EXTRA EASY LASAGNA

3/4 lb. ground beef
3 c. spaghetti sauce
15 oz. Ricotta or cottage cheese
2 c. shredded Mozzarella
8 uncooked lasagna noodles
1/4 C. water

Brown and drain ground beef, add spaghetti sauce and heat through. In a 9 X 13 pan spread 1 1/2 c. of meat mixture, and top with four uncooked noodles. Half the Ricotta cheese and half the Mozzarella. Repeat layers, top remaining meat. Slowly pour water around the inside edges of baking dish and cover tightly with foil.
Bake at 375 for 45 minutes. Uncover; bake 10 minutes more. Let stand for 10 minutes before serving.

http://recipecircus.com/recipes/ACKCB/PASTAandPIZZA/EXTRA_EASY_LASAGNA.html

Beef Tamale Pie

1 1/2 lbs. ground beef
2 T chopped garlic
1 can tomato sauce
2 t salt
1/4 t pepper
1 onion, chopped
1 can diced tomatoes
1 can corn, drained
1 T chili powder
1 t ground cumin
1/2 t dried oregano
1 C cornmeal
1 C water
1 1/2 C milk
1 cup cheese, grated
2 T butter
2 eggs, beaten

Brown beef in skillet with onion and garlic til vegies are soft. Stir in tomatoes, tomato sauce, corn, chili powder, cumin, oregano, 1 t salt and pepper. Simmer 5 minutes. Mix 1/2 C cornmeal and water. Stir into skillet and simmer 10 more minutes. Keep warm. Prepare topping. Heat milk, 1 t salt and butter in saucepan. Whisk in 1/2 C cornmeal and cook until thickened, stirring constantly. Remove from heat and stir in cheese. Add eggs and blend. Pour meat sauce into casserole dish. Spoon topping around edge. Bake at 375 for 20 minutes or until topping is golden and sauce is bubbly.

http://recipecircus.com/recipes/vishusvi/CASSEROLES/Beef_Tamale_Pie.html

Hominy Casserole

2 (15oz) cans hominy
2 (4oz) cans green chilies
1 (8oz) sour cream
1 (8oz) Monterey Jack cheese
1/2 onion, grated

Drain hominy and chilies, combine all ingredients in a buttered casserole dish. Bake
covered at 350* for 30 minutes or until cheese and onion are tender.

Chicken Broccoli Casserole

6 cups (12 ounces) medium egg noodles
2 cups diced, cooked chicken
2 10-ounce packages frozen broccoli, cooked and drained
1 1/2 cups grated cheese
2 10 1/2-ounce cans cream of chicken soup
2 soup cans of milk
1/2 teaspoon salt
dash pepper
3-ounce can French fried onion rings

Cook noodles as directed on package. Drain. Place noodles in 13 x 9 x 2 inch casserole dish. Cover with chicken and cooked broccoli. Top with half the grated cheese. Blend soup, milk, salt, and pepper together. Pour over casserole mixture. Sprinkle with remaining cheese. Cover with foil and bake at 350 degrees for 25 minutes. Uncover and top with French fried onion rings; bake 5 minutes more.

Yield: 6 to 8 servings.

Green Enchilada Casserole

2 tablespoons cooking oil (or bacon drippings)
12 corn tortillas
1/2 cup yellow onion, finely chopped
1 cup, plus 1/4 cup grated longhorn cheese
1 can condensed cream of asparagus soup
1 can condensed cream of celery soup
1/4 cup cream
4 oz chopped green chile (fresh or canned)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic salt

Heat oil in a frying pan or cast iron skillet. Using tongs, dip each tortilla in the hot oil just long enough to soften it. Alternate tortillas with chopped onion and cup of grated cheese in a casserole dish. Mix soups, cream and chile together and heat in a saucepan. Stir in salt, pepper and garlic salt, and pour over tortillas. Sprinkle 1/4 cup cheese over top and bake in a 325 degree oven for 30 minutes, or until hot and bubbly.

Cranberry Casserole

3 cups chopped apples
1 cup sugar
2 cups raw cranberries
1 1/3 cups oatmeal
1/3 cup flour
1 stick butter (melted)
1/2 cup brown sugar

Mix apples, sugar, and cranberries then spread in the bottom of a casserole dish. Mix the oatmeal, flour, butter, and brown sugar then spread over top of the cranberry mixture. Bake at 325 for one hour. Serve warm.

