Recipe: Casserole Recipes - 2000--08-31 (13)

recipelink.com Chat Room Recipe Swap
08-31-2000 - 13 Casserole Recipes

recipelink.com (02:26:30) :

Recipe: Cranapple Crunch Casserole
Posted By: SueA,CA
Date: November 26th 1997
In Reply to: Need a Cranberry Apple Crisp Recipe
Board: recipelink.com Holiday Cooking Club

3 cups raw apples, peeled & chopped
2 cups raw cranberries
3/4 cup sugar
1 1/2 cup oatmeal (uncooked)
1/2 cup brown sugar
1/2 cup melted margarine
1/3 cup flour
1/3 cup chopped pecans

Combine apples, cranberries and white sugar in a 2 quart casserole dish.
Top with mixed remaining ingredients.
Bake at 350 degrees F for 45 minutes or until bubbly and light brown.
Best served hot.

Serves 8
This recipe compliments of Angelia Smith (11/4/96) ACS

recipelink.com (02:25:32) :

Last line of Mexican Rice Casserole Dip:
Cover with meat...
mixture. Cover meat mixture with remaining rice and pour remaining tomato sauce mixture over all. Bake in 350 degree oven for 30 to 45 minutes.

recipelink.com (02:19:10) :

Recipe(tried): Mexican Rice Casserole Dip
Posted By: Mary Ann/ Wa. State
Date: July 1st 1999
Board: recipelink.com It's My Party!

This is great with tortilla chips...dip and eat...

1 1/2 cups uncooked rice
1 tsp. olive oil
1 cup chopped onion
1 garlic clove, minced
1/2 cup chopped celery
1/2 cup chopped green pepper
3/4 pound lean ground beef
1 4oz. can Old El Paso green chilies (mild) drained and chopped
1 tsp. basil
3/4 tsp. salt
1/2 tsp. pepper
1 15oz can red beans, rinsed, drained
1 15oz. can tomato sauce, diluted with 1/2 cup broth

Preheat oven to 350 degrees.
Cook rice according to package. Spray baking dish (8 inches by 8 inches), set aside. Heat oil in nonstick pan and saute onions until soft. Add garlic, celery, and green pepper and cook for 1 minute. Add ground beef and green chilies and cook until meat changes color. Add basil, salt, pepper, beans and half of the tomato sauce mixture. Cook until well blended.
Spread half the rice in a baking dish. Cover with meat. Bake in 350 degree oven for 30 to 45 minutes.

recipelink.com (02:16:17) :

Recipe(tried): Pineapple Brunch Casserole
Posted By: Nancy (CA)
Date: December 22nd 1998

I just made this yesterday -- first time I tried it and it was delicious! It calls for 4 oz. diced leftover ham ---- but leaving it out won't do any harm so that you can serve it as a side dish.

1 8 oz. can crushed pineapple, drained
1 c. Bisquick
1 c. milk
4 eggs, lightly beaten
6 T. butter or margarine, melted
1 t. prepared Dijon mustard
1/2 t. onion powder
pinch nutmeg
4 oz. cooked ham, diced
1 c. shredded Monterey Jack or Cheddar Cheese (I used half and half)
2 green onions, finely chopped

Preheat oven to 350. Reserve 2 T. pineapple for garnish if desired. Combine Bisquick, milk, eggs, butter, mustard, onion powder and nutmeg in large mixer bowl until smooth. Stir in ham, cheese, onions and pineapple. Pour into 9" pie plate. Bake 35-40 minutes until set.

(I used a white corningware quiche dish and sprinkled a little extra cheese on the top about 5 minutes before it was done and then garnished with some sliced green onion. I had company for brunch and everybody raved about it. It was the first time in years I'd made an untested recipe for guests.)

recipelink.com (02:14:55) :

Recipe(tried): Tamale Pie (with noodles) Casserole
Posted By: Marilyn G.
Date: May 4th 1999
Board: recipelink.com Cooking Club

Just made this again last night and was thinking it would be a fun recipe to
share. It is great for unexpected company, or to take to a pot-luck. It's
easy to always have the ingredients on hand and quick to put together!

1 1/2 lbs. ground chuck
1 medium onion, chopped
1 16 oz.+ (or there abouts) can prepared tamales, including juice, (take off
papers) and cut up
1 15 oz. can whole kernel corn
1 15 oz. can whole pitted black olives
1 15 oz. can tomato sauce
1 7 oz. can diced green chilies
1 16 oz. jar salsa (your favorite brand - hot or mild to your taste)
3 Tbs. Pico-Pica hot sauce (or La Victoria, El Paso) NOT TABASCO
3 cups grated sharp cheddar cheese
8 oz. wide egg noodles, uncooked (1/2 of a 16 oz. package)

Method:

1. Fry the hamburger with the onion till brown and cooked through in large
Dutch Oven (that can be put into an oven).

2. Add the remaining ingredients (including the uncooked noodles), except for
1 cup of the grated cheese.

3. Mix thoroughly.

4. Bake, covered, at 350 degrees for about one hour or until bubbly. Remove
cover and sprinkle the remaining cheese on top; return to oven for about 10
more minutes until cheese is melted.

