Bob Kinderman s Casserole Recipes Corn Casserole 1 can whole kernel corn, drained 1 can cream style corn 1 cup sour cream 1 box Jiffy cornbread mix 1 stick butter, melted 2 cups cheddar cheese Mix all ingredients together except the 2 cups cheddar cheese and pour into a 9x9 baking dish. Bake in preheated 350 degree oven for about 1 hour. Spread 2 cups cheddar cheese over top and bake until melted. About 2 or 3 minutes. Great alone or as a side dish with poultry or pork. Enjoy, BoB Kinderman Mac and Cheese with a Kick 1 16oz. box Rotelle pasta 6 Tbsp. butter, divided 1/4 cup flour, slightly heaped 3 cups whole milk 1 tsp. dry mustard 3/4 tsp. Kosher salt 1/2 tsp. ground white pepper 2 tsp. tobasco sauce 1 cup, or a little more, shredded Monterey Jack cheese 1 1/2 cup, or a little more, shredded sharp cheddar cheese 1/2 cup, or a little more, grated Parmesan cheese. Not the powdered stuff. 1/2 cup dry bread crumbs 2 tsp. chili powder Preheat oven to 375 degrees. Boil pasta in salted water as directed on package. In a large pot over medium heat, melt 4 Tbsp. butter. Whisk in flour and cook, stirring, for 1 minute. A little at a time, whisk in the milk, mustard, salt, pepper and tobasco sauce. Bring to a gentle boil, stirring constantly. Boil 1 minute, then remove from heat and whisk in the 3 cheeses until smooth. Stir in the cooked pasta and pour into a 9x13 baking dish. Melt the remaining 2 Tbsp. butter. Stir in the bread crumbs and chili powder, sprinkle over pasta mixture. Bake in preheated oven for 30 minutes. Let stand 10 minutes before serving so cheeses can set up. Hamburger and Macaroni Casserole This is a quick and easy recipe that will work equally well with beef, venison or turkey burger. 1 lb. hamburger 1/2 cup chopped green pepper 1/2 cup chopped onion 1 can tomato soup 1
1/2 cup water 4 cups cooked elbow macaroni 1/2 tsp. Tabasco sauce. This is just enough to flavor the dish without the heat presence on your tongue. I add 2 tsp. for my taste. Salt and pepper to taste 1/2 cup grated sharp cheddar cheese Saute hamburger, green pepper and onion, stir in tomato soup, water and macaroni. Add seasonings and cheese, place in greased baking dish. Bake at 375 degrees for about 30 minutes. Turkey and Brown Rice Casserole 3 cups instant whole grain brown rice 2 1/2 cups water 1 can crean of celery 1 can cream of chicken 1/2 cup carrot, shredded 2 cups wild turkey leg meat that has been parboiled and chopped in an OSKAR. 1 wild turkey leg yields about 2 cups of meat. garlic powder Durkee seasoned salt pepper Combine all ingredients in large bowl stirring to blend together. Place in a 2 qt. casserole covered and microwave on high for 12 minnutes. Remove and stir returning to microwave for 3 minutes longer. Let set for 5 minutes before serving. May substitute 2 cups of cooked diced chicken or domestic turkey in place of wild bird. Chicken and Hashbrown Casserole 4 cups cubed uncooked chicken. I used a combo of white and dark meat. 1 32 oz. bag hashbrowns, thawed. 1 can cream of celery soup. 1 cup or more shredded cheddar cheese. 1 small onion, chopped. 1/2 cup each, diced green and yellow bell peppers. 1/2 stick butter, melted. The real stuff. Morton Nature's Seasons blend. Pepper. Preheat oven to 400 degrees and butter a 9x13 baking dish. Mix thawed hashbrowns, soup, 3/4 cup of the cheese, onion, peppers, and melted butter in a large bowl. Spread in baking dish. Season chicken with Morton Nature Season's and pepper and mix well to thoroughly coat. Place chicken on top of hashbrowns and distribute evenly. Bake for about 50-60 minutes and spread more cheese over the top during the last few minutes of bake time. Enjoy, Bob Kinderman 2
Ghetto Mac 1/2 lb. hamburger, browned and drained 1 box Velveeta Shells and Cheese 1/4 cup whipping cream 1 pk. Velveeta Caso Blanco cheese. Comes in a 3 pk. package. Lawry's Seasoned salt Garlic powder Montreal Steak Seasoning Season and brown hamburger, drain grease and set burger aside. Cook shells according to directions on package, add burger to drained shells then add whipping cream and cheeses. Blend well and serve. Enjoy, BoB Kinderman Great Creole Jambalaya Recipe 1 tablespoon of butter ½ cup chopped onion ¼ cup chopped celery 1/8 cup chopped green pepper ½ tablespoon copped parsely or cilantro ½ tablespoon minced Garlic 1 cup cubed cooked ham or smoked sausage 1 14oz. diced tomatoes (undrained) 8 oz beef broth 8 oz. water ¾ cup uncooked long-grain white rice ½ teaspoon sugar ¼ teaspoon crushed thyme ¼ teaspoon chilli powder ¼ teaspoon black pepper ¼ teaspoon cayenne pepper 12 oz peeled shrimp sprinkled with Old Bay shrimp seasoning Liberal Hot sauce can be added Cajun spice can be added Shitake mushrooms can be added Melt butter, add onion celery peppers parsley (cilantro) and garlic. Cook until onion is translucent. Add everything except the shrimp, cover and simmer until the rice is cooked around 25 minutes. Add shrimp and simmer another 5-10 minutes. Serves 4 310 cal/serving 3
