View Full Version : Casseroles?
01-11-2001, 06:47 AM
I always hear of women who make casseroles when they are pg and then freeze them for when the baby comes. But I don't know how to make any of them. Does anyone know a web site I can look at or.... do you know of a good recipe for casseroles? Thanks.
SAHM to Paige Marie--2/2/99
Due with Mitchell -- 4/28/01
01-11-2001, 12:00 PM
How many recipes would you like?
Here are a couple of my family's favorites. Both freeze beautifully.
<u>Chili Hominy Bake</u>
1/2 cup onions, chopped
1 can (15 oz.) hominy, drained
1 lb. ground beef
1 can cream of chicken soup
1 can (15 oz.) chili con carne
1 tsp. chili powder
1/2 cup shredded cheese
Fry the beef and the onions until beef is cooked through; drain off any grease. Mix with other ingredients, except cheese. Put mixture into 1.5 quart casserole dish. (You can freeze at this point and increase baking time accordingly when you want to cook the casserole later) Bake at 350 degrees in covered casserole dish for 25 to 30 minutes. The uncover and sprinkle with cheese and bake for 5 more minutes or until cheese is melted.
2 to 4 chicken breasts, cooked and cubed
1/2 lb. fresh mushrooms, sliced
1 stick margarine
2 cans cream of chicken soup
1/2 pint sour cream
1/2 lb. spaghetti noodles broken into 2 inch pieces and cooked
grated Parmesan cheese
Sauté the mushrooms in the margarine; add chicken and let stand 5 minutes. Add the soup, sour cream, and spaghetti noodles. Pour into a greased 3 quart casserole dish. Sprinkle with Parmesan cheese. (You can freeze at this point and increase baking time accordingly when you want to cook the casserole later) Bake for 50 to 60 minutes at 350 degrees.
Elsie & Thomas (6-15-99)
Our website is constantly updated! (http://www.angelfire.com/sd/Bustamantes/index.html)
Co-Moderator for Food for the Family and Product Opinion/Review
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[This message has been edited by ElsieB (edited 02-12-2002).]
01-12-2001, 05:47 AM
Here's another one.....we called it by a different name when I was growing up, but this is what they call it in the Northeast.
American Chop Suey
1 pound of ground beef
1 large green pepper (you can also use red, yellow, or orange for the color and taste you prefer or mix)
1-2 cloves of garlic
Elbow macaroni (about 1/2 pound)
Canned diced tomatoes (15-oz can)
1 can tomato soup
Chop the onion, pepper, and garlic. Add to the ground beef and brown in a skillet. While the meat is browning, start the water boiling for your macaroni. Boil the macaroni when the water is ready and cook according to package directions. When the meat is browned and the veggies have cooked to a point where they are softer, add the tomatoes and tomato soup. When the liquid has cooked down to a less watery consistency, take the contents of the skillet and add to the cooked, drained macaroni, and serve. Season to taste.
You can add a veggie on the side with this meal. This casserole is very easy to freeze and double up if you want. My kids like this one too and it's a favorite at my house.
Special Contributor to Food for the Family
02-01-2001, 12:12 PM
1 lg can of Tuna
1 Small onion chopped
1 can Cream of Mushroom
1 can Cream of Celery
1 8 oz. package of cheese diced (colby, american, cojack, or cheddar work well)
6 oz uncooked elbow macaroni
1/2 cup frozen peas (optional)
salt and pepper to taste
In a sauce pan boil macaroni until soft. Drain and set aside.
In a frying pan sautee onion in pan (add a little butter) until soft. Add tuna, Cream of Mushroom and Cream of Celery to the pan. Mix together well. Add the diced cheese to the mixture and stir until it melts. Add peas stir until no longer frozen. Stir in macaroni and enjoy!
-Michelle mom to Caleb (9/24/99)
Engaged to wed Lyle (8/4/01)
"Any man can be a father, it takes a special man to be a daddy."
02-02-2001, 07:05 AM
I made one up the other day that seemed to be a hit.
