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The following 14 recipes are from St Joseph Church in Brookfield.   Each recipe fills one large 13"x21" aluminum pan.

Easy Chicken Tetrazzini

2 boxes (1lbs each) Rotini noodles

• About 5 cups of cooked diced chicken (you can use a rotisserie chicken)
• 1 bag (20 oz) frozen broccoli
• 5 cans condensed Cream of Chicken soup
• 5 ¾ cups water
• 10 Tbsp butter or margarine
• 5 cubes chicken bouillon 
• 2 cups shredded Cheddar cheese

Preheat oven to 350 F.

Cook and drain noodles. Set aside.

In a large pan add cans of condensed soup, water, butter, and bouillon cubes. Bring to a boil.

Place the noodles into the aluminum pan, add chicken and frozen broccoli, then pour the sauce over the pasta and chicken mixture.

Mix gently, then sprinkle with the cheddar cheese.

Bake in the preheated oven for 20 minutes.

Allow the casserole to cool, then cover the pan with the lid. 

Chicken Zucchini Casserole

• 3 tbsp Olive Oil, divided
• 3 lbs skinless, boneless chicken breast, cut into small pieces
• 1 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 2 large jars (2 lbs 13 oz each) Spaghetti Sauce
• 3 medium size zucchini (approx. 1.5 lbs), sliced
• 1 large onion, diced
• 2 boxes Rotini noodle, cooked and drained
• 3 cups Mozzarella
• ¼ cups grated Parmesan cheese

Heat 2 tbsp Olive Oil in a large pan. Add the chicken and cook until it begins to brown. Add the salt, pepper and garlic to the chicken. Remove chicken from pan and set aside.

Add the remaining 1 tbsp of Olive Oil to the pan and saute the zucchini slices and onion until they are softened.

Add cooked noodles to the aluminum pan. Add the chicken, zucchini, and onion. Pour the Spaghetti sauce over the mixture, and stir to combine. Add the shredded Mozzarella and stir again.

Sprinkle Parmesan on top.

Allow the casserole to cool, then cover the pan with the lid.

Label the casserole with the type of casserole and date prepared.   Refrigerate or freeze.

Chili Cheese Casserole

• 2 large diced onions
• 2 tbsp vegetable or olive oil
• 3 lbs ground beef
• 4 15-oz cans tomato sauce
• 1 15-oz can diced tomatoes (do not drain)
• 2 15-oz cans red kidney beans, drained and rinsed
• 1.5 tbsp chili powder
• 1.5 tsp cumin
• 1.5 tsp oregano
• ½ tsp ground black pepper
• 10 cups cooked white rice
• 2 cups Cheddar cheese, shredded

Saute ground beef and onions in a large pan until browned. Drain.

Add the tomato sauce, diced tomatoes, red kidney beans and spices. Simmer for 15 minutes.

Place the cooked rice in the aluminum pan. Add the cooked chili, and stir gently until well combined. Sprinkle  with Cheddar cheese.

Allow the casserole to cool, then cover the pan with the lid.   Refrigerate or freeze.

Label the pan with the type of casserole and date prepared

Macaroni and Beef Casserole

• 3  lbs ground beef
• 2  cups diced onion
• 4  29 oz cans tomato sauce
• 3  tsp salt
• 1  tsp pepper
• 2  tsp dried oregano
• 1.5 lbs elbow macaroni
• 15  slices American Cheese

Cook macaroni according to directions.

In a large pot, cook the meat and onions until the meat is browned. Drain. Stir in tomato sauce and spices. Simmer for 15 min. Add cooked macaroni, mix well.

Place meat and macaroni mixture in the aluminum pan. Lay the cheese slices on top.

Label the casserole with the type of casserole and date prepared.   Refrigerate or freeze.

Casserole for a Crowd

• 3 lbs ground beef
• 1 large onion, diced
• 1.5 boxes of Rotini noodle, cooked and drained
• 1 can whole kernel corn, drained
• 1 can small sweet peas, drained
• 4 cups shredded cheddar cheese, divided
• 2 cans condensed cream of celery or cream of chicken soup
• 2 ½ cups milk
• 1 cup water
• 2 tbsp Worcestershire Sauce
• 4 tsp salt
• 1 tsp black pepper
• 1 tsp garlic powder
• 1 tbsp chili powder

Preheat the oven to 350 F

In a large skillet, cook the beef and onion until the beef begins to brown. Drain. Transfer the meat to the aluminum pan. Stir in the noodles, corn, and peas.

