|Vegetables by 40 Great French Chefs|
|by Grant Symon|
Thirty-five of France's most prominent chefs share recipes that will make even the most resistant vegetable snubber reach for a fork.
1 - 10 of 90 for make-ahead casseroles
Result Page: 1
Put UNCOOKED macaroni in 9 x 13 inch greased pan. Add chicken evenly over macaroni. In bowl combine broth, mushroom soup, celery, onions and pimento ...
Sauté onions with meat until meat is cooked. Add all ingredients except tortillas and cheese. Layer tortillas and meat mixture, beginning and ...
Put raw macaroni into the bottom of a lightly greased 9 x 13 inch baking dish. Add all remaining ingredients and stir gently until well blended. ...
Whip potatoes and ... made a day ahead. Optional: Add ... 1 tablespoon chives. In place of bread crumbs, sprinkle with paprika or grated Cheddar cheese.
Cook macaroni according to package directions; drain. Add remaining ingredients to macaroni, mixing well. Spoon into greased baking dish; cover and ...
Saute butter, ground beef, onion, chili powder, salt and pepper until brown. Cook macaroni as directed and drain. Place beef mixture with cooked ...
Mix all ingredients together. Pour into a buttered casserole dish (a 13x9 inch works best). Let set in refrigerator until next day. Take out 1 hour ...
Brown meat with onion, chili powder, cumin, garlic powder, salt and pepper. Drain fat. Layer in extra large pyrex baking dish. Cover and refrigerate ...
Grease a 9 x 13 inch casserole. Trim off bread crusts; spread bread with mayonnaise and place on bottom of casserole. Cover with chicken, then with ...
Saute onions, peppers, mushrooms in 2 tablespoons butter. Combine with croutons, chicken and 1/2 cup of the cheese. Place in well greased casserole. ...
Result Page: 1
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