Casseroles are a great way to get a nutritious variety of foods. Usually they are easy, fast and inexpensive. Works for my family on all three levels.
1 lb. hamburger
1 green pepper, diced
1 med Onion, diced
2 cups cooked Rice (boil-in-bag works or any kind)
3 cups shredded Mozarella or Provalone cheese
1/4 cup ketchup
1 Tbsp. Chili powder
1 Tbsp. Garlic powder
salt to taste
3 cups tomato juice
In skillet, saute onions,and green pepper until onions turn opaque, add hamburger and brown until no longer pink, drain well. Add chili powder, garlic powder, salt, and ketchup; stir and add tomato juice. Simmer on low heat until it thickens slightly and while fixing rice. Fix the rice according to directions, mix into hamburg mixture, if too dry just add more juice.
In large baking dish place part of rice/hamburg mixture, cover with shredded cheese. Continue to layer ending with cheese. Can place green pepper rings on top (optional).
Put in oven on 350 degree until thoroughly heated and cheese is melted. Can turn broiler on for a few minutes to brown cheese on top if desired. Freezes well.
Cheesy Beef Casserole
1 pound ground round
2 (8-oz) cans tomato sauce
1 cup cottage cheese
1 (8-oz) package cream cheese
1/4 cup sour cream
1/3 cup green onions, chopped
2 tablespoons butter, melted
8 ounces egg noodles, cooked
In a sauté pan over medium heat, brown meat. Drain grease. Stir in tomato sauce. Combine well and remove from heat.
In a 2-quart buttered casserole, place half of the noodles.
In a large bowl, combine cottage cheese, cream cheese, sour cream and onions. Spread over the noodles.
Cover with remaining noodles. Pour 2 tablespoons melted butter over noodles and top layer with tomato-meat sauce. Chill 1 hour before baking. Bake 1 hour at 375 degrees.
Plain, simple and delicious.
Baked Potato Casserole
5 large baking potatoes, cooked/diced
6 slices bacon, cooked/crumbled
1 lb. shredded cheddar cheese
1 pint sour cream
2 bunches green onions, chopped (sauteed in bacon grease)
salt and pepper to taste
Mix all ingredients. Pour into casserole and bake 30 minutes at
325 degrees.
Pizza Noodle Casserole
8 oz. noodles, cooked/drained
1 pound ground beef
1 Tbsp. oil
1 can (4oz) mushrooms, drained
4 oz. pepperoni, chopped
1 can (15oz) pizza sauce
2 cup cheddar cheese
1 cup mozzarella cheese, shredded
Brown ground beef in oil. Mix in mushrooms, pepperoni, pizza sauce and cheddar cheese. Put drained noodles in greased baking pan. Pour sauce mixture over them and top with mozzarella cheese. Bake 45 minutes to 1 hour at 350 degrees.
Caribbean Pork Casserole
2 sm. minced green onions
2 sm. sliced and separated green onions
1 1/2 lb. pork tenderloins, cut into 1" thick slices
2 Tbsp. minced, gingerroot
2 Tbsp. soy sauce
2 Tbsp. worcestershire sauce
1/2 tsp. dried thyme
1/2 tsp. ground red pepper (cayenne, if you like hot)
1/2 tsp. ground allspice
1 1/2 lbs. sweet potatoes, peeled and cut into 1/2" thick slices (3 med.)
1 large red pepper, cut into bite-size pieces
2 Tbsp. vegetable oil
1 15 1/4oz. to 16oz. can pineapple chunks in their own juice
Preheat oven to 425.
In bowl, toss minced with pork slices, ginger, soy sauce, worcestershire, thyme, ground red pepper, and allspice. Cover pork and marinate 30 minutes.
In shallow 6 qrt. casserole, toss sweet potatoes, red pepper, onion slices,
and 1 tbsp. oil. Bake, uncovered, 15 minutes. Meanwhile, in 10" skillet over medium-high heat, use 1 Tbsp. oil, cook half of pork (reserving marinade) until browned. Remove pork to bowl; repeat with remaining pork. Pour pineapple chunks with their juice into skillet, scraping to loosen any brown
bits from bottom of skillet. Pour pineapple mixture, pork slices, and any remaining marinade over vegetables in casserole dish. Bake uncovered, 30 minutes longer or until pork and vegetables are tender, stirring occasionally.
