UKGuy Posted October 4, 2005 Share Posted October 4, 2005 ( Recipes by DomesticGoddess ) Beans 'N Wiener Biscuit Casserole 1 lb. sliced wieners 1 - ( 16 oz. ) cans pork and beans 1/2 c. ketchup 1/2 c. chopped onion 3 Tbsp. brown sugar 1 - ( 7.5 oz. ) can refrigerated biscuit dough 1 cup ( 4 oz. ) shredded cheddar cheese In medium saucepan, combine the wieners, pork and beans, ketchup, onion, and brown sugar. Bring to a boil; then simmer for 5 minutes. Spoon hot bean mixture into an ungreased 8 or 9-inch square pan. Separate biscuit dough into 10 biscuits; arrange over bean mixture. Sprinkle with the shredded cheddar cheese. Bake at 400 degrees for 20 to 25 minutes, or until biscuits are golden brown, and no longer doughy. Serves 6. ....................................................... Beefy Bean 'N Biscuit Casserole 1 1/2 lbs. ground beef 1/2 c. chopped onion 1/2 c. chopped green bell pepper 1/2 to 1 cup chopped celery 1 Tbsp. firmly packed brown sugar 1 tsp. garlic salt 1 tsp. paprika or 1/2 tsp. black pepper 3/4 c. water 1 Tbsp. vinegar 1/4 tsp. Tabasco Sauce 1/2 tsp. Worcestershire Sauce 16 oz. can ( 2 cups ) pork and beans, undrained 10 oz. pkg. ( 1 1/2 cups ) frozen peas or lima beans, thawed 1 - ( 6 oz. ) can tomato paste 10 refrigerated canned buttermilk or country style biscuits 10 ( 1/2-inch ) cubes Cheddar or American Cheese Heat oven to 400 degrees. In a 10-inch oven proof skillet, brown ground beef, onion and green peppers; drain excess fat. Add remaining ingredients, except the biscuits and the cubed cheddar cheese. Roll or press the biscuits to 1/2-inch thickness. Place a cheese cube in the center of each biscuit. Fold biscuit dough over hot meat mixture. Bake at 400 degrees for 20 to 25 minutes, or until a deep golden brown. Serve immediately. Serves 5 - 6. Note: If your oven gets too hot, ( temperature wise ) you may need to decrease the temp. to 375 degrees, and decrease the baking time to 12 - 15 minutes. ....................................................... Chicken Noodle Casserole 4 ounces wide egg noodles, cooked & drained 1-( 10 3/4 ounce ) can cream of mushroom soup 3/4 cup milk 1 cup cheddar cheese (grated or shredded) 1/3 cup chopped green peppers 2 tablespoons pimientos 1/2 teaspoon salt 1/4 teaspoon pepper 2 cups cooked, diced chicken 3/4 cup crushed potato chips In a greased 2 1/2 quart casserole baking dish, combine all the ingredients ( except the chips ). Stir to mix well. Cover and cook on high in an 850 watt microwave for 10 minutes; stirring after 5 minutes. Sprinkle on the crushed potato chips. Microwave 5-6 minutes more uncovered. Serves 4. ....................................................... Homesteader's Casserole 1-( 9 ounce ) package frozen cut green beans, cooked and drained 2 tablespoons finely chopped onions 1 tablespoon chopped pimiento 4 cups hot cooked mashed potatoes 1 lb. pork sausage links, cooked and drained 1/2 lb. Velveeta Processed Cheese Spread, sliced & divided Combine the green beans, onions and pimiento. In a round shaped 2 1/2 qt casserole dish, add the mashed potatoes. Put half of the cheese slices on top of the potatoes. Place the green bean mixture over the cheese slices. Top with the cooked pork sausage links. Cover and bake for 30 minutes at 350 degrees. Top with the remaining cheese slices; continue baking ( uncovered ) until the cheese melts. Serves 4-5. Note: You can substitute 1-( 7.6 ounce ) box of instant Roasted Garlic Mashed Potatoes, for the 4 cups of home-cooked mashed potatoes. ....................................................... Hashbrown Taters with Dogs 5 cups frozen hash browns, thawed 1-( 10 3/4 ounce ) can cream of celery soup 1 cup sour cream 1 cup ( 4 ounces ) shredded cheddar cheese 1-( 3 ounce ) can french-fried onions 1/2 teaspoon salt 1/4 teaspoon pepper 6 hot dogs, cut lengthwise ( but not all the way through ) Combine potatoes, soup, sour cream, 1/2 c shredded cheddar cheese, salt and pepper. Spread in a greased 2 1/2 quart rectangular baking dish. Top with sliced franks. Cover, and bake 30 minutes in a 400 degree oven. Remove, uncover and top with the other 1/2 c shredded cheddar cheese and french fried onions; bake a few minutes more. Serves 5. ....................................................... Skillet Franks 'N Noodles 1 lb. frankfurters, cut in half diagonally 1/2 cup chopped onions 1/2 teaspoon dried basil or oregano 2 tablespoons butter or margarine 1-( 10 3/4 ounce ) can cream of celery soup or mushroom soup 1/2 cup milk 1/2 cup chopped ( canned ) tomatoes 2 cups cooked wide egg noodles 1 tablespoon dried parsley In a large skillet, melt the butter or margarine. Add the frankfurters, onion, basil or oregano. Lightly brown the franks, and cook until onions are tender. Add the soup, milk and tomatoes. Stir until well mixed and heated through. Add the cooked noodles, and finish heating; stirring occasionally. Sprinkle parsley ontop. Makes 4 servings. ....................................................... Pizza Pasta Casserole A great tasting casserole that everyone likes ( even your picky teenager ). 1 lb. ground beef 1 medium onion, finely chopped 1-( 32 ounce ) jar traditional-style spaghetti sauce 8 ounces spiral shaped pasta, cooked and drained 1-( 8 ounce ) package shredded mozzarella cheese, divided 4 ounces sliced pepperoni In a skillet, cook beef and onion; drain off fat. In a greased 2 1/2 qt. casserole baking dish, add the beef/onion mixture and spaghetti sauce; stir. Add the cooked pasta, 1 cup of the shredded mozarella cheese & pepperoni; stir. Sprinkle the remaining cheese ontop. Cover and bake 30 minutes in a 350 degree oven. Serves 8. ....................................................... Amish Casserole 1 lb. ground beef 1/2 cup finely chopped onions Lawry's Seasoned Salt ground black pepper 1 tablespoon dark brown sugar 1-( 10 3/4 ounce ) can condensed tomato soup 1-( 10 3/4 ounce ) can condensed cream of chicken soup or cream of celery soup 4 cups ( 7 ounces ) extra-wide noodles, uncooked 8 ounces Velveeta Cheese Spread, cut into thin slices In a skillet, brown the ground beef and onion; drain off fat. Season with Lawry's Seasoned Salt, and black pepper; according to taste. Add the tomato soup and brown sugar, to the cooked beef; stir. Cook the extra-wide noodles, ( according to pkg. directions ) and drain. Add the cream of chicken soup to the hot-cooked-noodles, and stir. In a ( 2 1/2 quart ) casserole baking dish; add the beef/soup mixture. Top with the slices of Velveeta Cheese. Add the noodle/soup mixture ontop of the Velveeta Cheese slices. Cover and bake for 35 minutes, in a 350 degree oven. Serves 5. Link to comment
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