Casserole Recipes

Cordon Bleu Casserole

2 cups cubed fully cooked ham
4 cups cubed cooked turkey
1 cup (4 ounces) shredded Swiss cheese
1 large onion, chopped
1/3 cup butter, cubed
1/3 cup all-purpose flour
1/8 teaspoon ground mustard
1/8 teaspoon ground nutmeg
1-3/4 cups milk

Topping
1-1/2 cups soft bread crumbs
1/2 cup shredded Swiss cheese
1/4 cup butter, melted

In a large nonstick skillet, saute ham for 4-5 minutes or until browned; drain and pat dry. Meanwhile, in a greased 2-qt. baking dish, layer the turkey, cheese and ham; set aside.

In a large saucepan, saute the onion in butter until tender. Stir in the flour, mustard and nutmeg until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over ham.

Combine topping ingredients; sprinkle over the top. Bake, uncovered, at 350° for 25-30 minutes or until golden brown and bubbly. Makes 6 servings.

Tuna Noodle Casserole

4 cups uncooked wide egg noodles (8 oz)
1 1/2 cups frozen sweet peas (from 1-lb bag)
1 can (10 3/4 oz) condensed cream of celery soup
1 can (12 oz) evaporated milk or 1 1/2 cups half-and-half
1 tablespoon dried minced onion
1 teaspoon seasoned salt
2 cans (6 oz each) tuna in water, drained, flaked
1 can (2.8 oz) French-fried onions

Cook noodles as directed on package, adding peas during last minute of cooking time; drain.
Meanwhile, heat oven to 350°. In ungreased 2-quart casserole, mix soup, milk, dried onion and seasoned salt.

Stir cooked noodles and tuna into soup mixture. Cover; bake 30 minutes. Uncover; stir mixture well. Sprinkle with French-fried onions. Bake uncovered about 5 minutes longer or until onions are golden brown. Makes 4 servings.

Hot Dog Casserole

3 tablespoons butter or margarine
2 tablespoons all-purpose flour
1 to 1-1/2 teaspoons salt
1/4 to 1/2 teaspoon pepper
1-1/2 cups milk
5 medium red potatoes, thinly sliced
1 package (1 pound) hot dogs, halved lengthwise and cut into 1/2-inch slices
1 medium onion, chopped
1/3 cup shredded cheddar cheese

In a saucepan, melt butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly.

In a greased 2-1/2-qt. baking dish, layer a third of the potatoes, half of the hot dogs and half of the onions. Repeat layers. Top with remaining potatoes.

Pour white sauce over all. Cover and bake at 350° for 1 hour. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until potatoes are tender. Makes 8 servings.

Asparagus Crab Casserole

2 packages (8 ounces each) imitation crabmeat, flaked
2 cups cooked rice
1 package (12 ounces) frozen cut asparagus
1 can (10-3/4 ounces) condensed broccoli cheese soup, undiluted
1 cup milk
1/3 cup chopped onion
1 tablespoon lemon juice
1 tablespoon butter, melted
1 teaspoon dill weed
1/2 teaspoon lemon-pepper seasoning
1/4 cup sliced almonds, toasted, optional

In a large bowl, combine the first 10 ingredients. Transfer to a greased 2-qt. microwave-safe dish. Cover loosely and microwave on high for 3-5 minutes or until heated through, stirring twice. Sprinkle with almonds if desired. Makes 8 servings.

Seafood Shells Casserole

6 cups water
1 teaspoon lemon-pepper seasoning
1 bay leaf
2 pounds cod fillets, cut into 1-inch pieces
1 cup uncooked small pasta shells
1 each medium green and sweet red pepper, chopped
1 medium onion, chopped
1 tablespoon butter
3 tablespoons all-purpose flour
2-1/2 cups evaporated milk
3/4 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1 cup (4 ounces) shredded Mexican cheese blend

In a large skillet or Dutch oven, bring the water, lemon-pepper and bay leaf to a boil. Reduce heat; carefully add cod. Cover and simmer for 5-8 minutes or until fish flakes easily with a fork; drain and set aside. Discard bay leaf.

Cook pasta according to package directions. Meanwhile, in a large saucepan, saute peppers and onion in butter over medium heat until tender. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the salt, thyme and pepper. Remove from the heat; stir in cheese until melted.

