Casserole Recipes

8 oz. 95% lean gorund beef or turkey
2 cups chopped cabbage
1/2 cup chopped onion
2/3 cup uncooked rice
3 cups canned diced tomatoes
2 tsp. prepared mustard
2 tbs. brown sugar twin (if not available I use 2 packets of Sweet & Low or Equal)

Brown meat, discard fat. Spray 8" x 8" baking dish with Pam. Layer cabbage, onion, browned meat, rice. Mix tomatoes with mustard and brown sugar twin, pour over casserole layers. Bake at 350 F, covered, for 1-1/2 hours, then uncover and bake an additional 10 minutes. Makes 4 servings

1 head cabbage
1 lb. ground beef
1 onion,chopped
salt & pepper
1/3 cup quick cooking rice
1 can(15 oz.) of spicy tomato sauce
1/3 cup water
pinch of blackened seasoning
pinch of creole seasoning

Chop cabbage and place in large casserole dish. Add ground beef which has been browned with onion,seasoned with salt and pepper and mixed with 1/3 cup rice.

Mix tomato sauce with water and add seasonings. Pour over beef. Bake at 350 degrees covered for 1/2 hour and uncovered 1/2 hour until cabbage is tender. Sometimes an additional 15-20 minutes is required. This is so much easier than making stuffed cabbage rolls and the taste is the same!

Chicken Divan

l pound chicken breast. cooked and diced
2- 10oz. boxes frozen broccoli, cooked and drained
l cup mayonnaise
l tsp. lemon juice
1 small can cream of chicken soup
1 small can cream of mushroom or cream of celery soup
l cup dried onion rings

Mix mayonnaise, lemon juice, soups, and chicken, set aside. Place broccoli in a 1-1/2 quart casserole dish. Pour chicken mixture over broccoli. Top with onion rings. Bake at 325 degrees for about 45 minutes. Simply delicious.

Classic Baked Penne Casserole

8 ounces of Penne pasta, cooked and drained
1/2 pound ground beef, cooked and drained (add some spices while cooking if desired)
1 26-ounce jar of your favorite pasta sauce (or about 3 cups of your homemade sauce)
2 c. Mozzarella cheese, shredded (you can also add a little parmesan cheese if you have it on hand)
Parsley, dried or fresh and chopped
Salt and Pepper to taste

Preheat oven to 350 degrees. Spray large baking or casserole dish with cooking spray.
In a large bowl, mix together cooked pasta, beef, sauce and 1 c. of the shredded cheese. Place pasta mixture into baking dish and cover with lid or aluminum foil. Bake for 30-35 minutes.

Take dish out of the oven and remove cover, top with remaining 1 c. of shredded cheese and sprinkle with parsley. Bake for another 8-10 minutes. Makes 4-6 servings. This recipe can be double easily and cooked in a 10x13 baking pan.

1 lb. ground beef
2 tbl butter or margarine
1 medium onion, chopped
1 (8 ounce) can tomato sauce
1 package chili seasoning mix
1/2 cup water
2 eggs
1 cup light cream (or milk)
1 (6 ounce) package corn chips
6 ounces monterey jack cheese, shredded
1 1/2 cups sour cream
3/4 cup cheddar cheese, grated

Brown the ground beef until crumbly, drain and set aside. Melt butter in skillet. Add onion; saute until tender. Add tomato sauce, seasoning mix, and water; simmer 5 minutes. Beat eggs slightly; add light cream (or milk). Mix well. Remove tomato-chili sauce from heat; add egg-cream mixture slowly, stirring constantly. Place 1/2 corn chips into the bottom of a 2 quart casserole; top with 1/2 of meat. Add layer of jack cheese; cover with 1/2 tomato-chili sauce. Repeat layers. Frost the top with the sour cream. Sprinkle with grated cheese. Bake in 325F oven for 25 to 30 minutes.

Corn Bread Taco Bake

1 1/2 pounds ground turkey
1/2 cup bell pepper -- chopped
1/2 cup onion -- chopped
1 package taco seasoning mix
1/2 cup water
2 1/2 cups frozen corn -- thawed
8 ounces tomato sauce
8 1/2 ounce package corn muffin mix
vegetable cooking spray

Preheat oven to 400 degrees. Coat a 2-quart casserole dish with cooking spray.

Combine the ground turkey, bell pepper and onion in a large skillet and cook over medium-high heat until the turkey is no longer pink and the vegetables are tender. Add taco seasoning mix, water, corn and tomato sauce, mixing well.

Pour ground turkey mixture into the prepared casserole dish.

Prepare the corn muffin mix according to package directions. Spoon the corn muffin batter around the edge of the ground turkey mixture.

Bake, uncovered, 20 minutes or until the corn bread is done.

