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Casseroles

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Baked Spaghetti Casserole
Broccoli Casserole
Broccoli Casserole
Castilian-Style Passover Potato Casserole
Cheese Pudding
Chicken Mushroom Casserole
Enchilada Grande Casserole
Four-Cheese Spinach Lasagna
Frankfurter Casserole
Green Bean Casserole
Green Beans, Potatoes and Sausage
Ham One-dish Meal
Italian Zucchini Casserole
Layered Enchilada Casserole
Mexican Style Chicken and Rice Casserole
Oh Boy! Supper
Pork chop casserole with au-gratin potatoes
Sandy's Cheese Chile Rellano Puff
Shepherds Pie
Sloppy Joe Casserole
Tater Tot Casserole
Tator Tot Casserole
Tortilla-Black Bean Casserole
Turkey Casserole
Vegetarian Layered Tortilla Casserole
Very Veggie Lasagna
Frankfurter Casserole

10 1/2 ounces Bean and Bacon Soup -- undiluted
10 1/2 ounces Water
2 cups Beef Frankfurters -- sliced 1/2" thick
1 medium Onion -- chopped finely
2 medium Green Onions -- chopped finely
1/2 cup Celery -- chopped
2 tablespoons Prepared Mustard
1 roll Biscuit Dough -- separated

Preheat oven to 375 degrees F. In a large bowl, combine all ingredients, except biscuit dough. Boil mixture gently, in a large pot, for 5 minutes, over medium-high heat. Place approximately 3/4 cup of mixture into 8 individual baking dishes, and top each with a biscuit. Bake until golden brown, about 20 minutes. Serve hot.