Anyone have a great casserole or one-dish recipe?

Question

The more different, the better! I'm getting so bored with spaghetti & hot dogs!

Answer 1

Easy Casserole Recipes

Chili Relleno Casserole

1 (4 oz.) can Ortega green chilies, chopped
1/2 lb. Cheddar cheese, grated
1/2 lb. Jack cheese, grated
1 can evaporated milk
2 eggs, beaten

Layer an oblong baking dish with 2/3 Jack cheese and 2/3 Cheddar cheese. Mix chilies, eggs, and milk. Pour over cheese. Top with remaining cheese. Bake for 1 hour at 350 degrees or until brown on top.

Hash Brown Potato Casserole

1 (2 lb.) pkg. frozen hash brown potatoes, thawed
1/2 c. onion, chopped
1/2 tsp. Pepper
1 tsp. Salt
10 oz. American cheese, grated
1 pt. sour cream
1 can cream of chicken soup
2 c. Corn Flakes, crushed
1/2 c. butter, melted

Mix all ingredients together except Corn Flakes and butter and put into greased casserole dish. Top with 2 cups crushed Corn Flakes mixed with 1/2 cup melted butter. Bake in 350 degree oven for 45 minutes. Makes a lot.

Cheese Grits Casserole

4 c. milk
1 c. hominy grits
1 (6 oz.) roll garlic cheese
2 eggs, well beaten
1/2 c. cheddar cheese, grated

Preheat oven to 375 degrees. Bring 3 1/2 cups milk to boiling point in medium pan. Stir in grits gradually. Cook over medium heat, stirring constantly, until thick, about 10 minutes. Remove from heat. Add butter and cheese, stir until melted. Stir in eggs and 1/2 cup milk. Pour into 2 quart casserole. Bake uncovered for 30 minutes. Sprinkle cheese over top. Bake 15 minutes longer. Yield: 6 to 8 servings.

Sweet Potato Casserole

4 c. sweet potato, cooked and mashed
1 tbsp. Vanilla
2 eggs
1 c. white sugar
1 1/2 c. melted margarine
Mix well put into 9 x 13 pan.

TOPPING:
1 c. brown sugar
1/2 c. flour
1 c. nuts (pecans)
1/2 c. butter

Mix until crumbly, put on top of sweet potatoes. Bake at 350 degree oven for 30 to 35 minutes.

Tuna Casserole

1 (3 oz.) can Chinese noodles
1 can condensed mushroom soup
1/4 c. water
1 (7 oz.) can tuna
1/4 lb. (about 3/4 c.) cashew nuts, broken up
1 c. celery, finely diced
1/4 c. onion, minced
Salt and pepper, to taste

Save 1/2 cup noodles for topping. Mix rest of ingredients together and top with 1/2 cup noodles. Bake at 325 degrees for 40 to 60 minutes. Serves 6 to 8.

King Ranch Casserole

1 fryer
1 (10 3/4 oz.) can cream of mushroom soup
1 (10 3/4 oz.) can cream of chicken soup
1 (10 oz.) can Ro-Tel tomatoes & green chilies (diced)
1/2 can chicken broth
1 doz. corn tortillas
1 onion, chopped
2 c. cheese, grated

Cook chicken in small amount of water, lightly salted, until tender. Bone and cut into pieces. To make a sauce, blend until smooth the following: The 2 cans of soup, can of tomatoes and chilies and chicken broth. Set aside. Into a 2 1/2 quart casserole (greased), place a layer of chicken, 1/2 of the tortillas, cut into pieces, 1/2 of the onion, 1/2 of the cheese and 1/2 of the sauce. Repeat the layers ending with the grated cheese. Bake uncovered for 1 hour. Bake at 350 degrees.

Green Bean and Tator Tot Casserole

1 lb. ground beef
1 onion, diced
1 pkg. frozen Tator Tots
1 can string beans
1 can cream of mushroom soup

Brown onions and meat, drain. Add salt, pepper to taste. Place Tator Tots on bottom of casserole dish. Pour meat over Tator Tots and spread evenly. Pour string beans over meat and spread evenly. Spread mushroom soup over string beans. Bake at 350 degrees for 20 minutes. Serves 6.

