Greg's Kitchen // Marching into Casseroles

 Onion Casserole

5-6 large onions (softened but NOT carmelized)

1/2 stick butter 1/4 c oil 1 can cream of chicken soup 1/4 can (soup) milk 1 tsp. soy sauce pepper

French bread provolone cheese

As the onions are softening in one pan, add all the above ingredients in a seperate pan in the order listed.

After all ingredients are well melded and heated through, pour softened onion onto bottom of well-greased casserole dish then pour mix of other ingredients on top of onions. Layer the cheese on top until no more soup mix is showing. Cut up into slices and butter one side of the french bread. Place the unbuttered side on top of the cheese. Bake on 350 for 30 minutes then add additional cheese if desired and bake until cheese is bubbly.

BBQ Ranch Chicken Casserole - Greg's Kitchen

Ingredients: 12 ounce Bowtie or Rotini Pasta 3 cups cooked chicken-shredded 1/2 cup cooked, chopped bacon 2 1/2 cups shredded cheddar cheese 10 ounce can Rotel® 7 ounce can diced roasted green chiles 15 ounce can corn 1 cup ranch dressing 1/2 cup BBQ sauce 1 small onion diced.

Enchilada Casserole - Greg's Kitchen Preheat oven to 350°F In a large bowl combine the pasta, chicken, bacon, onion and 2/3 of the cheese. Mix well No add the Rotel® and green chiles, but do not drain them, add juices as well. Drain the corn and add to the mixture. Now add the BBQ sauce and ranch dressing. Mix well to combine. You can add more BBQ sauce and dressing if it seems to dry. Pour mixture into a 9x13 prepared baking dish and place in preheated oven. Bake about 12-15 minutes. Remove from oven and distribute the remaining cheese. Put back in oven and cook and additional 5-7 minutes to cheese is brown and bubbly. Remove from oven and let cool about 5 minutes then serve.

Ingredients: 4 large flour tortilla’s 1 16 ounce can of enchilada sauce 1-2 cups of shredded pork or chicken 2 jalapeno peppers – diced 1/2 small onion – diced 1 small green or red pepper – diced 1 16 ounce can of refried beans 1 cup cheddar cheese – shredded 1 cup Cotija or Queso Fresco cheese – grated Spray a round 9×2 baking dish with cooking spray Ladle about 1/2 cup enchilada sauce in bottom of dish Lay first tortilla on top of sauce and ladle a bit more sauce over to coat. Spread 1/3 of the refried beans about 2/3 cup of the shredded pork over top. Add about 1/3 of the onion, jalapeno and green pepper over the pork. Sprinkle about 1/4 of the cheeses over top. Add a bit more sauce (about 1/3 cup) Add another flour tortilla, push down to evenly distribute mixture beneath and repeat steps 4-7 two more times. Now top with the last flour tortilla, pour remaining sauce over tortilla and then sprinkle the remaining cheese over . 10. Bake for 20-30 minutes until cheese is hot and bubbling in a 350 degree oven.

Cheesy Hamburger Rice Casserole

**Recipe that inspired Inquisitve Farmwife

Ingredients

• 1 pound lean ground beef
• 1 small white onion diced
• ½ cup green bell pepper chopped
• ½ cup celery chopped
• 2 garlic cloves minced
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon tomato paste
• 14 ½ ounces petite diced tomatoes drained
• 10 ½ ounces cream of mushroom soup
• 10 ½ ounces cream of chicken soup
• 1 cup long grain rice cooked
• 1 tablespoon Worcestershire sauce
• 1 ½ cups cheddar cheese shredded

• Preheat the oven to 350°F, and lightly grease a 2-quart casserole dish. Set aside.
• Heat a large skillet over medium heat. Cook the ground beef, onion, bell pepper, celery, garlic, salt and pepper until the beef is cooked through.
  1 pound lean ground beef

  1 small white onion

  ½ cup green bell pepper

  ½ cup celery

  2 garlic cloves

  ½ teaspoon salt

  ¼ teaspoon pepper
• Drain any excess grease then add the tomato paste. Stir well to combine, and remove from heat.
  1 tablespoon tomato paste
• In a large bowl, combine the tomatoes, cream of mushroom soup, cream of chicken soup, rice, and Worcestershire sauce.
  14 ½ ounces petite diced tomatoes

