CASSEROLES

Southern Squash Casserole

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.

Manwich Casserole

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.

Chicken-Broccoli Casserole

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.

Runza Casserole

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.

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!!!

Creamy Tuna Pasta Bake

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.

Burrito Casserole

Chicken - Rice Casserole

Ingredients: Extra-virgin olive oil, for baking dish 2 c. white rice, rinsed well and drained 1 large onion, chopped 2 c. low-sodium chicken broth 2 (10.5-oz.) cans cream of mushroom soup Kosher salt Freshly ground black pepper 4 large bone-in, skin-on chicken thighs (or breasts) (about 2 lb.) 2 tbsp. melted butter 2 tsp. fresh thyme 1 clove garlic, finely minced 1 tbsp. Freshly chopped parsley, for garnish (optional) 1 small can chopped green chilies 1. Preheat oven to 350° and grease a 9"-x-13" baking dish with oil. Add rice, onion, broth, (green chilies), and soup and stir until combined. Season with salt and pepper. 2. Place chicken thighs skin side up in rice mixture and brush with melted butter. Sprinkle with thyme and garlic and season with salt and pepper. 3. Cover dish with foil and bake for 1 hour. Uncover and bake 30 minutes more, until rice is tender and chicken is cooked through. Turn oven to broil and broil until chicken is golden, 3 to 5 minutes.

Country Chicken And Dressing Casserole

Ingredients 3 pounds of cooked, boned, and skinned chicken(or boneless breast pieces) 1 can of cream of chicken soup 1 can of cream of celery soup 1 small can of evaporated milk 1 tablespoon of sage 1 package of cornbread stuffing mix 1 cup of chicken broth Instructions Arrange the chicken in the bottom of a long cake pan or casserole dish. Pour the chicken soup, cream of celery soup, and the small can of milk over the chicken. In a large bowl mix the stuffing mix, the sage, and the chicken broth. Spread the stuffing mixture on top of the chicken Bake at 450° for 20 minutes.

Ham 'n' Swiss Chicken

Broccoli Rice Casserole

INGREDIENTS 6 cups fresh broccoli cut into bite sized pieces 2 cups cooked white rice SAUCE 3 tablespoons butter 3/4 cup onion diced (about 1 small) 3 tablespoons flour 2 cups milk 1/4 teaspoon each garlic & black pepper 1/2 teaspoon dry mustard powder 1/2 teaspoon paprika salt to taste 3 tablespoons cream cheese 2 cups shredded cheddar cheese divided INSTRUCTIONS Preheat oven to 350 degrees F. Cook onion and butter on medium-low heat until softened and translucent. Stir in flour, garlic powder and pepper. Cook an additional 2 minutes. Gradually pour in milk while whisking. Continue whisking over medium heat until thick and bubbly. Remove from heat and add dry mustard, paprika, cream cheese and 1 1/2 cups cheddar cheese. Stir until melted. Place broccoli in boiling water for about 2 minutes. You still want it slightly crisp as it cooks more in the oven. Stir together rice, broccoli and cheese sauce. Place in a greased 2 qt casserole dish. Top with remaining cheese and bake 35 minutes or until bubbly and cheese lightly browned.

4 Ingredient Chicken and Rice Casserole

INGREDIENTS 4 chicken breasts 1 cup long grain white rice uncooked 1 1/2 cups water 1 package onion soup mix or use homemade 10 oz can cream of mushroom soup INSTRUCTIONS Preheat oven to 325 degrees F. Spray 9×13 pan with cooking spray. Add chicken breasts and season with salt & pepper. Pour uncooked rice over chicken. Sprinkle with onion soup mix. Combine mushrooms soup and 1 1/2 cups of water. Pour over chicken. Cover and bake 1 hour 15 minutes or until rice is tender.

Easy Tater Tot Casserole

INGREDIENTS: 1 bag of Tater Tots (approx 32 oz) 1 pound lean ground beef 1 small onion, diced 2 cups of mixed vegetables (fresh or frozen) 1 can of cream of mushroom soup 1 cup of milk 1/4 teaspoon garlic powder 1 teaspoon dry mustard salt & pepper to taste 2 cups of shredded cheddar cheese DIRECTIONS: Brown ground beef and onion over medium heat until no pink remains. Drain any fat. In a bowl mix together soup, milk, garlic powder, dry mustard and salt and pepper. Set aside Place half of the Tater Tots into a greased 4qt slow cooker. Layer beef, mixed vegetables, remaining tater tots and finally cheese. Pour sauce over top, cover and cook on high 3-4 hours or on low 7 hours or until heated through.

