Rudy's Cookbook (link)

Beef Taco Bake Casserole
Border Town Casserole
Crunchy Chicken Casserole
Green Bean Casserole
Hot Cchicken Salad Casserole
Pork and Corn Casserole
Pork Chop Casserole
Seven-Layer Casserole
Swiss Noodle Casserole
Wild Rice Casserole

Beef Taco Bake Casserole

1 pound ground beef
1 can (10 3/4 ounces) condensed tomato soup
1 cup chunky salsa or picante sauce
1/2 cup milk
6 (8-inch) flour tortillas, cut into 1-inch pieces, or 8 (6-inch) corn tortillas, cut into 1-inch pieces
1 cup shredded cheddar cheese (4 ounces)

Cook beef in medium skillet over medium-high heat until browned, stirring to separate meat. Pour off fat. Add soup, salsa, milk, tortillas and half of the cheese. Spoon into 2-quart shallow baking dish. Cover.
Bake at 400° for 30-minutes or until hot. Sprinkle with remaining cheese. (Makes 4 servings)

Border Town Casserole

14 1/2-ounce can chopped green chilies
1 pound Monterey Jack cheese, grated
1 pound sharp cheddar cheese, grated
4 eggs, separated
2/3 cup evaporated milk or heavy cream
1 tablespoon flour
1/2 teaspoon salt (optional)
1/2 teaspoon cayenne pepper
2 tomatoes, thickly sliced

Butter a 2-quart, oven-proof casserole. Preheat oven to 350 degrees. Toss chilies with cheese; place in dish. Combine egg yolks, evaporated milk, flour, salt and cayenne; beat thoroughly. Whip egg whites until stiff; fold into yolk mixture. Pour over cheese mixture in dish and pierce with fork to allow to drip through. Bake 40 minutes.
Place tomato slices in a layer on top; bake an additional 10-minutes. (Makes 6 to 8 servings)

Crunchy Chicken Casserole

1 package (6 ounces) instant chicken-flavored stuffing mix
2 cups frozen mixed vegetables, thawed
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
2 tablespoons water
1 cup shredded cooked chicken or turkey

Prepare the stuffing mix according to package directions; set aside. In a large bowl, combine the mixed vegetables, soup, water chestnuts and water. Transfer to an ungreased 2-quart baking dish. Top with the chicken and prepared stuffing. Bake, uncovered, at 350° for 25 to-30-minutes or until heated through. (Makes 6 servings)

Green Bean Casserole

1 can (10 3/4 ounce) condensed cream of mushroom soup
3/4 cup milk
1/8 teaspoon pepper
2 cans (14.5 ounce each) Cut Green Beans or French Style, drained
1 can (2.8 ounce) French fried onions

Preheat oven to 400°. Combine soup, milk and pepper in 8 x 8-inch baking dish; mix well. Stir in beans and 1/2 of onions. Bake 10-minutes, stir and Sprinkle with remaining onions. Bake 5-minutes or until hot and onions are golden. (Makes 6 servings)

Hot Cchicken Salad Casserole

2 1/2 cups diced chicken
2 cans cream of chicken soup
6 hard-cooked eggs, chopped
1 small jar pimentos, chopped
1/2 cup chopped onion
2 cups chopped celery
1 cup mayonnaise (or half mayonnaise and half sour cream)
Salt and pepper, to taste
1/2 cup chopped black olives
1/3 cup sliced water chestnuts
3 cups crushed potato chips

Preheat oven to 350°. Mix all ingredients, including 2-cups of chips. Sprinkle remaining 1-cup of chips on top. Bake, uncovered for 30-minutes. (Makes 8 to 10 servings)

Pork and Corn Casserole

7 cups uncooked egg noodles
1 pound ground pork
1 small green pepper, chopped
1 can (14 3/4 ounces) cream-style corn
1 can (11 1/2 ounces) condensed chicken with rice soup, undiluted
1 jar (2 ounces) diced pimentos, drained
8 ounces process cheese (such as Velveeta), cubed
1/2 cup dry bread crumbs
2 tablespoons butter, melted

