How To make Chicken Corn Casserole (Usda)
1/2 cup butter, margarine
or chicken fat
1 cup unsifted flour
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 teaspoons instant minced onion
1 1/2 quarts hot chicken broth
2 1/4 pounds cooked chicken :
diced (7 cups)
48 ounces whole kernal corn, drained -- 3 (16-oz) cans
6 ounces processed cheddar cheese shredded (1 1/2 c)
3/4 cup pimientos :
chopped
TOPPING FOR INDIVIDUAL CASSEROLE :
1/4 cup fine dry breadcrumbs
1 tablespoon butter or margarine
Line four 8x8x2-inch baking pans with heat-resistant freezer wrap. Allow enough extra wrap to fold over top. Use one pan for each six servings or one-fourth of the recipe. Do not line pans for food to be served without freezing.
Melt fat. Stir in flour, salt, pepper, and onion. Add broth slowly. Cook until thickened, stirring constantly. Mix hot mixture with chicken, corn, cheese, and pimentos. Pour one-forth of mixture into each baking pan. Spread well to avoid air pockets.
TO SERVE WITHOUT FREEZING: Preheat oven to 350=B0 F. (moderate). For each pan to be baked right away, mix 1/4 cup fine dry bread crumbs with 1 tablespoon melted butter or margarine. Sprinkle over chicken mixture in baking pan. Bake 45 minutes or until crumbs are lightly browned.
TO FREEZE: Cool for 30 minutes at room temperature. Complete wrapping by pulling paper up over top of food. Put edges of wrap together and fold several times so paper lies directly on top of food. Fold ends of freezer wrap over the top and seal with freezer tape. Label with name of food, date of freezing, and last date the food should be used for best eating quality (about 6 months). Freeze immediately for 10 to 12 hours before removing packages from the pans.
TO HEAT FROZEN FOOD: Preheat oven to 350=B0 F. (moderate). Remove freezer wrap. Place food in baking pan. For each pan to be baked, mix 1/4 cup fine dry bread crumbs with 1 tablespoon melted butter or margarine. Sprinkle over chicken mixture in baking pan. Bake 1 1/4 hours or until crumbs are lightly browned, and center is hot.
How To make Chicken Corn Casserole (Usda)'s Videos
Selections from Aunt Sammy's Radio Recipes and USDA Favorites by Ruth van Deman | Full Audio Book
Selections from Aunt Sammy's Radio Recipes and USDA Favorites by Ruth van Deman (1888 - 1948)
Genre(s): Cooking
Read by: Larry Wilson, Julie Burks, BettyB, Trish Rutter in English
Chapters:
00:00:00 - 00 - Introduction
00:04:25 - 01 - Recipes from the 1920's - Soups Main Dishes
00:11:48 - 02 - Recipes from the 1920's - Vegetables Fruits
00:18:37 - 03 - Recipes from the 1920's - Salads Breads
00:24:35 - 04 - Recipes from the 1920's - Desserts
00:31:37 - 05 - Recipes from the 1970's - Main Dishes
00:49:27 - 06 - Recipes from the 1970's - Vegetables Sauces
00:52:55 - 07 - Recipes from the 1970's - Salads Breads
01:01:06 - 08 - Recipes from the 1970's - Desserts
More information:
LibriVox - free public domain audiobooks (
Shamar eat from anybody tbh????
Corn Casserole
Welcome to Fyreflye’s Follies!
If you enjoy today’s video, please don’t forget to give me a thumbs-up! If you enjoy videos featuring canning and southern cooking, I hope you will subscribe!
In Today’s video, I am going to be showing you how I make Corn Casserole.
I love this! I tried it last year with a honey corn muffin mix and it was so good! I couldn’t find it this year, but I would definitely recommend using it if you can find it.
Feel free to leave a comment below. I love to hear what you have to say!!
Today’s recipe ingredients:
1/2 cup butter, melted
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
1 (15 ounce) can whole kernel corn, drained
1 (14.75 ounce) can creamed corn
1 cup sour cream
Preheat oven to 350 degrees F (175 degrees C), and lightly grease a 9x9 inch baking dish.
In a medium bowl, combine butter, eggs, corn bread mix, whole and creamed corn and sour cream. Spoon mixture into prepared dish.
Bake for 45 minutes in the preheated oven, or until the top is golden brown.
#CornCasserole #Delicious #HolidaySideDish #EasySideDish
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This video is for entertainment purposes only. This is not intended to be an instructional video. Not everything I do is USDA/FDA approved. All video footage, new designs and craft projects are my own & may only be used with my permission. When applicable, I will always give credit for inspiration sources, whether online or from other crafters. None of my videos are sponsored unless otherwise stated. All opinions are my own. This video is not made for or intended for children, but is family-friendly.
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10 Easy Freezer Meals Prep! | OVEN BAKED & SLOW COOKER | Julia Pacheco
TASTY & EASY FREEZER MEALS | CHEAP MEAL PREP IDEAS | WHAT'S FOR DINNER | LET'S GET COOKING! Welcome back my cooking friends! Today i'm simply sharing eight tried n' true freezer meal prepping recipes that come together quickly, it took me a little over an hour! Sometimes you just need to plan a freezer full of meals for your family or for someone in need! I hope you find a little cooking inspiration and that meal prepping lots of food is totally achievable! Thanks for watching????
