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Casserole Recipes

Broccoli Rice Casserole

2 (10 ounce) packages frozen chopped broccoli
3 cups instant rice
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
2-1/2 cups water
1 (16 ounce) package processed American cheese, cubed
1 tablespoon butter
1 bunch celery, chopped
1 large onion, chopped
salt and pepper to taste

1. Cook broccoli and rice according to package directions. Preheat oven to
350 degrees F (175 degrees C).
2. In a medium saucepan over low heat, mix cream of mushroom soup and cream of chicken soup with water. Gradually stir in cheese until melted. Be careful that the cheese doesn't burn.
3. Melt butter in a large skillet over medium-high heat, and saute celery and onion until soft.
4. In a large mixing bowl, combine broccoli, rice, soup and cheese mixture, celery and onion. Pour mixture into a 9x13 inch baking dish.
5. Bake in the preheated oven for 15 minutes, until bubbly and lightly brown.


Cabbage Roll Casserole

2 pounds ground beef
1 cup chopped onion
1 (29 ounce) can tomato sauce
3 1/2 pounds chopped cabbage
1 cup uncooked white rice
1 teaspoon salt
2 (14 ounce) cans beef broth

1. Preheat oven to 350F.
2. In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
3. In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.


Cajun Seafood Pasta

2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1-1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper
1 cup chopped green onions
1 cup chopped parsley
1/2 shrimp, peeled and deveined
1/2 pound scallops
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1 pound dry fettucine pasta

1. Cook pasta in a large pot of boiling salted water until al dente.
2. Meanwhile, pour cream into large skillet. Cook over medium heat, stirring
constantly, until just about boiling. Reduce heat, and add herbs, salt,
peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
3. Stir in seafood, cooking until shrimp is no longer transparent. Stir in
cheeses, blending well.
4. Drain pasta. Serve sauce over noodles.


Chicken Enchilada Casserole

1 (16 ounce) package sour cream
1 (16 ounce) jar salsa
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup diced onion
1 (8 ounce) can chili beans, drained
6 (12 inch) flour tortillas, cut into strips
6 skinless, boneless chicken breast halves - cooked and shredded
4 cups shredded Cheddar cheese

1. Preheat oven to 350F.
2. In a large bowl, mix sour cream, salsa, cream of chicken soup, onion and chili beans.
3. Layer the bottom of a 9x13 inch baking dish with 1/3 tortilla strips. Top with 1/3 chicken, 1/3 sour cream mixture and 1/3 Cheddar cheese. Repeat layering with remaining ingredients.
4. Bake in the preheated oven 20 to 30 minutes, or until golden and bubbly. Let stand about 10 minutes before serving.


Ham And Chicken Casserole

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup milk
1/2 cup cooked, cubed chicken breast meat
1/2 cup cooked, diced ham
1/2 cup cooked egg noodles
1/4 cup chopped celery
1/4 teaspoon salt
1/4 teaspoon ground black pepper
3 ounces shredded Cheddar cheese
1 teaspoon paprika

1. Preheat oven to 400F.
2. In a large saucepan over low heat, combine butter and flour and stir together, heating until bubbly. Gradually stir in milk. Cook over medium low heat, stirring constantly, until thickened and smooth (about 5 minutes).
3. Remove pan from heat and stir in chicken, ham, noodles, celery, salt and pepper. Spoon mixture into a lightly greased 9x13 inch baking dish.
4. Bake at 400F for 15 minutes. Remove from oven, sprinkle with cheese and paprika, and bake for another 5 minutes. Serve hot.


Pork Chop Casserole

2 (1 ounce) packages dry onion soup mix
3 cups water
2 cups instant rice
1 (4.5 ounce) can mushrooms, drained
salt and pepper to taste
6 (3/4 inch) thick pork chops

1. Preheat oven to 350F.
2. In a medium size bowl, mix dry onion soup mix and water until dissolved. Pour mixture into a 10x15 baking dish. Add rice and mushrooms and mix to distribute well. Salt and pepper to taste. Add pork chops in a single layer on mixture. Push pork chops down into mixture and make sure they are covered with it.
3. Cover baking dish tightly with aluminum foil and bake in the preheated oven for 1 hour.


Quick And Easy Tuna Casserole

1 (12 ounce) package egg noodles
2 cups frozen green peas
2 (10.75 ounce) cans condensed cream of mushroom soup
2 (6 ounce) cans tuna, drained
1 onion, chopped
10 slices American processed cheese
ground black pepper to taste

1. Bring a large pot of water to a boil. Add noodles and frozen peas. Cook
until noodles are al dente, drain well. Return noodles and peas to the pot.
2. Mix soup, tuna fish, onions, processed cheese and pepper into the pot.
Stir constantly until all of the ingredients are well mixed and the cheese
has melted. Serve.


Reuben Casserole

6 slices rye bread, cubed
1 (16 ounce) can sauerkraut, drained and rinsed
1 pound deli sliced corned beef, cut into strips
3/4 cup Russian-style salad dressing
2 cups shredded Swiss cheese

1. Preheat oven to 400F.
2. Spread bread cubes in the bottom of a 9x13 inch baking dish. Spread sauerkraut evenly over the bread cubes, then layer beef strips over sauerkraut. Pour dressing over all.
3. Spray aluminum foil with cooking spray and use to cover baking dish, sprayed side down. Bake in the preheated oven for 20 minutes.
4. Remove cover, sprinkle with cheese and bake uncovered for another 10 minutes, or until cheese is melted and bubbly.


Sausage-Potato Casserole

3 large baking potatoes, peeled and thinly sliced
ground black pepper to taste
1 cup shredded Cheddar cheese
1 pound Polish kielbasa
1/2 teaspoon dried dill weed
1/4 teaspoon caraway seed
2/3 cup milk

1. Preheat oven to 375F. Using two long sheets of aluminum foil on top of each other, fold one long edge together and open out to make a large sheet of foil. Line a 13x9 pan with the foil, allowing edges to hang outside pan
2. Arrange the sliced potatoes, overlapping slightly, in bottom of pan. Pepper to taste. Top with half of the cheese. Cut sausage in half crosswise and lengthwise and place, cut side down on top. Top with remaining cheese, the dill weed, caraway seed and milk. Seal edges of foil
tightly.
3. Bake at 375F for 1 hour.


Zucchini Casserole

6 zucchini, sliced
2 eggs, beaten
1 cup mayonnaise
1 small onion, diced
1 cup grated Romano cheese
1/4 teaspoon ground black pepper
24 buttery round crackers, crushed
2 tablespoons butter, diced

1. Preheat oven to 350F. Spray a 9x13 baking pan with cooking spray.
2. Place sliced zucchini in a large saucepan. Pour in enough water to cover, and bring to a boil over high heat. Boil until barely tender, about 2 minutes. Drain and set aside.
3. In a large bowl, whisk together eggs and mayonnaise until smooth. Stir in onion, cheese, and pepper. Fold in squash, then pour mixture into prepared baking pan. Sprinkle with crushed crackers, then dot evenly with diced butter.
4. Bake in preheated oven for 30 to 40 minutes, until middle of casserole is no longer moist, and springs back when gently pressed.



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