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Tater Tot Casserole #1 * Tater Tot Casserole #2
Turkey Potato Casserole * Hash Brown Potato Casserole
Shipwreck * Meat Loaf and Potato Casserole
French Fry Spam Casserole * Reuben Casserole
Potato, Mushroom & Ham Casserole * Potato-Moussaka Casserole
Cathy's Beef 'n Potato Casserole * Chicken 'n Hash Brown Bake
Chicken Casserole with Potato Dumplings
Clam & Potato Casseroles
Cod-Potato Casserole * Countdown Casserole
Irish Hot Pot * Oven Easy Turkey & Potato Dinner
Potato 'n Ham Bake * Potato and Bologna Scallop
Tater Tot Casserole #1
2 lb Ground Chuck
1 Onion, Chopped
12 oz Sour Cream
10 3/4 oz Cream of Chicken Soup
10 3/4 oz Cream of Mushroom Soup
16 oz Cheddar Cheese, Shredded
1 lg Bag of Tater Tots
Directions: Brown ground chuck and chopped onion; season with salt and pepper. Drain. Layer other ingredients into baking dish. Top with large bag of Tater Tots. Bake at 350 degrees for 1 hour or until brown and heated through.
Tater Tot Casserole #2
1 lb hamburger (amount can be less on size of pan used)
2 cans Cream of Mushroom soup
Parsley
Garlic
Pepper
Tater tots (amount varies on size of pan used)
Use Pyrex 13x9x11" glass baking dish for this. Crumble raw hamburger into baking dish, spreading evenly. Sprinkle pepper, liberal amounts of parsely, and lots of garlic In a 2 quart bowl, mix up the 2 cans of Cream of Mushroom soup along with 1/2 can of water. Evenly pour the soup over the meat. Place tater tots side by side, end to end, in rows. Place in an oven that has been preheated to 350F. Bake approximately 45 minutes or until bubbly in center.
Turkey Potato Casserole
2 cups cream of celery soup
2 cups cream of potato soup (homemade is best)
6 cups cooked cut-up vegetables
1/4 tsp. pepper
2 cups turkey, cooked and cubed
1 pkg. 7 1/2 or 10 oz refrigerated biscuits or baking powder biscuits
Mix all ingredients together. Place mixture in 3 quart casserole dish. Arrange biscuits around sides of casserole dish. Bake at 400! for 25 minutes or until hot and biscuits are golden. NOTE: Soups, vegetables and turkey must be added warm, all your cooking is the biscuits.
By Alan White
Hash Brown Potato Casserole
1 32 oz pkg. shredded frozen potatoes
1/2 cup melted butter
1 can cream of chicken soup, undiluted
12 oz grated American cheese
1 tsp. salt
1-8 oz carton sour cream
1/2 small onion, chopped
2 cups crushed corn flakes
1/2 cup melted butter
Place thawed potatoes in 9x13d baking dish. Mix together next 6 ingredients and pour over potatoes. Top with crushed cornflakes and drizzle melted butter over all. Bake uncovered at 350! for 45 minutes.
Serves 12.
By Charlie Hopkins
Shipwreck
2 medium potatoes
1 can pork and beans
1 can tomato soup
1 small onion (sliced)
1/2 lb hamburger
Grease a casserole and slice and cover the bottom with potatoes. Add a small onion. Pour pork and beans over the previously listed ingredients. Brown hamburger. Season to taste and put over beans. Spread tomato soup over all this. Bake at 350! for 1 hour.
Meat Loaf and Potato Casserole
1 pound lean ground beef
1/3 cup saltine cracker crumbs
{about 8 crackers}
1 onion -- finely chopped
1 egg -- lightly beaten
1 tablespoon chili powder
3/4 teaspoon salt
4 servings warm instant mashed potatoes
1 11 oz. can whole kernel corn -- drained
6 green onions -- thinly sliced
1/2 cup shredded Cheddar cheese
Preheat oven to 375 degrees. Coat an 8-inch square baking dish with nonstick cooking spray. In a large bowl, combine ground beef, cracker crumbs, onion, egg, chili powder, and salt; mix well. Press into the baking dish and bake 25 to 30 minutes, or until juices run clear. Drain off excess liquid. In a medium bowl, combine potatoes, corn, and green onions. Spread over the meat loaf and sprinkle with cheese. Bake 8 to 10 more minutes, or until cheese melts and top begins to brown.
Recipe By : Mr. Food's Easy Cooking Magazine-May/June 99
French Fry Spam Casserole
32 ozs frozen french fried potatoes -- thawed
2 c fat-free cheddar cheese -- shredded
2 c fat-free sour cream
10 3/4 ozs low-fat cream of mushroom soup
12 ozs Spam® Lite luncheon meat -- cubed
1/2 c bell peppers -- chopped
1/2 c onions -- chopped
1 c white bread crumbs
Preheat oven to 350. Prepare a 13 x 9" pan with cooking spray; set aside. In a mixing bowl, combine potatoes, cheese, sour cream, soup, luncheon meat, bell peppers, and onions. Mix well. Spoon into prepared pan. Sprinkle with crumbs. Bake for 40 minutes, or until heated through.
