Tag Archives: casserole

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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Chicken Broccoli and Cheese Casserole


Serves 4

Ingredients

1 tablespoon olive oil
1 small yellow onion, diced
2 cups cooked, shredded chicken
1 (10-ounce) can cream of chicken soup
1-1/2 cups chicken broth or water
2 cups broccoli florets
1 cup cooked white rice
1 cup sour cream
1 cup cheddar cheese

Directions

In a large, oven-proof skillet or Dutch oven, heat the olive oil over medium-high heat.

Add the onion and cook until softened, about 5 minutes.

Add the chicken, cream of chicken soup and chicken broth. Bring the mixture to a simmer, stirring until the ingredients are well-combined, about 5 minutes.

Add the broccoli and cooked rice. Continue to simmer until the rice is heated through and the broccoli is bright green, about 5 minutes.

Remove the skillet from the heat and stir in the sour cream.

Top the skillet with cheddar cheese and place it under the broiler.

Broil until the cheese is melted and slightly browned, about 5 minutes.
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Cheesy Mushroom Potato Casserole


Serves 6-8

Ingredients

1 pound Yukon gold potatoes, peeled and sliced thinly
1 pound assorted mushrooms, scrubbed clean and roughly chopped
1 (10.75 oz.) can cream of mushroom soup
1 cup Gruyere cheese, grated
1/2 cup parmesan cheese, grated
1/2 cup low-sodium chicken stock
1/3 cup dry white wine
3 cloves garlic, minced
2 shallots, minced
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/2 teaspoon fresh thyme leaves, chopped
1/2 teaspoon fresh sage leaves, chopped
kosher salt and freshly ground pepper, to taste

Directions

Preheat oven to 375 F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Heat butter and olive oil in a large pan or skillet and saute mushrooms and shallots until softened and tender. 3-5 minutes.

Add minced garlic, thyme and sage, season with salt and pepper, and cook for another 1 minute, or until fragrant.

Pour in white wine and cook for another 3 minutes, or until liquid has mostly evaporated.

Remove from heat and set aside.

Arrange 1 layer of potato slices on the bottom, then add a layer of sauteed mushrooms.

Repeat with remaining vegetable layers.

In a small bowl, whisk the chicken stock into the cream of mushroom soup, then pour mixture over the mushrooms and potatoes, tapping the baking dish against the counter to make sure the liquid gets in between the vegetables.

Sprinkle the cheeses over the top, cover with aluminum foil and place baking dish in oven.

Bake for 40 minutes, then uncover and bake for another 20 minutes.

Remove from oven and let cool 5 minutes before serving.
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Beef And Potato Scramble Casserole


Serves 6-8

Ingredients

1 1/2 pounds ground beef
1 1/2 pounds potatoes (your choice), peeled and diced
8 eggs, lightly beaten
1 white onion, chopped
2 cups cheddar cheese, grated
1 cup milk or heavy cream
3 tablespoons olive oil
1 teaspoon garlic powder
3/4 teaspoon dried parsley
kosher salt and freshly ground pepper, to taste

Directions

Preheat oven to 350F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Heat olive oil in a large pan or skillet over medium-high heat and sauté potatoes until tender. 10-15 minutes.

Transfer potatoes to a separate bowl and set aside.

Add ground beef and onions to the skillet and cook until beef is browned and onions are tender. Season with garlic powder, parsley, salt and pepper.

Drain fat from pan and transfer beef and onions to the same bowl as potatoes. Place beef, onions and potatoes into greased baking dish.

In a separate bowl, whisk together milk and eggs, and stir in cheddar cheese. Pour mixture over beef and vegetables and stir everything together.

Place baking dish in oven and bake for 20 minutes, or until eggs are cooked and everything is warmed through.

Remove from oven and serve hot.
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Chili Cheese Dog Bake 2

Ingredients

1 can (14 to 15 oz) chili, heated
1 can Pillsbury refrigerated classic pizza crust
4 Cheddar cheese sticks
4 all-beef hot dogs
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon parsley flakes

Instructions

Heat oven to 375F. Spray 9-inch square or 11×7-inch (2-quart) glass baking dish with cooking spray. Pour hot chili into dish; spread evenly.

Unroll dough; cut into 4 strips. Cut 1 cheese stick in half lengthwise; place 1 half on each side of 1 hot dog. Wrap pizza dough strip around cheese and hot dog, overlapping slightly in center. Repeat with remaining dough strips, cheese sticks and hot dogs. Place wrapped hot dogs on top of hot chili. (Chili must be hot.)

Bake 15 to 20 minutes or until dough is light golden brown.

Meanwhile, in small microwavable cup, microwave butter on High until melted. Stir in garlic powder and parsley.

Remove baking dish from oven. Brush on top of each cheese dog with butter mixture. Serve immediately.
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Sweet Potato Casserole

Ingredients

5 med. sweet potatoes
1/2 C. sugar
1/2 C. butter
2 eggs, beaten
1 t. vanilla
1/3 C. milk

Topping:

1/3 C. butter, melted
1 C. brown sugar
1/2 C. flour
1 C. pecans, chopped

Directions

Boil and mash sweet potatoes. Mix in sugar, butter, eggs, vanilla, and milk.

Put into a 9×13 baking dish. Melt butter and mix in remaining topping ingredients. Sprinkle on top of sweet potato mixture.

Bake at 350 degrees for 25-30 minutes.

Author’s Note: *I often omit the 1/2 C. butter that’s mixed in with the sweet potatoes and I can’t tell a difference. I also have switched to a 3 qt. round casserole dish when I make it.
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