How do i make a casserole?

Question

Everyone I know loves casserole but I have no idea how to make it, doesn't matter what meat, I love them all! Has anyone got a recipe for it please?

Answer 1

I love casseroles too. I have many recipes and here are a few:


Mom's Best Macaroni and Cheese
2 tablespoons all-purpose flour
2 cups whole milk
1/2 teaspoon salt
1 (8-ounce) package (2 cups) Cheddar Cheese, cubed 1/2 inch
1/2 cup dried bread crumbs
1 tablespoon real butter, melted
1 tablespoon chopped fresh parsley
Heat oven to 350°F. Cook macaroni according to package directions. Drain. Meanwhile, melt 1/4 cup butter in 3-quart saucepan until sizzling; stir in flour. Cook over medium heat, stirring occasionally, until smooth and bubbly (1 minute). Add milk and salt. Continue cooking, stirring occasionally, until sauce is thickened (3 to 4 minutes). Stir in cooked macaroni and cheese. Spoon into ungreased 2-quart casserole.
Stir together all remaining ingredients in small bowl; sprinkle over macaroni and cheese. Bake for 20 to 25 minutes or until
heated through and golden brown.

Tator Tot Casserol

1 pound ground beef
1 16-ounce bag tater tots
1 can cream of mushroom soup
1 can of milk
PREPARATION:
Brown the ground beef in a skillet; drain and place in a casserole dish. Place tater tots over meat. Mix can of cream of mushroom soup and a can of milk. Pour this over the tater tots and ground beef. Bake at 350 degrees for 20 minutes.

TACO BAKE
1 pkg. (14 oz.) KRAFT Deluxe Macaroni & Cheese Dinner
1 lb. ground beef
1 pkg. (1-1/4 oz.) Taco Seasoning Mix
3/4 cup water
3/4 cup Sour Cream
1-1/2 cups Shredded Cheddar Cheese, divided
1 cup Thick 'N Chunky Salsa
PREHEAT oven to 400°F. Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 min.
STIR sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.
BAKE 15 min. Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 min. or until cheese is melted.

Green Chili Chicken Enchilada Casserole
For the Sauce:
2 pounds tomatillos
1 tablespoon vegetable oil
1 cup chopped white onion
1/3 cup chopped cilantro, lightly packed
1 (4-ounce) can diced green chilies, drained
1 teaspoon ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon salt
1 1/4 cups chicken broth
1/2 cup whipping cream
For the Enchiladas:
12 (6-inch) corn tortillas
2 tablespoons vegetable oil
3 cups shredded cooked chicken
1 1/2 cups grated Cheddar
1 1/2 cups grated Monterey Jack
1/2 cup finely chopped onion
1/2 teaspoon salt
1. To make the sauce, husk the tomatillos and rinse them under warm water to remove any stickiness and dirt. Broil the tomatillos on a foil-lined baking sheet 1 to 2 inches from the heat, turning them once, until they are softened and slightly charred, about 7 to 9 minutes.
2. Heat the oil in a large skillet over medium heat. Add the white onions and sauté until golden brown, about 5 minutes.
3. Transfer the tomatillos to a blender and add the sautéed onions, cilantro, green chilies, cumin, sugar, and salt and puree until smooth.
4. Return the tomatillo sauce to the skillet and cook it over medium heat until thickened, about 5 minutes, stirring frequently to prevent sticking. Add the broth and cream and continue cooking until the sauce is slightly thickened and not watery, about 5 to 8 minutes. Add more salt if desired.
5. To make the enchiladas, brush both sides of the tortillas lightly with oil and lay them on a cookie sheet in stacks of two. Heat them in a 375°F oven just until they're soft and pliable, about 3 minutes.
6. In a large bowl, combine the chicken, half of the Cheddar, half of the Monterey Jack, the chopped onion, and the salt. Add 1/2 cup of the sauce to the chicken mixture and toss to combine.
7. Spread a third of the remaining sauce in the bottom of a 9- by 13-inch baking dish. Place 1/4 cup of the chicken mixture in the center of a tortilla. Roll up the tortilla and place it seam side down in the baking dish. Repeat with the other tortillas. Pour the rest of the sauce over the enchiladas. Sprinkle the remaining Monterey Jack and Cheddar on top of the casserole.
8. Bake the casserole until the enchiladas are heated through and the cheese is bubbly and starting to brown, about 20 to 30 minutes. Serves 6 to 8.

CHICKEN-WILD RICE CASSEROLE
1 1/2 to 2 cups cooked wild rice
10 1/2-oz. can cream of mushroom soup
5 oz. of milk
2 cups cooked chicken, cut up
1/4 cup chopped green pepper
Salt and pepper to taste
1. Preheat oven to 350 degrees. In a mixing bowl, combine all ingredients. Pour into a greased 2-quart baking dish and bake for 30 minutes.

