Casserole Dish Recipes

[dnagirl]

Hi!

Please share your best casserole recipes. I am always looking for simple and quick one pot meals when on the run (which is usually).

Thanks!

[Elizabeth]

Prepare a box of Rice a Roni Spanish Rice according to package directions. Brown 1 lb. of ground beef (ground turkey can also be used). When the Spanish rice is done, add a small can of corn, the ground beef, and a cup of cheddar cheese (I like sharp). Add hot sauce to taste.

I always get requests for this one!

[BryantRN]

I only make one casserole.

Tuna Casserole
1 bag egg noodles
2 cans tuna
2 cans of cream of mushroom soup (nothing is better than Campbells)
1/4 cup of milk
bread crumbs for top

Boil noodles. Place noodles in a casserole dish. In a seperate bowl combine cream of mushroom soup, milk, and tuna. Add mixture to noodles and stir well. Top with bread crumbs. Bake for about 45 minutes at 350 degrees.

So easy and fast!

~Renee~

[vwinkel]

I love my tater tot casserole. Sometimes I add in extra things like chopped mushrooms, chives, garlic salt, etc. But here is the basic one:

Tater Tot Casserole
1 lb Ground Beef
1 small onion chopped
Salt and Pepper to taste
1 can cream of mushroom soup
2 cups Cheddar Cheese
1 package frozen tater tots


1. Brown Ground beef with chopped onions. Season with salt and pepper.
Drain fat.
2. In a 9x9 pan, mix beef with cream of mushroom soup
3. Top with half of cheese.
4. Position frozer tater tots vertically side by side to cover entire dish.
Should take almost entire bag.
5. Top with remainder of cheese.
6. Bake 375 degrees for one hour or until tater tots are done.

[dnagirl]

Thank you guys! I will definitely try all of them.

Keep 'em coming!

[lawyerlee]

Beef Goulash

1 1/2 pounds ground beef, extra lean
1 medium onion, chopped
1 stalk celery, sliced
1 (16-ounce) can stewed tomatoes
2 cups water (1 tomato can)
1 (7-ounce) package uncooked whole wheat elbow macaroni (1 1/2 cups)
1 (6-ounce) can tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper

Cook and stir ground beef, onion and celery in 4-quart ovenproof Dutch oven until beef is brown; drain. Stir in remaining ingredients. Cover and bake in 350º oven until liquid is absorbed and goulash is hot, about 40 minutes; stir. 6 servings.


Black Bean and Corn Stew

4 tsp. olive oil
1 medium onion, chopped
4 garlic cloves, minced
2 tsp. ground cumin
1 can (4.5 ounces) chopped green chiles
2 cans (15 ounces each) black beans, drained and rinsed
2 cans (14.5 ounces each) diced tomatoes
salt
1 package (10 ounces) frozen corn

In a large saucepan, heat oil over medium heat. Add onion; cook until softened, 5 to 6 minutes. Add garlic and cumin; cook, stirring often, until fragrant, about 2 minutes more.

Add the frozen corn; simmer until heated through, about 5 minutes. Serve hot. Garnish with cheese, sour cream, diced red onion, or chopped chives. 4 servings.


Broccoli and Cheese Soup

Cooking spray
1 cup chopped onion
2 garlic cloves, minced
3 cups fat-free, less-sodium chicken broth
1 (16-ounce) package broccoli florets
1 can fat-free evaporated milk
1/4 teaspoon black pepper
8 ounces light processed cheese, cubed (such as Velveeta Light) OR 8 ounces fat free shredded cheddar cheese

Heat a large nonstick saucepan coated with cooking spray over medium-high heat. Add onion and garlic; saute 3 minutes or until tender. Add broth and broccoli. Bring broccoli mixture to a boil over medium-high heat. Reduce heat to medium; cook 10 minutes.

Add evaporated milk to broccoli mixture. Cook 5 minutes or until slightly thick, stirring constantly. Stir in pepper. Remove from heat; add cheese, stirring until cheese melts.

Place one-third of the soup in a blender or food processor, and process until smooth. Return pureed soup mixture to pan.

To the pan, add the chiles, beans, tomatoes and their juice, 2 cups water, and 3/4 tsp. salt. Bring mixture to a boil; reduce heat to medium-low, and simmer, partially covered, until slightly thickened, about 20 minutes.


Quick Chicken Chili

1 Tbsp. canola or extra virgin olive oil
10 ounces boneless, skinless chicken breast, cut in bite-size pieces
1-1/2 tsp. chili powder
1-1/2 tsp. cumin
2 14.5-ounce cans no-salt-added diced tomatoes
15-ounce can no-salt-added black or red beans
4.5 ounce can minced green chilies
1 cup yellow whole-kernal corn, frozen or canned
salt and cayenne pepper to taste

In a medium saucepan, saute chicken in oil over medium high heat for 3 minutes or until white. Stir in chili powder and cumin to coat chicken. Saute 3-4 minutes. Add remaining ingredients; heat through.


Santa Fe Skillet Casserole

1 lb. lean ground beef
1 cup chopped onion
1 cup chopped green bell pepper
1-1/2 cups uncooked instant brown rice
1-1/2 cups vegetable or beef broth
1/4 tsp. salt
1/4 tsp. black pepper
1 (14.5 ounce) can Mexican-style stewed tomatoes, undrained
3/4 cup shredded fat free cheddar cheese

Combine ground beef, onion, and bell pepper in a large nonstick skillet; cook over medium-high heat until beef is browned and vegetables are tender.

Add rice, broth, salt, pepper, and tomatoes. Cover, reduce heat, and simmer 5 minutes or until rice is tender and liquid is absorbed. Sprinkle with cheese and serve immediately. 6 servings.


