CASSEROLES
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Unstuffed Cabbage Roll Casserole
Ingredients 1 pound ground beef 2 cups onion chopped, about 1 medium onion 3 cloves garlic minced ¾ cup uncooked converted rice like Minute Rice 2 ½ cups tomato pasta sauce or tomato sauce, 1 can (spicy, or your favorite flavor) 3 Tablespoons vinegar 3 Tablespoons brown sugar 1 Tablespoon Worcestershire sauce ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepper 8-9 cups cabbage shredded, about ½ large head of cabbage Instructions Preheat oven to 350°F. Grease a 9x13 baking dish. Add beef, onion, and garlic to a medium skillet. Cook until browned, breaking up meat with meat chopper or a wooden spoon, about 5-6 minutes. Add rice, stir, and set aside. In a large measuring cup or medium bowl, combine pasta sauce, vinegar, sugar, Worcestershire, salt, and pepper. Layer bottom of baking dish with ⅓ of the cabbage. Spoon ½ of the rice mixture on top and drizzle with ⅓ of the tomato sauce mixture. Layer ⅓ of the cabbage, remaining ½ of the rice mixture and drizzle with ⅓ of tomato sauce mixture. Layer remaining ⅓ of the cabbage and ⅓ of the tomato sauce mixture. See notes for layering details. Cover and bake for 45 minutes. After 45 minutes, continue to bake uncovered for 15-30 minutes, or until cabbage is tender, rice is cooked, and casserole is bubbling. Gently stir and serve. Notes Layers: ⅓ cabbage ½ rice mixture ⅓ tomato sauce mixture (about 1 ¼ cup) ⅓ cabbage ½ rice mixture ⅓ tomato sauce mixture ⅓ cabbage ⅓ tomato sauce mixture
Trisha Yearwood's Spinach Casserole
Ingredients • 3 tablespoons butter • 3 cloves of garlic, minced • 1 medium onion, chopped • Pinch of nutmeg (optional) • ¼ teaspoon cayenne pepper • 1 ¼ cups heavy cream • 2 9 oz packages frozen chopped spinach, thawed and drained • Salt and pepper to taste • ⅔ cup shredded Parmesan cheese, divided • 3 oz cream cheese • 2 tablespoons breadcrumbs Directions Preheat oven to 400 degrees F and grease a 2-quart baking dish. In a medium size saucepan, heat butter over medium high heat. Once butter is fully melted, add the minced garlic and chopped onion. Cook while occasionally stirring until onions have softened, approximately 5 minutes. Add the nutmeg, cayenne pepper, and heavy cream to the saucepan and simmer until the mixture has thickened, approximately 5 minutes. Mix in spinach, salt and pepper to taste, and ⅓ of the Parmesan cheese, and cream cheese. Stir until combined. Pour mixture into the prepared baking dish and sprinkle the breadcrumbs and remaining ⅓ of Parmesan cheese over the top. Bake 15-17 minutes until top is golden brown and cheese is bubbling.
Unstuffed Cabbage Casserole is a true comfort food go-to. Ingredients • 1 pound lean ground beef • ½ pound ground pork • 1 onion diced • 3 cloves garlic minced • 1 cup tomato sauce • 1 can tomato soup • 2 tablespoons tomato paste • 28 ounces canned diced tomatoes with liquid • 1 teaspoon dried dill • 3 tablespoons fresh parsley • 1 bay leaf • salt & pepper to taste • 2 ½ cups cooked rice (brown or white) • 1 tablespoon olive oil • 1 head of cabbage chopped (approx. 8 cups) Instructions 1. Preheat oven to 350°F. Butter a 9x13 pan. 2. Brown ground beef, ground pork, onion and garlic until no pink remains. Drain any fat. 3. Add tomato sauce, tomato soup, canned tomatoes,tomato paste, dill, parsley and bay leaf. Simmer covered 10 minutes. Remove bay leaf and stir in rice. 4. Meanwhile, heat olive oil over medium heat. Add cabbage and cook until tender crisp. 5. Place half of the cabbage in the pan. Top with half of the beef/rice mixture. Repeat layers ending with beef/rice. 6. Bake uncovered 25-30 minutes or until hot & bubbly.
