nesser1981
Sweet Shoppe SugarBabe
Here are some of our favorites April.
Chicken Pot Pie
1 can cresent rolls
1 can cream of mushroom soup
2 cans mixed vegetables
2 large chicken breasts, cooked & shredded
In a 9 x 13 baking dish, mix together cream of mushroom soup,
drain one can of mixed vegetables, add all of the other can
and chicken.
Open cresent rolls and break apart triangles. Place on
top of the chicken mixture.
Bake according to cresent roll package until nice and brown
on top.
Burrito Casserole
RECIPE INGREDIENTS:
8 small (fajita-size) flour tortillas
2 cups refried beans
2 tablespoons canola oil
1/2 small red onion, diced
1 1/2 pounds ground beef
1 1/2 cups store bought salsa (medium for a spicier taste)
Optional: 1 minced fresh jalapeno pepper
1 1/2 cups cheddar cheese
1. Preheat the oven to 350 degrees. Cut 5 of the flour tortillas into strips,
about 1/2 inches in width and set aside. Line the bottom of a 9 by 13 casserole
dish with the remaining flour tortillas. Spread an even layer of refried beans over
the tortillas.
2. In a large skillet heat the canola oil over medium high heat. Add the onion and
beef to the pan and sauté for about 5 minutes; breaking up the meat with a spoon,
until it is no longer pink. Pour off and discard any excess liquid, stir in the salsa.
3. Spread meat mixture over the refried beans, sprinkle on optional jalapeno peppers.
Top with tortilla strips and sprinkle on cheddar cheese. Bake in preheated 350 degree
oven until cheese has melted, about 10 minutes. Serve with sour cream, chopped tomatoes,
and chopped avocado on the side.
Chicken Cordon Bleu Casserole
INGREDIENTS
1/2 cup water
3 tablespoons butter, divided
1 cup stuffing mix
1 cup frozen mixed vegetables, thawed
2/3 cup condensed cream of mushroom or cream of chicken soup, undiluted, divided
3/4 cup cubed cooked chicken breast
2 ounces thinly sliced lean deli ham, cut into strips
1/2 cup shredded Swiss cheese
In a small saucepan, bring water and 1 tablespoon butter to a boil. Stir in stuffing mix.
Remove from the heat; cover and let stand for 5 minutes.
Meanwhile, in a shallow 1-qt. baking dish coated with cooking spray,
combine vegetables with 1/3 cup soup. Combine the chicken with remaining soup;
spoon over vegetables. Layer with ham and cheese. Fluff stuffing with a fork;
spoon over cheese. Melt remaining butter; drizzle over stuffing. Bake, uncovered,
at 350° for 30-35 minutes or until heated through. Yield: 2 servings.
Sloppy Joe Bake
1lb ground beef
1 can sloppy joe sauce
2 cans cresent rolls
2 cups shredded cheddar cheese
1 tablespoon sesame seed
Heat oven to 350 degrees. Brown ground beef in skillet, drain.
Add sloppy joe sauce, heat until boiling.
Next unroll 1 can of cresent rolls in a 13x9 inch casserole dish.
(you can lightly spray with cooking spray). Press in the bottom and
1/2 inch up the sides of pan. Spread beef mixture over dough; sprinkle
with cheese. Unroll second can of cresents over the cheese. Sprinkle
with sesame seeds.
Bake 30 to 30 minutes or until mixture is bubbly and dough is golden
brown. Cut into squares and serve. Makes 8 servings.
Beef Stroganoff Cassrole
1 can 98% Fat-Free Cream Of Mushroom Soup
1 can 98% Fat-Free Cream Of Chicken Soup
8 oz reduced-fat sour cream
12 oz uncooked egg noodles
1 pound lean ground beef
1/3 cup Parmeasn cheese, grated
Brown ground beef and drain. Boil noodles until tender and drain. Combine soups,
sour cream. Add beef and noodles, mix well. Cover with foil and bake in a 10 X 13
dish at 350 degrees for 30-40 minutes or until bubbly.
Poppy Seed Chicken
Ingredients:
3 cups chopped cooked chicken
1 can ff cream of chicken soup, undiluted
1 8-ounce ff/ lf carton sour cream
1 tablespoon poppy seeds
1 ½ cups crushed Reduced Fat Ritz Crackers(40 crackers)
¼ cup butter melted
Combine first 4 ingredients; spoon into a lightly greased 8x8 baking dish.
Combine crushed crackers and butter, and sprinkle over chicken mixture. Bake,
uncovered, at 350 for 30 minutes.
You can double this and put it in a 13 x 9 pan
Italian Casserole
Servings | 6
1 pound extra lean ground beef
1/4 cup chopped onion
1 cup bottled reduced-fat pasta sauce
1/2 cup fat-free sour cream
1 1/2 cup shredded fat-free mozzarella cheese
8 oz Pillsbury Reduced-Fat Crescent(s)
1/4 cup grated Parmesan cheese
1/2 Tbsp Land O Lakes Stick Light Butter
Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat
for 8- 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.
Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
Pour hot beef mixture into ungreased 8x8-inch (2-quart) glass baking dish. Spoon
cheese mixture over beef mixture.
Unroll dough over cheese mixture. In small bowl, mix Parmesan cheese and butter.
Spread evenly over dough.
