Heinz 57 Casserole

I found this recipe years ago in a magazine or on the bottle of Heinz 57 Sauce. I used to make it on a regular basis but then as things happen....time went by and I forgot how to make it. So I thought surely I could find the recipe online but after hours of searching for it I gave up. One day about a year ago I was browsing thru one of my few cookbooks ( please sense sarcasm here) and there it was. YAY!


1 lb. ground beef
1/2 cup chopped onion
! Tbsp. oil
2 cups hot water
1 can (15 oz) diced tomatoes
1/4 cup Heinz 57 Sauce
2 tsp. salt
1 tsp. sugar
dash pepper
4 oz. uncooked elbow macaroni, (about 1 cup)

Brown ground beef and onion in oil. Drain off excess fat. Stir in water and next 5 ingredients. Add macaroni, mix well. Bring mixture to a boil, then reduce heat to low. Simmer uncovered 15 to 20 minutes, stirring occasionally until macaroni is tender.

Chicken and Spinach Enchiladas

I was rushing out of the house this morning and I decided to grab a stack of recipes I had laying on the desk. In that stack was this.... and I think it will make it to my "can't wait to try" list for this weekend.

12 chicken breast halves, skinned
1 teaspoon salt
2 (10 oz) packages frozen chopped spinach
1 cup diced onion
1 Tablespoon butter, melted
1 (10 3/4 oz) can cream of chicken soup, undiluted
3/4 cup milk
3 (4 oz) cans diced green chilies, drained
3 (8 oz) cartons sour cream
3 cups (12 oz) shredded Monterey Jack cheese
16 flour tortillas

Place chicken in a Dutch oven; add salt and water to cover. Bring to a boil, cover, reduce heat and simmer 40 minutes or until tender. Remove chicken and let it cool slightly, Bone chicken; dice and set aside.

Cook spinach according to directions; drain well, and reserve 1 cup spinach broth. Set aside.

Saute onion in butter in Dutch oven until tender. Stir in spinach and chicken, set aside.

Combine soup, reserved spinach broth, milk, green chilies, sour cream and half of the cheese in a bowl; mix well. Stir half of the sauce mixture into chicken mixture. Reserve remaining sauce.

Spoon chicken mixture evenly down center of each tortilla; roll up tortillas and place seam side down into 2 lightly greased 13x9x2 inch baking dishes. Spoon remaining sauce over tortillas. Bake uncovered at 350 for 25 minutes. Sprinkle with remaining cheese, bake an additional 5 minutes.

Tuna Noodle Casserole

I found this recipe in a magazine the other night and decided to give it a try since I have extra mouths to feed this week and those extra mouths are extremely picky. One mouth even said it was the best thing I've made in a long time. Hmmmmm... if tuna casserole is my best dish, I'm in trouble. Anyway it is good for a quick weeknight meal.


2 cups egg noodles
1 can tuna, drained
1 can Cream of Mushroom soup
1/2 cup milk
1 cup frozen green peas
1 cup shredded cheddar cheese

Cook egg noodles as directed and drain. Drain tuna and place in a casserole dish, add mushroom soup, milk,and peas. Add egg noodles and mix well. Bake at 400 degrees for 15 minutes. Remove from oven and add cheddar cheese to top and return to oven. Bake an additional 15 minutes.

Chicken and Mushroom Casserole

I stumbled across this recipe years ago in a Southern Living Cookbook. I made this over the weekend for Billy Head and got a "This is really good, Honey" from him. I'll let you be the judge but when men take time to comment on something, it must be good.

1 (7 oz.) pkg. elbow macaroni
3 cups chopped, cooked chicken
1 small onion, chopped
4 oz. sliced mushrooms
3 Tbsp. butter
2 cups shredded cheddar cheese
2 cups milk
1 can Cream of Celery soup
1/2 tsp. salt

Cook macaroni, drain, rinse and drain again.

Sauté onion and mushrooms in butter.

Add all ingredients and mix well.

Spoon into a lightly greased 3 qt. baking dish. Bake 350 degrees for 45 minutes.