Casserole Recipes

Since pie shells come in packs of two, I always make one quieche for dinner, and one to freeze. The frozen one is just as yummy as the original. A quieche can be anything- look up some recipes online and you'll find tons!

Hi M. K,

Below you'll find a few recipes I've used in the past. They are very yummy! Best Wishes and Many Blessings.

DK

Meatball Casserole
1 lb. ground beef
3/4 c. crushed corn flakes
1 1/2 tsp. salt
3/4 c. canned milk
3 tbsp. chopped onion
2 tbsp. shortening

Instructions
Mix together. Shape into balls and roll in flour. Brown on all sides and put in baking dish. Mix 3/4 cup water and 1 can cream of mushroom soup and pour over meatballs. Bake at 350 degrees for 20-25 minutes or until brown.

Tater Tot Casserole
1 lb. hamburger, browned
Small onion, optional and browned
1 can (10 3/4 oz.) cream of mushroom soup
1 pt. peas
1 1/2 c. Cheddar cheese
1 lb. box tater tots

Instructions
Layer above ingredients in casserole dish in order as given. Bake at 325 degrees for approximately an hour, when cheese is bubbly.

Chili Enchilada Casserole
1 1/2 lbs. ground meat
2 tbsp. chili powder
1 sm. can chili
1 can Ro-Tel tomatoes with chilies
1/2 c. milk
soft tortilla shells
grated cheese
Instructions
Brown 1 1/2 lbs. ground meat with 2 tbsp. chili powder Drain. Add: 1 sm. can chili, 1 can Ro-Tel tomatoes with chilies, 1/2 c. milk Layer square (9x9) pan with soft tortilla shells and grated cheese. Bake at 350 degrees for 20-30 minutes.
Serves 4.

Peanut Butter Cake Mix Cookies
1 pkg. yellow cake mix (2 layer)
1 c. peanut butter
1/2 c. salad oil
2 tbsp. water
2 eggs
Instructions
Heat oven to 350 degrees. Combine all ingredients and mix well. Drop from a teaspoon onto an ungreased cookie sheet. Press a criss-cross on each cookie with fork prongs dipped in water. Bake for 10 to 12 minutes until golden. Cool 1 minute and then remove from pan.
Makes about 4 dozen cookies.

Here is a great recipe for lasagna that I make a lot and freeze. It actually tastes better when you freeze for some reason.. This recipe usually makes 4 8"x8" casseroles so I would double to get 8.

Lasagna Recipe

Hint: I usually make an extra large amount of sauce because I am able to freeze any leftover since it takes 5-6 hours to make.

Sauce:
4 Large cans of Hunt’s Tomato Sauce
4 Large cans of Hunt’s Italian Seasoned Whole Tomatoes or Muir Organic Roasted Tomatoes
4 T Extra Virgin Olive Oil
4 T garlic cloves (minced)- usually cheat and buy already minced in the jar
3 T crushed red pepper (more if you want spicier)
8 T Italian Seasonings mix (basil and oregano)

(If you have time, you can use Roma tomatoes, blanch them, peel them, and puree them to make as the base of the sauce, but this step takes about 1-2 hours to do anyway)

Stir all of the ingredients together and put on the stove on low. Put a screen over the top of the pot and do NOT stir for the next 5-6 hours. Most of the water will cook off and it will leave an extremely thick sauce.

Lasagna Filling:
4 small or 2 large containers of ricotta (whole or skim) (can make this layer as thick as you want depending upon your taste for ricotta)
1 bushel of Italian parsley (chopped)
2 C of shredded Mozzarella (You will need another C of shredded Mozzarella for the top of the lasagna too)

Mix all of the ingredients together and put into refrigerator to await the preparation of the other ingredients.

Meat ingredient:
If you use a meat ingredient you will just brown it before adding to the lasagna. I wouldn’t necessarily suggest mixing the different meats though. These are the different meats and amounts I have used in the past.

