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Strawberry Cake

Yields 12-16 servings

Strawberry Cake

30 minPrep Time

35 minCook Time

1 hr, 5 Total Time

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Recipe Image

Ingredients

    Cake
  • 1 box (18 ounces) White Cake Mix
  • 1 Tablespoon Flour
  • 1 box (3 ounces) Strawberry Gelatin
  • 1 package (10 ounces) Frozen Strawberries, thawed, divided
  • 1 cup Cooking Oil (vegetable, canola, etc.)
  • 4 Eggs
  • Frosting
  • 1/2 cup (1 stick) butter, room temperature
  • 2-1/2 - 3 cups Powdered Sugar
  • 2 Tablespoons Milk

Instructions

    Cake
  1. Preheat oven to 350F.
  2. Spray (cooking spray) and flour 2 (8 or 9-inch) round cake pans.
  3. In a large bowl, combine cake mix, flour and gelatin; mix well.
  4. In a separate bowl, mix 3/4 cup strawberries, 1/2 cup water and oil. Add to dry cake mixture; blend well.
  5. Add eggs one at a time; beat for 1 minute after each egg.
  6. Pour half of batter into each pan.
  7. Bake at 350F for 35 minutes or until toothpick inserted in center comes out clean. Cool on baking racks.
  8. Frosting
  9. In a large bowl, cream butter and sugar with milk. Add a small amount of remaining strawberries for color.
  10. After cake has cooled, place one layer on serving plate. Frost lightly. Add remaining cake layer and frost with remaining frosting. Garnish with remaining strawberries (or purchase fresh strawberries for garnish).
  11. *If frosting is too thin, add more powdered sugar.
  12. Refrigerate several hours before serving.
7.8.1.2
87
https://ugfoodbank.org/strawberry-cake/

Green Chile Chicken Casserole

Yields 6 servings

Green Chile Chicken Casserole

30 minPrep Time

20 minCook Time

50 minTotal Time

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Ingredients

  • 4 cups Shredded Cooked Chicken
  • 1-1/2 cups Green Enchilada Sauce
  • 1 can (10-1/4 ounces) Condensed Cream of Chicken Soup, undiluted
  • 8 ounces Sour Cream
  • 1 can (4 ounces) Diced Green Chilies
  • 1/2 cup Cooking Oil (vegetable, canola, etc.)
  • 12 (6-inch) Corn Tortillas
  • 1-1/2 cups (6 ounces) Shredded Colby-Jack Cheese, divided

Instructions

  1. Preheat oven to 325F; grease a 13x9-inch baking dish.
  2. In a large skillet, over medium heat, combine chicken, enchilada sauce, soup, sour cream and chilies. Stir until warm.
  3. Heat oil in a separate deep skillet. Fry tortillas until just soft; drain on paper towels.
  4. Place 4 tortillas on bottom of greased baking dish; layer with 1/3 chicken mixture and 1/2 cup cheese. Repeat layers twice.
  5. Bake 15-20 minutes or until casserole is heated through and cheese is melted.

Notes

Great for Game Day!

7.8.1.2
86
https://ugfoodbank.org/green-chile-chicken-casserole/

Taco Salad Casserole

Yields 6-8 servings

Taco Salad Casserole

20 minPrep Time

50 minCook Time

1 hr, 10 Total Time

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Ingredients

  • 1 pound Ground Beef or Ground Pork
  • 1 cup Chopped Onion
  • 1 can (15 ounces) Chili with Beans
  • 1 can (14 ounces) Diced Tomatoes, undrained
  • 1 can (4 ounces) Chopped Green Chilies, undrained
  • 1 package (1 ounce) dry Taco Seasoning Mix
  • 1 bag (12 ounces) Nacho-flavored Tortilla Chips, divided
  • 2 cups (8 ounces) Shredded Cheddar Cheese
  • 2 cups (8 ounces) Shredded Mozzarella Cheese
  • 3 to 4 cups Shredded Lettuce
  • 1 jar (8 ounces) Taco Sauce
  • 1/2 cup Sour Cream

Instructions

  1. Preheat oven to 350F.
  2. In a large skillet, over medium heat, saute ground meat and onion until meat is no longer pink; drain fat.
  3. Add chili with beans, tomatoes, green chilies and taco seasoning; cook and stir until heated through.
  4. Crush tortilla chips and place half in a 2.5-quart greased casserole.
  5. Pour meat mixture over chips.
  6. Top with cheese and remaining chips.
  7. Bake 30 to 40 minutes or until hot and bubbly.
  8. Serve over bed of lettuce; top with taco sauce and sour cream.

Notes

Perfect for Game Day!

7.8.1.2
85
https://ugfoodbank.org/taco-salad-casserole/