Ham Casserole

1 med. head cauliflower
2 c. cubed cooked ham
1 (3 oz.) can sliced mushrooms, drained
4 tbsp. Butter
1/3 c. flour
1 c. milk
1 c. cubed sharp American cheese
1/2 c. dairy sour cream
1 c. soft bread crumbs
2 tbsp. melted butter

Break cauliflower into buds, cook in boiling water until tender (10-20 minutes); drain. In medium saucepan, melt 4 tablespoons butter, stir in flour and milk for white sauce. Cook and stir until mixture thickens, and bubbles. Add cheese and sour cream to sauce, stir until cheese melts. Combine cauliflower, ham and mushrooms with sauce, pour into 2 quart casserole dish. Combine bread crumbs and 2 tablespoons melted butter, sprinkle over top. Bake uncovered for 40 minutes (or until hot and bubbly) at 350 degrees.

Seven Seas Casserole

1 can (10 1/2 oz.) cream of celery soup
1 1/3 c. water
1/4 c. finely chopped onion
Dash of pepper
1 1/3 c. minute rice
1 1/2 c. cooked peas
1 can (7 oz.) tuna, drained & flaked
1/2 c. grated Cheddar cheese

In saucepan combine soup, water, onion and pepper. Bring to boil, stirring occasionally. Pour half of mixture into greased 1 1/2 quart casserole. Make 3 layers in casserole, using rice (right from box), peas and tuna. Add remaining soup. Sprinkle with grated cheese. Bake covered at 375 degrees for 20-25 minutes cut through mixture with knife after baking 10 minutes.

Rice Casserole

1 c. rice
1 onion, chopped
2 cans chicken broth
Fresh mushrooms
1 stick butter

Put 1 cup rice in casserole dish, saute fresh mushrooms and onion in 1 stick of butter. Pour 2 cans of chicken broth over rice. Then, pour sauteed mushrooms and onion over rice. Stir and add pepper to taste. Cook uncovered for 1 hour at 350 degrees.

Baked Bean Casserole

1 lb. ground beef
1 sm. onion, chopped
1/2 c. catsup
1 tsp. Mustard
1/4 c. brown sugar, packed
1 (16 oz.) can pork & beans
1/4 c. water

Brown ground beef and drain well. Add onion, cook until they are tender, not brown. Remove from heat. Stir in remaining ingredients. Pour into casserole and bake at 400 degrees for 30 minutes. This reheats well. Serves 6.

Oriental Beef Casserole with Rice

1 c. rice, white or wild
1 lg. onion, chopped
1 c. chopped celery
4 tbsp. Oleo
2 lb. ground beef
1 can cream of mushroom soup
1 can cream of chicken soup
1 can water chestnuts, sliced
1 med. can mushrooms
1 tbsp. Worcestershire sauce
2 tbsp. soy sauce

Cook rice; saute ground beef and drain. Saute onions and celery in oleo. Mix rice, meat, onions and celery together with remaining ingredients. Put in baking dish. Bake at 350 degrees for 1 hour. Serves 12 people. Freezes real well.

Squash Casserole

2 c. squash, cooked
1 carrot, grated
1 med. onion, chopped
1 c. sour cream
1 can cream of chicken soup
Salt & pepper to taste
Butter
About 1/2 c. shredded cheese
Stuffing mix

Thoroughly mix all ingredients except stuffing mix. Pour about 1/3 of bag of stuffing mix in casserole dish. Then pour mixture over this. Put remaining stuffing mix on top to thoroughly cover squash mixture. Dot with butter and bake at 350 degrees for 45 minutes.

Green Bean Casserole

1 can French cut green beans
1 can celery soup
1 can French fried onion rings
1/4 c. liquid from green beans

Mix beans with soup. Layer of beans, soup, onion rings. Cheese on top. Bake 30 minutes at 300 degrees.

