Recipe: Casserole Recipes (22)

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01-07-00 - Casserole Recipes (22)

Becky,.LA (00:00:01) :

BAKED RICE
Recipe By : MRS. LUCILLE

1 cup rice -- uncooked
2 tablespoons green onion
2 tablespoons celery
2 tablespoons parsley
1 teaspoon Worcestershire sauce
1 teaspoon salt
2 cups meat (sausage, chicken, seafood, pork cubes
1/4 teaspoon black pepper
1/2 stick butter
1 can beef stock
1/2 can water

Mix all ingredients.
Bake at 350 for 1 hour in covered dish.Becky,.LA (11:49:35) :

MEXICAN CHICKEN CASSEROLE
Recipe By : BECKY

1 small bell pepper -- chopped
1 medium onion -- chopped
2 cans mushroom soup
1 can rotel
1/2 pound cheese (any kind)
2 cups cooked chicken -- cubed
2 cups Corn chips -- crushed
2 cups rice (cooked)
1 can Niblet corn -- drained
1 can red kidney beans -- drained

Saute onion and bell pepper. Add soup rotel and cheese.
Stir until blended.
Layer in deep casserole- rice, chicken, beans, corn, sauce. Repeat layers.
Top with a few chips and cheese.
Bake at 350 for 1 hour.

Becky,.LA (11:46:57) :

MOM'S RICE AND SQUASH CASSEROLE
Recipe By : MOM
Serving Size : 8

1 pound hamburger -- browned and drained
1 medium onion -- chopped
1 medium bell pepper -- chopped
2 cups yellow squash -- sliced
1 cup uncooked rice
1 teaspoon salt
2 chicken bouillon cube
2 cans cream of mushroom soup
1 can water
1 cup cheese -- grated

BROWN AND DRAIN MEAT.

SAUTE ONION AND PEPPER.

ADD SQUASH-SIMMER 15 MINUTES.

ADD RICE, SALT, BOUILLON, SOUPS, AND WATER.

SIMMER FOR 30 MINUTES..

POUR INTO GREASED CASSEROLE. TOP WITH CHEESE.

BAKE AT 350 DEGREES UNTIL BUBBLY AND CHEESE IS MELTED. ( 30-45 MINUTES)

GARNISH WITH PIMENTO OR RED PEPPER RINGS.

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Serving Ideas : MAY BE FROZEN

NOTES : BECKY'S VARIATIONS- ADD 1/2 C. CHOPPED CELERY WITH ONION AND PEPPERS.
OMIT SALT-ADD CAJUN SEASONING.
OMIT BOUILLON CUBES.

Brandy,.Ct (10:58:14) : Clam Casserole

2 1/2 - 3 stacks Ritz crackers
2 1/2 - 3 sticks of margarine
1/4 cup chopped onion and celery
2 cans minced clams
1/2 cup milk

1. Melt margarine
2. Crush crackers
Mix 1 and 2
Remove juices from clams and save.
Mix clams, onion and celery into cracker mixture. Put into a 9" pan. Mix clam juice and milk together and pour evenly over cracker mixture.
Bake uncovered at 350 degree for 40-45 min.

Becky,.LA (10:52:07) :

Spinach Noodle Casserole
Recipe By : Elizabeth Powell
Serving Size : 8

8 ounces broad egg noodles
3 tablespoons butter
2 tablespoons flour
1 cup milk -- scalded
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon black pepper
1/8 teaspoon nutmeg
2 10 oz pkgs frozen spinach -- cooked and drained
1/2 pound Swiss cheese -- shredded

Cook noodles according to packaged directions until just tender; drain and rinse. In saucepan, melt butter; stir in flour and cook, stirring, one minute. Gradually add milk and bring to a boil. Cook until thick, stirring constantly. Add seasonings and spinach. Stir and remove from heat.

In greased baking dish, arrange half of noodles, and sprinkle with half of cheese; spoon spinach mixture over cheese. Add another layer of noodles and sprinkle with rest of cheese. Cover, and bake at 400 degrees for 15 minutes. Remove cover and bake 15 minutes more.
* I like to add chunks of cooked chicken.

