Back Of The Box - Casserole Recipes

Chicken Tamale Pie

1 package (9 oz) frozen diced cooked chicken, thawed
1 can (4.5 oz) Old El Paso chopped green chiles, drained
2 teaspoons Old El Paso taco seasoning mix (from 1-oz package)
1 cup shredded Mexican cheese blend (4 oz)
1/2 cup Original Bisquick mix
1/2 cup cornmeal
3/4 cup milk
1 egg
1 can (11 oz) whole kernel corn with red and green peppers, drained
Shredded lettuce, sour cream and Old El Paso Thick 'n Chunky salsa, if desired

Heat oven to 400°. In 9-inch glass pie plate, stir chicken, chiles and taco seasoning until mixed. Sprinkle with cheese. In medium bowl, stir Bisquick mix, cornmeal, milk, egg and corn until blended. Pour over chicken mixture and cheese.

Bake 25 to 30 minutes or until toothpick inserted in topping comes out clean. To serve, cut into wedges and top with lettuce, sour cream and salsa. Makes 6 servings

Speedy Layered Chicken Enchilada Pie

1 package (11 oz) Old El Paso flour tortillas for burritos (8 tortillas; 8 inch)
2 cups cubed cooked chicken
1/2 cup uncooked instant rice
2 cups shredded Monterey Jack cheese (8 oz)
1 can (15 oz) Progresso black beans, drained, rinsed
1 can (19 oz) Old El Paso hot enchilada sauce
1 cup frozen white shoepeg corn (from 9-oz box), thawed, drained
1 cup Old El Paso Thick 'n Chunky salsa
2 tablespoons thinly sliced green onions
Sour cream, if desired
Chopped green onions, if desired

Heat oven to 350°. Spray 9-inch round (2-quart) glass baking dish or casserole with cooking spray. Cut 5 of the tortillas in half. Cut remaining tortillas into 2 1/2-inch­wide strips. In large bowl, mix chicken, rice, 1 cup of the cheese, the beans and 1 cup of the enchilada sauce.

Layer 4 tortilla halves in bottom of baking dish. Top with 1/4 cup enchilada sauce and half of the chicken mixture. Top with 2 tortilla halves; fill in empty spaces with 3 tortilla strips. Spoon corn over tortillas. Spread salsa over corn.

Layer with 2 tortilla halves and 3 strips. Top with remaining half of chicken mixture. Continue layering with remaining 2 tortilla halves and strips, enchilada sauce, cheese and 2 tablespoons green onions.

Bake uncovered 35 to 45 minutes or until mixture is thoroughly heated and cheese is melted. Cool 5 minutes. Top with sour cream and chopped green onions. Makes 6 servings

Italian Meatball Pie

1 package (9 ounces) refrigerated fettuccine
1 egg
1 tablespoon butter or margarine, melted
1 1/2 cups shredded Italian-style cheese blend (6 ounces)
1 1/4 cups spaghetti sauce
1 package (16 ounces) frozen Italian-style or regular meatballs, 1 inch in diameter (32 meatballs), thawed
1 medium bell pepper, cut into thin strips
Chopped fresh parsley, if desired

Heat oven to 350°. Spray pie plate, 9x1 1/4 inches, with cooking spray. Cook and drain fettuccine as directed on package. Beat egg and butter in large bowl with fork or wire whisk. Stir in fettuccine and 1 cup of the cheese. Spoon mixture into pie plate; press evenly on bottom and up side of pie plate using back of wooden spoon or rubber spatula.

Toss spaghetti sauce, meatballs and bell pepper in large bowl. Spoon meatball mixture into fettuccine crust. Cover with aluminum foil and bake 45 minutes. Sprinkle with remaining 1/2 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted. Sprinkle with parsley. Makes 6 servings

Canadian Bacon and Potato Quiche

1 refrigerated pie crust (from 15-ounce box), softened as directed on box
1 cup frozen country-style diced potatoes, thawed
1 cup 1/2-inch pieces fresh asparagus
1 cup diced Canadian-style bacon
1 1/2 cups shredded Havarti cheese (6 ounces)
4 eggs
1 cup milk
1/2 teaspoon dried marjoram leaves
1/4 teaspoon salt

Heat oven to 375º. Place pie crust in 9-inch glass pie plate as directed on box for One-Crust Filled Pie. Bake about 8 minutes or until light golden brown.

