Favorite casserole?!


Question: what is yor favorite casserole


Answers: what is yor favorite casserole

Corn chip casserole

cook 1 lb of hamburger in a skillet
add cream of mushroom soup with a can of water
stir til mixed
pour a bag of corn chips into the bottom of a casserole dish and pour the soup hamburger mixture over it.
cover with shredded cheese and bake til cheese is melted.

yummy

Mac and cheese. I don't have to have another thing with it, I like it by itself. :o)

A tamale bake! So delicious!

Tamale Bake

1 1/2 pounds ground beef
1 cup chopped onion
2 cloves garlic, finely chopped
1 (16-ounce) can Enchilada Sauce
1 cup whole kernel corn
1 (2.25-ounce) can sliced ripe olives, drained
2 teaspoons salt, divided use
2 1/4 cups Yellow Corn Meal
2 cups water
1 (12-ounce) can Evaporated Milk
1 (4-ounce) can Diced Green Chiles
1/2 cup shredded cheddar cheese
2 tablespoons Pickled Jalape?os Sliced, (optional)


For Filling: Cook beef, onion and garlic in a large skillet until beef is browned; drain. Stir in enchilada sauce, corn, olives and half the salt.

For Crust: Preheat oven to 425°F (220°C). Grease a 12 x 8-inch baking dish.
Combine corn meal, water, evaporated milk and remaining salt in a medium saucepan. Cook over medium-high heat, stirring frequently, for 5 to 7 minutes or until thickened. Stir in chiles. Reserve 2 cups corn meal mixture; cover with plastic wrap. Spread remaining corn meal mixture on bottom and up sides of prepared baking dish.

Bake for 10 minutes. Cool in dish on wire rack. Spoon beef filling into corn meal crust. Spread reserved corn meal mixture over beef filling.
Bake for 15 to 20 minutes. Sprinkle with cheese. Bake for additional 5 to 10 minutes or until cheese is melted. Garnish with jalape?os, if desired.

BTW, I add more cheese.. I put some in the tamale crust mixture and extra on the top.

Baked Ziti.

Yum

rice casserole
-cooked rice
-diced ham
-lots of chopped up bacon
-cream of mushroom soup
-shredded cheese

after everything is cooked thoroughly. mix together the rice and cream of mush. soup so it is thick. get a casserole pan, put 1 layer of rice smoothly, then sprinkle ham bacon and cheese. then put another layer of rice on top and sprinkle with ham bacon and cheese. bake it in the oven at 375 until cheese is melted. about 10 mins.

lasagna............................

tatertot casserole

I just found this recipe and made the casserole last week. It had ham, cornbread stuffing mix, eggs and some fantastic seasonings. You mix everything together in a cast iron skillet and bake it in the oven. It was in the FoodNetwork cookbook. Mmm. My new favorite.

Pizza Hot-dish
(I don't measure anything, though).
Brown some burger with chopped onion, drain. Cook your favorite pasta shape & drain. Mix the burger, the pasta, some spaghetti sauce, cubes of mozzarella, halved pepperoni slices, chopped olives and/or mushrooms. Bake in a greased dish at 350 for about 40 minutes.

Serve with salad & garlic bread.

Baked Ziti!!!

1 lb. ziti pasta, cooked al denté (to the tooth)
2-3 tablespoons Parmesan or Romano, for sprinkling
olive oil, to drizzle on top before baking

Prepare sauce (following directions below) at least one hour in advance.

Stir together ingredients for Ricotta filling mixture (recipe found below).

Cook ziti according to directions on package, watching carefully (do not overcook). Drain pasta and return to pan.

Add sauce to ziti in pan, continuing to stir and adding additional sauce as needed to coat well.

Butter the bottom of an oven-proof casserole (or a lasagne dish) and spread cooked ziti in buttered casserole.

Spread a layer of the ziti in the bottom of the casserole dish, then cover with a layer of the Ricotta filling. Stir the rest of the filling in with the remaining pasta, stirring very lightly, leaving chunks here and there.

Spread the pasta mixture in the casserole dish and top with sauce, enough to cover. Sprinkle with 3-4 tablespoons Parmesan or Romano cheese. Drizzle with a tablespoon of olive oil.

Bake in a preheated 400°F until cheese is bubbly and the whole house takes on the aroma of a pizzeria (10-15 minutes).

Note: Have fresh mozzarella? Float a few thin slices of fresh mozzarella on the top just before baking for an extra treat!


Sauce:

3 tablespoons olive oil
2 large Vidalia or Sweet Spanish onions, thinly sliced
6-7 whole cloves garlic, peeled
1 chopped shallot (optional)
1 lb ground pork or Italian sausage meat (casings removed)
3/4 lb ground beef or veal
1 red bell pepper, chopped and seeded
1/4 teaspoon hot red pepper flakes
1/2 teaspoon each basil and oregano flakes
2-3 tablespoons red wine vinegar or 1 tablespoon balsamic vinegar
1 large can (24-28 oz) whole peeled tomatoes
1 large can (24-28 oz) Hunt's Tomato Puree
1 bay leaf
1/3 teaspoon ground black pepper, salt to taste

In a large heavy bottom skillet, saute ground meats with thinly sliced onions until the onions are very lightly browned, adding whole cloves of garlic just as onions begin to color. Turn garlic over once or twice, and when it begins to toast lightly, mash into the oil with the tines of a fork. Add the chopped bell pepper, then stir in the hot pepper, basil and oregano; saute until the meat begins to brown. Use a tablespoon to remove some of the extra fat, if desired (if you do this, add an extra tablespoon olive oil after doing so).
Stir in vinegar, then the can of whole tomatoes. Add bay leaf and black pepper.

Side Note: Have any salami, supresatta, or proscuitto? You can add these to the saucepan to add much flavor to the sauce - ends (or even proscuitto bones) are fine. Parmesan or Romano cheese rinds also can be used. Remove (along with the bay leaf) when the sauce is done.

Don't allow the sauce to boil; just simmer over low heat. After 30 minutes, add the can of Hunt's tomato puree. Add salt to taste and adjust seasonings. Simmer 15 more minutes or until sauce thickens as desired.


Ricotta Filling Mixture:

1/2 cup fresh parsley, minced
1/2 cup freshly grated Parmesan cheese
1/2 lb shredded full milk mozzarella
1 lb full milk Ricotta
1/4 teaspoon ground nutmeg (optional)

In a bowl, mix thoroughly the Ricotta, shredded mozzarella, Parmesan cheese and minced parsley. Add freshly and coarsely ground black pepper (and optionally, nutmeg).
Variations: Can be prepared using various pastas, wide egg noodles work well but be sure not to overcook. Or fill large shells with the filling mixture and proceed as above. Spinach can be substituted for parsley in the filling; thinly sliced salami can also be added to the filling.

If you have any leftover filling, mix it with thinly sliced Italian cold cuts; brush a pita bread with olive oil and grill with fresh mozzarella cheese for an instant calzone!





The consumer Foods information on foodaq.com is for informational purposes only and is not a substitute for medical advice or treatment for any medical conditions.
The answer content post by the user, if contains the copyright content please contact us, we will immediately remove it.
Copyright © 2007 FoodAQ - Terms of Use - Contact us - Privacy Policy

Food's Q&A Resources