Burrito Casserole

Preheat over to 350

Sautee onions and green bell peppers in a touch of butter.
When the onions and peppers are tender, add two pounds of ground beef and brown. Drain the meat.
Salt as desired. Add 1 taco seasoning package.

While meat is cooking, layer a large cake pan with flour tortilla shells. Spread refried beans over the shells.Add 1/2 can of Rotel (green chilis and tomatoes), spread over beans.
Cover with shredded cheese (I use 1 package). Spread meat, onion, pepper mixture over the cheese. Add the other 1/2 can of Rotel over the meat mixture. Cover with shredded cheese (that makes 2 packages for me, lol, but you can use less or more as desired). OPTIONAL: Add
black olives to the top of the casserole before cooking the final layer of cheese.

Place in oven for about five-ten minutes, or until cheese melts to desired consistency.

Serve with sour cream if desired.

Thanks to Pamela K. Kinney!

Rosie McLean's Shepherd Pie

Ingredients:

1 ½ Pounds lean ground beef

2 tablespoons butter

1 teaspoon Worchester sauce

2 eggs, separated

6 tablespoons additional of butter

8 potatoes, peeled, boiled, and mashed

1 cup finely chopped onion

½ cup chopped green pepper

1 tablespoon ketchup

6 or more tablespoons of beef broth

½ cup heavy cream

¼ teaspoon garlic powder

Parmesan cheese

Optional, hot sauce to taste

Directions:

Brown ground beef and sauté onions and peppers in 2 tablespoons of butter until golden. Mix ground beef with onions, peppers, ketchup, Worcestershire sauce and optional hot sauce (I like 1
tablespoon). Salt and pepper to taste.

Add a few tablespoons of beef broth and cook, covered, over low heat for 15 to 20 minutes, adding more broth as necessary to keep moist. Beat egg yolks until light, then in another bowl, beat egg whites until stiff. (Not you – the whites)
Beat the yolks, cream, 6 tablespoons of butter and garlic powder into hot mashed potatoes. Gently fold in beaten egg whites. Put meat mixture into casserole then top with potato mixture. Sprinkle Parmesan cheese on top and bake at 350 degrees until potato topping is puffed and
browned, about 25 to 35 minutes.
Serves 8 or one real hungry construction worker.

Thanks to J D Webb!

Red Dish

Ingredients:

2lbs of hamburger
3-5 medium potatoes
2 cans of tomato soup
1/2 can of beef consomme

Directions:

Cook the hamburger and drain the grease.
Thinly slice the potatoes and put in with the hamburger.
Add the 2 cans of tomato soup and 1/2 a can of beef comsomme.
Stir it all together so that the meat and potatoes are cover with the soup and consomme.
Cover and put in the oven at 350º.
Cook for about and hour or until the potatoes are tender.

Thanks to Becky!

Broccoli Casserole

Ingredients:

2 pk 10oz frozen broccoli

2 c Frozen whole (small) onions

4 tb Butter

1/4 ts Salt

2 tb Flour

1 c Milk

1 ds Pepper

1 c Bread crumbs

3 oz Cream cheese

1/4 c Grated Romano cheese

Directions:

Cook broccoli and drain. Cook onions; drain. In saucepan, melt 2 tbls butter, then blend in 2 tbls flour, salt and pepper. Add milk. Stir and cook until bubbly. Reduce heat; blend in cream cheese and stir until smooth. Stir in vegetables. Bake at 325F for 25 minutes. Toss remaining butter with bread crumbs and Romano. Sprinkle over casserole. Bake 20 minutes more or until hot.

Thanks to Monica Burns!

Twice-Baked Potato Casserole

Ingredients:

6 medium potatoes, unpeeled and baked
¼ tsp salt
¼ tsp pepper
1 pound bacon, cooked and crumbled
3 cups (24 oz) sour cream
2 cups (8 oz) mozzarella cheese, shredded
2 cups (8 oz) cheddar cheese, shredded
2 green onions, sliced

Directions:

1) Cut potatoes in 1 in. cubes. Place half in greased 13x9 baking
dish. Sprinkle with half of salt, pepper and bacon. Top with half
of sour cream and cheese.

