favorite casserole?

[PlayaGroom]

Originally Posted by TJordan

tator tot.


for sure.

+1

What's your recipe though? Mine = Tater tots (layered on top to ensure crispiness), with white rice and cream of mushroom soup.

[SunKneeMarie]

I don't make a lot of casseroles either... a couple of times a year we have sauerkraut, boiled potatoes and smoked sausage in a casserole... about as often we have chicken and rice casserole (ashley's favorite)... and around certain holidays we have scalloped potatoes and ham, made with leftover ham from whatever holiday it was.... all easy, all made with 6 or less ingredients... cuz that's just the way I roll in the kitchen...

[pamplemoose77]

Originally Posted by SunKneeMarie

.... all easy, all made with 6 or less ingredients... cuz that's just the way I roll in the kitchen...

uh yah.. that's how it works around here too!

[SunKneeMarie]

Originally Posted by pamplemoose77

uh yah.. that's how it works around here too!

somehow I have these subscriptions to Food and Wine magazine and Cooking Light magazine... piling up in the corner... every so often I'll thumb through one... here's my criteria for saying NO to a recipe:

**Do I not recognize the main ingredient?
**Are there more than 8 ingredients (not counting salt and pepper) in the recipe?
**Is there more than 1 ingredient I've never heard of?
**Is there more than 1 ingredient that I'll have to ask at the grocery store where to find and probably won't use again?
**Are there more than 2 processes involved? (2 are okay, ie, boil something, then bake... or saute, then bake... or saute things in two different pans and combine--more than that, fuhgeddaboutit)
**Use of any of the following terms: double boiler, braise, kitchen scissors, butterflied, ramekin, parchment paper

[Rissask]

The only casserole made with any regularity in our house is a Donnie special left over form his bachelor days.

He layers Kraft Dinner mac and cheese with a thick spaghetti sauce / hamburger / onions mixture, in 4 layers, and then shreds cheddar on tops and bakes for 20 minutes. It's perfectly awful for us, but super tasty.

I am confused though- I made scalloped potatoes and ham for my MIL for mother's day Sunday- you can do this in a casserole, how?

[Heather]

Originally Posted by SunKneeMarie

**Use of any of the following terms: double boiler, braise, kitchen scissors, butterflied, ramekin, parchment paper

Hahaha! The only two things that scare me on that list are "double boiler" (b/c I don't have one) and "parchment paper" (b/c I can't find that here, either. I do substitute foil, however).

[Rissask]

Originally Posted by SunKneeMarie

somehow I have these subscriptions to Food and Wine magazine and Cooking Light magazine... piling up in the corner... every so often I'll thumb through one... here's my criteria for saying NO to a recipe:

**Do I not recognize the main ingredient?
**Are there more than 8 ingredients (not counting salt and pepper) in the recipe?
**Is there more than 1 ingredient I've never heard of?
**Is there more than 1 ingredient that I'll have to ask at the grocery store where to find and probably won't use again?
**Are there more than 2 processes involved? (2 are okay, ie, boil something, then bake... or saute, then bake... or saute things in two different pans and combine--more than that, fuhgeddaboutit)
**Use of any of the following terms: double boiler, braise, kitchen scissors, butterflied, ramekin, parchment paper

I am so with you on those rules!


I get home from work at 5:30 most days... I do NOT have time to screw around in the kitchen. Simple is best anyway.

And crock pots rock. Although... the foods I make in a crock pot really aren't as tasty- like roasts, etc, to me they are far better in the oven.

[SunKneeMarie]

Originally Posted by Rissask

The only casserole made with any regularity in our house is a Donnie special left over form his bachelor days.

He layers Kraft Dinner mac and cheese with a thick spaghetti sauce / hamburger / onions mixture, in 4 layers, and then shreds cheddar on tops and bakes for 20 minutes. It's perfectly awful for us, but super tasty.

I am confused though- I made scalloped potatoes and ham for my MIL for mother's day Sunday- you can do this in a casserole, how?

okay (keeping in mind my pathetic kitchen skills) my definition of a casserole is anything that can be thrown in layers in a casserole dish, covered up, and thrown into the oven for an hour where it magically turns itself into dinner

and my definition of a casserole dish is my 1-1/2 quart (maybe??) brown tinted glass pyrex round thing with the lid that is still intact after all these years... knock on something soft....

