Chicken Noodle Soup Casserole

This casserole was highlighted on Tasty Kitchen. We love chicken noodle soup so I knew I needed to try it. As soon as I had assembled the casserole I went to the computer to type it up. It looked and smelled so yummy I was certain it would become a favorite!

Chicken Noodle Soup Casserole

4 chicken breasts

12 oz spaghetti noodles

1 whole onion, chopped

2 cloves garlic, minced

1/2 cup carrots, chopped

1/2 cup celery, chopped

1/4 cup butter

1 can cream of mushroom soup

1 can cream of chicken soup

1/2 cup sour cream

splash milk ( I added this to the recipe)

Salt and Pepper, to taste

1/2 TBSP dried thyme - the original recipe called for dried parsley - I used what i had

Crushed ritz crackers

Boil chicken for 20 minutes and shred.

Saute vegetables and garlic in butter until softened.

Combine soups, sour cream, chicken, and vegetables in large bowl.

Add seasonings.

Cook pasta, drain and add to bowl to combine. ( I broke pasta in 2 inch pieces before cooking to make combining the ingredients easier.)

Add milk if needed.

Transfer to greased 9 x 13 baking dish. I used two 8 x 8 pans and froze one.

Bake at 350 degrees for 30 minutes or until bubbly.

Remove from oven and sprinkle with crackers and bake 5 to 10 more minutes.

Source: Tasty Kitchen

Homestyle Ground Beef Casserole

This recipe is similar to recipes I found for Beef Lombardi. It had cream cheese added to it so I decided to try this version. It was published in one of the Southern Living Special Editions titled Comfort Foods. If you like Creamy Taco Mac, you will like this too. This one is more Italian tasting, the Taco Mac has the mexican sesonings.

Homestyle Ground Beef Casserole

1 pound ground beef

1 14.5 oz can diced tomatoes with basil, oregano, and garlic

1 10 oz can Rotel

1 6 oz can tomato paste

1 tsp salt

1/4 tsp pepper

1 tsp sugar

1/2 tsp house seasoning - Paula Deen's recipe (you could substitute italian seasoning)

1 bay leaf * be sure to remove before assembling

3 1/2 cups uncooked medium size egg noodles

5 green onions, chopped

1 8oz sour cream

3oz cream cheese

1 cup shredded cheddar

1 cup shredded parm

1 cup shredded mozzarella

Brown meat in large skillet over medium heat and drain. Stir in diced tomatoes, rotel, tomato paste, and seasonings.

Let simmer for 15 minutes.

Cook egg noodles according to package directions; drain. Stir together hot noodles, sour cream, cream cheese and green onions.

Spoon noodle mixture into lightly greased 13x9 dish. Top with beef mixture and sprinkle with shredded cheeses.

Bake, covered at 350 for 35 minutes. Remove foil and bake 5 more minutes.

Let stand 10 minutes before serving.

Note: Freeze assembled, unbaked casserole up to 1 month. Thaw in refrigerator overnight. Bake as directed.

Source: Southern Living Comfort Food

Leslie's Favorite Chicken and Wild Rice Casserole

This casserole is my favorite chicken casserole. I usually make the entire recipe and divide it between 3 (9x9) square pans. One for dinner that night and 2 for the freezer.

Chicken and Wild Rice Casserole

2 (6.2) packages fast-cooking long-grain and wild rice mix

1/4 cup butter

4 celery ribs, chopped

1 green pepper, chopped (This was not in the original recipe)

2 medium onions, chopped

2 (8- ounce) cans diced water chestnuts, drained

5 cups shredded cooked chicken

4 cups shredded cheddar cheese

2 cans cream of mushroom soup, undiluted

1 (16oz) container sour cream

1 cup milk

1/2 tsp salt

1/2 tsp pepper

2 cups soft breadcrumbs (homemade - i butter a few pieces of bread and then tear them into small pieces)

1 (2.25 ounce) package sliced almonds, toasted (i do not use these because mark doesn't like them)

Prepare rice mixes according to package directions.

Melt butter in large skillet over medium heat; add celery, onion and green pepper. Saute 10 minutes or until tender.

Combine water chestnuts, cooked rice, celery mixture, chicken, 3 cups cheese, and next 4 ingredients in a very large bowl.

Spoon mixture into lightly greased 15x 10 baking dish or a 4 quart baking dish. Top with breadcrumbs. Bake, uncovered, at 350 for 35 minutes. Sprinkle with remaining cheese and almonds; bake 5 more minutes.

Note: You can divide the casserole evenly between 2 (11x7) baking dishes. Bake as directed above, or freeze casserole up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Bake, covered, at 350 for 30 minutes. Uncover casserole, and bake 55 more minutes. Sprinkle with remaining 1 cup cheese and almonds; bake 5 more minutes.

Source: Southern Living