Creamy Ham Casserole

Chunks of smoky ham, florets of cauliflower (or broccoli), and mushrooms in a smooth creamy sauce flavored with cheddar. Serve on rice for a complete meal.

3 cups cauliflower florets, bite-sized
4 Tbsp butter or margarine
1/3 cup flour
2 cups milk
4 oz cheddar cheese, diced
1/2 cup sour cream
3 cups ham cubes (1/2" cubes)
4 oz can of mushrooms

Steam cauliflower until tender (don't overcook) and rinse with cold water. Melt butter in a large saucepan and stir in the flour until smooth. Add the milk slowly, stirring constantly. Cook and stir until mixture thickens. Add the cheese and sour cream and continue cooking until cheese is melting, stirring constantly. Add ham, mushrooms and cauliflower.

To freeze, cool and seal in plastic freezer bags in family sized portions. To serve, place in a casserole dish and heat (in oven or microwave) until bubbling. Serve over hot cooked rice. Yield: 6 - 8 servings.

2 Large Eggplants
2 Eggs: beaten
3 Tablespoons Olive oil
1 Can Mushroom or chicken soup
1 Large Vidalia onion: chopped
3 Ribs celery: diced
1 Dash Paprika
1 Tablespoon Worcestershire sauce
1/2 Cup Grated Swiss cheese
1 Small Green pepper: diced
1 Pinch Salt & pepper
15 Saltine crackers: crumbled

Cook eggplants under broiler for 1 hour, until skins are charred black. Open skins and drain out liquid. Scoop out eggplant meat into medium bowl. Place olive oil in large saute pan, saute onions, celery and pepper until onions are soft, approximately 15 min. Add remaining ingredients including eggplant, but excepting cheese. Pour mixture in large, buttered casserole dish. Sprinkle with grated cheese and paprika. Bake in 350 F oven for 30 min.

4 cups egg noodles
1 (6-ounce) can light chunk tuna in water, drained
1 (10-ounce) can condensed cream of mushroom soup
1/4 cup carrots, chopped and cooked
1/4 cup peas

1 Cook noodles according to package directions and drain.
2 Add soup, tuna and veggies.
3 Serve immediately.
4 You can easily subsitute your favorite veggies.

Easy Mexican Chicken and Rice

2 chicken bouillon cubes
1 2/3 cups water
1 cup converted white rice
1 medium onion -- chopped
Salt to taste
4 skinless boneless chicken breast halves
1 cup Salsa

1. Preheat oven to 350-degrees F.
2. In a large pan, combine the bouillon cubes and water, and bring to a boil.
3. Add rice, onions and salt. Boil for 10 minutes, then remove from heat.
4. Place in a casserole dish, put chicken breasts over rice, and top with salsa.
5. Cover and bake for one hour.

12 thinly sliced sandwich steaks
1/4 tsp salt
1/4 tsp pepper
1/2 tsp chili powder
1 can (11-oz) tomato soup
1 can (14-oz) chili beans
1/3 cup sliced olives
1/2 cup chopped onions
1 cup grated cheddar
1 bag (10-1/2 oz) corn chips

Preheat the oven to 375° F.

Break 12 thinly sliced sandwich steaks into a skillet, cook and toss until browned without overcooking. Season with salt, and chili powder. Add tomato soup and chili beans. Cook slowly for a few minutes to heat and blend the flavors.

Spread corn chips in a baking dish. Pour the steak mixture over the chips, top with sliced ripe olives, chopped onions and grated cheddar cheese.

Bake in the oven until the cheese melts, and serve piping hot.

Serves 6
2 Cans Green or Red Enchilada Sauce
1 dozen Corn tortillas
1 lb of lean hamburger OR TVP
2 cups chopped onions
1 lb Jack and/or Cheddar Cheese
chopped Black olives

Preheat oven to 350 degrees. Dip corn tortillas in the sauce and cover bottom of greased casserole dish. Cover with some of the onions, cheeses, meat. Put a couple of Tablespoons of sauce over layer. Repeat another two layers until you have used up all the ingredients.

Dip a corn tortilla for the top, and grated Cheddar on top, then sprinkle with chopped olives.

Bake for 30 to 45 min. or until it is golden brown and the cheese is melted.

2 pounds ground beef
1 pack taco mix
1 28 ounce can tomatoes
2 boil in bag packages of minute rice
1 can cheddar soup
1/2 cup milk

Brown beef, add taco mix and tomatoes. Cook rice. In 13 X 9 inch casserole dish, layer meat mixture then rice. Mix milk and soup and pour over that. Bake at 350 for 30 mins.

