 5 min. or until cheese is melted.

Easy Ham and Broccoli Bake

• 1 pkg. (6 oz.) OSCAR MAYER Thin Sliced Smoked Ham, chopped

• 2 cups broccoli florets, coarsely chopped

• 1-1/2 cups WHEAT THINS Snack Crackers, crushed

• 6 eggs

• 1/2 cup milk

• 1 cup KRAFT Shredded Pizza! Mozzarella & Cheddar Cheese

PREHEAT oven to 350°F. Spread ham onto bottom of greased 9-inch square baking dish; cover with layers of broccoli and cracker crumbs.

BEAT eggs and milk with wire whisk until well blended. Pour over ingredients in casserole dish; sprinkle with cheese.

BAKE 40 to 45 min. or until center is set and top is golden brown.

Variation: Easy Chicken and Broccoli Bake - Prepare as directed, substituting chopped cooked chicken for the ham.

Lazy Cabbage Roll Casserole

• 1 lb lean ground beef or 1/2 lb beef and 1/2 lb pork

• 1/2 cup rice, white or brown (cooked)

• 1 onion

• 2 garlic cloves

• 2 stalks celery

• 1 chopped green pepper (optional), or one jalapeno pepper

• 1 medium can tomato sauce or juice equivalent

• shredded cabbage

• Several strips bacon or turkey bacon  (omit for Vegetarian version)

Brown the meat (or tofu) with onions, celery and green pepper. Add rice and cook for another few minutes, mixing well.  Set aside.  Shred a small-medium cabbage and line a greased casserole dish with a third of it. Layer meat mixture over it. Add another layer of cabbage and more meat, then the final layer of cabbage. Pour tomato sauce over casserole and shake to ensure sauce reaches the bottom. Layer the top with bacon.

Bake covered at 350° degrees for about 40 minutes. Remove cover and bake for another 15 minutes.

*Optional: One package of plain ground tofu can be substituted for a delicious veggie version of this casserole.

Rice Artichoke Casserole

• 1 Tbsp olive oil

• 3 cloves garlic, minced

• 3 cups chopped tomatoes, (one 28-ounce can), drained OR one small can of tomato sauce and a couple of chopped fresh tomatoes

• 1 medium onion, a green pepper and a jalapeno pepper if you like it spicy

• 2 tsp basil

• 1 tsp oregano

• 1/4 tsp red chili pepper flakes

• 1/4 tsp sea salt

• 1 1/8 cups (240g) artichoke hearts, (one 8.5-ounce can), drained and quartered

• 3 cups cooked rice, white or brown

• 1/2 - 1/3 cup feta cheese, crumbled

Preheat oven to 375°. Heat oil in a large nonstick skillet. Add garlic, onions and peppers and sauté for 5 minutes. Add drained tomatoes, basil, oregano, chili flakes and salt to skillet. Bring to a simmer and cook for 10 minutes, stirring frequently and breaking up the tomatoes with a wooden spoon as they cook.

In a medium bowl, toss artichoke quarters, rice and feta together. Pour into a medium casserole dish that has been prepared with vegetable oil spray or lightly greased. When tomato sauce is ready, pour over the rice mixture, shaking the dish so the tomato sauce settles.  Cover and bake for 20 minutes. Remove the cover and bake an additional 20 minutes. Serve immediately.

Tuna Rice Royal

• 2 cans (6-7 oz each) tuna, drained
• 3 cups cooked rice
• 1 cup sliced celery
• 1/2 cup chopped onions
• 3 tbl diced pimientos
• 1 can condensed cream of celery soup
• 1/3 cup milk
• 1 cup grated cheddar cheese
• 1 to1½ cups topping ( chow mein noodles, crisp rice cereal or croutons)

Combine tuna, rice, celery, onions and pimientos. Blend soup, milk and cheese. Heat. Stir into tuna mixture. Season to taste. Turn into a greased, shallow 2 quart casserole. Sprinkle with topping. Bake at 375º for 20 minutes or until hot and bubbly. Makes 6 servings.

