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Posts Tagged ‘casserole’

Amish Breakfast Casserole

Amish Breakfast Casserole

Ingredients
1 pound sliced bacon, diced
1 medium sweet onion, chopped
6 eggs, lightly beaten
4 cups frozen shredded hash brown potatoes, thawed
2 cups (8 ounces) shredded cheddar cheese
1-1/2 cups (12 ounces) 4% cottage cheese
1-1/4 cups shredded Swiss cheese

Directions
Preheat oven to 350°. In a large skillet, cook bacon and onion over medium heat until bacon is crisp; drain. In a large bowl, combine remaining ingredients; stir in bacon mixture. Transfer to a greased 13×9-in. baking dish.

Bake, uncovered, 35-40 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. Yield: 12 servings.

Recipe found here: Amish Breakfast Casserole

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Skillet Beef Tamales

Skillet Beef Tamales

Ingredients
1 pound lean ground beef (90% lean)
1/3 cup chopped sweet red pepper
1/3 cup chopped green pepper
2 cups salsa
3/4 cup frozen corn
2 tablespoons water
6 corn tortillas (6 inches), halved and cut into 1/2-inch strips
3/4 cup shredded reduced-fat cheddar cheese
5 tablespoons fat-free sour cream

Directions
In a large nonstick skillet coated with cooking spray, cook beef and peppers over medium heat 6-8 minutes or until beef is no longer pink and vegetables are tender, breaking up beef into crumbles; drain. Stir in salsa, corn and water; bring to a boil.

Stir in tortilla strips. Reduce heat; simmer, covered, 10-15 minutes or until tortillas are softened. Sprinkle with cheese; cook, covered, 2-3 minutes longer or until cheese is melted. Serve with sour cream.

Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary. Serve with sour cream. Yield: 5 servings.

Recipe found here: Skillet Beef Tamales

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Hash Brown & Chicken Brunch Casserole

Hash Brown & Chicken Brunch Casserole

Ingredients
15 large eggs, beaten
1 package (28 ounces) frozen O’Brien potatoes
1 rotisserie chicken, skin removed, shredded
1-1/2 cups 2% milk
1 can (10 ounces) diced tomatoes and green chilies, undrained
2 cups (8 ounces) shredded cheddar cheese, divided
5 green onions, chopped
3 tablespoons minced fresh cilantro
1 teaspoon ground cumin
1-1/2 teaspoons salt
1/2 teaspoon pepper

Directions
In a very large bowl, combine eggs, potatoes, chicken, milk, tomatoes, 1 cup cheese, green onions, cilantro and seasonings until blended. Transfer to a greased 13×9-in. baking dish; sprinkle with remaining cheese. Refrigerate, covered, several hours or overnight.

Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, 1-1/4 to 1-1/2 hours or until golden brown and a knife inserted near the center comes out clean. Let stand 5-10 minutes before serving. Yield: 12 servings.

Recipe found here: Hash Brown & Chicken Brunch Casserole

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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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