230 refrigerator casserole Recipes

refrigerated biscuits, pizza sauce, mozzarella cheese, shredded, pepperoni, sliced, mozzarella cheese, shredded

refrigerated marinara sauce, pkge. refrigerated cheese ravioli, cooked, shredded mozzarella cheese

refrigerated pie crust, pace chunky salsa, condensed cream of chicken soup or campbell s condensed 98% fat free cream of chicken soup, sour cream, shredded cheddar cheese, frozen whole kernel corn, swanson premium chunk chicken, drained, black beans, drained and rinsed

refrigerated pie crusts (2 crusts ), chunky salsa, cream of chicken soup (regular or 98% fat free), sour cream, shredded cheddar cheese (about 2 cups), frozen whole kernel corn, swanson premium white chunk chicken breast in water, drained, black beans, rinsed and drained

refrigerated prepared mashed potatoes, shredded cheddar cheese, egg, lean ground meat, chopped onion, cream-style corn, taco seasoning mix

refrigerated fettuccine, butter, flour, chicken broth, half-and-half, cubed cooked chicken, sun-dried tomato packed in oil, drained and cut into thin strips, bacon , crisply cooked and crumbled, shredded parmesan cheese

refrigerated hash browns, reduced-fat shredded mexican four-cheese blend, reduced-fat cream of mushroom soup, reduced-fat sour cream, chopped fresh chives, garlic clove, pressed, salt, freshly ground pepper

refrigerated reduced-fat crescent rolls, ham, diced, cheddar cheese, shredded, green onion, tops chopped (optional), eggs, milk, salt and pepper

refrigerated corn biscuits, chili without beans or 1 (15 oz) can with beans, beef hot dogs , cut into 1/2 inch pieces, cheddar cheese, shredded, onion, chopped

refrigerated cheese tortellini, cooked, frozen creamed spinach , defrosted, mozzarella cheese, shredded, mushroom, sliced, tomato, sliced, parmesan cheese, grated

refrigerated low-fat alfredo sauce, milk, cooked white rice or 2 1/2 cups wild rice, cubed cooked chicken (to save time, can use cooked rotisserie chicken from the market), frozen peas, chopped bottled roasted red sweet pepper, almonds, toasted (optional), snipped fresh basil or 1/2 tsp dried basil, crushed, soft breadcrumbs, butter, melted

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.

refrigerated biscuits, tomato sauce, american cheese, chopped green bell pepper, chopped onion, lean ground beef, pepper, salt

refrigerated crescent dinner rolls, sausage, shredded mozzarella cheese, eggs, milk, salt, pepper

refrigerated buttermilk biscuits, salsa, cubed cooked chicken, shredded cheddar cheese, chopped green bell pepper, sliced ripe olives, drained (optional)

refrigerated crescent dinner rolls, bacon, eggs, heavy cream, salt, black pepper, cheddar cheese

butter or 3 tbsp margarine or 3 tbsp chicken fat, enriched flour, chicken broth, cooked chicken, cut in pieces, peas, cooked or canned, drained, mushroom pieces, drained, carrots, cooked and cut in thirds, onion, chopped, salt, refrigerated biscuits

refrigerated prepared polenta, frozen precooked italian meatballs, condensed golden mushroom soup, water, sliced mushrooms, drained, garlic powder, pepper, shredded parmesan cheese (2 oz.)