Shrimp Millionaire – Shrimp & Oyster Bar

3 – 10 oz boxes Frozen Chopped Spinach – thawed and drained

2 – 8 oz Cream Cheese

1/4 Cup Butter

1 – Onion – diced

3 – Cloves Garlic – chopped

2 T – Garlic Salt to taste

1 T – Pepper

2 T – Crumbled Bacon

Juice of 1 Lemon

2 lbs Cooked Shrimp – shelled and deveined

8 – 10 – Slices American Cheese

1 – Sleeve Saltine Crackers – crushed

 

Saute Onion and Garlic in butter

Add Spinach, Cream Cheese and Garlic Salt and Pepper

Cook on low heat for 15 minutes – stirring occasionally

Toss Shrimp and Lemon Juice together

In a greased 9 x 13 Casserole layer the Shrimp

Pour the Spinach mixture over the shrimp

Layer American Cheese Slices
Top with crushed Crackers

Bake 350 – 30 minutes until bubbly

Broil 3 minutes to lightly brown topping (opt)

Serves 6 – 8

Jambalaya

Seasoning Mix (1/4 tsp Cayenne, 3/4 tsp White Pepper, 1 tsp Kosher Salt, 1/4 tsp Thyme, 1/2 tsp Rubbed Sage, 1/4 tsp Dried Basil, 1/2 tsp Black Pepper)

1 1/2 lb Smoked Sausage – sliced

1 T Olive Oil or Butter

 

2 cups diced Onion

2 cups diced Green Bell Pepper

2 cupa diced Celery

2 T chopped Garlic

1/2 T Jambalaya Seasoning or Tony’s

1 can Rotel

1 can diced Tomatoes

4 cups Chicken Broth

2 cups Yellow Saffron Rice

1 1/2 lbs raw Shrimp – peeled and deveined

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Brown Sausage in Dutch oven

Add Olive Oil or Butter

Add Onion, Bell Pepper, Celery – saute until tender

Add Garlic and Seasoning stirring to mix

Add Rotel and diced Tomatoes

Simmer 15 minutes

Add Chicken Broth and bring to a boil

Add Rice and Shrimp

Cover and reduce heat to low for 30 minutes

Serve with Garlic Bread and Cold Beer

8 – 10 servings

Mexican Chicken Casserole

Paula’s Mexican Chicken Casserole

Cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup
1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can Ro-Tel
4 cups cooked chicken
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar

 

Preheat the oven to 350 degrees F

Spray a 13 by-9-inch pan with the cooking spray

In a large bowl, stir together the 3 kinds of soup and the tomatoes

Stir in the chicken

Layer the tortillas and the chicken mixture in the pan,

Beginning and ending with tortillas

Sprinkle the cheese over the casserole and bake for 30 minutes

Greek Spinach Bake – Spanakopita

Spanakopita

16 oz cottage cheese or ricotto

10 oz frozen chopped spinach – thawed and drained

8 oz feta cheese – crumbled

6 TBLS all purpose flour

1/2 tsp pepper

1/4 tsp salt

4 eggs – lightly beaten

In a large mixing bowl, combine the cottage cheese, spinach and feta cheese. Add the flour, pepper, and salt; Mix well. Stir in eggs.

Spoon into a greased casserole. Bake uncovered at 350 for 1 hour or until set.

 

 

 

 

3 Cheese Spinach Manicotti

 

Three Cheese Spinach Manicotti

1 (12 oz) pk manicotti pasta shells (14 shells)

1 (15 oz) carton ricotta cheese

16 oz grated mozzarella cheese

1/2 cup grated parmesan cheese

1 egg, beaten

1 (10 oz) pk frozen chopped spinach, thawed and sqeezed dry

1/2 tsp salt

1/4 tsp pepper

Grease a 9 x 13 inch baking dish – set asside

Cook manicotti according to pk directions – drain and set asside

In large mixing bowl mix ricotta, 1/2 mozzarella, parmesan cheese, spinach, salt and pepper

Divide into 14 balls.

Carefully split manicotti shells open. Shape cheese balls to fit the shell

Close shell and lay seam-side down into prepared dish

Top with remaining mozzarella cheese

Bake uncovered 350 for 30 minutes – until bubbly

Makes 14 servings

 

 

 

 

English Pea Casserole

1 – can English peas – drained

1 – can cream of mushroom soup

1 – 2 oz jar pimento

1 cup shredded cheddar cheese

2 chopped boiled eggs

1 roll Ritz

Mix and put in greased casserole. Sprinkle with buttered cracker crumbs (Ritz).

Bake 350 20 – 30 minutes until bubbly and crackers are brown.

 

 

 

 

Hashbrown Casserole

Hash Brown Casserole – Loaded Potato Casserole

2 lbs frozen hash browns

1 tsp salt

1 tsp pepper

1 can cream of chicken soup

1 pt sour cream

8 oz cream cheese

1 onion or 1 bunch green onions -chopped

10 oz shredded cheddar cheese

1/4 cup crumbled bacon

 

Topping Options: 2 cups crushed corn flakes w/1/2 cup butter

1 sleeve crushed Ritz with 1/2 cup butter

1/2 cup shredded cheddar after baking 1 1/4 hours

 

Thaw hash browns and combine with remaining ingredients

Spoon into greased casserole

Sprinkle on topping choice

Bake 350 uncovered 1 1/2 hours

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Chicken Spaghetti – Rotel Chicken

CHICKEN SPAGHETTI

3 or 4 chicken breasts, cooked, reserve broth

1 bell pepper. green or combination

1 onion

1 can cream of chicken soup

1 can cream of mushroom soup

1 can Ro-Tel tomatoes

1 can stewed tomatoes

1 package spaghetti, (16 ounces)

16 oz. shredded cheddar cheese, Velveeta or cheese whiz

PREPARATION:

Cook spaghetti in broth. Chop chicken and saute with pepper and onion in a large skillet until vegetables are softened. Add soups, Ro-Tel, and stewed tomatoes. Cook on low until bubbling, then stir in chicken and spagetti.

If skillet is not oven safe, transfer to a lightly greased baking dish. Top with cheddar cheese and bake at 350 degrees for 20 to 30 minutes.
Serves 4 to 6

 

Chicken Enchilada Casserole

Enchilada Casserole

3 – 4 chicken breast – cooked and chopped

1 can Ro-Tel – drained

1 can enchilada sauce

16 oz sour cream

1 (15 ounce) can refried beans or homemade

1 cup cooked rice

1 can corn – whole kernal or cream

1/2 cup sliced black olives

1 TBLS taco seasoning

3 cups shredded cheese

12 corn tortillas

1/2 cup chopped fresh cilantro or green onions

 

Preheat oven 350

Combine first 9 ingredients

In greased casserole layer

Tortillas and chicken mixture

Top with 1/2 cheese

Repeat – omiting cheese

Bake 30 minutes

Top with remaining cheese and bake 5 minutes until cheese melts

Garnish with green onions and/or cilantro