Casserole Recipes

Meatball Casserole

2 cans (8 ounces each) tomato sauce, divided
1 egg
1/4 cup dry bread crumbs
1/4 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
1 package (10 ounces) frozen mixed vegetables
1/2 teaspoon dried thyme
1/8 teaspoon pepper
1 package (16 ounces) frozen shredded hash brown potatoes, thawed
1 tablespoon butter, melted
3 slices process American cheese slices, cut into 1/2-inch strips

In a large bowl, combine 2 tablespoons tomato sauce, egg, bread crumbs, onion and salt. Crumble beef over mixture and mix well. Shape into 1-in. balls.

Place meatballs on a greased rack in a shallow baking pan and bake at 375° for 15-20 minutes or until the meatballs are browned; drain. Meanwhile, in a large skillet or saucepan, combine remaining tomato sauce with vegetables and seasonings. Cover and simmer 10-15 minutes or until heated through; stir in meatballs and set aside.

Place potatoes in a greased 11-in. x 7-in. baking dish. Brush with butter and bake at 375° for 15-20 minutes or until lightly browned. Remove from oven; top with meatball mixture. Arrange cheese strips in a lattice pattern on top. Bake, uncovered, for 20 minutes longer. Makes 6 servings.

Beef Noodle Casserole

2 pounds ground beef
1 large onion, chopped
1 medium green pepper, chopped
1 can (14-3/4 ounces) cream-style corn
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 can (8 ounces) tomato sauce
1 jar (2 ounces) sliced pimientos, drained
2 tablespoons chopped jalapeno pepper
1-1/2 teaspoons salt
1/2 teaspoon chili powder
1/4 teaspoon ground mustard
1/4 teaspoon pepper
1 package (8 ounces) medium egg noodles, cooked and drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1-1/2 cups (6 ounces) shredded cheddar cheese

In a large skillet, cook the beef, onion and green pepper over medium heat until the meat is no longer pink and vegetables are tender; drain. Add the next nine ingredients. Stir in noodles and mushrooms.

Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with cheese. Bake, uncovered, at 350° for 45 minutes or until heated through. Makes 8-10 servings.

Twice-Baked Potato Casserole

1-1/2 pounds red potatoes (about 6 medium), baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups (24 ounces) sour cream
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
2 green onions, sliced

Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. Bake, uncovered, at 350° for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Makes 6-8 servings.

Hash Brown Casserole

1 can (15 ounces) creamy potato soup
1 cup (8 ounces) sour cream
1 tablespoon all-purpose flour
1/2 teaspoon garlic salt
1 package (24 ounces) frozen shredded hash brown potatoes
2 cups (8 ounces) shredded cheddar cheese
1/3 cup grated Parmesa cheese
Paprika

In a bowl, combine the soup, sour cream, flour and garlic salt. Stir in potatoes and cheddar cheese. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.

Sprinkle with Parmesan cheese and paprika. Bake, uncovered, at 350° for 50-60 minutes or until potatoes are tender. Makes 8 servings.

Creamy Potato Casserole

1 package (30 ounces) frozen shredded hash brown potatoes, thawed
2 cups (16 ounces) sour cream
2 cups (8 ounces) shredded sharp cheddar cheese
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup chopped onion
1/4 cup butter, melted
2 tablespoons chopped fresh parsley
1/2 teaspoon pepper
1/4 teaspoon salt

In large bowl, combine all ingredients. Transfer to ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 1 hour or until heated through. Makes 8-10 servings.

Hearty Taco Casserole

2/3 cup uncooked brown rice
1-1/3 cups plus 4 to 5 tablespoons water, divided
3/4 cup all-purpose flour
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons cold butter

Filling:
1/2 pound lean ground beef
1/2 cup chopped onion
1/2 cup chopped green pepper
2 garlic cloves, minced
1 cup water
1 envelope taco seasoning
2 eggs, lightly beaten
1/4 cup minced fresh cilantro
1 cup (4 ounces) shredded cheddar cheese
2 cups shredded lettuce
2 medium tomatoes, chopped
3/4 cup salsa
1/2 cup sour cream

In a small saucepan, bring rice and 1-1/3 cups water to a boil. Reduce heat; cover and simmer for 30-35 minutes or until rice is tender and water is absorbed.

