Cook bacon until crispy; drain on paper towels.
Cut bacon into small pieces. Brown ground beef
and onion; drain. Combine all ingredients into
casserole dish. Bake at 300 degrees for 2 hours.
Can also be made in a crockpot and cooked all day.
Beef Noodle Bake
1 pound ground beef
8 ounce can tomato sauce
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon pepper
1 cup small-curd cottage cheese
1 cup sour cream
1/2 cup minced chives
8 ounces egg noodles, cooked and drained
3/4 cup shredded cheddar cheese
In a skillet over medium heat, cook beef until no longer
pink; drain. Add tomato sauce, salt, garlic powder,
onion powder and pepper; bring to a boil. Reduce heat;
cover and simmer for 5 minutes. Meanwhile, combine
cottage cheese, sour cream and chives; fold in noodles. In a
greased 3-quart baking dish, layer half the noodle mixture
and meat mixture. Repeat layers. Cover and bake at 350 degrees
for 35 minutes. Uncover; sprinkle with cheddar cheese.
Bake 5 minutes longer or until cheese is melted. Serves 6.
Cheese Chicken
8 chicken breasts, boned and skinned
2 cans cream of chicken soup
1/4 cup bourbon
1/4 cup butter, cut into small pieces
1 cup sharp cheddar cheese, shredded
Place chicken breasts in shallow baking dish.
Heat soup and bourbon together; pour over chicken.
Sprinkle cheese and butter over chicken. Bake at 350
degrees for 1 1/2 hours. Serves 4 to 8.
Cheesy Hot Dog Casserole
1/2 pound hot dogs, sliced
1 can cheddar cheese soup
1 can corn, drained
2 tablespoons chopped onion
1 cup water
2 tablespoons margarine
1 1/2 cups mashed potato flakes
1/2 cup milk
1 egg, slightly beaten
1/2 cup shredded cheddar cheese
paprika
Heat oven to 350 degrees. In large bowl, combine hot dogs,
soup, corn and onion; mix well. Spoon into ungreased 2-quart
casserole; set aside. In medium saucepan, bring water and margarine
to boil. Remove from heat. Stir in potato flakes and milk. Add egg;
blend well. Spoon and spread over casserole. Bake for 35 to 45 minutes
or until thoroughly heated. Sprinkle with cheese and paprika. Bake an
additional 3 minutes or until cheese is melted.
Cheesy Wild Rice Casserole
1 6-ounce package long grain and wild rice mix
1 4-ounce can sliced mushrooms, drained
2-1/2 cups water
1 10-ounce package frozen chopped spinach
3/4 cup chopped onion
1 tablespoon butter or margarine
2 teaspoons prepared mustard
1/4 teaspoon ground nutmeg
1 8-ounce package cream cheese, cut into cubes
In a 2-quart casserole, combine rice mix and seasoning packet with mushrooms.
In a medium saucepan, combine water, spinach, onion, butter, mustard, and nutmeg.
Bring to boiling; remove from heat. Stir mixture; pour over rice mixture. Stir in
cream cheese. Bake, covered, in a 375 degree F oven 20 minutes. Stir mixture.
Cover; bake 15 to 20 minutes more or until rice is tender. Stir again. Let stand 5
minutes before serving. Makes 6 to 8 servings.
Chicken Deli Casserole
1 32-ounce can sauerkraut, rinsed and drained
1 cup Russian salad dressing
6 boned and skinned chicken breast halves
1 tablespoon prepared mustard
1 cup shredded Swiss cheese
fresh parsley, for garnish
Place half the sauerkraut in a 3-1/2 quart electric slow
cooker. Drizzle on about 1/3 cup of the dressing. Top
with 3 chicken breast halves and spread the mustard over
the chicken. Top with the remaining sauerkraut and
chicken breasts. Drizzle another 1/3 cup dressing over
the casserole. Refrigerate the remaining dressing until
serving them. Cover and cook on the low heat setting
about 3 1/2 to 4 hours, or until the chicken is white
throughout and tender. To serve, spoon the casserole
onto 4 or 5 plates. Sprinkle 3 to 4 tablespoons of cheese
over and drizzle about 1 tablespoon of the Russian
dressing on top. Serve immediately, garnished with parsley.
Chilaquillas
1 medium package of sturdy tortilla chips
1 1/2 cups chunky Mexican salsa
1/2 cup green or red pepper combination, chopped
1 cup cooked beef or chicken
12 black olives, sliced
1 cup Monterey Jack cheese, shredded
2 cups Cheddar cheese, shredded
1 cup sour cream
Preheat oven to 325 degrees, and grease a shallow 10-inch
casserole dish. Layer casserole with half the chips and salsa.
