Recipe: Roaster Oven Casserole Recipes - Spinach Casserole, Overnight Cheese and Bacon Bake, and Chicken and Rice

SPINACH CASSEROLE

1/2 cup chopped onions
1 cup (about 4 oz.) sliced mushrooms
1/4 cup butter
2 boxes (10 oz. each) frozen chopped spinach; thawed, drained, and squeezed dry with paper towel
1 tablespoon Worcestershire sauce
2 packages (3 oz. each) cream cheese, room temperature and cut into cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon nutmeg

Over medium heat, saute the onions and mushrooms in the butter for about 5 minutes.

Add the spinach, Worcestershire sauce, cream cheese, salt, pepper, and nutmeg. Cook until the cream cheese has melted.

Spoon into a greased baking dish and bake in the roaster oven at 375 degrees F for 15 to 20 minutes.

TO MAKE AHEAD:
This can be prepared one day ahead of time and refrigerated. If it has been prepared ahead of time, bake for at least 30 minutes.

Yield: 6 servings

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OVERNIGHT CHEESE AND BACON BAKE

5 cups soft bread cubes
1 1/2 cups grated Swiss cheese (6 oz.)
1 cup grated Monterey Jack cheese (4 oz.)
1 pound bacon, cooked and crumbled
8 eggs, beaten
1 2/3 cup milk
1/4 cup white wine*
2 green onions, chopped
1 tablespoon prepared mustard
1/4 teaspoon pepper

THE DAY BEFORE:
Butter a 9x13-inch baking dish. Spread bread cubes in dish. Sprinkle with cheeses and bacon. Combine remaining ingredients and pour over all. Cover with aluminum foil and refrigerate at least 4 hours or overnight.

Remove dish from refrigerator and let stand at room temperature 20 minutes.

Preheat roaster oven to 325 degrees F.

Leave dish covered and bake 1 hour or until set. Remove foil during last 10 minutes.

Success Tip:
Cook the bacon in the microwave for less mess and easier cleanup. Place 3 paper towels on a microwave-safe plate or dish. Arrange a layer of bacon strips on the paper towels. Cover with a paper towel and arrange another layer of bacon strips. Continue with the rest of the bacon. Cover with a paper towel. Microwave on high (100%) power, 30-40 seconds per slice. Turn dish halfway through cooking time. Let bacon rest 5 minutes. Remove from paper towels. Crumble when cool.

*Use 1/4 cup of chicken broth or bouillon in place of the white wine if you prefer.

Yield: 12-15 servings

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CHICKEN AND RICE

2 sticks (1 cup) butter
2 chickens, cut up
Salt and pepper to taste
Dash of seasoned salt
1 lb. rice, uncooked
1 (10 3/4 oz) can condensed cream of mushroom soup
1 (10 3/4 oz) can condensed cream of chicken soup
1 (10 3/4 oz) can condensed celery soup
2 cans (4 oz each) mushroom slices
1 mushroom can of water

Preheat oven to 275 degrees F.

In large roaster oven, melt butter.

Dip each piece of chicken in butter and set aside. Season chicken to taste.

In roaster, mix remaining ingredients. Then place chicken on top of rice mixture.

Cover roaster. Bake 2 1/2 hours.

Note: This dish can be frozen. Reheat in oven or microwave. Sprinkle a little water over rice when reheating to add moisture.

Yield 6-12 servings