Casserole Recipes

Sausage Corn Casserole

3/4 pound pork sausage links
1-1/4 cups water
1 tablespoon butter or stick margarine
1 package (6 ounces) corn bread stuffing mix
1 tablespoon minced fresh parsley
1 medium carrot, shredded
1/2 cup frozen corn
1/4 cup chopped onion
1/4 cup chopped celery
1/2 cup shredded cheddar cheese

In a skillet, cook sausage over medium heat until browned and juices run clear. Meanwhile, in a large saucepan, heat water. stir in butter until melted; remove from the heat. Add stuffing mix and parsley; stir just until moistened.

Drain sausage; cut into 1/4-in. slices. stir the sausage, carrot, corn, onion and celery into stuffing mixture. Add cheese; toss to combine. Spoon into a greased 2-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until heated through. Makes 6 servings.

Sausage Macaroni Bake

1-1/2 cups uncooked elbow macaroni
3/4 pound bulk Italian sausage
1 small onion, chopped
1/4 cup chopped green pepper
1 can (8 ounces) tomato sauce
1 cup (4 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Parmesan cheese, divided
2 tablespoons minced fresh parsley
1 garlic cloves, minced
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon dried basil
1/4 teaspoon pepper

Cook macaroni according to package directions. Meanwhile, in a large skillet, cook the sausage, onion and green pepper over medium heat until meat is no longer pink; drain. Drain macaroni.

In a large bowl, combine the macaroni, sausage mixture, tomato sauce, mozzarella cheese, 1/4 cup Parmesan cheese, parsley, garlic, oregano, salt, basil and pepper.

Transfer to a greased 2-qt. baking dish. Sprinkle with remaining Parmesan cheese. Bake, uncovered at 350° for 20-25 minutes or until heated through. Makes 4 servings.

Meat Loaf Shepherd's Pie

5 slices cooked meat loaf
1 jar (12 ounces) beef gravy
1 can (15-1/4 ounces) whole kernel corn, drained
4 cups warm mashed potatoes (prepared with milk and butter)
3/4 cup shredded cheddar cheese, divided
1/2 cup sour cream
1/4 cup sliced green onions

Place meat loaf slices in a greased 2-1/2-qt. baking dish. Cover with gravy; top with corn. Combine potatoes, 1/2 cup cheese, sour cream and onions; spread over corn.

Bake, uncovered, at 375° for 25-30 minutes or until heated through. Sprinkle with remaining cheese. Bake 2 minutes longer or until the cheese is melted. Makes 4-6 servings.

Fiesta Taco Casserole

1 lb lean ground beef
1 can (15 to 16 oz) spicy chili beans in sauce, undrained
1 cup Old El Paso Thick 'n Chunky salsa
2 cups coarsely broken tortilla chips
4 medium green onions, sliced (1/4 cup)
1 medium tomato, chopped (3/4 cup)
1 cup shredded Cheddar or Monterey Jack cheese (4 oz)
Tortilla chips, if desired
Shredded lettuce, if desired
Additional Old El Paso Thick 'n Chunky salsa, if desired

Heat oven to 350°. In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans and 1 cup salsa. Heat to boiling, stirring occasionally.

In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with onions, tomato and cheese.

Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole. Serve with lettuce and additional salsa. Makes 4 servings

Penne Spinach Pasta Bake

8 ounces uncooked penne or medium tube pasta
1 package (8 ounces) cream cheese, cubed
1/2 cup milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 teaspoon dried oregano
1 pound lean ground beef
2 garlic cloves, minced
1 jar (16 ounces) picante sauce
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
2 teaspoons chili powder
1 teaspoon ground cumin
1 cup (4 ounces) shredded cheddar cheese
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup sliced green onions

Cook pasta according to package directions. Meanwhile, in a small mixing bowl, beat cream cheese until smooth. Add milk; beat until smooth. stir in spinach and oregano; set aside. In a nonstick skillet, cook beef and garlic over medium heat until meat is no longer pink; drain.

Stir in the picante sauce, tomato sauce, tomato paste, chili powder and cumin; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Drain pasta; stir into meat mixture.

