Casseroles

Cheesy Potatoes

by // // No Comments

This dish was served at a Relief Society activity in my mom’s ward several years ago. Although it was delicious as is, I have made a few changes in both ingredients and preparation. It can be a main dish (with ham) or a side dish (without ham).

1/2 stick (4 Tbsp) butter
1 can cream of chicken soup
1 pt light sour cream
Salt and pepper to taste
1/2 Tbsp onion powder
1 to 1 1/2 cup cubed ham (optional)
1/2 to 1 cup grated cheddar cheese
~2 lb. bag of frozen hash browns

1. Melt and mix the butter, soup and sour cream in a large pot over medium heat. Stir until smooth.

2. Add the ham (optional), cheese, onion powder, salt and pepper. Heat through, stirring often.

3. Stir in the hash browns until covered with the soup mixture.

4. Transfer to a 9×13 baking dish, coated with cooking spray.

5. Bake in the oven for 50 to 60 minutes.

[The original recipe called for southern-style hash browns, although I prefer to use the shredded. Use the longer cooking time for the southern-style potatoes; the shredded hash browns take less time to cook through.]

Source: Adapted from a family friend’s recipe

Pizza Casserole

by // // 2 Comments

Most people would define their dutch oven as something they stub their toe on while cleaning the garage, but in our house, it’s a kitchen staple. We cook in it so often I sometimes forget I live in 2011. Wether you use a dutch oven, or a glass casserole dish, this simple casserole is sure to satisfy! (This is especially true if you really ARE camping and using your dutch oven. Just remember the charcoal!)

 
Ingredients:
1 pkg. Jumbo shell pasta
1- 1 1/2 jars pasta sauce
1 Kielbasa sausage
1 pkg. pepperoni
1 C. Mozzarella cheese, shredded
 
Directions:
1. Cook pasta shells as directed on the package.
2. Preheat the oven to 350 degrees. (If using a dutch oven, preheat it in the oven as well)
3. Slice the kielbasa into 1/4 inch slices.
4. Mix all the ingredients in the casserole dish or dutch oven. Cover with foil or lid.
5. Bake at 350 degrees for 30 minutes.
 
Source: Family
 

Easy Breakfast Casserole

by // // No Comments

This is so easy and delicious! It is a very modified version of a Bisquick Recipe. This works well with sausage, ham, shredded beef, or hamburger and can be used as a main dish. Garnish this with chopped tomatoes and a sprinkle of Parmesan Cheese and use as an Appetizer. I often get requests to bring this dish to events and activities.

Ingredients:

1 lb Bass Farms Mild Sausage
1 large onion chopped
1 1/2 cups baking mix such as Bisquick
2 cups milk
6 eggs
1 1/2 cups shredded sharp cheddar cheese
1 1/2 cups grated baked potato or frozen hash browns (optional)
1/2 medium red pepper finely chopped (optional)

If using as an Appetizer:
2 large Roma Tomatoes finely chopped
1/3 cup shredded Parmesan Cheese

1. Heat oven to 400. Spray 13×9 cake pan with non stick spray and set aside.
2. Brown sausage in skillet and drain off excess fat
3. Return sausage to skillet and add chopped onion and pepper. Continue cooking for 3-4 minutes or until onion starts to soften – stirring often.
4. Mix baking mix, milk, and eggs together until well blended.
5. Fold cheese and grated potatoes into egg mixture.
6. Layer Sausage and veggies into prepared pan.
7. Pour egg mixture over sausage
8. Bake at 400 for 20-25 minutes

For Garnish:
Sprinkle top with chopped tomatoes and cheese

Source: Adapted from Original Bisquick

Taters Ole’

by // // 1 Comment

My mother-in-law, the recipe guru, put this one together on her own with intent of making her own “copy-cat” recipe from Taco John’s Potato Ole’s.  The basic recipe is easy and can be topped with your own likings.  Ole’!  [o-lay]  =)

Ingredients:
1 15oz can refried beans
1-2 lbs prepared taco meat (depending on how meaty you like it)
1 small can of diced green chiles or 1 10oz can Rotel (diced tomatoes with green chiles), I’ve also used 1c of salsa…it’s very flexible.
2lb bag of tater tots or tater rounds
2 cups of shredded cheddar cheese
Toppings:
Salsa
Sour cream
Guacamole
Sliced olives
Shredded lettuce

