Category: Casseroles

Casseroles Side Dishes

Sharon’s Broccoli Rice

2 cups water

1 cup rice

Cook rice 20 minutes.

1 bunch fresh broccoli, cut florets into small pieces and steam until tender.

1 can cream of mushroom soup (low-fat)

1 can cream of chicken soup (low-fat)

2 cups shredded cheddar cheese

Salt and Pepper to taste

a dash cayenne if adventurous

Mix the soups, one cup cheese and the seasonings well. Stir in the broccoli and if desired some cooked mushrooms (optional). Add the rice and if needed a little milk to make a creamy consistency. Place in buttered baking dish, top with cheese and bake at 350 for 20-30 minutes.

8 Servings

Casseroles Main Dish

Redneck Casserole

1 (28 ounce) can baked beans

6-8 hot dogs

4 cups tater tots

1 cup sharp cheddar cheese, shredded

Preheat oven to 450º.

Dump your can of baked beans (we use Bush’s Country Style) into a casserole dish. Set the dish aside.

Cut up your hotdogs into bite sized pieces and throw those into your casserole dish and mix until dogs are well coated with baked bean sauce. Cover the bean and dog mixture with tatertots. We usually use a couple handfuls. Use as many as you’d like. Just make sure to cover the mixture completely.

Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown. When Redneck Casserole is all cooked up, turn off the oven and sprinkle the top with cheese. Redneck Casserole is completely done when cheese is melted and you just can’t take it anymore — dig in! (You can mix pretty much anything with this dish. Sour cream, ketchup, mustard, hot sauce, etc.).

4 Servings

Casseroles Pasta Potatoes Vegetarian

Pierogi Casserole

3/4 lb noodles, cooked and drained (lasagna noodles or wide egg noodles)

3/4 cup butter

3 cups instant mashed potatoes, prepared

16 slices American cheese

2 large onions, minced

Cook noodles, drain.

Melt butter and saute the onions until tender, meanwhile cook mashed potatoes according to package.

Place half of the cooked noodles in the bottom of a 13×9 casserole dish.

Layer with 8 slices of cheese, all potatoes, the remaining noodles and top with remaining 8 slices of cheese.

Poke holes through the top layer of cheese; pour butter and onion mixture over top, making sure it seeps through the holes. Serve.

6 Servings

Casseroles Mexican Turkey

Nacho Turkey Casserole

1 10-ounce package frozen whole kernel corn

2 tablespoons all-purpose flour

4 cups cubed cooked turkey or chicken

1/2 cup dairy sour cream

1 cup (4 oz.) shredded Monterey Jack cheese with jalapeqo peppers or mozzarella cheese

2 16-ounce jars salsa

5 cups slightly crushed tortilla chips

Lightly grease a 3-quart rectangular baking dish. Place 3 cups of the tortilla chips in bottom of dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour; spoon over tortilla chips.

Bake, uncovered, in a 350 degree F oven for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. Makes 8 servings.

To Tote: Cover tightly. Transport in an insulated carrier.

For 4 Servings: Prepare using method above, except assemble in a 2-quart square baking dish.

Beef Casseroles Make Ahead

Make Ahead Southwest Cattle Rancher’s Pie

Post author By Sharon
Post date September 13, 2011
No Comments on Make Ahead Southwest Cattle Rancher’s Pie

1/2 lb onion, chopped

4 cloves garlic, minced

1/4 lb shredded carrot

1/2 lb small mushroom, cleaned and sliced

1 lb ground sirloin

1 teaspoon dried oregano

1/2 teaspoon crushed dried thyme

1/2 teaspoon ground cumin

1/4 teaspoon fresh ground pepper

1 tablespoon all-purpose flour

8 fluid ounces low sodium beef broth

1/3 cup dry red wine

2 tablespoons no-salt added tomato paste

vegetable oil cooking spray

Topping

1 lb russet potato, peeled and cut into chunks

3-4 tablespoons skim milk

1/2 teaspoon salt (optional)

1-2 tablespoon minced pickled jalapeno pepper, to taste

1 tablespoon minced fresh cilantro

1 1/2 tablespoons minced scallions

1/4 teaspoon paprika

3 tablespoons shredded monterey jack cheese

In a large nonstick skillet, sauté the onion, garlic, carrot, and mushrooms over medium heat, stirring occasionally, until the vegetables are wilted and pan liquids are absorbed, about 6 minutes.

Crumble in the ground sirloin and continue to cook, stirring occasionally, until the beef is well browned, about 5 minutes. Drain off any excess fat. Add the oregano, thyme, cumin, and pepper. Sprinkle the flour over the beef mixture and stir. Add the beef broth, wine, and tomato paste. Stir until well combine.

Line a 2-quart casserole with a piece of heavy-duty aluminum foil large enough to completely enclose the casserole. Lightly spray the foil inside the casserole with cooking spray. Transfer the meat mixture to the prepared casserole. Set aside while you prepare the topping.

Place the potatoes in a pot of boiling water to cover. Reduce the heat and simmer until tender when pierced with a fork, about 15 to 20 minutes; drain. Mash the potatoes, adding sufficient skim milk until the potatoes are fluffy. Stir in the salt (if using), minced jalapeño chiles, cilantro, and scallion. Spoon the potato mixture onto the top of the meat mixture, making swirls with the back of a spoon. Sprinkle with paprika and cheese.

Cover the casserole and freeze until solid. Lift the food out of the casserole (the foil will adhere), wrap securely in the foil, then slip the package into a self-sealing plastic freezer bag or overwrap in additional foil or freezer paper. Label with the casserole name and the date. Use within 3 months.