Should serve 4-6.

You can pour into a baking dish and bake, if desired. Using one pot is less
clean-up. :)

recipelink.com (02:13:36) :

Recipe(tried): Crockpot Bratwurst Casserole
Posted By: Jean/MN
Date: June 17th 1998
Board: recipelink.com Cooking Club

I love brats! Nothing better than a grilled brat loaded with relish and sauerkraut. Yummy!

Something you may wish to try is my casserole in the crockpot. I usually use a smoked ring sausage with this recipe, but cut-up brats will work quite nicely. There are no hard, fast rules on the ingredients. Alter them as you wish!

1 lb sliced sausage or bratwurst
3 large carrots, sliced
3 med. potatoes, peeled and cubed
12 (or more!) cloves garlic, peeled and left whole
8 large white mushrooms, sliced
1 can cream of mushroom soup, undiluted (use the roasted garlic version for even more flavor!)
1/2 c. water
pepper
seasoned salt and or Cajun seasoning
3/4 cup each frozen corn and peas

Optional:
Shredded cheddar cheese

Sear the sausage or brats quickly in a pan to render some of the fat and brown slightly. Add all ingredients to the crockpot EXCEPT the peas, corn, and optional cheese. Season however you like with pepper, seasoned salt, Cajun seasoning, etc. Cook 3-4 hours on high, 6-7 on low, adding the corn, peas, and optional cheese during the last half hour of cooking. The potatoes, carrots, and garlic should be very tender.

Good luck and I hope you like this! I make this quite often. It's very easy and tasty!

recipelink.com (02:12:40) :

Title: Recipe(tried): Hot Dog Casserole
Posted By: Juanita/Carolina
Date: August 14th 1998
Board: recipelink.com Healthy and Low Fat Cooking Club

Most of this recipe is pretty much judged by how many people you are going to feed. If you need more than this, of course, add more. This recipe really doesn't sound appetizing, but you can't knock it till you try it.

1/2 large package of egg noodles (cooked)
1 reg. size can Healthy Request Cream of Mushroom soup
1/2 large onion (or whatever suits your taste)
2 hot dog weiners sliced thin (more if wanted-I didn't have the fat-free ones, so I only used 2 to try to keep the fat and cal. down)
1 can sweet peas

After you have cooked and drained your noodles (by the way, you can use any noodles you want)place them in a large bowl. Add the can of cream of mushroom soup undiluted. Add the weiners and chopped onion. You can add the sweet peas to this now, or you can cook them and let people add them to the casserole if wanted. Anyway, toss all the ingredients really well. Add about 1/3 c. or less of water to this, just to keep it from being too stiff. Place in well sprayed casserole dish, and bake at 375 for about 15-20 minutes (or till bubbly). Serve with butter bread (low-fat or fat-free of course). This amount shown will serve about 4 not soooo hungry people, or 3 starving ones. Hope you enjoy!!

recipelink.com (02:11:39) :

Recipe(tried): Sweet Potato & Apple Casserole
Posted By: Julie/FL
Date: August 15th 1998
Board: recipelink.com What's For Dinner?

Sweet Potato & Apple Casserole
Makes 6 side dish servings

2 lbs fresh sweet potatoes
4 tablespoons butter, divided
1/2 cup packed dark brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground mace or nutmeg
salt to taste
2 Granny Smith apples, peeled, cored and quartered
1/2 cup granola cereal

Preheat oven to 375. Peel sweet potatoes, cut in half lengthwise, then cut into 1/2-inch slices/

Grease 2 qt casserole or baking dish with 1 tablespoon butter. Mix brown sugar, cinnamon and mace in small bowl. Place 1/3 of potato slice in prepared casserole. Sprinkle with salt. Crumble half of the sugar mixture over potatoes and dot with 1 tablespoon butter/

Slice each apple quarter into 4 wedges. Layer half of the apples on top of the potatoes in casserole. Repeat layers. Top with remaining potatoes and 1 tablespoon butter. Cover with lid or foil.

Bake 25 minutes. Uncover, spoon pan liquid over potatoes. Sprinkle with granola; bake 35 minutes more or until potatoes are fork-tender. Serve immediately.