Farmer’s Casserole

Ingredients 6 c diced potatoes (I used Simply Potatoes diced potatoes with onion) 1 tbsp extra virgin olive oil 1 1/2 c reduced fat Colby & Monterrey blend cheese, shredded 6 slices Canadian bacon, diced 2 sliced green onions 24 oz. (2 cans) fat-free evaporated milk 2 c Egg Beaters egg substitute 1/4 tsp salt 1/4 tsp black pepper How to make it 1. Preheat oven to 375°. 2. Heat oil in a non-stick skillet over medium heat. Add potatoes to skillet and cook until lightly browned. 3. Add cooked potatoes to bottom of a casserole dish. Layer ham, cheese, and green onion on top of potatoes. 4. In a large mixing bowl, combine Egg Beaters, evaporated milk, salt, and pepper. Stir to combine. 5. Pour egg mixture potato mixture in casserole dish. 6. Bake for 45-55 minutes or until egg is set. Remove from oven, let set for 5-10 minutes. Cut into 15 equal portions. Serve immediately. Yields 15 servings, serving size 1 piece

MEXICAN LASAGNA

INGREDIENTS 1 pound lean ground beef 1 tablespoon olive oil 1/2 small yellow onion, grated or finely chopped 2 teaspoon smoked paprika 1 teaspoon cumin 1 tablespoon New Mexico chile powder 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 (14.5 oz) can fire roasted diced tomatoes 1 (15 oz) can black beans, rinsed and drained 1 1/2 cups frozen sweet corn 1 (4 oz) can fire roasted diced green chiles 1 (10 oz) can enchilada sauce (or our homemade enchilada sauce) 12 8” large flour tortillas 8 ounces Pepperjack cheese, shredded 4 ounces Colby Jack cheese, shredded 6 oz can sliced olives, drained 2 scallions, finely chopped 2 tablespoons chopped cilantro INSTRUCTIONS Preheat oven to 425°F. Drizzle olive oil into a large skillet, over medium high heat. Add beef, onion, paprika, cumin, chili powder, salt and pepper to skillet. Brown beef for about 5-7 minutes. Add tomatoes, beans and corn. Stir to combine. Allow to cook while you begin preparing the baking pan. Smooth about 1/3 of the enchilada sauce over the bottom of a 9x13 baking pan. Lay tortillas on the bottom of the pan, slightly overlapping until pan is covered (about 4 tortillas). Spoon half of the remaining beef mixture over top of the tortillas, spread evenly. Layer tortillas on top of beef mixture. Smooth about 1/3 of the enchilada sauce over the tortillas. Sprinkle 1/2 of each of the cheeses on top. Scatter the green chiles over the cheese. Add the remaining beef mixture. Spread evenly. Layer tortillas on top of beef mixture. Spoon remaining enchilada sauce over tortillas. Sprinkle remaining cheese on top of tortillas. Garnish top with olives and scallions. Bake for 10-15 minutes, until cheese is melted and lasagna is warmed through. Remove from oven and sprinkle with cilantro.

Cheesy Beef Goulash

Ingredients 2 lbs ground beef 3 tsp minced garlic 3 cups water 2 (15-ounce) cans tomato sauce 2 (15-ounce) cans diced tomatoes 2 TB Italian seasoning 3 bay leaves 3 TB soy sauce 1 TB seasoned salt 2 cups elbow macaroni, uncooked 1 cup shredded cheddar cheese Instructions Brown ground beef in skillet over medium-high heat until cooked. Drain. Add garlic and saute for about 5 minutes. Add water, tomato sauce, diced tomatoes, italian seasoning, bay leaves, soy sauce, and seasoned salt. Stir well. Cover and allow to cook for 15-20 minutes. Add the uncooked elbow macaroni to skillet, stir well, return the lid and simmer for about 30 minutes. Turn off heat, remove the bay leaves, and add 1 cup of cheddar cheese right before serving.

