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Posts Tagged ‘main dish’

Creamy Ham & Cheese Casserole

Creamy Ham & Cheese Casserole

Ingredients
8 ounces uncooked wide egg noodles
3 cups cubed fully cooked ham
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 carton (10 ounces) Philadelphia original cooking creme
1 cup 2% milk
1/2 teaspoon garlic-herb seasoning blend
1/4 teaspoon pepper
2 cups (8 ounces) shredded Monterey Jack cheese

Directions
Cook noodles according to package directions. Meanwhile, combine the ham, soup, cooking creme, milk and seasonings in a large bowl.

Drain noodles and add to ham mixture; mix well. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray; sprinkle with cheese.

Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 4 servings.

Recipe found here: Creamy Ham & Cheese Casserole

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Wild Rice Chicken Dinner

Wild Rice Chicken Dinner

Ingredients
2 packages (8.8 ounces each) ready-to-serve long grain and wild rice
2 packages (16 ounces each) frozen French-style green beans, thawed
2 cans (10-3/4 ounces each) condensed cream of celery soup, undiluted
2 cans (8 ounces each) sliced water chestnuts, drained
2/3 cup chopped onion
2 jars (4 ounces each) sliced pimientos, drained
1 cup mayonnaise
1/2 cup 2% milk
1 teaspoon pepper
6 cups cubed cooked chicken
1 cup slivered almonds, divided

Directions
Heat rice according to package directions. Meanwhile, in a Dutch oven, combine the green beans, soup, water chestnuts, onion, pimientos, mayonnaise, milk and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in chicken and rice; cook 3-4 minutes longer or until chicken is heated through.

Transfer half of the mixture to a serving dish; sprinkle with 1/2 cup almonds. Serve immediately. Pour the remaining mixture into a greased 13-in. x 9-in. baking dish; cool. Sprinkle with remaining almonds. Cover and freeze for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 350° for 40-45 minutes or until heated through. Yield: 2 casseroles (6-8 servings each).

Recipe found here: Wild Rice Chicken Dinner

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Mushroom Pasta Carbonara

Mushroom Pasta Carbonara

Ingredients
2-1/2 cups uncooked mostaccioli
8 bacon strips, diced
1 jar (4-1/2 ounces) whole mushrooms, drained
3/4 cup half-and-half cream
1/3 cup butter, cubed
1 teaspoon dried parsley flakes
1 teaspoon minced garlic
6 to 8 drops hot pepper sauce
1/2 teaspoon salt, optional
1/3 cup grated Parmesan cheese
1/4 cup sliced green onions

Directions
Cook mostaccioli according to package directions.

Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Brown mushrooms in drippings; remove to paper towels. Drain drippings from pan.

Add the cream, butter, parsley, garlic, pepper sauce and salt if desired to the skillet; cook and stir over medium heat until butter is melted. Drain mostaccioli; add to cream mixture. Stir in the bacon, mushrooms and cheese; heat through. Remove from the heat. Sprinkle with green onions. Yield: 4 servings.

Recipe found here: Mushroom Pasta Carbonara

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Enchilada Chicken Soup

Enchilada Chicken Soup

Ingredients
1 can (10-3/4 ounces) condensed nacho cheese soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2-2/3 cups milk
1 can (10 ounces) chunk white chicken, drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
Sour cream

Directions
In a large saucepan, combine the soups, milk, chicken, enchilada sauce and chilies. Cook until heated through. Serve with sour cream. Yield: 7 servings.

Recipe found here: Enchilada Chicken Soup

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Bruschetta Chicken Bake

Ingredients
1can (14-1/2 oz.) diced tomatoes, undrained
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken
1/2cup water
2cloves garlic, minced
1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1tsp. dried basil leaves
1cup KRAFT 2% Milk Shredded Mozzarella Cheese

Directions
HEAT oven to 400ºF.

MIX tomatoes, stuffing mix, water and garlic just until stuffing mix is moistened.

