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Casseroles for Christ

Our Newest Casserole!
Italian Beef Noodle Casserole

20lbs. Ground Beef
2 Medium Onions, Chopped
3 10lb. Cans of Pasta Sauce
4lbs. Mostaccioli Noodles

Cook noodles in five gallons of boiling water until tender. Brown ground beef with onions, drain if needed. Add pasta sauce and cheese sauce. Add 2.5 lbs. of mozzarella cheese, mix well. Combine meat saauce and noodles. Fill sprayed pans, top with remaining mozzarella cheese.

Chicken Spectacular

15 Cups cooked chicken chopped
1 36oz box Uncle Ben's Wild Rice Original
1 50oz can mushroom soup
Salt & pepper to taste
1 #10 can French Style Beans (drained)
2 onions chopped
3 ¼ cups Mayonnaise
2 15 oz cans diced water chestnuts

Mix all ingredients and pan into 5 (9x11) casserole pans and 3 loaf pans.
Sprinkle 1 cup bread crumbs and ½ cup grated cheese. Bake 25-30 minutes @ 350.

IF FROZEN: Bake 350 for 1 hour covered and 15 minutes more uncovered

Beef Stroganoff

12 lbs ground beef
2 cups minced onion
2 cup chopped celery
1 T. salt
1 t. pepper
¼ cup paprika
¼ cup Worcestershire sauce
2 t. dry mustard
3 50oz cans mushroom soup
5 lbs noodles
1 can beef broth (48oz)
1 qt. sour cream

Cook noodles in 4 ½ gal. boiling water.
Brown meat with onions and celery, drain.
Return to pan, add seasonings and soup. Cook until done making sure beef is broken up into small pieces. Add sour cream and mix thoroughly. Combine noodles and meat mixture, taste, more seasoning may be needed. Pan evenly into 5 large and 6 or 7 small pans.

IF FROZEN: Bake 350 for 1 hour covered; 15 minutes more uncovered

Chicken Spaghetti

15 cups cooked chicken, cut up
5 lbs thin spaghetti
2 T. butter or margarine
1 large onion
50 oz can cream of chicken soup
50 oz can cream of mushroom
50 oz can cream of celery
1 ¼ lbs Velveeta Cheese
2 ½ lbs American cheese
21 oz can Rotel tomatoes, mild
2 cans chicken broth (or 2 cups made w/ granules)
40 oz cream cheese
1 T salt, pepper, oregano, basil, parsley
2 T garlic (depending on taste)
grated cheddar cheese for topping

Cook chicken; cool; cut in bite size pieces. Saute chopped onion in butter, add soups, tomatoes and then cheese. Cook spaghetti in slightly salted water (or skimmed chicken broth). Drain, rinse with hot water. Return spaghetti to pan. Add soups, cheese, cream cheese, tomatoes, chicken broth & spices. Mix well. Stir in chicken.

Bake uncovered, at 350 for 30- 35 minutes, or until bubbly. Top with grated cheese and return to oven until cheese melts (3-5 mins). Makes 5 large (9x11) and 4 small casseroles.

IF FROZEN: Bake 350 for 1 hour covered; uncover & continue to heat 15 more minutes, or until bubbly.

Mexican Casserole

20lbs. ground beef
2 large onions, deice
8 dozen corn tortillas, torn in pieces
3 (50oz) cans Cream of Chicken soup
2 (120oz) cans Ranch Style Beans
2 large cans Rotel tomatoes
Cheddar cheese, shredded
3lbs. Velvetta, melted OR 1 large can cheese soup

Brown meat and onions in Dutch oven until meat crumbles and is no longer pink. Drain onto towel and return to Dutch oven. Stir in chicken soups, Rotel tomatoes, and beans.

Line bottom of lightly greased casserole pans with 1/2 of tortillas. Layer meat mixture and cheese; repeat with remaining tortillas, meat mixture, and top with cheese.

Bake at 350, uncovered, 30 - 35 minutes, or until cheese is melted and bubbly.
IF FROZEN: Thaw in refrigerator overnight and bake as directed, or bake covered 45 minutes, then uncover and continue baking another 25-30 minutes or until cheese is bubbly.

