RECIPE OF THE DAY: CROCKPOT LASAGNA
Ingredients:
1 pound Ground Beef
Lasagna noodles...
1 jar spaghetti sauce
1 1/2 cups cottage cheese
1 1/2 cups shredded Mozzarella cheese
2 tablespoons grated Parmesan cheese
Directions
Brown ground beef and drain.
Spoon 1 Cup spaghetti sauce in bottom of 4 quart crock pot.
Mix remaining sauce with beef.
Place 2 uncooked lasagna noodles on sauce in crock pot.
Spread 1/3 meat mixture on top of noodles.
Spread 3/4 Cup cottage cheese over meat.
Sprinkle 1/2 Cup mozzarella cheese over cottage cheese.
Add another layer of uncooked noodles, 1/3 meat mixture, the remaining cottage cheese and 1/2 Cup mozzarella cheese.
Place another layer of uncooked noodles, meat mixture, and mozzarella cheese.
Sprinkle Parmesan cheese over top.
Cook on low for 4 hours.
BISCUITS AND GRAVY BREAKFAST CASSEROLE RECIPE
Ingredients:
1 lb pork sausage
2 T butter
2 packages Sausage Gravy Mix (makes 2 cups per package)
12 eggs
1 (5 oz) can evaporated milk
½ tsp salt
2 tubes refrigerated biscuits
Cook sausage in 10" Executive Skillet - breaking up using Mix 'N Chop, set aside.
In large saucepan, make gravy according to directions. Add sausage to gravy, set aside.
In large Stainless Steel Bowl (check out our Stainless Steel Bowl Set item #1735) whisk eggs, evaporated milk and salt. Soft scramble eggs with the butter. In a Stoneware Rectangle Baker layer gravy, eggs, gravy, eggs, gravy, then top with biscuits.
Bake for 20 to 25 minutes at 350 degrees until biscuits are golden brown.
AMERICAN GOULASH
2 lbs lean ground beef
1 medium onion
1 medium green pepper
1 32 oz can tomato juice
2 cups elbow macaroni
1 16 oz can diced tomatoes
1/4 cup Parmesan cheese
Brown ground beef until done. Meanwhile, dice onion and green pepper. Add onions, green pepper, tomatoes, tomato juice, and macaroni. Salt and pepper to taste.
Cook on medium low heat for 45 minutes. Serve with a sprinkling of Parmesan
FARMER CASSEROLE
6 c. frozen shredded hash browns1 1/2 c.shredded Cheddar cheese
2 cups diced cooked ham
1/2 c. sliced green onions
8 large beaten eggs
Two 12-ounce c. evaporated milk
1/4 t. salt
1/4 t. pepper
Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish. Bake at 350 45-55 min.
CREAMY BURRITO CASSEROLE
Ingredients1 lb ground beef
1/2 onion, chopped
1 package taco seasoning
6 large flour tortillas
1 can refried beans
2 -3 cups shredded taco cheese or cheddar cheese
1 can cream of mushroom soup
4 ounces sour cream
Directions
Brown beef and onion; drain.
Add taco seasoning and stir in refried beans.
Mix soup and sour cream in a separate bowl.
Spread 1/2 sour cream mixture in the bottom of a casserole dish.
Tear up 3 tortillas and spread over sour cream mixture.
Put 1/2 the meat bean mixture over that.
Add a layer of cheese.
Repeat the layers.
Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.STROGANOFF CASSEROLE
1 package egg noodles...
2 cans cream of mushroom soup
8 oz. sour cream
1/2 cup milk
1 pound ground beef
2 cans sliced mushrooms, undrained
8 oz. cream cheese
1 package gravy mix
1. Preheat oven to 350. Cook noodles according to package. Drain and return to pan.
2. Add mushroom soup, sour cream and milk, stir well. Cover to keep warm.
3. Brown ground beef in skillet, and drain. Add mushrooms, cream cheese and gravy mix to ground beef. Combine with the noodle mix and stir until well combined.
4. You can either put the dutch oven in oven to cook or put in 13 x 9 pan to cook. Bake for 30 minutes.
RUNZA
CASSEROLE
2
lb hamburger2 finely chopped onions
4 c fresh chopped cabbage
salt and pepper to taste
2 pkg refrigerated crescent rolls
1 lb shredded mozzarella cheese
1. Preheat oven to 350 degrees.
2. Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.
3. While that is in the oven, brown the hamburger and onion in a skillet. Then drain.
4. Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes.
5. Add the salt and pepper.
6. Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.