Italian Beans Casserole

2 pounds Italian sausage, hot and/or sweet
2 onions, chopped
1 large can tomato puree
1 can tomato paste
2 cans red kidney beans
1/3 cup Parmesan cheese

Crumble sausage and saute with onions until done, but not crisp. Add remaining ingredients; simmer at least 20 minutes. Transfer to casserole, sprinkle with more cheese. Bake at 350 to heat.

Tater Tot Casserole

1/2 cup Onion, chopped
1 can Cream of Celery Soup, undiluted
1 lb Ground beef
1 16oz. package Tater Tots

Preheat oven to 400 degrees. Grease a shallow 2qt. baking dish. Brown onion and ground beef. Drain fat. Spread in baking dish. Pour soup over meat. Arrange Tater Tots over top, so that top is completely covered. Bake 35-40 minutes.

Baked Turnip Puff

1 1/2 cups hot mashed white potatoes
1 1/2 cups hot mashed turnips or rutabagas
1 1/2 teaspoons salt
2 tablespoons butter
1/8 teaspoon pepper
1 egg -- well beaten
2 tablespoons minced onion

Heat oven to 400 degrees. Combine all ingredients. Bake in greased 1 qt. casserole for 30 minutes

Low Carb Creamy Seafood Casserole

1 1/2 cups heavy cream
1/4 cup shredded cheddar cheese
1/2 cup shredded swiss cheese
3 teaspoons worcestershire sauce
2 tablespoons parmesan cheese
1/8 teaspoon nutmeg
1/8 teaspoon paprika
1 lb fish, cut in bite size pieces
1 lb shrimp

Heat cream in a saucepan, but do not boil.
Add all other ingredients, except for fish and shrimp.
Melt thoroughly.
Put fish in a 9x13-inch baking dish and then shrimp.
Pour sauce over top and bake at 350 for 30 minutes, or until done.

Potato and Squash Bake

1-2 russet potato, peeled and cut in wedges
1 zucchini, peeled and cut in wedges
1 yellow squash, peeled and cut in wedges
1 white onion, peeled and in rings
4-5 slices of fried bacon, crumbled up
salt
pepper
Tony Chachere's Seasoning, is desired
1/2 cup butter or margarine, cut in slices

Preheat oven to 350.
In a 3-4 inch tall casserole dish layer as follows: potatoes, yellow squash, onion (2-4 rings per layer), seasonings, bacon crumps, butter wedges (4-5 per layer).
Repeat with zuchini squash replacing yellow squash.
Should have 2 complete layers or until you get to top of casserole dish.
Cover with tin foil.
Bake for 1 hour to an hour and 15 minutes.

Cheddar Onion Ground Beef Casserole With Green Beans

2 (10 3/4 ounce) cans cheddar cheese soup
2 cups milk (or 2 1/2 cups milk if you want a bit more "gravy")
1/2 teaspoon italian seasoning
2 lbs ground beef
2-4 garlic cloves, crushed
4 medium potatoes
2 (16 ounce) cans green beans, drained
2 cups cheddar cheese, grated
2 cups French's cheddar french fried onions

Preheat oven to 375 degrees.
Lightly grease a 9" x 13" baking pan or large casserole dish.
In a bowl, mix the cheddar cheese soup with milk and Italian seasoning, whisking until smooth.
Ladle enough of the soup mix into the bottom of the baking pan just to coat the bottom.
In a frying pan, start browning the ground beef and crushed garlic.
While ground beef is cooking, peel potatoes if you want (I didn't), slice thinly and place in layers in the bottom of the baking pan.
Drain ground beef and garlic mixture.
Put ground beef, green beans and remaining soup mix on top of potatoes in the pan.
Bake, uncovered, in oven for 35 minutes or until potatoes are tender.
Top with grated cheese and onion rings and bake an additional 10 minutes.

Chicken and Noodles Casserole

4 chicken breasts
4 onions, peeled, quartered and stuck with cloves
8 ounces mullers egg noodles
2 (12 ounce) cans cream of mushroom soup
1 (6 ounce) can b&b sliced button mushrooms
2 cups corn flakes, crushed

Boil chicken breasts and quartered onions studded with 1 whole clove each in boiling water until cooked. Remove chicken and let cool a little bit.
Cook egg noodles according to package instructions and drain.
Shred chicken. Combine noodles, 2 cans of soup, can of mushrooms with liquid. Add chicken and mix well.
Put in 2 quart glass casserole dish. Cover with crushed corn flakes.
Bake at 350 for 30 minutes.
Add chicken or vegetable bouillon, if needed, to moisten.
Let sit 15 minutes.

