The oldest form of theater is the dinner table. It’s got five or six people, new show every night, same players. Good ensemble; the people have worked together a lot. Michael J. Fox
1 can (10 3/4 ounces) Campbell’s® Condensed Cream of Celery Soup or Cream of Mushroom (Regular or 98% Fat Free)
1/2 cup milk
1 cup Birds Eye® Sweet Garden Peas
2 cans (about 6 ounces each) tuna, drained
2 cups medium egg noodles, cooked and drained (I prefer the spiral noodles)
2 tablespoons dry bread crumbs
1 tablespoon butter, melted
- Heat the oven to 400°F. Stir the soup, milk, peas, pimientos, if desired, tuna and noodles in a 1 1/2-quart baking dish. Stir the bread crumbs and butter in a small bowl.
- Bake for 20 minutes or until the tuna mixture is hot and bubbling. Stir the tuna mixture. Sprinkle with the bread crumb mixture.
- Bake for 5 minutes or until the bread crumb mixture is golden brown.
“You must not rob your family of time that belongs to them.” — President Gordon B. Hinckley
This is an old-timer’s recipe from decades past. It’s a delicious classic.
- 1/2 pound fresh mushrooms sliced
- 2 T butter
- 1 14-oz. can chicken broth
- 4 chicken breasts (about 3 lbs.), boneless, skinless
- 1/4 cup butter (1/2 stick)
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3/4 cup half and half cream
- 1/2 cup Parmesan Cheese
- 1/2 teaspoon dried rosemary
- 1 can (14 oz.) artichoke hearts, drained
Saute mushrooms in butter, set aside. In broth, simmer chicken breasts for about 20 minutes or until tender. Strain broth, measure 3/4 cup and set aside.
Melt 1/4 cup butter in saucepan and stir in flour, salt and pepper.
Layer chicken in 8×12-inch casserole dish. Top with drained artichoke hearts. Arrange sauteed mushrooms over chicken. Pour sauce over mushrooms.
Bake at 325 for 30 minutes. Serve hot.
“This is what the past is for! Every experience God gives us, every person He puts in our lives is the perfect preparation for the future that only He can see.” –Corrie Ten Boom, ‘The Hiding Place.’
- 8 zucchini
- 1 onion, chopped
- 1/2 cup butter
- 1 cup sour cream
- 1/3 cup grated Parmesan cheese
- 3/4 cup bread crumbs
- 1 tablespoon butter, melted
Grate zucchini. Soak in salt water for 3 minutes. Drain. Press out all possible water. Saute onion in butter in 1 1/2 quart flameproof baking dish. (Sometimes old recipes say things in such a way that you know they are old recipes). Add zucchini. Stir fry 2 minutes. Blend in sour cream and Parmesan cheese. Combine bread crumbs and melted butter. Sprinkle zucchini. Cover. Bake at 350 degrees for 20 minutes. Uncover. Bake 10 minutes more. Serves 8.
The price of greatness is responsibility. –Winston Churchill
I got this recipe as a newlywed and I love it. Yes, it has cream cheese in it and yes, it has sour cream in it, but sometimes you need a little comfort food and when you do, this is a great little recipe.
- 1 package (8 oz.) noodles
- 1 lb. ground beef
- 3 cans (8 oz. each) tomato sauce
- 1 cup cottage cheese
- 1 package (8 oz.) cream cheese
- 1/4 cup sour cream, thick
- 1/3 cup green onions, chopped
- 1 tablespoon green pepper, chopped
- 1 tablespoons butter, melted
Boil noodles in salted water for 10 minutes. Drain. Brown ground round beef in heavy skillet. Stir in tomato sauce. Remove from heat. Combine cottage cheese, cream cheese, sour cream, green onions and green pepper. Spread half the noodles in buttered 2 quart casserole. Cover with cheese mixture; top with remaining noodles. Pour melted butter over noodles. Put beef mixture on top. Bake at 350 degrees for 25 minutes. Serves 6.
Recipe adapted from BettyCrocker
If people knew how hard I had to work to gain my mastery, it would not seem so wonderful at all. –Michelangelo
I love this recipe. It’s so easy and you can almost make it faster than you can set the table.
- 1 pound lean ground turkey (or beef)
- 1 (10 ounce) can Old El Paso Enchilada sauce
- 1 (8 ounce) can tomato sauce
- 1 16 oz can Pillsbury Grand biscuits
- 2 cups shredded Mexican Cheese
- Green onions
- Sour cream
- Black olives
- 1 can of black beans, drained
- 1 can of corn, drained
- 1 can of kidney beans, drained
- 1 4 oz. can chopped mild chilies (I like chilies so I doubled the amount)
- optional: serve with sour cream and Scoop style Fritos
Preheat oven to 350 degrees. Brown ground beef and drain if needed. Mix in a can of enchilada sauce and tomato sauce. Cut the refrigerated biscuits into fourths and stir them in the meat mixture. Add chilies, drained can of kidney beans and drained can of corn. Pour it all in a greased casserole dish and bake for 30 to 45 minutes or until biscuits are done. Take out of oven and sprinkle cheese on top. Bake an additional 10 minutes. Let stand for 5 minutes before serving.
Life, with its rules, its obligations, and its freedoms, is like a sonnet: You’re given the form, but you have to write the sonnet yourself. – Mrs. Whatsit — Madeleine L’Engle, A Wrinkle in Time.
