Category Archives: CASSEROLES

HOT SAVANNAH CHICKEN SALAD CASSEROLE

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2 (10 3/4 oz) cans condensed cream of chicken soup

1 1/2 c mayonnaise

1 tbs prepared mustard

1 tbs Worcestershire sauce

1 (10 oz) bag potato chips, crushed

1/2 c slivered almonds

4 c cubed cooked chicken

2 c diced celery

1/4 c finely chopped onion

4 hard-boiled eggs, sliced

Lightly butter a 13″x9″x2″ casserole. Stir together the soup, mayonnaise, mustard, and Worcestershire sauce. In a med bowl, reserve one cup of the potato chips and 2 tbs of the almonds for the topping. Place half of the remaining potato chips in the casserole, spreading them evenly. Place half each of the chicken, celery, onion, eggs, and remaining almonds in the casserole, then spread half of the soup mixture on top. Repeat the layers, ending with the reserved potato chips and almonds. Bake at 350 degrees for 30-40 minutes, or until heated through.

Serves 8-10

THE BEST CRAB CASSEROLE

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1 (6 1/2 oz) can crabmeat, drained

1 c mayonnaise

1 c soft breadcrumbs

3/4 c half-and-half

6 hard-boiled eggs, finely chopped

1/2 c chopped onion

1/4 c sliced stuffed green olives

2 tbs chopped fresh parsley

3/4 tsp salt

pinch of black pepper

1/2 c buttered soft breadcrumbs

olive slices, for garnish

In a lg bowl, break up the crabmeat in chunks. Add the mayonnaise, soft breadcrumbs, half-and-half, eggs, onion, olives, parsley, salt, and pepper, and fold together.  Divide the mixture among greased individual baking dishes or spoon it into a 1 qt casserole dish. Top with the buttered crumbs and bake at 350 degrees for 20-25 minutes. Garnish with olive slices.

Serves 4-6

FRENCH BEAN CASSEROLE

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2 (9 oz) pkg frozen French-style green beans

1 can cream of mushroom soup

1/4 c milk

dash of salt

2 tbs margarine

1/2 c cornflakes, crushed to 1/4 cup

Using a sharp knife, slice frozen green beans crosswise into 1″ lengths. Put in greased casserole dish.

Mix together soup, milk, and salt. Pour over beans.

Dot with margarine and sprinkle with crushed cornflakes.

Bake at 350 degrees for about 60 minutes.

Serves 8

CHICKEN STEW WITH BISCUITS

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3 whole (6 split) chicken breasts, bone in, skin on

3 tbs olive oil

kosher salt and freshly ground black pepper

5 c chicken stock, preferably homemade

2 chicken bouillon cubes

12 tbs (1 1/2 sticks) unsalted butter

2 c chopped yellow onions (2 onions)

3/4 c flour

1/4 c heavy cream

2 c med-diced carrots (4 carrots), blanched for 2 minutes

1 (10 oz) pkg frozen peas (2 cups)

1 1/2 c frozen small whole onions

1/2 c minced fresh parsley

FOR THE BISCUITS:

2 c flour

1 tbs baking powder

1 tsp kosher salt

1 tsp sugar

1/4 lb (1 stick) cold unsalted butter, diced

3/4 c half-and-half

1/2 c chopped fresh parsley

1 egg mixed with 1 tbs water, for egg wash

 

Preheat the oven to 375 degrees.

 

Place the chicken breasts on a sheet pan and rub them with olive soil. Sprinkle generously with salt and pepper.  Roast for 35-40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin.  Cut the chicken into large dice. You will have 4-6 cubed chicken.

In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a lg pot or dutch oven, melt the butter and saute the onions over med-low heat for 10-15 minutes, until translucent.  Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring until thick. Add 2 tsp salt, 1/2 tsp pepper, and the heavy cream.  Add the cubed chicken, carrots, peas, onions, and parsley. Mix well. Place the stew in a 10″x13″x2″ oval or rectangular baking dish. Place the baking sheet on a sheet pan lined with parchment or wax paper. Bake for 15 minutes

Meanwhile, make the biscuits. Combine the flour, baking powder, salt, and sugar in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is the size of peas. Add the half-and-half and combine on low speed. Mix in the parsley. Dump the dough out on a well-floured board and, with a rolling pin, roll out to 3/8″ thick. Cut out twelve circles with a 2 1/2″ round cutter.

Remove the stew from the oven and arrange the biscuits on top of the filling. Brush them with egg wash, and return the dish to the oven. Bake for another 20-30 minutes, until the biscuits are brown and the stew is bubbly.

 

8 servings.

 

 

 

POPPY SEED CHICKEN CASSEROLE

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2 c diced cooked chicken (about 1 lb boneless, skinless chicken breast halves)

1 (10.75 oz) can cream of chicken soup

1 1/2 c sour cream

1 tsp Worcestershire sauce (optional)

1 tsp minced garlic (optional)

1 tbs lemon juice (optional)

2 c crushed ritz crackers

1 tbs poppy seeds

1/2 c (1 stick) butter, melted

Preheat oven to 350 degrees. Coat a 9″x13″ baking dish with nonstick cooking spray.

In a lg bowl, mix together chicken, soup, and sour cream. Stir in Worcestershire sauce, garlic, and lemon juice, if using. In another bowl, mix together crushed crackers, poppy seeds, and melted butter and stir until butter is completely incorporated.