Nancy's Chicken Thyme Pot (I even gave it a name! LOL)
One bag of medium egg noodles (cooked until firm)
1 can of cream of chicken soup
1 soup can of 2 percent milk
1.5 cup of cooked chopped chicken (I used leftover roast chicken)
1 cup of chopped broccoli
1 cup of chopped celery
1 chopped red or green pepper
1.5 tsp powdered thyme
salt and pepper to taste
Butter a 3 litre corningware baking dish.
In a large bowl whisk together the soup, milk, spices and veggies. Add the chicken and mix well.
Dump in the noodles and mix it all well.
Turn all into the baking dish and sprinkle the top with fine bread crumbs and a generous handful of grated parmesean cheese.
I put the whole thing into the fridge for a few hours before cooking. You could also freeze it after cooking and cooling.
I baked it in the middle rack for 45 minutes at 325. I took the lid off for the last ten minutes to let the cheese brown a little.
02-06-2001, 11:11 AM
Got this one off cookbooks.com; called a casserole, but not really . . .
TURKEY ENCHILADA CASSEROLE
1 (10 1/2 oz.) can condensed cream of chicken soup
3/4 c. milk
1/2 c. chopped onion (1 medium)
1 (4 oz.) can chopped green chiles
6 corn tortillas (6-inch diameter), cut into thick strips
2 c. cut up cooked turkey
1 c. (4 oz.) shredded Cheddar cheese
In bowl mix well soup, milk, onion and chiles. In greased 8-inch square baking dish layer half the tortillas, top with half the turkey. Spoon half the soup mixture over turkey and sprinkle with half the cheese; repeat layers. Cover and refrigerate overnight. Bake covered in preheated oven at 350 degrees for 1 hour or until hot and bubbly.
Note: Condensed cream of mushroom soup can be substituted, as can chicken for the turkey.
Another one I make ALL THE TIME:
Easy Chicken Divan
2-10 oz. pkg. frozen broccoli
3 chicken breasts
2 cans cream of chicken soup
1 cup mayo
1-1/2 tsp. lemon juice
3/4 c. grated cheddar cheese
1/2 c. bread crumbs
Cook broccoli 5 minutes and drain. Place layer of broccoli, layer of chicken in 9x13" pan. Combine soup, mayo and lemon juice and spread over top of layers. Sprinkle cheese and crumbs on top, dot with butter. Bake at 350 for 30 minutes. Serve over rice.
And the one I'm trying tonight . . .
Cornbread Taco Bake
1 lb. Lean ground beef
1 8 oz. Can tomato sauce
1 can Mexicorn, drained
1 envelope taco seasoning mix
1 pkg. or box corn bread mix
Small can Durkee French-fried onions
1/2 cup grated cheddar cheese
Preheat oven to 375.
Brown beef and drain well. Add tomato sauce, Mexicorn and taco seasoning. Transfer to an lightly sprayed oblong or round casserole dish.
In a separate bowl, mix corn bread according to package directions. Stir in 1/2 can French fried onions.
Spoon corn bread mixture around the edges of the casserole dish.
Bake casserole for 20 minutes or until corn bread is golden brown. Sprinkle with remaining onions and cheese. Return to oven to melt cheese, 1-2 minutes.
[This message has been edited by postcardgirl (edited 02-06-2001).]
05-24-2001, 10:08 AM
Here is one I made and froze before DD's birth. It reheated very well and was yummy. The recipe makes 2 pans.
1 1/2 lb bulk Italian sausage
1 1/2 lb ground beef
1 C chopped onion
1 C chopped green pepper
2 cans (15 oz EACH) tomato sauce
2 cans (6 oz EACH) tomato paste
1/2 C water
1 t basil
1 t oregano
1 t salt
1 t pepper
1/8 t garlic powder
2 cans (8.75 oz Each) whole kernel corn, drained
2 cans (2.25 oz Each slice black olives, drained
1 package (16 oz) wide noodles, cooked and drained
8 oz cheddar cheese, sliced
Cook sausage, beef, onion, and green pepper until meat is browned and veggies tender. Drain. Add tomato sauce and paste and seasonings, bring to a boil. Reduce heat. Cover and simmer for 15 min. Add corn and olives, cover and simmer for 5 min. Stir in noodles. Pour into to 13x9x2" baking dishes. Top with cheese. Cover and bake at 350 for 25-30 min or until heated through
I bought a bunch of disposable pans on sale at Party City and that worked great
I also made and froze batches of stew and spaghetti sauce.
