Casserole Recipes

It's quite acceptable to substitute turkey for chicken and chicken for turkey in any of these recipes

Cabbage Roll Casserole

1-lb ground beef
1-tsp oil
1-onion sliced fine
1/8-tsp pepper
Salt to taste
1/2-cup raw rice
1-can (19oz) tomato sauce
3-cups shredded cabbage

Brown meat in oil
Add salt, pepper, onion, and rice
Mix well
Add tomato sauce
Put cabbage in large casserole dish
Pour mixture over cabbage (don't stir)
Bake @ 325* for 1-1/2 hours

Chicken & Mushroom Casserole

8-chicken pieces, skin removed
1/4-tsp lemon pepper
1/4-cup water
1-small thinly sliced onion
1/2-cup sliced mushrooms
1/2-tsp dried rosemary
1/2-tsp thyme
1/2-cup low salt chicken broth
2-tbsp cornstarch   
1/2-cup dry white wine

Spray non-stick fry pan with pam & heat on high
Sprinkle chicken with lemon pepper & brown
Transfer chicken to shallow casserole dish
Place onions & mushrooms in fry pan
Add 1/4 cup water & saute until onions are limp
Add chicken broth, rosemary, & thyme to onion mix
Blend cornstarch with wine
Add to broth & stir well until thick
Pour sauce over chicken
Cover & bake in preheated oven (350*) for 50 min or until juices run clear
Serve over brown rice or pasta 
                 
4-5 SERVINGS

Chinese Turkey Casserole

3-1/2-cups chopped cooked turkey
6-cups cooked long grain wild rice
1-cup chopped celery
2-10oz (284 ml) Cream of Chicken Soup
3/4 -cup mayonnaise
2-tbsp chopped onion
1-10oz (284 ml) can of sliced water chestnuts, drained
2-cups of Chow Mein noodles
1/4-cup butter, melted

Combine all ingredients except noodles and butter
Spoon into casserole dish
Top with Chow Mein noodles and melted butter
Bake @ 350* for 40-50 minutes

Makes 8-10 servings

Turkey and Rice Casserole

2-cups instant rice, uncooked
2-cups broccoli
3/4-cup sliced mushroom
2-cups diced cooked turkey or chicken
2-cans mushroom soup
1-can water
1-tbsp dry mustard
1-cup grated cheddar cheese
1-cup grated Monterey jack

Layer ingredients in a 13-inch by 9-inch pan
Cover with foil and bake for 30 minutes at 350 degrees.

Turkey Tortilla Casserole

10oz-cooked turkey, diced
16-6 inch corn tortillas, cut into strips
1-10.75 oz can condensed cream of chicken soup
1-10.75 oz can condensed cream of mushroom soup
1-7oz can diced green chilies, drained
8oz- shredded Cheddar cheese
1-cup sour cream

Preheat oven to 350*
In a mixing bowl, combine the chicken soup, mushroom soup, chilies and sour cream.
Line the bottom of a 8x12 inch baking pan with corn tortillas
Follow with a layer of turkey
Pour soup mixture over turkey
Sprinkle with 1/2 of the cheese
Repeat layers and top with cheddar cheese
Bake for 30 to 45 minutes.

Makes 4 to 6 servings

Macaroni and Cheese Casserole

2-cups raw elbow macaroni or other small shaped noodle (cook according to directions on package)
1-small to medium diced onion
1-2 sliced jalapeno peppers (optional) or
1-can sliced green chilies (optional - much milder)
4-tbsp flour
4-tbsp butter or margarine
2-cups warm milk
1/2-tsp salt, or to taste
1-tsp pepper, or to taste
1-garlic clove, minced
1-2 cups grated cheese (suggest- medium to old cheddar, or 1/2 cheddar and 1/2 Swiss, or Gruyere)
Breadcrumbs to cover top (optional)
Paprika to cover top

