Casseroles
Baked Scrambled Eggs
Breakfast Casserole
Chicken Potpie
Chili Pie
Corn & Bacon Casserole
Cowboy
Casserole
Ham
'n Cheese Potato Bake
Ham and Noodle Casserole
Ham
and Rice Casserole
Hamburger Casserole
Herbed Baked Fish & Rice
Greek Zucchini Casserole
Lasagna Toss
Meatball
Sub Casserole
Potato Casserole
Quick & Easy Baked Turkey Pot Pie
Sausage Casserole
Sloppy Joe Casserole
Spaghetti Sausage Pie
Tater Tot Casserole
Zucchini Casserole
Asparagus Casserole ... Vicki Phillips (Kountry Cook)
6 eggs
1 C. mayonnaise
1 can cream of mushroom soup
2 C. sharp cheddar, shred
1 can asparagus tips & pieces
Blend together eggs, mayonnaise and cream of mushroom soup in a baking dish. Add cheese and blend well. Carefully fold in asparagus until mixed in. Bake at 400 degrees for 1 hour. Double this recipe to make
a 13"x9"x2" inch pan full. You'll be glad you did!
Baked Scrambled Eggs ... This is made every Easter morning and taken to Ron's Grandmother's House. She has a wonderful event outside and eggs, bacon and sausage are cooked over and open fire. Each person is asked to bring something and normally once you bring it, it is yours to bring each year following!!! We have an Easter egg hunt and piñata for the kids. And normally Danielle Clopper (Ron's cousin) is there with the four wheeler for rides! After we eat, and if we are lucky, we go mushroom hunting! It resembles something from the Walton's!!! I would not trade it for any other day in the year!
22 eggs, lightly beaten
3/4 C. butter, melted
1/2 lb. grated Parmesan cheese
2-1/2 C. hot milk
3/4 t. salt
1/2 t. fresh ground black pepper
1/2 t. parsley flakes
Stir together all ingredients but the parsley. Place in a greased oven proof baking pan. Bake at 325* for 35 minutes or until set. Sprinkle the parsley over the top after it has baked about 25 minutes after it has baked. Makes about 16 servings.
Breakfast Casserole ... Nancy Lowry North High Hub Band Cookbook (published in the '80s)
6 eggs
2 C. milk
1 t. salt
1 t. dry mustard
1 lb. ground sausage
4 slices bread, cubed
1 C. Cheddar cheese, grated
Butter 9" x 12" baking dish and cover bottom with bread cubes. Cook sausage and sprinkle over the cubes. Add grated cheese. Beat eggs, milk, salt and mustard well. Pour over other ingredients. Refrigerate overnight. Bake at 350* for 35-40 minutes. Let stand 10 minutes and serve.
Chicken Potpie ... Inglenook Cook Book (Copyright, 1911)
Dress and cut into pieces a young chicken and pare 8 or 10 potatoes, slice 1/2" thick, add butter, salt, parsley and pepper to suit taste; put in deep dish lined with a dough made same as pie dough, only adding some baking powder; bake 1 hour.
Chili Pie ... From Grace . She says her son likes this one!
For 4 - 5 servings you will need:
1 T. Butter or oil
1/4 C. chopped onion
1 large clove of garlic, minced
6 oz. chorizo or Italian sausage
1 t. chili powder
1/2 t. dried oregano
14 t. salt, optional
1/4 t. pepper
1 lb. lean ground beef
1 - 8 oz. can tomato sauce
1 1/2 C. shredded cheddar cheese
Topping:
3/4 C. milk
2/3 C. all purpose flour
2 T. cornmeal
1 egg
1 T. oil or melted butter
tomato wedges for garnish
Melt butter in a 9" skillet or deep pie pan that can go in the oven. Sauté onion until soft. Stir in garlic. Sauté a minute Remove sausage from casing. Cook, breaking up meat, 10 minutes, pour off grease Stir in chili powder, oregano, salt
simmer. Remove from heat. Sprinkle with cheese. In a bowl, combine milk, flour, cornmeal, egg and oil. Beat
vigorously with egg beater or mixer. Pour topping over mixture in skillet. Bake at 425* for 25 minutes or until golden and puffy. Server immediately.
Corn & Bacon Casserole ... This is absolutely wonderful. Especially if is is fresh corn.
