Marching In With Casseroles
Chili Mac Casserole - Greg's Cumberlachia Kitchen
Ingredients: 2 pounds ground beef 8 ounces elbow Macaroni cooked per pkg directions 1 (6oz) can tomato paste 1 can diced tomatoes 1 can kidney beans 1 (40oz) can roasted chili peppers 1 medium onion / diced 1 green pepper / diced 2 cloves garlic / minced 1 teaspoon smoked paprika 1 teaspoon chili powder 1 teaspoon onion powder 1 teaspoon garlic powder salt/pepper to taste 1 1/2 cups grated cheese Brown ground beef in a large pan and drain the fat. Add the onion and cook for 1-2 minutes to soften. Add the tomato paste and cook 2-3 minutes to carmelize Add remaining ingredients minus the cheese and mix together. Cook this for 2-3 minutes just to heat everything slightly Pour half the mixture into a prepared 9x13 baking dish. Spread half the cheese evenly over mixture. Top with remaining meat/pasta mixture Spread the remainder of the cheese over top. Bake in 350F oven for 15-30 minutes till bubbly and cheese is melted.
Cajun Beef with Veggies
Ingredients: 1 lb ground beef 1 6 ounce can tomato paste 2 cans (14.5 ounce) diced tomatoes drained 1 green pepper diced 1-2 tablespoons Cajun Seasoning 1 teaspoon onion powder 1 4 ounce can roasted peppers 2 cups mixed vegetables ( I used corn and frozen veggie mix) 1 box Jiffy mix (make per directions) salt/pepper to taste 1 cup shredded cheddar cheese Green onions to garnish Brown and drain ground beef. Add tomato paste to the beef and cook 2-3 minutes to caramelize Add the diced tomatoes , Cajun spice, onion powder and roasted peppers. Mix together well to combine and cook 3 minutes. Add in mixed veggies and cheddar cheese, mix together well. Make cornbread mix according to directions and pour in prepared 9x13 pan Pour meat/veggie mixture over cornbread batter. Bake uncovered 20-25 minutes. Let cool 5-10 minutes before cutting.
Hamburger Casserole
Momma Vera
Ingredients: 8 oz cooked noodles 1 lb. hamburger 1 small onion chopped Garlic to taste Pepper to taste 1 (8oz) can tomato sauce 1 tablespoon sugar 8 oz pkg cream cheese 1/2 c. sour cream 1 sm onion finely diced 1/4-1/2 cup grated cheese Brown hamburger in a little butter along with the onion garlic and pepper Add tomato sauce and sugar and stir to combine. Cream together the cream cheese, sour cream, the finely diced onion and grated cheese. Put a 1/2 of hamburger mixture in bottom of prepared 8x8 casserole dish. Now ad half the noodles, followed by half the cheese mixture Repeat the layers and top with a bit of grated cheese. Bake 20-30 minutes in a 300°F oven or longer if needed.
Chicken & Stuffing Casserole
Mama Vera
Ingredients: 1 box Stove Top Stuffing Mix 1 can cream of chicken soup 1 can chicken and rice soup 1 can chicken and noodle soup 2 eggs mixed well 2 cups diced or shredded chicken 1 soup can of milk Mix all ingredients together in a large bowl. Pour into a prepared 9x13 baking dish Bake 45-60 minutes at 350 degrees F.
Cheesy Chicken Cordon Bleu
Sausage Gravy Casserole with Cheddar-Cornmeal Biscuits
Sausage and gravy. Is there anything more satisfying and comforting?