When ready to bake, unwrap the casserole and place back in the casserole dish to bake. Defrost completely.

Then bake at 375°F for 40 to 45 minutes, until golden and bubbly. (Since the casserole will be full, it may bubble over, so place a sheet of aluminum foil under the casserole to catch any drips.) Serve hot.

Serves 6

Casseroles Cheese Pasta Vegetarian

Macaroni & Cheese

1 (16 oz.) package elbow macaroni

1/2 pound sharp cheddar cheese, shredded

1/2 pound gouda, shredded

1/2 pound jack cheese, shredded

1/2 pound Colby cheese, shredded

1/2 stick butter or margarine

3 tablespoons flour

2 cups milk, or 1 cup milk and 1 cup beer

1 teaspoon dry mustard

1/4 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon fresh ground black pepper

Boil macaroni according to package directions, drain and keep warm. Melt butter in large pan, add flour and spices, cook for a couple minutes stirring constantly. Whisk in milk. Stir until thickened, over low heat. Mix in cheeses, reserving 1/2 cup of cheese. Stir until melted and smooth. Mix in cooked macaroni.

*To make baked macaroni & cheese:

Pour into baking dish, top with reserved cheese and 1/4 cup bread crumbs. Bake for 30 minutes at 350.

12 Servings

Casseroles Potatoes Side Dishes

Loaded Mashed Potato Casserole

Post author By Sharon
Post date September 13, 2011
No Comments on Loaded Mashed Potato Casserole

5 1/2 cups mashed potatoes (about 4 pounds uncooked)

1/2 cup milk

1 package (8 ounces) regular or low-fat cream cheese

1 cup regular or low-fat sour cream

2 teaspoons Parsley Flakes

1 teaspoon Garlic Salt

3/4 cup shredded Cheddar cheese

1/2 cup crispy cooked and crumbled bacon (about 12 slices)

Place all ingredients, except cheese and bacon, in a large bowl. Beat with an electric mixer on medium-high speed until potatoes are fairly smooth and creamy. Spoon mixture into a lightly greased 13×9-inch baking dish. Sprinkle with cheese and bacon. If you prefer extra crispy bacon, reserve bacon and sprinkle at the end of cooking. Cover and bake in a 350°F oven 30 minutes or until heated through.

Tip: For faster preparation, start with instant or refrigerated prepared mashed potatoes.

Casseroles Italian Main Dish Pasta Vegetarian

Inside Out Ravioli

1 lb ground beef

1 medium onion, chopped

1 teaspoon salt

1/8 teaspoon pepper

1 (16 ounce) jar spaghetti sauce

1 (8 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1/4 cup parmesan cheese

1 (10 ounce) package frozen chopped spinach, thawed and well drained

1 (16 ounce) package pasta, of your choice cooked and drained

2 beaten eggs

1/2 cup soft breadcrumbs

2 cups shredded ricotta cheese

1 1/2 cups shreeded mozzarella cheese

2 garlic cloves, minced

Cook beef, onion, salt, pepper, and garlic cloves until onion is tender, drain.

Stir in spaghetti sauce, tomato sauce, tomato paste Simmer 10 minutes.

Combine spinach, noodles, eggs, bread crumbs, ricotta cheese. Place 1/2 in a greased 13X9 baking dish.

Top with 1/2 of the meat sauce. Repeat layers.

Cover and bake@ 350 degrees 40-45 minutes. Sprinkle with mozzarella. Let stand 10 minutes.

8 Servings

Casseroles Ham Mushrooms Pasta Peas

Ham, Peas & Portabellos in Smoked Cheddar sauce over Bowtie Pasta

Post author By Sharon
Post date September 12, 2011
No Comments on Ham, Peas & Portabellos in Smoked Cheddar sauce over Bowtie Pasta

1 (12 oz.) package bowtie or farfalle pasta

2 cups ham , cubed

1 cup frozen peas

1 1/2 cups mushrooms, portabella – cubed

1 cup onions, chopped.

4 ounces cheddar cheese, smoked – shredded

8 ounces cheddar cheese, shredded

2 cups milk

2 tablespoons flour, plain

4 tablespoons butter, melted

dash mustard, dry

dash salt

dash pepper
dash cayenne pepper

1 cup bread crumbs

Melt 2 tbs. butter in frying pan, saute onions in butter over med-high heat until transluscent. Add mushrooms and a splash of red wine, saute until mushrooms are softened. Meanwhile, boil pasta according to pkg. directions. Drain, and return pasta to pan. Add ham, peas and mushroom mixture to pasta – toss.

Pour into oiled casserole dish.

In a saucepan, melt 2 tbs. butter, add flour, dried mustard, salt, pepper, cayenne pepper. Slowly add in the milk with a whisk. Stir until slightly thickened. Whisk in the cheeses. Stir over low heat until smooth. Pour over pasta-ham-veg. mixture.

Bake for 20 minutes at 350º . Sprinkle bread crumbs on top and bake an additional 10 minutes.

8 Servings

Tags casserole, ham, mushrooms, Pasta, peas, portabello mushrooms, smoked cheddar

Casseroles Potatoes Side Dishes

Farmer’s Casserole

2 cups hash brown potatoes

3/4 cup jack cheese, shredded

1/4 cup green onions, chopped

dash salt and pepper

4 eggs

1 (12 oz.) can evaporated low fat milk

Mix first 4 ingredients in large bowl. Pour into prepared 8×8 casserole. Mix eggs and milk, pour over potatoes. Refrigerate at least 8 hrs. Preheat oven to 350º F. Let casserole come to room temperature – about 30 minutes. Bake for 55-60 minutes. When knife inserted comes out clean, it’s done.

8 Servings