Tag Archives: casserole

Pepper Jack Hash Brown Casserole

I found myself in need of an impromptu potato dish, but I had no potatoes. Frozen hash browns and the plethora of cheeses I kept in the freezer offered me the solution to my side-dish dilemma. — Cynthia Gerken, Naples, Florida
12 servings

Ingredients

1 package (30 ounces) frozen shredded hash brown potatoes, thawed
1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
2 cups shredded pepper jack cheese
1-1/2 cups heavy whipping cream
1/2 cup butter, melted
1/2 cup sour cream
1/4 cup shredded Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Topping:

1 cup crushed potato chips
5 bacon strips, cooked and crumbled
3/4 cup shredded Parmesan cheese
1 teaspoon paprika

Directions

Preheat oven to 350F. In a large bowl, combine the first 11 ingredients. Transfer to a greased 13×9-in. baking dish. For topping, combine the potato chips, bacon and Parmesan; sprinkle over casserole. Top with paprika.

Bake, uncovered, until edges are bubbly and topping is golden brown, 25-30 minutes.

Test Kitchen tip: If you’re making this dish for kiddos, or an adult who doesn’t like spicy food, use Monterey Jack cheese instead of pepper jack.
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Turkey Casserole

By Makinze Gore
6 Servings

Ingredients

2/3 c. panko
3/4 c. freshly grated Parmesan, divided
6 tbsp. butter, divided, plus more for pan
Kosher salt
1 small yellow onion, chopped
1 1/4 c. sliced cremini mushrooms
1/4 c. all-purpose flour
4 c. low-sodium chicken stock
2 c. shredded cheddar
3 c. cubed cooked turkey
8 oz. egg noodles, cooked
1 c. frozen peas
3 tbsp. freshly chopped parsley, plus more for garnish
1 tbsp. lemon juice
Freshly ground black pepper

Directions

Preheat oven to 425F. In medium bowl, combine panko with 1/4 cup Parmesan, and 3 tablespoons of butter. Season with salt.

In a medium saucepan over medium-high heat, melt remaining 3 tablespoons butter. Add onion and mushrooms and season with salt. Cook, stirring until softened, about 6 minutes. Add flour and cook, stirring, 1 minute more. Pour stock into saucepan and bring to a boil.

Reduce heat to medium-low and simmer, stirring, until thickened, about 5 minutes. Remove from heat and stir in cheddar and remaining ½ cup Parmesan until melted.

Add turkey, noodles, peas, parsley, and lemon juice to the saucepan and season with salt and pepper.

Brush a 9″-x-13″ baking dish with butter and scrape turkey casserole mixture into dish. Top with buttered breadcrumbs. Bake until golden and bubbling, about 20 minutes.

Top with more parsley before serving.
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Acorn Squash Feta Casserole

The recipe marries squash and feta cheese with onion, garlic, bell peppers and a sprinkling of sunflower kernels. Leftovers are delicious hot or cold! —Deborah Vliet, Holland, Michigan
6-8 servings

Ingredients

2 large acorn squash (about 1-1/2 pounds each)
1 medium onion, chopped
2 garlic cloves, minced
3 tablespoons butter
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
2 large eggs
1 cup plain yogurt
1 cup crumbled feta cheese
1-1/4 teaspoons salt
1/2 teaspoon pepper
Dash cayenne pepper, optional
1/4 cup sunflower kernels

Directions

Cut squash in half; discard seeds. Place squash cut side down in a greased 15x10x1-in. baking pan; add 1/2 in. of hot water. Bake, uncovered, at 350F for 35-40 minutes. Drain water from pan; turn squash cut side up. Bake 10 minutes longer or until squash is tender; cool slightly. Carefully scoop out squash; place in a large bowl and mash. Set aside.

In a large skillet, saute onion and garlic in butter until tender. Add peppers; saute until crisp-tender. In a large bowl, whisk eggs and yogurt until blended. Stir in the squash, onion mixture, feta cheese, salt, pepper and cayenne if desired.

Transfer to a greased 11×7-in. baking dish. Sprinkle with sunflower kernels. Cover and bake at 375F for 25 minutes. Uncover; bake 25-30 minutes longer or until a thermometer reads 160F.
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Cheesy Cauliflower Casserole


8 servings
It’s a delicious dish of delightful cheesy sauce. Bright red and green bell pepper pieces and crushed corn flakes.

