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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
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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/

Green Bean Casserole

Yields 6 servings

Green Bean Casserole

10 minPrep Time

30 minCook Time

40 minTotal Time

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Ingredients

  • 1 can (10-3/4 ounces) Condensed Cream of Mushroom Soup
  • 1/2 cup milk
  • 1 teaspoon Soy Sauce or Worchestershire Sauce
  • Dash Pepper
  • 2 cans (approx. 16 ounces each) Green Beans
  • 1 can (2.8 ounces or 1-1/3 cups) French Fried Onions

Instructions

  1. Preheat oven to 350F.
  2. In a 1-1/2 quart casserole, mix soup, milk, soy sauce, pepper, beans and 1/2 of the onions.
  3. Bake at 350F for 25 minutes, or until hot throughout.
  4. Stir. Sprinkle remaining onions over casserole. Bake 5 minutes more or until onions are golden brown.

Notes

Perfect for your holiday dinner.

7.8.1.2
79
https://ugfoodbank.org/green-bean-casserole/

Stuffing Florentine Casserole

Yields 6 servings

Stuffing Florentine Casserole

15 minPrep Time

35 minCook Time

50 minTotal Time

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Ingredients

  • 4 cups packaged Herb Seasoned Stuffing
  • 1 Tablespoon Butter, melted
  • 1 can (10-3/4 ounces) Condensed Cream of Celery Soup
  • 1/2 cup Sour Cream
  • 1 teaspoon Onion Powder
  • 1 package (about 10 ounces) frozen Chopped Spinach, thawed
  • 1/4 cup grated Parmesan Cheese

Instructions

  1. Heat oven to 350F.
  2. Mix 1/2 cup stuffing and butter; set aside.
  3. In a large bowl, mix together soup, sour cream, onion powder, spinach and cheese.
  4. Add remaining stuffing; mix lightly.
  5. Spoon into a 1-1/2 quart casserole dish.
  6. Sprinkle reserved stuffing mixture over top.
  7. Bake at 350F for 35 minutes or until hot throughout.
7.8.1.2
78
https://ugfoodbank.org/stuffing-florentine-casserole/

Spanish Rice with Pork

Yields 4 servings

Spanish Rice with Pork

20 minPrep Time

25 minCook Time

45 minTotal Time

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Ingredients

  • 1 medium Green Pepper, chopped
  • 1 small Onion, chopped
  • 1 Tablespoon Butter
  • 1 can (approx. 14-1/2 ounces) Diced Tomatoes, drained
  • 1 cup Chicken Broth
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper
  • 1-3/4 cups cubed Cooked Pork
  • 1 cup uncooked Instant Rice

Instructions

  1. In a large skillet, melt butter.
  2. Saute green pepper and onion until tender.
  3. Stir in tomatoes, broth, salt and pepper.
  4. Bring to a boil.
  5. Stir in pork and rice.
  6. Transfer to a greased 2-quart baking dish.
  7. Cover and bake at 350F for 20-25 minutes or until rice is tender and liquid is absorbed.
  8. Stir before serving.

Notes

Serve with green salad, guacamole, salsa and ice cream for dessert.

7.8.1.2
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https://ugfoodbank.org/spanish-rice-with-pork/