A Taste Of Chriss

November 10, 2007


Filed under: Chicken Casserole, Chicken Recipes, Main Dish, Pasta — MissChriss @ 8:11 pm


1/2 cup butter
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 can (10 3/4 ounces) condensed cream of chicken soup
1 jar (4 ounces) sliced mushrooms, drained
1 jar (2 ounces) diced pimiento, drained
2 to 3 cups cubed cooked chicken
4 ounces spaghetti, cooked and drained
1 cup sour cream
1/4 cup grated Parmesan cheese

In a saucepan over low heat, melt butter. Add soups and mushrooms. Stir until well blended. Remove from heat; add pimiento, chicken, spaghetti, and sour cream. Turn mixture into a greased 13x9x2-inch baking pan. Sprinkle with Parmesan cheese. Bake, uncovered, at 350E for 30 to 35 minutes. Chicken and spaghetti recipe serves 4 to 6.


Easy Crockpot Spaghetti Sauce

Filed under: Pasta, Sauces, Slow Cooker — MissChriss @ 7:50 pm

Easy Crockpot Spaghetti Sauce

8 ounces Italian sausage
1 pound lean ground beef
2 cans (14.5 ounces each) diced tomatoes with juice
1 cup chopped onion
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 cup chopped green bell pepper
1 to 2 tablespoons sugar
1 to 2 teaspoons salt, or to taste
2 cloves garlic, crushed
2 teaspoons dried leaf basil
dash ground red pepper or red pepper flakes, if desired

Remove sausage from casings; brown in a heavy skillet along with ground beef. Break up sausage and ground beef while browning; drain well.

Add sausage and beef to crockpot, along with all remaining ingredients. Cover and cook on LOW setting for 8 to 10 hours or HIGH for 4 to 5 hours. Serves 8 to 10. This sauce can be frozen.

Macaroni and Tuna Salad

Filed under: Pasta, Salad, Seafood — MissChriss @ 7:35 pm

Macaroni and Tuna Salad

Quick and easy, this is a low-cost dish that you can dress up by using bow-tie pasta or other fancy shapes children will enjoy eating.
Makes 8 servings.

1 (16-ounce) box elbow macaroni
1 cup mayonnaise
2 tablespoons dried seafood seasoning
3 (6 ounce) can tuna in oil
1 cup finely chopped green onions
½ cup chopped green onion stems, for garnish

Cook the macaroni according to the package directions until soft but not mushy. Combine the mayonnaise and seafood seasoning in a small bowl. Drain the oil from the tuna and reserve the oil. Toss the macaroni, onions, and tuna with the mayonnaise mixture. If it is too stiff, add a bit of the reserved tuna oil. Refrigerate until ready to serve. Top with green onion stems before serving.

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