Eggplant Rollatini

INGREDIENTS 4 eggplants 1/4 cup olive oil 1 package frozen spinach, thawed 3 cups ricotta cheese 1 egg 1 1/2 cups prepared marinara sauce 2 cups parmesan cheese, grated, divided 3/4 cups fresh basil leaves, finely chopped 1 cup mozzarella cheese, grated Kosher salt and freshly ground pepper, to taste PREPARATION 1. Preheat oven to 400º F. 2. Trim ends of eggplants. Cut lengthwise into approximately 1/4-inch thick slices. 3. Place eggplant slices on baking sheets and season with salt and pepper, then drizzle with olive oil. 4. Place in oven and bake for 10 minutes. Remove from oven and let cool. 5. In a large bowl, mix ricotta cheese, egg, basil leaves, salt, pepper and 1 cup of parmesan cheese. Squeeze water out of spinach and add it to the cheese mixture. 6. Place approximately 3 tablespoons of cheese and spinach mixture on each eggplant slice. Roll into a loose bundle and place seam-side down in a large baking dish. 7. Top eggplant rolls with marinara sauce. Sprinkle on mozzarella and remaining parmesan cheese. 8. Place baking dish in oven and bake 30 minutes, or until cheese is melted.

Cheesy Cabbage Casserole

INGREDIENTS 1 small head cabbage, finely chopped 1 1/2 pounds ground beef 1 can diced tomatoes, 14 1/2 ounces 1 can tomato sauce, 8 ounces 1 cup shredded cheese, Mexican blend 1 cup white rice, uncooked 1 2/3 cups water 1 small onion, chopped Salt and pepper, to taste PREPARATION 1. Brown ground beef and onion in large skillet over medium-high heat until beef is no longer pink and onions are tender. Season with salt and pepper, drain, and return to pan. 2. Stir in cabbage, diced tomatoes and tomato sauce, and cook over medium heat until cabbage is just tender. Add rice and water, increase heat, and bring mixture to a boil. 3. Reduce heat to medium-low, and cover with a tight-Útting lid. Simmer about 25 minutes without uncovering until rice is tender and most liquid is absorbed. 4. Remove skillet from heat. Sprinkle with cheese. Replace lid, and allow cheese to melt completely.

CABBAGE ROLL CASSEROLE

1 tablespoon olive oil 1 onion, chopped 3 cloves or 1 tablespoon minced garlic 1 tablespoon Italian seasoning 2 pounds ground beef 1 can (29 ounces) tomato sauce 1 head green cabbage, shredded 1 cup uncooked rice 1 teaspoon salt 3 cups beef broth 1 teaspoon coarse ground pepper, divided Preheat oven to 375 degrees Fahrenheit. Heat olive oil in a large skillet over medium heat. When hot, add onion and saute for about 3 minutes, until soft. Add the garlic, Italian seasoning and beef, breaking up the beef as you do. Fry the beef until it's brown, about 8 minutes, stirring regularly. Drain if needed. In a large mixing bowl, combine the tomato sauce, rice, salt and half of the coarse ground pepper. Mix well to combine; this is your casserole mixture. In a casserole dish, layer one-third of the cabbage, then one-third of the ground beef, and finally one-third of the casserole mixture. Repeat layers two more times. Pour beef broth over the entire casserole. Cover with aluminum foil. Place the casserole dish in the preheated oven and bake for 1 hour, 15 minutes. After removing from oven, sprinkle entire casserole with remaining 1/2 teaspoon coarse ground pepper.

One-Pot Cabbage Casserole

INGREDIENTS • 2 lbs. ground beef • Salt and pepper or creole seasoning • 1 onion, chopped • 1 cup rice, uncooked • 3 large handfuls of roughly chopped cabbage • 1 8 oz. can tomato sauce • 2 cups of water (I just use the tomato sauce can twice) • 1 14 oz. can diced tomatoes, undrained • 1 cup shredded cheese (I used Colby Jack) INSTRUCTIONS : 1. Season and brown ground beef and onions. Drain off grease. 2. Once onions are clear, add rice, cabbage, tomato sauce, 2 cups of water (or use tomato sauce cans) and diced tomatoes. Stir. 3. Let it come to a boil and then reduce heat to medium low and cover to simmer for about 20 to 30 minutes or until rice is done and cabbage is soft. Do not lift lid before 20 minutes to make sure rice cooks well. 4. Once cooked, top with cheese and cover with lid to melt a few minutes. NOTES : You can use a can of Rotel instead of diced tomatoes if you prefer spicy food.

