Recipe: Pot Luck Casseroles (15)

BISCUIT TOPPED ITALIAN CASSEROLE
1 lb. ground beef
1/2 c. chopped onion
3/4 c. water
1/4 tsp. pepper
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (9 oz.) pkg. green giant
Frozen mixed vegetables, thawed
8 oz. (2 c.) shredded Mozzarella
cheese
1 (10 oz.) can Hungry Jack Biscuits
1 tbsp. margarine
1/2 tsp. dried oregano leaves, crushed
Heat oven to 375 degrees. Grease 12x8 inch (2 quart) baking dish. In large skillet, brown ground beef and onion; drain. Stir in water, pepper, tomato sauce, tomato paste and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in vegetables and 1 1/2 cup of the cheese. Spoon mixture into greased baking dish. Separate dough into 10 biscuits. Separate each biscuit into 2 layers. Place biscuits near outer edge of hot meat mixture overlapping slightly. Sprinkle remaining cheese in center and around edge. Gently brush biscuits with margarine; sprinkle with oregano. Bake at 375 degrees for 22 to 27 minutes or until biscuits are golden brown. 6 to 8 servings.

TORTELLINI CASSEROLE
2 pkgs. (2 lbs.) meat tortellini
1 pt. heavy cream
1/4 lb. unsalted butter
1/4 lb. fresh grated Parmesan cheese
2 cloves fresh garlic
1/4 tsp. basil
1/4 tsp. thyme
Salt and pepper to taste
1/4 tsp. oregano
1/2 lb. Italian sausage
Remove sausage from skin and crumble up. Saute' in butter, garlic, salt and pepper, basil, thyme, oregano. Add the cooked tortellini to the meat mixture. Add 1/2 to 3/4 pint of the heavy cream. Heat for 15 minutes then add the Parmesan cheese. Transfer the mixture into a casserole dish and bake at 325 degrees for 10 to 15 minutes.

MEXICAN CASSEROLE
1 lb. ground beef
1/2 tsp. garlic salt
1 tbsp. dry onion flakes
2 (8 oz.) cans tomato sauce
1 c. sliced ripe olives
1 c. sour cream
1 c. cottage cheese
2 or 3 chopped jalapenos
2 c. Doritos (taco flavor)
2 c. shredded Monterey Jack cheese
Brown meat seasoned with garlic. Drain. Add onion flakes and tomato sauce; simmer 20 minutes. Mix together olives, sour cream, Cottage cheese and jalapenos. In 2 quart casserole (greased) layer Doritos, meat mixture, then Cottage cheese mixture, making 2 layers of each, ending with cheese. (Save top layer of cheese and add the last 5 minutes of baking. Bake 30 minutes in 350 degree oven. Serves 5 to 6.

STACK - A - ROLL STROGANOFF
1 lb. ground beef
1 (4 oz.) can mushroom stems &
pieces, drained
1 can (3 1/2 oz.) French fried onions
1 can cream of celery soup
1/2 c. sour cream
1 can refrigerated biscuits
TOPPING:--1/2 c. sour cream
1 egg
1/4 tsp. lemon pepper or seasoning
Salt of choice
Brown ground beef; drain well. Combine with mushrooms, French fried onions (reserve a few for top), soup and sour cream. Place in 2 1/2-3 quart casserole. Separate biscuits and cut in half. Arrange biscuits cut side down in a circle around edge of casserole. Sprinkle reserved onion in middle. Pour topping over biscuits. Bake at 375 degrees for 30-35 minutes.

HE - MAN CASSEROLE { i am LOL about the name of this one! :0)
1/2 c. chopped onion
1/2 c. chopped green pepper
6 tbsp. butter
6 tbsp. flour
1/8 tsp. pepper
1 1/2 c. milk
1 c. chicken broth
4 c. cubed ham
1 (10 oz.) pkg. frozen peas, thawed &
drained
4 c. hot seasoned mashed potatoes
1 egg, beaten
1 c. cheddar cheese
Saute onion and green pepper in butter. Add flour and pepper. Stir until smooth. Gradually stir in milk and broth. Cook, stirring until thickened. Combine with ham and peas in a 3 quart casserole. Combine mashed potatoes, egg and cheese. Drop by spoonfuls onto mixture in casserole. Bake at 375 degrees for 45 minutes or until bubbly. Makes 10 servings.

