Casserole Recipes

Chili Cheese Strata

1 loaf (12 ounces) French bread, cut into 1-inch cubes
2 cups shredded cheddar or Monterey Jack cheese, divided
1 jar (8 ounces) mild green chili salsa or 4 ounces chopped green chilies and 4 ounces salsa, combined
4 eggs
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
2 cups milk or half-and-half cream
2 tablespoons finely chopped onion
1 teaspoon Worcestershire sauce

Place bread cubes evenly in a greased 2-qt. shallow baking dish. Sprinkle with 1 cup cheese. Pour salsa over cheese; set aside. In blender, combine eggs, soup, milk, onion and Worcestershire sauce; pour over bread mixture. Sprinkle with remaining cheese. Cover and refrigerate 6 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving. Makes 8 servings.

Cajun Beef Rice

5 cups beef broth
2 cups uncooked long grain rice
1 pound ground beef
1 medium onion, chopped
1 cup sliced carrots
1/2 cup sliced celery
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup chopped sweet red pepper
1 teaspoon salt
1 teaspoon Cajun seasoning

In a roasting pan, combine broth and rice; mix well. Cover and bake at 350° for 30 minutes. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Add to rice. Stir in the vegetables, salt and Cajun seasoning. Cover and bake 30 minutes longer or until rice is tender. Makes 6-8 servings.

Corned Beef Bake

1-1/2 cups cubed cooked corned beef
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
8 ounces cheddar cheese, cubed
1 package (7 ounces) small shell pasta, cooked and drained
1 cup milk
1/2 cup chopped onion
2 bread slices, cubed
2 tablespoons butter or margarine, melted

In a bowl, combine the first six ingredients. Transfer to a greased 2-qt. baking dish. Toss bread cubes with butter; sprinkle over top.

Bake, uncovered, at 350° for 40-45 minutes or until golden brown. Let stand for 10 minutes before serving. Makes 4 servings.

Ravioli Lasagna

1 pound ground beef
1 jar (28 ounces) spaghetti sauce
1 package (25 ounces) frozen sausage or cheese ravioli
1-1/2 cups (6 ounces) shredded mozzarella cheese

In a large skillet, cook beef over medium heat until no longer pink; drain. In a greased 2-1/2-qt. baking dish, layer a third of the spaghetti sauce, half of the ravioli and beef and 1/2 cup cheese; repeat layers.

Top with remaining sauce and cheese. Cover and bake at 400° for 40-45 minutes or until heated through. Makes 6-8 servings.

Scalloped Chicken Supper

1 package (4.9 ounces) scalloped potatoes
1/8 teaspoon poultry seasoning
1-3/4 cups boiling water
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups cubed cooked chicken
1 cup shredded carrots
1/2 cup chopped celery
1/4 cup finely chopped onion

Set the potatoes aside. Place the contents of the sauce mix in a large bowl; sprinkle with poultry seasoning. Whisk in the water and soup. Stir in chicken, carrots, celery, onion and potatoes.

Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 400° for 45-50 minutes or until vegetables are tender. Makes 4 servings.

Taco Crescent Bake

1 tube (8 ounces) refrigerated crescent rolls
2 cups crushed corn chips, divided
1-1/2 pounds ground beef
1 can (15 ounces) tomato sauce
1 envelope taco seasoning
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar cheese

Unroll crescent dough into a rectangle; press onto the bottom and 1 in. up the sides of a greased 13-in.x 9-in.x 2-in. baking dish. Seal seams and perforations. Sprinkle with 1 cup of chips; set aside.

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in tomato sauce and taco seasoning; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon over chips.

Top with sour cream, cheese and remaining chips. Bake, uncovered, at 350° for 25-30 minutes or until crust is lightly browned. Makes 8 servings.

Broccoli Beef Supper

4 cups frozen cottage fries
1 pound ground beef
1 package (10 ounces) frozen chopped broccoli, thawed
1 can (2.8 ounces) french-fried onions, divided
1 medium tomato, chopped
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 cup (4 ounces) shredded cheddar cheese, divided
1/2 cup milk
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Line bottom and sides of a greased 13-in. x 9-in. x 2-in. baking dish with cottage fries. Bake, uncovered, at 40° for 10 minutes. Meanwhile, in a skillet, cook beef over medium heat until no longer pink; drain. Layer beef, broccoli, half of the onions and the tomato over fries.

