Casserole Recipes

Ham Potato Scallops

5 pounds white potatoes, partially cooked
3 tablespoons butter
1/4 cup flour
1/4 cup chopped onion
1/2 cup sliced celery
1 pound cooked ham, diced
1 can (14-1/2 ounces) chicken broth
1/4 cup mayonnaise
1 cup process American cheese spread
Salt and pepper to taste

Cool and peel potatoes; slice 1/4 in. thick. Spread in greased 2-qt. casserole. In saucepan, melt butter and stir in flour until well blended. Add onion, celery, ham, broth, mayonnaise and cheese spread; cook until thickened.

Season with salt and pepper, if desired. Pour ham and cheese mixture over potatoes and toss gently. Bake at 275° for 1 hour or until potatoes are tender. Makes 6-8 servings.

Cheesy Spaghetti Bake

1 pound uncooked spaghetti, broken into 3-inch pieces
4 pounds ground beef
2 large onions, chopped
1 large green pepper, chopped
4 cups milk
4 cans (10-3/4 ounces each) condensed tomato soup, undiluted
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
4 cups (16 ounces) shredded sharp cheddar cheese, divided

Cook spaghetti according to package directions. Drain and place in two greased 13-in. x 9-in. x 2-in. baking dishes; set aside.

In two Dutch ovens or stockpots, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. To each pot, add 2 cups of milk, two cans of tomato soup, one can of mushroom soup and 1 cup of cheese. Bring to a boil.

Spoon over spaghetti (spaghetti will absorb liquid during baking). Sprinkle with remaining cheese. Bake, uncovered, at 350° for 40-45 minutes or until bubbly and top is lightly browned. Makes 2 casseroles (12 servings each).

Broccoli Corn Casserole

3 cups frozen chopped broccoli, thawed
1 can (14-3/4 ounces) cream-style corn
1 egg
1-1/2 cups stuffing mix
1/2 cup butter, melted

In a large bowl, combine the broccoli, corn and egg. Transfer to a greased 1-qt. baking dish. Sprinkle with stuffing mix and drizzle with butter. Bake, uncovered, at 350° for 30-35 minutes or until golden brown and bubbly. Makes 6 servings.

Chicken Crescent Casserole

1 celery rib, sliced
3 tablespoons butter, divided
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
2/3 cup mayonnaise
1/2 cup sour cream
2 tablespoons dried minced onion
3 cups cubed cooked chicken
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
2/3 cup shredded Swiss cheese
1 tube (8 ounces) Refrigerated Crescent Dinner Rolls
1/2 cup sliced almonds

In a large saucepan, saute celery in 1 tablespoon butter until tender. Stir in the soup, mayonnaise, sour cream, onion, chicken, water chestnuts and mushrooms. Cook and stir over medium heat just until mixture begins to boil. Transfer to an ungreased 13-in. x 9-in. baking dish. Sprinkle with cheese.

Unroll crescent roll dough into a rectangle; seal seams and perforations. Place over cheese. Melt the remaining butter; toss with nuts and sprinkle over top. Bake, uncovered, at 375° for 20-25 minutes or until golden brown. Makes 8-10 servings.

Zucchini Tomato Casserole

6 medium zucchini, diced (about 6 cups)
4 tablespoons butter or margarine, melted
2 medium tomatoes, diced
1 cup (4 ounces) shredded cheddar cheese
1 cup cubed process cheese (Velveeta)
1 cup soft bread crumbs
2 eggs, beaten
2 tablespoons dried minced onion
1 tablespoon dried parsley flakes
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

In a large skillet, saute zucchini in 2 tablespoons butter until crisp-tender; drain well. In a bowl, combine the remaining ingredients. Stir in the zucchini and remaining butter.

Transfer to an ungreased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until bubbly. Let stand for 10 minutes before serving. Makes 8 servings.

