Casserole Recipes

Page 5 of 11 Previous  1, 2, 3, 4, 5, 6 ... 9, 10, 11  Next

View previous topic View next topic Go down

Chili Casserole

Post  justmecookin on Thu Nov 20, 2008 10:25 pm

Chili Casserole

1 pound ground beef
1 large onion, chopped
1 celery rib, chopped
1 can (15 ounces) chili with beans
1-1/2 cups corn chips, coarsely crushed, divided
3/4 cup shredded cheddar cheese

In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the chili and 1/2 cup of chips.

Transfer to a greased 1-1/2-qt. baking dish. Sprinkle remaining chips around edge of dish; fill center with cheese. Bake, uncovered, at 350 for 10 minutes or until heated through. Makes 4 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Veggie Turkey Casserole

Post  justmecookin on Thu Nov 20, 2008 10:26 pm

Veggie Turkey Casserole

3 cups cubed cooked turkey
2 cups frozen mixed vegetables
2 cups frozen broccoli florets
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup chopped onion
1/4 teaspoon garlic powder
1/4 teaspoon celery seed

In a large bowl, combine all the ingredients. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Bake, uncovered, at 350 for 30-35 minutes or until heated through. Stir before serving. Makes 4 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Turkey Potato Tetrazzini

Post  justmecookin on Thu Nov 20, 2008 10:27 pm

Turkey Potato Tetrazzini

1 jar (16 ounces) Alfredo sauce
1 cup milk
7 medium potatoes, peeled and thinly sliced
4 tablespoons grated Parmesan cheese, divided
1-1/2 cups diced cooked turkey or chicken
2 cups (8 ounces) shredded Swiss cheese, divided
1 package (10 ounces) frozen chopped broccoli, thawed

In a large bowl, combine Alfredo sauce and milk; spread 1/4 cup into a greased 13-in. x 9-in. x 2-in. baking dish. Top with a third of the potatoes; sprinkle with 1 tablespoon Parmesan cheese.

In another bowl, combine the turkey, 1-1/2 cups Swiss cheese and broccoli; spoon about 2 cups over potatoes. Top with about 2/3 cup sauce mixture. Repeat layers twice.

Cover and bake at 400 for 45 minutes. Top with remaining cheeses (dish will be full). Bake, uncovered, 20-25 minutes longer or until potatoes are tender. Let stand for 5 minutes before serving. Makes 12-15 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Lemon-Curry Chicken Casserole

Post  justmecookin on Thu Nov 20, 2008 10:27 pm

Lemon-Curry Chicken Casserole

2 packages (12 ounces each) frozen cut asparagus, thawed and drained
4 boneless skinless chicken breast halves, cut into 1/2-inch strips
Salt and pepper to taste
3 tablespoons butter
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
1/4 cup lemon juice
1 teaspoon curry powder
1/4 teaspoon ground ginger
1/8 teaspoon pepper
1/2 cup sliced almonds, toasted

Place asparagus in a greased 11-in. x 7-in. x 2-in. baking dish; set aside. Sprinkle chicken with salt and pepper. In a large skillet, saute chicken in butter for 10-14 minutes or until juices run clear. Place over asparagus.

Combine soup, mayonnaise, lemon juice, curry powder, ginger and pepper; spoon over chicken. Bake, uncovered, at 350 for 35 minutes. Sprinkle with almonds and return to the oven for 5 minutes. Makes 6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Cheesy Beef Casserole

Post  justmecookin on Thu Nov 20, 2008 10:28 pm

Cheesy Beef Casserole

4 cups uncooked medium egg noodles
1 pound ground beef
3/4 cup chopped onion
2 cans (8 ounces each) tomato sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened
1 cup small-curd cottage cheese
1/2 cup grated Parmesan cheese
1/3 cup sliced green onions
1/4 cup chopped green pepper
Additional Parmesan cheese, optional

Cook noodles according to package directions. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add tomato sauce, garlic powder, salt and pepper.