Taco Soup

1 pound lean ground turkey, beef, or pork
1 onion, chopped
1 can corn with peppers
1 can tomatoes with green chiles or Rotel
1 can diced tomatoes with garlic and onion
1 can pinto beans
1 can black beans
1 pkg. ranch dressing mix
1 pkg. taco seasoning

Brown meat and onion; drain. Add all other ingredients (undrained), Cook on medium until heated through.


Tuscan White Bean Soup

2 tsp. olive oil
1 cup chopped onion
3/4 cup chopped celery
3/4 cup chopped carrot
1 garlic clove, minced
1 cup water
2 (19 ounce) cans cannellini beans (or other white beans), undrained
2 bay leaves
1 (15.75 ounce) fat free, reduced sodium chicken broth
1/4 tsp. black pepper

Heat oil in a large stockpot over medium heat. Add the onion, celery, carrot, and garlic and saute for 2 minutes or until soft. Add the water, beans, bay leaves, and broth; bring soup to a boil. Partially cover, reduce heat, and simmer soup for 20 minutes. Add the pepper. Discard bay leaves. 4 servings.


Veggie Beef Bundles

2 cups julienned uncooked potatoes
1 lb lean ground beef
1 envelope onion soup mix
1/4 cup water
1 cup sliced mushrooms (fresh preferably)
1 package (9 ounces) frozen cut green beans thawed (or fresh cooked green beans)
salt & pepper to taste

Coat four pieces of heavy-duty foil (about 12 in. square) with nonstick cooking spray. Place 1/2 cup potatoes on each square. Shape beef into four patties; place over potatoes. Combine soup mix and water; spoon half over patties. Top with mushrooms, green beans and remaining soup mixture; add steak seasoning, salt, and pepper to taste.

Fold foil around meat and vegetables and seal tightly. Place on a baking sheet. Bake at 375 for 25-30 minutes or until meat is no longer pink and potatoes are tender. 4 servings.

[MrsD]

Definitely my favorite, this is the original recipe I've copied and pasted, but I usually experiment and add more chili peppers and stuff. It's essentially a mexican lasagna:

Enchilada Casserole
2 T oil
1 onion, finely chopped
2 lbs ground beef
1 10 oz can enchilada sauce
1 8 oz can tomato sauce
1 canned kernel corn, drained
2 t salt
1/2 t pepper
1/4 t dried rosemary crumbled
1/4 t dried oregano, crumbled
12 flour tortillas
3 cups grated sharp cheddar cheese

Heat oil in large skillet over medium-high heat. Add onion and saute until softened, about 3-5 minutes. Add beef and cook until browned, stirring frequently. Drain off any excess fat. Combine enchilada and tomato sauce. Pout half into meat mixture. Then blend in corn, salt, pepper, rosemary, and oregano also into meat mixture and bring to a boil.
Arrange 6 tortillas in a 9 x 13 baking dish. Add meat mixture, spreading evenly. Sprinkle with half the cheese. Arrange remaining tortillas over the top. Cover with remaining cheese. Cover with foil and bake until heated through, about 15-20 minutes. Serve immediately.

[December27JJB]

Asparagus Casserole

Ingredients:
-2 cans long (spears) asparagus
-1/2 cup of asparagus liquid
-1 can mushroom soup
-2 (1 1/2) cups shredded cheese CHEEZITS
-butter (marg.) melted
-layer pan


Directions:
In the layer pan, spread asparagus spears, cover with mixture of liquid and soup (salt and pepper), cheese, crumpled cheezits and mix with butter, sprinkle over casserole. Bake 350 for 25-30 minutes.

[Janey]

*bump* ... Anybody have more casserole recipes? I want to use my Corningware (http://www.constantchatter.com/showthread.php?t=10870) ... :)

[sinderstorm]

Cheesy Chicken and Broccoli Casserole

2 cups cooked chicken, chopped
2 cups cooked broccoli florets
1/3 cup mayo
1/3 cup sour cream
1 chicken boullion cube, crushed
1 tsp garlic powder
2 TBS water
8 oz shredded cheese

Preheat oven to 350.
Cook and chop chicken, steam broccoli and make sure florets are in bite sized peices (can all be done ahead of time). Place in a greased 8x8 baking dish. Combine mayo, sour cream, crushed boullion cube, garlic powder, and water in a separate bowl and mix well. Mix sauce in with chicken and broccoli. Top with shredded cheese. bake for about 20 minutes, or until cheese is melted and bubbly. Let stand 10 minutes before serving. Serves 4.

[sinderstorm]

SPICY CHICKEN & SPINACH CASSEROLE

3 cups cooked, diced chicken
10 ounce package frozen chopped spinach, thawed and drained well
1 small onion, chopped
1 tablespoon butter
1/4 cup canned pickled jalapeños, roughly chopped, 1 ounce can
8 ounces cream cheese, softened
1/3 cup sour cream
10 ounce can Ro-tel tomatoes, drained (tomatoes with green chilies)
1/4 teaspoon cumin
1/2 teaspoon chili powder
8 ounces cheddar cheese, shredded

Mix chicken and spinach in a greased 2 1/2 quart casserole. Meanwhile, sauté the onion in butter until tender; add to chicken. Stir in all remaining ingredients and mix well. Season with salt and pepper, to taste. Bake, uncovered, at 350º 40-50 minutes, until hot and bubbly.

Makes 6-8 servings


CONEY ISLAND CHILI DOG PIE
1 pound ground beef
1/4 cup onion, finely chopped, 1 1/4 ounce
1 tablespoon plus 1/2 teaspoon chili powder
1/2 teaspoon cumin
1/8 teaspoon pepper
Salt, to taste
1/2 teaspoon yellow mustard
Dash hot sauce
8 ounce can tomato sauce
2 kosher hot dogs, sliced in rounds *
2 eggs
1/2 cup mayonnaise
1/4 cup heavy cream
8 ounces cheddar cheese, shredded

Brown the hamburger and onion; drain fat. Stir in seasonings, mustard, hot sauce, tomato sauce and sliced hot dogs. Spread in greased large pie plate; stir in half the cheese. Beat eggs well; whisk in the mayonnaise then the cream. Beat well until smooth. Stir in remaining cheese. Pour over meat mixture and spread evenly. Bake at 350º 30-35 minutes. Let stand 10 minutes before cutting.