Drain pasta. Stir fish and pasta into sauce. Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350° for 25-30 minutes or until heated through. Makes 6 servings.

Potluck Chicken Casserole

1/2 cup chopped fresh mushrooms
3 tablespoons finely chopped onion
2 garlic cloves, minced
4 tablespoons butter, divided
3 tablespoons all-purpose flour
1-1/4 cups milk
3/4 cup mayonnaise
4 cups cubed cooked chicken
3 cups cooked long grain rice
1 cup chopped celery
1 cup frozen peas, thawed
1 jar (2 ounces) diced pimientos, drained
2 teaspoons lemon juice
1 teaspoon salt
1/2 teaspoon pepper
3/4 cup coarsely crushed cornflakes

In a saucepan over medium heat, saute mushrooms, onion and garlic in 3 tablespoons butter until tender. Stir in flour until thoroughly combined. Gradually add milk; bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat; stir in mayonnaise until smooth.

Add chicken, rice, celery, peas, pimientos, lemon juice, salt and pepper; mix well. Spoon into an ungreased 13-in. x 9-in. x 2-in. baking dish. Melt remaining butter; toss with cornflakes. Sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or until bubbly. Makes 8-10 servings.

Easy Taco Casserole

1 pound ground beef
1 cup salsa
1/2 cup mayonnaise or salad dressing
2 teaspoons chili powder
2 cups crushed tortilla chips
1 cup (4 ounces) shredded Colby cheese
1 cup (4 ounces) shredded Monterey Jack cheese
1 medium tomato, chopped
2 cups shredded lettuce

In a saucepan, brown ground beef; drain. Add salsa, mayonnaise and chili powder; mix well. In an ungreased 2-qt. baking dish, layer half of the meat mixture, chips and cheeses.

Repeat layers. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Just before serving, top with tomato and lettuce. Makes 6 servings.

Creamy Noodle Casserole

1 package (12 ounces) egg noodles
1 package (16 ounces) frozen cut broccoli
3 cups cubed fully cooked ham (1/2-inch pieces)
1 cup (4 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded Parmesan cheese
1/3 cup butter or margarine
1/2 cup half-and-half cream
1/4 teaspoon each garlic powder, salt and pepper

In a 5-qt. Dutch oven, cook noodles in boiling salted water for 5 minutes. Add the broccoli and ham; cook 5-10 minutes longer or until noodles are tender. Drain; return to pan.

Add remaining ingredients. Cook over low heat, stirring constantly, until butter is melted and mixture is heated through. Makes 8 servings.

Pork Chop Casserole

3/4 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
6 pork chops (3/4 to 1 inch thick)
2 tablespoons vegetable oil
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup chicken broth
1/2 teaspoon ground ginger
1/4 teaspoon dried rosemary, crushed
1 cup (8 ounces) sour cream, divided
1 can (2.8 ounces) french-fried onions, divided

In a shallow bowl, combine the flour, salt and pepper; dredge pork chops. Heat oil in a large skillet; cook pork chops for 4-5 minutes per side or until browned.

Place in a single layer in an ungreased 13-in. x 9-in. x 2-in. baking dish, combine soup, broth, ginger, rosemary and 1/2 cup sour cream; pour over chops.

Sprinkle with half of the onions. Cover and bake at 350° for 45-50 minutes. Stir remaining sour cream into sauce. Top chops with remaining onions. Return to the oven, uncovered, for 10 minutes. Makes 6 servings.

Ham and Chicken Casserole

1 cup chopped onion
2 tablespoons butter or margarine
2 cups cubed fully cooked ham
2 cups diced cooked chicken
1 medium green pepper, chopped
1/2 cup chopped sweet red pepper
1 cup whole pimento-stuffed green olives
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1-1/2 teaspoons salt
1/4 teaspoon pepper
8 ounces noodles, cooked and drained
3 tablespoons shredded Parmesan cheese

In a skillet, saute onion in butter until tender. In a large bowl, combine the ham, chicken, peppers, olives, soup, sour cream, salt, pepper and onion. Fold in noodles.

Pour into a greased 2-1/2-qt. baking dish. Sprinkle with the Parmesan cheese. Bake, uncovered, at 325° for 45 minutes or until bubbly. Makes 8 servings.