In a mixing bowl, combine the cream cheese, cottage cheese, Parmesan, onions and green pepper. Drain the noodles; place half in a greased 13-in. x 9-in. x 2-in. baking dish.

Top with half of the meat and cheese mixtures. Repeat layers. Sprinkle with additional Parmesan if desired. Cover and bake at 350 for 30-35 minutes or until heated through. Makes 6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Angel Hair Shrimp Bake

Post  justmecookin on Thu Nov 20, 2008 10:29 pm

Angel Hair Shrimp Bake

1 package (9 ounces) refrigerated angel hair pasta
1-1/2 pounds uncooked medium shrimp, peeled and deveined
3/4 cup crumbled feta cheese
1/2 cup shredded Swiss cheese
1 jar (16 ounces) chunky salsa
1/2 cup shredded Monterey Jack cheese
3/4 cup minced fresh parsley
1 teaspoon dried basil
1 teaspoon dried oregano
2 eggs
1 cup half-and-half cream
1 cup (8 ounces) plain yogurt

In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the pasta, shrimp, feta cheese, Swiss cheese and salsa. Repeat layers. Sprinkle with Monterey Jack cheese, parsley, basil and oregano.

In a small bowl, whisk eggs, cream and yogurt; pour over casserole. Bake, uncovered, at 350 for 25-30 minutes or until shrimp turn pink and pasta is tender. Let stand for 5 minutes before serving. Makes 12 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Linguine with Ham & Swiss Cheese

Post  justmecookin on Thu Nov 20, 2008 10:29 pm

Linguine with Ham & Swiss Cheese

8 ounces uncooked linguine, broken in half
2 cups cubed fully cooked ham
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2-1/2 cups (10 ounces) shredded Swiss cheese, divided
1 cup (8 ounces) sour cream
1 medium onion, chopped
1/2 cup finely chopped green pepper
2 tablespoons butter, melted

Cook linguine according to package directions; drain Meanwhile, in a large bowl combine the ham, soup, 2 cups cheese, sour cream, onion, green pepper and butter. Add the pasta; toss to coat.

Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350 for 35 minutes. Uncover; sprinkle with remaining cheese. Bake 15-20 minutes longer or until cheese is melted. Makes 8 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Zucchini Pork Chop Supper

Post  justmecookin on Thu Nov 20, 2008 10:30 pm

Zucchini Pork Chop Supper

1 package (14 ounces) seasoned cubed stuffing mix, divided
1/4 cup butter or margarine, melted
2 pounds zucchini, cut into 1/2-inch pieces
1/2 cup grated carrots
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup milk
1 cup (8 ounces) sour cream
1 teaspoon dried parsley flakes
1/2 teaspoon pepper
6 pork loin chops (1 inch thick)
Water or additional milk

Combine two-thirds of the stuffing mix with butter; place half in a greased 13-in. x 9-in. x 2-in. baking dish. Combine the zucchini, carrots, soup, milk, sour cream, parsley and pepper; spoon over stuffing. Sprinkle remaining buttered stuffing on top.

Crush remaining stuffing mix; dip pork chops in water or milk and coat with the stuffing crumbs. Place on top. Bake, uncovered, at 350 for 1 hour or until pork chops are tender. Makes 6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Chicken Veggie Casserole

Post  justmecookin on Thu Nov 20, 2008 10:30 pm

Chicken Veggie Casserole

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup milk
1/4 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups diced cooked chicken
1 can (16 ounces) whole kernel corn, drained
2 cups frozen cut green beans, thawed
2 cups sliced cooked potatoes

In a large bowl, combine the soup, milk, thyme, salt and pepper. Stir in chicken, corn, beans and potatoes. Pour into a greased 1-1/2-qt. baking dish. Bake, uncovered, at 400 for 15 minutes or until heated through. Makes 6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Italian Sausage Casserole

