[Jamestown1630]

This week: Potluck Casseroles! (A little early again this week, big weekend coming up.)

If you would like to be on or off of this weekly cooking thread, please send a private message.

-JT

[miss marmelstein]

Love casseroles. I’ll put up my beloved NY Times Tamale Pie recipe. Probably not technically a casserole but a one dish wonder.

[JRandomFreeper]

I'm sorta good at casseroles. Later and I'll share some.

/johnny

[henkster]

This sounds like a casserole Mrs. henkster’s grandmother made. We could not get the exact recipe out of her, because there wasn’t one. It was “oh I throw in a little of this or a little of that.” But since she cooked for a farm family for 60 years, you would expect that.

[Liz]

This looks fancy but is easy to make

ENCHILADA RING

FILLING Chp chicken, olives, cheese, chilies, sour cream and taco mix. Add seeded/chp tomato, 2 tb lime juice. Reserve 2 Tb fine-crushed tortilla chips; add rest to mixture.

ASSEMBLY Unroll 2 tubes crescent dough; separate triangles. Arrange on sprayed sheetpan. Make a circle with wide ends OVERLAPPING in center and points toward outside. There should be a 5" diameter opening in center.

Spread Filling evenly onto widest end of each triangle. Bring points of triangles up and over filling and tuck under wide ends of dough at center of ring. Sprinkle w/ 2 Tb crushed chips. Can add shredded cheese. Bake 375 deg 20-25 min.

SERVE with salsa and sour cream, asst garnishes.

ING 2 cups cooked chicken 1/4 cup chopped block olives 1 cup cheddar cheese 1 small can chopped chilies, undrained 1/2 cup sour cream 1 package taco seasoning 2 rolls of crescent rolls 1 small chopped tomato 1 lime (juice) 2/3 cup finely crushed tortilla chips

[Hiskid]

Not a casserole or terribly unique, but popular at potlucks:

An assortment of antipasti, or cold appetizers including marinated vegetables and salami, are combined with tortellini and Italian dressing.

1 (16-ounce) package fresh or frozen uncooked cheese tortellini
1 cup (4 oz.) chopped salami
4 ounces provolone cheese, cut into 2 x 1/4 x 1/4-inch strips
1 (11-ounce) can vacuum-packed whole kernel corn, drained
1 (9-ounce) package frozen spinach in a pouch, thawed, squeezed to drain
1 (6-ounce) jar marinated artichoke hearts, drained, chopped
1 (6-ounce) can (1 1/2 cups) pitted ripe olives, drained, sliced
1 1/2 cups purchased creamy Italian dressing
1 teaspoon Dijon style mustard
1/2 cup grated Parmesan cheese
1 (2-ounce) jar diced pimientos, drained, if desired

Cook tortellini to desired doneness as directed on package. Drain; rinse with cold water.
In very large bowl, combine tortellini, salami, provolone cheese, corn, spinach, artichoke hearts and 1 cup of the olives. In small bowl, combine salad dressing, mustard and 1/4 cup of the Parmesan cheese; blend well. Pour dressing over salad; toss gently. Top with remaining olives and Parmesan cheese. Cover; refrigerate I to 2 hours to blend flavors. Just before serving, garnish with pimiento.

[Hiskid]

Another ho hum pot luck offering I got from a cousin in South Carolina

Chicken Bog

3 pounds chicken whole or quartered
10 cups water
1 1/2 teaspoons salt
Some black pepper rounds to taste
4 cubes chicken bouillon
1 medium onion
1/2 pound breakfast sausages broken into small pieces
1 pound smoked sausages sliced
1 1/4 cups yellow rice
1 1/3 cups white rice

Combine water, chicken, salt, pepper, bouillon cubes and onion in pot & bring to boil
Once it begins to boil, turn down heat and simmer 45 mins.
Remove chicken and add Jimmy Dean sausage to water.
Debone chicken, return to pot and add Hillshire sausage.
Bring to boil. Stir in rice and return to boil.
Turn to low heat for 20-25 minutes. Leave lid on for complete cooking time.

[Hiskid]

Another yawn also popular at church potlucks. I promise this is it, and I will quit now.

3/4 pound sliced mushrooms
1 chopped onion large
1 chopped green pepper
1/4 cup butter
1/2 cup all purpose flour
1 2/3 cups milk
1 can chicken broth
1 package frozen chopped broccoli
2/3 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 - 1/2 teaspoon white pepper
1/8 teaspoon ground nutmeg
12 lasagna noodles
2 cups cubed ham
2 cups (8 oz.) shredded Swiss cheese
2 cups cooked, cubed chicken

Directions
In a large skillet, saute the mushrooms, onion and green pepper in butter until tender. Stir in flour until blended. Gradually add milk and broth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the broccoli, Parmesan cheese, salt, pepper and nutmeg.
Spread 2 cups broccoli mixture in a greased 13-in. x 9-in. baking dish. Top with four noodles, overlapping if needed. Layer with 2 cups broccoli mixture, 1-1/2 cups of ham, 2/3 cup Swiss cheese, four noodles, 2 cups broccoli mixture, chicken, 2/3 cup Swiss cheese, four noodles and remaining broccoli mixture, Swiss cheese and ham.
Cover and bake at 350° for 35-45 minutes or until heated through. Let stand for 15 minutes before cutting. Yield: 12 servings.

[Ellendra]

Mac N Cheese Casserole:

(I’m told this should actually be called “Hot Dish”, or that it shouldn’t be called either because it’s made on the stove instead of in the oven. Too bad, I’m calling it a casserole.)

Ingredients:
-1 Box macaroni and cheese
-1 can cream of chicken soup
-1 small bag (or part of a large bag) frozen sweet peas
-Extra chicken, cooked and diced (optional)

Start the noodles as per package directions. While waiting for the water to boil, combine soup, peas, and extra chicken either in a microwave-safe dish or in a separate saucepan, and heat until just bubbling. When the noodles are done, drain, add soup and cheese packet, and stir until cheese is dissolved.

Serves 3-4. This dish reheats well, so I often make a double batch just for the leftovers.

[V K Lee]

With the exception of this alternative (cream sauce), every recipe seen and remembered has been with cream of soup

http://optionalkitchen.com/2015/04/29/king-ranch-chicken-a-little-gussied-up/