Category Archives: CASSEROLES

GRATINEE OF POTATOES AND MUSHROOMS

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1 1/4 cups chicken broth, heated to boiling
2/3 cup boiling water
2 oz dried shiitake mushrooms
2 tbs olive oil
2 tbs butter
1 lg shallot, minced
3 leeks, white part only, chopped
1 cup dry white wine
2 tbs chopped rosemary
1 cup light cream
salt and pepper to taste
3 lbs potatoes, peeled and thinly sliced
1 tsp dried marjoram

pour the broth and water over the mushrooms in a bowl and steep for 30 minutes. strain, reserving the liquid. discard the mushroom stems and chop the caps. meanwhile, preheat the oen to 375 degrees. in a skillet over medium-high heat, heat the olive oil and butter. add the shallot, leeks, and mushrooms, and cook, about 10 minutes. add the mushroom liquid, wine, and rosemary, and bring to a simmer. stir in the cream and salt and pepper, then set aside. in a 9″x13″ pan, arrange half the potatoes evenly and top with the marjoram, leek mixture, and half the sauce. top with the remaining potatoes and sauce. bake for 1 hour.

serves 4-6

SALMON NOODLE CASSEROLE

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1 can cream of celery soup
1/2 cup miracle whip
1/4 cup milk
1 (7 3/4 oz) can salmon, flaked
1 (10 oz) pkg frozen peas, cooked & drained
1 (4 oz) pkg noodles, cooked & drained
1 tsp chopped onion
1/4 cup parmesan cheese

mix all ingredients together, as listed (except parmesan cheese). put in a 1 1/2 qt casserole. top with parmesan cheese. bake at 350 degrees for 25 minutes.

BEEF AND BEAN TACO CASSEROLE

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1 lb lean ground beef
1 (16 oz) can refried beans
1(16 oz) jar thick & chunky salsa
1 (1 oz) pkg 40% less-sodium taco seasoning mix
2 1/2 cups coarsely broken tortilla chips
1/2 medium green bell pepper, chopped (3/4 cup)
4 medium green onions, sliced (1/4 cup)
2 medium tomatoes, chopped (1 1/2 cups)
1 cup shredded cheddar OR monterey jack cheese (4 oz)
1/4 cup sliced ripe olives
1 cup shredded lettuce

heat oven to 350°. in a 12″ skillet, cook beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. stir in the refried beans, salsa & taco seasoning mix. reduce heat to medium. heat to boiling, stirring occasionally.

in an ungreased 2-qt casserole, place 2 cups of the broken tortilla chips. top evenly with beef mixture. sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese & olives.

bake, uncovered, 20-30 minutes or until hot & bubbly & cheese is melted. top baked casserole with lettuce, remaining 1/2 cup tomatoes & remaining 1/2 cup tortilla chips.

5 servings

AMISH BROCCOLI DISH

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2 (10 oz) bags frozen chopped broccoli
4 oz velveeta cheese
1 can cream of chicken soup
1/2 tsp salt
2 cups crushed croutons
5 tbs melted butter

boil and drain broccoli. cream together cheese and cream of mushroom soup; mix in broccoli and salt. place in a greased 3-qt casserole dish. mix croutons and melted butter together and pour evenly on top of casserole. bake at 350° for 20 minutes.

WILD RICE CASSEROLE

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16 oz mushrooms, sliced
1/4 cup margarine OR butter
2 (16 oz) pkgs long grain & wild rice
1/4 cup snipped parsley

cook mushrooms in margarine, stirring occasionally until tender. drain. cook rice as directed on pkg. stir in mushrooms. spoon into an ungreased 2-qt casserole. cover & bake in a 350° oven until hot, 20-25 minutes. sprinkle with parsley.

BEEF & POTATOES AU GRATIN

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4 cups water
3 med potatoes, cut into 1/4″ slices (about 3 cups)
1 lb lean ground beef
1 med stalk celery, thinly sliced (1/2 cup)
3 tbs butter OR margarine
3 tbs flour
1 tbs chopped fresh OR 1 tsp dried chervil leaves
1 tsp yellow mustard
1/4 tsp salt
1/4 tsp pepper
2 cups milk
1 1/4 cups shredded sharp cheese (5 oz)
3 tbs chopped fresh parsley
1/4 cup dry bread crumbs
1 tbs chopped fresh parsley
2 tsp butter OR margarine, melted

heat oven to 375°. heat water and potatoes to boiling in a 2 1/2 qt saucepan; reduce heat to medium. cook uncovered 8-10 minutes or just until potatoes are tender; drain. set aside.

while potatoes are cooking, cook ground beef and celery in a 10″ skillet over medium heat 8-10 minutes, stirring frequently, until beef is brown; drain. remove beef mixture from skillet; set aside.

