Casserole Recipes

[peainapod]

Anyone care to share their favorites? We need some new ones

 

[CallieMar]

I recently made this for a work potluck. DBF is not a fan of crockpot meals at all but he LOVED this. It's like all the fall flavors in a bowl!

http://crockpot365.blogspot.com/2008/10/autumn-sausage-casserole.html

 

[Handbag Lady]

This thread reminded me of a casserole that my mom used to make. It was plain, very plain. It had cubed chicken, some type of noodle, and a light cream sauce. It didn't have onions or mushrooms or ANYTHING like that, and it was topped with crumbled Cheetos. (My dad had an ulcer and could eat very few foods. This was one he could tolerate.)

I can't seem to find the recipe and my mom can't remember the quantities of each.

 

[akcire]

This thread reminded me of a casserole that my mom used to make. It was plain, very plain. It had cubed chicken, some type of noodle, and a light cream sauce. It didn't have onions or mushrooms or ANYTHING like that, and it was topped with crumbled Cheetos. (My dad had an ulcer and could eat very few foods. This was one he could tolerate.)

I can't seem to find the recipe and my mom can't remember the quantities of each.

I was curious so I googled Cheetos chicken. There is in fact a casserole. It also appears to be a favorite of Britnay Spears

 

[JandJ]

I never had casseroles growing up. The closest thing to a casserole my mom made was lasagna! But, DH's mom made casseroles and he likes them, so one year with too many Thanksgiving leftovers I gave it a try and found what has become one of our favorite recipes! It is not low fat but it is high in yummy!!

Upside Down Turkey (or Chicken) Pot Pie
3 cups cooked turkey or chicken, in bite-size pieces
1 can cream of mushroom soup (or cream of celery, cream of chicken, etc.)
1 bag frozen mixed vegetables (whatever kind you like)
1 & 1/2 cups chicken stock
2 & 1/4 cups biscuit mix (like Bisquick)
1 & 1/2 cup milk
3/4 stick butter or margarine, melted

Heat oven to 350 degrees
Mix together meat, soup, stock, vegetables, salt & pepper to taste, and set aside
Coat a 9x13 baking dish with melted butter (I put the butter in the dish, put it in the oven while it's preheating and then swirl the melted butter around the dish)
Pour off any excess butter after coating the baking dish and save
Blend together biscuit mix, milk, and excess butter from baking dish and mix well
Put meat/vegetable mixture into baking dish and top with biscuit mixture, covering the whole top. Do not stir!
Bake at 350 for 45 minutes - 1 hour
If the biscuits become too dark, cover with foil (I've never had to do this)

This reheats really well, too, just microwave any leftovers.

 

[ceecee]

I make an easy hamburger casserole, just brown 1 lb ground sirlion or turkey (or a mix of the two) add a can of mushroom soup and a pack of frozen mixed vegetables. Top with 1/2 bag of frozen hash brown and a cup of grated cheese. Bake at 350 for 30 minutes.

 

[worm761]

I don't make too many casseroles but this is DH's favorite.

http://www.tasteofhome.com/recipes/ground-beef--n--biscuits

I make my own biscuits to put on top. I use more sauce. And I skip the cheese.

 

[worm761]

I never had casseroles growing up. The closest thing to a casserole my mom made was lasagna! But, DH's mom made casseroles and he likes them, so one year with too many Thanksgiving leftovers I gave it a try and found what has become one of our favorite recipes! It is not low fat but it is high in yummy!!

Upside Down Turkey (or Chicken) Pot Pie
3 cups cooked turkey or chicken, in bite-size pieces
1 can cream of mushroom soup (or cream of celery, cream of chicken, etc.)
1 bag frozen mixed vegetables (whatever kind you like)
1 & 1/2 cups chicken stock
2 & 1/4 cups biscuit mix (like Bisquick)
1 & 1/2 cup milk
3/4 stick butter or margarine, melted

Heat oven to 350 degrees
Mix together meat, soup, stock, vegetables, salt & pepper to taste, and set aside
Coat a 9x13 baking dish with melted butter (I put the butter in the dish, put it in the oven while it's preheating and then swirl the melted butter around the dish)
Pour off any excess butter after coating the baking dish and save
Blend together biscuit mix, milk, and excess butter from baking dish and mix well
Put meat/vegetable mixture into baking dish and top with biscuit mixture, covering the whole top. Do not stir!
Bake at 350 for 45 minutes - 1 hour
If the biscuits become too dark, cover with foil (I've never had to do this)

This reheats really well, too, just microwave any leftovers.

I do this too. But I put the seasonings I use in my stuffing in my biscuit mix. Delish!

 

[msmama]

Last night we had poppyseed chicken (only I make it without the poppyseeds because that's something I never have).