In a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray, layer half of the meat mixture and all of the spinach mixture. Top with remaining meat mixture. Cover and bake at 350° for 30 minutes. uncover; sprinkle with cheese.

Bake 5 minutes longer or until cheese is melted. Sprinkle with olives and onions. Let stand for 10 minutes before serving. Makes 8 servings.

Scalloped Potatoes with Ham

6 tablespoons butter or margarine, divided
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon dried thyme
1/4 teaspoon pepper
3 cups milk
6 cups thinly sliced peeled potatoes
1-1/2 cups chopped fully cooked ham
1 small onion, grated

In a saucepan, melt 4 tablespoons butter. Stir in flour, parsley, salt, thyme and pepper until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes.

Combine potatoes, ham and onion; place half in a greased 2-1/2-qt. baking dish. Top with half of the sauce; repeat layers. Cover and bake at 375° for 65-75 minutes or until potatoes are almost tender.

Dot with remaining butter. Bake, uncovered, 15-20 minutes longer or until potatoes are tender. Makes 4 servings.

Pineapple Ham Casserole

1 can (20 ounces) pineapple tidbits
1/2 cup mayonnaise
1 teaspoon salt
1 teaspoon prepared mustard
1/4 teaspoon pepper
3 cups cooked rice
2 cups cubed fully cooked ham
1 cup chopped green pepper
1-1/2 cups (6 ounces) shredded Swiss cheese, divided
1/3 cup chopped onion

Drain the pineapple, reserving 1/2 cup juice; set pineapple aside. In a large bowl, combine the mayonnaise, salt, mustard, pepper and reserved pineapple juice; mix well. Fold in the rice, ham, green pepper, 1 cup of Swiss cheese, onion and pineapple.

Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 30 minutes. Sprinkle with remaining cheese. Bake, uncovered, for 10 minutes or until heated through and the cheese is melted. Makes 6 servings.

Pork Noodle Casserole

2 cups uncooked egg noodles
2 pounds boneless pork, cut into 3/4-inch cubes
2 medium onions, chopped
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1/2 teaspoon salt
1/2 teaspoon pepper

Cook noodles according to package directions. In a large skillet, cook pork and onions over medium heat until meat is no longer pink. Drain noodles. Stir the noodles, corn, soup, salt and pepper into pork mixture.

Transfer to a greased 3-qt. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 15 minutes longer. Makes 8 servings.

Potato Egg Supper

4 cups diced cooked peeled potatoes
8 bacon strips, cooked and crumbled
4 hard-cooked eggs, sliced
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup milk
1 small onion, chopped
1 tablespoon chopped green pepper
1 tablespoon chopped sweet red pepper
1 cup (4 ounces) shredded cheddar cheese

Place half of the potatoes in a greased 2-qt. baking dish. Top with bacon, eggs and remaining potatoes. In a saucepan, combine the soup, milk, onion and peppers. Cook over medium heat until heated through. Pour over the potatoes.

Cover and bake at 350° for 20 minutes. Uncover; sprinkle with cheese. Bake 10-15 minutes longer or until heated through. Makes 4 servings.

Lasagna Casserole

1 pound ground beef
1/4 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon pepper, divided
1 pound medium pasta shells, cooked and drained
4 cups (24 ounces) shredded part-skim mozzarella cheese, divided
3 cups (24 ounces) 4% cottage cheese
2 eggs, lightly beaten
1/3 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
1 jar (26 ounces) meatless spaghetti sauce

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Sprinkle with salt and 1/4 teaspoon pepper; set aside. In a large bowl, combine pasta, 3 cups mozzarella cheese, cottage cheese, eggs, Parmesan cheese, parsley and remaining pepper; stir gently.

Pour into a greased shallow 3-qt. baking dish. Top with beef mixture and spaghetti sauce (dish will be full). Cover and bake at 350° for 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, for 15 minutes or until the cheese is melted and bubbly. Let stand for 10 minutes before serving. Makes 6-8 servings.

