Any casseroles for dessert?!

Any casseroles for dessert?

My office is having a day where we all bring a different casserole...... I want to make some sort of dessert casserole of sorts... Any ideas??

Try these:
-Apricot Casserole:
2 (16 oz.) cans apricot halves, drained
1 box light brown sugar
1 to 2 stacks butter-flavored crackers, crushed
1 to 2 sticks butter or margarine

In a large casserole dish, put down half the apricot halves. Sprinkle brown sugar over the apricots until they are covered.
Cover sugar layer with crushed crackers, then dab the top generously with butter or margarine. Repeat layers again, ending with butter or margarine.
Bake at 350oF until casserole bubbles, about 30 or 45 minutes

-Baked Potato Casserole
5 large potatoes, cooked and diced
6 slices bacon, cooked and crumbled
1 lb shredded cheddar cheese
1 pint sour cream
2 bunches chopped green onions (sautéed in bacon grease)
salt and pepper to taste

Mix all ingredients.
Pour into casserole and bake 30 minutes at 325o
Serves 10-12

-Beef and Macaroni Casserole (Crockpot)
1 package Macaroni, Cooked and drained
2 Tbsp Oil
1 1/2 lbs Ground beef, -browned and drained
Salt and pepper
1 lg Onion, chopped
2 Stalks celery, chopped
1 can Tomato paste
3/4 cup Water
2 Tbsp Sherry
1 can Tomato soup
Grated Cheddar or Parmesan cheese
1 tsp oregano

Toss cooked noodles in oil. Place in greased crockpot.
Add all remaining ingredients, except grated cheese. Stir thoroughly. Sprinkle cheese over top.
Cover and cook on Low 4 to 6 hours. (High: 2 to 3 hours).
Servings: 6

-Cabbage Casserole
1 head cabbage, chopped
2 medium onions, chopped
3 cloves garlic, minced
cooking oil
1 stick butter, (4 ounces)
6 slices bread, soaked in milk
2 cups cream
8 ounces sharp cheddar cheese, grated
salt and pepper, to taste
fine bread crumbs, seasoned

Parboil chopped cabbage in salted water until just tender. Drain and set aside.
Sauté onions and garlic in a little vegetable oil until onions are translucent but not browned. Add cabbage to onions and garlic. Add butter, moistened bread, cream, and cheese.
Pour half of the mixture into a lightly buttered casserole. Top with half the seasoned crumbs. Pour the remaining mixture into the casserole; top with remaining seasoned crumbs.
Bake at 350 degrees until browned, about 25 to 30 minutes.
Serves 4 to 6

-Chicken Casserole
1 lg. can chow mein noodles
1 or 2 small cans boned chicken
1 can cream mushroom soup
1 can chicken and rice
1 small can milk
small bag potato chips

Mix all ingredients except potato chips
Put in casserole and crush potato chips on top
Bake until it bubbles

-Delicious Casserole
1 lb sausage
1 lb sauerkraut
1 c. oatmeal
4 tbls. brown sugar
1 peeled and chopped apple

Brown sausage and add to the rest of the ingredients.
Bake at 350o for 30-35 minutes

-Egg Casserole
6 eggs, beaten
1/2 lb Monterey Jack cheese, shredded
1 cup cottage cheese
2 Tbsp flour
1/2 tsp baking powder
1/4 cup (1/2 stick) margarine, melted

In a mixing bowl, combine all the ingredients.
Pour into a greased 9-inch square pan.
Bake in a preheated 350 degree oven for 35-40 minutes until eggs are set and lightly browned.
Serves 6 to 8

-Lima Bean Casserole
1 can Cheddar cheese soup
1/2 cup milk
1/2 cup mayonnaise
2 pkgs (10 oz) frozen lima beans, cooked & drained
3/4 cup chopped celery
1/4 cup chopped parsley
2 Tbsp chopped pimento
2 cans fried onion rings

In a bowl, combine soup, milk, mayonnaise; add beans, celery, parsley, pimento and 1 can of the onion rings
Pour into a greased 2-qt casserole
Bake at 350° oven to 35 minutes, covered
Then, uncover, and bake for 10 minutes with the remaining onion rings on top

