Green Rice Casserole

Ingredients

• 3 cups cooked rice
• zest and juice of 1 lemon
• 1 clove garlic, minced
• ⅓ cup chopped onion
• ¼ cup finely diced green pepper
• 1 cup Italian parsley
• ½ cup cheddar cheese grated
• 2 eggs, beaten
• 1 can evaporated milk (10 oz)
• ½ cup vegetable oil
• 1 tablespoon salt
• ½ teaspoon seasoned pepper
• paprika, for topping

Directions

Preheat oven to 350˚F.

Add lemon juice, garlic, onion, green pepper, and parsley to rice and mix well. Then add cheese and evaporated milk and mix well again before adding the two eggs, oil, salt, and pepper. Mix one last time.

Pour into a greased casserole dish. Sprinkle the top with paprika, and bake for 45 minutes.

 

Recipe: Paula Deen

Yellow Squash Casserole

 4 cups sliced yellow squash

1/2 cup chopped onion

35 Ritz crackers, crushed

1 cup shredded Cheddar cheese

2 eggs, beaten

3/4 cup milk

1/4 cup butter, melted

1 tsp salt

ground pepper, to taste

2 Tbsp butter

1.  Preheat oven to 400 degrees.

2.  Place squash and onion in a large skillet over medium heat.  pour in a small amount of water.  Cover, and cook until squash is tender, about 5 minutes.  Drain well, and place in a large bowl.

3.  In a medium bowl, mix together cracker crumbs and cheese.  Stir half of the cracker mixture into the cooked squash and onions.  In  a small bowl, mix together eggs and milk, then add to squash mixture.  Stir in 1/4 cup melted butter, and season with salt and pepper.  Spread into  9x13 inch baking dish.  Sprinkle with remaining cracker mixture, and dot with 2 Tbsp butter.

4.  Bake in preheated oven for 25 minutes, or until lightly browned.

Low Carb Yellow Squash Casserole

 1 Tbsp olive oil

1 tsp butter

1 small onion, chopped

2 cloves garlic, minced

4 cups peeled adn cubed yellow squash

1 tsp Kosher salt

1/2 tsp freshly ground black pepper

1/3 cup finely chopped raw almonds

1 cup shredded Colby-Monterey Jack cheese, divided

1/2 cup heavy whipping cream

2 eggs

1/3 cup coarsely chopped roasted, salted almonds

 

1.  Preheat oven to 400 degrees. 

2.  Heat olive oil and butter in a skillet over medium-high heat; cook and stir onion and garlic in the hot oil-butter mixture until softened, about 3 minutes.  Add squash, salt, and pepper; stir to combine.  Cover skillet and cook, stirring occasionally, until squash is softened, about 5 minutes.  Transfer squash mixture to a large  bowl.

3.  Mix raw almonds and 1/2 cu Colby-Monterey Jack cheese  together in a bowl; stir into squash mixture.  Whisk cream and eggs together i a measuring cup or small bowl; stir into squash mixture.  Pour squash mixture into a 9x13 inch casserole dish; top with remaining Colby-Monterey Jack cheese and roasted almonds.

4.  Bake in the preheated oven until casserole is golden brown and bubbling, 25 to 30 minutes.

Serves 8

Sauerkraut Casserole

 2 cups sauerkraut

1 lb ground beef

1 small onion, chopped

1 garlic clove, minced

1/2 pint sour cream

1 cup rice

3 cups beef stock

1 tsp salt

 1/2 tsp pepper

In a skillet saute ground beef, onions and garlic until brown.  Drain most of the grease, but leave some.  In a large bowl add meat mixture, sauerkraut, sour cream, rice, beef stock and salt/pepper.  Mix well.  Place in a 13x9 inch casserole dish or a 5 cup casserole dish.  Bake in a 350 degree oven for 45 minutes to 1 hour.  ( may need to add more water if needed)