Post  justmecookin on Thu Nov 20, 2008 10:31 pm

Italian Sausage Casserole

1-1/2 pounds bulk Italian sausage
1-1/2 pounds ground beef
1 cup chopped onion
1 cup chopped green pepper
2 cans (15 ounces each) tomato sauce
2 cans (6 ounces each) tomato paste
1/2 cup water
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
1/8 teaspoon garlic powder
2 cans (8-3/4 ounces each) whole kernel corn, drained
2 cans (2-1/4 ounces each) sliced ripe olives, drained
1 package (16 ounces) wide noodles, cooked and drained
8 ounces cheddar cheese, cut into strips

In a Dutch oven over medium heat, cook sausage, beef, onion and green pepper until meat is browned and vegetables are tender; drain. Add tomato sauce and paste, water and seasonings; bring to a boil. Reduce heat; cover and simmer for 15 minutes.

Add corn and olives; cover and simmer for 5 minutes. Stir in noodles. Pour into two greased 13-in. x 9-in. x 2-in. baking dishes. Top with cheese. Cover and bake at 350 for 25-30 minutes or until heated through. Makes 16-20 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Speedy Salmon Casserole

Post  justmecookin on Thu Nov 20, 2008 10:32 pm

Speedy Salmon Casserole

1 tablespoon butter or margarine
1 tablespoon all-purpose flour
3 tablespoons ketchup
1/2 cup milk
1 can (14-3/4 ounces) salmon, drained, flaked and bones removed
2 cups mashed potato flakes
1 cup (4 ounces) shredded cheddar cheese

In a saucepan, melt butter over medium heat. Stir in flour and ketchup until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes. Add salmon. Prepared mashed potatoes according to package directions.

Spoon half into a greased 11-in. x 7-in. x 2-in. baking dish. Top with salmon mixture, remaining potatoes and cheese. Bake, uncovered, at 375 for 15-20 minutes or until heated through and cheese is melted. Makes 6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Chicken Zucchini Casserole

Post  justmecookin on Thu Nov 20, 2008 10:32 pm

Chicken Zucchini Casserole

1 package (6 ounces) stuffing mix
3/4 cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
1/2 cup chopped onion
1/2 cup sour cream

In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture.

Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 for 40-45 minutes or until golden brown and bubbly. Makes 6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Meat and Potato Casserole

Post  justmecookin on Thu Nov 20, 2008 10:33 pm

Meat and Potato Casserole

3 to 4 cups thinly sliced peeled potatoes
2 tablespoons butter, melted
1/2 teaspoon salt
1 pound ground beef
1 package (10 ounces) frozen corn
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/3 cup milk
1/4 teaspoon garlic powder
1/8 teaspoon pepper
1 tablespoon chopped onion
1 cup (4 ounces) shredded cheddar cheese, divided
1 minced fresh parsley, optional

Toss potatoes with butter and salt; arrange on the bottom and up the sides of a greased 12-in. x 8-in. x 2-in. casserole. Bake, uncovered, at 400 for 25-30 minutes or until potatoes are almost tender.

Meanwhile, in a skillet, brown beef; drain. Sprinkle beef and corn over potatoes. Combine soup, milk, garlic powder, pepper, onion and 1/2 cup cheese; pour over beef mixture.

Bake at 400, uncovered, for 20 minutes or until vegetables are tender. Remove from oven; top with remaining cheese. Return to oven for 2-3 minutes or until the cheese is melted. Sprinkle with parsley if desired. Makes 6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Corn Dog Casserole

Post  justmecookin on Thu Nov 20, 2008 10:34 pm

Corn Dog Casserole

2 cups thinly sliced celery
2 tablespoons butter or margarine
1-1/2 cups sliced green onions
1-1/2 pounds hot dogs
2 eggs
1-1/2 cups milk
2 teaspoons rubbed sage
1/4 teaspoon pepper
2 packages (8-1/2 ounces each) corn bread/muffin mix
2 cups (8 ounces) shredded sharp cheddar cheese, divided

In a skillet, saute celery in butter for 5 minutes. Add onions; saute for 5 minutes. Place in a large bowl; set aside. Cut hot dogs lengthwise into quarters, then cut into thirds. In the same skillet, saute the hot dogs for 5 minutes or until lightly browned; add to vegetables.