1 st made Dec 2008 Wild Rice Casserole. 8 oz. uncooked wild rice, Wis/Minn. river rice preferred 1.5 lbs. ground beef 1 lg. onion diced coarse 4 stalks celery, sliced and diced to your preference 2 carrots, julienne cut 8 oz. fresh portabella mushrooms, sliced 4 tbls. butter, the REAL stuff 1 can cream of celery soup 1 can cream of mushroom soup 1 can beef gravy garlic powder Lawrey's Seasoned Salt salt and pepper to taste Worchestershire sauce, a few good dashes Cook rice according to directions on package. While rice is cooking saute onion, celery and carrots in butter. Add mushrooms during the last few minutes of saute process. Brown ground beef, then combine sauteed ingredients, browned beef, rice, canned ingredients and seasonings in a roaster or large dutch oven. Cook at medium heat for 1 hour covered, stirring occasionally. May be used as a main dish with a heavy bread like roasted garlic or rosemary/olive oil. Or serve as a side dish with any type of fowl. This dish is guarenteed to keep you fat and sassy during the upcoming winter months. Zucchini Casserole I Last month s recipe called for the larger zucchini that friends are more willing to give away. This recipe calls for the small zucchini you can find year around in your local store. 15 Ritz crackers, crushed 1 tomato, sliced 1 onion, sliced 1 small zucchini, sliced 5-7 mushrooms, sliced 4 strips bacon Layer all ingredients in a 1 1/2 quart casserole in order given. Bake at 350 degrees for 45 minutes. Talk about a simple recipe. Guys, suprise your wife with this one. 4
Zucchini Casserole II 2 medium zucchini 1 small onion 1 box stove top stuffing(chicken) 8 oz. sour cream 1 carrot slivered 1 stick butter 1 can cream of chicken soup 2 cups cubed,cooked chicken garlic powder to taste salt and pepper to taste Grate zucchini and onion, par boil with salt, pepper and garlic. Drain, cool, then add the carrot. Mix soup and sour cream, stir into zucchini mixture. Melt butter and stir into stuffing Grease a 9x13 pan. Cover bottom with 1/2 the stuffing. Add the zucchini mixture and top with remaining stuffing. Bake in preheated 350 oven for 1/2 hour Toasty Cheese Bake 8 slices bread 1/2 lb. ground beef 1/4 cup chopped onion 1/2 stick chopped celery 1 Tbsp. prepared mustard 1/2 tsp. salt 1 cup shredded American cheese 1 egg slightly beaten 3/4 cup milk 1/2 tsp. salt Heat oven to 350 degrees. Toast bread, butter both sides and set aside. Brown burger, onion, celery, mustard and salt until burger is done and onion is tender. Alternate layers of toast, meat mixture and cheese in a greased 9x9 pan. Mix the egg, milk and salt and pour over layers. Bake uncovered 30-35 minutes. 5
Sour Kraut Chop Suey 1 lb. Hamburger, browned and drained. 1 16 oz. can sour kraut, drained 2 6 oz cans mushroom, drained. 1 green bell pepper chopped 1 medium onion, chopped 1 15 oz. can diced tomatoes. Season with Nature s Seasons by Morton to your taste. Combine all the above ingredients, mix well to blend and bake covered in a preheated 325 degree oven for 1 hr. Goes well with German Rye bread. Slow Cooker Buffalo Chicken Sandwiches Recipe: (serves 4-6) Ingredients: 4-6 frozen boneless, skinless chicken breasts 1 (12 ounce) bottle Frank's Wings Buffalo Sauce 1 packet Ranch Dip Mix 2 tablespoons butter Directions: Put frozen chicken breasts in the bottom of your slow cooker. Pour the whole bottle of buffalo sauce over chicken breasts and sprinkle ranch packet on top. Cook on low 6-7 hours. Using two forks, shred the chicken and return it to the crock pot. Add butter, Stir and cook on low for an additional hour. Serve on buns and serve with a side of ranch dressing or ranch dip. These are a little spicy... you could use the chicken in tacos or quesadillas, too. Scalloped Potatoes and Ham 6 Tbls. Butter, Divided 1/4 cup all purpose flour 1 tsp. parsley flakes 1 tsp. salt 1/2 tsp. thyme 1/4 tsp. pepper 3 cups milk 6
6 cups sliced potatoes, about 6 large spuds 1 1/2 cups cooked ham, cubed orcut up ho w you like it 1 small onion,minced In a sauce pan melt 4 tbls. of the butter. Stir in flour, parsley, salt, thyme andpepper until smooth. Gradually add milk, bring to a low boil. Cook and stir for 2minutes. Combine spuds, ham and onions. Place half in a 2.5 qt. baking dish. Top with half of the sauce and repeat layers. Cover and bake at 375 degrees for 65-70minutes. Top with the remaining butter. Bake uncovered 15-20 minutes longer. Letset out of oven for 10 minutes before serving. Enjoy, BoB Kinderman 7