Recipe:  Paula Deen

Chicken and Swiss Casserole

5 1/2 cups uncooked egg noodles (about 1/2 lb)

3 Tbsp olive oil

3 shallots, chopped

3 small garlic cloves, minced

1/3 cup all-purpose flour

2 cups chicken broth

3/4 cup milk

1 1/2 tsp dried thyme

3/4 tsp grated lemon zest

1/2 tsp salt

1/4 tsp ground mutmeg

1/4 tsp pepper

5 cups cubed rotisserie chicken

1 1/2 cups frozen peas

2 cups shredded Swiss cheese

3/4 cup dry bread crumbs

2 Tbsp butter, melted 

1.  Preheat oven to 350 degrees.  Cook noodles according to package directions; drain.  In a large skillet, heat oil over medium heat.  Add shallots and garlic; cook and stir 45 seconds.  Stir in flour; cook and stir 1 minute.  Add broth, milk, thyme, lemon zest, salt, nutmeg and pepper.  Stir in chicken and peas; heat through.  Stir ni noodles and cheese.

2.  Transfer to a greased 13x9 inch baking dish.  In a small bowl, mix bread crumbs and butter; sprinkle over top.  Bake 8-10 minutes or until top is browned.

Serves 8

Mushroom Swiss Chicken Casserole

 2 chicken breasts, cooked and shredded

1 tsp onion powder

8 oz white mushrooms, cleaned and saute in 2 Tbsp butter

1 cup sour cream

14 oz can cream of chicken soup

1 tsp smoked paprika

1 1/2 tsp salt

1 cup Swiss cheese, shredded

Preheat oven to 350 degrees.  In a large mixing bowl, mix sour cream, cream of chicken soup, water, paprika, onion powder, salt and pepper.  Add in shredded chicken and sauteed mushrooms.  Mix well.  Fold in cheese.

Pour in a slightly greased 9x13 casserole dish.  Cover and bake 30 minutes. Uncover and bake another 10 minutes until the top is browned and bubbly.  Serve.

Overnight French Toast Casserole

 6 eggs

2 cups half and half

1/2 cup milk

3 Tbsp granulated sugar

1 1/2 tsp vanilla

1/2 tsp cinnamon

1/2 tsp nutmeg

1/2 tsp salt

 

Topping:

1 1/2 sticks butter

1 cup brown sugar

1 tsp cinnamon

1 Tbsp corn syrup (optional)

1/2 tsp nutmeg

Mix all ingredients in a large bowl.  In a 9x13 inch casserole dish spray it with nonstick spray or butter it.  Line a layer, overlapping with Texas Toast bread or any other thicker bread slices.  Pour the egg mixture over the bread and coat completely, pushing down and spooning the liquid over the bread to coat.  Prepare the topping for the morning baking. Wrap in foil and leave in refrigerator overnight.

In the morning spread the topping over the bread slices like icing.  Bake in a 350 degree oven for 35 minutes. Serve.

Recipe:  life with annie

Million Dollar Mac and Cheese Casserole

 8 oz elbow macaroni noodles

3 Tbsp butter

1/4 cup all-purpose flour

1 3/4 cup milk

1/4 cup heavy cream

10 oz cheddar cheese, freshly grated

1 tsp salt

1/2 tsp pepper

1/4 cup butter, brush all around casserole dish

1/3 cup sour cream

3 oz Havarti cheese, freshly grated

3 oz Gruyere cheese, freshly grated

Crust Topping:

1/2 cup Panko

1 Tbsp butter

1/2 tsp garlic salt

1 Tbsp parsley 

1.  Preheat oven to 375 degrees.

2.  Bring a large pot of water to a rolling boil.  Cook pasta for one minute less than package directions state.  Drain.

3.  While macaroni is cooking , melt 3 Tbsp of butter in a medium sized pot and add the flour.  Cook, whisking constantly, over medium heat for 1 minute.

