Great Casserole Recipes

Tuna Casserole

1 package egg noodles

1 can cream of mushroom soup

1 5 oz. can evaporated milk

1/3 cup minced sweet onion

1 6 oz. can white meat tuna in spring water, drained

1 cup sharp cheddar cheese, grated

1 can english peas, drained

salt and pepper

cheese crackers or your choice (you can also use Pepperidge Farm or Goldfish crackers)

Cook noodles, drain. Stir in all ingredients except crackers. Pour into lightly greased or nonstick cooking spray, casserole dish. Bake for 25 minutes at 350 degrees. Sprinkle with crackers and return to oven for about 5 minutes.

Quick Chicken Casserole

1 package Pepperidge Farm Herb Stuffing

1 stick butter, melted

one whole chicken washed and cut up, make sure pieces are cut small

2 cups organic chicken broth

1 can cream of celery soup

1 can cream of chicken soup

Mix melted butter and stuffing, spread in bottom of 9 x 13 casserole dish. Spread chicken over stuffing. Take soups and broth, mix well and heat on stove, stirring until well blended. Pour over chicken. Bake at 300 degrees for about 45 minutes.

Broccoli and Cheese Casserole

2 packages chopped broccoli

1/2 cup mayonnaise

2 eggs, beaten

1 can cream of mushroom soup

2 cups grated cheddar cheese

1 cup bread crumbs

1/2 stick butter

3 tbsp chopped onion

Boil broccoli 5 minutes, drain. Add mayonnaise, soup, onion, cheese, salt and pepper. Pour in greased casserole dish. Bake uncovered 25 minutes at 375 degrees. Melt butter, add bread crumbs. Pour over top. bake another 15 minutes.

Shepherd's Pie

2 lbs. lean ground beef

2 cans cream of mushroom soup

1 can cut green beans, drained

1 can shoepeg corn, drained

(may substitute veggies for your favorites)

1/2 cup milk

1 small onion

2 tsp salt

1 tsp pepper

3 cups mashed potatoes

Grated cheddar cheese

Broen ground beef and onion, drain well. Combine soups, milk, salt and pepper and vegetables. Add ground beef and mix well. Pour into 6 quart casserole dish. Top with creamy fresh mashed potatoes and spread over mixture. Top with grated cheddar cheese. Bake at 375 degrees for 25 minutes or bubbly and cheese crispy.

Oven Swiss Steak

1 1/2 lbs. boneless beef round steak, 3/4 inch thick

1/4 cup flour

1 tsp salt

3 tbsp. vegetable oil

1 can 16 oz. diced stewed tomatoes

1/2 cup chopped celery

1/2 cup chopped carrot

2 tbsp chopped onion

1/2 tsp worcestershire sauce

1/4 cup grated sharp cheddar cheese

Cut meat in 4 portions. Combine flour and salt. Pound into meat, reserving remaining flour for sauce. Brown meat in hot oil. Transfer meat to a shallow baking dish. Blend reserved flour mixture into pan drippings in skillet. Add tomatoes, celery, carrots, onion and worcestershire to drippings and cook, stirring constantly until mixture comes to a boil. Pour over meat. Cover and bake at 350 degrees for 2 hours or until meat and vegetables are tender. Sprinkle cheese over meat. Return to oven for a few minutes for cheese to melt.

Harvest Baked Squash

2 medium acorn squash

2 cups pear slices

1/2 cup peach preserves

1/4 cup parkay margarine

1/4 tsp cinnamon

Cut squash in halves lengthwise.

Cut squash in halves lengthwisw. Remove seeds. Place squash, cut side up, in baking dish. Pour water in dish 1/4 inch depth. Cover with foil. Bake at 400 degrees for 45 minutes. Combine remaining ingredients and fill center of squash. Continue baking for 15 minutes or until squash and pears are tender.

Sweet Potato Casserole

4 cups sweet potatoes, cooked, drained and mashed

2 eggs

1/4 tsp cinnamon

3/4 cup sugar

6 tbsp butter, melted

Mix all together and palce in lightly greased casserole dish.

Topping:

1 cup brown sugar

1/2 cup flour

2/3 cup chopped peacns

1/4 cup butter, softened

Mix topping ingredients together, should be crumbly. Sprinkle over top of casserole.

Bake 350 degrees for 30 minutes.

Breakfast Casserole

2-3 slices bread, toasted and cubed

6 eggs, beaten

1 lb. sausage, ground, sauted and drained

salt and pepper to taste

8 oz. cheddar cheese, grated

2 cups milk

1/2 tsp dry mustard

Grease casserole dish. Cover bottom with bread. Sprinkle cheese over,layer cheese and sausage. Beat eggs, mustard, salt and pepper, pour over layered dish. Cover with foil overnight. Bake uncovered for 45 minutes at 350 degrees.

Breakfast Casserole II

3 English muffins, split

6 sliced tomato

6 slices thick aged swiss cheese

12 slices ham

12 slices bacon, cooked crisp

Spread:

3/4 cup butter or margarine

1/2 cup chopped onion

2 tbsp dijon mustard

2 tsp Italian seasoning

Combine butter, onion, mustard and seasoning in bowl, toast muffins and top with spread. Topwith ham, cheese tomato and bacon. Broil until cheese melts.

Cheesy Chicken Tortellini Casserole

This casserole dish is a newer recipe that is fast becoming a family favorite!

1 package frozen cheese tortellini

1 Tablespoon oil

2 cups chicken, cut up into bite size pieces

3 green onions finely chopped

2 tablespoons flour

1 cup chicken broth

8 ounces sliced fresh mushrooms

3/4 cup sour cream

2 cups shredded colby jack cheese

Heat the oil in a large skillet over medium heat. Brown the chicken for 1-2 minutes and add the fresh mushrooms and green onions, cooking until chicken is done and mushrooms are golden brown. Sprinkle flour over mixture and stir to combine. Cook for 1-2 minutes. Add chicken broth and stir until thickened. Mix in sour cream until mixture is creamy and slightly thickened.

Pour tortellini in bottom of a greased 9" x 13" pan. Sprinkle half the cheese over tortellini and pour the chicken/sauce mixture on top and sprinkle with remaining cheese.

Bake covered at 350 for 30 minutes, uncover and bake for additional 15 minutes until bubbly and golden brown around the edges.