Cook noodles according to package directions; drain. Meanwhile, in a large skillet, cook pork and green pepper over medium heat until meat is no longer pink; drain.
In a large bowl, combine the noodles, corn, soup, pimentos, cheese and pork mixture; mix well. Transfer to a greased shallow 2 1/2-quart baking dish. Combine bread crumbs and butter; sprinkle over noodle mixture. Bake, uncovered, at 350° for 30 to 35-minutes or until bubbly and the top is golden brown. (Makes 6 to 8 servings)

Pork Chop Casserole

4 bone-in pork loin chops (8 ounces each and 1/2 inch thick)
1 tablespoon vegetable oil
1 1/3 cups uncooked long-grain rice
1 cup orange juice
1 can (10 1/2 ounces) condensed chicken with rice soup, undiluted
Parsley and paprika, for garnish (optional)

In a large skillet, brown pork chops in oil; drain. Place the rice in an ungreased shallow 3-quart baking dish; pour orange juice over rice. Top with pork chops and soup. Cover and bake at 350° for 40 to 45-minutes, or until the pork juices run clear and the rice is tender.
Garnish with parsley and paprika, if desired. (Makes 4 servings)

Seven-Layer Casserole

1 cup uncooked rice
1 can whole kernel corn, drained
Salt and Pepper to taste
2 8-ounce cans tomato sauce
1 tomato sauce can of water, divided
1/2 cup finely chopped onions
1/2 cup finely chopped green pepper
3/4 pound uncooked ground beef
3 strips of bacon, cut in halves

Preheat oven to 350°. In a two-quart baking dish will make four people very with a tight-fitting lid, layer rice and corn. Sprinkle with salt and pepper, and then pour one can of tomato sauce and one half can of water over the layered mixture.
Continue layering with onions, green pepper and ground beef. Sprinkle with a bit more salt and pepper, then pour second can of tomato sauce and then half-can water over mixture. Finally, cover the meat with bacon strips. Cover and bake for 1-hour. Then, uncover and bake another 30-minutes or so until bacon is browned. (Makes 4 to 6 servings)

Swiss Noodle Casserole

8 tablespoons (1 stick) butter, divided
2 cups (1 10-ounce pack-age) frozen peas, thawed and drained
3/4 cup (1 4 ounce can) sliced mushrooms, drained
1/4 cup sliced green onion
1/3 cup flour
Salt and pepper to taste
3 cups milk
2 cups (8 ounces) shred-ded Swiss cheese
12 ounces light and fluffy wide egg noodles, uncooked
2 cups cooked, chopped ham
1 3/4 cup (14 1/2 ounces) canned whole tomatoes, chopped and well-drained

In a small saucepan, melt 2-tablespoons butter. Add peas, mushrooms and green onion. Cook 3-minutes and remove from heat. In a medium saucepan over medium heat, melt 6 tablespoons butter. Stir in flour, salt and pepper. Cook and stir constantly for 1-minute. Gradually add milk, stirring frequently, until thickened. Remove from heat. Add cheese and stir until smooth.
Cook the noodles according to package directions, about 4-minutes, and drain. In a large bowl, stir together the noodles, vegetables, cheese sauce, ham and tomatoes.
Spoon into a 3-quart baking dish. Cover and bake 25 to 30-minutes at 325° or until hot and bubbly. (Makes 8 to 10 servings)

Wild Rice Casserole

1 (4-ounce) package wild, and white rice mix
8 ounces bulk pork sausage
1 cup chopped onion
1 cup chopped celery
1 cup shredded fresh spinach
1/2 cup pitted olives
1/2 cup mayonnaise
3/4 teaspoon ground sage
1/2 cup chopped pecans

Prepare rice mix according to package instructions. Cook sausage and drain. Cook onion and celery until lightly browned. Add remaining ingredients except pecans. Pour the mixture into 1 1/2-quart casserole dish. Sprinkle with pecans. Refrigerate until ready to cook. Preheat oven to 350°. Bake 30-minutes. (Makes 6 servings)

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