11 - 20 of 95 for southern casseroles

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Melt butter and toss with herb mix. Put broth and cream of chicken soup in a saucepan and heat to a light boil with salt, pepper and sage. Place half ...

Wash and dry chicken. In Dutch oven, fry bacon until crisp. Remove bacon. Add chicken, browning well on both sides. Remove to a 2 quart casserole ...

Slice 2 of the eggs into a 1 1/2-quart casserole. In a saucepan blend butter, flour, salt and pepper. Add milk all at once. Cook, stirring ...

Cook cut up squash and onion in water until tender, drain and mash. Add seasonings, egg, milk, cheese and vermouth; mix well. Pour in greased ...

Cook squash and onions until tender. Drain water. Season to taste with salt and pepper. Add milk and butter. Stir all together. Add beaten eggs, ...

Mix above ingredients in order. Add 1/2 of the following topping mix: 1/3 c. flour 1/3 c. butter 1 c. pecans, chopped Sprinkle remaining topping on ...

Combine all ingredients except cheese in a bowl. Mix well. Place 1/2 mixture in a well greased square baking dish. Sprinkle 1/2 cheese over this. Put ...

Cook squash with carrots, onions, salt and pepper until done (not too soft). Drain well, blend in cream of chicken soup undiluted. Mix sour cream ...

Cook first four ingredients together on top of stove for 10 to 15 minutes, until tender. Mix Pepperidge stuffing and butter together. In a 3 quart ...

Preheat oven to 375 degrees. Toss together in bowl the cornbread, celery, salt, onion, parsley, pepper, and butter. Spread in dish. Arrange chicken ...

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