Mexican Manicotti  (Plan ahead, start the night before)

• 1 lb lean ground beef
• 1 can (16 oz) refried beans
• 2½ tsp chili powder
• 1½ tsp dried oregano
• 1 pkg (8 oz) manicotti shells
• 2½ cups (16 0z) sour cream
• 1 cup (4 oz) Monterey Jack or Mexican-blend cheese, shredded
• 1/4 cup sliced green onions
• sliced ripe olives, optional

In a bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13x9" baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Cover and bake at 350º for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with the cheese, onions and olives. Bake 5-10 minutes longer or until cheese it melted. Makes 8 servings.

Country Style Casserole

• 2 cans (10¾ oz each) condensed cream of chicken soup, undiluted
• 3/4 cup mayonnaise
• 1/2 cup milk
• 2 tbl honey
• 2 tbl Dijon mustard
• 1 pkg (26 oz) frozen shredded hash brown potatoes
• 4 cups cubed cooked chicken or fully cooked ham
• 3 cups sliced frozen carrots

In a large bowl, combine the first five ingredients. Stir in hash browns, chicken and carrots. Transfer to a greased 13x9" baking dish. Cover and bake at 350º for 45-50 minutes. Uncover and bake 15-20 minutes longer or until bubbly. Makes 8 servings.

Hearty Ham Casserole

• 2 cups diced cooked potatoes
• 1 can (15¼ oz) whole kernel corn, drained
• 1/4 cup minced fresh parsley
• 1 tbl chopped onion
• 1/4 cup butter or margarine
• 1/3 cup all-purpose flour
• 1¾ cup milk
• 1/8 tsp pepper
• 1 cup (4 oz) shredded cheddar cheese

In a large bowl, combine the first four ingredients; set aside. In a saucepan, sauté onion in butter for 2 minutes; stir in flour until blended. Gradually add milk and pepper. Bring to a boil; cook and stir for 2 minutes. Remove from heat; pour over the ham mixture and stir until combined. Transfer to a greased 11x7" baking dish. Cover and bake at 350º for 25 minutes. Uncover and sprinkle with cheese. Bake another 5-10 minutes or until cheese is melted. Makes 4-6 servings.

Mostaccioli Casserole

• 2 lbs ground beef
• 1 large onion, diced
• 2 large cans water
• 2 tsp chili powder, or to taste
• 1 green pepper, chopped
• 2 tsp salt
• pepper
• 1 lb pork sausage
• 2 large cans tomato paste
• 1 clove garlic
• 1 lb Mostaccioli macaroni
• 1 (6 oz) can mushroom pieces and stems, drained

Brown meat, add onion, green pepper, seasoning, mushrooms, tomato paste and water. Let simmer. Add Mostaccioli. This is best prepared day before serving. Heat thoroughly to serve. Serves 16.  This dish freezes well for a quick dinner later on.

Sausage Bake Casserole

• 1 lb Italian Sausage
• 1 large onion, chopped
• 1 cup celery, chopped
• 1 (8 oz) pkg thin spaghetti, cooked and well drained
• 1 can cream of mushroom soup2/3 cup milk
• 2 eggs, beaten
• 2 cups shredded cheddar cheese
• 1/4 cup corn flakes, slightly crumbled
• 2 tbl butter or margarine, melted

Cook sausage in a large skillet until it begins to brown, stirring to break up large pieces. Add onion and celery; sauté until tender. Remove sausage and vegetables with a slotted spoon to a well-greased 9x13" baking dish. Top with cooked Spaghetti.

Combine soup and milk; add eggs and cheese. Pour mixture over spaghetti, coating evenly. Combine corn flakes and butter. Arrange mixture around the edge of casserole in a wide ring shape, leaving the center uncovered. Bake at 350º for 35 minutes or until corn flakes are crisp and toasted.

