Collection of recipes from family & friends

Archive for the ‘Casseroles’ Category

Swiss Cheese Chicken


4 Chicken Breasts 1 – 2 Cans Cream of Chicken Soup
6 Slices Swiss Cheese 1/4 Cup* Milk
1/2 Box Stove Top Turkey Stuffing 1/4 Cup+ Butter

*Use 1/4 Cup Milk per can of soup you use.  So if you use 2 cans of soup use 1/2 cup of milk total.


  1. Cover bottom of pan with diced up raw chicken
  2. Lay Swiss Cheese over Chicken
  3. Mix 1 to 2 can(s) cream of chicken soup and 1/4 cup milk per can of soup
  4. Pour soup and milk mixture over chicken
  5. Top with 1/2 bag (or more) of stove top turkey stuffing
  6. Drizzle 1/4 cup butter on top
  7. Cover and bake at 375 for 30 minutes, Uncover and bake for another 20 – 30 minutes
  8. Serve over egg noodles or rice

FREEZER Directions: After pouring cream of chicken mixture over chicken (step 5)  go ahead and freeze. When you are ready to cook it, pull it out of the freezer and let it thaw in fridge. Then complete the rest of the instructions (steps 6-8).

Note: I get rave reviews when I use two cans cream of chicken soup and the full bag of stove top turkey stuffing.  A little extra butter always helps as well!

Chile Relleno Puff

Whole Green Chiles
Monterey Jack Cheese
5 Eggs
2/3 Cup Milk
6 Tbsp. Flour
3/4 tsp. baking powder
Cheddar Cheese


  1. Rinse chiles, pat dry w/ paper towel, slit lengthwise and remove seeds.   Cut Monterey Jack Cheese into strips and place inside each chile.  Place stuffed chiles side by side in 8″ baking dish
  2. Beat eggs until foamy, beat in milk, flour& baking powder until smooth. Pour over chiles moistening all surfaces.   Sprinkles cheddar cheese over top.
  3. Bake uncovered at 350° for 40 min or until set in middle
  4. Remove from oven let stand 10 minutes before serving, Garnish with Salsa

Green Chili Casserole

This recipe comes from Mamaw


1 Can 

Cream of Mushroom Soup 

1 Lg. Can 


1 Can 

Cream of Chicken Soup 

Chopped Onion 

1 Can 

Chopped Green Chilies 

1 Pkg. 

Corn Tortillas 

3 Cups Grated Cheddar Cheese 


  1. Fry the corn tortillas in hot oil.
  2. Combine the soups, milk, onion, and chilies.
  3. Arrange the cooked tortillas, sauce, and cheddar cheese in layers in a casserole dish.
  4. Bake at 350° for 20-30 minutes.

Beef Casserole

This recipe comes from Mom


1 ½ Lbs. 

Ground Beef 

1 Pkg. 

Cooked Egg Noodles 


Sm. Onion, chopped 

1 Can 

Tomato Soup 


Green Pepper 

½ Can 



Salt & Pepper 


Velveeta Cheese 


  1. Brown ground beef with onion and green pepper. Drain.
  2. Layer the beef mixture with cooked noodles and cheese in a casserole dish.
  3. Add buttered cracker crumbs over all.
  4. Mix the tomato soup and water together.
  5. Pour soup mixture over all.
  6. Bake at 350° for 30-45 minutes.

Italian Hamburger

This recipe comes from Grammie Braday


1 ½ Lbs. Hamburger ½ Tsp. Oregano
½ Medium Onion, Chopped ½ Tsp. Basil
1 Can Tomato Soup ½ Tsp. Garlic Salt
¾ Cup Milk Some Salt & Pepper (to taste)
1 Cup Cottage Cheese 1 Pkg. (8) Biscuits


  1. Brown hamburger and onion; Drain.
  2. Add soup, milk, and seasonings and mix well.
  3. Stir in cottage cheese.
  4. Place in greased casserole dish.
  5. Put biscuits on top and sprinkle with Parmesan Cheese.

Bake until biscuits are done.

Country Breakfast Casserole

This recipe comes from Sharon P.


2 12oz. pkgs.

Hot Pork Sausage, thawed

2 8oz. pkgs.

Shredded Colby-Jack Chs

1 2 lb. pkg.

Frozen Hash Browns

½ tsp.


1 Cup

Minced Onion


Eggs, slightly beaten

2 Cups






  1. Grease 9 x 13 inch glass baking dish
  2. In medium skillet, brown sausage and drain.
  3. In large bowl, combine the sausage, hash browns, onion, milk, 3 cups cheese, salt and eggs.
  4. Pour mixture into greased baking dish.
  5. Top with remaining cheese.
  6. Refrigerate, covered, several hours or overnight.
  7. Heat oven to 350°.
  8. Bake, uncovered, until knife inserted near center comes out clean (50-55 min.).
  9. Let stand 10 minutes, covered.

Cut into squares and serve warm with salsa.

Zucchini Casserole

This recipe comes from Mamaw



Lg. Onion 

1 Roll 

Italian Sausage 

2 Lbs. 


1 Lb. 

Swiss Cheese 

Lg. Fresh Tomato (Cut up) 


Bread Crumbs 


  1. Saute the onion and zucchini in butter ’til squash is tender.
  2. Add tomato and cool for 5 minutes.
  3. Fry sausage ’til brown and add to squash mixture.
  4. In a 9″ x 13″ pan, layer the squash mixture with swiss cheese.
  5. Sprinkle with bread crumbs.
  6. Bake at 350° for 15-20 minutes.