3/4 cup diced onion
1/2 cup diced green pepper
1/4 cup diced celery
1 tsp. chopped garlic
1 Tbls. butter OR margarine
1/2 tsp. salt
1/2 tsp. cayenne pepper
1/2 tsp. paprika
1/4 tsp. ground mustard seed
1/2 tsp. Worcestershire sauce
12 oz. can condensed cream of mushroom soup
1/2 cup condensed cream of celery soup
1 cup water
1/2 lb. crawfish meat OR ↓
1/2 lb. cubed chicken OR ↓
1/2 lb. raw, peeled shrimp
3 Tbls. sliced green onions
1 Tbls. chopped fresh parsley
3 cups Rice Pilaf
Saute garlic, onion, celery, and green pepper in butter until soft.
Stir in next 8 ingredients.
Bring to a simmer and continue cooking until meat is cooked through.
Stir in green onion and parsley.
Scoop 1/2 cup rice pilaf into center of 6 bowls or soup plates.
Pour Etouffee over rice.
1 lb. bag frozen broccoli florets
6 oz. can tuna in water – drained
10.75 oz. can condensed cream of mushroom soup
3/4 cup shredded cheddar cheese – divided
1/4 cup milk
1 tsp. salt
1/2 tsp. black pepper
Boil or steam broccoli until tender, drain, and place in a greased, oven-proof casserole dish.
In a bowl, combine the tuna, soup, 1/2 cup cheese, milk, salt, and pepper.
Pour soup mixture over broccoli.
Bake, uncovered, in 350 degree oven for 30 minutes.
Sprinkle remaining cheese on top and bake additional 10 minutes.
1/4 cup extra-virgin olive oil
1 medium yellow onion, finely chopped
1 pound lean ground beef
Kosher salt and freshly ground black pepper
2 cups frozen cut green beans, thawed (or a 29oz canned)
1 3/4 cups frozen corn kernels, thawed (or a 29oz canned)
Two 10-ounce cans cream of mushroom soup
1 bag frozen tater tots
Preheat the oven to 350 degrees F.
Add the oil to a skillet over medium heat. Add the onions and cook until soft and beginning to brown, about 15 minutes. Add the beef to the onions and cook until the meat is brown, stirring and scraping the bottom of the skillet to release the yummy brown bits, about 10 minutes. Season with salt and pepper.
Transfer the beef and onion mixture from the skillet into a 9-by-13-inch baking dish. Scatter the green beans and corn evenly on top. Spread the cream of mushroom soup over top and top with frozen potato nuggets. Bake uncovered for 1 hour; the potato nuggets should be golden brown. Serve.
2 cups cooked rice
2 cups diced ham
1 package frozen peas
1 cup milk
1 can cream of mushroom soup (the 98% fat free works fine)
2 cups shredded sharp cheddar cheese
Preheat oven to 350º
Spray 2 quart casserole dish with non-stick cooking spray
Layer rice, ham and peas (note, it reduce cooking time, microwave frozen peas for 2 minutes)
Mix cream of mushroom soup, cheese and mil together. Pour over the layered rice, ham and peas.
Sprinkle with bread crumbs to top.
Bake for 45 minutes, or until hot and bubbly. If you microwaved the peas, this should be done in 40 minutes.