4.  Continue whisking and slowly pour in the milk and cream.  Cook over medium heat for another 2 minutes until thickened and smooth.

5.  Remove from the heat and stir in the cheddar, salt, and pepper.  Continue stirring until smooth and creamy.

6.  Add the cooked macaroni to the cheese sauce and stir to coat.

7.  Taste and season with additional salt and pepper, if needed.

 

To layer the dish:

1.  Pour melted butter into the bottom of a 2 quart baking dish.  Spoon half of macaroni and cheese over the top.

2.  Spread the sour cream over the macaroni and cheese.  Sprinkle with Havarti and Gruyere.

3.  Spoon remaining macaroni and cheese over the top.

To make the topping:

Stir together the Panko, melted butter, garlic salt, and parsley to make the bread crumb topping.  Sprinkle over the macaroni and cheese.

 

To bake:

Bake for 25 minutes or until the sauce is bubbly and top is as browned as you'd like.  Serve immediately.

Recipe:  Buns in my Oven

Hash Brown Casserole

1 (8 oz) softened cream cream

1 can cream of chicken soup

1 tsp salt

1 tsp pepper

1 tsp garlic powder

1 cup sour cream

3-4 green onions, chopped

2 cups shredded sharp cheese

1 (30 oz) pkg thawed hash brown, shredded or cubed

 

In a large bowl add cream cream, soup, salt, pepper, garlic powder and sour cream.  Mix together.  Add green onions, cheese and hash browns. Mix

Spray baking dish with nonstick cooking spray.  Can be cook in individual ramakins or in a casserole dish for extras.  Bake on a cookie sheet in a 350 or 375 degree oven for 45 minutes. Will have crispy edges and be golden brown.  

Recipe:  Paula Deen

 

 

Biscuits and Gravy with Sausage and Egg Breakfast Casserole

 Cook Time:  45 minutes     Total Time:  65 minutes    Yield: 8

8 count package of biscuit dough (Grands brand , are slightly bigger)

6 eggs

1 (2 3/4 oz) package peppered gravy mix (makes 2 cups)

1 lb sausage, any flavor

1 cup cheese, shredded

1/2 cu milk

salt and pepper. to taste

1.  Preheat oven to 350 degrees.  Grease a 13x9 casserole pan.

2.  Brown the sausage in skillet and drain thoroughly. 

3.  Cut biscuit dough into 1 inch pieces, and line the bottom of the pan with cut biscuits.

4.  Layer cooked sausage over the biscuit pieces.

5.  Layer shredded cheese over sausage.

6.  Whisk eggs and milk, add salt and pepper and pour over biscuit/layers.

7.  Make gravy according to instructions, and pour over everything.

8.  Bake for 35-45 minutes, or until eggs and biscuits are cooked through.  

9..  Serve warm 

Notes:

* If you choose to prepare this the night before, you will need to increase the cooking time by about 20 minutes.  (Keep your eye on it, you want to make sure the biscuits cook all the way and the eggs set completely.  If you find your casserole is getting too brown for our taste, cover with a foil tent to keep it from browning too much more.)

* If you find your casserole is getting , too brown for your taste, cover with a foil tent to keep it from browning too much more.)

* Like gravy- Consider doubling the amount used just to keep some on the the side.)

Green Enchilada Casserole

 1 large wide can of Las Palma green Enchilada Sauce

9 flour tortillas, ribbed up into medium/large pieces

Rotisserie chicken shredded or 4 boiled chicken breasts shredded

Monterey Jack cheese, shredded

8 oz sour cream

 

In a 9x13 casserole dish layer the enchiladas.  Starting with the green enchilada sauce, broken up tortillas, shredded chicken, cheese and sour cream.  Layer about 3 times so 1/3 each time.  End with green enchilada sauce and cheese.  Bake in a 350 oven for 45 minutes.  

