The Recipe Finder - Online Cooking Magazine » CASSEROLES

Baked Cauliflower Casserole with Cheesy Bacon Crust

admin — Mon, 06 Jul 2009 15:48:53 +0000

2 tbsp butter, unsalted + 1 tbsp butter for greasing dish
4 cloves garlic, minced
2 eggs, beaten
2 cups cauliflower, chopped
1/2 yellow onion
1 cup Parmesan cheese
5 slices bacon, crisp and crumbled

Preheat oven to 350F. Grease casserole dish with butter. In a skillet, heat butter and sauté onions and garlic until onions are tender and slightly golden. Add cauliflower and cook for another minute. Scoop into casserole. Combine eggs, Parmesan cheese and crumbled bacon in separate bowl. Pour over cauliflower, then bake for 1 hour.

Ground Beef Bake Mix

admin — Mon, 11 May 2009 14:37:33 +0000

1 pound lean ground beef
1/2 medium white onion, chopped
2 garlic clove, minced
3 medium Yukon Gold potatoes, sliced thinly
2 large carrots, sliced
1 1/2 cups frozen corn
1/4 cup sweet red peppers, diced
1/4 cup sweet yellow peppers, diced
1 (10 1/2 ounce) can condensed cream of celery soup
1/4 cup whole milk
1/4 cup Parmesan cheese
Salt and Pepper to Taste

Saute ground beef, onions and garlic in a large frying pan, until meat is longer pink. Drain well. Spray a 9X13 pan with a non stick cooking spray. Layer the meat mixture on the bottom. Spread the potatoes and carrots over the top of the meat. Layer the corn next. Then add the peppers on last. Preheat oven to 350 degrees. In a mixing bowl combine the soup and milk together well. Pour over the top. Top with the Parmesan cheese. Cover the dish with aluminum foil. Bake 50 minutes or until completely heated through.

Bean-O-Rama Casserole

admin — Sat, 25 Apr 2009 05:00:59 +0000

1 16oz can butter beans
1 16oz can, great northern beans
1 16oz can garbanzo beans
1 16oz can black beans
1 16oz can pinto beans
1 16oz can kidney beans
2 cups tomato sauce
1 onion, chopped and sautéed
2 Tablespoons mustard
1 Tablespoon barbecue sauce of your choice
1 teaspoon dry mustard
1/4 cup brown sugar (if desired)

Open beans and drain well. Combine all beans in a large bowl. In another bowl mix all other ingredients. Stir mixture into bowl containing the beans and mix slowly. Pour mixture into a 9X13 inch casserole. Bake in a preheated 350 degree oven for 60 minutes.

Classic Green Bean Casserole

admin — Fri, 10 Apr 2009 23:21:37 +0000

4 cups canned green beans
1 can (10 oz) cream of mushroom soup
1/2 cup whole milk
1 1/3 cups French fried onions

Place the mushroom soup, milk and pepper in a 1 1/2-quart casserole dish. Stir in beans and 2/3 cup of the fried onions. Reserve the rest for later. Bake for about 20 to 25 minutes at 350F. Then top with the remaining 2/3 cup fried onions and bake about 5 more minutes, until onions are lightly browned.

Broccoli Chicken and Cheese Casserole

admin — Fri, 10 Apr 2009 17:58:30 +0000

2-1/2 cups minute rice, uncooked
1 large bunch broccoli or 2 packages (10 ounces each) frozen broccoli spears, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup
1 can (10-3/4 ounces) condensed cheddar cheese soup
1 cup mayonnaise
1 soup can milk
3 cups cooked, cubed chicken
1-1/2 cups Mozzarella cheese
Salt and pepper to taste

Cook rice according to package directions. Arrange broccoli on bottom of a greased 9×13″ baking dish. Spoon rice over broccoli. In a mixing bowl, combine soups and mayonnaise. Stir in enough milk to make it saucy, about 1 soup can. Add chicken, 1/2 cup cheese and salt and pepper to taste; pour over rice. Sprinkle remaining cheese on top. Bake at 375°F for 35 minutes, or until golden brown. Yield: 6 servings.

