Casserole Recipes


Sausage, Biscuit, and Gravy Casserole
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8 large buttermilk biscuits, frozen or refrigerated
1 pound bulk breakfast sausage
8 eggs
1 envelope country gravy mix
2 cups milk
2 cups cheddar cheese, shredded

Bake the biscuits according to package directions, using the lower end of the recommended cooking time so they do not overcook. When cool enough to handle, cut the biscuits in half to create a top and a bottom. Set aside.

Brown the sausage in a skillet over medium heat, until fully cooked. Use the edge of a spoon to break the sausage into small pieces as it cooks.

Spray a 13×9-inch baking dish with cooking spray. Line the bottom of the baking dish with the bottom halves of the biscuits. Scatter the cooked sausage on top of the biscuits. Sprinkle about 1 1/2 cups of the cheese over the sausage.

In a large bowl, whisk together the gravy mix, milk, and eggs, until well combined. Pour the mixture into the baking dish.

Arrange the top halves of the biscuits over the eggs. Lightly press the biscuits into the egg mixture.

If desired, cover and refrigerate the mixture for a few hours or overnight.

Bake in a 350 degrees oven for 50-55 minutes. Sprinkle the remaining cheese on top of the biscuits during the last 5 minutes of cooking time. Allow to rest for 5 minutes before serving.

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Enchiladas Suizas
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1 1/2 pounds tomatillos, husks removed, rinsed
2 serrano chiles, stemmed
1 cup roughly chopped cilantro
1 cup sour cream
1/2 teaspoon cumin seeds, toasted
4 cloves garlic, roughly chopped
2 poblano chiles, roasted, peeled, seeded, and roughly chopped
Kosher salt and freshly ground black pepper, to taste
1 cup peanut oil
8 6-inch corn tortillas
3 cups cooked shredded chicken
1 1/2 cups shredded queso Oaxaca or mozzarella

Arrange an oven rack 4 inches from the broiler and heat broiler to high. Place tomatillos and serranos on a foil-lined baking sheet and broil, turning as needed, until blackened all over, about 10 minutes. Let cool for about 10 minutes, and then peel and discard skins. Transfer to a blender along with cilantro, sour cream, cumin, garlic, poblanos, and 1 cup boiling water; season with salt and pepper, and purée until smooth. Set enchilada sauce aside.

Heat oil in a 12-inch skillet over medium-high heat. Working in batches, grasp tortillas with tongs and fry in oil until pliable, about 1 minute. Transfer tortillas to a work surface. Place chicken in a bowl and toss with 1 cup enchilada sauce until evenly coated. Divide sauced chicken evenly among tortillas, and roll tortillas tightly around chicken. Pour about 1 cup enchilada sauce in the bottom of a 9x13-inch baking dish, and place tortilla rolls in dish, seam side down, creating one row down the center of the dish. Pour remaining enchilada sauce over rolls, and cover evenly with cheese.

Heat oven to 375 degrees. Bake enchiladas until sauce is bubbling and cheese is melted on top, 25 minutes. Remove from oven, and let cool for 10 minutes.

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Stacked Burrito Pie
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2 tablespoons vegetable oil
1 medium onion, finely chopped
2 cloves garlic, minced
3/4 pound lean ground beef
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon salt
3/4 cup water
1 (15 1/2-ounce) can black beans, drained and rinsed
1 1/2 cups frozen corn kernels
4 (10-inch) flour tortillas
1/2 cup sour cream
1 cup salsa
8 ounces Cheddar or Monterey Jack, grated

In a large skillet over medium-low heat, warm the oil. Add the onion and sauté for 5 minutes, stirring often. Add the garlic and sauté another minute.

Increase the heat to medium, then add the ground beef, chili powder, and cumin. Cook the mixture until the beef is browned and no longer pink, stirring often, about 3 minutes. Add the salt, water, black beans, and corn, and bring the mixture to a boil. Allow it to continue boiling, stirring occasionally, until the liquid evaporates, about 20 minutes. Remove the mixture from the heat and let it cool for 10 minutes.

Heat the oven to 350 degrees. Using the rim of a 9-inch springform pan as a template, trim 3 of the tortillas to the size of the pan. Leave the fourth tortilla untrimmed. Note: You can also bake this dish in a 9-inch round cake pan and serve it like a lasagna.

Butter the bottom and the sides of the pan. Press the untrimmed tortilla evenly into the pan's bottom. Spread 2 tablespoons of the sour cream over the tortilla, followed by 1/4 cup of the salsa. Spoon and spread a quarter of the beef mixture over the salsa, then sprinkle a quarter of the grated cheese evenly over the top.

Place one of the trimmed tortillas on top of the cheese, then repeat the layering of the sour cream, salsa, beef, and cheese. Continue this way until the ingredients and tortillas are used up. You should end up with four layers, topped with the final sprinkling of cheese.

Bake the pie until heated through, about 30 minutes. Allow it to cool for 10 minutes, then remove the rim from the springform pan. Slice the pie into wedges using a sharp knife.

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Cheesy Basil Chicken Pasta Bake
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1 pound ziti or penne pasta
2 tablespoons unsalted butter
2 tablespoons extra virgin olive oil
1/4 cup flour
3 cups milk
1 cup fresh basil leaves, packed, finely chopped
3 large garlic cloves, minced
2 cups shredded Italian cheese blend
12 ounces rotisserie chicken, diced
1 cup pasta sauce (I prefer Bertolli Italian Sausage w/Garlic & Romano)
1 cup shredded mozzarella cheese
1 1/4 cups fresh Parmesan cheese, grated, divided

Preheat oven to 425 degrees.

