Easy Pierogi Casserole

Another easy recipe from Kraft Foods.  I will make it the next time I have family over.

What You Need

9 lasagna noodles, uncooked

4 cups hot mashed potatoes

1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Chive & Onion Cream Cheese Spread

6 green onions, thinly sliced

1 pkg. (3 oz.) OSCAR MAYER Real Bacon Bits, divided

2 cups KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided

Make It

HEAT oven to 375°F.

COOK noodles as directed on package, omitting salt. Meanwhile, combine potatoes, cream cheese spread, onions, 1/2 cup bacon and 1 cup Cheddar.

PLACE 3 noodles in 13x9-inch baking dish sprayed with cooking spray; cover with 1/3 of the potato mixture. Repeat layers twice. Top with remaining bacon and Cheddar; cover.

BAKE 30 min. or until heated through. Uncover; bake 3 to 5 min. or until cheese is lightly browned. Let stand 10 min. before cutting to serve.

Kraft Kitchens Tips

Serving Suggestion

Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.

Note

You will need to cook about 2 lb. baking potatoes (about 6) to get the 4 cups mashed potatoes needed to make this recipe.

 

3 Corn Casserole

Just about everybody I know makes this. The recipe was given to me by my daughter quite a few years ago. I love it. The original recipe called for a stick of margarine. I cut it down to 1/2 stick and it tasted just as good to me.

•1 can whole kernel corn
•1 can cream style corn
•1 pkg Jiffy Corn Muffin Mix
•1 egg
•1/2 stick of margarine (sliced)
•1 cup sour cream (may use fat free)

Mix all ingredients together and pour into a 13 X 9 greased baking dish. Bake in a 375 degree preheated oven for 45 min to 1 hour. The top should be golden brown.

Sweet Potato Supreme

This is my niece Deana’s recipe. Yummy!!!

Step 1.
2 lbs canned sweet potatoes
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 teaspoon vanilla
1/3 cup brown sugar
1/4 cup soft margarine

Drain sweet potatoes. Mash together thoroughly with all of the ingredients listed above until smooth. Pour into a round casserole dish sprayed with cooking spray.

Step 2. Topping
1/4 cup margarine
1/3 cup brown sugar
3 tablespoons flour
1/2 cup chopped pecans

Mix topping ingredients with a pastry blender as for pie crust. Sprinkle on top of filling. Bake in a preheated 350 degree oven for 35 – 45 minutes.

Breaded Tomatoes

There is nothing that tastes better to me than breaded tomatoes.  Mom fixed those a lot in the summer when the tomatoes were ripe.  Nothing so easy to fix that that tastes so good.

• 2 slices of bread
• 1 can tomatoes (choose your size but increase the bread by 1 slice if you have a larger can)
• Butter
• Salt and pepper to taste
• A pinch of sugar

Add the bread to the tomatoes.  Season with pepper and salt.  Put in a casserole dish that you have sprayed with pan spray.  Dot with butter.  Bake in a preheated 350 degree oven for 25 – 30 minutes.  If you are in a hurry you can fix this recipe on top of the stove over medium heat  till heated through.

Easy Broccoli Cheese Casserole

• 1 cup minute rice
• 1 (14 ounce) can cream of celery soup
• 1/2 cup milk
• 1 (8 ounce) jar Cheese Whiz
• 1 package frozen chopped broccoli
• 1 stick butter
• 1 small onion (chopped)

Preheat oven to 350 degrees.  Fry onion in butter until soft; add uncooked rice, cream of celery soup, milk, Cheese Whiz and the package of frozen chopped broccoli.  Bake 30 – 35 minutes until browned on top.

Chicken Casserole

From A Taste of Heaven Cookbook, First United Methodist Church, O’Fallon Illinois.

• 2 cups cooked diced chicken
• 1 cup cooked rice
• 1 (4 ounce) can mushrooms (do not drain)
• 1 tablespoon lemon juice
• 1 cup celery, chopped
• 1 tablespoon onion, chopped
• 1/4 cup mayonnaise
• 1 can cream of mushroom soup
• 1/2 cup shredded almonds
• 1 cup bread crumbs
• Pan spray (such as Pam)

Mix diced chicken, rice, mushrooms, salt, lemon juice, celery, onion, mayonnaise, soup and almonds.  Place in a greased casserole dish.  Cover with the bread crumbs and spray with the pan spray.  Bake uncovered in a preheated 350 degree oven for 30 minutes.

~ Patty Bennett ~

Ground Beef Casserole

• 2 teaspoons margarine
• 1 pound lean ground beef
• 1 medium onion chopped
• 1 tablespoon green pepper (chopped)
• 1 teaspoon salt
• pepper to taste
• 1 teaspoon sugar
• 1 (6 ounce) can tomato sauce
• 1 (8 ounce) package wide noodles, cooked and drained
• 1 (3 ounce) package cream cheese
• 1 (8 ounce) container sour cream
• 1/2 cup shredded cheddar cheese

Melt margarine.  Brown meat with onion, green pepper, salt, pepper, and sugar until done,  Add tomato sauce and bring to a boil.  Remove from heat.  Stir together cream cheese and sour cream.  Add to drained noodles and mix well.   Make a layer of the noodle mixture in a greased 13X9 pan.  Then add a layer of the meat mixture.  Repeat layers, top with cheddar cheese.  Cover with foil and bake in a preheated 350 degree oven for 45 to 50 minutes.

Tuna Casserole With a Difference

 

• 2 (6 and 1/2 ounce) cans of flaked tuna
• 3 cups of cooked egg noodles (6 - 8 ounces uncooked noodles)
• 1 stalk of celery, chopped
• 5 green onions, chopped
• 1/2 cup sour cream
• 2 teaspoons mustard
• 1/2 cup mayonnaise
• 1/2 teaspoon thyme
• 1 tablespoon parsley
• 1/2 teaspoon salt
• 1 zucchini sliced
• 1 cup grated cheddar cheese
• 1 tomato, chopped

Preheat oven to 350 degrees.  Combine tuna with cooked noodles.  Blend in sour cream, mustard, mayo, thyme, parsley,celery,onions and salt.  Spoon 1/2 of the mixture into a greased 2 quart casserole dish.  Top with 1/2 of the sliced zucchini.  Repeat the layers.  Sprinkle on the cheese.  Top with the chopped tomato.  Bake for 30 minutes or until hot and bubbly.

This recipe was given to me by a friend.  Best to make this in the summer or fall when the zucchini and tomatoes are plentiful.  Very good