  10 ½ ounces cream of mushroom soup

  10 ½ ounces cream of chicken soup

  1 cup long grain rice

  1 tablespoon Worcestershire sauce
• Add the meat mixture to the soup mixture, and stir to combine. Transfer the ingredients to the prepared baking dish.
• Cover, and bake for 15 minutes. After that time, uncover and sprinkle with shredded cheese. Bake uncovered for an additional 5 to 10 minutes or until the cheese melts. Serve warm!
  1 ½ cups cheddar cheese
• See post for tips, FAQs, and storage options.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1.25 cups of hamburger rice casserole. Actual calories will vary.

 

*For more information, tips, and answers to frequently asked questions, please refer to the post.

Nutrition

Serving: 1.25cups | Calories: 378kcal | Carbohydrates: 30g | Protein: 21g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 965mg | Potassium: 520mg | Fiber: 2g | Sugar: 4g | Vitamin A: 486IU | Vitamin C: 14mg | Calcium: 200mg | Iron: 3mg 

Reuben Casserole

5.0 from 2 votes

Recipe by Jeni Gough

NGREDIENTS

• Casserole

• 2 tbsp Butter, divided

• 6-8 slices marble rye bread, diced

• 1/2 small head cabbage, chopped,

• 6 gold or red potatoes, diced

• 1 32oz jar sauerkraut, drained

• 1-2 lbs cooked corned beef, chopped

• salt and pepper

• 1/2 cup swiss cheese, shredded

• Cheese sauce

• 2 tbsp butter

• 2 tbsp all purpose flour

• 2 cloves garlic, minced

• 1 cup beer, such as Guinness

• 1 cup water

• 1/2 tsp chicken bouillon, powdered

• 1 tbsp Dijon mustard

• 1/2 tsp salt

• 1/2 tsp fresh cracked black pepper

• 1 tsp onion powder

• 1/4 cup heavy cream

• 2 cups swiss cheese, shredded

• 1/4 tsp fresh grated nutmeg

• pinch of cayenne pepper *optional

DIRECTIONS

• heat oven to 350° and butter a 9 x 13 casserole pan.
• in a large pot of salted, boiling water, cook potatoes, onions and cabbage until fork tender, drain well after cooked.
• Add 2 tablespoons butter or oil to a hot skillet, toss bread cubes in with butter and toast in pan, sprinkle with a little salt and pepper. keep heat on medium, when toasted, remove from pan.
• Sauce: add butter and garlic to pot on medium heat, cook for 1 minute and ad sprinkle flour over and continue to cook for 3 minutes whisk in beer, water, mustard and seasonings, cook on medium heat until thickened and whisk in cheese and cream until melted and smooth, remove form heat.
• Assemble Casserole: Put cooked potato and cabbage mixture in casserole dish, sprinkle with salt and pepper, sprinkle chopped corned beef and drained sauerkraut over potato mixture and slightly mix. Pour cheese sauce over everything, sprinkle last 1/2 cup cheese over top then the rye croutons.
• Bake uncovered at 350° for 30 minutes. Cool for 5 minutes before eating.

1:38 / 22:32

Lazy Lasagna Casserole

Greg's Kitchen

Ingredients: 1 lb. ground beef, cooked and drained of grease. 1 jar of spaghetti sauce 1 25 ounce bag of cheese raviolis (no need to thaw) 1 bag of shredded mozzarella cheese 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Italian seasoning 1/2 teaspoon dried basil Spoon enough spaghetti sauce into a 9x9 prepared dish just to cover. Add one layer of raviolis Again spoon sauce over the raviolis. Spread half of the prepared ground beef over the sauce. Add 1/3 of the cheese and sprinkle with the seasonings. Repeat steps again and then top with last layer of raviolis. Top with remaining sauce and cheese. sprinkle with Italian seasoning. Back in a preheated 350°F oven for 30-40 minutes.

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