Zesty Chicken Casserole

2 cups uncooked instant rice
1 package (16 ounces) frozen broccoli cuts, thawed
1 medium onion, chopped
1 celery rib, chopped
2 tablespoons minced fresh parsley
1 teaspoon salt
6 boneless skinless chicken breast halves
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/4 cups water
3/4 cup process cheese sauce
1/2 cup Italian salad dressing
1/2 cup milk
Fresh red currants, optional

Place rice in a greased 13-in. x 9-in. x 2-in. baking dish. Top with broccoli, onion, celery, parsley and salt. Arrange chicken over vegetables.

In a saucepan, combine the soup, water, cheese sauce, salad dressing and milk. Cook and stir until cheese sauce is melted and mixture is smooth. Pour over chicken.

Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until chicken juices run clear and rice and vegetables are tender. Garnish with red currants if desired. Makes 6 servings.

Chili Mac Casserole

1 cup uncooked elbow macaroni
2 pounds lean ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 can (28 ounces) diced tomatoes, undrained
1 can (16 ounces) kidney beans, rinsed and drained
1 can (6 ounces) tomato paste
1 can (4 ounces) chopped green chilies
1-1/2 teaspoons salt
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon pepper
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend

Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.

Transfer to a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 375° for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Makes 10 servings.

Pizza Pasta Casserole

2 pounds ground beef
1 large onion, chopped
2 jars (28 ounces each) spaghetti sauce
1 package (16 ounces) spiral pasta, cooked and drained
4 cups (16 ounces each) shredded part-skim mozzarella cheese
8 ounces sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13-in. x 9-in. x 2-in. baking dishes. Sprinkle with cheese. Arrange pepperoni over the top.

Bake the second casserole, uncovered, at 350° for 25-30 minutes or until heated through. To use frozen casserole: Thaw in the refrigerator overnight. Bake at 350° for 35-40 minutes or until heated through. Makes 2 casseroles (8-10 servings each).

Spaghetti Pizza

2 eggs
1 cup milk
1 package (16 ounces) spaghetti, cooked and drained
1 pound ground beef, cooked and drained
1 jar (28 ounces) spaghetti sauce
1 package (3-1/2 ounces) sliced pepperoni
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup chopped onion
Garlic salt to taste
2 cups (8 ounces) shredded mozzarella cheese
1 cup (4 ounces) shredded cheddar cheese

In a large bowl, beat the eggs and milk. Add spaghetti; toss to coat. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with beef, spaghetti sauce, pepperoni, mushrooms and onion.

Sprinkle with garlic salt. Bake, uncovered, at 350° for 20 minutes. Sprinkle with cheeses. Bake 10 minutes longer or until cheese is melted. Let stand 15 minutes before cutting. Makes 8 servings.

Chicken a la King Casserole

8 ounces uncooked wide egg noodles
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2/3 cup evaporated milk
6 ounces cubed reduced-fat process cheese (Velveeta)
2 cups cubed cooked chicken breast
1 cup sliced celery
1/4 cup chopped green pepper
1 jar (2 ounces) diced pimientos, drained
1/3 cup dry bread crumbs
1 tablespoon butter, melted
1/4 cup slivered almonds

Cook noodles according to package directions. Meanwhile, in a large saucepan, combine the soup and milk. Cook and stir over medium heat for 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken, celery, green pepper and pimientos.

Drain noodles; add to chicken mixture and mix well. Transfer to a shallow 2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 400° for 20 minutes.

Toss bread crumbs and butter; sprinkle over the top. Sprinkle with almonds. Bake, uncovered, for 10-15 minutes or until heated through and golden. Makes 8 servings.

Turkey Potpie

1 cup sliced carrots
1 cup finely chopped onion
1/2 cup chopped celery
1/2 teaspoon dried thyme
1/8 teaspoon pepper
3 tablespoons butter or margarine
2 cups cubed cooked turkey
1 tablespoon all-purpose flour
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1 cup frozen cut green beans, cooked and drained
Pastry for double-crust pie (9 inches)
1 tablespoon milk

In a skillet, saute carrots, onion, celery, thyme and pepper in butter until vegetables are crisp-tender. In a large resealable plastic bag, combine turkey and flour; shake to coat. Add turkey, soup and green beans to the vegetable mixture; mix well.

