Lab 16 Casseroles

Each lab did a different casserole. There were three to choose from.

Scalloped Potatoes and Ham

Ingredients:
1/2 bag frozen hash browns
1/4 cup butter
1/4 cup chopped ham
2 green onions minced
1/2 cup sour cream
1 can cream of chicken
1 cup shredded cheese
1/4-1/2 cup corn flakes

Preheat oven to 375.
Place potatoes evenly in a 7x11 baking dish.
Melt butter in a small dish and pour evenly over potatoes.
Sprinkle green onions on top.
Sprinkle ham on top.
Mix sour cream and cream of chicken together. Spread evenly over potatoes.
Sprinkle cheese on top of the sauce mix.
Crush corn flakes and sprinkle on top of the cheese.
Bake uncovered in the oven for 35 minutes.


Chinese Beef

Ingredients
3/4 cup celerly, chopped
1/2 carrot, grated (little less then 1/4 cup)
1/2 medium onion, chopped
1 Tbs water
1/2 pound ground beef
1/2 cup uncooked long grain white rice
1/2 (10 3/4 oz can) cream of chicken soup
1 can hot water (1 1/3 cup)
2 1/2 Tbs soy sauce
1 Tbs brown sugar
Opt. cashews and chow mein noodles

Directions
Use a microwavable casserole dish.
Combine celery, carrot, onion and 1 Tbs water in a microwavable dish. Cover with microwavable cover and cook in microwave for 3 minutes.
Crumble groud beef (uncooked) on top of the vegetables. Cook for 5 minutes in microwave, stirring once after 2 minutes. Then stir at the end to break up large chunks and drain as much grease as possible without losing veggies or meat.
Mix together the soy sauce and brown sugar. Pour over the meat/veggie mix.
Mix the remaining ingredients (rice, chicken soup, hot water, soy sauce, brown sugar) together separately. Pour evenly over the meat mixture.
Cover and cook in microwave for 20-23 minutes, until meat is cooked through and rice is done. Stir gently at the 10 minute mark, then keep cooking right away.

Sprinkle top with cashews and/or chow mein noodles.

Chicken Tortilla

Ingredients
1 chicken breast, cooked (boil), shredded
1/2 can cream of mushroom soup
1/2 can cream of chicken soup
1/2 can milk
1/2 medium onion, chopped OR 1 Tbs dry minced onion
1 can green chilis
1/2 cup salsa
1/2-3/4 cup grated cheese
8 corn tortillas

Directions
Preheat oven to 400.
Cook chicken by boiling, shred.
Combine chicken, soups, milk, green chilis, salsa and onion in a bowl.
Spread half the mixture into the casserole baking dish.
Cut tortillas into fourths. Separate into three piles.
Separate cheese into two piles.
Place one pile of tortillas evenly on top of the soup mixture in the pan.
Sprinkle half of the cheese on top. Place the second pile of tortillas on the cheese.
Spread remaining soup mixture on the tortillas. Add remaining tortillas. Sprinkle remaining cheese on.
Bake for 30-35 minutes or until lightly browned.