In a bowl, combine soup, 1/2 cup cheese, milk, garlic powder and pepper; pour over top. Cover and bake at 400° for 20 minutes. Uncover; sprinkle with remaining cheese and onions. Bake 2 minutes longer or until cheese is melted. Makes 8 servings.

Smoked Sausage Potato Bake

1-3/4 cups water
2/3 cup milk
5 tablespoons butter, divided
1/2 teaspoon salt
2-2/3 cups mashed potato flakes
1 cup (8 ounces) sour cream
1 cup (4 ounces) shredded cheddar or Monterey Jack cheese
1 pound smoked sausage links, halved lengthwise and cut into 1/2-inch slices
1 cup (4 ounces) shredded Monterey Jack cheese
2 tablespoons dry bread crumbs

In a large saucepan, bring water, milk, 4 tablespoons butter and salt to a boil Remove from the heat; stir in potato flakes. Let stand for 30 seconds or until liquid is absorbed. Whip with a fork until fluffy. Stir in sour cream and cheddar cheese.

Spoon half into a greased 2-qt. baking dish. Top with sausage and remaining potatoes. Sprinkle with Monterey Jack or mozzarella cheese.

Melt remaining butter and toss with bread crumbs; sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through and edges are golden brown. Makes 4-6 servings.

Tricolor Pasta with Ham

1 package (16 ounces) tricolor spiral pasta
1-1/2 cups cubed fully cooked ham
1 can (15-1/4 ounces) whole kernel corn, drained
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 can (2.8 ounces) french-fried onions, divided
1 can (14-1/2 ounces) chicken broth
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup milk
1/2 teaspoon each celery salt, garlic powder and pepper

Cook pasta according to package directions; drain. In a greased shallow 3-qt. baking dish, combine the pasta, ham, corn, 1 cup cheese and 3/4 cup onions. In a bowl, combine the broth, soup, milk and seasonings. Pour over pasta mixture; mix well.

Bake, uncovered, at 350° for 30 minutes. Sprinkle with remaining cheese and onions. Bake 5 minutes longer or until heated through. Makes 8 servings

Fiesta Chicken Stuffing

3 eggs
3/4 cup milk
2 cups crushed stuffing mix
1-1/2 cups cubed cooked chicken
1 large tomato, chopped
3 tablespoons chopped green chilies
3 tablespoons chopped green onions
Sour cream and salsa, optional

In a large bowl, combine eggs and milk. Stir in the stuffing mix, chicken, tomato, chilies and onions. Transfer to a greased microwave-safe 9-in. pie plate. Cover with waxed paper. Microwave on high for 3 minutes; stir. Microwave for another 3 minutes; stir.

Cook 2-3 minutes longer or until set and a meat thermometer reads 160°. Let stand for 5 minutes before serving. Garnish with sour cream and salsa if desired. Makes 4 servings.

Spinach Manicotti

1 carton (15 ounces) ricotta cheese
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) shredded mozzarella cheese, divided
3/4 cup shredded Parmesan cheese, divided
1 egg
2 teaspoons minced fresh parsley
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/8 teaspoon garlic powder
2 jars (28 ounces each) spaghetti sauce
1-1/2 cups water
1 package (8 ounces) manicotti shells

In a large bowl, combine ricotta, spinach, 1 cup mozzarella, 1/4 cup Parmesan, egg, parsley, onion powder, pepper and garlic powder. Combine spaghetti sauce and water; spread 1 cup sauce in an ungreased 13-in. x 9-in. x 2-in. baking dish.

Stuff uncooked manicotti with spinach mixture; arrange over sauce. Pour remaining sauce over manicotti. Sprinkle with remaining mozzarella and Parmesan. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-50 minutes or until heated through. Makes 6-8 servings.