Just Another Awesome Amish Casserole Recipe

Ingredients 1 pound beef chunks or ground beef 1 onion, chopped 1 can tomato soup, undiluted 1 pound egg noodles 1 can cream of mushroom soup, undiluted 1 tablespoon olive oil paprika (optional) Instructions: Preheat oven to 375 degrees F. Saute chopped onion in olive oil. Add beef. Cook well. Add tomato soup. Cook egg noodles according to directions on package. Drain well. Add cream of mushroom soup. Grease large shallow casserole dish. Place 1/2 of beef mixture in bottom of casserole. Add 1/2 of noodle mixture. Put remaining beef mixture over noodles. Top with remaining noodles. If desired, sprinkle paprika lightly over top of casserole. Bake for 25 to 30 minutes, or until bubbly.

Polish Casserole

Ingredients • 4 cups uncooked penne pasta • 1-1/2 pounds smoked Polish sausage or kielbasa, cut into 1/2-inch slices • 2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted • 1 jar (16 ounces) sauerkraut, rinsed and well drained • 3 cups shredded Swiss cheese, divided • 1-1/3 cups 2% milk • 4 green onions, chopped • 2 tablespoons Dijon mustard • 4 garlic cloves, minced Directions • 1. Preheat oven to 350°. Cook pasta according to package directions; drain and transfer to a large bowl. Stir in sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic. • 2. Spoon into two greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, 45-50 minutes or until golden brown and bubbly. Freeze option: Cover and freeze unbaked casserole up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 50-55 minutes or until golden brown and bubbly. Yield: 2 casseroles (6 servings each).

The Infamous 'John Wayne Casserole'

So named because it was supposedly a great favorite of the Duke. 4 c. shredded Cheddar cheese 4 c. shredded Monterey Jack cheese 2 cans chopped green chilies 1 3/4 c. milk 1/3 c. flour 1 tsp. salt 4 eggs 2 medium tomatoes, sliced In a greased 13 x 9 x 2 inch baking dish; mix together the chilies and cheeses. Beat milk, flour, salt, and eggs. Pour over cheese. Cook, uncovered, in a 350 degree oven until center is set and top is golden brown, about 40 minutes. Place sliced tomatoes on top during last 20 minutes of cooking. If you want to make a small 8 x 8 inch baking dish use 2 cups of each cheese, 1 can of chilies, 1/2 teaspoon salt, 3 eggs, 1 1/4 cups milk, 3 tablespoons flour, and one tomato.

Hashbrown Casserole

Ingredients • 2 pounds frozen diced or shredded potatoes • 3 cups cheddar cheese, grated • 1½ cups homemade cream of chicken soup or 1 (10-ounce) can storebought • 2 cups sour cream • 6 tablespoons butter, melted • 1 bunch green onions, sliced • 1 teaspoon kosher salt • ½ teaspoon freshly ground black pepper • ½ teaspoon garlic powder Instructions 1. Preheat the oven to 400º F. Lightly butter a 9x13 baking dish or spray with nonstick cooking spray. 2. Stir together the diced potatoes, half of the cheddar cheese, cream of chicken soup, sour cream, melted butter, onion, salt, pepper, and garlic in a large mixing bowl. Spread into the prepared baking dish. 3. Bake until the potatoes are fork tender, about 30 minutes and then top the hashbrown casserole with the remaining cheddar cheese. Return the hashbrown casserole to the oven until the cheese has melted. 4. Serve warm.

Teriyaki Chicken Casserole

INGREDIENTS 3/4 cup low-sodium soy sauce 1/2 cup water 1/4 cup brown sugar 1/2 teaspoon ground ginger 1/2 teaspoon minced garlic 2 Tablespoons cornstarch + 2 Tablespoons water 2 small boneless skinless chicken breasts 1 (12 oz.) bag stir-fry vegetables (Can be found in the produce section) 3 cups cooked brown or white rice INSTRUCTIONS Preheat oven to 350° F. Spray a 9×13-inch baking pan with non-stick spray. Combine soy sauce, ½ cup water, brown sugar, ginger and garlic in a small saucepan and cover. Bring to a boil over medium heat. Remove lid and cook for one minute once boiling. Meanwhile, stir together the corn starch and 2 tablespoons of water in a separate dish until smooth. Once sauce is boiling, add mixture to the saucepan and stir to combine. Cook until the sauce starts to thicken then remove from heat. Place the chicken breasts in the prepared pan. Pour one cup of the sauce over top of chicken. Place chicken in oven and bake 35 minutes or until cooked through. Remove from oven and shred chicken in the dish using two forks. *Meanwhile, steam or cook the vegetables according to package directions. Add the cooked vegetables and rice to the casserole dish with the chicken. Add most of the remaining sauce, reserving a bit to drizzle over the top when serving. Gently toss everything together in the casserole dish until combined. Return to oven and cook 15 minutes. Remove from oven and let stand 5 minutes before serving. Drizzle each serving with remaining sauce.