7. Sprinkle the cheese on top of the meat mixture.
8. Spread the 2nd tube of crescent rolls over the top of the cheese.
9. Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust.CHICKEN BREAST PASTA CASSEROLERECIPE
4 small chicken breasts, cut into bite sized pieces
175g (7oz ) pasta spirals
2 Tablespoons butter
2 Tablespoons all purpose flour
1 1/4 cups milk
1 cup frozen peas, thawed
125g (5oz) extra mature cheddar cheese, grated
salt & pepper to taste
Heat the oil in a large non-stick pan and fry the chicken pieces turning and cooking until nice and golden brown. Meanwhile cook the pasta according to instructions. Melt the butter in a small pan and whisk in the flour. Gradually add the milk and bring to the boil stirring constantly until thickened.
Add half the cheese and seasoning and stir until melted. Put the chicken, peas and pasta in an oven proof serving dish and pour over the sauce. Sprinkle over the rest of the cheese and put into a preheated oven 400 degrees F until cheese is melted.
CHEESE AND SAUSAGE BREAKFAST CASSEROLE
8 slices white bread, cut into cubes 1 lb pork sausage, crumbled and cooked
1 1/2 cups grated sharp cheddar cheese
10 large eggs
2 cups milk (do not use nonfat or low fat)
2 teaspoons dry mustard
1 teaspoon salt
Pepper
Grease 9x13 inch glass baking dish. Place bread cubes in prepared dish. Top with sausage and cheese. Beat together eggs, milk, mustard and salt. Season the casserole with pepper. Pour egg mixture over sausage mixture. Preheat oven to 350 degrees. Bake casserole until puffed and center is set, about 50 minutes. Cut into squares and serve.
RUTH'S CHRIS SWEET POTATO CASSEROLE
For the topping:½ cup brown sugar
3 tablespoons flour
½ cup chopped nuts (pecans preferred)
2 tablespoons butter, melted
For the sweet potato mixture:
3 cups mashed sweet potatoes (about 6 medium sweet potatoes, baked until fork tender, then peeled and mashed)
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
2 eggs, well-beaten
½ cup (1 stick) butter, cut into small pieces
Combine ingredients of topping mixture in mixing bowl, and set aside. Combine mashed sweet potatoes, sugar, salt, vanilla, eggs and butter in a mixing bowl. Combine thoroughly. Pour mixture into buttered baking dish. Sprinkle the sweet potato mixture evenly with the topping mixture. Bake for 30 minutes at 350 degrees. Allow to set at least 30 minutes before serving.
COMPANY CASSEROLE
8 ounces egg noodles1 lb lean ground beef
1 (15 ounce) cans tomato sauce
1 (8 ounce) packages fat free cream cheese
1/4 cup fat free sour cream
1 cup small curd cottage cheese
1/2 cup chopped green onion
2 tablespoons chopped green peppers
2 tablespoons melted butter
Cook noodles; drain and set aside.
Brown meat; drain.
Add tomato sauce to beef; remove from heat.
In a separate bowl, mix cream cheese, cottage cheese, sour cream, onions and peppers. Butter a casserole dish and spread 1/2 the noodles in the bottom. Cover noodles with 1/2 the cheese mixture, then 1/2 the meat mixture, then 1 more layer of noodles, then cheese mixture and then meat mixture.
Pour 2 tablespoons butter over top; press down slightly. Bake at 375° for 1 hour to 1 hour 15 minute.
If drier casserole is desired, cook 15 minutes longer.
BISCUITS & GRAVY CASSEROLE
1 pound sausage
1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )
1 cup cheddar cheese, shredded
6 eggs
1/2 cup milk
to taste salt
to taste black pepper
1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )
Preheat oven to 350 degree's. Take a 9x13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1" pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.
CHICKEN ALFREDO
CASSEROLE
This is quick, easy and tasty!!
Made it for our dinner last nite with some steamed broccoli and carrots and
garlic toast 2 dry cups pasta (shells or elbow macaroni are really good for this recipe)
1 15-16 oz jar of a GOOD Alfredo sauce
1-2 cups cooked chicken, shredded or chunked
1/2 cup chicken broth
5 oz shredded Parmesan cheese
2 cups shredded mozzarella cheese (one 8 oz bag)
1-1/2 tsp minced garlic
salt and pepper to taste
Preheat oven to 350*.
Prepare pasta according to package directions. In medium bowl, combine pasta, Alfredo sauce, cooked chicken, chicken broth, shredded Parmesan cheese and mix well. Grease 9x13 baking dish.
Pour chicken mixture into baking dish. Sprinkle mozzarella cheese on top.
Bake uncovered for 30-35 minutes.
CORN CASSEROLE
1 (15 oz) can whole kernel corn,
drained1 (15 oz) can cream-style corn
1 package Jiffy corn muffin mix (8 oz.)
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese or your favorite
Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.
