Posts Tagged ‘Casserole’

Cheesy Ham and Hashbrown Casserole

Best ever and found it at https://www.facebook.com/foodgasmsrecipes

Best ever and found it at https://www.facebook.com/foodgasmsrecipes

makes 12 servings

1 (32 ounce) package frozen hash brown potatoes
8 ounces cooked, diced ham
2 (10.75 ounce) cans condensed cream of potato soup
1 (16 ounce) container sour cream
2 cups shredded sharp Cheddar cheese
1 1/2 cups grated Parmesan cheese

Directions
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9×13 inch baking dish.
In a large bowl, mix hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared dish. Sprinkle with Parmesan cheese.
Bake 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Sleeping In Breakfast Casserole

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I found this old recipe and have no idea where I originally got it from. I can tell you it is worth the effort to make it the night before!

6 onion rolls or your favorite bread
1 cup grated cheddar cheese
1 1/2 sticks butter
1 – 8 ounce package cream cheese
10 eggs
2 cups milk
1/2 teaspoon dry mustard
dash of cayenne pepper
1/2 teaspoon salt
1 teaspoon chopped chives

1 pound of fried, drained and crumbled bacon bits (prepped the night before)

Generously butter 9 x 13 baking dish. Tear onion rolls into chunks. Sprinkle with cheddar cheese, then tear cream cheese into small piece and place over the top. Cut 1 1/2 sticks butter into pats and place over the top. Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.
The next morning, bake at 325 degrees, covered, for 45 minutes. Then remove foil, add bacon topping and continue baking at 350 for 10-15 minutes. Garnish with chopped chives!

Moussaka Casserole Dish (Greek)

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A Greek Dish!
yield: 6 servings, prep time: 2 hours, cook time: 50 minutes, total time: 2 hours 50 minutes

Ingredients:
2¼ pounds eggplant, peeled and cut into ½-inch rounds
½ cup olive oil
1 yellow onion, grated
2 garlic cloves, sliced
2 pounds lean ground beef
16 ounces tomato puree
¼ teaspoon ground allspice
½ teaspoon granulated sugar
Salt and pepper
1 egg white, lightly beaten
5 tablespoons finely chopped fresh parsley
5 tablespoons plain breadcrumbs
1 cup grated Parmesan cheese
2¼ pounds russet potatoes, peeled and cut into ½-inch rounds

For the White Sauce:
3 cups whole milk
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
¼ teaspoon ground nutmeg
Salt and white pepper, to taste
5 tablespoons heavy cream
3 egg yolks, lightly beaten

Directions:

1. Sprinkle the eggplant slices with salt and let drain in a colander for 1 hour. Rinse, squeeze out any excess water and pat dry.

2. Heat ¼ cup of the olive oil in a large saute pan over medium heat. Add the eggplant and cook, turning occasionally, for 6 to 8 minutes, or until lightly browned on both sides (if you don’t have a pan big enough, do this in two batches). Remove from the pan with a slotted spoon or spatula and drain on paper towels.

3. Reduce the heat to low and add the remaining ¼ cup of olive oil to the pan. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes, or until the onion is softened. Increase the heat to medium, add the ground beef and cook, stirring and breaking up the meat with a spoon, for about 10 minutes, or until browned. Add the tomato puree, allspice, and sugar, and season with salt and pepper. Reduce the heat and simmer for 15 to 20 minutes, or until all the liquid has evaporated. Remove from heat and let cool, then fold in the egg white and parsley.

4. Meanwhile, prepare the white sauce. Place the milk in a small saucepan and bring to barely a boil, then remove from the heat. Melt the butter in a large, heavy skillet over medium heat, then stir in the flour and cook, stirring frequently, for 1 minute. Remove the pan from the heat and gradually pour in the hot milk, whisking constantly until the mixture is smooth. Return the sauce to medium heat and simmer, whisking constantly, for 10 to 15 minutes, until thickened and smooth. Remove from the heat, and whisk in the nutmeg, salt and pepper.