Ingredients 2 lb ground beef 2 pkg taco seasoning 2 can(s) Rotel tomatoes and chilies, 10 oz each 1 can(s) tomato paste, 6 oz. 1 lb spaghetti 6 c water 2 c Mexican blend shredded cheese Directions 1. Brown ground beef in a Dutch oven. Drain fat and return to pan. 2. Stir in taco seasoning. 3. Add Rotel, tomato paste and spaghetti. 4. Cover with 6 cups of water. 5. Bring to a boil and then reduce the heat to simmer. Cover and cook until pasta is cooked and water is absorbed, approximately 15 minutes. 6. Pour spaghetti into a sprayed 13x9 casserole dish. 7. Top with the shredded cheese and bake at 350 until the cheese is melted and bubbly. 8. You can also cook this completely on the stove top, just add the cheese after step 3 and cover & simmer until cheese is melted. I prefer the cheese to be melted in the oven until golden and bubbly. Serve with sour cream and cilantro (both optional).
Ingredient Checklist • 4 skinless, boneless chicken breast halves • 1 pound broccoli florets, cooked • 1 (10.75 ounce) can condensed cream of mushroom soup • 1 tablespoon mayonnaise • 1 cup shredded Cheddar cheese • 1 cup dry stuffing mix Directions Instructions Checklist • Step 1 Preheat oven to 350 degrees F (175 degrees C). • Step 2 Boil chicken until tender and shred or cut into bite size pieces. Meanwhile, steam broccoli until crisp but tender. • Step 3 In a small bowl mix together the soup and mayonnaise. Set aside. In a 9x13 inch baking dish layer the chicken, broccoli, soup mixture, and cheese. Sprinkle dry stuffing mix over the top and bake in the preheated oven for 25-30 minutes.
Ingredients 4 chicken breasts about 2 pounds (or 3 cups cooked chicken), cut into bite size pieces 1 Tablespoon olive oil if using raw chicken breasts 1 ½-2 pounds broccoli cut into bite sized pieces 1 ½ cups cheddar cheese shredded, divided 10 ½ ounces condensed cream of mushroom soup 1 can (or cream of chicken soup) ⅔ cup sour cream ½ cup milk ½ teaspoon each garlic powder, onion powder, dry mustard powder, and pepper ¼ teaspoon kosher salt Breadcrumb Topping 3 Tablespoons Panko bread crumbs or buttery crackers (like Ritz crackers) 1 Tablespoon melted butter Instructions Preheat oven to 400°F. Grease a 9x13 baking dish (or a 3 quart casserole dish). If using raw chicken breasts, in a large skillet, heat olive oil on medium high. Add the chicken pieces and cook until cooked through, about 10 minutes. Set aside. Meanwhile, place broccoli in a large pot boiling water and cook 2-3 minutes or just until tender crisp. Drain well and put in the bottom of the baking dish. Meanwhile, in a large bowl, combine 1 cup cheddar cheese, soup, sour cream, milk, and seasonings. Stir in chicken and spread on top of broccoli in baking or casserole dish. Sprinkle with remaining cheese. In a small bowl, mix bread crumbs and butter. Sprinkle over the cheese. Bake 20-22 minutes, or until the breadcrumbs are lightly browned and the mixture is bubbly and hot. Serve over rice, noodles, or mashed potatoes, as desired.
Ingredients: 2 cups uncooked egg noodles 1/2 pound lean ground beef 1 onion, chopped 2 cloves garlic, minced 1 green bell pepper, chopped 1 cup sliced pepperoni sausage 16 ounces pizza sauce 4 tablespoons milk 1 cup shredded mozzarella cheese Directions: Cook noodles according to package directions. Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium-high heat, brown the ground beef with the onion, garlic and green bell pepper. Drain excess fat. Stir in the noodles, pepperoni, pizza sauce and milk, and mix well. Pour this mixture into a 2-quart casserole dish. Bake at 350 degrees F (175 degrees C) for 20 minutes, top with the cheese, then bake for 5 to 10 more minutes.
Hamburger, Sausage & Broccoli Alfredo
Ingredients 1 lb ground beef 1 lb bulk sausage (breakfast or Italian will work) 1 tsp oregano, dried 1 small onion, chopped 1 clove garlic, minced 10-12 oz fresh broccoli 1 pkg cream cheese, 8 oz. 1/2 c heavy cream 1/2 c Parmesan cheese, grated 8 oz mozzarella cheese, shredded salt and pepper, to taste Directions 1. In a large skillet, brown hamburger, sausage, onion, and garlic over a medium heat. 2. Season to taste with oregano, salt, and pepper; drain excess fat. 3. Meanwhile, steam the broccoli until tender yet still a little crisp; season with salt and pepper. 4. Place cream cheese in a microwaveable bowl and microwave on HIGH for about 45 seconds, until soft. Whisk until creamy and smooth. 5. Gradually whisk in the cream until smooth; stir in the Parmesan cheese. 6. Combine hamburger, broccoli and cream sauce in a large greased casserole dish (2 ½ quart or larger). Taste test and add additional salt, and pepper if desired. 7. Top with shredded cheese. 8. Bake at 350º for about 35-45 minutes, until bubbly around edges.