Meanwhile, in a large bowl, combine flour, baking powder and salt; cut in butter until crumbly. Stir in enough remaining water to form a soft dough. On a floured surface, roll dough into a 12-in. x 8-in. rectangle. Press into a 13-in. x 9-in. baking dish coated with cooking spray. Bake at 400° for 13-15 minutes or until very lightly browned.

For filling, in a large nonstick skillet, cook the beef, onion, green pepper and garlic over medium heat until meat is no longer pink; drain. Add water, taco seasoning and cooked rice. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until thickened. Remove from the heat. Stir in eggs and cilantro. Spread over crust.

Cover and bake for 15-17 minutes or until filling is set. Cut into squares. Top with cheese, lettuce and tomatoes. Serve with salsa and sour cream. Makes 8 servings.

Sunday Brunch Casserole

1/2 pound sliced bacon
1/2 cup chopped onion
1/2 cup chopped green pepper
12 eggs
1 cup milk
1 package (16 ounces) frozen shredded hash brown potatoes, thawed
1 cup (4 ounces) shredded cheddar cheese
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dill weed

In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 2 tablespoons drippings. Crumble bacon and set aside. In same skillet, saute onion and green pepper in drippings until tender; remove with a slotted spoon.

In a large bowl, whisk the eggs and milk. Stir in hash browns, cheese, salt, pepper, dill, onion mixture and reserved bacon.

Transfer to a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 35-45 minutes or until a knife inserted near the center comes out clean. Makes 8 servings.

French Toast Casserole

1 loaf (10 ounces) French bread, cut into 1-inch cubes (10 cups)
8 eggs
3 cups milk
4 teaspoons sugar
1 teaspoon vanilla extract
3/4 teaspoon salt, optional

Topping:
2 tablespoons butter
3 tablespoons sugar
2 teaspoons ground cinnamon
Maple syrup, optional

Place bread cubes in a greased 13-in. x 9-in. baking dish. In a mixing bowl, beat eggs, milk, sugar, vanilla and salt if desired. Pour over bread. Cover and refrigerate for 8 hours or overnight.

Remove from refrigerator 30 minutes before baking. Dot with butter. Combine sugar and cinnamon; sprinkle over the top. Cover and bake at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes. Serve with maple syrup if desired. Makes 12 servings.

Chicken Stuffing Casserole

1 package (6 ounces) seasoned stuffing mix
8 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon canola or vegetable oil
1/4 teaspoon salt
1/4 teaspoon pepper
4 Swiss cheese slices (2 ounces), halved
2 tablespoons butter or stick margarine
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/4 cup water

Prepare stuffing mix according to package directions. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. In a large skillet, brown chicken in oil. Sprinkle with salt and pepper; place over stuffing. Top with cheese. Drizzle with butter.

Combine soup and water; spoon over stuffing. Cover and bake at 350° for 40 minutes. Uncover; bake 10-15 minutes longer or until chicken juices run clear. Makes 8 servings.

Corn Tortilla Quiche

3/4 pound bulk pork sausage
5 corn tortillas (6 inches)
1 cup (4 ounces) shredded Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
1/4 cup chopped canned green chilies
6 eggs, lightly beaten
1/2 cup heavy whipping cream
1/2 cup small-curd cottage cheese
1/2 teaspoon chili powder
1/4 cup minced fresh cilantro or parsley

In a large skillet, cook the sausage until no longer pink; drain. Place four tortillas in a greased 9-in. pie plate, overlapping and extending 1/2 in. beyond rim. Place remaining tortilla in the center. Layer with sausage, Monterey Jack and cheddar cheeses and chilies.

