The first Friday night each month we have a sew-till-midnight-dinner party at our quilt shop. It's been over a year & I'm tired of my own ideas!
I need a casserole to feed 15 people, not too expensive, not too messy, & must be able to be prepared the night before or reheated.
I've already done:
baked potato bar
crock pot soups
red sauce/noodle casserole
chicken & rice casserole
Got any great ideas?
Here ate some that come mind:
hot chicken salad
Poppy seed chicken
A taco bar. We used to do that at work
Chicken and Spaghetti - a good cool weather comfort food.
I make my mother's recipe with some variation -
deboned and chopped cooked chicken
Cooked spaghetti (break into 1/3's for easier serving)
cream soup (I use light cream of mushroom)
roasted red peppers or chopped pimientos
onions - chopped
celery (if you like celery)
Salt and pepper to taste
Combine everything except cheese, add broth to moisten. Pour into casserole sprinkle cheese and bake until bubbly.
The nice thing about this - add in or leave out to make it to what you prefer or have on hand.
I have a Mexican Casserole with ground beef that I will post later.This message has been edited. Last edited by: Charming,
How about a breakfast casserole, chicken or chili bean enchilada casserole. I use allrecipes.com to find new ideas.
All your other recipes you used sounds good to me. Their easy and quick to make.
I make a layered veggie casserole... when LOCAL stuff is at it's best. No strict amounts or specific veggies required. Everything that goes in can be eaten raw, so how long you cook it is totally up to you.
I layer THINLY sliced veggies... tomatoes, onions, zukes/yellow squash... alternating a few handfuls of seasoned croutons or even boxed stuffing mix and liberal amounts of shredded cheese... sharp cheddar is one of my favorites. If I have them... I'll add thin sliced pepper and mushrooms... could use any veggie you like. Top with cheese and into 350 oven till bubbly. One of those things that's even better as a left-over.
Hands down - lasagna!
Does this hat make my butt look big?
My go-to casseroles are a chicken and dressing casserole, the "King Ranch" casserole, and beef stroganoff casserole.
Indexlady, I googled King Ranch casserole. It sounds delicious, but I'm wondering if you do the "from scratch" version or the canned soups? I suspect it wouldn't be half as good if you used the cans, right?
I've done it both ways and both are good. Time is usually the deciding factor.
However, there's not that many ingredients, so they must all be the best that YOU like--some corn tortillas are much better than others, some chickens taste better, and so on. They all combine to make the flavor of casserole.
My mother loved a particular off-brand soup, but I didn't. So, get the ones YOU like. Ditto with Rotel tomatoes. Some prefer another brand.
Eggplant Parmesan, Tuna Casserole (I love it!) Baked Ziti. I have a question, are you in charge of the entire main meal, or are you asking for side dish casseroles as well? I have a ton of really good side dish casserole that include all kinds of vegetables.
Ice cream party. Probably too messy for quilting and not exactly stick to the bones food but fun and fattening. Let folks design their own sundaes, banana splits, milkshakes etc. One big melted mess. Ouch
Hot Dog Party
Have the ingredients for
A Chicago Dog
A New York Dog
A Coney Island
A Hawaiian Hot Dog ??
A What in the world is that Dog
and Potato casserole made with tater tots or etc.This message has been edited. Last edited by: Leafly,
I suggested this casserole when asked for luncheon ideas for an upcoming meeting.
Overnight Hot Chicken Casserole
Must be prepared one or more days before baking.
Serves 12 – 15
4 or 5 – 1 lb. chicken breast halves, boneless with skin on
Salt, pepper & paprika
2/3 cup raw Mahatma brand extra-long grain white rice
2 cups boiling water
½ teaspoon salt
2 - 10 ¾ ounce cans Campbell’s Cream of Chicken soup
1 ½ cup Hellman’s or Kraft mayonnaise (do not use light or fat free)
1 teaspoon salt
1 cup chopped sweet yellow onion (Colorado, Texas, Vidalia type)
1 – 8 0unce can sliced Geisha or LaChoy water chestnuts, well drained
2 cups celery, thinly sliced
8 ounce package fresh mushrooms, thinly sliced
5 teaspoons lemon juice
2 - 2 ounce jars Dromedary sliced pimentos, diced
¼ cup butter
1 tube (4 ounces) regular flavor Ritz crackers, crushed fine
Preheat oven to 350°. Place boneless chicken breast halves in 9X13” baking pan with high sides, skin side down. Sprinkle them generously with salt, pepper and paprika. Turn skin side up and sprinkle again. Pour ¾ cup water along edge to bottom of pan.
Bake for 40 – 45 minutes or until juices run clear when pierced once with a fork. Set aside to cool.
Meanwhile, in a medium saucepan, bring to boil 2 cups water & salt; add dry rice and stir to mix. When water comes back to a boil, cover pan, reduce heat to simmer for 25 minutes until the rice has absorbed the water and is done, stirring occasionally. Set aside.
Whisk together in large mixing bowl canned soup, mayonnaise and salt until smooth.
Fold in the onion, water chestnuts & celery.
As you thinly slice the mushrooms, sprinkle them with the lemon juice.
Fold mushrooms and pimento into the soup mixture.
Stir in the rice until no clumps remain.
When chicken is cool enough to handle, discard the skin and dice into ½” cubes. Measure out 5 cups of chicken cubes and fold into the creamy rice mixture. (You may have extra for other use.)