Grandma's Chicken and Noodle Casserole

Ingredients 1 pound cooked pasta 2 garlic cloves, chopped 2 tablespoons extra virgin olive oil 3 tablespoons vegetable oil 1 bell pepper, chopped 1 small onion, chopped 1 celery stick, chopped 2 tablespoons all-purpose flour 1 1/2 cup vegetable stock 2 teaspoons Hungarian paprika 1 pinch cayenne pepper salt and pepper to taste 2 chicken breasts, cubed 1/2 cup gorgonzola cheese 2 cups Havarti cheese Instructions Cook pasta until it reaches al dente stage, drain it and mix with olive oil and garlic. Let it cool. On medium high heat soften bell pepper, onion and celery in vegetable oil for 2-4 minutes or until translucent. Add paprika, cayenne pepper, salt and pepper and mix with vegetables. Add chicken and let it get color on one side; it will take couple of minutes. Flip chicken to the other side and let it cook for another minute or so. Add flour and mix it in with oil. Cook it for minute or so. Add vegetable stock, mix it in and add Gorgonzola. Mix Gorgonzola in and let it melt. Remove from the heat and mix with pasta. Transfer the pasta with sauce to 9″ by 13″ oven safe dish slightly oiled. Sprinkle Havarti on top and bake for 30 minutes or until the cheese is melted.

Hamburger Casserole

Ingredients 1 pound ground beef 1/2 cup chopped onion 2 cups frozen corn 1 cup frozen peas 1 pint cream of mushroom soup 1/2 – 3/4 cup shredded cheddar cheese 1/2 – 3/4 cup milk 1 1/2 cups egg noodles, homemade is best 1/2 cup torn up bread or crusty bread 1 Tablespoon butter, melted Salt and pepper to taste Instructions Bring a pot of water to a boil, salt it, and cook the noodles. Meanwhile, cook the meat with onion until done. Stir in corn, peas, soup, cheese, and milk. Mix well. Stir in noodles. Put in 2 qt. casserole dish. Mix bread and butter. Sprinkle on top. Bake at 350° F for 45 min. – 1 hr., until hot and bubbly. Let sit for about 5 minutes before serving.

Copycat-Cracker Barrel’s Hashbrowns Casserole

Ingredients 2 lbs frozen hash browns 1⁄2 cup margarine or 1⁄2 cup butter, melted 1 (10 1/4 ounce) can cream of chicken soup 1 pint sour cream 1⁄2 cup onion, peeled and chopped 2 cups cheddar cheese, grated 1 teaspoon salt 1⁄4 teaspoon pepper Directions Preheat oven to 350°F and spray an 11 x 14 baking dish with cooking spray. Mix the above ingredients together, place in prepared pan and bake for 45 minutes or until brown on top.

Pizza Casserole

Ingredients: ■ 500g (16 oz.) Rigatoni Pasta, cooked & drained ■ 500g (16 oz.) ground beef ■ 1 onion, diced ■ 1 red bell pepper, diced ■ 800g (28 oz.) pizza sauce ■ 100g (3.5 oz.) pepperoni, chopped ■ 4 cups mozzarella cheese Instructions: 1. In a skillet, cook the onion, ground beef, and pepperoni until browned. Drain off any excess fluid. Lastly, mix in the pizza sauce, diced bell pepper & put to the side. 2. Next, in a slow cooker, add a little bit of meat sauce to the bottom and then layer in the following order. Pasta, pizza sauce, cheese & then repeat until you run out of the meat sauce. Finish off with some mozzarella on top. 3. Cook on low for 6 hours. Cooking Tips: ■ You’re able to skip the browning of the ground beef but it will add quite a bit more greasy fluid to the dish. I always recommend browning the ground beef before adding it to the slow cooker but it isn’t compulsory. ■ If you love your vegetables then don’t hesitate to add a few more into this dish. Carrot and mushrooms are two great vegetables that work great in a pizza casserole. ■ You’re able to swap the ground beef for some sliced Italian sausages or something similar. You will also find that ground pork, or chicken will also work great.

