A casserole please?!
Answers: can i have ur best casserole and the recipe please? i have no idea on what to make for dinner tonight
my best casserole is lazy man's cabbage.
cut up cabbage into a little bigger than bite s
sized pieces( i usually do 1 large head)
cook about 11/2 to 2 c. rice
about 2-212 lbs ground meat (uncooked)
2 eggs
2 jars sauce
seasonings to taste(garlic,onion,pepper salt whatever u like)
heat oven to 350
set cabbage aside, mix rice, meat eggs and seasonings until all mixed
put a small amont of sauce in a roaster then some cabbage then some meat mixture and layer it as you would in lasagne, cook 2-3 hrs covered about 2-3 hrs stirring every once in awile
fritio pie or hoimy chile chesese corn
El Dorado Casserole
INGREDIENTS
* 1 pound ground beef
* 1 tablespoon instant minced onion
* 1/2 teaspoon garlic salt
* 2 (8 ounce) cans tomato sauce
* 1 cup chopped black olives
* 1 cup sour cream
* 1 cup ricotta cheese
* 3 (4 ounce) cans diced green chile peppers
* 6 ounces corn tortilla chips
* 1 (8 ounce) package shredded Monterey Jack cheese
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 1/2 quart casserole dish.
2. In a large skillet, brown the ground beef and drain. Stir in instant minced onion, garlic salt, tomato sauce and olives.
3. In a mixing bowl, combine sour cream, ricotta cheese and green chiles.
4. Reserve a few chips to use as garnish and crush the remainder. Put half of the crushed chips in the prepared casserole dish and cover with half of the meat mixture. Cover the meat mixture with half of the sour cream mixture, then add half of the Monterey Jack cheese. Repeat layers.
5. Bake uncovered for 30 to 35 minutes. Garnish with reserved whole tortilla chips.
The Classic Tuna Noodle Casserole
Makes 4 Servings
INGREDIENTS:
2 cups medium egg noodles
1 can (6 oz.) Solid White Albacore in oil, drained and flaked
1 cup fresh or thawed frozen peas
3/4 cup finely chopped onion
1 can (10 1/2 oz.) cream of mushroom soup
1 can (10 1/2 oz.) cream of celery soup
1/2 cup milk
1/2 teaspoon black pepper, or more to taste
1/4 pound (1 sleeve) saltine crackers, crushed
1 cup fresh parmesan cheese
DIRECTIONS:
Preheat the oven to 375 degrees Fahrenheit. Cook the egg noodles according to the package directions. Drain the noodles and place in a large bowl. Add the tuna, peas and onion and toss to combine. In a medium bowl, whisk together the mushroom and celery soups, milk and pepper. Pour over the noodle mixture, carefully mixing all of the liquid throughout the noodles. Spread the mixture evenly into a lightly buttered shallow 2-quart casserole. Sprinkle the crumbled saltines and Parmesan cheese over the top. Bake until the casserole is piping hot throughout and the top is golden, about 45 minutes. Let cool slightly before serving.
Here's a great veggie casserole that's good with beef, pork, poultry, whatever.
Mix 1C each finely chopped celery, onion and bell pepper with a can of French style green beans, a can of cream of celery soup, a cup of sour cream and about 3C grated cheese. pour into a buttered casserole dish and bake @ 350, Gas mark 4, 'til bubbly, 25 minutes or so. Top with 2 - 3C crushed Cheese crackers mixed with melted butter and return to oven. Bake an udder 20 or minutes.
MISSY’S TORTILLA CASSEROLE
1 RIBB OF CELERY (DICED)
1 MEDIUM ONION (DICED)
1 JALAPENO (MINCED) YOU CAN USE LESS IF YOU DON’T LIKE IT TO SPICY.
2-3 CLOVES OF GARLIC (MINCED)