Spray a 2-quart casserole dish with no-stick spray
Add cooked macaroni, onion, and peppers if using
Stir to combine
In saucepan over medium heat, melt butter and whisk in flour
Let cook 1-2 minutes
Add salt, pepper, and garlic
Gradually whisk in milk, making sure there are no lumps
Heat and stir until thickened and bubbly
Add cheese and stir until melted
Add to macaroni mixture and stir to combine
Sprinkle top with breadcrumbs
Sprinkle with paprika
Bake 30-40 minutes until bubbly and golden

Hash Brown Casserole

2 lb. Frozen hash browns
2-10oz. Cans cream of mushroom soup
500ml sour cream
1/2-cup melted butter
2 grated onions
1-tsp salt
2-cups grated medium cheddar cheese
Parmesan

Mix all ingredients together
Place in a 9 x 13 inch casserole dish
Sprinkle with Parmesan
Bake for 1/2 hour in a 350* oven

Cauliflower Au Gratin

1-cauliflower, cut into florets (about 6 cups)
1/2 sweet red pepper, coarsely chopped
2-tbsp butter
3-tbsp all-purpose flour
1-clove garlic, minced
1-1/4-cups milk
1/2-cups grated cheddar cheese
1/4-cup freshly grated Parmesan cheese
1/4-cup chopped dill or parsley
1/4-tsp salt
1/4-tsp pepper

Topping
1/2-cup fresh bread crumbs (or 2-tbsp fine dried)
2-tbsp freshly grated Parmesan cheese

Preheat oven to 375*
Lightly butter 6-cup baking dish
In pot of boiling water, cook cauliflower for 3-5 minutes or until tender-crisp
Drain well and transfer to baking dish
Sprinkle with red pepper
In non-stick, or heavy saucepan, melt butter
Add flour and garlic; cook, stirring over low heat for 1 minute
Pour in milk; bring to simmer, stirring constantly
Simmer, stirring for 2-3 minutes until thickened
Add cheddar and Parmesan cheeses, dill, salt, and pepper
Cook, stirring until cheeses melt
Pour over cauliflower
Topping:
Mix breadcrumbs with Parmesan; sprinkle over top
Bake uncovered for 25-30 minutes or until bubbling

Makes 4-6 servings

Cheesy Rice Casserole

4-cups cooked rice
1/8-tsp parsley
2-tsp salt
1/8-tsp dried basil
2-cups grated sharp cheddar cheese
1-package frozen spinach, chopped
1/8-tsp thyme
2-tbsp minced onion
1-cup milk
4-eggs
4-tbsp melted butter

Preheat oven to 375*
Beat eggs well
Add milk and seasonings
Fold in cheese, spinach and rice
Pour into greased casserole dish
Bake for 35 minutes

Tex-Mex Pasta Casserole

1/2-lb spicy Italian sausage, sliced
1-large onion, chopped
1/2-green pepper, chopped
2-cloves garlic, minced
2-tsp chili powder
1/2-tsp ground cumin
1/2-tsp dried oregano
Pinch of hot pepper flakes
2-14oz cans of tomato sauce
4-cups fusilli
1-cup shredded old cheddar cheese
1-cup corn kernels
3/4-cup pitted black olives, sliced
1-19oz can kidney beans, rinsed and drained
1/4-cup chopped fresh parsley

In a non-stick skillet, brown the sausage slices over medium-high heat
Remove and set aside
Reduce heat to medium; cook onion, green pepper and garlic for 5 minutes or until softened
Stir in chili powder, cumin, oregano, and hot pepper flakes; cook 1 minute
Pour in tomato sauce and stir to combine
Bring to a boil, reduce heat and simmer for 15 minutes
Meanwhile, in a large pot of boiling salted water, cook pasta 8-10 minutes or until still firm to the bite
Drain pasta
In a large bowl, combine tomato sauce, pasta, 3/4-cup of cheddar, corn, olives, kidney beans, cooked sausage, and parsley
Spoon into casserole dish and sprinkle with remaining cheddar
Cover and bake at 350* for 25 minutes
Uncover and bake 10 more minutes, or until heated through

