Main Dishes

Enchilada Casserole

Summary

Yield
6 Servings
SourceErin Taylor, Lane Road Library (2007)
Prep time10 minutes
Cooking time50 minutes
Total time1 hour

Ingredients

1 lb
ground beef
1 cn
diced green chilies
1
small onion (diced)
1 cn
cream of mushroom soup
1 cn
enchilada sauce
2 c
cheddar cheese (shredded)
1⁄2 c
milk
1 pk
flour tortillas (medium size)

Instructions

Preheat oven to 350°. Brown ground beef. Add onion and chilies; simmer. Add soup and milk to hamburger mixture; stir.

Put enchilada sauce in bowl. Dip tortillas into enchilada sauce, making sure that they are completely covered on both sides, and place in 9 x 13 inch pan. Spoon out 1/3 of hamburger mixture onto the tortillas, sprinkle with cheddar cheese. Repeat these layers 3 times, adding a layer of cheese and sauce on the very top. Bake for 40 minutes.

Beef Parmigiana

Summary

Yield
6 Servings
SourceBev Rhodes (1981)
Prep time20 minutes
Cooking time1 hour, 15 minutes
Total time1 hour, 35 minutes

Ingredients

1 1⁄2 lb
round steak (up to to 2 lbs)
3 T
flour
1⁄2 t
salt
1⁄8 t
pepper
1
egg (slightly beaten)
1 T
water
1⁄2 c
fine dry bread crumbs
1⁄4 c
Parmesan cheese (grated)
1⁄2 t
basil leaves
3 T
cooking oil
1 cn
16-oz tomato sauce
1 clv
garlic (crushed)
1 T
sugar
1⁄2 t
oregano
 
mozzarella cheese

Instructions

Cut steak in 6 serving pieces. Mix flour, salt and pepper. Dredge meat in seasoned flour. Combine bread crumbs, Parmesan cheese and basil leaves. Dip meat pieces in egg and water mixture, then dredge in crumb mixture, coating evenly. Brown meat in oil. Place in baking dish. Combine tomato sauce, garlic, sugar and oregano. Pour over meat. Cover with foil and cook in 350° oven for 1 hour and 10 minutes,

Easy Lasagna

Summary

Yield
4 Servings
SourceCindy Koehler (1981)
Prep time20 minutes
Cooking time1 hour, 10 minutes
Total time1 hour, 30 minutes

Ingredients

1 pk
lasagna noodles (8-oz)
1⁄2 lb
ground beef
1⁄2 lb
sausage
2 cn
tomato sauce (small)
1 cn
stewed tomatoes
1⁄4 c
onion (chopped)
1 1⁄2 t
salt
1⁄4 t
pepper
1 1⁄2 t
oregano
1 clv
garlic
1⁄2 lb
mozzarella cheese (grated)
1 lb
cottage cheese
2
eggs

Instructions

Cook noodles and set aside to cool. Brown meats with garlic. Add all spices and tomatoes. Simmer 1/2 hour. Beat eggs into cottage cheese. Layer sauce, noodles, cottage cheese and grated mozzarella cheese in oblong casserole dish. Bake 20 minutes at 375°. Yield: 4 to 6.

Easy Oven Barbecued Spareribs

Summary

Yield
4 Servings
SourceMillie Swain (1993)
Prep time20 minutes
Cooking time1 hour, 30 minutes
Total time1 hour, 50 minutes

Ingredients

3 lb
country-style ribs
1⁄2 c
onion (chopped)
1 c
catsup
1 c
water
2 t
salt
2 T
Worcestershire sauce
1⁄4 c
vinegar
1⁄2 c
brown sugar
1 t
dry mustard
1⁄2 t
paprika

Instructions

Cut ribs into serving pieces and bake in covered shallow pan for 1 hour at 350 degrees. Pour off grease. Combine remaining ingredients to make sauce and pour over ribs. Bake again for 1 1/4 hours at 350 degrees. Spoon sauce over ribs 2 or 3 times during baking. Uncover and bake for 15 more minutes. Serve with cornbread.

Chicken Supreme

Summary

Yield
6 Servings
SourcePat Landis (1995)
Prep time20 minutes
Cooking time2 hours, 30 minutes
Total time2 hours, 50 minutes

Ingredients

1 pk
chipped beef
8
chicken breast halves (boned)
4 sli
bacon
1 cn
mushroom soup
1 pk
sour cream

Instructions

Spray a Pyrex pan; line with chipped beef. Wrap boned chicken breast halves in 1/2 strip of bacon and arrange in pan on top of beef. Pour mushroom soup over the top, then add sour cream. No seasoning. Bake 2 1/2 hours in slow oven at 250°. Serves 6 to 8.