Italian Sausage: 6 links- (remove skin) I use Hot Italian Sausage but they make it milder
Beef- 2 lbs. Ground sirloin is what I use- ground beef to your preference.
or 2 lbs. ground turkey (for healthier recipe)

Making the Lasagna:
Line the bottom of the pan with uncooked lasagna noodles. Ladle on sauce. Put in ricotta cheese layer. Layer in the meat. Ladle on more sauce, enough to seep through the spaces in the meat. Layer another layer of uncooked lasagna noodles. Ladle on more sauce. Put on layer of shredded mozzarella cheese. Cover with foil and cook in preheated oven at 350 degrees for one hour or until it is hot in the center.

You can also cook the same recipe as stuffed shells and freeze.

Good luck.

Here's one that always seems to go over good:

1 lb hamburger meat - cooked & drained
1 pkg large egg noodles - cooked & drained
1 can corn - drained
1 large sour cream
1 large can cream of mushroom soup
chopped onion (to taste - can cook with meat)
Salt & Pepper to taste.
Mix everything together in a 9 x 12 cassarole dish. Top with crushed crackers. Bake @ 350 until hot and bubbly.
Enjoy :)

King Ranch Chicken:
1 lb boneless/skinless chicken breast cooked and cut up into pieces
1 can cream of chicken soup
1 can cream of mushroom soup
1 can rotel
shredded cheese
tortilla chips

crush tortilla chips and line 8X11 baking dish with chips
mix soups, rotel, and chicken and place half of mixture on top of crushed chips
cover with cheese
layer chips,rest of mixture, and top with cheese again
bake at 350 for 30 minutes

2) Baked Spaghetti
1 lb ground beef
1 jar of spaghetti sauce
1 can rotel
4-8oz water
italian seasoning
spaghetti
shredded cheese

brown ground beef in a lg. pot; drain fat
add sauce, rotel, water and seasoning; simmer 30 min
cook spaghetti
line 8x11 pan w/sauce mixture
layer spaghetti
cover w/cheese
repeat layers
bake at 350 for 30 minutes

Hope these help....have been a favorite w/our family for years

Spaghetti Squash Casserole

1 lb hamburger meat
1 onion
1/2 cup of chopped peppers (you can use any kind you like but I don't think hot ones would be good, and you can add more or less if you want)
2 cans stewed tomatoes
1 clove garlic
2 cups grated cheddar cheese
1 medium spaghetti squash

Cut squash in half lengthwise, brush inside with olive oil, add salt and pepper, cook open side up at 350 for about 45 minutes to an hour, you should be able to see the edges start to curl and turn brown.

Meanwhile, brown the hamburger meat with salt and pepper, onions,
peppers, and garlic, drain meat, add 2 cans of stewed tomatoes and bring to a good simmer, when bubbling slowly add 1 cup of cheese and let it melt in a little at a time.

Shred up your squash in a casserole dish, then add the meat mixture,
stir it up well and top with remaining cheese.

Bake for about 30 minutes at 375 until the cheese is bubbling and
starting to brown a little on top!

This is one of my favorites. I make it when I need to take someone a meal and everyone always loves it...

Ground Meat Noodle Casserole

2lbs ground meat 2 garlic buds pressed
1 medium onion chopped 1 celery stalk chopped (optional)
3 small cans Tomato sauce

12 oz pk noodles cooked 6 oz cream cheese softened
2 cups sour cream 3 green onions chopped
grated cheese

1. Cook 2 lbs ground meat and drain fat. In fat, cook garlic, white onion and celery. Drain fat and return meat to pan. Add tomato sauce. Simmer 45 minutes covered, stirring occasionally.

2. Cook noodles. Mix together noodles, cream cheese, sour cream and green onions.

3. In baking dish layer 1/2 noodle mixture, 1/2 meat mixture then grated cheese. Repeat layers.

4. Bake at 450 for 15 minutes or until bubbly.

Here is an easy-to-make, easy-to-freeze recipe that can make lots. It's also fairly bland so most people like it. I sure wish I had a group like yours!