 

*only 5 ingredients

*great for children to help with dinner 

Recipe:  six sisters stuff

Chicken Pot Pie Bubble Up Casserole

 2 1/2 cups Rotiseere chicken, cut up and shredded

1 cup sour cream or plain yogurt

1 tsp minced garlic

1 (26 oz)  cream of chicken soup or 3 small cans 

1/2 tsp onion powder

1/4 tsp garlic powder

1/2 tsp salt and pepper

1 1/2 cup frozen vegetables, peas and carrots

1 cup frozen corn

1 cup shredded cheddar cheese

2 Tbsp milk

1 (16 oz) can Grand Biscuits, cut into small pieces (quarters)

melted butter

 

Preheat the oven to 350 degrees.  Spray a 9x13 in casserole dish with nonstick spray.  Place chicken in the bottom of the dish.  Combine sour cream, minced garlic, cream of chicken soup, onion powder, garlic powder, salt, pepper, frozen vegetables, cheddar cheese and milk.  Mix in pan until well combined. Place a small piece of biscuit and push into the mixture on top.  Leave a little space between biscuits.  Brush biscuits with melted butter. Cover with foil and bake in a 350 degree oven for 20 minutes.  Take off the foil and continue baking for 20 more minutes.  Serve.  

Recipe:  Catherine's Plates

Asian Green Bean Casserole

 8 oz canned sliced mushrooms

1/2 cup chopped onion

1 (5 oz) can sliced water chestnuts, drained

3/4 cup butter, melted

1/3 cup flour

1 tsp salt

1/2 tsp pepper

1 cup milk

2 cup cheddar cheese, shredded

2 tsp soy sauce

1/8 tsp tabasco sauce

2 lbs frozen french cut green beans

1 (14 oz) can french fried onions

1.  Drain mushrooms, Reserve liquid.

2.  Saute onion, mushrooms and water chestnuts in 1/2 cup butter.

3.  Melt remaining butter for cheese sauce then whisk in flour, salt and pepper, gradually add milk and 1/2 cup of mushroom liquid.  Stir until smooth then add cheese, soy sauce, and tabasco.

4.  Partially cook beans.

5.  Place alternate layers of bean, veggies, and cheese sauce in baking dish

6.  Bake at 350 degrees for 15 minutes, remove sprinkle with onions and bake 10 minutes longer.

Recipe:  Connie Seacrest

Chicken Divan

 1 1/2 cups cooked chicken

1 small onion, minced

salt and pepper

8 oz mushrooms, sliced

3 Tbsp all-purpose flour

2 tsp dijon mustard

3 cups milk

1 tsp Worcestershire sauce

2 cups shredded cheddar cheese

1/2 cup sour cream

1 1/2 cups broccoli

 

Topping:

1 cup panko

1 cup shredded cheddar cheese

2 Tbsp melted butter

1.  Preheat oven to 400 degrees.  Cook chicken.  

2.  In skillet cook onions, salt, pepper and mushrooms. Add flour and mustard.  Mix. Will thicken.  

3.  Add milk and Worcestershire sauce, cheese and sour cream.  Bring it to a boil. Stirring well.

4.  Add broccoli to a large bowl.  Add the mushroom sauce and the cooked chicken.  Mix well.

5.  In a smaller bowl combine panko, cheese and butter for topping.

6.  Put in a 8x8 or 13x9 inch casserole dish.  Top with panko mixture.

7.  Bake in a 400 degree oven for 25 minutes.  

8.  Serve with egg noodles or rice.

Tater Tot Casserole

 1 1/2 lb ground beef

2 garlic cloves, minced

1 onion, chopped

1 can cream of celery

1 can cream of mushroom

1 can English peas

1 can white shoepeg corn

salt and pepper

browning sauce (for making gravy)

paprika

garlic salt

sage

poultry seasoning

32 oz pkg frozen tater tots

In a skillet brown the ground beef, garlic and onions.  In the meantime, add the soups, corn, peas, salt, pepper, browning sauce, paprika, garlic salt, sage and poultry seasoning to a large bowl.  When meat is browned add it to the bowl and mix well together.