Top with green pepper and meat, plus half of both cheeses.
Repeat using remaining chips, salsa, and cheeses. Top with
sour cream. Bake for 30 minutes. Let stand for another 10
minutes before serving. Makes 6 Servings.
1/3 cup chopped onion
1/3 cup ketchup
2 tablespoons sweet pickle relish
2 teaspoons prepared mustard
3 cups prepared mashed potatoes
1 (16-ounce) package hot dogs, cut into bite-sized pieces
1 (15-ounce) can chili without beans
4 ounces (1 cup) Cheddar Cheese, shredded
Heat oven to 375 degrees. Spray 2-quart baking dish with
no-stick cooking spray. Combine onions, ketchup, relish and
mustard in small bowl. To assemble casserole, spread mashed
potatoes into prepared baking dish; top with hot dogs, chili
and ketchup mixture. Bake for 25 to 30 minutes or until heated
through. Sprinkle with cheese; continue baking for 3 to 4 minutes or
until cheese is melted. Yield: 8 (1-cup) servings
Chinese Hamburger Casserole
1 pound ground beef
2 medium onions, chopped
2 cups diced celery
1 cup uncooked rice
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups water
4 tablespoons soy sauce
15 ounce can bean sprouts, undrained
salt and pepper to taste
10 ounce can chow mein noodles
Brown ground beef and drain excess fat. Add remaining
ingredients except chow mein noodles and blend well.
Spoon into large casserole dish and sprinkle with chow mein
noodles. Bake at 350 degrees for 1 1/2 hours. Or put into a
crockpot on low and let simmer for 8-12 hours. Add chow
mein noodles immediately before serving.
Corned Beef Bake
1 1/2 cups cubed cooked corned beef
1 can cream of chicken soup
8 ounces cheddar cheese, cubed
7 ounces small shell pasta, cooked and drained
1 cup milk
1/2 cup chopped onion
2 bread slices, cubed
2 tablespoons butter or margarine, melted
In a bowl, combine corned beef, soup, cheese,
pasta, milk and onion. Transfer to a greased 2-quart
baking dish. Toss bread crumbs with butter; sprinkle
over top. Bake uncovered at 350 degrees for 40 to 45
minutes or until golden brown. Let stand 10 minutes
before serving. Serves 4.
Cottage Casserole
12 ounces pasta, cooked according to package directions
4 cups marinara sauce
16 ounce container cottage cheese
8 ounce container sour cream
10 ounce package frozen chopped spinach, thawed and squeezed
3/4 cup chopped scallions
1 teaspoon salt
1/2 teaspoon black pepper
2 cups shredded cheddar cheese
Heat oven to 375 degrees. Grease a 12-cup ovenproof
casserole. Mix pasta, sauce, cottage cheese, sour cream,
spinach, scallions, salt and pepper in a bowl. Spoon into
casserole. Top with cheddar cheese. Bake uncovered for 20 minutes.
Creamy Chicken Chow Mein
1 package (6 ounce) chow mein noodles, divided
2 cups cubed cooked chicken
4 celery ribs, chopped
1 large onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup milk
1 can (8 ounce) sliced water chestnuts
1 jar (4 ounce) sliced mushrooms
1/2 cup cashews
Sprinkle half of the chow mein noodles into a
greased 13x9x2-inch baking dish. In a bowl, combine
chicken, celery, onion, soups, milk, water chestnuts,
mushrooms and cashews. Spoon over noodles; top
with remaining noodles. Bake uncovered at 325 degrees
for 35 to 40 minutes or until heated through.
Easy Taco Casserole
1 pound ground beef
3/4 cup chopped onions
1 package taco seasoning mix
3/4 cup water
1 (16 ounce) can refried beans
1 (8 ounce) jar taco sauce
2 1/2 cups crushed tortilla chips
2 cups shredded Cheddar cheese
1 1/2 cups shredded lettuce
1/2 cup chopped tomatoes
Heat oven to 400 degrees. In a medium skillet, cook beef
and onion over medium-high heat until beef is thoroughly
cooked. Drain; stir in taco seasoning mix and water; simmer
10 minutes. In medium bowl, combine refried beans and taco
sauce. In ungreased 8-inch square dish, layer 1/2 the bean mixture,
1/2 the beef mixture, 2 cups of the tortilla chips, and 1 cup of the
cheese. Top with remaining bean and beef mixtures. Bake for 25
minutes. Remove from oven. Top with remaining tortilla chips and
cheese. Return to oven; bake an additional 3 to 5 minutes or until
cheese is melted. Serve with lettuce and tomatoes. Serves 6.
