Casseroles

[Sharikee]

[Sharikee]

Macaroni and Cheese Casserole
Ingredients

4 tablespoons (1/2 stick) unsalted butter, plus more for baking dish
Coarse salt and freshly ground pepper
3 cups elbow macaroni
2 (12-ounce) cans evaporated milk
1/3 cup skim milk
2 large eggs
1/2 teaspoon seasoned salt
1/4 teaspoon garlic powder
2 (8-ounce) packages extra-sharp cheddar cheese, grated
1 (8-ounce) package Monterey Jack cheese, grated
Paprika, for sprinkling

Directions

1. Preheat oven to 375 degrees. Generously butter a 13-by-9-inch glass baking dish; set aside. Bring a large pot of water to a boil; add salt and macaroni. Cook until al dente according to package directions. Drain, and return to pot. Add butter, and toss until pasta is coated and butter has melted; set aside.

2. In a medium bowl, whisk together evaporated milk, skim milk, and eggs. Add seasoned salt, garlic powder, 1 teaspoon salt, and 1/2 teaspoon pepper; set aside. In another medium bowl, combine cheeses; set aside.
3. Place 1/3 macaroni in an even layer in the bottom of prepared baking dish; cover evenly with 1/3 cheese. Repeat with remaining macaroni and cheese mixture. Pour milk mixture evenly over contents of baking dish. Sprinkle with paprika. Bake until top layer is lightly browned, 35 to 45 minutes. Let stand 10 to 15 minutes before serving.

[Sharikee]

Green Bean Casserole

Ingredients

2 pounds fresh green beans, ends cut off
Salt
4 slices bacon, cut into 1/4-inch pieces
3 cloves garlic, minced
1 red bell pepper, diced
1/2 whole large onion, chopped
4 tablespoons (1/2 stick) butter
4 tablespoons all-purpose flour
2 1/2 cups whole milk, plus extra for thinning if needed
1/2 cup half-and-half
Freshly ground black pepper
1/8 teaspoon cayenne pepper
1 cup grated sharp Cheddar
1 cup breadcrumbs

Directions

Preheat the oven to 350 degrees F.

Cut the green beans in half if you like the pieces to be a little smaller. Blanch the green beans: drop them into lightly salted boiling water and allow the green beans to cook for 3 to 4 minutes. Remove them from the boiling water with a slotted spoon and immediately plunge into a bowl of ice cold water to stop the cooking process. Drain the beans once they're cool and set aside.

Add the bacon pieces to a skillet over medium heat. Cook the bacon for 2 minutes, and then add the peppers, garlic and onions, and continue cooking until the bacon is done (but not crisp) and the onions are golden brown, 3 to 5 minutes. Remove from the heat and set aside.

In a separate saucepan, melt the butter over medium heat. Sprinkle the flour into the pan and whisk immediately to evenly mix it into the butter. Cook for a minute or 2, and then pour in the milk and half-and-half. Continue cooking, whisking constantly, while the sauce thickens, about 2 minutes. Add 1 1/2 teaspoons salt, some black pepper and the cayenne, and then add the grated cheese. Stir while the cheese melts. Turn off the heat.

Add the bacon/onion mixture and stir to combine. Add the green beans and stir gently to combine. Pour into a baking dish and top with the bread crumbs. Bake until the sauce is bubbly and the bread crumbs are golden, about 30 minutes.

[Sharikee]

Bacon Baked Beans
Ingredients
1/2 c. ketchup
1/2 c. barbecue sauce
1/4 c. brown sugar
2 cloves garlic, minced
2 tbsp. Dijon mustard
1 tbsp. Worcestershire sauce
Kosher salt
Freshly ground black pepper
3 (15-oz.) cans navy beans, rinsed and drained
6 slices bacon, chopped
Directions

Preheat oven to 375º. In a large bowl, whisk together ketchup, barbecue sauce, brown sugar, Dijon, Worcestershire, and garlic and season with salt and pepper.
Add beans and toss until coated, then transfer to a large baking dish or Dutch oven. Top with bacon and bake until browned and crispy, about 1 hour.