Reuben Casserole

1 jar (16 ounces) sauerkraut, rinsed and well drained
1-1/4 cups chopped cooked corned beef (about 1 pound)
1 cup (8 ounces) sour cream
1 small onion, chopped
1 garlic clove, minced
1 cup (4 ounces) shredded Swiss cheese
2 slices rye bread, cubed
2 tablespoons butter, melted

In a large bowl, combine the sauerkraut, corned beef, sour cream, onion and garlic.

Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with cheese and bread; drizzle with butter. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Makes 4 servings.

Meaty Macaroni Bake

1-1/2 pounds ground beef
1 medium onion, chopped
1 garlic clove, minced
1 jar (14 ounces) spaghetti sauce
1 cup water
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1/2 teaspoon salt
1/8 teaspoon pepper
2 eggs, beaten
1/4 cup vegetable oil
1 package (7 ounces) elbow macaroni, cooked and drained
2 cans (4 ounces each) mushroom stems and pieces, drained
1 cup (4 ounces) shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 cup soft bread crumbs
Additional mozzarella cheese, optional

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Add the spaghetti sauce, water, tomato sauce, tomato paste, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.

In a bowl, combine the eggs, oil, macaroni, mushrooms, cheeses and bread crumbs. Spoon into a 3-qt. baking dish. Top with meat mixture. Bake, uncovered, at 350° for 30 minutes. Sprinkle with additional mozzarella cheese if desired. Let stand for 10 minutes before serving. Makes 6-8 servings.

Kielbasa Veggie Bake

1/2 pound fully cooked kielbasa or Polish sausage, cut into 1/2-inch cubes
1 cup chopped onion
2 medium carrots, thinly sliced
2 celery ribs, chopped
1 garlic clove, minced
1 can (14-1/2 ounces) diced tomatoes, drained
3/4 cup reduced-sodium chicken broth
1 bay leaf
1/2 teaspoon dried thyme
1/4 teaspoon pepper
1/8 teaspoon ground cloves
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
1-1/2 cups soft bread crumbs
2 tablespoons butter or stick margarine, melted
2 tablespoons minced fresh parsley

In a nonstick saucepan coated with nonstick cooking spray, cook and stir the sausage, onion, carrots, celery and garlic for 4-5 minutes or until onion is tender.

Stir in the tomatoes, broth, bay leaf, thyme, pepper and cloves. Bring to a boil. Reduce heat; simmer, uncovered, for about 15 minutes or until carrots are tender and liquid is slightly thickened. Discard bay leaf. Stir in beans.

Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Combine the bread crumbs, butter and parsley. Sprinkle over sausage mixture. Bake, uncovered, at 350° for 30-35 minutes or until edges are bubbly and top is golden brown. Makes 6 servings.

Pecan Salmon Casserole

1 package (16 ounces) small shell pasta
2 medium onions, finely chopped
1/2 pound sliced fresh mushrooms
1/4 cup butter, cubed
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1-1/2 cups milk
2 teaspoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon pepper
2 cans (14-3/4 ounces each) salmon, drained, bones and skin removed
2 cups frozen peas
1 cup chopped pecans, toasted
1 jar (2 ounces) diced pimientos, drained
1/2 cup crushed potato chips

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the onions and mushrooms in butter until tender. Stir in the soup, milk, Worcestershire sauce, salt and pepper until blended; bring to a boil. Remove from the heat.

Drain pasta. Add the pasta, salmon, peas, pecans and pimientos to the skillet. Transfer to a greased shallow 3-qt. baking dish. Cover and bake at 350° for 30-35 minutes or until heated through. Sprinkle with potato chips. Makes 12 servings.

Lattice-Top Chicken Stew

1 package (16 ounces) frozen California-blend vegetables, thawed and drained
2 cups cubed cooked chicken
1 cup milk
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1/2 cup shredded cheddar cheese
1/2 cup french-fried onions
1/2 teaspoon seasoned salt
1 tube (8 ounces) refrigerated crescent rolls

In a large bowl, combine the vegetables, chicken, soup, milk, cheese, onions and seasoned salt. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.

