Casseroles

[Esther]

Anchored to the Rock

Corn Casserole

1 pound Ground beef
1 med onion
2 cans cream style corn
1 cup shredded cheese
mashed potato



Cook 4-5 potatoes and mash them as you would normally. Set aside. Brown ground beef with onion, season to taste. I use salt/pepper/season salt and sometims a little garlic powder. When meat is cooked drain fat, and add cream corn.
Grease bottom of 9x13 pan. Add corn mixture. Sprinke cheese on top and then top with mashed potato. Put in 350 degree oven for about 45 min

[Esther]

Blubayou

Corn Casserole
1 large onion, chopped
2 medium green peppers, chopped
1/2 cup butter or margarine
1/4 cup all-purpose flour
2 cups frozen or canned corn
2 cups cooked long grain rice
1 (14 1/2-ounce) can diced tomatoes, undrained
4 hard-cooked eggs, chopped
2-1/2 cups (10 ounces) shredded sharp cheddar cheese, divided
2 tablespoons Worcestershire sauce
2 to 3 tablespoons hot pepper sauce
2 teaspoons salt
1 teaspoon pepper

In a large skillet, sauté onion and peppers in butter until tender. Stir in flour. Remove from the heat; add remaining ingredients except for 1/2 cup cheese. Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 45 minutes. Top with remaining cheese; let stand 5 minutes.

[Esther]

Blubayou

Hominy Casserole
1 medium onion, chopped
1 clove garlic, minced
1 tablespoon vegetable oil
1 cup (8 ounces) sour cream
3/4 cup shredded cheddar cheese, divided
1/4 cup milk
1 (4-ounce) can chopped green chilies
1/4 teaspoon ground cumin
3 (15-ounce) cans golden hominy, drained

In a small skillet, cook onion and garlic in oil until tender. Remove from heat. In a bowl, combine onion mixture, sour cream, half of the cheese, milk, chilies and cumin. Add hominy; mix well. Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with remaining cheese. Serve immediately.

[Esther]

myhaloisintheshop

Here is a recipe of my sister's. I'm not sure if it can be baked but it is absolutely delish!

Corn Casserole with Cream Cheese

1 bag frozen corn or 2 cans of corn, drained
1 8 ounce package cream cheese
2 tablespoons sugar
6 tablespoons juice from canned corn or water

Soften cream cheese to room temperature and cream with liquid and sugar. Put corn in slow cooker and add cream cheese mixture. Cook on low for 4 hours

[Blubayou]

A Friend asked me today for some good main dish casseroles. Got any suggestions?

[Ronzo]

Southwest King Ranch Casserole



Make this Texas-flavored casserole one to three days before serving to allow the flavors to mingle.




Chicken filling:
3 Tbsp. canola oil

1 1/2 cups diced yellow onions

2 cloves garlic, minced

2 tsp. paprika

1 tsp. cumin

1/2 tsp. coarsely ground black pepper

1 tsp. salt

3 cups shredded cooked boneless chicken

1/2 cup chopped fresh cilantro

Casserole:
2 cups grated Monterey Jack cheese

1 cup grated Cheddar cheese

2 cups bottled tomatillo sauce

8 corn tortillas

1 1/2 cups sour cream

1/2 cup chopped green chiles, drained

Preheat oven to 350 degrees.

For filling: Heat the canola oil over medium-high heat in large saute pan. Add the onions and cook them until they are translucent, 2 to 3 minutes. Blend in garlic, paprika, cumin, black pepper and salt. Add the chicken and heat through. Remove the pan from the heat and stir in cilantro.

For casserole: In small bowl, combine the cheeses. On the bottom of an 8 or 9-inch square pan at least 2 inches deep, spread 1 cup of the tomatillo sauce. Top with 4 tortillas, overlapping as needed. Spread half the sour cream over the tortillas. Add 1/2 cup of the remaining tomatillo sauce, 1 1/2 cup of the chicken filling, 1 cup of the cheese mixture and half of the green chiles. Top with 4 more tortillas, remainder of sour cream, tomatillo sauce and chicken filling, 1 cup of the cheese mixture and the remaining chiles. End with 1 cup of the cheese mixture on top. Bake about 25 minutes or until hot and bubbly on top.

