Casserole Recipes

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Alaskan Halibut Lasagna

Post  justmecookin on Thu Nov 20, 2008 9:51 pm

Alaskan Halibut Lasagna

6 tablespoons butter or margarine, divided
1-1/2 pounds halibut steaks, bones removed and cut into 1-inch cubes
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/3 cup all-purpose flour
1/2 teaspoon salt
1-1/2 cups chicken broth
1 cup heavy whipping cream
8 ounces lasagna noodles, cooked and drained
2 cups (8 ounces) shredded Swiss cheese
Minced fresh parsley, optional

In a large skillet over medium heat, melt 2 tablespoons butter. Add halibut, garlic and thyme. Cook until fish flakes easily with a fork, about 10 minutes. Remove and set aside. Add the remaining butter to the skillet.

Stir in flour and salt until smooth; cook and stir until golden brown. Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. In a greased 13-in. x 9-in. x 2-in. baking dish, layer half of the noodles, halibut, white sauce and cheese.

Repeat layers. Cover and bake at 350 for 20 minutes. Uncover; bake 20 minutes longer or until bubbly. Let stand 15 minutes before serving. Sprinkle with parsley if desired. Makes 8 servings.

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Sausage Bake

Post  justmecookin on Thu Nov 20, 2008 9:51 pm

Sausage Bake

6 medium potatoes (about 2 pounds), peeled and cubed
3 to 4 green onions, sliced
2 garlic cloves, minced
2 tablespoons butter
3/4 cup milk
2 egg yolks
Dash each pepper and ground nutmeg
2 tablespoons dried parsley flakes
1 pound smoked sausage, sliced
1/2 cup diced mozzarella cheese
2 tablespoons grated Parmesan cheese
1 teaspoon dried thyme or sage

Cook potatoes in boiling salted water until tender. Drain and transfer to a mixing bowl; mash potatoes. Add green onions, garlic, butter, milk, egg yolks, pepper and nutmeg; beat until light and fluffy.

Stir in parsley, sausage and cheeses. Spoon into a greased 2-qt. baking dish. Sprinkle with thyme. Bake, uncovered, at 400 for 30 minutes or until lightly browned and heated through. Makes 6 servings.

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Swedish Meatball Casserole

Post  justmecookin on Thu Nov 20, 2008 9:52 pm

Swedish Meatball Casserole

6 ounces (3 cups) uncooked dried egg noodles
2 1/2 cups water
2 (1.3-ounce) packages dried beef or pork gravy mix
1 cup sour cream
1 teaspoon ground nutmeg
1/4 cup chopped fresh parsley
1 (18-ounce) package frozen fully cooked meatballs, thawed
1 (4.5-ounce) jar mushrooms, drained

Heat oven to 375. Spray 2-quart round casserole with no-stick cooking spray. Set aside. Cook noodles according to package directions. Drain.

Meanwhile, combine water and gravy mix in 3-quart saucepan. Cook over medium heat until mixture comes to a boil and is thickened (3 to 5 minutes). Remove from heat; stir in sour cream and nutmeg.

Add cooked egg noodles, parsley, meatballs and mushrooms; gently stir to coat. Spoon noodle mixture into prepared casserole. Bake for 30 to 40 minutes or until heated through. Makes 4 to 6 servings

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Ravioli Sausage Lasagna

Post  justmecookin on Thu Nov 20, 2008 9:55 pm

Ravioli Sausage Lasagna

1 1/4 lb bulk Italian pork sausage
1 jar (26 to 28 oz) tomato pasta sauce (any variety)
1 package (25 to 27 1/2 oz) frozen cheese-filled ravioli
2 1/2 cups shredded mozzarella cheese (10 oz)
2 tablespoons grated Parmesan cheese

In 10-inch skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; drain. In ungreased 13x9-inch (3-quart) glass baking dish, spread 1/2 cup of the pasta sauce.

Arrange single layer of frozen ravioli over sauce; evenly pour 1 cup pasta sauce over ravioli. Sprinkle evenly with 1 1/2 cups sausage and 1 cup of the mozzarella cheese. Repeat layers with remaining ravioli, pasta sauce and sausage.

Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours. Heat oven to 350F. Bake covered 45 minutes. Remove foil; sprinkle with remaining 1 1/2 cups mozzarella and the Parmesan cheese.