Bake, uncovered, at 350° for 20 minutes. Meanwhile, separate crescent dough into two rectangles. Seal perforations; cut each rectangle lengthwise into four strips. Working quickly, weave strips over warm filling, forming a lattice crust. Bake 15 minutes longer or until crust is golden brown. Makes 6-8 servings.

Spinach Tuna Casserole

5 cups uncooked egg noodles
1 cup (8 ounces) reduced-fat sour cream
1/2 cup fat-free mayonnaise
2 to 3 teaspoons lemon juice
2 tablespoons butter
1/4 cup all-purpose flour
2 cups fat-free milk
1/3 cup plus 2 tablespoons shredded Parmesan cheese, divided
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 package (6 ounces) reduced-sodium chicken stuffing mix
1/3 cup seasoned bread crumbs
2 cans (6 ounces each) light water-packed tuna, drained and flaked

Cook noodles according to package directions. Meanwhile, in a small bowl, combine the sour cream, mayonnaise and lemon juice; set aside.

In a large saucepan or Dutch oven, melt butter. Stir in flour until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in 1/3 cup Parmesan cheese until melted. Remove from the heat; stir in the sour cream mixture. Add the spinach, stuffing mix, bread crumbs and tuna; mix well.

Drain noodles and place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Top with tuna mixture; sprinkle with remaining Parmesan cheese.

Cover and bake at 350° for 35 minutes. Uncover; bake 5-10 minutes longer or until lightly browned and heated through. Makes 8 servings.

Meat Lover's Pizza Bake

1 pound ground beef
1/2 cup chopped green pepper
1 can (15 ounces) pizza sauce
1 package (3-1/2 ounces) sliced pepperoni, chopped
1 can (2-1/4 ounces) sliced ripe olives, drained
2 cups (8 ounces) shredded mozzarella cheese
3/4 cup biscuit/baking mix
2 eggs
3/4 cup milk

In a large skillet, cook beef and green pepper over medium heat until meat is no longer pink; drain. Stir in the pizza sauce, pepperoni and olives. Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with cheese.

In a small bowl, combine the biscuit mix, eggs and milk until blended. Pour evenly over cheese. Bake, uncovered, at 400° for 25-30 minutes or until golden brown. Let stand for 10 minutes before serving. Makes 6 servings.

Meatballs Sausage Dinner

1 package (10 ounces) frozen chopped broccoli, thawed
2 medium potatoes, peeled and cubed
3 medium carrots, sliced
1 medium onion, chopped
1 pound smoked kielbasa or Polish sausage, halved and cut into 1-inch pieces
1/2 pound lean ground beef
1 can (14-1/2 ounces) beef broth
Lemon-pepper seasoning to taste

In a large bowl, combine the first four ingredients. Transfer to a greased 13-in. x 9-in. x 2-in. baking pan. Sprinkle with sausage.

Shape beef into 1-in. balls; arrange over top. Pour broth over the casserole. Sprinkle with lemon-pepper. Bake, uncovered, at 350° for 1 hour or until meatballs are no longer pink. Makes 6-8 servings.

Mashed Potato Casserole

3 pounds potatoes, peeled and cubed
1 package (8 ounces) cream cheese, cubed
1 cup (8 ounces) sour cream
1/4 cup milk
1 small onion, chopped
1 teaspoon garlic salt
1/2 teaspoon salt
2 tablespoons butter, melted
1/4 teaspoon paprika

Place the potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer until tender. Drain; place potatoes in a large bowl. Add the cream cheese, sour cream, milk, onion, garlic salt and salt; beat until blended.

Transfer to a greased 2-qt. baking dish. Drizzle with butter; sprinkle with paprika. Cover and bake at 350° for 30-35 minutes or until heated through. Makes 8 servings.

Asparagus Onion Casserole

1 pound fresh asparagus, cut into 1-inch pieces or 2 packages (10 ounces each) asparagus cuts, thawed
2 medium onions, sliced
5 tablespoons butter, divided
2 tablespoons all-purpose flour
1 cup milk
1 package (3 ounces) cream cheese, cubed
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup shredded cheddar cheese
1 cup soft bread crumbs

In a skillet, saute the asparagus and onions in 1 tablespoon of butter until crisp-tender, about 8 minutes. Transfer to an ungreased 1-1/2-qt. baking dish.