In a large saucepan combine 3 cups Cheddar cheese with the remaining ingredients. Cook over low heat until the cheese is completely melted. Pour the cheese sauce over the noodle/beef mixture, and stir to combine well. Sprinkle with the remaining 1 cup or cheese.

Bake uncovered for 20 minutes.

Label the casserole with the type of casserole and date prepared.   Refrigerate or freeze.

.

Salsa Chicken Casserole

• 2 large onions, diced
• 3 tbsp Olive Oil
• 3 lbs boneless, skinless chicken breast, cut into small pieces
• 4 15-oz cans tomato sauce
• 1 16-oz jar mild salsa
• 1 15-oz can red kidney beans, drained and rinsed
• 1 15-oz can black beans, drained and rinsed
• 1 ½ tbsp chili powder
• 1 ½ tsp cumin
• 1 ½ tsp oregano
• 1 tsp black pepper
• 10 cups cooked white rice
• 2 cups Cheddar cheese, shredded

Heat Olive Oil in a large pan, add the chicken and cook until the chicken is thoroughly cooked. Add the diced onion to the pan and continue cooking until the onion is softened.

Add the tomato sauce, salsa, beans and spices. Simmer for 15 minutes.

Place the cooked rice into the aluminum pan. Add the chicken mixture, and stir gently until all ingredients are combined. Sprinkle with the Cheddar cheese.

Allow the casserole to cool, then cover the pan with the lid

Label the casserole with the type of casserole and date prepared.   Refrigerate or freeze.

Baked Ziti Supreme

• 3 lbs ground beef
• 1 large onion, diced
• 2 large jars spaghetti sauce (2 lb 13 oz per jar), 

        or 4 jars 24 oz each

• 3 cups shredded mozzarella cheese, divided
• 2 boxes ziti noodles, cooked and drained
• ½ cup grated parmesan

Cook the ground beef and onion until browned. Drain.

In a very large pot, heat the pasta sauce until warmed through. Add the cooked and drained pasta, ground beef and 2 ½ cups of shredded mozzarella. Mix until well combined.

Transfer mixture to the aluminum pan. 

Sprinkle with the remaining ½ cup of mozzarella and the ½ cup of parmesan cheese. 

Label the casserole with the type of casserole and date prepared.   Refrigerate or freeze.

Quick Ground Beef Casserole

• 3 lbs ground beef
• 2 onions, diced
• 4  29-oz cans tomato sauce
• 1 tsp salt
• 1 tsp oregano
• 1 tsp ground pepper
• 1 tsp garlic powder
• 2 cups shredded cheddar cheese
• 1 ½ boxes elbow macaroni, cooked and drained

In a large skillet, brown the ground beef. Drain. Add onions and cook for a couple more minutes until tender. 

Add tomato sauce and season with the spices.

Add cooked and drained pasta to the aluminum pan, and pour ground beef and tomato mixture over pasta. Mix everything together until combined.

Top with shredded cheese.

Cover the casserole with the lid. 

Label the casserole with the type of casserole and date prepared.   Refrigerate or freeze.

Sausage Peppers and Onions over Pasta

• 16 links (4-6 lbs) sweet Italian sausage
• 6 Tbsp  Olive Oil
• 5 large yellow onions, sliced
• 8 large green bell peppers, seeded and sliced
• 48 oz (about 1.5 liters) Chicken broth
• 2 boxes (1 lbs each) rotini spiral or fusilli pasta
• ½ tsp salt and pepper, each

Brown the sausage on all sides in a large skillet until cooked all the way through. Remove from pan and slice. Transfer to the aluminum pan.

Add the olive oil to the same skillet. Stir in the sliced onion and cook for 2-3 minutes. Add the sliced bell peppers, season with salt and pepper, and continue cooking until the onions and peppers are tender. Transfer vegetables to the aluminum pan and mix with the sliced sausages.

Cook and drain pasta according to directions, and add to the pan with the peppers, onions and sliced sausages.

Add chicken broth and mix gently until everything is combined.

Cover the pan with the lid, Label the casserole with the type of casserole and date prepared.   Refrigerate or freeze.

Jiffy Beef Stroganoff

• 3  lbs ground beef
• 2  envelopes dry onion soup mix
• 2  tsp ground ginger
• 1 ½  pkg. medium egg noodles
• 2  6-oz cans sliced mushrooms, undrained
• 3  cups hot water
• ½  cup four
• 1  tsp salt
• 2  cans condensed tomato soup
• 2  16 oz containers sour cream

Preheat oven to 350 F

Brown and drain the ground beef. Add soup mix, mushrooms, ginger, and water to the pan. Mix well. Add cooked and drained noodles. Allow to cool for a couple of minutes.