You Will Need 2 cans of chili with beans (any brand you prefer!) 9-10 fajita size flour tortillas 9-10 hot dogs 2 cups of shredded cheese Foil Other Supplies Needed: Non-stick spray 9×13 baking dish Spoon for spreading chili Directions Preheat oven to 425° Prepare baking dish with non-stick spray Put 1 can of chili in the bottom of the baking dish (spread evenly with a spoon) Wrap hot dogs in tortillas and place them seal side down in the dish Pour the second can of chili on top of the tortilla wrapped hot dogs (spread evenly with a spoon) Sprinkle shredded cheese evenly on top Cover with foil Bake for 30 minutes TIPS: Swap canned chili for about 3 cups homemade chili, if desired. Serve with a simple salad or steamed veggies for a filling, family-friendly meal.
Ingredients: 2 lb hamburger 2 finely chopped onions 4 c fresh chopped cabbage salt and pepper, to taste 2 pkg refrigerated crescent rolls 1 lb shredded mozzarella cheese How to Make Runza Casserole 1. Preheat oven to 350 degrees. 2. Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown. 3. While that is in the oven, brown the hamburger and onion in a skillet. ***Now is the time to add your choice of a thickener if you would prefer more of a gravy texture*** 4. Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes. 5. Add the salt and pepper. 6. Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough. 7. Sprinkle the cheese on top of the meat mixture. 8. Spread the 2nd tube of crescent rolls over the top of the cheese. 9. Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust. *** We're gonna try a can of cream of mushroom soup soup here.
Ingredients 4-6 poblano peppers 1 Tablespoon olive oil Salt & Pepper 2 cups shredded Monterey Jack cheese Egg Mixture 4 whole large eggs 1/2 cup skim milk 1/3 cup all-purpose flour 1/2 teaspoon baking powder 1/2 teaspoon paprika 1/2 teaspoon chili powder 1/2 teaspoon garlic powder 1/2 teaspoon salt 1/4 teaspoon black pepper Instructions The first step is to roast the peppers. Preheat oven to 425º F. Drizzle olive oil over poblano peppers and sprinkle with salt and pepper. Bake for about 25 minutes until the peppers start to char and blister. Remove from the oven and put them in a large bowl covered with plastic wrap for about 15 minutes. Once they are cool enough to handle, cut off the stem, remove the seeds and peel off the skin. Preheat oven to 350º F. Spray a 9-inch baking dish with non-stick spray. Arrange a single layer roasted peppers in the bottom of a baking dish. Top with half of the cheese, and then repeat with the rest of the peppers and cheese. In a bowl whisk together everything for the egg mixture. Pour evenly over the top of the casserole. Bake for about 30 minutes until the eggs are puffed up, the edges are golden and the center is completely set. Remove from oven and let set for 5 minutes before slicing to serve. Notes For a Shortcut - Replace the peppers with 3 cans of Roasted WHOLE Green Chilies. The number of peppers you need depends on the size. You want enough to make 2 single layers in your baking dish. You can easily double this recipe to feed a crowd, use a 13x9 inch baking dish and double all of the measurements. Baking time will be about the same
Million Dollar Spaghetti Casserole
INGREDIENTS 1 lb of ground beef 1 jar of spaghetti sauce 8 oz of cream cheese ¼ cup sour cream 1 cup cottage cheese 1 stick butter 1 pkg spaghetti 16 oz Grated cheddar cheese DIRECTIONS Preheat your oven to 350°. Boil your spaghetti noodles until al dente (firm). Drain and set aside until ready to assemble. Combine the cream cheese, sour cream and cottage cheese until well blended. Brown your hamburger and when done, drain well. Combine the hamburger with your spaghetti sauce. Put a few slices of butter into a 9×13 pan then pour half of your spaghetti noodles on top. Take your cream cheese mixture and pour on top of the noodles. Spread well over noodles. Pour the rest of the noodles on top of the cream cheese mixture. Put a few more slices of butter on top of the noodles. Pour your spaghetti and meat sauce on top of your noodles. Now it is ready to put into the oven for 30 minutes. After 30 minutes, pour the desired amount of grated cheese on top and return to the oven for 15 minutes to allow cheese to melt.