[Esther]

Sausage Casserole



Cup Rice Bottom Of Casserole Dish
1 Can French Onion Soup
1 Can Water In Soup Can
1 Cup Chopped Onions (cooked In Onion Soup)
Slice Polish Sausage Slice Thin, Quarter And Brown In Skillet

Bake 1 ½ Hours At 300.

[Esther]

SWEET POTATO CASSEROLE

Drain & mash 2 large can yams or 6 large sweet potatoes
1 stick melted butter
1 cup brown sugar
½ cup white sugar
med can evalaporated milk
1 can of Eagle Brand milk
1 teaspoon cinnamon
mash together

CRUST

1 cup flour
1 stick butter cut into flour
½ c pecans
1 cup brown sugar
1/4 tsp nutmeg
1/2 tsp cinnamon


bake 400 for until crust browns 30 min.


Rich like a dessert :)

[Hoovie]

From KRISTIN'S KITCHEN at http://thehooverhouse.net/


Mennonite Vegetable Casserole
(Double batch – for large family)
2 eggs, whipped
1 ½ cup mayonnaise
2 10 oz cans cream of mushroom
2 cups grated mild cheddar cheese
2 med onions chopped
1 cup dry breadcrumbs
4 tbsp melted butter
1 tsp Paprika
2 1/2 lbs fresh carrots broccoli, cauliflower
(OR 4 10 oz bags frozen vegetable mix)

Cook vegetables till semi-soft and drain. Stir in onion and cheese and place mixture in a large baking dish. Mix whipped eggs with mayonnaise and mushroom soup and pour over the top of casserole. Cover top with crumb, butter and paprika mixture. Bake at 350 for 1 hour.

[Trouvere]

I buy Taste of Home Magazine and love it.This months issue had a recipe for Comfort Potatoes.I went out and bought the stuff and we made it.Its awesome and I almost bought the stuff again today...yahoo.
Here it is:

1 large bag hash brown potatoes(I use Ore Ida)
2 cups monzerella cheese(I used Italian blend)
2 cups sour cream
2 cans cream of mushroom soup undiluted.
chopped green onions.
I skipped the chopped onions and chopped a small yellow onion up and processed it instead.
Add all but the potatoes to a bowl and mix then stir in the potatoes
and cook in 350 F oven for 1.5 hours in a cassorole dish.
I served this with oven baked basil chicken and steamed fresh corn.
It was so good.You just have to try it.My daughter said it was better after
it sat about half an hour.I thought this also would go great with ham or roast and is super easy.You don't even have to peel the potatoes.

[revrandy]

I buy Taste of Home Magazine and love it.This months issue had a recipe for Comfort Potatoes.I went out and bought the stuff and we made it.Its awesome and I almost bought the stuff again today...yahoo.
Here it is:

1 large bag hash brown potatoes(I use Ore Ida)
2 cups monzerella cheese(I used Italian blend)
2 cups sour cream
2 cans cream of mushroom soup undiluted.
chopped green onions.
I skipped the chopped onions and chopped a small yellow onion up and processed it instead.
Add all but the potatoes to a bowl and mix then stir in the potatoes
and cook in 350 F oven for 1.5 hours in a cassorole dish.
I served this with oven baked basil chicken and steamed fresh corn.
It was so good.You just have to try it.My daughter said it was better after
it sat about half an hour.I thought this also would go great with ham or roast and is super easy.You don't even have to peel the potatoes.

Try this it will knock your socks off..
1 large bag hash browns..
2 cups of Shredded Chedder
2 Cups Sour Cream
2 cans of Mushroom Soup Undiluted
2 Tubes of Jimmy Brown Sausage (Cook meat before adding)

Mix together and bake 350 for 45 minutes...

We call it it hash Brown Casserole... It is a Family Favorite!!

[Trouvere]

Try this it will knock your socks off..
1 large bag hash browns..
2 cups of Shredded Chedder
2 Cups Sour Cream
2 cans of Mushroom Soup Undiluted
2 Tubes of Jimmy Brown Sausage (Cook meat before adding)

Mix together and bake 350 for 45 minutes...