Baked Corn Casserole

1 can whole kernel corn
1 can cream corn
4 eggs
1 stick oleo
8 oz. sour cream
1 Jiffy corn muffin mix

Mix ingredients together and pour into a greased or Pam-sprayed 2 1/2 quart casserole. Bake at 350 degrees until brown, between 45-60 minutes.

Corn Tamale Casserole

1 (4 oz.) can whole green chilies
3 c. fresh corn or frozen
1/3 c. yellow cornmeal
2 tbsp. melted butter
2 tsp. Sugar
1/2-1 tsp. Salt
1 c. cheese, grated

Preheat oven to 350 degrees. Butter baking dish. Cut chilies in wide strips. Combine corn, cornmeal, butter, sugar and salt in blender. Layer 1/2 cornmeal mixture, chili strips and cheese. Top with rest of cornmeal mixture and put cheese on top. Cover with foil and bake 1 hour at 350 degrees.

Cheesy Chili Corn Casserole

2 (16 oz.) pkgs. Birds Eye sweet corn, thawed, drained
2 (8 oz.) pkgs. Velveeta, shredded pasteurized process cheese food, divided
1 1/4 c. milk
1 1/4 c. coarsely chopped corn chips, divided
1 c. chopped red bell pepper
1 (4 oz.) can chopped green chilies, drained

Heat oven to 350 degrees. Mix corn, 3 1/2 c. Velveeta process cheese food, milk, 1/2 cup corn chips, peppers and chilies until well blended. Spoon into greased 12" x 7 1/2" baking dish. Sprinkle with remaining 3/4 cup corn chips. Bake 50 minutes or until thoroughly heated. Sprinkle with remaining 1/2 cup Velveeta cheese food; continue baking 5 minutes or until Velveeta process cheese food begins to melt. Let stand 10 minutes before serving. Makes 10 to 12 servings.

Find more recipes here: http://southernfood.about.com/library/recipes/blpage17.htm

Answer 2

1

Answer 3

Quick Chicken Pot Pie

INGREDIENTS:
2 1/2 cups diced cooked chicken
4 ounces sliced mushrooms, about 1/2 cup
1 1/2 cups frozen peas and carrots or mixed vegetables
1/4 cup chopped onions
1/2 can cream of mushroom or cream of chicken soup
milk
.
Topping
.
1 cup biscuit mix
1/4 cup shortening
3/4 cup milk
PREPARATION:
Put chicken, vegetables, salt and pepper in casserole. Add soup and stir, adding milk a little at a time until desired consistency is reached. Blend shortening into biscuit mix and add 3/4 cup milk, stirring until smooth.
Pour batter over top of casserole. Bake 45 min at 375°. Cool for 10 to 15 minutes before serving.

Answer 4

3 can's tuna drained, 2 large can cream of mushroom soup, 1 package egg noodles, 1 cup of crumbled potato chips or ritz crackers, 1 cup of milk. 1 bag of shredded pepper jack cheese. mix mushroom soup, milk and tuna in casserole dish over egg noodles. Cover with foild and put in a preheated 375 degree over for 45 minutes. After 45 minutes check the eggnoodles to see if they're done. Add ritz crackers spreading over casserole and cover with cheese. Finish baking uncovered until cheese is melted and brown