Set aside 1 cup. In a large bowl, combine eggs, milk, sage and pepper. Add the remaining hot dog mixture. Stir in corn bread mixes. Add 1-1/2 cups of cheese. Spread into a shallow 3-qt. baking dish.

Top with reserved hot dog mixture and remaining cheese. Bake, uncovered, at 400 for 30 minutes or until golden brown. Makes 12 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Sausage and Egg Casserole

Post  justmecookin on Thu Nov 20, 2008 10:36 pm

Sausage and Egg Casserole

1 pound bulk pork sausage
6 eggs
2 cups milk
1 teaspoon salt
1 teaspoon ground mustard
6 slices white bread, cut into 1/2-inch cubes
1 cup (4 ounces) shredded cheddar cheese

In a skillet, brown and crumble sausage; drain and set aside. In a large bowl, beat eggs; add milk, salt and mustard. Stir in bread cubes, cheese and sausage.

Pour into a greased 11-in. x 7-in. x 2-in. baking dish. Cover and refrigerate for 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350 for 40 minutes or until a knife inserted near the center comes out clean. Makes 8-10 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Tuna Mushroom Casserole

Post  justmecookin on Thu Nov 20, 2008 10:36 pm

Tuna Mushroom Casserole

1 package (12 ounces) wide noodles, cooked and drained
2 cans (6 ounces each) tuna, drained
1 can (4 ounces) mushroom stems and pieces, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/3 cups milk
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup crushed saltines
3 tablespoons butter, melted
Paprika, tomato slices and fresh thyme, optional

In a large bowl, combine noodles, tuna and mushrooms. Combine soup, milk, salt and pepper; pour over noodle mixture and mix well. Pour into a greased 2-1/2-qt. baking dish. Combine saltines and butter; sprinkle over noodles.

Bake, uncovered, at 350 for 35-45 minutes or until heated through. If desired, sprinkle with paprika and garnish with tomato slices and thyme. Makes 6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Cabbage Roll Casserole

Post  justmecookin on Thu Nov 20, 2008 10:37 pm

Cabbage Roll Casserole

2 pounds ground beef
1 large onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) tomato sauce, divided
1 teaspoon dried thyme
1/2 teaspoon dill weed
1/2 teaspoon rubbed sage
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper
2 cups cooked rice
4 bacon strips, cooked and crumbled
1 medium head cabbage (2 pounds), shredded
1 cup (4 ounces) shredded mozzarella cheese

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in one can of tomato sauce and seasonings. Bring to a boil. Reduce heat: cover and simmer for 5 minutes. Stir in rice and bacon; heat through. Remove from the heat.

Layer a third of the cabbage in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the meat mixture. Repeat layers; top with remaining cabbage. Pour remaining tomato sauce over top.

Cover and bake at 375 for 45 minutes. Uncover; sprinkle with cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 5 minutes before serving. Makes 12 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Gaucho Casserole

Post  justmecookin on Thu Nov 20, 2008 10:38 pm

Gaucho Casserole

1 pound lean ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/4 cup water
1 envelope taco seasoning
1 teaspoon chili powder
1-1/3 cups uncooked instant rice
1 cup (4 ounces) shredded Mexican cheese blend

Crumble the beef into an ungreased 2-1/2-qt. microwave-safe dish. Add onion and green pepper; mix well. Cover and microwave on high for 6 minutes or until meat is no longer pink, stirring every 2 minutes; drain.

Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder. Cover and microwave on high for 5-6 minutes or until bubbly, stirring every 2 minutes. Stir in rice.