Baked Potato Casserole

5 pounds red potatoes, cooked and cubed
1 pound sliced bacon, cooked and crumbled
1 pound cheddar cheese, cubed
4 cups (1 pound) shredded sharp cheddar cheese
1 large onion, finely chopped
1 cup mayonnaise
1 cup (8 ounces) sour cream
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon pepper

In a large bowl, combine potatoes and bacon. In another bowl, combine the remaining ingredients; add to potato mixture and toss gently to coat. Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325° for 50-60 minutes or until bubbly and lightly browned. Makes 16 servings

Mexican Lasagna

1 pound lean ground beef
1 can (16 ounces) fat-free refried beans
2 teaspoons dried oregano
1 teaspoon ground cumin
3/4 teaspoon garlic powder
9 uncooked lasagna noodles
1 jar (16 ounces) salsa
2 cups water
2 cups (16 ounces) reduced-fat sour cream
1 can (2-1/4 ounces) sliced ripe olives, drained
1 cup (4 ounces) shredded reduced-fat Mexican-blend cheese
1/2 cup thinly sliced green onions

In a nonstick skillet, cook beef over medium heat until no longer pink; drain. Add the refried beans, oregano, cumin and garlic powder; heat through.

Place three noodles in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray; cover with half of the meat mixture. Repeat layers. Top with remaining noodles. Combine salsa an water; pour over noodles.

Cover and bake at 350° for 60-70 minutes or until noodles are tender. Spread with sour cream. Sprinkle with olives, cheese and onions. Makes 9 servings.

Mostaccioli

1 pound uncooked mostaccioli
1-1/2 pounds bulk Italian sausage
1 jar (28 ounces) meatless spaghetti sauce
1 egg, beaten
1 carton (15 ounces) ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese
1/2 cup grated Romano cheese

Cook pasta according to package directions; drain. Crumble sausage into a Dutch oven. Cook over medium heat until no longer pink; drain. Stir in the spaghetti sauce and pasta. In a bowl, combine the egg, ricotta cheese and mozzarella cheese.

Spoon half of the pasta mixture into a greased shallow 3-qt. baking dish; layer with cheese mixture and remaining pasta mixture. Cover and bake at 375° for 40 minutes. Uncover; top with Romano cheese. Bake 5 minutes longer or until heated through. Makes 10-12 servings.

Pepperoni Pizza Bake

1 package (16 ounces) wide egg noodles
2-1/4 cups pizza sauce, divided
1 cup sliced fresh mushrooms
1 can (2-1/4 ounces) sliced ripe olives, drained
1 package (3-1/2 ounces) sliced pepperoni
2 cups (8 ounces) shredded part-skim mozzarella cheese

Cook noodles according to package directions; drain. In a large bowl, combine noodles and 3/4 cup pizza sauce. Transfer to a greased 13-in.x 9-in.x 2-in. baking dish. Top with remaining pizza sauce.

Layer with the mushrooms, olives and pepperoni. Sprinkle with cheese. Bake, uncovered, at 375° for 15-18 minutes or until heated through and cheese is melted. Makes 8 servings.

Pineapple Shrimp Rice Bake

2 cups chicken broth
1 cup uncooked long grain rice
1 garlic clove, minced
1 medium onion, chopped
1 medium green pepper, julienned
2 tablespoons vegetable oil
2 teaspoons soy sauce
1 teaspoon minced fresh gingerroot
1-1/2 pounds cooked medium shrimp, peeled and deveined
1-1/2 cups cubed fully cooked ham
1 can (8 ounces) pineapple tidbits, undrained

In a large saucepan, bring broth to a boil. Stir in rice. Reduce heat; cover and simmer for 25 minutes or until tender.

Meanwhile, in a large skillet, saute the garlic, onion and green pepper in oil until tender. Stir in soy sauce and ginger. Add shrimp, ham and pineapple. Stir in rice.

Transfer to a greased 2-qt. baking dish. Bake, uncovered, at 350° for 15-20 minutes or until heated through. Stir before serving. Makes 8 servings.