01-04-2002, 04:59 AM
Our favorite make-ahead meal is Baked Spaghetti. I don't use a recipe, but here's the basic spread:
2 pounds ground beef (or ground turkey)
one medium onion, chopped
2 cans or jars of your favorite prepared spaghetti sauce (I use Hunts because it's cheap)
Salt & Pepper
Sliced Mozeralla cheese
Brown the meat and onion together, then drain the grease off in a collander. Return to pot, and add sauce and seasonings. The brown sugar is the key, but add it slowly so as not to go overboard. Just add a tablespoon or so, stir, and taste after five minutes. Eventually, you'll know how much tastes good to you.
When the sauce is to your liking, boil 1 1/2 pounds spaghetti according to package directions. Drain and add a few tablespoons of butter to keep it from sticking. Put the spaghetti in a baking dish, and add sauce. I leave a little sauce to put on top - no rules here. Put sliced cheese on top, and bake for 35-40 minutes, till the cheese is melted and starting to brown.
That's it. We live off a pan of this for a week at a time - it's one of dh's favorite meals.
Good luck with your baby. Sounds like you're planning ahead well!
Pround mama of Zoe Marie and Paris Eleni,
born 12/28/00, happy, healthy, and beautiful. Come see for yourself!
01-06-2002, 07:52 PM
1-2 cups or fresh chicken...(left overs)
1 can mushroom soup
1 can Celery soup
1/2 bag egg noodles (cooked/drained)
After you cook the noodles...mix everything together add your noodles last so they don't get mushy.
Put all into Cassarole dish.
Bake at 350...20 miutes or so.
If you like you can add chips to the top or fried onions from a can.
I doubled my recepie last time and froze some of it.
You can do this easily with Lasagna, speggetti sauce, sloppy joe..etc.
Kid my retired greyhound!!!
02-12-2002, 10:22 AM
Hi! I am lurking over from TWG. I have a great recipe. It's one of our favorites!
Beef Pot Pie Béarnaise
1-1/2 lbs sirloin cut up into cubes
1 large onion, chopped
3-4 medium potatoes, cut into cubes
4-5 medium carrots, cut into cubes
1/2-1 full package of frozen peas
½ teaspoon of dried tarragon
2 packages of Pillsbury refrigerated pie crust (in the red box)
1 or 2 packages of Knorr's Béarnaise sauce (in the powdered gravy aisle) prepared according to package directions.
Sauté Onion until translucent in a couple tablespoons of oil, sauté beef until browned. Add in carrots and potatoes. Add about 1 & ½ Cups water and tarragon. Cover half way and simmer until potatoes and carrots are tender and water has almost absorbed. Salt and Pepper to taste and add in frozen peas. Just stir to separate peas, no need to cook as they will cook enough when you bake the pie. This way the peas stay very ‘fresh’ tasting.
Unfold and press two crusts (one package) together to completely cover bottom and sides of pan. Fill with cooled beef mixture and cover with remaining pie crusts. (again press two crusts together to cover top) Seal sides. Cut small slits on top to release steam.
At this point, you can cover with plastic wrap and tin foil and freeze, or you can bake according to the pie crust directions until crust is golden brown. Serve with Béarnaise sauce.
If frozen, I always defrost the pot pie before baking, but it can probably be put in at a lower temperature for a longer period of time so that the crust does not burn before the inside is warmed completely thru.
ttc #1 - since 10/01
03-22-2002, 05:46 PM
My dh's fav is chicken chimis
the meat from one whole chooked chicken
1 jar salsa (any kind - but chunky is best)
1 lb grated cheese (any kind)
12 flour tortillas
mix the chicken and salsa and spoon into tortilla. sprinkle cheese on top. close tortilla and place in freezer bag. when it comes time to cook, microwave on a papertowel.
04-19-2002, 04:14 PM
I'm just adding my favorite casserole to this post. It freezes well and I make it frequently for expectant mothers to freeze for when the baby comes. I make it in two square casserole dishes for my own family and eat one and freeze the other.