Makes 6-8 servings
Can be frozen



MUSHROOM CHICKEN AND SAUSAGE CASSEROLE
3-4 cups diced cooked chicken
1 pound pork sausage
1 stalk celery, chopped fine
1 tablespoon onion, chopped
1/2 pound mushrooms, sliced
8 ounces cream cheese, softened
16 ounce bag frozen cauliflower, cooked well and drained
8 ounces cheddar cheese, shredded
Salt
1/2 teaspoon pepper
Paprika, optional

Brown the sausage with the celery, onion and mushrooms. Stir the softened cream cheese into the sausage mixture until well blended. Coarsely chop the cooked cauliflower. Mix all ingredients and spread in a greased 9x13" baking dish. If desired, dust the top with paprika. Bake, covered with foil, at 350º for about 30 minutes. Uncover and bake until hot and bubbly and top is lightly browned, about 10-15 minutes.

Makes 8-12 servings
Can be frozen

[la_bride_2004]

This is a favorite! From Cooking Light. I use ricotta instead of cottage cheese.


Layered Zucchini


4 cups water
6 cups sliced zucchini (about 3 medium)
1 pound ground round
2 garlic cloves, minced
2 cups low-fat spaghetti sauce (such as Muir Glen Organic)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
2 cups fat-free cottage cheese
1 tablespoon dried parsley
2 large eggs, lightly beaten
Cooking spray
1/2 cup dry breadcrumbs, divided
1 3/4 cups (3 1/2 ounces) preshredded part-skim mozzarella cheese, divided

Preheat oven to 350°.
Bring the water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool.

Place the beef and garlic in a large nonstick skillet over medium-high heat. Cook until browned, stirring to crumble. Stir in the spaghetti sauce, salt, basil, and oregano; cook for 1 minute. Remove from heat.

Combine the cottage cheese, parsley, and eggs in a medium bowl.

Arrange zucchini slices in a shallow 3-quart casserole coated with cooking spray. Sprinkle the zucchini with half of the breadcrumbs. Spread half of cottage cheese mixture over breadcrumbs; cover with half of the meat mixture and 1 cup mozzarella. Repeat the layers with the remaining breadcrumbs, cottage cheese mixture, and meat mixture; reserve the remaining mozzarella. Bake at 350° for 40 minutes.

Sprinkle with remaining mozzarella, and bake an additional 5 minutes or until cheese melts.

Yield: 10 servings

NUTRITION PER SERVING
CALORIES 210(30% from fat); FAT 7.1g (sat 3g,mono 2.8g,poly 0.5g); PROTEIN 20.9g; CHOLESTEROL 69mg; CALCIUM 153mg; SODIUM 554mg; FIBER 2.3g; IRON 2.5mg; CARBOHYDRATE 14.8g

[dnagirl]

More please! :D

[mgrace]

I like this one from Cooking Light.

Chicken Chilaquiles

This easy Mexican casserole is a traditional way to use leftovers. Freshly assembled, the dish will be very full, but the contents settle a bit overnight. Because there's not much liquid, the chips around the edges of the dish remain crunchy.

12 (6-inch) corn tortillas, each cut into 8 wedges
1 1/2 cups salsa verde (such as Herdez)
3/4 cup chopped green onions
1/2 cup fat-free sour cream
Cooking spray
2 cups shredded skinless, boneless rotisserie chicken breast
1 cup (4 ounces) preshredded Mexican blend cheese

Preheat oven to 375°.
Arrange half of tortilla wedges on a large baking sheet, overlapping some if necessary. Bake at 375° for 10 minutes or until crisp. Remove the tortilla wedges from pan. Repeat procedure with remaining tortilla wedges.

Combine salsa, green onions, and 1/2 cup sour cream, stirring with a whisk. Place half of the tortilla wedges in an 11 x 7-inch baking dish coated with cooking spray. Top evenly with 1 cup of chicken, about 1 cup of salsa mixture, and 1/2 cup of cheese. Repeat layers with the remaining tortilla wedges, 1 cup chicken, 1 cup salsa mixture, and 1/2 cup cheese (dish will be very full). Cover with foil coated with cooking spray. Refrigerate for 8 hours or overnight.

Preheat oven to 350°.

Remove casserole from refrigerator; let stand at room temperature 15 minutes. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake an additional 20 minutes or until bubbly around the edges and cheese begins to brown.

Yield: 6 servings

[Medako]

King’s Ranch Chicken

1 ½ c. Cooked & shredded chicken
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 can diced tomatoes & chilies (Rotel)
2 c. Shredded cheddar cheese
Corn tortillas (approx. 12-15)


Preheat oven to 350 F.

Mix chicken, soups, & rotel. Layer corn tortillas into an 8x8” baking dish. Spoon ½ of the chicken & soup mixture onto tortillas. Sprinkle 1/3 of the cheese. Repeat. Top with tortillas & cheese. Bake for 45-60 minutes.




Taco Lasagna

1 lb. browned hamburger
1 pkg. taco seasoning
¼ c. water
Salsa
Grated cheese
Sour cream (optional)
Corn tortillas


Simmer meat, seasoning & water for 10 minutes. In an 8x8” pan, layer tortillas, salsa, meat, cheese and a few dollops of sour cream. Repeat.

Bake at 375 F for 35-45 minutes.



Hobo Dinners

Chicken breasts (or hamburger patties)
Thinly sliced potatoes
Frozen or canned vegetables
Salt, pepper, lemon pepper (optional)


Place chicken on a sheet of foil. Top with your choice of frozen veggies (broccoli, carrots, corn, etc). Season with your choice of spices. Wrap each breast & veggies individually in the foil & bake at 350 F for about an hour.