LAYER chicken, basil and cheese in 3-qt. casserole or 13×9-inch baking dish.

TOP with stuffing. Bake 30 min. or until chicken is done.

kraft kitchens tips

SUBSTITUTE Prepare using STOVE TOP Lower Sodium Stuffing Mix for Chicken.

MAKE AHEAD Prepare and bake as directed; cool. Refrigerate up to 24 hours. To reheat, spoon each serving onto microwaveable plate. Microwave on HIGH 2 to 3 min. or until heated through.

SERVING SUGGESTION Serve with steamed Italian-style vegetables.

Recipe found here: Bruschetta Chicken Bake

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Delicious Beef Roast Slow Cooker Style

Ingredients
2 pounds boneless beef roast
1 teaspoon vegetable oil
salt and pepper to taste
1 onion, quartered
several potatoes, quartered
16 baby carrots
1 (10.75 ounce) can condensed cream of mushroom soup
4 cloves garlic, minced
2 tablespoons chopped fresh parsley

Directions
In a large skillet over medium high heat, sauté the beef roast in the oil for 15 minutes, or until all sides are well browned. Season with salt and pepper to taste and set aside.

Deglaze the browning pan with a little water or wine.

Place the quartered onion, baby carrots, minced garlic and chopped fresh parsley in the bottom of a slow cooker. Place the roast on top of the vegetables and pour the condensed cream of mushroom soup and the deglazing liquid over the roast and the vegetables.

Cover the slow cooker and cook on low setting for 8 to 10 hours, stirring once.

Transfer the pot roast to a serving platter and place the vegetables around it. Pour the roast gravy from the slow cooker into a gravy boat.

Recipe found here: Delicious Beef Roast Slow Cooker Style

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I made Boeuf Bourguignon many years ago and it was simply divine. I love it! This recipe is much easier and less expensive. Sounds just as good.

Ingredients
3 slices bacon, chopped
3 tablespoons unsalted butter, divided
16 white mushrooms , medium in size, wiped with damp cloth to clean, thinly sliced
Salt and pepper
1 cup frozen pearl onions, defrosted and drained
2 pounds lean sirloin , 1-inch thick, trimmed and cubed into 1 inch pieces
3 tablespoons all-purpose flour
1 cup burgundy wine
1 1/2 cups store bought beef stock
Bouquet of 3 or 4 sprigs each sage and fresh thyme , tied with kitchen string

Herb Egg Noodles :
12 ounces wide egg noodles, cooked to package directions
2 tablespoons unsalted butter , cut into small pieces
1/4 cup chopped fresh parsley leaves , 2 handfuls
12 blades fresh chives , snipped or finely chopped

Directions
Heat a large deep skillet with a heavy bottom and a lid over medium high heat. Add bacon to the pan and brown. Remove crisp bacon bits with slotted spoon. Add 1 1/2 tablespoons butter to the pan and melt into bacon drippings. Add mushrooms to the pan and turn to coat evenly with butter and bacon drippings . Season the mushroom slices with salt and pepper. Saute mushrooms 2 to 3 minutes and add onions to the pan. Continue cooking onions and mushrooms 2 to 3 minutes longer, then transfer to a plate and return pan to the heat. Add remaining butter to the pan and melt it, then add meat to the very hot pan and brown evenly on all sides, keeping the meat moving. Add flour to browned meat in the pan and cook the flour 2 minutes. Add wine to the pan slowly while stirring. When the wine comes up to a bubble and you have scraped up the pan drippings, add the stock and bouquet of fresh sage and thyme sprigs to the pot. Cover the pan. When the liquid boils, reduce heat to medium. Cook covered 5 minutes, remove lid and add mushrooms, onions and bacon back to the pot. Simmer with the cover off until sauce thickens a bit. Adjust seasoning and remove herb bouquet.

Toss hot egg noodles with butter and herbs . Place a bed of noodles in a shallow bowl and pour beef burgundy over the noodles and serve.

Recipe found here: Sirloin Beef Burgundy: Boeuf Bourguignon

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