Bake about 15 minutes longer or until cheese is melted and lasagna is hot in center. Let stand 10 minutes before cutting. Makes 8 servings

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Baked Beef Stew

Post  justmecookin on Thu Nov 20, 2008 9:56 pm

Baked Beef Stew

1 can (14-1/2 ounces) diced tomatoes, undrained
3/4 cup water
1/4 cup red wine or beef broth
3 tablespoons quick-cooking tapioca
2 teaspoons sugar
1-1/2 teaspoons seasoned salt
1 teaspoon browning sauce, optional
1/2 teaspoon dried marjoram
1/2 teaspoon pepper
2 pounds lean beef stew meat, cut into 1-inch cubes
5 small red potatoes, quartered
4 medium carrots, cut into 1-inch chunks
2 celery ribs, cut into 3/4-inch chunks
1 medium onion, cut into chunks
1/2 cup soft bread crumbs
1 cup frozen peas, thawed

In a large bowl, combine the tomatoes, water, wine or broth, tapioca, sugar, seasoned salt, browning sauce if desired, marjoram and pepper. Let stand for 15 minutes. Add the meat, potatoes, carrots, celery, onion and bread crumbs.

Pour into a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 375 for 1-1/4 hours. Uncover; stir in peas. Bake 15-20 minutes longer or until meat and vegetables are tender. Makes 6-8 servings.

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Hash Brown Pork Bake

Post  justmecookin on Thu Nov 20, 2008 9:56 pm

Hash Brown Pork Bake

2 cups (16 ounces) sour cream
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 package (32 ounces) frozen cubed hash brown potatoes, thawed
2 cups cubed cooked pork
1 pound process cheese (Velveeta), cubed
1/4 cup chopped onion
2 cups crushed cornflakes
1/2 cup margarine, melted
1 cup (4 ounces) shredded mozzarella cheese
3 green pepper rings

In a large bowl, combine sour cream and soup. Stir in the hash browns, pork, process cheese and onion. Transfer to a greased 3-qt. baking dish. Toss cornflake crumbs and margarine; sprinkle over the top.

Bake, uncovered, at 350 for 50 minutes. Sprinkle with mozzarella cheese. Bake 10 minutes longer or until bubbly. Garnish with green pepper rings. Makes 8 servings.

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Hearty Meat Pie

Post  justmecookin on Thu Nov 20, 2008 9:57 pm

Hearty Meat Pie

Pastry for two double-crust pies
2 cups grated peeled potatoes
1-1/4 cups diced celery
1 cup grated carrots
1/4 cup chopped onion
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/4 teaspoon pepper
3/4 pound uncooked lean ground beef

Mushroom Gravy (for each pie)
1 can (4 ounces) mushroom stems and pieces
2 tablespoons all-purpose flour
2 tablespoons vegetable oil
1 teaspoon beef bouillon granules
4 drops browning sauce, optional

Dive pastry into fourths. On a lightly floured surface, roll out one portion to fit a 9-in. pie plate. In a bowl, combine the next seven ingredients; add beef and mix well. Spoon half into crust. Roll out another portion of pastry to fit top of pie; place over filling and seal edges. Cut vents in top pastry. Repeat with remaining pastry and filling.

Cover and freeze one pie for up to 3 months. Bake second pie at 375 for 15 minutes. Reduce heat; bake at 350 for 1 hour. Meanwhile, drain mushrooms, reserving liquid. Add water to liquid to measure 1 cup; set aside. In a saucepan, cook mushrooms and flour in oil until bubbly.

Remove from the heat; stir in bouillon and reserved mushroom liquid. Bring to a boil; cook and stir for 1 minute. Stir in browning sauce if desired. Serve with pie. To use frozen pie: Bake at 375 for 70 minutes. Make gravy as directed. Makes 2 pies (6-8 servings each).

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Hearty Beef Rice Casserole

Post  justmecookin on Thu Nov 20, 2008 9:59 pm

Hearty Beef Rice Casserole

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed creamy onion soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 pound lean ground beef
1 pound bulk pork sausage
1 large onion, chopped
1 large green pepper, chopped
2 celery ribs, chopped
1-1/2 cups uncooked long grain rice

Combine all of the ingredients in a greased 4-qt. baking dish; mix well. Cover tightly and bake at 350 for 60-70 minutes or until the rice is tender. Makes 12-16 servings.

