Tag Archives: casserole

Hash Brown Chicken Casserole

Ingredients

2 lbs frozen hash brown potatoes, Southern Style
2 cups shredded cheddar cheese
1/2 teaspoon salt and pepper
1 cup frozen peas and carrots
1/2 cup summer sweet corn, canned
2 C sour cream or plain yogurt
1 can cream of chicken soup
1/3 cup milk
3 cups cooked, shredded roasted chicken
Bread crumbs or Corn Flake crumbs

Directions

Heat the oven to 400 degrees.

Place the potatoes in 9 by 13-inch pan.

In a large bowl, mix together the remaining ingredients, except the bread crumbs.

Layer the mixture over the potatoes.

Sprinkle crumbs on top.

Bake for 1 hour or until top is golden brown.
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Tater Tot Casserole


Serves: 6-8

Ingredients

1 lb ground beef or turkey, browned, seasoned & drained
2-3 c of canned (drained) or frozen vegetable of choice: green beans, corn, peas or mixed vegetables (optional)
3 lb frozen tater tots
1 can(s) cream of chicken soup
1 can(s) cream of mushroom soup
1 1/2 c milk
8-12 oz cheddar cheese, shredded

Directions

Spread meat into a 13×9 greased casserole dish.

At this point you can add a layer of your optional vegetable of choice.

Cover with tater tots.

Combine the soups & milk.

Pour evenly over the tater tots.

Bake for 45 minutes at 350F. Add the cheese & bake for 10-15 more minutes.
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Creamed Corn Casserole


8 servings

Ingredients

1/2 cup butter, melted and cooled
1/4 cup flour
1/4 cup sugar
2 eggs, well beaten
1 cup milk
1 15.25-oz. can whole kernel sweet corn, drained
1 14.75-oz. can cream style sweet corn
1/2 teaspoon salt
pepper to taste

Instructions

Preheat oven to 350F.

Whisk the flour into the melted and cooled butter until well incorporated. Whisk in the sugar, eggs and milk.

Stir the creamed corn into the butter mixture, along with the drained whole kernel corn. Season with salt and pepper.

Pour into an 8″x 8″ shallow baking dish.

Bake uncovered at 350F for approximately 1 hour and 15 minutes, until the center is set and the corn casserole is brown and caramelized on top. Serve warm.
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Pizza Casserole


Serves 8-10

Ingredients

1 pound bow-tie or spiral pasta
1 pound ground sausage
2 (26 oz.) jars spaghetti sauce
1/2 pound pepperoni
3 cups mozzarella cheese, grated
3/4 cup parmesan cheese, grated
1 large onion, chopped
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
kosher salt and freshly ground pepper, to taste

Directions

Preheat oven to 375 F and bring a large pot of salted water to boil.

Cook pasta according to packaging directions, or until just al dente.

Drain pasta and set aside.

In a large skillet or Dutch oven over medium-high heat, cook sausage and onion until meat is browned and onion is softened and translucent.

Season with salt and pepper, garlic powder, basil and oregano.

Drain off excess grease and pour in spaghetti sauce and cooked pasta. Cook for 2 minutes, then remove from heat.

Pour sausage and pasta mixture into baking dish and top with parmesan cheese.

Evenly spread mozzarella cheese over the top and lay our pepperoni on top of that.

Place baking dish in oven and bake for 40 minutes, or until cheese melted and bubbly and dish is warmed through.
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Hamburger Potato Cheese Casserole

Ingredients

5 large russet potatoes, peeled and sliced about 1/4-1/2 inch thick
2 -3 tablespoons chopped onions
1 lb ground beef ( really lean is preferable)
salt and pepper
Cheese sauce (the same one I use for macaroni and cheese)
2 cups milk ( I use skim)
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces shredded sharp cheddar cheese
ketchup ( optional condiment)

Instructions

Author’s note: I use a 2 1/2 quart covered casserole dish for this. This will stick unless you have a great non-stick baking dish.

Preheat oven to 350.

Brown hamburger and onion.

Place a layer of sliced potatoes in casserole dish, top with half of hamburger/onion mixture. Salt and pepper to taste (kind of depends on how salty your cheese sauce is – you can always salt it later if it needs it).

Repeat layering of potato slices and hamburger mixture (and salt and pepper if desired).

Make Cheese sauce:.

