Category Archives: casseroles

Corn Casserole


2 -12 Oz bags frozen sweet corn
1 medium onion, finely chopped
1 green bell pepper, finely chopped
1 red bell pepper, finely chopped
1 – 8 Oz pkg onion and chive cream cheese spread, softened
1 can cream of celery
1/4 cup milk
Butter for sauteing onion and peppers

(if you want to add a bit of kick, add some finely chopped jalapenos and a sprinkle or two of cayenne)

Spray your casserole pan with nonstick spray.  Rinse frozen corn in colander to thaw slightly. Saute the onion and peppers in butter for about 5 minutes or until tender.

Mix remainder ingredients until smooth, add sauteed veggies and corn.

Cover with foil and bake at 350 for about  45 minutes. 

Depression Era Cooking – Soul Food / Comfort Casserole


 


1/4 lb. fried hamburger

1/4 lb. fried bacon
1/2 c. onion, chopped
1 (15 oz.) can pork & beans
1 (15 oz.) can dark kidney beans
1 (15 oz.) can butter (or lima) beans
1 (15 oz.) can stewed tomatoes
1/2 c. catsup
1/2 c. brown sugar
1 tsp. mustard
1 tsp. salt
1 tbsp. vinegar

 

Brown bacon and onion. Add hamburger. Drain ALL canned goods. Add all remaining ingredients together with beef and onions in baking dish. Mix well. Bake uncovered at 300 degrees for 1 1/2 hours or in a crock pot at low setting 6 hours. (10 x 10 inch square pan.)


 

Tuna-Macaroni-Cheese Casserole


4 cups of cooked macaroni
3 tablespoons of butter
1 teaspoon of minced onion
3 tablespoons of flour
3 cups of milk
dash of Worcestershire sauce
14 ounces of water packed tuna
1 cup of grated American cheese
4 pieces of bacon
salt and pepper

Preheat your oven to 400 degrees.

First, in a small saucepan on medium low heat, melt the butter and add the onion. Then whisk in the flour and gradually add the milk, whisking. Cook until thick and smooth, occasionally stirring. Then, add the Worcestershire sauce, salt and pepper.

Now, grease a baking dish and put in half the macaroni, half the cheese, and half the tuna fish. Then pour half the sauce over it. Repeat with the rest of the ingredients. Top the baking dish with the bacon and put in the oven. Bake for 30 minutes at 400 degrees.

Serves 6.

1929 Depression Casserole


1 1/2 lbs. ground beef
Kidney beans (1 can)
5 sliced raw lg. potatoes
3 sliced raw onions
10 oz. bottle catsup
Salt, pepper and garlic powder
Green pepper

 

Brown ground beef and flavor with salt, pepper and garlic powder. In 9 x 13 inch casserole pan layer kidney beans, sliced raw potatoes, sliced onion, diced green pepper, top with ground beef, and cover with catsup, repeat with a second layer in same order. Cover and bake at 375 degrees for about 1 1/2 hours. Uncover during the last 15 minutes of baking. May need to add small amount of water if too dry.


THE BEST Homemade Chicken Pot Pie


INGREDIENTS

Chicken and stock ingredients:

  • 1 (3 1/2 pound) frying chicken
  • 1 carrot
  • 1 celery stalk
  • 1 small onion, halved
  • 2 teaspoons salt

Pie crust ingredients:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) chilled unsalted butter, diced into 1/2-inch cubes (best to chill cubes in the freezer for at least 15 minutes before using)
  • 1/4 cup vegetable shortening, chilled
  • 3 to 4 Tbsp ice water

Filling ingredients:

  • 6 Tbsp unsalted butter
  • 1 large onion, diced (about 1 1/4 cups)
  • 3 carrots, thinly sliced on the diagonal
  • 3 celery stalks, thinly sliced on the diagonal
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1 teaspoon chopped fresh thyme leaves
  • 1/4 cup dry sherry
  • 3/4 cup green peas, frozen or fresh
  • 2 Tbsp minced fresh parsley
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground black pepper

Egg wash:

  • 1 egg whisked with 1 Tbsp water

Special equipment needed:

  • 6 10-ounce ramekins
1 Cook the chicken and make the chicken stock. Combine the chicken, carrot, celery, onion and salt into a large stock pot. Add cold water until just covered and bring to a boil over high heat. Reduce the heat to a simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Place the meat on a dish, set aside. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to a quart or quart and a half. Set aside 2 1/2 cups of the stock for this recipe. The remaining stock you can refrigerate and store for another purpose.
2 Prepare the pie crust dough. Combine the flour and salt in a food processor. Add the chilled butter cubes and pulse 5 times to combine. And the shortening and pulse a few more times, until the dough resembles a coarse cornmeal, with some pea-sized pieces of butter. Slowly stream in ice water, a tablespoon at a time, pulsing after each addition, until the dough sticks together when you press some between your fingers. Empty the food processor, placing the dough on a clean surface. Use your hands to mold into a ball, then flatten the ball into a disk. Sprinkle with a little flour, wrap with plastic wrap, and refrigerate for at least 30 minutes, or up to 2 days, before rolling.
3 Prepare the filling. Preheat oven to 400°F. In a large skillet, melt butter on medium heat. Add the onions, carrots, and celery, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Whisk in 2 1/2 cups of the chicken stock. Whisk in the milk. Decrease the heat to low and simmer for 10 minutes, stirring often. Add the chicken meat, thyme, sherry, peas, parsley, salt and pepper and stir well. Taste and adjust seasoning if necessary. Divide the warm filling among six 10-ounce ramekins.
4 Prepare the crust. Roll out dough on a lightly flour surface to a little less than a quarter-inch thick. Cut into 6 rounds, slightly larger than the circumference of the ramekins. Lay a dough round on each pot pie filling. Fold the excess dough under itself and use the tines of a fork to press the dough against the edge of the ramekins. Cut a 1-inch vent into each individual pie. Use a pastry brush to apply an egg wash to each pie. Line a baking sheet with foil, place the pies on the baking sheet. Bake at 400°F for 25 minutes, or until the pastry is golden and the filling is bubbling. Let cool for at least 5 minutes before serving.

Sloppy Joe Mac and Cheese


Ok, so I had left over sloppy joes because I always make a huge batch to feed like 30 people and instead of making them into additional sloppy joe sandwiches I decided to alter the following recipe a bit and make this into a casserole with some sides and a new dessert.  I don’t think anyone will notice the meat mixture is my left over sloppy joes.  Not unless YOU tell them! :)

** I also added a large tablespoon full of sour cream to the cheese mixture for some extra zing!

Ingredients

  • 1 (16 ounce) package elbow macaroni
  • 1 1/2 pounds ground beef
  • 1 (14.5 ounce) can canned diced tomatoes
  • 1 (6 ounce) can tomato paste
  • 1 (1.3 ounce) envelope sloppy joe seasoning
  • 1/4 cup butter
  • 1 small onion, minced
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground dry mustard
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 3 cups half-and-half
  • 1 tablespoon Worcestershire sauce
  • 4 cups shredded sharp Cheddar cheese

Directions

  1. Bring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes or until al dente; drain.
  2. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large casserole dish.
  3. Place the ground beef in a skillet over medium heat, and cook until evenly brown. Drain grease. Mix in diced tomatoes, tomato paste, and sloppy joe seasoning. Reduce heat to low, and simmer 10 minutes.
  4. Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until tender. Mix in flour, mustard, salt, and pepper. In a bowl, mix the half and half and Worcestershire sauce. Gradually whisk half and half mixture into the pot. Bring to a boil, and cook 1 minute, until slightly thickened. Remove from heat. Mix in 3 cups of cheese. Stir cooked pasta into the pot, evenly coating with the sauce. Transfer to the casserole dish. Layer with the beef mixture and top with remaining cheese.
  5. Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 10 minutes, until bubbly.

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.

Jamaican Casserole


   1 cup rice (dried)
   2 lbs. Sausage bulk, browned and drained
   2 large onions
   3 cups celery (sauté’)
   1 green pepper
   4 package chicken noodle soup
   8 cups boiling water
   1 cup pimento
   1 large can mushrooms
   Mix all together and let stand overnight. Place in casserole. Bake 1 1/2 hours at 350 degrees, covered. Then sprinkle 1 cup almonds on and bake uncovered 1/2 hour.

Hearty Ham Bake


   1 can condensed cheddar cheese soup (10 3/4 ounce)
   1/3 cup milk
   1/2 cup sour cream
   1/2 teaspoon freshly-ground black pepper
   4 cups cubed cooked ham
   1 package frozen broccoli florets (14 ounce) thawed, drained
   1 package refrigerated pizza dough (10 ounce)
   Preheat the oven to 350 degrees. Coat an 8-inch square baking dish with nonstick cooking spray. In a large bowl, combine the soup, milk, sour cream, and pepper; mix well. Stir in the ham and broccoli; mix well, then spoon into the baking dish.

   Unroll the pizza dough and cut crosswise into eleven 1-inch strips. Place 5 strips lengthwise over the top of the ham mixture, leaving a space between each strip. Place the remaining 6 strips crosswise over the top, forming a crisscross pattern. Bake for 35 to 40 minutes, or until the crust is golden and the casserole is heated through. Serve immediately.