Layer potatoes, asparagus, bacon and cheese in partially baked crust. Beat eggs, milk, marjoram and salt until well blended. Pour over mixture in pie plate. Bake 45 to 50 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting. Makes 8 servings

Salsa-Turkey Cornbread Casserole

1 tablespoon olive or vegetable oil
1 1/4 lb ground turkey
1 cup Old El Paso Thick 'n Chunky salsa
2 tablespoons Gold Medal all-purpose flour
2 cans (14.75 oz each) cream style sweet corn, undrained
2 cans (15 oz each) Progresso black beans, drained, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper

Topping
1 pouch (6.5 oz) cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg

Heat oven to 450°. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, heat oil over medium-high heat. Cook turkey in oil 4 to 6 minutes, stirring frequently, until no longer pink. Stir in salsa and flour. Cook 2 to 3 minutes, stirring constantly, until slightly thickened.

Stir in remaining casserole ingredients. Heat to boiling. Spread turkey mixture in baking dish. In medium bowl, stir all topping ingredients just until moistened (batter will be lumpy). Pour topping over turkey mixture; gently spread to sides of baking dish. Bake 12 to 15 minutes or until topping is golden brown. Makes 8 servings

Garlic Shepherd's Pie

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
2 cups frozen baby beans and carrots (from 1-pound bag)
1 cup sliced mushrooms (3 ounces)
2 cups Progresso diced tomatoes (from 28-oz can), undrained
1 jar (12 ounces) beef gravy
2 tablespoons chili sauce
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1/2 package (7.2-ounce size) roasted garlic mashed potatoes, (1 pouch)
Water, milk and margarine or butter called for on potato mix package
2 teaspoons shredded Parmesan cheese

Heat oven to 350º. Cook beef and onion in 12-inch nonstick skillet over medium heat, stirring occasionally, until beef is brown; drain well. Stir in frozen vegetables, mushrooms, tomatoes, gravy, chili sauce, basil and pepper. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until vegetables are tender.

While beef mixture is simmering, make potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, water, milk and margarine. Let stand 5 minutes.

Spoon beef mixture into ungreased square baking dish, 8x8x2 inches, or 2-quart casserole. Spoon potatoes onto beef mixture around edges of dish. Sprinkle with cheese. Bake uncovered 25 to 30 minutes or until potatoes are firm and beef mixture is bubbly. Makes 6 servings

Sausage and Cheese Grits Casserole

1 pound bulk pork sausage
4 cups water
1/2 teaspoon salt
1 cup uncooked quick grits
1 1/2 cups shredded sharp Cheddar cheese (6 ounces)
2 tablespoons butter or margarine
3 eggs, beaten
1/2 cup milk

Heat oven to 350°. Spray shallow 3-quart casserole with cooking spray. In 10-inch skillet, cook sausage over medium heat 7 to 9 minutes, stirring occasionally, until no longer pink; drain.

Meanwhile, in 3-quart saucepan, heat water and salt to boiling. Slowly stir in grits; reduce heat. Cover and cook 5 to 7 minutes, stirring occasionally; remove from heat. Stir in 1 cup of the cheese and the butter until melted. Stir in eggs, milk and sausage.

Pour grits mixture into casserole. Sprinkle with remaining 1/2 cup cheese. Bake casserole uncovered 25 to 30 minutes or until center is set. Cool 10 minutes before serving. Makes 6 servings

Barbecue Beef and Corn Shepherd's Pie

1 pound lean ground beef
8 medium green onions, sliced (1/2 cup)
1 cup barbecue sauce
1 can (11 ounces) whole kernel corn with red and green peppers, drained
1 can (4 ounces) Old El Paso chopped green chiles, undrained
1/2 package (7-ounce size) Cheddar and bacon mashed potatoes (1 pouch)
1 1/2 cups hot water
1/3 cup milk
2 tablespoons butter or margarine
1/2 cup shredded Cheddar cheese (2 ounces)
1 cup corn chips

Cook ground beef and 1/4 cup of the onions in 10-inch nonstick skillet over medium-high heat, stirring occasionally, until beef is brown; drain well. Stir in barbecue sauce, 3/4 cup of the corn and the chilies. Heat to boiling; reduce heat to low to keep warm.