Line a 9-in. pie plate with bottom crust. Add turkey mixture. Roll out remaining pastry to fit top of pie; seal and flute edges. Cut slits in pastry. Brush with milk. Cover edges loosely with foil. Bake at 350° for 55-65 minutes or until golden brown. Serve warm. Makes 6 servings.

Beef and Potato Nacho Casserole

2 pounds lean ground beef
3/4 cup chopped onion, divided
1 package (1-1/4 ounces) taco seasoning mix
3/4 cup water
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chilies, drained
1 can (16 ounces) red kidney beans, rinsed and drained
1 package (24 ounces) frozen O'Brien potatoes, thawed
1 can (11 ounces) nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1/4 teaspoon sugar
1 teaspoon Worcestershire sauce
Paprika

Brown ground beef and 1/2 cup onion in skillet; drain excess fat. Stir in taco seasoning, water and tomato sauce. Bring to boil and simmer 1 minute. Spread meat mixture into a greased 9-in. x 13-in. baking pan. Top with green chilies, beans and potatoes.

In mixing bowl, combine soup, milk, 1/4 cup onions, green pepper, sugar and Worcestershire sauce; pour over potatoes. Sprinkle with paprika. Cover with foil and bake at 350° for 1 hour.

Remove foil and bake another 15 minutes, or until lightly browned. Allow to stand 10 minutes before cutting into squares. Makes 8 servings.

Cheese-Topped Beef Bake

1 package (16 ounces) medium pasta shells
1 pound ground beef
1 jar (26 ounces) spaghetti sauce
1 envelope taco seasoning
1 carton (8 ounces) spreadable chive and onion cream cheese
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the spaghetti sauce and taco seasoning. In a small bowl, combine cream cheese and sour cream; set aside.

Drain the pasta; stir into beef mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Spread with cream cheese mixture; sprinkle with cheddar cheese. Bake, uncovered, at 350° for 25-30 minutes or until cheese is melted. Makes 8-10 servings.

Black-Eyed Pea Casserole

1 1/2 pounds ground beef
2 1/2 teaspoons seasoned salt
1/2 teaspoon white or black pepper
1 medium green bell pepper, chopped (1 cup)
1 small jalapeño chile, finely chopped
2/3 cup chopped onion
2 cans (15 to 16 ounces each) black-eyed peas, rinsed and drained
1 can (14.5 ounces) stewed tomatoes, undrained
1 1/4 teaspoons ground cumin
1 teaspoon garlic powder
3/4 teaspoon chili powder
1 cup Original Bisquick mix
1 cup yellow cornmeal
1/2 cup milk
1/2 cup water
1 teaspoon baking powder, if desired

Heat oven to 375°. In 10-inch skillet, cook beef, seasoned salt, white pepper, bell pepper, jalapeño and onion over medium heat, stirring occasionally, until beef is brown; drain.

Stir black-eyed peas, tomatoes, cumin, garlic powder and chili powder into beef mixture. Spoon beef mixture into ungreased rectangular baking dish, 13x9x2 inches. Set aside.

In medium bowl, stir together all remaining ingredients. Pour evenly over beef mixture. Bake casserole 40 to 50 minutes or until light golden. Makes 12 servings

Pasta Ham Hot Dish

4 ounces uncooked spaghetti, broken into 2-inch pieces
1/4 cup chopped onion
1 tablespoon butter
2 cups cubed fully cooked ham
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1 cup cubed process cheese (Velveeta)
1/2 teaspoon seasoned salt

Cook spaghetti according to package directions. Meanwhile, in a small skillet, saute onion in butter until tender. Drain spaghetti; place in a large bowl.

Add the ham, corn, cheese, seasoned salt and onion mixture. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30-35 minutes or until cheese is melted, stirring once. Makes 4-6 servings.

Herbed Sheperd's Pie

1 pound ground beef
1 can (14-1/2 ounces) beef broth, divided
3 to 4 bay leaves
2 whole cloves
1/2 teaspoon pepper
1/8 teaspoon dried thyme
1 pound potatoes, peeled and cubed
1/4 to 1/2 cup milk
2 tablespoons butter
1 tablespoon minced chives
1 teaspoon salt, divided
1 cup (4 ounces) shredded mozzarella cheese
2 medium onion, sliced
2 celery ribs, diced
1 large carrot, sliced
1 cup frozen corn, thawed
2 tablespoons all-purpose flour

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in 1 cup broth, bay leaves, cloves, pepper and thyme. Bring to a boil. Reduce heat; cover and simmer for 30 minutes.