Ground Beef Casserole

admin — Fri, 10 Apr 2009 17:55:49 +0000

1 1/2 pounds ground beef
1 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup diced green pepper
1 can (4 ounces) mushrooms, drained
1/2 teaspoon garlic salt
1 can (28 ounces) tomato puree
6 cups cooked spaghetti noodles
1 cup mozzarella cheese

Heat the oven to 350ºF. Brown the beef in a large skillet over medium high heat. Add the onions. Cook and stir until the onions are soft. Stir in the remaining ingredients. Simmer until well blended. Mix with the spaghetti and place in a casserole dish. Top with the mozzarella. Bake for 15 minutes. Servings: 6

TUNA CASSEROLE

admin — Thu, 09 Apr 2009 22:19:03 +0000

4 cup butter or margarine
1 small red or green bell pepper, chopped
1 small onion, chopped
1 cup sliced fresh mushrooms
1/4 cup all-purpose flour
2 1/2 cups milk
2 cups (8 ounces) shredded Cheddar cheese
2 (9-ounce) cans solid white tuna in spring water, drained and flaked
1 (12-ounce) package egg noodles, cooked
2 teaspoons dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup fine, dry breadcrumbs
2 tablespoons butter or margarine, melted

Melt 1/4 cup butter in a large skillet over medium heat; add bell pepper, onion, and mushrooms, and saute 5 minutes or until tender.

Whisk together flour and milk until smooth; stir into vegetable mixture, and cook, stirring constantly, 5 minutes or until thickened. Remove from heat; add cheese, stirring until melted.

Stir in tuna and next 4 ingredients; spoon into a lightly greased 13- x 9-inch baking dish.

Bake, covered, at 350° for 25 minutes. Stir together breadcrumbs and 2 tablespoons melted butter; sprinkle over casserole, and bake 5 more minutes

Delish’ Mexican Casserole

admin — Thu, 09 Apr 2009 22:17:08 +0000

4 corn tortillas
1 T. olive oil
1/2 cup finely chopped onion
2 cups jalapeno-flavor jack cheese, shredded (or your favorite cheese w/ a kick)
1 pkg. cheese sticks or cut your favorite cheese into strips.
2 – 7oz. cans whole green chilies, drained
1/2 cup finely chopped fresh cilantro
4 eggs, separated
2 T. flour

1. Stack tortillas and cut into about 1/2-inch squares.

2. In an 11- to 12-inch frying pan, combine 1 teaspoon oil and the onion. Stir often over medium-high heat until onion is cooked well and is soft. Add tortillas and remaining oil, turn heat up to high, and stir until it starts to brown, 8 to 10 minutes.

3. Spread tortilla mixture in an 8- by 12-inch oval or rectangular casserole dish (at least 2 in. deep).

4. Sprinkle 1 cup of cheese over the tortilla mixture. Cut cheese sticks in half lengthwise, about 1/4 inch thick.

5. Drain chilies and stuff equally with cheese sticks. Lay chilies in a single layer in casserole. Sprinkle with cilantro.

6. Whip egg whites with a mixer on high speed until they have soft peaks; set aside.

7. Mix egg yolks with flour, then beat on high speed until a light lemon yellow, about 2 minutes. Beat half of the whites into the yolks, then fold in remaining whites and pour mixture over chilies, scraping bowl. Top egg mixture with remaining cup of shredded cheese.

8. Bake in a 375° oven until topping is golden brown and feels firm when lightly touched, about 15 minutes. Cutting through chilies, scoop from casserole to serve. Garnish with your favorite Mexican toppings; sour cream, green onions, guacamole, black olives, whatever floats your boat.

You may want to serve with a side of tortilla chips too.

Quick and Easy Beef Casserole

admin — Thu, 09 Apr 2009 22:15:23 +0000

1 lb. ground beef
1 pkg. (16 oz.) frozen hash browns, thawed (the cubed kind, not the shredded)
1 cup processed cheese spread, melted. (ex. Velveeta)
1 cup chunky salsa
grated cheddar cheese

Brown and drain ground beef. Place drained beef in a casserole dish. Add hash browns and mix well. Pour melted cheese spread and salsa over beef/potato mixture, and stir well, thoroughly combining all ingredients. Bake at 425 degrees for 25 minutes. Remove from oven, sprinkle with grated cheddar cheese, and return to oven. Switch to broil, and remove casserole from oven when cheese on top begins to brown