Meanwhile, cook potatoes as directed on package for 4 servings, using 1 pouch Potatoes and Seasoning, hot water, milk and butter. Stir in remaining onions and corn; let stand 5 minutes.

Spoon potatoes onto center of beef mixture, leaving 2 1/2- to 3-inch rim around edge of skillet; sprinkle cheese over potatoes and beef mixture. Cover and let stand about 5 minutes or until cheese is melted. Sprinkle corn chips around edge of skillet. Makes 6 servings

Lasagna-Style Casserole

1 lb bulk Italian pork sausage
1 cup tomato pasta sauce
1 cup ricotta cheese
1/3 cup grated Parmesan cheese
1 egg
1 cup Original Bisquick mix
1/2 cup milk
1 egg
1 cup shredded mozzarella cheese (4 oz)

Heat oven to 400°. In 10-inch skillet, cook sausage over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain. Stir in pasta sauce. Spoon into 8-inch square glass baking dish.

In small bowl, stir ricotta cheese, Parmesan cheese and 1 egg until mixed. Drop by heaping tablespoonfuls onto sausage mixture. In small bowl, stir Bisquick mix, milk and 1 egg with fork until blended. Pour over cheese and sausage mixtures.

Spray sheet of foil large enough to cover baking dish with cooking spray. Place sprayed side down on dish; seal tightly. Bake 23 to 28 minutes or until light golden brown. Sprinkle with mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Makes 6 servings

To Freeze and Bake: Spray sheet of foil large enough to cover baking dish with cooking spray. Place sprayed side down on unbaked casserole; seal tightly. Freeze up to 2 months. Bake covered at 400º for 1 hour to 1 hour 15 minutes or until golden brown. Sprinkle with mozzarella cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted. Makes 6 servings

Chicken and Broccoli Casserole with Cheesy Biscuit Topping

1 can (10 3/4 ounces) condensed cream of chicken soup
1/2 cup milk
2 cups seasoned diced cooked chicken
1 bag (12 oz) frozen broccoli cuts, thawed and drained
1 jar (2 ounces) diced pimientos, drained
1 pouch (7.75 ounces) Bisquick Complete cheese-garlic biscuit mix
1/2 cup water
1 tablespoon chopped fresh chives, if desired

Heat oven to 425º. Spray 2-quart casserole or 8-inch square glass baking dish with cooking spray. In casserole or baking dish, mix soup and milk until well blended. Stir in chicken, broccoli and pimientos. Cover and bake casserole about 25 minutes or until bubbly.

About 5 minutes before removing casserole from oven, make biscuit mix as directed on package, using water. Drop dough by 8 large spoonfuls onto chicken mixture around the edges. Sprinkle with chives. Bake uncovered 12 to 17 minutes or until bubbly and biscuits are golden brown. Makes 4 servings

Ham and Asparagus Casserole

2 cups 1-inch pieces asparagus
1 1/2 cups diced fully cooked ham
1/2 cup milk
1 can (10 3/4 ounces) condensed cream of asparagus soup
1 cup shredded Italian-style cheese blend (4 ounces)
1 cup Original Bisquick mix
3/4 cup milk

Heat oven to 400°. Heat asparagus, ham, milk, soup and 3/4 cup of the cheese to boiling in 3-quart saucepan, stirring constantly. Boil and stir 1 minute. Spread in ungreased 2-quart casserole.

Stir Bisquick mix, milk and remaining 1/4 cup cheese in small bowl until blended. Pour evenly over ham mixture. Bake uncovered about 30 minutes or until golden brown and toothpick inserted in biscuit layer comes out clean. Makes 6 servings

Potato-Spinach Swirl Casserole

1 cup hot water
1 can (18 oz) Progresso Vegetable Classics creamy mushroom soup
2 tablespoons margarine or butter
1/2 package (7.2-oz size) homestyle creamy butter mashed potatoes, (1 pouch Potatoes and Seasoning)
1/2 cup sour cream
1 box (9 oz) frozen chopped spinach, made as directed on package and very well drained
1 1/3 cups Cheddar or original French fried onions

Heat oven to 350°. Heat hot water, 1/2 cup of the soup and the margarine to a rapid boil in 2-quart saucepan. Remove from heat. Stir in 1 pouch Potatoes and Seasoning and sour cream just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.

