FAMILY VIOLENCE CENTER -- RECIPE IDEAS Tater Tot Casserole Ingredients
1/2 lb ground beef – salt and pepper to taste
1/2 onion, diced
2 cloves garlic, minced or replace with 1 teaspoon garlic powder
1/2 tbsp Worcestershire sauce
15 oz can green beans , drained
10.75 oz can condensed cream of mushroom soup
2 cups shredded cheddar cheese
Cover the top with frozen tater tots – approximately 2 cups
Salt and pepper green bean layer to taste
Instructions
Lightly grease an 8 x 8 baking dish with cooking spray. Set aside.
Brown the ground beef in a large skillet over medium-high heat. Drain excess fat.
Add the onions to the skillet and sauté for 4 to 5 minutes until translucent.
Add the garlic and cook, stirring frequently, for an additional minute.
Stir in Worcestershire sauce and season with salt and pepper to taste.
Transfer ground beef mixture to the prepared baking dish and spread evenly.
Top with cream of mushroom soup, followed by green beans, followed by the cheddar cheese. Make sure to season the green bean layer.
Finally, top with tater tots.
Bake for 35 to 40 minutes at 350 degrees or until tater tots are golden brown and cheese is melted. Or assemble while tater tots are frozen and freeze without baking – provide baking instructions.
Cheesy Potato and Chicken Casserole Can be made with browned hamburger or diced ham instead of chicken Ingredients
1 (10 3/4 oz) can condensed cream of chicken soup
Salt and pepper to taste (1/2 teaspoon each)
1 teaspoon onion powder (don’t need to include if making this with ham)
1 (8 oz) container of sour cream
2 cups shredded cheddar cheese
2 to 4 cups frozen diced hash brown potatoes (with onions and peppers – optional but good), frozen
1 cup shredded rotisserie chicken, or you replace with browned hamburger, or diced ham
Instructions
Preheat oven to 350 degrees f. Lightly grease 8 x 8 casserole dish with non-stick spray and set aside.
In a large bowl combine the condensed soup, seasoning and sour cream, whisk until smooth. Add in the 1 ½ cup cheese, hash brown potatoes and chicken (hamburger or ham). Stir until combined. Pour the mixture into the prepared casserole dish.
Top casserole with ½ cup cheese. Bake, uncovered, for 40 to 50 minutes or until heated through and center is bubbly. Or assemble and freeze without baking providing baking instructions.
Chicken and Noodles Ingredients
2 cups egg noodles cooked (depending on how creamy you want it)
1 cup chopped cooked chicken (rotisserie, shredded, canned)
1 cup frozen vegetables (veg all or any mix of carrots, peas, corn, beans)
1 10.5 oz can cream of chicken soup
1/2 cup milk
1.5 tbs butter melted
1/4 tsp italian seasoning
1/4 tsp onion powder
1/4 tsp garlic powder
Salt and pepper
1 cup ritz cracker crumbs (optional)
1 stick butter melted (optional)
Instructions
Preheat oven to 350.
Spray an “8x8" baking dish with non-stick cooking spray.
In large bowl add your chicken, vegetables, soups, milk, butter, italian seasoning, onion powder, garlic powder, salt, pepper and cooked noodles.
Stir together until combined and spread into prepared baking dish.
In a medium bowl stir together your cracker crumbs and butter and sprinkle over noodle mixture. (optional)
Bake in oven for about 30 minutes until heated through and browned on top. Or assemble and freeze without baking and note baking instructions.
Tuna Tetrazzini
Ingredients – this makes two 8x8 or you may divide the recipe in half to make one
8 ounces thin spaghetti
6 tablespoons butter (divided)
16 ounces thinly sliced mushrooms
4 green onions (thinly sliced)
4 tablespoons all-purpose flour
2 cups milk
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper
2 cans (4 to 6 ounces each) tuna (drained and flaked)
1 cup frozen green peas (cooked and drained)
1 cup shredded natural parmesan cheese or about 1/2 cup finely grated parmesan cheese
1 cup soft fresh bread crumbs
Instructions
Grease baking dish(es).
Cook the spaghetti following the package directions in salted water. Drain and set aside.
In a large saucepan over medium-low heat, melt 4 tablespoons of the butter. Add the mushrooms and saute, stirring, until mushrooms are browned and tender. Add the green onions and continue cooking for 1 minute. Stir in the flour until well blended. Gradually stir in the milk. Continue cooking, stirring constantly, until thickened. Add salt to taste and pepper. Stir in the flaked tuna and peas.
Combine the tuna sauce mixture with the drained spaghetti until well blended. Turn the mixture into the prepared casserole(s). Sprinkle parmesan cheese over the casserole.
Melt the remaining 2 tablespoons of butter and toss with the breadcrumbs. Sprinkle the buttered crumbs over the parmesan layer. Freeze. Provide baking instructions at 350 degrees until bubbly.