[Sharikee]

Cheddar Squash Casserole

Ingredients
2
tablespoons butter or margarine
1
medium sweet onion, chopped (1/2 cup)
4
yellow summer squash (1 1/4 lb), cut into 1/4-inch slices
2
eggs
1/2
cup half-and-half
1 1/4
cups shredded sharp Cheddar cheese (5 oz)
2
teaspoons fresh thyme leaves
1/2
teaspoon salt
1/4
teaspoon freshly ground pepper
2
cups cubed (1 inch) hearty white bread
Fresh thyme sprig, if desired

Steps

1
Heat oven to 375°F. Generously spray 8-inch square (2-quart) glass baking dish with cooking spray.
2
In 12-inch skillet, melt butter over medium-high heat. Cook onion in butter 2 minutes, stirring frequently, until almost tender. Add squash; cook 4 minutes, stirring occasionally, until just tender and lightly browned. Remove from heat; cool 5 minutes.
3
In large bowl, beat eggs with whisk until blended. Stir in half-and-half, 3/4 cup of the cheese, the thyme leaves, salt and pepper. Gently stir in squash mixture and bread cubes. Spoon into baking dish.
4
Bake uncovered 20 minutes. Top with remaining 1/2 cup cheese; bake 10 minutes longer or until puffed and golden. Let stand 10 minutes before serving. Garnish with thyme sprig.

Expert Tips

For a lighter casserole, use low-fat milk instead of half-and-half, and choose a reduced-fat sharp Cheddar. A rustic whole wheat loaf would be fine used in place of the white bread in this dish.

[Sharikee]

Potatoes Au Gratin
Ingredients

Butter to grease the baking dish
2-1/2 cups heavy cream
1-1/2 teaspoons salt
1/4 teaspoon ground black pepper
3 large Russet or Yukon Gold potatoes (about 2-1/4 pounds), peeled and sliced very thin
1 cup grated Parmigiano-Reggiano

Instructions

Preheat the oven to 350°F. Grease an 8-inch (or 2-quart) baking dish with butter.
In a mixing bowl with a pouring spout (or large liquid measuring cup), whisk together the cream, salt and pepper.
Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. Sprinkle 1/4 of the cheese over the potatoes and pour 1/4 of the cream mixture over top. Repeat with the remaining potatoes, cheese and cream, forming 4 layers. Pour any leftover cream over top.
Place in the oven and bake, uncovered, for about an hour, or until the potatoes are tender when pierced with a knife and golden brown on top. Let the dish settle and cool for about ten minutes before serving.

[Sharikee]

Broccoli & Cheese Casserole
Ingredients

1 pound broccoli, cut into pieces 1 (10.75 oz.) can cream of mushroom soup 2 large eggs, lightly beaten 1 cup mayonnaise 1 1/2 cups shredded Cheddar 1 stick (1/4 lb.) salted butter, cut into pieces Pepper 1 sleeve Ritz crackers, crushed (1/3 of a 12 oz. box)

How to Make It
Step 1

Preheat oven to 350°F. Mist a 9-by-13-inch baking dish with cooking spray.
Step 2

Steam broccoli until crisp-tender, 7 minutes. Transfer to a bowl of ice water.
Step 3

Mix soup, eggs, mayonnaise, cheese, butter and pepper in a saucepan and cook over medium-low heat, stirring constantly, until melted and combined.
Step 4

Drain broccoli; spread evenly in baking dish. Pour cheese mixture on top. Sprinkle with crackers. Bake for 30 minutes.