Ingredients

1 head cauliflower, separated into florets
1 cup sour cream
1 cup shredded Cheddar cheese
1/2 cup crushed corn flakes
1/4 cup finely chopped green bell pepper
1/4 cup finely chopped red bell pepper
1 teaspoon salt
1/4 cup grated Parmesan cheese
paprika (optional)

Directions

Preheat oven to 325 degrees F. Grease a 2 quart baking dish.

Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the cauliflower, and steam until crisp-tender, about 5 minutes. Drain, and set aside.

Combine sour cream, Cheddar cheese, bell peppers, and salt in a medium bowl. Stir in the cauliflower, and transfer to the prepared baking dish. Sprinkle Parmesan cheese, corn flakes and paprika over the top of the dish.

Bake uncovered until heated through, 30 to 35 minutes.

Reviewer’s note: mix the Parmesan cheese with the corn flakes to sprinkle on top. (Mixing the corn flakes with sour cream and baking them in the casserole rendered them unrecognizable blobs of mush.)

– Allrecipes
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Easy Tuna Noodle Casserole With Cheddar Cheese


Yield: 6 servings

Ingredients

12 ounces spaghetti or medium egg noodles (cooked and drained)
2 cups green peas (cooked)
2 (10.75-ounce) cans condensed cream of mushroom soup
1/2 cup milk
1 1/2 cups sharp cheddar cheese
2 (6-ounce) cans tuna (drained and flaked)
1/2 teaspoon salt (or to taste)
Freshly ground black pepper (to taste)
1 cup soft breadcrumbs
2 tablespoons butter (melted)

Directions

Heat oven to 350 F.

Grease a 2 1/2 to 3-quart casserole dish.

Combine the noodles, peas, soup, milk, cheese, and tuna. Add salt and freshly ground black pepper, to taste. Spoon into the prepared baking dish.

Toss breadcrumbs with butter and sprinkle over the top or the casserole.

Bake for 15 to 20 minutes, until hot and bubbly and crumbs are browned.

Serve and enjoy!

Recipe Variations:

Top the casserole with French fried onions, crumbled cheese crackers, or crumbled potato chips and omit the soft bread crumbs and melted butter.

Instead of peas, use 2 cups of cooked peas and carrots or mixed vegetables.

Add some sliced sauteed mushrooms to the casserole mixture.

Add a few tablespoons of diced drained pimientos to the casserole.

Use cream of celery soup instead of cream of mushroom soup. Or, if you prefer a homemade sauce, omit the soups and the 1/2 cup of milk and replace them with about 2 1/2 to 3 cups of thickened white sauce.
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Homestyle Ground Beef Casserole


servings 6

Ingredients

1 pound ground round
1 (14 1/2-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
1 (10-ounce) can Rotel tomatoes
1 (6-ounce) can tomato paste
1 teaspoon salt
1 teaspoon sugar
3/4 teaspoon Italian seasoning
1/4 teaspoon pepper
3 cups uncooked medium egg noodles
5 green onions, chopped
1 (8-ounce) container sour cream
1 (3-ounce) package cream cheese, softened
1 cup shredded Cheddar cheese
1 cup shredded Parmesan cheese
1 cup shredded mozzarella cheese

Directions

Place a large skillet over medium heat and add ground round. Cook, breaking up with a wooden spoon, until no longer pink.

Add both cans of tomatoes, tomato paste, salt, sugar, Italian seasoning, and pepper. Stir to mix and let simmer over low heat while you get the rest of the ingredients ready.

Preheat oven to 350 degrees. Cook egg noodles according to package directions and drain well.

In a medium bowl, stir together noodles, green onions, sour cream, and cream cheese.

Spoon noodle mixture into a greased 13X9-inch baking dish. Top with beef mixture. Sprinkle with cheeses.

Spray a piece of aluminum foil with cooking spray and place cooking spray side down on top of baking dish to cover.

Bake for 35 minutes. Uncover and bake 5 more minutes.

– Spicy Southern Kitchen
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Turkey Tetrazzini


Makes 8 servings

Ingredients

1 (10 3/4-ounce) can cream of mushroom soup
2/3 cup milk
1 (16-ounce) jar Alfredo sauce
3 1/2 cups chopped cooked turkey, chicken, or ham
12 ounces thin spaghetti, cooked
1 (10-ounce) package frozen petite peas, thawed
1 (8-ounce) package sliced fresh mushrooms
1 1/2 cups shredded baby Swiss cheese
1 cup shredded Parmesan cheese, divided
1/2 cup crushed garlic-and-onion seasoned croutons
1/4 teaspoon paprika

Directions

Whisk together soup and milk in large mixing bowl; whisk in Alfredo sauce. Stir in chopped turkey, next 4 ingredients, and 1/2 cup Parmesan cheese. Pour into a lightly greased 15- x 10-inch baking dish.

