1682 casserole mix Recipes

mixed vegetables, drained, onion, diced, condensed cream of chicken soup, mayonnaise, shredded white cheddar cheese, buttery round crackers, crushed

mixed vegetables, drained well, sliced water chestnuts, drained, mayonnaise (not salad dressing), shredded cheddar cheese, chopped onion, butter, melted, fine dry breadcrumb

frozen mixed vegetables, chopped onion, chopped celery, shredded cheddar cheese, mayonnaise, ritz cracker crumbs, butter or 1/2 cup margarine, melted

frozen mixed vegetables, thawed, onion, chopped, celery ribs, chopped, shredded cheddar cheese, mayonnaise (reduced fat or fat-free can not be substituted), crushed butter flavored cracker, butter or 1/4 cup margarine, melted

mixed mushrooms such as cremini , chanterelles, porcini or morels, canola oil, butter, shallot, minced (1 small shallot), garlic, minced, sea salt, freshly ground pepper to taste, chicken stock, fresh thyme leaves, chopped parsley

mixed vegetables (your favourite), margarine, flour, milk, salt, pepper, grated cheddar cheese, buttered bread, cubed

mixed vegetables, drained, condensed cream of celery soup, milk (1/2 soup can of ), onion powder, garlic powder, pepper (to taste), ritz crackers, crushed (1 sleeve), margarine, melted

mixed fresh vegetables, cream of asparagus soup, milk, curry powder, lemon juice, salt and pepper, breadcrumbs, grated cheese, parmesan cheese

hormel tamales, kernel corn mixed with chopped peppers, drained by half, pizza sauce, taco seasoning mix, chopped green chilies, undrained, flour, stone-ground yellow cornmeal, dry cheese sauce mix or 1 cup shredded cheddar cheese, baking powder, salt, egg, milk, cooking oil, ripe olives, chopped

mixed vegetables, drained, mayonnaise, shredded cheddar cheese or 8 oz even swiss cheese, onion, chopped fine (or use onion powder or flakes to taste), sleeve ritz crackers or 1 sleeve club crackers, crushed

onion, chopped, garlic clove, chopped, mushrooms, sliced, leek, chopped, olive oil, mixed beans, kidney beans, tomatoes, chopped, parmesan cheese, parsnips, peeled and grated

hamburger, lipton onion soup mix, water, ketchup, brown sugar, pepper, pork & beans, black beans (drained ), butter beans (drained )

ground beef, onion, chopped, condensed tomato soup, undiluted, salt and pepper to taste, mixed vegetables, drained, hot mashed potatoes (prepared with milk an butter), cubed process cheese (velveeta)

mixed vegetables, cream of soup (chicken, mushroom, broccoli, your favorite), onion, mayonnaise, shredded cheddar cheese, sleeve of ritz crackers, melted butter

mixed vegetables, frozen, thawed and drained (such as baby carrots, broccoli, onions and red peppers), honey, dark sesame oil, low sodium soy sauce, sesame seeds

mixed veggies, cooked chicken breasts stuffed with broccoli, sliced, cheese sauce, cream, roux (50 percent butter and 50 percent flour stirred until blended), cheese, shredded, salt , garlic and cayenne, to taste

into a 9x9 casserole , place, whole, fire-roasted green chiles (drained , and split open), spread over chiles, grated cheese (i like a cheddar/jack blend), beat together, eggs, flour, evaporated milk, pour egg-milk mixture over cheese mixture ., add on top, whole kernel corn (drained ), make topping by mixing, dry jiffy cornbread mix, butter, softened, egg

poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.