i need recipes for some new casserole dishes?!

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I usually double this recipe. I also brown the ground meat and mix everything together and then put the mixture into a casserole dish, then add the Bisquick? topping. It just don't seem to work well doing it the way the directions state when/if you double the recipe.

Southwestern Skillet Bake

1 pound lean ground beef
1 jar (16 ounces) Thick 'n Chunky salsa
1 can (11 ounces) whole kernel corn, drained
1 1/2 cups shredded Cheddar cheese (6 ounces)
1 cup Original Bisquick? mix
3 eggs


1. Heat oven to 400oF. Cook beef in a 10-inch ovenproof skillet over medium-high heat 5 to 8 minutes, stirring occasionally, until brown; drain. Stir in salsa and corn; heat over medium-high heat until hot.
2. Reserve 2 tablespoons of the cheese. Stir Bisquick mix, eggs and remaining cheese in medium bowl until blended. Spoon batter around edge of beef mixture, leaving center uncovered. Sprinkle with reserved cheese.
3. Bake uncovered about 20 minutes or until golden brown and toothpick inserted in topping comes out clean.

Substitution
Use Green Giant? Mexicorn? whole kernel corn with red and green peppers instead of plain corn to add even more of a Southwest twist to this skillet bake.

Substitution
Don’t have Cheddar cheese? Use the same amount of another cheese you have on hand.


Here's another:

Hamburger and Sour Cream Casserole

2 scallions, trimmed
1/2 pound lean ground beef, preferably ground round
1 1/2 teaspoon canola oil
1/2 cup bulgur
2 cloves garlic, minced
2 cans (8-ounce) tomato sauce
1/2 cup water
Salt and freshly ground pepper, to taste
6 ounce no-yolk egg noodles
1 cup 1 percent cottage cheese
1 cup reduced-fat sour cream
1/4 cup grated extra-sharp Cheddar cheese

1. Preheat oven to 350 degrees F. Lightly oil a 2-quart baking dish or coat it with nonstick spray. Put a large pot of salted water on to boil.

2. Separate white and green parts of scallions; thinly slice both parts and reserve separately.

3. Cook ground beef in a large skillet over medium-high heat, breaking up clumps with a wooden spoon, until no longer pink, 3 to 5 minutes. Transfer to a plate lined with paper towels. Wipe out skillet.

4. Add oil to the pan and reduce heat to medium-low. Add bulgur, garlic and reserved scallion whites. Cook, stirring, until the vegetables soften, 5 to 7 minutes. Add tomato sauce, water and beef; bring to a simmer. Cover and simmer gently until the bulgur is tender and sauce is thickened, 15 to 20 minutes. Season with salt and pepper.

5. Meanwhile, cook noodles until al dente, 6 to 10 minutes. Drain and rinse under cold water.

6. Puree cottage cheese in a food processor until smooth. Transfer to a large bowl; fold in sour cream and the reserved scallion greens. Season with salt and pepper.

7. Layer half the noodles in the bottom of the prepared pan. Top with half the cottage cheese mixture and half the meat sauce. Repeat with remaining noodles, cottage cheese and sauce. Sprinkle Cheddar over the top.

8. Bake casserole for 30 to 40 minutes, or until bubbly. Let stand for 10 minutes before serving.

Penne tomatoes,olives and 2 cheeses Casserole

6 tablespoons olive oil
1 1/2 cups chopped onion
1 teaspoon minced garlic
3 28-ounce cans Italian plum tomatoes, drained
2 teaspoons dried basil
1 1/2 teaspoons dried crushed red pepper
2 cups canned low-salt chicken broth

1 pound penne or rigatoni
2 1/2 cups packed grated Havarti cheese
1/3 cup sliced pitted brine-cured olives (such as Kalamata)
1/3 cup grated Parmesan cheese
1/4 cup finely chopped fresh basil

preparation
Heat 3 tablespoons oil in heavy large Dutch oven over medium-high heat. Add onion and garlic; sauté until onion is translucent, about 5 minutes. Mix in tomatoes, dried basil and crushed red pepper. Bring to boil, breaking up tomatoes with back of spoon. Add broth; bring to boil. Reduce heat to medium; simmer and mixture thickens to chunky sauce and is reduced to 6 cups, stirring occasionally, about 1 hour 10 minutes. Season with salt and pepper. (Can be made 2 days ahead. Cover and chill. Rewarm over low heat before continuing.)
Preheat oven to 375°F. Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well.
Return pasta to same pot. Toss with 3 tablespoons oil. Pour sauce over and toss to blend. Mix in Havarti cheese. Transfer pasta to 13x9x2-inch glass baking dish. Sprinkle with olives, then Parmesan.
Bake until pasta is heated through, about 30 minutes. Sprinkle with basil.

Veggie casserole
Drain and mix together 1 can each of shoe peg corn and French style green beans, add 1 can cream of celery soup, 1 C each of chopped celery, onion and green pepper, 1 C sour cream and 2 C grated sharp cheddar. Pour into a buttered casserole dish, top with about 3 C ground up Cheese Nips mixed with melted butter, tent loosely with foil and bake at 350F for 30 minutes or so. Remove the foil and continue baking for 15 minutes or so until bubbly and the topping slightly browned. This is equally good with beef, poultry or pork.

This is a new favorite

Crispy beef

Ingredients
2 cups spiral pasta
1 pound ground beef
3/4 cup diced onion
1 garlic clove, minced
1 14 1/2 ounce can diced tomatoes (I like the fire-roasted kind)
1 10 3/4 ounce can condensed cream of mushroom soup
3/4 cup shredded cheddar cheese, sharp as you like
3/4 teaspoon kosher salt
1/3 cup sour cream
1 2.8 ounce can french-fried onions

Method
Heat oven to 350

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the beef, onion and garlic over medium heat until meat is no longer pink and the onion is translucent.

Drain pasta; add to the beef mixture with the tomatoes, soup, cheese, sour cream and salt.

Transfer to a greased 2 quart baking dish and top the surface with the onion rings.

Bake 30 to 40 minutes until hot and bubbly and the top is deep golden brown.