Download Casserole Crazy Cookbook by VJJE Editors PDF

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Wrap like a burrito and place seam side down in casserole dish. Put the remaining sour cream on top of the burritos. Sprinkle cheese over top and bake, uncovered, at 350 degrees F for 20 to 30 minutes. Garnish with chopped green onions, chopped tomatoes, remaining sour cream and picante sauce. Burrito Casserole 45 Burrito Supreme Casserole 8 (8−inch) flour tortillas 1 1/2 cups tomato juice 1 envelope taco seasoning mix 1 tablespoon vegetable oil 1/2 pound ground beef 1 (16 ounce) can refried beans 3 cups shredded Cheddar cheese, divided 1 small avocado 1 tablespoon lemon juice 1 1/2 cups shredded lettuce 1 cup chopped tomato Wrap tortillas securely in aluminum foil; bake at 350 degrees F for 15 minutes or until thoroughly heated.

Combine next seven ingredients. Place dry noodles in a 2−quart baking dish. Pour tomato mixture over; place pork chops on top; garnish each with onion slice and green pepper strips; cover. Bake at 350 degrees F for 1 hour. Remove cover. Bake an additional 10 minutes or until chops are tender. Serves 4. Baked Pork Chops and Noodles 19 Baked Potato Casserole 8 cooked, peeled and diced potatoes 1 pound American cheese, sliced in strips 1 cup mayonnaise 1/2 cup chopped onion Salt and pepper to taste 1/2 pound fried bacon, chopped Combine first four ingredients.

Push beef from center of pan. Add broth and soy sauce. Bring to a boil; reduce heat. Stir meat into broth. Cook and stir 2 minutes more. Add noodles, onion and carrots to wok; toss to combine. Ladle mixture into soup bowls. Beef and Noodle Bowl 26 Beef Chili Cheese Fries 2 tablespoons vegetable oil 2 cups chopped yellow onions Salt and cayenne to taste 2 pounds ground beef 1 tablespoon chili powder 2 teaspoons ground cumin Crushed red pepper to taste 2 teaspoons dried oregano leaves 2 tablespoons chopped garlic 3 cups peeled, seeded, and chopped fresh or canned tomatoes 2 tablespoons tomato paste 3 cups beefsteak or beef broth 2 tablespoons Masa Harina Vegetable oil for deep frying 2 large Idaho potatoes, peeled and cut into shoestrings, rinsed in cool water and patted dry 1/2 pound grated Cheddar cheese 1/2 pound grated Monterey jack cheese 1 cup sour cream 1/2 cup sliced pickled jalapenos Heat the vegetable oil in a large saute pan over medium heat.

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