Burrito Casserole
RECIPE INGREDIENTS:
8 small (fajita-size) flour tortillas
2 cups refried beans
2 tablespoons canola oil
1/2 small red onion, diced
1 1/2 pounds ground beef
1 1/2 cups store bought salsa (medium for a spicier taste)
Optional: 1 minced fresh jalapeno pepper
1 1/2 cups cheddar cheese
1. Preheat the oven to 350 degrees. Cut 5 of the flour tortillas into strips, about 1/2 inches in width and set aside. Line the bottom of a 9 by 13 casserole dish with the remaining flour tortillas. Spread an even layer of refried beans over the tortillas.
2. In a large skillet heat the canola oil over medium high heat. Add the onion and beef to the pan and sauté for about 5 minutes; breaking up the meat with a spoon, until it is no longer pink. Pour off and discard any excess liquid, stir in the salsa.
3. Spread meat mixture over the refried beans, sprinkle on optional jalapeno peppers. Top with tortilla strips and sprinkle on cheddar cheese. Bake in preheated 350 degree oven until cheese has melted, about 10 minutes. Serve with sour cream, chopped tomatoes, and chopped avocado on the side.

MEXICAN CASSEROLE
2 lb. round steak
Dash of garlic powder
1/4 tsp. pepper
2-3 tbsp. chili powder
4 tbsp. mustard
1 onion, chopped
2 tbsp. salad oil
2 tbsp. butter
1 can pitted black olives
1 (1 lb. 12 oz.) can tomatoes
1 can red kidney beans
1/2 c. uncooked regular rice
Mix mustard, garlic powder, pepper, chili powder; spread over meat. Cut into 1-inch cubes. Saute onion in oil and butter. Slice olives in half. In Dutch oven or casserole, layer half of these ingredients: meat cubes, onions, olives, rice, tomatoes. Repeat layers.
Be sure to pour in all the juice from the canned tomatoes. Top with kidney beans to which has been added 1-2 tablespoon chili powder. Bake at 350 degrees uncovered for 2 hours.
Check after 1 hour to be sure there is sufficient moisture. If more is needed, add some bouillon. Serve with green salad and French bread and any one of the following: sour cream, green onions, grated cheese, hot taco sauce. Serves 6.

My family loves all of these casseroles. I sure you will too.

nfd♥

Answer 2

Easy peasy. Take your meat and fry it for a couple of mins just to brown it and then stick it in the dish. Chop up onions, carrots, parsnips, swede and whaever else you fancy. Toss it all in a bit of flour (to thicken the sauce) Then add a stock cube melted in 3/4 of a jug of boiling water. Add some salt and pepper. Put it in a low heat oven for about 3 hours, stirring once halfway through. Turn off the oven and let it stand for half an hour before serving. That's it!

Answer 3

1 med Onion, 2-3mm
Braising steak,15mm squares
Carrots,8-10mm
3 pieces of Chopped Celery 15mm
Pieces of Old Potatoes
Add some Beef stock if preferred
Add water then seasoning and herbs if preferred
Cook in main oven about Mk3 just below centre
check a few times as some water may be lost
or in a Pressure Cooker when up to correct pressure time for 25 minutes DO NOT RELEASE
THE STEAM for 15 Minutes tastes better cooked in Main Oven and serve on a warm plate with Peas or Green Beans with sliced Beetroot

Answer 4

I just buy a casserole sachet from a supermarket, depending on what meat I fancy, chicken, beef, or whatever. The back of the sachet lists the rest of the recipe/quantities and the way to put everything together. Then simply put in oven and anticipate....

Answer 5

Soooo easy!! Brown off your meat, chop veg, and sling it all into the casserole dish with enough water to almost cover and a stock cube. A slow cooker is brilliant for this too!

Add herbs, lea and perrins, vinegar (good with beef), tomato puree, garlic puree, whatever takes your fancy. Thicken sauce at the end with Bisto.

Answer 6

Here is our family favorite:

*******CHICKEN, BROCCOLI, AND NOODLE CASSEROLE
8 oz. (4 c.) cooked egg noodles
2 c. diced cooked chicken (or turkey)
2 (10 oz.) pkg. chopped broccoli, cooked and drained
1 1/2 c. (6 oz.) grated cheddar cheese
22 oz. thickened chicken broth or diluted cream of chicken soup
1/2 tsp. salt, dash of pepper
1 can (3 oz.) French fried onion rings
Cook noodles as directed on package; drain. Put noodles into 13 x 9 x 2 pan. Put chicken on noodles, then put cooked broccoli on chicken. Top this with half of cheese. Pour chicken broth over this; then add remaining cheese.
Cover with foil and bake at 350 degrees for 30 minutes. Uncover and top with French fried onion rings. Bake 5 minutes more. Makes 8 servings.

