Hamburger Casserole
From Sigatress!
2 cups cooked small egg noodles
1 lb. ground beef
1 tbsp vegetable oil
1 cup chopped onion
½ tsp garlic powder
2 x 7½ oz. can tomato sauce
salt and pepper, to taste
1 cup sour cream
1 cup ricotta or cottage cheese
1 cup shredded mozzarella cheese
Preheat oven to 350degrees.
Cook noodles according to pkg. directions; drain. Measure 2 cups and spread in bottom of
casserole dish.
Brown beef in oil over medium heat; breaking into small chunks. Drain fat.
Add onion, garlic, tomato sauce, salt and pepper to meat and blend. Simmer for 15 minutes.
Pour over noodles in casserole.
Spread sour cream evenly over meat. Spoon ricotta cheese over top. Cover completely with
mozzarella cheese and bake, uncovered, 30 minutes or until cheese is bubbly.Mexican Skillet Casserole
From PinkHug!
1 lb. ground beef
1 small onion, chopped
1 (14 1/2 oz.) can tomatoes--undrained, chopped
1 (15 oz.) can Ranch-style beans
1/2 cup uncooked regular long-grain rice
2 Tbsp. chili powder
Salt, pepper&garlic powder--to taste
1 cup water
1/2 cup shredded Cheddar cheese
In large skillet, brown ground beef and onion till meat is brown and onion is
tender; drain. Add tomatoes, beans, rice, seasonings, and water. Cover, bring to a boil;
reduce heat. Simmer 20 to 25 minutes, or until rice is tender,
stirring occasionally. Top with shredded cheese. Cook another 5 minutes, or until cheese
melts.
Serves 4
Ham and Macaroni Casserole
(From PinkHug!)
3 cups cooked cubed ham
1/2 cup chopped onion
1 container {8 oz.} sour cream
3/4 cup milk
1 cup shredded Swiss cheese
1/4 teaspoon dry mustard
1/4 teaspoon pepper
2 cups cooked macaroni
1/2 cup crushed potato chips
In a bowl, combine all ingredients except macaroni and potato chips. Gently fold in
macaroni and spoon mixture into a greased 2-quart casserole. Sprinkle
with crushed potato chips. Bake at 350 degrees for about 30 minutes, or until
heated through. Serves 4.
Quick Chili-Mac Pickle Casserole
From Pinkhug
1 cup macaroni, cooked and drained
2 (16 oz.) cans chili with beans
Dill Pickle slices
In saucepan, heat chili to boiling point. Add macaroni; stir to mix. Pour
into a 1 1/2-quart casserole. Top with pickle slices. Bake in 375 degree oven
for 20 minutes. Makes 4 servings.
Ham and Macaroni Casserole
(From PinkHug!)
3 cups cooked cubed ham
1/2 cup chopped onion
1 container {8 oz.} sour cream
3/4 cup milk
1 cup shredded Swiss cheese
1/4 teaspoon dry mustard
1/4 teaspoon pepper
2 cups cooked macaroni
1/2 cup crushed potato chips
In a bowl, combine all ingredients except macaroni and potato chips. Gently fold in
macaroni and spoon mixture into a greased 2-quart casserole. Sprinkle with crushed potato
chips. Bake at 350 degrees for about 30 minutes, or until heated through. Serves 4.
Ham Casserole
From PinkHug!
2 cups cooked cubed ham
2 cups cooked rice
1/2 cup shredded Cheddar cheese
1/2 cup evaporated milk
1 can {10 3/4 oz.} condensed cream of mushroom soup
{Or you may use cream of asparagus or cream of celery soup}
4 tablespoons chopped onion
3/4 cup crushed cornflakes
3 tablespoons melted butter or margarine
Mix first 6 ingredients together in a baking dish. Mix crushed cornflakes with butter or
margarine and sprinkle on top of casserole. Bake at 375 degrees for about 30 minutes, or
until heated through. Serves 4 to 6.
Baked Bean Casserole
From Chef Pink Hug!
1 pound ground beef
1 package dry onion soup mix
1/2 cup water
1 cup ketchup
2 tablespoons prepared mustard
2 teaspoons vinegar
1 can {32 oz.} pork and beans
1 can {16 oz.} kidney beans
Brown the ground beef in a large skillet; drain. Stir in the remaining
ingredients and pour into a 2-quart baking dish. Bake at 400 degrees for 30 minutes.
Pork Chop Casserole
From PinkHug!
4 boneless pork chops
4 medium potatoes
1 medium onion--sliced
1 can {10 3/4 oz.} condensed cream of mushroom soup
1/2 cup cooking sherry
Lightly grease 11 x 7-inch baking dish. In 10-inch skillet, brown pork chops
about 5 minutes on each side. Slice potatoes {1/2-inch-thick} and place on
bottom of baking dish. Sprinkle chopped onions evenly over potatoes. Place
browned pork chops on top of potatoes and onions. In bowl, mix together
mushroom soup and sherry; pour over pork chops. Cover dish with aluminum foil
and bake at 350 degrees for about 1 hour, or until potatoes are tender and
pork chops are done. Serves 4. |
Oriental Chicken Casserole
From PinkHug!
