Tuna Casserole

Marty Kelly

  • 1-16 oz. package curly noodles, cooked
  • 1 can cream of mushroom soup
  • 1 can tuna
  • Green onions, sliced
  • Mushrooms, sliced
  • Celery, sliced
  • Crushed corn chips
  • Shredded cheddar cheese

Mix together all ingredients except corn chips and cheese and pour into casserole dish. Top with chips. Add cheese. Bake at 350 until hot.

by Tim Dineen

Runza Pie

Barbara O’Hanlon Dineen

  • 1 lb. ground beef
  • 1/2 C chopped onion
  • 1 C chopped cabbage
  • Salt and pepper to taste
  • Grated mozarella cheese
  • 1-8 oz. package Poppin’ Fresh pull apart dinner rolls

Preheat oven to 350. Brown ground beef, onion, and cabbage. Add salt and pepper. Drain well. Open tube of dinner rolls and spread dough out in the bottom of a greased 9 x 13 pan. Top with beef mixture. Sprinkle with cheese. Bake for 30 minutes.

by Tim Dineen

Savory Noodles

Jan Hammer Dineen

 

This is a simple, good, hearty dinner, And very tasty too!

  • 1/3 lb egg noodles
  • 1 lb. fresh pork butt, ground
  • 2 small onions, chopped
  • 2-1/2 C celery, chopped
  • 1-1/2 cans tomato soup
  • 3/4 C water
  • 1 C grated Parmesan cheese
  • Salt & pepper

Cook noodles until tender. Drain. Brown meat. Add onion, celery, and seasoning. Cook until tender. Combine with noodles in casserole. Add soup, water, and cheese. Mix. Bake 45 minutes at 350.

by Tim Dineen

Shepherd's Pie

Tim Dineen

What a way to get rid of leftovers! (Er, what are leftovers???)

  • Leftover mashed potatoes
  • Leftover meat
  • Leftover vegetables
  • Leftover gravy
  • 1 C bread crumbs
  • 2 eggs
  • 1 C milk

Grease a casserole dish. Line with the mashed potatoes. Mix the meat, gravy, vegetables, and whatever else you want to put in and place over the potatoes. Spread the bread crumbs evenly over the top. Mix the eggs and milk together and pour over all.  Bake at 350 for 35-40 minutes. Yummm….

by Tim Dineen

Jan's Rice Pilaf

Jan Hammer Dineen

  • 1/2 onion, minced
  • 2 stalks celery, minced
  • 2 oz. pine nuts
  • 1 tbsp butter
  • 2-1/2 C chicken broth
  • 1 C long grain white rice

Melt butter. Lightly brown celery and pine nuts in butter. Add chicken broth and bring to boiL Add rice. Cover and simmer on low heat for 30 minutes. Serves 8-10.

by Tim Dineen

Baked Kidney Beans

Kathleen Dineen Kelly

 

  • 2 lbs. red kidney beans
  • 1 C white sugar
  • 1/2 tsp pepper
  • 1 lb. salt pork
  • 1 large sliced onion
  • 1 tsp dry mustard

Soak beans overnight. Bring to a boil with 1 tsp soda. Drain oft water.  Cover with fresh water and add other ingredients. Bring to a boil and then bake 6-8 hours at 250. Serves 20.

by Tim Dineen

Chinese Chicken Casserole

Phoebe Wilson Dineen

  • 3 C white meat chicken, diced (about 4 large breasts)
  • 2 packages Wild Rice-A-Roni
  • 2 C cooked rice, sauteed after cooking in 2 tbsp butter and 1 tbsp soy sauce
  • 1 can cream of mushroom or golden mushroom soup
  • 1 can cream of chicken soup
  • 1 C fresh mushrooms, chopped and sauteed in butter
  • 1 C green onions, chopped and sauteed in butter
  • 1 C celery, chopped and sauteed in butter
  • 1/2 C chopped cashew nuts
  • 1 C sour cream
  • Chow mein noodles

Place chicken breasts in water to cover. Add 1/4 tsp sage, rosemary, and garlic powder. Cook. When tender, remove chicken and cut into small pieces. Prepare Rice-A-Roni as directed. Add sauteed rice and 1-1/2 cups broth from the chicken to Rice-A-Roni, Simmer until broth is absorbed. Add the soup, vegetables, nuts, and sour cream. Pour into buttered casserole dish. Cover and refrigerate at least 1 hour. Place in 350 oven and bake 45 minutes. Sprinkle chow mein noodles over top and bake an additional 15 minutes. Serves 14-16. This recipe can be halved.

