Casseroles

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casseroles

Garlic Parmesan Scalloped Potatoes

Garlic Parmesan Scalloped Potatoes layered in a creamy garlic sauce with parmesan and mozzarella is the best side dish to any meal!
Author: Karina - Cafe Delites
Serves: 6 (as side dish)

Ingredients
4 tablespoons butter
1 tablespoon minced garlic (or 4 large garlic cloves, minced)
4 tablespoons all-purpose (or plain) flour
4 cups milk (skim, 2% or full fat -- more if needed)
1 teaspoon chicken bullion powder (or Kosher salt)
Salt, to taste
½ teaspoon black pepper
4 pounds | 2 kgs potatoes, peeled and sliced into ⅛-inch rounds
2 cups shredded mozzarella cheese

Reuben Casserole

1 bag Sauerkraut (rinsed)
1 pound Deli Corned beef (chipped)
1 C. 1000 Island Dressing
3/4 Lb. Swiss cheese (sliced thin)
Rye bread (sliced and cubed)
1/2 stick butter melted

In a casserole dish spread sauerkraut add corned beef on top of kraut. Drizzle Thousand Island on top of corned beef and spread it out. Cover with Swiss cheese.
In a separate bowl pour melted butter on cubed rye bread.

Put bread on top of casserole and bake uncovered at 350 degrees for 30 minutes.

Laura's Corn Casserole

2 Cans Creamed Corn
2 Cans whole corn, untrained
2 Sticks melted butter
2 Eggs
16 oz. Sour Cream
2 boxes Jiffy Cornbread Mix.

Mix all together and bake in a 9X 13 " pan
Bake 350 for 45 minutes.

Laura Miller

Fritos Casserole

Ingredients
3 tablespoons olive oil
1/4 cup flour
1/2 can (15-ounces) olives, sliced
6 cloves garlic sliced
1 can (10-ounce) Las Palmas Red Chile sauce ( Or brand of your choice )
1 can (29-ounces) tomato sauce
10 1/2 ounces regular Fritos
1 pound Monterey Jack cheese, grated
10 green onions, sliced
1 pound ground beef, fried slightly

Instructions

Preheat oven to 350 degrees F

Brown the meat, set aside.

sauté garlic in oil, add flour to make a paste.
Add the tomato and Las Palmas sauce.
Stir over medium high heat until slightly thickened.

All Day Crockpot Delight

2-3 lbs. boneless chuck, cut into 1 inch cubes
1/2 C. flour
1/4 C. butter
1 onion, sliced
1 tsp. salt
1/8 tsp. pepper
1 clove garlic, minced
2 C. beer
1/4 C. flour

Coat beef cubes with the 1/2 cup flour. Brown in melted butter.
Drain off excess fat. In crock pot, combine browned meat with onion, salt, pepper, garlic and beer.
Cover and cook on low 5-7 hours (all day) until meat is tender. Turn control to high.

Dissolve remaining 1/4 cup flour in small amount of water. Stir into meat mixture, cook on high 30-40 minutes.

Serve with rice and salad.

Broccoli Souffle

2 pkgs. frozen chopped broccoli (2 lbs.)
1 can cream of celery soup (undiluted)
1 C. real mayonnaise
3 Tblsp. grated onion
2 eggs, beaten
1 C.. grated cheddar cheese
Ritz crackers
1 stick melted margarine

Cook broccoli; drain and cool. Mix soup, mayonnaise, onion, egg, and cheese and add to cooled broccoli.

Put in a lightly greased 3 1/2-quart crockery cooker.
Mix 1 stack Ritz or buttery crackers (crushed) with margarine or butter.
Put on top.

Cook on high for 2 to 3 hours

Casserole In The Cooker

1 package (16 oz) frozen broccoli cuts, thawed and drained
3 C. cubed fully cooked ham
1 can condensed cream of mushroom soup, undiluted
1 jar (8 oz) process cheese sauce
1 C. milk
1 C. uncooked instant rice
1 celery rib, chopped
1 small onion, chopped

In a slow cooker, combine broccoli and ham.
Combine the soup, cheese sauce, milk, rice, celery and onion; stir into the broccoli mixture.

Cover and cook on low 4-5 hours or until rice is tender.

4 servings.

