Tag Archives: mushrooms

Chinese Pork Casserole

2 lbs. pork, cut in bite-sized pieces (I use pork steaks, but you can use pork roast or pork chops)
1 green pepper, chopped
2 onions, chopped
1 cup celery, chopped
1 can water chestnuts, sliced
1 can sliced mushrooms
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 cup uncooked long grain rice
4 Tbs. soy sauce

Brown meat in small amount of oil. Add green pepper, onion, celery- sauté until onion is translucent. Mix all ingredients, place in casserole dish, and bake, uncovered, at 325 degrees for 2 hours

Cheesy Chicken Spaghetti Casserole

8 oz. spaghetti, broken up
3 Tbs. butter
4 oz. mushrooms, sliced
1 clove garlic, minced
3 cups shredded Cheddar cheese
1 1/2 cups milk
1 cup diced cooked chicken
1 tsp. Worcestershire sauce

Cook spaghetti according to package directions and drain. Melt butter in a large saucepan over medium-low heat. Add mushrooms and cook until tender, then reduce heat to low. Add garlic and cheese. Continue to cook mixture until cheese is melted, then blend in milk. Add chicken, Worcestershire, and spaghetti, then mix ingredients and place in a baking dish sprayed with non-stick cooking spray. Bake for 30 to 40 minutes at 350, or until hot and bubbly.

Sour Cream Chicken Noodle Casserole

3 cups cooked, diced chicken
1 8-oz. bag egg noodles, cooked al dente to pkg. directions, drained
1 sm. can mushrooms
2 cans cream of chicken soup
1 16-oz. container sour cream
8 oz. Swiss cheese

Preheat oven to 350 degrees. Spray a 9×13″ casserole dish with non-stick cooking spray. Combine the chicken, noodles, mushrooms, soup and sour cream together. Pour into the casserole dish. Sprinkle with the cheese. Bake for 45 minutes.

Chicken Breast Smothered with Spinach & Mushrooms

3 cups fresh spinach
1-3/4 cups sliced fresh mushrooms
3 green onions, sliced
2 tablespoons chopped pecans
1-1/2 teaspoons olive oil
4 boneless skinless chicken breast halves
1/2 teaspoon rotisserie chicken seasoning
2 slices provolone cheese, halved

In a large skillet, saute the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.

Sprinkle chicken with seasoning. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.

Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture.

Serves 4

Black-Eyed Peas and Collards Casserole

1 cup dried black-eyed peas
2 1/2 cups water
2 tsp canola oil
1 small onion, chopped
1/2 green pepper, chopped
4 oz mushrooms, sliced
2 cloves garlic, minced
12 oz collards, coarsely chopped
1/2 cup tomato sauce
1/4 cup ketchup
1 tbsp molasses
3 tbsp honey
1 1/2 tsp dry mustard
1/4 cup chopped fresh parsley
2-3 drops hot-pepper sauce

In a large saucepan, combine the black-eyed peas and water and let them soak overnight.

When ready to cook bring the beans and the liquid to a boil over high heat. Reduce heat to medium-low, cover and simmer until the beans are tender, about 50 minutes.

Transfer the beans and liquid to a 3-quart no-stick baking dish.
In saucepan addd the oil and warm over medium heat. < LI>Add the onions, green peppers and mushrooms and saute for about 5 minutes
Add the garlic and collards.

Cover and cook, stirring occasionally, for 5 minutes, or until the collards are just wilted.

Preheat the oven to 350 degrees F.

To the black-eyed peas and liquid, add the collard mixture, tomato sauce, ketchup, molasses, honey, mustard, parsley and hot-pepper sauce. Mix well. Cover and bake for 20 minutes.

King Ranch Chicken

2 1/2 to 3 lb. chicken
Salt and Pepper
1 Tbsp. butter
1 cup chopped onion
1 cup chopped green pepper
1 cup sliced mushrooms
1 can cream of chicken soup
1 can cream of mushroom soup
2 cups chicken broth (or bouillon)
1 (10 oz.) can Ro-Tel tomatoes
1 Tbsp. chili powder (or according to taste)
2 to 3 cups crushed tortilla chips or corn chips
2 cups shredded cheddar cheese

-In 4 qt. saucepan, cover chicken with water. Add salt and pepper to taste and bring to a boil. Simmer until chicken is done. Remove from liquid and de-bone.

