CASSEROLES

Casserole and Potluck Recipes

Cheddar Corn Casserole

4 ounces melted butter
1 large onion, chopped
1 small green bell pepper, chopped
1 small red bell pepper, chopped
3 eggs
1 cup sour cream
1 can (about 15 ounces) cream-style corn
1/3 cup yellow cornmeal
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup shredded Cheddar cheese, or Pepper Jack
PREPARATION:
In a medium skillet, heat 2 tablespoons of butter over medium heat. Add onion and peppers and cook until tender, stirring occasionally. Remove from heat.

Combine remaining 6 tablespoons butter, eggs, and sour cream in a large bowl.Whisk together until smooth. Mix in corn, cornmeal, salt and pepper. Stir in cheese and the onion-pepper mixture. 
Turn into a 2-quart buttered casserole. Bake in a preheated 350° oven for 30 to 35 minutes, until puffed and golden.
Serves 8. 

Creole Corn Casserole

tablespoons bacon drippings
1/3 cup flour
1 can shoe peg corn or Niblets, about 12 ounces, drained
1 can (14.5 ounces) tomatoes, drained
1 small onion, chopped
1 rib celery, finely chopped
1/4 pound cheese, grated
salt and pepper
PREPARATION:
Heat drippings. Add flour and brown. Add corn, tomatoes, celery, and onion. Mix well and remove from heat. Make layers in 2 quart casserole, alternating vegetables and grated cheese. Salt and pepper to taste. Bake 30 minutes (covered) in 350 degrees oven. 
Serves 8

Hash Brown Casserole
Best when set overnight before baking!

Ingredients 
1/2 cup melted margarine 
1 teaspoon salt 
1/2 teaspoon black pepper 
1/4 cup finely chopped onions 
1 can cream chicken soup 
8 ounces grated cheese 
2 pounds frozen shredded hash browns (potato) 
Spray 9" x 13" baking pan with non-stick cooking spray. Combine soup, margarine, salt, pepper, onion, and cheese. Gently mix in the potatoes and pour into prepared pan. Bake in oven at 350 degrees for 45 minutes.

Potato Casserole 

2 pounds frozen hash browns 
1/2 teaspoon pepper 
2 Tablespoons dried minced onion or chopped onion 
1 can cream of chicken soup, undiluted 
1 pint sour cream 
2 cups grated cheddar cheese 
1/2 cup melted butter 
2 cups crushed corn flakes 

Mix all ingredients except butter and corn flakes. Put in 9 x 13 inch buttered dish (or individual ramekins). Mix butter and corn flakes. Top the casserole with the butter/corn flake mixture. Bake at 350 degrees for 45 minutes. Serve: 8 to 10

Old Fashioned Green Beans and Potatoes

5 to 6 small potatoes, peeled and quartered 
1/2 pound bacon, cut in pieces 
One 64-ounce can Allen green beans 

Fry bacon in large stock pot. Once it has browned, add the potatoes and green beans with liquid. Add enough water to cover mixture. Bring to a boil. Reduce heat and cover with lid. Simmer for approximately 1 hour or until potatoes are soft. Salt and pepper to taste. Serve with biscuits or just bread and butter. Serves: 4 to 6

CARROT SOUFFLÉ

1 lb. cooked carrots
3 eggs
1/2 c. sugar (Can use brown sugar)
3 tbsp. flour
1 tsp. baking powder
1 tsp. vanilla
1 stick butter, melted
Dash of nutmeg
Dash of cinnamon

--TOPPING:--

1/4 c. cornflakes, crushed
3 tbsp. brown sugar
2 tbsp. melted butter
1/4 c. chopped walnuts
Dash nutmeg
Dash cinnamon

Preheat oven to 350 degrees. Combine and puree carrots and eggs in a food processor or blender. Add sugar, flour, baking powder, vanilla, butter, cinnamon and nutmeg. Blend together well. Pour into a 1 1/2-quart soufflé dish. Mix together the crushed cornflakes, sugar, walnuts, cinnamon and nutmeg. Add the butter and sprinkle on top of the carrots. Bake for 45 minutes in a preheated 350 degree oven. 

PINEAPPLE CASSEROLE

 2 lg. cans pineapple tidbits, drained
1 c. sugar
1/2 c. flour (sifted with sugar)
1 stick butter or margarine
1 pkg. Ritz crackers

Mix with pineapple in casserole dish. Melt butter. Mix with Ritz crackers. Spread on top of pineapple mixture and bake at 350 degrees for 30 minutes. 