Enjoy!

recipelink.com (02:10:16) :

Recipe(tried): Corn Casserole with Swiss Cheese
Posted By: Wendy K
Date: December 5th 1998
Board: recipelink.com Cooking Club

I love this recipe and has lost it for four years. Just got it from someone again this Thanksgiving.

Scalloped Corn Casserole:

1 can (15 1/4 oz) whole kernel corn (reserve 1/4 cup corn liquid)
1 can (15 1/4 oz) cream style corn
2 eggs
1 small can evaporated milk (5 oz)
1/2 stick (1/4 cup) margarine, melted
1/2 teaspoon salt
1/4 teaspoon pepper
2 T instant dried onions
2 cups coarsely crushed soda crackers (I find 16 crackers are perfect)
16 oz. Swiss cheese, diced ( I have used less)

Preheat oven to 325 degrees. Drain the liquid from the whole corn into a 1/4 cup, throw away rest of the liquid. Beat eggs slightly. In large bowl add 2 kind of corn. Pour in milk, melted margarine, add salt and pepper and onion. Mix all together. Fold in crushed soda crackers and diced cheese. Mix it really well. Put in 8 cup baking dish that has been well greased. Bake for 1 hour (actually 1 1/4 hours I think) Until it doesn't jiggle in middle.

recipelink.com (02:07:39) :

Recipe(tried): Hamburger Rice Casserole
Posted By: Margie, MD
Date: July 15th 1998
Board: recipelink.com Cooking Club

Hi! Here's a family favorite.

Sally's Hamburger Rice Casserole

3/4 pound ground chuck
1 cup raw rice (Uncle Ben's, not instant)
1/2 green pepper, finely chopped
1 medium onion, finely chopped
4 stalks celery, finely chopped
1 can cream of mushroom soup
3 or 4 cups canned tomatoes, drained
1/4 teaspoon pepper
1/2 teaspoon salt
1 soup can milk

Grease a 2 and 1/2 quart casserole. Place rice in casserole and roll around until the inside is covered. Shake extra rice evenly over the bottom. Brown meat in a large skillet. Drain fat. Add green pepper, onion, celery, salt and pepper and cook until tender. Add soup, milk and tomatoes. Heat until bubbly. Carefully pour into casserole. Push any extra rice down in the meat mixture. Place in a pan of water to prevent a hard crust, and bake at 350 degrees for 45 minutes, covered. Uncover and bake until brown on top; about 10 minutes. Make sure rice is tender. Do not let water boil out of pan. Sometimes, depending on the size of the casserole dish, and the amount of tomatoes I use, I have extra filling. I just freeze it, then, when I want to make the casserole again, all I have to do is thaw the meat mixture, heat it up in the microwave, and prepare a rice-covered casserole dish.

recipelink.com (02:06:37) :

Recipe(tried): Hash Brown Casserole
Posted By: Margie/CA
Date: December 21st 1998
Board: recipelink.com Homemade For The Holidays

This is an excellent breakfast casserole. I made it last week to take to a work potluck, and people were asking me for the recipe for two days.

Hash Brown Breakfast Casserole

2 24-oz pkgs frozen hash browns, thawed
1/2 cup melted butter
12 oz hot pepper cheese, shredded
12 oz Swiss cheese, shredded
12-16 oz cooked ham, diced
8 eggs
1-1/4 cup milk
1 tsp seasoned salt

Grease 9x13 glass baking dish. Thaw hash browns on paper towels on cookie sheet in oven at very low temperature, until defrosted. If you leave them in the oven for a while, they will dry out pretty well. Otherwise, press between layers of paper towels to get out excess moisture.

Turn oven heat up to 450 degrees. Press dry hashbrowns into 9x13 dish, including up sides, to form a solid crust. Brush with melted butter - brush top edges, too. Bake at 450 degrees for 25 minutes.

Remove crust from oven and fill with layers of cheese and ham. Beat milk with eggs and seasoned salt. Pour over cheese and ham. Reduce oven to 350 degrees and bake 40 minutes, or until knife inserted in center comes out clean.

Slice into squares and serve warm.

NOTE: This recipe can easily be adapted to your taste. Sometimes I use Swiss and jack cheese and add diced green chile peppers; sometimes I use 3-4 slices of cooked bacon, cut into pieces; salt and pepper instead of seasoned salt, etc. Anything that you would put in an omelet would taste great in this casserole.

recipelink.com (02:05:39) :

Recipe(tried): Chicken and Stuffing Casserole with Pimiento Mushroom Sauce
Posted By: Sue/N.Dakota
Date: June 18th 1997
Board: recipelink.com Cooking Club

Here is one I've been making for years; recipe is originally from my mother's old cookbook. We often make this on holidays (Thanksgiving), too.
Instead of chicken, you may also use left-over turkey or cook a fresh turkey breast.

