Casseroles

Casserole’S

Beef Delight*

Broccoli & Rice Casserole

Chicken & Rice Casserole

Chicken Enchilada Casserole

Corn Casserole

Egg Plant Casserole I, II

Green Bean Casserole

Ground Beef Casserole

Macaroni Supreme*

Mexican Casserole

Mexican Chicken Casserole

Shepherd’s Pie(Easy)

Spinach Casserole

Sweet Potato Casserole

Tuna Casserole*

** Recipes with this asterisk signifies “beginner” meals, very easy meals.

BEEF DELIGHT*

3 lbs. stew meat

2 Cans Cream of Mushroom Soup

1 pkg. dried Lipton Onion Soup

pepper to taste

NO salt

Cut up stew meat in smaller pieces. Sauté stew meat in skillet. Sprinkle onion soup mixture over stew meat after it is browned, stir. In another pot put soup in pan; place over stove until it heats up. Then pour soup over the stew meat mixture stirring well. Add ¼ can of water. Gently stir. (I don’t salt this because the Lipton pkg. seems like enough seasonings). Put ingredients in buttered casserole dish with tight lid. Bake 250F for 3 hours. Serve over rice or potatoes.

Auntie Carter

BROCCOLI & RICE CASSEROLE

1½ C. rice cooked

1 C. frozen broccoli

¾ stick butter

½ C. celery

½ C. onions

mushrooms (opt.)

jalapeno peppers (opt.)

1 jar Velveeta Jalapeno Cheese Whiz

1 Can Cream of Mushroom Soup or

Cream of Chicken

grated cheese

salt pepper to taste

Dice onions, mushrooms, celery and sauté in butter. Set Aside. Heat soup, slightly adding a little water, not much. Mix well with onion, mushrooms, celery and add about 8 oz. of the cheese. (if no Velveeta, you can substitute real grated Cheddar cheese) Stir well and put in electric mixer for just a few minutes to blend well. Turn off mixer and add the chopped broccoli, rice and jalapeño peppers, stirring everything all together. (needs to have just a little water in the casserole, to be slightly slushy-but not too much) place some slices of butter in bottom of medium corning ware, casserole dish. Pour mixture in dish and sprinkle grated cheese on top. Bake at 350F degrees covered for 30 minutes.

(Can use foil on top if no glass cover).

Lou Jackson

CHICKEN ENCHILADA CASSEROLE

3 chicken breast

1 can chopped green chilies

8 oz. Sour Cream

2 Cans Cream of Chicken Soup

8-12 oz. Cheddar Cheese grated

14 soft tortillas

Boil Chicken, debone, shred with fork. Combine all ingredients. Save ½ of cheese. Put some of mixture in bottom of 9 x 13 pan. Fill each tortilla with mixture. Put remaining mixture on top. Top with cheese. Bake 30 minutes at 350F.

Andy Yarbrough

CHICKEN & RICE CASSEROLE

1 or 2 chickens or pieces

2-3 C. dry rice

1 stick butter

1 pkg. Dried Lipton Onion Soup

1 Can Cream of Mushroom Soup

4-5 C. chicken stock

salt & pepper

Fill 5 qt. pan with water to cover chickens, boil 1 hour. Debone chicken. Set aside. (or use chicken pieces;). Season chicken, roll in ½ of melted butter in baking pan. (approx. 11×13). Mix dry rice (wash well) and put into a long deep pan . In pan melt other half of butter, dried onion soup and Cream of Mushroom Soup, and mix altogether. Add chicken stock (broth) and stir well (depends on how much rice is used). If not enough liquid (you don’t want rice to dry), add some hot water. Pour over chicken in pan. Cover with foil and bake at 350 degrees for 1-1½ hours.

* Optional. You can also put carrots, snow peas, mushrooms, bell pepper, etc. Serve with garlic bread & salad. This is a whole meal, serve with garlic bread and a salad. If using brown rice, cook for 1½ hours.

Mary Rosen

CORN CASSEROLE

3 C. Whole Kernel Corn, drained

2 sm. cans chopped green chilies

2 8oz cream cheese

1 stick butter

1/4 C. milk

salt and pepper

Melt butter, cream cheese and milk in skillet.  Add corn, chilies and salt and pepper. Mix well.  Transfer to casserole dish and bake at 350 degrees until bubbly, about  30-45 minutes.