Cheddar Beef Casserole

• 1 unbaked pie shell
• 1/2 lb ground beef
• 1 can cream of mushroom soup, undiluted
• 1/2 cup milk
• 2 eggs, lightly beaten
• 2 tbl grated onion
• 1/4 tsp salt
• dash pepper
• dash hot pepper sauce
• 3/4 cup grated cheddar cheese

In a 400º, bake pie crust for 10 minutes. Remove from oven and reduce heat to 350º. Brown beef in skillet, remove with a slotted spoon. In bowl, mix mushroom soup, milk, eggs, spices and sauce. Add beef and cheese. Mix and pour into pie shell. Cover edges of shell with boil and bake for 60 minutes or until knife comes out clean.

Country Ham & Cornbread Casserole

• 2 cups cubed cooked ham
• 1/2 cup chopped green onions
• 1/4 cup margarine or butter, melted
• 2 eggs, well beaten
• 1 (11oz) can corn with red and green peppers, drained
• 1 (8.5 oz) can cream style corn
• 1 cup self-rising white cornmeal
• 3/4 cup buttermilk
• 4 oz (1 cup) shredded cheddar cheese

Heat oven to 350º. Grease a 2 quart baking dish. In a large bowl, combine all ingredients except cheese. Pour into greased baking dish. Bake at for 45-55 minutes or until golden brown and set. Sprinkle with cheese. Bake an additional 2 to 3 minutes or until cheese is melted. Let stand 5 minutes before serving. Cut into squares. Makes 6 servings.

Chicken Macaroni Casserole

• 2 tbl butter or margarine
• 1/4 cup all-purpose flour
• 2 cups light cream
• 2 cups chicken broth, divided
• 3/4 lb Velveeta cheese
• 2 boxes (7 oz each) elbow macaroni, cooked and drained
• 3 cups cubed chicken
• 1 jar (2 oz) diced pimientos, drained
• 1 tsp salt
• 1/2 tsp pepper

In a large saucepan, melt butter. Stir in flour until combined. Add cream and 1½ cups of the broth all at one; stir until smooth. Cook and stir until thickened and bubbly; cook and stir 2  minutes more. Remove from the heat; add the cheese and stir until melted. Stir in macaroni, chicken, pimientos, salt and pepper. Add additional 1/2 cup of broth if needed. Pour into a 3-qt baking dish. Bake, uncovered, at 350º for 40 minutes or until heated through. Sprinkle with parsley if desired. Makes 6-8 servings. 

Cheese Chicken Casserole

• 1/2 cup Miracle Whip or mayonnaise
• 1½ cups shredded cheddar cheese, divided
• 1½ cups chopped cooked chicken
• 1½ cups (4 oz) rotini pasta, cooked and drained
• 2 cups mixed frozen vegetables
• 1/4 cup milk
• 1/2 tsp dried basil 

Mix all ingredients except 1/2 cup cheese. Spoon into 1½-quart casserole. Sprinkle with reserved 1/2 cup cheese. Bake at 350º for 30 minutes or until thoroughly heated. Makes 6 servings.

Mashed Potato Beef Casserole

• 2 bacon strips, diced
• 1 lb ground beef, 
• 1 large onion
• 1/4 pound fresh mushrooms, sliced
• 1 large carrot, finely chopped
• 1 celery rib, finely chopped
• 3 tbl all-purpose flour
• 1 cup beef broth
• 1 tbl Worcestershire sauce
• 1 tsp dried tarragon
• 1/4 tsp pepper
• 3 cups hot mashed potatoes
• 3/4 cup shredded cheddar cheese, divided
• paprika

In a skillet, cook bacon until crisp; drain. reserving 1 tsp drippings. Set bacon aside. Cook beef in dripping over medium heat until no longer pink; drain. Toss onion, mushrooms, carrot and celery in flour; add to skillet with the broth, Worcestershire sauce, tarragon and pepper. Bring to a boil; reduce heat. Simmer, uncovered, for 15-20 minutes or until the vegetables are tender.  Add bacon; transfer to a greased 2-qt baking dish. Combine potatoes and 1/2 cup of the cheese; spread over beef mixture. Sprinkle with paprika and remaining cheese. Bake, uncovered, at 350 degrees for 25 minutes or until heated through. Boil 4 inches from heat for 5 minutes or until bubbly. Makes 4-6 servings.