Scalloped Potatoes

Preheat oven to 350*
In saucepan, melt butter and whisk in flour on medium heat
Let cook for 1-2 minutes
Add salt, pepper, Italian seasoning and garlic
Gradually whisk in milk, making sure there is no lumps
Heat and cook, stirring until thickened and bubbly
Add cheese
Remove from heat
Spray a 9 x 13 inch pan with no-stick spray
Layer potatoes, (overlapping), then a thin layer of onions in pan
Pour some of the sauce over and repeat procedure until all the potatoes and onions are gone
Finish with sauce
If you run out of sauce, add milk to last remaining sauce to thin and pour over top
Cover pan with foil
Bake for 45 minutes
Remove foil and bake for another 15 minutes or until top is golden
Check for doneness with fork or end of knife to ensure potatoes are done

Chicken Hash Casserole

2-lbs skinless chicken breasts, halved
4-cups water
3-medium potatoes, peeled and halved
½-cup chopped onion
½-cup chopped red pepper
2-tsp chicken bouillon powder
2-tbsp all-purpose flour
1/8-tsp pepper
½-tsp salt
¾-cup reserved broth
¼-cup evaporated skim milk
2-tsp prepared horseradish

Cook chicken in 4-cups of water for about 30 minutes until tender
Drain and reserve ¾-cup broth
Remove bones, chop the meat and place in a bowl
Boil potatoes until barely tender
Drain and cool
Grate coarsely and then add to meat
Spray frying pan with no-stick spray
Add onion and red pepper
Sauté until soft
Add meat and potatoes
In a saucepan, stir bouillon powder, flour, salt, and pepper with enough broth to mix smooth
Add the rest of the measured broth, milk, and horseradish
Heat and stir until it boils and thickens
Add to meat
Stir lightly
Turn into 2-quart casserole
Bake uncovered in a 350* oven for 35-45 minutes until hot

Pizza Casserole

1-lb Ziti, Rigatoni or other medium pasta shape, uncooked 
2-700 ml jars of spaghetti sauce 
1-tbsp Italian seasoning, OR 
2-tbsp minced fresh oregano and 2-tbsp minced fresh basil
¼-cup grated Romano cheese 
2-cloves garlic, minced 
1-tsp hot red pepper flakes (optional) 
½-cup green olives, sliced 
1-cup shredded part-skim mozzarella cheese 
1-cup sliced pepperoni
¼-cup sun-dried tomatoes (in oil), chopped fine
1-cup fresh mushrooms, sliced
4-slices cooked bacon, crumbled

Prepare pasta according to package directions; drain
Spray a 9 x 13 x 2-inch baking dish with vegetable cooking spray
Transfer pasta to baking dish and toss with the mixed herbs, 1-jar of spaghetti sauce and Romano cheese
Layer the remaining ingredients, except the mozzarella
Pour the remaining jar of sauce over top of pasta
Bake at 400* for 15 minutes
Sprinkle the mozzarella over the top and return to oven for 2 minutes and serve

Leftover Turkey and Ham Casserole

4-cups cooked turkey, cubed  3-cups cooked ham, cubed, (canned ham will due in a pinch) 1-cup shredded cheddar cheese, 4 ounces  1-cup chopped onion  ¼- cup butter or margarine  1/3-cup all-purpose flour  2-cups light cream or evaporated milk 1-tsp dill weed  1/8-tsp dry mustard  1/8-tsp ground nutmeg 1/2-tsp salt Pepper to taste Topping:  1-cup dry bread crumbs  2-tbsp butter or margarine, melted  ¼-tsp dill weed  ¼-cup shredded cheddar cheese  ¼-cup chopped walnuts

In a large bow, combine turkey, ham and cheese; set aside
In a saucepan, sauté onion in butter until tender
Add flour, stir to form a paste
Gradually add cream, stirring constantly
Bring to a boil; boil 1 minute or until thick
Add dill, mustard and nutmeg; mix well
Remove from the heat and pour over meat mixture
Spoon into a greased 13 x 9-in baking dish
Topping:
Mix the bread crumbs, butter and dill together
Stir in cheese and walnuts
Sprinkle over the casserole
Bake uncovered, at 350* for 30 minutes or until heated through

