simple casserole dishes??

Question

im looking for casserole dishes that are quick and simple, inexpensive, the ingredients are easy to get, and that you can refrigerate and reheat.

the only ingredient i dont like is onions..

does anyone know of any recipies that are spicy. i love tabasco sauces and chicken .

Answer 1

GOLDEN CHEESE BAKE

Cook 3 cups shredded carrots covered in 1 cup water for 10 minutes. Drain. Combine with 2 cups cooked long grain rice, 6 ounces processed American cheese (1 1/2 cups), 1 cup milk, 2 beaten eggs, 2 tablespoons instant minced onion, 1 teaspoon salt and 1/2 teaspoon pepper. Turn into 1 1/2 quart casserole and top with additional 1/2 cup shredded cheese. Bake uncovered at 350 degrees for about 1 hour

HAMBURGER PIE

1 lb. ground beef
1 can tomato soup
1 cup green beans
5-7 medium potatoes, finely chopped
2 tablespoons butter, melted

Preheat oven to 375°F.
Brown the ground beef in a skill over medium high heat. When brown, stir in tomato soup and green beans.

Stir until green beans thaw. Cut up 5-7 medium potatoes into tiny pieces. Blend the potatoes up with 2 tablespoons of butter. Transfer meat mixture from skillet into a 9 x 11 pan.

Layer the potatoes on top of the meat mixture.

Broil in the oven for 5-7 minutes or until potato is golden brown!

Answer 2

A family favorite for me is cooking about a cup and a half of elbow macaroni. While that's cooking, fry up a few pieces of bacon. When the macaroni is done, drain it and mix with shredded cheese (it's fun to use both cheddar and mozzarella), place in casserole dish. Crumble bacon and crackers on top, bake at 350 until the crackers brown a little bit. Extremely simple yet so good!

Answer 3

1 stick butter
1 - 1 1/2 cups uncooked rice
frozen boneless, skinless chicken breast, or cutlets
1 can cream of chicken, cream of mushroom, or cream of brocolli soup (whatever taste you like best)
1 can chicken or beef broth (beef broth has a richer flavor)
water

Use a glass 9x13 glass baking dish.
Melt the stick of butter and pour into the bottom of the dish.
Layer rice over butter.
Lay frozen chicken on top of the rice.
With a spatula, coat the chicken with the soup.
Pour broth over chicken and rice.
Pour in just enough water to barely cover the chicken.

Bake on 350 for 1 hour.

For variety, you can add your favorite frozen veggies in with the rice. You can also add cheese to the top during the last 5 minutes of the cooking time.

Answer 4

Beef Stew. (just omit the onions)
1kg (2lb) Beef Steak.
25g (1 oz.) Flour.
S&P.
Oil.
2 Large Onions.
1 Beef Oxo cube.
Cup boiling water.
4 Diced Potatoes.
1 Diced Carrot.
1 Diced Turnip.

Remove fat from beef and cut into bite sized pieces and rolled in seasoned flour. Brown in batches in the oil and place in a pot.
Fry off the onions and add to meat.
Add the stock cube and water and scrape all of the good bits from the fry pan and add to the meat and onions.
Stir together and bring to the boil. Reduce heat and d simmer for 2 hours.
Add diced vegetables ½ hour before serving.

You could use minced meat if you wished.

Answer 5

Tater Tot Casserole

Brown 1 lb of ground meat. Mix with 1 can of cream of mushroom soup. Put in the bottom of a 9x9 (or 8x8) pan. Cover the top with frozen tater tots in a single layer. Cover with grated cheddar cheese. Bake at 350 for approx. 30 - 45 minutes.

*I usually double the recipe and put it in a 9x13.

Answer 6

One of my favorites is my mom's stand by veggie casserole.

Use canned veg-all, onion, cheddar cheese, & mayo. Mix, place in casserole dish, then top with crushed crackers. Apply with melted butter & bake for about 25 mins.

You can add any meat into this dish.

Answer 7

Baked Spaghetti is pretty delicious-- as well as baked fredo w/ broccoli -- baked mac & chs w chicken & broccoli -- or a steamer with everything (meat, veggies, potato's) in a foil pouch

Answer 8

Chicken, cream of mushroom or chicken soup, noodles Very Simpatico...