We call it it hash Brown Casserole... It is a Family Favorite!!

Hey I will try that.I love casseroles.

[Esther]

These casserole dishes sounds great. However, I am going to move them to the casserole thread.

This way folks can find your recipes easier. :)

[Ferd]

This is a great base recipe. It works as is or you can make some changes for very different results.

1 c. uncooked rice
1 can cream of chicken soup, or cream of mushroom
1 envelope Good Seasons Italian dressing mix
2 cups boiling water
2 pounds diced chicken breasts
2 cups English peas
salt and pepper to taste
PREPARATION:
Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice. add chicken and peas, season with salt and pepper.

Cover tightly with foil and cook for 1 hour at 350°. Uncover and cook for 20 minutes longer; until most of the liquid is absorbed and rice is tender. Put casserole under broiler for a few seconds to brown.
Serves 6 to 8.

Variation ideas (these really are unlimited but this is one I am planning.
1. Cut out the peas, add fresh broccoli that is cut small. Then add a cup of cheese.
2. change out the cream of chicken soup and use cream of mushroom
3. add onion, carrots and garlic.
4. cut out one cup of water and add 1 cup of white wine.

Really you could make 5 or 6 very different meals using this base recipe.

[Esther]

This is a great base recipe. It works as is or you can make some changes for very different results.

1 c. uncooked rice
1 can cream of chicken soup, or cream of mushroom
1 envelope Good Seasons Italian dressing mix
2 cups boiling water
2 pounds diced chicken breasts
2 cups English peas
salt and pepper to taste
PREPARATION:
Wash and drain rice. Spread in 9 x 13 inch baking dish or 3 quart casserole. Mix soup, Italian dressing mix and water. Stir into rice. add chicken and peas, season with salt and pepper.

Cover tightly with foil and cook for 1 hour at 350°. Uncover and cook for 20 minutes longer; until most of the liquid is absorbed and rice is tender. Put casserole under broiler for a few seconds to brown.
Serves 6 to 8.

Variation ideas (these really are unlimited but this is one I am planning.
1. Cut out the peas, add fresh broccoli that is cut small. Then add a cup of cheese.
2. change out the cream of chicken soup and use cream of mushroom
3. add onion, carrots and garlic.
4. cut out one cup of water and add 1 cup of white wine.

Really you could make 5 or 6 very different meals using this base recipe.

Sounds good Ferd.

May try that this winter. :)

[Margies3]

My friend made this yesterday for a birthday party. It was delicious!!

“Enchilada Casserole”Ingredients:

4 cups cooked chicken (cut in cubes)
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
8 oz. Cheez Whiz
10 oz. Tomatoes with chilis-drained
1 small onion – chopped

12 oz. Tortilla chips (crushed)
8 oz shredded Cheddar Cheese
4 oz Mozarella Cheese

Directions:

Preheat oven to 350 degrees. Spray 9 X 13 pan with Pam non-stick spray.

Mix soups, cheese, tomatoes and onion together and warm on stove top.

Layer ½ of the tortilla chips, ½ of chicken cubes, ½ cheese & soup mixture, ½ cheddar cheese…repeat layer and top with the rest of the cheddar cheese and the mozzarella cheese. Bake 30-40 minutes or until lightly brown and bubbly.

Enjoy!

[HADDOCK]

1 lb sausage (I like to use hot sausage)
1 small/med chopped onion

1 8 oz bar cream cheese
1 can cream style corn
1 can cream of mushroom soup
1 small jar sliced pimento (optional)

1 12 oz pkg egg noodles, cooked, drained


In large skillet..

Brown sausage and onion and drain

Add cream cheese, corn, soup and pimento. Mix well. Heat until cream cheese is melted and simmer on low 10-15 minutes

Add cooked noodles, mix well.

This is good with just salad and bread and is good as leftovers.

[Esther]

My friend made this yesterday for a birthday party. It was delicious!!

“Enchilada Casserole”Ingredients:

4 cups cooked chicken (cut in cubes)
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
8 oz. Cheez Whiz
10 oz. Tomatoes with chilis-drained
1 small onion – chopped

12 oz. Tortilla chips (crushed)
8 oz shredded Cheddar Cheese
4 oz Mozarella Cheese

Directions:

Preheat oven to 350 degrees. Spray 9 X 13 pan with Pam non-stick spray.