1 lb ground hamburger
1 onion, chopped
1/2 cup celery, chopped
1 can evaporated milk
1 can cream of mushroom soup
1 cup instant rice
3 slices bread, cubed
3 T butter, melted

Brown hamburger with onion and celery. Drain. Mix in milk, soup and rice. Pour into casserole dish. Bake at 350 degrees for 30 minutes. While baking, coat bread cubes with butter. Top casserole with bread cubes and bake until bread is browned, about 10 minutes. Serves 6.

12 slices bacon, cooked and crumbled
1 c. (4 oz.) Swiss cheese, shredded
1 1/2 c. milk
1/8 tsp. salt
1/8 tsp. pepper
1/2 c. mayonnaise
4 eggs
1 c. Bisquick baking mix
Lettuce and sliced tomatoes

Grease pie plate (10 inch). Layer bacon and cheese in plate. Beat remaining ingredients except lettuce and tomatoes until smooth. Pour into plate. Bake 30 to 35 minutes at 400 degrees until golden brown. Cool 5 minutes. Garnish with lettuce and tomatoes and crumbled bacon.

1 pound ground beef
large onion, chopped (1 cup)
1/2 teaspoon salt
1 cup shredded Cheddar cheese (4 ounces)
1/2 cup Bisquick
1 cup milk
2 eggs

Heat oven to 400°. Grease 9-inch pie plate. Cook beef and onion until beef is brown; drain. Spread in pie plate; sprinkle with salt and cheese. Stir remaining ingredients until blended. Pour into pie plate. Bake about 25 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Makes 6 servings

1/2 c. green onions, sliced
1 clove garlic, finely chopped
1 tbsp. butter or margarine
1 (10 oz.) pkg. frozen chopped spinach, drained and thawed
1/2 c. creamed cottage cheese
1 c. milk
1/2 c. Bisquick baking mix
3 eggs
1 tsp. lemon juice
1/4 tsp. pepper
3 tbsp. grated Parmesan cheese
1/4 tsp. ground nutmeg
2 tbsp. feta cheese

Grease a 9 x 1 1/4 inch pie plate. Cook and stir onions and garlic in butter in a 10 inch skillet until onions are transparent (2-3 minutes). Stir in spinach. Layer spinach mixture and cottage cheese in pie plate. Beat milk, eggs, Bisquick and lemon juice and pepper until smooth (15 seconds in a blender or 1 minute with hand beater). Pour over spinach/cottage cheese mixture. Sprinkle with feta cheese, Parmesan cheese and nutmeg. Bake 35-40 minutes at 350 degrees or until knife inserted comes out clean. Garnish with ripe olives, if desired.

2 cups navy beans
1/2 Lbs bacon, optional
1 onion, finely diced
3 tablespoons molasses
2 tsp salt
1/4 tsp ground black pepper
1/4 tsp dry mustard
1/2 cup ketchup
1 tablespoon Worcestershire sauce
1/4 cup brown sugar

Soak beans overnight in cold water. Simmer the beans in the same water until tender, approximately 1 to 2 hours. Drain and reserve the liquid. Preheat oven to 325F. Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion. In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil. Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.

8 Ounces Fine noodles
1 Cup Margarine
2 Cups Instant rice
2 Cans Onion soup
2 Cans Chicken broth
1 Teaspoon Soy sauce
1 Cup Water
8 Ounces Water chestnuts; sliced -- drained

In medium or large skillet, brown noodles in margarine. Mix in all other ingredients. Remove from skillet; place in 2 quart casserole. Cover; bake for 45 minutes at 350~.

Perogy Casserole

Submitted by Jacquie

1 bag frozen potato and cheese perogies
1 large onion -chopped
3- 4 stalks celery - chopped
3- 4 (1/4inch) thick slices of ham - chopped {you may substitute ham with cooked chicken, sausage,or smokies}
1 Green pepper - chopped
1 can mushrooms
1 can cream of chicken soup
1 can cream of potato soup
1/4 to 1/2 cup milk added to soups
2 cups cheddar cheese - grated

Place frozen perogies in 9 X 13 inch dish. If using anything other than stoneware, I would grease lightly.

Sauté onion, celery, green peppers & mushrooms. Spoon over perogies.Spread ham over perogies and veggies.

Mix soup and milk and pour over perogy mixture. Add grated cheese and cover with tinfoil. This can be made early and refrigerated until dinner. (I find the perogies are softer if casserole is cooked after the perogies thaw - but casserole is still very good is cooked right away.)

Bake at 350 for 1 hour. Let sit for 5 to 10 minutes before serving. Great with a ceaser salad and garlic toast.

Can be frozen before or after cooking.