Crunchy Chicken Casserole

1 cup chopped celery
1 tablespoon butter or margarine
2 cups cubed cooked chicken
1-1/2 cups cooked rice
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
3/4 cup mayonnaise
1 can (8 ounces) sliced water chestnuts; drained
1/2 cup sliced almonds
2 tablespoons chopped onion
Salt and pepper to taste

Topping
1 tablespoon butter or margarine, melted
1/2 cup crushed cornflakes
Sliced almonds, optional

In a skillet, saute celery in butter until tender. Remove from the heat; add the next eight ingredients. Spoon into an ungreased 2-1/2-qt. baking dish.

Combine melted butter and cornflakes: sprinkle on top of casserole. Sprinkle with almonds if desired. Bake, uncovered, at 350° for 30 minutes. Makes 6-8 servings.

Curried Chicken with Asparagus

1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1/3 cup mayonnaise
1 teaspoon lemon juice
1/2 teaspoon curry powder
1/8 teaspoon pepper
1 package (10 ounces) frozen asparagus spears, thawed
1 pound boneless skinless chicken breasts, cut into 1/2-inch pieces
2 tablespoons vegetable oil
1/4 cup shredded cheddar cheese

In a large bowl, combine the soup, mayonnaise, lemon juice, curry and pepper; set aside. Place half of the asparagus in a greased 8-in. square baking dish. Spread with half of the soup mixture.

In a large skillet, saute chicken in oil until no longer pink. Place chicken over soup mixture. Top with remaining asparagus and soup mixture.

Cover and bake at 375° for 20 minutes. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. Makes 4 servings.

Dinner in a Dish

2 pounds ground beef
1 medium onion, chopped
2 cans (14-1/2 ounces each) diced tomatoes, undrained
3 cups frozen peas
2/3 cup ketchup
1/4 cup chopped fresh parsley
2 tablespoons all-purpose flour
2 teaspoons beef bouillon granules
2 teaspoons dried marjoram
1 teaspoon salt
1/2 teaspoon pepper
6 cups hot mashed potatoes (prepared with milk and butter)
2 eggs

In a saucepan over medium heat, brown the beef and onion; drain. Add the next nine ingredients; mix well. Bring to a boil; cook an stir for 2 minutes. Pour into an ungreased shallow 3-qt. baking dish.

Combine potatoes and eggs; mix well. Drop by 1/2 cupfuls onto beef mixture. Bake, uncovered, at 350° for 35-40 minutes or until bubbly and potatoes are lightly browned. Makes 12 servings.

Tortilla Bake

1 pound ground beef
1 cup chopped onion
2 cans (14-1/2 ounces each) stewed tomatoes
1 cup enchilada sauce
1 to 2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon pepper
12 flour or corn tortillas (6 inches)
2 packages (3 ounces each) cream cheese, softened
1 can (4 ounces) chopped green chilies, drained
1 cup (4 ounces) shredded Monterey Jack cheese

In a skillet, cook ground beef and onion until the beef is browned and onion is tender; drain well. Stir in tomatoes, enchilada sauce and seasonings. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes.

Pour half of the meat sauce into a 13-in. x 9-in. x 2-in. baking dish. Set aside. Wrap the stack of tortillas in foil; warm at 350° for 8 to 10 minutes. Spread warm tortillas with cream cheese and top with chilies.

Fold tortillas in half. Arrange folded tortillas over meat sauce; pour remaining sauce over top. Cover and bake at 350° for 15 minutes. Sprinkle with cheese and bake another 5 minutes or until cheese is melted. Makes 6 servings.

Ground Beef 'n' Biscuits

1-1/2 pounds ground beef
1/2 cup chopped celery
1/2 cup chopped onion
2 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon dried oregano
1/8 teaspoon pepper
2 cans (8 ounces each) tomato sauce
1 package (10 ounces) frozen peas
1 tube (7-1/2 ounces) refrigerated buttermilk biscuits
1 cup (4 ounces) shredded cheddar cheese

In a large skillet, cook the beef, celery and onion over medium heat, until meat is no longer pink; drain. Stir in the flour, salt, oregano and pepper until blended. Add tomato sauce and peas; simmer for 5 minutes.

Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Separate biscuits; arrange over beef mixture. Sprinkle with cheese. Bake, uncovered, at 350° for 20 minutes or until biscuits are golden brown and cheese is melted. Makes 6 servings.

Tater-Topped Casserole

1 pound lean ground beef
1/2 cup chopped onion
1/3 cup sliced celery
1/2 teaspoon salt
1/4 teaspoon pepper
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 package (16 ounces) frozen Tater Tots
1 cup (4 ounces) shredded cheddar cheese

In a large skillet, cook the beef, onion and celery until the meat is no longer pink and the vegetables are tender; drain. Stir in salt and pepper.

Spoon mixture into a greased 3-qt. baking dish. Spread with soup. Top with frozen potatoes. Bake at 400° for 40 minutes or until bubbly. Sprinkle with cheese. Bake for 5 minutes or until cheese is melted. Makes 4-6 servings.

Mexican Corn Casserole

4 eggs
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (14-3/4 ounces) cream-style corn
1-1/2 cups cornmeal
1-1/4 cups buttermilk
1 cup butter or margarine, melted
2 cans (4 ounces each) chopped green chilies
2 medium onions, chopped
1 teaspoon baking soda
3 cups (12 ounces) shredded cheddar cheese, divided
Jalapeno pepper and sweet red pepper rings, optional

Beat eggs in a large bowl; add the next eight ingredients and mix well. Stir in 2 cups cheese. Pour into a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 325° for 1 hour. Top with remaining cheese. Let stand for 15 minutes before serving. Garnish with peppers if desired. Makes 12-15 servings.

Italian Potato Casserole

1 pound bulk Italian sausage
3 cups mashed potatoes
1 cup chopped onion
3/4 cup chopped green pepper
2 garlic cloves, minced
1 tablespoon vegetable oil
2 cups sliced fresh mushrooms
2 cups chopped fresh tomatoes
1 can (2-1/4 ounces) sliced ripe olives, drained
1 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup grated Parmesan cheese
2 teaspoons dried parsley flakes

In a skillet, cook sausage until no longer pink; drain. Place in a greased 9-in. square baking dish. Top with potatoes. In the same skillet, saute onion, green pepper and garlic in oil for 5 minutes or until vegetables are crisp-tender.

Stir in the mushrooms, tomatoes, olives, basil, salt and pepper. Spoon over potatoes to within 1 in. of edge of dish. Sprinkle Parmesan cheese and parsley on top. Bake, uncovered, at 350° for 30-35 minutes or until top is lightly browned. Makes 4-6 servings.

Chili Casserole

1 pound ground beef
1/2 cup chopped onion
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked noodles

In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the beans, tomato sauce, tomatoes, garlic powder, salt and pepper. Cover and simmer for 5 minutes. Stir in noodles; heat through. Makes 6 servings.

Spinach and Herb Potato Casserole

6 large potatoes, peeled and boiled
1 package (8 ounces) cream cheese, softened
1 cup (8 ounces) sour cream
1/2 cup butter or margarine
2 teaspoons salt
1-1/2 teaspoons dill weed
1/4 teaspoon pepper
1 package (10 ounces) frozen chopped spinach, cooked and well drained

In a large mixing bowl, whip potatoes, cream cheese, sour cream and butter until smooth. Add all remaining ingredients and continue to beat until well mixed. Spoon into a greased 2-qt. casserole.

Bake at 375° for 20 minutes. Casserole can be prepared ahead and refrigerated, then baked just before serving. Makes 8 servings.

