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CASSEROLES and ONE DISH MEALS
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My family grew up on casseroles. They were easy to make and served a big gang! Here are some of our favorites–all have been tried and tested over the last 40 years. |
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EGG SALAD SANDWICH PIZZAS
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(A nifty way to serve egg salad!)
4 hard cooked eggs, chopped 1/2 c. grated Mozzarella cheese 1/3 c. tomato paste (? of 6 oz. can) 1/4 c. mayonnaise 1/4 tsp. salt 1/4 tsp. basil 1/4 tsp. oregano dash garlic powder and pepper 3 English muffins, split & toasted hard cooked egg slices In medium bowl, mix together all ingredients except English muffins. Spread mixture on muffin halves, covering to edges. Broil 5 to 6 inches from heat until mixture is heated through, about 5 minutes. Top with egg slices. Makes 6 servings. |
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EASY CHEESE SOUFFLE
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mmm...good!
2 c. warm milk 4 c. (8 slices) bread, buttered & cubed 4 c. grated cheese salt 4 eggs, slightly beaten 1 c. cold water Pour milk over bread cubes in 2 quart greased casserole; add cheese and salt. Let stand. Stir eggs and water together with fork; add to casserole and mix well. Bake at 375for 35 to 45 minutes, until brown and firm in the middle. Makes 6-8 servings. |
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LAYERED MESICAN CASSEROLE
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1 1/2 lb. ground beef
1 jar (8 oz.) chunky salsa 1 pkg. (1.5 oz.) taco seasoning 1 container (12 oz.) cottage cheese 4 c. (1 pkg. 8 oz.) grated cheddar Cheddar cheese, divided 2 eggs, beaten 12 flour tortillas (about 7") 1 can (4.5 oz.) chopped green chiles, drained 1 can (4 1/4 oz.) chopped ripe olives, drained Brown ground beef in medium skillet until cooked, but not hard. Remove from heat; drain. Stir in salsa and taco seasoning. In medium bowl, combine cottage cheese, 2 cup cheddar cheese and eggs. Grease a 9 x 13 pan. Place 6 tortillas over bottom and up sides of pan. Spoon one-half of meat mixture and one-half of cottage cheese mixture over tortillas. Place 6 more tortillas over cheese mixture. Add remainder of ground beef and then cheese mixture over tortillas. Sprinkle with green chiles, olives and remaining 2 cups cheese. Bake, covered, at 350 for 45-50 minutes or until heated through. Uncover and bake 5 minutes longer or until cheese is bubbly. Makes about 12 servings. |
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SPIRAL PEPPERONI PIZZA BAKE
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1 pkg. (16 oz.) spiral pasta
2 lbs. ground beef 1 large onion, chopped 1 tsp. salt 1/2 tsp. pepper 2 cans (15 oz. each) pizza sauce 1/2 tsp. garlic salt 1/2 tsp. oregano 2 eggs 2 c. milk 1/2 c. grated (fresh) Parmesan cheese 4 c. (16 oz.) grated mozzarella cheese 1 pkg. (3 1/2 oz.) sliced pepperoni Cook pasta until just done; drain. Meanwhile, cook beef, 2 c. half and half In a small bowl, combine the eggs, milk and Parmesan cheese. Add drained pasta and mix thoroughly. Put pasta mixture in a greased 3-quart baking dish. Top with beef mixture, mozzarella and pepperoni. Cover and bake at 350 for 20 minutes. Uncover and bake 20-25 minutes longer or until golden brown. Serves 12. |
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TACO BEEF CASSEROLE
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1 1/2 lb. ground beef
1 can tomato soup 3/4 - 1 cup salsa 1/2 c. water 6 flour tortillas (6-7"), cut into 1" pieces 1 c. grated Cheddar cheese Cook beef in large skillet until browned, stirring to break up meat; drain. Stir in soup, salsa and water until mixed. Stir in tortillas. Bring mixture to a boil; reduce heat to low and cook for 5 minutes, stirring occasionally. At this point, either stir in cheese or top with cheese. Serves 4-5. |
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MEXICAN CRESCENT PIE
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(A long-time family favorite!)