1 SMALL CAN ROASTED CHILIES (I USE ORTEGA’S)
1 CAN CREAM OF CELERY
1 CAN CREAM OF CHICKEN SOUP
2 CUPS OF CHICKEN STOCK
3 CHICKEN BREAST (POACHED IN SALTED WATER AND THEN SHREDDED) THE BREASTS OF A ROTISSERIE CHICKEN CAN BE USED.
1 PACKAGE OF CORN TORTILLA’S (A 10 OR 12 PACK) RIPPED INTO SMALL PIECES.
3 CUPS OF SHREDDED CHEESE (USE YOU FAVORITE MEXICAN BLEND)
1 9X10 GLASS BAKING DISH
PREHEAT OVEN TO 350’
COMBINE THE FIRST 8 INGREDIENTS AND SIMMER ON MEDIUM HEAT STIRRING OCCASIONALLY FOR ABOUT 10 MINUTES OR UNTIL VEGGIES ARE TENDER.
MEANWHILE COMBINE THE CHICKEN AND TORTILLAS IN A LARGE MIXING BOWL.
ADD THE SOUP MIXTURE TO THE CHICKEN AND TORTILLAS, MIX THOROUGHLY. MIXTURE WILL REMAIN SOUPY BUT, THICKENS UP NICELY AFTER BAKING.
SPREAD INTO BAKING PAN AND TOP WITH CHEESE.
BAKE UNCOVERED FOR 30 MINUTES.
THIS CAN BE PREPARED AHEAD OF TIME AND STORED BEFORE BAKING. JUST ADD 15 MINUTES TO THE BAKING TIME.
SERVE WITH SOUR CREAM, SALSA, AND GUACAMOLE.
tater tot casserole( sorry its not an exact recipe, i go by my liking for alot of the amounts)
1.5lbs hamburger meat, cooked and drained
1 can of corn, drained
1 can of peas, drained
1/2 an onion, chopped
1 big can of cream of celery soup
2 small cans of campbells nacho cheese soup
1 bag of tater tots
1 bag of shredded cheddar cheese
mix first 6 ingredients and put in a 13x9 pan(or larger if needed) top with frozen tater tots and bake in the oven, at whatever temp your tater tots call for. During the last 5 minutes of baking, top with the shredded cheese. enjoy.
You may used glass or earth casserole with top.
You need for 3 casseroles or one big:
2 sausages( not for hot-dog) ; 3 eggs;butter or oil, tomatoes pure, 200g white cheese, hot pepper, summer savory
Cut sausages by the middle.Put its in casseroles. put cheese(sliced), cover with pure, spices.Sprinkle with oilRoast in oven 200oC for 30 min. Open casseroles, put egg, put top. Turn off the oven.Keep in warm oven 10 min.
Pizza Casserole:
INGREDIENTS:
2 pounds ground beef
1 (1.3 ounce) envelope sloppy joe seasoning
2 (8.5 ounce) cans refrigerated crescent roll dough
1 cup shredded mozzarella cheese
1 cup shredded Cheddar cheese
1 (14 ounce) can pizza sauce
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
Place the beef in a skillet over medium heat. Cook until evenly brown. Drain grease. Mix in sloppy joe seasoning.
Press 1 can of refrigerated crescent roll dough in the bottom of a 9x13 inch baking dish. Layer with ground beef. Sprinkle mozzarella cheese and Cheddar cheese over beef. Spread evenly with sauce. Top with remaining crescent roll dough.
Bake 40 minutes in the preheated oven, until top is golden brown.
Chicken Enchiladas
2 cups chopped tomatoes (drained)
1/3 cup green onion slices
1/4 teaspoon salt
Vegetable oil for frying
12 corn tortillas
1 1/2 cups Picante Sauce
2 cups chicken meat
2 cups shredded cheddar cheese
1/2 cup chopped black olives
Shredded lettuce
Tomato and Avocado slices
Sour cream
Combine chopped tomatoes, onions and salt; mix well. Heat about
1/2 inch oil in skillet until hot but not smoking. Quickly fry each
tortilla in oil to soften, about 2 seconds on each side; drain on
paper towels. Dip 4 tortillas into picante sauce; place 1 inch
apart on baking sheet. Top each with 1/4 cup (or more) of chicken
1/4 cup (or more) of cheese. Dip 4 more tortillas into picante
sauce; place on cheese layer and top with 1/2 cup tomato mixture.
