Venison Casserole

2 lbs (.9 kg) ground venison
8 slices of bacon
2 cans of tomato soup (un-diluted)
2 cans of whole kernel corn
1 medium onion (chopped)
1 tsp (5 ml). garlic Powder or crushed garlic (optional)
1 package Chili seasoning
2 boxes of Jiffy cornbread mix

Instructions:In a large skillet cook bacon, remove bacon and drain on paper towel, save drippings.
Brown ground venison and onions in drippings.
Add the tomato soup, and chili seasoning.
Let simmer for about ten minutes.
After simmering, layer the ground venison in a 9 inch by 14 inch baking dish.
Layer in the corn.
Layer in the bacon strips, or crush bacon and spread on top of corn.
Mix corn bread batter (a little runny), and spread on top of other ingredients.
Bake at 350 degrees (175 C.) until corn bread mix is golden brown.

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Crawfish Casserole

Ingredients
1 lb (.5 kg) crawfish tails (fresh or frozen)
1 can cream of mushroom soup
1 medium onion (finely chopped)
1 bell pepper (finely chopped)
2 ribs celery (finely chopped)
1 can Rotel tomatoes (diced kind preferably)
2 tbs (30 ml). Parsley
stick margarine or butter
4 8 oz (224 grm). shredded Cheddar cheese
1 pkg. yellow rice (I prefer Mahatma)

Preparation
In a medium-size bowl, mix the crawfish, soup and parsley. Let sit.
Prepare yellow rice according to the directions on the package.
While rice it is cooking chop the onion, bell pepper and celery according to your taste.
Melt the margarine or butter in a skillet.
Dump in the onion, bell pepper and celery into the skillet and saut until tender.
Add the can of Rotel tomatoes to the seasoning and simmer for about 5-10 minutes.
Once the rice is done, add the rice to the mixture in the skillet and stir together well.
In a large casserole dish (9 x 13 at least), dump in the rice mixture and spread out evenly.
Spoon the crawfish & soup mixture over the top of the rice until you have evenly covered the rice.
Then, cover the top with the cheese.
The amount of cheese depends on your personal preference.
Bake @ 350 F. for about 30-40 minutes or until the cheese has melted and the casserole is bubbly.

Comments
This can be made with shrimp, but you need to use the small shrimp. If you like milder seasoning, you can substitute regular canned tomatoes for the Rotel.

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Crawfish and Shrimp Casserole

Serves/Makes:6 servings

Ingredients
1 cup (225 ml) Onions, chopped
1 clove Garlic, minced
1 pound Shrimp, shelled, deveined
1 can Cream of mushroom soup (condensed, 10-3/4 oz (301 grm) size)
1 tbsp (15 ml) Parsley, chopped
1-1/2 tsp (7 ml) Salt
1/4 tsp (1 ml) Cayenne pepper
1/4 cup (60 ml) Milk
3/4 cup (175 ml) Green bell pepper, chopped
2 tbsp (30 ml) Butter or margarine
1 pound Crawfish tails
3 cups (700 ml) Rice, cooked
1-1/2 tbsp (20 ml) Lemon juice
1/4 tsp (1 ml) Black pepper
2 White bread slices
Paprika

Preparation
In large saucepan, cook onions, bell pepper and garlic in butter until crisp-tender.
Add shrimp; cook 3 minutes longer.
Stir in soup, rice, parsley, lemon juice and seasonings.
Add bread soaked in milk.
Mix well.
Spoon into buttered shallow 2-quart casserole.
Sprinkle with paprika
Bake in preheated 350 degree (175 C.) oven 30 minutes.

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Cheesy Taco Casserole

Ingredients
1 tablespoon vegetable oil
1 cup (1 small) chopped onion
1 3/4 cups (16-ounce jar) ORTEGA Thick & Chunky Salsa
1 1/4 cups (10-ounce can) ORTEGA Enchilada Sauce
1 package (12) ORTEGA Taco Shells, broken into pieces
1 1/2 cups (6 ounces) SARGENTO ChefStyle Mild Cheddar or Taco Blend Shredded Cheese, divided
Garnish suggestions: sour cream, ORTEGA Pickled Jalapeño Slices, chopped avocados

Instructions:Directions
PREHEAT oven to 350° F.

HEAT vegetable oil in large skillet over medium-high heat. Add onion; cook, stirring occasionally, for 1 to 2 minutes or until tender. Stir in salsa and enchilada sauce. Bring to a boil. Reduce heat to low; cook, stirring frequently, for 3 to 4 minutes.

LAYER half of taco shell pieces in ungreased 13 x 9-inch baking dish. Top with half of salsa mixture and half of cheese; repeat layers.

BAKE for 10 to 15 minutes or until cheese is melted. Garnish with sour cream, jalapeños and avocado.