Cheese & Potato Casserole (Crockpot)

2 lb. pkg. frozen hash brown potatoes (partially thawed)
2 (10 oz.) cans cheddar cheese soup
1 (13 oz.) can evaporated milk
1 can French fried onion rings, divided
Salt and pepper to taste

Combine potatoes, soup, milk, and half the can of onion rings; pour into greased slow cooker/Crock Pot and add salt and pepper.
Cover and cook on low for 8 to 9 hours or high for 4 hours.

Sprinkle the rest of the onion rings of top before serving

Chicken Casserole (Crockpot)

1 8 oz pkg noodles
3 C. diced cooked chicken
1/2 C. diced celery
1/2 C. diced green pepper
1/2 C. diced onion
1 4 oz can mushrooms
1 4 oz jar pimiento
1/2 C. parmesan cheese
1 1/2 C. cream style cottage cheese
1 C. grated charp process cheese
1 can cream of chicken soup
1/2 C. chicken broth
2 Tblsp. melted butter
1/2 tsp. basil

Cook noodles according to pkg directions and drain and rinse thoroughly.

In a large bowl, combine remaining ingredients with noodles until well mixed.

Pour mixture into greased crockpot.

Cabbage Burger Bake (Crockpot)

6 C. shredded cabbage and carrots
3/4 pound lean ground beef
1/2 tsp. salt
1/4 tsp. ground black pepper
1 medium onion -- finely chopped
1 C. long-grain rice
1 26 oz. can chunky low-fat spaghetti sauce
1/2 C. water
1/4 tsp. dried basil leaves -- crushed
1/4 tsp. seasoned salt

Place 1/2 of the cabbage and carrots in a slow cooker.
Crumble ground beef over top. Sprinkle 1/4 teaspoon of the salt and 1/8 teaspoon of the pepper.
Evenly distribute onion, then rice over all.

Top with remaining cabbage, salt, and pepper.

Chicken Casserole

4 lg. chicken breasts
1 sm. can cream of chicken soup
1 sm. can cream of celery soup
1 sm. can cream of mushroom soup
1/2 C. diced celery
1 C. Minute Rice

Mix in crockpot the soups and rice.
Place chicken on top of mixture, then sprinkle diced celery over chicken.

Cook on low for 4 hours.

Makes 4 servings.

Corn Pudding (CrockPot)

8 oz. cream cheese, softened
2 eggs, beaten
1/3 cup sugar
8 1/2 oz package corn bread mix
16 oz can cream style corn
2 1/3 cups frozen sweet corn
1 cup milk
2 tablespoons margarine, melted
1 tsp. salt
1/4 tsp nutmeg

Lightly grease CrockPot.
In a bowl, blend cream cheese, eggs and sugar. Add remaining ingredients and mix well. Pour into Croc.
Cover and cook on High 3 to 4 hours.

Serves 10 to 12

Creamy Hash Brown Casserole (Crockpot)

1 2-lb pkg frozen cubed hash brown potatoes
8 oz shredded or cubed Velveeta
16 oz sour cream
1 can cream of celery soup
1 can cream of chicken soup
1 lb bacon, cooked & crumbled
1 lg onion, chopped (I omitted this)
1/4 C. butter or margarine, melted
1/4 tsp salt & pepper to taste

Place potatoes in an ungreased crockpot. In a bowl, combine the remaining ingredients.
Pour over potatoes and mix well. Cover and cook on low for 4-5 hours (until potatoes are tender and heated through).

You can serve it with biscuits and fruit salad

Creamy Spinach Noodle Casserole

8 ounces dry spinach noodles
2 Tblsp. vegetable oil
1 1/2 C. sour cream
1/3 C. all-purpose flour
1 1/2 cups cottage cheese
4 green onions, minced
2 tsp. Worcestershire sauce
1 dash hot pepper sauce
2 tsp. garlic salt

Cook noodles in a pot of salted, boiling water until just tender. Drain and rinse with cold water. Toss with vegetable oil.

Combine sour cream and flour in a large bowl, mixing well. Stir in cottage cheese, green onions, Worcestershire sauce, hot pepper sauce and garlic salt.
Fold noodles into mixture until well combined.

Hamburger Casserole (CrockPot)

2 lbs. browned ground beef
3 carrots, peeled and sliced
2 onions, sliced
4 potatoes, peeled and sliced
1 can peas, drained
2 stalks celery, diced
1 can cream of chicken soup
1 can water

Place potatoes in bottom of crockpot, top with carrots and other vegetables.