Fill a large pot with water and bring to a boil. Add a handful of salt. Cook pasta to al dente; meaning it still has a little bite to it. Al dente pasta absorbs sauce better while it cooks and this is going into the oven.

Meanwhile, in a medium sauce pan (about 4 quarts) over medium heat, melt butter, add olive oil and flour and whisk for 2 to 3 minutes. Add milk; whisk to combine. Add basil and garlic; whisk together. Once combined add Italian cheese and 1/2 of Parmesan cheese. Stir to combine. Allow to simmer until pasta is cooked.

Add chicken to the bottom of a 9-by-13-inch baking dish and pour cheese sauce over top. Add pasta. Stir to combine and mix well. Smooth pasta with a spoon and pour pasta sauce over top. Sprinkle mozzarella cheese and remaining parmesan cheese on the top.

Place baking dish on a cookie sheet and bake for 6-8 minutes until cheese is melted and bubbly.

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Italian Shepherds Pie
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3/4 cup shredded pizza cheese or Italian cheese blend (3 ounces)
2 cups mashed potatoes
8 ounces lean ground beef
4 ounces bulk sweet Italian sausage
1/2 cup chopped onion
2 cups sliced zucchini or yellow summer squash
1 14-1/2-ounce can diced tomatoes, undrained
1/2 of a 6-ounce can (1/3 cup) tomato paste
1/4 teaspoon ground black pepper

Preheat oven to 375 degrees F. Stir 1/2 cup of the cheese into the potatoes; set mixture aside.

In a large skillet, cook ground beef, sausage, and onion until meat is brown and onion is tender. Drain off fat. Stir zucchini or yellow summer squash, undrained tomatoes, tomato paste, and pepper into meat mixture in skillet. Bring to boiling.

Divide meat mixture evenly among six 10-ounce individual casserole dishes. Spoon mashed potato mixture into mounds on top of hot meat mixture in casseroles. Sprinkle with remaining 1/4 cup cheese. Cover with plastic wrap; chill for at least 4 hours or up to 48 hours.

Bake: Preheat oven to 375 degrees. Remove plastic wrap; place casseroles in a 15x10x1-inch baking pan. Cover with foil. Bake for 35 minutes. Remove foil. Bake, uncovered, for 5 minutes more. Let stand for 5 minutes before serving. Makes 6 servings.

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Beef And Bean Enchilada Casserole
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1/2 pound lean ground beef
1/2 cup chopped onion
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 15-ounce can pinto beans, drained and rinsed
1 4-ounce can diced green chili peppers
1 8-ounce carton dairy sour cream
2 tablespoons all-purpose flour
1/4 teaspoon garlic powder
8 6-inch corn tortillas
1 10-ounce can enchilada sauce
1 cup shredded cheddar cheese

In a large skillet cook the ground beef, onion, chili powder, and cumin until onion is tender and meat is no longer pink; drain. Stir pinto beans and undrained chili peppers into meat mixture; set aside.

In a small mixing bowl stir together sour cream, flour, and garlic powder until combined; set aside.

Place half of the tortillas in the bottom of a lightly greased 2-quart rectangular baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers. Cover dish with plastic wrap; chill in refrigerator for up to 24 hours.

To Bake: Preheat oven to 350 degrees. Remove plastic wrap; cover dish with foil. Bake in preheated oven for 35 to 40 minutes or until bubbly. Uncover; sprinkle with cheese and bake 5 minutes more.

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Beef Nacho Casserole
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2 tablespoons olive oil
1/2 pound pre-sliced sweet peppers (about 1/2-inch-wide strips)
1 pound lean ground beef
1/2 teaspoon garlic salt
2 tubes (10 ounces each) refrigerated pizza dough
1 jar (16 ounces) medium-hot salsa
3 cups shredded taco-cheese blend
1 can (2.2 ounces) sliced black olives, drained (about 1/4 cup)
3 large scallions, trimmed and sliced

Heat oven to 375 degrees. Coat 13 x 9 x 2-inch baking dish with nonstick cooking spray.

In large skillet, heat oil over medium-high heat. Add peppers, ground beef and garlic salt; cook, stirring to break up clumps of beef, until the peppers are soft and beef is no longer pink, about 5 minutes. Drain off any excess fat from skillet.

Remove pizza dough from tubes. Cut the dough crosswise into 1/2-inch-wide slices, then cut each slice into quarters.

In large bowl, toss together dough pieces and salsa. Add cooked meat mixture, 2 cups of the taco-cheese blend and olives. Scrape mixture into baking dish. Sprinkle the remaining 1 cup taco-cheese blend over the top.

Bake at 375 degrees for 30 minutes. Sprinkle scallions evenly over the top. Bake an additional 5 minutes.

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English Cottage Pie
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1 tablespoon all-purpose flour
1 tablespoon butter, softened
Cooking spray
1 1/2 cups chopped onion
1/2 cup chopped carrot
1 (8-ounce) package cremini or button mushrooms, thinly sliced
1 pound extra-lean ground beef
2 tablespoons tomato paste
1 cup beef broth
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh parsley
1 tablespoon fresh thyme leaves
1/2 teaspoon salt
3 cups leftover mashed potatoes
3/4 cup (3 ounces) shredded sharp white cheddar cheese, divided
Paprika (optional)

Preheat oven to 350 degrees.