This recipe is very similar to my ‘Company Casserole’ recipe on here. This is super easy to make and a delicious comfort food dish. Recipe source: http://thepioneerwoman.com/cooking/sour-cream-noodle-bake/
About 8 servings
- 2 and 1/2 pounds ground beef
- 2 cans 15-ounce size tomato sauce
- Pinch of crushed red pepper flakes – just a little, little bit
- Freshly ground black pepper
- 16 ounces, weight Egg Noodles (I use bow-tie noodles)
- 1 cup sour cream
- 2 1/2 cup Small Curd Cottage Cheese
- 1/2 cup sliced green onions
- 1 to 1 1/2 cups grated Sharp Cheddar cheese
- Seasoned salt
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce, salt and black pepper. Add crushed red pepper for a little kick. Not too much. Stir, then simmer while you prepare the other ingredients
Drain 1 lb egg noodles and then dump drained noodles into a bowl. Add creamy stuff to noodles: First, 2 ½ cups regular cottage cheese. Then add one cup sour cream, salt and pepper and then add green onions. They add a nice flavor. Noodles will melt creamy mixture. I sprinkle seasoned salt over this mixture and stir it in.
Now to assemble: Add a quarter of the noodles. Smooth them out. Ladle ¼ of the sauce over the noodles. Top layer with grated sharp cheddar cheese. Then add another layer of noodles, meat sauce and top with cheese.
Bake at 350 degrees for 20 minutes or until cheese is melted.
“Let the Wife make the Husband glad to come home, and let him make her sorry to see him leave.” -Martin Luther
This recipe is similar to our family’s chicken and broccoli casserole recipe. It’s very good.
2 cups cooked, cubed chicken breast meat
1 pound fresh broccoli, cooked and chopped
1 cup mayonnaise
1 1/2 tablespoons curry powder
1/2 teaspoon cayenne pepper
1/2 teaspoon garlic salt
salt and pepper to taste
2 1/2 cups shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of mushroom soup
1 large can French-fried onions
1.Preheat oven to 350 degrees F (175 degrees C).
2.Spread chicken in the bottom of a 9×13 inch baking dish. Top with broccoli. In a medium bowl, combine the mayonnaise, curry powder, cayenne pepper, garlic salt, salt and pepper and mix well. Add 1 cup of Cheddar cheese, cream of chicken soup and cream of mushroom soup and mix again, then pour mixture over chicken and broccoli. Sprinkle with remaining 1 1/2 cups of cheese and top with onions.
3.Bake at 350 degrees F (175 degrees C) for 30 minutes.
“Life is a blank canvas, and you need to throw all the paint on it you can.”–Danny Kaye
Photo and recipe from http://www.tasteofhome.com/Recipes/Golden-Shrimp-Brunch-Casserole.
Grandma Elaine Smith made this for a brunch and it was delicious.
- 6 eggs, lightly beaten
- 2-1/2 cups 2% milk
- 2 tablespoons minced fresh parsley
- 3/4 teaspoon ground mustard
- 1/2 teaspoon salt
- 10 slices bread, crusts removed and cubed
- 2 cups frozen cooked salad shrimp, thawed
- 8 ounces sliced process American cheese, cut into thin strips
- In a large bowl, whisk the eggs, milk, parsley, mustard and salt. In a greased 11-in. x 7-in. baking dish, layer with bread cubes, shrimp and cheese; pour egg mixture over top.
- Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Yield: 6 servings.
“Love is a fragile thing, and some elements in life can try to break it. Much damage can be done if we are not in tender hands, caring hands. To give ourselves totally to another person, as we do in marriage, is the most trusting step we take in any human relationship. It is a real act of faith — faith all of us must be willing to exercise. If we do it right, we end up sharing everything — all our hopes, all our fears, all our dreams, all our weaknesses, and all our joys — with another person.” – Elder Jeffrey R. Holland
This is a great recipe to serve when you are having company over and want a tasty dish and an elegant presentation. It’s so easy and yet it looks like you spent a lot of time making it. Thanks to Emilie for this recipe. Photo credit: Allrecipes.
- 6 skinless, boneless chicken breasts
- 6 slices Swiss cheese
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1/4 cup milk
- 2 cups herb-seasoned stuffing mix
- 1/4 cup butter
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange chicken in a greased 12 x 8 x 2 baking dish. Top with Swiss cheese slices.
- Combine soup and milk and stir well. Spoon mixture over chicken and sprinkle with stuffing mix. Drizzle butter or margarine over crumbs.
- Cover and bake at 350 degrees F (175 degrees C) for 50 minutes. Enjoy!
“Our Heavenly Father wants our hearts to be knit together. That union in love is not simply an ideal. It is a necessity.” -President Henry B. Eyring
This recipe won the LDS Living Magazine contest for best casserole recipe. From Celeste Pearson.
1 pound chicken, cooked and shredded
1 (16-ounce) container sour cream
1 (15-ounce) can black beans, drained and rinsed
1 ½ cups green salsa
1 ½ cups frozen corn, thawed and drained
1 teaspoon garlic powder
½ teaspoon cumin
1 teaspoon chili powder
1 teaspoon salt
1/3 cup chopped cilantro (plus additional for garnishing)
12 soft taco size flour tortillas
1 (8-ounce) package shredded Mexican blend cheese
Preheat oven to 350 degrees.
Mix chicken, sour cream, black beans, salsa, corn, cilantro and spices in a large bowl. Taste and adjust seasonings to your preference. Cut tortillas in half with kitchen shears.
In a 9×13 dish, scoop 1/3 of the chicken mixture into bottom of pan. Spread evenly. Place one layer of cut tortillas (about 4 tortillas) on chicken mixture to cover. Top with 1/3 of the amount of shredded cheese. Repeat with chicken mixture, tortillas, shredded cheese two more times. There should be three layers total.
Bake in oven for 20 – 25 minutes or until cheese is bubbly and casserole is warmed through. Serve with sour cream and additional chopped cilantro.