Goodman's Casserole

1 chicken cooked in crockpot and shredded, OR boil chicken and cube meat (save 1 C broth) 

12 small flour tortillas, chopped into small squares

1 medium onion, chopped: if desired

salt and pepper to taste

2 cans cream of chicken soup

1 can chopped green chilies or jalapeños, or more to taste

1 can evaporated milk

1 C grated cheddar cheese

1 C grated mozzarella cheese

Combine all ingredients, using enough of the reserved chicken broth to make a soupy consistency.  The liquid will be absorbed by the flour tortillas.  Save some of the cheese to melt on the top.  Pour into a greased 9 X 13-inch pan or a greased casserole dish.  Bake at 350° for 30 minutes.  The last few minutes of cooking put reserved cheese on top of casserole and return to oven.

2/3 pkg egg noodles (or more) 

2 small cans of tuna

1 medium onion, chopped 

1 large can peas, or use frozen (optional)

1 can cream of mushroom soup 

sliced olives (optional) 

1/3 C milk 

salt and pepper to taste

2/3 C mayonnaise 

1 C grated cheese (optional)

*crushed potato chips for top, oprional

Prepare noodles according to package directions. Saute onions in a pan, then add cream of mushroom soup, milk, mayonnaise, tuna, peas, olives and seasonings. Heat ingredients for 2-3 minutes, add noodles. Place in a casserole dish and top with cheese. Bake in oven at 350° for 15-20 minutes.   *Crushed potato chips are good sprinkled on top.

I always loved when Gramies’ made her tuna noodle casserole. Dad was never a fan of tuna noodle casserole so I never made it much and never got Gramies’ recipe. I wish I would have. I did find the following in her hand writing but it is missing the measurements and instructions. If anyone would like to take a shot and try to recreate her dish I would love to fine tune it:

Noodles

Sour cream

Mayonnaise

Tuna 

Celery 

Tomato 

Cubed cheddar cheese 

Onions

That is it. Just a list of ingredients. I’m sure she used salt and pepper. Give it a go and let me know what you come up with. I will be happy to taste test any and all experimentation. Except ones with popcorn. :)

(Recipe found in an old Cheyenne Ward Relief Society cook book. It says Mazie Walker submitted it. I don’t think this is the recipe that I remember, but she obviously made it at one time or other.)

6 oz noodles 

½ C green pepper, chopped 

½ C milk 

1 can tuna 

1/4 C canned pimento, chopped 

1 C American cheese, shredded 

½ C mayonnaise 

1 tsp salt 

½ C slivered almonds

1 C onion, chopped 

1 can cream of celery soup

Cook the noodles. Combine with tuna, mayonnaise, onion, green pepper, pimento and salt. In a saucepan heat soup with milk. Add the cheese. Heat and stir until cheese melts. Add to noodle mixture. Turn into a 2 quart casserole dish. If desired top with slivered almonds. Bake uncovered at 425° for 20 minutes. *If it were me I think I would use cream of chicken or mushroom soup because I’m not real fond of the cream of celery. I think I would also cook the onion, pepper and pimento (If I even use the pimento) in a little butter, until tender, before adding to the rest of the ingredients.

8 oz pkg noodles 

1 clove garlic 

1 tsp sugar  

3 oz pkg cream cheese

2 tsp butter 

1 tsp salt   

pepper, to taste 

2 (8 oz) cans tomato sauce  

1 C sour cream 

1 lb hamburger 

6 green onions, chopped 

½ C cheese, grated

Cook noodles. Brown hamburger in melted butter. Chop garlic fine and add to hamburger with salt, pepper, sugar and tomato sauce. Cover and simmer for 15-20 minutes. Chop green onions. Mix with cream cheese, sour cream and grated cheese. Alternate cooked noodles, green onion mixture and meat mixture in a casserole dish (1-3 layers). Bake in a 300° oven for 15-20 minutes.

