besides greenbean casserole and brocolli and cheese....?

Question

besides those casseorls and hashbrown casserole what are some casseroles i can make for holidays to start a little traditon that i cook every year. i would like something diffrent not the same o things that is a given to be at a dinner. please help

Answer 1

CORN SOUFFLE

2 cans creamed corn
Salt and pepper to taste
1/2-3/4 c. evaporated milk
6 eggs, separated
2 tbsp. flour or cornstarch
1 tsp. sugar
Butter

Preheat oven to 400 degrees. Butter a 2-3 quart casserole. Beat the egg yolks with the milk, then add the corn, salt, pepper, and flour. Beat the egg whites (in another bowl) until they form stiff peaks. Sprinkle 1 teaspoon sugar into egg whites.

Carefully fold stiff egg white mixture into the corn mixture. Dot the top with butter. Bake 30 to 45 minutes at 400 degrees. (Do not open the oven door or souffle will flop).

Answer 2

There are tons of casserole recipes to choose from sweet potato casserole is very sweet and is a classic:

Ingredients

3 cups sweet potatoes mashed
about 2 1/4 pounds
1/3 cup brown sugar packed
1/3 cup Skim milk
2 tablespoon reduced-calorie margarine stick
1 teaspoon Vanilla
1/2 teaspoon Salt
2 Egg whites lightly beaten
Vegetable cooking spray
1/2 cup Firmly packed brown sugar
1/4 cup Flour
2 tablespoon reduced-calorie margarine
1/3 cup Chopped pecans

Method

This is an easy to make sweet potato casserole recipe.

Combine the first seven ingredients in a bowl and stir well. Spoon sweet potato mixture into an 8 inch square baking dish coated with cooking spray.

Combine 1/2 cup brown sugar and flour in a bowl, and cut in 2 tablespoons chilled margarine with a pastry blender or 2 knives until the mixture resembles coarse meal. Stir in the chopped pecans, and sprinkle over the sweet potato mixture. Bake at 350F for 30 minutes.

Yield

8 Servings

or try something mexican, see source for a ton of casseroles.

Answer 3

I love my mom's sweet potato casserole - it's a tradition at Thanksgiving, Christmas and Easter.

Peel, cube & cook sweet potatoes just like you were making homemade mashed potatoes. In large bowl, cream the potatoes & add 1 egg, 1/2 cup white sugar, 1/2 cup brown sugar, a little cinnamon & nutmeg. Place in casserole dish & bake @ 350 til bubbly. In small saucepan, melt together 1 cup brown sugar, 1 stick butter, frosted flakes & chopped pecans. Spread topping over casserole & bake about 15 - 20 more minutes til top starts to brown. Goes great with ham!!

*You could also use a topping of marshmellows but the cereal topping is much better!

Answer 4

This has become a holiday favorite around our house, and talk about different.

PINEAPPLE AU GRATIN
1 c. shredded cheese
3/4 cup. sugar
20 oz. pineapple chunks in juice
3 tbsp flour
1 package ritz crackers
1/2 stick margarine, melted
Drain pineapple, reserving 1/2 cup juice. Combine cheese, sugar and flour. Add pineaple juice and then pineapple. Crumble Ritz crackers on top. Spoon melted butter on top. Bake at 350 degrees for 20 minutes or until bubbly.


Company Sweet Potatoes
3 c. mashed sweet potatoes
1/2 c. milk
2 eggs
1 c. sugar
1/3 c. butter or margarine
1 tsp. vanilla
Combine all ingredients and pour into baking dish.
Top with the following:
1 c. coconut
1 c. brown sugar
1/3 c. melted butter or margarine
1 c. chopped nuts
1/3 c. flour
Blend coconut, nuts, brown sugar and flour; then, add the melted butter. Sprinkle over the potatoes. Bake at 375' until brown - about 25 minutes.

I am not allow to come to Holiday family gatherings without this casserole. lol
RICE AND BROCCOLI CASSEROLE
10 oz. broccoli, thawed, not cooked
2 c. Minute Rice, uncooked (I use Success Rice)
1 can cream of celery soup
1 soup can water
8 oz. Cheez Whiz
1/2 stick butter, melted
Spray the baking dish with a non stick spray.
Mix all ingredients together and put in the baking dish and bake for 30 minutes at 350'.

