Potato Casserole Almonds - Recipes

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Results 1 - 10 of 235 for potato casserole almonds

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1. SHERRY'S SUMMER CHICKEN CASSEROLE

Preheat oven to 450°F. Spray a casserole dish with cooking spray. In ... chicken, eggs, celery, almonds, salt, onion, and lemon ... melted and is bubbly.

2. MOCK TUNA CASSEROLE (VEGETARIAN)

Preheat oven to 375°F. Mix ... together except the potato chips. Mix well. Place this in a casserole dish and place crushed potato ... Serves 6 to 8.

3. WHIPPED POTATO CASSEROLE

1. Heat oven to 350°F. ... desired, sprinkle sliced almonds over casserole, bake an additional 15 ... Garish with fresh chopped chives, if desired.

4. CHICKEN CASSEROLE

Combine casserole ingredients in 10 inch square casserole dish. Combine Potato Topping ingredients and blend well. ... 1/4 c. slivered almonds. Bake at 375 degrees ... or until golden brown.

5. CHICKEN CASSEROLE

Mix all ingredients, except potato chips, almonds and butter, and place in greased casserole. Put potato chips and ... 35 minute at 350°F.

6. TURKEY-ALMOND CASSEROLE

Prepare mixed vegetables according to ... with uncooked noodles, almond sauce mix, boiling water, turkey ... well. Sprinkle with potato chips if desired. Bake 5-10 ... 5 minutes before serving.

7. CHICKEN CASSEROLE

Mix all ingredients except topping ... Pour into buttered casserole dish. Sprinkle with grated cheese. Top with crushed potato chips. Bake in 350°F oven ... and topping is browned.

8. HOT CHICKEN SALAD CASSEROLE

Mix mayonnaise, water and undiluted ... in chicken onion, almonds, pepper, rice and salt. ... eggs. Top with potato chips. Bake 30 minutes at 350 degrees. Serves 10.

9. HOT CHICKEN SALAD CASSEROLE

Preheat oven to 375 degrees. ... a 2 quart casserole dish. Combine chips and cheese ... included and your favorite vegetable or fruit mold. Serves 4.

10. HOT CHICKEN SALAD CASSEROLE

Mix all ingredients except almonds, ... crushed chips ... by 12 inch casserole dish. Top with almonds and cheese and then put crushed potato chips on top. Bake at ... 20 to 30 minutes.

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