Combine flour and butter; stir well. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion and carrot; sauté 5 minutes. Add mushrooms; sauté for 5 minutes or until lightly browned. Remove vegetables from skillet. Add beef to pan; cook 5 minutes or until browned, stirring to crumble. Stir in tomato paste, and cook 3 minutes. Stir in broth and pepper. Return vegetables to pan, and bring to a simmer. Stir in parsley, thyme, and salt. Add flour mixture, and cook for 1 minute or until thick, stirring constantly.

Spoon meat mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray, spreading evenly. Combine the potatoes and half of cheese; spread the potato mixture evenly over meat mixture. Top with remaining cheese. Sprinkle with paprika, if desired. Bake at 350 degrees for 20 minutes or until bubbly.

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Frogmore Bake

3 tablespoons unsalted butter
3 stalks celery, diced
1 small yellow onion, diced
1/4 cup plus 1 tablespoon flour
4 cups half-and-half
3 tablespoons beer
1 1/2 tablespoons lemon juice
1 1/2 teaspoon Worcestershire sauce
3 tablespoons Old Bay or Cajun seasoning
1 bay leaf
1/4 teaspoon black pepper
9 medium red potatoes, sliced 1/8-inch thick
1 pound Andouille sausage, diced
1 1/2 cups cooked corn
1 pound medium raw shrimp, peeled, deveined, tails removed, and halved

Preheat oven to 350 degrees. In a large pot, melt the butter over medium heat. Sauté the celery and onion until soft, then add in the flour, stirring until it is fully moistened. Slowly whisk in half-and-half. Add beer, lemon juice, Worcestershire, Old Bay or Cajun seasoning, bay leaf, and pepper and let mixture simmer for three to four minutes, stirring occasionally so it does not scorch. (Mixture will be thick, but the shrimp will release natural juices during cooking and thin the sauce.)

Remove the bay leaf. Fold in the sliced potatoes, sausage, corn, and shrimp and transfer to a 13x9-inch shallow casserole pan lightly coated with cooking spray. Cover and bake for 30 to 40 minutes until potatoes are al dente. Uncover and cook an additional 20 minutes or until potatoes are easily pierced with a fork and casserole is bubbling. Let the casserole rest for 10 to 15 minutes before serving.

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Baked Penne With Sausage And Ricotta

3 tablespoons extra-virgin olive oil
2 garlic cloves, smashed
1 pound hot or sweet Italian sausage, casings removed
One 28-ounce can tomato puree
1 1/2 cups water
1 1/2 teaspoons sugar
1 bay leaf
1/4 teaspoon ground fennel
Salt and freshly ground pepper
1 pound penne
3 cups ricotta cheese
1/2 pound fresh mozzarella, cut into 1/2-inch cubes
1/4 cup freshly grated Parmigiano-Reggiano cheese

Preheat the oven to 400 degrees. In a large saucepan, heat 1 tablespoon of the olive oil. Add the garlic and cook over moderate heat, stirring, until lightly browned, about 1 minute. Add the sausage and cook, breaking up the meat, until browned, about 8 minutes. Add the tomato puree, water, sugar, bay leaf and fennel. Season with salt and pepper and bring to a boil. Simmer over low heat until thickened, about 30 minutes. Remove the garlic, mash it to a paste and stir it back into the sauce; discard the bay leaf.

Meanwhile, cook the penne in a large pot of boiling salted water until al dente. Drain the pasta and return it to the pot. Stir in the remaining 2 tablespoons of olive oil. Using a slotted spoon, add the cooked sausage to the pasta, then add 1 cup of the tomato sauce and toss to coat the penne.

Spoon the pasta into a 9-by-13-inch baking dish. Pour the remaining tomato sauce over the pasta and dollop large spoonfuls of the ricotta cheese on top. Gently fold some of the ricotta into the pasta; don't overmix—you should have pockets of ricotta. Scatter the mozzarella on top and sprinkle with the Parmigiano-Reggiano. Bake the pasta for about 45 minutes, or until bubbling and golden on top. Let rest for 20 minutes before serving.

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French Chicken Casserole

5 medium potatoes, cut into quarters lengthwise
2 large red onions, cut into quarters lengthwise
4 cloves garlic, minced
2 cups green beans, frozen or fresh
8 ounces fresh sliced mushrooms
5 pounds chicken pieces
1 1/2 teaspoons salt
2 teaspoons dried thyme
3 tablespoons minced fresh parsley
1/4 cup olive oil
1/2 cup dry white wine
1/2 cup chicken broth

Preheat oven to 325 degrees.

Put all ingredients except wine and oil in large mixing bowl. Toss to coat everything with oil. Put in large roasting pan and add wine and chicken broth. Cover tightly.

Bake about 1 hour until meat is cooked through and vegetables are tender.