Mostaccioli Can be made with sausage or diced cooked chicken Ingredients
½ to 1 lb lb hamburger depending on how much you like in your casserole
1 – 16 oz can diced tomato
½ medium onion diced
3 tablespoons tomato paste
1 cup water
2 teaspoons italian seasoning
2 teaspoons garlic powder
1 small can sliced black olives - optional
12 to 16 slices velveeta or american cheese
3 to 4 cups cooked penne pasta
Salt and pepper to taste
Instructions
Season and brown and crumble hamburger – drain excess grease. Add onions and sauté.
Cook pasta according to directions – do not overcook – should be al dente
Combine tomato paste and water – adding seasonings combine with hamburger – adding diced tomatoes.
Add olives (optional) let simmer for 10 minutes.
In an 8 x 8 pan add a layer of cooked penne pasta, meat sauce, and then ½ the cheese. Repeat the layers – pasta, meat sauce, and top with remaining cheese.
Bake at 350 degrees until bubbly and cheese is completely melted. For fv center do not bake, freeze and provide instructions.
Old Fashioned Hamburger & Tomato Goulash
Ingredients
½ lb. Hamburger – browned, seasoned to taste with salt and pepper and crumbled
½ medium chopped onion – sauté with hamburger
1 - 16 oz. Can of diced tomatoes
3 tablespoons – tomato paste
½ cup chopped green pepper
1 cup water
3 to 4 cups cooked macaroni – do not overcook
1 teaspoon italian seasoning
I teaspoon garlic powder
I teaspoon onion powder
1/4 teaspoon crushed red pepper - optional
1 teaspoon each salt and pepper
Top with ½ cup mozzarella cheese and/ or parmesan (optional)
Instructions
Brown and crumble hamburger adding onions toward the end to sauté – drain excess fat.
Add tomatoes and green peppers. Mix tomato paste, water with seasonings then add to hamburger and tomatoes – simmer for 10 minutes.
Cook macaroni per directions, drain. Add to meat and tomato mixture, stir. Allow to simmer only slightly.
Once the goulash is done simmering, place in 8 x 8 pan and top with cheese if desired – and you are done!
For fv center provide warm up directions. Defrost or bake frozen in 350 degree oven until bubbly.
Old Fashioned Tuna Noodle Casserole Ingredients – this makes two 8 x casseroles
12 ounces wide egg noodles, slightly under cooked with a little firmness *under cook about 2 minutes less than according to package
1/2 cup yellow onion, diced
2 tablespoons butter
12 ounce can solid white albacore tuna in water, drained well
2 cans (10.5 ounces) condensed cream of mushroom soup
1/3 cup sour cream
1/3 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup shredded cheddar cheese
1 1/2 cups peas
1 1/2 cups crushed potato chips
Instructions
Spray two 8x8 baking dishes with non-stick cooking spray. Prepare egg noodles, making sure to slightly under cook them by 2 minutes so they are slightly firm. Drain well.
In a skillet over medium to medium-high heat melt butter and add onions. Cook until onions are tender and translucent.
In a large bowl add cream of mushroom soup, mayonnaise, sour cream, milk, salt, pepper, and the cooked onions and butter from skillet. Mix well. Next, add tuna, peas, cheddar cheese and mix well. Last, add prepared egg noodles, gently folding into soup/tuna mixture until well blended. Divide mixture into two casserole dishes. Top both evenly with crushed potato chips. Freeze and provide instructions to bake at 350 degrees until cheese melts and bubbly.
One Pot Mexican Beef and Rice Casserole Ingredients:
1 tablespoon olive oil
1 pound ground beef
1 onion, diced
2 cloves garlic, minced
1 (1.25-ounce) package taco seasoning
1 cup rice
1 cup vegetable broth
1 (15-ounce) can black beans, drained and rinsed
1 (10-ounce can) ro*tel® mild diced tomatoes & green chilies, or like product
1 cup corn kernels, frozen, canned or roasted
1 teaspoon chili powder
1/2 teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
1 1/2 cups shredded cheddar cheese
1/2 cup shredded monterey jack cheese
1 roma tomato, diced
Instructions
Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.
Stir in rice, vegetable broth, beans, ro*tel®, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in lime juice and cilantro.
Remove from heat, spoon into prepared dish and top with cheeses. Freeze. Provide warming instructions at 350 degrees until bubbly and cheese is melted.
Mississippi Mud Potatoes browned hamburger, browned sausage or ham can be substituted for bacon
Ingredients
3 to 4 cups potatoes, peeled and diced. Can substitute frozen hash browns for quicker recipe
1 1/2 cups cheddar cheese, grated
½ lb. Package bacon, cooked and crumbled
1/2 teaspoon garlic salt
1/2 cup mayonnaise
1/4 cup green onions, thinly sliced
Instructions
Preheat oven to 325°f.
In a 8x8-inch baking dish, mix together the potatoes, cheddar cheese, garlic salt, bacon, and green onions. Add mayonnaise and stir until everything is well coated.
Bake until potatoes are tender and top is golden brown, about 1 hour 30 minutes. Or assemble and freeze without baking and provide baking instructions.