Baked Fish and Rice

1-1/2 cups boiling chicken broth
1/2 cup uncooked long grain rice
1/4 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 package (10 ounces) frozen chopped broccoli, thawed and drained
1 tablespoon grated Parmesan cheese
1 can (2.8 ounces) french-fried onions, divided
1 pound fresh or frozen fish fillets, thawed
Dash paprika
1/2 cup shredded cheddar cheese

In a greased 11-in. x 7-in. x 2-in. baking dish, combine the broth, rice, Italian seasoning and garlic powder. Cover and bake at 375° for 10 minutes. Add the broccoli, Parmesan cheese and half of the onions. Top with fish fillets; sprinkle with paprika.

Cover and bake 20-25 minutes longer or until the fish flakes easily with a fork. Uncover; sprinkle with cheddar cheese and remaining onions. Return to the oven for 3 minutes or until cheese is melted. Makes 4 servings.

Beefy Spanish Rice

1 cup uncooked brown rice
1 pound ground beef
1 medium onion, chopped
1 can (28 ounces) stewed tomatoes
1 teaspoon celery salt
1 teaspoon salt
1 teaspoon honey
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 cup (4 ounces) shredded cheddar cheese

Cook rice according to package directions. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in tomatoes, seasonings and rice. Transfer to a greased 2-qt. baking dish.

Cover and bake at 350°: for 50-55 minutes. Sprinkle with cheese. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Makes 8 servings.

Tuna Mac

1 package (7-1/2 ounces) macaroni and cheese mix
1/2 cup milk
1 tablespoon butter or margarine
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1 can (6 ounces) tuna, drained and flaked
3/4 cup frozen peas
2 tablespoons finely chopped onion
1 tablespoon process cheese sauce

Cook the macaroni according to package directions; drain. Stir in the milk, butter and contents of cheese packet. Add the soup, tuna, peas, onion and cheese sauce. spoon into a greased 1-1/2-qt. baking dish.

Cover and bake at 350° for 20 minutes. Uncover; bake 5-10 minutes longer or until heated through. Makes 4 servings.

Chickpea-Stuffed Shells

18 uncooked jumbo pasta shells
1 can (15 ounces) chickpeas or 15 ounces garbanzo beans, rinsed and drained
2 egg whites
1 carton (15 ounces) reduced-fat ricotta cheese
1/2 cup minced fresh parsley
1/3 cup grated Parmesan cheese
1 small onion, quartered
1 garlic clove, minced
1 jar (28 ounces) meatless spaghetti sauce, divided
1-1/2 cups (6 ounces) shredded mozzarella cheese

Cook pasta shells according to package directions. Meanwhile, place the chickpeas and egg whites in a food processor or blender; cover and process until smooth. Add the ricotta, parsley, Parmesan, onion and garlic; cover and process until well blended. Pour 1-1/4 cups of spaghetti sauce into an ungreased 13-in. x 9-in. x 2-in. baking dish; set aside.

Drain pasta shells; stuff with chickpea mixture. Place over sauce. Drizzle with remaining sauce. Bake, uncovered, at 350° for 30 minutes. Sprinkle with mozzarella cheese. Bake 5-10 minutes longer or until cheese is melted and sauce is bubbly. Makes 6 servings.

Creamy Turkey Casserole

1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of onion soup, undiluted
5 ounces process cheese (Velveeta), cubed
1/3 cup mayonnaise
4 cups cubed cooked turkey
1 package (16 ounces) frozen broccoli cuts, thawed
1-1/2 cups cooked white rice
1-1/2 cups cooked wild rice
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4 ounces) sliced mushrooms, drained
1-1/2 to 2 cups salad croutons

In a large bowl, combine the soups, cheese and mayonnaise. Stir in the turkey, broccoli, rice, water chestnuts and mushrooms. Transfer to a greased 13-in. x 9-in. x 2-in. baking dish.

Bake, uncovered, at 350° for 30 minutes; stir. Sprinkle with croutons. Bake 8-12 minutes longer or until bubbly. Makes 10-12 servings.