Georgie,NJ (10:45:19) : CREAMY SQUASH CASSEROLE

1-1/2 lbs yellow squash, sliced
1 (10 oz) can cream of mushroom or cream of celery soup
8 oz sour cream
4 oz (approx.) shredded zucchini
1 (8 oz) can water chestnuts (optional)
1 medium onion, chopped
1/4 to 1/2 stick of margarine, melted
1 cup cheddar cheese, shredded
1 garlic clove, minced (optional)
2 eggs, beaten, (optional)
Saltine crackers, crushed

Cook squash just till tender--about 10 to 15 min. Set aside in large bowl. Combine soup, sour cream, zucchini, onions, cheddar cheese, garlic and eggs. Mix well. Add to yellow squash. Toss gently. Place all into casserole dish. Combine crackers and margarine. Sprinkle crackers over top of squash. Bake at 350 deg for 30 min.

Georgie,NJ (10:25:56) : ONION BROCCOLI CASSEROLE

1 can (10 oz) cream of broccoli soup
1/2 cup milk
1 tsp soy sauce
dash of black pepper
1 bunch fresh broccoli (1-1/2 lbs) cut up or 1 pkg (20 oz) frozen broccoli cuts, cooked and drained
1 can (2.8 oz) french fried onions

In 1-1/2 qt shallow casserole, combine soup, milk, soy sauce and pepper. Stir in broccoli and 1/2 can of the onions. Bake at 350 deg. for 25 min or till hot; stir. Top with remaining onions; bake another 5 minutes.
Makes 6 servings

Georgie,NJ (10:15:58) : SAVORY CHICKEN CASSEROLE

1 (10 oz) can cream of chicken soup
2/3 cup milk
2 Tbsp parmesan cheese
1 Tbsp instant (dried) minced onion
1/4 tsp garlic powder
pinch of black pepper
2 cups cooked chicken, cut into bite size pieces (or turkey)
2 cups zucchini, sliced and cut into bite size pieces
1/2 cup Savory Crunch Topping

Combine soup, milk, cheese, onion and seasonings in 3 qt saucepan; mix well. Bring mixture to a boil over medium heat; stir in remaining ingredients except Savory Crunch Topping. Spoon into 11 x 7 inch baking dish. Sprinkle savory crunch topping evenly over casserole. Bake at 375 deg. oven for 25 min or till topping is golden brown.

SAVORY CRUNCH TOPPING:

2 cups oats (rolled or old fashioned)
1/2 cup butter, melted
1/3 cup parmesan cheese
1/3 cup wheat germ
1/4 tsp garlic salt

Combine all ingredients. Bake in ungreased jelly roll pan in 350 deg. oven for 10 min. or till golden brown. Cool and store in container in refrigerator up to 3 months. (This makes alot, you can half all the ingredients or store in refrig. This is a great topping for other casseroles, etc.)

Becky,.LA (09:56:37) :

CAJUN EGGPLANT
Recipe By : BECKY

2 eggplants -- peel, chop, cook
1 cup cheese -- grated
1 cup bread crumbs -- seasoned
1 lb. crawfish/shrimp
1 large onion -- chopped
1 bell pepper -- chopped
1/2 cup celery -- chopped
1/2 stick butter

Saute crawfish/shrimp, onion, bell pepper, and celery in butter.
Combine all ingredients.
Bake until brown-35-45 minutes.

Trish,.PA (05:51:21) : Mexican Casserole

1 lb. ground beef
1 bag doritos or tostito chips
1 can cream of chicken soup
1 can cream of mushroom soup
1 bottle taco sauce
1 cup sour cream
1 cup of sliced hot peppers or more as desired
21/2 cups shredded cheddar

Cook ground beef & drain
Combine remaining ingredients except chips and cheddar.
Put one layer of chips in pan.
Top with layer of meat sauce mixture
Top with layer of cheese
Repeat layers and end with cheese. Bake for 40 minutes at 375
Serve with additional sour cream.

Kelly (04:26:09) : Casserole --

7 oz package shell macaroni, cooked and drained
1 can tomato soup
1/2 cup stuffed olives, sliced
1 can (2 oz) mushroom stems and pieces
1/2 cup green pepper, finely chopped
1/4 cup onion, finely chopped
3 tbsp butter or margarine
1 cup grated sharp Cheddar cheese

Makin' it:

Saute green pepper and onion in butter or margarine 5 minutes or
until soft. Combine with all other ingredients in a sprayed baking
dish; bake 25 to 30 minutes at 350*.

Dawn-NY (01:05:12) : Easy Tuna Casserole

1 small can tuna fish
1 package frozen peas
1 can cream of mushroom soup
1 can cream of celery soup
1 small onion, finely minced
Salt and pepper to taste
2 tablespoons scallions, diced

Mix all except scallions in an bowl and transfer to an ovenproof dish.

