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Question by Speedy: Do you have a good casserole recipe?
I need a recipe that is inexpensive, easy, and tastes good.
Best answer:
Answer by peanut
sure do try www.krakt .com
Add your own answer in the comments!
goodd tomato canapes
go to the store and buy it pre-made.
Here is a great tuna recipe.
2 cans of water packed tuna Drained
1 bag frozen green peas
1 can cream of soup( cream of mushroom or chicken or celery)
1 cup milk
1 pkg of small size seashell macaroni or pasta
1/2 of a large can of Frenches onion rings
2 cans of drained mushrooms
Mix all together in a large bowl. Pour into casserole dish, bake 350 degrees for about 30 min or until bubbly. Open oven and stir it about halfway through the cooking time. Put 1 large pkg grated cheese on top, melt in oven. Put the rest of the can of onion rings on top of the cheese. Heat about 6-7 more minutes to crisp onion rings. Not expen
sive but not low calorie either. Delicious!
Wasn’t sure what sort of casserole you wanted but here are are few ideas
Sausage casserole
1 tbsp olive oil
6 small sausages
4 slices bacon, chopped
½ red onion, chopped
100ml/3½fl oz beef stock
3 tbsp chopped fresh chives, to garnish
Method
1. Heat the oil in a frying pan. Add the sausages and fry on all sides for 3-4 minutes, until brown all over.
2. Add the bacon and onions and cook for four minutes, until the bacon is golden.
3. Add the stock and simmer for five minutes, or until the sausages are completely cooked through.
4. To serve, spoon the sausage casserole into a dish and garnish with the chopped chives
or Chicken and chickpea ‘casserole’
1 tbsp vegetable oil
½ onion, finely chopped
1 garlic clove, chopped
½ chicken breast, sliced
150ml/¼ pint red wine
150ml/¼ pint vegetable stock
2 tbsp tomato ketchup
½ tsp Worcestershire sauce
100g/3½oz chickpeas from a can, rinsed and drained
salt and freshly ground black pepper
Method
1. Heat the oil in a frying pan over a medium heat and fry the onion for 3-4 minutes, until soft but not browned.
2. Add the garlic and cook for one minute.
3. Add the chicken pieces and fry for 2-3 minutes, stirring occasionally to brown all over.
4. Add the red wine and bring to the boi. Cookl to reduce the liquid by half.
5. Add the stock, ketchup, Worcestershire sauce and chickpeas, bring to the boil, then reduce the heat and simmer for 5-6 minutes, until the chicken is completely cooked through. Season, to taste, with salt and freshly ground black pepper.
6. To serve, spoon the casserole out into a warmed bowl.
or Ossobuco – Italian casserole:
2 oz (50 g) butter
1 medium onion, roughly chopped
1 clove garlic, crushed
4 large pieces shin of veal
10 fl oz (275 ml) dry white wine
12 oz (350 g) tomatoes, peeled and chopped
1 level tablespoon tomato purée
salt and freshly milled black pepper
For the garnish:
1 large clove garlic, finely chopped
2 heaped tablespoons fresh chopped parsley
grated rind 1 small lemon
In a casserole, melt 1 oz (25g) of butter and fry the onion and garlic till pale gold – about 10 minutes. Then remove them to a plate with a slotted spoon. Now add the rest of the butter and fry the pieces of veal, to brown them slightly on both sides. Then pour over the wine, let it bubble and reduce a little before adding the onion, garlic, tomatoes, tomato purée and a seasoning of salt and freshly milled pepper.
