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Nicki's collection of recipes, open for all friends, family, and anyone who wishes to share from his/her own collection!

Tag: cheese (Page 9 of 16)

Chicken Macaroni Casserole

November 17, 2006 / / 1 Comment

Recipe Source: (modified from original) dianaskitchen.com

Ingredients:

1 1/4 cups uncooked macaroni
2 cups cooked cubed chicken
1 can (10 3/4 ounces) cheddar cheese soup
1/2 cup milk
1 tablespoon dried parsley or use 3 tablespoons fresh chopped parsley
3/4 cup shredded sharp Cheddar cheese
Garlic, salt and pepper to taste (optional)

Directions:

Cook macaroni according to package directions. Rinse and drain. Combine macaroni with remaining ingredients, reserving enough cheese to sprinkle on top. Put in a greased 2-quart casserole and bake for about 20 minutes at 400°.

Serves 4.

Cheesy Beef ‘n’ Rice in a Hurry

November 12, 2006 / / 0 Comments

Recipe Source: me 🙂

Ingredients:

1 lb ground beef
3/4 cup rice cooked
1 package taco seasoning (or use chili seasoning)
1 can cheddar cheese soup

Directions:

Cook your rice. Brown your meat in a large skillet. Add taco seasoning, soup and finished rice, mix well. Add a bit of water if sauce is too thick.

Top with cheese, salsa, sour cream, hot sauce, or your topping of choice. I served this with tortilla chips, but it’s also great wrapped up as a burrito!

Nicki’s Notes:

This is a recipe I threw together today, but I may come back and refine/change it later.

Quick Chicken Parmesan

November 12, 2006 / / 0 Comments

Recipe Source: campbellskitchen.com

Prep/Cooking Time: Prep Time: 5 minutes / Bake Time: 25 minutes

Ingredients:

4 boneless chicken breast halves
2 cups Prego Pasta Sauce
1/2 cup shredded mozzarella cheese
2 tbsp. grated Parmesan cheese
4 cups hot cooked spaghetti

Directions:

PLACE chicken in 2-qt. shallow baking dish. Top with pasta sauce. Sprinkle with mozzarella cheese and Parmesan cheese.

BAKE at 400°F. for 25 min. or until done. Serve with spaghetti.

Penne with Sausage ‘n’ Peppers

November 12, 2006 / / 0 Comments

Recipe Source: campbellskitchen.com

Prep/Cooking Time: Prep Time: 5 minutes / Cook Time: 25 minutes

Ingredients:

1 lb. sweet Italian pork sausage, cut into 1″ chunks
1 medium green pepper, seeded and cut into strips
1 medium onion, sliced
1 tsp. dried oregano leaves, crushed
2 cans (10 1/2 oz. each) Campbell’s® Golden Pork Gravy
4 cups hot cooked penne pasta
Grated Parmesan cheese

Directions:

COOK sausage in large skillet until browned. Add pepper, onion and oregano and cook until tender.

ADD gravy and heat to a boil. Cook over low heat 5 min. or until sausage is done.

ADD pasta and toss to coat. Serve with cheese.

Cajun Chicken with Rice

November 12, 2006 / / 0 Comments

Recipe Source: Patricia L., Texas / campbellskitchen.com

Ingredients:

6 boneless chicken breast halves
Cajun seasoning
1 tbsp. olive oil
1 1/2 cups water
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken Soup
1 box (about 6 oz.) quick-cook long-grain and wild rice mix
1 cup fresh OR frozen broccoli flowerets OR frozen peas and carrots
1 cup grated Cheddar cheese

Directions:

Season chicken breasts with Cajun seasoning. In a large nonstick skillet, heat oil. Add chicken and cook about 2 to 3 min. per side. DO NOT OVERCOOK. Remove to platter; deglaze pan with water.

Add soup and stir until smooth. Add rice and veggie of choice; return to a boil. Place chicken back in skillet; cover and reduce heat. Simmer for 5 min.

Top with cheese and cover. Cook for 2 to 3 min. longer or until cheese is melted. Let stand for 5 min. and serve.

Cheeseburger Pasta

November 12, 2006 / / 1 Comment

Recipe Source: Campbell’s Soup Label

Prep/Cooking Time: 20 minutes

Ingredients:

1 lb ground beef
1 can (10.75oz) cheddar cheese soup
1 can (10.5oz) beef broth
1-1/2 cups water
1/2 cup ketchup
2 cups uncooked medium shell pasta

Directions:

Cook beef in skillet until browned. Pour off fat.

Add soup, broth, water, ketchup and pasta. Heat to a boil. Cook over medium heat for 10 minutes or until done, stirring often.

Serves 4.