In a large bowl, combine the eggs, cream, cottage cheese and chili powder; slowly pour over chilies. Bake at 350° for 45 minutes or until the center is set and puffed. Sprinkle with cilantro. Cut into wedges. Makes 6 servings

Broccoli Casserole

2 packages (16 ounces each) frozen broccoli florets
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (8 ounces) sour cream
1-1/2 cups (6 ounces) shredded sharp cheddar cheese, divided
1 can (6 ounces) french-fried onions, divided

Cook broccoli according to package directions; drain well. In a large saucepan, combine the soup, sour cream, 1 cup cheese and 1-1/4 cups onions. Cook over medium heat for 4-5 minutes or until heated through. Stir in the broccoli.

Pour into a greased 2-qt. baking dish. Bake, uncovered, at 325° for 25-30 minutes or until bubbly. Sprinkle with the remaining cheese and onions. Bake 10-15 minutes longer or until cheese is melted. Makes 6-8 servings.

Buttery Sweet Potato Casserole

2 cans (15-3/4 ounces each) sweet potatoes, drained and mashed
1/2 cup sugar
1 egg
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
Dash salt

Topping:
1 cup coarsely crushed butter-flavored crackers (about 25 crackers)
1/2 cup packed brown sugar
1/4 cup butter, melted

In a large bowl, combine the first six ingredients. Transfer to a greased 8-in. square baking dish. Combine the topping ingredients; sprinkle over sweet potato mixture. Bake, uncovered, at 350° for 20-25 minutes. Makes 6-8 servings.

Baked Spaghetti

1 package (12 ounces) spaghetti
1-1/2 pounds ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder and cayenne.

Drain spaghetti; add to the beef mixture. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Makes 12 servings.

Creamy Vegetable Casserole

1 package (24 ounces) frozen vegetables
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 jar (8 ounces) process cheese sauce
1/2 cup finely crushed butter-flavored crackers (about 13 crackers)
2 tablespoons butter or margarine, melted

Prepare vegetables according to package directions; drain. In a bowl, combine the soup and cheese sauce. Add vegetables and stir to coat. Transfer to a greased shallow 2-qt. baking dish. Toss cracker crumbs and butter; sprinkle over the top. Bake, uncovered, at 350° for 30 minutes or until heated through. Makes 6 servings.

Chicken Noodle Casserole

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/2 cup mayonnaise
2 tablespoons lemon juice
2 cups cubed cooked chicken
1 small onion, chopped
1/4 cup chopped green pepper
1/4 cup chopped sweet red pepper
1 cup (4 ounces) shredded Monterey Jack cheese, divided
1 cup (4 ounces) shredded sharp cheddar cheese, divided
12 ounces medium egg noodles, cooked and drained

In a large bowl, combine the soup, mayonnaise and lemon juice. Add the chicken, onion, peppers, 1/2 cup of Monterey Jack cheese and 1/2 cup of cheddar cheese; mix well. Add noodles and toss to coat.

Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 30-35 minutes. Sprinkle with remaining cheeses. Bake 10 minutes longer or until vegetables are tender and cheese is melted. Makes 6 servings.

Chicken Amandine

1/4 cup chopped onion
1 tablespoon butter or margarine
1 package (6 ounces) long grain and wild rice
2-1/4 cups chicken broth
3 cups cubed cooked chicken
2 cups frozen French-style green beans, thawed
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup sliced almonds, divided
1 jar (4 ounces) diced pimientos, drained
1 teaspoon pepper
1/2 teaspoon garlic powder
1 bacon strip, cooked and crumbled

In a saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Uncover; set aside to cool.

In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder; mix well. Stir in rice. Transfer to a greased 2-1/2-qt. baking dish.

Sprinkle with bacon and remaining almonds. Cover and bake at 350° for 30-35 minutes or until heated through. Makes 8 servings.

Beef Pastitsio

1 pound ground beef
1 cup chopped onion
1 can (15 ounces) tomato sauce
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon pepper
1 garlic clove, minced
2 cups elbow macaroni
1 cup (4 ounces) shredded cheddar cheese
1 egg, beaten

Cheese Sauce
3 tablespoons butter or margarine, melted
3 tablespoons all-purpose flour
1-1/2 cups milk
1 cup (4 ounces) shredded cheddar cheese
1/2 teaspoon salt

In a skillet, cook beef and onion until meat is browned and onion is tender. Drain. Stir in tomato sauce, salt, oregano, pepper and garlic. Cover and simmer for 15 minutes. Meanwhile, cook macaroni according to package directions; drain and rinse.

