Favorite Casseroles

Please Post You Favorite Casserole Recipe.

I am looking for some new ideas.




I'll share my favorite: Eggplant Parm Casserole.

I make a tomato sauce, bread and fry the eggplant, shred cheese. I then layer it all in a casserole dish and bake. Toss some fresh basil on top and it is delicious. It's great because for my family, it makes 2 dinners and 2 lunches.

Re: Favorite Casseroles

I love this one. We really like Mexican in general, but this recipe is especially great because it has zucchini in it, so it is a bit healthier than some other Mexican dishes I make.
Mexican Casserole

1-1 ½ lbs ground turkey (you can also use beef or chicken)
2 tsp salt
1 large onion, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
3 cups chopped zucchini
1 14.5 oz can black beans, drained and rinsed
½-3/4 cup water
1½ envelopes taco seasoning (or 3 generous tbsp homemade taco seasoning)
1 cup uncooked rice (brown or white), or 1 box Mexican or Spanish Rice
16-oz jar chunky salsa
1 ½ - 2 cups grated cheddar, Monterey Jack or Mexican blend cheese

Brown meat. Drain if necessary.
Add salt, onion, peppers, zucchini, water and taco seasoning. Stir and sauté until tender. Add beans and stir.
In separate saucepan, cook rice according to directions.
Spray or grease 9x13 baking dish. Spoon cooked rice over bottom of dish, then add a layer of meat mixture, salsa and cheese.
Bake at 350 for 20-25 minutes.
Serve with chips, sour cream, salsa and guacamole.

Favorite Casseroles

I LOVE this one - I just use jar sauce and skip the make your own sauce steps:

Polenta Sausage Mozzarella Casserole Recipe






Prep time: 10 minutes
Cook time: 35 minutes


This recipe is for a "sweet" version of this casserole, meaning not spicy. For a picante version, use hot Italian sausage and use red pepper flakes instead of the fennel seeds.


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Ingredients
4 Tbsp olive oil
1 28-ounce can crushed tomatoes
1 Tbsp chopped fresh oregano
1 yellow onion, chopped
4 cloves garlic, minced
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fennel seeds
1 pound sweet Italian sausage (removed from casings)
2 pounds of prepared polenta, 1/2-inch slices if using prepared polenta in a tube (can use one recipe of creamy polenta, leave out the cream cheese)
1/2 pound (8 ounces) fresh mozzarella, sliced into 1/4-inch slices


Method

1 Heat 3 Tbsp of olive oil in a large (2-3 qt) saucepan on medium heat. Add the sliced onion and sausage and sauté, stirring often, until the meat is browned. Add the garlic, salt, pepper, and fennel seeds to the sauté pan. Cook, stirring occasionally, for 2 minutes. Add the tomato, cover the pan, lower the heat to medium, and simmer for 20 minutes.

2 While the sauce is cooking, coat the bottom of a 9x13-inch lasagna or gratin pan (a pan that can handle the heat of a broiler) with a 1 Tbsp oil. Add the cooked polenta (or slices) to the pan. Coat the top of the polenta with a little more olive oil. Broil the polenta about 4 inches from the heating element until golden brown and crispy, about 10-15 minutes.

3 Pour sauce over broiled polenta, then arrange mozzarella slices over the top and return the casserole to the broiler. Broil until the cheese is melted and beginning to brown, about 2 minutes. Let cool for a few minutes before serving.

Yield: Makes 6 servings.

Favorite Casseroles

I don't have a recipe with measurments but:
Take cooked chicken and put it on the bottom of a casserole
Then a box/bag of frozen broccoli
A jar of cheddar cheese sauce (ragu) or 2 cans of cheddar cheese soup (cambells)
A sprinkle of breadcrumbs and some additional shredded cheese
Bake until its bubbling!

Re: Favorite Casseroles

Looking sounds good....i sure will must be try this at home...i also found one this type of nice recipe from home weekly magazine.I sure will must be next time post here.....Thanks for sharing this....

Favorite Casseroles

Rice Ball casserole

http://www.skinnytaste.com/2011/02/sicilian-rice-ball-casserole.html

this rocks!

Re: Favorite Casseroles

Ingredients

¦1 1/2 lb. ground beef
¦1 med. onion
¦1 can cream of mushroom soup
¦1 can cream of chicken soup
¦8 oz. sour cream
¦1 can whole kernel corn
¦3 C. cooked egg noodles
¦1 sleeve of Ritz crackers (crushed)
¦1 stick butter


Directions



Preheat oven to 400 degrees. Chop onion to desired size. Add onion to ground beef. Cook until brown. Drain excess fat. Add both cans of soup, corn and sour cream to ground beef and onion, Mix well. In another pan, boil noodles until done. Do not over cook. Drain and add noodles to hamburger mixture. Mix. Pour mixture into large casserole dish. Melt butter in small bowl, add crushed ritz crackers. Lightly toss until all pieces are coated in butter. Sprinkle buttered crackers over top of casserole. Let brown in oven 20 minutes.

*I use 1/2 stick of butter and bake it untii it is bubbly and the crackers are golden brown

Re: Favorite Casseroles

Re: Favorite Casseroles

My fave is 2 bean tamale pie...it's topped with corn bread

two bean tamale pie

Re: Favorite Casseroles

Vegetable Barley Casserole

Ingredients
2 tsp canola oil
1 small uncooked onion(s), chopped
1 clove(s) (medium) garlic clove(s), minced
2 cup(s) frozen corn kernels, thawed and drained
3 cup(s) uncooked Swiss chard, thick stems removed, coarsely chopped
14 1/2 oz canned diced tomatoes, with chilies, well-drained
2 cup(s) cooked barley, quick-cooking recommended
1/4 tsp cumin seeds
1/4 tsp dried oregano, crushed
1/2 tsp table salt
1/4 tsp black pepper, freshly ground
2 spray(s) cooking spray
1/2 cup(s) low-fat shredded Cheddar cheese, sharp-variety recommended
Instructions
Preheat oven to 350ºF.

Heat oil in very large nonstick skillet over medium heat. Add onion, garlic, corn and Swiss chard; cook, stirring frequently, until onion is translucent and Swiss chard is tender, about 5 minutes. Stir in tomatoes, barley, cumin, oregano, salt and pepper; heat through.

Coat a 2 1/2- to 3-quart baking dish with cooking spray. Spoon barley mixture into prepared dish in an even layer; sprinkle with cheese. Bake until cheese melts and mixture is hot, about 25 to 30 minutes. Remove from oven and let stand for 5 minutes before slicing into six pieces. Yields 1 piece per serving.