Ham & Cheese Puff

• 1 loaf (1 lb) Italian bread, cut into 1-inch cubes
• 3/4 lb Monterey Jack cheese, cube
• 1/2 medium onion, chopped
• 1/8 cup margarine or butter
• 8 eggs
• 3 1/2 cups milk
• 1/4 cup prepared mustard

Toss bread, ham and cheese; place in a  greased 13x9 inch baking dish. In a skillet, sauté onion in butter until tender; transfer to a bowl. Add eggs, milk and mustard; mix well. Pour over bread mixture. Cover and refrigerate overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 degrees for 55-65 minutes or until knife inserted near the center comes out clean. Serve immediately. Makes 12-15 servings.

Connecticut Beef Supper

• 2 tbl shortening
• 2 lbs beef stew meat, cut into 1 inch cubes
• 2 large onions, sliced
• 1 cup water
• 2 large potatoes, pared and thinly sliced
• 1 can cream of mushroom soup
• 1 cup dairy sour cream
• 1 1/4 cup milk
• 1 tsp salt
• 1/4 tsp pepper
• 1 cup shredded cheddar cheese
• 1 1/4 cups Wheaties Cereal, crushed

Melt shortening in large skillet.  Cook and stir meat and onion in shortening until meat is brown and onion is tender. Add water; heat to boiling. Reduce heat; cover and simmer 50 minutes. Heat oven 350 degrees. Pour meat mixture into ungreased baking dish, 13x9"; arrange potato slices on meat. Stir together soup, sour cream, milk, salt and pepper; our over potatoes. Sprinkle with cheese and cereal. Bake uncovered 1 1/2 hours or until potatoes and meat are tender. Makes 6-8 servings.

Ortega Fiesta Bake

• 1 lb ground beef
• 1 small onion, chopped
• 2/4 cup Ortega Thick & Chunky Salsa
• 1 pkg Taco Seasoning mix
• 1/4 cup water
• 1 cup whole kernel corn
• 1 (2 1/4 oz) sliced ripe olives, drained
• 1 pkg (8 1/2 oz) corn muffin mix
• 1 cup shredded cheddar cheese
• 1 (4 oz) can Ortega diced green chiles 

Cook beef and onion until beef is browned; drain. Stir in salsa, seasoning mix and water. Cook over low heat for 5 to 6 minutes or until mixture thickens. Stir in corn and olives. Spoon into 8-inch square baking dish. Prepare batter for corn muffin mix according to pkg directions. Stir in cheese and chiles. Spread over meat mixture. Bake in preheated 350 degree oven for 30 to 35 minutes or until crust is golden brown.

Rustler's Pie

• 7  cups all-purpose potatoes
• 1 cup warm milk
• 2 tbl butter
• 2 3/4 tsp salt
• 1 tsp pepper
• 4 cups shredded green cabbage
• 1 1/2 cups chopped onion
• 2 tsp minced garlic
• 3/4 tsp dried thyme
• 2 1/2 lbs lean ground beef
• 1/4 cup dry red wine, optional
• 1 bay leaf (about 2 1/2 inches long)
• 1 can (16 oz) crushed tomatoes
• 2 tbl all-purpose flour
• 1/4 cup parmesan cheese, grated