Combine macaroni, cheese and egg; set aside. For cheese sauce, melt butter in a heavy saucepan. Stir in flour; cook until smooth and bubbly. Stir in milk; cook and stir for 5 minutes or until smooth and thickened. Remove from the heat and stir in salt and cheese.

Spoon half of the macaroni mixture into the bottom of a greased 13-in. x 9-in. x 2-in. baking dish. Cover with meat mixture; top with remaining macaroni. Spread over the top. Bake at 350°, uncovered, for 30 minutes or until heated through. Let stand 5 to 10 minutes before serving. Makes 6-8 servings.

Beefy Eggplant Parmigiana

1/3 cup chopped onion
1/4 cup finely chopped celery
1 teaspoon dried parsley flakes
1/8 teaspoon garlic powder
2 tablespoons vegetable oil
1 can (14-1/2 ounces) Italian stewed tomatoes
1/4 cup tomato paste
1/2 teaspoon dried oregano
1-1/4 teaspoons salt, divided
1/2 teaspoon pepper, divided
1 bay leaf
3/4 cup all-purpose flour
1 cup buttermilk
1 medium eggplant, peeled and cut into 3/8-inch slices
Additional vegetable oil
1/2 cup grated Parmesan cheese
1 pound ground beef, cooked and drained
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1-1/2 teaspoons minced fresh parsley

In a large saucepan, saute onion, celery, parsley and garlic powder in oil until tender. Stir in the tomatoes, tomato paste, oregano, 1/2 teaspoon salt, 1/4 teaspoon pepper and bay leaf. Bring to a boil. Reduce heat; cover and simmer for 1 hour. Discard bay leaf.

In a shallow dish, combine flour and remaining salt and pepper. Place buttermilk in another shallow dish. Dip eggplant in buttermilk, then in flour mixture.

In a large skillet, cook eggplant in batches in 1 in. of hot oil until golden brown on each side; drain.

Place half of eggplant in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of Parmesan cheese, beef, tomato mixture and mozzarella cheese. Top with remaining eggplant, Parmesan cheese, beef and tomato mixture.

Bake, uncovered, at 350° for 30 minutes or until heated through. Sprinkle with the remaining mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before serving. Sprinkle with parsley. Makes 8 servings.

Brats Tater Tot Bake

1 pound uncooked bratwurst, casings removed
1 medium onion, chopped
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (32 ounces) frozen Tater Tots
2 cups (16 ounces) sour cream
2 cups (8 ounces) shredded cheddar cheese

Crumble bratwurst into a large skillet; add onion. Cook over medium heat until meat is no longer pink; drain. Stir in the soup. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Top with Tater Tots and sour cream. Sprinkle with cheese.

Bake, uncovered, at 350° for 35-40 minutes or until heated through and cheese is melted. Let stand for 5 minutes before serving. Makes 6 servings.

Burrito Bake

1 pound ground beef
1 can (16 ounces) refried beans
1/4 cup chopped onion
1 envelope taco seasoning
1 tube (8 ounces) refrigerated crescent rolls
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
Toppings: chopped green pepper, shredded lettuce, chopped tomatoes, sliced ripe olives

In a large skillet, cook beef over medium heart until no longer pink; drain. Add the beans, onion and taco seasoning.

Unroll crescent roll dough. Press onto the bottom and up the sides of a greased 13-in. x 9-in. x 2-in. baking dish; seal seams and perforations.

Spread beef mixture over crust; sprinkle with cheeses. Bake, uncovered, at 350° for 30 minutes or until golden brown. Sprinkle with toppings of your choice. Makes 6 servings.