Place ground beef on top. Combine soup and water and pour over ground beef.

Cover and cook on low for 6 to 8 hours

Amish Scalloped Corn Casserole

1 can creamed corn
2 eggs, beaten
2 tablespoons sugar
2 tablespoons butter
1 cup milk
2 tablespoons cornstarch

Mix cornstarch with milk. Warm milk mixture with butter. Mix beaten eggs and sugar with corn. Add milk mixture.
Put into greased casserole dish.
Bake at 350 degrees for 45 minutes.

Hash Brown Casserole 2

2 lbs Pork Sausage
1 can Cream of Chicken Soup
8 oz French Onion Dip
1/2 cup Green Pepper, chopped
30 oz frozen shredded Hash Brown Potatoes, thawed
2 cups shredded Cheddar Cheese
1 cup Sour Cream
1 cup Green Onion, Chopped
1/2 cup Red Pepper, chopped
Salt and Pepper, to taste.

Cook and drain sausage, set aside. Combine the rest of the ingredients. Put half of the mixture into a greased 9 x 13 casserole dish. Sprinkle with sausage.
Cover with remaining potato mixture.

Bake at 350F for 45 minutes or until Golden Brown.

Chicken Bites with Sautéed Vegetables

1 chicken, cut into bite sized pieces
2/3 cup fine corn flake crumbs
2/3 cup Italian style bread crumbs
¼ cup sesame seeds
1 Tbs. dry oregano
¼ tsp garlic powder
2 eggs, beaten
½ cup flour
salt & pepper
1 small zucchini
½ pound button size mushrooms
1 medium onion, cut in wedges
2 tomatoes cut, in wedges
8 Tbs. olive oil
¼ cup grated Romano or Parmesan cheese
1 lb linguini, cooked

Shake chicken pieces, a few at a time, in a bag with flour and salt & pepper to taste. Set aside.
Mix corn flake and bread crumbs with oregano, garlic powder and sesame seeds.

Chicken Pot Pie

Chicken Pot Pie

2 C. chicken (1 fryer or 4 breasts)
1 (20 oz.) pkg. frozen mixed vegetables
2 cans cream of chicken soup
1 C, chicken broth

--Topping:--

1 C. self rising flour
1 stick margarine
1 C. milk

Cut chicken into chunks. May be pre-cooked. For convenience canned chicken breast may be used.
Layer vegetables, chicken and soup mixture in a 2 quart greased casserole dish.
Pour topping over the mixture and bake at 400 degrees for 1 hour or until golden brown.

Amish Broccoli Bake

1 (10-3/4-ounce) can cream of mushroom soup
1 cup mayonnaise
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (10-ounce) packages frozen chopped broccoli, thawed
1 cup shredded sharp Cheddar cheese
1 (6-ounce) box herbed stuffing mix
1/4 cup (1/2 stick) butter, melted and divided

Instructions
1.Preheat oven to 350 degrees F. Coat a 3-quart casserole dish with cooking spray.
2.In a medium bowl, combine soup, mayonnaise, onion, salt, and pepper; mix well.

Broccoli Casserole

10 oz Chopped Broccoli
4 oz Velveeta Cheese
1 sleeve Ritz Crackers
1/4 cup Milk
1/4 cup butter

Cook Broccoli in microwave 5 minutes. Drain. Melt Cheese in milk in Microwave.
Crush Ritz Crackers
To assemble, spray 8 inch casserole dish with spray oil.
Layer 1/2 of each mixture in following order:
Broccoli
Cheese
Ritz Crackers
Repeat layers. Melt Butter in microwave, pour over casserole.
Bake uncovered at 350F for 30 minutes.

"From Our Home to Yours"
Ozark First Church of the Nazarene"
2004

"Everything Mashed" Potato Casserole

3 pounds potatoes (about 9 medium), peeled and quartered
1 package (8 ounces) cream cheese, cubed
1/2 cup butter, cubed
1/2 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups (16 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese
3 bacon strips, cooked and crumbled
1 tablespoon minced chives

Directions
Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender.
Drain.
In a large bowl, mash potatoes. Beat in the cream cheese, butter, milk,salt and pepper until fluffy.