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Twice Baked Potato Casserole

3 pounds russet potatoes
4 ounces cream cheese
1/2 cup sour cream
4 tablespoons butter
1/3 cup heavy cream
1 teaspoon salt
1/2 cup cheddar cheese
3 pieces cooked bacon
1 tablespoon chopped chives

Peel potatoes and cut into large chunks. Place potatoes in a large pan, cover with water, and set on stove on high until the potatoes begin to boil, and then turn down until the potatoes boil gently. Cook potatoes for 10-15 minutes or until the potatoes are soft. Drain potatoes and place back into pot. Add butter, sour cream, heavy cream, salt, and cream cheese into pot and mix with a mixer until smooth and creamy. Place potatoes in an 8 x 8 pan, top with cheddar cheese, bacon, and place into a 350 degrees oven for approximately 30 minutes or until the cheese melts. When you remove the potatoes from the oven top with chives.

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Mexican Chicken Casserole

1 cup chicken broth
2 (4.5-ounce) cans chopped green chiles
1 3/4 pounds skinless, boneless chicken breasts
2 teaspoons olive oil
1 cup chopped onion
1 cup evaporated milk
1 cup (4 ounces) shredded Monterey Jack cheese
1/4 cup (2 ounces) soft cream cheese
1 (10-ounce) can enchilada sauce
12 (6-inch) corn tortillas
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese
1 ounce tortilla chips, crushed (about 6 chips)

Combine broth and 1 can of chiles in a large skillet; bring to a boil. Add chicken; reduce heat, and simmer 15 minutes or until chicken is done, turning chicken once. Remove chicken from cooking liquid, reserving cooking liquid; cool chicken. Shred meat with two forks, and set aside.

Preheat oven to 350 degrees.

Heat oil in a large nonstick skillet over medium-high heat. Add 1 can of chiles and onion; sauté 3 minutes or until soft. Add reserved cooking liquid, milk, Monterey Jack, cream cheese, and enchilada sauce; stir well. Stir in shredded chicken; cook 2 minutes. Remove from heat.

Place 4 tortillas in the bottom of a 2-quart casserole coated with cooking spray. Spoon 2 cups chicken mixture over tortillas. Repeat layers twice, ending with chicken mixture. Sprinkle with cheddar cheese and chips. Bake at 350 degrees for 30 minutes or until thoroughly heated. Let stand 10 minutes before serving.

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Coconut Chicken Casserole

1 tablespoon olive oil
4 whole chicken leg quarters
Salt and ground black pepper
1 can (14.5 ounces) coconut milk
2 cups chicken broth
1 to 2 teaspoons Thai red curry paste
1 cup jasmine rice
2 red bell peppers, cut into 1-inch pieces
8 ounces green beans, cut into 1-inch lengths
1/2 lime, cut into wedges, for serving

In a 5-quart Dutch oven or heavy pot, heat oil over medium-high. Season chicken with salt and pepper. Working in two batches, cook chicken until browned, 6 to 8 minutes; transfer to a plate.

To pot, add coconut milk, broth, and curry paste; bring to a boil, and stir in rice. Add chicken (with any juices), arranging pieces in a single layer. Cover, and reduce heat to medium-low. Cook, without stirring, until rice is almost tender, 15 minutes.

Scatter bell peppers and green beans on top of chicken mixture; cover, and cook until vegetables are crisp-tender, 8 to 10 minutes. Serve with lime wedges on the side.

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Tortilla Pie With Chicken

12 corn tortillas (6-inch), toasted
2 cups cooked, shredded dark-meat chicken
1 can (4 ounces) chopped green chiles
1 1/2 cups green or red salsa
1 cup sour cream
1 1/2 cups Monterey Jack cheese, shredded (6 ounces)

Preheat oven to 375 degrees. In an 8-inch square baking dish, layer 4 tortillas, 1 cup chicken, 1/2 cup chiles, 1/2 cup salsa, 1/3 cup sour cream, and 1/2 cup cheese; repeat once. Top with remaining tortillas, salsa, sour cream, and cheese. Bake until top is browned and bubbling, 30 to 40 minutes.

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Chipotle Chicken And Rice

2 tablespoons vegetable oil
8 boneless, skinless chicken thighs (about 2 pounds total)
Coarse salt and ground pepper
1 medium red onion, thinly sliced lengthwise
3 garlic cloves, coarsely chopped
1/2 teaspoon ground cumin
2 canned chipotle chiles in adobo, minced
2 large tomatoes, diced large
1 cup long-grain white rice
Lime wedges, for serving
Chopped cilantro leaves, for serving (optional)

In a large Dutch oven or heavy pot, heat oil over medium-high. Season chicken on both sides with 1 teaspoon salt and 1/8 teaspoon pepper. Working in batches, brown chicken on both sides, about 6 minutes total; transfer to a plate.

Reduce heat to medium. Add onion and saute until soft, about 5 minutes, scraping up any browned bits from bottom of pot (if necessary, add a bit of water to release browned bits).

Add garlic, cumin, and chiles; cook until garlic is soft and fragrant, 2 minutes. Add tomatoes and 1 teaspoon salt and cook until tomatoes begin to break down and release their juices, 3 minutes. Stir in 1 cup water and return chicken and any accumulated juices to pot. Cover, reduce to a simmer, and cook 25 minutes.

Remove several pieces of chicken and stir in rice, making sure it is completely submerged in liquid. Replace chicken, cover, and cook until rice is tender and liquid has been absorbed, 25 to 30 minutes more. Serve with lime wedges and cilantro if desired.