Stir together remaining Parmesan cheese, crushed croutons, and paprika; sprinkle evenly over casserole.

Bake, covered, at 375F for 30 minutes. Uncover, and bake 15 more minutes or until golden brown and bubbly. Let stand 10 minutes before serving.

Chef’s Notes

Note: Casserole may be assembled and frozen up to 1 month. Thaw in the refrigerator overnight; bake, covered, at 350F for 40 minutes. Uncover and bake 15 more minutes or until cheese is melted and bubbly. If you prefer a smaller casserole, use 2 (11- x 7-inch) baking dishes. Proceed as directed.

By Southern Living
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Slow Cooker Spaghetti Casserole


Makes 6 to 8 Servings

Ingredients

2 pounds ground round
1 onion, chopped
1 large clove garlic, minced
8 ounces uncooked spaghetti, broken into pieces
1 (26-oz.) jar marinara sauce
1 (14.5-oz.) can diced fire-roasted tomatoes
1 teaspoon dried Italian seasoning
2 cups (8 oz.) shredded sharp Cheddar cheese
Freshly grated Parmesan cheese

Directions

Cook ground round and onion in a large skillet, stirring until beef crumbles and is no longer pink; drain meat, and return to skillet.

Spoon half of meat mixture into a lightly greased 5-qt. slow cooker. Top with spaghetti. Spoon remaining half of meat mixture over top.

Combine pasta sauce, diced tomatoes, 1/2 cup water, and Italian seasoning. Pour mixture over meat, and sprinkle with Cheddar cheese.

Cover and cook on Low 4 hours. Let stand 10 minutes before serving. Serve with Parmesan cheese.

By Southern Living
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Mexican Cornbread Casserole

Ingredients

1 lb ground beef
1 medium to large onion
1/2 lb cheddar cheese
3-4 jalapeno peppers
1-2 Serrano peppers
1 can creamed corn
1 c milk
1 c cornmeal
2 eggs
1 tsp salt
1/2 tsp baking soda
1/4 c bacon drippings

Brown the ground beef, while that is cooking chop the onion and peppers (the peppers take some trial and error depending on how hot or not you like it. I use 3 jalapenos and 2 Serranos) Grate the cheese.

Mix the creamed corn, milk, eggs, cornmeal, salt, baking soda and bacon drippings together well.

Heat your skillet with just enough shortening or oil to coat the bottom and sides. Sprinkle a little cornmeal over the bottom and let it brown (you can see it browning in the thinner areas, but you don’t want it to brown all the way thru.)

Ladle half the batter mixture in the skillet, the spread the ground beef, then onion, peppers and cheese. Top it off with the remaining batter and cook in the oven at 350 for about an hour. When it is a nice golden brown, it’s done.

Let it sit a few minutes before serving.
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Tater Tot Bacon Cheeseburger Casserole


Serves 6

Ingredients

1 tablespoon olive oil
1-1/2 pounds ground beef
2 tablespoons butter
2 tablespoons flour
1 teaspoon onion powder
1 teaspoon garlic powder
3 cups milk
1 teaspoon salt
1/2 teaspoon ground black pepper
1 32-ounce package frozen tater tots
6 slices bacon, cooked and crumbled
2 cups cheddar cheese, shredded
2 cups sour cream

Directions

Preheat oven to 350 degrees Fahrenheit and grease a 9-by-13 casserole dish.

Preheat olive oil in a large skillet over medium heat. Add ground beef and cook, stirring regularly, for about 10 minutes. Drain and place in a large bowl.

While the beef is cooking, melt butter in a medium saucepan over medium heat. Whisk in flour until there are no lumps.

Allow the flour to cook out for about 2 or 3 minutes. Whisk in onion powder and garlic powder.

Slowly whisk in the milk, breaking up lumps. Season milk mixture with 1 teaspoon of salt and 1/2 ground black pepper. Whisk and continue cooking over medium heat for about 10 minutes, until it thickens slightly.

Add the tater tots, crumbled bacon, cheddar cheese, sour cream and béchamel mixture to the bowl with the ground beef. Stir to mix all ingredients.

Pour the mixture into the baking dish and spread evenly. Bake for 45 to 50 minutes, until the entire mixture is bubbly and the cheese has fully melted.
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