2 lbs ground beef 

1/4 C fresh parsley, chopped 

½ tsp pepper

1 medium onion, chopped

2 Tbs flour 

2 (14.5 oz cans) tomatoes, undrained 

2 tsp beef bouillon granules 

2 eggs

3 C frozen peas 

2 tsp dried marjoram 

2/3 C catsup 

1 tsp salt

*6 C mashed potatoes

*Prepare the mashed potatoes with milk and butter, salt and pepper. In a saucepan over medium heat, brown the beef and onion; drain. Add the next nine ingredients; mix well. Bring to a boil; cook and stir for 2 minutes. Pour into an ungreased shallow 3-qt. baking dish. Combine potatoes and eggs; mix well. Drop by ½ cupfuls onto beef mixture. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and potatoes are lightly browned. Yield: 12 servings 

1 lb hamburger, raw  

1 can green beans, drained 

1 can cream of mushroom soup 

Tator tots

Crumble raw hamburger in a casserole dish. Distribute 1 can of drained green beans over the hamburger. Pour and spread 1 can of mushroom soup on top of green beans. Cover with tater tots. Bake at 350° for 1 hour.

1 medium onion, chopped 

1 can green beans, drained 

½ C warm milk

1 lb ground beef 

1 can tomato soup 

1 egg, beaten

salt and pepper

*5 medium potatoes, cooked

Cook onion in hot oil until golden. Add the meat and seasonings and brown. Mix in drained beans and soup. Pour into a greased casserole dish. Mash the potatoes; add the milk, egg and salt and pepper to taste. Spoon, in mounds, over meat mixture. Bake at 350° for 30 minutes. 6 servings

*You can use instant potatoes to save time.

½ lb smoked sausage 

1/3 C ketchup

2 medium Granny Smith apples 

1/4 C maple-flavored syrup

1/4 C onion, chopped 

1 tsp prepared mustard

15 ½ oz can great northern beans, rinsed and drained  

dash cinnamon

Preheat oven to 350°. Cut sausage into ½-inch thick slices; cut slices crosswise in half. Core and slice apples; cut slices crosswise in half. In bowl, combine sausage, apples, onion and beans. In another small bowl, whisk ketchup, syrup, mustard and cinnamon. Pour over sausage mixture; toss to coat. Spoon mixture into 9-inch pan (dish will be very full); cover with lid. Bake 40 minutes; stir before serving. Yield 4 servings

Corn tortillas, fried until crisp OR corn chips 

Cheese, grated 

cooked and diced chicken 

1 can Cream of mushroom soup mixed with ½ can milk

Can of green chilies, optional

Layer as many fried tortillas or corn chips as you desire in a casserole or 9 x 13 inch pan. Layer the chicken, cheese and soup/milk mixture. Repeat until all the ingredients are used. Bake at 350° until warmed through and cheese is melted. *OPTIONAL- Add green chilies to mushroom soup mixture for a little more spice.

Taco Casserole -- Auburn Ward Cookbook (Becca likes this as a dip)

4-5 corn taco shells 

1 can chili con carne 

Crushed Fritos corn chips

1 can cream of mushroom soup 

grated cheese

Break shells into pieces and line the bottom of an oblong pan. Mix soup and chili. Spoon ½ of the soup mixture over shells. Add another layer of shells and the rest of the soup mixture. Top with the grated cheese and crushed Fritos corn chips. Bake until warmed, about 20 minutes.  

Taco Casserole

1 lb Hamburger 

Grated cheese 

Tomatoes 

1 can refried beans 

Tortilla or Corn chips 

Olives

Salsa 

Lettuce 

Sour cream

Brown hamburger meat and put in a casserole dish. Top with a can of refried beans. Pour salsa over the top. Bake at 350 for 15-20 minutes. Cover with grated cheese. Bake for just a few minutes more just until cheese melts. Serve with tortilla chips or corn chips, lettuce, olives, tomatoes and sour cream. 