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Serrano Ham And Poblano Corn Pudding
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2 large poblano chiles
2 cups fresh corn kernels (from 2 large ears) or frozen, thawed, divided
2 large eggs
1/2 cup butter, melted, slightly cooled
1 teaspoon salt
Large pinch of baking powder
1 cup sour cream
1/2 cup instant corn masa mix (Maseca)
4 ounces 1/4-inch-thick slices Serrano ham or prosciutto, cut into 1/4-inch cubes (about 1 cup)
1 cup coarsely grated Manchego cheese (about 4 1/2 ounces)

Char chiles over gas flame or in broiler until blackened on all sides. Enclose in paper bag 15 minutes. Peel and seed chiles, then cut lengthwise into 1/4-inch-wide strips.

Preheat oven to 350°F. Generously butter 13x9x2-inch glass baking dish. Combine 1 1/2 cups corn, eggs, and next 3 ingredients in blender. Blend until almost smooth. Transfer mixture to large bowl. Add sour cream and Maseca; stir until blended, then stir in ham, cheese, chiles, and remaining 1/2 cup corn. Transfer mixture to prepared baking dish. Bake until corn pudding is puffed and golden brown in spots on top, about 40 minutes.

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Irish Breakfast Bake

1 pound bulk pork sausage
1/2 pound sliced fresh mushrooms
1 large onion, chopped
10 eggs, lightly beaten
3 cups milk
1 teaspoon ground mustard powder
1 teaspoon salt
1/2 teaspoon pepper
6 cups cubed day-old bread
1 cup chopped seeded tomatoes
1 cup shredded pepper Jack cheese
1 cup shredded cheddar cheese

In a large skillet, cook the sausage, mushrooms and onion over medium heat until meat is no longer pink; drain. In a large bowl, whisk the eggs, milk, mustard, salt and pepper.

In a greased 13x9-inch baking dish, layer half of the bread cubes, tomatoes, cheeses and sausage mixture. Repeat layers. Pour egg mixture over the top.

Bake, uncovered, at 325° for 50-55 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

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Irish Coddle

8 thick slices hickory smoked bacon
8 fresh pork sausages
2 cloves roasted garlic
2 large onions, julienne
4 medium sized Yukon gold potatoes
1 pound cremini mushrooms
1 1/2 cups beef broth
1 bottle Guinness Stout
2 tablespoons fresh thyme
Salt to taste
Freshly ground black pepper
2 tablespoons unsalted butter

Preheat oven to 350 degrees. Quarter the potatoes, and blanch until just tender.

Grill or broil the bacon and pork sausages long enough to color them. Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well.

In a small pan sauté garlic, onions, potatoes, and mushrooms.

Place the sausages, bacon, and vegetable mixture in a roasting pan or a casserole dish. Add the broth and Guinness stout and bring to a simmer. Cover and bake 1 hour in conventional oven. Finish with thyme, salt, pepper, and butter. Serve as a stew with Irish soda bread.

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Tuna Noodle Casserole

8 ounces medium egg noodles
1 clove garlic, finely minced
1/2 cup finely chopped onion
3 tablespoons butter
1/4 cup all-purpose flour
2 cups milk
2 cans tuna (6 1/2 to 7 ounces each), drained and flaked
1 cup frozen peas, thawed
Salt and Pepper, to taste
3 tablespoons panko bread crumbs
2 teaspoons dried parsley flakes
1 tablespoon melted butter

Cook noodles in salted water; drain and set aside. Sauté onions and garlic in butter until onions are tender. Add flour; blend until smooth. Add milk and cook, stirring constantly, until thickened and smooth. Add tuna, vegetables, and salt and pepper to taste; stir in cooked noodles. Pour tuna noodle mixture into a 1 1/2-quart casserole. Mix crumbs and dried parsley with melted butter; sprinkle over casserole. Bake at 350° for 20 minutes, or until heated through.

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Ziti With Pepperoni

8 ounces ziti
6 tablespoons butter, divided
8 ounces sliced mushrooms
1 small onion, finely chopped
1 small clove garlic, finely minced
1/4 teaspoon dried leaf oregano
1/4 cup all-purpose flour
2 cups milk
4 ounces mild Cheddar cheese, divided
4 ounces mozzarella cheese, divided
3/4 cup grated Parmesan cheese, divided
8 ounces thinly sliced pepperoni
1/2 teaspoon salt, or to taste
1/4 teaspoon freshly ground black pepper
2 plum tomatoes, thinly sliced
1 cup panko bread crumbs

Cook ziti following package directions; drain in a colander, rinse with hot water, and set aside.

Heat oven to 350 degrees. Spray a 2 1/2-quart baking dish with nonstick cooking or baking spray.

In a large saucepan, melt butter over medium heat. Add the mushrooms and onions and cook, stirring, until mushrooms are browned and onion is softened. Add the garlic and oregano and cook for 1 minute longer. Add flour and stir until well blended. Stir in the milk and continue cooking, stirring, until thickened.

Remove 1/4 cup of each of the cheeses and reserve for topping. Add the remaining cheeses to the sauce and stir to blend. Stir in the pepperoni, ziti, and salt and pepper, to taste.

Spoon into the prepared baking dish. Top with the sliced tomatoes, then sprinkle evenly with the reserved 3/4 cup of cheeses. Melt the remaining 2 tablespoons of butter and toss with the bread crumbs until well blended. Sprinkle over the casserole. Bake for about 30 minutes, until browned and bubbly.