Stuffing Casserole

1 small fresh turkey breast, or cooked white chicken
1 large package of Brownberry and Sage stuffing
1 can of cream of mushroom soup
1 small jar diced pimientos
8 oz. sour cream
1/4 cup butter
1/4 cup flour
2 cups chicken broth (or 2 cans chicken broth)
2 slightly beaten eggs

Prepare stuffing package according to package directions for dry stuffing. You may add sauteed onions and celery, if you wish. Combine stuffing with the chicken/turkey pieces. Spread in a 9X13 baking dish

In saucepan, melt 1/4 cup butter, blend in 1/4 cup all-purpose flour, and dash in salt and pepper. Add 2 cups cooled chicken broth; cook and stir until mixture slightly thickens. Stir small amount of hot mixture into 2 slightly beaten eggs; return to hot mixture and mix well; pour over stuffing in baking dish.

Bake in slow oven (325 for 1-1/2 to 2 hours or until knife inserted in center comes out clean. Let stand 5 minutes to set. Keep dish covered with foil until last 45 minutes or so of baking. If dish seems to be getting dry, add a little more chicken broth and/or water. This cuts into very nice squares and I serve with Pimiento Mushroom Sauce below.

Pimiento Mushroom Sauce
Mix 1 can condensed cream of mushroom soup, 2 tablespoons milk, 1/2 cup dairy sour cream, and 2 tablespoons shopped pimiento. Heat and stir constantly till hot through. Serve in gravy dish to spoon over stuffing squares.

Judy/AZ (10:44:33) : This is pure comfort food. Sometimes I roast a chicken just to have this the next day.

Chicken Noodle Casserole

1/2 c plus 2 T butter, divided
1/2 c all-purpose flour
3 c rich chicken stock
2 c sour cream
1/2 c white wine
dash nutmeg
salt and freshly ground black pepper, to taste
1 lb egg noodles, cooked 6 to 7 minutes
4 1/2 c cooked chicken, cut into pieces
1 lb mushroom, sliced and cooked
1 c soft bread crumbs
1/2 c Parmesan cheese, freshly grated

Preheat oven to 350 degrees F.

Clean and slice the mushrooms and saut in a 2 tablespoons butter until soft and slightly browned, about 7
minutes.

Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until soft
crumbs form.

Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add
stock, sour cream and wine. Cook until thickened, stirring constantly. Add nutmeg, salt and pepper to taste and
blend well. Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover.

Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbs
and sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly.

Serve with buttered green beans and biscuits.

bon app tit!

calliope,.NY (10:55:24) :

CALLIOPE'S......MANICOTTI stuffed with TOFU and SPINACH
in a MARINARA, SPAGHETTI SQUASH SAUCE.

Cut a med-large spaghetti squash in half, place the halves cut-side down in 2 inches of boiling water, cover and simmer for 45min-1hour or till just tender. You will need to do a half at a time because of the size)

Saute one large yellow onion, rough chopped, and 2-3 large garlic cloves minced, in some olive oil with some red pepper flakes for about 5-8 minutes, add 1-cup dry red wine and simmer about 5 minutes. Add a jar of Paul Newman's Marinara Sauce, the juice of one lemon (cause its too sweet!), a handful of chopped Italian parsley, a small can of sliced black olives, rough chopped, and the "guts" of the squash, bring to a simmer and turn off the heat. Add one large raw garlic clove minced fine.

Par-boil your manicotti shells for about 7 minutes and rinse thoroughly in cold water, inside and out, so they don't stick closed...drain and set aside.

Beat 2 eggs, add a good grating of nutmeg, some fresh black pepper, oregano and parsley and either 2 "bricks" of extra firm tofu, squeezed of water best you can...or one of the tofu and a generous cup of cottage or farmer's cheese and 1/3-1/2 cup grated parmesan cheese and one or 2-10-oz. boxes frozen chopped spinach, thawed and squeezed of as much water as you can.
I also like to add a bit of olive oil...and combine it all with a potato masher.

Stuff the manicotti shells. Place half your sauce in a lasagna baking dish, lay the shells on top and cover with the rest of the sauce. Bake covered with foil at 350 for 45 minutes.

If you wish, you may uncover it and sprinkle with shredded mozzarella or fontina cheese and bake just till the cheese melts...or serve it without and instead, just another sprinkling of parmesan.

*NOTE*....obviously you could also do this using jumbo shells or lasagna noodles. Serve it with a nice green salad with a red wine vinaigrette and fruit for dessert!