Answer 5

My absolute FAVORITE dish has got to be Grilled Chicken Quesadillas! Simple, yet delicious! Do you want me to share the recipe? ADD: Ok well it looks like everybody else is so here it is!: Ingredients: - 2 tablespoons lime juice - 3 cloves garlic, minced - 1 tablespoon ground cumin - 1 tablespoon chili powder - 1 tablespoon vegatable oil - 1 jalepeno pepper, minced (I usually skip out on this) - 1 teaspoon salt - 6 skinless boneless chicken thighs - 3 poblano peppers, cut in half, stemmed, seeded - 2 avocados, peeled and sliced - 3 cups (12 ounces) shredded Montery Jack cheese - 12 (8-inch) flour tortillas - 1 1/2 cups fresh salsa Directions: Combine lime juice, garlic, cumin, chili powder, oil, jalepeno pepper (If you want it) and salt in small bowl; coat chicken with paste. Cover and refrigerate chicken at least 15 minutes. Grill chicken on covered grill 4 inutes per side until no longer pink in center. Grill poblano peppers, skin side down, 8 minutes until skins are charred. Place peppers in large resealable plastic food storage bag; seal. Let stand 5 minutes; remove skin. Cut chicken and peppers into strips. Arrange chicken, peppers avocado and cheese on half of each tortilla. Drizzle with 2 tablespoons salsa. Fold other half of tortilla over filling. Grill quesadillas on covered grill 30 seconds to 1 mintue per side until cheese is melted. Enjoy!! It seems long, but it actually is really easy! Even I, a 14 year old, will make it sometimes! I've never watched Alton Brown before...I guess I will have to look for it!

Answer 6

Cheddar Tuna Casserole
1/2 cup chopped onion
2 Tbs. margarine
1 can cream of celery soup
1/3 cup milk
8 oz. noodles, cooked and drained
1 can (6-1/2 oz) tuna, drained and flaked
4 oz. pkg. shredded cheddar cheese
1/4 cup grated Parmesan cheese

Saute onion in margarine; add soup and milk. Stir in remaining ingredients except 1/2 cup cheddar cheese. Pour into 1-quart casserole. Bake at 350 for 30 minutes. Top with remaining cheddar cheese and continue baking until melted.

enjoy!!!!!!

Answer 7

Chicken Zucchini Casserole

6 oz. (about 3 ½ cups) stuffing mix
¾ cup butter, melted
3 cups diced zucchini
2 cups cubed cooked chicken
1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted
1 medium carrot, shredded
½ cup chopped onion
½ cup sour cream

In a large bowl, combine stuffing mix and butter. Set aside ½ cup for topping. Add the zucchini, chicken, soup, carrot, onion, and sour cream to the remaining stuffing mixture. Transfer to a greased 2-qt. baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350° for 40 - 45 minutes or until golden brown and bubbly.
Yield: 4 servings.

Answer 8

2 ready made pie shells, one can of cream of potato soup, one package of pre cooked chicken, and one can of vegall. Poke one of the pie shells several times with a fork (this will keep it from bubbling up when you cook it. Dump in all the other ingredients and mix em together in the pie crust. Salt, pepper and place the other pie shell on top and squish the sides down with a fork (so it doesn't leak). Bake at 350* for about 25-30 minutes. And, voila, you have a home made chicken pot pie. Easy Easy Easy, and it tastes pretty damn good too! Blessed Be! V-

Answer 9

BACHELOR'S TRUE ONE DISH PORK CHOPS

2 to 4 pork chops
1 can cream of mushroom soup
1 (soup) can tap water
1 2/3 (soup) can minute rice
3 tbsp. butter

Preheat oven to 350 degrees. In a sturdy aluminum baking pan slowly brown pork chops in 1 tablespoon butter; season with salt and pepper. Remove and set aside. In same pan (over low heat), mix soup, water, and remaining butter, stirring constantly to remove lumps. Add rice, stir, and remove from heat. Place pork chops on top of rice/soup mixture and sprinkle with Lawry's seasoned salt. Bake in oven for 20 to 25 minutes.

Variation: Try cooking some fresh sliced mushrooms with the pork chops and spreading them over the top of the chops before baking.

Serves 4.

Answer 10

I like to take Zatarans yellow rice (any yellow rice will do) I add 2 cans chicken breast (white or dark meat whichever you prefer), 1 can of corn, and 1 diced onion, follow the directions on the box of rice and then just throw it all in the pot and let it cook according to directions, very easy and very Delicious

Answer 11

make a hot dog and add what you like heat up the spaghetti