Ingredients
Sausage Gravy
1 pound hot ground pork sausage (such as Odom's Tennessee Pride Hot Country Sausage)
½ cup chopped sweet onion (from 1 small onion)
¼ cup chopped red bell pepper (from 1 small bell pepper)
¼ cup butter
⅓ cup all-purpose flour
3 cups whole milk
¾ teaspoon kosher salt
Cheddar-Cornmeal Biscuits
1 ¾ cups self-rising soft-wheat flour (such as White Lily Enriched Bleached Self-Rising Flour), plus more for work surface
¼ cup plain yellow cornmeal
½ cup cold butter, cut into ½-inch cubes
3 ounces sharp Cheddar cheese, shredded (about ¾ cup)
4 tablespoons chopped fresh chives, divided
1 cup heavy whipping cream
1 tablespoon butter, melted
Directions
Prepare the gravy: Coat a 13- x 9-inch baking dish with cooking spray; set aside. Cook sausage, onion, and bell pepper in a large skillet over medium, stirring often, until sausage is crumbled and browned and vegetables are tender, 10 to 12 minutes. Transfer mixture to a plate lined with paper towels to drain. Wipe skillet clean.
Add butter to cleaned skillet; cook over low, whisking often, until melted. Whisk in all-purpose flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk. Increase heat to medium. Cook, whisking occasionally, until thick and bubbly, 8 to 10 minutes. Stir in sausage mixture and salt; remove from heat. Spoon into prepared baking dish. Cool completely, about 45 minutes.
Meanwhile, prepare the biscuits: Whisk together self-rising flour and cornmeal in a large bowl. Add butter cubes; cut into flour mixture using a pastry blender or 2 forks until mixture is crumbly and resembles small peas. Stir in cheese and 2 tablespoons of the chives. Stir in cream until ingredients are just moistened. Turn dough out onto a floured work surface, and lightly knead until dough comes together, 3 or 4 times. Pat dough into an 8- x 6-inch rectangle. Cut into 12 (2-inch) squares, and cut each square in half diagonally. Cover; chill until ready to use. Arrange biscuits spaced ¼ to ½ inch apart on top of cooled gravy.
Preheat oven to 350°F. Bake until casserole is bubbly and biscuits are golden brown, about 40 to 45 minutes. Remove from oven. Brush tops of biscuits with melted butter; sprinkle with remaining 2 tablespoons chopped chives. Serve hot.
Tips
To Freeze: After Step 3, wrap freezer-safe baking dish tightly with 2 layers of aluminum foil. Freeze at least 4 hours or up to 2 months. When ready to serve, transfer casserole to refrigerator; thaw completely, about 24 hours. Unwrap dish; bake as directed in Step 4.
Shortcut Biscuits: Follow Steps 1 and 2 as directed. Arrange 12 frozen (unthawed) buttermilk home-style biscuits (from 1 [25-oz.] pkg.) spaced ¼ to ½ inch apart on top of cooled sausage gravy. Brush tops of biscuits with 1 Tbsp. melted butter; sprinkle with 3 oz. shredded sharp Cheddar cheese (about ¾ cup) and 2 Tbsp. chopped fresh chives. Bake as directed in Step 4. To freeze, follow freezing and thawing instructions above, and then bake as directed
Crescent Taco recipe
Ann's Southern Home
1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 1lb lean (at least 80%) ground beef 3/4 cup thick & chunky salsa 2 or 3tablespoons Taco Seasoning Mix 1 cup shredded Cheddar cheese (4 oz) Steps 1 Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in greased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust. 2 In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese. 3 Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired. Tips Tip 1 Pile on your favorite toppings! Try shredded lettuce, chopped tomatoes, additional salsa, sour cream and avocado slices. Tip 2 A 4.5-oz can of Old El Paso® chopped green chiles can be added to the meat mixture. Taco seasoning recipe 1 tablespoon chili powder 1 ½ teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon ground black pepper ½ teaspoon ground paprika ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon crushed red pepper flakes
Runza Casserole