Answer 5

here's a real easy one and taste great to
1 bag california style vegs
1 can cream of mushroom soup
1 package of swiss cheese
1 can durkee fired onions
3 tbsps sour cream

mix vegs,soup,sour cream ,1/2 the cheese and 1/2 the onions mix well put rest of cheese and onions on top cook covered for 45 minutes @ 375 degrees take top off last 15 minutes then enjoy


hope you like this

Answer 6

Chicken casserole!!..
Boil chicken and then line a casserole dish with it.

In a bowl,.. mix a can of cream of chicken and sour cream.. spread over boiled chicken.

Break up "Chicken in a Biscuit" crackers (Blue box, in cracker section).. Spead over top of casserole..

Melt 1/2 c. butter ( or your own amount) and pur over top.

Bake at 350 until crackers are lightly brown!

DELICIOUS!

Answer 7

boil some cranberries in sugar and water, add ginger (powder or root), some OJ, and tequilla...your sauce is not from a can....and it rocks...you can't F it up. Not too much liquid, and have time to chill it. I usually make a large amount...people respect and love this sauce.

Answer 8

try this one..

Spicy Spanish Rice and Beef Casserole

An easy to make casserole with a Mexican flare-ground beef, tomatoes, and rice with sour cream and cheese.

Ingredients:
1 lb ground beef
sour cream
Spanish rice packet
1 cup monterey jack cheese
chives for garnish
1 8 oz can crushed tomatoes
1 small onion
1 jalapeno pepper, diced finely1 taco seasoning packet
Method
Prepare rice according to packet instructions and place in bottom of 9 X 13 pan. Brown ground beef and mix in taco seasoning per packet instructions. Sautee onion until translucent. Mix onion into beef mixture and add crushed tomatoes and jalapeno. Saute mixture for one minute. Place half of the beef mixture on top of the rice. Spread half of the sour cream on top of the beef layer and top with one half cup of monterey jack cheese. Repeat layers of remaining beef mixture, sour cream and cheese. Top with chopped chives as garnish. Bake for 10 minutes, covered with aluminum foil at 350 degrees until cheese is melted.

Notes: This casserole is best served hot with salad and black or refried beans.

Number of servings: 6



Chicken Stovies - Traditional Scottish Recipe

The word 'stovies' is from the French 'etoufee', meaning 'stewed in a closed vessel'. This popular Highland dish, possibly of French origin, has become a favourite all over Scotland. Like most national affairs, the exact way to cook stovies is a matter of dispute for many Scots; this traditional recipe preserves all the essence of the bird.

1 (3 lb) broiler-fryer chickens
12 small whole shallots (can substitute 2 sliced large onions)
2 1/2 lbs russet potatoes
2 tablespoons unsalted butter
2 cups chicken stock, made from the boiled giblets
salt and pepper, to taste
3 tablespoons chopped parsley (to garnish) (optional)

Cut chicken into serving pieces.
Slice potatoes in medium thick rounds.
Melt 1 heaped tablespoons.
of butter in a skillet or saucepan.
Brown chicken joints lightly on both sides and then remove them.
Grease an ovenproof casserole dish and put in layers as follows: sliced potatoes, whole shallots or sliced onions (all well-seasoned), chicken.
Dot each layer with little knobs of butter.
Repeat layers until all ingredients are used, ending with a layer of potatoes.
Pour stock over the potatoes, shallots and chicken.
Cover with buttered greaseproof paper, then with lid.
Cook in oven at 275F/135C for about 2½ hours.
Add a little hot stock or water after about an hour or so, if liquid dries up too much.
Sprinkle generously with chopped parsley 5 minutes before serving.

Answer 9

Here's a few:

Cheddar Beef and Noodle Casserole
• 1 pkg (8oz) noodles, cooked & drained
• 1 1/2 pounds ground beef, lean
• 1 medium onion, chopped
• 1 jar (15oz) spaghetti sauce
• 1 can Cheddar cheese soup, (10 3/4 oz)
• 1 can tomato sauce, (8 oz)
• 1 can or jar sliced mushrooms, (4 oz)
• 1/4 teaspoon garlic powder
• pepper, to taste
• 2 cups shredded Cheddar cheese
In a large skillet, brown ground beef with chopped onion; drain well. Stir in spaghetti sauce, soup, tomato sauce, mushrooms, garlic powder, salt and pepper. Simmer for 3 to 4 minutes. Combine beef mixture with cooked noodles; pour into a 3-quart baking dish (may use 13- by 9-inch baking pan). Cover and bake at 350 degrees F. for 35 to 40 minutes, or until bubbly. Uncover; sprinkle with cheese, and bake just until cheese is melted.
Serves 8.