melt 3 tbs butter in the same skillet over medium heat. stir flour, chervil, mustard, salt and pepper into butter. cook, stirring constantly, until bubbly; remove from heat. stir in milk. heat to boiling, stirring constantly. boil & stir 1 minute. stir in cheese until melted. stir in 3 tbs parsley.

layer half of the potatoes in an ungreased 2-qt casserole. layer with beef mixture and remaining potatoes. pour cheese sauce over potatoes. bake uncovered 20-25 minutes or until bubbly.

mix bread crumbs, 1 tbs parsley & 2 tsp melted butter; sprinkle over potatoes. bake about 5 minutes longer or until crumbs are brown & crisp. let stand 5 minutes before serving.

4 servings

TEXAS TATER CASSEROLE

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1 lb lean ground beef
1 lg onion, chopped (1 cup)
1 med stalk celery, chopped (1/2 cup)
2 cloves garlic, finely chopped
2 (10 3/4 oz) cans condensed cheddar cheese soup
1 (11 oz) can mexicorn
1/2 cup picante sauce
2 tsp chili powder
1/4 tsp pepper
1 (16 oz) pkg tater tots
1/2 cup shredded taco-seasoned cheese (2 oz)

heat oven to 375°. cook beef, onion, celery & garlic in a 10″ skillet over medium heat 8-10 minutes, stirring occasionally, until beef is brown; drain.

stir soup, corn, picante sauce, chili powder & pepper into the beef mixture. spoon into an ungreased 2 1/2 qt casserole. top with tater tots.

bake uncovered 40 minutes. sprinkle with cheese. bake 5-10 minutes longer or until bubbly & cheese is melted.

6 servings

MEXICAN CHICKEN

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1 can cream of chicken soup
1 can cheddar cheese
1 can cream of mushroom soup
1 (10 oz) can tomatoes*
1 whole chicken, cooked, boned & chopped OR 4 cups leftover cooked chicken
1 (11 1/ oz) pkg flour tortillas
2 cups shredded cheddar*

preheat oven to 350°. spray a 13″x9″ pan with pam.

in a lg bowl, stir together the three soups & the tomatoes. stir in the chicken.

layer the tortillas & the chicken mixture in the pan, beginning & ending with tortillas. sprinkle the cheese over the casserole & bake for 30 minutes.

8 servings

*FOR A LITTLE “KICK”, TOMATOES WITH CHILIES CAN BE USED. YOU CAN ALSO SUBSTITUTE MEXICAN CHEESE FOR THE CHEDDAR.

ROOSTER’S PIE

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1 1/2-2 lbs ground beef
4 golden potatoes
1 white onion
2 lg carrots
1 can whole kernel corn, drained
2 (8 oz) cans tomato sauce
1 can green beans, drained
1 cup of your favorite shredded cheese
salt, to taste
pepper, to taste
1 tbs olive oil

brown ground beef & drain. stir in tomato sauce. season with salt & pepper to taste. peel & dice carrots & onion into & saute in a separate pan with just a bit of olive oil. add to ground beef mixture. while this is simmering, cut & boil potatoes. next, make mashed potatoes as you normally would & set aside. lastly, add corn & green beans to ground beef mixture, stirring until all is evenly mixed & warmed. put into a large baking dish & top with the mashed potatoes. sprinkle cheese on top. bake at 400° for approximately 10-15 minutes.

16 servings

FRIENDSHIP CASSEROLE

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2 lbs ground beef
1 (48 oz) jar spaghetti sauce
2 tbs sugar
1 (16 oz) pkg medium egg noodles
1/2 cup margarine OR butter
1/2 tsp onion salt (or onion powder)
1/2 tsp garlic salt (or garlic powder)
1/2 cup grated parmesan cheese
1 (12 oz) pkg shredded mozzarella cheese

preheat oven to 350°. brown meat & drain fat. add spaghetti sauce & sugar to meat; simmer 20 minutes. cook noodle as directed (al dente); drain & toss with margarine, onion salt, garlic salt & parmesan cheese. spray two 9″x13″ pans with pam. in both pans, layer half the sauce, all of the noodles, rest of the sauce; top with mozzarella cheese. cover with foil; bake 45 minutes.

NOTE: SINCE THIS RECIPE MAKES ENOUGH FOR TWO CASSEROLES, PLAN ONE FOR YOUR FAMILY & ONE FOR A FRIEND. THINK OF SOMEONE WHO MIGHT NEED A REMINDER THAT THEY HAVE FRIENDS WHO CARE ABOUT THEM – A NEW MOM IN YOUR NEIGHBORHOOD, A FAMILY WHO IS MOVING, SOMEONE WITH AN ILLNESS…