Reuben Casserole
2 cups uncooked rice
Vegetable cooking spray
1/2 cup fat-free mayonnaise
3 tablespoons sweet pickle relish
1 teaspoon prepared mustard
1/4 teaspoon pepper
1 can (15 oz) sauerkraut, rinsed and drained
1 can (12 oz) corned beef, chopped
1 cup (4 oz) shredded swiss cheese, divided
1 medium tomato, peeled and sliced
1/2 cup fresh rye bread crumbs (about 1 slice bread)
Prepare rice according to package directions.
Preheat oven to 350°F. Spray shallow 2-quart casserole with cooking spray; set aside. Combine mayonnaise, relish, mustard and pepper in large bowl; mix well. Add cooked rice, sauerkraut, corned beef and 1/2 cup cheese; mix lightly to coat. Spoon into prepared casserole. Top with tomatoes; sprinkle with remaining 1/2 cup cheese and bread crumbs. Bake until hot and bubbly, about 30 minutes.
SOUTH OF THE BORDER CASSEROLE
You can use either chicken or turkey in this quick, tasty Tex-Mex inspired casserole. Great way to turn leftovers into an out of the ordinary casserole.
2 cups cooked rice
4 oz can diced green chiles
16 oz jar medium picante sauce
2 - 3 cups cooked chicken or turkey, pulled into bite-sized pieces (use your fingers)
8 oz canned mushrooms (stems and pieces)
6 Tbs. sour cream
Place chicken or turkey in the bottom of a greased 1½ quart casserole dish.
Mix together picante sauce, chiles, and mushrooms.
Spread all but ¾ cup of mixture over chicken.
Add sour cream and rice to remaining picante sauce mixture.
Spread over mixture in casserole dish.
Bake at 350º for 30 minutes, until hot and bubbly.
Yield: 4 servings.
Chili Surprise
1 tablespoon shortening
1 pound ground beef
1 medium onion, chopped
1 bell pepper, chopped
1/2 cup water
1 17-ounce can whole kernel corn
1 20-ounce can kidney beans
1 pound tomatoes (fresh or canned)
1 teaspoon chili powder
3/4 teaspoon salt
Melt the shortening in a heavy pot. Add the beef, onion, and bell pepper, and cook until the meat is browned and the onion and pepper are tender. Stir the mixture occasionally.
Add the water, corn, beans, tomatoes, chili powder, and salt. Bring the soup to a boil. Reduce the heat, cover, and simmer for 30 minutes. Serve with hot cornbread or pour into a greased casserole dish and top with 2 cups of thinly shredded cheddar cheese.
Makes 6 to 8 servings.
Ham Au Gratin Casserole
2 cups chopped deli ham (or leftover)
1 lb. (deli) scalloped potatoes
1 10-oz. can sweet corn, drained
1/2 cup milk
1 cup shredded cheddar cheese
Pinch salt & white pepper
Preheat oven to 350 degrees. Gently combine ham, potatoes, corn, milk and salt/pepper (to taste) and pour into a 2 quart glass casserole dish. Sprinkle with cheddar cheese and bake at 350 degrees for 20-30 minutes until hot and bubbly. Serves 4.
Creamy Hashbrown Casserole
1 26 oz. package frozen hash browns
2 14 1/2oz. cans cream of chicken soup
1 16oz. container sour cream
1 Tbsp. milk
2 Tbsp. butter
2 cups shredded cheese, any kind you like
Preheat oven to 375. Grease a 9x13" casserole dish.
Mix all ingredients (reserve 3/4 cu cheese) and pour into casserole dish.
Bake for 40-50 minutes. Sprinkle extra cheese on top and bake an additional 5 minutes. Serve hot and enjoy!