Recipe: Potluck Chicken Casserole, Tex-Mex Bake, Tex-Mex Macaroni and Cheese

Debbie: Are any of these close to what you want? Let me know. If not...I would be glad to look further.

POTLUCK CHICKEN CASSEROLE
Source: Taste of Home magazine, Oct/Nov 1996
Makes 8 servings

1/2 cup chopped fresh mushrooms
3 tbsp finely chopped onion
2 cloves garlic, minced
4 tbsp butter or margarine, divided use
3 tbsp all-purpose flour
1 1/4 cups milk
3/4 cup mayonnaise
4 cups cubed cooked chicken
3 cups cooked long grain rice
1 cup chopped celery
1 cup frozen peas, thawed
1 (2 oz) jar diced pimientos, drained
2 tsp lemon juice
1 tsp salt
1/2 tsp ground black pepper
3/4 cup coarsely crushed cornflakes

In a saucepan over medium heat, saute mushrooms, onion and garlic in 3 tablespoons butter until tender.

Stir in flour until thoroughly combined. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly.

Remove from heat; stir in mayonnaise until smooth. Add chicken, cooked rice, celery, peas, pimientos, lemon juice, salt and pepper; mix well. Spoon into an ungreased 12x9x2-inch baking dish.

Melt remaining 1 tablespoon butter; toss with cornflakes. Sprinkle over casserole.

Bake, uncovered, at 350 degrees F for 30-35 minutes or until bubbly.

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TEX-MEX BAKE
Makes 6 servings

2 cups crushed corn chips
1 large egg, beaten
2 tbsp water
1 envelope onion soup mix
1 lb lean ground beef
1 (4 oz) can chopped green chiles, drained
3 oz (1 cup) Monterey jack cheese
1 (8 oz) can tomato sauce
1 medium green bell pepper, chopped

Combine corn chips, egg, and water; press into 9-inch pie plate or casserole. Bake in a preheated 350 degree F oven for 10 minutes.

Meanwhile, in large bowl, combine (dry) onion recipe soup mix, ground beef, chilies, and 1/2 cup cheese; evenly press into prepared crust. Top with tomato sauce, then green pepper.

Bake 30 minutes. Top with remaining cheese, then bake an additional 5 minutes or until cheese is melted and beef is done.

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TEX-MEX MAC 'N CHEESE
Makes 4 servings

1 lb ground beef or ground turkey
1 bell pepper, chopped
1 onion, chopped
1/2 cup sliced mushrooms
1 (6 oz) can tomato paste
1/2 cup water
1 (16 oz) can whole kernel corn, undrained
salt, pepper, seasonings, as desired
1 box macaroni and cheese mix OR Kraft Velveeta and Shells mix

In large skillet, brown the ground beef or turkey with the chopped pepper, onion and mushrooms. Stir in the tomato paste and water and corn.

Cook the macaroni and cheese according to package directions, adding milk and margarine if required. Add the macaroni and cheese to the beef mixture. Mix well and serve.