Rinse out pan chicken was baked in and grease it lightly. Spoon mixture into the prepared pan.
Melt the butter in a medium saucepan and stir in the crushed Ritz crackers. Sprinkle evenly on top of casserole. Cover with Saran Wrap and refrigerate overnight.
Bake in 350˚ oven, uncovered, for 45 to 60 minutes until bubbly and hot in center when tested with a baking nail or fork. Let rest 10 minutes before cutting to serve.
You're all terrific!
I knew you'd have some great ideas.
@SR- Yes, I provide the whole meal.
Originally we had a potluck, but many participants are coming straight from work & were just picking up something random at the store on the way. So we decided to charge & make dinner ourselves, so at least it's a cohesive homemade meal. But since I'm coming straight from work, it needs to be something I can make ahead or reheat.
Yummy, yummy, yummy! I am looking forward to trying out your great ideas, everyone. Thank you!
Do you need any of the recipes. I'll be happy to post any that you may want.
The taco bar is easy for all of the toppings can be prepared ahead (or bought like sour cream) and the meat cooked and it just needs reheating. And, of course, there are shells you can buy that don't need to be cooked.
Let me know if you need any of those recipes.
Martha: could you post these recipes? I haven't had Chicken Tetrazzini in a long time....
This makes me hungry.
HOT CHICKEN SALAD
2 cups cooked chicken breast meat, cubed
1 cup diced celery
1/2 cup slivered almonds
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons fresh lemon juice
1 cup mayonnaise
1 cup grated sharp Cheddar
2/3 cup crushed potato chips
Preheat oven to 350 degrees F. Spray a 13 by 9-inch baking dish with vegetable oil cooking spray.
In a large mixing bowl combine the chicken, celery, almonds, salt, pepper, lemon juice, mayonnaise, and cheese. Place the mixture in the prepared baking dish. Spread the crushed potato chips on top. Bake for 20 minutes, or until bubbly.
I often take this to people who have lost a loved one.
POPPY SEED CHICKEN
3 cups chopped cooked chicken
1 (10 3/4-oz.) can cream of chicken soup, undiluted
1 (16-oz.) container sour cream
3 teaspoons poppy seeds
31 round buttery crackers, crushed
1/4 cup butter, melted
1. Combine first 4 ingredients. Spoon mixture into lightly greased 11- x 7-inch baking dish.
2. Stir together cracker crumbs and melted butter; sprinkle evenly over casserole.
3. Bake at 350° for 35 to 40 minutes or until hot and bubbly.
4 cups cooked diced chicken (or turkey)
salt and pepper
8 ounces spaghetti, cooked and drained
6 tablespoons butter
8 ounces sliced mushrooms
1/4 cup all-purpose flour
1 cup light cream or half-and-half
2 cups chicken broth
1/4 cup dry sherry
1/3 cup grated Parmesan cheese
ground sweet paprika, optional
Heat the oven to 425°. Butter a 9 x 13 dish.
Cook spaghetti or noodles according to package directions. Meanwhile, in skillet, melt 2 tablespoons butter over medium-low heat; sauté sliced mushrooms until golden. In a saucepan, melt 1/4 cup butter; stir in flour, and 1/2 teaspoon salt. Stir until smooth; add chicken broth and cream. Cook, stirring, until sauce is thickened. Add chicken, cooked mushrooms, and sherry; heat through. Place noodles or spaghetti in a buttered baking dish; pour on sauce. Top with Parmesan cheese and sprinkle with paprika. Bake at 425° for 15 to 20 minutes, until hot and bubbly.
NOTE: Sometimes spaghetti can be hard to eat in a crowd so I might substitute a forkable pasta -- of course, then it would be true tetrazini, but would it matter?
Thank you so much Martha...
Halfway through raising kids we discovered Poppy Seed Chicken. I could rarely make enough and kept increasing the amounts and even doubled the recipe.
I found it was difficult to fit this into a meal menu that I liked. What starchy vegetable to serve with a very creamy rich entree. Didn't really need bread with the crumb topping. Usually did a green vegetable for a side.
One day at work colleagues were talking about a chicken recipe they served over noodles or rice or mashed potatoes. It was Poppy Seed Chicken!
All those years we'd been eating it straight! Problem solved, we like it best over noodles now.
I know I am really late on replying but I have a wonderful recipe for reuben casserole that is super easy to make.
32 oz of sauerkraut well drained
1 lb of shaved corn beef
8 oz thousand island dressing
6 - 8 oz of shredded Swiss cheese
Put sauerkraut on the bottom of
a 9x13 pan. Put corned beef on top
of the sauerkraut. Spread the
thousand island on top of the corned
beef. Sprinkle the cheese on top.
Bake at 350 for 30 minutes. Serve
with rye bread.
We make this much requested casserole every year for our church's Oktoberfest. It is a much requested item!
Quiltzilla - which one did you serve?
We always like to hear 'the rest of the story!'
Pizza casserole from my mother-in-law.
It has to be a casserole that my father made many many years ago. I can remember that I just couldn't get enough it was so good.
It consisted of mostly fresh lump Crabmeat and Shrimp along with eggplant, eggs, cheddar cheese and topped with Progresso Italian bread crumbs and more cheese.
Geez, I wish I had the recipe.
Whether You Think You Can Or You Think You Can't..... You're Right - Henry Ford
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