Casserole

Houston’s Spinach Artichoke Dip

2 Garlic cloves, minced
2 Tbsp minced onions or 1 tablespoon dried minced onion
1⁄4 cup Butter
1⁄4 cup AP Flour
2 cups Heavy Cream
1⁄4 cup Chicken Broth
2⁄3 cup fresh-grated Pecorino Romano Cheese
2 tsp fresh-squeezed Lemon Juice
1⁄2 tsp Hot Sauce
1⁄2 tsp Salt
1⁄4 cup Sour Cream
20 oz. frozen chopped Spinach, thawed, squeezed dry
12 oz. Artichoke Hearts, drained, coarsely chopped
1⁄2 cup shredded White Cheddar Cheese

In a 2-quart saucepan over medium heat, sauté garlic and onion in butter until golden, about 3 – 5 minutes.
Stir in flour and cook for 1 minute.
Slowly whisk in cream and broth and continue cooking until boiling.
Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted; remove from heat and allow to cool for 5 minutes.
Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
Fold the mixture into a microwave-safe serving dish, or into several serving-size dishes.
Sprinkle cheddar evenly over top(s).
At this point, the dip can be refrigerated until ready to serve, if desired. To reheat, microwave dip on 50% power just until cheese has melted.

This reddit post lead me to this recipe.

Sweet Potato Casserole – Paula Dean

Sweet Potatoes:

3 cups peeled, cooked, and mashed sweet potatoes
1 cup sugar
1/3 cup butter, melted
2 eggs
1tsp vanilla
1 tsp cinnamon
1/4tsp nutmeg
1/4 cup heavy cream, half-and-half, or whole milk

Preheat oven to 325 degrees. Mix all ingredients together except for cream. Beat with electric mixer until smooth. Add cream; mix well. Pour into greased casserole dish. Add toppping . Bake for 25-30 min.

Topping:

1 cup brown sugar
1 cut walnuts or pecans
1/3 cup all-purpose flour
3Tbsp butter; melted

Mix together with fork; sprinkle over top of casserole.

St. Paul’s Heaven

3 lbs. sausage

3 chopped peppers

3 chopped onions

1 stalk celery, chopped

4 boxes Lipton’s chicken noodle soup mix

2 cups uncooked rice

2 cups mushrooms, drained

2 cups sliced almonds

Cook sausage and drain. Add peppers, onions, celery. Cook soup in half the amount of water called for on box. Add rice and mushrooms to mixture and top with almonds. Bake at 350 degrees for 1 ½ hours. Serves 25

Spinach Casserole

10 oz. package frozen spinach, cooked and drained
3 eggs
8 oz. sour cream
½ cup shredded parmesan cheese
1 Tbsp. flour
2 Tbsp. butter
1 tsp. salt
1/8 tsp. pepper

Cook spinach in a small amount of water. Drain well in a strainer, squeezing out the water. Mix all ingredients together. Bake at 400 degrees until puffy and set (about 20 minutes).

Fritatas

1 lb sausage; cooked
2 cups frozen hash brown potatoes, thawed
1 cup grated cheddar cheese
3T flour
MIX
Add 8 eggs,
beat in 1/2 cup milk
1/2 cup ranch dressing
Makes 24 regular muffins Spray muffin tins with Pam Cook at 325 degrees for 20 minutes (If baked in a rectangular dish, cook at least 30 minutes, perhaps longer!) Enjoy! (This is like a breakfast casserole- I like it best as the individual muffins!)

Sweet Potato Casserole

½ stick butter, melted
2 cups cooked, mashed, sweet potatoes
½ cup milk
2 eggs, beaten
1 tsp. vanilla
1 cup sugar
½ cup coconut
½ cup raisins

Topping:
1 eight oz. can crushed pineapple, drained.
¼ cup self rising flour
½ cup sugar
1 egg
1 stick butter, melted

Combine all ingredients except for topping and put into greased 9×9 inch pan. In separate bowl combine ingredients for topping. Add on top of sweet potato mixture. Bake at 350 degrees for about 30 minutes.

Easy Corn Pudding

15 oz. can white cream corn
1 heaping Tbsp. flour
1 level Tbsp. sugar
2 eggs, beaten
¼ cup milk
Salt and pepper

Combine all ingredients. Bake at 450 degrees for 20 minutes.

English Pea Casserole

4 Tbsp. butter
3 Tbsp. flour
¼ tsp. salt
1 1/3 cup milk
2 slices American cheese
2 cans peas or asparagus
2-4 hard boiled eggs, chopped
Pimentos
French onion rings for topping

Boil eggs. Drain peas. Melt butter in a sauce pan then add flour and salt. Stir. Add milk. Whisk on medium heat until it bubbles and thickens. Add cheese and stir to melt. Add chopped egg and pimentos. Bake until bubbly. Top with French’s canned onion ring for last 5 minutes of baking. Bake at 350 degrees for about 20 minutes.