2) Repeat layers.

3) Bake, uncovered at 350 for 20 mins or until cheese is melted.
Sprinkle with onions.

Makes 4 servings.

Thanks to Billie Jo!

Ham Casserole

Wondering what to do with all that extra ham? I am giving you my mom's recipe for ham casserole. Measurements aren't specific because she passed away without giving me the exact recipe. I was able to duplicate it by channeling her energies and I find it great comfort food.

Ingredients:

One large casserole dish
1 large package of egg noodles (I use the cholesterol-free ones)
2 cans (reg. size) of Campbell's Cream of Mushroom Soup or 1 family can
1 small quarter bag of plain potato chips
4-5 cups of diced ham

Directions:

Preheat oven to 325 degrees.

After you have cooked the noodles and drained them, I use the same pot to mix the ham and mushroom soup. I then transfer this into a large casserole dish, and crush the bag of potato chips over the mixture so that it creates a topping. Place the casserole in the oven for 90 minutes. I take it out of the oven at this point and check to see if the chips are browned.

Thank to Laura, her pugs, and the rest of the Kubitz Family!

Reuben Casserole

Ingredients:

3/4 lb. lean diced corned beef diced
15-16 oz. jar or sauerkraut
3/4 lb Swiss cheese (can be shredded or layered in slices)
1/4 cup mayonnaise or salad dressing
1/4 cup Thousand Island salad dressing
1 large tomato sliced thin
2-3 slices of pumpernickel bread toasted and cubed
1/4 cup butter melted

Directions:

Layer sauerkraut, then beef in a casserole (either 8" x 8" or 9" x9"), mix salad dressings together and spread evenly over beef, sprinkle/layer on cheese (or you can put the cheese on then the salad dressings). Layer on slices of tomato. Mix the toasted bread cubes with the butter and then sprinkle on top.

Put in microwave and put on Roast (70%) for 14-16 minutes or until warmed through.

NOTE: I usually add more thousand island dressing than called for but that's because I like the taste of it better.

Thanks to Norma Jean Storms!

Mexican Sausage Casserole

Ingredients:

1 lbs. cooked sausage, crumbled
1/4 lb. chopped mushrooms
1 medium onion diced
6 tablespoons salsa
2 cups cubed bread
6 eggs
2 cups milk
2 cups cheese (shredded or Mexican mix)
Salt and pepper

Directions:

Spray 9"x13" baking dish with non-stick spray.
Place bread cubes in bottom.
Microwave onions for 2-3 minutes, then add mushrooms and microwave for 2 minutes longer. Drain onion mixture and spread over bread.
Spoon salsa over, add sausage and cheese.
Beat eggs, milk and salt and pepper together. Pour over bread.
Refrigerate overnight and cook at 350° for about 50 minutes or until set.


Thanks to Julia/ escondita!

Cinnamon Raisin French Toast Casserole

Instructions:

1 large loaf Cinnamon Raisin Bread (chopped -- enough to fill 13 x 9 in. pan)
12 oz. Cream Cheese, softened
6 oz. Butter, softened
3/4 cup Maple Syrup (divided)
10 eggs
3 cups Half & Half
Cinnamon Sugar
Buttered Maple Syrup (50:50 mix of butter and maple syrup)

Directions:

Place chopped cinnamon raisin bread in a well buttered 13 x 9 in. glass pan.
Mix cream cheese, butter and 1/4 cup maple syrup until smooth.
Spread on top of bread, leaving some openings through which to pour egg mixture.
Beat eggs, half & half and 1/2 cup maple syrup. Pour over bread and sprinkle with cinnamon sugar. Cover and refrigerate overnight.
Uncover and bake 50 to 55 minutes at 350°.
Cut into squares and sprinkle with powdered sugar. Serves 8 - 12

Thanks to Julia/ escondita!