Firecracker Casserole
2 pounds ground beef
1 medium onion, chopped
1 can black beans, rinsed and drained
1 to 2 tablespoons chili powder
2 to 3 teaspoons ground cumin
1/2 teaspoon salt
4 flour tortillas (7-inch)
1 can cream of mushroom soup
1 can diced tomatoes with green chilies, undrained
1 cup shredded cheddar cheese
In a skillet, cook the beef and onion until the meat
is no longer pink; drain. Add beans, chili powder, cumin
and salt. Transfer to a greased 13x9x2-inch baking dish.
Arrange tortillas over the top. Combine soup and tomatoes;
pour over the tortillas. Sprinkle with cheese. Bake uncovered
at 350 degrees for 25-30 minutes or until heated through. Serves 8.
Ham and Cheese Potato Bake
1 1/2 cups milk
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups frozen O’Brien potatoes, thawed
1 1/2 cups chopped cooked ham
1 cup sour cream
1 1/2 cups shredded Colby cheese
Heat oven to 400 degrees. Spray 13x9-inch baking dish
with nonstick cooking spray. In medium saucepan, combine
milk, flour, salt and pepper; blend well. Cook and stir over
medium-high heat until bubbly and thickened. In large bowl,
combine potatoes, ham, sour cream, cooked sauce and 1 cup of the
cheese; mix well. Spoon potato mixture into baking dish. Sprinkle
top with remaining cheese. Bake for 15 to 20 minutes or until
casserole is bubbly and cheese is melted. Let stand 5 minutes
before serving. Serves 8.
Ham and Noodle Casserole
2 1/2 cups uncooked egg noodles
1 cup sour cream
1 can cream of mushroom soup
1 tablespoon minced onion
dash pepper
1 package (16 ounce) frozen broccoli, carrots and cauliflower, thawed
2 cups cubed cooked ham
1/4 cup cornflake crumbs
2 tablespoons melted butter
Cook noodles to desired doneness; drain. Meanwhile, heat
oven to 350 degrees. Grease 2 1/2 quart casserole. In small bowl,
combine sour cream, soup, onion and pepper. In greased casserole,
combine cooked noodles, vegetables and ham. Pour soup mixture
over noodle mixture and blend well. In small bowl, combine crumbs
and butter; mix well. Sprinkle evenly over casserole. Bake for 30 to
35 minutes or until bubbly.
Ham and Three Bean Bake
2 cups diced cooked ham
1 cup barbecue sauce
1 medium onion, chopped (1/2 cup)
1 can (15 to 16 ounce) great northern beans, drained, rinsed
1 can (15 ounce) dark red kidney beans, drained, rinsed
1 can (15 ounce) black beans, drained, rinsed
2 pouches (6.5 ounces each) cornbread & muffin mix
2/3 cup milk
1/4 cup butter or margarine, melted
2 eggs
Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking
spray. In 3-quart saucepan, heat ham, barbecue sauce, onion and beans over
medium-high heat, stirring occasionally, until thoroughly heated. Pour into
baking dish. In large bowl, stir 2 pouches muffin mix, milk, butter and eggs
just until moistened (batter will be lumpy). Spread over ham and bean mixture
to edges of dish. Bake uncovered about 20 minutes or until toothpick inserted
in center comes out clean and cornbread is golden brown.
Ham, Potato and Broccoli Casserole
1 (16 ounce) package frozen French fries
1 (16 ounce) package frozen chopped broccoli
1 1/2 cups cooked, cubed ham
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can milk
1/4 cup mayonnaise
1 cup grated Parmesan cheese
Spray a 9x13 inch baking dish with cooking spray. Cover
bottom of dish with layer of French fries. Add a layer of
broccoli, then sprinkle ham evenly over broccoli. In a small
bowl mix together soup, milk and mayonnaise. Pour mixture
evenly over ingredients in baking dish and sprinkle with cheese.
Bake uncovered in 375 degree oven for 40 minutes.
Ham Ravioli Bake
1 package (20 ounce) refrigerated cheese ravioli
1 1/2 cups cubed or chopped fully cooked ham
1 1/3 cups sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped red or green bell pepper
1 tablespoon olive oil
1 jar (15-17 ounces) Alfredo sauce
Cook ravioli according to package directions. Meanwhile, in a large
skillet, cook the ham, mushrooms, onion, and bell pepper in oil over
medium heat for 4-5 minutes or until veggies are crisp-tender.
Spread 2 tablespoons Alfredo sauce into the bottom of a greased
8-in. square baking dish. Stir remaining sauce into ham mixture;
cook for 3-4 minutes or until heated through. Drain ravioli; place
half in the prepared baking dish. Top with half of the ham mixture.