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

Reduce heat. Add cream cheese, salt and pepper; stir until cheese is melted. Pour over the vegetables. Sprinkle with cheddar cheese. Melt remaining butter; toss with bread crumbs. Sprinkle with casserole. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Makes 4-6 servings.

Swiss Cheese Potato Casserole

5 cups cooked cubed peeled potatoes
1-1/2 cups (12 ounces) sour cream
1-1/4 cups shredded Swiss cheese, divided
1/2 cup shredded carrot
1/4 cup chopped onion
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon dill weed
1/4 teaspoon pepper
1/4 teaspoon paprika

In a large bowl, combine the potatoes, sour cream, 1 cup of cheese, carrot, onion, parsley, salt, dill and pepper. Transfer to a greased 8-in. square baking dish. Sprinkle with paprika and remaining cheese. Bake, uncovered, at 350° for 25-35 minutes or until bubbly. Makes 8 servings.

Six-Veggie Casserole

1 package (16 ounces) frozen cut green beans, thawed
2 cups sliced celery
1-1/2 cups sliced carrots
1-1/2 cups sliced onions
3/4 cup sliced green pepper
1 can (14-1/2 ounces) diced tomatoes, undrained
1/4 cup butter or margarine, melted
3 tablespoons quick-cooking tapioca
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon pepper
1 can (2.8 ounces) french-fried onions

In large bowl, combine the vegetables. Add butter, tapioca, sugar, salt and pepper; mix well. Transfer to an ungreased 2-1/2-qt. baking dish. Cover and bake at 350° for 50 minutes. Uncover; sprinkle with onions. Bake 20 minutes longer or until vegetables are tender. Makes 12-14 servings.

Ham and Asparagus Casserole

1 pound fresh asparagus, cut into 1-inch pieces
2 cups cubed fully cooked ham
3 cups cooked rice
1 cup diced celery
1-1/2 teaspoons lemon pepper
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chicken broth
1 cup (4 ounces) shredded cheddar cheese
1 tablespoon butter
1/2 cup bread crumbs

Place asparagus in a large saucepan with enough water to cover; cook until crisp-tender. Drain well. In a greased 2-1/2-qt. casserole, mix asparagus, ham, rice, celery and lemon pepper. In a saucepan, mix soup and broth. Add cheese and cook until melted.

Pour into casserole. Melt butter in a small saucepan; add crumbs and cook and stir until browned. Sprinkle on top of casserole. Bake at 350° for 35 minutes. Makes 6-8 servings.

Italian Turkey and Noodles

1-1/4 pounds lean ground turkey
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped onion
1/2 cup chopped green pepper
1 jar (26 ounces) meatless spaghetti sauce
1/2 teaspoon onion salt
3 cups cooked wide noodles
1 cup (4 ounces) shredded mozzarella cheese

In a large nonstick skillet, cook the turkey, mushrooms, onion and green pepper until turkey is no longer pink. Add spaghetti sauce and onion salt; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes.

Place cooked noodles in the bottom of a 2-1/2-qt. baking dish coated with nonstick cooking spray. Pour meat mixture over noodles. Sprinkle with cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10-15 minutes longer or until heated through. Makes 6 servings.

Jambalaya Casserole

2 1/2 cups converted rice
2 lbs. shrimp or chicken
1 can onion soup
1 can beef broth
1 lb. hot sausage, cooked, drained and sliced
1 8-oz. can button mushrooms (or fresh mushrooms)
1 8-oz. can tomato sauce
1/2 cup butter, melted
1/2 cup chopped green onions
Black pepper, thyme, parsley and cayenne pepper to taste
2 or 3 bay leaves

Preheat the oven to 350 degrees. Mix all the ingredients, place in a 9-by-13-inch casserole and bake, uncovered, 1 1/2 hours, stirring occasionally.

If using chicken, brown it and season it with salt and pepper before adding it to the casserole. Makes 4 to 6 servings