Stir together spinach, remaining soup and half of the onions. Alternately spoon heaping tablespoonfuls potato mixture and spinach mixture into ungreased 1 1/2-quart casserole.

Run table knife through spinach and potatoes to swirl slightly. Bake uncovered 20 to 25 minutes or until hot and bubbly. Top with remaining onions. Bake about 5 minutes longer or until onions are golden brown. Makes 6 servings

Beef and Potato Casserole

1 pound lean ground beef
1 large onion, chopped (1 cup)
1 package (8 oz) sliced fresh mushrooms
1 teaspoon salt
3/4 cup water
2 tablespoons butter or margarine
1 cup Potato Buds mashed potatoes (dry)
3/4 cup sour cream
2/3 cup Original Bisquick mix
2 teaspoons chopped fresh chives
1 egg
3 tablespoons Original Bisquick mix
1 can (18.8 oz) Progresso Vegetable Classics creamy mushroom soup
1 bag (12 oz) frozen broccoli cuts
1/4 cup ketchup

Heat oven to 400º. Cook beef, onion, mushrooms and salt in 12-inch skillet over medium heat, stirring occasionally, until beef is brown.

While beef is cooking, heat water and butter to boiling in 2-quart saucepan; remove from heat. Stir in potatoes (dry) and sour cream. Let stand 1 minute, then stir vigorously until smooth. Stir in 2/3 cup Bisquick mix, the chives and egg.

Drain beef mixture. Stir 3 tablespoons Bisquick mix into soup. Stir soup mixture, broccoli and ketchup into beef mixture. Heat to boiling. Boil uncovered 1 minute. Pour into ungreased 3-quart casserole.

Scoop potato dumpling mixture around edge of casserole. Bake uncovered 25 to 30 minutes or until dumplings are light golden brown. Makes 6 servings

Impossibly Easy Zucchini Pie

1 cup chopped zucchini
1 cup chopped tomato
1/2 cup chopped onion
1/3 cup grated Parmesan cheese
2/3 cup Bisquick
3/4 cup milk
2 eggs
1/2 teaspoon salt
1/4 teaspoon pepper

Heat oven to 400°. Lightly grease bottom and side of pie plate, 9x1 1/4 inches. Sprinkle zucchini, tomato, onion and cheese evenly in pie plate.

Stir together remaining ingredients with fork until blended. Pour evenly into pie plate. Bake about 35 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes. Makes 6 servings

Minestrone Casserole

1 pound lean ground beef
1 medium onion, chopped (1/2 cup)
1 clove garlic, finely chopped
1 package Hamburger Helper lasagna
1 cup water
1/2 teaspoon Italian seasoning
2 medium stalks celery, sliced (1 cup)
1 can (15.25 ounces) whole kernel corn, undrained
2 cups diced tomatoes (from 28-oz can), undrained
Grated Parmesan cheese, if desired

Heat oven to 400º. Cook beef, onion and garlic in 10-inch skillet over medium-high heat, stirring frequently, until beef is brown; drain. Stir in uncooked Pasta, Sauce Mix and remaining ingredients except cheese. Pour into ungreased 3-quart casserole. Cover and bake 45 minutes. Serve with cheese. Makes 6 servings

Spinach-Lasagna Casserole

1 box (9 oz) frozen chopped spinach
1 cup shredded mozzarella cheese (4 oz)
1/2 cup small-curd cottage cheese
1/4 cup grated Parmesan cheese
1 lb lean (at least 80%) ground beef
1 clove garlic, finely chopped
1 box Hamburger Helper lasagna
3 cups hot water

Heat oven to 375°. Rinse spinach with cold water to separate; drain thoroughly. In small bowl, mix mozzarella, cottage and Parmesan cheeses. In 10-inch skillet, cook beef and garlic over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.