Anne Byrn's Homegrown Tomato Pie

Ingredients 2 cups peeled and sliced ripe tomatoes (from 3 to 4 tomatoes) Sea salt 1 (9-inch) pie crust, refrigerated or frozen and thawed 1 cup shredded sharp cheddar cheese 1/2 cup grated Parmesan cheese 1/2 cup mayonnaise 2 tablespoons chopped fresh basil 2 tablespoons chopped fresh chives Freshly ground black pepper Instructions Place the tomato slices on paper towels and sprinkle both sides with 1/4 teaspoon salt. Let sit for 1 hour. Place a rack in the center of the oven and heat the oven to 400 degrees. Transfer the crust to a 9-inch pie pan. Press the crust into the pan and trim off excess crust. Use your fingers to crimp the edges of the crust in a decorative pattern. Using a fork, prick the bottom of the crust a few times. Bake until very lightly brown, about 8 minutes. Meanwhile, in a medium bowl, mix together the cheddar cheese, Parmesan, mayonnaise, basil and chives. Season to taste with a little salt and pepper. When the crust has lightly browned, transfer it to a cooling rack and let it cool for 15 minutes. Place the drained tomato slices in the bottom of the crust. Spread the cheese and mayonnaise mixture over the top. Bake until golden brown, 18 to 22 minutes. Let cool for 5 minutes, then slice and serve. This recipe was provided by Anne Byrn. Read more about it in her Taste of a Place story, published July 31, 2017. https://www.southernkitchen.com/articles/eat/taste-of-a-place-homegrown-tomato-pie

Cottage Pie

INGREDIENTS 1 1/4 pounds potatoes, any variety, peeled and cut into chunks 3 large cloves garlic, minced 3/4 cup sour cream 2/3 cup cheddar cheese, divided (1/3, 1/3) 1 pound lean ground beef or ground turkey 1 (12 oz) package frozen peas and carrots 1 tablespoon Worcestershire sauce 1 cup broth, vegetable or beef 1 tablespoon Italian seasonings 2 tablespoons ketchup 1/2 cup half-and-half (more if needed) 3 tablespoons unsalted butter, cut into single tablespoons Boil water in a large saucepan. Place potatoes in water and boil 20 minutes. Preheat oven to 375°F. Brown ground meat in large skillet, drain. Return meat to pan and add frozen vegetables, Worcestershire sauce, broth, Italian seasonings, minced garlic, and ketchup. Stir to incorporate and cook for 5-7 minutes. Drain potatoes and return to pot. Mash in sour cream, butter, and half-and half, 1 teaspoon salt and 1/2 teaspoon pepper (more or less, to taste), whipping until smooth. Mix 1/3 cup cheese into potatoes. Pour meat mixture into greased 9x13-inch baking dish. Spoon and spread potatoes on top of meat layer. Bake 25 minutes. Pour rest of cheese on top and bake another 5 minutes, or until cheese begins to brown.

Chicken Biscuit Casserole

Ingredients 1 small onion 1 1/2 teaspoons butter 2 lbs chopped cooked chicken breasts or 2 lbs boneless skinless chicken thighs 1 (10 3/4 ounce) can cream of chicken soup 1/2 cup mayonnaise 1 cup milk 1/2 cup chopped pimiento or 1/2 cup sauteed red bell peppers or 1/2 cup jarred roasted red pepper 1 1/2 cups shredded mild cheddar cheese refrigerated biscuit Directions 1 Preheat oven to 350. 2 Grease the bottom and sides of an 11×7 inch baking dish or 10 inch quiche dish. 3 Chop the onion. 4 Heat butter in a small nonstick skillet and saute until tender. 5 Combine cooked onion, soup, chicken, milk, pimiento, and mayo in a bowl and then turn into the prepared baking dish. 6 Bake for 15 minutes and remove from oven. 7 Sprinkle 1 cup of the cheese over the baked mixture. 8 Arrange biscuits decoratively in a single layer and sprinkle remaining 1/2 cup cheese over them. 9 Return casserole to oven and bake until biscuits are golden brown and sauce is bubbly, usually about 20 minutes longer.

