Archive for the ‘casseroles’ Category

6 oz. spaghetti noodles

2 Tbsp butter

1/3 cup parmesan cheese

2 eggs, well beaten

1 lb ground turkey

1/2 cup chopped onion

1/4 cup green pepper

1 cup cottage cheese

1/2 cup mozzarella cheese

16 oz. spaghetti sauce

*Cook & drain spaghetti noodles.  While hot, stir in butter, eggs, and parmesan cheese.  Mix well.  Form into a crust in 9×13″ baking dish.

*Brown turkey, onions, and green peppers.  Stir in sauce and heat.

*Spread cottage cheese on crust.  Fill with meat mixture.  Spread mozzarella on top.

*Bake for 30 minutes (uncovered) at 350 degrees.

Serves 8.


from Great G’ma Cunningham’s kitchen via Aunt Judy



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1/2 pound ground turkey

1 cup chopped onion

1 3/4 tsp ground cumin

1 1/2 tsp dried oregano

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

1 can refried beans

2 cans whole green chiles, drained & cut lengthwise into quarters

1 cup shredded colby-jack cheese, divided

1 cup frozen corn, thawed & drained

1/3 cup all-purpose flour

1/4 tsp salt

1 1/3 cups milk

1/8 tsp hot sauce

2 large eggs, lightly beaten

2 large egg whites, lightly beaten

red onion slices & chopped cilantro (for garnish)

1.  Preheat oven to 350.

2.  Cook turkey and onion in nonstick skillet over medium-high heat until browned, stirring to crumble.  Remove from heat; add cumin and next 5 ingredients (cumin through beans).  Stir well, set aside.

3.  Arrange half of green chiles in an 11×7″ baking dish; top with 1/2 cups cheese.  Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4″ border around edge of dish.  Top with corn.  Arrange remaining green chiles over corn; top with 1/2 cup cheese.

4.  Combine flour and salt in a bowl; gradually add milk, hot sauce, eggs, and egg whites, stirring with a whisk until blended.  Pour over casserole.

5.  Bake at 350 for 1 hour 5 minutes, or until set.  Let stand 5 minutes.  Garnish with onion slices and cilantro.

Yield: 6 servings

*Note:  Two (4.5 oz) cans of chopped green chiles can be substituted for whole chiles.


from cooking light

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3 cooked boneless, skinless chicken breasts, shredded

1/2 onion, diced

10 oz can red enchilada sauce

10.5 oz can cream of chicken soup

1 can Rotel


shredded cheddar cheese

crushed tortilla chips (regular or lime-salted)

*Saute onions in pan with olive oil.  Add enchilada sauce and soup, whisk a little so it’s smooth.  Add Rotel, stir.  Warm over low heat.  Add shredded chicken to pan, stir.

*Spray 9×13 baking dish with pam.  Rip up smallish pieces of tortilla and cover bottom of baking dish.  Add layer of chicken mixture.  Then more tortilla pieces.  And another layer of chicken mixture.

*Sprinkle with shredded cheese and crushed tortilla chips.

*Cover and bake at 350 for 15 minutes.  Remove foil and bake until cheese is bubbly (sometimes I broil).

adapted from livinglocurto

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Chicken Cordon Bleu in casserole form?  Easy and delicious!

2 Tbsp EVOO

1 medium onion, finely chopped

1 red bell pepper, diced

1 clove fresh garlic, minced

½ lb diced ham

2 cups cooked shredded chicken breast

4 Tbsp butter

¼ cup flour

½ teaspoon salt

¼ teaspoon black pepper

14 oz can chicken broth

3 Cups cooked rice of choice (I used white long grain)

1 Cup shredded cheddar cheese

1 Cup shredded swiss cheese (use mozzarella if swiss is too strong)


Preheat oven to 350 degrees F. Heat oil into a large 5 qt rimmed skillet over medium heat. Saute onion and bell pepper until softened, about 5 minutes. Stir in garlic, ham and chicken. Cook for an additional 5 minutes. Melt butter then stir in flour, salt and pepper until combined. Slowly stir in chicken broth until well combined. Stir in cooked rice then transfer to a 9×13 inch baking dish. Top with cheddar and mozzarella cheeses. Bake for 20-25 minutes. Cover the dish with foil the last 10 minutes for oozing cheese.


 from picky-palate.com


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mashed potato casserole

8 large Yukon gold potatoes (4 lbs), peeled & cut into chunks

8 oz cream cheese, at room temp, cut into pieces

2 Tbsp butter, plus extra to butter baking dish

1 1/3 cups milk

1 Tbsp salt


4 oz sharp cheddar, shredded

2 Tbsp chopped chives

*Preheat oven to 350.  Place potatoes in large pot with water to cover.  Cook over medium heat until tender, about 15 minutes.  Drain and mash.

*Stir in cream cheese, butter, milk, salt, & pepper.  Fold in cheddar cheese, reserving 1/4 cup.  Fold in chives.

*Butter 2-quart casserole and fill with potato mixture.  Top with remaining cheese. 

*Bake 20-25 minutes, or until hot and cheese is melted.

*Makes 10-12 servings


from Amber’s kitchen


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This makes a TON of food… perfect for sharing half with your neighbors! 🙂

4-6 boneless, skinless chicken breasts, cooked and cubed

1/2 stick butter

1 onion, chopped

1/2-1 cup celery, chopped

1 bell pepper, chopped

2 cans Rotel (or 1 can chilies and 1 can diced tomatoes) – undrained!

12-16 oz Velveeta (cubed so it’s easier to melt)

12 oz spaghetti noodles, cooked

*Saute veggies in butter.

*In medium saucepan, melt velveeta cheese and Rotel.

*In large bowl, combine noodles, veggies, and cheese mixture.  Transfer to larget baking (casserole) dish.

*Bake for 30 minutes at 350.


From Anchie’s Kitchen


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This recipe requires that you make it the night before, and in the morning let it sit 30 minutes before baking for 60+ minutes.  Be prepared to plan ahead for this delicious breakfast! 

Yield:  12-15 servings

(can easily be “halved”)


2 pkgs (12 oz each) breakfast sausage links

9 eggs

3 cups milk

1 1/2 tsp ground mustard

1 tsp salt

1/2 tsp pepper

2 pkgs (20 oz each) refrigerated shredded hash browns

2 cups (8 oz) shredded cheddar cheese

1/2 cup diced red bell pepper

1/3 cup thinly sliced green onions

2 cups salsa, optional

*Place sausage on a 15x10x1″ baking pan.  Bake at 375 for 15-20 minutes, turning once, until sausage is no longer pink inside.  Drain and slice into 1/4″ circles. 

*In a large bowl combine the eggs, milk, mustard, salt, and pepper.  Add the hash browns, sausage, cheese, bell pepper, and green onions.  Mix well. 

*Pour into a greased 13x9x2″ baking dish.  Cover and refrigerate overnight.

*Remove from the refrigerator 30 minutes before baking.  Bake, uncovered, at 350 for 65-70 minutes, or until set and golden brown.  Let stand 10 minutes before serving.  Serve with salsa if desired.

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