Need good casserole ideas please?!
Answers: i am in search of good tried and true casseroles i am going back to work and need something that i can prep ahead and just throw in the oven when i get home please and thanks.
hi there,
Chicken and Rice Casserole:
2 tablespoons butter or vegetable oil
1 medium onion, peeled and diced
3 cups diced, cooked chicken
2 (14 1/2-ounce) cans green beans, drained and rinsed
1 (8-ounce) can water chestnuts, drained and chopped
1 (4-ounce) jar pimentos
1 (10 3/4-ounce) can condensed cream of celery soup
1 cup mayonnaise
1 (6-ounce) box long-grain wild rice, cooked according to package directions
1 cup grated sharp Cheddar
Pinch salt
Directions:
Preheat oven to 350 degrees F.
Heat butter or oil in a small skillet over medium heat. Add onion and saute until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.
Add all remaining ingredients to bowl and mix together until thoroughly combined.
Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.
Salmon and Potato Casserole:
1/2 cup plus 3 tablespoons unsalted butter, melted
1/2 cup dried bread crumbs
3 pounds russet potatoes, peeled and cut into 1/8-inch-thick slices
1 teaspoon salt
3/4 teaspoon freshly ground white pepper
1 pound smoked salmon, cut into thin slices (about 20)
1 tablespoon plus 1 teaspoon finely chopped fresh dill
6 large eggs
3 cups heavy cream
Lemon wedges, for serving
Preheat the oven to 400 degrees F.
Lightly grease a 9 by 13-inch casserole dish with 1 tablespoon melted butter. Coat the greased casserole with 3 tablespoons bread crumbs. Lay about a third of the potatoes in the casserole dish, overlapping them in a shingle pattern. Season the potato layer with 1/4 teaspoon salt and 1/4 teaspoon white pepper. Lay half the salmon slices over the potatoes and sprinkle the salmon with 1 teaspoon chopped dill. Lay half the remaining potatoes over the salmon, once again in a shingle pattern, and season with another 1/4 teaspoon salt and 1/4 teaspoon white pepper. Lay the remainder of the salmon over the potatoes, and sprinkle with 1 teaspoon chopped dill. Arrange the rest of the potatoes over the salmon and season with the remaining 1/2 teaspoon salt and 1/4 teaspoon white pepper.
Combine the eggs with the heavy cream and 2 tablespoons melted butter in a medium bowl. Whisk to combine. Pour the egg and cream mixture over the casserole and wrap with aluminum foil. Place the casserole dish in the oven and bake on the middle rack of the oven for 30 minutes. Remove the casserole from the oven, peel away the foil, and sprinkle the remaining bread crumbs over the top. Place the casserole back in the oven and bake until the top is golden brown and the potatoes are tender, about 30 minutes more.
Remove the casserole from the oven and allow to cool for 15 to 20 minutes before serving. Sprinkle the remaining 2 teaspoons of chopped dill over the casserole. Serve, drizzled with the remaining 1/2 cup melted butter and garnished with lemon wedges.
Tortilla Black bean Casserole:
2 cups chopped onion (2 large)
1-1/2 cups chopped green sweet pepper (2 medium)
1 14-1/2-ounce can tomatoes, cut up
3/4 cup bottled picante sauce or green salsa
2 teaspoons ground cumin
2 cloves garlic, minced
2 15-ounce cans black beans and/or red kidney beans, rinsed and drained
12 6-inch corn tortillas
8 ounces reduced-fat Monterey Jack cheese, shredded (2 cups)
2 medium tomatoes, chopped (optional)
2 cups shredded lettuce (optional)
Sliced green onions (optional)
Sliced pitted ripe olives (optional)
1/2 cup light dairy sour cream or plain low-fat yogurt (optional)
Directions:
1. In a large skillet combine onion, sweet pepper, undrained tomatoes, picante sauce, cumin, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Stir in beans.
2. Spread one-third of the bean mixture over the bottom of a 3-quart rectangular baking dish. Top with six of the tortillas, overlapping as necessary, and 1 cup of the cheese. Add another one-third of the bean mixture; top with remaining 6 tortillas and remaining bean mixture.
3. Bake, covered, in a 350 degrees F oven for 30 to 35 minutes or until heated through. Sprinkle with remaining cheese. Let stand 10 minutes.
4. If desired, top with chopped tomato, shredded lettuce, green onions, and olives, and serve with sour cream.
Artichoke -Turkey Casserole:
1/2 cup chopped carrot (1 medium)
1/2 cup chopped red sweet pepper (1 small)
1/4 cup sliced green onion (2)
1 tablespoon butter or margarine
1 10.75-ounce can condensed cream of chicken soup
1 8- to 9-ounce package frozen artichoke hearts, thawed and cut up
1-1/2 cups chopped cooked turkey or chicken (see tip)
1 cup cooked long grain rice or wild rice
1/2 cup shredded mozzarella cheese (2 ounces)