5-6 chicken breasts
2 cans cream of chicken soup
1 package Pepperidge Farms cornbread stuffing (the crumbled kind, not the squares)
2 cups reserved chicken broth
1 stick of butter
Boil and shred the chicken reserveing 2 cups of chicken broth. Set aside
Combine the chicken broth and soups. Set aside.
Melt the butter and mix with the stuffing mix.
Starting with the stuffing mixture, layer the stuffing mixture, chicken, and soup in that order two times ending with the stuffing mixture.
Bake at 350 for 30-40 minutes.
Christopher David 4/17/00
Benjamin Eli 9/10/01
10-23-2002, 10:55 PM
This is a really yummy recipie and kids love it. I am not sure if it freezes well I haven't tried. Hope you and your family like it.
Baked Speggetti Pizza
1 larger box vermicelli
1 pound beef
1 large Sauce (anyone you like)
1 cup cheddar cheese (more if you love cheese)
2 cups mozzarella cheese
1 cup milk
Brown meet and chopped onion together
Pour in sauce and let simmer
Cook noodles- put in 9x13 dish
Mix eggs and milk-pour over noodles
Layer the cheddar cheese over noodles
Pour meat mixture next
Top with Mozzarella cheese and pepperoni
Cook at 350 for about 35 minutes-Check it after 25 minutes.
01-17-2003, 01:01 PM
I'm looking for some casserole recipes with little or no meat in them. I only have one meatless recipe that my family will eat. I don't mind meat, but I feel like we are eating too much of it lately - especially red meat. So if anyone has any hearty low meat recipes I'd love them. Thanks.
01-17-2003, 02:34 PM
One meatless casserole I make is really simple, and my kids love it!
2 cups shell pasta, or mostaccioli
1 jar spaghetti sauce
1 cup cottage cheese
2 Tbsp parmesean cheese
2 tsp parsley
1 1/2 cups mozzarella or monteray jack cheese
Mix cottage cheese, egg, parmesean cheese and parsley. Set aside. Boil the pasta until almost al dente. Drain. Mix in your favorite canned spaghetti sauce. Put in a greased casserole dish and top with cottage cheese mixture and mozarella. Bake @ 350 for 45 min to an hour or until browned and bubbly.
You can vary the taste by adding sliced mushrooms, olives, or topping the casserole with pepperoni slices.
01-18-2003, 09:14 AM
Karin-- do you know if the Lasagna Bake freezes well?
01-20-2003, 09:32 AM
I make one that is so simple there realy isn't even a recipe
cooked noodles or rice ( I've done both, think i like the rice better)
cream of chicken or broccoli soup ( again either, like broccoli better)
milk if needed
fresh or frozen broccoli floretts, cooked
cracker crumbs,potato chips,flavored bread crumbs for the top( we like the cracker crumbs)
bake till hot
couldn't be easier
01-29-2003, 09:15 AM
A friend of mine just had a C-section and is home recovering. I am scheduled to bring her a meal tomorrow. She has asked for something without tomatoes or something that's not spicy. The last meal she got was chicken and asparagus, so I'm trying to stay away from chicken. Any suggestions?! TIA!!!
01-29-2003, 11:33 AM
how about a enchilada casserole...lasagna
i also pasted a few others in..
what about some yummy salads....?
Chicken Enchilada Casserole
6 skinless boneless chicken breast boiled and shredded
1, 16oz, sour cream (can do low fat or fat free)
1, 16oz, jar salsa (hot or mild you choose)
1, 10.75, can condensed cream of chicken soup
1/4 cup diced green chilies
1, 8oz, can chili beans, drained
6 (12 inch) flour tortillas
4 cups shredded cheddar and mozzarella cheeses
Preheat oven to 350
In large bowl combine sour cream, salsa, soup, onion and chili beans and mix together to make goop. Set aside
Cut tortillas into 1 inch strips and cover bottom of a 9x13 inch baking dish with them. Top with a layer of shredded chicken, then a layer of the goop, then a layer of shredded cheeses. Repeat until nothing remains.