5. Preheat oven to 400 degrees F. Grease a 10×15-inch lasagna pan with butter and sprinkle with 2 tablespoons of the bread crumbs. Cover the base of the dish with the potato slices, overlapping them slightly. Spread half of the meat mixture on top and sprinkle with half of the Parmesan cheese and 2 tablespoons of the remaining bread crumbs. Cover with the eggplant slices, overlapping them slightly. Spread the remaining meat mixture on top, sprinkle with the remaining Parmesan cheese and the remaining breadcrumbs. (At this point, the dish may be covered and frozen. Thaw before baking.)

6. Whisk the cream and egg yolks into the white sauce and spread it evenly over the surface of the dish. Bake for about 50 minutes, or until the top is golden brown. Remove from the oven and let stand for 15 minutes before serving.

Recipe and Photo Courtesy of The Brown Eyed Baker!

Loaded Chicken & Potato Casserole

 

Photo By Carolyn Davidson Hicks

Photo By Carolyn Davidson Hicks

Ingredients:
1 lb boneless chicken breasts, cubed (1″)
6-8 medium skin on red potatoes, cut in 1/2″ cubes
1/3 cup olive oil
1 1/2 tsp salt
1 tsp black pepper
1 Tbsp paprika
2 Tbsp garlic powder
2 Tbsp hot sauce (more if you like it HOT)

Topping:
2 cups fiesta blend cheese
1 cups crumbled bacon
1 cups diced green onion

Directions:

  1. Preheat oven to 400 degrees. Spray a 9×13″ baking dish with cooking spray.
  2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..
  3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).
  4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted. Serve With: extra hot sauce and/or ranch dressing or sour cream!

Taco Casserole

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Ingredients:

1 lb. ground beef
1/2 cup chopped onion
1/2 cup salsa well drained (Rotel makes a great substitute)
1 cup shredded lettuce
1 medium tomato, chopped
1 cup sharp shredded cheddar cheese
1 cup of sour cream

2 cups of crushed corn chips

1/2 cup chopped green onions

1 tablespoon of flour to thicken the mix

Taco Seasoning:
2 teaspoons hot chili powder
1 1/2 teaspoons paprika
1 teaspoon onion powder
1/2 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon oregano
1/4 teaspoon freshly ground black pepper, or to taste
1 pinch cayenne pepper, or to taste (optional)
1 pinch red pepper flakes, or to taste (optional)

Directions:

In a small skillet, cook ground beef and onions until done. Drain the grease and then add flour and mix well. Stir in well drained salsa or Rotel. Add taco seasoning and stir until evenly coated. Pour the ingredients in a 9 x 12 baking dish. Once  the mix cools down, top with crushed corn chips, shredded cheese, lettuce, tomatoes, green onions and sour cream and serve immediately.

Note: You can also do the same process in Ramikins for individual servings! Great for parties too!

Yellow Squash and Purple Onion Casserole

Ingredients:

4 cups sliced yellow squash

1 cup diced purple onion (you can also add 1 cup diced purple cabbage)

1 cup of Panko and/or 1 cup of Italian Breadcrumbs I like mixing ½ cup of each together to get a real crunch!

1 cup shredded Cheddar cheese

2 eggs, beaten

3/4 cup milk

1/4 cup butter, melted

1 teaspoon salt

ground black pepper to taste

2 tablespoons butter

Directions:

Preheat oven to 350 degrees F

Place squash and purple onion in a large skillet over medium heat. Pour in a small amount of water. Cover, and cook until squash is tender, about 5 minutes. Drain well, and set aside.

In another bowl, mix together Panko and/or Breadcrumbs and cheese. Stir half of the mixture into the cooked squash and onions.

Mix together eggs and milk and add to the squash mixture. Stir in 1/4 cup melted butter, and season with salt and pepper. Spread into a 9×13 inch baking dish. Sprinkle with remaining dry mixture, and dot with 2 tablespoons butter.

Bake in preheated oven at 350 degrees F  for 25 minutes, or until lightly browned.

Please note: You may want to add more or less on the breadcrumbs, etc. This is an easy recipe to adapt in many ways! You can add cubed small red potatoes, some purple cabbage, etc. to the mix for flavor and color! Top with freshly sliced tomatoes and cheese!

YellowSquashPurpleOnionCasserole1

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