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Herbed Beef Vegetable

Post  justmecookin on Thu Nov 20, 2008 9:59 pm

Herbed Beef Vegetable

2 pounds ground beef
1 medium eggplant, cubed
2 medium zucchini, cubed
1 medium onion, chopped
1 medium sweet yellow pepper
3 garlic cloves, minced
1 can (28 ounces) stewed tomatoes
1 cup cooked rice
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 cup beef broth
1/2 teaspoon each oregano, savory and thyme
1/2 teaspoon salt
1/4 teaspoon pepper

In a Dutch oven, cook beef over medium heat until no longer pink; drain. Add the eggplant, zucchini, onion, yellow pepper and garlic; cook until tender. Add tomatoes, rice, 1/2 cup of cheese, broth and seasonings; mix well.

Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheese. Bake, uncovered, at 350 for 30 minutes or until heated through. Makes 10 servings.

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Hominy Beef Polenta

Post  justmecookin on Thu Nov 20, 2008 10:00 pm

Hominy Beef Polenta

2 tubes (1 pound each) polenta, cut into 1/2-inch slices
1 pound ground beef
1 cup chopped sweet red pepper
1 jar (16 ounces) picante sauce
1 can (15-1/2 ounces) hot chili beans, undrained
1 can (15-1/2 ounces) hominy, rinsed and drained
1/3 cup minced fresh cilantro
3 teaspoons ground cumin
2 teaspoons chili powder
2 cups (8 ounces) shredded Colby-Monterey Jack cheese

Line a greased 13-in. x 9-in. x 2-in. baking dish with a single layer of polenta slices. Bake, uncovered, at 350 for 15-20 minutes or until heated through.

Meanwhile, in a large skillet, cook beef and red pepper over medium heat until meat is no longer pink; drain. Stir in the picante sauce, beans, hominy, cilantro, cumin and chili powder; heat through.

Sprinkle half of the cheese over polenta. Top with meat sauce and remaining cheese. Bake for 8 minutes or until cheese is melted. Makes 6 servings.

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Pecan Chicken Casserole

Post  justmecookin on Thu Nov 20, 2008 10:01 pm

Pecan Chicken Casserole

1 cup all-purpose flour
1 cup (4 ounces) finely shredded cheddar cheese
3/4 cup finely chopped pecans
1/2 teaspoon salt
1/4 teaspoon paprika
1/3 cup vegetable oil

Filling
4 eggs
1 cup (8 ounces) sour cream
1 cup chicken broth
4 cups diced cooked chicken
1/2 cup finely shredded cheddar cheese
1/4 cup finely chopped onion
1/4 cup mayonnaise
1/4 teaspoon dill seed
1/8 teaspoon hot pepper sauce

In a bowl, combine the first six ingredients. Set aside 1/2 cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom of a greased 13-in. x 9-in. x 2-in. baking dish. (Crust will be crumbly.) Bake at 350 for 10 minutes or until lightly browned.

In a bowl, beat eggs. Add the remaining ingredients. Pour over baked crust. Sprinkle with reserved crumb mixture. Bake at 350 for 25-30 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Makes 12 servings.

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Mexican Manicotti

Post  justmecookin on Thu Nov 20, 2008 10:01 pm

Mexican Manicotti

1 pound lean ground beef
1 can (16 ounces) refried beans
2-1/2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1 package (8 ounces) uncooked manicotti shells
2-1/2 cups water
1 jar (16 ounces) picante sauce
2 cups (16 ounces) sour cream
1 cup (4 ounces) shredded Monterey Jack or Mexican cheese blend
1/4 cup sliced green onions
Sliced ripe olives, optional

In a large bowl, combine the uncooked beef, beans, chili powder and oregano. Spoon into uncooked manicotti shells; arrange in a greased 13-in. x 9-in. x 2-in. baking dish. Combine water and picante sauce; pour over shells. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 for 1 hour. Uncover; spoon sour cream over the top. Sprinkle with cheese, onions and olives if desired. Bake 5-10 minutes longer or until the cheese is melted. Makes 8 servings.

