1. Ham Casserole
*This recipe is best for leftover ham.
2c cubed ham
1lb U-Stuff-ItŪ (thawed)
8oz fresh, frozen or canned asparagus ( fresh asparagus needs to be blanched)
Preheat oven to 350°F. Layer ham, asparagus and U-Stuff-ItŪ in an oiled, oven-safe casserole dish and cook in oven for 20-25 minutes or until cooked throughout.
2. Chicken and Seafood Casserole
1 and ― lb to 2lb (cooked&chopped) chicken
1lb U-Stuff-ItŪ (thawed) Preheat oven to 350°F. Layer chicken and stuffing and brush with butter or margarine. Place in oven and cook for 20-25 minutes.
3. Turkey Casserole
*This recipe is best with leftover turkey
2c turkey (cooked and chopped)
1lb U-Stuff-ItŪ (thawed)
1 (8oz) can cream of celery soup
Preheat oven to 350°F. In an oven-safe casserole dish layer chopped turkey, cream of celery soup and U-Stuff-ItŪ. Brush stuffing with butter or margarine and place casserole dish into oven for 15-20 minutes or until cooked throughout.
4. Roast Beef Casserole
*this recipe is best with leftover roast beef
2 cups sliced roast beef (cooked)
1lb U-Stuff-ItŪ (thawed)
1 (8oz) can cream of mushroom soup
Preheat oven to 350°F. In casserole dish, layer sliced roast beef, cream of mushroom soup and U-Stuff-ItŪ. Brush with butter or margarine and cook in oven for 15-20 minutes or until cooked through.
5. Pork Casserole
*this recipe is best with leftover pork
2 cups pork (cooked&chopped)
1lb U-Stuff-ItŪ (thawed)
1 (8oz) can cream of celery soup
Preheat oven to 350°F. In casserole dish, layer chopped pork, cream of celery soup and U-Stuff-ItŪ. Brush stuffing with butter or margarine and cook in oven for 15-20 minutes or until cooked throughout.