Brussels Sprouts Gratin

INGREDIENTS 1 1/2 pounds Brussels sprouts, halved 8 oz. bacon, cooked and crumbled 1 cup sharp cheddar cheese, grated 1/2 cup Fontina cheese, grated, optional 3/4 cup heavy cream 2 tablespoons extra-virgin olive oil 1 egg 1 sprig rosemary, minced 1 teaspoon garlic powder 1 teaspoon onion powder 1/2 teaspoon red pepper flakes, optional Kosher salt and freshly ground pepper, to taste PREPARATION Preheat oven to 400º F. Toss Brussel sprouts in olive oil and season generously with salt and pepper. Place them in a large baking dish and roast for 15-20 minutes, or until semi-softened. In a large bowl, whisk together egg, heavy cream, rosemary, garlic powder, onion powder and red pepper flakes (if using), then stir in cheeses. Remove Brussel sprouts from oven and add 3/4 bacon to the baking dish. Pour cheese mixture over the top and stir everything together, then top with remaining bacon. Reduce oven temperature to 350º, return baking dish to oven and bake for 20-25 minutes, or until cheese is bubbly and just set. Remove from oven and let cool 5 minutes before serving.

Chicken Alfredo Lasagna Rolls

Ingredients 9 lasagna noodles 2 ½ cups Alfredo sauce (optional homemade recipe below) 2 cups cooked, shredded chicken oregano garlic salt 3 cups shredded Mozzarella, or cheese of your choice How to make it : Spray an 8×8 pan with non-stick spray and pour ½ cup Alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.) Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel. Spread about 2 Tbs. Alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling. Place the roll-ups in the pan, one by one, seam-side down so they don’t come undone. Once they are all in the pan, pour the remaining Alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top. The Best Garlic Alfredo Sauce ½ cup butter 2 ounces cream cheese 2 cups heavy cream (or substitute half and half) 2 teaspoon garlic powder ½ tsp. fresh minced garlic salt and freshly ground black pepper ½ tsp dried oregano cup Parmesan cheese In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream. Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Hamburger Mushroom Bake

Ingredients: 1 lb lean ground beef (0.45 kg) 1 tsp salt (5 mL) 1/2 tsp black pepper (2 mL) 6 oz cream cheese (180 g) 3 eggs 1 lb mushrooms (0.45 kg) 2 tbsp butter (30 mL) 1 tsp seasoning salt (5 mL) 1 tsp dried parsley (5 mL) 1/4 tsp black pepper (1 mL) Grated cheese (optional) How to make it: Preheat oven to 350°F (180°C). In large frying pan, over medium heat, brown ground beef and sprinkle with salt and black pepper. If your ground beef is too dry add some light-tasting olive oil or bacon fat. Set aside to cool. In food processor, process cream cheese and add eggs one at a time until well incorporated. Pour over ground beef and stir to combine. Pour into bottom of a small 4-cup (1 L) casserole dish. Press down. In frying pan in butter, over medium heat, cook mushrooms until softening and turning brown. Sprinkle with seasoning salt, parsley and black pepper. Place on top of the hamburger mixture. If desired, sprinkle the top with cheese. Bake about 20 to 25 minutes, or until set. Do not overcook.

Pork Chop Potato Casserole

Pork Chop Potato Casserole Ingredients 6 large pork chops 6 medium potatoes flour 1 large can cream of mushroom soup 1/2 can water oil Step-By-Step 1 Peel potatoes and cut into round slices. Layer bottom of large casserole dish with potatoes. Sprinkle with salt and pepper. 2 Coat pork chops with flour. 3 Heat oil in large skillet and brown pork chops on each side. 4 Arrange pork chops on top of potatoes. 5 Heat soup with water and pour over pork chops and potatoes. Cover with foil and bake at 350 degrees for 1 1/2 hours.

Eggplant Tomato Bake

INGREDIENTS 1 large eggplant, peeled and cubed 2-3 large tomatoes, sliced 1 medium yellow onion, thinly sliced 1 cup milk 1 cup cheddar cheese, grated 4 large eggs 2 tablespoons extra virgin olive oil 1 teaspoon dried thyme Kosher salt and fresh ground pepper, to taste PREPARATION Preheat oven to 400°F and lightly grease an 8x8-inch baking dish. In a medium skillet, heat the olive oil over medium heat and add onion and eggplant. Sprinkle with salt and sauté until onions have softened and eggplant is tender, 6-8 minutes. Set aside. In a medium bowl, whisk together eggs and milk until well combined. Add cheese, thyme, salt and pepper and stir until incorporated. Add eggplant and onion and stir to combine. Pour mixture into prepared baking dish and top with sliced tomatoes. Bake until mixture has set and top is lightly browned, about 45 minutes. Let cool at least 5 minutes before slicing and serving.