**To prepare with beef as a casserole use an 8x8” dish and layer raw hamburger meat, potatoes, & veggies. Cover in foil and bake.




Chicken & Stuffing

2-4 chicken breasts
1 can cream of mushroom soup
1 box of stove-top stuffing


Boil chicken breasts until cooked through. Place in a shallow baking dish. Pour mushroom soup over the chicken. Add stuffing. Pour the broth from the chicken breasts over the stuffing. Bake at 350 F for 30-45 minutes, or until broth is absorbed.





Chicken Pot Pie

1 2/3 c. frozen mixed vegetables, thawed
1 c. cut up cooked chicken
1 can cream of chicken soup
1 c. biscuit mix (Bisquick)
½ c. milk
1 egg

Preheat oven to 400 F.

Mix vegetables, chicken & soup in an ungreased 9” pie plate.

Still remaining ingredients in a bowl until blended. Pour into pie plate.

Bake about 30 minutes or until golden brown.

[looch]

The recipes all look great girls, but I just can't get into casseroles! What's the matter with me?

[Jenean]

Tuna Casserole

1 (16 oz) box shell shaped pasta
1 small onion, diced
2 celery stalks, diced
2 tbsp butter or margarine
3 cans tuna
1 can cream of celery soup
1 cup milk
Mrs. Dash or other all purpose seasoning

Cook pasta according to package directions.

In a small pan, melt butter and cook onion and celery until soft.

Combine cooked pasta, onion, celery, tuna, soup, and milk in a casserole dish. Cook, uncovered, at 350 for 10 minutes; stir, and cook another 10 minutes. Sprinkle with seasoning (as much as you like to taste), mix, and serve.


Beef Stir Fry

1 lb ground beef (or turkey)
frozen veggies (either 1 bag or 2 boxes; I use the stir fry mix)
2 cans stewed tomatoes
brown rice

Brown beef. Cook veggies. Heat tomatoes in a saucepan. Make as much rice as you like (I make 1 cup dry). Mix all together. Add seasoning if you like.

[Katy]

bump

[Delaney21]

Chili Chicken Casserole

1 cup sour cream
1/2 cup ricotta cheese
3 oz cream cheese

3 cups cooked chicken, chopped
3 cups cooked rice
1 1/2 cups shredded Monterey Jack cheese
4 oz diced green chilies
15 oz can chopped tomatoes
15 oz can black beans (drained)
1/2 tsp. garlic salt

1 cup crushed tortilla chips

Mix together the sour cream, ricotta cheese, and cream cheese.

Add everything else except the tortilla chips and blend together. Pour into ungreased shallow 9"x13" pan. Top with tortilla chips.

Bake at 350 for 30 minutes.

[jimmysgirl424]

This recipe is one of DH's favorites and it makes a huge amount. Which is fine, because its always gone within a day or two anyway!

Cheesy Pasta Bake

3 cups penne or rotini pasta
1 lb. ground beef
2 cans crushed or diced tomatoes (I use the seasoned kind, usually garlic or sweet basil)
2 8 oz cans tomato sauce
4 cups shredded mozzarella cheese

Preheat oven to 350. Cook pasta according to directions, drain. Brown ground beef, drain, return to pan. Add tomatoes and tomato sauce, bring to a boil. Reduce heat to medium and simmer for 8 minutes. Add pasta to mixture, stir well. Add 3 cups of the cheese, stirring after each cup. Pour into greased 13x9 baking dish. Top with remaining cup of cheese. Bake 20 minutes.

YUMMY!!! :D :D

[Missy2U]

Goodbye Turkey Casserole

5 tablespoons flour
1 teaspoon salt
1/3 teaspoon onion salt
1/4 cup butter, melted
2 1/2 cups milk
1 1/3 cups minute rice
1 1/2 cups chicken broth
At least 1 cup cheddar cheese, grated - we LOVE cheese so we use probably two cups
1 1/2 cups cooked asparagus or broccoli
2 cups cooked turkey (or chicken) sliced.

Instructions:
Stir flour, half of salt and onion salt into butter. Stir in milk. Cook over hot water, stirring occasionally until thickened.

Pour instant rice (uncooked) into 2-quart shallow baking dish. Pour broth over rice. Sprinkle half of cheese over rice.

Mix asparagus (or broccoli), more cheese and the turkey with the white sauce and put it on top of the rice. Sprinkle more cheese on top.

Bake at 350 degrees for around 30 minutes till cheese is bubbly/brown.

[myshel]

Hamburger Pie

1 pound ground beef
1/2 C onion, diced
2 cans tomato soup
1 small can corn
1 can green beans
6-7 servings of instant potatoes
shredded cheddar
salt, to taste
pepper, to taste
Emeril's original seasoning, to taste
worcester sauce, to taste
fresh garlic, to taste

Brown ground beef with onions and garlic. When ground beef finishes browning, add salt, pepper, Emeril's seasoning, and worcester sauce to taste.

Open both cans of veggies, draining the corn. Add corn and green beans, juice, to ground beef mixture. Open tomato soup and add to ground beef mixture. Stir well. Turn ground beef mixture into a 2 quart casserole dish and set aside.

Make instant potatoes according to box directions for 6-7 servings. Once potatoes are made, spoon over ground beef mixture. Add shredded cheddar over top.

Bake in a 350 degree oven for 30-40 minutes. Ground beef mixture should be bubbly and potatoes/cheddar should brown slightly.

(Sorry things aren't exact. I improvised a bit!)

[ellejay]

I only make one casserole.

Tuna Casserole
1 bag egg noodles
2 cans tuna
2 cans of cream of mushroom soup (nothing is better than Campbells)
1/4 cup of milk
bread crumbs for top

Boil noodles. Place noodles in a casserole dish. In a seperate bowl combine cream of mushroom soup, milk, and tuna. Add mixture to noodles and stir well. Top with bread crumbs. Bake for about 45 minutes at 350 degrees.