MEXICAN BEEF
CASSEROLE
(Easy and tasty is this casserole and encases all the flavors of what a
good Mexican dish is suppose to have! Give this one a try.)1 lb extra lean ground beef
1 medium onion chopped
1 can kernel corn drained
1 can black beans rinsed and drained
1 pkg taco seasonings mix
8 to 12 corn tortillas
3/4 cup nonfat sour cream
1/3 cup Mexican blend or taco cheese shredded
Sliced jalapeno peppers
Brown ground beef and onions together for about 10 to 12 minutes, drain. Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes. Spray baking dish 2 quart 8x12 inches.
Place half of tortillas in bottom. Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture. Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top.
Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.
HOBO CASSEROLE
1 lb lean ground
beef1 small onion
2 medium potatoes, sliced
4 slices American cheese
1 (10 3/4 ounce) can cream of mushroom soup
1/8 cup milk
1 1/2 cups French-fried onions
salt and pepper, to taste
Preheat oven to 350°F. Pat ground beef into 8x8 pan and sprinkle with salt and pepper. If using, slice onion on top of beef. Slice potatoes onto onion layer, salt and pepper. Layer with cheese slices.
Mix soup and milk together and spread over cheese. Cover with aluminum foil and bake for 1 to 1 1/2 hours or until potatoes are tender. Remove foil and top with french fried onions and brown for about 5 minutes.
CREAMY BURRITO
CASSEROLE
1 lb ground beef 1/2 medium onion chopped
1 package of taco seasoning
6 large flour tortillas
1 can refried beans
2-3 cups shredded Colby Jack cheese
1 can cream of mushroom soup
4 ounces sour cream
a little hot sauce if you want spicy
Brown ground meat and onion, drain if necessary. Add taco seasoning and mix in refried beans. Mix sour cream and soup in separate bowl. Spread 1/2 of soup mixture in casserole dish. Tear up 3 tortillas and spread over soup mixture. Put 1/2 of meat mixture over tortillas. Add a layer of cheese and then add hot sauce if you are using it. Repeat layers. Then sprinkle cheese over top and bake uncovered 20-30 minutes at 350 degrees. Definitely make sure you have enough meat for the top layer otherwise your tortillas will get a lot of heat and be extra crunchy. We used 3 cups of cheese because we like things cheesy. We also made the casserole the night before and refrigerated it before cooking it before we ate. I think that worked well but it needed the full 30 minutes to warm up (even after we had let it sit out awhile to try to get to room temperature).
KING RANCH BEEF
CASSEROLE
2 lbs. lean ground beef1 medium onion, diced
1 cup bell pepper, diced
dash of salt
1 10 3/4 oz. can cream of mushroom
1 10 3/4 oz. can cream of chicken
1 10 oz. can mild rotel tomatoes, drained
1/4 tsp garlic powder
1/2 tsp chili powder
2 1/2 cups cheddar cheese, grated
10 corn tortillas
Preheat oven to 350 degrees.
Heat a skillet over medium heat and add the beef and onions. When meat has almost cooked all the way add the bell pepper and sprinkle with a dash of salt. When the meat is brown and thoroughly cooked drain the grease from the pan. Heat a medium size sauce pan over low/medium heat. Add the cream of mushroom, cream of chicken, rotel tomatoes, garlic powder and chili powder. Stir and cook until the mixture is warm and then turn off the heat. Tear each tortilla into pieces and dip each piece into the sauce mixture. (Does not have to be well coated in the mixture or you will use it all up and won't have enough for the dish) Place the tortillas down in a large casserole dish. Then top with half of the meat mixture and then half of the sauce. Sprinkle 2 cups of the cheese over the sauce and then repeat the layers finishing with the rest of the cheese. Cook for 40 minutes
RUNZA CASSEROLE:
2 Lbs. Ground Beef1 Med. Onion, Chopped
1 Can Cream of Mushroom Soup
4 to 4 1/2 C. Finely Chopped Cabbage
2 Tubes Crescent Rolls
1 Can Cheddar Cheese Soup
Brown ground beef; drain well. Add onion, mushroom soup and cabbage. Stir together and cover. Simmer 15 minutes. Line 9x13" baking dish with 1 tube crescent rolls. Add meat mixture, then spread cheese soup on top. Top with other tube of crescent rolls. Bake 350 degrees for 30 minutes. Let cool slightly before cutting to allow to set firmly as to not crumble when serving.
*Great served with fresh garden salad and sweet corn
ROTEL CHICKEN MEXICAN CASSEROLE
3 split fryer breasts cooked and cubed
1 bag of tortilla chips crushed
1 can of Rotel
1 can Cream of Chicken soup
1 small can of chopped green chiles
1 lb of Velvetta or American Cheese
Cook and dice your chicken. Mix together your Rotel, Soup, Green Chiles, and cubed Cheese. Heat this mixture in a microwave till melted and then add your chicken. In a Celebrating Home casserole dish, layer 1/2 your chips and 1/2 your cheese mixture. Repeat these layers and top with a few crushed chips. Bake at 350degrees until hot and bubbly.