This is my creation, I make it for special times.

by Tim Dineen

Phoebe's (Barnes, not Dineen) Chicken Stew

Phoebe Dineen Barnes

  • 1 whole chicken
  • 8 carrots
  • 6 stalks celery
  • 1 bell pepper
  • A whole bunch of mushrooms
  • 1/4 C okra (optional, see note)
  • 4 chicken boullion cubes
  • Poultry seasoning
  • Salt and pepper
  • Thyme

Place chicken and bouillon cubes in enough water to cover chicken. Bring to boil and simmer until chicken is just about cooked.

Cut carrots, celery, bell pepper, and mushrooms into bite size pieces. Don’t dice or they’ll disintegrate. Add to chicken and broth. Cover and simmer. Remove chicken and cool so you can debone it. Continue to simmer veggies until tender.  Add spices to taste. I like to also use curry in mine, but it’s up to you. Add chicken pieces and thicken with flour or corn starch. Serve over rice or noodles.

Note: If you decide to use okra (which really does add to the flavor) be sure to cut it in pieces (or get it cut and frozen) and fry it in oil before you add it to the pot. If it isn’t cooked right it comes out very slimy and you will have a pot full of slimy goo and you can be guaranteed that your kids and probably your husband won’t go near it.

by Tim Dineen

Seven Minute Chicken

Colleen Dineen Wellwood

  • 2 C cooked diced chicken
  • 1-3 oz. can French fried onions
  • 1-10 oz, package frozen mixed vegetables, thawed
  • 1 can cream of chicken soup
  • 1/2 C milk

Combine chicken, vegetables, soup, and milk. Add 1 cup French fried onions. Bake in a 1-1/2 quart covered casserole at 375 for 45 minutes. Top with remaining onions before serving.

by Tim Dineen

Chicken Delight

Margie Scanlon Dineen

  • 2 packages frozen broccoli
  • 2-1/2 lbs. chicken breasts, boned and cooked
  • 2 cans cream of chicken soup
  • 1 C mayonnaise
  • 1 tsp lemon juice
  • 1/4 tsp curry powder
  • 1 tbsp margarine
  • 1/2 C shredded sharp cheddar cheese
  • 1/2 C bread crumbs

Cook broccoli until tender and drain, Arrange broccoli in buttered 11x9x1/2 dish. Place chicken on top. Combine soup, mayonnaise, lemon juice, and curry. Pour over chicken. Sprinkle with cheese and bread crumbs. Top with margarine. Bake at 350 for 30 minutes. Serves 6.

by Tim Dineen

Chicken Breasts and Cheese

Kathleen Dineen Kelly

  • 4 whole chicken breasts, skinned, boned and split
  • 8 pieces Swiss cheese
  • 1 can cream of chicken soup (undiluted)
  • 1/2 C dry white wine
  • 2 C seasoned Pepperidge Farm stuffing mix
  • 1/3 C melted margarine

Arrange chicken in lightly greased shallow pan. Place one slice of cheese on each piece of chicken. Stir together wine and soup and spread over chicken and cheese. Coarsely crush the stuffing mix and sprinkle over the top. Drizzle melted margarine over all.  Bake uncovered at 350 for 55 minutes or until chicken is tender.

by Tim Dineen

Chicken and Broccoli with Rice

Nita Bates Dineen

  • 4 C cooked rice
  • 3-4  cooked chicken breasts, skinned, boned, and broken into pieces
  • 1 can Campbell’s cream of chicken soup
  • 3/4 soup can milk
  • 2 tbsp Dijon or regular mustard
  • 1/2 C cheddar or Swiss cheese, grated
  • 1-1/2 C frozen or cooked broccoli cuts
  • 2 tbsp chopped pimento

Stir soup, milk, mustard, and cheese together. Add broccoli and pimento. Stir in chicken. This mixture may be poured over rice or mixed together with rice for a casserole. Makes a nice buffet dish (8 x 12) with topping of buttered bread crumbs.

by Tim Dineen