Connies Pantry Casserole Recipes
PANTRY CHICKEN CASSEROLE
Using pantry items plus a couple of fresh items, you can create a cheesy, comforting casserole your whole family will love. Though it does include RO*TEL® and a can of mild green chile peppers, it's not spicy, but if you like the heat, choose hot RO*TEL® and peppers. This pantry chicken casserole reheats well, too, but I had to hide it, or there would have been no night #2! A crusty bread and a green salad complete this easy pantry meal.
Provided by Bibi
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 55m
Yield 10
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
- While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
- Stir in processed cheese food, diced tomatoes and juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.
- Bake in the preheated oven until heated through, about 20 minutes. Serve warm.
Nutrition Facts : Calories 501.6 calories, Carbohydrate 42 g, Cholesterol 91.7 mg, Fat 24.1 g, Fiber 3 g, Protein 29.7 g, SaturatedFat 11.8 g, Sodium 948.9 mg, Sugar 7.5 g
CONNIE'S KANSAS CITY CASSEROLE
My family has been making this casserole for decades. I'm not sure where the recipe orginated, maybe mom made it up. It is so good, a one pot meal. Throw it together and shove it in the stove:) Photos to be posted later.
Provided by Connie Ottman
Categories Casseroles
Time 2h15m
Number Of Ingredients 9
Steps:
- 1. Cut beef into serving size pieces.
- 2. Trim off any excess fat.
- 3. Sprinkle beef with salt and pepper.
- 4. Place ribs into casserole.
- 5. Brown meat in the oven, uncovered for 1 hour at 400 degrees.
- 6. Remove casserole from oven and drain off fat.
- 7. Add onions, parsley, celery, potatoes, horseradish, and tomatoes to casserole dish.
- 8. Stir casserole ingredients.
- 9. Bake an additional 1 hour at 375 degrees.
- 10. Great with a salad....Enjoy!
CONNIE'S BEEF CASSEROLE
This warm and yummy casserole has been served to family and friends for over forty years. My grandchildren named it one of their favorites. That's good enough for me. It's really easy to "throw" together and the oven does the rest. One pot meal, ready for the table. Enjoy!
Provided by Connie Ottman
Categories Casseroles
Time 2h10m
Number Of Ingredients 8
Steps:
- 1. Gather all ingredients.
- 2. Mix beef stock and tapioca in a casserole dish with cover.
- 3. Place beef stew, onions, carrots, garlic, salt and pepper into beef stock and tapioca mixture.
- 4. Cover and bake at 325 degrees for 1 1/2 hours.
- 5. Remove casserole from the oven and add potatoes and additional salt and pepper to the dish.
- 6. Place back in the oven for about 30-40 minutes. Check potatoes to be sure they are done.
- 7. You can serve out of the casserole dish or on a platter.
- 8. Enjoy:)
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