Sunday Suppers Recipes
Thank you for volunteering to make casseroles for Sunday Suppers.
Please use the recipe that has been assigned to your group. Everyone in your group should use the same recipe so that all of our guests are served the same food.
On Sunday, casseroles need to arrive between 3 and 3:15pm through the Edward Street door in order to have enough time to prepare for serving.
We have recently reworked our recipes to make them a little more economical where we were able.
If you find a recipe dry, please feel free to add more milk or chicken broth if it is a chicken recipe, or pasta sauce if that is appropriate for the recipe.
If you are making the chicken recipes and have a Costco membership, you can pick up their rotisserie chickens for $7.99. If you shop at Gateway, they sell a bag of cooked, cubed chicken that is a good deal.
Thank you for cooking for our community at Sunday Suppers. We appreciate you all so much!
Chicken Casserole
Ingredients
- 2 cups of grated cheddar cheese (or 320g bag)
- 2 rotisserie chickens de-boned & diced, or 6 boneless, skinless chicken breasts cooked & diced
- (2) 750g bags of frozen, mixed vegetables
- 2 cups of milk
- (3) 284ml cans of cream of mushroom soup
- 1 cup of mayonnaise
- (1) 900g package of elbow macaroni
Instructions
Cook macaroni according to the directions on the package. Drain well. Briefly cook the frozen mixed vegetables as per the instructions on the package. They may be cooked a couple of minutes less, as they will continue cooking in the oven. Mix milk, mayonnaise, and soup. Add in cheese, chopped chicken, vegetables, and macaroni. Place in greased tinfoil roaster. Bake in oven at 350°F for 40 minutes. Cover with greased tinfoil to transport.
Remember to bring it hot!
Cottage Cheese Beef Bake
Ingredients
- (1) 900g package of macaroni (elbow or other)
- (2) 680ml cans of tomato sauce (no name is fine)
- 3 lbs. (1.4kg) ground beef, browned & drained
- (1) 540mL can of lentils, drained
- 1 cup of chopped onion, browned with the meat
- (1) 2kg bag of frozen vegetables
- 1 tablespoon marjoram or savoury
- 1/2 teaspoon each of salt and pepper
- 2 cups (or 500g container) of creamy cottage cheese
Instructions
Prepare macaroni according to the directions on the package and drain well. Saute the ground beef and onion until browned completely and drain. Add the lentils. Prepare the frozen vegetables according to the package, cooking 3 minutes less than stated. Stir spices and tomato sauce into browned beef, mixing well. Mix in the remaining ingredients and place in a greased, tinfoil roaster. Bake uncovered at 350°F for 45 minutes. Cover with greased tin foil to transport.
Remember to bring it hot!
Chicken and Rice
Ingredients
- 4 cups (or 680g) of dry, white, long-grain rice (basmati, or other long-grain rice of your choice)
- 1 large onion, chopped
- (1) 2kg bag of frozen, mixed vegetables
- 2 rotisserie chickens de-boned & diced, or 6 boneless, skinless chicken breasts cooked & diced
- 2 cups of grated cheddar cheese (or 320g bag)
- (3) 284ml cans of cream of mushroom soup
- 3 soup cans of 2% milk
- 1 tablespoon of Worcestershire sauce
Instructions
Boil 8 cups of water and add rice. Cook for 20 minutes on low heat. Sauté the onion until cooked. Cook the frozen vegetables according to the package, cooking 3 minutes less than stated. In a large bowl, stir together the soup, milk, and Worcestershire sauce. Add the rice, chicken, onion, and cheese. Mix well and place into a greased tinfoil roaster. Bake at 350°F for 40 minutes. Cover with greased tinfoil to transport.
Remember to bring it hot!