In a separate bowl blend together flour, sour cream, tomato soup and salt. Add this to the beef/noodle mixture, and stir gently to combine well.

Transfer mixture to the aluminum pan, cover with the lid and bake for 30 minutes.

Label the casserole with the type of casserole and date prepared.   Refrigerate or freeze.

Spanish Rice Casserole

• 3 lbs ground beef
• 2 medium onions, diced
• 4  28 oz cans tomato sauce
• 3 tsp salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 tsp oregano
• 10 cups cooked white or brown rice

Brown and crumble the ground beef. Add the diced onion and cook until translucent. Drain.

Add tomato sauce and spices, simmer for 10 minutes.

Add the rice and mix gently.

Transfer the mix to the casserole pan. Allow the casserole to cool, then cover the pan with the lid.

Label the casserole with the type of casserole and date prepared.   Refrigerate or freeze.

Layered Shepherd’s Pie

• 3 lbs ground beef

• 1 large onion, diced
• 1 tsp salt
• ½ tsp pepper
• 2 cans (15.25 oz each) whole kernel corn, drained
• 2 cans (15.25 oz each) French style green beans, drained
• 4 cans condensed Cream of Mushroom soup
• 4 soup cans of milk
• 1 ½ lbs wide egg noodles, cooked and drained
• 15 slices American Cheese

 *Mashed Potato Topping

3 lbs potatoes, peeled and cooked

½ stick butter or margarine                        

¾ cup milk

½ tsp salt

*Instant Mashed Potatoes can be substituted.

Preheat the oven to 350 F.

Cook ground beef and onion until the meat is browned. Drain. Season with salt and pepper.

Spread ground beef into the bottom of the casserole pan. Scatter corn and French green beans over the top, and cover with the cooked and drained egg noodles

In a separate pot combine the condensed Cream of Mushroom soup and 4 cans of milk. Heat until hot. Pour soup mixture evenly over the pasta, and top with the cheese slices.

Gently mash the potato topping together (or prepare instant mashed potatoes according to package directions), and spread over the entire casserole. Bake for 30 minutes.

Allow the casserole to cool, then cover with the lid. Label the casserole with the type of casserole and date prepared.   Refrigerate or freeze.

Fiesta Bean Casserole  (courtesy of Gladys McLaughlin)

• 2 cans (15.5 oz each) Black Beans, drained and rinsed
• 2 cans (15.5 oz each) Chickpeas, drained and rinsed
• 2 cans (19 oz each) Red Kidney Beans, drained and rinsed
• 2 cans (19 oz each) Cannellini Beans, drained and rinsed
• 2 cans (28 oz each) Baked Beans
• 3 Tbsp Olive Oil
• 2 large Onions, diced
• 4 cans (4 oz each) mild Green Chiles
• 2 Tbsp Chili Powder
• 2 Tbsp Cumin
• 1 Bottle Ketchup (40 oz, or 3 cups)
• 1 box (1lbs) Mini Fusilli, cooked and drained
• 3 lbs Hot Dogs, cut into bite-sized pieces

Preheat the oven to 350 F.

Combine all of the beans in a large bowl. Set aside.

Heat the Olive Oil in a large pot, add onions, and cook until soft. Add the green chiles, Chili Powder, Cumin, and Ketchup. Cook until hot. Add the cooked and drained pasta and hot dogs. Mix well.

Pour the pasta mixture into the aluminum pan. Add all of the beans and stir together gently.

Cover the pan with the lid, and bake in the preheated oven for 20 minutes.

 Allow the casserole to cool.  Label the casserole with the type of casserole and date prepared.   Refrigerate or freeze.

Super Chicken Casserole

• 2 cups seasoned stuffing mix
• ½ cup grated Parmesan cheese
• 1 stick butter or margarine, melted
• 4 cans condensed cream of celery or chicken soup
• 4 cups milk
• 2 cups shredded mozzarella cheese 
• 1 tsp garlic powder
• 1 tsp pepper
• 1 ½ boxes elbow pasta, cooked and drained
• 5 cups cubed, cooked chicken (or one rotisserie chicken)
• 1 bag (16 oz) frozen peas and carrots, cooked and drained

Preheat oven to 400 F

Combine the stuffing mix, Parmesan cheese and butter in a medium bowl. Set aside.

