CHICKEN PENNE CASSEROLE
This is my family's favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won't disappoint! -Carmen Vanosch, Vernon, British Columbia
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 4 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer., In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes. , Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers. , Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.
Nutrition Facts : Calories 579 calories, Fat 28g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 1357mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 4g fiber), Protein 47g protein.
SAVE A PENNY CASSEROLE
At the office where I worked years ago, we women often shared our favorite recipes at lunchtime. This casserole came from a co-worker, and my family has enjoyed it for some 30 years. Besides being easy and quick to prepare, it's very economical. It serves well for church suppers and potlucks, and it's a real time-saver on washdays!
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4-6 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large skillet, cook beef until no longer pink; drain. Stir in soup, spaghetti and vegetables. Transfer to an ungreased 11x7-in. baking dish. , Bake, uncovered, 30 minutes or until heated through. Sprinkle with cheese if desired; bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
HENNY PENNY
This is from the Montgomery AL, 1969 Garden Club Cookbook, Casseroles Including Breads. The original was submitted by Mrs. C. D. Ender, President of the Country Hills Garden Club, Wilmington, DE. I omited the msg.
Provided by Ambervim
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400.
- Combine the 1st 7 ingredients; place in buttered baking dish.
- Sprinkle with cheese and top with potato chips.
- Bake 20-30 minutes.
PENNY CASSEROLE
I got this out of a Taste of Home cookbook years ago. It became one of those go-to meals for those nights when I needed something quick and uncomplicated. I have tripled it and taken it to many potluck dinners and had to start making recipe cards for it because everyone wanted it. Hope you like it and let me know what you think.
Provided by cyndy ladas
Categories Beef
Time 1h
Number Of Ingredients 8
Steps:
- 1. Place potatoes in a large sauce pan, cover with water, and bring to a boil. Reduce heat, cover, and simmer for 15-20 minutes until tender.
- 2. In a greased 2 1/2 quart baking dish, combined the potatoes, hot dogs, onion, and peas.
- 3. Combine the butter, soup, mustard, and pepper. Gently stir into potato mixture.
- 4. Bake uncovered at 350, for 25 minutes, or until heated through.
PENNY CASSEROLE
Make and share this Penny Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories One Dish Meal
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook potatoes in salted boiling water until tender; drain.
- In a bowl, mix together potatoes, hot dogs, onion and peas.
- In another bowl, mix together soup, mustard, salt and pepper; stir into potato mixture.
- Pour into a 2 1/2 quart greased casserole.
- Bake, uncovered at 350 degrees for 25 minutes or until heated through.
Nutrition Facts : Calories 381.7, Fat 25.5, SaturatedFat 9.5, Cholesterol 39.8, Sodium 1243.6, Carbohydrate 25.7, Fiber 2.8, Sugar 5.9, Protein 12.4
HENNY PENNY CASSEROLE
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. Grease a 1 1/2 -quart baking dish. In a 10-inch skillet over medium heat, sauté onion in butter or margarine for 6 minutes or until golden. Add mushrooms and sauté for 2 minutes.In a large bowl, combine onion and mushrooms with chicken or turkey, bread crumbs, peas, eggs, sage, garlic salt and pepper, tossing lightly until mixed. Transfer to baking dish. Cover loosely with foil and bake for 40 minutes. Remove foil. Spread top with soup and sprinkle with parsley and paprika. Bake, uncovered, 20 minutes longer or until lightly browned.
Nutrition Facts : Nutritional Facts Serves
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