Bake in preheated over for 20-30 minutes or until golden and bubble. Let stand for 30minutes ... serve
1 tablespoon vegetable oil
1 large onion, chopped
1 medium green pepper, chopped
1 large clove garlic, minced
1 pound ground beef
1 teaspoon dried oregano leaves
1 can (16 oz.) tomatoes, drained, chopped
1 can (8 oz.) tomato sauce
1 cup sour cream
3/4 teaspoon Tabasco pepper sauce
10 flour tortillas, 5 inches in diameter
1 can (16 oz.) refried beans
2 cups (8 oz.) shredded cheddar cheese
Preheat oven to 350 degrees. In large skillet heat oil; cook onion, green pepper and garlic 3 minutes or until tender. Add ground beef and oregano, breaking up meat with fork as it cooks; cook until browned. Drain off fat; remove from heat. In medium bowl combine tomatoes, tomato sauce, sour cream and Tabasco sauce; mix well. Cut each tortilla in half. Arrange 10 halves in shallow 11x7-inch baking dish. Spread half the meat mixture over tortillas. Top with half the beans, half the tomato mixture, and 1 cup shredded cheese. Repeat with remaining ingredients. Bake 30 minutes or until heated through.
Let stand 10 minutes before serving. Serve with sour cream and salsa, if desired.
EASY CABBAGE & BEEF ROLLS
> 1 lg Cabbage
> 15 oz Can tomato sauce, divided
> 1 lb Ground beef
> 4 oz Can of mushrooms, undrained
> 1/2 c Uncooked instant rice
> 1/2 c Chopped onion
> 1/4 ts Salt
> 1/8 ts Pepper
> 1/8 ts Garlic powder
> 1 ts Sugar
> 1/2 ts Lemon juice
> 1 tb Cornstarch
> 1 tb Water
> Remove 10 outer leaves of cabbage. Cover leaves with boiling water; cover and let stand 10 minutes. Drain well. Combine 1/2 cup tomato sauce and next 7 ingredients, mixing well. Place 1/2 cup meat mixture in center of each cabbage leaf. Flod 2 opposite ends over, and place rolls, seam side down,in a lightly greased 8 inch baking dish. Combine remaining tomato sauce, sugar and lemon juice; pour over cabbage rolls. Cover and bake at 350 degrees for 1 hour. Remove cabbage rolls to a serving platter; drain tomato sauce mixture into a saucepan.
Combine cornstarch and water, stirring until smooth, stir into tomato sauce mixture. Bring to a boil over medium heat, stirring constantly. Boil 1 minute. Pour over cabbage rolls.
2 poached chicken breast, shreddred
2 cans cream of celery soup
2 cups of rice (minute rice made with orange juice NOT WATER)
1 10oz package of chopped broccoli
1/2 cup of cheddar, monterry jack, and parmesan cheeses
1 8oz can of waterchestnuts, sliced and peeled
1/4 cup chop green onion
2 good shakes of worchestershire sauce
7 squeezes of lemon juice
1/3 cup of sherry
mix all and add chicken and rice.
Bake at 350 for 45 minutes
i haven't tried this one yet but people tell me it is good
Pork and Cider Casserole
2 pounds lean boneless pork, cut into 3/4 inch cubes
1 quart cold water
2 cups apple cider or apple juice
1 can (10 3/4 oz.) chicken broth
1 cup chopped onion
1 cup chopped celery
2 tablespoons snipped fresh parsley
1 bay leaf, crumbled
1 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/2 cup evaported milk
1 egg yolk
3 tablespoons softened unsalted sweet butter
3 tablespoons flour
1 tablespoon lime juice
2 McIntosh apples, pared, cored, thinly sliced
1 1/2 cups shredded sharp cheddar cheese
1. Place pork in 6-quart Dutch oven; add cold water. Heat to boiling; reduce heat. Simmer 2 minutes. Drain; discard liquid. Clean pot. Rinse meat with cold water.
2. Combine cider, broth, onion, celery, parsley, bay leaf, thyme, salt, paprika and pepper in dutch oven. Add pork. Heat to boiling; reduce heat. Simmer partially covered until meat is tender, about 1 hour.
3. Mix milk and egg yolk; stir into pork mixture. Work butter and flour together with fork on small plate; whisk into pork mixture. Cook, stirring constantly until thickened. Stir in lime juice.
4. Heat oven to 350. Place pork mixture in 1 1/2 quart baking dish. Arrange apple slices in concentric circles on top. Sprinkle with cheese. Bake untilcheese is melted and brown, 20-35 minutes.
