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Posts Tagged ‘casserole’

Eggs Benedict Casserole

Eggs Benedict Casserole

Ingredients
12 ounces Canadian bacon, chopped
6 English muffins, split and cut into 1-inch pieces
8 eggs
2 cups 2% milk
1 teaspoon onion powder
1/4 teaspoon paprika

HOLLANDAISE SAUCE:
4 egg yolks
1/2 cup heavy whipping cream
2 tablespoons lemon juice
1 teaspoon Dijon mustard
1/2 cup butter, melted

Directions
Place half of the Canadian bacon in a greased 3-qt. or 13×9-in. baking dish; top with English muffins and remaining bacon. In a large bowl, whisk eggs, milk and onion powder; pour over top. Refrigerate, covered, overnight.

Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Sprinkle top with paprika. Bake, covered, 35 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted near the center comes out clean.

In top of a double boiler or a metal bowl over simmering water, whisk egg yolks, cream, lemon juice and mustard until blended; cook until mixture is just thick enough to coat a metal spoon and temperature reaches 160°, whisking constantly. Reduce heat to very low. Very slowly drizzle in warm melted butter, whisking constantly. Serve immediately with casserole. Yield: 12 servings (1-2/3 cups sauce).

Recipe found here: Eggs Benedict Casserole

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Cheddar Turkey Casserole

Cheddar Turkey Casserole

Ingredients
4 cups uncooked spiral pasta
1 garlic clove, minced
3 tablespoons butter
3 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon prepared mustard
1/4 teaspoon dried thyme
1/4 teaspoon pepper
2 cups 2% milk
1-1/2 cups (6 ounces) shredded cheddar cheese
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed
1/2 cup Diamond of California Slivered Almonds

Directions
Cook pasta according to package directions.

Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce.

Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 35-40 minutes or until heated through.

Serve immediately or before baking, cover and freeze casserole for up to 3 months.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 6 servings.

Recipe found here: Cheddar Turkey Casserole

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Baked French Toast Casserole with Maple Syrup

Baked French Toast Casserole with Maple Syrup

Ingredients
1 loaf French bread (13 to 16 ounces)
8 large eggs
2 cups half-and-half
1 cup milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Dash salt
Praline Topping, recipe follows
Maple syrup

Directions
Slice French bread into 20 slices, 1-inch each. (Use any extra bread for garlic toast or bread crumbs). Arrange slices in a generously buttered 9 by 13-inch flat baking dish in 2 rows, overlapping the slices. In a large bowl, combine the eggs, half-and-half, milk, sugar, vanilla, cinnamon, nutmeg and salt and beat with a rotary beater or whisk until blended but not too bubbly. Pour mixture over the bread slices, making sure all are covered evenly with the milk-egg mixture. Spoon some of the mixture in between the slices. Cover with foil and refrigerate overnight.

The next day, preheat oven to 350 degrees F.

Spread Praline Topping evenly over the bread and bake for 40 minutes, until puffed and lightly golden. Serve with maple syrup.

Praline Topping:
1/2 pound (2 sticks) butter
1 cup packed light brown sugar
1 cup chopped pecans
2 tablespoons light corn syrup
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
Combine all ingredients in a medium bowl and blend well. Makes enough for Baked French Toast Casserole.

Recipe found here: Baked French Toast Casserole with Maple Syrup

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Farmer Casserole

Farmer Casserole

Ingredients
6 c. frozen shredded hash browns
1 1/2 c.shredded Cheddar cheese
2 cups diced cooked ham
1/2 c. sliced green onions
8 large beaten eggs
Two 12-ounce c. evaporated milk
1/4 t.salt
1/4 t.pepper

Directions
Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onion. In a large mixing bowl, combine eggs, milk, salt and pepper. Pour egg mixture over potato mixture in dish.Bake at 350 45-55 min.

Tip: Also add mushrooms!