Leftover cubed/shredded chicken
1 can cream of chicken soup
1 cup sour cream
(Mix together)
Top with 1 sleeve of crumbled ritz crackers mixed with poppyseeds (1tsp - 1TBSP or none depending on how much you like them) and 2 TBSP butter.
Bake at 350 for about 30 minutes or until bubbly.

I usually serve it over either leftover rice or mashed potatoes (instant if it's a quick meal) or egg noodles (kid favorite).

It's the perfect fall comfort food for me.

 

[bookgirl]

I do an enchilada casserole when I'm too lazy to actually roll them.

Basically a Mexican lasagna.


two cans of enchilada sauce I mix one mild and one hot.

enchilada filling -my favorite is a can of refried beans, 1 1/2 cups rice, about 1/2 cup cheese shredded and a little cream cheese maybe 1/4 of a stick, and taco sauce (not picante but bottled TACO sauce) mixed together, but you can also do shredded meat, veggies, beans whatever you'd use in a regular enchilada. My mom likes 3/4 pound ground beef cooked with taco seasoning with a can of Mexican style tomatoes and onions, my step dad likes shredded chicken cooked with taco seasoning, mixed with cream cheese and a can of green chiles

Shredded or crumbled cheese whatever your preference I use up what ever cheese I have in the drawer so both usually for me

Tortillas (family likes flour but I find that they get doughy so if it's just me I use corn. Usually a 10 pack for my size pan.)




Layer a pan any size, just depends on the amount and what you have on hand that you use. I would not use a cake pan unless you plan to make a massive amount, as the tortillas need to go to the sides of the pan.

Tortillas dipped in enchilada sauce

filling

shredded cheese

enchilada sauce

Then repeat at least three times (with bean and rice I can get about 4 thin layers)

Just make sure that the top of the casserole is tortillas

I then pour any remaining sauce over the top.

Cook on 350 covered with tinfoil until the casserole is bubbly

Remove foil, add a layer of cheese and broil until slightly brown and melty.

It tastes just like a enchilada but only takes about 10 minutes to get into a pan unlike rolling enchiladas that takes about 30-45.

I like it as is, but if you want to give it an extra kick then plate it and put a ladle of chili over the top. It's really good I just don't always fuss with the chili sauce over the top.

 

[ceecee]

I don't make too many casseroles but this is DH's favorite.

http://www.tasteofhome.com/recipes/ground-beef--n--biscuits

I make my own biscuits to put on top. I use more sauce. And I skip the cheese.

I have done that one as well, but use mixed veg instead of peas.

 

[Shelly F - Ohio]

Sausage and Cheese Crescent Squares From Pillsbury.com
Sausage and two kinds of cheese turn crescent dough into a rich and tasty breakfast


Ingredients
2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations® refrigerated seamless dough sheet
1 lb spicy or mild bulk pork sausage
1 package (8 oz) cream cheese
2 cups shredded sharp Cheddar cheese (8 oz)

Step 1
Heat oven to 375°F.

Step 2
If using crescent rolls: Unroll 1 can of dough into 2 long rectangles. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust. If using dough sheets: Unroll 1 can of dough. Place in ungreased 13x9-inch (3-quart) glass baking dish; press over bottom and 1/2 inch up sides to form crust.

Step 3
In 12-inch skillet, cook sausage over medium heat, stirring frequently, until no longer pink. Remove sausage from skillet; discard drippings. To same skillet, add cream cheese. Cook over low heat until melted. Add cooked sausage; stir to coat. Spoon evenly over crust in baking dish. Sprinkle with cheese.

Step 4
If using crescent rolls: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle; firmly press perforations to seal. Carefully place over cheese. If using dough sheets: Unroll second can of dough on work surface. Press to form 13x9-inch rectangle. Carefully place over cheese.

Step 5
Bake 21 to 26 minutes or until golden brown. Cool 15 minutes.

I serve mine with salsa.

 

[HeatherC]

I make a roasted vegetable bake which is just like baked ziti, BUT you use spaghetti squash.

Slice spaghetti squash in half....salt and pepper and olive oil. Place face down on baking sheet and roast 400 degree oven for like 40 minutes.

On another baking sheet, roast any veggies you like...all chopped and sliced and seasoned with salt and pepper and a little olive oil. I use...asparagus, onions, red peppers, carrots, broccoli, mishrooms, etc....

After everything is roasted and cooled, scoop out squash and mix all of the veggies in large bowl. In separate bowl, mix some Grated parmesan and cheddar and add to veggies. Put in 9x13 dish and add one jar of spaghetti sauce. Save some sauce and cheese for top like you do with baked ziti.

Bake at 350 until hot and bubbly and cheese melts. Yummy and very healthy.

One tip is to roast more veggies than you think since they cook way down.