So easy and fast!

~Renee~



I love this recipe. but while I am cooking the noodles I sautee onion and garlic in butter. Once that is done I add the soup, tuna, and milk and then transfer the noodles and "tuna mix" into a casarole dish to cover. Oh and instead of bread crumps I put a little cheese on top.

[coquelicot]

I love this recipe. but while I am cooking the noodles I sautee onion and garlic in butter. Once that is done I add the soup, tuna, and milk and then transfer the noodles and "tuna mix" into a casarole dish to cover. Oh and instead of bread crumps I put a little cheese on top.
Hmm, might have to try that variation sometime!

Also, on Tuna Noodle Casserole, I melt some butter and mix the bread crumbs with that before I sprinkle them on the casserole. Makes them stick to the casserole better, and they're super-yummy that way.

[hmbay]

A few tried and true ones we use around our house:

CHICKEN AND STUFFING CASSEROLE
3 c. cooked chicken, cut into pieces
1 box of chicken or turkey stuffing (like Stove Top)
1 can cream of chicken soup
1/2 c. milk
1 c. sour cream
1/2 lb. cheddar cheese, grated
1 small pkg. frozen chopped broccoli, thawed and drained


Preheat oven to 350 degrees.

Spread prepared stuffing into a 9x13x2 inch baking pan which has been sprayed with nonstick cooking spray. In a large bowl, combine chicken, soup, sour cream, milk, broccoli, and half of the cheese. Spread evenly on top of stuffing.

Bake uncovered for 30 minutes. Remove from oven, add remaining cheese, and return to oven until cheese is melted, about an additional 5-10 minutes. Serve immediately.
------------------------------------------------------------------
Carrot, Potato, Hamburger Casserole4-5 carrots, peeled and sliced
4-5 medium sized potatoes, peeled and sliced
1 can cream of mushroom soup
1 pound hamburger
season to taste (salt, pepper, onion powder, garlic powde, mrs dash, etc)
1/2 cup milk

grease 2 quart baking dish
layer carrots, potatos and hamburger in baking dish. sprinkle seasonings on top and spread soup over hamburger and seasonings. Pour milk on top and bake for 1.5 hours at 350.
---------------------------------------------------
QUICK CRESCENT TACO PIE
1 pkg. Crescent rolls
1 lb. ground beef
1 pkg. taco seasoning mix
1/2 c. water
2 c. crushed Doritos (taco flavor works best)
1/2 c. sliced olives; optional
1 c. or 1/2 pt. sour cream (8 oz.)
1 c. shredded cheddar cheese

Press crescent rolls into the bottom of pie pan to form a crust. Brown ground beef and drain; stir in seasoning mix and water. Simmer 5 minutes. Pour 1 cup Fritos/Doritos on bottom of crust. Pour hamburger mixture on top of chips then spread with the sour cream; sprinkle cheese over top. Put remaining chips on top. Bake at 375 degrees for 20-25 minutes.
------------------------------------------------
Taco Lasagne
1 lb. ground beef
1/2 cup chopped green pepper
1/2 cup chopped onion
2/3 cup water
1 envelope taco seasoning
1 can black beans -- (15 oz.) rinsed and drained
1 can Mexican diced tomatoes -- (14 1/2 oz.) undrained
6 flour tortillas -- (8 inch)
1 can refried beans -- (16 oz.)
3 cups shredded Mexican cheese blend -- (12 oz.)
chopped fresh cilantro to garnish -- optional
sour cream -- optional


In a large skillet, cook the beef, green pepper, and onion over medium heat until meat is no longer pink; drain well. Add water and taco seasoning; bring to a boil. Reduce heat; simmer uncovered for 2 minutes. Stir in the black beans and tomatoes. Simmer uncovered for 10 minutes.

Place 2 tortillas in a greased 9x13 pan. Spread with half of the refried beans and beef mixture; sprinkle with 1 cup of cheese. Repeat layers. Top with remaining tortillas and cheese. Cover and bake at 350 deg. for 25 to 30 minutes or until heated through and cheese is melted. Garnish with fresh cilantro if desired and serve with sour cream.

[Ohana]

My whole family loves Chicken Divan:

2 chicken breast halves, poached
1 pound broccoli florets (frozen is fine)
1 can cream of chicken soup (low fat fine)
1/3 soup can milk
breadcrumbs
1 TBSP butter, melted

1. While chicken breasts are poaching, put broccoli in casserole dish and cook in microwave until heated through. Drain
2. Shred chicken and layer on top of broccoli
3. Mix soup and milk together and pour over chicken
4. Sprinkle breadcrumbs and butter over soup mixture
5. Cook at 350 until heated through and breadcrumbs are browned.

I often cook the chicken breasts the night before, as this helps speed up preparation quite a bit. I've also seen recipes where curry powder or other herbs/spices are added to the soup mixture.

[hmbay]

Just tried a new one this weekend that was a hit:

Pizza Hotdish
2 cans cresent rolls
1 pound hamburger
1 jar pizza sauce
4 cups shredded mozzeralla cheese

Preheat oven to 350. Brown and drain hamburger. remove from heat and mix in pizza sauce. Place one roll of crescent rolls in bottom of a 9x13 pan (unrolled to form a crust). Place 2 cups of cheese on top of crust. place hamburger/sauce mix on top of cheese. Place last two cups of cheese on top of hamburger/sauce. Unroll last roll of crescent rolls and place on top as a top crust. Bake for 30 minutes.

[myshel]

We tried this recipe tonight and really liked it. It's one that I created based upon a recipe my dad saw on a Paula Deen show. I couldn't remember all of the spices they used, and my dad couldn't remember the title so... the experiment began.

This does make quite a bit of food. It wuld probably be good for a crowd. We served it with garlic toast.