Bake at 350 degrees F about for 45 minutes. Sprinkle scallion on top for garnish and serve.

Dawn-NY (12:59:12) : Hamburg Casserole

1 lb Hamburger
1 c Minced onion
1/2 ts Salt
1 c Cheddar cheese, grated
1 c Milk
1/2 c Biscuit mix
2 Eggs

Cook hamburger and onion together, drain off fat, add the salt and stir well, put in greased 9 inch pan and sprinkle cheese on top. Mix the eggs milk and biscuit together well and pour over above mixture.

Bake in a 400-degree oven for 25 minutes.

Dawn-NY (12:54:37) : King Ranch Chicken

3 T Butter
2 Large cloves garlic, minced
1/2 t Chili powder
3 T All-purpose flour
3/4 C Chicken stock or broth
3/4 C Buttermilk
Salt and black pepper to taste
2 T Butter or olive oil
1 Medium onion, chopped
1/2 Large green bell pepper, chopped
1 Medium poblano, chopped
1 C Finely chopped mushrooms
2 Plum tomatoes, peeled, seeded and chopped (or 1/2 cup canned tomatoes)
2 T Chopped pimientos
Canola oil for softening tortillas
8 Corn tortillas
3 to 4 C Cooked, diced chicken (mixture of light and dark meat preferred)
1/3 C Sliced green olives
1/3 C Green onions, including tops, chopped
2 C Grated mild cheddar cheese

Preheat oven to 350F. Grease a 9x13-inch baking dish or 3-quart casserole.
Melt the butter in a heavy skillet over medium-low heat. Add the
garlic and chili powder, and saute for a minute or two. Raise the
heat to medium. Quickly sprinkle in the flour and stir to mix. Pour
in a small amount of the chicken broth, stirring constantly to
remove lumps and allowing the flour to "cook" briefly. Gradually
add the remaining chicken broth, add the buttermilk and continue
stirring until sauce has thickened, 3 or 4 minutes. Add salt and
pepper to taste. Sauce may be prepared in advance and refrigerated.
Warm a heavy skillet over medium heat, add the butter or olive oil,
and saute the chopped onion, green pepper, poblano, mushrooms,
tomatoes and pimientos until onion is transparent, about 4 or 5
minutes. Fold into the mixture the diced chicken, olives and green
onions, combining well. Remove from heat.
In a small skillet, heat about about half an inch of canola oil.
Using tongs, dip the tortillas in the hot oil one at a time, for
just a few seconds, so that they are softened. Cover the bottom of
your baking dish with 4 of the softened tortillas. Layer the
remaining ingredients in the following order:
Half of the chicken/vegetable mixture. Half of the grated cheese. Half of the sauce
The remaining 4 softened tortillas. The remaining chicken/vegetable mixture
The remaining grated cheese. The remaining sauce
Bake for 30 minutes at 350F until casserole is heated through and
bubbly. Makes 6 to 8 servings.
Notes: Possible substitutions: A small can of Ro-Tel tomatoes and
chiles for the tomatoes and poblano, or a small can of green chiles
for just the poblano.

Dawn-NY (12:52:08) : Ham Casserole

1 pound small potatoes
1/2 pound fresh green beans, cut
1 cup water
8 ounce carton plain yogurt
2 tablespoons all-purpose flour
2 teaspoons Dijon mustard
1/4 teaspoon dillweed
1/8 teaspoon pepper
1 1/2 cups fully cooked ham, cubed

Slice potatoes; halve any large slices. In a large skillet cook
potatoes and green beans, in water, covered, about 15 minutes or until potatoes and beans are tender. Drain well.

Meanwhile in a small saucepan stir together yogurt, flour, mustard,
dillweed, and pepper. Cook and stir until thickened and bubbly. Pour over vegetables in skillet. Stir in ham.

Cover and heat in 350-oven for about 30 minutes or until heated through. Makes 4 servings.

