SEVEN LAYER DINNER CASSEROLE

Ingredients

2 cups raw potatoes
2 cups chopped celery
2 cups raw ground beef
1 medium onion, chopped
1/2 cup diced green pepper
Sliced tomatoes or 2 cans of diced tomatoes. The canned are fine if tomatoes are not in season.
Sea Salt and Freshly Ground Pepper to taste
2 cups of shredded cheese, your favorite. I prefer cheddar

Directions:

Preheat oven to 350 degrees F

Place all ingredients in a shallow greased 9×13 inch casserole dish or one of equivilent size. 2 quarts. Place them in the order listed above. Sprinkle the salt and pepper in with the meat, then the tomatoes. The cheese will be the last layer.

Cover and bake for 1 hour. Uncover and bake another 10-15 minutes to brown the cheese.

Serves 6 – 8

ITALIAN CHICKEN PARMESAN CASSEROLE

Ingredients

2 lbs uncooked skinless, boneless chicken breasts cubed.
2 cloves garlic, crushed
¼ t crushed red pepper flakes
1 tablespoon dried basil
1/4 tablespoon dried oregano
2 cups pasta sauce – (marinara or your choice)
1 ½ cups shredded mozzarella cheese
2 oz grated parmesan cheese
4 oz croutons (garlic or Italian – your choice), coarsely crushed, leaving some larger pieces

Directions:

Preheat oven to 350 degrees F

Lightly spray a 9 x 13 baking dish with cooking spray.

Evenly place the cubed chicken in the bottom of the dish in a single layer. Sprinkle the crushed garlic, red pepper flakes,basil and oregano evenly over the chicken. Spread the sauce evenly across the top.

On top of the sauce, evenly sprinkle half of the Mozzarella and one ounce of the Parmesan evenly across the dish. Sprinkle the crushed croutons evenly across the top. Top the casserole with the rest of the cheeses.

Bake for 40-45 minutes. It is best to allow to stand for a few minutes after baking.

Serves 6-8

TACO CASSEROLE BAKE

Ingredients

1 lb ground beef
1 (1 1/4 ounce) package taco seasoning
1 (15 ounce) can refried beans
2 cups monterey jack cheese, divided (or mixed cheddar, jack etc.)
1 cup salsa (I prefer mild, but if you would like to kick it up a notch, go for it)
2 green onions, chopped
1 (2 1/3 ounce) can sliced black olives
1 Tomato, chopped
2 cups corn chips (coarsely crushed or chopped)

Directions:

Brown ground beef and drain.

Add taco seasoning and cook according to package directions, adding proper amount of water.

Put corn chips on bottom of 8×8″ dish.

Cook refried beans on stove until hot.

Add 1 cup cheese and 1 cup salsa. Stir until combined.

Pour beans over corn chips in dish.

Add beef to top of beans.

Sprinkle remaining cheese over top.

Sprinkle green onions and black olives over cheese.

Bake in a 375 degree oven until the cheese is sufficiently melted.

Take out of oven and sprinkle chopped tomatoes on top. Wait 1-2 minutes and then serve.

LEFT OVER TURKEY CASSEROLE

Ingredients

4 cups leftover prepared stuffing
4 cups coarsely chopped leftover cooked boneless, skinless turkey breast
3/4 cup good quality mayonnaise, divided
1/4 cup whole berry cranberry sauce
2 cups leftover mashed potatoes
1 1/2 cups shredded cheese (your choice)

Directions:

Preheat oven to 375 degrees F

Spray a 4 qt. baking dish with non-stick cooking spray. Spoon in half of the stuffing, then top with turkey.

Combine 3/4 of the mayo with cranberry sauce; evenly spread over turkey.

Combine remaining mayo, potatoes and cheese in large bowl. Evenly spread on turkey, then top with remaining stuffing.

Bake 40 minutes or until heated through. Let stand 10 minutes before serving. Garnish, if desired, with dried cranberries, herbs etc.

Serves 6

LEFT OVER HAM CASSEROLE

Ingredients

6 small potatoes, peeled and cubed – any potatoes you have on hand will do
3 tablespoons butter
2 cups cubed fully cooked ham
1 small onion, finely chopped
1/4 cup butter
3 tablespoons all-purpose flour
1 1/2 cups whole milk
salt and ground black pepper to taste
1 (8 ounce) package shredded Cheddar cheese *SEE NOTE
1/4 cup bread crumbs

Directions:

Boil potatoes in a large pot and cover with salted water. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain.

Preheat oven to 350 degrees F

Grease a 1 1/2-quart baking dish.

Melt the 3 tablespoons butter in a skillet over medium heat. Stir in the ham and onion; cook and stir until the onion has softened, about 5 minutes.
Stir potatoes into ham mixture; transfer to the prepared baking dish.