1.  Spread refried beans evenly in the bottom of a 9×13 pan
2.  Layer taco meat, green chiles (or salsa) and tater tots over the beans (in that
     order)
3.  Bake according to the tater tot directions.  Usually 425 degrees for 20-25 minutes.
4.  Remove from oven, sprinkle cheese over hot tater tots and bake for another 5-7
     minutes or until cheese is melted and bubbly
5.  Top with your favorite mexi-toppings =)

Goes great with a side of yellow hominy cooked with butter and salt.  Mmmmm!

Source:  Debbie Hancock

Chicken Divan

by // // No Comments

When I was young, one of my best friends was the 6th child in a family of 12 kids. I thought their house was joy personified. The best part was that sometimes I would spend the night and at breakfast, one [or both] of her parents would be like, “Oh, Aubrey, I didn’t know you were here.”

At the time I never thought much of it, but now as a mom myself, I am stumped at how my friend’s mom managed to feed all those people (plus the extras that were always hanging around). It’s a mystery I still don’t have an answer for, but I do know she had some yummy recipes. This was one of my favorites, so she passed it on to my mom who passed it down to me.

2, 14 oz. packages frozen broccoli florets

2-3 chicken breasts, cooked and shredded

2 cans cream of chicken soup, 98% fat-free

1 cup light mayonnaise

1/2 tsp curry powder

Salt and pepper, to taste

1 cup grated cheddar cheese

Hot, cooked rice

1. Cover the bottom of a 9×13 casserole pan with the broccoli florets.

[If the florets are clumped together, I rinse them in a colander to separate them. The original recipe called for cooked broccoli spears, but I’ve found that the broccoli was too mushy for my tastes then. If you find that it’s too firm without pre-cooking, feel free to heat the broccoli before layering it.]

2. Top broccoli with the cooked chicken.

3. Mix together the soup, mayo, curry, salt and pepper; then layer on top of the chicken.

4. Sprinkle with grated cheese.

5. Bake at 350˚ for 30 minutes.

6. Serve over hot, cooked rice.

[Due to my hubby being very particular about his rice, we gave him a Zojirushi rice cooker for Father’s Day a few years ago. It turns out perfectly ‘sticky’ rice every time. I love it!]

If your kids are anything like mine they won’t touch broccoli, so I prepare them a plate with another green vegetable they will eat.

The leftovers store easily for lunches the next day. It also freezes well both before and after it is baked.

Original recipe ingredients

2, 10 oz. packages frozen broccoli spears, cooked

1 boiled chicken (cut in bite size pieces)

2 cans cream of chicken soup

1 cup mayonnaise

¼ tsp curry powder

1 cup grated cheddar cheese

Cooked rice

 

Indiana Corn Casserole

by // // No Comments


Yes, this recipe has a pound of bacon, a stick of butter and 2 whole cups of sour cream. So put on your big girl panties and deal with it! Sometimes ya gotta live it up!

Ingredients:

1 lb. bacon
1/2 c. butter
1/2 medium onion, chopped
1/2 c. chopped celery*
1 red pepper, chopped
1 green pepper, chopped
5 T. flour
2 c. sour cream
2 lbs. fresh corn (or frozen corn, thawed)
salt and pepper
1 T. chopped parsley

Instructions:

1. Heat the oven to 350 degrees. Cook the bacon, then chop it into bite-size pieces and set it
aside.

2. Melt the butter in a large pot over medium heat. Saute the onion, celery, and peppers until
soft. Stir in the flour, then the sour cream, until well combined. Add the corn and most of
the bacon bits and season with salt and pepper.

3. Pour the mixture into a 9×13 inch baking dish and sprinkle on the remaining bacon bits and
the parsley. Bake for 30 to 45 minutes, until lightly browned. (Note: for a lower fat version
of this casserole, use half the bacon, butter, and flour). Serves 6-8.

*For testing purposes only, I did not use celery because I didn’t want to.

Source: unknown