Back Of The Box - Casserole Recipes

Crab Scramble Casserole

2 tablespoons butter or margarine, melted
1/2 cup milk
12 eggs
1 teaspoon salt
1/2 teaspoon white pepper
1/2 teaspoon dried dill weed
1 cup chopped cooked crabmeat or imitation crabmeat
1 package (8 ounces) cream cheese, cut into 1/2-inch cubes
2 medium green onions, sliced (1/4 cup)
Paprika

Pour butter into square baking dish, 8x8x2 inches; tilt dish to coat bottom. Beat eggs, milk, salt, white pepper and dill weed in large bowl, using fork or wire whisk. Stir in crabmeat, cream cheese and onions.

Pour into baking dish. Cover and refrigerate up to 24 hours. About 1 hour before serving, heat oven to 350°. Sprinkle egg mixture with paprika. Bake uncovered 45 to 50 minutes or until center is set. Makes 8 servings

Reuben Casserole

3 cups hot water
1 cup milk
1/4 cup margarine or butter
1 tablespoon yellow mustard
1 package (7.2 ounces) roasted garlic mashed potatoes
1 package (6 ounces) sliced corned beef, cut into 1/2-inch pieces
1 can (14 1/2 ounces) sauerkraut , rinsed well and drained
2 cups shredded Swiss cheese (8 ounces)
1 tablespoon caraway seed, if desired

Heat oven to 350º. Grease square baking dish, 8x8x2 inches. Heat hot water, milk and margarine to rapid boil in 3-quart saucepan; remove from heat. Stir in mustard. Stir in 2 pouches Potatoes and Seasoning just until moistened. Let stand about 1 minute or until liquid is absorbed. Whip with fork until smooth.

Spread 1 1/2 cups of the potatoes in baking dish. Top with corned beef. Spread sauerkraut over corned beef. Spoon remaining potatoes over top; spread gently. Sprinkle potatoes with cheese and caraway seed. Bake uncovered about 20 minutes or until cheese is golden brown. Makes 8 servings

Sausage and Potatoes Italiano

1 lb bulk Italian pork sausage
4 cups water
1 cup milk
1/4 cup margarine or butter
2 boxes (4.9 oz each) au gratin potatoes
1/2 cup chopped green onions (8 medium)
2 tablespoons sliced green onions (2 medium)

Heat oven to 400°. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium-high heat, stirring frequently, until no longer pink; drain.

In 3-quart saucepan, heat water, milk and margarine to boiling. Stir in 2 pouches potatoes and 2 pouches sauce mix. Stir in sausage and 1/2 cup green onions until well blended. Spoon potato mixture into dish. Bake 30 to 35 minutes or until potatoes are tender. Top with 2 tablespoons green onions. Makes 4 servings

Crescent-Topped Pot Roast Pie

Cooking spray
1 tablespoon vegetable oil
1 lb boneless beef top sirloin steak (1 inch thick), cut into thin bite-size strips
2 cups matchstick-cut (2x1/8x1/8-inch) carrots (from 10-oz bag)
2 cups thinly sliced celery (3 to 4 medium stalks)
1 medium onion, halved, thinly sliced
1 jar (12 oz) beef gravy
1 tablespoon Dijon mustard
1 jar (6 oz) sliced mushrooms, drained
1 can (8 oz) refrigerated crescent dinner rolls
1 tablespoon sesame seed

Heat oven to 375°. Spray 11x7-inch (2-quart) glass baking dish with cooking spray. In 10-inch nonstick skillet, heat oil over medium-high heat. Add beef strips; cook 5 to 7 minutes, stirring frequently, until browned. Remove beef from skillet; place on plate.

In same skillet, cook carrots, celery and onion 10 minutes, stirring occasionally, until crisp-tender. Return beef to skillet and stir in gravy, mustard and mushrooms. Cook about 2 minutes or until hot and bubbly. Pour into baking dish.

Separate dough into 8 triangles. Arrange triangles over filling, overlapping about 1/4 inch to create a braided appearance. Spray triangles with cooking spray; sprinkle with sesame seed. Bake 22 to 24 minutes or until crust is deep golden brown. Makes 4 servings

Southwest Nacho Casserole

2 lb lean (at least 80%) ground beef
1 cup water
2 envelopes (1.25 oz each) Old El Paso taco seasoning mix
1 can (4.5 oz) Old El Paso chopped green chiles
2 cans (16 oz each) Old El Paso refried beans
2 cups shredded Cheddar cheese (8 oz)
1 cup chopped tomato
1/2 cup chopped green onions (8 medium)
1 can (2.5 oz) sliced ripe olives, drained
1 bag (12 oz) gold tortilla chips (extra thick)
Sour cream, if desired

Heat oven to 350°. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain.

Stir in water and taco seasoning mix. Bring to a boil; cook 2 to 4 minutes, stirring occasionally, until thickened. Stir in chiles. Spread refried beans in baking dish. Top with ground beef mixture. Cover tightly with foil. Bake 30 to 40 minutes or until bubbly around edges.

