CASSEROLES from DREMC’s Holiday Foods Collection

Try these easy and scrumptious casserole recipes for your family. These were all included as part of Duck River Electric Membership Corporation’s Holiday Foods program over the years.

Chicken and Dumpling Casserole
from the 2016 Holiday Foods program

2 pounds chicken thighs, cooked and shredded
1 cup all-purpose flour
1 cup milk
2 Tablespoons unsalted butter, melted
1 (10.5 oz.) can cream of chicken soup
1 cup chicken broth
1/4 teaspoon salt
1/2 teaspoon pepper

Place chicken in a pot and cover with water. Cover and cook over medium heat for 45 minutes. Remove chicken from pot and save the water; let cool. Shred the chicken and place in the bottom of an 11×7-inch baking dish. Whisk together flour, milk and butter; pour over the chicken. Whisk together the broth, soup, salt and pepper; pour over casserole. DO NOT STIR. Bake at 350 degrees for 40 to 45 minutes. Let sit for a few minutes before serving. Makes 6 servings.

Ground Beef Enchilada Casserole
from the 2016 Holiday Foods program

1 pound ground beef
1 dozen corn tortillas
1 (6 oz.) can chopped olives
1 (10.5 oz.) can cream of chicken soup
1 (10.5 oz.) can cream of mushroom soup
1 onion, chopped
1 pound shredded Cheddar cheese
1 (4 oz.) can diced green chilies
1 (10 oz.) can enchilada sauce
Garnishes: sour cream, salsa, guacamole

Brown ground beef with onion. Cut up tortillas into small sections. Mix everything together and place in a casserole dish. Bake at 350 degrees for 45 minutes to 1 hour. Serve with garnishes. Makes 6 servings.

Pineapple Yam Casserole
from the 2001 Holiday Foods program

4 medium yams, cooked, peeled and mashed or 1 (16 to 17 oz.) canned yams, drained and mashed
1/3 cup pineapple ice cream topping
4 Tablespoons butter or margarine, melted and divided
1 Tablespoon lemon juice

Combine yams, pineapple topping, 3 tablespoons of butter and lemon juice; mix well. Brush 1-quart casserole dish with remaining butter. Spoon yam mixture into the dish. Bake at 350 degrees for 25 minutes or until heated thoroughly. Makes 6 servings.

Asparagus Casserole
from the 2001 Holiday Foods program

2 eggs, lightly beaten
1 cup milk
1 cup coarsely crushed crackers
1 (10.5 oz.) can green cut asparagus spears, undrained
1 cup (4 oz.) shredded sharp cheddar cheese
1/8 teaspoon hot sauce
Paprika

Combine eggs and milk in a medium mixing bowl, beating well. Stir in crackers, asparagus, cheese and hot sauce. Pour mixture into a greased 1-quart casserole dish. Sprinkle with paprika. Bake at 375 degrees for 45 minutes or until puffed and browned. Serve immediately. Makes 4 servings.

Breakfast Casserole
from the 2005 Holiday Foods program

1 (8 oz.) can refrigerated crescent rolls
1 pound mild pork sausage, browned
2 cups shredded mozzarella cheese
6 large eggs
1/4 teaspoon dried oregano
3/4 cup milk

Press crescent dough in the bottom of a greased 9x13x2 inch baking dish. Brown sausage; drain. Spoon over dough. Sprinkle cheese over sausage. Whisk eggs, oregano and milk together and pour over cheese. Bake at 425 degrees for 20 minutes or until eggs are set and cheese is lightly browned. Let stand for 5 to 10 minutes before serving.

Pecan Chicken Casserole
from the 2005 Holiday Foods program

1 cup all-purpose flour
1 cup finely shredded cheddar cheese
3/4 cup finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup vegetable oil

Filling:
4 eggs
1 cup sour cream
1 cup chicken broth
4 cups diced cooked chicken
1/2 cup finely shredded cheddar cheese
1/4 cup finely chopped onion
1/4 cup mayonnaise
1/8 teaspoon hot pepper sauce

Combine first six ingredients. Set aside 1/2 cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom of a greased 13x9x2 inch baking dish. Crust will be crumbly. Bake at 350 degrees for 10 minutes or until lightly browned. Beat eggs and add remaining ingredients. Pour over baked crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 30 minutes. Let stand for 10 minutes before cutting.

Broccoli and Rice Casserole
from the 2008 Holiday Foods program

1 (10 oz.) package frozen broccoli, cooked and drained
1 cup cooked rice
1 can cream of chicken soup
1 can sliced water chestnuts
1 (8 oz.) jar Cheez Whiz
1 cup crushed cracker crumbs

Mix first five ingredients together. Place in a baking dish and top with cracker crumbs. Bake at 350 degrees for 30 minutes.

Squash Casserole
from the 2008 Holiday Foods program

6 cups squash, thinly sliced
1 onion, chopped
1 package seasoned stuffing mix
1/2 cup butter or margarine
1 can cream of chicken soup, undiluted
1 (4 oz.) container of sour cream
1/2 cup chicken bouillon granules
1 cup carrots, shredded

Steam thinly sliced squash and chopped onion until soft. Mix stuffing with butter. Line a 9×13 inch baking dish with half of the stuffing mix. Mix soup and sour cream. When blended, mix in bouillon. Fold in squash, onion and carrots. Pour into baking dish. Top with remaining stuffing mix. Bake uncovered at 325 degrees for 30 minutes.

Cheese Cabbage Casserole
from the 2004 Holiday Foods program

1 medium cabbage
1 pound Velvetta cheese, shredded
3/4 cup milk
1/2 cup butter crackers, crushed
salt and pepper to taste
1 stick butter

Fry crushed crackers in 4 tablespoons butter until golden brown, set aside. Cut cabbage into bite size pieces and boil until tender. Spray casserole dish with nonstick cooking spray and layer with half of the crackers. Make two layers consisting of cabbage, cheese, butter, salt and pepper. Cover with milk and top with crackers. Bake at 350 degrees for 30 minutes. Makes 8 servings.

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