Cabbage Casserole

1 medium onion, chopped
1 stalk celery, chopped
3 tablespoons butter or margarine
1 lb lean ground beef
1/2 teaspoon black pepper, to taste
1/2 teaspoon salt, to taste
1 medium cabbage, shredded
2 apples, cored and sliced thin

Preheat oven to 350 degrees F.
In skillet, saute onion and celery in butter 3 minutes.
Add beef and salt and cook, stirring occasionally, another 5 minutes. Drain of extra fat.
Spread half the cabbage in 2-quart baking dish and cover with half the apples and all the meat mixture.
Add remaining cabbage and apple slices.
Cover and bake 1 hour.

Cushaw Casserole

2 cups cushaw, baked
1/2 cup brown sugar
1/4 cup margarine, melted
1 (12 ounce) can evaporated milk (Pet brand preferred)
1 egg
1/2 teaspoon nutmeg, grated
1 teaspoon vanilla

Preheat oven to 350F and lightly grease a baking dish.
Mix in order: cushaw, sugar, margarine, milk, egg and flavorings.
Bake 45 minutes to 1 hour.

Artichoke Bake

1 (14 ounce) can artichoke hearts
1/2 cup mayonnaise
4 ounces cream cheese, softened
1/2 teaspoon seasoning salt
1/4 cup grated parmesan cheese
chopped parsley

Thoroughly drain artichokes and pat dry on a paper towel.
Cut each into quarters.
Arrange artichokes in an 8-inch round baking dish.
Combine cream cheese, mayo and seasoning salt; Spread over artichokes.
Sprinkle with parmesan and parsley Bake at 325 for 15 to 18 minutes until edges are brown.
Sprinkle with chopped parsley.

Sausage, Cheese, and Egg Casserole

1/2 c Herb seasoned croutons
1 1/2 lb Mild bulk sausage
4 Eggs
2 1/2 c Milk
1/2 ts Salt
1 can Cream of mushroom soup
2 c Grated sharp cheddar cheese
3/4 ts Dry mustard
1 Dash of pepper
1/2 c Milk

Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese.
Brown and drain sausage, put on top of cheese.
Beat eggs with milk and seasonings, pour over top.
Refrigerate overnight.
Next Day: Dilute soup with 1/2 cup milk.
Pour over and spread remaining 1/2 cup of cheese on top.
Bake at 300 F. for 1 1/2 hours

- Mountain Breeze

Squash Casserole

2 cup cooked squash or 1 qt canned
1/4 pkg pepperidge farm herb stuffing mix
1/2 stick butter
4 oz sour cream
1 can cream of chicken soup
1/2 med onion chopped
8 oz shredded sharp cheese
1/2 cup of bread crumbs.


Cook squash with onion until tender and salt & pepper to taste. Melt butter in small frying pan on med heat. Add dressing, mix well.
In seperate bowl mix soup, cooked squash, sour cream, cheddar cheese and bread crumbs until well blended. In casserole dish layer bottom with half the dressing mixture pour in squash mixture. Then top with remaining dressing and bake in a preheated oven @ 350 degress for 30 minutes.

Leftover Turkey and Noodle Casserole

1/2 c. cooked, enriched noodles
4 oz. cooked turkey, bite-size pieces
1/2 c. green beans, divided
1/4 c. canned, sliced mushrooms
1 oz. red onion, chopped
1 tsp. chopped pimento
1/4 tsp. nutmeg
1/4 tsp. salt
2 tbsp. skim milk

Combine noodles, turkey, 1/4 cup green beans, and mushrooms. Add onion, pimento, nutmeg and salt. Pour into baking dish. In blender, combine remaining green beans and milk. Mix until smooth. Add green bean sauce to casserole. Mix well. Bake at 350 degrees for 20 minutes. 1 serving.

Hoosier Hard-Boiled Egg Casserole

8 hard-boiled eggs, coarsely chopped
2 cups chopped celery
1/2 cup chopped walnuts
2 scallions, chopped (white plus green parts)
1/2 green pepper, diced
1 cup mayonnaise or Miracle Whip (light is OK)
salt (optional)
pepper
1 cup grated sharp cheddar cheese
1 (1 ounce) bag potato chips, crushed

Toss together the first 8 ingredients (eggs through salt and pepper).
Top with grated cheese and sprinkle with crushed potato chips.
Bake at 350F 30 minutes.