You shall love the Lord your God with all your heart, and with all your soul and with all your mind.
Matthew 22:36
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Casserole Recipes
Beef Burrito Casserole
1 1/2 lb ground beef
1 can refried beans
1 cup Bisquick
1/4 cup water
1 jar (16 oz.) medium salsa
1 1/2 cup shredded cheese
2/3 cup sliced green or black olives
1 tsp salt
Brown the hamburger and drain. Mix refried
beans, Bisquick, and water together and put in
a greased 9 x 13 casserole. Layer beef, salt,
cheese, and olives. Bake at 375 degrees F for
30 minutes. Serve with lettuce, sour
cream and tortilla chips.
Peppy Ham Tortillas
12 slices ham, thinly cut
16 oz montery jack cheese, cut into 1/2" strips
2 4oz cans chopped jalapenos, drained
12 6" tortillas
sauce:
1/4 c butter
1 tsp salt
4 cups milk
1/2 cup flour
1 tsp ground mustard
3 cups shredded cheddar
Place ham, a cheese strip & 2 tsp jalapenos on each tortilla. Roll up, place seam side down in a 9x13x2" pan. In another pan, melt the butter. Stir in flour and mustard. Stir until smooth. Gradually add the milk, bring to a boil. Cook and stir 2 minutes. Add the cheese, stir until melted. Pour over the tortillas. Bake, uncovered 350 45 min. 6 servings.
Leftover Roast Beef Casserole
1 1/2 c. cut up leftover beef roast
1/2 c. onion, sliced thin
1 can mushroom stems & pieces
2 Tbsp worcestershire
1 tsp salt
1/2 tsp each pepper and garlic powder
1 can celery or mushroom soup
1/3 cup milk
3 c. potatoes, cubed
3/4 c. shredded cheddar cheese
Saute the onion in a little oil or butter. Mix together with all the other ingredients. Place in a greased casserole dish.
Sprinkle cheese over the top. Bake uncovered at 350 degrees for 1 1/2 to 2 hours.
Beefy Casserole Pie
1 pound ground beef
salt & pepper to taste
1 8 oz. package cream cheese
1 can cream of mushroom soup
1 can corn with pimento, drained
1 package refrigerated biscuits
Preheat oven to 350 degrees F.
Brown ground beef in skillet; drain. Season with salt and pepper.
Mix cream cheese, soup and corn in a seperate bowl. Add ground beef.
Pour into two quart casserole dish. Top with biscuits. Bake
for about 20 minutes until biscuits are golden.
Leftover Roast Beef Casserole #2
2 c. cooked roast beef
1 med. onion, thinly sliced
2 cloves garlic, chopped
2 c. cubed potatoes
1/2 c. beef broth
1/2 c. tomato sauce
1/4 c. chopped green pepper
1 tbsp. Worcestershire sauce
Dash salt
Place roast beef in 1 quart casserole dish;
add onion, garlic and potatoes. Mix beef broth, tomato
sauce, green pepper, Worcestershire sauce and
salt; pour over top. Cover. Bake at 350
degrees for 45 minutes or until potatoes are
soft. Yields 4 servings.
Chicken, Broccoli, Cheddar, & Tater Tot Casserole
2 small cans cream of chicken soup
2 small cans cheddar cheese soup
1 1/2 Cups milk
8-10 Cups broccoli florets
2 large boneless skinless chicken breasts, cooked and shredded (bake or I throw mine in the pressure cooker)
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon Lawry’s Garlic Salt with Parsley
1/2 bag Ore Ida Seasoned Tater Tots, frozen
1/2 Cup shredded cheddar cheese
Preheat oven to 375 degrees F. Place soup and milk into a large pot over medium heat. Whisk until smooth and heated through, about 5 minutes. Stir in broccoli and cook for 5 additional minutes to soften slightly. Stir in chicken, hot sauce, salt, pepper and garlic seasoning. Pour mixture into 11×7 inch baking dish that’s been sprayed with cooking spray. Top evenly with tater tots and cheese; bake for 20 minutes then cover with foil. Bake for an additional 15 minutes with dish covered with foil. Remove from oven and serve.
Mexican Biscuit Casserole
1-1/2 pounds lean ground beef
1 1.25-ounce package taco-seasoning mix
3/4 cup water
1 16-ounce can kidney beans
1 11-ounce can whole-kernel corn with sweet peppers, drained
3-1/4 cups packaged biscuit mix
1 cup milk
3 cups shredded cheddar cheese (12 ounces)
In a large skillet, cook ground beef until brown. Drain off fat. Add taco-seasoning mix according to package directions, except use the 3/4 cup water. Add the undrained kidney beans and the drained corn; bring to boiling.