In ungreased 2-quart casserole or 11x7-inch glass baking dish, mix beef mixture, spinach, uncooked Pasta, Sauce Mix and hot water. Spoon cheese mixture evenly over top. Bake uncovered 40 to 50 minutes or until top is golden brown and sauce is bubbly. Makes 6 servings

Tortilla Casserole

1 pound lean ground beef
1 small onion, chopped (1/4 cup)
1 1/3 cups hot water
1 cup Old El Paso Thick 'n Chunky medium salsa
1/2 cup milk
1 package Hamburger Helper cheesy nacho
6 Old El Paso flour tortillas (6 inches in diameter)
1 1/2 cups shredded Cheddar cheese (6 ounces)

Heat oven to 350°. Cook beef and onion in 10-inch skillet over medium-high heat, stirring occasionally, until brown; drain. Stir in hot water, salsa, milk, uncooked Pasta and Sauce Mix. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer about 7 minutes, stirring occasionally, until pasta is tender.

Cut tortillas in half. Spread 2 cups beef mixture in ungreased rectangular baking dish, 11x7x1 1/2 inches, or shallow 2-quart casserole; top with 6 tortilla halves and 3/4 cup cheese.

Spread with 2 cups beef mixture; top with remaining tortilla halves. Top with remaining beef mixture and cheese. Bake uncovered 15 to 20 minutes or until hot and cheese is melted. Makes 6 servings

Beefy Polenta Casserole

1/2 cup cornmeal
1/2 cup cold water
1 1/2 cups boiling water
1/4 teaspoon salt
1/2 cup grated Parmesan cheese
1/2 pound lean ground beef
1 package (10 ounces) frozen chopped spinach, thawed and squeezed to drain
1 jar (14 ounces) tomato pasta sauce (any variety)
1/2 teaspoon dried marjoram leaves
1/2 cup shredded mozzarella cheese (2 ounces)

Grease pie plate, 9x1 1/4 inches. Mix cornmeal and cold water in 1-quart saucepan. Stir in boiling water and salt. Cook over medium-high heat, stirring constantly, until mixture thickens and boils; reduce heat.

Cover and simmer 10 minutes, stirring occasionally; remove from heat. Stir in Parmesan cheese until smooth. Spread on bottom and up side of pie plate. Cover and refrigerate at least 4 hours until completely firm.

Heat oven to 350º. Cover cornmeal mixture in pie plate with aluminum foil; bake 30 minutes. Cook beef in 10-inch skillet over medium heat about 5 minutes, stirring frequently, until brown; drain. Stir in spinach, pasta sauce and marjoram.

Spoon beef mixture into polenta shell. Cover and bake 25 to 30 minutes or until heated through. Sprinkle with mozzarella cheese. Bake uncovered about 5 minutes or until cheese is melted. Let stand 10 minutes before cutting. Makes 4 servings

Pizza Casserole

4 cups uncooked wagon wheel pasta (8 ounces)
1/2 pound bulk Italian sausage
1 jar (28 ounces) pasta sauce
1 can (4 ounces) mushroom pieces and stems, drained
1/4 cup sliced ripe olives
1 cup shredded mozzarella cheese (4 ounces)

Heat oven to 350º. Cook and drain pasta as directed on package. While pasta is cooking; cook sausage in 10-inch skillet over medium-heat, stirring occasionally, until no longer pink; drain. Mix pasta, sausage and remaining ingredients except cheese in ungreased 2 1/2-quart casserole.

Cover and bake about 30 minutes or until hot and bubbly. Sprinkle with cheese. Bake uncovered about 5 minutes or until cheese is melted. Makes 6 servings

Beef Stroganoff Casserole

1 pound lean ground beef
1/3 cup chopped onion
1 package (3/4 ounce) mushroom gravy mix
3/4 cup water
1 jar (2 1/2 ounces) sliced mushrooms, drained
1 cup sour cream
1 cup Original Bisquick mix
1/4 cup milk
1 egg
1 small bell pepper, cut into rings

Heat oven to 400º. Grease rectangular baking dish, 11x7x1 1/2 inches. Cook beef and onion in 10-inch skillet over medium heat, stirring occasionally, until beef is brown; drain.