Stacey Nilsen

EGG PLANT CASSEROLE I

(Hungarian style)

2 Med. size egg plants

1 t. paprika

1 bell pepper, chopped

1 C. onion chopped

¼ C. parsley flakes

2 eggs well beaten

½ C. bread crumbs or

cracker meal

2 T. butter

½ C. evaporated milk

½ C. grated Parmesan cheese

salt & pepper to taste

Peel and cube eggplant. Boil in slightly salted water until done, then drain and cool. Preheat oven 350F degrees. Heat butter and sauté onions and bell pepper until tender. Mash eggplant in large bowl and stir in beaten eggs. Then add the onion mixture and mix all together thoroughly. Now add the milk and cheese mixed together, sprinkle in the bread crumbs, salt, pepper, and paprika. Keep eggplant mixture in a soft consistency adding more milk, if needed. Bake in buttered baking dish until crust is light brown on top, about 30 – 40 minutes.

Jewel “Maw Maw” Ratcliff

EGG PLANT CASSEROLE II

1 lg. egg plant

1 sm. bell pepper

1 sm. onion

2 stalks celery

1 C. dry rice

2 T. Worcestershire

¼ C. bacon drippings

2 drops Tabasco Sauce

½ lb. ground beef or shrimp

2 bouillon cubes

2 C. hot water

Directions: Cook peeled, sliced eggplant until tender. Cook meat in bacon drippings. Add chopped onions, celery and bell pepper; drain. Cook until transparent, dissolve bouillon cubes in 2 C. of hot water. Add all ingredients together. Bake at 375 degree oven for 1 hour in a greased casserole dish until rice is tender.

Rita “Nonnie” Ratcliff

GREEN BEAN CASSEROLE

1 can Cream of Mushroom Soup

½ onion chopped

½ – ¾ C. water chestnuts, diced fine (opt)

1 can cut green beans, drained (15 oz.)

1 can cut green beans, drained (15 oz.)

1 pkg. of french fried onions (2.8) or bread crumbs

salt pepper (sm. amount)

save juice of beans

**Normally serves 4-6 people, but if more people add two cans of soup, 3 cans different type green beans, ¾ C water, chestnuts & ½ cup of juice of beans but only if mixture is extremely thick and needed. Pre-heat 325 degree Oven.

Heat the Cream of Mushroom Soup in a saucepan over medium heat, gradually adding ¼ cup juice of beans. Stir in onion and water chestnuts. Remove from the heat, stir in the green beans until evenly coated. Pour the mixture into a slightly buttered (or spray Pam) casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides. If no fried pkg. onions, can top with a little Parmesan Cheese or bread crumbs. Bake for 25 to 30 until heated through and bubbly. Check near the end of cooking to make sure the onions aren’t getting too brown.

GROUND BEEF CASSEROLE

4 med. potatoes

1 lb. ground beef

1 lg. onion

1 8 oz. sour cream

1 stick butter

½ C. cheese

salt & pepper to taste

garlic

Brown meat and drain. Pre cook potatoes in microwave and slice. Put butter in pan and sauté onions, and garlic; add potatoes and seasonings cool a while. Mix soup and meat and a scoop of sour cream, stir and add grated cheese. Keep potatoes separate. Layer and bake 350F degrees.

Pam Methvin

MACARONI SUPREME*

1lb. ground meat

1 C. elbow macaroni

½ onion-diced

1 8 oz. can tomato sauce

salt pepper

cheese, grated

Cook ground beef, seasonings and onion in skillet, drain oil. Pour in large bowl, set aside. Cook macaroni as directed, usually boiling 10 minutes and drain. Add to beef, then add tomato sauce and ½ can water (maybe a little more if needed). Mix well, not to mash the macaroni. Pour in baking dish (spray dish with spray Pam). Bake at 350 degrees 30 minutes. Remove from oven. Take out and put grated cheese on top. Bake an additional 10-15 minutes. Serves 4.

*Can also add 1 can tomatoes and more macaroni.

Auntie Carter

MEXICAN CASSEROLE

1 lb. or more of ground beef

1 onion

1 or 2 Martha White Yellow Cornmeal Mix

Monterrey Jack cheese-grated

Colby Long Horn Cheese-grated

1 or two cans of whole kernel corn

Pace or hot salsa

Directions: Sauté meat and onions. Prepare cornbread as directed. Use casserole dish or large black cast iron skillet. Layer the meat, corn, hot sauce, cheese and cornbread. Repeat until all used up. Bake 400F. degrees until con bread is done.