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Egg Casserole

7 slices white bread, crust removed
1 pound bulk sausage
4 cups shredded cheddar cheese
6 eggs
1 teaspoon salt
1 teaspoon dry mustard
2 cups half and half or milk

Lightly butter each slice of bread; cut bread slices in half. Arrange bread slices in a 9 x 13-inch buttered baking dish. Brown sausage, using spatula to break up. Drain and pat with paper towels. Sprinkle sausage over bread slices. Sprinkle cheese over sausage.

In a mixing bowl, whisk together eggs, salt, dry mustard, and the milk until well blened. Pour egg mixture over bread, sausage and cheese. Cover pan with foil and refrigerate overnight.

Remove from refrigerator and let stand for 15 to 20 minutes. Preheat oven to 350°. Remove foil from pan. Bake casserole for 45 minutes or until casserole is bubbly and lightly browned on top. A knife inserted into the center should come out clean. Let stand for 15 to 20 minutes after baking.

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Beef And Macaroni

8 ounces elbow macaroni or small shells, cooked, drained
2 tablespoons olive oil
1 cup chopped onion
3 ribs celery, chopped
1 green bell pepper, chopped
1/2 red bell pepper, chopped
3 medium cloves garlic, minced
1 pound extra-lean ground beef
2 teaspoons Cajun Seasoning Mix
2 cans (14.5 ounces each) diced tomatoes, undrained
2 tablespoons tomato paste
1/2 teaspoon salt, or to taste
1/8 teaspoon black pepper, or to taste
2 1/2 cups shredded Cheddar cheese, divided

Heat olive oil in a large saucepan or Dutch oven over medium heat; add onion, celery, green and red pepper, and garlic. Continue to sauté the vegetables, stirring frequently, until the chopped onion is tender. Add ground beef and continue cooking, stirring, until beef is browned. Add the Cajun seasoning mix, tomatoes, and tomato paste. Stir to blend well and bring to a simmer. Reduce heat to low and simmer for 10 minutes. Stir in the cooked and drained macaroni and 2 cups of the shredded cheese, along with salt and pepper, as desired. Transfer to a lightly greased 13x9-inch baking pan. Cover with foil. At this point, the casserole may be refrigerated for a few hours or overnight.

Bake the covered casserole in a 350° oven for 20 to 25 minutes, or until hot and bubbly (if it is cold from the refrigerator, it may take longer). Top with the remaining 1/2 cup of cheese and cook, uncovered, for 5 to 10 minutes longer.

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Mexican Macaroni And Meat With Cream Sauce

1/2 pound extra lean ground beef
2 cans Mexican-style tomatoes
1/2 pound macaroni, ziti or elbows
2 tablespoons Parmesan cheese, grated
2 tablespoons butter
4 tablespoons flour
2 cups milk
1/2 teaspoon salt, or to taste
1/2 teaspoon MSG
1 can green chilies
2 tablespoons cheddar cheese, grated
2 tablespoons monterey jack cheese, grated

1/2 cup colby cheese, grated
1/2 cup monterey jack cheese, grated

Spray skillet with Pam. Brown meat, add tomatoes and simmer while preparing remaining ingredients.

Cook macaroni according to package directions (al dente). Pour into colander to drain. Return to pan. Add cheese and mix well. Set aside.

Melt butter for cream sauce in largest (8-cup) Pyrex measuring cup. Add flour, MSG, and salt; mix thoroughly. Add milk and cook in microwave on HIGH until mixture just comes to a boil. Stir until smooth; microwave on HIGH 2 more minutes, stirring after 1 minute. Add cheese and beat until smooth. Add chopped chiles and stir until well mixed.

Butter an 8x8x2-inch pan and assemble layers as follows:
1/2 macaroni
1/4 cup grated cheese
all the meat sauce
4 tablespoons cream sauce
balance of macaroni
1/4 cup grated cheese
balance of cream sauce
balance of grated cheese

Bake at 350 degrees for 40 minutes or until knife inserted in center comes out clean. Let stand in a warm place, uncovered, for 2 hours to become firmly set before serving. Can be returned to a warm oven for a few minutes to reheat.

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Ziti With Italian Sausage

1 pound bulk Italian sausage
1/2 cup chopped onion
1 green bell pepper, chopped, about 1/2 cup
1 can (14.5 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1/2 teaspoon dried leaf basil, crumbled
1/2 teaspoon dried leaf oregano, crumbled
1/2 teaspoon garlic powder or small clove garlic, minced
1 teaspoon salt, or to taste
1/4 teaspoon pepper
8 ounces ziti or elbow macaroni, cooked and drained
2 cups (8 ounces) shredded mozzarella cheese, divided

Sauté sausage, onion, and green bell pepper in a large skillet until onion is tender and sausage is lightly browned. Drain off excess fat; add tomatoes, tomato sauce, basil, oregano, garlic powder or garlic, salt, and pepper. Stir well; stir in ziti or elbow macaroni and 1 cup of the cheese; transfer to a 2 1/2-quart casserole. Top with the remaining cup of cheese. Bake at 350° for 25 to 30 minutes, or until hot and bubbly.