01-29-2003, 11:35 AM
oh i forgot about this recipe. it is AMAZING!!!! i would think wonderful for a new mom because this lasagna has zucchini instead of noodles so she won't get that tired feeling after a pasta dinner. absolutely amazing. dh said this was a winner and it truly is!
4 cups water
6 cups sliced zucchini (about 3 medium)
1 lb. ground round
2 garlic cloves, minced
2 cups low-fat spaghetti sauce
1/2 tsp salt
1/2 tsp dried basil
1/2 tsp dried oregano
2 cups fat-free cottage cheese
1 Tbsp dried parsley
2 large eggs, lightly beaten
1/2 cup dry breadcrumbs, divided
1 3/4 cups preshredded part-skim mozzarella cheese, divided
1) Preheat oven to 350.
2) Bring the water to a boil in a large saucepan. Add zucchini; cook 3 minutes or until crisp-tender. Drain and cool.
3) Place the beef and garlic in a large non-stick skillet over medium-high heat. Cook until browned, stirring to crumble. Stir in the spaghetti sauce, salt, basil, and oregano; cook for 1 minute. Remove from heat.
4) Combine the cottage cheese, parsley, and eggs in a medium bowl.
5) Arrange succhini slices in a shallow 3-quart casserole coated with cooking spray. Sprinkle the zucchini with half of the breadcrumbs. Spread half of the cottage cheese mixture over breadcrumbs; cover with half of the meat mixture and 1 cup mozzarella. Repeat the layers with the remainin breadcrumbs, cottage cheese mixture, and meat mixture; reserve the remainin mozzarella. Bake at 350 or 40 minutes.
6) Sprinkle with remaining mozzarella, and bake an addietional 5 minutes or until cheese melts.
01-29-2003, 11:46 AM
An easy dish I make is:
1 LB ground beef
1/2 C minute rice
1/2 C bread crumbs
1/4 c water
dash worchestershire sauce
salt & pepper
1 can cream of mushroom soup
1/2 can milk
1 can sliced mushrooms (optional)
1/2 C sour cream
Mix the first ingredients together and form meatballs of about 1/3 cup each. Place in a casserole dish in rows. Mix sauce ingredients together and pour 1/2 over meatballs. Cover with foil and bake for 20 minutes at 350. Remove foil and pour remaining sauce over meatballs. Bake uncovered another 15 minutes, until bubbly. Serve with rice or wide egg noodles.
Another option on the sauce is:
1 C ketchup
1/2 C vinegar
1/2 C brown sugar
Bake as above with the different sauce. The kids love this!
Or, how about a nice meatloaf with mashed potatoes and a veggie on the side?
01-30-2003, 06:28 AM
1 pound ground beef
1 small onion
1 can baked beans
shredded cheddar (about 2 cups)
1 can cream of chicken soup
1 can ro-tel
Preheat oven to 400
Brown beef with onions and drain
In separate bowl combine Ro-tel and Cream of Chicken soup
Spray casserole dish with Pam
Layer tortillas, meat and onion mixture, beans and cheese and repeat.
Top layers with soup/Ro-tel mixture.
Bake until Bubbly
02-25-2003, 11:36 AM
This is about as easy as it gets, and it's good too! Make one for now, freeze one for later. (Or freeze both for later!) Takes about 15-20 minutes of prepwork, but since you are making two you've got time in the bank for a busy night!
20 oz. bag of frozen, four cheese ravioli
15 oz. low fat ricotta cheese
2 eggs lightly beaten
10 oz package frozen spinach, thawed and drained, chopped (I used 1 bunch of fresh spinach, make sure you wash it well!)
1/3 cup parmesan cheese
dash of nutmeg
1 tsp. diced garlic
fresh ground black pepper
1 28 oz jar of marinara sauce (I like Classico tomato basil)
You will also need 2 baking dishes (I used the small Glad Ovenware, fit perfect). Use the same instuctions to fill both baking dishes.
Mix the ricotta, eggs, chopped spinach, parmesan cheese, nutmeg, garlic, pepper.