Meanwhile, combine the biscuit mix and milk. Stir until all is moistened. Beat for 30 seconds more.
Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a 2-inch round biscuit cutter, making 10 biscuits.
Spoon hot meat mixture into a 13x9x2-inch (3-quart rectangular) baking dish and top with some of the cheese.
Place biscuits on top and bake in a 350 degree F oven for 20
minutes or until biscuits are done. Sprinkle with remaining cheese. Let stand for 5 minutes. Makes 8 to 10 servings.
Zucchini Tuna Casserole
3 cups zucchini, sliced into 1/2-inch thick coins
3/4 cup shredded carrots
1/2 cup chopped onion
2 tablespoons butter or margarine
2 6-ounce cans tuna, drained and flaked
2 1/4 cups herbed stuffing croutons
1 10.75-ounce can condensed cream of mushroom soup, undiluted
1/2 cup fat-free sour cream
Preheat oven to 350F degrees. Cut zucchini slices in half. Cook in boiling salt water for 3 minutes; drain.
Sauté carrots and onion in butter until tender. Gently fold together cooked vegetables and tuna, croutons, soup, and
sour cream. Spread into a greased 2-quart casserole.Bake at 350F degrees for about 45 minutes.
Hash Brown Casserole
1 pound bag hash browns, thawed
1 pound pork sausage, browned & drained
1 cup sour cream
1 cup shredded cheddar cheese
1 can cream of mushroom soup
1 cup sliced fresh mushrooms
1/4 cup finely diced onion
salt and pepper, to taste
Mix all ingredients together in large bowl. Bake in 9x13 inch pan at 350 degrees preheated oven for 30-40 minutes. Sprinkle with paprika or parsley for color if desired.
Veggie Tuna Noodle Casserole
3 cups uncooked egg noodles
2 medium zucchini, cut into 1/4-inch slices
2 teaspoons olive oil, divided
1 celery rib, chopped
1/2 cup fresh mushrooms, sliced
1 garlic clove, minced
2 cans (5 ounces each) tuna, drained and flaked
1 can condensed cream of mushroom soup
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup (4 ounces) shredded Monterey Jack cheese
1 medium tomato, chopped
2 tablespoons minced fresh basil
Cook noodles according to package directions. Meanwhile, in a large skillet, saute
zucchini in 1 teaspoon oil until crisp-tender; remove from skillet and set aside.
In the same pan, saute celery and mushrooms in remaining oil until crisp-tender. Add garlic; cook 1
minute longer.
Drain noodles; place in a large bowl. Mix together the tuna, canned soup, thyme, salt, pepper and celery mixture, stir into the noodles.
Spoon half of the noodle mixture into a greased 11-in. x 7-in. baking dish; top with
half of the zucchini. Repeat layers.
Cover and bake at 375° for 30 minutes. Uncover; sprinkle with cheese. Bake 5-10
minutes longer or until cheese is melted. Combine tomato and basil; sprinkle over casserole.
6 servings.
Comfort Casserole
2 eggs
1 cup mayonnaise
1 can cream of celery soup
2 10 oz pkg frozen chopped broccoli- thawed, drained
2 cups cooked, cubed chicken
1 cup chopped onion
1 cup shredded cheddar cheese
1 tsp salt
1/2 tsp pepper
1 cup packaged herb stuffing mix
2 Tbsp butter, room temperature
Preheat oven to 325 degrees F. In bowl, beat eggs. Stir in mayonnaise and soup until blended. Stir in broccoli, chicken, onion, cheese, salt and pepper. Transfer to 13" x 9" baking dish or 2 qt casserole. Sprinkle with stuffing, dot with butter. Bake for 45 minutes or until bubbly. 8 servings.
Beef Nacho Casserole
1 pound lean ground beef
1 (12-ounce) jar salsa
1 cup frozen whole kernel corn niblets
3/4 cup mayonnaise
1 tablespoon chili powder
2 cups crushed tortilla chips
2 cups shredded Monterey Jack cheese
1 tomato, sliced
Brown ground beef in a large skillet over medium heat; drain excess fat as needed. Stir in salsa, corn, mayonnaise and chili powder.
Preheat oven to 350°F (175°C).
Layer one-half the meat mixture into an 8-inch square baking pan, followed by half (1 cup) the tortilla chips. Spread half (1 cup) cheese over top. Repeat with remaining tortilla chips and cheese.
Bake for 20 minutes or until heated thoroughly. Top with sliced tomato to serve.