SWEET POTATO CASSEROLE

4 c. sweet potato, cooked and mashed
1 tbsp. vanilla
2 eggs
1 c. white sugar
1 1/2 c. melted margarine

Mix well put into 9 x 13 pan. --TOPPING:--

1 c. brown sugar
1/2 c. flour
1 c. nuts (pecans)
1/2 c. butter

Mix until crumbly, put on top of sweet potatoes. Bake at 350 degree oven for 30 to 35 minutes. 

SAUSAGE RICE CASSEROLE
1 1/2 lbs. pork sausage
4 or 5 scallions (tops, too)
1 sm. bunch celery
1 lg. green pepper
1 box Lipton's chicken noodle soup (2
pkgs.)
4 1/3 c. boiling water
1 c. rice
2 cans water chestnuts, drained and
sliced
2 pkgs. slivered almonds
Salt and pepper (not too much salt)

Cook sausage in skillet, pour off all but 3 tablespoons fat. Saute pepper, onions (scallions), and celery in fat. Cook 3 minute rice according to directions on box, cook no longer than 2 or 3 minutes. Cook soup in water for 7 minutes. Blend sauteed items with soup and rice, add water chestnuts and almonds. Bake at 350 degrees for 30 to 35 minutes. Casserole can be frozen. 

HARVEST POTATO CASSEROLE
1 pkg. frozen hash browns, thawed
1 can cream of chicken soup
1 c. sour cream
2 c. shredded Cheddar cheese
1/2 c. melted butter
1 onion, chopped
1 tsp. salt

Mix together. Put in 9 x 13 inch casserole dish. Top with 2 cups crushed corn flakes and 1/2 cup melted butter. Bake at 350 degrees for 45 minutes. 

CORNED BEEF AND CABBAGE CASSEROLE
4 c. chopped cabbage
1 c. sliced celery
1/2 c. chopped onion
1/4 c. butter or margarine
8 oz. mostaccioli noodles (cooked &
drained)
1 can corned beef (crumbled)
1/2 c. milk
1/2 tsp. dry mustard
1/2 tsp. caraway seed
1/8 tsp. pepper
1 c. (4 oz.) shredded Swiss cheese

Preheat oven to 350 degrees. Saute cabbage, celery and onion in butter. Add remaining ingredients and mix well. Spoon into 2 quart casserole. Cover. Bake 45-50 minutes until heated. Yields 8 servings. 

BEEF NACHO CASSEROLE
1 lb. ground beef
1 c. Birds Eye sweet corn, thawed &
drained
2 c. crushed tortilla chips, divided
2 c. Kraft Monterey Jack cheese
(shredded & divided)
1 jar (12 oz.) chunky salsa
3/4 c. Miracle Whip dressing
1 tbsp. chili powder

Heat oven to 350 degrees. Brown meat; drain. Stir in salsa, corn, dressing and chili powder. Layer 1/2 each of meat mixture, chips and cheese in 2 quart casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomatoes if desired. Makes 6 servings. 

SQUASH CASSEROLE
2 c. yellow cooked squash
2 eggs, beaten
1 c. cheese, grated
2 green peppers, chopped
2 tbsp. margarine
1 c. bread crumbs or Pepperidge Farm
dressing
Salt & pepper to taste

Mix squash, eggs, cheese and peppers. Melt oleo and mix with bread crumbs. Add half of bread crumbs to squash mixture. Put into greased baking dish. Add remaining crumbs to top. Bake 1 hour at 350 degrees. 

VEG. ALL CASSEROLE
2 (16 oz.) cans mixed vegetables
1/2 c. finely chopped onion
1 sm. can water chestnuts, drained
1 c. grated cheddar cheese
3/4 c. lite mayonnaise
2 tbsp. milk
1 c. cracker crumbs
1/4 c. melted butter

Mix vegetables, drained and all other ingredients except last mix melted butter with cracker crumbs and put on top. Bake 30 minutes at 350 degrees. Quick and easy. 

CORNED BEEF CASSEROLE
1 can corn beef
8 oz. egg noodles, cooked & drained
1 can cream of mushroom soup
6 slices American cheese
1 c. French fried onions
1/3 soup can of milk

Cook and drain noodles. Mix together corn beef (cut into edible pieces), cheese (tear into pieces), soup, milk and 1/2 the onions. Combine noodles and meat mixture. Top with remaining onions. Bake at 350 degrees for 30 minutes in 9x9 inch casserole dish.  

CABBAGE CASSEROLE
1 c. grated sharp cheese
4 c. shredded cabbage
1 c. milk
1/2 c. mayonnaise
1 sm. minced onion
1 c. corn flakes
1 can cream of celery soup
1 sm. can sliced water chestnuts
1 stick butter

Melt butter in long casserole dish. Crumble corn flakes in butter. Spread cabbage on top. Sprinkle with water chestnuts and onion. Mix together soup, milk and mayonnaise. Pour this over layers. Spread cheese over all and top with more crumbled corn flakes. Bake at 350 degrees for 45 minutes. 