Transfer to a shallow 2-1/2-qt. microwave-safe dish coated with nonstick cooking spray. Cover and let stand for 6-8 minutes or until liquid is absorbed. Sprinkle with cheese. Cover and microwave on high for 1-2 minutes or until cheese is melted. Makes 8 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Rotini Chicken Casserole

Post  justmecookin on Thu Nov 20, 2008 10:40 pm

Rotini Chicken Casserole

2-3/4 cups uncooked tricolor rotini or spiral pasta
3/4 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1 tablespoon olive oil
3 cups cubed cooked chicken breast
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/2 cups fat-free milk
1 package (16 ounces) frozen Italian-blend vegetables
1 cup (4 ounces) shredded cheddar cheese
2 tablespoons minced fresh parsley
1-1/4 teaspoons dried thyme
1 teaspoon salt
2/3 cup crushed cornflakes

Cook pasta according to package directions. Meanwhile, in a nonstick skillet, saute onion, celery and garlic in oil until tender. Drain pasta; place in a bowl, Add the onion mixture, chicken, soup, milk, frozen vegetables, cheese, parsley, thyme and salt.

Pour into a shallow 3-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 for 25 minutes. Sprinkle with cornflakes; spritz with nonstick cooking spray. Bake, uncovered, 10-15 minutes longer or until heated through. Makes 8 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Meaty Bean Casserole

Post  justmecookin on Thu Nov 20, 2008 10:41 pm

Meaty Bean Casserole

1-1/4 pounds boneless skinless chicken breasts or pork tenderloin, cut into 3/4-inch pieces
12 to 16 ounces smoked sausage links, halved and cut into 1/2-inch slices
1 tablespoon olive or vegetable oil
1-1/2 cups chopped onion
1 cup chopped sweet red pepper
4 to 6 garlic cloves, minced
4 cans (15 ounces each) great northern beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
1 teaspoon dried thyme
Pepper to taste
2 to 2-1/2 cups soft bread crumbs

In a Dutch oven, cook the chicken and sausage in oil until lightly browned, about 10 minutes. Remove with a slotted spoon and keep warm. In the drippings, saute onion, red pepper and garlic for 5 minutes. Stir in beans, tomatoes, broth, thyme, pepper, chicken and sausage.

Bake, uncovered, at 350 for 45 minutes. Sprinkle with bread crumbs. Bake 45 minutes longer or until golden brown. Makes 8 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Ham Potato Casserole

Post  justmecookin on Thu Nov 20, 2008 10:42 pm

Ham Potato Casserole

2 cups cubed peeled potatoes
1 large carrot, sliced
2 celery ribs, chopped
3 cups water
2 cups cubed fully cooked ham
2 tablespoons chopped green pepper
2 teaspoons finely chopped onion
7 tablespoons butter, divided
3 tablespoons all-purpose flour
1-1/2 cups milk
3/4 teaspoon salt
1/8 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese
1/2 cup soft bread crumbs

In a saucepan, bring the potatoes, carrot, celery and water to a boil. Reduce heat; cover and cook about 15 minute or until tender. Drain. In a large skillet, saute the ham, green pepper and onion in 3 tablespoons butter until tender. Add to the potato mixture. Transfer to a greased 1-1/2-qt. baking dish.

In a saucepan, melt the remaining butter; stir in flour until smooth. Gradually add milk, salt and pepper. Bring to a boil; cook and stir for 2 minutes or until thickened.

Reduce heat; add cheese and stir until melted. Pour over the ham mixture. Sprinkle with bread crumbs. Bake, uncovered, at 375 for 25-30 minutes or until heated through. Makes 4-6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Golden Tuna Casserole

Post  justmecookin on Thu Nov 20, 2008 10:43 pm

Golden Tuna Casserole

1 package (7-1/4 ounces) macaroni and cheese mix
1/2 cup chopped onion
1/4 cup chopped green pepper
1/3 cup butter or margarine
3/4 cup milk
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (6 ounces) tuna, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 jar (2 ounces) diced pimientos, drained

Set aside the cheese sauce packet. In a saucepan, cook macaroni according to package directions; drain and set aside. In the same pan, saute onion and green pepper in butter. Return macaroni to the pan.

