Missionary Casserole

8-10 oz pkg. egg noodles
1lb. hamburger
Dash of salt
Dash of pepper
1 onion (or onion powder and garlic powder/salt)
1 29 oz. can tomato sauce
8 oz. pkg. cream cheese (softened)
1 C cottage cheese
¼ C sour cream
1 T butter
Mozzarella cheese

Cook noodles as directed in salted water. Brown hamburger and onion in a skillet. Season with salt and pepper. Add tomato sauce. Simmer on low. In a small bowl, mix cream cheese, cottage cheese and sour cream. Beat or stir until smooth. When the noodles are cooked and drained, stir butter into noodles to prevent sticking. Pour half the noodles into 8x13 casserole dish. Spoon a little hamburger mixture over noodles. Next spread the cream cheese mixture over noodles. Layer the rest of the noodles and hamburger mixture on top. Sprinkle Mozzarella cheese on top. Bake at 350 degrees for 30-45 minutes

Chicken and Dumpling Casserole

I love this casserole- it takes a little more time than I usually spend on dinner, but it's worth it. Hope you enjoy it as much as we do.

Casserole:
1/2 C. onion, chopped
1/2 C. celery, chopped
2 garlic cloves, pressed or minced
1/4 C. butter
1/2 C. flour
2 tsp. sugar
1 tsp. salt
1/2 tsp. dried basil
1/2 tsp. pepper
4 C. chicken broth
1 package frozen green peas
3 C. chicken, cooked & cubed

Dumplings:
2 C. flour
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
2 tsp. sugar
1 tsp. dried basil
1/2 C. shortening
2/3 C. milk

(If you don't feel like making your dumplings from scratch, you could substitute 2 C. bisquick baking mix, 1 tsp. basil, and 2/3 C. milk instead)

In large saucepan, sauté onion, celery, and garlic in butter until tender. Add flour, sugar, salt, basil, pepper, and broth; bring to a boil. Cook and stir for 1 minute until desired thickness; reduce heat. Add peas and cook for 5 minutes, stirring constantly. Stir in chicken. Pour into greased 9x13 baking dish.

For dumplings, combine dry ingredients; cut in shortening; stir in milk all at once until dough just follows. Drop by tablespoonfuls onto casserole (to make 12 dumplings). Bake uncovered at 350° for 30 minutes. Check on dumplings- lift up one in the middle of the pan and see if it's still doughy on bottom. If needed, cover and bake 10-15 more minutes until dumplings are done.

Chicken-Green Bean Casserole

3 cups of frozen French-style green beans
1 can (10 3/4 ounces) condensed cream of chicken or cream of mushroom soup
2 cans (5 ounces each) chunk chicken, drained
1/2 cup sour cream
1 package (6 ounces) chow mein noodles
Paprika, if desired

1. Heat beans, soup and chicken to boiling in 2-quart saucepan over medium heat, stirring occasionally. Remove from heat; stir in sour cream.

2. Serve hot chicken mixture over noodles; sprinkle with paprika

Serves 4
Prep: 2 min
Cook: 5 min
I usually double the recipe and sometimes put it over rice. Great short and quick meal, my kids love this. There are some variaties of this that are more "casseroly" and they are good too.

Chicken, Rice, Broccoli, and Mushroom Casserole

(picture from For the Love of Cooking)

There is nothing especially adventurous or amazing about my take on this dish from For the Love of Cooking; it is welcome-home comfort food, and it was gobbled up promptly and enjoyed by everyone. The water chestnuts add a delicious, subtle crunch to an otherwise soft and creamy dish. This is a good way to get some more veggies into my kids. This recipe makes a lot: a full-to-the-brim 13 x 9" casserole dish. I chose to make the full amount, and freeze some of it in another dish for later. I froze about 1/4 of it, and still fed 4 adults and 3 kids with the part I cooked (everyone went for seconds--that always warms my heart). :)

1 T. olive oil

1/2 onion, diced

1 lb. mushrooms, quartered

1-2 stalks celery, diced

2 c. uncooked rice (about 6 cups cooked)

2 cooked chicken breasts, cubed

1 6-8 oz. can of sliced water chestnuts, diced.

1-2 c. broccoli florets

1 10 oz. can of Cream of Chicken soup

1 10 oz. can Cream of Celery soup

1 10 oz. can Cream of Mushroom soup* (these soups could easily be changed for what you have)

1/4 c. light mayonnaise

1 1/2 c. cheddar cheese, grated (opt.)

salt and pepper to taste

bread crumbs

Preheat oven to 350 degrees. Prepare rice per instructions, adding chicken bouillon and parsley to water for flavor. In a heated pan add 1/2 tbsp oil and cook mushrooms until golden brown - remove from pan. Add the other 1/2 tbsp of oil to the pan and cook onions and celery until soft. Steam broccoli until just fork tender, then cool. In a large bowl, combine all ingredients and mix well.

Put into a baking dish, top with bread crumbs, and heat uncovered for 30 minutes. Let cool for a few minutes prior to serving. I served this with a green salad, jello, and rolls. Enjoy!

Makes approx. 10-12 servings

Chicken Divan

I LOVE this meal! It was a family favorite growing up and now my husband and kids love it too. I frequently make it when I take dinners to people and often get requests for the recipe. Maybe it will become apart of your family's favorites too!

1 bunch fresh cooked broccoli
3 cups cooked de-bonded chicken pieces (I boil 3-4 defrosted Costco chicken breasts for 1 hour then break apart)
2 cans cream of chicken soup
1 cup mayonnaise (Best Foods)
1 tsp. lemon juice
1/2 tsp. curry powder
1/2 cup grated cheese
1/2 cup buttered bread crumbs (optional)

Cook broccoli, drain, and arrange in 9x13 baking dish. Lay chicken pieces on top of broccoli. Combine cream of chicken soup, mayonnaise, lemon juice and curry powder and pour over broccoli and chicken. Top with cheese and bread crumbs. Bake at 350 for 30 minutes. Serve over rice.