[Sharikee]

Chicken Pot Pie with Bacon-and-Cheddar Biscuits

Ingredients

1/3 cup butter
1/3 cup all-purpose flour
1 1/2 cups chicken broth
1 1/2 cups milk
1 1/2 teaspoons Creole seasoning
2 tablespoons butter
1 large sweet onion, diced
1 (8-oz.) package sliced fresh mushrooms
4 cups shredded cooked chicken
2 cups frozen cubed hash browns
1 cup matchstick carrots
1 cup frozen small sweet peas
1/3 cup chopped fresh parsley
1/2 cup cold butter, cut into 1/2-inch cubes
2 cups self-rising flour
3/4 cup (3 oz.) shredded sharp Cheddar cheese
1/4 cup finely chopped cooked bacon
2 tablespoons chopped fresh chives
1 cup whipping cream
2 tablespoons butter, melted
Preparation

1. Prepare Filling: Preheat oven to 425°. Melt 1/3 cup butter in a large saucepan over medium heat; add all-purpose flour, and cook, whisking constantly, 1 minute. Gradually add chicken broth and milk, and cook, whisking constantly, 6 to 7 minutes or until thickened and bubbly. Remove from heat, and stir in Creole seasoning.
2. Melt 2 Tbsp. butter in a large Dutch oven over medium-high heat; add onion and mushrooms, and sauté 10 minutes or until tender. Stir in chicken, next 4 ingredients, and sauce. Spoon filling into a lightly greased 13- x 9-inch baking dish.
3. Cut butter cubes into self-rising flour with a pastry blender or fork until crumbly and mixture resembles small peas. Add cheese, bacon, chives, and whipping cream, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 3 or 4 times. Roll or pat dough to 3/4-inch thickness; cut with a 2 1/2-inch round cutter to form 15 biscuits.
4. Bake Chicken Pie Filling at 425° for 15 minutes. Remove from oven, and arrange biscuits on top of hot chicken mixture. Bake 25 to 30 more minutes or until biscuits are golden brown and chicken mixture is bubbly. Remove from oven, and brush biscuits with 2 Tbsp. melted butter.

[Sharikee]

Ham and Cheese Omelet Bake
Ingredients
1
(10-oz.) box frozen broccoli & cheese flavored sauce
1
can (10.2 oz) Pillsbury refrigerated Original biscuits
10
eggs
1 1/2
cups milk
1
teaspoon dry ground mustard
Salt and pepper, if desired
2
cups diced cooked ham
1/3
cup chopped onion
4
oz. (1 cup) shredded Cheddar cheese
4
oz. (1 cup) shredded Swiss cheese
1
(4.5-oz.) jar sliced mushrooms, drained
Steps
Hide Images

1
Heat oven to 350°F. Cut small slit in center of broccoli and cheese sauce pouch. Microwave on High for 3 to 4 minutes, rotating pouch 1/4 turn once halfway through microwaving. Set aside to cool slightly.
2
Meanwhile, spray bottom only of 13x9-inch (3-quart) glass baking dish with cooking spray. Separate dough into 5 biscuits. Cut each biscuit into 8 pieces; arrange evenly in sprayed dish.
3
In large bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until well blended. Stir in ham, onion, both cheeses, mushrooms and cooked broccoli and cheese sauce. Pour mixture over biscuit pieces in dish. Press down with back of spoon, making sure all biscuit pieces are covered with egg mixture.

4
Bake at 350°F. for 40 to 50 minutes or until edges are deep golden brown and center is set. Let stand 10 minutes before serving. Cut into squares.

[Sharikee]

Biscuits and Gravy Bake
Ingredients

Biscuits
3 cups all purpose flour
1 tablespoon sugar
4 1/2 teaspoons baking powder
1 1/2 teaspoons salt
3/4 cup cold butter
1 cup + 2 tablespoons cold milk
Gravy
1 pound breakfast sausage
1/2 cup chopped onion
1 teaspoon finely chopped fresh rosemary optional but oh so good
Salt and pepper to taste
1/4 cup all purpose flour
4 cups cold milk half and half or a combination of the two
1 cup shredded cheddar cheese

