Cozy Casserole Collab // Southern Wife Everyday Life

 

FRENCH ONION BEEF CASSEROLE

from Life in the Lofthouse

Ingredients

  • 10 ounces dried egg noodles
  • 1 pound lean ground beef
  • 2 cans (10.75 ounces, each) condensed cream of mushroom soup
  • 1 (15 ounce) jar Lay's French Onion Dip
  • 1 cup French's fried onions

Instructions

  • Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with non-stick spray.
  • Cook egg noodles in a large pot of water, according to package directions. Drain.
  • Cook and crumble ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease.
  • Add soups and French onion dip to beef in skillet. Stir together to combine. Gently fold in cooked egg noodles to mixture.
  • Pour mixture into prepared pan. Sprinkle fried onions evenly over top.
  • Bake for 25 to 30 minutes or until thoroughly heated. Serve warm and enjoy!

DORITO CASSEROLE

from mysaffronapp.com
1½-2 lbs ground beef
1 package ( per lbs) taco seasoning
1 can(10oz) tomato soup
1 crescent dough sheet
2 cups mexican style shredded cheese
2 cups crushed doritos

  • Over medium high heat cook your ground beef till no longer pink. Drain and return to pan. Add in your can soup and taco seasoning. Mix together well.
  • In a 9x13 greased casserole dish line the bottom with your crescent dough sheet. Add your meat mixture smoothing it out evenly on top.
  • Next evenly add on your cheese then top with your crushed doritos. Bake at 375 for 20-25 minutes or until crescents are golden brown.

SALSA MINUTE RICE

2 cup Minute Rice
½ cup Salsa ( your favorite)
2 cup Water
1 tsp Chicken Bouillon Powder

  • Mix all ingredients in a microwave safe bowl with a venting lid. Cook for 6 minutes and fluff with a fork when done.

EASY CHICKEN POT PIE CASSEROLE

Ingredients

  • 4 cups chicken cooked and shredded
  • 1/2 cup butter
  • 12 ounces frozen carrots and peas
  • 2 cups milk
  • 11 ounce box cheddar bay biscuit mix
  • 10 ounce can cream of chicken soup
  • 1 1/2 cups chicken broth

Instructions

  • Preheat oven to 350°F. Melt butter and pour in bottom of 9 x 13 pan.
  • Sprinkle chicken evenly over the butter.
  • Layer frozen carrots and peas over chicken.
  • Stir together biscuit mix and milk. Pour over chicken, do not stir.
  • Mix together cream of chicken soup and chicken broth. Pour over casserole do not stir.
  • Bake uncovered for 45 minutes. Continue to bake for additional 10 minute intervals until the biscuit mix across the top is baked and golden brown around the edges.

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