Ingredients 1 1/2 роundѕ lеаn grоund bееf 2 bеll рерреrѕ 1/2 уеllоw оnіоn 1 сlоvе gаrlіс 1 teaspoon ѕеаѕоnеd salt (Lawry’s or Morton's) 4 ѕlісеѕ Prоvоlоnе cheese 4 lаrgе eggs 1/4 сuр hеаvу сrеаm 1 tеаѕрооn hоt ѕаuсе 1 teaspoon Worcestershire sauce How To Make Philly Cheese Steak Casserole Preheat oven tо 350°F. Sрrау a 9×9 baking dish with nоn-ѕtісk ѕрrау. Dісе the рерреrѕ and оnіоnѕ іntо bіtе-ѕіzеd pieces. Mіnсе the gаrlіс. Add the ground bееf tо a ѕkіllеt and сооk оvеr mеdіum heat, сrumblіng as іt cooks.
Ingredients 3 pounds skinless, boneless chicken breast meat 1 (10.75 ounce) can condensed cream of chicken soup 1 (10.75 ounce) can condensed cream of celery soup 1 (10.75 ounce) can milk 1 ½ cups chicken broth 1 (6 ounce) package seasoned cornbread stuffing mix Directions Step 1 Place chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish. Step 2 Preheat oven to 350 degrees F (175 degrees C). Step 3 In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole. Step 4 Bake in the preheated oven for 45 minutes.
Chicken and Dumplings Casserole
pulled chicken from a rotisserie chicken (no skin) 1 stick of butter, melted 1 cup milk 1 cup self-rising flour (must be self-rising) 2 cups chicken broth 1 can condensed cream of chicken soup Preheat oven 375° Spread chicken in a 9x13 baking dish Pour butter evenly over chicken Season with a little salt and pepper In med bowl whisk together flour and milk. Slowly pour evenly over chicken. Do not stir! In same bowl, whisk together chicken broth and chicken soup. Slowly pour into baking pan. Do not stir. Dumplings form as it bakes. Bake uncovered for 45 mins. Let sit for minimum of 5 mins before serving, allowing dumplings to finish forming. The longer it sits the more dumplings you get. Just as good the second day, also!!!
Ingredients 2 cups enchilada sauce divided 8 corn tortillas 6" each 2 cups pepper jack cheese shredded, divided 2 tablespoons cilantro finely chopped Vegetable Filling 6 cups cauliflower cut into small florets 1 red bell pepper diced 1 small zucchini diced 3 cloves garlic minced 2 tablespoons olive oil 2 tablespoons taco seasoning ½ teaspoon black pepper Instructions Preheat oven to 450°F. Spread 1 cup enchilada sauce in the bottom of a 9x13 baking dish. Combine all of the vegetable filling ingredients in a small bowl. Toss to combine. Spread onto a baking sheet, roast 10 minutes. Stir and roast an additional 5-7 minutes or until vegetables are tender. Place 2 tablespoons of cheese on each tortilla. Evenly divide vegetable mixture over tortillas. Roll tortillas and place seam side down in the prepared dish. Top with remaining sauce. Reduce oven temperature to 375°F. Bake uncovered 20 minutes or until bubbly. Add remaining cheese and bake 5 minutes more. Top with chopped cilantro.
Cheesy Chicken Alfredo Casserole
INGREDIENTS 3 each skinless, boneless chicken breast halves 1 8 oz package penne pasta ½ 16 oz jar Alfredo sauce 1 ½ cups shredded mozzarella cheese, divided ¼ cup milk 1 tablespoon onion powder 1 tablespoon garlic powder 1 cup shredded Cheddar cheese HOW TO MAKE CHEESY CHICKEN ALFREDO CASSEROLE Step 1: Prepare the oven. Preheat it to 350 degrees F or 175 degrees C. Step 2: Put the chicken in a pot and pour enough water to cover the chicken. Allow it to boil over high heat, when boiling, adjust the heat and just simmer for about 15 minutes or until the chicken is no longer pink in the middle and the juice is clear. Step 3: Meanwhile, bring a pot of finely salted water into a boil. When boiling and hot, add in the penne to cook for about 11 minutes, hardly stirring until tender. Then, drain once tender to the bite. Step 4: When the chicken is cooked, drain, and slice into bite-sized pieces. Step 5: In a large bowl, add the chicken, noodles, Alfredo sauce, half of the mozzarella cheese, milk, onion powder, and garlic powder. Mix thoroughly. Step 6: Transfer the chicken-noodles mixture into a 1 1/2-quart casserole dish. Sprinkle the rest of the mozzarella cheese and cheddar over the top. Step 7: Place inside the preheated oven and bake for about 25 minutes or until melted and bubbly.
