Combine 1 (8-ounce) container sour cream, 1 cup milk, 1 cup water, 1 teaspoon salt, and 1 teaspoon pepper with Sauce Maker (omit sour cream and milk when using tomatoes). Stir in Vegetable, Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras. Spoon into a lightly greased 13- x 9-inch baking dish. Bake, covered, at 350? for 1 hour and 10 minutes. Uncover and sprinkle with Toppings; bake 10 more minutes. http://southern-living.com Posted to MM-Recipes Digest by Julie Bertholf on Apr 05, 1998
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
This was good. I used whatever I had on hand, so next time I will shop and it might get bumped up to 5 stars! I used 2 cans of Rotel tomatoes, 2 1/2 cups mixture of shell pasta and orzo, leftover ham, 1/2 a red pepper , can of corn and whatever shredded cheese we had. I think it was mild cheddar and some 4 cheese Mexican. Random, got rid of a lot of stuff, and it was tasty! Bonus.
Fantastic! I used rice, chicken and Italian sausage, cream of chicken, peas, carrots, and some garlic cloves... Cooked the meat with garlic, drained it, and added a pinch of red pepper flakes to give it a bite - turned out delicious! Looking forward to trying many more variations!
Very versatile! I used 1.3 lbs browned ground turkey, 2 cans petite diced tomatoes, 1 cup water, 1 cup medium grain white rice, 1 pkg frozen spinach (thawed and strained), 1/4 cup white onion, 1 pkg dry Italian dressing mix, and 1 tsp black pepper, topped with 1/2 cup mozzarella and 1/2 cup Italian seasoned breadcrumbs. Delicious! So much food, my hubby and I have 2 nights of dinners!
Very easy and delicious. I had some ground beef and didnt want to make a pasta casserole so I used cream of celery soup, grilled corn cut off the cob, chopped red bell pepper, a little minced garlic, and shredded
mozzarella on top