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Mexican Chicken Casserole

1 whole chicken (or 4-5 chicken breasts)
8 corn tortillas
2 cans Cream of Chicken or Mushroom Soup
1 or 2 cans Ro-tel Tomatoes w/Chilis, drained
2 cups (475 ml) cheddar cheese, grated
sour cream (optional)

Instructions:Boil the chicken until completely done, let cool, remove from bone, and shred or dice into bite sized pieces.
Warm the tortillas (just to make flexible) by placing in a skillet with a small amount of oil.
Spray a 9 x 13 inch casserole dish with Pam and line with the warmed tortillas.
Place the chicken on top of the tortillas.
Put the soup (I use one of each kind) and Ro-tel Tomatoes in a blender and mix.
Pour the soup mixture over the chicken and top with cheese.
Bake in a 350 degree (175 C.) oven for approximately 45 minutes or until cheese is melted and the soup bubbles around the edges.

Comments
You may want to vary the amount of Ro-tel you use, especially if you have children - 2 cans may be too spicy. I usually serve with spanish rice and beans. We also top with sour cream (on the plate, not in the pan).

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CAT LITTER CASSEROLE

1 c Bisquick
1 c Shredded Cheddar cheese
1 lb Ground beef, turkey or pork
Sausage

2 c Long grain rice
3 3/4 c Water
2 ts Salt
2 tb Butter or margarine

Instructions:preheat the oven to 350F. Using
clean hans, mix together the dump ingredients in a large bowl. Mold
pieces of this mixture into various size/shape dumps.

Place so they don't touch each other in an un greased baking pan. Use
two if they don't all fit. With an adult's help, bake the dumps for
about 20 minutes or until they are all brown, firm and slightly
crusty.

While the meat cooks, put all four litter ingredients into a large
saucepan. Then, with an adult's help, heat on high until the water
comes to a boil. Stir, turn heat to low and cover the pan. Simmer
without lifting the cover for fourteen minutes.

With an adult's help, remove the saucepan from the stove and
carefully (to avoid having your face melted away by the steam), lift
off the cover. Break apart, or "fluff" the rice with a fork and set
pan aside.

When dumps are done, carefully transfer them onto paper towels to
drain.

Spoon the rice and dumps into the now empty baking pan, leaving some
dumps partially uncovered, the way Kitty does when he/she is in a
hurry. Serves 8-10 litter box lovers. Use pooper scooper to serve.

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Beef and Potato Casserole

Serves/Makes:6 (4 Teenagers)

4 cups (950 ml) frozen potato rounds, (1 normal bag of Ore-Ida Potato Rounds)
1-1/2 lbs (.7 kg). hamburger
1 10 oz (280 grm). pkg. frozen, chopped broccoli, thawed
1 2.8 oz (78.4 grm). can Durkee French Fried Onions
1 medium tomato, chopped
1 10-3/4 oz (301 grm). can cream of celery soup (or cream of mushroom)
1/3 cup (80 ml) milk
1 cup (225 ml) shredded chedder cheese
1/4 tsp (1 ml) garlic powder
1/8 tsp (1 ml) ground black pepper

Instructions:Place potatoes on bottom of 8 inch x 12 inch casserole.
Bake, uncovered at 400 degrees (200 C.) for 10 minutes.
Meanwhile, brown beef into large chunks and drain.
Place beef, broccoli, 1/2 can Durkee onions and tomatoes in potato shell.
Combine soup, milk, 1/2 cup (125 ml) cheese and seasonings.
Pour over beef mixture.
Bake covered at 400 degrees (200 C.) for 20 minutes.
Top with the remaining cheese and onions.
Bake uncovered 2 to 3 minutes longer until cheese melts.

Comments
This is a simple delicious way to make a quick dinner for a whole family, have a quick and easy clean-up. A dessert idea for the working mom with this dinner is simple too.. Throw a twinkie in a bowl, top with a scoop of ice cream and your favorite toppings. We like vanilla ice cream and hot fudge with peanuts! Makes smiles all over the place!

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Super Bowl Sunday Casserole

2 pounds of ground beef
2 medium sliced onions
1 clove of minced garlic
1 jar (14 oz (392 grm).) of spaghetti sauce
1 can (1 lb) of stewed tomatoes
2 small cans of drained mushrooms
1 package (8 oz (224 grm).) of shell macaroni, cooked
1-1/2 pints of sour cream
1/2 pound of shredded mozzarella cheese
1 pkg of sliced provolone cheese

Instructions:Brown ground beef with 2 onions and the garlic.
Add, the spaghetti sauce, stewed tomatoes, mushrooms and the cooked shells.
Layer the meat mixture with shells into large casserole dish alternating with sour cream, provolone and mozzarella.
Bake at 325 degrees (175 C.) F. for 30 minutes.

Comments
Great make ahead dish for any party.

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