Mix And Match Casseroles Food

MIX AND MATCH CASSEROLE

Steps:

• Preheat the oven to 350 degrees F. Grease a 9x13 baking dish. Combine the sour cream, milk, water, salt, and pepper in a bowl. Mix well. Add desired sauce base. Stir in your choice of vegetable, pasta/rice, protein, and extras, if using. Transfer the mixture to the greased baking dish and cover with foil. Bake at 350 degrees F for 60-70 minutes. Remove the foil and add one or two of the toppings, if desired. Return to the oven and bake, uncovered, for 10 minutes. Serve hot. Some of our favorite combinations are as follows: Chicken Casserole: cream of chicken soup, asparagus, rice, chicken, Parmesan cheese, breadcrumbs Ham Casserole: cream of celery soup, green beans, wide egg noodles, ham, garlic, 2 portions Swiss cheese Turkey Casserole: 3 cans diced tomatoes, sweet peas, small pasta shells, turkey, onion, garlic, 2 portions mozzarella cheese, herb-seasoned stuffing mix or round buttery crackers Ground Beef Casserole: Cheddar cheese soup, corn, elbow macaroni, ground beef, sliced mushrooms, green chiles, taco seasoning mix, 2 portions mozzarella cheese Meatless Casserole: diced tomatoes, corn, rice, ripe olives, 4 portions bell pepper, 4 portions celery, garlic, Parmesan cheese Tuna Casserole: cream of mushroom soup, sweet peas, elbow macaroni, tuna, sliced mushrooms, mozzarella cheese, breadcrumbs

SPINACH, MUSHROOM AND CHEESE BREAKFAST CASSEROLE

Steps:

• Grease a 9-by-13-inch (3-quart) casserole dish with oil.
• Toss the bread cubes with 2 tablespoons of the oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Heat a large skillet over medium heat. Add the bread to the skillet, and cook, tossing occasionally, until toasted and golden brown, about 8 minutes. Return the toasted bread to the bowl to cool.
• Wipe out the skillet. Heat the remaining 2 tablespoons oil over medium-high heat until it starts to shimmer. Add the mushrooms in one layer (resist the urge to stir right away), and cook until they start to brown, about 3 minutes; stir, then continue to brown for 2 minutes more. Add the garlic, thyme, 1/4 teaspoon salt and some pepper, stir continuously for 1 minute, then fold in the spinach and another 1/4 teaspoon salt. Continue to cook, stirring often, until the spinach is wilted, 1 to 2 minutes. Remove from the heat.
• Place half the bread cubes in the prepared casserole dish, and sprinkle them with half each of the Gruyere and Parmesan. Add the mushroom-spinach mixture in an even layer. Top with the remaining bread cubes, Gruyere and Parmesan.
• In a large bowl, whisk together the eggs, half-and-half, 1/2 teaspoon salt and several grinds of pepper. Pour the egg mixture into the casserole dish. Cover with plastic wrap, and refrigerate for at least 6 hours up to overnight. Remove the casserole from the refrigerator 30 minutes before baking.
• Preheat the oven to 350 degrees F. Bake the casserole until the custard is set and the top is golden brown, 50 to 55 minutes. Cool for at least 15 minutes before serving warm or at room temperature.

MIX AND MATCH CASSEROLE

Steps:

• 1. CHOOSE ONE SAUCE MAKER: 1 can cream of mushroom soup -- (10 3/4-ounce) undiluted 1 can cream of celery soup -- (10 3/4-ounce) undiluted 1 can cream of chicken soup -- (10 3/4-ounce) undiluted 1 can Cheddar cheese soup -- (10 3/4-ounce) undiluted 2 cans diced tomatoes with basil -- (14 1/2-ounce) garlic, and oregano, undrained
• 2. CHOOSE ONE VEGETABLE: 1 can cut green Italian beans -- (14 1/2-ounce) drained 1 can sweet peas -- (15 1/4-ounce) drained 1 can asparagus cuts and tips -- (10 1/2-ounce) drained 1 can whole kernel corn -- (15 1/4-ounce) drained 1 can chopped spinach -- (13 1/2-ounce
• 3. CHOOSE ONE PASTA/RICE: 2 cups uncooked elbow macaroni 1 cup uncooked regular rice 4 cups uncooked wide egg noodles 3 cups uncooked small pasta shells
• 4. CHOOSE ONE MEAT/FISH/POULTRY: 2 cans solid white tuna in spring water -- (6-ounce) drained and flaked 2 cups chopped cooked chicken 2 cups chopped cooked ham 2 cups chopped cooked turkey 1 pound ground beef -- browned and drained
• 5. CHOOSE ONE OR MORE EXTRAS (OPTIONAL): 1 can sliced mushrooms -- (3-ounce) drained 1/4 cup sliced ripe olives 1/4 cup chopped red or green bell pepper 1/4 cup chopped onion 1/4 cup chopped celery 2 garlic cloves -- minced 1 can chopped green chiles -- (4.5-ounce) 1 envelope taco seasoning mix -- (1 1/4-ounce)
• 6. CHOOSE ONE OR TWO TOPPINGS: 1/2 cup shredded mozzarella cheese -- (2 ounces) 1/2 cup grated Parmesan cheese 1/2 cup shredded Swiss cheese -- (2 ounces) 1/2 cup fine -- dry breadcrumbs 1 cup round buttery crackers -- crushed 1 cup herb-seasoned stuffing mix
• 7. Combine 1 (8-ounce) container sour cream, 1 cup milk, 1 cup water, 1 teaspoon salt, and 1 teaspoon pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13 x 9 inch baking dish. Bake, covered, at 350F for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes. Makes 6 servings.