Lightly grease the baking dish (I just spray with a shot of olive oil). Use 1/4 of the frozen ravioli and place on the bottom of the baking dish. Spoon 1/4 of the sauce over the ravioli. Cover with 1/2 of the cheese mixture. Place another layer of 1/4 ravioli. Spoon 1/4 of the sauce over ravioli. Top with shredded mozzerella.
Place one baking dish in a 350 degree preheated oven and bake for about 1 hour. Let sit about 10-15 minutes before serving. Cover the second baking dish with plastic wrap, and then with foil. Put it in the freezer.
To bake frozen casserole, place in refrigerator the night before you plan to use it.
Remove plastic wrap and foil. place in a 350 degree preheated oven for 40 minutes or until heated through.
03-13-2003, 09:16 PM
In another post a week or so ago, you mentioned you had an egg bake/casserole receipe with egg, sausage, cheese, bread crumbs, etc. Could you share that? I would really appreciate it.
03-14-2003, 06:57 PM
6 slices bread
2 sticks softened butter
1 lb. sausage, cooked & drained
8 oz. shredded cheddar cheese
2 cups milk
salt & pepper
Prepare casserole dish by spraying with Pam. Butter bread with softened butter. Tear apart 3 slices of bread and place on bottom of casserole dish. Sprinkle cooked sausage on top of torn bread. Sprinkle with cheese. Top cheese with another layer of 3 slices buttered bread, torn apart.
Mix eggs, milk, salt & pepper. Pour over top of mixture.
Bake 350 degrees covered for 45 minutes, uncover and cook another 15 minutes until brown.
Can be prepared ahead of time & refrigerated until ready to cook.
04-30-2003, 02:53 PM
One of the girls from this sight requested this recipe, so I just thought I'd share it so everyone could have a look. It's pretty easy and tasty (and my whole family eats it!)
1 lb. Ground Beef
1 package Taco seasoning
1 small can Tomato Paste
1 small can refried beans
2 rolls of refrigerated Crescent Rolls
8 oz. Sour Cream
1 1/2 cups Shredded Cheddar cheese
In rectangular casserole dish, roll out crescent rolls -- covering the
bottom and up on the sides to form a crust. Bake in oven (follow package
instructions for temp. and time). Cook ground beef and drain. Add Taco
seasoning mix (follow package instructions). When the meat is ready, add
1/2 can of Tomato Paste. When the crust is done, it is time to assemble the
casserole. Spread refried beans on top of crust. Next, add all of the meat,
spreading out evenly. Spread Sour Cream on top of meat mixture. (Can add
sliced black olives at this point if you wish). Then, add Cheddar cheese
(enough to cover evenly). Place in oven and bake until the cheese is
melted. Remove from oven and add shredded Lettuce and chopped Tomato.
Serve with taco sauce and enjoy!!!
05-22-2003, 05:38 AM
I am looking for a recipe that I use to have a long time ago. It's a chicken casserole with mayo, sour cream, rice, cream of something (chicken/celery?) soup, diced/shredded chicken, onion, and I think corn flakes on top. But, I don't have any specifics for the ingredients or how to bake it.
Does anyone know about this one?
05-22-2003, 09:28 AM
I have a recipe thats similar ~ give it a try!
Chicken Rice Casserole
2 C. Cooked rice
2 C. Cooked diced chicken
1 can cream soup (Mushroom, chicken, and celery are all good)
2 T lemon juice
dash soy sauce
1/2 C mayo
1 tsp garlic powder
1 tsp salt
1-2 T chopped onion
1/2 C chopped celery
1 can water chestnuts
2 cups cornflakes cereal
1/2 C sliced almonds
1/4 C butter
Mix first 8 ingredients together. Saute onion and celery slightly, add waterchestnuts, combine all ingredients and transfer to a 1 1/2 quart baking dish. Melt the butter, and toss the cornflakes and almonds together to coat. Spread the topping on the casserole and bake for 35-45 minutes until lightly browned.
You can alter this recipe lots of ways.
*Add or omit veggies. I've made this with lightly steamed broccoli, peas, green beans, and spinach. You can use fresh or frozen - your choice.
*Change the regular rice to wild rice, add snow peas, and switch the almonds to cashews for a "fancy" casserole.
*Add 1/2 can of french fried onions to the casserole, and mix the onion in with the cornflake topping. Or, use Rice Crispies as a topping!
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