Then cover the casserole and leave it to cook gently on the top of the stove for 1 hour. After that, take off the lid and let it cook for another half an hour or so until the meat is tender and the sauce is reduced. Before serving, mix the chopped garlic, parsley and lemon rind together, then sprinkle this all over the meat. Serve this with rice (preferably Risotto alla Milanese) – and don’t forget to dig out the marrow from the centre of the bone, it’s the best bit.
or Smoked sausage and lentil casserole
4 smoked sausages, cooked and sliced
100g/3½oz green lentils
100g/3½oz yellow lentils
100g/3½oz finely diced carrots
100g/3½oz finely diced potatoes
30g/1oz diced shallots
1½ litres/2½fl oz vegetable stock
Method
1. Take shallots and sweat off in a pan.
2. Add lentils (green and yellow) and keep sweating.
3. Add the stock.
4. Allowed to cook till reduced.
5. Add diced carrots and potatoes when the lentils are cooked.
6. Season with salt and pepper then take smoked sausages and add to the soup and serve immediately.
Quick and Easy Mexican Chicken Casserole
1 packet flour tortillas
1 cup Ro-Tel tomatoes and onions
1 fryer chicken
1 cup cream of chicken soup
1 cup cream of mushroom soup
1 onion, chopped
1 teaspoon garlic salt
1 teaspoon chili powder
1/2 lb cheddar cheese
Broil chicken until tender.
Remove, reserving broth.
Remove skin and ones from chicken and cut into bite sized pieces.
Grate Cheese and mash Tomatoes.
Combine chicken, Onions, Cheese, Garlic Salt, Chili powder and Tomatoes.
Drop tortillas into boiling chicken broth until softened.
Line large baking dish with softened tortillas.
Add chicken mixture.
Pour the 2 cans of soup over the chicken.
Bake at 350 degrees for 35 minutes or until bubbly and hot
or
Easy Oven Rice Casserole
2 cups rice (long grain)
1 package onion soup mix
4 tablespoons soya sauce
1/2 cup cooking oil
4 cups water
1 can mushrooms (juice included)
salt and pepper
This is a very simple yet delicious rice casserole.
Place the ingredients in a pre-sprayed or greased casserole dish.
If you like you can add frozen vegetables (I prefer peas or corn) in the last 15 minutes of cooking.
Bake at 350 for approximately 45 minutes to 1 hour, stirring a few times.
or
Easy Chicken Casserole
1 (10 1/2 ounce) can cream of chicken and mushroom soup
3-4 chicken breasts
1 (16 ounce) container sour cream
Ritz crackers (2 sleeves)
1/2-1 1/2 cup butter
Boil chicken breast until they are white throughout.
In a casserole dish, mix together soup and sour cream.
Tear chicken into small chunks.
Mix with soup-sour cream mixture.
Crush the 2 sleeves of crackers and pour on top of chicken mixture.
Melt butter and pour on top.
Cover and put in the oven at 350F until heated through or when crackers on top are brown.
or
Easy Cheesy Lentil & Rice Casserole
1/4-1/2 cup margarine
1 onion, chopped
1 cup dry lentils
1 cup uncooked rice (, not instant rice)
2 1/2 cups hot water
2 1/2 teaspoons chicken bouillon granules
1 1/2 cups cold water
1 1/2 cups shredded cheddar cheese
1 piece sandwich bread
oil
italian seasoning
1 teaspoon parmesan cheese
Use a big pot and cook onion in margarine until soft.
In a bowl, stir together bouillon and hot water.
Add lentils, rice, bouillon-water mixture and cold water.
Bring to a boil.
Lower heat, cover and simmer 25 minutes, stirring occasionally.
Meanwhile, fry both sides of a slice of bread in oil and sprinkle with Italian Seasoning blend.
Cool on rack.
After 25 minutes, rice should be cooked and lentils should be cooked but still firm (not mushy) and there should still be some moisture in the mixture.
Turn stove off and stir 1 cup of the cheese into the mixture until cheese is melted.
Pour mixture into a 9 by 13 pan that has been sprayed with Pam and smooth the top with the back of your spoon.
Sprinkle remaining 1/2 cup of shredded cheese over top.
Crunch up the cooled fried bread with a knife and sprinkle over casserole.
Sprinkle parmesan over casserole.
Bake in preheated 350 oven for 15 minutes or so until cheese is melted.
Let cool slightly before serving.
This recipe sounds odd, but after experimenting, this one is really good and somewhat healthy.