2/3 cup milk
1/2 teaspoon dried thyme, crushed
2 slices bacon, crisp-cooked, drained, and crumbled
3 tablespoons grated Parmesan cheese
Directions
1. In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.
2. Bake, covered, in a 350? degree oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
3. Make-ahead directions:Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 350? oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly
Moussaka:
8 long narrow eggplants (or 5 to 6 medium size)
Extra olive oil, for greasing pan and brushing eggplant
2 cups chopped onion
1/4 cup water
3 tablespoons olive oil
3 pounds very lean ground beef or ground lamb (twice ground)
1/2 teaspoon salt
Pepper, to taste (ground fresh)
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 teaspoon sugar
2 tablespoons butter, plus 4 tablespoons, for topping
1 (15-ounce) can tomato sauce
1/2 pound Parmesan or Romano cheese, freshly grated
12 to 14 Royal (or any brand) milk biscuits finely crushed or cracker meal
11 large eggs
1 cup milk
15 by 10-inch deep pan greased (with olive oil)
Jelly roll pan
Directions:
Peel and slice eggplant into 1/4-inch slices lengthwise. Sprinkle with salt. Place in a colander to drain (about 30 minutes). Rinse and let dry between paper towels.
Preheat oven to 350 degrees. Place eggplant onto well oiled jelly roll pans. Brush with olive oil. Bake 10 to 15 minutes until tender. Set aside. In a large skillet cook onions in 1/4 cup water, 3 tablespoons olive oil and 1/4 teaspoon salt until onions are clear. Remove and set aside. In same skillet brown meat. Add cooked onions, salt, pepper, nutmeg, cinnamon, sugar, tomato sauce and 2 tablespoons of butter.
Cook, stirring well. Reduce sauce until almost dry and set aside. In 15 by 10-inch greased pan sprinkle 1/2 of the cracker crumbs to cover the bottom (the rest will be used for the top). Place a layer of eggplant close together over cracker crumbs. Top with 1/3 of the grated cheese. Add 1/2 of the meat mixture. Spread evenly. Repeat once more and top with eggplant and cracker crumbs. Sprinkle the remaining Parmesan cheese. Beat 11 eggs and 1 cup of milk together well. Spoon entire mixture on top of mousaka wetting all crumbs and cheese. Drizzle top with 4 tablespoons melted butter. Bake in 350 degree oven for 50 to 60 minutes until golden brown on top and knife inserted in center comes out clean. Cool and cut into diamonds or squares. Serve warm.
This recipe freezes well. Thaw and cut into pieces and heat through.
Eight Layer Casserole:
3 cups dried medium noodles (6 ounces)
1 pound ground beef
2 8-ounce cans tomato sauce
1 teaspoon dried basil, crushed
1/2 teaspoon sugar
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 8-ounce carton dairy sour cream
1 8-ounce package cream cheese, softened
1/2 cup milk
1/3 cup chopped onion (1 small)
1 10-ounce package frozen chopped spinach, cooked and well drained
1 cup shredded cheddar cheese (4 ounces)
Directions:
1. Grease a 2-quart casserole or a 2-quart square baking dish; set aside. Cook noodles according to package directions; drain and set aside.
2. Meanwhile, in a large skillet cook beef until brown. Drain off fat. Stir tomato sauce, basil, sugar, garlic powder, salt, and pepper into skillet. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.
3. In a medium mixing bowl beat together the sour cream and cream cheese with an electric mixer on medium speed until smooth. Stir in milk and onion. In prepared casserole or baking dish, layer half of the noodles (about 2 cups), half of the meat mixture (about 1 1/2 cups), half of the cream cheese mixture (about 1 cup), and all of the spinach. Top with the remaining meat mixture and noodles. Cover and chill remaining cream cheese mixture until needed.
4. Cover casserole or baking dish with lightly greased foil. Bake in 350 degree F oven about 45 minutes or until heated through. Uncover; spread with remaining cream cheese mixture. Sprinkle with the cheddar cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.
foodnetwork.com will have excellent ideas for you!!
happy eats!!!
Betty Crocker has good Complete Meals.
I really like her Three Cheese Chicken
There is a favorite of mine my mother makes and she has given the recipe to my wife . It's called Poppy Seed Chicken. I'm not sure how long of a preparation time you were looking for, but you can make this ahead place it in the fridge until you are ready to cook it.
Poppy Seed Chicken
3 C. Chopped Cooked Chicken
1 (10 3/4-oz.) Can of Cream of Chicken Soup
1 (8 oz.) Container of Sour Cream
2 tsp. Poppyseeds
1 Stick of Butter
1 Package Ritz Crackers
Prehaet oven to 350 degrees. Place chicken in the bottom of a 7x11 baking dish. Mix together sour cream and soup. Spread over chicken. Top with crushed crackers. Drizzle over butter and sprinkle with poppy seeds. Bake for 30 minutes.
http://www.campbellkitchen.com/Specialty...
http://www.razzledazzlerecipes.com/quick...
This can be made ahead and placed in fridge. When ready place in oven.
************Quick and easy Lasagna
2 containers (15 oz.ea) ricotta cheese
2 cups shredded mozzarella cheese (about 8 oz.)