Meanwhile, place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat. Cover; cook 15-20 minutes or until tender. Drain. Mash potatoes with milk, butter, chives and 1/2 teaspoon salt. Stir in cheese; keep warm.

Add vegetables and remaining salt to the beef mixture. Cover and simmer for 10 minutes. In a small bowl, whisk the flour and remaining broth until smooth. Gradually stir into beef mixture. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. Discard bay leaves and cloves.

Transfer beef mixture to a greased 11-in. x 7-in. x 2-in. baking dish. Top with mashed potatoes. Bake, uncovered, at 375° for 10 minutes or until heated through. Makes 4-6 servings.

Broccoli Ham Bake

1 package (10 ounces) frozen chopped broccoli
1/4 cup chopped onion
4 tablespoons butter, divided
2 tablespoons all-purpose flour
2-1/4 cups milk
1/2 cup shredded cheddar cheese
2 cups cubed fully cooked ham
1-1/2 cups seasoned stuffing cubes, divided

Cook broccoli according to package directions. Meanwhile, in a large saucepan, saute onion in 3 tablespoons butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in cheese until melted.

Drain the broccoli. Add broccoli, ham and 1 cup stuffing mix to cheese sauce. Transfer to a greased 2-qt. baking dish. Melt remaining butter; toss with remaining stuffing mix. Sprinkle around edge of casserole. Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Makes 4 servings.

Four-Pasta Beef Bake

8 cups uncooked pasta (four different shapes)
2 pounds ground beef
2 medium green peppers, chopped
2 medium onions, chopped
2 cups sliced fresh mushrooms
4 jars (26 ounces each) meatless spaghetti sauce
2 eggs, lightly beaten
4 cups (16 ounces each) shredded part-skim mozzarella cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, green peppers, onions and mushrooms over medium heat until meat is no longer pink; drain.

Drain pasta and place in a large bowl; stir in the beef mixture, two jars of spaghetti sauce and eggs.

Transfer to two greased 13-in. x 9-in. x 2-in. baking dishes. Top with remaining sauce; sprinkle with cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Makes 2 casseroles (8-10 servings each).

Chops Kraut Casserole

6 bone-in pork loin chops (3/4 inch thick and 7 ounces each)
1/4 teaspoon salt
1/4 teaspoon pepper
3 teaspoons canola oil, divided
1 medium onion, thinly sliced
2 garlic cloves, minced
1 can (14-1/2 ounces) petite diced tomatoes, undrained
1 can (14 ounces) sauerkraut, rinsed and well drained
1/3 cup packed brown sugar
1-1/2 teaspoons caraway seeds

Sprinkle both sides of pork chops with salt and pepper. In a large nonstick skillet coated with nonstick cooking spray, cook three chops in 1 teaspoon oil for 2-3 minutes on each side or until browned; drain. Repeat with remaining chops and 1 teaspoon oil.

Place pork chops in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray; set aside. In the same skillet, cook onion and garlic in remaining oil until tender.

Stir in the tomatoes, sauerkraut, brown sugar and caraway seeds. Cook and stir until mixture comes to a boil. Carefully pour over chops. Cover and bake at 350° for 20-25 minutes or until meat is tender. Makes 6 servings.

Sweet-and-Sour Supper

1 pound ground beef
1-1/2 teaspoons chili powder
1-1/2 teaspoons dried oregano
1-1/2 teaspoons salt
Pepper to taste
3 cups cooked long grain rice
1 can (7 ounces) mushroom stems and pieces, drained
1 medium green pepper, sliced

Sauce
1 cup plus 2 tablespoons sugar
1/3 cup cornstarch
2-1/2 cups cold water
1/3 cup vinegar
1/3 cup ketchup
1-1/2 teaspoons salt
Pepper to taste

In a skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in chili powder, oregano, salt and pepper. In a greased 3-qt. baking dish, layer rice, beef mixture, mushrooms and green pepper; set aside.

In a saucepan, combine sugar and cornstarch; stir in the remaining sauce ingredients until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Pour over layered ingredients. Bake, uncovered, at 350° for 30 minutes or until heated through. Makes 4-6 servings.