Sausage Spinach Bake

1 package (6 ounces) savory herb-flavored stuffing mix
1/2 pound bulk pork sausage
1/4 cup chopped green onions
1/2 teaspoon minced garlic
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1-1/2 cups (6 ounces) shredded Monterey Jack cheese
1-1/2 cups half-and-half cream
3 eggs
2 tablespoons grated Parmesan cheese

Prepare stuffing according to package directions. Meanwhile, crumble sausage into a large skillet; add onions and garlic; cook over medium heat until meat is no longer pink.

In a large bowl, combine the stuffing, sausage mixture and spinach. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish; sprinkle with Monterey Jack cheese. In a small bowl, combine cream and eggs; pour over sausage mixture.

Bake at 400° for 30 minutes. Sprinkle with Parmesan cheese; bake 5 minutes longer or until a knife inserted near the center comes out clean. Makes 12 servings.

Chicken Bake

5 cups cubed cooked chicken
2 cups chopped celery
5 hard-cooked eggs, sliced
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
2 tablespoons lemon juice
1 tablespoon pimientos, optional
1 teaspoon finely chopped onion
1 cup (4 ounces) shredded cheddar cheese
1 can (3 ounces) chow mein noodles
1/2 cup slivered almonds, toasted

In a large bowl, combine the first eight ingredients. Transfer to a greased 3-qt. baking dish; sprinkle with cheese, chow mein noodles and almonds. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 30-35 minutes until lightly browned and cheese is bubbly. Makes 12 servings.

Baked Ziti and Sausage

3 cups uncooked ziti or other small tube pasta
1/2 pound Italian sausage links
1/4 cup butter or margarine
1/4 cup all-purpose flour
1-1/2 teaspoons salt, divided
1/4 teaspoon plus 1/8 teaspoon pepper, divided
2 cups milk
1/2 cup grated Parmesan cheese, divided
1 egg, lightly beaten
2 cups (16 ounces) small-curd cottage cheese
1 tablespoon minced fresh parley
1 cup (4 ounces) shredded mozzarella cheese
Paprika

Cook pasta according to package directions. Drain; place in a bowl. In a skillet, cook sausage over medium heat until no longer pink; drain and cut into 1/2-in. slices.

In a saucepan, melt butter. Stir in the flour, 1 teaspoon salt and 1/4 teaspoon pepper until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in 1/4 cup Parmesan cheese. Pour over pasta; toss to coat.

In a bowl, combine the egg, cottage cheese, parsley, and remaining Parmesan cheese, salt and pepper. Spoon half of the pasta mixture into a greased 2-1/2-qt. baking dish. Top with cottage cheese mixture.

Add sausage to the remaining pasta mixture; spoon over the top. Sprinkle with mozzarella cheese and paprika. Bake, uncovered, at 350° for 30-35 minutes or until hot and bubbly. Makes 6 servings.

Pork Chop Barley Bake

1 cup medium pearl barley
1/2 cup chopped onion
1/2 cup chopped celery
1 garlic clove, minced
4 tablespoons butter or margarine, divided
2 cups chicken broth
1 cup orange juice
1 teaspoon grated orange peel
1/2 teaspoon dried rosemary, crushed
1/2 cup chopped pecans, toasted
6 pork loin chops (1 inch thick)
Salt and pepper to taste

Glaze
1 cup orange marmalade
2 tablespoons orange juice
1 tablespoon prepared mustard
1/2 teaspoon ground ginger
Orange slices and fresh rosemary, optional

In a large saucepan, saute barley, onion, celery and garlic in 3 tablespoons butter until barley is golden brown and vegetables are tender. Add broth, orange juice, peel and rosemary; bring to a boil.

Reduce heat; cover and simmer for 35 minutes or until barley is partially cooked. Add pecans. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.

In a skillet, brown pork chops on both sides in remaining butter. Sprinkle with salt and pepper. Arrange over barley mixture. Combine glaze ingredients; brush half over chops.

Cover and bake at 350° for 45 minutes. Uncover; brush with remaining glaze. Bake 15 minutes longer or until juices run clear. Garnish with orange and rosemary if desired. Makes 6 servings.