1 lb. ground beef 1 tbls. chili powder dash of salt 2 garlic cloves, minced 1/4 c. sliced olives (or 5 oz. jar) 1/4 c. finely chopped onion or 1 tbls. dried onion 1 c. sour cream 2/3 c. mayonnaise 1 (8 oz.) can refrigerated crescent dinner rolls 2 medium tomatoes, thinly sliced 1/4 c. chopped green chilies 1 1/2 c. grated cheese, divided Brown beef with chili powder, garlic, salt and pepper until crumbly and light brown. Drain; remove garlic. In small bowl, combine olives, onion, sour cream and mayonnaise. Separate dough into 8 triangles. Place triangles in ungreased 9 or 10" pie pan; press over bottom and up sides to form a crust. Spoon meat mixture evenly over crust. Arrange tomato slices, slightly overlapping to cover meat. Sprinkle with chilies and 1 cup cheese (reserve remaining 1/2 cup for topping). Spread sour cream mixture evenly over filling. Sprinkle with remaining cheese. Bake in 375 oven 25-30 minutes, or until crust is golden brown and cheese is melted. Cool 5 minutes before serving. Cut into wedges to serve. Makes 6 servings. |
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GINGERSNAP STEW
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3 carrots, cut into 3/4-inch pieces
3 stalks celery, cut into 1/2-inch pieces 1/4 c. chopped onion 2 tbls. vegetable oil 2 tsp. salt 1 1/2 lb smoked sausage, cut into 1-inch pieces 1 1/2 c. water 1 (15 oz.) can kidney beans, drained 1 (15 oz.) can white beans, drained 1 tbls. chili powder 1 tbls. worcestershire sauce 1 (14 1/2 oz) can stewed tomatoes 8-10 gingersnaps, crushed (about 1/3 cup) In Dutch oven, cook onion and celery in oil until soft. Add carrots and cook another 5 minutes, stirring constantly. Add smoked sausage and heat through. Drain any grease from pan. Add rest of ingredients, stirring gently to mix. Cover and simmer on low heat for 45 minutes. Serves 4. |
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WHITE CHICKEN CHILI
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2 lbs. chicken breast, cooked, cut in bite-size pieces
2 c. chopped onion 2 garlic cloves, minced 2 tsp. cumin 1/2 tsp. oregano 1 tsp. coriander 2 cans (4.5 oz) chopped green chilies, undrained 1 c. water 2 (15 oz.) cans cannellini beans, rinsed (white kidney beans) 1 (14 oz.) can chicken broth 1/2 tsp. hot pepper sauce 1 c. grated Monterey Jack cheese 1/2 c. chopped fresh cilantro In Dutch oven, saute onion until tender. Add garlic; cook for 2 minutes. Stir in cumin, oregano and coriander; saute 1 minute. Stir in chilies; reduce heat to low and cook 10 minutes, partially covered. Add chicken, water, cannellini beans and broth. Simmer, covered for 10 minutes. Stir in hot sauce. Serve in bowls with 2 tablespoons cheese and 1 tablespoon cilantro on each bowl. 8 servings. |
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GREEK CHICKEN SALAD PIZZA
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1 pkg. store bought pizza dough or large pre-made pizza crust
1 tbls. olive oil 1 tsp. oregano 1 c. tomato or marinara sauce 2 c. mozzarella cheese 1/2 c. feta cheese 1 tbls. oregano Salad topping: 2 c. torn greens 1 red onion, thinly sliced (opt.) 1 c. sliced olives 1 small tomato, diced 4 pepperoncini, sliced 1/2 c. feta cheese 1 c. chopped, cooked chicken 1/3 c. olive oil 3 tbls. red wine vinegar 1/2 tsp. oregano 1/4 tsp. salt 1/4 tsp. pepper Preheat oven according to directions on pizza package. Spread olive oil on crust and sprinkle with oregano. Add tomato sauce, mozzarella and 1/2 cup feta cheese. Sprinkle with 1 tablespoon oregano. Bake as directed on crust package. While pizza is baking, make the salad toppings. Toss together the greens, onion, olives, tomato, pepperoncini, 1/2 cup feta cheese and chicken. Add olive oil, red wine vinegar, oregano and salt and pepper; toss. When the pizza is removed from the oven, add salad to the top of it and bake for 1 additional minute. Serves 4. |
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CHEESEBURGER CASSEROLE