Jefferson Special

Ingredients:

White bread with crusts removed
Ham slices
Sharp Cheddar cheese, sliced or shredded
6 eggs
3 cups of milk
1/4 cup chopped onion
1/4 cup shopped green pepper
1/2 tsp salt
1/2 tsp pepper
1/2 - 1 tsp dry mustard
1 - 2 tsp Worcestershire sauce
Dash Tabasco
1/4 lb melted butter
Cornflakes or Special K cereal

Directions:

Preheat oven to 350°; Grease 9"x13" pan.
Layer pan with bread, ham, cheese, then bread again (like a sandwich).
Spread chopped onion and green pepper on top.
Place milk in bowl or blender, add eggs and spices, then beat together. Pour mixture over strata and cover.
Refrigerate overnight or freeze (if frozen, thaw in fridge overnight).
Before baking, pour melted butter and crushed cornflakes on top. Bake
for 1 hour; Let stand 10 minutes before serving.

Thanks to Julia/ escondita

Baked Pineapple

Ingredients:

1 #2 can crushed pineapple, undrained
2 Tbsp flour
1/4 cup sugar
3 eggs beaten
3 slices bread, cubed
1 Tbsp sugar & 1 tablespoon cinnamon, mixed
3 Tbsp butter or margarine

Directions:

Lightly grease pan. Mix pineapple, flour and sugar.
Beat eggs and lightly add to the pineapple mixture. Pour into greased pan.
Place bread cubes on top. Melt butter and pour over bread.
Sprinkle with cinnamon & sugar.
Bake at 350 degrees - 45 minutes.


Thanks to Julia/ escondita!

Country Breakfast Casserole

Ingredients:

1 lb. bulk pork sausage*
3 cups frozen hash brown potatoes, thawed
1/2 teaspoon salt
3 cups (12 oz.) shredded cheddar cheese
1/2 cup chopped green pepper**
12 large eggs, beaten
2 cups milk

Directions:

Cook sausage in a skillet until browned, stirring to a crumble; drain.
Place potatoes in a lightly greased 13 X 9 X 2 inch baking dish, sprinkle with salt.
Layer sausage, cheese and green pepper. Combine eggs and milk, stirring well, and pour over the green peppers.
Bake at 350 degrees for about 50 minutes. (If preparing the night before allow longer cook time due to the chill from the refrigerator.)
Serves 8 to 10

* May substitute cubed ham or crumbled bacon. **May substitute chopped onion, or a combination of both.

Thanks to Julia/ escondita

A Place In Time Egg Casserole

Ingredients:

10 eggs lightly beaten 1/3 cup All purpose flour 3/4 teaspoon Baking powder 10 oz Lean pork breakfast sausage, fried and crumbled 1/2 lb Monterrey Jack cheese grated 1 1/2 cup Low fat cottage cheese Directions: Preheat the oven to 375 F. Mix the eggs, flour and baking powder together well. Add the sausage, cheese, cottage cheese and mushrooms to the egg mixture and beat well. Pour into a greased 13x9 glass baking dish. Bake for 30-35 minutes. Yields 4-5 generous servings. Thanks to WckedDivaMommy!

HashBrown Casserole

Ingredients:

2 lbs. (approx.) thawed shredded hash browns
¼ cup melted butter or margarine
1 can cream of chicken soup
1 pt. sour cream
¼ cup chopped onion
8 oz. grated cheddar cheese
½ tsp. salt

Directions:

Mix all together and put into a 9x13 pan (spray w/PAM first). Bake 1 ½ hours at 350 degrees. Serves 8-10.


Thanks to Laurie D!

