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1 can cream of celery soup
1/2 c. Milk
1 cup grated cheddar
1 cup minced celery
1/3 cup minced onion
1 small jar diced pimento, drained
2 5 oz cans tuna or salmon, drained
1/2 cup mayonnaise
6 oz noodles, cooked and drained
1/2 cup slivered almonds
Preheat oven to 400.
In an 8x8, or 11x17 casserole, toss vegetables, noodles and mayo
Heat soup, milk and cheese until blended and pour over casserole. Top with almonds.
There are 65 threads in the Food and Drink forum with "casserole" in the title. I have to share one of the very first from someone I miss very much, MoMark. There are some casserole recipe's in it, despite the title of it being about one specific type. (There are a couple that are specifically about hashbrown casseroles!)
There are 65 threads in the Food and Drink forum with "casserole" in the title. I have to share one of the very first from someone I miss very much, MoMark. There are some casserole recipe's in it, despite the title of it being about one specific type. (There are a couple that are specifically about hashbrown casseroles!)
eggwash --> sliced eggplant --> italian seasoned breadcrumbs
+ tomato sauce + sliced provolone cheese... more sauce.
two or three layers repeated...
then topped with mozzarella and baked for most of an hour at 350F
In the Midwest we call a casserole a hot dish. And it was the main dish for nearly all families (maybe other than farmers) for a long time as it stretched the meat, had vegetables and some kind of filling starch in it. It also traveled well for pot luck suppers.
We called one I grew up on "goulash" but it truly wasn't the goulash of eastern Europe. Over the years I've tweaked it to keep up with the times a bit and it isn't the bland product I was served. I call it Cajun goulash and my family loves it.
The ingredients are hamburger fried with onions, celery and green pepper, elbow macaroni, tomatoes and tomato sauce. If it is summer I use fresh tomatoes. I season it with salt, pepper and Cajun seasoning. .And my secret ingredient in the sauce is a generous gloop of ketchup. Cajuns must eat ketchup right?
The men in this family, who are indifferent to the difference between European goulash and Midwestern goulash, between hot dish elbow macs and a fine Italian pasta, have a hankering for a generous dash of Parmesan cheese on top of this. Noodles is noodles.
I make one by browning ground beef (I use Angus Chuck), draining the fat, then cooking it further with tomato sauce. I cook egg noodles to a little before al dente, then mix them with ricotta and Parmigiano-Reggiano. Then I layer it: meat mixture, noodle mixture, meat mixture, noodle mixture. I top it with mozzarella (or not), then bake at 350 for 25 minutes.
Do I need to specify that I use plenty of salt and pepper? It wouldn't taste right to me otherwise.
This recipe for Johnny Marzetti came up in a discussion about Hamburger Helper on a non-food forum (scroll down for recipe). I've never made it, but I'd probably substitute canned tomato sauce for canned tomato soup.
Location: Montreal -> CT -> MA -> Montreal -> Ottawa
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Do you all remember the casserole from SATX56, who I believe called it King Ranch Casserole or something like that? I call it Chicken Enchilada Casserole (aka Mexican lasagna) and I still love it like crazy.
What you need:
3 chicken breasts -- season and bake and then cut into bite-sized pieces (you can do this the day before and keep in the fridge)
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 cup of chicken broth
2 cans of Rotel (diced tomatoes and chilies)
2 medium-sized onions -- chopped
1 can sliced black olives -- or whole and slice them yourself
2 packages of small CORN tortillas or 1 package of large CORN tortillas -- either way, cut in quarters (** don’t use flour tortillas)
½ lb (or more if you want) grated cheddar cheese (mild)
What you do:
Mix soups and everything else -- except for the tortillas and cheese -- in a large bowl.
In a greased 9 x 13 casserole dish, make layers as follows (making sure you have enough tortillas, soup mix, and cheese –- in that order -- for the top layers).
• Soup mix (only light layer at bottom)
• Tortillas (you cut them in quarters so that they’d fit in the corners of the Pyrex); you can overlap as much as you’d like
• Soup mix
• Cheese
• Tortillas
• Soup mix
• Cheese
• Tortillas
• Soup mix
• Cheese (you want to end it with the last two layers being soup mix and cheese on top)
Bake at 350 degrees for an hour, or until top is a bit browned and bubbly.
Serve with sour cream if you like. (I like! )
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