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Makes 4 - 6 servings. (For a 9 x 13 pan, I use 12 slices of bread and double everything else. For a 12 x 17 pan, use 20 slices of bread and 4 times the ingredients. Increase the baking time accordingly) |
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Tex-Mex Rice Casserole
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 4 c. cooked rice2 c. shredded Monterey Jack cheese 1 c. sour cream 1 (7oz.) can whole kernel corn, drained 1 (4 oz.) can chopped green chilies, drained 1 or 2 canned jalapeno peppers, seeds discarded, chopped salt/pepper Combine all ingredients in 2 quart casserole. Season to taste with salt and pepper. Bake uncovered at 350 until hot, about 30-35 minutes. Makes 8-10 side dish servings. |
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Baked Pineapple Filling
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 (A family favorite!)1/2 c. butter 1/2 c. sugar 4 eggs 1 can crushed pineapple 8 slices bread, cubed Cream butter, sugar and eggs together. Fold in pineapple and bread cubes. Bake in greased casserole 40 minutes at 350. |
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Sombrero Salad Main Dish
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1 lb. ground beef 3/4 c. water1/2 c. chopped green pepper 1 pkg. taco seasoning mix 1 (8 oz.) jar of Cheese Whiz 1 (8 oz.) pkg. tortilla chips 1 1/2 qt. shredded lettuce (1 head makes about 6-7 servings) 1 1/2 c. chopped tomatoes Brown meat; drain. Add water, green pepper and seasoning mix to meat; simmer 15 minutes or until liquid evaporates, stirring occasionally. Stir in 1/2 c. of cheese spread. For each serving, cover tortilla chips with lettuce, meat mixture and tomato. Top with remaining cheese. Makes 6 servings. |
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SAUSAGE-BEEF CASSEROLE |
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In heavy skillet, brown sausages well. Place in large casserole. Drain fat from skillet. Brown beef, and add that to the sausage. Cook onion and garlic in remaining fat until tender; add green peppers and cook 1 minute longer, stirring constantly. Add to meat in casserole. Add potatoes and kidney beans. Sprinkle with seasonings and mix lightly. Add bouillon; cover and bake in 350 oven for 1 hour and 15 minutes, or until beef and potatoes are tender. Serves 4-6. “This is a wonderful ‘make-ahead’ company dinner. It flavors as it sits so I often make it a day ahead, refrigerate it and then reheat it. Served with crispy bread and a salad and you’ve got a great dinner.” |
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BUBBLE AND SQUEAK
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(My children grew up on this dish!)
1 lb. Italian sweet sausage, cut in 1 inch pieces
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CHICKEN & BROCCOLI CASSEROLE
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 (Our daughter, Nataley, is the queen of this dish!)
Chicken, cooked and boned–enough to cover bottom of baking dish Cut chicken into pieces. Steam broccoli till barely done; drain. Cover bottom of 9-inch square casserole with broccoli; then place a layer of chicken over this. Mix other ingredients (except cheese) and pour over chicken. Sprinkle cheese on top, Bake at 375 for 30-35 minutes. *If using frozen broccoli, run hot water over it and cook 5 minutes. |
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CHICKEN ENCHILADA CASSEROLE
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1 medium onion, chopped 2 to 3 lbs. chicken meat, cooked Brown onion in butter. Combine with soups, broth, sour cream and green chilies. Add pieces of chicken and toss. Grease baking dish. Place layer of tortillas, then layer of chicken mixture, then layer of grated cheese. Repeat layers. Bake 350 for 1 hour. Makes 6 servings. |
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FIVE-PART MAIN DISH
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Because the meat is not cook first, this dish has an extraordinary good flavor.