Chicken Spaghetti

spaghetti (7-8 oz dry)
1 can cream of mushroom or chicken soup
2-3 C cooked, cut-up chicken
1/2-3/4 C milk
3/4 lb. Velveeta
Nature's Seasons or salt & pepper to taste

Cook spaghetti & drain. Combine all ingredients into a 2 qt casserole. Freeze here or bake at 350 for 30 minutes til bubbly. (You can vary the amount of milk, cheese, chicken and seasonings to your taste. You may have to add more milk when reheating leftovers.)

Enjoy!

We eat this alot:but I double it bc I have 5 kids
1 lb ground beef browned
seasoning: either regular season salt or taco seasoning
1 can ranch style beans
1 can cream corn
1 can kernal corn
shredded cheese

mix all together in dish and top with mashed potatoes and more cheese.

Youcan make this so many different ways. Sometimes I add tostitos sometimes black beans depending onwhat I have on hand

In my family we call this "Granny's Enchilada Casserole" because it originated with Granny of course!
1 lb of ground beef - cooked and crumbled
stir in
1 pkg taco seasoning mix and
2 small cans of tomato sauce
Layer in a casserole (I use a 12X9, or a large round one):
soft tortillas (I use flour, but I bet corn would be good too!)
then
1/2 of the ground beef mixture
then
shredded cheddar cheese
Repeat layers - top layer will be cheese
Bake at 350 degrees until bubbly (or freeze THEN bake)

This freezes well. But DON'T bake it before you freeze it. I serve it with black beans and corn. Those of us who like corn and beans usually top our casserole with them. I have also mixed the beans and corn into the casserole with good results.

Spinach Casserole:

2 cartons frozen chopped spinach, thawed
2 cartons cottage cheese, small curd
6 tblsp butter, sliced
6 tblsp flour
6 eggs
12 oz American cheese, cubed

Preheat oven to 350 degrees. Grease a 9x13 casserole pan.
Mix the ingredients in a LARGE mixing bowl. Pour mixture into casserole pan. Cook for 1 hour.
* My daughter HATES spinach, but absolutely loves this dish - if I don't make it for Thanksgiving, I don't know that I would be allowed to sit at the table!
I've never tried to freeze it, but I'm sure it would freeze well.

My family love my chicken broccoli casserole and home made chicken pot pie.

If you want detailed recipes, I will be happy to send them. To get the gist of them.....

Chicken Broccoli....layer steamed brocolli florets in the casserole dish, layer cooked, cubed chicken on broccoli, spread sauce over chicken, sprinkle some bread crumbs and bake until bubbly.

Sauce: 2 cans of Cream of Chicken soup, touch of lemon juice, about a cup of mayo, curry powder, shredded cheddar cheese.

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Chicken Pot Pie:

Pillsbury roll out dough (1 pkg), cream of mushroom soup, seasonings, chicken, frozen asst veggies.

Mix all veggies, chicken with soup mixture (there is more than just cream of mushroom, I forgot what else I put in it) spread into pillsbury crust, cover with other crust, seal and bake.

My favorite dish is Texican Hash: http://burbmom.net/texican-hash/

Your casserole group is a great idea! What fun.

This one tastes like turkey (or chicken) and dressing.

In a 9 x 13 glass baking dish, mix 3-4 cups chicken or turkey (cut-up pieces - can use canned chicken), 1 can cream of chicken soup, 1 can cream of celery soup, 1/4 cup chopped celery, 1/4 cup chopped onion (optional), small can sliced mushrooms (optional)and 1/2 cup milk. Stir all together.

Cover with 1 package of Pepperidge Farm Dressing Crumbs (dry). Boil cup of water and add 1-2 buillion cubes (optional) and melt 1 stick of margarine/butter in it. Pour liquid over top of crumbs.

Cover with tin foil and cook for 1 hour at 325, then remove cover and cook for 15-20 more minutes.

After it is baked, you can refrigerate it. If you want to freeze it, you will want to save the crumbs and liquid to add just before you bake it.