TATOR TOT TACO
BAKE
1 lb ground beef1 small onion (diced)
1 garlic clove (minced)
1 small can black olives (sliced)
1 (1 ounce) package taco seasoning mix
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies (diced and drained)
1 (12 ounce) can black beans (drained and rinsed)
1 (16 ounce) bag shredded Mexican cheese blend
1 (16 ounce) package frozen tater tots
1 (10.5 ounce fluid ounce) can enchilada sauce
Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through. In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine. Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots. Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.
CHILE RELLENO
CASSEROLE
2 4 oz. cans of diced green
chilis, drained and dried3/4 c. frozen corn, thawed and dried
5 scallions, thinly sliced
1 1/2 c. shredded cheddar cheese, divided
1 1/2 c. skim milk
6 egg whites
4 eggs
1/4 t. salt
Preheat the oven to 400 degrees and spray a casserole dish with non-stick spray. Line the bottom of the casserole dis with green chilis, corn and scallions. Sprinkle 1 c. of the cheddar cheese over the mixture. In a medium bowl combine the milk, egg whites, eggs and salt and whisk well. Pour the egg mixture over the green chili mixture in the casserole dish and then top with the remaining 1/2 c. of cheddar cheese. Bake for 45-50 minutes until the casserole is set and the cheese on top is brown and bubbly.
CORN CASSEROLE
1 (15oz) can whole kernel corn,
drained1 (15oz) can cream-style corn
1 package Jiffy corn muffin mix (8 oz.)
1 cup sour cream
1/2 cup butter, melted
1 cup shredded cheddar cheese or your favorite
Preheat oven to 350 degrees. mix all ingredients, minus the cheese, together and pour into a greased baking dish. After the casserole has baked for 45 minutes, or is set in the middle and golden brown, sprinkle with cheddar and put it back in the oven. Let the cheese melt, take the casserole out and enjoy this ridiculously buttery dish.
BURRITO CASSEROLE
1 lb ground beef
or 1 lb ground turkey1/2 medium yellow onion, chopped
1 (1 1/4 ounce) package taco seasoning
6 large flour tortillas
1 (16 ounce) can refried beans
2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces sour cream
jarred hot sauce, if desired to spice it up
Brown ground meat/turkey and onion; drain. Add taco seasoning and stir in refried beans. Mix soup and sour cream in a separate bowl. Spread 1/2 sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat bean mixture over that. Add a layer of cheese. You could put some hot sauce on this now. Repeat the layers. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.
EASY MEXICAN
CASSEROLE
1 pound lean ground beef1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving
Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly. Let sit for 5-10 minutes before serving. Top with sour cream and salsa.
DORITO CHICKEN AND
CHEESE CASSEROLE
3 cups cooked chicken, chopped (I used a rotisserie chicken)1 cup sour cream
1 can cream of chicken soup
1 can of corn, drained
1/4 cup minced onion
2 cups cheddar cheese, shredded
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. garlic powder
1 medium sized bag of nacho cheese Doritos, crushed
Preheat oven to 350 degrees. Lightly spray a 9x13 pan with cooking spray. Spread the bottom of the pan with half of the Doritos . Reserve one cup of cheese. Mix together remaining ingredients in a large bow. Pour chicken mixture over the Doritos. Top casserole with the remaining cheese and Doritos. Bake 30 minutes or until bubbly.
CRACKER BARREL'S
HASHBROWN CASSEROLE
2 lbs. frozen hash browns1/2 cup melted butter
1 can cream of chicken soup
1 pt. sour cream
1/2 cup chopped onion
2 cups grated cheddar
1 tsp salt
1/4 tsp pepper
2 cups crushed cornflakes
1/4 cup melted butter
Defrost hash browns. Combine the next 7 ingredients and mix with hash browns. PUT all in a 3 qt. casserole. Sauté the cornflakes in butter and sprinkle on top. Cover and bake at 350 for about 40 min.
MEXICAN CORNBREAD
CASSEROLE
2 boxes jiffy cornbread mix1 can cream style corn
2 chopped jalapenos
6 oz Mexican cheese or more
1 1/2 hamburger
small onion chopped
can rotel tomatoes
clove garlic
Mix 1 cornbread mix according to instructions and add 1/2 can of corn. Pour in greased 9x13 baking dish Saute hamburger onion tomatoes and garlic. Drain if needed then pour over cornbread mixture. Mix 2nd box of jiffy mix and corn together and pour over meat mixture. Top with cheese and chopped jalapenos.
