What are some easy classic casseroles to make?

Question

I'm at my wits end trying to do classic casseroles. I've exhausted my cookbooks and the library hasn't had much to offer. Please help.

Answer 1

A very easy casserole

ROTEL CHICKEN PASTA


12 oz. Velveeta cheese
1 box cream cheese
1 small can Rotel tomato (large can if you like it spicier)
1 can cream of chicken (or cream of celery/mushroom)
7 oz. Angel hair pasta
3-4 chicken breasts (boiled and shredded or cubed)

Combine Velveeta, cream cheese, cream of chicken soup and Rotel in skillet. Heat until all cheeses are melted. Add chicken and let simmer about 15 minutes. Boil angel hair pasta for 4 minutes, drain and add to mixture before serving.

CHICKEN POT PIE
3-4 Chicken Breast, cooked and shredded
2 cans mixed vegetables drained
2 cans cream of chicken soup
salt
pepper
1 box rolled double pie crust (or 1 cup bisquick, 1/2 cup milk, 1 egg, pour over top of ingredients in a 9X13 pan )

Mix all ingredients and pour into bottom pie crust, cover with top crust, cut slits and bake at 350 until brown may take up to 45 minutes

Answer 2

Tator tot Casserole
enough for 4
1 1/2 lb burger browned with onion
Drain and put in a bowl.
Cook up some carrots, potatoes drain
add to burger.
add greenbeans or corn or what ever veggie you like. You can always use canned mixed veggies or frozen if you don't have time for fresh.
Stir in 1 lg. can cream of mush soup with a 1/2 can milk. Add to meat-veggie mixture.
Put in 9x13 casserole dish. Top with tator tots. Bake 400 for 30 min or until tator tots are brown.
It's what I'm having for supper tonite.

Answer 3

My favorite comfort food casserole is tuna casserole. Cook some of your favorite pasta (for this, I prefer the large elbow macaroni) Add one or two cans of tuna, one or two cans of condensed soup (I use cream of celery), chopped onions and celery, and a blob of mayonnaise. Mix it together in a casserole dish. I put crushed potato chips on the top. 350 degrees for about 30 minutes.

Answer 4

Yes. For starters, I like REAL, actual fresh, delicious green beans. For some reason I have known people to make this year after year, using canned green beans and it makes me sad. When I'm faced with that predicament, I simply scoop it out, and skim the delicious fried onions off the top and eat THAT only. I like it without the cream of mushroom soup. It's much tastier if it's made with evaporated milk, vegetable bouillon, real green beans, and adding water chestnuts to it for crunch ability. I also like to add pecans or slivered almonds all the way through it. Those onions are so so good that I like double the dose of those. Cream cheese is good in there as well. I like using dehydrated and reconstituted mushrooms (like Shitake YUM) in there vs that cream of mushroom soup idea. Dehydrated and reconstituted mushrooms always taste so much better than regular mushrooms. So much more flavor. I also do this with stuffing. I know. I know. EVERYONE is convinced they make the best stuffing but mine really is good. It's almost cost-prohibitive for me to make it. (ha). The ingredients cost more than the entire turkey dinner. But it's worth it. I basically add many gigantic cashews that have been butter roasted, water chestnuts, dehydrated and reconstituted mushrooms (Shitake), fresh spinach, Huge, seasoned, sourdough croutons, REAL butter, pine nuts, pecans, Large bits of bacon, shallots, onion, etc. So good. I'm sure I;m forgetting something, though. Jamie, that sounds SO GOOD to use Asparagus. I'm going to try that. I didn't mention this, because it would be met with resistance, but I actually LiKE turkey and chicken livers and I include those in my stuffing (my part) since everyone doesn't go in for livers like me and my dog, Butter, do. She's salivating right now, as I write this. One year she pulled the entire turkey off the top of the counter. Crazy dog loves turnkey.

Answer 5

Green bean casseroles
Tatertot casseroles.