Chicken Delight

15-20 cut up chicken pieces
1 can cream of chicken soup
1 can cream of celery soup
1 green bell pepper
1 red or yellow pepper
1 can water

Wash chicken. Season with pepper and your favorite seasoning salt. (I like McCormick's.)
Refrigerate chicken overnight allowing seasonings to soak throughout. Cut peppers into slices and set aside.
Mix soups and water in bowl. Add peppers and pour over chicken.
Bake at 350 degrees for about 1 hour and 15 minutes.

NOTE: The broth from this dish may be used as gravy for dressing.

Easy Chicken Pot Pie

2 C. diced, cooked chicken
1 med. onion, chopped
4 boiled eggs, grated or chopped
2 cans mixed vegetables, drained
2 cans cream of chicken soup
1 can cream of celery soup
1/2 C. chicken broth

Crust:
1 C milk
1C. mayonnaise
1 C. self-rising flour
Layer first three ingredients in dish. Mix soup, broths and vegetables.
Pour over chicken. Mix milk, mayonnaise and flour; spread over soup mix for crust.
Bake at 350 degrees for 1 to 1 1/2 hours until golden brown.

Potato Casserole

1 (16 oz.) bag frozen hash brown potatoes
1 stick of butter/margarine, melted
1 can cream of mushroom soup
1 (16 oz.) container sour cream
1 lb. shredded cheddar cheese
1 c. corn flakes, crumpled
2 tbsp. butter, melted

Mix first 5 ingredients together. Spread into 9 x 12 pan. Mix corn flakes and 2 tablespoons butter, pour over potatoes.
Bake at 350 degrees for approximately 30-45 minutes.

Brocks of Luck (Broccoli Casserole)

2 pkgs. frozen chopped broccoli, thawed and drained
3 eggs, well beaten
1 sm. jar of Cheez Whiz
1/2 c. of water
1/4 c. chopped onion
6 tbsp. butter
2 tbsp. flour
1/2 c. crushed Ritz crackers

Saute onion in butter. Stir in flour and water and keep stirring until thickened. Stir in Cheez Whiz and take off heat.
Stir drained broccoli into sauce. Add eggs and stir in gently.
Put in greased baking dish and sprinkle with crackers.
Bake in 325 degree oven for 40 to 45 minutes.
Or you can refrigerate and bake later for 1 hour at 325 degrees.

Spicy Macaroni and Cheese- Sunny Anderson

2 cups elbow pasta, cooked until almost al dente
16 ounces Cheddar cheese, 1/2 cubed, 1/2 shredded
8 ounces Monterey pepper jack cheese, cubed
2 teaspoons all-purpose flour
1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dry mustard
1/8 teaspoon freshly ground nutmeg
4 tablespoons sour cream
1 large egg, beaten
1 cup heavy cream
1 cup half-and-half
4 slices bread
1 tablespoon butter
Special equipment: 2-quart baking dish

Preheat oven to 350 degrees F.

Baked Chicken & Potatoes

1 fryer chicken , cut up
6 medium unpeeled potatoes, sliced
1 sliced onion
1 can mushroom soup

Put chicken in baking dish and top with potatoes and onion. Add a little water.
Bake at 350 degrees for 40 minutes.
Add mushroom soup and bake 10 to 20 minutes more.

Mexican Manicotti

1 box of Mannicotti shells
1.5 lbs ground beef
2 pks. taco seasoning mix
2 lbs. shredded cheddar cheese
1 large jar of salsa
2 cups shredded lettuce (optional)
1 small tub of sour cream (optional)
black olives (optional)
guacamole (optional)

Pre-heat oven at 350

Brown & drain ground beef, add taco seasoning mix and cook per instructions on mix packets.
When done, let seasoned meat cool. Add 1 lb. of cheese to the seasoned meat, stir well.

In a 13 x 9 baking dish use enough salsa to cover the bottom of the pan,(Approx 2 tbs).

Baked Apple and Carrot Casserole

6 apples, cooked, peeled, and thinly sliced
2 C. cooked carrot slices
1/2 C. brown sugar
2 tbsp. flour
Salt to taste
3/4 C. orange juice

Place half the apples in greased 2 quart baking dish and cover with half the carrots.
Mix brown sugar, flour and salt and sprinkle half the mixture over the carrots. Repeat layers and pour orange juice over top.
Bake at 350 degrees for 45 minutes.

Serves 6.