08/Dec/2007
CHICKEN ENCHILADA CASSEROLE
1 large fryer, boiled and deboned
1 large onion, chopped
1 can Rotel tomatoes
1 large package tortilla chips
1 can cream of chicken soup
1 can cream of mushroom soup
Sauté onion in 1/2 stick margarine. Add tomatoes and cook a minute or so. Add soups and chicken, heat through. Layer chips and chicken mixture and then top with cheddar cheese. Bake 350 degrees until bubbly and cheese melted.
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CRAWFISH CASSEROLE
2 lb. crawfish tail - wash off fat
1 T. Tony’s Creole Seasoning
2 large onions, chopped
4 ribs celery, chopped
1/2 large bell pepper, chopped
4 cloves garlic, minced
1/2 stick margarine
2 cup cold cooked rice
2 cans golden mushroom soup
1 large can mushrooms, with juice
3 slices bread, soaked in milk, squeezed dry
Italian bread crumbs
Sauté crawfish tails in 1/4 stick margarine. Sauté the vegetables in 1/4 stick margarine. Combine all and put into a large, greased casserole. Top with bread crumbs. Bake 1 hour at 350 degrees. Better made day before, refrigerated, topped with bread crumbs, and then baked.
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CRAWFISH & CORN CASSEROLE
˝ stick butter
1 chopped onion
˝ chopped bell pepper
2 lb. crawfish tails
1 lb. Mexican Velveeta, cubed
2 eggs
2 - 14 oz. can creamed corn
4 cups cooked rice
˝ cup grated cheddar cheese
1/4 cup chopped parsley
1/4 cup thinly sliced green onion
Sauté butter, onion, bell pepper.
Add crawfish tails and cook about 10 minutes more.
Add the cheese, eggs and corn and cook until the cheese is melted.
Take off heat and add the rice, parsley, and green onion.
Pour into 9x13 and top with cheddar.
Bake at 350 till cheese melts and casserole is bubbly.
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CHEESE AND PASTA IN A POT
2 lbs. ground beef
Oil
2 medium onions
1 clove crushed garlic
1 14 oz. jar Ragu
1 can stewed tomatoes
1 3 oz. can mushrooms, undrained
1 ˝ pints sour cream
˝ lb. slices mozzarella cheese
˝ lb. sliced provolone cheese
8 oz. shell macaroni
Cook beef & onions in deep pan with oil until brown. Drain. Add garlic, Ragu sauce, tomatoes, and mushrooms. Mix well. Simmer 20 minutes. Cook macaroni, drain and rinse. Put half in deep casserole, cover with ˝ of meat mixture. Spread with ˝ of sour cream and top with provolone. Repeat ending with mozzarella. Cover and bake at 350 for 35 to 40 minutes. Remove cover, and continue until cheese melts and browns.
If making ahead of time, do everything except cooking. Refrigerate or freeze until needed.
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CORN CASSEROLE
1 can cream corn
1 can whole kernel corn
1 box Jiffy Corn Muffin Mix
1 small (8oz) carton sour cream
1 egg
1/4 cup margarine or butter, melted
Mix all together, put in casserole and bake at 350 degrees until brown.
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CORNBREAD AND PEAS
1 lb ground beef, browned
1 onion, chopped (add to meat)
1 1/2 cups cornmeal
2 eggs, slightly beaten
1/2 t. soda
2-3 jalapeno peppers, chopped
1 cup buttermilk
1 t. salt
1/2 cup oil
1 cup cream style corn
1 cup peas (black eye, field, crowder)
Mix all ingredients well and add beef and onion. Grease baking dish. Bake 350 degrees for 50 minutes.
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BREAKFAST BRUNCH CASSEROLE
1 lb. pork sausage
4 large eggs
1 2/3 cups milk
3/4 tsp. salt
3/4 tsp. dry mustard
1 small onion, chopped
1/2 bell pepper, chopped
4 oz. can sliced mushrooms, drained
6 slices buttered white bread, cubed
3/4 cup cheddar cheese
Brown sausage and drain. Combine eggs, milk, salt, dry mustard, onion, green pepper, and mushrooms. Fold in bread, cheese, and meat. Pour into buttered casserole (8 x12 or slightly smaller). Refrigerate overnight. Bake 325 degrees for 1 hour.
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ITALIAN BROCCOLI CASSEROLE
1 lb. pork sausage
1 t. Tony’s Creole seasoning
1 8oz can sliced mushrooms, drained
2 pkg. frozen chopped broccoli, lightly
cooked and drained
1 cup sour cream
1 can cream of celery soup
1 t. garlic powder
5 T. minced onion
1 6oz pkg mozzarella cheese
Brown sausage and mushrooms, drain fat. Stir in broccoli, soup, sour cream, garlic and onions. Spoon into a casserole dish ( not deep), cut cheese into strips and put on top. Bake 350 degrees 40 to 45 minutes.
Can use an equivalent amount of fresh broccoli and cook about half done.
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ITALIAN CRESCENT CASSEROLE
1 1/4 lb ground beef
1/4 cup chopped onion
1 envelope spaghetti sauce mix
6 oz shredded mozzarella cheese
8 oz tomato sauce
1/2 cup sour cream
8 oz can crescent dinner rolls
1/3 cup parmesan cheese
2 tbs. margarine
Heat oven to 375 degrees. Brown ground meat and onion , drain. Stir in sauce mix and
tomato sauce; heat until hot and bubbly. Combine cheese and sour cream. Pour hot
meat mixture into un-greased baking dish (9x13 or just smaller). Spoon cheese mixture over meat. Separate crescent dough into two rectangles. Place over cheese mixture. Sprinkle parmesan cheese over dough and dot with margarine. Bake 18 to 25 minutes until golden brown.
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PORK AND POTATO CASSEROLE
Can use boneless cuts of pork or can use whole chops. Cut boneless pork into 3/4 inch slices.
Brown pork in iron skillet. Place in a large casserole - one layer of pork - then a layer of sliced Irish potatoes - then layer of sliced mushrooms. Sprinkle with dry mushroom soup mix and parsley flakes.
Spoon cream of mushroom soup over this. Repeat layers.
Bake 350 degrees for 1 hr. Top with grated cheese and bake 1/2 hour longer. Soups are usually salty enough so you do not have to add salt.
May want to sprinkle pepper in each layer.
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TUNA CASSEROLE
2 cans tuna, drained
1/2 cup chopped celery
1/2 cup chopped onion
1/3 cup chopped bell pepper
2 eggs, boiled and chopped
4 oz sharp cheddar cheese
1 can mushroom soup
1 1/2 cups cooked rice
Black pepper to taste
Mix all ingredients and put into 1 1/2 qt casserole.
Bake in 400 degree oven for 20 to 30 minutes or until cheese in melted and casserole is bubbling.
This is a good dish for left over rice.
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