Mix soups, cheese, tomatoes and onion together and warm on stove top.

Layer ½ of the tortilla chips, ½ of chicken cubes, ½ cheese & soup mixture, ½ cheddar cheese…repeat layer and top with the rest of the cheddar cheese and the mozzarella cheese. Bake 30-40 minutes or until lightly brown and bubbly.

Enjoy!


I have a very similiar recipe we call Mexican Chicken Casserole. The only difference is we don't add the tomatoes to the soups. We layer the bottom with the chips, add the chicken, then the soups, then the cheese, and top with rotel tomatoes. :)

Very easy and tasty. I have used a rotierre chicken from Walmart when I didn't have time to cook the chicken. Works great.

[Jodell]

FERD,, you don't say if the diced chicken is cooked or raw, I assume cooked.I definetly want to make this and also someones hash browns receipe , all these receipes sound so yummy , I especailly liked this one because you don't pre cook the rice , throw it all together and your done adn dinner will be served complete , Thanks

[LaVonne]

All these sound good and fattening! LOL Unfortunately, my family hates casseroles...

[OnenessWoman]

I have a very similiar recipe we call Mexican Chicken Casserole. The only difference is we don't add the tomatoes to the soups. We layer the bottom with the chips, add the chicken, then the soups, then the cheese, and top with rotel tomatoes. :)

Very easy and tasty. I have used a rotierre chicken from Walmart when I didn't have time to cook the chicken. Works great.


I have a recipe that is similar to the Enchilada Casserole, but we call it

Tamale Casserole

1 bag of crushed corn tortilla chips
1 can rotels undrained
2 cans cream of chicken
16 oz of shredded cheese (we usually use a mexican variety or two)
2 lbs of browned ground meat (we usually use 1 lb beef and 1 lb turkey)
1 cup milk

mix everything up and bake in a casserole dish at 350 for 1/2 hour

[HomeDude]

South West Squirrel

After skinning and cleaning your catch place in salt water and bring to a boil. Should be at least two large gray squirrels, one large rabbit, or two large chicken breasts. (better if you can soak the meat a while first) De bone meat after it is cooked well enough to come off the bone easy by hand, and making sure to remove all shot shell and bone fragments. Set ready to use meat aside to mix with the next batch of stuff below.
Ingredients needed:

• 2 cans cream of celery soup
• 3 or 4 good size hot jalepenos peppers diced up small.
• Dice up half an onion of choice.
• 1/2 teaspoon of Emirils Essence Southwest
• 1/4 teaspoon of course ground black pepper
• 1/4 teaspoon of lemon juice
• 1/8 teaspoon of sea salt

Put some olive oil in a skillet
Cook the onion in the skillet until it looks clear or toasty brown
Add the peppers of choice to the skillet and stir in with the onion.
Add the meat and the soup and then mix it all up good.
Add spices, stir real good
Select a baking pan and pre-heat the oven to 300 degrees.
Using White Corn Chips cover the bottom of the pan by crushing them
Place everything in baking dish on top of crushed chips
Cover the top of the mix with grated pepper jack cheese
Bake at 300 degrees uncovered for half and hour or until the cheese is startin' to get brown.

You can eat this by itself and it's great (use white corn chips in place of a fork) or you can pour it over rice or steamed vegetables

enjoy

[mizpeh]

From KRISTIN'S KITCHEN at http://thehooverhouse.net/


Mennonite Vegetable Casserole
(Double batch – for large family)
2 eggs, whipped
1 ½ cup mayonnaise
2 10 oz cans cream of mushroom
2 cups grated mild cheddar cheese
2 med onions chopped
1 cup dry breadcrumbs
4 tbsp melted butter
1 tsp Paprika
2 1/2 lbs fresh carrots broccoli, cauliflower
(OR 4 10 oz bags frozen vegetable mix)

Cook vegetables till semi-soft and drain. Stir in onion and cheese and place mixture in a large baking dish. Mix whipped eggs with mayonnaise and mushroom soup and pour over the top of casserole. Cover top with crumb, butter and paprika mixture. Bake at 350 for 1 hour.