YELLOW SQUASH
CASSEROLE
2 pounds of yellow squash (about 4 cups)1/2 large onion, chopped
1 sleeve of Ritz Crackers (about 35 crackers)
1 cup cheddar cheese
2 eggs
3/4 cups milk
1/2 cup butter, melted
salt and pepper, to taste
Preheat oven to 400 degrees F. Lightly steam squash and onion in steamer basket* for about 5 minutes. Drain and set aside. In medium bowl, combine cracker crumbs and cheese. In large bowl, add drained squash and onion and gently fold in 1/2 the cracker/cheese mixture. In a small bowl, whisk together egg and milk, then add to squash mixture. Melt 1/2 cup of butter. Add half the melted butter to the squash mixture. Season with salt and pepper. Spread squash mixture into 9 x 13″ baking dish. Top with remaining crackers and pour remaining butter over dish. Bake at 400 degrees F for 25 minutes until lightly brown
JOHN WAYNE
CASSEROLE
2 pounds ground beef, cooked and drained1 (1.25-ounce) packet taco seasoning
4 ounces sour cream
4 ounces mayonnaise
8 ounces Cheddar cheese, shredded and divided
1 yellow onion, sliced
2 cups biscuit mix ( I would find something else for this to many carbs!!!! )
2 tomatoes, sliced
1 green bell pepper, sliced
1 (4-ounce) can sliced jalapeno peppers
Heat oven to 325. Brown ground beef and add taco seasoning and water, according to packet instructions; set aside. In a separate bowl, combine sour cream, mayonnaise, 4 ounces of cheddar cheese, and half of the onions; set aside. Stir biscuit mix and water (directions on box) to form soft dough. Pat dough on the bottom and one-half-inch up the sides of an 9 x 13 in. greased casserole dish. Saute remaining onions and bell peppers until slightly tender. On top of biscuit mix, evenly distribute ingredients in the following order: ground beef, tomato slices, green peppers, onions, jalapeno peppers, sour cream mixture and end with remaining shredded cheese. Bake for 30-40 minutes or until edges of dough are lightly browned.
CHICKEN AND DUMPLING CASSEROLE
3 boneless, skinless chicken breasts, boiled and shredded* 2 cups chicken stock (from boiling the breasts above)
1 stick of butter ( 8 Tbsp which equals 1/2 cup)
2 cups Bisquick or self-rising flour
2 cups 2% milk (whatever you prefer)
1 can cream of chicken soup (the herbed cream of chicken soup adds lots more flavor)
3 t. Wylers chicken granules or 3 bouillon cubes
1/2 t. dried sage
1t. black pepper & salt, as desired
(*you can use any chicken you choose this is simply what we use most often)
Preheat oven to 350 degrees. Place boneless, skinless chicken breasts in sauce pan with enough water to cover the chicken. Bring to a boil, then turn off the heat; place a lid on your pot and allow to sit for 10-15 minutes to finish cooking. Remove chicken from stock (reserve the stock) and allow to cool, then shred the chicken. When building the layered casserole, do not mix the layers. Layer 1 - In 9x13 or larger casserole dish, melt 1 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Note: If you want to serve this as a pot pie, add a layer of vegetables now.
Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour over chicken. Layer 3 - In medium bowl, whisk together 2 cups of the chicken stock (strained, if needed), chicken granules and soup. Once blended, slowly pour over the Bisquick layer. (Tip - Add some of the hot stock to the soup can to help melt the soup and get it all out of the can). Bake time varies by oven and the size pan you decide to use, therefore, bake until the top is golden brown- approx. 50-60 minutes.
BONESMOKERS CORNBREAD CASSEROLE
1 1/4 cup corn meal
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 stick melted butter
1 cup milk
4 eggs, lightly beaten
2 cans creamed corn
In a bowl, combine the dry ingredients, add the butter, milk and eggs. Mix well. Add the corn and mix well. Pour into a greased pan and bake at 350 degrees for about an hour. Serve warm or at room temperature. Yield: 6 servings
BROCCOLI RICE CASSEROLE
2 (10 ounce) packages frozen
chopped broccoli 3 cups instant rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2-1/2 cups water
1 (16 ounce) package processed American cheese, cubed
1 tablespoon butter
1 bunch celery, chopped
1 large onion, chopped
salt and pepper to taste
Cook broccoli and rice according to package directions. Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan over low heat, mix cream of mushroom soup and cream of chicken soup with water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn. Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Pour mixture into a 9x13 inch baking dish.
Bake in the preheated oven for 15 minutes, until bubbly and lightly brown.
CABBAGE ROLL CASSEROLE
2 pounds ground beef 1 cup chopped onion
1 (29 ounce) can tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
2 (14 ounce) cans beef broth
Preheat oven to 350F. In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.
CAJUN SEAFOOD PASTA
2 cups heavy whipping cream 1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1-1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettucine pasta
Cook pasta in a large pot of boiling salted water until al dente. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened. Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well. Drain pasta. Serve sauce over noodles.
CHICKEN ENCHILADA CASSEROLE
1 (16 ounce) package sour cream 1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup diced onion
1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese
Preheat oven to 350F. In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans. Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes before serving.