Spread chicken mixture on the bottom of prepared pan and top with cracker mixture. Cover pan with foil and bake 15 minutes. Remove foil and bake another 15 minutes.

serves 12

 

CHICKEN AND STUFFING BAKE

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6 boneless, skinless chicken breast halves

2 (10.75 oz) cans cream of chicken soup

2 tsp dried parsley

2/3 c milk

1 (6 oz) box chicken stove top stuffing, prepared according to pkg directions

paprika, to taste

Preheat oven to 400 degrees. Coat a 9″x13″ baking dish with nonstick cooking spray.

Place chicken in prepared pan. In a small bowl,  mix together soup, parsley, and milk. Pour on top of chicken. Spread stuffing on top of soup mix and chicken. Cover with foil. Bake 20 minutes. Uncover and bake for 20-25 more minutes, until chicken is cooked through. Sprinkle with paprika.

serves 6

 

COUNTRY BREAKFAST CASSEROLE

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1 lb ground sausage

1 green onion, chopped

2 c shredded cheddar cheese

6 eggs, lightly beaten

1 c water

1/2 c milk

1 (2.64 oz) packet country gravy mix

2 c frozen tater tots

6 slices bread, cubed

2 tbs butter, melted

Preheat oven to 350 degrees. Grease a 9″x13″ pan.

Brown sausage in a lg skillet over med heat; drain off excess fat. Combine sausage and green onion, and transfer to prepared pan. Top with shredded cheese. In a med bowl, mix together eggs, water, milk, and gravy mix and pour evenly over the pan. Arrange tater tots and bread cubes on top and drizzle melted butter over everything. Bake 35-40 minutes.

Cool for 5 minutes, then cut and serve.

serves 9

 

LOADED NACHO CASSEROLE

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1 lb lean ground beef

1 lg onion, diced

1 green bell pepper, diced

2 (14 oz) cans diced tomatoes, undrained

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can pinto beans, drained and rinsed

1 (11 oz) can corn, drained

1 (8 oz) can tomato sauce

1 (4 oz) can diced green chilies

1 (1 oz) packet taco seasoning or 2 tbs homemade taco seasoning (recipe below)

1 (10 oz) bag tortilla chips

2 c shredded cheddar cheese

Preheat oven to 350 degrees. Coat a 9″x13″ baking pan with  nonstick cooking spray.

In a lg skillet over med heat, cook the beef, onions, and peppers until meat is no longer pink and veggies are tender. Stir in the tomatoes, beans, corn, tomato sauce, chilies, and taco seasoning and bring to a boil. Reduce heat to low and let simmer 20 minutes (the mixture will be kind of thin).

Layer half of the tortilla chips in the bottom of the prepared pan, crushing slightly with your hands to make them fit. Top with half of the meat mixture. Repeat layers and then top with shredded cheese.

Bake, uncovered, 20-25 minutes, or until cheese is melted and the casserole is heated through.

serves 10-12

HOMEMADE TACO SEASONING

1 tbs chili powder

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp crushed red pepper flakes

1/5 tsp dried oregano

1/2 tsp paprika

1 1/2 tsp ground cumin

1 tsp salt

1 tsp black pepper

In a small bowl, mix together all ingredients. Store in an airtight container for up to 3 months.

 

BREAKFAST SAUSAGE STRATA

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1 lb lean turkey sausage

12 English muffins, halved

2 c shredded cheddar cheese

8 lg eggs

1 green bell pepper, chopped

1 1/2 c sour cream

salt and pepper, to taste

Preheat oven to 375 degrees. Coat a 9″x13″ pan with nonstick cooking spray.

Heat a skillet over med-high heat. Add sausage and cook until it is browned.

Arrange 6 of the English muffins (12 halves) in the bottom of the pan, cut sides up. Top with half of the sausage and half of the cheese. Place another layer of English muffins and add the rest of the sausage.

In a med bowl, whisk together eggs, green pepper, sour cream, and salt and pepper to taste. Pour egg mixture over the English muffins so it covers all the bread. Top with remaining cheese and let the dish rest 10 minutes. Cover with foil and bake 40 minutes until cooked through.

serves 6-8

 

 

CHEESY CHICKEN QUINOA CASSEROLE

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1 tbs extra-virgin olive oil

1 clove garlic, minced

2 green onions, chopped

1 tomato, chopped

1/2 c chopped mushrooms

1 (8 oz) can tomato sauce

pinch red pepper flakes

salt and pepper, to taste

garlic salt, to taste

2 c cooked quinoa

2 c diced, cooked chicken (about 1 lb boneless, skinless chicken breast halves)

1/2 red bell pepper, chopped

1/4 c chopped cilantro

1 1/2 c shredded mozzarella cheese

Preheat oven to 350 degrees and grease a 9″x13″ glass pan.

In a lg skillet over med-high heat, add olive oil, garlic, mushrooms, and green onions. Saute 2-3 minutes. Add chopped tomato, tomato sauce, red pepper flakes, salt and pepper, and garlic salt. Stir and simmer 5 minutes.

Meanwhile, combine cooked quinoa, chicken, red pepper, cilantro, and 1/2 cup of the cheese in the prepared pan.

Pour warm sauce on top and mix carefully until everything is combined. Top with remaining 1 cup cheese and cover with foil.

Bake 15 minutes. Remove foil and bake another 10 minutes. Remove from oven and garnish with additional green onions and cilantro, if desired.

serves 6-8