Repeat layers. Cover and bake at 375 for 20-25 minutes or until bubbly.
Hash Brown Breakfast Casserole
1 pound ground hot pork sausage
1/4 cup chopped onion
2 1/2 cups frozen cubed hash browns
5 large eggs, lightly beaten
2 cups shredded sharp cheddar cheese
1 3/4 cup milk
1 cup baking mix
1/4 tsp salt
1/4 tsp pepper
Cook sausage and onion in a large skillet over medium-high heat
5 minutes or until meat crumbles. Stir in hash browns and cook 5 to 7
minutes, or until sausage is no longer pink and potatoes are lightly
browned. Drain mixture on paper towels; spoon into a greased 13x9-inch baking
dish. Stir together eggs, cheese and next 4 ingredients. Pour evenly over
sausage mixture, stirring well. Cover and chill 8 hours. Bake, covered with
nonstick foil, at 350 degrees for 45 minutes. Uncover and bake 10 to 15 minutes
more. Remove from oven and let stand 5 minutes before serving. Serves 8.
2 (8 ounce) packages refrigerated crescent rolls
1/4 pound salami, sliced
1/4 pound cooked ham, sliced
1/4 pound pepperoni sausage, sliced
8 slices provolone cheese
8 slices Swiss cheese
3 eggs, beaten
2 tablespoons grated Parmesan cheese
Coat a 9x13 inch baking dish with cooking spray.
Cover bottom of baking dish with 1 package crescent roll dough.
Layer with salami, ham, and pepperoni. Cover meat with
a layer of Provolone cheese and Swiss cheese. Spread 1/2
of the beaten eggs over the cheese. Top with second package
of crescent rolls. Brush with remaining beaten eggs, and sprinkle
with Parmesan cheese. Bake, uncovered, in 350 degree oven
for 25 minutes. Cover with foil, and bake for another 10 minutes.
Mexican Tater Tot Casserole
1 pound ground beef
1/2 onion, chopped
1 can enchilada sauce
1 small can sliced black olives
salt, pepper, and garlic powder to taste
1 can corn, drained
1 pound cheddar cheese, grated
frozen tater tots
Brown meat and onion; drain. Mix in sauce, olives,
and seasonings. Heat through. Spread in 13x9-inch pan.
Cover meat with corn, and cover corn with cheese.
Place tater tots evenly over casserole until it is completely
covered. Bake according to tater tots package, stopping
halfway through to "turn" tater tots (otherwise the bottoms
may still be cold).
Quick Chili Bake
1 (15 ounces) can chili
1 jar (12 ounces) chunky salsa
1 can (12 ounces) corn, drained
7 ounces pasta spirals, cooked and drained
1/2 cup shredded cheddar cheese
In a large bowl, combine chili, salsa and corn. Add pasta;
toss to coat. Spoon into a 2-quart casserole; top with cheese.
Bake at 400 degrees for 30 minutes or until heated through. Serves 6.
Tamale Casserole
2 cups water
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
1/2 cup cornmeal
1-1/2 pounds lean ground beef (90% lean)
1 large onion, chopped
1 medium green pepper, chopped
2 garlic cloves, minced
1 can (16 ounces) kidney beans, rinsed and drained
1 can (10 ounces) enchilada sauce
1 can (4 ounces) chopped green chilies
1 can (2-1/4 ounces) sliced ripe olives, drained
2 teaspoons chili powder
2 teaspoons minced fresh cilantro
3/4 cup shredded cheddar cheese
In a small heavy saucepan, bring the water, salt and cayenne to a boil.
Reduce heat to a gentle boil; slowly whisk in cornmeal. Cook and stir
with a wooden spoon for 15-20 minutes or until polenta is thickened and
pulls away cleanly from the sides of the pan. Meanwhile, in a large skillet,
cook the beef, onion, green pepper and garlic over medium heat until meat is
no longer pink. Stir in the beans, enchilada sauce, chilies, olives, chili powder
and cilantro; heat through. Spread polenta into a greased 8-in. square baking
dish. Top with meat mixture. Cover and bake at 350° for 25 minutes. Sprinkle
with cheese. Bake, uncovered, for 2-5 minutes or until filling is bubbly and
cheese is melted. Yield: 6 servings.
Twice-Baked Potato Casserole
6 medium unpeeled potatoes, baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, chopped
Cut baked potatoes into 1-inch cubes. Place half in greased
13x9-inch baking dish. Sprinkle with half of the salt, pepper
and bacon. Top with half of the sour cream and cheeses. Repeat
layers. Bake uncovered at 350 degrees for 20 minutes or until
cheese is melted. Sprinkle with onions.
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