-Saute onion, green pepper, and mushrooms in butter. Add soups, chicken broth, Ro-Tel, and chili powder. Mix thoroughly; add chicken and cook until it starts to boil.

-Grease 9X13 inch pan. Spread the crushed chips evenly over the bottom. Pour chicken mixture over the chips evenly and cover with grated cheese.

-Bake in 325 degree oven for 40 minutes or until cheese is browned and bubbly.

Note: I rarely have time to de-bone chicken, so I usually use boned chicken breasts (which I keep on hand in the freezer). Simply boil the chicken breasts as you would the entire chicken and cut it in bite-size pieces. I’ve also been known to substitute ground beef instead chicken and it tastes wonderful!

Green Beans with Water Chestnuts

4 cups cut fresh green beans (2-inch pieces)*
1/2 cup sliced fresh mushrooms
2 tablespoons chopped onion
1 garlic clove, minced
2 tablespoons olive or vegetable oil
1/3 cup sliced water chestnuts
1/4 teaspoon Italian seasoning
1/4 teaspoon salt, optional
1/8 teaspoon pepper
2 tablespoons freshly grated Parmesan cheese

Place beans in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer until tender but still a little crisp.

Saute mushrooms, onion and garlic in oil until tender. Stir in water chestnuts and seasonings and cook just until heated through. Drain beans and stir into skillet. Sprinkle with Parmesan cheese. Serve immediately. Yield: 6 servings.

* This also works with frozen green beans, but not as good with canned green beans.

Corn Mushroom Bake

1/4 cup Flour
1/2 tsp. Onion Salt
1 (16 oz.) can Creamed Corn
1 (16 oz.) can Whole Corn
1 (3 oz.) pkg. Cream Cheese
1 (6 oz.) can sliced Mushrooms
1/2 cup shredded Swiss Cheese
1 1/2 cups soft Bread Crumbs
3 Tbsp. Butter, melted

Sift flour into creams style corn. Add cream cheese (cubed) and onion salt; heat and stir until cheese melts. Drain whole kernel corn and mushrooms. Stir in mixture along with Swiss cheese. Toss crumbs with butter and set aside. Pour mixture in 1 1/2 quart casserole, bake, covered at 400 degrees for 30 minutes. Top with bread crumbs. Bake additional 20 minutes.

Chicken Rice Casserole

6 boneless skinless chicken breast halves
1 tablespoon canola oil
3/4 cup chopped sweet red pepper
3/4 cup chopped green bell pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 cups uncooked instant brown rice
2 cups chicken broth*
1-1/2 cups frozen corn, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
2 tablespoons minced parsley

Preheat oven to 350°.

Brown Chicken in oil in large skillet for about 4 minutes on each side; remove from pan and set aside. In the same skillet, saute the peppers, onion, mushrooms and garlic until onions are translucent. Stir in the rice, broth, corn, salt and pepper and bring to a boil.

Put the rice mixture in a 9×13 baking dish, coated with non-stick spray. Top with chicken. Cover and bake for 20 minutes. Uncover and bake a few minutes longer, making sure the chicken is done.** Sprinkle with almonds and parsley. Yield: 6 servings.

Notes: *Can use two bouillon cubes with 2 cups water.
**You can tell if the chicken is done by piercing it with a knife or fork. If the juice is pink, it is not done. The juice must run clear for it to be done.

Chicken Casserole

4 cups diced, cooked Chicken
2 Tbsp. Butter
1/2 cup Celery, chopped
1/2 cup Onion, chopped
1 (4 oz.) can mushroom pieces
1 can Cream of Celery Soup
1/2 cup Milk
1/2 cup Chicken Broth

Topping:
1 small pkg. Stuffing Mix
1 cup Chicken Broth
1 stick Butter, melted

Saute the onion and celery in the butter. Add the rest of the ingredients except the topping. Mix topping and spread over the mixture. Cover and refrigerate overnight. Let stand at room temperature one hour, then bake at 350 degrees ’til brown and bubbly.

– From Nana’s Recipe Collection