Ingredients 1 can(s) mushrooms (stems and pieces) 1 Tbsp garlic, minced 1 small onion, diced 1/2 c frozen English peas 1 pkg (12 oz.) thin egg noodles 1/4 c butter 1/4 c all purpose flour 2 1/2 c milk 1 pkg (8 oz.) cream cheese 2 small cans tuna in water, drained 1/2 tsp salt 1/4 tsp ground black pepper 1 pkg (8 oz.) shredded cheddar cheese 1/2 can(s) french fried onions How to Make Tuna Noodle Casserole Melt butter in pan. Add onions, garlic and mushrooms. Sautee until onions are soft. Meanwhile cook egg noodles according to package directions, drain. Add flour to butter and onion mixture and mix thoroughly over medium high heat until well blended. Gradually pour in milk. Add in salt & pepper and cream cheese. Heat until cream cheese is melted and mixture is thick and bubbly. Add more flour paste if needed. Mix together sauce, noodles, tuna, and peas and turn out into a 9x13 casserole. Top with cheddar cheese and sprinkle with French fried onions. Bake at 375°F for 20-25 minutes.
3 lb yellow squash, sliced ½ C diced Vidalia onion, optional 10.5 oz can cream of chicken soup 1 C mayonnaise 1 egg 8 oz shredded cheddar cheese 1 tsp salt ½ tsp fresh ground black pepper TOPPING 2 sleeves of Ritz crackers, crushed 1 stick melted butter Preheat oven to 350°F. Wash and slice squash into small medallions or dice into smaller pieces if the squash is large. I prefer smaller sized squash since it is tender. Put squash into a large bowl for mixing with the filling. In a separate bowl, mix together the soup, mayo, eggs, cheese, onions, salt, and pepper.Pour over squash.Stir until well mixed.Then pour into a casserole dish for baking. Crush crackers while in "tubes" (I usually wrap them in a dish towel to avoid a mess, and use a rolling pin or meat tenderizer) or place in a resealable plastic bag. Pour crushed crackers into a bowl. Melt butter in the microwave and stir into crackers until moist. Drizzle on top of casserole. Bake at 350°F until bubbly and brown on top (usually 45-50 minutes). Bake for 30 minutes covered. with foil to help prevent crackers from burning. Then uncover and bake an additional 20 minutes until golden brown on top.
Ingredients 14 oz (400g) rigatoni pasta 3 tbsp butter 1 onion peeled and chopped finely 1/3 cup (40g) plain/all purpose flour 2 1/2 cups (600ml) milk 2 1/2 packed cups (250g) strong cheddar, grated 1/4 tsp salt 1/4 tsp pepper 11 oz (320g) canned tuna (albacore tuna if possible) drained and flaked 11 1/2 oz (330g) canned sweetcorn drained 1 cup (150g) frozen petit pois large handful chopped parsley Instructions Heat oven to 180C/350f. Boil a large pan of water, add the pasta and cook for 10 minutes. Whilst the pasta is cooking, melt the butter in a saucepan, add in the onion and cook on low for 6-8 minutes until the onions are very soft. Turn up the heat to medium and stir in the flour. Cook for 1-2 minutes. Slowly add the milk, using a whisk to stir (just stir, don’t whisk) it in. Once all the milk is incorporated, continue to heat whilst stirring until the sauce thickens. Then stir in ⅔ of the cheese until melted. Season with the salt and pepper. Drain the pasta and pour into a 20x30cm baking dish. Pour over the white sauce, then add the tuna, sweetcorn, petit pois and all but 1 tbsp of parsley. Mix together, then sprinkle on the remaining cheese. Bake in the oven for 15-20 mins until the cheese is golden brown. Top with the reserved parsley before serving.