CHILI HASH BROWN
CASSEROLE
Serves: 42 tablespoons olive oil
1 onion, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1/4 cup tomato paste
1 pound ground beef
Salt and pepper
1 (15 ounce) can red kidney beans, rinsed and drained
1 (15 ounce) can diced tomatoes
1 (1 pound) can frozen shredded hash brown potatoes
1 cup shredded Cheddar cheese
Preparation method
Prep: 40 mins | Cook: 35 mins
Preheat oven to 400 degrees F and coat an 8x11-inch baking dish with nonstick cooking spray.
Heat olive oil in a large skillet or Dutch oven. Cook the onion, chili powder, and cumin in the hot oil for 5 minutes. Stir in tomato paste. Add beef to the skillet and cook for about 8 minutes, until meat is no longer pink. Season with salt and pepper, then add beans and tomatoes. Bring to a boil, then simmer on low for 20 minutes. Pour mixture into prepared baking dish. In a separate bowl, stir together potatoes and cheese. Then pour the mixture over the chili in the baking dish. Bake for 35 minutes.
HAM AND CHICKEN CASSEROLE
2 tablespoons butter 2 tablespoons all-purpose flour
1 cup milk
1/2 cup cooked, cubed chicken breast meat
1/2 cup cooked, diced ham
1/2 cup cooked egg noodles
1/4 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces shredded Cheddar cheese
1 teaspoon paprika
Preheat oven to 400F. In a large saucepan over low heat, combine butter and flour and stir together, heating until bubbly. Gradually stir in milk. Cook over medium low heat, stirring constantly, until thickened and smooth (about 5 minutes). Remove pan from heat and stir in chicken, ham, noodles, celery, salt and pepper. Spoon mixture into a lightly greased 9x13 inch baking dish. Bake at 400F for 15 minutes. Remove from oven, sprinkle with cheese and paprika, and bake for another 5 minutes. Serve hot.
PORK CHOP CASSEROLE
2 (1 ounce) packages dry onion soup mix 3 cups water
2 cups instant rice
1 (4.5 ounce) can mushrooms, drained
salt and pepper to taste
6 (3/4 inch) thick pork chops
Preheat oven to 350F. In a medium size bowl, mix dry onion soup mix and water until dissolved. Pour mixture into a 10x15 baking dish. Add rice and mushrooms and mix to distribute well. Salt and pepper to taste. Add pork chops in a single layer on mixture. Push pork chops down into mixture and make sure they are covered with it. Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour.
QUICK AND EASY TUNA CASSEROLE
1 (12 ounce) package egg noodles 2 cups frozen green peas
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (6 ounce) cans tuna, drained
1 onion, chopped
10 slices American processed cheese
ground black pepper to taste
Bring a large pot of water to a boil. Add noodles and frozen peas. Cook until noodles are al dente, drain well. Return noodles and peas to the pot. Mix soup, tuna fish, onions, processed cheese and pepper into the pot. Stir constantly until all of the ingredients are well mixed and the cheese has melted. Serve.
REUBEN CASSEROLE
6 slices rye bread, cubed 1 (16 ounce) can sauerkraut, drained and rinsed
1 pound deli sliced corned beef, cut into strips
3/4 cup Russian-style salad dressing
2 cups shredded Swiss cheese
Preheat oven to 400F. Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all. Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes. Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.
SAUSAGE-POTATO CASSEROLE
3 large baking potatoes, peeled and thinly sliced ground black pepper to taste
1 cup shredded Cheddar cheese
1 pound Polish kielbasa
1/2 teaspoon dried dill weed
1/4 teaspoon caraway seed
2/3 cup milk
Preheat oven to 375F. Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan. Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil tightly. Bake at 375F for 1 hour.
ZUCCHINI CASSEROLE
6 zucchini, sliced 2 eggs, beaten
1 cup mayonnaise
1 small onion, diced
1 cup grated Romano cheese
1/4 teaspoon ground black pepper
24 buttery round crackers, crushed
2 tablespoons butter, diced
Preheat oven to 350F Place sliced zucchini in a large saucepan. Pour in enough water to cover, and bring to a boil over high heat. Boil until barely tender, about 2 minutes. Drain and set aside. In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in onion, cheese, and pepper. Fold in squash, then pour mixture into prepared baking pan. Spray a 9x13 baking pan with cooking spray. Sprinkle with crushed crackers, then dot evenly with diced butter. Bake in preheated oven for 30 to 40 minutes, until middle of casserole is no longer moist, and springs back when gently pressed.
TATER TOT CASSEROLE
1-1/2 lb Hamburger1 pkg. Tater Tots
2 cans Cream of Chicken soup
Press raw hamburger flat into an 8 x 8 or 9 x 9 inch pan, empty tater tot on top of hamburger, then spoon soup over tater tots. Heat to 350° oven for about 1/2 hour or until hamburger is done. Cream of
Mushroom soup can be used to replace Cream of Chicken soup.