Stir in gravy mix (dry), water and mushrooms. Cook 1 to 2 minutes, stirring constantly, until thickened; remove from heat. Stir in sour cream. Spoon mixture into baking dish.

Stir Bisquick mix, milk and egg until blended. Spread evenly over beef mixture. Top with bell pepper rings. Bake 18 to 22 minutes or until topping is light golden brown. Let stand 5 minutes before cutting. Makes 6 servings

Potatoes Rancheros Casserole

1/2 pound lean ground beef
1 box (4.9 oz) au gratin potatoes
2 1/4 cups boiling water
2/3 cup milk
1 cup shredded taco-seasoned or Cheddar cheese (4 oz)
1 cup coarsely crushed tortilla chips

Heat oven to 400º. Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir together Potatoes, Sauce Mix, boiling water and milk in ungreased 2-quart casserole. Stir in beef and 1/2 cup of the cheese.

Bake uncovered about 30 minutes or until top is light golden brown. Sprinkle chips over casserole; sprinkle remaining cheese over chips. Bake 3 to 5 minutes longer or until cheese is melted. Let stand 2 minutes before serving. Makes 4 servings

Impossibly Easy Chicken 'n Broccoli Pie

1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup cut-up cooked chicken
1 medium onion, chopped (1/2 cup)
1/2 cup Original Bisquick mix
1 cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
2 eggs

Heat oven to 400º. Grease 9-inch pie plate. Sprinkle broccoli, 1 cup of the cheese, the chicken and onion in pie plate. Stir Bisquick mix, milk, salt, pepper and eggs until blended. Pour into pie plate.

Bake 30 to 35 minutes or until knife inserted in center comes out clean. Sprinkle with remaining cheese. Bake 1 to 2 minutes longer or just until cheese is melted. Cool 5 minutes. Makes 6 servings

Tuna Twist Casserole

1/2 cup Alfredo pasta sauce
2 eggs
1 clove garlic, finely chopped
4 cups cooked tricolor rotelle pasta
1 package (10 oz) frozen chopped broccoli, thawed, drained
1 can (5 oz) tuna, drained
1 cup seasoned croutons

Heat oven to 350º. Mix Alfredo sauce, eggs and garlic in ungreased square baking dish, 8x8x2 inches. Stir in pasta, broccoli and tuna. Press lightly in baking dish. Cover and bake about 20 minutes or until set. Sprinkle with croutons. Makes 6 servings.

Biscuit-Topped Chicken and Cheese Casserole

2 cups cut-up cooked chicken
1 can (11 oz) whole kernel corn with red and green peppers, drained
1 can (10 3/4 oz) condensed cream of chicken soup
2 cups shredded Monterey Jack cheese (8 oz)
1 2/3 cups Original Bisquick mix
2/3 cup milk

Heat oven to 375°. In 8-inch square (2-quart) glass baking dish, mix chicken, corn, soup and cheese. In medium bowl, stir Bisquick mix and milk with fork or wire whisk until soft dough forms. Place dough on surface dusted with Bisquick mix.

Knead 10 times. Roll into 7 1/2-inch round, 1/2 inch thick. With 2 1/2-inch round cutter, cut 6 biscuits. Place on chicken mixture. Bake 20 to 25 minutes or until biscuits are golden brown. Makes 6 servings

Chicken-Veggie Casserole

1 can (10 3/4 ounces) condensed Cheddar cheese soup
1 cup milk
2 tablespoons instant minced onion
2 cups frozen mixed vegetables, thawed, drained
1 1/2 cups cut-up cooked chicken
2 cups Original Bisquick mix
1/4 cup sliced green onion
2 tablespoons mayonnaise or salad dressing
1 egg

Heat oven to 400º. Heat soup, milk and instant minced onion to boiling in 3-quart saucepan, stirring constantly. Stir in vegetables and chicken. Pour into ungreased rectangular baking dish, 11x7x1 1/2 inches.

Mix remaining ingredients until crumbly; sprinkle over chicken mixture. Bake uncovered about 25 minutes or until topping is golden brown and soup is bubbly. Makes 6 servings