Casserole Recipes

Casseroles are considered a comfort food the whole family will like, satisfying and convenient to make. Popular casserole recipes can be found for feeding a crowd, serving a breakfast or brunch, or an easy supper for three or four. Some are made ahead and can be frozen for an easy and quick weeknight meal. You can find many casserole recipes and meal tips and ideas by going online.

 

If your recipe calls for cheese added before baking, it can be made up the day before and refrigerated overnight and will be ready to sprinkle the cheese before baking the next night. If you desire, a low fat sour cream can be added instead of regular sour cream in your recipe. Also the meat can be left out of the recipe making it a vegetarian dish. When serving a casserole, adding a fresh lettuce salad will top off the meal. When serving one with a spicy flavor try adding a side dish of grapes, strawberries, or fresh pineapple. Below is a recipe with a Southwestern flavor, with chicken, bell peppers, corn, and salsa.

 

Santa Fe Enchilada Bake

 

Ingredients

 

• 1 pound boneless skinless chicken breasts, cut into bite-size pieces 
• 1 large green pepper, chopped 
• 1 large chopped onion
• 2 cups salsa
• 12 (6 inch) corn tortillas           
• 1-10oz pkg. frozen corn, thawed, drained
• 1 1/2 cups KRAFT Mexican Style Shredded Four Cheese       
• 1 cup sour cream

 

Directions:

 

1. Preheat the oven to 400 degrees F.
2. Spray large skillet with cooking spray and cook chicken, peppers, and onion, stirring on medium setting for 10 minutes or chicken is cooked all through. Stir in corn and salsa.  
3. Arrange in bottom of 13×9-inch baking pan or dish 6 tortillas, cover with 1/2 the sour cream, cheese, and chicken mixture. Repeat these layers and cover it with foil.
4. Bake for about 40 minutes until heated through, after 30 minutes remove foil. Let dish stand for 5 minutes.

    

If you and your family love the taste of Chicken Cordon Bleu, the following casserole recipe will go over well for a nice evening meal, served with a favorite side salad and a dish of fresh fruit.

 

Chicken Cordon Bleu Casserole

 

Ingredients

 

• 4 cups cornflake crumbs
• 1 cup grated Parmesan cheese
• 10 cooked skinless, boneless chicken breast halves – cut into strips       
• 1/4 cup melted butter
• Ground black pepper and salt to taste
• 6 cups shredded Swiss cheese
• 1/2 pound sliced fresh mushrooms        
• 1 pound diced, cooked ham
• 1 bunch green onions, sliced     
• 1 cup sour cream
• 1 (10.75 ounce) can condensed cream of chicken soup
• 2 tablespoons butter, melted (optional)

 

Directions:        

 

1. Preheat oven 325 degrees F. and grease 13×9-inch baking pan or dish. 
2. Mix butter, crumbs, and Parmesan cheese together in large bowl, spread 2/3 of mixture in bottom of greased pan. Layer 1/2 the chicken strips over crumbs and season with salt and pepper. Use half the Swiss cheese to cover, then ham, mushrooms, and onions in layers.
3. Mix sour cream and chicken soup in a bowl and spread mixture over onion layer. Put rest of strips on soup layer followed by rest of Swiss cheese. Top with remainder of crumb mixture. Drizzle with rest of butter if you desire.
4. Cover with aluminum foil, bake 45 minutes, remove foil, continue baking until bubbling and cheese is melted, topping is brown, perhaps an extra 15 minutes.              

 

Breakfast Casseroles           

 

Breakfast casseroles are quickly becoming a brunch favorite. Expand your breakfast menus by trying out a casserole made with hash browns, eggs, cheese, and pork sausage. For a Mexican flair, you can top with sour cream and picante sauce.

           

Hash Brown Casserole

 

Ingredients

 

• 1 pound ground hot pork sausage
• 2 1/2 cups frozen cubed hash browns   
• 1/4 cup chopped onion
• 5 large eggs, lightly beaten
• 2 cups (8 ounces) shredded sharp Cheddar cheese      
• 1 3/4 cups milk
• 1/4 teaspoon salt
• 1/4 teaspoon pepper    
• 1 cup all-purpose flour
• Toppings-picante sauce or green hot sauce, sour cream 

 

Preparation

 

1. Cook onion and sausage in large skillet, medium heat, for 5 minutes until the meat crumbles. Mix in hash browns and cook about 5 minutes or until potatoes are brown and sausage is cooked thoroughly. Drain on paper towel and put into 13×9-inch baking pan.        
2. Stir all together, cheese, eggs, milk, salt, pepper, and flour and pour over the sausage, stir well. Cover and let chill for 8 hours.
3. Bake covered at 350 degrees F. 45 minutes. Bake uncovered 15 minutes more, remove and let it stand for 5 minutes. Serve with toppings. 

    

Bacon-and-Egg Casserole

 

This casserole can be assembled and refrigerated overnight and baked in the morning. Sweet Hawaiian bread is a perfect complement for the salty bacon. You can pair it up with pigs in a blanket, grits, and a fresh fruit salad for a complete brunch spread.

Yield: Makes 8 to 10 servings

 

Ingredients

 

• 1 (16-ounce) Hawaiian bread loaf, cut into 3/4-inch cubes
• 1/2 pound bacon, cooked, crumbled
• 2 cups finely shredded Mexican four-cheese blend
• 8 large eggs
• 1/2 teaspoon salt         
• 1/2 teaspoon pepper
• 2 1/2 cups milk
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon dried mustard 
• Salsa or sliced fresh tomatoes

 

Preparation

 

1. Arrange the cubes of bread in lightly greased 13×9-inch baking pan or dish. Sprinkle cheese and bacon on the bread cubes.  
2. Whisk milk, eggs, pepper, salt, mustard, and the Worcestershire sauce together. Pour over the prepared dish and press bread cubes down with a spoon to soak up the liquid. Cover and let it chill for 8 hours. Let it warm to room temperature for about 30 minutes before baking.           
3. Bake 350 degrees F. 35 minutes until golden and set. Serve with fresh sliced tomatoes or salsa.

 

Note: Hawaiian bread can be substituted with 12 slices of cubed white bread.