I need some Help!!!?

Question

I need a casserole dish that is different that the normal ones everyone makes..it cant have mushrooms or potatoes in it anyone have a good one hid back??

Answer 1

They have a lot of casserole ideas here. This is our favorite.

Campbell's® Cheesy Chicken & Rice Casserole

Nutrition Information

From: Campbell's Kitchen

Prep: 5 minutes

Bake: 50 minutes

Stand: 10 minutes

Serves: 4

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)

1 1/3 cups water

3/4 cup uncooked regular long-grain white rice

1/2 tsp. onion powder

1/4 tsp. ground black pepper

2 cups frozen mixed vegetables

4 skinless, boneless chicken b*****s halves

1/2 cup shredded Cheddar cheese

Directions:

Stir the soup, water, rice, onion powder, black pepper and vegetables in an 11 x 8-inch (2-quart) shallow baking dish.

Top with the chicken. Season the chicken as desired. Cover.

Bake at 375°F. for 50 minutes or until the chicken is cooked through and the rice is tender. Top with cheese. Let casserole stand for 10 minutes. Stir rice before serving.

Try It Alfredo: Use 1/4 cup grated Parmesan for Cheddar cheese. Add 2 tablespoons Parmesan cheese with soup. Use broccoli florets for vegetables. Top chicken with remaining Parmesan cheese.

Trim It Down: Use Campbell's® 98% Fat Free Cream of Chicken Soup instead of regular soup and use low fat cheese instead of regular cheese.

Mexican: In place of onion powder and pepper use 1 teaspoon chili powder. Substitute Mexican cheese blend for Cheddar.

Italian: In place of onion powder and pepper use 1 teaspoon Italian seasoning, crushed. Substitute 1/3 cup shredded Parmesan for Cheddar.

Hearty Lasagna Soup Golden Chicken & Autumn Vegetables

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Answer 2

I love a chorizo and white bean stew. Easy, cheap and very tasty!

Here's one from online:

Butter bean, chorizo and tomato stew

Ingredients

2 tbsp Olive oil

1 tsp Cumin seeds

2 garlic cloves, crushed

2 Onions, diced

24 cm chorizo sausage, skinned and roughly chopped

800g tinned chopped tomatoes

400g red peppers, red pimentos, drained and diced

1 tsp Paprika

800g canned butter beans, drained and rinsed

1 pinch salt and fresh ground black pepper

1 bunch fresh coriander, roughly chopped

Method

1. Place a heavy-based casserole dish over a medium heat, add the olive oil, making sure that the olive oil completely covers the bottom of the dish.

2. Add the cumin and cook until it smells fragrant - about two minutes. Add the garlic and onion, reduce the heat and cover.

3. When the onions have softened, around 5 minutes, remove the lid, add the chorizo and bring the heat up to high, stirring constantly.

4. Once the chorizo begins to crisp, lower the heat to medium and add the chopped tomatoes, red peppers, paprika and butter beans and season with salt and freshly ground pepper.

5. Simmer for 10 minutes then, just before serving, stir in the chopped coriander. Serve at once with basmati rice.

  

Answer 3

I make meatball pasta bake quite often - just make meatballs with whatever you fancy (I use pork and chicken as they're lower in fat than beef), fry them off and make a tomato pasta sauce (I usually blend it slightly as my kids don't like the bits of onion and tomato), then half cook some short pasta (penne or spirals etc) and put the whole lot in a casserole dish, add cheese if you like, cover and bake in the oven for about 20-30 mins and then remove the lid for the last 10 or so mins to brown the cheese.

You could also make a stew - flour some beef or chicken pieces and brown them, then put them in the dish with chopped carrots and onion, garlic, or whatever veg you like and add a tin of tomatoes, herbs, salt and pepper, stock cube if you use them and anything else you want in there (could also add red or white wine to make a nice sauce).  Cook it in the oven for ages if it is beef (I'd usually do about 2.5 hours minimum) and maybe an hour and a half or two hours for chicken.  Even tastier the next day.

Answer 4

chicken spaghetti casserole

INGREDIENTS

3 cups cooked, cubed chicken meat

8 ounces spaghetti, broken into pieces

1/4 cup chopped pimento peppers

1/4 cup chopped green bell pepper

1/2 cup chopped onion

1 (10.75 ounce) can condensed cream of chicken soup

1/4 cup white wine (or chicken broth)

2 cups shredded Cheddar cheese

salt and pepper to taste

DIRECTIONS

Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.

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

In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

Answer 5

POPPYSEED CHICKEN CASSEROLE

2 c. cooked chicken chunks

2 cans cream of chicken soup

1 c. sour cream

Ritz cracker crumbs

Poppyseeds

Mix sour cream and soup. Pour over chicken in casserole. Sprinkle with crumbs and poppy seeds. (Can pour melted butter over crumbs.) Bake at 350 degrees for 30-40 minutes.