Bake at 375°F. for 18 to 25 minutes or until deep golden brown
Chicken Pot Pie
1 can cresent rolls
1 can cream of mushroom soup
2 cans mixed vegetables
2 large chicken breasts, cooked & shredded
In a 9 x 13 baking dish, mix together cream of mushroom soup,
drain one can of mixed vegetables, add all of the other can
and chicken.
Open cresent rolls and break apart triangles. Place on
top of the chicken mixture.
Bake according to cresent roll package until nice and brown
on top.
Burrito Casserole
RECIPE INGREDIENTS:
8 small (fajita-size) flour tortillas
2 cups refried beans
2 tablespoons canola oil
1/2 small red onion, diced
1 1/2 pounds ground beef
1 1/2 cups store bought salsa (medium for a spicier taste)
Optional: 1 minced fresh jalapeno pepper
1 1/2 cups cheddar cheese
1. Preheat the oven to 350 degrees. Cut 5 of the flour tortillas into strips,
about 1/2 inches in width and set aside. Line the bottom of a 9 by 13 casserole
dish with the remaining flour tortillas. Spread an even layer of refried beans over
the tortillas.
2. In a large skillet heat the canola oil over medium high heat. Add the onion and
beef to the pan and sauté for about 5 minutes; breaking up the meat with a spoon,
until it is no longer pink. Pour off and discard any excess liquid, stir in the salsa.
3. Spread meat mixture over the refried beans, sprinkle on optional jalapeno peppers.
Top with tortilla strips and sprinkle on cheddar cheese. Bake in preheated 350 degree
oven until cheese has melted, about 10 minutes. Serve with sour cream, chopped tomatoes,
and chopped avocado on the side.
Chicken Cordon Bleu Casserole
INGREDIENTS
1/2 cup water
3 tablespoons butter, divided
1 cup stuffing mix
1 cup frozen mixed vegetables, thawed
2/3 cup condensed cream of mushroom or cream of chicken soup, undiluted, divided
3/4 cup cubed cooked chicken breast
2 ounces thinly sliced lean deli ham, cut into strips
1/2 cup shredded Swiss cheese
In a small saucepan, bring water and 1 tablespoon butter to a boil. Stir in stuffing mix.
Remove from the heat; cover and let stand for 5 minutes.
Meanwhile, in a shallow 1-qt. baking dish coated with cooking spray,
combine vegetables with 1/3 cup soup. Combine the chicken with remaining soup;
spoon over vegetables. Layer with ham and cheese. Fluff stuffing with a fork;
spoon over cheese. Melt remaining butter; drizzle over stuffing. Bake, uncovered,
at 350° for 30-35 minutes or until heated through. Yield: 2 servings.
Sloppy Joe Bake
1lb ground beef
1 can sloppy joe sauce
2 cans cresent rolls
2 cups shredded cheddar cheese
1 tablespoon sesame seed
Heat oven to 350 degrees. Brown ground beef in skillet, drain.
Add sloppy joe sauce, heat until boiling.
Next unroll 1 can of cresent rolls in a 13x9 inch casserole dish.
(you can lightly spray with cooking spray). Press in the bottom and
1/2 inch up the sides of pan. Spread beef mixture over dough; sprinkle
with cheese. Unroll second can of cresents over the cheese. Sprinkle
with sesame seeds.
Bake 30 to 30 minutes or until mixture is bubbly and dough is golden
brown. Cut into squares and serve. Makes 8 servings.
Beef Stroganoff Cassrole
1 can 98% Fat-Free Cream Of Mushroom Soup
1 can 98% Fat-Free Cream Of Chicken Soup
8 oz reduced-fat sour cream
12 oz uncooked egg noodles
1 pound lean ground beef
1/3 cup Parmeasn cheese, grated
Brown ground beef and drain. Boil noodles until tender and drain. Combine soups,
sour cream. Add beef and noodles, mix well. Cover with foil and bake in a 10 X 13
dish at 350 degrees for 30-40 minutes or until bubbly.
Poppy Seed Chicken
Ingredients:
3 cups chopped cooked chicken
1 can ff cream of chicken soup, undiluted
1 8-ounce ff/ lf carton sour cream
1 tablespoon poppy seeds
1 ½ cups crushed Reduced Fat Ritz Crackers(40 crackers)
¼ cup butter melted
Combine first 4 ingredients; spoon into a lightly greased 8x8 baking dish.
Combine crushed crackers and butter, and sprinkle over chicken mixture. Bake,
uncovered, at 350 for 30 minutes.
You can double this and put it in a 13 x 9 pan
Italian Casserole
Servings | 6
1 pound extra lean ground beef
1/4 cup chopped onion
1 cup bottled reduced-fat pasta sauce
1/2 cup fat-free sour cream
1 1/2 cup shredded fat-free mozzarella cheese
8 oz Pillsbury Reduced-Fat Crescent(s)
1/4 cup grated Parmesan cheese
1/2 Tbsp Land O Lakes Stick Light Butter
Heat oven to 375°F. In large skillet, cook ground beef and onion over medium heat
for 8- 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain. Stir in pasta sauce; cook until thoroughly heated.
Meanwhile, in medium bowl, combine mozzarella cheese and sour cream; mix well.
Pour hot beef mixture into ungreased 8x8-inch (2-quart) glass baking dish. Spoon
cheese mixture over beef mixture.
Unroll dough over cheese mixture. In small bowl, mix Parmesan cheese and butter.
Spread evenly over dough.
Bake at 375°F. for 18 to 25 minutes or until deep golden brown