10 strips bacon
1/2 C. onion, chopped
2 T. flour
2 cloves garlic, minced
11/2 C. sour cream
1/2 t. salt
1/2 t. pepper
2 C. fresh or frozen whole kernel corn
1 T. fresh parsley, chopped
1 T. fresh chives, chopped
In a large skillet, cook bacon until crisp. Drain, reserving 2 T. of drippings. Crumble bacon; set aside. Sauté onion in drippings until tender. Add flour, garlic, salt and pepper. Cook and stir until bubbly; cook and stir 1 minute more. Remove from the heat and stir in sour cream until smooth. Add corn, parsley, and half of the bacon; mix well. Pour into a 1 qt. baking dish. Sprinkle with remaining bacon. Bake, uncovered, at 350* for 20-25 minutes or until heated through. Sprinkle with chives
Cowboy Casserole ... Mrs. Betty
1 onion, chopped
1 1/2 lb. ground chuck, browned and drained
6 medium potatoes, sliced
1 can red beans
1-8 oz. can tomatoes mixed with 2 tablespoons flour or 1 can tomato soup
salt and pepper and garlic to taste
Put chopped onion in the bottom of the crockpot; layer with browned ground beef, sliced potatoes and beans. Spread tomatoes or soup over all. Sprinkle with seasonings as desired. Cover and cook on LOW for 7-9 hours. Serves 4-6 servings.
Ham 'n Cheese Potato Bake ... This is a good recipe for informal company coming. During the hour it bakes you can get everything else ready! It serves 8 well.
1-24 oz. frozen hash brown potatoes
2 C. fully cooked ham
3/4 C. shredded cheddar cheese, divided
1 small onion, chopped
16 oz. sour cream
1 can condensed cheddar cheese soup
1 can cream of potato soup
1 t. pepper
1 T. parsley
Combine potatoes, ham, 1/2 C. cheese and onion. In a separate bowl combine sour cream, soups and pepper; add to potato mixture and mix well. Spread in greased 3 quart baking dish. Sprinkle with remaining cheese. Bake uncovered at 350* for 1 hour or until bubbly. Let stand about 5-10 minutes before serving.
Ham and Noodle Casserole ... This is a nice change.
1/2 lb. noodles
1-1/2 C. cooked ham, diced
2 eggs, beaten
1-1/2 C. milk
Cook noodles in salted boiling water until soft. Pour into colander, drain and rinse. Into a well greased casserole put alternate layers of noodles and ham. Beat eggs with the milk and pour over noodles and ham. Set casserole in pan of hot water and bake in moderate oven (350*) for 30 minutes.
Ham and Rice Casserole ... This is from sparrow@nb.net. She is on a mailing list and this is not only good, but a quick and fully rounded meal as well.
3/4 C. long grain rice (not quick cooking)
1/2 C. chopped onion
2 T. oil
2 C. cubed ham
1 can green beans
1-10 1/2 oz. can Campbell's beef broth bouillon
Cook rice and onion in oil till rice is lightly browned, stirring frequently. Add the ham, undrained beans and broth. Heat to boiling; turn into 2 qt. casserole. Cover and bake at 350* for 45 min., or rice is done. Stir just before serving. Will serve 3-4.
Hamburger Casserole ... This is a quick fix.
2 lb. uncooked, extra lean ground beef
4 lb. potatoes, peeled and sliced 1/4" thick
1 large onion, sliced
1 T. salt
1/2 t. pepper
1 beef bouillon cube
1 C. hot water
1 can (28 oz.) tomatoes with liquid, cut up
1 T. chopped parsley
In dutch oven, layer half the meat, potatoes and onion. Sprinkle with half of the salt and pepper. Repeat layers. Dissolve bouillon in water, pour over all. Top with tomatoes. Cover and cook over medium heat for 40-45 minutes. Garnish with parsley. Makes 10 servings. Only 8 grams of fat per serving.
Herbed Baked Fish & Rice
1-1/2 C. hot chicken bouillon
1/2 C. uncooked regular rice
1/4 t. italian seasoning
1/4 t. garlic powder
1 - 10 oz.. pkg.. frozen chopped broccoli, thawed and drained
1- 2.8 oz. Durkee french fried onions
1 T. grated parmesan cheese
1 lb. unbreaded fish fillets, thawed
paprika
1/2 C. (2 oz.) shredded cheddar cheese
Preheat oven to 375*. In an 8"x12" baking dish, combine hot bouillon, uncooked rice and seasonings. Bake, uncovered, at 375* for 10 minutes. Top with broccoli, 1/2 can french fried onions and parmesan cheese. Place fish fillets diagonally down center of dish; sprinkle fish lightly with paprika. Bake, covered, at 375* for 20-25 minutes or until fish flakes easily with fork. Stir rice. Top fish with cheddar cheese and remaining onions; bake uncovered, 3 minutes or until onions ae golden ... Makes 3-4 servings.