Have a deep 3-quart baking dish read. Peel potatoes, cut into 1 inch pies and place them in a large saucepan with cold water to cover. Bring to a boil over high heat. Reduce heat and simmer 15 minutes or until tender . Drain in a colander, return potatoes to pot and stir over low heat 2 minutes until dry and floury. Remove from heat and mash until almost smooth. Add warm milk, 2 tsp of the butter, 1 1/4 tsp of the salt and 1/2 tsp of  the pepper.  Beat with a wooden spoon or handheld electric mixer on low speed just until smooth and fluffy. While potatoes cook, melt another 2 tsp of the butter in a large pot over medium heat. Add cabbage and cook 5-6 minutes, stirring occasionally, until soft. Remove from pot and reserve. Melt remaining 2 tablespoons butter in the pot over medium heat. Add onion, garlic and thyme and cook until onions are soft. Add beef and bay leaf and cook, breaking up meat with a spoon, until meat is no longer pink. Stir in tomatoes, wine, flour, remaining 1/12 tsp of salt and 1/2 tsp pepper. Cook, stirring occasionally, until sauce thickens slightly, about 4 minutes. Remove bay leaf and discard. Transfer beef mixture to baking dish and smooth top. Gently fold cabbage into mashed potatoes and spoon over beef layer, covering beef completely. Sprinkle parmesan cheese over the top. Heat oven to 400 degrees. Bake uncovered, 35 minutes or until hot and potatoes are golden brown.

Cheddar Beef Pie

• 1 lb ground beef
• 1 egg
• 1/3 cup chopped onion
• 3/4 cup Kellogg's Corn Flake Crumbs
• 2 tbl barbecue sauce
• 1 tsp salt 
• dash of pepper

Combine all ingredients and mix lightly. Press meat mixture onto bottom and side of 9" pie plate. Bake at 400 degrees for 15 minutes. Remove meat shell from oven; drain. Reduce oven temperature to 350 degrees.

• 1/2 cup celery slices
• 2 tbl margarine
• 1 1/2 cups shredded cheddar cheese
• 1 4-oz can mushrooms, drained
• 1/4 cup corn flake crumbs

Sauté celery slices in 1 tbl margarine. Combine celery, cheese and mushrooms. Toss lightly; spoon into hot meat shell. Melt remaining margarine and combine with 1/4 cup crumbs.; sprinkle over cheese mixture. Return to oven and continue baking 10 minutes.  Makes 6 servings.

Ore-Ida Country Style Hash Brown Casserole

• 1 pkg (26 oz) Ore-Ida Hash Browns, thawed
• 1 1/2 cups cojack or pepperjack cheese, shredded
• 1 can cream of chicken soup, undiluted
• 1 cup sour cream
• 1/2 cup chopped onions
• 1/3 cup bottled roasted pepper, drained and sliced
• 1/2 tsp salt
• 1 cup Italian bread crumbs
• 2 tbl butter or margarine

Heat oven to 350 degrees. In a large bowl, combine all ingredients except bread crumbs and butter, mixing well. Spread into an ungreased 11X7" baking dish or 2 quart casserole. Toss bread crumbs with melted butter; arrange over casserole. Bake 30 minutes or until bread crumbs are golden brown and mixture is bubbly. Serves 6.

Ham and Green Noodle Casserole

• 1 medium onion, chopped
• 2 tbl butter
• 2 tbl flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1/4 tsp dry mustard
• 1 3/4 cups milk
• 2 cups fully cooked ham, cubed
• 1/2 cup shredded Swiss cheese
• 4 oz uncooked spinach egg noodles
• 2 tbl grated parmesan cheese
• twist of lemon

Heat oven to 375 degrees. Cook and stir onion in butter until tender. Blend in flour, salt, pepper and mustard. Heat over low heat, stirring constantly, until bubbly; remove from heat. Add milk; heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in ham and Swiss cheese. Cook noodles as directed on package; drain. Alternate layers of noodles  and sauce mixture in ungreased 1 1/2 quart casserole; sprinkle with parmesan cheese. Bake uncovered until bubbly and light brown, about 20 minutes. Garnish with a twist of lemon. Make 6 servings.