Casseroles and Main Dishes



1 pound of ground beef
1/2 cup of diced onion
1 pound potatoes, peeled and sliced
1/2 head cabbage, sliced into 1/4" thick slabs
1 can stewed tomatoes
1/4 cup green pepper

Directions: Combine 1/4 cup of diced onion, and 1/4 cup green pepper with ground beef and form a huge patty
that covers the bottom of a large pot. Cover the entire patty with a layer of sliced potatoes. Cover the layer of
potatoes with a layer of cabbage. Sprinkle some of the remaining diced onion among the layers. Layer it with
alternating potato slices and cabbage slices until both ingredients are used up, each one including a sprinkle of
diced onion. Open the can of stewed tomatoes, and pour over the top of the entire contents of pan. Heat on
very low heat stovetop for an hour and a half, or until cabbage and potatoes are tender, and tastes combine.
Serve as a meal in itself with your favorite side dishes. Oh, and make sure you cover it while simmering, and
do not let contents run dry. There should be enough liquid in the can of stewed tomatoes to keep the bottom
from scorching. (You can't stir this meal!)
When making it for the first time, check it often, and if need be, add water.


Ingredients you will need:

5 pounds of chicken ( I use thighs and legs or breasts)
2 dozen tortillas
Salt and Pepper as desired
3tbsp of ground cumin
1 large onion
1 clove garlic minced
1 4oz can green chiles( or fresh if desired)
1 15oz can tomato sauce
2 12oz cans enchilada sauce
4 cups grated cheddar cheese
Cooking oil

1) Boil chicken until done and save broth. Let chicken cool and debone and shred
2) Use small amount of broth and simmer onion and garlic until tender
3) Add chiles, salt, pepper, cumin, chicken, and tomato sauce. Add more broth as
mixture cooks down to keep juicy set aside on low to simmer in large skillet.
4) In small frying pan heat oil till hot and fry tortillas for few seconds on each side to soften.
5) In 9x12 cake pan take tortilla fill with mixture and roll to keep shut...1 dozen should fit in pan.
You will need 2 9x12 cake pans for this recipe or freeze half for another day. Use 1 can
enchilada sauce and cover top of enchiladas and use 2 cups of cheddar cheese on top of that.
Bake in 350 degree oven for 15 min...let stand 5 min and serve with favorite mexican side
dishes and condiments. Repeat process for second pan.
This is a recipe I created.....Debbie Hansen aka Sweetlips


1 pound ground turkey
1 can tomato soup
1 can green beans drained
1 can mushrooms (optional)
instant potato's
1 egg cheese

Brown and drain the ground turkey. Get a 2 quart casserole dish and spray with non stick oil spray.
Add tomato soup and drained green beans and mushrooms. Mix all together. Mix up instant potatoes
for 6 servings as directed to on the box, only use half of the milk they say to use. let it cool just a sec,
then add one egg and mix in. Put potato mixture over the rest of the mixture. Add cheese to the top
and bake for 30 - 45 minutes at 350 degrees. This is the whole meal in one dish. Hope you enjoy.


2 cups chopped onion
1-1/2 cups chopped green (bell) pepper
1 (14 oz) can whole tomatoes, undrained, and cut up
1¾ cut picante sauce
2 cloves garlic, minced
2 tsp. ground cumin
2 (15 oz) cans of black beans, rinsed and drained
12 (6 inch) corn tortillas ( I have used flour tortillas also, and used a mixture of both corn and flour tortillas.)

**Option** You can add cooked chicken breast to this dish, then you have a meal in one casserole.
Use baked, grilled, or boiled chicken, shred it and layer it with the bean mixture.

