Casseroles & Main Dishes
Return to Recipes Return to Home Page
Brunswick Stew
Ingredients:
1 hen or 4 chicken breasts
2 cans stewed tomatoes
1 large (24 oz.) bottle of catsup
Directions:
Cook all meats in water until real tender. Tear meat off bones and cut/tear up real small. Put back in broth and add all other ingredients. Cook slowly for 1 or 2 hours. If too juicy you can add 1 Tablespoon of flour or cornstarch to thicken.
--submitted by Rita Lewis
Chicken & Dumplings
Boil the equivalent of 4 chicken breasts (until tender)
Remove chicken from bone, putting the meat back into the broth.
|
1/2 cup of Hot water 1 egg |
2 c. Self-Rising Flour
|
Combine the egg, flour and 1/2 c. hot water, mixing well. Form a ball of dough & knead until easy to handle (adding extra flour if need). When not sticky roll out onto floured board. Let stand for 30 t0 40 min. to dry out. Cut into strips and drop into hot broth. Eat & enjoy.
--submitted by Rita Lewis
Corn Casserole
Ingredients:
1 can whole kernel corn
1 can cream corn
8 oz sour cream
1 stick of butter (melted)
1 box of Jiffy cornbread mix
Mix together and pour into a casserole dish. Bake at 375˚ for 30 minutes.
--submitted by Angie Roberts
Hash Brown Casserole
Ingredients:
1 2-lb. bag frozen hash browns, thawed
16 oz. sour cream
3 cups shredded cheese
1 can cream of chicken soup
Directions:
Mix all ingredients together. Place in a greased baking dish. Bake at 350o F. for 35 minutes.
--submitted by Stephen Lester
Mrs. Hadwin’s Chicken Casserole (Mrs. Hadwin, one of our Boy Scout friends, gave me this recipe. The boys liked it and would ask me to cook "Mrs. Hadwin's Chicken Casserole" so that's what we've always called it.)
Ingredients:
2 cans cream of mushroom/chicken soup
(or one each: cream of mushroom, cream of chicken)
4 boneless chicken breasts
1 pkg. Pepperidge Farm Herb-seasoned stuffing mix
Directions:
Cook chicken breasts in water in saucepan on top of stove. Take chicken out of broth and set aside to cool for 10 minutes. Save the broth. When cool, cut chicken in strips or small pieces.
Mix 1 can of soup mix with 1-1/2 cans of the chicken broth. Stir together to mix.
In a baking pan, place a layer of chicken, then a layer of stuffing mix, then another layer of chicken. Pour the soup mixture over this. Repeat process with the second can of soup and remaining ingredients, saving a small amount of stuffing mix to sprinkle on top.
Cover with plastic wrap and refrigerate overnight, if possible, to allow flavors to blend.
Bake at 350 until heated through and brown (about 30-45 minutes).
--submitted by Elaine Lester
Old Time Beef Stew
Ingredients:
|
2 lbs. beef chuck, cut into 1-1/2 inch cubes 1 tsp. Worcestershire sauce 1 glove garlic (or 1/8 tsp. garlic powder) 1 medium onion, sliced 1-2 bay leaves (optional) 1 Tbsp. salt 1 tsp. sugar |
1/2 tsp. paprika 1/4 tsp. black pepper Dash of ground allspice 6 carrots, pared and quartered 1 pound small white onions 4 potatoes, pared and quartered |
Directions:
In Dutch oven, thoroughly brown meat in 2 Tbsp. hot shortening, turning often. Add 2 cups hot water and next 9 ingredients. Cover; simmer for 1-1/2 hours, stirring occasionally to keep from sticking. Remove bay leaves and garlic clove. Add vegetables. Cover and cook 30-45 minutes, or till vegetables are tender.
In a small container, combine 2 Tbsp. all-purpose flour with 1/4 cup of cold water. Stir until smooth. Gradually add hot liquid from the Dutch oven to this mixture, stirring until smooth. Stir this mixture slowly into the hot liquid in the Dutch oven. Cook and stir till bubbly. Cook and stir for 3 minutes. Serve hot.
--submitted by Elaine Lester