Cheddar Beef Enchiladas

1 pound ground beef
1 envelope taco seasoning
1 cup water
2 cups cooked rice
1 can (16 ounces) refried beans
2 cups (8 ounces) shredded cheddar cheese, divided
10 to 12 flour tortillas (8 inches), warmed
1 jar (16 ounces) salsa
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Stir in rice. Cook and stir until liquid is evaporated.

Spread about 2 tablespoons of refried beans, 1/4 cup beef mixture and 1 tablespoon cheese down the center of each tortilla; roll up. Place seam side down in two greased 13-in. x 9-in. x 2-in. baking dishes.

Combine salsa and soup; pour down the center of enchiladas. Sprinkle with remaining cheese. Bake one casserole, uncovered, at 350° for 20-25 minutes or until heated through and cheese is melted. Cover and freeze remaining casserole for up to 3 months. Makes 2 casseroles (5-6 enchiladas each).

Sausage Spaghetti Spirals

1 pound bulk Italian sausage
1 medium green pepper, chopped
5 cups spiral pasta, cooked and drained
1 jar (28 ounces) meatless spaghetti sauce
1-1/2 cups (6 ounces) shredded mozzarella cheese

In a skillet, cook sausage and green pepper over medium heat until meat is no longer pink; drain. Stir in pasta and spaghetti sauce; mix well.

Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 350° for 25 minutes. Uncover; sprinkle with cheese. Bake 5-10 minutes longer or until the cheese is melted. Makes 10 servings.

Baked Mostaccioli

8 ounces mostaccioli noodles
1-1/2 pounds ground beef
1/2 cup chopped onion
1 garlic clove, minced
1 can (28 ounces) whole tomatoes, cut up
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1 can (4 ounces) sliced mushrooms
1/2 cup water
1 to 1-1/4 teaspoons salt
1 teaspoon sugar
1 teaspoon dried basil
1/8 teaspoon pepper
1 bay leaf
2 cups (8 ounces) shredded mozzarella cheese
1/2 cup grated Parmesan cheese

Cook mostaccioli according to package directions; drain and set aside. In a large saucepan, brown ground beef, onion and garlic; drain. Stir in tomatoes, tomato sauce and paste, mushrooms, water, salt, sugar, basil, pepper and bay leaf.

Bring to a boil; reduce heat and simmer for 30 minutes, stirring occasionally. Remove bay leaf. Stir in mostaccioli. Spoon half into a 13 x 9 x 2-inch baking dish. Sprinkle with mozzarella cheese; layer with remaining meat mixture.

Sprinkle with Parmesan cheese. Cover with foil. Bake at 350 ° for 30-35 minutes or until heated through. Let stand 5 minutes before serving. Makes 10-12 servings.

Beef and Corn Casserole

1 package (10 ounces) fine egg noodles
1 pound ground beef
1 medium onion, chopped
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water
1 cup diced process cheese (Velvetta)
1/2 medium green pepper, chopped
1 medium carrot, thinly sliced
1 teaspoon salt
1/2 teaspoon pepper

Cook noodles according to package directions; drain. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Add the noodles and remaining ingredients.

Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Cover and bake at 325° for 30 minutes. Uncover; bake 30-35 minutes longer or until bubbly. Makes 8-10 servings.

Beef Eggplant Pie

2 cups cubed eggplant
1/4 cup butter
3/4 pound ground beef
1/2 cup finely chopped onion
1 celery rib with leaves, chopped
1 garlic cloves, minced
1 can (8 ounces) tomato sauce
1 tablespoon minced fresh parsley
1 tablespoon dried oregano
1 teaspoon salt
1/8 teaspoon pepper
1 unbaked pastry shell (9 inches)
1/2 to 1 cup shredded mozzarella cheese

In a small skillet, saute eggplant in butter until tender, about 5 minutes. In a large skillet, cook the beef, onion, celery and garlic over medium heat until meat is no longer pink; drain. Add the eggplant, tomato sauce, parsley, oregano, salt and pepper; bring to a boil. Remove from the heat.

Prick pastry shell with a fork. Add beef mixture. Bake at 375° for 20-25 minutes. Sprinkle with cheese. Bake 5-10 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Makes 4-6 servings.