Connies Pantry Casserole Recipes

PANTRY CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
• While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
• Stir in processed cheese food, diced tomatoes and juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.
• Bake in the preheated oven until heated through, about 20 minutes. Serve warm.

CONNIE'S TAMALE CASSEROLE

Steps:

• Place tamales (WITHOUT PAPERS) in a greased or sprayed 9 x 13" pan.
• In separate bowl combine the soup, Ro-Tel tomatoes and the green chilies,.
• stir until well blended.
• Pour over the tamales. Top with cheese, and the olives. Bake covered for 30 minute Then take cover off and let bake another 15 to 20 minute or until the cheese bubbles and gets a little brown on top.
• This recipes makes a lot and should serve 6 - 8 people.

CONNIE'S ITALIAN CASSEROLE

Steps:

• Pre-heat oven to 275 degrees.
• Brown beef, onion, bell pepper in olive oil, drain.
• Stir in spaghetti sauce and sugar, heat till bubbly.
• Combine Mozzarella cheese and sour cream, separately from sauce mixture.
• Pour sauce mixture into two ungreased 8x12 baking dishes.
• Spoon cheese-sour cream mixture over sauce mixture.
• Separate crescent roll dough into rectangles and lay out over cheese-sour cream mixture making sure to cover it completely.
• Brush melted butter over dough and sprinkle with Parmesan cheese.
• Bake at 375 degrees 25-30 minutes or until golden brown.
• This recipe makes enough for at least 24 people. If you don't need this much you may cut the recipe in half or freeze the leftovers. It is perfect to take to covered dish get togethers.

CONNIE'S QUICK STEW

Steps:

• In a 6 quart stock pot, over medium heat, brown ground beef and season with salt and pepper.
• Add tomato soup, water (fill pot 2/3 full), carrots and potatoes. If desired add green beans and then bring soup to a boil and simmer for 15 to 20 minutes, or until vegetables are tender.