Chicken Noodle Casserole
4 c. Chicken - cooked and cut into bite size pieces
(No Skin, No Bone)
1 small onion - diced small
1 small bell pepper - seeded & diced small
2 cans cream of mushroom soup
2 c. shredded cheese
2 c. chopped pimento, drained
1 small can sliced mushrooms, drained
1/2 c. chicken stock
1/4 c. sherry
Egg noodles, cooked and drained to equal 2 c. cooked.
1 c. shredded cheddar cheese (for topping)
Cook onion and bell pepper in skillet with 2 T. canola oil until just beginning to become tender. In large bowl, mix all ingredients (except last ingredient). Pour into buttered casserole dish (9x9) or (9x12) are what I use. Top with 1 c. Shredded cheese. Bake at 350F in oven till hot though, about 25-30 min.
1 lb. lean ground beef
1 14oz. can pork & beans (drained)
1/2 small onion - peeled & chopped
1 small green pepper seeded & chopped
1 small can whole kernel corn (drained)
Spray skillet with cooking spray and add 2-3 T. with Canola oil. Cook onion & pepper until slightly tender, add beef and cook until beef is no longer pink. Add pork & beans and corn, until heated though.
Serve with salad and hot biscuits.
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