Sammye

MEXICAN CHICKEN CASSEROLE

1 pkg. Doritos’s

1 chicken

2 t. cayenne pepper

1 clove garlic

1 t. chili powder

1 C. chicken broth

1 can Cream of Mushroom Soup

1 can Cream of Chicken Soup

grated cheese

Fill 5 qt. pan fill with water slightly over chicken and boil for one hour. Remove chicken, cool a little and debone chicken. Cut into bite size pieces. Bring soups (undiluted), broth and seasonings to boil, add pieces of chicken. Line buttered casserole dish with Doritos’s. Pour soup mixture to cover, then a layer of Doritos’s, and soup mixture. Repeat. Bake at 350 degrees for 45 minutes or until bubbly. Remove and add grated cheese!!!

Auntie Carter

EASY SHEPHERD’S PIE

1½ lbs. ground round beef

1 onion chopped

1orange or red bell pepper chopped

1-2 C. of vegetables-chopped carrots, peas

(Can get a small frozen bag, or use canned)

1 ½-2 lbs. potatoes (about 3 big ones, or, you can just use 2 pkg. of “Idaho” instant potatoes)

8 T. butter (one stick)

½ C. beef broth

1 t. Worcestershire

salt, pepper & other seasonings of choice (Cavender’s is good)

Peel and quarter potatoes, boil in salted water until tender (about 20 minutes). While the potatoes are cooking, melt 4 T butter (half stick) in large skillet. Sauté onions in butter until tender over medium heat (about 10 minutes). If you are adding vegetables, add them according to cooking time. If using fresh carrots, sauté together with onions. Add ground beef and brown until no longer pink, and then add peas. Add salt, pepper, Cavender’s, Worcestershire and beef broth. Cook uncovered over low heat for 10 minutes, adding more beef broth as necessary to keep moist. Mash the potatoes in a bowl with the remaining butter, chop the bell pepper and mix with the potatoes. Place the beef mixture in a 9 x 11 glass or pyrex baking dish. Spread mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can make designs in the potatoes with a fork as well. Bake at 400 degrees until bubbling and brown (about 30 minutes). Broil for the last few minutes if necessary to brown. (Can use minced Lamb)

Melanie L. Brown

SPINACH CASSEROLE

1 onion chopped

1 stick butter

2-3 pkg. chopped frozen spinach

2 cans Cream of Mushroom Soup

1 T. Worcestershire Sauce

1 roll Jalapeno Cheese (6oz.)

1 jar mushrooms, cut up

salt pepper to taste

bread crumbs

Sauté onions in butter. Prepare spinach according to directions, drain off all excess water from spinach. Combine remaining ingredients. Heat until cheese is melted and pour into casserole, top with bread crumbs or pkg. fried onions. Bake at 350 degree oven for 30 minutes.

Rita “Nonnie” Ratcliff

SWEET POTATO CASSEROLE

2 lg. cans yams drained

1 C. sugar

½ C. milk

½ t. salt

1 stick melted butter

1 t. vanilla

¼ t. nutmeg

1 t. cinnamon

2 eggs beaten

Mash potatoes until fluffy with electric mixer. Mix all ingredients together and crumble topping (recipe below) over the top, then place in 9 x 13 baking pan sprayed with Pam spray. Bake at 350 degrees until browned.

Topping Combine all together and crumble over top

1 C. brown sugar

1/3 C. flour

1/3 C. butter melted

1 C. chopped pecans

*This is a family traditional recipe used during Thanksgiving and Christmas.

Stacey Nilsen

TUNA CASSEROLE *

2 cans (6 ½ oz.) tuna

or alum. pouches

½ C. onion, diced

1 C. macaroni

1 can (16oz.) English Peas

1 can Cream of Mushroom Soup

½ -1 C. grated cheese

salt pepper to taste

Preheat oven to 350 degrees. I use tuna packed in water. Cook macaroni as directed and drain (usually boiling 10 minutes). Drain tuna and put in bowl. Add drained peas, heated soup, ½ can water and seasonings. Fold in some of the grated cheese, stir carefully. Pour in slightly buttered casserole dish. Sprinkle rest of cheese on top. Bake 30 minutes.

Janet Brown