2 cups shredded low-fat Monterey Jack cheese (8 oz.) or more
2 medium tomatoes, sliced thin
2 cups shredded lettuce
sliced green (spring) onions
sliced & pitted black olives
1½ cup reduced-calorie dairy sour cream or plain yogurt
***NOTE*** Any of the above garnishes are optional

In a large skillet combine onion, green pepper, undrained, cut up tomatoes, picante sauce, garlic
and cumin. Bring to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in black beans.
In a 13x9x2 inch baking dish spread one-third of the bean mixture over the bottom. Top with half
of the tortillas, overlapping as necessary, and half of the cheese. (You may want to use the extra
cheese mentioned on top now before you bake the casserole. I have screwed up and added it before
baking the casserol, I couldn't tell any difference.) Cover and bake in a 350 degree oven for 30 to 35
minutes or till heated through. Sprinkle with the remaining cheese (add more if you want, as above).
Let stand for 10 minutes. If desired, top with tomato slices, lettuce, green onions, and olives and serve
with sour cream or yogurt on top. Cut into squares and serve.
Makes 10-12 side-dish servings or 6-8 main dish servings.


3 (7 oz) cans whole green chiles
1 lb sliced cheddar cheese
1 lb sliced Jack cheese
1 lg can evap milk
4 separated eggs
3 tbls flour
dash of salt and pepper
3 tbls flour

Remove seeds from chiles, rinse and drain well. Flatten them on the bottom of a large casserole.
Cover with a layer of chiles and cheeses continuing until all the cheese and chiles are used.
Separate eggs and beat in separate bowls. Add milk to egg yolks, then flour, salt and pepper.
Fold in beaten egg whites. Mix gently and pour mixture over cheese and chiles.
Bake covered for an hour at 325... serves 8


1 cup long grain rice
1 can (4 oz) Calif chiles, diced
1-1/3 cups sour cream
1/2 pound shredded Jack cheese (about 2 cups)

Cook rice according to directions (or use 2 cups leftover rice). Combine rice, chiles, sour cream
and 1-1/2 cups of the cheese. Turn into 1-1/2 qt greased casserole and sprinkly remaining cheese
on top. Bake uncovered until cheese is bubbly and rice is heated through at 350 degrees, serves 6.


4 boneless, skinless chicken breasts
2 zucchinis
1 large carrot
1 large yellow onion
1 red bell pepper
6 button mushrooms
½ can chicken stock
1 can mandarin orange slices
cayenne pepper
powdered ginger

Julienne bell pepper, carrot, and zucchinis into about equal size strips.
Slice onion into slices and separate rings.
Slice mushrooms.
Season both sides of chicken with salt, cayenne and ginger.
Use about 2 tablespoons of oil in a hot pan and sear both sides of chicken for about 3 minutes each.
Put about ½ the onions and ½ the bell peppers on the bottom of a casserole dish. Add the broth.
When chicken is seared, place on in casserole. Put orange slices on top of chicken, juice and all.
Add the rest of the veggies, shrooms and onions. Season with salt, black pepper, tarragon and a little
more ginger. Cover with foil and cook for 40 minutes at 350 degrees. After 40 minutes, remove foil
and broil for about 5 minutes. Serve with rice or noodles.


Relax! No frogs used in this one. This is a hearty stew from the "low-country" of America's Atlantic coast.
Serves 4

1 large Onion, diced
1 large Potato, diced
2 ears Corn (on cob), cut into 3-4 pieces
1/2 pound Smoked sausage (like kielbasa)
1 cup Beer (drink the other 4 ounces)
1 1/2 Tablespoons Old Bay Seasoning
3/4 pound Shrimp, large, peeled
Salt, pepper, and hot sauce to taste

Place the onion, potato, corn, and sausage in a large, heavy soup pot. Add water until the mixture
is just covered. Add the beer and Old Bay. Bring to a boil. Reduce the heat and simmer until the
vegetables are just soft (12-18 minutes). Add shrimp just before serving and cook until pink
(about three to five minutes, depending upon the size).
Adjust seasonings and serve immediately in large bowls.


1 cup macaroni (uncooked)
1 cup milk
1 cup shredded cheddar cheese
1 can cream of chicken soup
1 small can chunky white chicken

Mix milk and soup add other ingredients, put in casserole and let stand in refrigerator
for 24 hours Bake at 350 for 1 hour. this is especially nice to make ahead for a busy next day!!!