Italian Goulash

1 lb box elbow macaroni
1 pound ground beef (lean is good)
1 medium to large onion, diced
1-2 medium sized green peppers, diced
1- 15 oz can Italian style diced tomatoes
1-28 oz can crushed tomatoes
shredded cheese
crushed garlic (1 clove)
paprika
basil
oregano
ground cayenne pepper
dried parsley

1. Cook elbow macaroni as directed and drain.
2. Brown ground beef with onion, green pepper, and garlic.
3. Add diced tomatoes and crushed tomatoes to ground beef mixture.
4. Season to taste with above spices.
5. Fold seasoned ground beef mixture into macaroni.
6. Fold beef/macaroni mix into 9x13 pan.
7. Top beef macaroni mix with shredded cheese (we used cheddar).
8. Bake for 20-30 minutes in a 350 degree oven.
3. Add

[Dan's*Girl]

Taco Cornbread Casserole


2 lbs ground beef
2 boxes Jiffy cornbread mix
1 small can sweet corn drained
2 cups shredded cheddar cheese
1 small can diced black olives
2 packets taco seasoning dry mix


Preheat oven to 400.

Brown and drain ground beef, then add taco seasoning according to the packet directions. Once thick add olives (to likeness) and pour into sprayed 9x13 pan


Mix both boxes of cornbread mix according to box, add can of sweet corn and 1 c. of shredded cheese.

Put other 1 c of cheese over beef mixture evenly, then pour the cornbread mixture over the top and spread evenly. (some beef mixture might try to come over the sides, just pat it back down)

Bake for 20 minutes or until cornbread is very lightly brown on top.

Serve with salad for a full dinner!

ENJOY!

[Rosebud]

Does anyone have any favorite healthier casserole recipes? Something without beef or tons of cheese?

I think the Chicken Divan could work for us. Anyone ever try that Layered Zucchini casserole with ground turkey instead of beef? Just looking for a few more options. TIA!

[1MegMeg]

Rose, I've never tried that zucchini recipe, but I am sure it would be great with ground turkey breast. I frequently interchange ground chicken breast, turkey breast, and lean ground beef (and some other random wild game meats hehe) and it's always turned out good.

Here's another healthier zucchini-based casserole. I just made it last week and it was quite good!

Zucchini, Sausage, and Feta Casserole (http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1634749)

[Rosebud]

Thanks 1megmeg! I saved that recipe-- looks great.

In my continuing quest for healthier, more sophisticated casseroles, I ran across this. Sounds yummy!

Two-Bean Cassoulet

6 skinless, boneless chicken thighs (about 1-1/4 pounds)
1 tablespoon olive oil or cooking oil
3 medium carrots, thinly sliced
1/2 cup chopped onion
2 cloves garlic, minced
1 15-ounce can butter beans, rinsed and drained
1 15-ounce can black beans, rinsed and drained
1 8-ounce can tomato sauce
1/4 cup dry red wine
1 teaspoon dried thyme, crushed
1/4 teaspoon ground allspice
8 ounces smoked turkey sausage, cut into 1/2-inch slices

In a large skillet brown chicken slowly in oil over medium-low heat about 10 minutes, turning occasionally. Remove chicken from skillet, reserving drippings. Add carrots, onion, and garlic to drippings in skillet. Cover and cook about 10 minutes or until carrots are just tender, stirring occasionally.

Stir in the drained beans, tomato sauce, wine, thyme, and allspice. Stir in sausage. Transfer the mixture to a 2-quart casserole. Arrange chicken thighs on top.

Bake, uncovered, in a 350 degree F oven for 25 to 30 minutes or until chicken is no longer pink. If desired, sprinkle with seeded and chopped tomatoes and snipped fresh parsley; bake 5 minutes more or until tomatoes are just heated through. Makes 6 servings.

To Tote: Prepare casserole as above just before leaving home, omitting the tomato and parsley garnish. Cover tightly; wrap in several layers of newspaper or a heavy towel. Then place the casserole in an insulated container. Do not hold for longer than 2 hours. If using tomato and parsley garnish, pack them separately and sprinkle on casserole before serving.

[goldfish]

---------------------------------------------------
QUICK CRESCENT TACO PIE


I just tried this recipe from a couple of pages back and it was really good! Only change I made was to use a layer of diced tomatoes over the sour cream. Seems like the leftovers will reheat really nicely for lunch, too. :)

[mimieliza]

Polenta/Tamale Casserole

1lb. ground turkey or beef
1 ½ T chili powder
1 T ground cumin
16oz. Salsa
16oz. refried beans
1 small can chicken broth (may use less if too soupy)
2 1lb rolls prepared polenta cut into 1/3� rounds
3 cups grated sharp cheddar cheese

Preheat oven to 350

Brown meat, drain fat, add spices, sauté briefly, add salsa, beans and broth, mix thoroughly simmer for a few minutes meanwhile. . .

Spray a 13X9 pan or casserole dish with nonstick spray, then layer ½ of the sliced polenta, top with ½ the meat/spice/salsa/bean mixture and ½ the grated cheese, then the remaining sliced polenta, the remaining meat mixture and finally the remaining cheese.

Bake at 350 for 35 minutes or until bubbly. Let set for 5 – 10 minutes before serving.


Using pre-made polenta is easier, but I actually make this with homemade polenta (follow the directions on the dry polenta package, put it in a loaf pan, cool and slice) and it is FABULOUS! Using home made polenta makes the recipe very inexpensive to make, too. I make two of these for parties - I can feed 20 people for $20.

[myshel]

We just tried hmbay's Pizza Hotdish recipe tonight for a quick meal. It was a hit with our family. To try to lessen the fat impact, I used 93% lean hamburger and reduced fat rolls. DH even mentioned that we could change up the recipe by using different pizza toppings.

Thanks for sharing, hmbay!