Dip remaining tortillas in picante sauce; place on tomato mixture.
Top with remaining chicken and cheese. Spoon remaining picante
sauce over chicken and cheese. Bake at 350 F for 15 to 20 minutes
or until hot. Garnish with lettuce, tomato and avocado slices;
serve with salsa, sour cream and black olives on the side.
Bean-and-Beef Enchilada Casserole
6 to 8 servings
Prep: 25 min.
Chill: up to 24 hours
Bake: 40 min.
Ingredients
1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinto beans, drained and rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream or light dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce or one 101/2-ounce can tomato puree
1 cup shredded cheddar cheese (4 ounces)
Directions
1. In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.
2. In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.
3. Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.
4. To serve: Preheat oven to 350F. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more. Makes 6 to 8 servings.
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Upside-Down Pizza Casserole
Prep: 20 min.
Bake: 15 min.
Ingredients
1-1/2 pounds lean ground beef
1 15-ounce can Italian-style tomato sauce
1-1/2 cups shredded mozzarella cheese (6 ounces)
1 10-ounce package refrigerated biscuits (10 biscuits)
Directions
1. Preheat oven to 400 degrees F. In a large skillet cook beef until no longer pink, stirring frequently. Drain off fat. Stir in tomato sauce; heat through. Transfer mixture to a 2-quart rectangular baking dish. Sprinkle mixture with cheese.
2. Flatten each biscuit with your hands; arrange the biscuits on top of the cheese. Bake in the preheated oven about 15 minutes or until biscuits are golden. Makes 5 servings.
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Herbed Sausage & Stuffing Casserole
Prep: 20 minutes
Bake: 35 minutes
Ingredients
2-1/2 cups herb-seasoned stuffing mix
2 tablespoons butter, melted
1 pound uncooked bulk pork or Italian sausage
1 cup chopped onion (1 large)
1 cup chopped green or red sweet pepper (1 large)
2 15-ounce cans cream-style corn
1 teaspoon dried parsley flakes, crushed
Directions
1. In a small bowl combine 1/2 cup of the stuffing mix and melted butter; set aside.
2. In a large skillet cook sausage, onion, and sweet pepper until meat is brown and vegetables are tender; drain. Transfer to a large bowl. Add corn and parsley. Stir in remaining 2 cups stuffing mix. Transfer to a greased 2-quart casserole. Sprinkle the buttered stuffing mix over top.
3. Bake, uncovered, in a 375 degree F oven about 35 minutes or until the mixture is brown and bubbly around the edges. Let stand for 5 minutes before serving. Makes 5 or 6 servings.
Mix a can of cream of mushroom soup with some sour cream. Add some jalapeno that has been blended in the blender with one clove of garlic and some salt.
Heat up but do not boil. Set aside Next fry up some corn tortillas, about twelve. Cut into pieces. Shred some cheese, chop some onions.
Place some of the soup mixture on the bottom of your casserole dish. Layer some tortillas, soup mixture and cheese and onions. Repeat all until every thing is in the dish. Make sure to top with cheese.
Place in an oven at 350* until heated and cheese is melted on top.
Let sit for ten minutes then dig in....Enjoy!!!
Golden Ham Casserole (from memory, but that's how I cook)
2 cups diced cooked ham
1 slice onion, diced
1/2 bell pepper (optional), diced
4-5 medium-large baking potatoes
butter or margarine
cheese sauce (see below for those ingredients)
1/2 cup crushed crackers (ritz, cheezit, anything with not TOO strong a flavor)
Saute the ham, onion and pepper in 3 tbsp butter until ham is golden brown but not tough. Peel, cube and boil the pototatoes until done. Mix together and put into a large buttered casserole. Cover with cheese sauce and then sprinkle with crushed crackers.
Cheese sauce:
1/4 cup butter or margarine
3 tbsp all purpose flour
1 1/2 cup milk
2-4 oz shredded cheddar cheese
Melt butter in a heavy saucepan. Slowly add flour, stirring constantly. Continue cooking for about 1 minute. Slowly add milk, and continue stirring until it begins to thicken. Add cheese, stir until it melts. Pour over ham and potato mixture.