I made a casserole last night ..not sure how well it will freeze but it was yummy... 1-2 pounds of groud beef ..cook first them put in caserole dish .. then add 2-3 cans of tomato sauce.. 1-2 cans of green beans next layer is mashed potatoes then shreaded cheese.... in oven for 20 min.....yummy

Chicken Spaghetti

1 can cream of mushroom soup, 1 can cream of chicken soup, 1 can cream of celery soup, 1 can Cheddar cheese soup
1/3 cup chopped green pepper
1/4 cup chopped onion
1 2 oz jar chopped pimento
1 jar of sliced mushrooms (I use the larger one)
2 oz sharp cheddar cheese, shredded (I don't measure exactly
salt & pepper to taste
3 pounds chicken, cooked and chopped (I use chicken breasts)
8 oz of spaghetti, cooked (I use thin spaghetti)
1/2 cup parmensan cheese, opt
1 2 oz pkg of sliced almonds opt.

Combine the soups, green pepper, onion, pimento, mushrooms and cheddar cheese in a large pot. Cook over low heat for 30 minutes, stirring frequently. Add salt, pepper and chicken. Cook until heated through. Stir in cooked spaghetti. Spoon into a greased 9 X 13 baking dish which has been sprayed. Sprinkle half the parmesan cheese, almonds and then remaining parmesan. Bake at 350 for 30 minutes or until hot and bubbly.

Note: You probably know this, but before you freeze a casserole (after it's cooled)top with a layer of plastic wrap before you cover it to freeze, just remember to take off the plastic before you cook it. Also, any recipe that calls for cooked chicken, I always, cook my chicken in well seasoned water, with salt, bay leaf, onions and celery. After it starts to cook, taste the broth and make sure it's seasoned well enough. This will help your casseroles or whatever you're using your chicken for more tasty! Also, boiling chicken that has skin on, makes for more tasty and moist end product! Just my two cents worth!) Enjoy!

PS I'm so glad you asked this question! My daughter is having twins in May and I was about to start looking for good casseroles I could make and freeze for her! Thanks! D. G.

Green Chile Enchilada Casserole

1 baked chicken de-boned, cubed
1 large can of green chile enchilada sauce
2 pounds of shredded Mexican mix cheese
1 small package of corn tortillas
1 small onion diced

You layer the ingredients, beginning with the sauce, then, chicken, onion, and cheese. Be generous with the sauce and cheese. Bake 350 degrees for about 50 minutes and serve with a dollop of sour cream. Even my Mexican in-laws are impressed!

Go to www.tasteofhome.com for delicious home-cooking recipes.

go to www.bettycrocker.com
there are plenty to choose from.

M., I was looking at the newest Taste of Home this weekend and there was an ad in it about their Casserole edition, which is coming out this month. It said to watch for it on newsstands, so I'm going to keep watching at Wal-Mart! I believe it said it was to be released on February 17th, but I'm not certain of that. Anyway, I thought of you and thought you might like to get a copy. Enjoy! God bless! S.

M., My daughter made a casserole the other night which she dubbed Chicken Ala Pasta. It's super simple, but I don't know if it freezes - we ate it all in two nights!

1 box of penne pasta, cooked and drained
4 cans chicken ala king
Parmesan cheese

After pasta is cooked and drained, add the chicken ala king and warm up. Put a serving in a bowl or on a plate and top with parmesan cheese. YUMMY!

Like I said....very simple, and really yummy. It was just as good the second night! Best wishes!

You can also go to www.allrecipes.com. They always have great recipes on there!!!

I make a freeze enchilada casserole and my family LOVES it! It is a layering casserole, kind of like lasagna. In a dish I mix refried beans, salsa and cooked chopped grilled chicken. In the bottom of a baking pan put a layer of corn tortillas then top with the chicken-bean mixture. I sneek in veggies like red peppers, chopped zucchini, cut up spinach, whatever I have. Then a layer of corn and grated cheese. Repeat the layers and end with one more layer of the tortillas with only cheese on top. Then take a can of mild Hatch Enchilada sauce and pour on top. Freeze just like that and then thaw and bake 30 minutes at 350. Enjoy!

try www.lhj.org (ladies home journal) or www.marthastewart.com good luck:)