Turkey Crunch
Sent in by "Chef Mom", Thanks

3-cups diced cooked turkey
4-oz sliced mushrooms
½-cup celery, chopped
¼-cup onion, chopped
¼-cup green pepper, chopped
½-tsp poultry seasoning
2-cans cream of mushroom soup
1-cup milk
3-oz Chow Mein noodles

Combine turkey, mushrooms, celery, onion, green pepper, and poultry seasoning into 2 quart greased casserole dish
Blend together mushroom soup and milk and pour over the turkey mixture
Sprinkle chow mein noodles over top 
Bake in 325° oven for 30 minutes

Fish Crumble

1-lb white fish fillets
1 1/4-cups milk
Salt and freshly ground black pepper to taste
1-tbsp sunflower oil
1/3-cup butter
1-medium onion, peeled and finely chopped
2-leeks, sliced
1-medium carrot, peeled and small diced
2-medium potatoes, peeled and cut into small pieces
1 1/2-cups all-purpose flour
1 1/2-cups fish or vegetable stock
2-tbsp whipping cream
1-tsp freshly chopped dill

Crumble topping
1/3-cup butter
1 1/2-cups all-purpose flour
3/4-cup grated Parmesan cheese
3/4-tsp cayenne pepper

Preheat oven to 400*
Spray with non-stick spray a 8x8" baking dish
Place the fish in a saucepan with the milk, salt, and pepper
Bring to a boil, cover and simmer for 8-10 minutes until the fish is cooked
Remove with a slotted spoon, reserving cooking liquids
Flake the fish into the 8x8" baking dish
Heat the oil and 1-tbsp of butter in a small skillet and gently fry the onions, leeks, carrots, and potatoes for 1-2 minutes
Cover tightly and cook on low until softened, about 10 minutes
Spoon the vegetables over fish
Melt the remaining butter in a saucepan and add the flour and cook for 1 minute, stirring
Whisk in the reserved cooking liquid and the stock
Cook until thickened, and then stir in cream
Remove from heat and then stir in dill
Pour over fish

Crumble
Mix the butter with the flour until the mixture resembles breadcrumbs
Stir in cheese and cayenne pepper
Sprinkle over the dish and bake in 400* oven for 20 minutes

Chunky Fish Casserole

1/4-cup butter
2-large onions, peeled and sliced into rings
1-red bell pepper, diced
1-lb potatoes, peeled and 3/4" diced
1-lb zucchini, cut into 1/2" slices, skin on
2-tbsp all-purpose flour
1-tbsp paprika
2-tsp vegetable oil
1 1/4-cup white wine
2/3-cup fish stock
1-14oz can chopped tomatoes
2-tbsp freshly chopped basil
Salt and freshly ground black pepper to taste
1-lb firm white fish fillet, skinned and cut into 1" cubes
Freshly cooked rice (6 servings)

Melt the butter in a large saucepan
Add the onions and pepper, and cook for 5 minutes or until softened
Add the raw diced potatoes and zucchini; cook for 2-3 minutes
Sprinkle in the flour, paprika, and vegetable oil and cook stirring for 1 minute
Pour in 2/3-cup wine, all the stock, and chopped tomatoes; bring to a boil
Add the basil and season with salt and pepper to taste
Cover and simmer for 15 minutes
Add the fish and remaining wine
Simmer gently for 5-7 minutes or until fish and vegetables are tender
Serve immediately with cooked rice

Serves 6

Fish Au Gratin Casserole

1 ½-lbs fish fillets
1/3-cup baby shrimp
½-package frozen spinach
½-tsp salt
2-tbsp cooking oil
1-cup chopped onion
3-tbsp all purpose flour
½-tsp salt
¼-tsp pepper
Dash of lemon-dill seasoning
1 ½-cups milk
1-cup grated cheddar cheese