Spray a 13x9 casserole dish with nonstick cooking spray.  Top with frozen tater tots.  Bake in a 350 degree oven for 45 minutes.  

Recipe:  Paula Dean

Polish Casserole

 4 cups uncooked penne pasta 

1 1/2 lb smoked Polish sausage or kielbasa, cut into 1/2 inch slices

2 cans condensed cream of mushroom soup, undiluted

1 jar (16 oz) sauerkraut, rinsed, and well-drained

3 cups shredded Swiss cheese, divided

1 1/3 cup milk

4 green onions, chopped

2 Tbps Dijon mustard

4 garlic cloves, minced

1.  Preheat oven to 350 degrees.

2.  Cook the pasta following the package directions.  Drain when done and place in a large bowl.  With the cooked pasta, add the sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard, and garlic, then toss.

3.  Into 2 greased 8-inches square baking dishes, spoon the pasta mixture and sprinkle with the rest of the cheese.  Place in the preheated oven and bake for about 45 to 50 minutes, uncovered, until bubbly and golden brown.

Makes:  2 casseroles (6 servings each)

Crock Pot Cheesy Cauliflower Casserole

 3 slices bacon

nonstick cooking spray

1 medium head cauliflower, cut into florets

1/4 cup chicken broth

1/2 tsp salt

1/4 tsp pepper

1/4 tsp ground turmeric (optional)

1 (10.75 oz) can cream of chicken soup

1/2 cup shredded mozzarella cheese

1/2 cup shredded cheddar cheese

1 scallion, green part only, thinly sliced

1.  Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.  Drain bacon slices on paper towels.  Once cool enough to touch, crumble and divide into thirds.

2.  Spray the inside of a Crock Pot with cooking spray.

3.  Place cauliflower into the Crock Pot and pour chicken broth on top.  Season with salt, pepper,and turmeric.

4.  Combine cream of chicken soup, mozzarella cheese, and cheddar cheese int a bowl.  Pour over cauliflower mixture.

5.  Cook on High until cauliflower is cooked to your liking, about 2 hours.  Stir in 2/3 of the crumbled bacon just before serving.

6.  Transfer to serving platter and top with green onions and remainig bacon.

Note:  If dish seems too runny, add 1 Tbsp cornstarch dissolved in 1 Tbsp water prior to adding bacon crumbles, and cook until thickened, about 2 to 4 minutes.

Serves 4

Creamy Chicken Casserole

 1 serving avocado oil cookig spray (such as Pam)

1 (10.75 oz) can reduced-fat cream of chicken soup (such as Campbell's)

2 cups cubed cooked chicken breast

1 1/2 cups frozen mixed vegetables

1 cup low-fat Greek yogurt

salt and ground black pepper, to taste

1/2 cup shredded fat-free Cheddar cheese (such as Kraft)

24 reduced-fat buttery round crackers (such as Ritz) , crushed

1.  Preheat the oven to 350 degrees.  Spray an 8 inch baking dish with cooking spray.

2.  Mix cream of chicken soup, chicken, begetables, yogurt, salt, and pepper until combined.  Pour into the baking dish and top with Cheddar cheese.  Sprinkle crushed crackers over cheese and spritz with avocado oil.

3.  Bake in the preheated oven until hot, about 30 minutes .  Spritz with avocado oil again and broil until crackers are golden brown, 2 to 3 minutes.

Serves 4

Shepherd's Pie with Chicken

Plan Ahead:  Prepare the chicken.  Use left-over mashed or baked potatoes.

