Tag: Casserole

Baking Mix Recipe

Impossible Taco Bake

(9 – 12 Servings)

Ingredients:

Casserole

  • 1/2 cup “JIFFY” Baking Mix
  • 1 lb. ground beef
  • 1/2 cup onion, chopped
  • 1 pkg. taco seasoning mix
  • 1 can (4.5 oz.) chopped green chilies, drained
  • 2 eggs
  • 1 cup milk

Topping Suggestions

  • cheddar cheese
  • tomatoes
  • sour cream
  • lettuce
  • black olives

Directions:

Preheat oven to 400°F. Grease a 9” pan.

Brown ground beef and onion; drain. Add taco seasoning and mix well. Spread mixture evenly in pan. Sprinkle chilies over mixture. In separate bowl, combine baking mix, eggs and milk. Mix until smooth. Pour over chilies. Bake 25 – 30 minutes. Cool before toppings are added.

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Vegetarian Corn Muffin Mix Recipe

Spinach Casserole

(6 – 8 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed
  • 2 cups onion, chopped
  • 2 Tbsp. margarine or butter
  • 2 eggs, beaten
  • 1 cup sour cream
  • 1 can (10-3/4 oz.) cream soup (celery, mushroom or chicken)
  • 1 tsp. herb seasoning
  • 1/2 tsp. garlic salt
  • 1/4 tsp. pepper
  • Swiss cheese (optional)
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 350°F. Grease a 1-1/2 quart casserole dish. 

Drain any access water from spinach and set aside.  Sauté onion in margarine or butter.  Add spinach and set aside.  Combine eggs, sour cream, soup, seasonings and muffin mix.  Blend well.  Stir into spinach mixture.  Pour into casserole dish.  Bake 40 – 45 minutes.  Sprinkle cheese on top (optional).  Return to oven until melted.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Baking Mix Recipe

Breakfast Casserole

(9 – 12 Servings)

Ingredients:

  • 1 cup “JIFFY” Baking Mix
  • 1 lb. breakfast sausage
  • 1 medium onion, diced
  • 1 medium red pepper, diced
  • 4 eggs
  • 1-1/2 cups milk
  • 1 lb. frozen cubed hash browns, thawed
  • 2 cups sharp cheddar cheese, shredded (divided)
  • salt and pepper

Directions:

Preheat oven to 400°F.  Grease a 13” x  9” pan.

Cook sausage in large skillet.  Add onions and red peppers.  Cook until sausage and onions are lightly browned.  Drain and set aside.  In separate bowl, blend eggs, milk and baking mix.  Add in sausage mixture, hash browns and 1 cup cheese.  Salt and pepper to taste.  Mix well.  Pour into pan.  Bake 25 – 35 minutes or until toothpick inserted in center comes out clean.  Sprinkle with remaining cheese and return to oven until melted.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

"JIFFY" Cornbread Stuffing

"JIFFY" Cornbread Stuffing

(9 – 12 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 3 eggs
  • 1/3 cup milk
  • 5 strips bacon
  • 8 oz. breakfast sausage
  • 1/4 cup margarine or butter
  • 3/4 cup celery, chopped
  • 3/4 cup onion, chopped
  • 2 cups fresh mushrooms, chopped
  • 1 can (14.5 oz.) chicken broth
  • 1-1/2 tsp. sage
  • 1 tsp. garlic powder
  • 1 tsp. thyme
  • 1 tsp. pepper
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Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease an 8” square pan.

Combine muffin mix, 1 egg and milk. Bake as directed on package. Reduce heat to 350°F. Crumble cornbread on baking sheet and bake for an additional 5 minutes or let set out to dry. Cook bacon; let cool. Brown sausage. In separate pan, melt margarine or butter. Add celery, onions and mushrooms; sauté. In separate bowl, combine 2 eggs, broth, sage, garlic powder, thyme and pepper. Blend well. Stir in bacon, sausage and vegetable mixture. Fold in cornbread. Spread in a greased 8” square pan and cover with foil. Bake 25 – 30 minutes. Remove foil covering and bake an additional 10 minutes.