Answer 6

NOODLES ROMANO

1 lg. onion, chopped
2 tbsp. oil
2 cans (8 oz.) tomato sauce
1/2 c. dry red wine
3 tsp. salt
2 tsp. crumbled oregano
1 pkg. (10 oz.) frozen chopped broccoli, thawed and drained
2 c. mozzarella cheese
2 cloves garlic, minced
2 lb. hamburger
2 cans (6 oz.) tomato paste
2 bay leaves
2 eggs
1 c. cottage cheese
1/4 c. Romano cheese
1 tsp. crumbled basil
1 pkg. (8 oz.) noodles, cooked

Saute onion and garlic in oil in large skillet. Brown beef in same skillet, crumble. Add tomato sauce and paste, wine and bay leaf, 2 teaspoons of salt, and oregano. Simmer 15 minutes. Beat eggs in bowl; add spinach, cottage cheese and Romano cheese, 1 teaspoon salt and basil. Mix. Spread 1/2 meat mixture in shallow baking dish. Top with half of noodles. Spread all of spinach mixture on noodles. Top with rest of noodles. Add rest of meat. Cover.
Bake at 350 degrees for 45 minutes. Remove. Add cheese. Bake an additional 15 minutes or until cheese melts.

Answer 7

Any meat W/ gravy(or sauce)
veggies
mashed potatoes/tatertots
the variations are endless if the imagination is used

Lasagna
also endless variations

Baked stews

Answer 8

GREEN BEAN CASSEROLE

30 ounces green beans, canned, drained*
10 3/4 ounces Cream of Mushroom Soup
3/4 cup milk
2 3/4 ounces French-fried onions
1/8 teaspoon pepper

Combine green beans, soup, milk, pepper and 1/2 of the onions; gently stir together to mix well. Spread mixture in a 1 1/2 to 2 quart ovenproof casserole dish.
Bake at 350°F for 25 minutes. Top with remaining onions. Bake 5 minutes more.

Note: *May substitute 18 ounces frozen cut green beans, thawed and drained.

Serving Size: 6

AROOSTOCK POTATO CASSEROLE

2 large Vidalia or Sweet Spanish onions
2 lbs Yukon Gold potatoes
1/2 lb pancetta, proscuitto or slab bacon
salt and pepper, to taste
pinch of rubbed sage
onion and garlic powder (optional)
pinch of paprika
1 teaspoon minced parsley

Peel and thinly slice the onions into rings. (A food processor may be used for slicing both onions and potatoes).
Scrub and peel potatoes and remove eyes. Slice potatoes into rounds about 1/4" thick.

Slice pork (pancetta, proscuitto or slab bacon) into 1/4" dice.

Spray an ovenproof casserole dish with non-stick spray or olive oil. Line the bottom of the dish with the sliced onions. Layer potato slices over the onions. Add enough water to nearly cover.

Sprinkle with salt, pepper, rubbed sage and onion and garlic powder, if desired. (Be very careful with the sage - use only a small amount).

Spread pork evenly over top. Sprinkle with paprika and parsley.

Bake at 250°F for 3 hours.

ZUCCHINI CASSEROLE

3 large zucchini (cubed with peel on)
1 large onion, peeled and chopped
16 oz. shredded cheese
1 can cream of celery soup
2 eggs (beaten)
2 tablespoons mayonaise
2 tablespoons sugar
3 cups bread crumbs
1 stick margerine, melted

Cook zucchini and onion in enough salted water to cover, just until slightly tender.
Drain and add next 5 ingredients and mix well. Pour 1/2 into 15 X 11 X 2 casserole. Stir margerine into bread crumbs and sprinkle 1/2 on first layer of zucchini mixture.

Repeat layers.

Bake at 350 degrees for 35 to 45 minutes.


AMISH CHICKEN CASSEROLE

8 oz broad egg noodles
1/2 cup butter
8 oz fresh mushrooms, slice
1/3 cup flour
2 cups chicken broth
1 cup milk
salt and pepper, to taste
1/3 cup freshly grated Parmesan cheese
2 cups cooked chicken, cut in cubes
generous pinch of rubbed sage

Cook noodles as directed on package. Melt butter and cook mushrooms in a large skillet until lightly browned. Stir in flour and blend in with a fork or slotted spoon. Stir in milk and broth and seasonings; whisk sauce constantly until thickened.
Combine sauce, noodles and chicken. Adjust seasonings to taste. Place in a 2 quart casserole dish. Sprinkle top with Parmesan cheese and bake at 350°F for 30 minutes.


