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Posts Tagged ‘casserole’

Biscuit Turkey Bake

Biscuit Turkey Bake

Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup chopped cooked turkey or chicken
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup frozen peas
1/4 cup 2% milk
Dash each ground cumin, dried basil and thyme
1 tube (12 ounces) refrigerated buttermilk biscuits

Directions
Preheat oven to 350°. In a large bowl, combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-in.-square baking dish; arrange biscuits over top.

Bake, uncovered, 20-25 minutes or until biscuits are golden brown. Yield: 5 servings.

Recipe found here: Biscuit Turkey Bake

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Creamy Spinach and Cheese Casserole

Creamy Spinach and Cheese Casserole

Ingredients
2 cans (10-3/4 ounces each) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1 package (8 ounces) reduced-fat cream cheese, cubed
1/2 cup fat-free milk
1/2 cup grated Parmesan cheese
4 cups herb seasoned stuffing cubes
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

Directions
Preheat oven to 350°. In a large bowl, beat soup, cream cheese, milk and Parmesan cheese until blended. Stir in stuffing cubes and spinach.

Spoon into a 2-qt. baking dish coated with cooking spray. Bake, uncovered, 35-40 minutes or until heated through. Yield: 10 servings.

Recipe found here: Creamy Spinach and Cheese Casserole

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Spring Morning Casserole

Spring Morning Casserole

Ingredients
2 cups cut fresh asparagus (1-inch pieces)
1 small sweet red pepper, chopped
1 small onion, chopped
3 tablespoons butter
8 cups cubed day old French bread
1 cup cubed fully cooked ham
2 cups (8 ounces) shredded cheddar cheese
8 eggs, beaten
2 cups 2% milk
1/3 cup honey
1/2 teaspoon salt
1/2 teaspoon pepper

Directions
In a large skillet, saute the asparagus, red pepper and onion in butter until tender; set aside.

Place bread in a greased 13-in. x 9-in. baking dish. Layer with ham, 1 cup cheese and vegetable mixture. Sprinkle with remaining cheese. In a large bowl, combine the eggs, milk, honey, salt and pepper. Pour over the top. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting. Yield: 12 servings.

Recipe found here: Spring Morning Casserole

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Vegetable Noodle Casserole

Vegetable Noodle Casserole

Ingredients
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of broccoli soup, undiluted
1-1/2 cups 2% milk
1 cup grated Parmesan cheese, divided
3 garlic cloves, minced
2 tablespoons dried parsley flakes
1/2 teaspoon pepper
1/4 teaspoon salt
1 package (16 ounces) wide egg noodles, cooked and drained
1 package (16 ounces) frozen California-blend vegetables, thawed
2 cup frozen corn, thawed

Directions
Preheat oven to 350°. In a large bowl, combine soups, milk, 3/4 cup cheese, garlic, parsley, pepper and salt. Stir in noodles, vegetable blend and corn.

Pour into a greased 13×9-in. baking dish. Sprinkle with remaining cheese. Cover and bake 45-50 minutes or until heated through. Yield: 12-14 servings.

Recipe found here: Vegetable Noodle Casserole

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Slow Cooker Pizza Casserole

Slow Cooker Pizza Casserole

Ingredients
1 package (16 ounces) rigatoni or large tube pasta
1-1/2 pounds ground turkey or beef
1 small onion, chopped
4 cups (16 ounces) shredded part-skim mozzarella cheese
2 cans (15 ounces each) pizza sauce
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 package (8 ounces) sliced pepperoni

Directions
Cook pasta according to package directions. Meanwhile, in a skillet, cook beef and onion over medium heat until meat is no longer pink; drain.

Drain pasta; place in a 5-qt. slow cooker. Stir in the beef mixture, cheese, pizza sauce, soup and pepperoni. Cover and cook on low for 2-3 hours or until heated through. Yield: 12-14 servings.

Recipe found here: Slow Cooker Pizza Casserole

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Beef 'n' Biscuit Bake
Beef ‘n’ Biscuit Bake

Ingredients
pound ground beef
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1/4 cup milk
2 tablespoons finely chopped onion
1/2 teaspoon chili powder
1/4 teaspoon salt
1 cup cubed process cheese (Velveeta)
1 tube (12 ounces) refrigerated biscuits
2 to 3 tablespoons butter, melted
1/3 cup yellow cornmeal

Directions
Preheat oven to 375°. In a saucepan over medium heat, cook beef until no longer pink; drain. Add beans, corn, soup, milk, onion, chili powder and salt; bring to a boil. Remove from heat; stir in cheese until melted. Spoon into a greased 2-1/2-qt. baking dish. Bake, uncovered, 10 minutes.

Meanwhile, brush all sides of biscuits with butter; roll in cornmeal. Place on top of bubbling meat mixture. Return to oven 10-12 minutes or until biscuits are lightly browned and cooked through. Yield: 6-8 servings

Recipe found here: Beef ‘n’ Biscuit Bake

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Salsa Verde Chicken Casserole

Salsa Verde Chicken Casserole

Ingredients
2 cups shredded rotisserie chicken
1 cup (8 ounces) sour cream
1-1/2 cups salsa verde, divided
8 corn tortillas (6 inches)
2 cups chopped tomatoes
1/4 cup minced fresh cilantro
2 cups (8 ounces) shredded Monterey Jack cheese
Optional toppings: avocado slices, thinly sliced green onions or fresh cilantro leaves

Directions
Combine the chicken, sour cream and 3/4 cup salsa in a small bowl. Spread 1/4 cup salsa on the bottom of a greased 8-in.-square baking dish.

Layer with half of the tortillas and chicken mixture; sprinkle with the tomatoes, minced cilantro and half of the cheese. Repeat layers with remaining tortillas, chicken mixture and cheese.

Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Serve with remaining salsa and, if desired, optional toppings. Yield: 6 servings.

Recipe found here: Salsa Verde Chicken Casserole

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