Hearty Meatball Sandwich

November 6, 2006 / / 0 Comments

Recipe Source: Wyatt / allrecipes.com

Prep/Cooking Time: Ready in 1 Hr 40 Min

Ingredients:

1 1/2 pounds lean ground beef
1/3 cup Italian seasoned bread crumbs
1/2 small onion, chopped
1 teaspoon salt
1/2 cup shredded mozzarella cheese, divided
1 tablespoon cracked black pepper
1 teaspoon garlic powder
1/2 cup marinara sauce
3 hoagie rolls, split lengthwise

Directions:

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, mix together the ground beef, bread crumbs, onion, salt and pepper, garlic powder, and half of the mozzarella cheese. Form the mixture into a log, and place it into an 8×8 inch baking dish.

Bake for 50 minutes in the preheated oven, or until the center is no longer pink. Let stand for 5 minutes, then slice into 1/2 inch slices. Place a few slices onto each hoagie roll, cover with marinara sauce, and sprinkle remaining mozzarella cheese over.

Wrap each sandwich with aluminum foil, and return to the oven for 15 minutes, until bread is lightly toasted and cheese is melted. Let stand 15 minutes before eating. Each sandwich serves 2.

Enchilada Casserole

November 5, 2006 / / 0 Comments

Recipe Source: Vickie Lege / Amy Hazelwood

Prep/Cooking Time: 2 hours

Ingredients:

2 pounds ground beef
1 package Corn Tortillas Chips
2 cans cream of mushroom soup
2 jars enchilada sauce
8 -10 slices of America – Cheddar slices. mozarella, or shredded cheese or your choice
1 large onion
1 large 15 oz can Rotel tomatoes
1 can mushrooms or fresh chopped
1/2 cup celery
1/2 cup green pepper
Cajun seasonings to taste or (salt, black pepper, cayenne, spices)

Directions:

Season the ground beef well with Cajun seasonings. In a medium saucepan, brown the ground meat. Add the celery, peppers and onions,and mushrooms and saute’ until soft.

Add the soup, enchilada sauce and Rotel Tomatoes (if you can not find the Rotel brand use a small can (10 oz)of diced tomatoes and a small can (2 oz) of diced green chili peppers, mild or hot).

Cook on top of stove over medium heat for 30-45 minutes. Do not forget to stir.

In a sheet cake pan, layer the corn tortilla chips , add sauce, then cheese slices or shredded cheese. Continue the layering process and add lots of cheese on top.

Bake the casserole in a preheated 350 degree oven until cheese is melted approximately 20-25 minutes.

This recipe can be frozen and served at a later date but do not add cheese until time for actual meal.

Recommended side: Spanish Rice or Mexican Dips

Author’s Note:

You could use the flour tortillas to make it more like real enchiladas but its so quick and easy and not really time consuming. Most cooks have the ingredients on hand – so enjoy!

Nicki’s Note:

I omitted the mushrooms and used cream of chicken soup (instead of mushroom) and used flour tortillas, and it turned out wonderful! Highly recommended with a good spicy rice or similar side dish. 🙂

Sausage and Vegetable Soup

November 5, 2006 / / 0 Comments

Recipe Source: Ken Meaux

Prep/Cooking Time: 1 hour

Ingredients:

1 can 14 1/2 oz can of chicken broth
1 can 14 1/2 oz beef broth
1 can 14 1/2 oz Italian stewed tomatoes
2 cups hash browns potatoes
1 package 16 oz soup vegetables frozen, or any brand
8 ounces smoked sausage sliced
salt and pepper to taste
1 tsp sugar

Directions:

Combine broths and undrained tomatoes in a large sauce pan and bring to boil. Stir in soup vegetables, sausage, and salt and pepper. Bring to a boil again. Reduce heat and simmer for 20 minutes untill vegetables are almost done. Add hash browns and simmer untill soft.

Season to taste and ladle in bowls and sprinkle with a little parmesan cheese. If you want it a little thinner add more liquid. Recommended Sides serve with corn bread or french bread.

Chicken Wild Rice Casserole

November 5, 2006 / / 0 Comments

Recipe Source: Chris Reynolds / recipezaar.com

Prep/Cooking Time: 1½ hours 20 min prep

Ingredients:

2 tablespoons butter
1 large onion, diced
1 cup celery, diced
2 garlic cloves, minced
2 (10 1/2 ounce) cans chicken broth
1 1/2 cups wild rice, cooked
2 cups chicken breasts, cooked and diced
1 cup sour cream
1 cup cheddar cheese, shredded

Directions:

Cook wild rice in the chicken broth until liquid is absorbed. While rice is cooking, melt the butter in a pan and saute the onion, garlic, and celery until tender.

Mix rice with sour cream, soup, celery, onion, garlic, and chicken.

Pour chicken mixture into a 9×13″ baking dish and heat for 45 minutes to 1 hour.

Remove from oven and sprinkle with the cheese. Return to oven, if desired, for 5-10 minutes to melt the cheese.

Makes 10 servings.

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