Broccoli and Rice Casserole

½ cup dry brown rice, cooked
Onion
Celery
1 bunch Broccoli, cooked
1 can cream of mushroom soup
8 oz. Velveeta cheese
4 Tbsp. butter

Cook ½ cup raw rice. Add butter and cheese to hot rice to melt. Add soup and broccoli. Bake 20-30 minutes at 350-400 degrees.

Cheesy Hash Brown Casserole

30 oz. frozen shredded hash browns
1 ½ cups shredded cheddar cheese
1 large onion chopped
1 tsp. garlic
1 ½ cups milk
1 can cream of chicken soup
½ cup beef broth
2 Tbsp. melted butter
1 ½ tsp. salt
½ tsp. pepper

Combine first four ingredients. In a separate bowl combine milk and rest of ingredients, Pour over hash brown mixture. Bake at 350 degrees for 45-55 minutes.

Baked Pineapple Casserole

2 twenty oz. cans pineapple chunks, drained
1 cup sugar
1 cup grated cheddar cheese
1 stick butter, melted
1 tube Ritz crackers, crushed

Mix pineapple and sugar in a 8-9” dish. Top with cheese, then cracker crumbs. Drizzle with the melted butter. Bake at 350 degrees until it bubbles.

Tamale Pie

1 lb ground beef
1 package taco seasoning
1 can refried beans
1 can mexi-corn, drained
1 can Rotel, drained
Grated cheddar cheese
1 box Jiffy Cornbread, prepared as on box, but not cooked

Cook ground beef and taco seasoning per instructions on seasoning packet. Place beef in bottom of baking dish. Heat refried beans in the microwave and spread over meat. Cover with corn and Rotel. Then sprinkle cheese on top and cover entirely with prepared cornbread mixture. Bake at 400 degrees for 20 minutes, or until cornbread on top is done.

Rotel Chicken

4 Boneless, skinless chicken breasts
1 Onion
1 Green pepper
1 (12oz) package bowtie pasta
1 can Cream of mushroom soup
1 can Cream of chicken soup
1 lb. Velveeta Cheese
1 can Rotel.

Boil chicken and shred, then sauté onion and green pepper in butter. Meanwhile, cook the bowtie pasta, drain, and set aside. Mix together cream of mushroom soup and cream of chicken soup and Rotel. Mix all ingredients together and cut Velveeta into chunks. Put into a 9×13 baking dish at 400 degrees. Stir often to melt cheese and mix thoroughly. Bake until heated through.

Poppyseed Chicken Casserole

Cooked and chopped chicken (3-4 breasts)
1 can cream of mushroom soup
½ to ¾ stick margarine, melted
8 oz. sour cream
1 ½ tubes Ritz crackers

Melt butter in a saucepan. Add soup and sour cream. Stir until smooth. Add chicken and crackers. Toss lightly to mix. Top with more crackers. Bake at 350 degrees for 30 minutes.

Doritos Casserole

1 pound of ground beef
2 cans of chili without beans
16 ounces of sour cream
6 slices of American cheese
1 bag of Doritos, crushed

In a large skillet, brown ground chuck over medium heat. Drain. Add the chili and stir until heated through. Pour into a 9×13 or 10×10 inch casserole dish and cover with the sour cream. Lay cheese slices over the sour cream, top with the crushed Doritos. Bake at 350 degrees for 15 minutes or until he cheese melts. Serve with taco sauce. Serves 8

Chicken and Wild Rice Casserole

1 box. Uncle Ben’s Long Grain Wild Rice, cooked
2 Tbsp. butter
¼ cup Green pepper, diced
Celery
½ cup Green onions, diced
1 can cream of mushroom soup
2/3 cup milk
2 cups Chicken, cooked and chopped
1 cup grated cheddar cheese

Cook rice according to instructions on box. Cook and chop chicken. Sauté green peppers and onions in butter. Mix with all other ingredients and bake at 350 degrees for 30 minutes.

Chicken and Broccoli Casserole

4-6 Boneless, skinless chicken breasts
1 (10 oz.) package. Chopped, frozen broccoli (thawed and drained)
2 cans Cream of chicken soup
1 cup Shredded cheese

Cook chicken breasts, and chop into bite sized pieces. Add chicken to broccoli and stir in soup (in a casserole dish). Top with cheese, and bake at 350 degrees for 30-40 minutes. (Really good with a fruit jell-o and warm rolls). Serves 4-6.