Answer 9

These recipes are from Various Sources and I am adding a link to some Easy, Kid Friendly Casseroles too.

N'Awlins Eggplant Parmigiana (spicy)

Ingredients:

1-1/2 Tbs. Tabasco brand pepper sauce, divided
2 Tbs. olive oil
1 large eggplant, about 1-1/4 lb.
one 26-oz. jar marinara sauce
12 oz. shredded mozzarella (3 cups)
1/2 cup Italian parsley, coarsely chopped (or blend of curly parsley and fresh basil)
1/2 cup grated Parmesan cheese

Preparation:

Combine 1 tablespoon of Tabasco with the olive oil in a small bowl. Cut eggplant into 15 slices after trimming the ends. Arrange in a single layer on a baking sheet. Brush with hot sauce and oil. Broil 3 inches from heat for 3 minutes. Turn over and brush with remaining oil mixture. Broil 2 or 3 minutes. Switch oven to 400-degrees setting.

Combine bottled spaghetti sauce and remaining 1/2 tablespoon Tabasco in medium bowl. In a separate bowl, mix together mozzarella, herbs and Parmesan. Arrange a single layer of broiled eggplant on bottom of a lightly greased 2-quart casserole or 9-inch square baking pan. Spread with 1/3 of sauce and cheese mixtures. Repeat layers. Bake uncovered for 15 minutes or until hot and bubbly. Let stand 10 minutes before serving.

Serving tip: Have French bread on the side to cool the Tabasco heat of the dish.

Prep time: 35 mins.; Baking time: 15 mins.

Yield: 4 servings



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Taco Casserole

INGREDIENTS
1 pound ground beef
1 cup salsa
1/2 cup mayonnaise or salad dressing
2 teaspoons chili powder
2 cups crushed tortilla chips
1 cup shredded Colby cheese
1 cup shredded Monterey Jack cheese
1 medium tomato, chopped
2 cups shredded lettuce

DIRECTIONS
In a saucepan, brown ground beef; drain. Add salsa, mayonnaise and chili powder; mix well. In an ungreased 2-qt. baking dish, layer half of the meat mixture, chips and cheeses. Repeat layers.
Bake, uncovered, at 350 degrees F for 20-25 minutes or until heated through. Just before serving, top with tomato and lettuce.


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CHICKEN NOODLE CASSEROLE

Ingredients:
4 lbs. chicken (4 cups)
1 (8 oz.) pkg. fine noodles
1/4 cup butter
1/4 cup flour
5-6 cups chicken broth
1 (10 3/4 oz.) can cream of mushroom soup
1 cup cheddar cheese, grated
Buttered bread crumbs

Boil chicken until tender. Remove skin and bones and cut meat in bite size pieces. Cook noodles in chicken broth for 5 minutes. Drain and reserve broth. To make sauce, melt butter, stir in flour, and slowly add broth, cooking until slightly thickened; add salt and pepper to taste. Grease a 3 quart casserole, and layer chicken, noodles, cheese and sauce; repeat layers. Cover with buttered bread crumbs. Bake 30 minutes in 350 degree oven. Serves 10 to 12.

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Cabbage Bratwurst Casserole

Ingredients:

3 Tbs. vegetable oil
6 bratwurst or knockwurst
1 Tsp. Onion Powder
4 cups shredded green cabbage, not cut too fine
1 or 2 tart apples, cored, diced
1 tsp. caraway seeds
1 Tbs. Tabasco green-pepper sauce
1 cup chicken stock

Preparation:

Heat oven to 400 degrees. Pierce sausages with fork. Heat oil in a Dutch oven over medium heat; add bratwurst and brown on all sides. Remove links from pan. Add onion powder and cabbage; cook 4 or 5 minutes, stirring often.

Add apple, caraway seeds, green hot sauce, chicken stock and bratwurst. Heat to boiling over high heat. Cover; place in oven and bake for 20 minutes or until cabbage is tender.

Serving tip: Bake russet potatoes on same oven rack. Place the pierced, greased potatoes in 20 minutes at 400 degrees. Add casserole for another 20 minutes and serve together.

Prep time: 25 mins.

Yield: 6 servings



Added a couple spicy ones for ya =)