Melt 1/4 cup butter in a saucepan over medium heat. Stir flour into melted butter until smooth.
Gradually whisk milk into flour mixture; season with salt and black pepper. Continue cooking and stirring until thickened, about 2 minutes.

Reduce heat to medium-low and stir Cheddar cheese into the white sauce until melted.
Pour sauce over ham and potatoes.
Sprinkle bread crumbs atop casserole.
Bake in the preheated oven until sauce is bubbly and browned, 25 to 30 minutes.

NOTES: I use Velveeta Cheese for this casserole.

BACON BAKED POTATO CASSEROLE

Ingredients

10 pounds red potatoes
2 pounds bacon
8 cups shredded sharp Cheddar cheese
4 cups processed cheese sauce
2 cups sour cream
2 cups mayonnaise
2 large onions, finely chopped
1 tablespoon minced chives
2 teaspoons salt
2 teaspoons ground black pepper

Directions:

Pre-heat oven to 325 degrees F

Lightly grease an 8 quart casserole dish or 2 – 4 quart casserole dishes.

Bring the potatoes to a boil in a large pot of salted water. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into cubes or slices.

Cook the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.

Combine potatoes and bacon in a large bowl. Mix the cheese, cheese sauce, sour cream, mayonnaise, onions, chives, salt, and pepper in a seperate bowl. Stir cheese mixture into potatoes; transfer to baking dish and cover.

Bake in preheated for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.

CHRISTMAS BREAKFAST CASSEROLE

Ingredients

1 lb kielbasa, cut into 1/2 inch chunks
1 medium onion, chunked
1 (5 1/2 ounce) package au gratin potato mix
1/8 teaspoon cayenne pepper
2 1/3 cups water
2/3 cup milk
1 tablespoon margarine
1 (16 ounce) package mixed vegetables

Directions:

Brown kielbasa and onions in large skillet; drain if necessary.
Add au gratin potatoes, pepper, water, milk and margarine.
Bring to a boil; reduce heat, simmer 10 minutes.
Stir in vegetables.
Simmer an addition 10-12 minutes until potatoes are done.

CHEESY BAKED SPINACH AND SWISS CASSEROLE

Ingredients

4 tablespoons butter
1 small onion, finely chopped
1/2 lb fresh mushrooms, sliced
3 garlic cloves, minced (or to taste)
2 cups light cream
2 (10 ounce) packages frozen spinach, thawed and squeezed dry
1/4 cup grated parmesan cheese (or to taste)
3 tablespoons all-purpose flour
1 teaspoon salt, to taste (I use seasoned salt)
1/4 teaspoon nutmeg
fresh ground black pepper
3/4 cup grated gruyere cheese or 3/4 cup swiss cheese, divided

Directions:

Pre-heat your oven to 325 degrees F.

Grease a 9×9 oven proof casserole dish, or an oval or round casserole dish of the same proportions

Melt the butter over medium high heat in a skillet. I use a non stick here but any will do.

Do a quick toss of the onions, mushrooms and the garlic in the melted butter, stirring to soften them. About 4 minutes.

Whisk in the flour and spices (salt, pepper and nutmeg), whisk for 2 minutes.

Gradually add in the cream, continue whisking until thick and until the mixture reaches a light boil, remove from heat then mix in 1/4 cup grated Gruyere or Swiss cheese, stir until cheese melts, (taste for extra seasoning).

In the prepared casserole dish spread half of the spinach, then top the spinach with 2 Tbsp grated Parmesan cheese; then cover with half of the mushroom/cream sauce, then repeat.

Top the casserole with 1/2 cup grated Gruyere or Swiss cheese.

Bake for 25-35 minutes, or until hot and bubbly and the cheese is browned to your liking.

ITALIAN CHICKEN AND RICE CASSEROLE

Ingredients

2-3 cups cooked, chopped chicken
1 cup rice, uncooked
1 red bell pepper, chopped
handful of chopped fresh parsley
1 cup Italian blend shredded cheese
2 cans (15 oz) chicken broth
1 can cream of chicken soup
1/2-1 tsp. oregano
1/2-1 tsp. basil
1 garlic clove, minced or crushed
black pepper to taste
frozen peas and carrots (optional)

Directions:

Put the chicken in the bottom of a 9×13 casserole dish.

Sprinkle the rice, red pepper and parsley over the top. Sprinkle on a few frozen peas and carrots (if using)

Spread the cheese evenly over the top.
In a small bowl, combine the broth, chicken soup,, oregano, basil, garlic and pepper.

Pour evenly over the top of the other ingredients.

Bake at 350 degrees for 1 hour – 1 hour and 15 minutes. Let it stand for a few minutes before serving.

CHICKEN & DUMPLIN CASSEROLE

Ingredients

2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Directions: Preheat oven to 350 degrees.

Layer 1 – In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 – In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 – In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

Bake casserole for 30-40 minutes, or until the top is golden brown