Remove from oven. Uncover; sprinkle with cheese, tomato, onions and olives. Arrange 18 to 20 tortilla chips around outside edges of baking dish. Return to oven; bake uncovered about 10 minutes longer or until cheese is melted. If desired, top with sour cream. Serve with remaining tortilla chips for scooping. Makes 8 servings

Cheesy Biscuit Lasagna

1 lb lean (at least 80%) ground beef
1 jar (28 oz) tomato pasta sauce
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 can (12 oz) Golden Homestyle Buttermilk Biscuits
1 cup shredded mozzarella cheese (4 oz)
1/2 cup cottage cheese
1 tablespoon parsley flakes
1/2 teaspoon dried minced onion
1/2 teaspoon dried basil leaves
2 tablespoons grated Parmesan cheese

Heat oven to 400°. In 10-inch skillet, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in pasta sauce, garlic powder, Italian seasoning and pepper. Reduce heat; cover and simmer 10 minutes.

Separate dough into 10 biscuits. Press or roll each into 4-inch round. In small bowl, mix mozzarella cheese, cottage cheese, parsley flakes, onion and basil until well blended. Place about 2 tablespoons cheese mixture on each biscuit round. Fold dough in half over filling; press edges with fork to seal.

Into ungreased 13x9-inch (3-quart) glass baking dish, pour hot beef mixture. Arrange filled biscuits on top. Sprinkle with Parmesan cheese. Bake 15 to 18 minutes or until biscuits are golden brown. Makes 6 servings

Sloppy Joe Casserole

1 lb. lean ground beef
1/2 cup sliced green onions
1 (15.5-oz.) can sloppy joe sandwich sauce
1 (11-oz.) can Whole Kernel Corn, Red and Green Peppers, undrained
1 (6-oz.) can Golden Layers Refrigerated Buttermilk Biscuits

Heat oven to 375°. In large skillet, brown ground beef with onions; drain. Stir in sandwich sauce and corn. Cook 2 to 3 minutes or until thoroughly heated, stirring occasionally.

Spoon mixture into ungreased 1 to 1 1/2-quart casserole. Separate dough into 5 biscuits; cut each in half. Arrange, cut side down, around outside edge of hot mixture with sides of biscuits touching. Bake at 375° for 15 to 20 minutes or until biscuits are deep golden brown. Makes 6 servings

Cheesy Mexican Bubble Bake

1 container (18 oz) refrigerated taco sauce with seasoned ground beef or shredded chicken
1 can (16.3 oz) refrigerated buttermilk biscuits
1 cup shredded Cheddar-Monterey Jack cheese blend (4 oz)
1/2 cup Old El Paso Thick 'n Chunky salsa
Shredded lettuce, chopped tomatoes, sour cream, sliced ripe olives and/or green onions, if desired

Heat oven to 375°. Microwave ground beef as directed on container. Spoon into ungreased 13x9-inch (3-quart) glass baking dish. Separate dough into 8 biscuits. Cut each into 8 pieces; add to ground beef in dish. With rubber spatula, stir gently until pieces are coated; spread evenly.

Bake about 20 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle cheese over top; bake 5 to 10 minutes longer or until cheese is bubbly. Top individual servings with salsa and desired toppings. Makes 6 servings

Biscuit Taco Casserole

1 (16-oz.) jar Old El Paso Taco Sauce
1 (12-oz.) can Refrigerated Buttermilk Biscuits
4 to 6 oz. (1 to 1 1/2 cups) shredded sharp Cheddar cheese
4 to 6 oz. (1 to 1 1/2 cups) shredded mozzarella cheese
1 (2.25-oz.) can sliced ripe olives, drained
1/2 lb. lean ground beef
1/4 cup chopped red bell pepper, if desired
1/4 cup chopped green bell pepper, if desired
1 (4-oz.) can Mushroom Pieces and Stems, drained, if desired

Heat oven to 400°. Lightly grease 13x9-inch (3-quart) baking dish. Spread taco sauce evenly over bottom of greased dish. Separate dough into 10 biscuits; cut each biscuit into 4 pieces.

Place biscuit pieces in taco sauce; turn to coat. Sprinkle biscuits with 1/2 to 1 cup of the Cheddar cheese, 1/2 to 1 cup of the mozzarella cheese and the olives; mix gently. Bake at 400° for 15 to 18 minutes or until bubbly.