3 medium potatoes, peeled and sliced
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SPAGHETTI PIE
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6 oz. spaghetti 1 lb. ground beef 2 Tbls. margarine 1/2 c. chopped onion 1/3 c. grated fresh Parmesan cheese 1 (8 oz.) can tomatoes, 2 well beaten eggs cut up–about 1 cup 1 c. (8 oz.) cottage cheese 1 (6 oz.) can tomato paste 1 tsp. sugar 1 tsp. oregano 1/3 tsp. garlic salt Salt and pepper to taste 1/3 cup grated Mozzarella cheese Cook the spaghetti; drain (should now have about 3 cups). Stir margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 9-inch pie plate. Spread cottage cheese over bottom ofspaghetti crust. In skillet cook ground beef, onion till vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, paste, sugar, oregano and garlic salt; heat through. Turn meat mixture into spaghetti crust. Bake uncovered in 350 oven for 20 minutes. Sprinkle Mozzarella cheese on top. Bake 5 minutes longer or till cheese melts. Serves 6. |
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MEATBALL SANDWICH POT PIE
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(Serve with garlic bread)
Pastry for 2 crust pie
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SKILLET LASAGNA
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2 c. (6 oz.) mini lasagna noodles
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CORN-PONE CASSEROLE
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 (An all-in-one dish)
1 lb. ground beef In large saucepan, over high heat, cook beef and onion until all juices evaporate and meat is brown. Stir in chili powder; cook 1 minute. Stir in tomatoes with their liquid, sugar, salt and pepper to taste; heat to boiling. Reduce heat to low; cover, simmer 30 minutes, stirring often. Stir in beans. Spoon mixture into 12 x 8 dish. Heat oven to 400. Prepare corn muffin mix; spread this over top of meat mixture in casserole. Bake, uncovered, 15 to 20 minutes, until golden and toothpick inserted in corn bread comes out clean. Serves 6. |
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HOT CHICKEN CHEESE HEROES
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 (Perfect for lunch, dinner, or after the game)
3 c. diced, cooked chicken Mix all ingredients except rolls and cheese. Rolls should have most of bread scooped out. Fill rolls with chicken mixture; sprinkle cheese on top. Arrange in baking dish. Bake about 25 minutes at 375 or until cheese begins to bubble. (Can be made and refrigerated, covered. Remove cover and then sprinkle with cheese. Bake as above.) |
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RED DOG SANDWICHES
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 1 lb. hotdogs, diced (cut into small pieces)3/4 lb. sharp cheese, cubed 3 hard boiled eggs 1/4 c. catsup 3 tbls. mayonnaise 8 - 10 hotdog buns In large bowl, combine all ingredients except buns; mix well. Spoon about 1/3 cup mixture into each bun making sure bun is full and to the top. Wrap each roll in foil, closing ends tightly. Or, place them side by side in an 9 x 13 baking dish and cover the top tightly with foil. Bake at 325 for 20 minutes. |
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Heat oven to 350. Toast bread and butter on both sides.Cut diagonally in half. In skillet mix beef, onion, celery and prepared mustard and 1/2 tsp. salt. Cook and stir over medium heat until meat is lightly browned. Arrange toast, hamburger mixtrue and cheese in alternate layers in greased pan. Mix remaining ingredients. Pour over layers in pan. Sprinkle with paprika. Bake uncovered 30 to 35 minutes.
Brown sausage in large pot or Dutch oven. Add chopped cabbage and stir to coat cabbage with sausage drippings. Add salt and pepper to taste. Add potatoes and stir thoroughly. Cover and cook on low heat until potatoes are done. Stir occasionally to keep from sticking.
In 1 1/2 quart casserole, put potatoes, then layer of onions, salt and pepper. Add ground beef and season meat to taste. On that add corn. Pour soup on top of everything. With fork, work soup through all layers. Bake at 350 for 1 1/2 hours.
Heat oven to 425. Line a pie dish with pastry. Cook onion and pepper in melted shortening until soft, stirring frequently. Add meatballs, pasta sauce and 3/4 cup of the cheese. Reduce heat to low; simmer 5 minutes or until thoroughly heated, stirring occasionally. Spoon meatball mixture into crust-lined pan. Sprinkle with remaining 3/4 cup of cheese. Put remaining crust on top of pie; seal edges and flute. In small bowl, beat egg yolk and water until blended. Brush top crust with egg mixture. Bake 425 for 25-35 minutes or until crust is golden brown and filling is bubbly. Cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving. Serves 6.
Cook and drain noodles. Cut sausage into bite-size pieces; cook in large saucepan. Stir in rest of ingredients, but not cheese, and heat through. Stir in noodles and cheddar cheese; heat through. Sprinkle with mozzarella; cover and let stand several minutes before serving. (This is delicious reheated or made a day ahead of time.)