Cheesy Chicken Florentine

Summary

Yield
4 Servings
SourceMarty Prass (2004)
Prep time20 minutes
Cooking time1 hour
Total time1 hour, 20 minutes

Ingredients

2 pk
frozen spinach soufflé
2 c
rice (cooked, white)
1 c
milk
1 c
Swiss cheese (shredded and divided)
1
onion (small, chopped)
2 t
Dijon mustard
 
Salt and pepper (to taste)
3
chicken breasts (boneless skinless)
2 T
vegetable oil
1 c
fresh bread crumbs
2 T
butter (melted)

Instructions

Preheat oven to 375°. Defrost souffles in microwave at 50% power for 6 to 7 minutes. In large bowl, combine spinach, rice, milk, half the cheese, onion, mustard, salt and pepper. Stir well. Place in a 9 x 13-inch baking dish. Cover and bake for 25 minutes. In large skillet, sauté chicken in oil until golden. Arrange chicken on top of spinach mixture. Mix well and sprinkle over chicken. Bake, uncovered, 25 minutes longer, or until spinach is set. 

Chicken Squares with Mushroom Sauce

Summary

Yield
6 Servings
SourceMiriam Cunningham (1972)
Prep time25 minutes
Cooking time1 hour
Total time1 hour, 25 minutes

Ingredients

3 c
chicken (diced, cooked, or turkey)
1 c
rice (cooked)
2 c
soft bread crumbs
1⁄3 c
celery (diced)
1⁄4 c
pimiento (chopped)
4
eggs (beaten)
1 1⁄2 t
salt
1⁄4 t
poultry seasoning
2 c
chicken broth
1⁄3 c
milk
1 cn
condensed mushroom soup

Instructions

To make the sauce, mix and heat milk and mushroom soup thoroughly. Combine chicken, rice, bread crumbs, celery and pimiento. To the beaten eggs, add salt, poultry seasoning and broth (or use 2 chicken bouillon cubes, dissolved in 2 cups hot water, then cooled). Mix thoroughly. Stir into chicken mixture. Bake in greased 9 x 9 x 2-inch baking dish in moderate oven at 350° for 55 minutes. Cut in squares and serve with mushroom sauce. Makes 6 to 9 servings.

Stuffed Chicken Breasts

Summary

Yield
6 Servings
SourceSusan Schafer (1984)
Prep time30 minutes
Cooking time50 minutes
Total time1 hour, 20 minutes

Ingredients

3
chicken breasts (large, whole)
3 sli
mozzarella cheese (cut in half)
6
boiled ham (thin, sliced)
1
tomato (medium, sliced thin)
1⁄2 t
garlic salt
1⁄3 c
bread crumbs
2 T
Parmesan cheese
2 T
parsley (chopped)
4 T
butter (melted)

Instructions

Cut chicken breasts in half. Skin and debone, then pound until flat. On each chicken breast, add 1 slice each of ham, mozzarella cheese and tomato and season with garlic salt, then roll the chicken breasts into rolls and secure with picks. Once this is done, then roll the chicken breasts in a mixture of bread crumbs, Parmesan cheese and parsley. Dip each chicken breast into butter and then into the bread crumb mixture again. Place chicken into a pan and bake, covered, at 350° for 35 minutes. Uncover and bake an additional 15 minutes.

J's Pizza

Summary

Yield
6 Servings
SourceAnn Moore (1986)
Prep time1 hour, 30 minutes
Cooking time15 minutes
Total time1 hour, 45 minutes

Ingredients

1 pk
active dry yeast (1 T)
4 1⁄2 c
flour (up to 5 c)
1 t
salt
1 1⁄2 c
water
1 cn
tomato sauce (8-oz)
2 t
pizza seasoning
1 lb
sausage (fried and crumbled)
1 lb
mozzarella cheese (grated)
 
other toppings (as desired)

Instructions

Combine yeast, 2 cups flour and salt. Heat water until very warm (120° to 130°). Gradually beat water into dry ingredients until just blended. Beat 2 minutes at medium speed. Add 1/2 cup flour to make a thick dough; continue beating 2 minutes. Stir in enough additional flour (about 1 1/2 cups) to make a soft dough. Turn dough onto floured surface; knead until smooth and elastic, about 8 minutes, adding more flour while kneading, if necessary. Shape dough into bait; place in greased large bowl, turning over so top is greased. Cover; let rise in warm place until doubled, about 1 hour. Punch down dough and cut in half. Roil dough out into 2 (11- to 15-inch approximately) oblongs. Spread tomato sauce over dough. Sprinkle on pizza seasoning. Add sausage and other toppings. Cover with cheese. Bake at 400° to 425° for 15 to 20 minutes. Makes 2 pizzas.

Classy Christmas Eleven O'Clock Casserole

Summary

Yield
6 Servings
SourceMrs. Margery Smith (1986)
Prep time10 minutes
Cooking time30 minutes
Total time40 minutes

Ingredients

3 pk
frozen spinach (chopped)
4 pk
frozen Stouffer's Welsh rarebit
2 lb
bacon (cooked and crumbled)
2 cn
water chestnuts (thinly sliced)
1 cn
French-fried onions

Instructions

Partially cook spinach; drain. Thaw rarebit in top of double boiler. Place 1/3 of the rarebit in the bottom of a glass casserole. Add spinach, bacon and the water chestnuts. Top with the remaining rarebit. Sprinkle with the French-fried onions. Bake at 325° for 20 minutes. Serve with toasted English muffins and a platter of fresh fruit.

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