Beef and Noodle Casserole

1-1/2 pounds ground beef
1 tablespoon butter or margarine
1 large onion, chopped
1 cup chopped green pepper
1 tablespoon Worcestershire sauce
1 package (10 ounces) wide noodles, cooked and drained
2 cans (10-3/4 ounces each) condensed cream of tomato soup, undiluted
1 can (10-3/4 ounces) cream of mushroom soup, undiluted
1 cup (4 ounces) shredded cheddar cheese

In a large skillet, brown beef. Remove beef and drain fat. In the same skillet, melt butter over medium-high heat. Saute onion and pepper until tender.

Add beef, Worcestershire sauce, noodles and soups; mix well. Spoon into a greased 3-qt. casserole; top with cheese. Bake at 350° for 45 minutes. Makes 8 servings.

Beef Potpie

1-1/2 pounds ground beef
1 teaspoon onion powder
Salt to taste
1 cup diced peeled potatoes
1 cup frozen mixed vegetables, thawed
1/4 cup butter or margarine
1/4 cup all-purpose flour
1 can (14-1/2 ounces) beef broth

Crust
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 cup shortening
3/4 cup milk
1 tablespoon butter or margarine, melted

In a skillet, cook beef over medium heat until no longer pink; drain. stir in onion powder and salt. Transfer to a greased 9-in. square baking dish.

Top with potatoes and vegetables. In a skillet, melt the butter. Stir in flour until smooth; gradually add broth. bring to a boil; cook and stir for 2 minutes or until thickened. Pour over vegetables.

For crust, combine the flour, baking powder and salt in a bowl. Cut in shortening until mixture resembles coarse crumbs. stir in milk until a soft dough forms.

On a floured surface, roll dough into a 9-in. square. Place over filling; flute edges and cut slits in top. Brush with butter. Bake at 350° for 45 minutes or until golden brown. Makes 6 servings.

Boneless Pork Casserole

1 can (14-3/4 ounces) cream-style corn
1/2 cup finely chopped onion
1/2 cup finely chopped celery
1/2 teaspoon paprika
1-1/2 cups crushed corn bread stuffing
4 boneless pork loin chops (3/4 inch thick)
1 tablespoon brown sugar
1 tablespoon spicy brown mustard

In a bowl, combine the corn, onion, celery and paprika. Stir in stuffing. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish.

Arrange pork chops over stuffing. Combine brown sugar and mustard; spread over chops. Bake, uncovered, at 400° for 35-40 minutes or until meat juices run clear. Makes 4 servings.

Biscuit-Topped Creamed Ham

1/4 cup chopped green pepper
3 tablespoons chopped onion
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
1-3/4 cups milk
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
2 cups cubed fully cooked ham
1 tablespoon lemon juice

Biscuits
1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons shortening
3/4 cup shredded cheddar cheese
1/3 cup milk
1 teaspoon diced pimientos

In a large skillet, saute green pepper and onion in butter until tender. Stir in flour until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Whisk in soup until blended. Stir in the ham and lemon juice; heat through. Pour into a greased 9-in. square baking dish. Bake, uncovered, at 375° for 10 minutes.

Meanwhile, in a large bowl, combine the flour, baking powder and salt; cut in shortening until mixture resembles coarse crumbs. Stir in cheese, milk and pimientos just until moistened. Turn onto a lightly floured surface; knead gently 4-5 times.

Roll to about 1/2-in. thickness; cut out six biscuits with a 2-1/2-in. biscuit cutter. Arrange biscuits over ham mixture. Bake 18-22 minutes longer or until biscuits are golden brown. Serve in individual dishes. Makes 6 servings.

Baked Spaghetti

8 ounces uncooked spaghetti, broken into thirds
1 egg
1/2 cup milk
1/2 teaspoon salt
1/2 pound ground beef
1/2 pound bulk Italian sausage
1 small onion, chopped
1/4 cup chopped green pepper
1 jar (14 ounces) meatless spaghetti sauce
1 can (8 ounces) tomato sauce
1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese

Cook spaghetti according to package directions; drain. In a large bowl, beat the egg, milk and salt. Add spaghetti; toss to coat. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.

In a large skillet, cook the beef, sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Add spaghetti sauce and tomato sauce; mix well. Spoon over the spaghetti mixture.

