Yum Yum Casserole Recipes

YUMMY YAM CASSEROLE

Yummy Yam Casserole image

I call this the 'recipe with legs' because every time I serve it, the recipe is requested. Even those who dislike yams and sweet potatoes love this tasty dish! This dish can be frozen, but freeze it without the pecan topping. Defrost before baking.

Provided by LIZALOUISE

Categories Side Dish Vegetables Sweet Potatoes

Time 1h55m

Yield 8

Number Of Ingredients 11

Ingredients

4 pounds yams
2 eggs
¼ cup brown sugar
2 tablespoons butter, melted
1 teaspoon salt
1 teaspoon ground cinnamon
⅛ teaspoon ground allspice
⅛ teaspoon ground nutmeg
6 ounces pecan halves
⅓ cup brown sugar
¼ cup melted butter

Steps:

Preheat oven to 375 degrees F (190 degrees C).
Poke yams in several places with a fork, then cook them on high power in microwave oven until heated through and soft, about 20 minutes. When cooled, remove skins and place the yams in a large bowl.
Beat yams until smooth. Then beat in one egg at a time, blending after each addition. Stir in 1/4 cup brown sugar, 1/8 cup melted butter, salt, cinnamon, allspice and nutmeg; beat until the mixture is light and fluffy.
Transfer mixture to an ungreased 3 quart casserole dish. Arrange the pecans in a single layer on top. Sprinkle with remaining brown sugar and drizzle 1/4 cup melted butter over the top.
Bake for 25 minutes in the preheated oven, or until browned and bubbly.

Nutrition Facts : Calories 490.7 calories, Carbohydrate 64.5 g, Cholesterol 75.9 mg, Fat 25.5 g, Fiber 9 g, Protein 7.6 g, SaturatedFat 7.2 g, Sodium 399.3 mg, Sugar 16.6 g

YUM YUM GOODY CHICKEN CASSEROLE

Yum Yum Goody Chicken Casserole image

My mom was going to make Tuna Noodle Casserole but found that she didn't have any canned tuna, so she made it using canned chicken instead. I liked it so much that when I made it I embellished a little adding french fried onions and shredded cheddar cheese to it. Very Yummy! * You can substitute cream of chicken soup for the cream of mushroom soup if desired. * Suggestions: you can also add crumbled bacon, crumbled Ritz crackers as a topping, or other veggies to your own liking

Provided by i_luv_chocolate

Categories One Dish Meal

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 (16 ounce) package wide egg noodles
2 (10 ounce) cans canned white chicken meat packed in water (or 2 cups shredded or chunked leftover fried chicken)
2 (10 ounce) cans cream of mushroom soup
1/2 cup milk
1 tablespoon butter
1 whole small onion, diced
1 cup shredded cheddar cheese
French-fried onions (to taste)
salt and pepper (to taste)

Steps:

Boil noodles following package directions till tender, drain and set aside.
In a sauce pan, add soup, milk, butter, and heat until creamy, then remove from heat. Then add noodles, chicken, salt, pepper, diced onion, and sprinkle lightly with french fried onions and shredded cheddar cheese.
Mix all ingredients thoroughly, and transfer to a large buttered baking dish. Sprinkle lightly with more french fried onions and shredded cheddar cheese to cover as topping.
Bake at 400 degrees for 12-15 minutes or until thoroughly heated and cheese is melted.
Enjoy!

Nutrition Facts : Calories 659.7, Fat 25.5, SaturatedFat 10, Cholesterol 138.8, Sodium 894.6, Carbohydrate 64.3, Fiber 2.8, Sugar 3.7, Protein 41.7

TEXAS YUM YUM

Texas Yum Yum image

My mother is the master at making this every Thanksgiving, and it is my favorite dessert that she makes. I like this days after its made, and I like to sneak some in a cup for a midnight snack...you can't have just one bite!

Provided by AlainaF

Categories Dessert

Time 12h20m

Yield 12 serving(s)

Number Of Ingredients 9

Ingredients

1 (8 ounce) package cream cheese
1 (3 1/2 ounce) box instant chocolate pudding mix
1 (3 1/2 ounce) box instant butterscotch pudding mix
2 (16 ounce) containers Cool Whip
1 1/2 cups chopped pecans
1 1/2 cups flour
1/2 cup margarine, melted
1 cup powdered sugar
3 cups milk

Steps:

Preheat oven 350 degrees.
Mix flour and pecans with melted margarine in bowl until well mixed. Press the mixture into a glass casserole dish to make the bottom crust.
Bake for 15-20 minutes, until edges are lightly browned. Let cool for 30 minutes.
In a large bowl, mix together cream cheese, powdered sugar and 1 container of cool whip with an electric mixer until lumps are out.
Spread over crust.
In another large bowl, mix butterscotch and chocolate pudding mixes with the milk until it thickens.
Spread over cream cheese layer.
Spread the other container of cool whip over top of pudding mix.
Sprinkle with chopped pecans, and wrap with aluminum foil and refrigerate overnight.

Nutrition Facts : Calories 632, Fat 45.5, SaturatedFat 24, Cholesterol 29.4, Sodium 313.4, Carbohydrate 52, Fiber 2, Sugar 33.8, Protein 7.2

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