Spaghetti Pie
Ingredients
- (1) 900g package of spaghetti noodles
- 1/2 cup of margarine
- 3lbs (1.4kg) of medium or lean ground beef, cooked & drained
- 2 onions, chopped
- (2) 680ml cans of tomato sauce (no name is fine)
- (1) 369ml (or 13oz) can of tomato paste
- 1 cup of water
- 1 teaspoon of garlic powder
- 1 tablespoon of sugar
- 1 tablespoon of oregano
- 2 cups (or 500g) of cream-style cottage cheese
- 1 cup of grated mozzarella cheese
Instructions
Cook and drain the spaghetti noodles. Place them in a large bowl and add the margarine. Brown the meat and onions, drain the fat. Stir in tomato sauce, tomato paste, water, sugar, and spices. Place the noodles in a greased tinfoil roaster. Add the meat mixture and cottage cheese. Mix well (if you are preparing the food ahead of time, stop here and chill). Bake at 350°F for 1 hour. Sprinkle with mozzarella cheese after the casserole is fully cooked. Cover with greased tinfoil to transport.
Remember to bring it hot!
Pineapple Chicken
Ingredients
- 2 rotisserie chickens de-boned & diced, or 6 boneless, skinless chicken breasts cooked & diced
- (3) 284ml cans of cream of mushroom soup
- 2 soup cans of milk
- (2) 284ml cans of sliced mushrooms, including the liquid from the cans
- (1) 14oz (398ml) can of pineapple tidbits, including the liquid from the can
- 2 large onions, chopped
- 3 stalks of celery
- (1) 750g bag of frozen peas
- 2 tablespoons of soya sauce
- (1) 397g package of chow mein noodles
Instructions
Sauté the onions and celery until translucent. Cook the frozen peas for 3 minutes less than the package requires. Mix the soup, milk, mushrooms, and pineapple tidbits in a greased tinfoil roaster. Add the remaining ingredients, including the chow mein noodles, and stir. Cover with greased tinfoil and bake at 350°F for 1 hour.
Remember to bring it hot!
Shepherd's Pie
Ingredients
- 4lbs of medium or lean ground beef
- (1) 540ml can of lentils, drained
- 2kg of frozen, mixed vegetables
- 2 envelopes of onion soup mix
- 3 cups of milk
- 8lbs of potatoes, cooked and mashed with;
- 1 cup of milk, butter / margarine to taste, & salt + pepper
Instructions
In a large pan, brown the ground beef, drain the excess fat, and return to heat. Add in lentils. Add onion soup mix and milk. Cook the mixed vegetables for 3 minutes less than the instructions on the package. Drain the vegetables, mix them with the meat mixture, and place everything in a greased tinfoil roaster, evenly spread out.
Boil the potatoes. When soft, drain and mash with the milk, and butter / margarine mixture. Spread potatoes over the meat mixture and dot with butter / margarine. Bake at 350°F until the potatoes are lightly browned on top, or gravy begins to bubble through (approx. 1 hour, may take longer if cooked from cold). Cover with greased tinfoil for transport.
Remember to bring it hot!
Enchilada Casserole
Ingredients
- 1kg of lean ground beef
- 2 packages of El Paso taco mix (other brands fine)
- (2) 28oz cans of diced tomatoes
- 1 cup of ketchup
- 18 medium whole wheat tortillas
- 3 cans (14oz) of refried beans
- 500ml of sour cream
- 1 medium brick of cheddar cheese, grated
Instructions
Brown the beef and drain excess fat. Add the taco mix, tomatoes, and ketchup (do not add water). In a large, greased roaster, spread 1/3rd of the taco beef mixture on the bottom. Place 6 tortillas, spaced evenly on top of the taco beef mixture. Spread half of the refried beans on top of the tortillas. Spread half of the sour cream on top of the refried beans. Spread half of the grated cheese on top of the sour cream. Spread 1/3rd of the taco beef mixture on top of the cheese. Repeat layers of tortillas, refried beans, sour cream, and cheese. (NOTE: do not add the taco beef mixture to this section of the casserole). Add the last layer of tortillas. Top with the remaining beef taco mixture. Cover the roaster with greased tin foil and bake at 350°F for one hour.
Remember to bring it hot!