Add milk and contents of cheese sauce packet; stir until smooth. Stir in the soup, tuna, mushrooms and pimientos. Pour into a greased 2-qt. baking dish. Cover and bake at 350 for 25-30 minutes or until bubbly. Makes 4-6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Lasagna Casserole

Post  justmecookin on Thu Nov 20, 2008 10:45 pm

Lasagna Casserole

1 pound ground beef
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 pound medium pasta shells, cooked and drained
1 pound (4 cups) shredded mozzarella cheese, divided
3 cups (24 ounces) small-curd cottage cheese
2 eggs, beaten
1/3 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 jar (26 ounces) spaghetti sauce

In a skillet, cook beef and onion until meat is no longer pink and onion is tender; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. In a large bowl, combine pasta, 3 cups of mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper; stir gently. Pour into a greased 13-in. x 9-in. x 2-in. or shallow 3-qt. baking dish.

Top with beef mixture and spaghetti sauce (dish will be full). Cover and bake, at 350 for 45 minutes. Sprinkle with remaining mozzarella. Bake, uncovered, 15 minutes longer or until the cheese is melted and bubbly. Let stand 10 minutes before serving. Makes 6-8 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Pork Chop Potato Casserole

Post  justmecookin on Thu Nov 20, 2008 10:46 pm

Pork Chop Potato Casserole

8 pork chops (1/2 inch thick)
1 teaspoon seasoned salt
1 tablespoon vegetable oil
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
2/3 cup milk
1/2 cup sour cream
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (26 ounces) frozen shredded hash brown potatoes
1 cup (4 ounces) shredded cheddar cheese, divided
1 can (2.8 ounces) french-fried onions, divided

Sprinkle pork chops with seasoned salt. In a skillet, brown chops on both sides in oil. In a large bowl, combine the soup, milk, sour cream, salt and pepper; stir in hash browns, 3/4 cup cheese and half of the onions. Spread into a greased 13-in. x 9-in. x 2-in. baking dish.

Arrange pork chops on top. Cover and bake at 350 for 40 minutes. Uncover; sprinkle with the remaining cheese and onions. Bake, uncovered, 5-10 minutes longer or until potatoes are tender, cheese is melted and meat juices run clear. Makes 8 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Chicken Rice Casserole

Post  justmecookin on Thu Nov 20, 2008 10:46 pm

Chicken Rice Casserole

6 boneless skinless chicken breast halves (1-1/2 pounds)
1 tablespoon canola oil
3/4 cup chopped sweet red pepper
3/4 cup chopped green pepper
1/2 cup chopped onion
1/2 cup chopped fresh mushrooms
1 garlic clove, minced
2 cups uncooked instant brown rice
2 cups chicken broth
1-1/2 cups frozen corn, thawed
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup slivered almonds, toasted
2 tablespoons minced parsley

In a large skillet, brown chicken in oil for 4 minutes on each side. Remove and keep warm. In the same skillet, saute peppers, onion, mushrooms and garlic until tender. Stir in the rice, broth, corn, salt and pepper; bring to a boil.

Transfer to an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Top with chicken. Cover and bake at 350 for 20 minutes. Uncover; bake 5 minutes longer or until chicken juices run clear. Sprinkle with almonds and parsley. Makes 6 servings.

justmecookin

Number of posts : 14443
Registration date : 2008-04-23
Location : Germany/USA

View user profile http://www.justmecookin.com

Back to top Go down

Re: Casserole Recipes

Post  Sponsored content Today at 3:04 pm


Sponsored content


Back to top Go down

Page 5 of 11 Previous  1, 2, 3, 4, 5, 6 ... 9, 10, 11  Next

View previous topic View next topic Back to top

- Similar topics

 
Permissions in this forum:
You cannot reply to topics in this forum