Lay fish fillets in a greased 3-quart casserole dish
Sprinkle shrimp on top
Sprinkle with ½-tsp salt
Spread evenly the spinach over fish
Heat cooking oil in frying pan
Add onion and sauté gently until soft
Mix flour, salt, pepper and lemon-dill seasoning into onion
Stir in milk until it boils and thickens
Pour over fish
Sprinkle with cheese
Bake uncovered for 30-35 minutes in a 350°F oven until fish flakes easily
Great to serve over noodles

Serves 4-6

Fish Fillet Casserole

2-tbsp cooking oil 1-cup chopped onion 1-cup grated carrot 3-tbsp all purpose flour 1-tsp chicken bouillon powder 1-tsp horseradish 1-tsp salt ½-tsp pepper

1 ½-cups milk 1-lb fish fillets of choice 1-cup frozen peas 4-medium potatoes, peeled and quartered ¼-cup milk ½-tsp onion salt 1-tbsp butter or margarine Paprika to sprinkle on top

Heat cooking oil in frying pan
Add onion and carrot and sauté until soft
Mix in flour, bouillon powder, horseradish, salt and pepper
Stir in 1 ½-cups milk and bring to a boil and thicken
Add fish and peas, cover
Simmer slowly, until fish flakes easily, stirring occasionally
Stir into a greased 8x8 inch pan
Set aside
Cook potatoes in salted water until tender, drain
Add ¼-cup milk and onion salt, and mash
Spread over fish mixture
Brush potatoes with melted butter
Sprinkle with paprika
Bake uncovered in 400°F oven about 20 minutes or until heated through

Serves 4

Zippy Zucchini Casserole

2-eggs
2-tbsp canola oil
1/4-tsp salt
1/4-tsp pepper
2-cup shredded zucchini
2-tbsp chopped seed jalapeno pepper
2-tbsp finely chopped onion
2/3-cup biscuit mix
4-tbsp shredded cheddar cheese

In a small bowl, beat the eggs, oil, salt and pepper
Add the zucchini, jalapeno and onion; stir to coat
Stir in biscuit mix and cheese
Pour into a 24oz baking dish coated with non-stick spray
Bake @ 375°F for 18-20 minutes or until a toothpick comes out clean
Let stand for 10 minutes before serving

Serves 4

Turkey Broccoli Casserole

1 1/4-lb broccoli, cooked (or 2-10oz Packages) 
4-cups cooked turkey, coarsely diced 
4-tbsp butter or margarine 
4-tbsp flour 
1-tsp salt 
1/4-tsp pepper 
2-cups evaporated milk 
1/2-cup mayonnaise 
1-tsp lemon juice 
1-cup cheddar cheese, grated 
2-tbsp butter or margarine 
1/2-cup breadcrumbs (stuffing style bread made into crumbs)
2-cups mashed potatoes

Layer broccoli on bottom of greased 9x13" baking dish
Layer turkey over broccoli
In a saucepan, melt the butter
Stir in the flour, salt & pepper
Gradually stir in the milk and continue until the white sauce is smooth and comes to a boil; remove from heat
Combine mayonnaise and lemon juice with white sauce and pour over turkey and broccoli
Sprinkle with cheese
Top with mashed potatoes
Melt 2-tbsp butter
Stir in breadcrumbs and sprinkle over casserole
Bake at 350*F for 35-40 minutes.

Turkey Leftover Casserole

3-tbsp butter 
2-tbsp all-purpose flour 
1-5oz can evaporated milk 
1-cup cold water 
1/4-tsp salt 
1/4-tsp freshly ground black pepper 
1/4-tsp onion powder 
1-cup cooked, diced turkey meat 
1-cup shredded Cheddar cheese 
2-cups leftover mashed potatoes 
2-tbsp butter 
1-cup finely crushed herb-seasoned dry bread stuffing mix

Preheat oven to 350F* 
Melt 3-tbsp butter in a saucepan over low heat
Add flour and stir until mixed
Slowly stir in evaporated milk and water, and then season with salt, pepper and onion powder
Stir over low heat for 5 minutes; remove from heat 
Place turkey in a lightly greased 9x13 inch baking dish
Pour sauce over turkey, and then sprinkle with Cheddar cheese
Spread mashed potatoes over cheese
Melt 2-tbsp butter and add to stuffing mix; sprinkle stuffing over top of casserole
Bake, uncovered, in the preheated oven for 45 minutes.