Instructions

Biscuits
Preheat oven to 450 degrees F. Lightly grease a 9x13 baking dish and set aside.
In a large bowl combine the flour, sugar, baking powder and salt. Cut in the butter until you have very coarse crumbs. (I like to either grate or cut my butter into small chunks and put in the freezer for about 5 minutes, so it is really cold) Stir in the milk just until dough is starting to leave the sides of the bowl.
Place contents of the bowl onto a work surface and with a light hand gently knead about 10 times. (This will help to finish mixing the dough and bring it all together) Roll out to 1/2 inch thick and fold into thirds (like a letter), turn it 90 degrees and roll out to 1/2 inch thick.
Fold into thirds and roll to 1 inch thick. Using a 3 inch biscuit cutter, cut as many biscuits as you can. You can re-roll and cut more biscuits if you like. (I always do, just do it gently). You will be using 8 biscuits for this recipe. Place the extras on a baking sheet and bake along with the casserole. You can serve them warm with butter and jelly!
Split the 8 reserved biscuits in half and place 8 halves in a lightly greased 9x13 baking dish. Bake for 10 minutes or just until they start to brown.
Gravy
While the biscuits are baking begin by browning your sausage and onion in a large skillet over medium heat. Add in rosemary, salt, pepper and flour and stir well for 2 minutes. Carefully pour your cold milk or half and half into the pan while whisking. Continue to whisk to combine well. Cook and stir frequently until the gravy begins to thicken. Pour over baked biscuits. Top with remaining biscuit halves and sprinkle with cheddar. Bake for 20 minutes or until biscuits are browned.

[Sharikee]

Cashew Chicken Casserole
Ingredients

2 cups uncooked elbow macaroni
3 cups cubed cooked chicken
1/2 cup process cheese (Velveeta)
1 small onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 can (8 ounces) sliced water chestnuts, drained
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1-1/3 cups whole milk
1 can (14-1/2 ounces) chicken broth
1/4 cup butter, melted
2/3 cup crushed saltines (about 20 crackers)
3/4 cup cashew halves

Directions

In a greased 13x9-in. baking dish, layer the first 7 ingredients in the order listed. In a large bowl, combine the soups, milk and broth. Pour over water chestnuts. Cover and refrigerate overnight.
Toss butter and cracker crumbs; sprinkle over casserole. Top with cashews. Bake, uncovered, at 350° for 35-40 minutes or until macaroni is tender.

[Sharikee]

Creamy Mushroom Potato Bake
Ingredients

2-1/2 to 3 pounds white potatoes, peeled and cubed
1 teaspoon salt, divided
1 medium onion, finely chopped
1/2 pound fresh mushrooms, chopped
3 tablespoons butter, divided
1/2 cup sour cream
1/4 teaspoon pepper
1/4 cup grated Parmesan cheese

Directions

Place potatoes in a large saucepan and cover with water. Add 1/2 teaspoon salt. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain and mash (do not add butter or milk).
In a large skillet, saute onion and mushrooms in 2 tablespoons butter for 3-4 minutes or until just tender. Stir into potatoes along with sour cream, pepper and remaining salt.
Spoon into a greased 2-qt. baking dish. Sprinkle with cheese; dot with remaining butter.
Bake, uncovered, at 400° for 20-25 minutes or until heated through and golden brown.

Editor's Note: Potatoes can be prepared the day before and refrigerated overnight. Remove from refrigerator 30 minutes before baking.

[Sharikee]

Baked Meatball Stroganoff
Ingredients

1/3 cup chopped green onions
1/4 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese
1 pound ground beef
1 loaf (1 pound) Italian bread, cut into 1-inch slices
1 package (8 ounces) cream cheese, softened
1/2 cup mayonnaise
1 teaspoon Italian seasoning
1/4 teaspoon pepper
2 cups shredded part-skim mozzarella cheese
3-1/2 cups spaghetti sauce
1 cup water
2 garlic cloves, minced

Directions

In a large bowl, combine the onions, bread crumbs and Parmesan cheese. Crumble beef over mixture and mix well. Shape into 1-in. balls; place on a greased rack in a shallow baking pan. Bake at 400° until no longer pink, 15-20 minutes.
Meanwhile, arrange bread in a single layer in an ungreased 13x9-in. baking dish (all of the bread might not be used). Combine the cream cheese, mayonnaise, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella.
Combine the spaghetti sauce, water and garlic; add meatballs. Pour over cheese mixture; sprinkle with remaining mozzarella. Bake, uncovered, at 350° until heated through, about 30 minutes.

Editor's Note
Reduced-fat or fat-free mayonnaise is not recommended for this recipe.