Cameo Ranch Soup

4 cups diced chicken
1 cup chopped celery
1 onion, chopped
2 cans Rotel tomatoes, 10oz.
1/4 cup Ranch dried dressing mix
1 lb. Velveeta Cheese, cubed
12 cups of chicken broth

Briefly saute' onion and celery on medium heat, do not over cook. Add Rotel, chicken broth and ranch mix. Slowly bring to a medium boil. Add the diced chicken and Velveeta, stir until Velveeta is melted.

TORTILLA SOUP
Dot Epperson

1 stewing hen or 8 chicken breasts
4 cloves finely minced garlic
4 medium yellow onions, diced
4 cans (10 oz.) stewing tomatoes
2 cans (10 oz.) rotel tomatoes
2 Tablespoons chili powder
1-2 tsp. cumin
Salt and pepper to taste
6 quarts water
4 chicken bouillon cubes
½ bunch fresh chopped cilantro

 GARNISH with:
Grated Monterey Jack Cheese
Sour Cream
Chopped avocado
Corn Tortillas, cut into ½ strips and deep fried or baked.

Directions:
In a large stock pot add garlic, onion, tomatoes, chili powder, cumin, salt, pepper, water, and chicken bouillon cubes. Bring to a boil, reduce heat and simmer 45 minutes. Add deboned chicken; let mixture cool about 1 hour. Add chopped cilantro. Store covered in refrigerator overnight allowing flavors to blend. This is very important. The soup will taste totally different the next day.

POTATO SOUP
Madiene Gibson

6 Medium Potatoes
1 Shallot
1 Green Onion & Top
1/2 White Onion Chopped
1 T. Fresh Parsley Chopped
1/2 t. Italian seasoning
1/2 t. celery seed
2 t. salt
4 cups milk, of which part is 1 lg. can Pet milk
1/2 stick butter
2 cups chopped ham

Peel and dice potatoes, chop fairly fine the shallot, green onion, white onion. Add spices and water to barely cover potatoes, cook until tender. Add milk, butter and browned ham. Heat, but don't boil. Salt and pepper to taste. May also add all or some of the following:
Grated processed cheese
Frozen Cream Style Corn
Paprika
Oregano
Pinch of Chili Powder
Red Pepper
Garlic Powder
Use a mixture of red baking and California whites

Serves 13 - 8oz. servings.

Quick V-8 Soup

1 lb. hamburger
1 small chopped onion
1(46 oz.) can V-8 juice
1 can undiluted cream of mushroom soup
1 can undiluted cream of celery soup
1 large pkg. Frozen vegetables (cauliflower, broccoli and carrots)  

Brown onion and hamburger meat together. Add V-8 juice and let come to a boil. Then add frozen vegetables, cans of undiluted mushroom and celery soups. Let return to boil and simmer until vegetables are cooked. Serves 8.

Do not over cook vegetables, if you are going to freeze.

Grocery List:
4 lbs hamburger
4 small onions
4 46oz cans of V-8 juice
4 cans cream of mushroom soup. Or 2 big cans
4 cans cream of celery soup. Or 2 big cans
4 large packages of frozen mixed Vegetables (cauliflower, broccoli, and carrots)

Minestrone Soup
Kay Bacon

1 lb. Ground beef cooked and drained
1 Small Onion chopped and cooked with Beef
Drain off Fat.
Add:
1 19oz Minestrone soup
1 15oz. Ranch Style Beans
1 11oz Rotel Tomatoes
1 15oz. Corn, drained
1 4oz. Chopped Green Chilies
1/2 t. Garlic Powder
1/2 t. Onion Powder
May be placed in slow cooker or simmer on top of stove.

Chicken Noodle Soup

3 qts. Chicken Stock
1 small onion, chopped
4 stalks Celery, chopped
1 Carrot, sliced
4 oz. Noodles
6 oz. Cooked Chicken, diced
Bring stock to boil, add chopped vegetables and cook until tender.

2 oz. Margarine, melted
1/4 cup flour

Blend flour and margarine together, add to soup. Stir until blended and soup thickens. Add chicken, simmer until warm.