“A good casserole to make because almost everything is in the cupboard.”

Brown together:

1 1/2 lb hamburger
2 onions
salt and pepper

Mix and boil for 14 minutes:

3/4 cup rice
1 3/4 cold water

Add:

1 can cream of mushroom soup
1 can cream of chicken soup

Mix all ingredients together in 9 x 13″ pan and top with 1 can of (La Choy) Chow Mein noodles. Bake at 350 degrees for 20 minutes.

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The post Ravioli Casserole appeared first on The Cowley Cookbook.

1 chicken, cooked and deboned (you can use 2 cans chicken or turkey)
2 cans cream of mushroom soup
2 cans cream of chicken soup
1 can chopped green chilies
2 T diced jalapenos (optional)
1 cup sour cream
2 cups cheddar cheese, grated
1/2 tsp garlic salt
1/2 tsp cumin
1 bag (11 oz.) corn Doritos
1/2 can water, if needed

Mix all ingredients except one cup cheese. Put into a 9×13″ pan. Cover with remaining hceese.

Bake at 350 degrees for 40 minutes. Serve with extra chips, sour cream and salsa.

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The post Green Chili Chicken Casserole appeared first on The Cowley Cookbook.

Brown 2 pounds hamburger and chopped onion. Season with taco seasoning.  Put hamburger and one package of crushed tortilla chips.  Add 1 can (#10) chili beans. Put small jar of salsa in.  Add 1 can enchilada sauce and one can each of cream of mushroom and cream of chicken soups. Grate two cups or so of cheese; stir all this in large bowl.

Put in crock pot or bake in oven.

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The post Mexican Casserole appeared first on The Cowley Cookbook.

2 cans cream of mushroom soup
2 1/2 cup milk
1/2 lb. American cheese, cubed (more if desired)
4 cups cut up chicken or turkey
7 ounces macaroni
1/2 cup butter
1/2 cup bread crumbs or corn flakes

Combine soup, milk and cheese. add chicken or turkey and macaroni. Stir in 1/4 cup melted butter. Pour into greased 9×13″ dish. Cover and refrigerate for 8 hours or overnight.  Toss the breadcrumbs (or corn flakes) with butter.  Sprinkle over top.

Bake, uncovered, at 350 degrees for 60-65 minutes.

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The post Overnight Scalloped Chicken Casserole appeared first on The Cowley Cookbook.

1 can (10 1/2 ounces) cream of celery soup
1 1/3 cup water
1/4 tsp salt
1/4 cup finely chopped onion
dash pepper
1 1/3 cup minute rice
1 1/2 cup cooked peas
1 can (7 ounces) tuna, drained
1/2 cup grated cheddar cheese

In saucepan, combine soup, salt, onion and pepper. Bring to boil, stirring occasionally. Pour half of mixture into greased 1 1/2 quart casserole. Make 3 layers in casserole, using minute rice (right from box), pease and tuna. Add remaining soup. Sprinkle with grated cheese.

Bake, covered, at 375 degrees for 20-25 minutes, cutting through mixture with knife after baking 10 minutes. If desired, garnish with strips of pimento before serving.  Makes 4 servings.

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The post Seven Seas Casserole appeared first on The Cowley Cookbook.

1/3 cup butter
1/2 cup chopped onion
1/2 cup chopped celery
1 1/3 cup minute rice (uncooked)
10 ounce frozen chopped broccoli
1 can cream of mushroom soup
1 (8 ounce) bottle Cheez Whiz

Mix together and bake at 350 degrees for 1 hour. Double for 9×13″ pan.

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The post Broccoli and Rice Casserole appeared first on The Cowley Cookbook.

1 package (10 oz) frozen chopped broccoli
1 1/2 cup cut-up cooked chicken
1 1/3 cup milk
3/4 cup Bisquick
1/4 tsp. pepper
3 cups shredded cheddar cheese (12 oz)
2/3 cup chopped onion
3 eggs
3/4 tsp salt, if desired

Heat oven to 400 degrees.  Grease pie plate, 10 x 1 1/2″. Rinse broccoli under running cold water to thaw; drain thoroughly. Mix broccoli, 2 cups of the cheese, the chicken and onion in plate. Beat milk, eggs, baking mix, salt and pepper until smooth; 15 seconds in blender on high or one minute with hand beater.  Pour into plate.

Bake until knife inserted in center comes out clean, 25 to 35 minutes.  Top with remaining cheese.  Bake just until cheese is melted, 1-2 minutes longer.  Cool 5 minutes.  Makes 6-8 servings

Alternative: Impossible Broccoli ‘n Cheddar Pie: Use 2 packages (10 ounces each) frozen chopped broccoli. Omit chicken.  High altitude: Bake 35-45 minutes.

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The post Impossible Chicken ‘n Broccoli Pie appeared first on The Cowley Cookbook.

4 pork chops
dash salt and pepper
2 T shortening
5 ounces spaghetti, cooked and drained
1 can tomato soup
1/2 can water
1 medium onion, chopped
1/4 pound cheese, grated

Sprinkle chops with salt and pepper, dredge with flour and brown in shortening. Put spaghetti in a casserole and add rest of ingredients. Cover with pork chops.  Bake at 350 degrees for one hour.

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The post Spaghetti & Pork Chop Casserole appeared first on The Cowley Cookbook.

1/4 cup margarine
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can (10 3/4 ounce) condensed cream of mushroom  soup
1 can (10 3/4 ounce) condensed cream of chicken soup
2 cans (10 ounces each) ROTEL diced tomatoes and green chilies
2 cups cubed cooked chicken OR 1 lb. hamburger
12 corn tortillas, torn into bite-sized pieces
2 cups (8 ounces) shredded cheddar cheese

Preheat oven to 325 degrees. In a large saucepan, cook pepper and onion in margarine until tender, about 5 minutes. Add soups, Rotel and chicken, stirring until well blended. Alternately layer tortillas, soup mixture and cheese, repeating for 3 layers. Bake 40 minutes or until hot and bubbling.  Makes 8 servings.

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