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Greek Pasta and Beef Bake

Post  justmecookin on Thu Nov 20, 2008 10:02 pm

Greek Pasta and Beef Bake

1 package (16 ounces) elbow macaroni
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
1 can (8 ounces) tomato sauce
1/2 cup water
1 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1 egg, lightly beaten
1/2 cup grated Parmesan cheese

Sauce
1 cup butter
1/4 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 cups milk
2 eggs, lightly beaten
1/3 cup grated Parmesan cheese

Cook macaroni according to package directions. In a large skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water and seasonings. Cover and simmer for 10 minutes, stirring occasionally. Drain macaroni.

In a large bowl, combine the macaroni, egg and Parmesan cheese; set aside. For sauce, in a large saucepan, melt butter; stir in flour and cinnamon until smooth. Gradually add milk. Bring to a boil over medium heat; cook and stir for 2 minutes or until slightly thickened. Remove from the heat. Stir a small amount to hot mixture into eggs; return all to pan, stirring constantly. Stir in cheese.

In a greased 3-qt. baking dish, spread half of the macaroni mixture. Top with beef mixture and remaining macaroni mixture. Pour sauce over the top. Bake, uncovered, at 350 for 45-50 minutes or until bubbly and heated through. Let stand for 5 minutes before serving. Makes 12 servings.

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Green Chili Flautas

Post  justmecookin on Thu Nov 20, 2008 10:03 pm

Green Chili Flautas

1-1/2 pounds ground beef
1 cup (4 ounces) shredded cheddar cheese
1 can (4 ounces) chopped green chilies, drained
1/2 teaspoon ground cumin
10 flour tortillas (7 inches)
1/3 cup butter or margarine, melted, divided
Toppings: shredded lettuce, guacamole, salsa, sour cream

In a skillet, cook beef over medium heat until no longer pink; drain. Add the cheese, chilies and cumin; set aside. Warm the tortillas; brush both sides with some of the butter. Spoon about 1/3 cup beef mixture down the center of each tortilla.

Roll up tightly; place seam side down in a greased 13-in. x 9-in. x 2-in. baking pan. Bake, uncovered, at 500* for 5-7 minutes or until golden brown, brushing once with remaining butter. Serve with toppings of your choice. Makes 10 flautas.

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Penne Sausage Bake

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

Penne Sausage Bake

1 package (16 ounces) uncooked penne pasta
1 medium green pepper, chopped
1 small onion, chopped
1 tablespoon olive oil
1 pound Italian turkey sausage links, casings removed
3 cups meatless spaghetti sauce
1-1/2 cups (6 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese

Cook pasta according to package directions; drain. In a large skillet, saute green pepper and onion in oil for 6-7 minutes. Add sausage; cook and stir until sausage is no longer pink. Drain. Stir in the spaghetti sauce and pasta.

Transfer to a 3-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350 for 15-20 minutes. Uncover; sprinkle with cheeses. Bake 5-10 minutes longer or until cheese is melted. Makes 9 servings.

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Pizza Macaroni Bake

Post  justmecookin on Thu Nov 20, 2008 10:12 pm

Pizza Macaroni Bake

1 package (7-1/4 ounces) macaroni and cheese dinner mix
6 cups water
1 pound ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 cup (4 ounces) shredded cheddar cheese
1 jar (14 ounces) pizza sauce
1 package (3-1/2 ounces) sliced pepperoni
1 cup (4 ounces) shredded mozzarella cheese

Set the cheese packet from dinner mix aside. In a saucepan, bring water to a boil. Add macaroni; cook for 8-10 minutes or until tender. Meanwhile, in a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain.

Drain macaroni; stir in the contents of cheese packet. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with cheddar cheese. Top with beef mixture, pizza sauce, pepperoni and mozzarella cheese. Bake, uncovered, at 350 for 20-25 minutes or until heated through. Makes 6-8 servings.

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Sloppy Joe Pasta

Post  justmecookin on Thu Nov 20, 2008 10:13 pm

Sloppy Joe Pasta

1 pound ground beef
1 envelope sloppy joe mix
1 cup water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 package (7 ounces) small shell pasta, cooked and drained
1 cup small-curd cottage cheese
1/2 cup shredded cheddar cheese

In a large saucepan, cook beef over medium heat until no longer pink; drain. Stir in the sloppy joe mix, water, tomato sauce and tomato paste. Bring to a boil. Reduce heat; simmer, uncovered, for 5-8 minutes or until heated through. Remove from the heat; stir in pasta.

