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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/

Roast Turkey

Roast Turkey
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Ingredients

  • 1 Turkey, fresh or thawed from frozen.

Instructions

  1. Follow these instructions from Butterball for a fresh or thawed turkey:
  2. Preheat oven to 325° F.
  3. Drain juices from the turkey and pat dry with clean paper towels.
  4. Place turkey breast side up on a flat rack in a shallow roasting pan 2 to 2-1/2 inches deep.
  5. Turn the wings back to hold the neck skin in place. (Tucking the wings will help stabilize the turkey in the pan and when carving.)
  6. Brush or spray skin lightly with vegetable or cooking oil for best appearance.
  7. Insert an oven-safe meat thermometer deep into the lower part of the thigh without touching the bone. When the thigh is up to temperature, and if the turkey is stuffed, move the thermometer to the center of the stuffing.
  8. Place your turkey in the oven.
  9. When the turkey is about 2/3 done, loosely cover the breast with a piece of foil to prevent overcooking.
  10. Your turkey is done when the temperature with a meat thermometer is 180F in thigh and 165F in breast or stuffing.
  11. Lift turkey onto platter, and let stand for 15 minutes before carving.
7.8.1.2
84
https://ugfoodbank.org/roast-turkey/

 

Beans and Ham Casserole

Nutrition

Calories

1327 cal

Fat

65 g

Carbs

108 g

Protein

86 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 6 servings

Beans and Ham Casserole

30 minPrep Time

45 minCook Time

1 hr, 15 Total Time

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Ingredients

  • 1 pound Boneless Ham, cubed
  • 3 cans (15 ounces each) Great Northern Beans, drained and rinsed
  • 1 small Onion, diced
  • 1 medium Granny Smith Apple, diced
  • 3 Tablespoons Dark Molasses
  • 3 Tablesploons packed Brown Sugar
  • 1 Tablespoon Dijon Mustard
  • 1 teaspoon ground Allspice
  • 1/4 cup thinly sliced Green Onions or 1 Tablespoon chopped Fresh Parsley (optional)

Instructions

  1. Preheat oven to 350F.
  2. In a 3-quart casserole dish, combine ham, beans, onion, apple, molasses, brown sugar, mustard and allspice. Mix well.
  3. Cover; bake 45 minutes or until most liquid is absorbed.
  4. Garnish with green onions or parsley if desired.

Notes

Serve with a green salad or vegetable and a light dessert.

7.8.1.2
77
https://ugfoodbank.org/beans-and-ham-casserole/

Chicken Broccoli Casserole

Nutrition

Calories

1012 cal

Fat

46 g

Carbs

13 g

Protein

135 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Yields 4 servings

Chicken Broccoli Casserole

15 minPrep Time

40 minCook Time

55 minTotal Time

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Ingredients

  • 1 box Broccoli Rice Au Gratin Mix
  • 2 cups boiling Water
  • 4 boneless, skinless Chicken Breasts (about 1 pound)
  • 1/4 teaspoon Garlic Powder (optional)
  • 2 cups Frozen Broccoli Cuts (or blanched fresh)
  • 1 cup (4 ounces) shredded Cheddar Cheese

Instructions

  1. Heat oven to 425F
  2. In a 13x9-inch baking pan, combine rice and contents of seasoning packet from rice mix.
  3. Add boiling water; mix well.
  4. Add chicken; sprinkle with garlic powder if desired.
  5. Cover and bake 30 minutes.
  6. Add broccoli and cheese.
  7. Continue to bake, uncovered, 8 to 10 minutes or until chicken is no longer pink in the center.

Notes

Serve with a green salad and simple dessert.

7.8.1.2
76
https://ugfoodbank.org/chicken-broccoli-casserole/