With 200 scrumptious varieties of easy oven, stovetop and slow cooker casseroles, this collection of recipes will bring the family home for dinner! Here are comfort dishes for meat-and-potato lovers, for finicky kids, and for company alike—there's something for everyone. An ideal gift for kids away at college and for busy parents who need to whip together dinner in a jiff.
|Publisher:||Smith, Gibbs Publisher|
|Product dimensions:||6.10(w) x 7.80(h) x 0.90(d)|
|Age Range:||14 Years|
About the Author
Stephanie Ashcraft, author of the original 101 Things To Do With A Cake Mix, has taught cooking classes based on the tips and meals in her cookbooks for almost twenty years. She lives in Tucson, Arizona.
Janet Eyring's interest in learning how to cook healthy, inexpensive meals without living in the kitchen inspired her to write a cookbook that relied on the ease of the slow cooker. She also teaches cooking classes at Macey's Little Cooking Theatre. She lives in Highland, UT
Read an Excerpt
Cornbread Chicken Casserole
Makes 6-8 servings.
1 (2.25-pound) lemon pepper rotisserie cooked whole chicken
1 (16-ounce) bag frozen mixed vegetables, thawed and drained
1 (10.5-ounce) can cream of chicken soup, condensed
1 (10.75-ounce) can cream of onion soup, condensed
1/2 teaspoon black pepper
1 (8.5-ounce) box corn muffin mix
Ingredients listed on corn muffin mix
Preheat oven to 350 degrees. Shred cooked chicken meat.
In a bowl, combine, chicken, vegetables, soups, and pepper. Spread chicken mixture into a greased
9 x 13-inch pan prepared with nonstick cooking spray. Prepare muffin mix batter according to package directions. Pour batter evenly over chicken layer. Bake 30-35 minutes, or until golden brown and bubbly.
Table of Contents
4 Helpful Hints
26 Side Dishes
50 Vegetarian Main Dishes
66 Beef Main Dishes
104 Pork Main Dishes
126 Chicken & Turkey Main Dishes
164 Family Favorites
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