1 can turkey spam
6 potatos cut like for scalloped potatos
1 can cream of mushroom soup
1/2 lb cubed processed cheese like velveeta
1 medium onion chopped.
Layer all ingredients into large casserole dish and bake until potatos are done and cheese is nice and bubbly.
Try this recipe. It is even better the next day heated up.
I found this recipe on Copykat.com and my family just loves It! (they are very picky too!)
Ham and Potato Casserole
1(26 oz) pkg frozen shredded potatoes (hashbrowns)
1(1lb) smoked ham cut into bite size pieces
1(10 3/4oz)regular soup can Cream of Potato soup undiluted
1/2 tsp black pepper
1/4 C. Parmesan cheese ( i like shredded)
1C. Shredded Cheddar cheese
1Tbsp paprika
Combine potatoes,ham,potato soup,and pepper in a large bowl. Spoon mixture into a 13×9 baking dish. (I spray mine before I do this,it saves the clean-up!) Bake at 400 degrees for 25 minutes ( I have cooked it like maybe 10 min more it makes some of the potatoes crunchy,yum) Sprinkle top with cheeses and Paprika, and then Bake 5 more minutes or until thoroghly heated and cheeses melted.
You can make the main part ahead of time and cover and then refridgerate. Its quick and easy and is wonderful.
Check out this page:
http://food.yahoo.com/recipes/kraft/94526/fuss-free-ravioli-and-cheese-bake
Its super easy, very delicious, and the best part… its actually pretty low-cal! Enjoy, mmm… I might have to make it tonight too!
1 cup diced fully cooked ham (6 ounces)
1 medium green bell pepper, chopped (1 cup)
1 tablespoon instant chopped onion
2 cups shredded Cheddar cheese (8 ounces)
1 cup Original Bisquick® mix
3 cups milk
1/2 teaspoon pepper
4 eggs
1. Heat oven to 375ºF. Grease rectangular baking dish, 13x9x2 inches.
2. Layer ham, bell pepper, onion and 1 cup of the cheese in baking dish. Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking dish; sprinkle with remaining cheese. Cover and refrigerate at least 4 hours but no longer than 24 hours.
3. Bake uncovered 30 to 35 minutes or until light golden brown around edges and cheese is melted. Let stand 10 minutes.
This is for a breakfast casserole. Its really good.
CHICKEN CASSAROLE
BUY AND ROAST A CHICKEN OR I USUALLY BUY ONE ALREADY DONE AT THE MARKET
A BAG OF SHREDDED CHEDDER
2 CANS OF CREAM OF MUSHROON OR CREAM OF CHICKEN SOUP
1/2CUP SOUR CREAM
1/2CMILK
1/2C MAYO
1 CAN MIXED VEGGIES ORFRESH SLICED MUSHROOMS
2 CANISTERS OF STOVE TOP CHICKEN STUFFING
1 CAN KERNAL CORN
LINE A CASSAROLE DISH WITH A LAYER OF THE STUFFING(I USUALLY USE HALF)
SHRED THE COOLED CHICKEN LAYER ON TOP OF THAT
MIX SOUP AND SOUR CREAM AND MAYO LAYER VEGGIES ON TOP OF CHICKEN
COVER WITH SOUP MIXTURE TOP WITH TH CHEESE BAKE THIS AT 350 FOR ABOUT 35 MINUTES TOP WITH CHEESE PUT BACK IN THE OVEN TILL ITS NICE AND MELTED THEN TOP WITH SOME LEFT OVER STUFFING AND SPRINKLE A LITTLE MILK ONTOP I DONT USE ALL OF IT MOST OF THE TIME.ITS JUST TO KEEP IT FROM DRYING OUT SOME TIMES I DONT USE IT AT ALL AND IT COMES OUT FINE
THIS IS WHAT WE CALL A BELLY BOMBER IN OUR HOUSE CAUSE WHEN IT HITS YOUR STOMACH IT CRASHES AND EXPANDS LET COO FOR ABOUT 10-15 MINUTES BEFORE YOU SERVE IT OR IT WILL BURN THE BEJEEZAS OUT OF YOUR MOUTH