10.8 ounce condensed cream of cheddar cheese soup undiluted canned
2 cups meat from a rotisserie chicken cooked chopped
2 cups ham cooked chopped
10 ounce kernel corn whole frozen
8 ounce carton cream sour
10.8 ounce cream of celery soup undiluted canned
10.8 ounce cream of chicken soup undiluted canned
10.8 ounce cream of mushroom soup undiluted canned
0.5 cup breadcrumbs dry fine
2 cups elbow macaroni uncooked
10 ounce pkt spinach frozen thawed chopped
2 garlic cloves minced
10 ounce green beans frozen italian
1 pound ground beef drained
1 cup milk
0.3 cup olives ripe sliced
0.3 cup onion chopped
0.5 cup parmesan cheese grated
10 ounce peas frozen english
1 teaspoon pepper
1 cup rice uncooked
1 teaspoon salt
3 cups shells uncooked
2 ounces mozzarella cheese shredded
12 ounce solid tuna white flaked drained canned
16 ounce baby squash yellow frozen sliced
2 ounces swiss cheese shredded
1.3 ounce taco seasoning
2 cups turkey cooked chopped
1 cup water
4 cups wide egg noodles uncooked
Equipment
oven
baking pan
Directions
Combine 1 (8-ounce) carton sour cream, 1 cup milk, 1 cup water, 1 teaspoon salt and 1 teaspoon pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Pasta/Rice, Frozen Vegetable, Fish/Meat/Poultry, and if desired, Extras.
Spoon casserole mixture into a lightly greased 13- x 9- x 2-inch baking dish; sprinkle with your choice of toppings.
Cover and bake casserole at 350 for 1 hour and 10 minutes; uncover and bake 10 additional minutes.
Chicken Casserole: Cream of chicken soup, broccoli, rice, chicken, Parmesan cheese, and breadcrumbs.
Ham Casserole: Cream of celery soup, Italian green beans, wide egg noodles, ham, garlic, and 2 portions Swiss cheese.
Turkey Casserole: Italian-style diced tomatoes, spinach, medium pasta shells, turkey, onion, garlic, mozzarella cheese, adn breadcrumbs.