Greek Zucchini Casserole ... Low fat, low calorie .... High on taste!
1/4 C. nonfat chicken broth
1 C. chopped onion
1 clove garlic, minced
2 C. chopped tomatoes
1/2 t. dries rosemary leaves
1 t. dries mint leaves
1/4 C. chopped parsley
1 t. honey
1/4 t. black pepper
1 C. tomato sauce
2 C. nonfat cottage cheese
2 egg whites, lightly beaten
2 large zucchini, slices 1/2" thick
1/2 C. nonfat Parmesan cheese
Heat broth in heavy saucepan on medium. Add onion and garlic. Cook for 5 minutes or until veggies are lightly browned. If necessary, ad more liquid. Add tomatoes, rosemary, mint, parsley, honey, pepper and tomato sauce. Simmer, covered 15 minutes. In a bowl combine cottage cheese and egg whites. Chill until casserole assembly is ready. Broil zucchini on both sides until lightly browned. Preheat oven to 375*.
Assembly: Place half the sauce on the bottom of a 9"x13" baking dish. Sprinkle with half the parmesan cheese. Place a layer of zucchini and top with cottage cheese mixture. Layer the remaining zucchini slices and top with remaining tomato sauce and Parmesan cheese. Bake for 45 minutes. Let stand 10 minutes before cutting.
Lasagna Toss ... A Taste of the Country 4th Edition
1 lb. ground beef
1/2 C. chopped onion
Dash minced garlic
1/2 t. salt
1-3/4 C. spaghetti sauce
6 oz. spiral noodles, cooked and drained
1 C. cottage cheese (I substitute fat free Ricotta)
2 C. shredded mozzarella cheese, divided
Grated Parmesan Cheese
In a large skillet, brown beef with onion, garlic and salt (drain & rinse with hot water to eliminate almost all the fat). Stir in spaghetti sauce; simmer until heated. Remove 1 cup of meat sauce; set aside. Stir noodles into the remaining sauce. Place half of noodle-sauce mixture in a greased 2 qt. casserole. Cover with cottage cheese and 1 cup mozzarella cheese. Sprinkle with Parmesan cheese. Cover; bake at 350* for 20-25 minutes. Let stand 5 minutes before serving. 6-8 servings. (I often double the recipe and freeze one dish so that I will have a quick fix in case of emergency!!!) This is a low fat recipe.
Meatball Sub Casserole ... This came from the March/April edition of Taste of Home's Quick Cooking. The day I saw this recipe, I had to make it. It was worth the effort. My hubby requested it a week later!!! I do cheat however. Their recipe calls for making the meatballs, I buy frozen ones.
20 meatballs (I use frozen ones that I heated in the microwave for 5 minutes.)
1-1 lb. loaf Italian bread, cut into 1" slices (this can be store bought or homemade)
1-8 oz. pkg. cream cheese, softened (I used fat free, it worked well)
1/2 C. mayonnaise (DO NOT use fat free or light)
1 t. Italian seasoning
1/4 t. pepper
2 C. (8 oz.) shredded mozzarella cheese, divided
1-28 oz. jar spaghetti sauce (for those of us who can their own 1 quart jar)
1 C. water
2 garlic cloves, diced (I didn't have them on hand so I used minced garlic)
Place bread in a single layer in an ungreased 13"x9"x2" baking dish. (All of the bread may not be used.) Combine cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 C. mozzarella cheese. Combine sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake uncovered at 350* for 30 minutes or until heated through. Serves 6-8
Potato Casserole ... I got this from a mailing list. Serves 12
7 large potatoes, baked or boiled in skins
1 pt. sour cream
2 cans creamed soup (any flavor)
1 C. onion, chopped
2 C. cheddar cheese, grated
Remove skins and grate potatoes. Mix soup, sour cream and onion. Butter the bottom of a large casserole dish. Layer 1/2 of the potatoes in dish and layer 1/2 of soup mixture, then 1/2 of the cheese. Salt and pepper and dot with butter. Repeat last layer. Bake at 325*. for 1 hour.