[meggiedarlin]

My husband's ex made a hotdish (I'm from MN, I had to say it!) that he loved. I searched out a recipe and we both love it.

More Please

1 # hamburger (I've been taking a 3# package and dividing it into 4 sections, so I use less than 1 full pound)
1 c. chopped celery
1 onion, chopped
1 c. rice
2 cans cream of (mushroom, celery) soup
1.5 soup cans of water
chow mein noodles

Brown hamburger, celery and onions. Mix together with rest of ingredients except chow mein noodles. Bake in 350 oven for 50 minutes, stirring a couple of times. Sprinkle chow mein noodles on top and bake for another 10 minutes.

[Lolly]

myshel, my mom used to make Hamburger Pie a lot when we were kids. It was her go-to potluck dish and it always went fast. Although hers did not have corn or cheese in it. I think I'll have to make it sometime this month. YUM!

[myshel]

myshel, my mom used to make Hamburger Pie a lot when we were kids. It was her go-to potluck dish and it always went fast. Although hers did not have corn or cheese in it. I think I'll have to make it sometime this month. YUM!

I only add the corn to make it a complete meal. The cheese is called for in my Time-Life cookbook, and since DH likes it that way, I don't change it. ;)

[psusna]

I made hmbay's Pizza Hotdish last night. Huge hit! I too used the reduced fat rolls and lean beef, like myshel. I also added onions and mushrooms to the meat/sauce mix. DH is already thinking about how we can change it into a mexican version.

[hmbay]

Glad the pizza hotdish goes over well. I was thinking about using reduced fat rolls but hadn't tried it yet. Glad to hear it works well.

ooo I think a mexican version of it could be very very good. You could use cornbread twists instead of the crescents, mix some beans in with the meat, replace the pizza sauce with taco seasoning and switch the cheese to cheddar. Hmmm I think I might try that next week. :)

[SunnyAB]

The Pizza Hotdish sounds delish - but stupid question, do you slice it like a pie and eat it like that (is it solid enough to hold its shape)?

[myshel]

The Pizza Hotdish sounds delish - but stupid question, do you slice it like a pie and eat it like that (is it solid enough to hold its shape)?

I put the pizza hotdish into a 9x13, so I cut it into squares and served it that way.

I'm making the recipe meggiedarlin posted tonight. I'll be back to let you know how it went!

Well, it was a hit at our house. DS, who's two, wouldn't eat it, but then again, he's been very picky lately. One thing I did do was add lots of worcestershire sauce while browning the hamburger, onions, and celery. It definitely added some flavor. Thanks for the recipe, meggie!

[mommy2allyandaveri]

Burrito Pie

I found this on yahoo today and had to try it. It was SO good, DH LOVED it too.

2 pounds ground beef (I used 1 and it was plenty
taco seasoning
1 onion, chopped (I used a yellow)
2 teaspoons minced garlic
1 (2 oz) can sliced black olives (I didn't use these because i don't like olives)
1 (4oz) can diced green chilies
1 (10oz) can diced tomatoes with green chile peppers
1 (16oz) jar taco sauce (I used salsa instead)
2 (16oz) cans refried beans (I used 1 can fat free)
Flour tortillas (I used 98% fat free)
shredded cheese

Preheat oven to 350 degrees.

Saute ground beef, add chopped onion, garlic and taco seasoning. Drain any excess fat. Mix in olives, green chili peppers, taco sauce and refried beans. Stir mixture, reduce heat to low and let simmer for 15-20 minutes.

Spread a layer of meat mixture over bottom of casserole dish (mine was 2 quarts I think), cover with a layer of tortillas , followed by more meat mixture, then a layer of cheese. Repeat tortilla, meat, cheese pattern. Finish off with a layer of meat mixture and shredded cheese.

Bake for 20-30 minutes or until cheese is slightly brown and bubbly.

[Ohana]

I've made a recipe very similar to the Burrito Pie posted above, and it's delish. As an added bonus, the filling freezes well and can just be thawed and made into the casserole when you're ready to eat.

[mommy2allyandaveri]

Thanks for the tip Ohana!

[kiki61872]

Prepare a box of Rice a Roni Spanish Rice according to package directions. Brown 1 lb. of ground beef (ground turkey can also be used). When the Spanish rice is done, add a small can of corn, the ground beef, and a cup of cheddar cheese (I like sharp). Add hot sauce to taste.

I always get requests for this one!


my mom makes this allllll the time!

[kiki61872]

I love my tater tot casserole. Sometimes I add in extra things like chopped mushrooms, chives, garlic salt, etc. But here is the basic one:

Tater Tot Casserole
1 lb Ground Beef
1 small onion chopped
Salt and Pepper to taste
1 can cream of mushroom soup
2 cups Cheddar Cheese
1 package frozen tater tots


1. Brown Ground beef with chopped onions. Season with salt and pepper.
Drain fat.
2. In a 9x9 pan, mix beef with cream of mushroom soup
3. Top with half of cheese.
4. Position frozer tater tots vertically side by side to cover entire dish.
Should take almost entire bag.
5. Top with remainder of cheese.
6. Bake 375 degrees for one hour or until tater tots are done.



that reality show Jon and Kate plus 8 - they make this all the time.

[hmbay]

tater tot hotdish--a different variation: I use cream of celery to make it saltier OR I use golden mushroom soup to make it beefier.

[myshel]

We made the Feta and Sausage casserole dish that 1MegMeg listed a page back for dinner last night. It was really tasty.

[julifromjersey]

This is definitely a little more work than your average casserole, but I saw it on the Food Network on Sunday and had to make it on Monday! It was sooooooo good. We're having the leftovers as a side dish tonight.