Melt 3 T butter in saucepan over med-high heat.

Add 3 T flour, and the salt and pepper. Stir quickly to blend.

Add 2 cups milk; stir with whisk to incorporate butter/flour mixture.

Reduce heat, stir till thickened and bubbly.

Remove from heat and add shredded cheddar. Stir until cheese melts.

Pour cheese sauce over hamburger and potatoes in baking dish. Push potatoes around to let cheese sauce into all of the crevices so it’s well coated.

Cover and place in oven. Bake for about 1 1/2 hours, till potatoes are tender and top is browned. I like to take off the lid for the last 20 minutes or so to brown the top a bit.

Notes:

Even with the leanest ground beef, this can get little pools of grease on top – I just spoon these off. It doesn’t mean the whole thing is greasy – just cheesy.

My family members consider generous amounts of ketchup a necessary addition to this dish. I like it fine by itself (ok, maybe a spot of ketchup on the side).
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Mushroom Bacon Potato Gratin

Serves 4-6

Ingredients

2 pounds Yukon gold potatoes, peeled and thinly sliced
1 pound thick-cut bacon, chopped
12 oz. mushrooms, sliced (white, porcini, cremini, etc.)
1 1/2 cups Gruyere cheese, grated
1 cup cheddar cheese, grated
1 1/4 cup heavy cream
1/4 cup milk
3 cloves garlic, minced
1/8 teaspoon ground nutmeg
kosher salt and freshly ground pepper, to taste
fresh dill, chopped, garnish, optional

Directions

Preheat oven to 350F and lightly grease a 9×13-inch baking dish.

In a large skillet over medium-high heat, cook bacon until crispy, then remove to a paper towel-lined plate to drain.

Reserving only 2 tablespoons, pour off bacon grease and return skillet to heat.

Add mushrooms and cook until they’ve released all moisture and liquid has evaporated. 8-10 minutes.

During the last 1-2 minutes, add minced garlic (stir frequently so garlic doesn’t burn), and season with salt and pepper.

Remove skillet from heat and return chopped bacon to pan.

In a medium saucepan over low heat, combine cream, milk and nutmeg together and bring to a simmer—don’t let it boil.

Once scalded (heated to just before the boiling point), remove from heat and pour 2 tablespoons into baking dish.

Take 1/2 of your potato slices and create an even, overlapping layer that covers the bottom of the dish.

Spread 1/2 of bacon mushroom mixture evenly on top of the potatoes and then sprinkle 1 1/4 cups mixed cheeses over the bottom layers.

Repeat with remaining potatoes, bacon and mushrooms, then pour hot cream evenly over everything, making sure to moisten all potatoes.

Sprinkle remaining cheese evenly over the top.

Cover baking dish with aluminum foil and bake for 50-60 minutes, or until potatoes are fork tender. Then uncover and bake for another 15-20, or until cheese is melted and golden.

Remove from oven, let rest 10 minutes and serve hot, garnished with fresh dill (optional).
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Brunch Casserole

Ingredients

2 boxes Betty Crocker Seasoned Skillets hash brown potatoes
1 1/2 lb bulk spicy pork sausage
2 medium red bell peppers, chopped (2 cups)
8 medium green onions, chopped (1/2 cup)
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded pepper Jack cheese (4 oz)
2 cups milk
1/2 teaspoon salt
1/2 teaspoon pepper
6 eggs
Chopped fresh cilantro, if desired

Directions

Spray 3-quart casserole dish with cooking spray. In 4-quart bowl, cover potatoes with 10 cups boiling water. Let stand 3 minutes. Drain well; return potatoes to bowl.

In 12-inch skillet, cook sausage over medium heat 5 minutes. Add bell peppers; cook 4 minutes, stirring frequently, until sausage is no longer pink and peppers are tender. Drain. Add sausage mixture to potatoes in bowl; stir in onions and 1/2 cup of each of the cheeses. Spread in baking dish.

In medium bowl, beat milk, salt, pepper and eggs until blended. Pour over sausage-potato mixture; sprinkle with remaining 1/2 cup of each cheese. Cover; refrigerate 8 hours or overnight.

Heat oven to 375F. Uncover baking dish. Bake 50 minutes or until light golden brown and cheese is melted. Let stand 10 minutes before serving. Sprinkle with cilantro
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