|James Mcnair's Soups|
|by James McNair|
Whether served piping hot to warm up a frosty midwinter day or chilled to offset the hot summer doldrums, soup is one of our most comforting and s...
Tip: Try casserole rotel for more results.
1 - 10 of 14 for egg casserole rotel
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Combine all but 1 cup cheese. Bake with 1 cup cheese sprinkled over the top, at 350°F until top is lightly browned.
Butter casserole dish. Mix the ... bake covered at 350 degrees for about 1 hour. Remove cover and top with cheese slices during last 10 minutes of baking.
Mix all of the ingredients together. Pour into a 9 x 13 inch Pyrex dish that is lightly greased. Bake at 350 degrees for an hour or until a knife ...
Saute onion in ... chips. Add a layer of chicken, sliced eggs, sauce, cheese. Repeat and top with cheese. Bake at 350 degrees for 30 minutes. Serves 10.
Boil and debone ... Mix chicken, noodles, Rotel, soup and broth in pan. ... of cheese. Top with other 1/2 of cheese. Bake for 30 minutes at 325 degrees.
Cook chicken, reserve ... Combine soup and Rotel over low heat. ... combine with noodles. Pour into casserole dish and bake at 350 degrees for 30 minutes.
Brown beef and onion. Put in casserole dish, mix squash, cheese, crackers, eggs, tomatoes with beef and onion. Bake in oven at 350°F for 30 min.
Boil chicken until ... into chunks. Boil egg noodles. When done, add soup, Rotel tomatoes and onion. ... layer cheese. Bake for 30 minutes at 350 degrees.
Cook and dice chicken. Cook and drain egg noodles. Melt butter ... until melted. Add noodles and peas. Pour in dish. Cook at 350°F for 25 to 35 minutes.
Cook squash. Drain. ... except cheese and crumbs. Mix well. Layer in greased casserole dish. Dot with butter and cook for 40 minutes to 1 hour at 350 degrees.
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