Quick & Easy Baked Turkey Pot Pie ... This is great for left over turkey and gravy! This makes 2 pies. Let your family believe that you worked hard on this ... They'll never know!!!
2 frozen pie shells
2 Pillsbury pie shells, unfolded and cut in vent slits
2 C. turkey, diced (I prefer the white meat)
3 C. potatoes, diced
1 C. carrots, diced
1 C. frozen peas
1/4 C. celery, diced
1/2 C. onions, diced
1 t. poultry seasoning
1 t. salt
1/2 t. fresh cracked pepper
4 - 5 C. left over gravy
Mix turkey, carrots, peas, celery, onion, poultry seasoning, salt and pepper in a large bowl. Boil potatoes until slightly tender. Place 1/2 the potatoes in each pan, then place 1/2 the other mixture in each pan. Top each pie with half of the gravy and then Pillsbury Pie crusts. Cut off the excess dough and pinch in. Cover edges of pies with aluminum foil. (To prevent over browning.) Bake at 350* for 40 minutes. Remove foil from edges and turn up oven to 425* for another 10 minutes.
Sausage Casserole ... Proof that sausage "ain't just for breakfast"!!!!
3/4 lb. sausage
1 medium onion, chopped
1 C. corn
1 green pepper, diced
2 C. tomatoes
1-1/2 C. cooked macaroni
1 t. salt
1/4 t. pepper
1/2 C. crumbs
Brown sausage and onion in heavy skillet. Place in bottom of casserole. Add alternate layers of macaroni, vegetables and seasonings. Top with buttered crumbs. Bake at 350* for 1 hour. Serves 6.
Sloppy Joe Casserole ... Great for picnics.
Serves: 8
Work Time: 25 minutes
Total Time: 25 minutes
1 lb. ground beef
1 C. water
1 small can tomato paste
1/2 C. shredded cheddar cheese
1 package Sloppy Joe seasoning mix
1 package elbow macaroni
1 large can whole kernel corn
1 small onion, chopped
1 bell pepper, chopped
salt and pepper
Brown ground beef. Pour off the drippings. Add the water, tomato paste, cheese and seasoning mix to the meat. Let simmer on stove until all is cooked well. Stir occasionally. In another pot, boil macaroni according to package instructions. Drain well in a colander and mix with the simmering beef mixture. Add corn, onion, bell pepper, stirring well. Salt and pepper to taste. Serve with salad and bread.
Spaghetti Sausage Pie ... Off of a jar of Prego spaghetti sauce
1/2 lb. pork bulk sausage
2 C. Prego spaghetti sauce
1 egg, well beaten
2-1/2 C. cooked spaghetti (4 oz. uncooked)
1 C. ricotta cheese
1 pkg. (10 oz) frozen chopped spinach, thawed and well drained
1 T. grated Parmesan cheese
In a 10" skillet over medium heat, cook sausage until browned, stirring to separate the meat. Spoon off fat. Stir in 1-1/2 cups of the Prego sauce. Remove from the heat.
In bowl, combine remaining 1/2 cup Prego sauce with egg and spaghetti; toss until well mixed. Spread mixture on bottom and sides of greased 9" pie plate, making a small rim.
In bowl, stir together ricotta and spinach. Spread on spaghetti shell. Top with sausage mixture. Sprinkle with Parmesan cheese. Bake at 350* for 30 minutes. Let stand 5 minutes before serving. Makes 6 servings.
Tater Tot Casserole ... Cindi Pruitt National Pike Cookbook (copyright, 1989)
1 lb. ground beef
1 can mixed vegetables
1 can cream of mushroom soup
1 can cream of chicken soup
1 bag frozen Tater Tots
Grated cheese, if desired
Brown beef; place in bottom of 2 qt. casserole. Drain vegetables; sprinkle on top of beef. Mix soups. Spread over vegetables; top with frozen Tater Tots. Bake at 350* for 45 minutes. Sprinkle with cheese.
4 med. zucchini, 1/2" slices, boiled in salt water and drained 8 minutes
1 C. carrots, grated
1/2 C. onion, grated
6 T. butter
1/2 C. sour cream
1 can Cream of Chicken soup
2 C. herbed stuffing mix
Sauté carrots and onion in 4 T. butter. Add sour cream, can of soup and stuffing mix; mix well. Fold in drained zucchini. Grease 2 qt. baking dish. Put in mixture and top with butter and stuffing. Bake at 350* for 35 minutes.
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