Beefy Mexican Lasagna
1 1/2 pounds ground beef sirloin
9 corn tortillas
2 (10-ounce) cans mild enchilada sauce
1 (15-ounce) can black beans, rinsed, drained
1 1/2 cups frozen corn
1 teaspoon ground cumin
1 1/2 cups shredded Mexican cheese blend
Crunchy Tortilla Strips (optional)
1/2 cup chopped tomato
2 tablespoons chopped fresh cilantro
Heat oven to 350°F (175°C). Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes or until beef is not pink, breaking up into crumbles. Pour off drippings. Stir in 1 can enchilada sauce,
black beans, corn and cumin; bring to a boil. Reduce heat; simmer 5 minutes, stirring occasionally.
Spray 11-3/4 x 7-1/2 inch baking dish with nonstick cooking spray. Arrange 3 tortillas in dish, cutting 1 as needed to cover bottom. Spread 1/4 cup remaining enchilada sauce over tortillas; cover with 1/3 beef mixture, then 1/3 cheese. Repeat layers twice, omitting final cheese layer. Pour remaining enchilada sauce over top.
Cover with aluminum foil. Bake in 350°F oven 30 minutes. Remove foil; sprinkle with remaining 1/2 cup cheese.
Bake, uncovered, 5 minutes or until cheese is melted. Top with tortilla strips, if desired, tomato and cilantro.
Chili Beef Bake
1 pound ground beef
1 medium onion, chopped
1 tablespoon chili powder
3 cups cooked rice
1 (15 1/2-ounce) can chopped tomatoes
1 (8-ounce) can whole kernel corn, drained
1 (4-ounce) can chopped green chiles
1/2 teaspoon garlic salt
1 cup (4 ounces) shredded Cheddar cheese
Cook beef, onion, and chili powder in 10-inch skillet over medium-high heat until beef is browned, stirring to crumble. Drain; return to skillet.
Add rice, tomatoes, corn, chiles, and garlic salt. Continue to cook until thoroughly heated. Sprinkle with cheese before serving.
Chili Cornbread Pie
1 (15-ounce) can chili with beans
1 (14.5-ounce) can chicken broth, divided use
1 large egg
1 (8-ounce) package cornbread stuffing mix
2/3 cup frozen corn, thawed
3/4 cup shredded cheddar cheese
Preheat oven to 350°F (175°C). Lightly grease 9-inch pie plate.
Combine 1 cup broth and egg in medium bowl; add stuffing mix. Press into prepared pie plate to form crust. Combine chili with beans, corn and remaining broth; spoon over crust. Top with cheese.
Bake for 25 to 30 minutes; cool for 5 minutes before serving.
Chow Mein Casserole
1 pound lean ground beef
3/4 cup chopped celery
3/4 cup chopped peeled onion
1/2 cup rice
1 1/4 cups boiling water
1/2 teaspoon salt
1 (10.75-ounce) can condensed cream of chicken soup
1 (4-ounce) can sliced mushrooms
1 tablespoon firmly packed brown sugar
2 teaspoons soy sauce
1 teaspoon butter or margarine
1 (4-ounce) can sliced water chestnuts, drained
1 (4-ounce) can bamboo shoots, drained
1 (12-ounce) package chow mein noodles
Preheat oven to 350°F (175°C). Grease an 13 x 9 x 2-inch pan.
In a skillet, brown ground beef, celery
and onion. Drain.
Place uncooked rice in prepared baking dish, pour boiling water on rice and stir in salt. Stir in ground beef mixture, cream of chicken soup, mushrooms, brown sugar, soy sauce, butter, water chestnuts and bamboo shoots.
Cover, bake 30 minutes; stirring occasionally. Cook uncovered for 30 minutes longer.
Just before serving, stir in chow mein noodles. Serve hot.
After Thanksgiving Casserole
1 cup butter
1 cup onions, diced
1 cup celery, diced
1 cup green pepper, diced
1 (4-ounce) can mushrooms, drained
3 (10 3/4-ounce) cans condensed cream of chicken soup
3 cups diced turkey
1/3 cup slivered almonds
1 (3-ounce) can chow mein noodles, divided use
Preheat oven to 350*F (175*C). Grease a 2-quart casserole dish and set aside.
Saute onion, celery, and green pepper in butter. Add mushrooms, cream of chicken soup, diced turkey and almonds.
Line prepared casserole dish with 1/2 can chow mein noodles. Add tukey mixture and cover with remaining noodles.
Bake for 40 minutes.
