Western Casserole Oamc Recipes

Steps:

• If cooking right away, pre-heat oven to 350°F.
• Combine all ingredients except 1/2 cup cheese in a large casserole dish and bake for 45 minutes.
• Sprinkle with remaining cheese and bake for another 15 minutes.

Steps:

• Combine the flour and milk together. Add sausage, soup, peas, macaroni, onion and sage. Turn into four 10 oz casseroles. Cover, seal, label and freeze.
• Bake frozen casserole, uncovered in 400º oven 45 minutes.
• For each casserole, melt 1 tsp butter and toss with 1/4 cup croutons. Sprinkle croutons around casserole edge. Bake in 350º oven for 5 minutes more (or top unfrozen casserole with buttered croutons, bake in 350º oven for 30 minutes).

Steps:

• Preheat the oven to 275°F
• Put a heavy-bottomed ovenproof casserole dish over a medium heat with 2 tbsp oil. Once hot, add the chicken, a few pieces at a time, and fry on all sides until golden brown. Remove and set aside in a large dish.
• Add the shallots to the pan and sauté for 10-15 minutes until golden and beginning to soften. Add to the chicken.
• Add the diced bacon to the pan and fry until it begins to colour. Add the carrots and continue cooking until they begin to soften. Mix in the mushrooms and cook until lightly coloured. Add all the contents of the pan to the chicken, leaving any juices in the pan.
• Reduce the temperature to low, pour another 1-2 tbsp oil into the pan, add the flour and stir into the pan juices. Cook for a couple of minutes or until it starts to look cooked and lightly coloured.
• Immediately, stir in the garlic and the wine, followed by the broth. Return to the boil, and cook briskly until it has thickened slightly.
• Meanwhile, pour the brandy over the chicken mixture. Set alight and once the flames have gone out, tip the mixture, juices and all, into the simmering sauce.
• Add the herbs and lemon zest, and season to taste (remembering that freezing can intensify the saltiness of a dish).
• Once the casserole returns to the boil, cover and place in the oven for 45 minutes, or until the chicken is tender and cooked through. It is then ready to serve, or to cool and freeze.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture., Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months., To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.

Steps:

• Fry ground beef and onions until meat is cooked through.
• Add taco seasoning and water and cook until thickened.
• Line the pan or casserole dish with 3 tortillas, then layer with 1/2 of the meat, 1/2 of the beans, 1/2 of the sour cream and 1/2 of the cheese.
• Repeat.
• If you like it spicy, then top it with some hot sauce or salsa.
• Bake at 350 until bubbly (about an hour).
• *OAMC directions: after baking, place in rigid container and seal with a lid (and plastic wrap if desired). Place in freezer. When ready to eat, thaw, place in baking dish, and reheat in 400 degree oven for 30 minutes.

Steps:

• Preheat oven to 350 degrees. Brown ground beef, onion and pepper in saucepan. Cook until beef is done. Drain well.
• Add tomato paste, tomato sauce, water, and dried Italian seasoning and stir well to blend.
• Let simmer for 10 minutes.
• Meanwhile, cook elbow macaroni as directed on package. While macaroni is cooking, combine cream cheese and milk in medium bowl. Cook in microwave on medium power for 2-3 minutes, stirring once halfway through cooking. Remove from microwave and stir with wire whisk until sauce is smooth.
• Drain noodles and add to cream cheese sauce along with sour cream and 1/2 cup Parmesan cheese; stir.
• In 2 quart casserole dish, place all of cream cheese mixture. Top with all of the ground beef mixture and sprinkle with remaining 1/4 cup Parmesan cheese.
• Bake at 350 degrees for 20-30 minutes until casserole is bubbly.
• To freeze, add 1 tablespoons cornstarch to the cream cheese sauce. Prepare casserole as directed, except instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months.
• To thaw and reheat, thaw casserole overnight in refrigerator.
• Bake, covered, for 25-35 minutes 5 minutes longer until bubbly.

Steps:

• Grease a 2 quart square baking dish.
• arrange potatoes evenly on bottom of dish.
• sprinkle with cheese, ham, green onion.
• in medium mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. Freeze.
• on serving day, thaw completely. Bake uncovered in a 350 degree oven for 40-45 min or until center appears to be set. Let stand 5 min before serving. If you prefer, extra cheese can be sprinkled on top the last 15 min of baking.

Steps:

• Freezing: Saute onion, celery, and poultry seasoning in butter.
• Mix in the chicken and cream of mushroom soup.
• Bag the mixture in a gallon bag.
• Bag the cashews.
• Bag the chow mein noodles.
• Put all in a produce bag.
• Preparation: Thaw.
• Spray the bottom of a casserole pan with a non-stick spray.
• Next, mix the chicken mixture and cashews together, then spread in the bottom of the greased casserole pan.
• Top with chow mein noodles.
• Bake in a 350° oven for 30 minutes, or until bubbly.

Steps:

• Preheat oven to 400°F.
• Spray 4 9x13-inch baking pans with non-stick cooking spray (such as Pam); set aside.
• Combine ground beef, onion, and garlic in large skillet.
• Cook over medium-high heat until ground beef is browned.
• Drain.
• Add Worcestershire sauce, cream of mushroom soup, and milk.
• Stir until sauce is fairly smooth.
• Boil potatoes until tender; drain. Add potatoes and carrots to sauce.
• Divide mixture evenly between the 4 baking pans.
• To bake: Cover baking pan with foil and bake for 30 minutes.
• Remove foil and bake an additional 15-20 minutes or until potatoes are tender.
• To freeze: Allow mixture to cool in baking pan.
• Cover and label; Freeze.
• To use frozen casserole: Allow casserole to thaw overnight in fridge.
• Bake as directed above (may take an additional 15 minutes to bake if placed in the oven directly from fridge).
• **I have to mix this recipe in thirds since I don't have a large enough skillet or bowl to mix it all at once**.