Jess's Recipes

This recipe is from the Pampered Chef and is designed to be made in the Deep Covered Baker, although I am sure it could be made in any deep casserole dish. Ingredients ¼ cup lightly packed fresh cilantro leaves 1 pkg (8 oz) cream cheese 2 cups (8 oz) shredded Monterey Jack cheese, divided 1 medium onion (about 2/3 cup chopped) 1 can (28 oz) enchilada sauce (I used mild because that was all I could find - I would suggest a spicy one) 12 (6-in.) corn tortillas 3 cups diced or shredded cooked chicken (I just boiled chicken but any cooked chicken will do) Additional chopped fresh cilantro leaves (optional) 1. Chop cilantro. Place cream cheese in bowl. Microwave on HIGH 30-45 seconds or until very soft (I needed to do this longer). Add cilantro and 1½ cups of the Monterey Jack cheese; mix well. Chop onion; set aside. Spread 2/3 cup of the enchilada sauce over bottom of Deep Covered Baker or casserole dish. Pour remaining enchilada sauce into another bowl; set aside. 2. To assemble lasagna, ...

CORN CASSEROLE from Grandma Kak 1 stick of butter or margarine (melted - let it cool a few minutes) 1 can -16 oz. size cream corn 1 can - 16 oz size whole kernel corn, drained (can substitute 1 can filled with frozen corn) 1 8 oz. size Jiffy or Betty Crocker or store brand corn bread mix 2 eggs, beaten 1 8 oz. size carton of sour cream Mix melted butter with remaining ingredients. Bake at 350 degrees 45 to 60 minutes. Test with knife in center. Can be baked in 7 x 11 inch pan or in round casserole. I have always used a round casserole dish. Can be frozen.

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular, 98% Fat Free or Healthy Request®) 1 1/3 cups water 3/4 cup uncooked regular long-grain white rice 1/2 teaspoon onion powder 1/4 teaspoon ground black pepper 2 cup frozen mixed vegetables 4 skinless, boneless chicken breast half (about 1 pound) 1/2 cup shredded Cheddar cheese 1.Heat the oven to 375°F. Stir the soup, water, rice, onion powder, black pepper and vegetables in a 2-quart shallow baking dish. 2.Top with the chicken. Cover the baking dish. 3.Bake for 50 minutes or until the chicken is cooked through and the rice is tender. Top with the cheese. Let the casserole stand for 10 minutes. Stir the rice before serving. Serving Suggestion: Serve with a Caesar salad. For dessert serve frozen Italian-style water ice or gelati. Alfredo alternate: Substitute broccoli flowerets for the vegetables and substitute 1/4 cup grated Parmesan for the Cheddar cheese. Add 2 tablespoons Parmesan cheese with the soup. Spri...

1 1/2 to 2 lbs. ground beef 1 can tomato soup 1 can cream of mushroom soup 1/2 cup green pepper, chopped 1/2 cup onion, chopped 1 cup grated cheddar cheese 1 lb. box of spaghetti Saute onion, green pepper and meat. Cook spaghetti until just done. Mix sauteed vegetables, meat, and spaghetti with remaining ingredients in a large bowl before spooning into the casserole pan. (Do not cook casserole) Cover with heavy-duty aluminum foil and/or double wrap and freeze. From the St. Fransis de Sales Parish monthly casserole recipe

Ingredients - serves 4-6 1 1/2 lbs ground beef 1 large onion, chopped 3-4 cloves garlic, chopped 1 green bell pepper (capsicum), chopped 1 TBS chili powder 1 tsp cumin 3-6 sprigs cilantro 1 cup chopped olives 1 lb tomatoes 1 1/4 cups enchilada sauce 6-8 corn tortillas 1/2 lb cheddar cheese, grated 1/2 lb Monterey jack cheese, grated 1 cup crushed corn chips Procedure 1. Brown ground chuck; drain any excess fat 2. Add (chopped) onion, garlic, and bell pepper; cook until soft 3. Cut tomatoes into chunks and add to beef mixture (including liquid). Add enchilada sauce, chili powder, cumin, and cilantro. Add salt and pepper to taste 4. Bring to a boil; reduce heat and simmer uncovered for 20 minutes 5. Grease a 3-quart casserole. Steam (or fry) tortillas. Put approx. 1/3 of the meat mixture i the casserole dish followed by a layer of tortillas, cheese, and olives. Repeat twice. Sprinkle crushed corn chips around the edges and bake at 350F for 20 min. or until heated through. Cut i...

Some of you asked for this recipe, so I thought I would send it to everyone... Breakfast Casserole 1 lb breakfast sausage (I use sweet) 12 eggs 1 (10.75 oz) can condensed cream of mushroom soup (I used low fat) 1 (10.75 oz) can evaporated milk (look for unsweetened, although I have accidentally used sweetened before) 2 (4.5 oz) cans sliced mushrooms 1 (32 oz) pkg of tater tots 1/2 cup shredded cheddar 1) brown sausage, drain and set aside (I do this the night before) 2) preheat oven to 350, grease a 9x13 casserole dish 3) In a large bowl, beat eggs, then mix in soup and milk. Stir in sausage and mushrooms. Pour into baking dish. Mix in tater tots. 4) bake for 45 mins to an hour (I have always found the recipe takes at least an hour.) It is done when the middle is set. Sprinkle w/ cheese and keep in warm oven until cheese is melted.