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Poblano Chicken Enchilada Casserole

6 tablespoons butter, divided
6 skinless, boneless chicken breast halves
2 fresh poblano peppers, seeded and sliced into strips
4 fresh jalapeno peppers, seeded and diced
2 cloves garlic, chopped
1 lime, halved
1/4 cup all-purpose flour
1 pint half-and-half
1 bunch fresh cilantro, chopped
8 ounces sliced fresh mushrooms
2 ounces sour cream
12 (6 inch) corn tortillas
4 cups shredded Mexican cheese

Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.

Melt 2 tablespoons butter in a large skillet over medium heat. Place the chicken breasts in the skillet. Mix in the poblano peppers, jalapeno peppers, and garlic. Squeeze the juice from one lime half over the chicken, and place the lime peel and pulp into the skillet. Cover, and simmer 25 minutes, stirring occasionally, until chicken juices run clear. Remove from heat, cool, and cut chicken into cubes. Remove lime peel and pulp.

Preheat oven to 350 degrees F (175 degrees C).

Melt 1/4 cup butter in a medium saucepan over low heat. Gradually stir in the flour and half-and-half. Mix in the cilantro, mushrooms, sour cream, and juice of remaining lime half. Cook and stir 10 minutes, until mushrooms are tender.

Line the bottom of a 9x13 inch baking dish with 6 tortillas. Arrange 1/2 the chicken and pepper mixture over the tortillas. Sprinkle with 1 cup cheese, and cover with remaining tortillas. Layer with remaining chicken and pepper mixture, and pour the cilantro sauce evenly over the casserole. Top with remaining cheese.

Bake 25 minutes in the preheated oven, until cheese is melted and lightly browned.

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1 (16 ounce) package elbow macaroni
1 tablespoon extra virgin olive oil
1 clove garlic, minced
1/2 large onion, diced
1 pound extra lean ground beef
1 (14.5 ounce) can peeled and diced tomatoes
1 teaspoon ground black pepper, or to taste
1 teaspoon dried oregano
6 ounces grated Parmesan cheese, divided
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk
1 egg yolk

Preheat oven to 375 degrees.

Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain.

Heat olive oil in a skillet and cook garlic, onions and beef until meat is browned; drain fat. Add tomatoes, pepper and oregano. Stir and cook about 5 minutes. Sprinkle in 1/2 of the Parmesan cheese.

Lightly coat a casserole or baking dish with olive oil and spread 1/2 the cooked pasta in it. Add the meat sauce and cover with the remaining pasta.

Melt butter in a saucepan and blend in flour. Slowly add milk, stirring almost to boiling. In a bowl, blend remaining parmesan cheese and egg yolk and slowly add to the milk sauce, stirring constantly.Pour sauce over macaroni and bake for 30 minutes. Top should be golden and a little crispy.

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Pizza Spaghetti Casserole
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12 ounces uncooked spaghetti
1/2 teaspoon salt
1 pound hot Italian sausage, casings removed
2 ounces pepperoni slices (about 30), cut in half
1 (26-ounce) jar tomato-and-basil pasta sauce
1/4 cup grated Parmesan cheese
1 (8-ounce) package shredded Italian three-cheese blend

Cook spaghetti with 1/2 teaspoon salt according to package directions. Drain well; place in a lightly greased 13x9-inch baking dish.

Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.

Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.

Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.

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Pizza Pot Pie

3/4 pound extra lean ground beef
1/2 pound hot Italian sausage, casings removed
1 small onion, chopped
2 garlic cloves, minced
1 (8-oounce) package sliced fresh mushrooms
1 (26-oounce) jar tomato-and-basil pasta sauce
1/2 teaspoon dried Italian seasoning
1/4 teaspoon salt
1/2 15-ounce package refrigerated pie crust
Parchment paper
1 cup (4 oz.) shredded Italian five-cheese blend

Preheat oven to 450 degrees. Cook ground beef and sausage in a large skillet over medium-high heat, stirring often, 8 to 10 minutes or until meat crumbles and is no longer pink. Drain beef mixture, reserving 1 teaspoon drippings in skillet. Reduce heat to medium.

Sauté onion in hot drippings 2 minutes. Add garlic, and cook 1 minute or until tender. Add mushrooms, and sauté 8 to 10 minutes or until most of liquid has evaporated. Stir in beef mixture, pasta sauce, Italian seasoning, and salt. Bring to a light boil, and simmer 5 minutes.

Pour beef mixture into baking dish, and sprinkle with cheese. Place entire piecrust over filling in baking dish; press crust onto edge of dish to secure. Tuck excess crust under sides of dish, if desired. Place baking dish on an aluminum foil-lined baking sheet.

Bake at 450° for 16 to 20 minutes or until crust is golden brown. Let stand 10 minutes before serving.

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King Ranch Chicken Casserole
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2 tablespoons butter
3 cloves garlic, minced
1 medium onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 can tomatoes, drained
1 can chopped green chilies
4 teaspoons ground ancho chilies (or chili powder)
1 teaspoon chipotle chili flakes
1 teaspoon cumin
4 teaspoons lime juice
1 cup chicken broth
2 tablespoons flour
1/2 cup half and half
1/3 cup sour cream
1/2 cup cilantro, chopped
3 to 4 cups cooked, diced chicken (mixture of light and dark meat preferred)
3 cups grated pepper jack and cheddar
10 corn tortillas
Salt and pepper to taste

Cook the chicken in the olive oil on each side for about 10 minutes. When chicken is done, shred it and set aside.