2 to 3 chicken breasts, cooked, deboned and cut up
1 can cream of mushroom or cream of chicken soup
1/2 pt sour cream
1/2 can evap milk
1 pkg Pepperidge Farm herb seasoned stuffing

Place chicken in 9x13 dish. combine other ingredients and mix w/chicken.
Prepare stuffing as directed. Spread over chicken mixture. Bake at 350 for 1 hr.
Cover with foil for the last 20 min. Yield 6 - 8 servings


4-5 med potatoes, shred and brown in 12 inch skillet, season to taste.
In a small non-stick pan or skillet cook together:

3/4 lb ground beef or ground turkey
green peppers

Season to taste. Top potatoes with meat and a small can of musrooms (or fresh sliced mushrooms, sauteed)
Pour over top: 1 beaten egg. Simmer until potatoes are cooked. Top with shredded chedder cheese and
chopped tomatoes (optional)


(make the day before)

8 cups frozen hash brown pototoes (one bag)
2 cans cream of mushroom soup
1 cup sour cream (8 oz container)
2 cups shredded cheese (sharp cheddar)
salt and pepper to taste

Thaw potatoes. Mix all ingredients and place in a 9x13 inch baking dish.
Cover and refrigerate overnite. Sprinkle top with paprika and parsely flakes.
Bake at 350 for 1-1/2 hours


2 1/2 c Fritos
I lg can chili ( or leftover homemade)
1 lg onion chopped
1 c grated cheddar cheese

Place 1 1/2 cup fritos in bottom of casserole dish. Cover fritos with onion and half the cheese.
Cover with chili, remaining fritos and top with remaining cheese.
Bake in oven at 375 for 30 min or until hot throughout.

PRARIE HOT DISH....Sweetlips

1 1/2 pounds hamburger
1 onion chopped
Salt and Pepper to taste
Garlic to preference
2 cans creamed corn
2 cans tomato soup
1 c grated cheddar cheese
Chow Mein noodles

Cook hamburger and onion till done and drain, add other ingredients and let simmer
on low heat. Serve over mashed potatoes and top with chow mein noodles.

NO PEEK CHICKEN....freckleneck

Very easy....hepper friendly recipe.

1 chicken
1 can mushroom soup
1 can celery soup
1 pkg dried onion mix
1 cup uncooked rice

Mix soups with rice and place chicken on top and cover dish with foil.
Bake 2 1/2 hours @ 325 degrees



6 chicken breasts
2 cup sliced fresh mushrooms
1 1/4 cup chopped onion (1 medium)
1/2 cup chopped bell pepper
2 tablespoons minced jalapeno pepper
1 (4 oz) can chopped green chiles
1/4 cup milk
3 tablespoons all-purpose flour
1 1/2 cups water
3/4 teaspoons chili powder
1/2 teaspoons salt
1/2 teaspoon ground cumin
1/4 teaspoon pepper
8 corn tortillas
1 cup shredded cheddar cheese
1/2 cup tomato-chopped-unpeeled
1/4 cup sour cream

Instructions: Cook chicken and dice, set aside. Saute mushrooms, onion, bell pepper, & minced
jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside.
Combine milk and flour in a small saucepan. Gradually stir in water; place on medium heat-cook
& stir until thick & bubbly. Stir in chili powder, salt, cumin, & pepper. Add to chicken mixture and
set aside. Wrap tortillas in damp paper towels & then in foil & bake at 350 degrees for 10 min.
Arrange half of the tortillas in a 12x8x2 dish. Top with half of chicken mixture. Repeat with rest of
tortillas and chicken mixture. Cover and bake at 350 degrees for 25 min. Uncover and sprinkle
with cheese; let stand 10 min. Top serving with tomato and sour cream. Garnish with additional
jalapeno pepper slices. Yield: 6 Servings.


To ease a last minute time crunch, make the roux ahead of time. When cooked, the roux should
be a coppery color, similar to a tarnished penny.

