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  • Midwestern Casseroles 38

    From Dave Drum@1:18/200 to All on Mon Nov 11 19:48:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Spinach Artichoke Chicken Casserole
    Categories: Poultry, Greens, Vegetables, Pasta, Cheese
    Yield: 8 servings

    3 c Uncooked bow tie pasta
    2 tb Butter
    1/2 lb Sliced fresh mushrooms
    1 md Onion; chopped
    2 lg Eggs
    1 1/2 c Milk
    1 ts Italian seasoning
    1/2 ts Salt
    1/4 ts Pepper
    1/2 ts Crushed red pepper flakes
    3 c Diced, cooked chicken
    14 oz Can water-packed, quartered,
    - artichoke hearts; rinsed
    - and drained
    10 oz Box chopped spinach; thawed,
    - squeezed dry
    2 c Shredded Monterey Jack
    - cheese
    2 tb Grated Parmesan cheese

    MMMMM--------------------------TOPPING-------------------------------
    1/3 c Seasoned bread crumbs
    2 tb Grated Parmesan cheese
    1 tb Butter, melted
    1/2 ts Paprika

    Set oven @ 350┬║F/175┬║C.

    Cook the pasta according to package directions; drain.

    In a large skillet, heat the butter over medium-high
    heat; saue the mushrooms and onion until tender. Remove
    from heat.

    In a large bowl, whisk together eggs, milk and
    seasonings. Stir in chicken, artichoke hearts, spinach,
    cheeses and mushroom mixture. Stir in pasta.

    Transfer to a greased 13x9-in. baking dish. Bake,
    covered, 40 minutes.

    Mix the topping ingredients; sprinkle over casserole.
    Bake, uncovered, until bubbly and topping is golden
    brown, 5-10 minutes

    Janice Christofferson, Eagle River, Wisconsin

    Makes: 8 servings

    RECIPE FROM: https://www.tasteofhome.com

    Uncle Dirty Dave's Archives

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  • From Dave Drum@1:396/45 to All on Sun Mar 9 14:14:14 2025
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Cornbread Taco Bake
    Categories: Beef, Vegetables, Breads, Cheese, Herbs
    Yield: 6 servings

    1 1/2 lb Ground beef
    15 1/4 oz Can whole kernel corn;
    - drained
    8 oz Can El Pato tomato sauce
    1/2 c Water
    1/2 c Chopped bell pepper
    1 oz Env taco seasoning
    8 1/2 oz Box cornbread/muffin mix
    2 13/16 oz Can french-fried onions;
    - divided
    1/3 c Shredded Cheddar cheese

    In a large skillet, cook beef over medium heat until no
    longer pink, breaking it into crumbles; drain. Stir in
    the corn, tomato sauce, water, green pepper and taco
    seasoning. Spoon into a greased 2-qt. baking dish.

    Prepare cornbread mix according to package directions
    for cornbread. Stir in half the onions. Spread over beef
    mixture. Bake, uncovered @ 400ºF/205ºC for 20 minutes.

    Sprinkle with cheese and remaining onions. Bake until
    cheese is melted and a toothpick inserted into cornbread
    layer comes out clean, 3-5 minutes longer.

    Vicki Good, Oscoda, Michigan

    Makes: 6 servings

    RECIPE FROM: https://www.tasteofhome.com

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