GROUND BEEF AND GREEN BEAN CASSEROLE
1 Lb. Ground Beef1 Onion, Chopped
1/2 Can (14-16 oz) Tomato Sauce
4 oz. Frozen Green Beans
1 Cup Grated Mozzarella
Brown the Ground Beef and Onion in a large frying pan. Add Tomato Sauce and Green Beans. Add Salt
And Pepper to taste. Place in a casserole dish and cover with Mozzarella. Bake at 350 Degrees for about 30 minutes. For a change use Cheddar instead of Mozzarella
BABYBOOMERBOY’S MEATLOAF CASSEROLE
2.5 LBS Boston grind hamburger. (60% beef, 40% pork)¾ Cup Breadcrumbs
1 Red Onion diced
2 eggs
1 TBS Worcestershire sauce
1 TSP black pepper
2 TSP Garlic powder
1 TSP crushed red pepper
2 TSP Sea salt
1/3 Cup Hickory BBQ sauce
1/3 Cup yellow mustard
¼ Cup Sweet Baby Ray’s BBQ sauce
½ Cup Blues Hog BBQ sauce
Mix first 11 ingredients together. Put in loaf pan and press down all around edges and center. Refrigerate for 1 hour. To make the sauce, mix other ingredients together. Pre-heat oven or smoker to 350. Brush half of sauce on top of meatloaf. Bake or smoke, for 1 hours. Brush on remaining sauce and bake for another 15 minutes. Let rest for 10 minutes.
CHICKEN ENCHILADA CASSEROLE
4 bone-in chicken thighs, skinned 1/3 cup chopped fresh cilantro, divided
1 cup frozen corn kernels, thawed
1/3 cup (3 ounces) 1/3-less-fat cream cheese, softened
1/2 tsp ground red pepper
1/2 tsp ground cumin
1/4 tsp kosher salt
1/4 tsp black pepper
2 cups chopped onion, divided
6 garlic cloves, minced and divided
1 cup fat-free, lower-sodium chicken broth
2/3 cup salsa Verde
1/4 cup water
2 Tsp chopped pickled jalapeño pepper
9 (6-inch) corn tortillas
1/4 cup (1 ounce) shredded sharp cheddar cheese
Preheat oven to 425°. Heat a large ovenproof skillet over medium-high heat. Coat pan with cooking spray. Add chicken to pan; sauté 4 minutes on each side. Place skillet in oven; bake at 425° for 10 minutes or until done. Remove chicken from pan; let stand 15 minutes. Remove meat from bones; shred. Discard bones. Place chicken in a medium bowl. Add 1 1/2 tablespoons cilantro, corn, and next 5 ingredients (through black pepper) to chicken; toss to combine. Return pan to medium-high heat. Add 1/2 cup onion; sauté 5 minutes, stirring occasionally. Add 3 garlic cloves; sauté 30 seconds, stirring constantly. Add onion mixture to chicken mixture; stir to combine. Combine remaining 1 1/2 cups onion, remaining 3 garlic cloves, broth, salsa, 1/4 cup water, and jalapeño in a medium saucepan over medium-high heat; bring to a boil. Reduce heat, and simmer 15 minutes, stirring occasionally. Remove from heat; let stand 10 minutes. Carefully pour mixture into a blender; add 2 tablespoons cilantro. Heat a large skillet over medium-high heat. Add 2 tortillas; cook 1 1/2 minutes on each side. Remove tortillas from pan; repeat procedure with remaining tortillas. Cut tortillas into quarters. Spread 1/2 cup salsa mixture in the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 12 tortilla quarters over salsa mixture. Spoon half of chicken mixture over tortillas. Repeat layers, ending with tortillas. Pour remaining salsa mixture over tortillas; sprinkle evenly with cheddar cheese. Bake at 425° for 15 minutes or until bubbly and lightly browned. Top with remaining cilantro
BROCCOLI CASSEROLE
1 pound broccoli, cut into pieces 1 (10.75 oz.) can cream of mushroom soup
2 large eggs, lightly beaten
1 cup mayonnaise
1 1/2 cups shredded Cheddar
1 stick (1/4 lb.) salted butter, cut into pieces
Pepper
1 sleeve of Ritz crackers, crushed (1/3 of a 12 oz. box)
Preheat oven to 350°F. Spray a 9-by-13-inch baking dish with cooking spray. Steam the broccoli until crisp tender, 7 minutes. Transfer to a bowl of ice water. Mix soup, eggs, mayonnaise, cheese, butter and pepper in a saucepan and cook over medium-low heat, stirring constantly, until melted and combined. Drain broccoli; spread evenly in baking dish. Pour cheese mixture on top. Sprinkle with crackers. Bake for 30 minutes.