Melt butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes. Add the garlic, flour, cumin, ancho chilies, chipotle flakes, and cook for 1 minute. Add the chicken broth and lime juice and cook on low until mixture is thickened. Stir in chicken, half-and-half, tomatoes, and green chilies. Cover the pot, and simmer for about 15 minutes, stirring occasionally. Add the sour cream and 1/4 cup of cilantro, and add salt and pepper to taste. Remove from heat.

Preheat oven to 350 degrees.

Heat up the tortillas (Add a little oil to a skillet and cook the tortillas for about 30 seconds on each side).

Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups grated cheese. Repeat the layering, leaving the cheese layer on top.

Cook uncovered for 30 minutes or until brown and bubbling.

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Easy Enchilada Casserole

1 onion, chopped
2 (4-ounce) cans mild green chilies
1 (12-ounce) can enchilada sauce
1 cup chicken broth
1 cup sour cream
1/2 teaspoon ground pasilla chilies
1/2 tespoon ground guajillo chilies
1/2 teaspoon chipotle chili flakes
1 teaspoon ground cumin
2 cups grated monterey jack cheese
12 corn tortillas
1 cup cheddar cheese

Put onion and chicken broth in microwave safe bowl. Heat in microwave until boiling. Add sour cream, green chilies, pasilla, guajillo, chipotles, cumin, jack cheese and enchilada sauce. Stir until cheese is melted. Put a layer of tortillas in the bottom of a greased 3-quart casserole. Spoon a layer of mixture over tortillas. Continue layers and top with cheese. Cook uncovered in a 300-degree oven until bubbly.

NOTE: 1 cup chopped chicken breast may be added to mixture if desired.

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Hamburger and Noodles Stroganoff

6 ounces medium egg noodles, cooked as directed on package
1 pound ground round
1 4-ounce can sliced mushrooms, drained
1/2 cup minced onion
1 can Swanson beef broth
2 tablespoons ketchup
1/8 teaspoon minced garlic
1 teaspoon salt
2 tablespoons flour
1/4 cup Burgundy
1 cup sour cream
1/2 cup shredded Parmesan cheese
1/4 teaspoon freshly ground black pepper

Spray large skillet with Pam. Add ground beef, onion, and mushrooms. Drain off excess fat. Stir in flour and blend well. Add garlic, ketchup, wine, beef broth, salt, and black pepper and blend well. Simmer 10 minutes over low heat, stirring occasionally. Blend in sour cream and remove from heat. Arrange alternate layers of beef mixture and noodles in a shallow 2-quart casserole. Sprinkle cheese over top. Bake, covered, in a 375 degree oven 45 to 55 minutes, or until heated through, stirring occasionally as it heats. Serve with additional cheese.

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Mama's Chicken and Dressing Casserole

4 large chicken breasts OR 1 3-pound fryer, cut up
1 10-3/4 ounce can cream of chicken soup, undiluted
1 10-3/4 ounce can cream of mushroom soup, undiluted
1 8-ounce package herb-seasoned stuffing mix
1/2 cup butter, melted

Cook chicken in boiling water until tender. Remove chicken from broth. Strain broth, resrving 2 2/3 cups, save rest for later. Bone chicken and cut meat into small pieces; set aside. Combine chicken soup with half the broth, mix well and set aside. Combine mushroom soup with remaining broth; mix well and set aside. Combine stuffing mix and butter; reserve 1/4 cup for topping. Spoon half of remaining stuffing mixture in a lightly greased 13x9x2-inch baking dish; top with half the chicken. Cover with chicken soup mixture; repeat layers. Pour mushroom soup mix over layers; sprinkle with reserved stuffing mixture. Cover and refrigerate overnight. Remove casserole from refrigerator 15 minutes before baking. Uncover and bake at 350 degrees for 30-45 minutes.

NOTE: I make this a little different by using 1 can cream of chicken soup and 1 can cream of celery soup. I then mix both soups with the chicken broth. I poach the chicken breasts in canned chicken broth instead of boiling in water.

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Green Bean Casserole

2 pounds fresh green beans
8 ounces fresh mushrooms
4 ounces butter
6 tablespoons flour
2 cups chicken broth
1 cup heavy cream
1/2 teaspoon Accent
Salt and freshly ground black pepper, to taste

Prepare green beans and parboil in large saucepot just until tender. Drain well and return to pot. Set aside. Melt butter over medium heat; add mushrooms (left whole if small or cut into halves or quarters for larger mushrooms) and stir-fry about 5 minutes. Turn heat to medium-low; add flour and stir until well blended. DO NOT BROWN. Add chicken broth and cook until it begins to thicken. Add heavy cream and continue cooking until thickened. Add to green beans and mix well. Pour into greased casserole dish and bake at 400 degrees 35 minutes or until bubbly. Remove from oven and add toasted bread crumbs and sauteed onions. Return to oven for about 10 minutes.

2 large sweet onions, sliced
1/2 cup dry bread crumbs
4 tablespoons butter, divided
2 tablespoons extra virgin olive oil

Melt 2 tablespoons butter in large skillet over medium to low heat. Add bread crumbs and cook until lightly toasted, stirring frequently. Remove from skillet. Add 2 tablespoons butter and olive oil to skillet; add onion and saute until golden brown.

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