 Turkey Fiesta Casserole

3-cups chicken broth
2-cups instant rice
2-cups frozen corn, thawed
1-19oz can black beans, rinsed
1 1/2-cups salsa
1-tbsp Tabasco
3-cups shredded cooked turkey
8-oz sharp cheddar cheese, shredded
6-oz Fritos, crushed to coarse crumbs

Adjust rack in oven to middle position
Heat oven to 450*F
Combine the broth, rice, corn, black beans, salsa, and Tabasco
Pout mixture into a 9x13 inch baking dish
Bake for 15 minutes
Stir in the turkey into the baking dish
Sprinkle the cheese evenly over the top
Sprinkle the Fritos over the top of the cheese
Continue to bake until the edges are bubbling and the crumbs are toasted, 8-12 minutes longer

Wild Rice Turkey Casserole

1-6oz package wild rice mix
1-onion, diced
1-red bell pepper, diced
1-cup mushrooms, sliced
1-tbsp olive oil
3-cups cooked turkey, cut into cubes
1-10oz can cream of mushroom soup
1-cup cheddar cheese, grated
1/2-cup light sour cream
1/2-cup slivered almonds, toasted

Cook rice mix according to directions on package
Saute‚ onion, red pepper and mushrooms in olive oil for 5 minutes
Add rice, turkey, soup, cheese, sour cream and almonds
Mix and put into 11x17 casserole dish
Bake for 35 minutes at 325øF

Makes 6 servings
 

Italian Sausage Casserole

1-medium onion, chopped
2-cloves garlic minced
14 1/2-oz whole tomatoes, diced
4 1/2-oz sliced mushrooms
2 1/4-oz sliced black olives
6-oz tomato paste
10 3/4-oz tomato soup, canned
4-oz cheddar cheese, shredded
1-tbsp olive oil
2-cups macaroni, uncooked
1 1/4-lbs fresh Italian sausage (can be sliced or loose meat)
1/4-tsp black pepper
2-tsp Italian seasoning
1-medium red pepper, diced

Cook macaroni in boiling water according to direction; drain
Heat olive oil in a large frying pan
Add sausage, onion, garlic, and red pepper
Cook until sausage is browned; drain
Add all of the ingredients except the cheese and mix well
Heat to boiling
Put into a 2 quart casserole dish
Top with cheese
Cover and bake in a 350*F oven for 30 minutes
 

Doug’s Mexican Leftover Turkey Casserole
Sent in by Doug, Thanks!

2-cups diced cooked turkey
1-12oz can corn, drained
1-lb hash brown potatoes
1-can green chillies
1-jalapeno, minced
1-can cream of chicken soup
½-cup shredded Monterey Jack cheese
½-cup shredded cheddar cheese
2-sliced green onions
½-cup salsa
½-tsp salt

Combine all in a greased casserole dish 9x9
Bake in a 350*F oven for 45 minutes
 

Macaroni & Prosciutto Casserole

2-cups small elbow macaroni
1 1/2-cups packed grated Gruyère cheese (about 6 oz)
1-cup whipping cream
1-cup whole milk
3-oz thinly sliced prosciutto, coarsely chopped
3-tbsp grated parmesan
1/8-tsp grated nutmeg
Salt & pepper to taste

In medium saucepan of boiling salted water, cook macaroni according to package directions until al dente; drain well
In large bowl, whisk 1/2 cup Gruyère, cream, milk, prosciutto, parmesan and nutmeg to blend
Add macaroni; toss to coat
Season with salt and pepper
Transfer to buttered 11-by-7-inch baking dish
Sprinkle with remaining 1 cup Gruyère
Bake on bottom rack of preheated 400*F oven until cheese melts and macaroni sets, about 20 minutes
Serve

Makes 6 servings.