Spoon half into a greased 2-1/2-qt. baking dish. Top with cottage cheese and remaining pasta mixture. Sprinkle with cheddar cheese. Bake, uncovered, at 350 for 30-35 minutes or until bubbly and cheese is melted. Makes 4-6 servings.

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Sour Cream Beef Beans

Post  justmecookin on Thu Nov 20, 2008 10:14 pm

Sour Cream Beef Beans

1 pound ground beef
1 can (15 ounces) pinto beans, rinsed and drained
1 can (15 ounces) enchilada sauce
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 can (4 ounces) chopped green chilies, undrained
1-1/2 cups crushed corn chips
1 tablespoon dried minced onion
1 cup (8 ounces) sour cream
Additional corn chips

Crumble beef into an ungreased 2-qt. microwave-safe dish; cover with waxed paper. Cook on high for 5 minutes or until meat is no longer pink, stirring twice; drain.

Stir in the beans, enchilada sauce, 1 cup of cheese, chilies, crushed corn chips and onion; mix well. Cover and microwave on high for 3 minutes or until heated through, stirring once.

Top with the sour cream and remaining cheese. Heat, uncovered, at 70% power for 2-3 minutes or until cheese is melted. Serve with corn chips. Makes 4-6 servings.

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Tuna Bake with Cheese Swirls

Post  justmecookin on Thu Nov 20, 2008 10:15 pm

Tuna Bake with Cheese Swirls

3 tablespoons chopped onion
3 tablespoons chopped green pepper
1/3 cup butter or margarine
1/3 cup all-purpose flour
3 cups milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (12 ounces) tuna, drained and flaked
1 tablespoon lemon juice
1 teaspoon salt

Dough
2 cups biscuit/baking mix
1/2 cup milk
1/2 cup shredded cheddar cheese
1/2 cup diced pimientos
1/4 cup minced fresh parsley
1 egg
2 teaspoons water

In a saucepan, saute onion and green pepper in butter. Blend in flour until smooth. Gradually stir in milk; bring to a boil over medium heat. Cook and stir for 2 minutes. Remove from the heat; stir in soup, tuna, lemon juice and salt. Pour into an ungreased 13-in. x 9-in. x 2-in. baking dish.

For dough, combine biscuit mix and milk until blended. On a lightly floured surface, roll dough into a 12-in. x 9-in. rectangle. Sprinkle with cheese, pimientos and parsley. Roll up, jelly-roll style, starting with a long side. Cut into 1-in. slices; place over tuna mixture.

Beat egg and water; brush over the swirls. Bake, uncovered, at 400 for 20-25 minutes or until top is lightly browned. Makes 6-8 servings.

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Turkey Broccoli Hollandaise

Post  justmecookin on Thu Nov 20, 2008 10:15 pm

Turkey Broccoli Hollandaise

1 cup fresh broccoli florets
1 package (6 ounces) stuffing mix
1 envelope hollandaise sauce mix
2 cups cubed cooked turkey or chicken
1 can (2.8 ounces) french-fried onions

Place 1 in. of water and broccoli in a saucepan. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. Meanwhile, prepare stuffing and sauce mixes according to package directions.

Spoon stuffing into a greased 11-in. x 7-in. x 2-in. baking dish. Top with turkey. Drain broccoli; arrange over turkey. Spoon sauce over the top; sprinkle with onions. Bake, uncovered, at 325 for 25-30 minutes or until heated through. Makes 6 servings.

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Tarragon Chicken Casserole

Post  justmecookin on Thu Nov 20, 2008 10:16 pm

Tarragon Chicken Casserole

2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups half-and-half cream
4 teaspoons dried tarragon
1/2 teaspoon pepper
1 package (16 ounces) linguine or spaghetti, cooked and drained
6 cups cubed cooked chicken
1/2 cup grated Parmesan cheese
Paprika, optional

In a large bowl, combine soup, cream, tarragon and pepper. Stir in the linguine and chicken.
Transfer to an ungreased 4-qt. baking dish.