Green Chile Chicken Enchiladas
Ingredients 1 1/2 cups chicken breast cooked and shredded 16 ounces green chili enchilada sauce 1 4- ounce can chopped green chiles 1 1/2 cups Monterey Jack cheese 1 cup sour cream 10 medium tortillas 2 tablespoons cilantro chopped 3 green onions chopped 1 medium tomato chopped Instructions Preheat the oven to 425°. Spray a 9x13 baking pan with cooking spray and set aside. In a bowl, mix the chicken, green chiles, half of the cheese and 1 cup of the green chile enchilada sauce. Set aside. In another bowl, mix the remaining enchilada sauce and the sour cream. Pour half of this mixture into the bottom of your baking pan. Working with one tortilla at a time, scoop about 2 tablespoons of the chicken mixture down the center. Roll up, and place them in your dish, seam side down. Repeat with the others lining them up close together (touching) in your pan. Top with the remaining sauce and cover with cheese. Bake until the cheese is melted, 25 minutes. Top with cilantro, onions and tomato. Serve hot.
Ingredients: • 6 medium baked potatoes or boiled potatoes (see below) • ¼ cup butter • 4 oz cream cheese softened • ⅔ cup sour cream • ½ cup milk or cream (add more or less to taste) • ½ teaspoon garlic powder • 1 tablespoon fresh parsley chopped • 2 cups cheddar cheese shredded • 2 green onions thinly sliced • 10 slices bacon cooked & crumbled • salt & pepper to taste Toppings: • 1 green onion sliced • 2 slices bacon cooked & crumbled • ½ cup cheddar cheese Instructions: 1. Preheat oven to 375°F. 2. Mash warm baked potatoes or boiled potatoes with a potato masher. Add butter, cream cheese and sour cream. Mash while adding milk/cream a little at a time until to reach a creamy consistency. 3. Stir in remaining ingredients (except toppings) and spread into a 2 quart casserole dish. 4. Sprinkle with toppings and bake for 25-30 minutes or until cheese is melted and potatoes are hot. Notes: To Boil Potatoes: Wash 4lbs red-skinned potatoes. Peel about ⅔ of the skin, (leaving some on the potatoes) and chop into large chunks. Boil the potatoes and a large pot of water until potatoes are fork-tender (about 15 minutes). Drain well.
Ingredients 2 lb ground beef or turkey 1 medium onion, chopped 2 can(s) 10.75 oz. tomato soup 1 can(s) 10.75 oz. warm water 1 pkg wide egg noodles 2 can(s) 14 oz. sauerkraut, drained very well 3/4 c brown sugar 2 c Swiss cheese, shredded garlic powder with parsley salt and pepper Directions 1. Preheat oven to 350°F. Brown ground beef or turkey with chopped onion and season with garlic powder, salt and pepper until done. 2. Prepare egg noodles according to package. Make sure you don't over cook them. You want them slightly al dente. 3. Drain sour kraut and pour into the bottom of a greased 9x13 pan. (or you can use a casserole dish or roasting pan if you'd like) Sprinkle with brown sugar. 4. Pour drained (but not rinsed) egg noodles over sour kraut and brown sugar. 5. Pour hamburger or turkey over egg noodles. 6. Mix 1 can of warm water with the 2 cans of tomato soup. Make sure you have all the lumps out of the soup and it is mixed well and smooth. Pour over hamburger or turkey evenly. Use a fork as you are pouring the soup along the sides of the pan to pull the mixture away from the edges to allow some of the soup to seep down the sides slightly. 7. Top with cheese. 8. Bake at 350° for 30-45 min until cheese is brown and edges are bubbling. Let stand 5 minutes before serving. 9. Don't forget the garlic bread and/or a nice lettuce salad to accompany this great casserole. Enjoy!
Ingredients Note: This recipe can be made using half of the beef and sloppy joe sauce but still with the same amount of crust and in a 9x13 pan with no loss of deliciousness. • 1-2 pounds ground beef cooked and drained • 1-2 14.5 oz cans sloppy joe sauce I only use Manwich when it comes to buying it pre made. I normally like generics but find generic sloppy joe sauce to be really bad. • 1 cup french fried onions • 2 cups shredded cheddar cheese mild, sharp, whatever you like • 1 cup all purpose flour • 1 cup milk • 2 eggs • 1 tablespoon vegetable oil • 1/2 teaspoon salt Instructions • In a large bowl, stir together ground beef, sloppy joe sauce, and french fried onions until well blended. • Spray the bottom of a 9x13 pan with cooking spray. Sprinkle half of the cheese on the bottom and top with the meat mixture, spreading to the sides. Top meat mixture with remaining cheese. • In medium bowl combine flour, milk, oil, eggs, and salt. Stir until well blended. Pour over top of meat and cheese in casserole dish. • Bake at 350 for about 30 minutes, or until crust is set and very lightly browned.