Chicken and Stuffing Casserole
1/3 cup butter or margarine
1 small onion, chopped
2 celery stalks, chopped
1 (6 to 8 ounce) package stuffing mix
1 2/3 cup water or chicken broth
4 to 5 boneless skinless chicken breast halves, cut into 1-inch chunks
1 (10 3/4-ounce)can condensed cream of mushroom soup
1/3 cup sour cream or milk
Melt butter a medium saucepan and saute onion and celery until softened, about 5 minutes. Remove from heat and stir in stuffing mix (and seasoning packet, if included), coating well. Add the water or broth and stir to combine. Set aside to allow liquid to be absorbed.
Prepare chicken and spread evenly in the bottom of a greased 13 x 9 x 2-inch baking pan.
Combine soup with the sour cream or milk. Spoon evenly over chicken. Sprinkle stuffing mixture evenly over all.
Bake, uncovered, in a 375*F (190*C) oven for 35 minutes or until chicken in cooked through.
Chicken Mushroom Bake
1/3 cup Flour
1 teaspoon Salt
1 teaspoon Paprika
1/2 teaspoon Pepper
1 Chicken, cut in pieces
1/3 cup Butter
1 can Cream of mushroom soup
1 cup Sour cream
1/2 cup Canned, mushrooms, drain
2/3 cup Shredded cheddar cheese
Set oven to 350. combine flour, salt, paprika and pepper in paper bag. Shake chicken in flour mixture. Melt butter in large skillet. Brown chicken on all sides. Place in a 13x9 inch baking dish
. Combine soup, sour cream and mushrooms. Pour over chicken. Bake at 350 for 1 hour, until tender. Sprinkle with cheese and return to oven just until cheese melts. 4 Servings.
Chicken & Rice Alfredo Casserole
1 jar Alfredo pasta sauce
1/2 cup milk
2-1/2 cups cooked white rice or wild rice
2 cups cubed cooked chicken
1 cup frozen peas
1/3 cup chopped bottled roasted red sweet peppers
1/4 cup slivered almonds, toasted (optional)
1/2 tsp. dried basil, crushed
1 cup soft bread crumbs
1 Tbsp. butter, melted
Preheat oven to 350 degrees F. In large bowl combine pasta sauce and milk. Stir in rice, chicken, peas, sweet peppers, nuts, and basil. Transfer to 1-1/2-quart baking dish.
Bake, covered, 30 minutes. Uncover and stir. Combine bread crumbs and melted butter; sprinkle atop. Bake, uncovered, 20 to 25 minutes more or until heated through and crumbs are golden brown. Let stand 5 minutes before serving. Serves 4.
Baked Ziti
12 ounces uncooked ziti or small tube pasta
2 pounds ground beef
1 jar (28 ounces) spaghetti sauce
2 eggs
1 carton (15 ounces) ricotta cheese
2-1/2 cups (10 ounces) shredded mozzarella cheese, divided
1/2 cup grated Parmesan cheese
Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in spaghetti sauce.
In a large bowl, combine the eggs, ricotta cheese, 1-1/2 cups mozzarella cheese and Parmesan cheese. Drain pasta; add to cheese mixture and toss to coat.
Spoon a third of the meat sauce into a greased 13-in. x 9-in. baking dish; top with half of the pasta mixture. Repeat layers. Top with remaining meat sauce.
Cover and bake at 350° for 40 minutes or until a thermometer reads 160°. Uncover; sprinkle with remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 15 minutes before serving. Yield: 6-8 servings.
Chinese Grocery Casserole
2 T. butter
1 large red pepper, seeded and chopped
2 cloves garlic, minced
1 lb. fresh mushrooms, sliced
1/3 C. slivered almonds
3 green onions, chopped
1 can undiluted cream of chicken soup
3/4 C. mayonnaise
2 t. soy sauce
3 C. cooked and cubed chicken
1/4 t. black pepper
6 oz. canned chow mien noodles
In a large skillet heat the butter and saute the red pepper, garlic and mushrooms. Pour into a large bowl and stir in the almonds, green onions, chicken soup, mayonnaise, soy sauce, chicken and black pepper. Mix well.
Preheat oven to 350°F. Place mixture in a greased casserole dish. Bake 20 minutes. Remove, distribute half of the dried noodles over the top of the casserole, stir them into the other ingredients and return casserole to oven.
Bake another 15 minutes, remove from oven and scatter remaining noodles over the top. Return to oven and bake 5 to 10 minutes, or until bubbling.
Serves 6.
Potato & Ham Casserole
1 1/4 lbs. red potatoes, cubed
2 C. cubed ham
1 C. frozen peas
1 can condensed cream of mushroom soup
3 T. butter, melted
1 T. mustard
Cook potatoes in boiling water; drain. In greased 2 1/2-quart baking dish, combine potatoes, ham and peas. Combine remaining ingredients and stir in. Bake uncovered at 350°F. for 25 minutes.
Makes 5 to 6 servings.
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