Need Casserole Recipes!!

ILMC……. I’ve made this casserole several times, good, easy, and freezes well. Oh, and your 5 Flavor Pound Cake, is still one of our favorites!!! 🙂

http://us.mc397.mail.yahoo.com/mc/compose?fid=Draft&mid=1_16428_ADNqv9EAASc%2FSDxZYApSlRz8XcA&draft=1&uc=1&.rand=1084277884&da=0&ymcjs=1

not neccesarily a casserole but is tasty!

http://www.foodnetwork.com/recipes/emeril-lagasse/shredded-chicken-nachos-with-pico-de-gallo-recipe/index.html

(never ask for recipes unless you are prepared for me to go nuts….)

Mexican Casserole

Ingredients

* 1 1/2 cups crushed tortilla chips

* 1 pound shredded cooked chicken meat (from a small roasted chicken)

* 1 can (15 1/2 ounces) garbanzo beans, drained

* 1 can (15 1/2 ounces) kidney beans, drained

* 1 can (15 1/4 ounces) corn kernels, drained

* 1 can (8 ounces) tomato sauce

* 1 cup prepared salsa

* 1 cup chopped red onion

* 1 green bell pepper, cut into 1/4-inch dice

* 1/4 cup chopped fresh cilantro leaves

* 1 tablespoon minced garlic

* Salt and freshly ground black pepper, to taste

* 6 ounces grated Monterey Jack cheese

* 6 ounces grated sharp Cheddar cheese

Garnishes:

* 2 cups diced (1/4-inch) ripe tomatoes

* 1 cup sour cream

* 1/2 cup chopped fresh cilantro leaves

Preparation

1. Preheat oven to 350°F. Grease a 13×9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.

2. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.

3. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.

4. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.

WOW!!! WWM those sound great! I need to go shopping for ingredients..:)

I will come WWM!! 🙂

*Runs to change the sheets on the guest room bed!!! Throws extra plates on the table for CCM and CM*

Smoked Sausage and Cheesy Potato Casserole 1 pound pre-cooked smoked sausage, cut into fairly thick slices, 4 Cans sliced potatoes drained well, 8-12 ounce pkg. shredded sharp cheddar cheese (depends on how cheesy you want it), 1 can of cream of mushroom soup, 1/2 can of milk (use soup can to measure), mix milk and soup together, layer potatoes, sausage, cheese and sauce in alternating layers, ending in cheese, in baking dish. Bake at 350 for 30 minutes or so til hot through and cheese is melted. You can peel and slice fresh potatoes if you prefer, but add extra 1/2 can of milk and bake longer til potatoes are done. This can be done on top of the stove or in a crockpot also and is really good warmed up as a leftover.

I have two that come to mind as “tried and true”… the first is what I call a kid friendly casserole (though all us adults like it too).. if fact, my children who are now 17 & 20 still want this as their “comfort” food. When they were litte, and in that “picky, I won’t eat anything you put on my plate” stage, this was one of the only things I could get them to eat. It’s named for my dad, who the called “PawPaw”

PawPaw’s Casserole:

Brown 1 1/2 lbs. ground meat (you can use beef, chicken, pork, whatever)

Cook one 1 lb. package of elbow macaroni noodles – drain

1 jar (drained sliced mushrooms)

salt and pepper to taste

add a little bit of italian seasonings (basil, oregano, parsley)

1/2 cup shredded cheddar cheese

1 to 1 1/2 cans tomatoe soup

Mix everything together. Pour into greased (just spray it with Pam) casserole dish and cover top with more shredded cheddar cheese.

Bake at 350 for about 45 minutes until hot & bubbly and cheese is melted. Yumm!

Realize, that you can vary this recipe many ways – use italian sausage instead of beef; use fontina cheese instead of chedder; use anything fresh to kick it up – fresh sauteed mushroom & onions; fresh herbs; make your own gourmet tomatoe sauce from scratch and stir in a tablespoon of marscapone cheese to make it creamy …. make it as simple or as gourmet as you like, but trust me… the kids (and hubby or partner) will too!

My second is my kick on cauliflower. It’s such a bland veggie that I think it gets pushed under the bus way too much!! Here’s my take:

Cauliflower Gratin:

In a stock pot, boil 4 cups of water with 1 large smoked ham hoc, 4 sprigs fresh thyme and 2 chicken boulion cubes for at least 30 min. (I usually put mine on and do stuff for an hour or so.. the longer you cook your stock, the more flavor)

Once your stock is ready, put your washed & cut up cauliflower in and boil until tender – about 20 minutes. Drain well

In a small sauce pan slowly heat 1 cup milk, 1/2 stick butter, 1/4 tsp. pepper, 1/2 tsp. salt and 1/4 tsp. fresh grated nutmeg. When it’s at a slow boil, add 2 tlb. flour while whisking because sauce will thicken. Then add 2/3 cup grated fontina cheese while stiring. This will give you a thick, creamy beschemel (sp?) or rather cheese sauce.

In a large mixing bowl, combine the cooked cauliflower with the cheese sauce and pour into a well greased casserole dish.

Top with a mixture of 1/2 stick melted butter and one sleeve crushed ritz crackers.

Bake 350 for 40 minutes —- this is a great Thanksgiving dish – a new twist!!

TATER TOT CASSEROLE

2 LB GROUND BEEF

1 SMALL ONION CHOPPED

COOK UNTILL DONE IN SKILLET, DRAIN

2 CANS OF CREAM OF MUSHROOM SOUP

MIX TOGETHER, PLACE IN 9X13 PAN

SPRINKLE WITH 1 CUP OF SHREDDED CHEESE[ I USE CASSEROLE MIX]

TOP WITH TATER TOTS

THEN WITH MORE CHEESE

BAKE AT 350 FOR 30 TO 35 MIN OR UNTILL THROUGHLY HEATED AND TATER TOTS ARE CRISP

Thanks for all the recipes!! Now to decide which one to try first!!!

12Pawz..I could not get the link to work. Is it just me?

Maybe if you could repost it. I’m glad you are still enjoying the pound cake recipe!!! It is very yummy!!!