Food Swap Club Recipes

Recipes from Tupelo club members:

Chicken and Wild Rice Casserole
(Lori Young)

2 (6-ounce) packages fast-cooking long grain and wild rice mix
1/4 cup butter or margarine
2 medium onions, chopped
4 celery ribs, chopped
5 cups chopped cooked chicken
4 cups shredded Cheddar cheese, divided
2 cans cream of mushroom soup
16 ounces sour cream
1 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup soft breadcrumbs

Prepare rice mix according to package directions. Set aside.

Melt butter in a large skillet over medium heat. Add onions and celery. SautŽ 10 minutes or until tender. Stir in rice, chicken, 3 cups cheese, soup, sour cream, milk, salt and pepper.

Spoon mixture into a lightly greased 10×15-inch baking dish or a 4-quart casserole. Top casserole evenly with breadcrumbs. Bake at 350 degrees for 30 minutes. Sprinkle with remaining 1 cup cheese and bake 5 more minutes.

Serves 6 to 8.

Baked Ziti

(Hayley Warren)

1 1/2 pounds ground beef
1 teaspoon garlic salt
8 ounces ziti, cooked and drained
1 (26-ounce) jar spaghetti sauce
2 cups shredded Mozzarella cheese

Season ground beef with garlic salt. Brown ground beef in a skillet, stirring until crumbly; drain well. Add cooked ziti and spaghetti sauce and mix well. Pour mixture into a 9×13-inch casserole. Top with cheese. Bake, covered with foil, at 350 degrees for 30 minutes.

Taco Casserole

(Jenny Jolly)

1 pound ground beef
1 (15-ounce) can chili beans
8 ounces tomato sauce
2 tablespoons taco sauce
2 to 4 teaspoons chili powder
1 teaspoon garlic powder
2 cups broken tortilla chips
1 cup sour cream
4 to 5 sliced green onions, with tops
1 medium tomato, chopped
1 cup shredded Cheddar or Monterey Jack cheese

Cook ground beef until brown; drain. Stir in beans, tomato sauce, taco sauce, chili powder and garlic powder. Heat to boiling, stirring occasionally. Place tortilla chips in a 2-quart casserole. Top with beef mixture; spread with sour cream. Sprinkle with onions, tomatoes and cheese. Bake, uncovered, 20 to 30 minutes at 350 degrees or until hot and bubbly. Arrange additional chips around casserole. Serve with shredded lettuce, chili peppers and taco sauce, if desired.

Lasagna

(Jennifer Chase)

2 pounds ground beef
2 teaspoons chopped garlic
1 large onion, chopped
1/2 stalk celery, chopped (several ribs)
2 (6-ounce) cans Italian-style tomato paste
1 (28-ounce) can tomato sauce
1/4 cup water
Few dashes of parsley flakes
1 egg, beaten
12 ounces Ricotta cheese
1 box uncooked lasagna noodles
3 cups shredded Mozzarella cheese
1/3 cup grated Parmesan cheese

Brown meat with garlic, onion and celery and drain well. Add tomato paste, tomato sauce, water and parsley flakes. Simmer 3 to 3 1/2 hours.

Preheat oven to 350 degrees. Combine egg and Ricotta. In a 9×13-inch casserole, layer noodles, sauce, Ricotta mixture and Mozzarella. Make 3 layers. Sprinkle top with Parmesan cheese. Cover with foil and bake for 30 minutes. Remove foil and bake an additional 30 minutes. Let stand 10 minutes before serving.

Chicken Tetrazzini

(Amy Scoville)

1/2 cup chopped onion
1/2 cup chopped bell pepper
2 tablespoons margarine
2 cans cream of chicken soup
1 small can mushrooms, drained
1 cup chicken broth
1 small jar pimientos
4 chicken breasts, cooked and chopped
12 ounces spaghetti, cooked
1/2 cup Parmesan cheese, grated
2 cups sharp Cheddar cheese, shredded

Saute onion and bell pepper in margarine. Add soup, mushrooms, chicken broth, pimientos and chicken. Cook until heated through.

Place cooked spaghetti in bottom of 9×13-inch casserole. Pour sauce on top. Sprinkle with Parmesan cheese, then Cheddar cheese. Bake 30 to 35 minutes at 350 degrees.

Stuffed Shells

(Leslie Hobson)

1 pound hot sausage, cooked
1 pound ground chuck, cooked
1 cup cottage cheese
1 clove minced garlic
1/2 tablespoon Italian seasoning
1/2 tablespoon basil
1/2 tablespoon parsley
1/2 teaspoon black pepper
1 teaspoon salt
21 jumbo shells, cooked and drained
2 tablespoons olive oil
1 (15-ounce) can diced tomatoes
1 (26-ounce) jar spaghetti sauce
2 cups shredded Mozzarella cheese

Combine sausage, ground chuck, cottage cheese, garlic, seasonings and herbs in a large mixing bowl. tuff shells with mixture.

Drizzle olive oil in 9×13-inch baking dish. Place stuffed shells in dish. Combine tomatoes and spaghetti sauce and pour over top of shells. Sprinkle Mozzarella on top. Cover with foil and bake at 350 degrees for 30 minutes. Remove foil and bake an additional 5 minutes.

Hamburger Quiche

(Tami Young)

1 pound ground round or chuck
1/3 cup minced onion
1 cup shredded sharp Cheddar cheese
3 eggs
1 cup whipping cream
1 1/2 teaspoons salt
1/8 teaspoon coarse pepper
1 (9-inch) pastry shell

Preheat oven to 425 degrees. Brown hamburger meat and onion in skillet. Drain. Reserve a small amount of meat; place remaining meat mixture in pastry shell. Sprinkle cheese over meat. Beat eggs, cream and seasonings and pour over meat and cheese. Bake 15 minutes. Reduce oven temperature to 300 degrees and bake 30 minutes longer. Sprinkle remaining meat on top and bake 5 minutes more. Let quiche stand 10 minutes before serving. Freezes well. Serves 4 to 6.

Breakfast Casserole

(April Pittman)

1 pound sausage
1/2 stick margarine
4 to 6 slices white bread, crusts removed, torn into small pieces
1 1/2 cups shredded cheese
5 eggs, well beaten
2 cups half and half or whole milk
1 teaspoon salt

Cook sausage until done and drain. Melt butter in 9×13-inch pan. In the pan, layer the bread, sausage and cheese. Combine beaten eggs, half and half and salt. Pour over other layers. Refrigerate 8 hours or overnight. Bake at 350 degrees for 45 to 50 minutes.

BBQ Steak

(Charmaine Tybor)

1 package Lipton beefy onion soup mix
1 tablespoon packed brown sugar
3 tablespoons creamy Dijon mustard
2 tablespoons oil
2 tablespoons red wine vinegar
1/2 cup boiling water
1 1/2 pounds flank or sirloin steak

Combine soup mix, brown sugar, mustard, oil and vinegar in an 7×11-inch baking dish. Stir in boiling water until well blended. Reserve half the marinade. Place steak in dish and turn to coat. Chill 1 hour or overnight.

Grill or broil steak 6 inches from heat source, 5 to 7 minutes on each side or until desired doneness, brushing occasionally with reserved marinade.