Answer 7

My favorite is "Eleanora's Spaghetti Pie." I saw it on a Martha Stewart show years ago and we call it Pasta Pie at my house.

I don't use parchment paper...I just spray a 13 X 9 casserole dish with cooking spray and it works fine. We just cut it in squares like a regular casserole or lasagna.

For sausage, I brown off & crumble up Jimmy Dean spicy sausage instead of soppresata sausage and it tastes great! It makes the whole house smell yummy!

Eleanora's Spaghetti Pie:

Ingredients

Serves 10 to 12

1 tablespoon unsalted butter, room temperature
Coarse salt
1 pound spaghetti
6 large eggs, lightly beaten
1 pound mozzarella cheese, shredded (about 4 cups)
12 ounces hot soppressata sausage, cut into 1/4-inch dice
1 cup (4 ounces) finely grated pecorino Romano cheese
1/4 cup heavy cream
1 teaspoon dried parsley
1/2 teaspoon freshly ground pepper

Directions

Preheat oven to 375 degrees.with rack in center. Butter a 10-inch-by-3-inch cake pan. Line the bottom with parchment paper; set aside.

Bring a large pot of water to a boil; add salt. Cook spaghetti, according to package instructions, until al dente. Meanwhile, in a large bowl, combine eggs, mozzarella, soppressata, pecorino Romano, heavy cream, dried parsley, salt, and pepper. Stir to combine. Drain spaghetti, and add to the egg-and-cheese mixture; stir to combine. Pour mixture into prepared pan, and cover with aluminum foil.

Bake about 40 minutes. Remove foil, and bake until lightly browned and crisp on top, 20 minutes more.

Transfer to a rack to cool, about 10 minutes. Run a knife around the edge, and unmold, removing parchment. Invert, cut into wedges, and serve hot.

Answer 8

i don't comprehend! i've got by no skill made or eaten sausage casserole before! It sounds stable nonetheless!! would desire to you deliver some to me while that is performed? we don't stay too some distance different than for one yet another! probable a pair of 0.5 hour tops!!

Answer 9

***chicken and celery cassarole**

INGREDIENTS
1 tablespoon olive oil
1 large onion, sliced into rings
4 cloves garlic, minced
4 boneless, skinless chicken breast halves, cut into bite-sized pieces
2 (10.75 ounce) cans condensed cream of celery soup
1 cup chopped celery
1 (4 ounce) can mushrooms, drained
1 cup chopped carrot
1 pinch poultry seasoning
salt and pepper to taste

DIRECTIONS
Heat oil in a large skillet over medium-high heat. Add onion and garlic, and saute for a few minutes until tender. Add chicken pieces, and fry until lightly browned. Transfer the mixture to a 9x13 inch baking dish, and stir in the celery soup, celery, mushrooms, and carrots. Season with poultry seasoning, salt and pepper to taste.
Preheat the oven to 300 degrees F (150 degrees C). Cover the dish, and bake for 2 hours. Serve over chicken flavored rice. Can be made the night before and reheated before serving.

**chicken enchilada cassarole**
INGREDIENTS
2 pounds skinless, boneless chicken breast halves - cooked and diced
1 (10.75 ounce) can condensed cream of celery soup
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can enchilada sauce
1 (14.5 ounce) can diced tomatoes with green chile peppers
1 (4 ounce) can diced green chiles
1 onion, chopped
1 pinch garlic powder
1 cup chicken broth
1 teaspoon chili powder
16 ounces processed cheese spread
10 (6 inch) corn tortillas

DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C).
In a 5 quart pot combine the chicken, cream of celery soup, cream of chicken soup, enchilada sauce, diced tomatoes and green chiles, onion, garlic, chicken broth, chili powder and cheese. Heat over medium high until the cheese is melted and all of the ingredients are mixed together well.
In a 9x13 inch baking dish, layer the mixture and the tortillas like you would lasagna. Make sure to put a thin layer of the mixture on the bottom of the baking dish to prevent sticking. After layering, place dish in the preheated oven and bake for 45 minutes to 1 hour, until cheese starts to brown and bubble. Let stand and cool for at least 10 minutes before serving!

*beef and noodle* (very easy)
INGREDIENTS
1 pound ground beef
2 cups elbow macaroni
4 cups spaghetti sauce
12 ounces processed cheese food (eg. Velveeta), sliced

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C).
Brown the ground beef in a large skillet over medium high heat; set aside. Cook macaroni according to package directions, drain and set aside.
In a 9x13 inch baking dish, layer the macaroni, ground beef, tomato sauce and cheese, repeating two times.
Bake at 375 degrees F (190 degrees C) for 30 minutes, or until top layer of cheese is bubbly.

Answer 10

I love this site!

http://www.cooks.com/rec/ch/casseroles.html

Answer 11

I don't know how to make a Casser - and stop calling me Role