Tag Archives: casserole

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.
—————————————–

Advertisements

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).
——————————-

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).
————————————

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
———————————————

King Ranch Chicken Casserole

Ingredients

3 cups chopped cooked chicken
1 onion, chopped
1 green or red bell pepper, diced (remove seeds/stems)
1 can (10.75 oz) condensed cream of chicken soup
1 can (10.75 oz) condensed cream of mushroom soup
1 cup chicken broth
1 can (10 oz) Ro-Tel diced tomatoes with green chiles, drained
1 teaspoon chili powder
1/2 teaspoon garlic salt
12 soft corn tortillas (6 inch), torn into 1-inch pieces
3 cups shredded Cheddar Jack cheese
cooking spray

Directions:

Heat oven to 350F.

Spray 13×9-inch (3-quart) glass baking dish with cooking spray.

In large bowl, stir together chicken, veggies, soups, tomatoes, chili powder and garlic salt.

Layer one-third of the tortilla pieces in baking dish. Top with one-third of the chicken mixture and 2/3 cup of the cheese. Repeat layers twice, ending with the cheese.

Bake uncovered 32 to 35 minutes or until bubbly.
——————————————-

Crock Pot Bowtie Casserole

1 1/2 lbs. lean ground beef
1 onion, chopped
1 clove garlic, minced
1 (15 oz.) can tomato sauce
1 (15 o) can stewed tomatoes
1 tsp. oregano
1 tsp. Italian seasoning
salt/pepper
10 oz. frozen spinach, thawed (can also use fresh spinach)
16 oz. bowtie pasta, cooked
1/2 cup parmesan cheese, shredded
1 1/2 cup mozzarella, shredded

Brown ground beef with onion and garlic. Put in crock-pot and add sauce, tomatoes and seasonings.

Cook for 6-7 hours on low.

Add the last 4 ingredients during the last 30 minutes of cooking and turn crock-pot to high.

Add fresh spinach, pasta, parmesan and 1 cup of the mozzarella and mix well.

Add the last 1/2 cup of mozzarella to melt on the top.
————————————-

Bow Tie Pasta Casserole

Ingredients

1 lb. ground meat
1 16 oz. box bow tie pasta
1/2 teaspoon salt
1/2 teaspoon oregano
1/2 teaspoon garlic powder
2 ounces sliced pepperoni
1 (26 ounce) jar pasta sauce
1 10 oz. can diced Italian style tomatoes
1/4 cup grated parmesan cheese
1 (8 ounce) package shredded Italian cheese blend
Any other pizza toppings, you can add like black olives, sausage, onions, green peppers, etc…

Directions:

Boil water and salt for pasta. Once it starts boiling, add pasta. Brown meat in a separate frying pan. When pasta is cooked, drain.

In a lightly greased 9×13×3 inch pan, pour a small amount of sauce to lightly coat bottom. Add a layer of pasta and add 1/2 of sauce, can of tomatoes, garlic powder, and oregano.

On top of pasta, layer the ground meat, then add a layer of pepperonis. Sprinkle parmesan cheese, and Italian cheese. And layer more pepperoni. Top with bacon bits and anything else you like just like a pizza!

Bake in the oven at 350 degrees for 30 minutes
————————————-