5 CAN CASSEROLE

5 CAN CASSEROLE ~time to table approx 35 mins
(COOK'S NOTE: make a vegetable to serve with this so you don't eat large portions of this. Its full of sodium, and fat as well, so don't add butter or salt. Kids devour it, eating half of it when you're not looking!)

1 can of chicken meat  (can substitute tuna)
1 can cream of chicken soup
1 can chicken noodle soup
1 can evaporated milk
1 large can chow mein noodles

Combine all ingredients and mix well.  Pour into a casserole dish that's been sprayed with pan spray. Bake, uncovered, 350* until heated through and bubbly. Approx 25 - 30 mins.

CHEESEBURGER SOUP ~to table time: 35 mins

Cheeseburger Soup
(cook's note: this is for the crock pot but stove top doesn't seem to make a difference; its still good)
1 lb. ground beef
1 sm onion, diced or 2 T. dry onion
16 oz can chopped tomatoes
1/2 c. picante sauce
16 oz can red beans, drained of some liquid
16 oz can corn, incl juice
salt & pepper
 1/2 lb cubbed Velveta
Combine all ingredients, EXCEPT Velveta, into a large pot or Dutch oven pan. Bring to a rolling boil, then reduce heat. Add cubed Velveta and stir until cheese is melted through and your soup is a creamy tomatoe base. Serve with sour cream, crackers, cheedar cheese sprinkled on top, tortilla chips, or a combo of all. Serves many.
*crock pot instructins read: cook in crock pot on high, simmering for at least 3 hours. Then, add Velveta. Its oh so good either way.

CHOW MEIN CASSEROLE ~ time to table: 30 mins

Chow Mein Casserole ~ approx to-the-table time: 30 mins
COOK'S NOTE: may want to double this and make 2 casseroles. It doesn't last long or go far at our house!
1 can tuna, including juice
1 can cream mushroom soup
1/2 - 1 c. chopped celery, depending on your family's like for celery
     *note: Put celery in microwave for 30 secs in a covered dish, to speed cooking time
1/4 c. water
1/3 c. onion, diced, or 1 1/2 t. dried onion, minced (break flakes if you have to)
4 oz can. sliced mushrooms
1 T. soy sauce
4 oz can water chestnuts
8 oz. chow mein noodles

Preheat oven to 350*
 Mix all other ingredients together EXCEPT chow mein noodles. Spray a round casserole dish with pan spray. Place 1/2 noodles in bottom & pour the mixed ingredients over noodles. Cover with casserole lid or foil. Pop into 350* oven and bake for 20 mins or until hot and bubbly.  You can remove the lid half-way through baking process if you want your casserole set-up and not so soft.

PACIFIC COAST SALMON BAKE ~time to table: 45mins

Pacific Coast Salmon Bake  ~ to the table in approx 45 mins.  (COOK'S NOTE: think ahead & prepare wild rice the evening before. It will reduce your prep time.  So delicious its good enough to be served with moderately-cheap wine!)

1 1/2c. wild rice, cooked
1 T. butter or margerine
1/2 c. chopped onion or 1 T. dry onion, minced or flakes
1 can salmon, drained 3/4 c. mayonaisse, salad dressing only if you're in a pinch
1 egg
1 1/2 c. shredded cheddar cheese
1/2 c. Parmesean cheese, in the jar is quickest
10 oz. frozen broccoli, chopped (or fresh, just microwave in covered bowl for 2 mins)

Saute' onions in butter, in a med. size sauce pan, stirring constanly. Go easy on the heat if you're using dry onion. Stir in rice and heat through, stirring often, over low heat. Prepare salmon by draining liquid from the can, saving it in a bowl. Clear salmon of bones & skin. You probably won't have to, but if the cat isn't tripping you, call the cat and give the skin & juice to the cat. You can eat the bones for the calcium b/c your cat probably won't. Ha!  Remove rice from heat and lightly flake the salmon into the rice. Mix the mayo & egg off to one side of the pan then gradually mix this into the salmon/rice. 
Spray with pan coating, a 1 1/2 qt. casserole dish or 9" square glass casserole dish. Place half salmon mixture in the dish, spreading it evenly over bottom. Top with 1/4 c. Parmesean cheese, 1/2 of the broccoli, & 1 c. shredded cheddar. Repeat this process for a second layer. Bake x30 mins or until cheese is melted.

CHEATER'S STIR-FRY CHICKEN & BROCCOLI ~time to table: 25 mins

Cheater's Stir-Fry Chicken & Broccoli (COOK'S NOTE: so incredibly quick & delicious- as if stir-fry isn't- but this should be a sin its so simple & tasty. Buy frozen egg rolls and keep on hand for this dish)

• 3 fully cooked, preseasoned Teriyaki chicken breasts, cut into bite-size (comes in a pkg at Sam's Club and probably Cosco alike)
• 2 T. Sesame seed oil (no subst. it's flavorful)
• 2t. dry onion, minced or flakes
• 2 c. quick-style rice, such as Minute Rice
• 1 sm head of broccoli cut up into flowerettes or half of a large one. Peel the stem to the meaty part of it, slice like bamboo shoots and use if you have time.
• 1 can sliced style water chestnuts, drained (optional)
• 1 can bamboo shoots, drained (optional)
• 1 can sliced mushrooms, drained (optional)
• 1/2 c. Cream of Chicken soup (cover & freeze the can for next time)
• 2 c. water
• Soy Sauce to taste (optional)

Preheat your oven or toaster oven now, if you're serving frozen egg rolls with this dish, and bake when oven is ready.
Heat a large skillet or wok pouring the sesame seed oil in the bottom (I don't measure it b/c its for the flavor only) and add the diced chicken (it's easier and less mess if it's frozen when cut it). Add dry onion & rice. Stir and heat for a minute or 2 then add broccoli and other canned vegetables that are optional. Keep stirring until broccoli is turning a richer shade of green or al denta stage. Add soup and stir in well, then add water and keep stirring nearly continuously to keep the broccoli cooked even but for the rice to absorb the water. Taste the rice; you may need to add 1/4 c. more water once or twice to keep it moist and finish cooking. You can add Soy Sauce to taste, just as if you were adding it to food on your plate. It will be sticky like a casserole since the rice was added to the meal, but it's oh-so-good! You could separate the rice and entree' and cook the rice separately but it'd be just another pan to clean.  With any luck, your egg rolls will be ready to serve at the same time as the meal.

QUICK & EASY TEX-MEX ~time to table: 23 mins

TEX-MEX Beans & Rice - start to finish approx 23 mins

• 1/2 lb. link packaged cooked sausage, sliced or diced
• 1 1/2 t. dry onion flakes
• 1 t. garlic powder
• 1 - 10 oz can Rotel Tomatoes & Chilies or 1 can diced tomatoes
• 1 can whole kernel corn
• 2/3 c. water
• 1 can black or red beans
• 1 1/2 c. quick rice, like Minute Rice
• 1 small can black olives, sliced

In a large skillet, heat sausage with onion flakes, over medium-high heat, stirring constantly, until some juice from sausage is in the skillet. Add the other ingredients in order listed, stirring after the water.. Cover and simmer 10 - 12 mins or until the rice is cooked and dish is heated through. Serve topped with sour cream, cheddar cheese, salsa, with tortilla chips on the side.
COOK'S NOTE: the easiest & tastiest dish ever. Kids can make it. We made this during the midwest ice storm of 2007 (gas stove). Family game night with a delicious hot meal.... we didn't know we were doing without!