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Cajun Beef Casserole

Cajun Beef Casserole

Ingredients
1 package (8-1/2 ounces) corn bread/muffin mix
1 pound ground beef
2 cans (14-1/2 ounces each) diced tomatoes, drained
2 cups frozen mixed vegetables, thawed
1 can (6 ounces) tomato paste
1 to 2 teaspoons Cajun seasoning
1 cup (4 ounces) shredded cheddar cheese
2 green onions, thinly sliced

Directions
Prepare corn bread batter according to package directions. Spread into a greased 11-in. x 7-in. baking dish.

In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Add the tomatoes, vegetables, tomato paste and seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Pour over top. Sprinkle with cheese.

Bake, uncovered, at 350° for 25-30 minutes or until golden brown. Sprinkle with onions. Yield: 6 servings.

Recipe found here: Cajun Beef Casserole

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Beef and Noodle Casserole

Beef and Noodle Casserole

Ingredients
1-1/2 pounds ground beef
1 tablespoon butter
1 large onion, chopped
1 cup chopped green pepper
1 tablespoon Worcestershire sauce
6-1/4 cups uncooked wide egg noodles, cooked and drained
2 cans (10-3/4 ounces each) condensed tomato soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup (4 ounces) shredded cheddar cheese

Directions
In a large skillet, cook beef over medium heat until no longer pink; drain. In the same skillet, melt butter over medium-high heat. Saute onion and pepper until tender. Stir in the beef, Worcestershire sauce, noodles and soups.

Transfer to a greased 3-qt. baking dish; top with cheese. Bake, uncovered, at 350° for 45-50 minutes or until heated through. Yield: 8 servings.

Recipe found here: Beef and Noodle Casserole

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Slow Cooker Sausage Breakfast Casserole

Slow Cooker Sausage Breakfast Casserole

Slow Cooker Sausage Breakfast Casserole

1 pkg. (26-32 ounces) frozen shredded hash brown potatoes
1 pkg. Jimmy Dean® Hearty Original Sausage Crumbles
2 cup (8 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6 green onions, sliced
12 eggs
1/2 cups milk
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Directions
1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Notes
Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired.

Substitute 1 pkg. Regular Flavor Jimmy Dean® Pork Sausage Roll, cooked, crumbled for Jimmy Dean® Hearty Original Sausage Crumbles.

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Taco Casserole

Ingredients
1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
1 envelope taco seasoning
1/2 cup water
1 cup crushed tortilla chips
1 can (16 ounces) refried beans
1 cup (4 ounces) shredded cheddar cheese
Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce

Directions
In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside.

Place chips in a greased 8-in. square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese.
Bake, uncovered, at 375° for 15-20 minutes or until heated through. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce. Yield: 4 servings.

Recipe found here: Taco Casserole

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Italian Crescent Casserole

Ingredients
1 lb ground beef, cooked, drained
1 cup basil and garlic tomato pasta sauce (from 16-oz jar)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls
1 1/2 cups shredded Italian cheese blend (6 oz)
1/4 teaspoon dried basil leaves

Directions
1 In 10-inch skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.

2 Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining 1/2 cup cheese and the basil.

3 Bake at 375°F 15 to 20 minutes.

Recipe found here: Italian Crescent Casserole

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Chicken Cordon Bleu Bake

Ingredients
2 packages (6 ounces each) reduced-sodium stuffing mix
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
8 cups cubed cooked chicken
1/2 teaspoon pepper
3/4 pound sliced deli ham, cut into 1-inch strips
1 cup (4 ounces) shredded Swiss cheese
3 cups (12 ounces) shredded cheddar cheese

Directions
Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside.

Divide chicken between two greased 13-in. x 9-in. baking dishes. Sprinkle with pepper. Layer with ham, Swiss cheese, 1 cup cheddar cheese, soup mixture and stuffing. Sprinkle with remaining cheddar cheese.

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until cheese is melted.

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until heated through and cheese is melted. Yield: 2 casseroles (6 servings each).

Recipe found here: Chicken Cordon Bleu Bake

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