Casserole Recipes

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.

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.

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.

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.

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.

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

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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.

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).

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.

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.