Terrytx (09:45:06) : Ultimate Chili Casserole
Serving Size : 6

1 small onion -- chopped
1 clove garlic -- minced
1 tablespoon vegetable oil
2 (10.5 oz) cans chili without beans
1 (16 oz) jar salsa
2 large eggs
1 (24 oz) container cream-style cottage cheese -- drained
1 1/2 cups (6 oz) shredded sharp Cheddar cheese -- divided
12 egg roll wrappers

Saute onion and garlic in hot oil in a large skillet over medium-high heat until tender. Stir in chili and salsa; cook until thoroughly heated. Spoon half of mixture into a lightly greased 13x9" baking dish.
Stir together eggs, cottage cheese, and 1 cup Cheddar cheese. Spoon about 1/4 cup mixture evenly on 1 side of each egg roll wrapper, and roll up. Place, seam side down, in baking dish.
Spoon remaining chili mixture evenly over top, spreading to completely cover wrappers.
Bake, covered, at 350 for 45 minutes. Uncover and sprinkle with remaining 1/2 cup cheese; bake 5 more minutes or until cheese is melted. Let stand 5 minutes.

Source: Southern Living-Oct/99Terrytx (09:44:33) : Taco Tot Casserole
Recipe By :posted by Trish

1 lb. lean ground beef
1 package (1.25 oz.) reduced-sodium taco seasoning mix
1 can (11 oz.) corn with peppers, drained
1 can (11 oz.) condensed nacho cheese soup, undiluted
4 cups Ore-Ida Tater Tots, OnionTater Tots or Hot Tots
salsa and sour cream (optional)

Heat oven to 375 . Cook ground beef with taco seasoning mix
according to package directions. Spoon meat mixture into an
ungreased 11 X 17-inch baking dish or 2-quart casserole. Spoon
corn over meat mixture; spread soup over corn. Arrange frozen
Tater Tots in a single layer over soup. Bake 40 to 45 minutes or
until potatoes are lightly browned and mixture is bubbly. Serve with
salsa and sour cream, if desired.

Terrytx (09:43:54) : Southwestern Skillet Pizza

Serving Size : 2

1/4 cup nonfat, low sodium chicken broth
1/2 medium onion, sliced
1 medium garlic clove, crushed
1 small green bell pepper, sliced
1/4 pound mushrooms, sliced -- (about 1 1/2 cups)
1 1/4 cups canned crushed tomatoes
1 teaspoon ground cumin
1 cup frozen corn kernels, thawed
2 medium Jalapeno peppers, seeded and chopped
salt and fresh ground pepper
1/4 pound fresh or dried fettuccine
2 ounces Monterey jack cheese -- (about 1/3 cup grated)
1/4 cup chopped cilantro

Heat 3 to 4 quarts water to boiling in a large pot. In a 10" nonstick skillet, heat broth over medium heat, then add onion. Saute 10 minutes.
Add garlic, green pepper and mushrooms to skillet and saute 5 minutes. Add tomatoes, cumin, corn, jalapenos, salt and pepper to taste in skillet and simmer gently for 10 minutes.
Meanwhile, cook fettuccine in pot 2 to 3 minutes, if fresh, 9 minutes if dried. Drain and add to skillet. Cook 10 minutes, blending the sauce and noodles together. Remove from heat and add cheese. Cover and let cheese melt for 3 minutes. Sprinkle cilantro on top, cut into wedges and serve.

Source:Houston Chronicle-10/16/99

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Serving Ideas : Serve with Black Bean Salad (see recipe)
NOTES : Any type of cheese, such as Cheddar or fontina, may be used.

Terrytx (09:43:11) : Overnight Meatball and Pasta Casserole

1 14 oz jar spaghetti sauce ( from a 26 0z jar of Five Brother's Marinara with Burgundy Wine)
1 10 3/4 oz can condensed cheddar cheese soup
1 cup water
6 1/2 ounces (3 cups) uncooked mini lasagna noodles
1 cup frozen bell pepper and onion stir fry ( about 2 tbl. dried diced onions instead)

1 16 oz pkg frozen meatballs precooked
6 oz (1 1/2 cups) shredded mozzarella Cheese
2 Tablespoons chopped fresh parsley

In an ungreased 12x8 inch casserole (2 qt) baking dish, combine spaghetti sauce, soup and water; mix well.

Stir in uncooked noodles and bell pepper and onion.
Add meatballs and stir to coat with sauce.

Noodles should be completely covered with sauce and cover tightly with foil; refrigerate at least 8 hours or overnight. (I did this 24 hours ahead of time and t was great).

When ready to bake heat oven to 350 and bake covered for 45 minutes.

Uncover baking dish and sprinkle with cheese and parsley. Bake uncovered for an additional 5 to 10 minutes or until casserole is bubbly and cheese is melted.