 Variation: For a dryer stuffing use only 1 cup of chicken broth.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Spoon Bread Casserole

Spoon Bread Casserole

(6 – 8 Servings)

Ingredients:

  • 1 pkg. “JIFFY” Vegetarian Corn Muffin Mix or
    1 pkg. “JIFFY” Corn Muffin Mix
  • 1/2 cup margarine or butter, melted
  • 1 can (8-3/4 oz.) whole kernel corn, drained
  • 1 can (8-1/4 oz.) cream style corn
  • 1 cup sour cream
  • 2 eggs
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Vegetarian Corn Muffin Mix
Corn Muffin Mix

Directions:

Preheat oven to 375°F. Grease a 1-1/2 quart casserole dish.

Pour margarine or butter and corn into dish. Blend in sour cream. In separate bowl, beat eggs and stir into casserole. Add muffin mix. Blend thoroughly. Bake 35 – 40 minutes or until center is firm.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Buttermilk Biscuit Mix Recipe

Easy Asparagus Chicken Bake

(6 – 8 Servings)

Ingredients:

  • 1/2 cup “JIFFY” Buttermilk Biscuit Mix
  • 1 cup milk
  • 2 eggs
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1 tsp. garlic and herb seasoning blend
  • 1 lb. asparagus, fresh, blanched and drained
  • 1-1/2 cups Swiss cheese
  • 1 cup chicken, cooked and cubed
  • 1/2 cup onions, chopped
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Buttermilk Biscuit Mix

Directions:

Preheat oven to 400°F. Grease a 9” pie pan.

Combine biscuit mix, milk, eggs, salt, pepper and seasoning. Blend well and set aside. Evenly spread asparagus, cheese, chicken and onions in pan. Pour biscuit mixture over top. Bake 30 – 35 minutes or until toothpick inserted in center comes out clean.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Corn Muffin Mix Recipe

Chili Corn Bake

(8 – 10 Servings)

Ingredients:

Chili

  • 1-1/2 lbs ground beef
  • 1 pkg. taco seasoning mix (reserve 1 tsp.)
  • 1 can (10-3/4 oz) condensed tomato soup
  • 2 cans (16 oz) chili beans

Topping

  • 1 pkg. “JIFFY” Corn Muffin Mix
  • 1 cup cheddar cheese, shredded
  • 1 egg
  • 1/3 cup milk
  • 1 tsp. reserved taco seasoning mix
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Corn Muffin Mix

Directions:

Preheat oven to 400°F. Grease a 3 quart casserole dish.

In skillet, brown ground beef; drain. Add taco seasoning mix, soup and beans; simmer. For topping, combine ingredients. Blend well. Pour chili mixture into dish. Spoon topping over chili. Bake uncovered 20 – 25 minutes or until lightly browned.

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.

Baking Mix Recipe

Chicken Casserole with Broccoli

(6 – 8 Servings)

Ingredients:

  • 1 cup “JIFFY” Baking Mix
  • 1-1/2 cups pre-cooked chicken, chopped or 2 cans (4.5 oz) chunk chicken, drained
  • 1 pkg. (10 oz) frozen broccoli, chopped (rinsed and drained)
  • 1-1/2 cups cheddar cheese, shredded or 1-1/2 cups fresh broccoli
  • 3 eggs
  • 1 cup milk
  • 1/4 tsp. seasoned salt
  • 1/4 tsp. pepper

Directions:

PREHEAT oven to 400°F.  Grease a 2 quart casserole dish or a 9” square baking pan.

PLACE chicken, broccoli and cheese into prepared dish or pan.

BLEND baking mix, eggs, milk, salt and pepper in separate bowl.

POUR over chicken, broccoli and cheese.

BAKE for 35 – 40 minutes or until knife inserted in center comes out clean. Let cool 5 minutes before serving. 

All recipes are subject to change. We may, at our discretion, alter or remove a recipe from the website or package. We recommend printing or saving an electronic version of beloved recipes to ensure their availability for later use.