Whippoorwill Holler 2 pounds Ground beef 1 med onion salt, pepper, garlic bell pepper opt. 4 cups shredded cabbage 2 cups mozzarella 2 tunbes Cresent rolls 350 30 minutes or till golden brown, cook bottom crust first for 5 minutes before adding filling
Crescent Taco recipe 1 can (8 oz) refrigerated Pillsbury™ Original Crescent Rolls (8 Count) 1lb lean (at least 80%) ground beef 3/4 cup thick & chunky salsa 2 or 3tablespoons Taco Seasoning Mix 1 cup shredded Cheddar cheese (4 oz) Steps 1 Heat oven to 375°F. Unroll dough; separate into 8 triangles. Place in greased 9-inch square pan or 10-inch pie plate; press over bottom and up sides to form crust. 2 In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in salsa and taco seasoning mix; simmer 5 minutes. Spoon meat mixture in crust-lined pan; sprinkle with cheese. 3 Bake 14 to 17 minutes or until crust is deep golden brown and cheese is melted. Served topped with lettuce and tomato, if desired. Tips Tip 1 Pile on your favorite toppings! Try shredded lettuce, chopped tomatoes, additional salsa, sour cream and avocado slices. Tip 2 A 4.5-oz can of Old El Paso® chopped green chiles can be added to the meat mixture. Taco seasoning recipe 1 tablespoon chili powder 1 ½ teaspoons ground cumin 1 teaspoon sea salt 1 teaspoon ground black pepper ½ teaspoon ground paprika ¼ teaspoon garlic powder ¼ teaspoon onion powder ¼ teaspoon crushed red pepper flakes ¼ teaspoon dried oregano
Taco Casserole Momma Vera
Ingredients: 2 lbs. ground beef 1 6oz can tomato paste 1 can cream of chicken soup 1 can cream of mushroom soup 2 small cans (8oz) taco sauce 1 small can green chilis 1 1/2 cup cooked rice 1 cup uncooked rice 3/4 tsp. accent seasoning 1 medium onion diced 1 large pkg Doritos 8 oz shredded provolone cheese Brown meat and onions together and then drain fat. Add all other ingredients except cheese and chips, stir and simmer for 5 minutes Break chips and put in bottom of 9x13 inch pan. Put meat mixture on top and bake @ 350°F until well heated. Place cheese on top and melt.
White Ravioli by Greg
Ingredients: (2) 25oz bags frozen or premade cheese ravioli 2 cups shredded chicken 2 Cups Swiss chard, chopped, packed (2) 15oz jars alfredo sauce 1 teaspoon basil 1/2 teaspoon thyme 1 teaspoon dried chives 1 teaspoon parsley 1 C shredded Parmesan cheese ½ C shredded mozzarella cheese Preheat oven to 350° Fahrenheit. Layer ravioli (close together, touching), in bottom of prepared 9x13 baking dish Evenly distribute half of the chard and chicken over the ravioli. Drizzle one jar of the alfredo sauce over top. Add 1/2 of the herbs over top. Add half of the Parm and Mozzarella. Repeat layers. Finish with a 3rd layer of ravioli. Cover with a thin layer of sauce. Top with cheese Bake 30-35 minutes until edges are browned and bubbling.
Chicken Pot Pie Casserole Momma Vera
ngredients: 1 medium baking potato, peeled and diced in 1/2 inch pieces 1/3 cup butter 1/2 yellow onion, chopped 2 cloves garlic minced 3/4 teaspoon poultry seasoning 3/4 cup all purpose flour 1 1/2 cup milk 1 1/4 cups chicken broth 2 1/2 cups frozen vegetables/thawed 1/2 teaspoon salt/pepper - to taste 1 can 16 oz/or 10 biscuits 2 cups chopped chicken chunks or shredded 2 tablespoons melted butter Cook potatoes in a pan of water until tender. Drain/set aside. In a deep skillet, melt butter over medium heat and add onion. garlic @ poultry seasoning. Cook until onion is softened (3-4 minutes) Add flour and cook 1 minute more, mixing flour into the onion mixture. Gradually add milk and chicken broth over medium heat whisking until smooth. Bring to a boil and simmer for 1 minute. Stir in potatoes, chicken & veggies and cook for 1 minute more. Pour into a prepared 3 quart baking dish. Top with biscuits. Bake uncovered for 25-30 minutes or until biscuits are cooked through and golden. Remove from oven an brush biscuits with melted butter Let rest 10 minutes and then serve.
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