Chicken & Dressing Casserole
• 1 chicken (about 3 pounds)
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 2 cups chicken broth
• 1/2 cup butter or margarine, melted
• 1 package herb-seasoned stuffing mix, (8 oz)
• 1 cup shredded cheese
Cook chicken; cool, debone, and cut meat into bite-size pieces. Mix soups and broth; add chicken to the mixture. Add butter or margarine to dressing mix. Combine chicken mixture with the dressing mixture. Place in a 2 to 2 1/2-quart casserole and bake at 350 degrees for 30 minutes. Top with shredded cheese during the last 5 minutes if desired.
Serves 6.
Pork Chop Casserole
• 4 pork chops
• 4 cups sliced potatoes
• 1 can cream of celery soup
• 1 cup milk
• 2 tablespoons chopped onion
• 1/2 teaspoon salt
• 1 teaspoon pepper, or to taste grated American cheese
Brown pork chops. Place potatoes in greased 2-quart baking dish. Mix together soup, milk, onion, salt, and pepper. Pour over potatoes. Place pork chops over potatoes; sprinkle with cheese. Bake uncovered at 375 degrees for about 60 minutes, or until potatoes are tender.
Serves 4.

Reuben Casserole
• 1/2 to 1 pound corned beef, cooked, chopped
• 1/4 cup thousand island salad dressing
• 1 can sauerkraut (16 oz), drained & rinsed
• 1/2 pound shredded Swiss cheese
• 6 slices rye bread, crumbled
• 1/4 cup butter or margarine, melted
Place corned beef in a lightly greased 9- X 13-inch baking dish. Dot with the dressing. Spread sauerkraut over top; sprinkle with cheese. Toss breadcrumbs with the butter; sprinkle over cheese. Bake at 350 degrees for about 30 minutes, or until bubbly.
Serves 6.

Ritzy Chicken Casserole
• 2 sleeves Ritz crackers
• 1 can cream of chicken soup, or cream of mushroom
• 1 carton sour cream, (8 ounces)
• 1/2 to 1 cup chicken broth
• 4 to 6 boneless chicken breasts, cooked
• 4 ounces margarine, melted
Crumble one sleeve of Ritz crackers in the bottom of a 2 to 2 1/2-quart casserole dish. Drizzle 1/2 of the melted margarine over the crackers. Mix chicken with soup, sour cream, and broth. Pour over crackers. Crush the remaining sleeve of crackers over the chicken mixture. Drizzle the remaining melted margarine over the crackers. Bake at 300 degrees for 30 to 45 minutes.
Serves 6.

Sausage-Egg Casserole
• 1 pound mild bulk sausage, browned, drained
• 6 eggs
• 1/2 teaspoon dry mustard
• 6 slices bread, crusts removed, toasted
• 2 cups milk
• 1 cup grated cheese
• salt and pepper, to taste
Cut each slice of toast into 4 pieces. Beat eggs, milk, and seasonings together. In buttered casserole, layer half the toast, half of the sausage, and sprinkle with half of the cheese. Pour half of the egg mixture over the layer. Repeat for second layer. Cover and refrigerate overnight. Bake, covered, at 325 degrees for 45 to 60 minutes, or until puffed up. Let stand 5 minutes before serving.
Serves 4.

Southern Chicken Casserole
• 1 chicken, (3 pound hen)
• 3 1/4 cups water
• few sprigs parsley
• 1 stalk celery, chopped
• 1 large onion, chopped
• pinch dried thyme
• 1 package frozen corn, thawed (10oz)
• 1 package frozen French-cut green beans, thawed (10oz)
• 3 tablespoons cornstarch
• 1/4 cup butter
• 3 cups coarse whole grain bread crumbs
• 1 egg, beaten
• 1/2 teaspoon ground sage
• pepper, to taste
In a large soup pot combine chicken, water, parsley, celery, 1/2 the onions, and thyme. Stew chicken, covered, until very tender, about 1 1/4 hours. Drain, reserving stock. Cool chicken. Then skin, bone, and chop meat. Strain stock.
Spread corn and green beans in a buttered 9 x 13inch baking pan. Add chicken. Combine cornstarch and reserved stock in a medium-size saucepan and stir until dissolved. Bring to a boil, stirring constantly. Pour sauce over chicken.
Preheat oven to 325 degrees F.
Melt butter in a small saucepan. Add remaining onions and cook over low heat until soft. In a medium-size bowl toss bread crumbs with butter and onions, egg, sage, and pepper. Sprinkle this mixture on chicken and bake for 25 minutes, or until sauce is bubbly and top is browned.
4 to 6 servings.