In a large bowl or pot, gently mix all the remaining ingredients, then transfer to the aluminum pan.

Bake for 20 min. Remove the pan from the oven, sprinkle with the stuffing mix , and bake for 5 more minutes. 

Allow the casserole to cool, then cover the pan with the lid.

Label the casserole with the type of casserole and date prepared.   Refrigerate or freeze.

Hearty Chicken and Noodle Casserole

• 5 cans condensed Cream of Mushroom or Cream of Chicken Soup
• 3 cups milk
• 2 cups frozen mixed vegetables
• 2 bags medium egg noodles, cooked and drained
• 4 - 5 cups cooked and cubed chicken, or meat from one whole rotisserie chicken
• ½ cup grated Parmesan Cheese
• 2 cups shredded Cheddar Cheese
• 1 tsp salt
• 1 tsp ground pepper
• ½ tsp garlic powder

Heat oven to 350 F

In a large bowl mix together the soup, milk, vegetables, salt, pepper, and garlic powder. Add the chicken and parmesan, and mix well.

Place the cooked and drained egg noodles in the aluminum pan, pour the soup mixture on top, and stir together gently.

Cover the pan with the lid and bake for 25 minutes. Remove the lid and sprinkle the Cheddar Cheese evenly over the casserole. 

Cover the casserole again, Label the casserole with the type of casserole and date prepared.   Refrigerate or freeze.

Here are some other recipes for larger quantities:

CHICKEN JAMBALAYA (serves 60)

12 lb boneless skinless chicken thighs
½ cup Cajun seasoning
4lb uncooked white rice
7 lb Andouille sausage, kielbasa, or a combination of both
4 large sweet onions, diced
10 stalks celery, diced
6 bell peppers (red, green, orange, yellow), diced
2 heads garlic, minced
½ cup dried oregano
5 - 10oz cans Ro-Tel Original diced tomatoes and green chilis
2 – 28oz cans crushed tomatoes
Olive oil

•    Mix together chicken, Cajun seasoning, and 1 cup olive oil; spread chicken in a single layer on foil-lined large (13x18) rimmed baking sheets or hotel pans; let rest for at least 30 minutes
•    Prepare rice as directed on package until just barely done (I usually do two batches in a large home rice cooker); DO NOT OVER-COOK; divide between two hotel pans
•    Spread sausages on another baking sheet
•    Pre-heat oven to 350; bake sausages for 25 minutes, and chicken for 45 minutes; leave in pans until cool enough to handle, then cut sausage into rounds and chicken into bite-sized pieces; divide the meats evenly between the two hotel pans filled with the cooked rice
•    Divide the canned tomatoes and chilies evenly between the two hotel pans
•    In a large pan (working in batches) saute the onions, garlic, peppers, oregano and celery in olive oil until softened; season with salt as you work; divide the sauteed vegetables evenly between the two hotel pans
•    With gloved hands or a large wooden spoon, GENTLY combine the ingredients in the hotel pans until everything is fairly evenly distributed
•    Prior to serving, heat up pans in oven

CHICKEN MARBELLA (serves 60)

Marinade:
3 heads garlic, crushed
¾ cup dried oregano
12 bay leaves
3 cups pitted prunes, chopped
1 ½ cups capers (with brine)
1 ½ cups Spanish (green) olives, chopped
1 ½ cups red wine vinegar
1 ½ cups olive oil

20lb boneless skinless chicken thighs
3 cups white grape juice
3 cups brown sugar

DAY BEFORE:
•    Mix together all marinade ingredients
•    Spread chicken in a single layer in two or more hotel pans
•    Divide marinade evenly between pans, being sure to coat all chicken with the marinade
•    Cover and refrigerate overnight

ON THE DAY:
•    Pre-heat oven to 350F; remove chicken pans from refrigerator
•    Divide grape juice evenly between pans, and pour in until marinade and juice come roughly halfway up the chicken pieces (you may not need all of the juice)
•    Sprinkle the brown sugar evenly over the unsubmerged tops of the chicken thighs
•    Bake for I hour, and serve warm with steamed vegetables and rice, noodles, or crusty bread

Chicken Tetrazinni Recipe for 100

5 pounds spaghetti, broken into pieces[you can use egg noodles instead]
15 cans condensed cream of chicken soup[you can use cream of celery too]
3¾ pounds shredded cheddar cheese
20 ounces [more or less] diced roasted peppers, drained
30 cups shredded chicken
10 cups chicken broth
½ cup margarine
½ cup flour
1 cup diced onion
1 tsp salt
½ tsp pepper
Add ½ tsp dry mustard, poultry seasoning if available
Add tbsp. Worcestershire sauce, if available