 

6 medium Russet potatoes about 2 lbs

1/2 stick butter 3/4 cup

1/4 cup sour cream

1/4 cup mayonnaise

2 tsp minced green onions, optional

1/4 cup milk

1/2 cup cheddar cheese; or pepper jack cheese

3 boneless/skinless chicken breasts, cut into small pieces

2 Tbsp olive oil

1 small yellow onion, chopped 

1 Tbsp olive oil

1 large carrot,  peeled and chopped

2 Tbsp butter

2 Tbsp all-purpose flour

1 1/4 cups chicken broth

1/4 tsp cayenne

1/2 cup frozen peas

chopped parsley, to taste

1 Tbsp fresh tarragon or rosemary, chopped

1/4 tsp paprika

1 1/2 cup fresh breadcrumbs

3 pieces of sandwich bread

4 Tbsp melted butter

Peel the potatoes and cut into 1 inch squares.  In a medium size sauce pan fill the pan with enough water to just cover the potatoes and bring to a boil over medium high heat.  Add salt and pepper.  Turn the heat down and boil until tender.  Drain the potatoes.  Add the butter, sour cream, mayonnaise, green onions and milk.  Mix with an electric mixer until smooth.  Stir in shredded cheddar cheese.  Season with coarse salt and black pepper.

Wipe off the chicken breasts with wet paper towels.  Cut the chicken into 2 inch pieces.  In a medium size saucepan over low heat, fry onion in olive oil until almost caramelized, stirring regularly, then add the chicken.  Season generously with coarse salt, fresh ground black pepper and cayenne.  Add 1 additional Tbsp of olive oil and fry the chicken and carrot together for 3 to 4 minutes.  

In a small saucepan, melt 2 Tbsp butter and add 2 Tbsp flour.  Stir until bubbly.  Add chicken broth.  Whisk together and bring to a boil until thickened.  Stir in the peas. Stir this sauce into the chicken and veggies.  Add chopped parsley, rosemary or tarragon and paprika.  Season to taste with coarse salt and fresh ground black pepper.

Butter a 9x13 inch baking dish.  Put a layer of chicken and veggies on the bottom of the pan.  Add a layer of mashed potato on the top.  Repeat.

Mix the breadcrumbs with the butter and spread over the top of the casserole.  Dot with a few pieces of extra butter.  Bake at 400 degrees for 25 minutes.

Recipe:  thefoodnanny

Zucchini and Tomato Casserole

 2 cups shredded fotina cheese

1/2 cup packed fresh basil leaves, chopped

1/4 cup drained sun-dried tomatoes in oil, chopped

1/4 cup grated Parmesan cheese, divided

1/2 tsp crushed red pepper

1/8 tsp salt

3/4 cup Panko breadcrumbs

1 tsp dried oregano

1/2 tsp garlic powder

2 medium zucchini, sliced 1/4 ich thick (about 4 cups)

7 plum tomatoes, sliced 1/4 inch thick (about 4 cups)

 

1.  Place oven rack in middle position; preheat to 375 degrees.  Coat a 13x9 inch (3 quart) broiler-safe baking dish with cooking spray.  Combine fontina, basil, sun-dried tomatoes, 2 Tbsp Parmesan, crushed red pepper and salt in  medium bowl.  Stir Panko, oregano, garlic powder and the remaining 2 Tbsp Parmesan together in a small bowl.

2.  Sprinkle 1/4 cup of the Panko mixture over the bottom of the prepared baking dish.  Arrange half of the zucchini slices in an even layer, slightly overlapping, on the Panko mixture.  Arrange half of the tomato slices on top of the zucchini and sprinkle with half of the cheese mixture.  Repeat the layers of zucchini, tomato and cheese.   Sprinkle the remaining Panko mixture over the cheese.

3.  Cover tightly with foil and bake for 15 minutes.  Remove the foil and continue to bake until the vegetables are tender and cheese is melted, about 20 minutes more.

4.  Set oven to broil.  (Do not remove casserole from oven.) Broil until the topping is golden brown in spots, 2 to 3 minutes.  Let stand for 5 minutes before serving.

 

Serves 8