Sweetie Staff Recipes

This is the PERFECT comfort casserole! I created this delicious creamy version based on the classic southern casserole. It is wonderfully yummy and should be eaten with a spoon!

• 1 container (8-oz.) sour cream
• 1 can (10-oz.) Rotel tomatoes with green chilies (original for some kick, mild for no kick)
• 1 can (10 ¾-oz.) Campbell’s cream of mushroom soup
• 2 C. cooked brown and/or whole grain rice (microwave style works well)
• 1 C. quality chicken stock
• ¼ C. white wine
• 1 tsp. garlic salt
• ¼ tsp. pepper
• ½ tsp. oregano
• ½ C. onions –sliced thin
• 1 package sliced fresh mushrooms
• 2 boneless chicken breasts, cut up
• 2 Tbsp. olive oil
• ½ C. French fried onions –crumbled
• 1 package (8-oz.) shredded sharp cheddar cheese
• Green onions (optional)

In large pan, on medium heat, cook chicken and onions seasoned with garlic salt, peppe,r and oregano in olive oil on medium until cooked through. Remove chicken and onions from pan, leaving juices. Add mushrooms to pan and cook until browned. Add wine. Stir in soup until mixed. Add sour cream, stirring until well mixed. Stir in chicken broth, then Rotel tomatoes, mixing thoroughly. Add rice. 
 

Pour into large casserole dish (9x13.) Sprinkle with cheese and fried onions. Bake at 350 degrees for 30 minutes, or until bubbly. Garnish with green onions (optional.)

Submitted by Linda Hundt

• 4 Tbsp. butter
• 1 Tbsp. olive oil
• ¼ C. white wine or water
• 1 Tbsp. fresh rosemary chopped very fine
• 4 large leeks cleaned and roughly chopped – white part only
• 1 small onion, chopped fine
• ½ tsp. garlic
• 3 medium Yukon Gold peeled potatoes chopped in 1” cubes 
• 1/2 tsp. chicken (or veggie) base
• 5 C. chicken (or veggie) stock - and more if needed - to thin soup
• 1 C. heavy cream or half and half
• 1 C. of grated Gouda or white cheddar cheese, plus some for garnish
• ¼ tsp. pepper
• salt to taste
• fresh green onion or chives
• crumbled maple bacon

In soup pot, cook butter, oil, leeks, onions, wine, and garlic until tender on medium heat. Add potatoes and chicken stock, simmering on medium heat until potatoes are soft and cooked through. Lower heat to low and add cream, cheese, pepper and salt to taste. Garnish with green onions or fresh chives, crumbled maple bacon and grated cheese.

Submitted by Vera Fox

This quick and easy recipe is just perfect for when you want to cook something great tasting, but don’t have the time to cook “from scratch”. It’s also a wonderful change from regular lasagna with red sauce. It only takes minutes to put together (you don’t have to cook the lasagna noodles!) and it’s so good you’ll make it even when you do have extra time to cook.

• 1 (10 oz.) pkg. frozen chopped spinach
• 2 (15 oz.) jars Alfredo pasta sauce
• 1/2 C. milk
• 1 (8 oz.) pkg. uncooked lasagna noodles
• 1 C. part-skim ricotta cheese
• 1 egg beaten
• 8 oz. fresh mushrooms, sliced
• 1/2 C. shredded mozzarella cheese

Preheat oven to 350 degrees. Coat a 10x15 inch pan with cooking spray. Microwave spinach on high for 4 minutes. Mix in ricotta and egg, stir well to blend. Combine pasta sauce with milk and mix well.

Spread about 1/2 cup pasta sauce mixture in the bottom of the pan. Place 3 uncooked noodles on top of the sauce. Spread half of the spinach mixture over the noodles and half of the mushrooms. Place 3 more noodles on top and pour 1 1/2 C. of sauce over the noodles. Spread the remaining spinach mixture over the sauce and the rest of the mushrooms. Place 3 more noodles on top and pour remaining sauce evenly over them, then sprinkle with the mozzarella cheese.

Spray a sheet of aluminum foil with cooking spray and cover the dish tightly. Bake for 50-60minutes or until bubbly.Remove from oven, uncover, and spoon some sauce from the pan over the top of noodles. Turn the oven off and place the uncovered dish back into the warm oven for 15 minutes, then serve. Enjoy!