Bake, uncovered, at 350° for 20 minutes. Sprinkle with the cheese. Bake 10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Makes 6-8 servings.

Ham and Broccoli Divan

1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup milk
1 teaspoon prepared mustard
1/2 teaspoon Worcestershire sauce
Pinch pepper
2 packages (10 ounces each) frozen broccoli pieces, cooked and drained
2 cups cubed fully cooked ham
1 can (6 ounces) french-fried onions, divided
1 cup (4 ounces) shredded cheddar cheese

Combine soup, milk, mustard, Worcestershire sauce and pepper; spoon half into a skillet. Top with the broccoli, ham, half of the onions and cheese.

Spoon remaining soup mixture over cheese and top with remaining onions. Cover and cook over low heat for 20-25 minutes or until heated through. Do not stir. Makes 4-6 servings.

Shepherd's Pie

2-1/2 pounds potatoes, peeled and cooked
1 to 1-1/2 cups (8 to 12 ounces) sour cream
Salt and pepper to taste
2 pounds ground beef
1/2 cup chopped onion
1 medium sweet red pepper, chopped
1 teaspoon garlic salt
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (16 ounces) whole kernel corn, drained
1/2 cup milk
2 tablespoons butter, melted
Chopped fresh parsley, optional

Mash potatoes with sour cream. Add salt and pepper; set aside. In a skillet, cook beef with onion and red pepper until meat is brown and vegetables are tender; drain. Stir garlic salt into meat mixture. Add soup, corn and milk; mix well.

Spread meat mixture into a 13-in. x 9-in. x 2-in. baking dish. Top with mashed potatoes; drizzle with butter. Bake, uncovered, at 350° for 30 to 35 minutes or until heated through. For additional browning, place under broiler for a few minutes. Sprinkle with parsley if desired. Makes 8-10 servings.

Mac and Cheese

1 package (7 ounces) elbow macaroni
6 tablespoons butter, divided
3 tablespoons all-purpose flour
2 cups milk
1 package (8 ounces) cream cheese, cubed
2 cups (8 ounces) shredded cheddar cheese
2 teaspoons spicy brown mustard
1/2 teaspoon salt
1/4 teaspoon pepper
3/4 cup dry bread crumbs
2 tablespoons minced fresh parsley

Cook macaroni according to package directions. Meanwhile, melt 4 tablespoons butter in a large saucepan. Stir in flour until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes.

Reduce heat; add cheeses, mustard, salt and pepper. Stir until cheese is melted and sauce is smooth. Drain macaroni; add to the cheese sauce and stir to coat.

Transfer to a greased shallow 3-qt. baking dish. Melt the remaining butter; toss with bread crumbs and parsley. Sprinkle over macaroni. Bake, uncovered, at 400° for 15-20 minutes or until golden brown. Makes 6-8 servings.

Sweet Potato Casserole

Casserole
2-1/4 to 2-1/2 pounds (about 4 cups) sweet potatoes, cooked, peeled and mashed
1/3 cup butter, melted
2 eggs, beaten
1/2 cup milk
1 teaspoon vanilla extract
1/2 cup sugar

Topping
1/2 cup chopped nuts
1/2 cup flaked coconut
1/2 cup packed brown sugar
3 tablespoons butter, melted

In a large mixing bowl, combine mashed potatoes, butter, eggs, milk, vanilla extract and sugar. Spread into a greased 1-1/2-qt. casserole.

For topping, combine all ingredients and sprinkle over potatoes. Bake at 375° for 25 minutes or until heated through. Makes 6-8 servings.

Ground Beef Casserole

2 pounds ground beef
1 medium green pepper, chopped
1 medium onion, chopped
9 cups cooked wide egg noodles
1 pound process cheese (Velveeta)
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (11-1/2 ounces) condensed chicken with rice soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup milk
1 teaspoon salt
1/4 teaspoon pepper

In a Dutch oven, cook beef, green pepper and onion until meat is no longer pink; drain. Remove from heat; stir in remaining ingredients. Transfer to two greased 2-1/2-qt. baking dishes. Cover and bake at 350° for 45-50 minutes or until bubbly. Makes 16-18 servings.