1.    Preheat oven to 350º.
2.    Cook pasta in salted water and drain. Spray lightly with canola oil and divide into two aluminum pans. Mix in shredded chicken and hand toss until evenly distributed.
3.    Melt butter in large saucepan and add onion. Cook and stir until tender.
4.    Stir in flour until blended.
5.    Gradually stir in broth and condensed soup.
6.    Season with salt, pepper, dry mustard, poultry seasoning and Worcestershire sauce
7.    Cook over medium heat until mixture thickens.
8.    Gradually add cheese and diced roasted peppers, stirring until cheese melts.
9.    Remove from heat and pour cheese mixture over pasta in large aluminum pan.  Mix well.
10.    Top lightly with dry bread crumbs, if desired.
11.    Cover and bake 30-35 minutes or until sauce is bubbly. 

PULLED PORK (serves 60)

For the Pork:
15 lb pork shoulder (I use boneless, readily available at Costco)
1 ½ c of your favorite dry rub (I use a simple Montreal seasoning mix, but feel free to use whatever you like)
For the Dressing:
1 1/2 c apple cider vinegar
½ c ketchup
1 tbsp Worcestershire sauce
¼ c brown sugar
1 tsp ground cayenne pepper
1 tbsp smoked paprika
2 tsp salt

•    Sprinkle the dry rub liberally over the pork shoulders, being sure to make contact with all exposed surfaces
•    If using a charcoal, wood, or pellet smoker, smoke at 225-250 degrees until the internal temperature reads 195 degrees (8-12 hours typically: boneless will cook faster)
•    If using an oven, slow roast at 250-275 degrees until the internal temperature reads 195 degrees (6-10 hours typically: boneless will cook faster)
•    While the meat roasts, prepare the dressing: combine all ingredients in a medium saucepan and heat to a simmer, then let cool in the pan
•    When the meat is done, let in rest, covered loosely in foil, for 30 minutes
•    With gloved hands, “pull” the meat apart (it should come apart easily) into a large hotel pan.  If some of the strands of meat are too long, chop them into smaller pieces.  Be sure to include the delicious dark “bark” that will have formed on the outside of the meat: it will be drier and tougher than the interior meat, so be sure to break it down into bite sized bits.  Discard any bone, cartilage, connective tissue, and larger bits of excess fat (though you should certainly leave some of the fat in). Work the dressing into the “pulled” meat with your gloved hands or a wooden spoon
•    Serve with your favorite barbeque sauce, rolls, pickles and slaw for making sandwiches, and either mac and cheese or rice and beans

40 lbs. of Carrots (3 Trays) $3.99 for 5 lbs. Shop Rite  

o   Peal & cut carrots into medium bite size pieces

o   Mix olive oil, maple syrup, butter and carrots

o    Roast carrots in aluminum trays at 400 degrees for 1.5 hours add warm. Cheese when serving

Roasted Broccoli 8 bags (5.99/ bag @Costco’s) 

o   Wash & thereafter chop broccoli into medium pieces

o   Season olive oil with salt & pepper and incorporate into broccoli

o   Add bread crumbs and roast at 450 degrees check after 35-45 minutes; when done place into aluminum tray and add parm. cheese.

Taste of Home Meatloaf

Ingredients:

       3 pounds ground beef

       1 egg, slightly beaten

       ¾ cup old-fashioned oats[not instant]

       ½ cup tomato juice

       ½ cup diced onions

       2 tsp salt

       ½ tsp black pepper

       1 tsp Worcestershire sauce

Sauce

       ½ cup water

       ½ cup ketchup

       1 tbsp brown sugar

       1 tbsp prepared mustard

       1 tbsp cider vinegar

1.  Combine beef, egg, oats, tomato juice, onions, salt, pepper and Worcestershire sauce. Form into a 3 pound loaf. Place in 9 X 5 loaf pan or baking dish. Combine sauce ingredients with wire whisk and pour 5 tablespoons over loaf.

2.  Bake at 350º for 1 hour.  Baste with 3 tablespoons of sauce and continue baking 20 to 30 minutes or until internal temperature of the meatloaf is 180º.  Remove from oven and let stand for 5 minutes.

Each loaf should provide 10-11 4 oz slices when cool.  Each volunteer should make one meatloaf.  Six meatloaves are needed to serve residents at Pacific House West.