Ingredients:
3 tablespoons of plain flour.
¾ cups of skimmed milk powder.
¼ teaspoon of mustard powder.
¼ teaspoon of salt.
¼ teaspoon of pepper.
1 cup of water.
3 oz strong cheddar cheese, grated.
12 oz Crab meat.
Directions:
In a small saucepan, combine the flour, mustard powder, milk powder, salt, and pepper.
Gradually add water, constantly stirring until the mixture becomes thick.
Remove from heat.
Stir the cheese into the mixture until it has completely melted.
Stir in the crab meat.
Place in a casserole dish and bake until all ingredients are thoroughly cooked.
Chicken and Spinach Summer Casserole recipe
Ingredients:
1 tablespoon olive oil
2 garlic cloves, crushed
2 cups fresh spinach, finely chopped
2 cups shredded cooked, skinless chicken breast
1/2 cup sour cream
1/2 cup mayonnaise
1 tablespoon fresh lemon juice
½ teaspoon black pepper
¼ teaspoon salt
½ cup Parmesan cheese
½ cup grated mozzarella cheese
Directions:
- Preheat oven to 350ºF.
- Lightly grease a 9-by-9-inch baking dish and set aside.
- In a large skillet, heat olive oil over medium. Add garlic and cook 30 seconds, until fragrant. Add spinach and cook until wilted and bright green, stirring, 2 to 3 minutes. Transfer to a large bowl, add chicken, and toss well.
- In a separate large bowl, combine sour cream, mayonnaise, lemon juice, pepper, salt, and cheeses. Transfer half of the cheese mixture to the chicken mixture; toss well to coat, and spread into the prepared dish. Spoon the remaining cheese mixture over the top.
- Bake 45 minutes, until bubbling and lightly browned. Cool 15 minutes before serving.
Chicken-Rice Casserole recipe
Ingredients:
10 oz of cut-up cooked chicken.
4 oz (1 can) of mushroom stems and pieces.
1 ½ cups of cooked white rice.
1 ½ cups of skimmed milk.
1 cup chicken broth.
½ cup of all-purpose flour.
¼ cup of green bell pepper, chopped.
¼ cup of margarine.
¼ cup of slivered almonds.
2 tablespoons of chopped pimiento.
1 teaspoon of salt.
Pinch of pepper.
Parsley.
Directions:
Preheat your oven to 350ºF (175ºC).
Heat the margarine in a two-quart saucepan over medium heat.
Stir in the flour, salt, and a pinch of pepper.
Cook, stirring constantly, until bubbly. Remove from heat.
Stir in the milk and chicken broth.
Heat up to boiling, stirring all the time.
Boil and stir for 1 minute.
Add the remaining ingredients and stir in.
Pour into an ungreased two-quart casserole dish.
Bake uncovered for 45 minutes.
Garnish with parsley and serve.
Carrot Casserole recipe
Ingredients:
1 tin Cream of Mushroom Soup
2 tin Diced Carrots
½ x Finely Chopped Onion
1 sm Bag of Original Crisps
Directions:
Make alternating layers of carrots, soup, and onion in a greased casserole dish.
Bake for 20 to 25 minutes in a hot oven or until thoroughly piping hot and bubbling.
5 minutes before serving, sprinkle the crushed crisps over the top of the casserole and put it back into the oven to brown.