ENCHILADA CASSEROLE
1 lb. hamburger, brown and drain off
excess fat
Med onion
1 can refried beans
1 tbsp. cumin
1 tsp. garlic salt
Salt and pepper to taste add to
hamburger mixture
1 dozen large white flour taco shells
1 lb. grated cheese, longhorn Cheddar

Set aside 1/2 grated cheese for topping. Divide hamburger mixture and grated cheese in shells and roll. Place in a 13 x 9 baking dish as you roll filled shells. Sprinkle top with the cheese set aside. Pour 2 cans enchilada sauce over enchilada. Bake until cheese bubbles at 350 degrees. If sauce is to hot use 1 can enchilada sauce and equal amount of tomato juice. 

MEXICAN CHICKEN CASSEROLE
4 chicken breast halves, cooked
1 (10 3/4 oz.) can cream of mushroom
soup
1 (7 oz.) can whole Ortega chiles,
mashed
2 to 3 c. sour cream
6 green onions, tops only
1/2 c. milk
Garlic salt, to taste, seasoned salt,
to taste
1 (10 oz.) pkg. tortilla chips
1/4 lb. Jack cheese, grated
1/4 lb. Cheddar cheese, grated
Avocado, taco sauce

Bone chicken and break into pieces. Mix with next seven ingredients. Place tortilla chips in bottom of 9 x 13 inch baking dish. Pour chicken mixture over chips. Sprinkle with grated cheeses. Bake at 350 degrees for 30 minutes or until hot and bubbly. Top each serving with chopped avocado and taco sauce. 

ISLAND CHICKEN DISH
5 to 6 boneless, skinned chicken
breasts, broiled, cut into 1 inch cubes
1 c. onion, chopped
1 c. celery, chopped
1 c. water chestnuts, sliced
1 can cream of mushroom soup
1 c. mayonnaise
1 box Stove Top stuffing
2 tbsp. butter
Salt & pepper to taste

Butter a 13 x 9 x 2 inch pan. Layer celery, onions, water chestnuts, chicken, salt and pepper. Mix soup and mayonnaise. Pour over top. Mix stuffing with 3/4 cup water and top casserole. Bake at 350 degrees for 40 minutes or until golden brown on top

TACO CASSEROLE
1 lb. ground beef
1 (1.25 oz.) pkg. taco seasoning mix
1 c. water
1 (15 oz.) can refried beans with
sausage
2 c. shredded lettuce
1/4 c. chopped onion
1 tbsp. chopped green chilies
1 c. (4 oz.) shredded Cheddar cheese
Nacho-flavored tortilla chips
Chopped tomato
Sliced ripe olives
Dairy sour cream
Taco sauce

Brown ground beef in a skillet; drain off excess fat. Add taco mix and water. Simmer, uncovered, until mixture is thickened, about 15 minutes. Lightly grease bottom of an 11x7 inch baking dish. Spread refried beans evenly on the bottom. Sprinkle with shredded lettuce, onion, and chilies; top with ground beef mixture. (If desired, cover and refrigerate until ready to finish.) Bake, uncovered, at 400 degrees for 15 minutes. Sprinkle with shredded cheese and bake an additional 5 minutes, or until cheese is melted and mixture is heated through. Remove from oven and garnish with tortilla chips. Serve with chopped tomato, sliced olives, sour cream, and taco sauce in separate serving dishes. 6 servings. 

Casserole Cookies


2 eggs
1 c. sugar
1 c. flaked coconut
1 c. chopped dates
1 c. chopped nuts
1 tsp. vanilla
1/8 tsp. almond extract

In mixing bowl, beat eggs well; gradually beat in sugar, beating until smooth and fluffy. Add coconut, dates, nuts, vanilla and almond extract, beating well. Turn into a greased 2 quart casserole. Bake at 350 degrees for 30 minutes. Remove from oven and immediately stir well, then allow to cool completely. Shape into balls, about 1 inch in diameter. Roll each ball into powdered sugar, then store in an airtight container. Makes about 3 dozen

 

Potato Casserole Serves 6 4 c. instant potato flakes 1 carton sour cream 1 (8 oz.) pkg. cream cheese Salt and pepper to taste Prepare potatoes as directed on package. Add sour cream and softened cream cheese. Stir until well blended. Spread in greased 9 x 13 inch baking dish. Dot with butter. Sprinkle with paprika. Bake at 350 degrees until it browns nicely - 30 minutes

Sweet Potato Balls

"May be frozen for later use. Just increase baking time if frozen." Original recipe yield: 8 servings. 

Recipes from my file. Not responsible for the outcome.

 Use at your own judgment concerning the sugar

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