0:00 | Welcome! ❖Today's Recipes:
0:40 | Sausage Lasagna (typed below)
2:35 | Sausage Egg Bake
4:49 | Chicken Enchiladas (typed below)
7:27 | Crockpot - Enchilada Soup
8:54 | Crockpot - Beef Stew
10:01 | Crockpot - Tacos (typed below)
10:43 | Shepherds Pie (typed below)
14:16 | Cream Noodle Bake
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T Y P E D R E C I P E S
Lasagna:
1lb sausage
1/2 white onion
1 jar of marinara sauce
Oven ready lasagna noodles
2 cups mozzarella cheese
1.5 cups parmigiana cheese
24oz cottage cheese
Italian seasoning
Brown the sausage and onion in a pan. To assemble the lasagna add a little marinara sauce to the bottom of a 9x13 baking dish, then a layer of the noodles, sausage, cheeses, dash of Italian seasoning repeat for 3 layers.
Bake on 350 for 50 mins (if frozen bake on 350 for 90mins covers and 10 mins uncovered)
Enchiladas:
2 10x8 casserole dishes
5 cups shredded chicken
1 cup sour cream
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp garlic powder
Salt and pepper
28 oz green chili enchilada sauce
2.5 cups Monterey jack cheese
10 flour tortillas medium size
To the shredded chicken add the sour cream and seasonings stir to combine.
To assemble the enchilada pour a small amount of enchilada sauce on the bottom of your pans and add 3 tbs of the Monterey Jack cheese in a flour tortilla with 1/3 cup of the chicken mixture roll and place in the casserole dishes. Pour the remaining enchilada sauce on top and sprinkle the remaining cheese. Bake on 350 for 25 min (if frozen bake on 350 covered for 30 mins then uncovered for 15 mins) or until the cheese is bubbly!
Crockpot Tacos:
2 medium chicken breasts
16oz salsa
1TBS taco seasoning
15 oz black beans drained and rinsed
15 oz canned corn drained
1 onion diced
1 bell pepper diced
Low for 5 hours
Shepherd's Pie:
2lbs mashed potatoes (I cooked mine in the instant pot)
1lb cooked ground beef
1/2 tsp Rosemary
1/2 tsp Thyme
1/2 tsp garlic powder
Salt & pepper
1tbs Worcestershire sauce
2tbs flour
2tbs tomato paste
1 cup beef broth
12 oz frozen mixed veggies
1.5 cups shredded sharp cheddar cheese
To your cooked ground beef add the seasonings, Worcestershire sauce, and flour start everything to come by in for about 30 seconds. Add your tomato past and stir it all together. Add the beef broth and let it simmer for 1-2 mins. Add your frozen mixed vegetables and let those heat up. To assemble let everything cool down first. In a 9 x 13 baking dish add your shepherds pie filling and top with the mashed potatoes. Lastly add the cheese.
Bake on 350 for 35 mins (if frozen bake on 350 covered for 30 mins and uncovered for 20 mins.
HFB Teen Chef: Creamy Chicken Casserole
This recipe video series was created by one teen to educate other teens on how they can help themselves and their loved ones by cooking new recipes while having fun in the kitchen!
This casserole is a healthy comfort recipe that every teen will love, including picky eaters! Not only that but it can easily be reheated on any day for an easy lunch or dinner.
Ingredients
1 cup of whole-wheat packaged spiral-shaped pasta
1 1/2 pound boneless, skinless chicken breasts (all visible fat discarded, cut into 1-inch pieces)
(substitute: tofu)
3/4 teaspoon Italian spice blend (Substitute: 3/4 teaspoon dried thyme)
15 1/4 oz. canned low-sodium whole kernel corn (drained, rinsed)(Substitute: 16 ounces packaged, frozen corn (thawed))
16 ounces packaged, frozen broccoli (thawed)
8 ounces low-fat cream cheese
1 cup low-fat, plain yogurt
Directions
Preheat the oven to 350° F.
Cook pasta according to package instructions
In a large pan over high heat, add chicken and cook until done, about 5 minutes.
Lower the heat to low, and add spice blend, corn, broccoli, cream cheese, and yogurt.
Mix until combined and cream cheese has melted.
Add pasta, stirring to combine. (Do this in a bowl if pasta can’t fit into the large pan).
Transfer to a 13x9-inch baking dish. Cover with foil, and cook in the oven until fully warmed, about 15 minutes.
USDA is an equal opportunity provider and employer. This material was funded by USDA's Supplemental Nutrition Assistance Program -- SNAP. For more information about SNAP and how to apply, visit YourTexasBenefits.com
Homemade Condensed Cream of Chicken Soup | Gluten Free Recipe
This Homemade Condensed Cream of Chicken Soup is a gluten free recipe that makes it possible to make all of those favorite casserole and slow cooker recipes you love so much. Making it from scratch is easy and only takes a few minutes.
Recipe Link:
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