Vidalia Onion Casserole

Ingredients:

6 T. unsalted butter
8 c. chopped Vidalia or other sweet onion (about 6)
2/3 c raw long-grain white rice
1 ½ c. grated Swiss cheese
1 c half and half
3 T dry white vermouth
S & P to taste

Directions:

325 oven. Greased 3 qt. casserole

Melt butter in large skillet over medium heat. Add the onions and cook slowly, stirring frequently, until very soft and translucent, about 20 min.

In meantime, cook rice for 5 minutes in a pot of boiling water. Drain well and stir into sautéed onions. Add the cheese, half and half, and vermouth. Season with S & P.

Transfer to prepared casserole. Bake, uncovered until the rice is tender and the top is crusty brown, 1 – 1 ¼ hours. Let cool a few minutes.

Makes 8 servings

Thanks Hank Phillippi Ryan!

Amish Breakfast Casserole

Ingredients:

1 lb. sliced bacon, diced
1 med. Sweet onion
6 eggs, lightly beaten
4 c. frozen shredded hash brown potatoes
2 c. shredded mild cheddar cheese
1-1/2 c. small curd cottage cheese
1-1/4 c. shredded Swiss cheese

Directions:

In large skillet, cook bacon and onion until bacon is crisp, drain.
Mix together the remaining ingredients, stir in bacon mixture.

Transfer to a greased 9 x 13 pan.
Bake, uncovered at 350 degrees for 35-40 minutes or until eggs are set and bubbly.

Let stand 10 minutes before serving.
Yields: Serves 8 - 10

Thanks to WckedDivaMommy

Grand Oaks Manor Egg Casserole

Ingredients:

1 pound cheddar jack cheese
1 teaspoon baking powder
1/4 teaspoon salt
14 eggs
1/2 cup melted butter
1/2 cup flour
1 pint cottage cheese
broccoli (optional)
vegetarian bacon bits
other vegetables (optional)

Directions:

Preheat oven to 350 degrees. Beat eggs until they are light and fluffy. Add the remaining ingredients and stir gently until well blended.

Pour eggs into a 9 x 13 inch baking dish.

Bake for 30 minutes.

For a veggie treat, add broccoli, vegetarian bacon bits (Bacos) or other vegetables.

Thanks WckedDivaMommy!

Breakfast Casserole

INGREDIENTS:

1 (16 ounce) package Regular Flavor Pork Sausage
10 eggs, lightly beaten
3 cups milk
1 teaspoon salt
6 cups cubed bread
2 cups shredded sharp Cheddar cheese
1/2 teaspoon black pepper
1/2 cup sliced mushrooms (optional)
1 medium tomato, seeded and chopped (optional)
1/2 cup thin-sliced green onion (optional)

DIRECTIONS:

Preheat oven to 325 F.

In large skillet, cook sausage over medium-high heat, stirring frequently until thoroughly cooked and no longer pink.

In large mixing bowl, combine eggs, milk,and salt; stir well.

Distribute half the bread evenly in a buttered 9 x 13 x 2 inch baking dish.
Sprinkle with half the pepper, half the cheese, half the sausage and half of each optional ingredient.

Repeat layering using remaining bread, pepper, cheese, sausage and optional ingredients.

Pour egg mixture evenly over casserole.

Bake uncovered for 55-60 minutes, or until eggs are set. Tent with foil if top begins to brown too quickly.

Thanks to WarriorGirl!

Hamburger Tarts

Ingredients:

1 lb. hamburger, browned
1 can Cream of Mushroom soup
1 chopped onion, cooked a bit
1 beaten egg
1/2 cup grated Cheddar cheese
1/2 cup bread crumbs(use trimmed crusts)
salt and pepper

Directions:

Combine ingredients and mix well.
Trim crustsoff 16 - 18 slices of bread. Butter one side ofbread. Put buttered side down in muffin tins.Shape to fit. Fill full with meat mixture. Bakeat 350 degrees for 25 minutes. These freeze welland can be heated in the oven or microwave later.

* this could be used instead of a casserole.

Thanks to Robyn L!