1/3 cup all-purpose flour
1/3 cup cooking oil
3 cups water
12 ounces fully cooked smoked sausage links, quartered lengthwise and sliced
1-1/2 cups chopped cooked chicken or 12-ounces skinless, boneless chicken breasts or thighs, cut into 3/4-inch pieces
2 cups sliced okra or one 10-ounce package frozen whole okra, partially thawed and cut into 1/2-inch slices
1 cup chopped onion
1/2 cup chopped green sweet pepper
1/2 cup chopped celery
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
3 cups hot cooked rice

For the roux, in a heavy 2-quart saucepan stir together the flour and oil until smooth. Cook
over medium-high heat for 5 minutes, stirring constantly. Reduce heat to medium. Cook and
stir constantly about 15 minutes more or until a dark, reddish-brown roux forms. Cool.
In a 3-1/2-, 4-, or 5-quart crockery cooker place water. Stir in roux. Add sausage, chicken,
okra, onion, sweet pepper, celery, garlic, salt, pepper, and ground red pepper. Cover; cook
on low-heat setting for 6 to 7 hours or on high-heat setting for 3 to 3-1/2 hours. Skim off fat.
Serve over the hot cooked rice. Makes 5 servings.

Nutrition facts per serving: 637 calories, 39 g total fat, 11 g saturated fat, 83 mg cholesterol,
952 mg sodium, 45 g carbohydrate, 28 g protein.


I use to always make Spaghetti sauce and it would take at least 2 to 3 hours. I now make it in about
1/2 hour maybe 45 minutes. I use a Teflon pan much smaller than I used to.It's actually a large Wok and
I use About 1/4 cup of canola oil and two or three large onions and one medium size Pepper. While thats
cooking I open two cans of Tomato Puree, and cut or use Garlic of which I use alot but use to taste.When
the onions are see thru and peppers are cooked I put in the two cans of Puree, I like Progresso. I also
at times use frozen meatballs which I defrost in Micro then put in sauce to cook. I let it all cook at least
1/2 Hour than put up water for pasta When pasta is done.Voila the Sick mans fast and easy Meal!


1 can tomato purée
1 can tomato sauce
2 cans tomato paste
3 teaspoons olive oil
1 whole clove garlic crushed
1/2 onion minced
1/2 pepper minced
6 links sweet Italian sausage w/ fennel

Mix all ingredients together in crock pot. Add in sausage. And cook for 5-6 hours on high.
Eat and then thank me for the best spag sauce you have ever had!

CHICKEN SPAGHETTI....mpfrym aka mary

3 or 4 chicken breast (bone-less & skinless)
1 lb noodles
1 or 2 cans favorite cream soup
8 oz velveeta cheese

boil chicken save broth cook noodles in broth (save broth)
take chicken and cut into bite size pieces place in noodles
add soup and cheese stir until cheese is melted add enough broth
to keep moist place in 13 x 9 pan top with crushed crackers
bake on 350 until hot
leftovers will freeze


1 can creamed corn
1can regular corn
1 stick butter, melted
1 box Jiffy Corn Bread Mix
1 small onion
3 eggs, beaten

For topping: 1 cup cream cheese
and 4 ounces shredded cheddar cheese

Mix first 6 ingredients and pour into casserole dish.
Top with approx. 1 cup cream sheese and 4 ounces shredded cheddar cheese.
Bake at 350 for exactly one hour (check after 50 minutes)


Layer in a 2 quart casserole or small roaster:

1 -1.5 pounds stew meat
4 - 6 potatoes cut up in bite size, no need to peel
2 -3 celery stalks
carrots (I buy the fresh ones already peeled and cut)
1 can of green beans - do not drain
1 can of corn - do not drain

Spread 1 package of Lipton onion soup mix on top and then spread 1 can of tomato soup on top of that.
Add 1/2 to 3/4 can of water and I added a capful of Kitchen Bouquet for color and flavor.
Cover and bake at 350 for 1.5 hours. Stir half way through. It is so good and easy.
No need to brown the meat first. Enjoy.


2 Large Bell Peppers (color of your choice)
Cut off tops and clean out and wash...set aside

Cook 1 small bag of Yellow Saffron Rice according to pkg directions
When rice is done, mix in 1 cup of raisins, little salt & pepper & garlic(I use sea salt) If you are a meat eater
add 1 lb. of cooked ground beef to the rice mixture.

Stuff each Pepper with the rice mixture. Put tops back on peppers.

Put in glass casserole dish and pour tomato juice (V-8) is good over peppers till it stands about 2 inches in bottom of dish.

cover with al. foil and bake at 325-350 for about 1 hour. When peppers feel soft with a fork, take foil off for a few minutes and brown some.

According to the size of your peppers, you may have some rice mixture left over. Use it however you wish.