CROCKPOT CHICKEN AND RICE CASSEROLE

4 chicken breasts
1 can cream of celery soup
1 can cream of chicken soup
1 can cream of mushroom soup
2 stalks celery, diced
1 bay leaf
1 large onion, chopped
1/2 teaspoon Bell's Poultry seasoning
3 cloves garlic, minced
1 cup Minute Rice

Mix the cans of soup with the rice at the bottom of the Crockpot. You may substitute the type of soup you use in any combination (for example: 2 cans cream of chicken soup and one can celery soup).
Add the diced celery, onion, and garlic and stir. Submerge the chicken in the soup.

Turn heat to high for 10 minutes, then reduce to medium and cook for 4-5 hours. Or cook on high for 3-4 hours.

Variation: leave out the rice and serve over cooked Pennsylvania style wide noodles.

Note: Use temperature setting recommended by your owner's manual for cooking. Some crockery cookers have 3 settings - high, medium, and keep warm.

Don't use the "keep warm" setting instead of the "cooking" settings for extended periods. Sometimes the high setting will cause overcooking and you will lose the benefits of using a slow cooker. The high setting is best used to bring food up to a safe temperature quickly before beginning slow cooking at the "medium" or "normal" setting.

MEXICAN CASSEROLE

1 16 oz container sour cream
1 8 oz pkg cream cheese
2 eggs
2 cans cream of chicken soup
1 large onion, chopped
1 small can olives, chopped
1 small can chopped green chiles
1 cup cooked chicken, tuna, or turkey, chopped
1 8 oz pkg Monterey Jack or Cheddar cheese, shredded


Mix together sour cream, cream cheese, eggs, cream of chicken soup, chopped onion, olives (optional), green chillies, chicken, tuna or turkey (add more than called for if desired).
Spread mixture evenly in a 9x13 pan glass or earthenware casserole dish.

Top with shredded cheese.

Cover and bake 1 hour 350 degrees. Can be frozen and cooked later or cooked and reheated.

A metal 9x13 pan takes longer to cook than a glass one, so bake it slightly longer if you use a metal pan.

Mixture should be set well when removed from oven.

EGGPLANT CASSEROLE

1 1/2 pounds eggplant, unpared & diced
3 medium onions, chopped
1/2 cup grated Parmesan cheese
1 cup dry bread crumbs
2 tablespoons butter
2 egg yolks, beaten
1 teaspoon salt

Cook vegetables in boiling water to cover for about 20 minutes. Drain.
Add remaining ingredients and pour into greased casserole dish. Bake at 350 F. for 30 minutes or until browned.


HOMINY CASSEROLE

1/2 cup butter
1/2 cup chopped onion
1/2 cup sweet pepper, chopped
16 ounces white hominy, canned, drained
16 ounces yellow hominy, drained
14 1/2 ounces corn, whole kernel, canned, drained
4 ounces sliced mushrooms, drained
1/4 cup grated Parmesan cheese
8 ounces Cheez Whiz
1/4 cup pimiento, chopped

Preheat oven to 350 F. Melt butter in casserole dish. Saute onions and peppers. Mix hominy, corn, mushrooms, cheeses, and pimientos. Add to casserole and heat until bubbly, 30 to 35 minutes.

PIZZA-FLAVORED CASSEROLE

8 oz. extra wide noodles
1 lb. ground beef
2 T. olive oil 1/2 c. chopped onion
5 cloves garlic, minced
1 tsp. oregano
1 tsp. basil
1/2 tsp. salt
1/4 tsp. crushed red pepper
1 (10 1/2 oz.) can tomato soup or sauce
1/2 c. water
1-2 oz. can mushrooms
3/4 c. sharp cheddar or mozzarella cheese

Butter a casserole. Boil noodles according to package directions, cutting boiling time in half. Place noodles in casserole and cover with soup, water, and mushrooms. Brown ground beef, onion and garlic in olive oil adding herbs at last minute. Add to tomato and noodle mixture and mix in lightly. Cover all with cheese, topping off with a few spoons of tomato soup. Sprinkle with bread crumbs and dots of butter if desired. Bake in 350 degree oven for 40 minutes or until bubbly and lightly browned on top. Serves 1-2.