Shepherd's Pie

2 lbs. potatoes, peeled and quartered
1/4 teas. dried thyme, crushed
1/4 teas. dried rosemary, crushed
1/2 cup 1% milk
1 Tlbs. light butter
1/2 teas. salt
1/4 teas. ground black pepper

MEAT FILLING
1 lb. extra-lean ground beef
1 onion, chopped
1/2 cup fat-free beef broth
2 Tlbs. ketchup
1 Tlbs. Worcestershire sauce
1-1/2 teas. cornstarch
1/2 teas. salt
1/4 teas. ground black pepper
1-1/2 cups corn kernels
1 Tlbs. chopped flat-leaf parsely

TO MAKE THE POTATOES: In a medium saucepan, combine the potatoes, thyme, and rosemary. Cover with water and bring to a boil over high heat. Reduce the heat to medium, cover, and simmer for 20 minutes, or until tender. Drain and return to the pot (off the heat). Add the milk, butter, salt, and pepper and, using a fork or potato masher, mash until smooth.

TO MAKE THE FILLING: Coat a large nonstick skillet with nonstick spray and warm over medium-high heat. Add the beef and onion and cook, breaking up the meat and stirring, for 10 minutes, or until the meat is no longer pink and the onions are softened. Drain the fat. In a measuring cup, combine the broth, ketchup, Worcestershire sauce, cornstarch, salt, and pepper. Add to the beef and cook, stirring, until bubbly and thickened. Stir in the corn and parsley. Preheat the oven to 350 degrees F. Transfer the beef to a shallow 2-quart casserole. Drop large spoonfuls of the mashed potatoes on top of the meat mixture so that they are next to each other. Smooth the potatoes on top of the meat and use the tines of a fork to create ridges in the potatoes. (This makes a nice presentation and the ridges become delightfully crusty when baked.) Bake for 40 minutes, or until the potatoes are golden. Makes 6 servings. Per serving: 344 cal., 22 g. protein, 40 g. carbo., 11 g. fat, 4 g. sat. fat, 64 mg. chol., 911 mg. sodium, 4 g. fiber.

1 finely chopped onion
1/2 green bell pepper, finely chopped
1 stalk celery, finely chopped
3 cups cooked rice
1 can cream of mushroom soup
1/2 can milk
1 (12 ounce) package frozen shrimp, cooked and finely chopped
1/2 cup grated Cheddar cheese

Saute onion, bell pepper and celery in a small amount of oil. Remove from heat, then add rice, mushroom soup which has been diluted with milk, and shrimp, cooked and finely chopped. Place mixture in a buttered casserole dish. Sprinkle grated Cheddar cheese over the top and bake, uncovered, at 300F for 1 hour.

Sunday Rice Casserole

2 c brown rice
3 c water
1 c cream
1 t salt
1 t garlic powder
1 sml onion - diced
1 lb hamburger - browned and drained

Put everything in crockpot. Cover, turn on high and let cook for 3 or 4 hours. Serve as is or with ketchup or chili sauce.

3 cups of mashed sweet potatoes
1 cup white sugar
1 stick or 1/2 cup margarine
2 eggs
1 t. vanilla

Mix well and place in greased casserole bowl

Topping

1 cup Brown Sugar
1/3 cup Margarine
1/3 cup flour
1 cup nuts, optional

Mix well and crumble or pour and spread over the top

Bake at 350 degrees for 20-30 minutes until it bubbles.

Swiss Steak Supper

1/4 cup all-purpose flour
1 tsp salt, optional
1/4 tsp pepper
1 1/2 lbs round steak ( 1/2 inch thick ), cut into serving sized pieces
1 tbsp vegetable oil
1 can ( 28 oz ) diced tomatoes, undrained
1 medium onion, sliced
1 can ( 4 oz ) whole green chiles, drained
4 medium red potatoes ( about 1 lb ), peeled and quartered
4 carrots, cut into 2-inch chunks
2 tbsp cornstarch
2 tbsp water

In a large resealable plastic bag, combine flour, salt if desired and pepper. Add steak and shake to coat. In a skillet over medium heat, brown steak in oil on both sides. Add tomatoes and onion. Place chiles over meat; bring to a boil. Reduce heat; cover and simmer for 30 minutes. Add potatoes and carrots for 70-80 minutes or until meat and vegetables are tender. Combine cornstarch and water until smooth; stir into skillet. Bring to a boil, stirring constantly until thickened and bubbly.

Texas Spaghetti Casserole

1 lb. ground meat
spaghetti for 4 (cooked)
1 med. onion, chopped
1 10 oz. jar con queso cheese dip
2 oz. Velveeta
1 16 Oz. can tomatoes
1 10 oz. can Rotel tomatoes

Brown meat and onion. Drain. Mix with other ingredients. Pour into 1 1/2 quart casserole. Bake at 350 degrees 35-40 minutes. Allow to sit 15 minutes before serving.