Meanwhile, in large skillet, combine ground beef, bell peppers and mushrooms. Cook until beef is thoroughly cooked; drain. Sprinkle remaining 1/2 cup Cheddar cheese and 1/2 cup mozzarella cheese over mixture in casserole; top with ground beef mixture. Bake an additional 5 to 7 minutes or until mixture bubbles vigorously around edges. Makes 6 servings

Chili Pot Pie

1 lb lean (at least 80%) ground beef
1 cup chopped onions (2 medium)
1 cup chopped green bell pepper (1 medium)
1 cup sliced fresh mushrooms
2 teaspoons chili powder
1 can (15 oz) Progresso black beans, drained, rinsed
1 can (15 oz) pizza sauce
1 can (10 3/4 oz) condensed Cheddar cheese soup
1 can (10.2 oz) refrigerated original biscuits (5 biscuits)
1/2 cup shredded Cheddar cheese (2 oz)

Heat oven to 375°. In 12-inch nonstick skillet, cook beef and onions over medium-high heat, stirring frequently, until beef is thoroughly cooked. Drain.

Stir in bell pepper, mushrooms, chili powder, beans, pizza sauce and soup. Cook about 5 minutes, stirring occasionally, until mixture comes to a simmer. Spoon hot mixture into ungreased 2 1/2-quart casserole.

Separate dough into 5 biscuits. Cut each in half crosswise; place, cut side down, around edge of hot mixture. Sprinkle with cheese. Bake 15 to 20 minutes or until biscuits are golden brown and no longer doughy on bottom. Keep the refrigerated biscuits very cold until it's time to cut them and place them on the casserole. Makes 4 servings

Potato-Topped Sloppy Joe Casserole

1 lb. lean ground beef
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (15.5-oz.) can sloppy Joe sandwich sauce
1 1/2 cups Green Giant Valley Fresh Steamers Niblets frozen corn
2 cups water
1/4 teaspoon garlic salt
2 cups mashed potato flakes
1/4 cup sour cream
1 egg, beaten
2 oz. (1/2 cup) shredded Cheddar cheese

Heat oven to 325°. In large skillet, brown ground beef, onion and bell pepper over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain.

Add sandwich sauce and corn; mix well. Reduce heat; simmer 4 to 6 minutes or until thoroughly heated and corn is crisp-tender, stirring occasionally.

Meanwhile, in medium saucepan, bring water and garlic salt to a boil. Remove saucepan from heat; stir in potato flakes until well blended. Add sour cream and egg; mix well.

Spoon beef mixture into ungreased shallow 2-quart casserole. Spoon potato mixture in circle around edges of casserole. Sprinkle potatoes with cheese. Bake at 325° for 25 to 30 minutes or until potatoes are set. If desired, sprinkle potatoes with chopped fresh parsley. Makes 4 servings

Italian Meatball and Biscuit Bake

1 (18-oz.) pkg. frozen cooked Italian meatballs
1 (16.3-oz.) can Refrigerated Buttermilk Biscuits
1 (14-oz.) jar tomato pasta sauce
6 oz. (1 1/2 cups) shredded mozzarella cheese

Heat oven to 375°. Spray 13x9-inch (3-quart) glass baking dish with nonstick cooking spray. Place meatballs in large microwave-safe bowl. Microwave on medium for 3 to 5 minutes or until meatballs are thawed.

Separate dough into 8 biscuits. Cut each biscuit into 8 pieces; place in large bowl with meatballs. Add pasta sauce; toss to coat. Spoon and spread mixture in sprayed baking dish.

Bake at 375° for 30 to 40 minutes or until edges are deep golden brown and biscuit pieces are no longer doughy. Sprinkle with cheese; bake an additional 2 to 5 minutes or until cheese is melted. Let stand 10 minutes before serving. Makes 12 servings

Country Beef Pot Pie

1 (15-oz.) pkg. Refrigerated Pie Crusts, softened as directed on package
1 tablespoon oil
3/4 lb. boneless beef sirloin steak, cut into 1/2-inch cubes
1 medium onion, chopped (1/2 cup)
1 (12-oz.) jar beef gravy
1 tablespoon cornstarch
2 teaspoons sugar
1/8 teaspoon pepper
2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables
2 cups frozen southern-style hash-brown potatoes (from 32-oz. pkg.)
Sesame seed, if desired

Heat oven to 400°. Prepare pie crusts as directed on package for two-crust pie using 9-inch glass pie pan. Heat oil in large skillet over medium-high heat until hot. Add beef and onion; cook and stir until beef is browned. Drain.

In small bowl, combine gravy, cornstarch, sugar and pepper; mix well. Add to beef in skillet. Stir in vegetables and potatoes. Cook about 5 minutes or until vegetables are thawed, stirring occasionally.

Spoon mixture into pie crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust; sprinkle with sesame seed. Bake at 400° for 35 to 45 minutes or until golden brown. Let stand 10 minutes before serving. Makes 6 servings

Classic Chicken Pot Pie

Crust
1 box (15 oz) refrigerated pie crusts, softened as directed on box

Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups Green Giant Valley Fresh Steamers frozen mixed vegetables, thawed

Heat oven to 425°. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie pan. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened.

Stir in chicken and mixed vegetables. Remove from heat. Spoon chicken mixture into crust-lined pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Makes 6 servings