-Macaroni Casserole
1 yellow onion, chopped
1 green pepper, chopped
cooking oil
1 lb ground beef
1-2 small cans mushrooms, drained
2 cups shell macaroni, boiled & drained
1 can cream-style corn
3 cans tomato sauce
sharp cheese

Fry onion and green pepper in oil until glossy
Add meat and brown, stirring constantly
Add mushroom; remove from heat
Mix macaroni, tomato sauce and corn
Place in a greased casserole
Grate cheese generously on top
Bake at 300° for 40 minutes
6 servings
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Can be made and refrigerated. Put the cheese on just before baking


-Mashed Potato Casserole
1 1/2 pounds russet potatoes (about 5), peeled and cut into 2-inch chunks
6 cups shredded green cabbage (1 small head)
4 ounces reduced-fat cream cheese, softened and cut into pieces
1 teaspoon salt, plus more to taste
1/2 cup thinly sliced scallions
Fresh ground black pepper to taste
1 cup grated extra-sharp Cheddar cheese

Preheat oven to 425oF. Lightly oil a 3-quart baking dish.
Place potatoes in a large heavy pot. Add salted water to cover and bring to a boil. Reduce heat to medium and cook until tender, 10 to 20 minutes.
Meanwhile, drop cabbage into a pot of boiling salted water and cook, stirring occasionally, until tender, about 6 minutes. Drain and set aside.
Drain potatoes and return to pot. Place over low heat and shake, uncovered, for about 30 seconds to evaporate excess moisture.
Remove from heat and mash potatoes with an electric mixer or a potato masher. Add cream cheese and 1 teaspoon salt. Mash until smooth. Fold in scallions and reserved cabbage. Adjust seasoning with salt and pepper.
Spread mixture into prepared baking dish and top with cheese. (The casserole will keep, covered, in the refrigerator for up to 2 days)
Bake casserole, uncovered, for 30 to 50 minutes before serving.
Serves: 12

-Party Vegetable Casserole
2 pkg frozen peas
2 pkg frozen butter beans
2 pkg frozen french green beans
1 cup whipping cream
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese

Cook veggies until almost done
Layer in a buttered casserole dish
Whip cream, add mayonnaise and Parmesan cheese; stir to mix
Pour over vegetables and bake uncovered 30-35 minutes at 325°
Yield: 12 servings
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Can be prepared ahead and refrigerated until ready to bake


-Rice & Broccoli Casserole
2 cups cooked white rice
1 stick melted butter
1 cup grated cheese
1/2 cup chopped celery
1/2 cup chopped onion
1 can cream of mushroom soup
1 can cream of chicken soup
1 (8-oz) pkg frozen chopped broccoli (thawed)
1/2 cup grated cheese (topping)


Combine all ingredients
Top with cheese
Bake at 350° for 45 minutes or until ingredients test done

White Russian Casserole
From: ellis@osf.org (Ellis S. Cohen)
10 Maine potatoes
2 lg onions, sliced
2 Cups chopped cabbage
2 Cups chopped cauliflower
1 large can white kidney beans
8 cloves garlic, crushed
1/4 Cup chopped dill
2 Tbsp. light cream cheese
4 Tbsp. plain yogurt
1/4 Cup plain soymilk (or just use more yogurt)
4 slices fakin' bakin (a soy-based bacon substitute)
2 TB sesame seeds
canola oil
paprika, salt & pepper

Boil or microwave the potatoes till nearly done. When cool enough, remove the skins
Fry the sliced onions in a little oil till soft
Add the chopped cabbage, the chopped cauliflower, and 6 cloves of the crushed garlic, and fry till the cabbage and cauliflower are just tender.
Melt the cream cheese, and add to it the soymilk, yogurt and dill. Mix together, and add to the vegetable mixture.
Drain and rinse the white beans, and add to the vegetable mixture. Mix thoroughly, and add salt & pepper to taste.
Slice the potatoes into rounds, and put half the slices on the bottom of an oiled baking dish. Fill with the mixture.
Fry or microwave the fakin' bakin. Cover with the remaining potatoes
Mix the remaining 2 cloves of crushed garlic with a little bit of oil and spread over the potatoes. Sprinkle with paprika.
Bake at 325 for about 20 minutes.
Sprinkle with the sesame seeds. Bake a few minutes more.

Serve immediately.

Variation: Use basil or cilantro instead of dill.

I hope all this helps <33