? cup grated Parmesan Cheese
2 eggs
2 jars (1lb. 10oz each) Ragu Old World Style
12 uncooked lasagna noodles
1. Preheat oven to 375. In bowl, combine ricotta cheese, 1 cup mozzarella cheese, ? cup Parmesan cheese and eggs.
2. In 13x9 inch baking dish, spread 1 cup pasta sauce. Layer 4 uncooked noodles, then 1 cup pasta sauce and ? of the ricotta cheese mixture; repeat. Top with remaining 4 uncooked noodles and 2 cups pasta sauce.
3. Cover tightly with aluminum foil and bake 1 hour. Remove foil and sprinkle with remaining cheeses. Bake uncovered an additional 10 minutes. Let stand 10 minutes before serving. Serve with remaining pasta sauce, heated.
* or use 1 jar (2 lbs. 13 oz..) Ragu Old World Style Pasta Sauce.
VARIATION: For a twist on classic……. Add 1 lb. ground beef or sausage, cooked, to Pasta Sauce.
NOTE: Recipe can be halved. Bake in an 11x7 inch baking dish 1 hour. Continue as above, omitting last 10 minutes of baking.
CHILI-TAMALE CASSEROLE
1 sturdy can opener
3 cans chili con carne with beans
1 lb. can creamed corn
1 can Mexican niblets
2 cans tamales
1 lg. can pitted sm. ripe olives, drained
1 1/2 c. grated sharp Cheddar cheese
Open all cans; remove wrappers from tamales and slice. Empty all cans into a large casserole and mix well. Top with the grated Cheddar. Bake at 300 degrees for an hour or more. Stir before serving. Great dish for a pot luck as the ingredients can be multiplied to serve any number.
http://allrecipes.com/HowTo/Dinner-in-an...
try this link for some quick and easy meal ideas. I just love the allrecipes site because of all the great recipes, and reviews by folks who have actually made the recipe.
Good luck!
My Mother in law just sent me this recipe. We had it for Easter dinner and it was delicious
8 chicken breasts, boned and skinned
1 package sliced chipped beef ( Like Budig )
8 slices bacon
1 can cream of chicken soup
1 pint sour cream
Lightly butter the bottom and sides of a large casserole dish. (I use Pam.)
Line Dish with Dried Chipped Beef.
Roll up the breasts and wrap with a slice of raw bacon. (I precook bacon-but not crisp or I use precooked bacon which reduces the fat.)
Place chicken in casserole dish.
In mixing bowl, mix soup and sour cream together. Pour over top of chicken.
Cover and refrigerate overnight.
Bake uncovered at 325 degrees for 2 1/2 -3 hours. Baste occasionally. I cover the dish until the last 20 minutes, or keep covered if the sauce is thickened.
Serves 4. Will actually serve 6- 8, if chicken breasts are large.
My favorite broccoli casserole and it has Ritz crackers in it.
2 pkg. frozen chopped broccoli, cooked and drained
1 can cream of mushroom soup
2 eggs
4 oz. sharp or cheddar cheese, grated
3/4 cup mayonnaise
1 sm. onion, chopped
1/2 cup Ritz crackers crumbs
Mix all ingredients except Ritz crumbs. Pour into well buttered casserole baking dish. sprinkle top with Ritz cracker crumbs and dot with butter. Bake 350 for 30 minutes.
I have been making this one a lot lately....I use more cheese than it calls for because, hey....I love cheese.
Pioneer Woman Chicken Spaghetti
2 cups cooked chicken
2 cans Cream of Mushroom soup
2 cups grated sharp cheddar cheese
1/4 cup finely diced green pepper
1/2 cup finely diced onion
1-4 oz jar diced pimentos, drained
3 cups dry spaghetti, broken into two inch pieces
2 cups reserved chicken broth from pot
1 teaspoon Lawry’s Seasoned Salt
1/8 to 1/4 teaspoon Cayenne pepper
Salt & Pepper to taste
1 additional cup grated sharp cheddar cheese
Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar. Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil.)
Ten Minute Dinner
1 Pound ground beef
1 large onion, chopped
* 1 can (10 3/4 ounces) cream of mushroom soup, undiluted*
*1 can ( 10 3/4 ounces) cream of chicken soup, undiluted*
1 can (15 ounces) mixed vegetables, drained
1 can (5 ounces) chow mein noodles
Brown beef and onion; add both soups, mixed vegetables and 3/4 can of chow mein noodles. Pour into casserole dish. Top with remaining chow mein noodles. Bake at 400 degrees F. for 10 minutes or until hot.
NOTE: *Golden Mushroom with Sliced Mushrooms Soup can be substituted for the Cream of Mushroom soup OR Chicken Rice soup can be substituted for the Cream of Chicken soup.*
*THIS 10 Minute casserole is GOOD! GOOD! GOOD!*
all recipes.com
Here are some of my favorites.
King Ranch Chicken
http://allrecipes.com/Recipe/King-Ranch-...
Mexican Lasagna (family style enchiladas)
http://allrecipes.com/Recipe/Southwester...
Tamale Pie
http://allrecipes.com/Recipe/Tamale-Pie-...