Some More Yummy Favorites

The fact that the temp this morning when I got up was somewhere around -16 (add the windchill and we were somewhere around -25) has got me thinking about warm dinner possibilities. Up here in the Northland, these kind of dinners are referred to as "hot dish"--but since I am an immigrant to the frozen tundra, I grew up with "casseroles". Either way, here are a couple of my quick, easy favorites. For other great tips, ideas and recipes head over to Rocks in My Dryer.

Chicken Stuffing Casserole
1-6 oz pkg of cornbread stuffing w/seasoning mix
1/2 c. butter (or margarine) melted
4 c. chicken, cooked and cubed (turkey is good in this too)
2 (10 3/4 oz.) cans of cream of chicken soup, undiluted
1 (12 oz) can evaporated milk
1 (7oz) can sliced water chestnuts, drained
1/2 c. chopped celery
2 c. frozen peas and carrots

Preheat oven to 325.
Combine cornbread stuffing mix and seasoning packet (if you buy a mix that has the seasoning separate) with the melter butter. Press 1/2 of this mixture into the bottom of a 9 x13 pan. Refrigerate 15 minutes.
Combine remaining ingredients and pour over crust and top with remaining stuffing mixture. Bake for 40 minutes. Let stand for 5 minutes prior to serving.


Taco Casserole
1 pound ground beef
1 envelope taco seasoning
1/2 c. water
1 tube crescent rolls
1 pkg. crushed corn chips or Doritos (I use this as an opportunity to finish off the open bags in the cupboard)
1 c. sour cream
1 c. shredded cheddar cheese
shredded lettuce
chopped tomato
salsa

Preheat oven to 375.
Brown meat (I chop some onion and add to meat while browning) and drain. Add taco seasoning and water. Press rolls into a greased 9x13 baking dish. Press 1/2 of crushed corn chips into crust. Add sour cream to meat and spoon onto crust. Top with cheese and then remaining chips.
Bake at 375 for 25 minutes. Serve with lettuce, tomato and salsa.