Indian Texas Casserole Rsc Recipes

TEXAN RANCH CHICKEN CASSEROLE

Steps:

• In a large skillet coated with cooking spray, saute the onion, celery and peppers in oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the chicken, soups, tomatoes and chili powder., Line the bottom of a 3-qt. baking dish with half of the tortilla strips; top with half of the chicken mixture and 1 cup cheese. Repeat layers. Bake, uncovered, at 350° for 30-35 minutes or until bubbly.

COMFY COWBOY CASSEROLE #RSC

Steps:

• Brown beef and pork in skillet with a dash of salt and pepper (not in ingredient list). Drain, set aside.
• Cook bacon in skillet until crisp. Remove bacon and dry on paper towels, leaving bacon fat in skillet (approx. 3 tbsp.).
• Heat bacon fat until hot, not smoking. Add onion and pepper, and reduce heat. Cook, stirring often, until soft, then add garlic and continue to cook for 5 minutes.
• Add beef and pork to onion/pepper mixture in skillet, and heat through.
• Add heavy cream and cook on low until reduced by half. Stir in nutmeg.
• Add all cheeses, stirring into the mixture and remove from heat, stir until melted and set aside.
• Add crumbled bacon and stir, as to not let it get too "mushy.".
• Line a deep 9" pit plate or 8" X 13" casserole dish with Reynold's Wrap foin (non-stick preferred, but heavy duty will be just fine).
• Fill baking dish with meat mixture (if using crescents, skip to next step firts, then this return to this step).
• Remove biscuits (or crescents) from can and pinch together to form a full sheet (if using crescents, they can be used on the bottom of the pie or casserole dish, then return to prior step, then top with more crescents).
• Cover meat mixture with biscuit sheet, and brush very lightly with honey and top with a pinch of salt (not too much).
• Bake at 350 for approx 30 minutes (depending on oven and if you use crescents on bottom :45 minutes for crescent suppliment).

HASHBROWN CASSEROLE #RSC

Steps:

• Preheat oven to 350°F., and spray a 9 x 13-inch baking dish with non-stick cooking spray.
• Mix all the ingredients above the topping ingredients together, place in prepared baking dish. Combine the topping ingredients, and place on top of casserole mixture. Cover and bake for 35 minutes. Remove the cover, and bake uncovered for 10 minutes, or until light brown on top.

SUMMER GARDEN CASSEROLE #RSC

Steps:

• Fry ground beef in a large oven proof skillet or dutch oven. Drain fat. Add onions and cook until translucent.
• Add remaining ingredients except for cheese. Simmer to heat through, cover with foil and place in a 350 degree oven for 30 minutes.
• Remove foil and sprinkle Parmesan cheese on top.
• Serve with a cool cucumber salad and a crusty bread for a complete summer meal.

CURDLED CASSEROLE #RSC

Steps:

• To make Ricotta: heat milk to 185 degrees (low and slow). Turn off heat and add lemon juice. Curds and whey will separate. Pour into a cloth lined colander. Stir in Hidden Valley mix and let set for 10 minutes.
• Cook pasta as directed. Drain and line the bottom of the 8x8 with 1/3 of the noodles. Top with 1/2 Ricotta, 1/2 spinach, and 1/3 tomato sauce. Repeat. Add the final noodles, sauce, and cover with Parmesan.
• Bake at 375 degrees for 20 minutes.

TEXAS RANCH CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a large, nonstick skillet over medium heat, saute onion, green pepper and red pepper in oil until tender. Add garlic and saute an additional minute. Stir in chicken, soups, tomatoes and chili powder.
• Line a 9 x 13 inch baking pan with half of the tortilla strips.
• Top with half of the chicken mixture and 1 cup of cheese. Repeat layers.
• Bake uncovered for 30 minutes or until cheese is completely melted.

TEXAS CAVIAR CASSEROLE

Steps:

• Preheat oven to 350°F.
• In a skillet over medium-high heat, saute ground beef, onions and garlic until meat is lightly brown and onions are limp. Drain off fat.
• Stir in remaining ingredients except for tortilla chips and cheese.
• In a 12-inch Dutch oven or deep oven-proof skillet, place alternate layers of meat mixture, cheese and crumbled chips.
• Bake for 35 minutes or until bubbly.

INDIAN TEXAS CASSEROLE #RSC

Steps:

• One large casserole dish (9x13).
• One sheet of heavy duty Reynolds Wrap - enough to line the entire pan and enough to cover the top when ingredients go inches.
• Preheat oven to 350. Line the casserole dish with the Reynolds Wrap. Brown ground beef in a saucepan, breaking it up as you go. No need for any additional oil or shortening, just put the beef in the pan and cook on medium heat until browned. While it is browning: Peel and then dice the large potatoes, russets work best. I like to do a fine dice. Put them into the casserole dish. Dice one large tomato, put it in the casserole dish. Wash and place the cherry tomatoes in the casserole dish, they look beautiful in the dish, and add a pop of flavor when you bite into one! Cut both ends off the cobs of corn, strip the husk and silk, and then cut it in half, add to casserole. If you are feeding more than 4, make sure you have ½ of a corn on the cob for each person! Open the can of black beans, put it in the casserole. You do not have to measure the spices carefully, my measurements are an approximation of what we like. If you do not like dishes spicy, cut back on the curry, red pepper, and the tikka masala. Less salty? Cut back on the chicken broth powder. I like to use chicken broth powder instead of salt in most recipes, since it has a lot of salt in it, but has other flavors as well. Anyway, put all the spices into the casserole. By now, your beef should be browned, so put it in the casserole. Last but not least, add the water.
• Stir gently, just to incorporate the spices and distribute all the ingredients more or less evenly, and taste the broth you get. Adjust flavor to your liking (salt, spiciness). Cover with the flap of Reynolds Wrap. It does not have to be sealed, just covered. Slide carefully into the oven on the middle rack, and cook for 40 minutes. Check at 30 minutes! Some ovens cook differently. Carefully lift the flap of Reynolds Wrap, when potatoes are fork tender and sauce is bubbly it is ready to serve. Sometimes the potatoes soak up the water, so add water as needed, so you have at least half the liquid you started with. Using the Reynolds Wrap rather than a lid for the casserole allows you easier access, and it also allows some steam to escape, which I like.
• When your casserole is ready, remove carefully from the oven. In a small to medium bowl, put your sour cream, water and flour. Whisk it with a fork until smooth- about 20 seconds. Stir it into your still bubbling casserole. It will thicken the sauce and incorporate all the flavors.
• Best part, other than the flavor, is that if you did it right, the Reynolds Wrap means no clean up of the casserole dish!
• Bon appetit.