ORANGE CHICKEN
1 chicken, cut up
1/2 c. raisins
1 can chicken stock
1 (6 oz.) pkg. almonds
1 (12 oz.) can orange juice
2 tbsp. cornstarch
1 can mushrooms
2 cans mandarin oranges
Brown chicken and place in 9 x 13 inch pan. In saucepan place chicken stock, orange juice concentrate and cornstarch; heat until thick. Add rest of ingredients and pour over chicken. Bake 40 minutes at 350 degrees.

SWEET AND SOUR MEATBALLS
1 lb. 1 oz. ground turkey or beef
1 1/2 oz. oat bran
1 lg. egg, slightly beaten
1/4 tsp. ground allspice
3 tbsp. light brown sugar
2 tsp. cornstarch
1 c. canned peach slices in juice,
drained (reserve 1/2 c. juice)
1/4 c. cider vinegar
1/4 c. ketchup
1 tbsp. low sodium soy sauce
1 tbsp. garlic clove, minced
1/4 c. sliced scallion
Preheat broiler. Combine turkey or beef, oat bran, egg and allspice. Shape mixture into 24 meatballs. Place meatballs on rack in pan 4 inches from heat, broil 3 minutes on each side. In 12 inch nonstick skillet, over medium heat, combine sugar and cornstarch. Whisk in reserved peach juice, vinegar, ketchup, soy sauce and garlic, stirring until cornstarch dissolves. Bring to boil until thickened, about 1 minute. Add meatballs, peaches, scallion, stirring to coat with sauce, reduce heat. Cover and simmer 12 - 15 minutes or until meat is cooked through, stirring occasionally.

LASAGNA ROLLS
4 pkg. spinach, defrosted and squeezed
dry
1 tsp. salt
1 tsp. garlic powder
Olive oil
3 lbs. ricotta
2 lbs. bulk Italian sausage
1/2 c. parsley flakes
4 eggs
1 pkg. lasagna noodles with ruffle
edges, cooked and drained
1 lg. jar prepared spaghetti sauce
1/2 c. red wine
Heat olive oil, add spinach, salt and garlic. Mix to combine flavors. Use more seasoning, if necessary. You must have flavor. Set aside. Crumble and brown sausage. Drain. Set aside. Mix ricotta, parsley and eggs. Lay noodles flat on large work surface. Spread spinach mixture on noodles. top with some of the sausage. Spread the ricotta over the sausage. Roll up noodles. Stand then on end in a baking dish. Pour sauce and wine over rolls. Bake in 350 degree oven for 45 minutes.

SWEDISH MEATBALLS AND PASTA CASSEROLE
1 (16 oz.) pkg. fusilli or spaghetti
1 lb. ground beef
1 sm. onion, minced
1 lg. egg
1/2 c. dried bread crumbs
1/2 tsp. ground sage 1/2 tsp. salt
1/4 tsp. coarsely ground black pepper
3 tbsp. salad oil
1/4 c. all purpose flour
1 1/2 tsp. dry mustard
2 (13 3/4 to 14 1/2 oz.) cans beef
broth
2 c. milk
1/4 c. grated Parmesan or Romano
cheese
1 tbsp. chopped parsley
About 1 hour before serving: cook fusilli as label directs; drain. Meanwhile, in large bowl, mix ground beef, onion, egg, bread crumbs, sage, salt and pepper. Shape meat mixture into 1 inch meatballs. In 12 inch skillet over medium high heat, in hot salad oil, cook meatballs until browned on all sides, removing meatballs to shallow 3 quart casserole as they brown. When all meatballs are browned, add fusilli; toss to mix well. Set aside. Into drippings in skillet over medium heat, stir flour and mustard; cook 1 minute. Gradually stir in beef broth and milk; cook until sauce boils and thickens, stirring constantly. Stir in grated Parmesan cheese. Pour sauce evenly over meatball mixture; cover and bake 20 minutes or until sauce is hot and bubbly and the meatballs are cooked through. Garnish with parsley. Makes 6 main dish servings. Each serving: about 725 calories, 34 g fat, 114 mg cholesterol, 840 mg sodium.