I mixed everything up in a big bowl and then put it in a baking dish. It got kind of sloppy mixing it in the baking dish and didn't look too pretty. So I transferred it to the bowl and then picked out the meatballs and placed them on top. It was much better that way.

Source: posted by Sue Freeman

Gina,.Fl (09:42:52) : Chicken Spinach Enchilada Casserole
(Like a Mexican lasagna!)
Serves 6

2 chicken breasts
1/2 lb. fresh spinach
1/2 large coarsely chopped onion
2 T. butter
1c. sour cream
1 c. chopped green chili
12oz. grated cheddar cheese
12oz. grated Monterey Jack cheese
3-4 large flour tortillas
1/2 t. cumin
1/2 red bell pepper, chopped
3 garlic cloves, minced

Poach the breasts for 20 minutes. Allow to cool. Remove meat from bones and cut into bite-size pieces. Set aside.

Saute onion, garlic and red bell pepper in butter till limp. Remove skillet from heat and add spinach and cover. Allow spinach to steam in skillet for 15 minutes. Add the chili, sour cream, chicken, cumin and blend well. Line a greased casserole I used a shallow corning ware white casserole 3 1/2 quart) with a tortilla, layer chicken mixture on and top with a layer of cheddar and Jack cheeses. Layer once more again and end with a layer of tortilla covered with a layer of cheeses. Bake at 350 for 30 minutes. Delicious!!

Terrytx (09:42:04) : Mexican Style Chicken And Rice Casserole
posted by Schmitty 07-26-99 12:58 AM

1 tablespoon vegetable or olive oil
1 large onion, chopped
1 small green bell pepper, cored, seeded & chopped
1 garlic clove, minced
1 can (15- ounce) red kidney beans drained
1 can (14 ounces) whole tomatoes, undrained roughly chopped
1 can (14 ounce) chicken broth
1 can (4 ounce) diced green chilies, undrained
2 cups frozen corn kernels
cup uncooked long grain white rice
1 teaspoon chili powder
Salt & pepper to taste
2 tablespoons all purpose flour
1 teaspoon garlic salt
2 teaspoons paprika
1-frying chicken (2 to 3 pounds) cut into 8 pieces
Skin removed if desired

Preheat oven to 375 degrees.

Heat oil in large pot or Dutch oven over medium high heat. Add onion, bell pepper and garlic; cook and stir till vegetables are softened.

Add beans, tomatoes, broth, chilies, corn, rice, chili powder, salt and pepper; stir to blend. Pour into 13 x 9-inch baking dish.

In a 1-gallon plastic bag, combine flour, garlic salt and paprika; shake to mix. Add chicken pieces; hake to coat. Place chicken in single layer on top of rice; press lightly into rice. Cover tightly with aluminum foil. Bake in preheated oven for 1 hour and 15 minutes or till chicken is fork tender and juices run clear, rice is tender and liquid is absorbed. Remove foil, bake an additional 15 minutes to brown chicken.

Yield 8 servings.

Source: posted by Schmitty
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NOTES : I added 1 tsp. ground cumin and used 5 chicken breast halves.

Off Topic:

MrD:KY (10:40:38) :

Cappuccino Cheesecake
Posted By: Juanita/Carolina
Date: May 18th 1999
Board: TKL Cooking Club

I got this recipe out of an old Philadelphia Cream Cheese cookbook. I hope
this will help.

Cappuccino Cheesecake:

1 1/2 c. finely chopped nuts
2 Tbsp. sugar
3 Tbsp. margarine, melted
***************
4 (8oz.) pkgs. Philadelphia Cream Cheese
1 c. sugar
3 Tbsp. flour
4 eggs
1 c. sour cream
1 Tbsp. instant coffee granules
1/4 tsp. cinnamon
1/4 c. boiling water

Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring-form
pan. Bake at 325 degrees for 10 minutes.

Combine cream cheese, sugar and flour, mixing at medium speed with electric
mixer until well blended. Add eggs, one at a time, mixing well after each
addition. Blend in sour cream. Dissolve coffee granules and cinnamon in
water. Cool; gradually add to cream cheese mixture, mixing until well
blended. Pour over crust. Bake at 450 degrees, 10 minutes, then reduce oven
temperature to 250 degrees and continue baking 1 hour. Loosen cake from rim of
pan; cool before removing rim of pan. Chill. Garnish with whipped cream and
whole coffee beans, if desired.