French Onion Mac and Cheese

Topping:
1/4 cup bread crumbs
1/4 cup grated Parmesan

Bechamel Sauce:
4 tablespoons butter
4 tablespoons all-purpose flour
2 cups whole milk or half-and-half
Salt and freshly ground black pepper
8 ounces Gruyere, grated
3 ounces mozzarella grated

French Onion "Soup":
2 tablespoons butter, plus 1 tablespoon (or nonstick spray)
1 tablespoon extra-virgin olive oil
3 large white onions, thinly sliced
6 cloves garlic, peeled and chopped
2 tablespoons honey
Salt and freshly ground black pepper
1 cup dry sherry
2 cups beef stock
8 sprigs fresh thyme leaves
1 pound pasta, cooked al dente (elbow macaroni, ziti, or fusilli work well)

Preheat oven to 350 degrees F.

Topping: Combine bread crumbs and Parmesan cheese in a small bowl and set aside.

Bechamel Sauce: Melt 4 tablespoons of the butter over low heat in a medium saucepan. Add the flour and stir to combine. Stir constantly, for about 3 minutes. Increase heat to medium and whisk in the milk or half-and-half, adding a little at a time and cook until thickened, about 4 to 5 minutes. Lower heat, season with the salt and pepper and add Gruyere and mozzarella cheeses. Stir until cheese is melted and sauce is smooth. Set aside.

French Onion "Soup:" Heat 2 tablespoons of the butter and olive oil over medium-high heat in a large saucepan. Add onions, cover, and cook 10 to 15 minutes, stirring frequently. Remove cover, add garlic and honey, and continue to cook uncovered, stirring frequently, until onions are caramelized, about 10 to 15 minutes. Season with salt and a generous amount of pepper. Remove pot from heat and add sherry. Return to heat and stir to remove browned bits from bottom of pan. Reduce sherry by half, then add stock and thyme and cook until almost all liquid is evaporated. Remove from heat.

Grease a 3-quart baking dish or casserole with the last tablespoon of butter or spray with nonstick cooking spray. Combine cooked pasta with onion "soup" mixture and bechamel sauce, and stir well to combine. Transfer pasta to baking dish and sprinkle with bread crumb/Parmesan topping.

Bake until top is golden brown and cheese is bubbly, about 35 to 40 minutes. Remove from oven and let cool slightly before serving.

[solongtogo]

I made that pizza hotdish tonight too, except instead of crescent roll, I used pizza dough in the roll. It was fantastic...a huge hit in my family as well! With the pizza dough it tasted a lot like a calzone.

[tealynn]

I made the Tatertot casserole last night. I thought it turned out okay. I mostly made it because the kids are always complaining that we eat the same things every week. They ate it but didn't say much so I'm guessing it was not a huge hit. My husband thought it was good.

I used 1 1/2 pounds ground beef (instead of 1 lb), the one can of soup and 1/2 cup of sour cream to make it more like stroganoff but it was kind of dry so I might add more liquid next time.

The other thing, I would add the 2nd half of the cheese(on top) closer to the end of the cooking time. It got kind of crunchy and dry from being in the oven for an hour.

[chiclady815]

Here's a good lighter casserole from cooking Light. I have made it with both chicken and turkey sausage.

Zucchini, Sausage, and Feta Casserole

2 1/2 cups uncooked ziti (short tube-shaped pasta)
8 ounces chicken sausage
Cooking spray
1 teaspoon olive oil
5 cups thinly sliced zucchini (about 1 1/2 pounds)
2 cups vertically sliced onion (about 1)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 garlic cloves, minced
1/2 cup fat-free, less-sodium chicken broth
2 teaspoons all-purpose flour
1/2 cup (2 ounces) crumbled feta cheese
1/2 cup (2 ounces) shredded part-skim mozzarella cheese

Preheat oven to 400°.
Cook pasta in boiling water 5 minutes, omitting salt and fat; drain.
Remove casings from sausage. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add sausage to pan; cook until browned, stirring to crumble. Remove from pan. Heat oil in pan. Add zucchini, onion, salt, pepper, and garlic. Cook 10 minutes or until vegetables are tender and zucchini begins to brown, stirring occasionally.

Combine broth and flour in a small bowl, stirring with a whisk. Add broth mixture to pan; cook 1 minute. Combine zucchini mixture, pasta, sausage, and feta cheese in a large bowl; toss well. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray. Sprinkle evenly with mozzarella cheese. Bake at 400° for 20 minutes or until bubbly and lightly browned.

[TenOClockBird]

The other thing, I would add the 2nd half of the cheese(on top) closer to the end of the cooking time. It got kind of crunchy and dry from being in the oven for an hour.
You can try putting foil over it until the last 15 minutes or so. That way the cheese melts and gets down into the casserole, then only browns up a little at the end without getting so crunchy and dry.

[TenOClockBird]

Just made it up tonight and DAMN, it turned out well. YUMMY!

Creamy Chicken Spinach Bake

1 can cream of celery soup
1 can cream of chicken soup (wish I'd had mushroom, but whatever)
1 4 oz cans of mushrooms, pieces and stems (sure, fresh would be better)
1 cup uncooked rice
2 TBS Italian dressing
1 TBS brown mustard
2 large boneless skinless chicken breasts cut in strips
1 package frozen chopped spinach (10oz), thawed and squeezed.
3/4 cup parmesan cheese
4 oz cream cheese
1/2-3/4 cup milk

I mixed the soups together, added the mushrooms, dressing, milk, and mustard. I spread about a third of that mix into a 9x11 glass baking dish. Put the strips of chicken on that, one layer thick, then dusted with garlic powder. Put a layer of spinach on top of that. Cubed the cream cheese over the spinach, then dusted with salt and pepper. Layered the remaining rice and soup mixture over that and topped it with the parmesan. I cooked it for about 45 minutes covered with foil, at 350. Took off the foil and went about 15 minutes more to crisp up the cheese a bit.

Seriously, it was fantastic. You could make it with cream of mushroom instead of chicken, and leave out the chicken for a vegetarian dish. You could just leave out the chicken and make it separately. I think I'd probably like fresh mushrooms better, but it was delicious!