2 cups Chow Mein Noodles--divided
3 cups cooked diced chicken or turkey
1 can {4 oz.} sliced mushrooms--drained
3 tablespoons soy sauce
1/2 cup chopped cashews
1 can {10 3/4 oz.} condensed cream of mushroom soup
1 cup diced celery
2 tablespoons finely chopped onion
Pour 1 cup of the Chow Mein noodles in the bottom of an ungreased 11 x 7-inch
baking dish. In large bowl, mix remaining ingredients and pour on top of noodles. Cover
with remaining 1 cup of Chow Mein noodles. Bake at 350 degrees for 30 to 40 minutes, or
until heated thoroughly. Serves 4 to 6.Tuna and Noodle Casserole
(This one's from PinkHug!)
1 package {8 oz.} medium egg noodles
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1/2 teaspoon salt
1 garlic clove--crushed
2 tablespoons butter or margarine
1 package {8 oz.} cream cheese--cut into cubes
1 1/2 cups milk
2 cans {7 oz. each} tuna--drained and flaked
1/2 cup grated Parmesan cheese
Paprika--for garnish
Cook egg noodles according to directions on package; drain. In saucepan, saute celery,
green bell pepper, salt, and garlic in the butter or margarine, until vegetables are
tender, about 2 to 3 minutes. Add cream cheese and milk and heat on low temperature until
mixture becomes a sauce, stirring often.
Remove from heat and add tuna and Parmesan cheese; stir to mix. Spoon into a
2-quart casserole dish. Sprinkle with paprika. Bake at 350 degrees for about
30 to 40 minutes, until hot and bubbly. Serves 4 to 6.
Czech Casserole
From Chef DNeumann!
1 lb ground beef
1 can cream of mushroom or cream of chicken soup (is delicious with either)
1 bag of tater tots
1 bag of shredded Sharp Cheddar cheese
garlic powder
onion powder
In a 13 x 9 glass casserole spread out the ground beef to where it is pretty
much level across. Sprinkle garlic and onion powder liberally over the beef. Arrange the
tater tots over the beef to make a layer of tots (I arrange mine where the lines are
pretty much straight). Sploop the soup and spread over the tots like icing on a cake. Fill
the can about 3/4 full and pour water over the soup. Place in 350 degree oven and cook for
45 minutes, or until meat is done. Sprinkle the cheese over the top and place back into
the oven for another 15 to 20 minutes or until the cheese is golden brown over the top.
Enjoy.
Potato Casserole
From PinkHug!
2 cups mashed potatoes
1/2 cup sour cream
Seasoned salt
1 small onion, thinly sliced
1 small green bell pepper, thinly sliced
8 tablespoons (1 stick) butter or margarine
1 1/2 cups shredded Cheddar cheese, divided
4 medium potatoes, cooked
6 slices bacon, crispy-cooked and drained
Preheat oven to 350 degrees. Spread mashed potatoes evenly on bottom of
casserole dish. Layer sour cream evenly on top. (Each time you add a layer, sprinkle on a
bit of seasoned salt.) In small skillet, saute onion and green bell pepper slices in
butter until vegetables are tender; evenly layer slices over over top of sour cream. Next,
layer with 1/2 cup of the Cheddar cheese.
Slice potatoes and layer over cheese until top is completely covered with
potatoes. Finally, top with remaining 1 cup cheese. Bake for 25 to 30
minutes. Remove from oven and crumble bacon over top. Serves 4-6
CREAMY NOODLE CASSEROLE
Another from CML!
1 pkg. (12oz) egg noodles
1 pkg. (16oz) frozen cut broccoli
3 C. cubed fully cooked ham (1/2")
1 C. (4oz) shredded Mozarella cheese
1 C. (4oz) shredded Parmesan cheese
1/3 C. butter or margarine
1/2 C. half & half cream
1/4 tsp. each of garlic powder, salt & pepper
In 5 quart Dutch oven, cook noodles in boiling salted water for 5 minutes.
Add broccoli and ham; cook 5-10 minutes longer or until noodles are tender.
Drain; return to pan. Add remaining ingredients. Cook over low heat,
stirring constantly, until butter is melted and mixture is heated through.
8 servings.
Tuna Noodle Casserole
From *Kathi*!
16 oz of noodle (I like the wide egg noodles best)
2 8 oz cans of cream of chicken soup
1 cup of milk
1 12 1/2 oz can of tuna (I do not like white tuna, so I get the mixed), DRAINED
2 cups of seasoned bread crumbs
1/ Preheat oven to 375 degrees
2/ Grease casserole dish LIGHTLY
3/ Cook noodles, and then drain
4/ Combine noodles with cream of chicken, tuna and milk
5/ Mix gently and spoon into casserole dish.
6/ Melt butter and mix with bread crumbs
7/ Sprinkle crumbs over top of casserole mix
8/ Bake 20-30 min
Tasty Tuna Casserole
From Chef PinkHug!
1 package {10 oz.} frozen green peas
1 can {6 1/2 oz.} tuna--drained and flaked
1 cup sour cream
1 can {10 3/4 oz.} condensed cream of mushroom soup
1/2 cup milk
1 cup Velveeta cheese--chopped
2 cups cooked macaroni
1 tablespoon butter or margarine--melted
1 cup dry bread crumbs
Cook peas according to package directions; drain. In a large bowl, combine tuna, sour
cream, soup, milk, green peas, and Velveeta cheese. Gently fold in macaroni.
Spoon into a 2-quart square baking dish. Mix butter and bread crumbs;
sprinkle on top of casserole. Bake at 350 degrees for 30 to 40 minutes, until
hot and bubbly. |