[mlsbkp]

I make a Broccoli Breakfast Casserole that really goes over at work on snack days - I think I got the basic recipe from Southern Living.
Broccoli Breakfast Casserole

1 lb. Hot sausage
1 Box Broccoli – thawed and chopped
1 small onion – chopped
1-1/2 Cups Cheddar Cheese – shredded
8 Eggs
1 Cup Cottage Cheese
1/4 Cup water
1/4 tsp salt
1/4 tsp pepper
1 plum tomato

Brown sausage with onion; drain well then mix with thawed broccoli and 1/2 cup cheddar cheese. Layer in 9 x 11 baking dish. Mix eggs, cottage cheese, water, salt, pepper and 1/2 cup cheddar cheese. Pour this mixture over sausage layer. Top with remaining cheddar cheese and sliced plum tomato. Bake covered in 350 degree oven for 30 minutes. Uncover and bake an additional 10 – 15 minutes until set.

I use more cheese than this calls for because I like the cheesy taste.

[bizzokiki]

Originally Posted by Rissask

He layers Kraft Dinner mac and cheese with a thick spaghetti sauce / hamburger / onions mixture, in 4 layers, and then shreds cheddar on tops and bakes for 20 minutes. It's perfectly awful for us, but super tasty.

That is just like another one of my favorite casseroles, but a can cream of mushroom soup instead of spaghetti sauce. This thread is making me hungry.

[taotoon]

My favorite is something with no name but tends to get called Sausage Crack..
Ingredients
2# sausage, spicy + normal or spicy + spicy.
2 Cans Ro-Tel tomatoes - any shade of spicy you like
16 oz cream cheese (or 10oz cream cheese, 6 other cheese)
Corn tortillas
How to make:

1. Take 1 lb hot sausage, 1 lb normal sausage and brown
2. Mix together with 16oz cream cheese (or 10oz cream cheese and 6 whatever kind your like) and the Ro-Tel tomatoes
3. Layer a dish with corn tortillas, add mixure and make like a lasagne.
4. Make sure top layer is exposed and cook at 350 for about 30mins until top is bubbly and brown.

This can be made with normal sausage but that is not as tasty...

[Heather]

Here's a Corn Casserole recipe from Paula Deen that sounds good:

Corn Casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

[taotoon]

Originally Posted by Heather

Here's a Corn Casserole recipe from Paula Deen that sounds good:

Corn Casserole

1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 3/4-ounce) can cream-style corn
1 (8-ounce) package corn muffin mix (recommended: Jiffy)
1 cup sour cream
1/2 cup (1 stick) butter, melted
1 to 1 1/2 cups shredded Cheddar

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Sounds good but I think I had a heart attack just reading it!

[Heather]

And here's a "fancier" one from Emeril.

Spinach, Mushroom, and Artichoke Casserole

2 tablespoons unsalted butter, plus 2 teaspoons
3/4 cup chopped yellow onions
1/2 teaspoon salt
1/2 teaspoon pepper
2 teaspoons minced garlic
1 pound button mushrooms, wiped clean and sliced
2 (10-ounce) packages frozen chopped spinach, thawed and squeezed dry
2 (14-ounce) cans artichoke hearts, drained and quartered
1 (15-ounce) container ricotta
1 cup grated monterey jack
1/2 cup crumbled feta
6 eggs
1/8 teaspoon nutmeg
1/4 cup dried bread crumbs
1/2 cup Parmesan

Preheat oven to 350 degrees F. Lightly grease a 9 by 13-inch glass baking dish with 2 teaspoons of the butter and set aside.
In a large skillet, melt the remaining butter over medium-high heat. Add the onions, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper, and cook, stirring, until soft, about 3 minutes. Add the garlic and cook, stirring, for 30 seconds. Add the mushrooms and cook until they give up their liquid, about 5 minutes. Remove from the heat.
In a large bowl, combine the spinach, artichoke hearts, mushroom mixture, ricotta, jack, and feta, and toss to combine.
In a separate bowl, beat the eggs, nutmeg, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Add to the spinach mixture. Add the bread crumbs and mix well. Transfer to the prepared dish and top with a layer of Parmesan. Bake until the casserole is firm and the top is golden, about 45 to 50 minutes.
Remove from the oven and serve.

[TJordan]

Originally Posted by PlayaGroom

+1

What's your recipe though? Mine = Tater tots (layered on top to ensure crispiness), with white rice and cream of mushroom soup.

Don't have a recipe

MEAT
TATORTOTS
CREAM OF MUSHROOM SOUP
CHEESE


Best damn casserole in the world.