MAKE-AHEAD MEXICAN CASSEROLE
1 lb. ground beef
1 lg. onion, chopped
1 (10 oz.) can tomatoes with green
chilies
1 (10 3/4 oz.) can cream of chicken
soup, undiluted
1 (10 3/4 oz.) can cream of mushroom
soup, undiluted
1 (10 oz.) can enchilada sauce
2 dozen corn tortillas, cut in eighths
2 c. shredded cheddar cheese
Saute ground beef and onion until lightly browned, stirring to crumble meat. Stir in remaining ingredients except tortillas and cheese. Alternately layer meat mixture and tortillas beginning and ending with meat mixture in a greased 13"x9"x2" pan. Sprinkle with cheese. Cover with aluminum foil, seal securely and freeze. To serve, thaw in refrigerator, then remove foil and bake at 350 degrees for 35 minutes or until bubbly. Yield: 8 servings.

REUBEN CASSEROLE
1 (8 oz.) pkg. egg noodles, cooked and
drained
1 (16 oz.) can sauerkraut, drained
2 thinly sliced tomatoes
2 tbsp. Thousand Island dressing
2 tbsp. margarine
1 (12 oz.) can corned beef, crumbled
2 c. shredded Swiss cheese (8 oz.)
1/4 c. rye bread crumbs
1/4 c. caraway seeds
Arrange layer of cooked noodles in 9 x 13 inch baking dish. Top with sauerkraut, then tomatoes. Sprinkle with dressing and dot with margarine. Add corned beef, cover with cheese, bread crumbs, and caraway seeds. Cover with foil and bake at 350 degrees for 30 minutes.

COMPANY CASSEROLE
1 (6 oz.) pkg. wild rice, cooked
1 (10 oz.) pkg. frozen chopped
broccoli, defrosted
1 1/2 c. cooked chicken, cubed
1 c. cooked ham, cubed
1 c. (4 oz.) Cheddar cheese, shredded
1 (4 oz.) can sliced mushrooms,
drained
1 c. mayonnaise
1 tsp. prepared mustard
1/2 to 1 tsp. curry powder
1 (10 3/4 oz. can cream of mushroom
soup, undiluted
1/4 c. grated Parmesan cheese
In a greased 2-quart casserole, layer first six ingredients in order listed. Combine mayonnaise, mustard, curry and soup. Spread over casserole. Sprinkle with Parmesan cheese. Bake at 350 degrees for 45 to 60 minutes or until top is light golden brown. Serves 8.

SOUR CREAM NOODLE BAKE
1 (8 oz.) pkg. med. noodles
1 lb. ground beef
1 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. garlic
1 c. tomato sauce
1 c. creamed cottage cheese
1 c. sour cream
1 c. chopped onions
1 c. shredded cheddar cheese
Cook noodles in boiling, salted water. Rinse in cold water and drain. Brown meat in the butter. Add salt, pepper, garlic, tomato sauce, and onions. Simmer for 5 minutes. Add remaining ingredients, except noodles. Pour mixture into 13 x 9 pan. Add noodles to mixture and mix thoroughly. Bake at 350 degrees for 20-25 minutes.

CORN PUDDING
2 c. cream corn
2 tbsp. flour
1 tbsp. sugar
1 c. milk
Salt to taste
3 tbsp. melted butter
3 beaten eggs
Mix flour and corn, add sugar, milk and salt. Mix well and add melted butter. Stir in beaten eggs. Grease 1 quart casserole, pour in pudding and place casserole in pan of hot water. Bake at 325 degrees for 1 1/2 hours until firm. Bake without a lid.

DAY BEFORE CASSEROLE
1 jar dried beef
6 chicken breasts (no salt or pepper)
1 c. sour cream
1 can cream of mushroom soup
3-5 slices bacon, barely cooked
Line bottom of casserole with beef, place chicken on top of beef; next place sour cream over chicken; then spread the soup over the sour cream. Lay bacon on top. Cover with foil, not lid, and place in refrigerator for 24 hours. Bake at 275 degrees for 3 1/2 hours. Loosen foil and just let it lay lightly over casserole while it is cooking.