Thanks Steve! I made this for our church picnic yesterday and received lots of compliments. :)

[jaxfam6]

FERD,, you don't say if the diced chicken is cooked or raw, I assume cooked.I definetly want to make this and also someones hash browns receipe , all these receipes sound so yummy , I especailly liked this one because you don't pre cook the rice , throw it all together and your done adn dinner will be served complete , Thanks

I would say uncooked since the rice is uncooked and you are dicing the chicken up.

[Esther]

Miss Brattified

Easy Chicken Casserole

1 lb. boneless, skinless chicken breasts, cooked & chopped
1 box Ritz crackers (2 sleeves of crackers)
1 stick butter
1 small can Campbell's Cream of Chicken soup
1 small can Campbell's Cream of Mushroom soup
8 oz. cream cheese, softened
1 tsp. poppy seeds (optional)

Crumble Ritz crackers into a bowl. Melt butter, and toss with the crackers. Set aside 1 c. buttered crackers. Press the rest into the bottom of a casserole dish. Use a hand mixer to combine soups and cream cheese. Stir in the chicken and poppy seeds. Pour over the crackers in the casserole dish. Top with remaining buttered crackers, and bake at 350 degree oven for 1 hour.

We usually have this with broccoli and rolls. Quick, easy, cheap meal!

Since this is a simple recipe, it's better if you use real butter, and avoid the store brand soups.

[Esther]

ILG

scalloped potatoes with ham

7 or 8 medium to large potatoes
1 can cream of mushroom soup
Some ham cut in small chunks
1/2 stick of butter
milk
salt and pepper

You need a 13x9 inch pan. Wash and cut potatoes in thin medallions. Put a layer on the bottom of the pan. Put dollops of cream of mushroom soup and butter and ham on the potatoes. Salt and Pepper. Put the next layer of potatoes on and repeat process until the pan is full. Pour milk in until you can see milk coming up the sides of the pan. Bake for 1 hour at 350 degrees. For more frugality, don't put in ham and use homemade cream of soup. If you use expensive deli ham for this, this dish could lose it's frugal status!~

[Esther]

My Own Eyes

Basic Tatertot Casserole

1 lb. hamburger
1/2 c. Milk
1 32 oz bag of tatertots
2 cans cream of chicken soup

(For lower fat alternatives, I use 93% lean hamburger - or you can use any other %, just rinse well, and the 98% fat free soup, and skim milk)

You ground the hamburger, drain and rinse. Add the 2 can's of soup, and the 1/2 c. milk, and 1/2 C. Water. Stir well. Transfer from Pan to a casserole dish. (I use a big glass pyrex dish), then pour the bag of tatertots on top.

Cook it at 375 for 30 minutes. Take it out of oven, and mash the tatertots (I use a potato masher, but anything will work). Then put it back in the over and cook another 30 minutes.

It makes about 7 one Cup servings.

[Theresa]

ok, if you like the taste of stuffed green peppers, I found an easy way to fix it sans the stuffing and whole pepper part LOL

My crew wouldnt eat a green pepper- or so they thought - I used to cut them up in the food processor so they couldnt see the green and they ate this UP. Now that they KNOW I've been fooling them all this time, they eat cut up green pepper without saying a word LOL

This is also just as good with ground turkey.


brown 1-2 lbs ground beef or turkey - I add either cut up onion, onion powder or minced onion (dry) - whatever you have on hand.
Cut up 1-2 green bell pepper - your preference on size of cut and qty

allow peppers to wilt and incorporate into meat - I turn it down and let it simmer - this is one of those things that tastes better every day afterwards....

add one can of tomato sauce - or more if you used a lot of meat. You can judge if its not enough.

simmer.

Serve over white rice.

When I cooked this last, I used ONE large bell pepper to 2 lbs of ground turkey and one regular sized can of tomato sauce and eyeballed the dehydrated, minced onion.

As it was simmering I cut up another large bell pepper into 4 quarters and laid it on the top of the mixture like a top or something, to let the flavor infuse as it simmered on low heat (covered) - I removed the big pieces before the family saw it LOL