SAUSAGE AND BEAN CASSEROLE
1 cup chopped onion (about 1 medium) 1 (16-ounce) package light smoked turkey sausage (such as Hillshire Farm), cut into 1/4-inch-thick slices
2 garlic cloves, minced
1 (14-ounce) can fat-free, less-sodium chicken broth
2 Tsp brown sugar
2 Tsp tomato paste
1/2 tsp dried thyme
1/2 tsp freshly ground black pepper
3 (16-ounce) cans cannellini beans or other white beans, rinsed and drained
1 bay leaf
1/8 tsp ground red pepper (optional)
3 (1-ounce) slices white bread
2 Tsp chopped fresh parsley
Preheat oven to 375°. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and turkey sausage to pan; sauté for 5 minutes or until browned. Add garlic and sauté for 2 minutes. Stir in chicken broth, scraping pan to loosen browned bits. Stir in 2 tablespoons brown sugar, tomato paste, dried thyme, freshly ground black pepper, cannellini beans, and bay leaf. Add ground red pepper, if desired. Bring to a boil; cover, reduce heat, and simmer for 5 minutes. Remove from heat.
Place bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/2 cups.
Sprinkle breadcrumbs evenly over bean mixture, and lightly coat with cooking spray. Bake 375° for 15 minutes or until browned. Discard bay leaf. Sprinkle with parsley.
CREAMY BURRITO CASSEROLE
1 lb ground beef or 1 lb ground turkey 1/2 medium yellow onion, chopped
1 (1 1/4 ounce) package taco seasoning
6 large flour tortillas
1 (16 ounce) can refried beans
2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces sour cream
Jar of hot sauce, if desired to spice it up
Brown the ground meat/turkey and onion; drain. Add taco seasoning and stir in refried beans. Mix soup and sour cream in a separate bowl. Spread 1/2 of the sour cream mixture in the bottom of a casserole dish. Tear up 3 tortillas and spread over sour cream mixture. Put 1/2 the meat bean mixture over that. Add a layer of cheese. You could put some hot sauce on this now. Repeat the layers. Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.
TUNA CASSEROLE
8 ounces egg noodles 1 (10 1/4 ounce) can cream of celery soup
1/2 cup mayonnaise
3/4 cup evaporated milk
1 cup grated cheddar cheese, divided
1/2 cup finely chopped celery
1/2 small onion, finely chopped
4 ounces mushrooms, drained (optional)
1 teaspoon black pepper
1 (7 ounce) can tuna, with juice
Cook egg noodles to al dente in boiling salted water; drain well. Preheat oven to 325°F. Mix all ingredients together in a large casserole dish, reserving 1/2 cup of cheese. Sprinkle reserved cheese over the top. Bake for 30 minutes. Serve hot.
GREEN BEAN CASSEROLE
1 (10 3/4 ounce) can condensed cream of mushroom soup 1/4 cup milk
1/8 teaspoon black pepper
2 (14 1/2 ounce) cans cut green beans, drained
1 1/3 cups French-fried onions (French's)
Combine soup, milk and pepper in a 1 1/2 qt baking dish; stir until blended. Stir in beans and 2/3 cup fried onions. Bake the casserole at 350°F for 30 minutes or until hot. Stir. Sprinkle with remaining 2/3 cup fried onions. Bake 5 more minutes or until onions are golden
MEXICAN CASSEROLE
2 lbs hamburger meat 1/2 onion, chopped
1 (1 1/4 ounce) package taco seasoning mix
1 (4 ounce) can chopped green chilies
1 (10 ounce) can enchilada sauce
1 (10 1/2 ounce) can cream of mushroom soup
1 (8 count) package flour tortillas
3 cups shredded cheddar cheese
1 (8 ounce) bottle taco sauce
Brown hamburger meat with onion and taco seasoning. Mix mushroom soup and enchilada sauce together in a bowl. Cut tortillas into triangles. In a 9x12 pan put a layer of tortillas. Layer the hamburger mixture. Layer the soup mixture. Layer the chilies. Layer the cheese. Then repeat again. The last layer should be tortillas. Then spread taco sauce on. Then top with cheese. Bake in a 375°F oven uncovered until bubbly.
CHILI DOG CASSEROLE
8 hot dog buns 8 hot dogs
1 (15 ounce) can chili
1/2 cup chopped onion
2 tablespoons prepared mustard
2 cups shredded cheddar cheese
Preheat oven to 350. Lightly grease a 9x13 inch baking dish. Tear up the hot dog buns and arrange the pieces in the bottom of the dish evenly. Slice the hot dogs into bite size pieces and layer the pieces over the buns. Pour the chili over the hot dogs, sprinkle with the chopped onion spread the mustard over the chili and the onion. Top off with the cheese. Bake in the preheated oven for 30 minutes.
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