Easy Taco Casserole --   Roberta Robinson

1 ½ lb ground beef   

2 Tbs chili powder   

12 corn tortillas 

1 onion, chopped   

1 can cream of mushroom soup 

grated cheese 

2 small cans tomato sauce   

2/3 can of milk   

green onions, sliced 

Preheat oven to 375°. Brown beef and onion; drain off grease and add tomato sauce and chili powder. Simmer for approximately 5 minutes. Mix soup and milk together in a small bowl. Cut tortillas into sixths and layer half of them into a greased 9 X 13-inch pan. Pour beef mixture over tortillas and top with remaining tortillas. Pour soup mixture on top and sprinkle with grated cheese. Bake for 30-40 minutes. Top with sliced onions if desired.

(Also Called Mock Chicken Almond)

2 lbs ground meat (all beef or half sausage) 

Dissolve 3 pkgs Lipton noodle soup in. 9 C boiling water

2 large onions, chopped 

1 bell pepper, chopped 

½ lb almonds, toasted

2 C uncooked rice 

1 large stalk celery, cut fine

Brown meat, onion and green pepper in frying pan. Mix rice, celery and almonds in roaster. Pour hot noodle soup over all. Cover and bake for 45 minutes at 350°. Uncover and bake an additional 15 minutes. Serves 12   

1 can (10 oz) gravy OR use left over gravy OR 1 can (10 oz) cream of mushroom soup

½ C chopped celery 

1 C peas

1 C left over roast or cooked ground beef 

salt and pepper to taste

3/4 C sliced carrots 

½ C chopped onions 

mashed potatoes

grated cheese

Combine all ingredients, except mashed potatoes and cheese, in an 8 X 8-in pan. Cover with mashed potatoes and sprinkle with desired amount of grated cheese. Heat in a 350° oven until warmed through. *You can use any meat and any vegetables that you want. You can also use a tomato based sauce.

1 can cream of mushroom soup 

1 can corned beef

3/4 C milk 

Cooked noodles

1 can peas or frozen 

Corn flakes OR potato chips OR both, crushed

½ C cheese, diced

Combine soup, milk, peas and cheese in a small saucepan; heat until bubbly, stirring occasionally. Crumble in corned beef. Lightly butter a casserole dish or spray with non-stick cooking spray. Put noodles in prepared casserole; pour soup mixture over the top. Sprinkle crushed corn flakes or potato chips or a mixture of both on the top of all. Bake at 350° for 35-45 minutes.

1 ½ lb ground beef 

1 tsp pepper or to taste 

½ C Cheddar cheese, grated

1 ½ tsp cumin 

1 can (16 oz.) Tomatoes, chopped 

2 C lettuce, shredded 

1 Tbs chili powder 

10-12 corn tortillas 

½ C tomatoes, chopped

1/4 tsp garlic powder 

2 C small curd cottage cheese, drained 

3 green onions, chopped

1/4 tsp red pepper 

1 C Monterey jack cheese w/ peppers 

1/4 C olives, sliced

1 tsp salt or to taste 

1 egg 

Brown ground beef; drain thoroughly. Add cumin, chili powder, garlic powder, red pepper, salt, pepper and tomatoes; heat through. Cover bottom and sides of a 13 X 9 X 2 inch baking dish with tortillas. Pour beef mixture over tortillas; place a layer of tortillas over meat mixture and set aside. Combine cottage cheese, Monterey jack cheese and egg; pour over tortillas. Bake at 350 for 30 minutes. Remove from oven; *sprinkle rows of cheddar cheese, lettuce, tomatoes, green onions and olives diagonally across center of casserole. YIELD: 6-8 servings

*You can leave the cheese, lettuce, tomatoes, green onions and olives in separate bowls and let everyone put the things they like on their own dish.

4 eggs, separated 

2 tsp finely chopped onion 

Paprika, if desired

4 C well mashed potatoes, seasoned 

2 tsp finely chopped green pepper

1 C sharp cheddar cheese 

½ tsp celery salt

Preheat oven to 375°. Beat egg yolks with mashed potatoes until well mixed. Stir in the rest of the ingredients, except paprika. Add regular salt, to taste, if desired. Just before you are ready to bake, beat egg whites until they form soft peaks; fold them into the potato mixture. Spoon lightly into a well greased casserole dish. Sprinkle with paprika and bake for 25 minutes.