Sprinkle with the Parmesan cheese and paprika if desired. Bake, uncovered, at 350 for 30 minutes or until heated through. Makes 12 servings.

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Three-Cheese Spaghetti Bake

Post  justmecookin on Thu Nov 20, 2008 10:22 pm

Three-Cheese Spaghetti Bake

1 package (16 ounces) spaghetti
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
3/4 cup grated Parmesan cheese
1/2 cup grated Romano cheese
3 eggs, lightly beaten
1 tablespoon olive oil
2 teaspoons garlic powder
Salt and pepper to taste
1 jar (28 ounces) spaghetti sauce

Cook spaghetti according to package directions; drain. Transfer to a large bowl. Add 1 cup mozzarella cheese, Parmesan, Romano, eggs, oil, garlic powder, salt and pepper.

Press into a greased 13-in. x 9-in. x 2-in. baking dish. Top with spaghetti sauce. Cover and bake at 350 for 20 minutes. Uncover; sprinkle with the remaining mozzarella. Bake 10 minutes longer or until heated through and cheese is melted. Makes 6-8 servings.

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Potato-Topped Chili Loaf

Post  justmecookin on Thu Nov 20, 2008 10:23 pm

Potato-Topped Chili Loaf

3/4 cup diced onion
1/3 cup saltine crumbs
1 egg
3 tablespoons milk
1 tablespoon chili powder
1/2 teaspoon salt
1-1/2 pounds ground beef

Topping
3 cups hot mashed potatoes (with milk and butter)
1 can (11 ounces) Mexicorn, drained
1 can (15-1/2 ounces) kidney beans, rinsed and drained
1/4 cup thinly sliced green onions
1 cup (4 ounces) shredded cheddar or taco cheese, divided

Combine the first six ingredients; crumble beef over mixture and mix well. Press into an ungreased 9-in. square baking pan. Bake at 375 for 25 minutes or until no longer pink; drain.

Combine the potatoes, corn, beans, onions and 1/2 cup of cheese; spread over meat loaf. Sprinkle with the remaining cheese. Bake 15 minutes longer or until the potato layer is lightly browned and heated through. Makes 6 servings.

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Beef Spiral Casserole

Post  justmecookin on Thu Nov 20, 2008 10:24 pm

Beef Spiral Casserole

2 cups uncooked spiral pasta
2 pounds ground beef
2 small onions, chopped
1 garlic clove, minced
1 jar (26 ounces) spaghetti sauce
1 jar (4-1/2 ounces) sliced mushrooms, drained
1/2 cup sour cream
1/2 pound process American cheese, cubed
2 cups (8 ounces) shredded mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large saucepan, cook the beef, onions and garlic over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce and mushrooms; bring to a b oil. Reduce heat; cover and simmer for 20 minutes.

Place 1/2 cup of meat sauce in a greased shallow 2-1/2-qt. baking dish. Drain pasta; place half over sauce. Top with half of the remaining meat sauce; spread with sour cream. Top with American cheese and remaining pasta and meat sauce.

Sprinkle with mozzarella cheese. Cover and bake at 350 for 25-30 minutes. Uncover, bake 5-10 minutes longer or until bubbly. Makes 8-10 servings.

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Zucchini Beef Bake

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

Zucchini Beef Bake

6 cups water
4 cups sliced zucchini
1 pound ground beef
1 large onion, chopped
1 garlic clove, minced
2 cups cooked rice
1 can (8 ounces) tomato sauce
1 cup small-curd cottage cheese
1 egg, lightly beaten
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon salt
1 cup (4 ounces) shredded cheddar cheese

In a large saucepan, bring water to a boil. Add the zucchini. Return to a boil. Reduce heat; cover and simmer for 3 minutes or just until tender. Drain and immediately place zucchini in ice water. Drain and pat dry.

In a skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the rice, tomato sauce, cottage cheese, egg, oregano, basil and salt.

Arrange half of the zucchini in a greased 13-in. x 9-in. x 2-in. baking dish. Top with meat mixture. Arrange remaining zucchini over top; sprinkle with cheddar cheese. Bake, uncovered, at 350 for 25-30 minutes or until bubbly and cheese is melted. Makes 6-8 servings.

justmecookin

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Re: Casserole Recipes

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