Recipe By : The Great Taste of Spam
Reuben Casserole
1/2 lb sliced corned beef (can be from the deli)
1/2 lb sliced swiss cheese
1 jar sauerkraut - drained if needed
Instant Mashed Potatoes
Paprika or Caraway Seeds
Make up a Large serving amount of the instant potatoes according to package (or you can use fresh mashed potatoes) - I usually do about 6-8 servings. Mix in the sauerkraut (to taste). In a large, buttered casserole dish spread 1/2 the potato mixture, then layer the corned beef on top of that, followed by the swiss cheese. Cover with the rest of the potato mixture. Sprinkle the top with Paprika or Caraway seeds & bake in the oven for 1/2 hour at 350.
Potato, Mushroom & Ham Casserole
1/4 c Butter
2 c New red potatoes, boiled &
Quartered
2 c Cooked ham, cut into 1-in cubes
1/4 c Olive oil
2 c Mushrooms, quartered
1/4 t Each: paprika and dried
Thyme
1/8 t Each:cayenne and garlic
Powder
Salt and ground pepper, to
Taste
18 Eggs, or equivalent egg
Substitute
1/2 c Milk (whole recommended)
2 Tomatoes, cut into 1/4-in
Slices
1 c Grated Fontina or other
Favorite cheese
1 T Parsley, finely chopped
Heat oven to 350 degrees. Melt butter in very hot skillet and saute potatoes until brown. Reduce heat to medium and add ham;saute 1 minute. Heat oil in another medium-hot skillet and add mushrooms;saute until soft;season with paprika, thyme, cayenne, garlic powder, salt and pepper. Add mushrooms to ham mixture and toss lightly to combine. Coat a 3-qt casserole with vegetable spray and pour ham-mushroom mixture into casserole.Beat eggs in mixing bowl with milk until frothy. Season with salt and pepper. Pour eggs over ham-mushroom mixture. Bake at 350 degrees for 30 minutes, then arrange tomato slices around top and sprinkle with grated cheese. Return casserole to oven and bake until eggs are set, cheese is melted and top is brown. Sprinkle with parsley.
Potato-Moussaka Casserole
4 medium red skin potatoes (4 oz ea)
water
8 ounces lean ground lamb
1 medium onion -- chopped fine
1/2 cup quick-cooking barley
1 can (15 oz) tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon pepper
1/4 teaspoon ground cinnamon
1 cup milk
3 eggs
1/4 teaspoon salt
1/4 cup grated parmesan cheese
1. Heat oven to 400F. Grease an 8-inch square baking dish or other 2-quart baking dish.
2. Prick potatoes with fork. Cook until tender, either in 2 inches of boiling water in a tightly covered saucepan 10-12 minutes (OR in a covered microwave-safe bowl with 2 tablespoons water 5-7 minutes on high, rearranging potatoes once) until tender. When cool enough to handle, cut in 1/2 inch thick slices.
3. Meanwhile cook lamb and onion in a large nonstick skillet over medium heat 5 minutes, stirring to break up meat, until no longer pink. Add 1 cup water, the barley, 1 cup of the tomato sauce, the oregano, 1/4 teaspoon pepper and the cinnamon. Bring to a boil; reduce heat to low. Cover and simmer 12 minutes stirring occasionally, until barley is tender.
4. In a 2 cup glass measure, whisk milk, eggs, salt and remaining 1/4 teaspoon pepper until blended.
5. Place 1/2 the potato slices in a single layer on bottom of prepared dish ( Potatoes will not cover entire surface). Spoon on lamb mixture; top with remaining potatoes. Pour milk mixture evenly over top. Sprinkle with cheese.
6. Bake 35 minutes of until a knife inserted in center comes out clean, and top is lightly browned. Let stand 5 minutes before serving.
7. Heat remaining tomato sauce in microwave or small saucepan. Spoon some on each serving
Cathy's Beef 'n Potato Casserole
2 1/2 pounds 93% lean ground beef
3 large eggs
2 tablespoons Worcestershire sauce
1 medium onion -- chopped
1 clove elephant garlic -- minced
8 Yellow wax peppers, seeded -- halved lengthwise
2 cups frozen peas
2 cups frozen corn
26 ounces shredded potatoes -- fresh or frozen
1 can cream of chicken soup, condensed
1 can tomato soup, condensed
5 ounces water
5 dashes hot red pepper sauce
1 teaspoon salt
1/2 cup shredded cheddar cheese -- up to 1 cup
Preheat oven to 400-degrees F.
Mix ground beef, eggs, Worcestershire sauce, onion and garlic together.Place ground beef mixture in deep (at least 4-inches) pan measuring at least 9 x 13 inches.Top ground beef with a single layer of peppers. Mix peas and corn together and spread over peppers. Top with a layer of shredded potatoes.Mix remaining ingredients together and pour evenly over potatoes.Bake casserole for 1 hour and 15 minutes, or until meat is cooked through.Remove from oven and top with cheese. Cut into 8 portions and serve.
Recipe By : Cathy Lielausis
Chicken 'n Hash Brown Bake
1 southern style hashbrowns
1 ts Salt
1/4 ts Pepper
4 c Chicken; diced; cooked
1 mushrooms; sliced
1 cup Sour cream
2 cup Chicken broth
1 can Cream of chicken soup
2 ts Chicken bouillon granules
2 tb Onions; finely chopped
2 tb Red pepper; finely chopped
Paprika
1/4 c Almonds; sliced
Preparation Thaw hash browns overnight in refrigerator. Layer in an ungreased 9 x 13 pan. Sprinkle with salt and pepper. Place chicken and mushrooms over the hash browns. Stir together sour cream, broth, soup, bouillon, onion, red pepper and garlic; pour over all. Sprinkle with paprika and almonds. Bake, uncovered, at 350~ for 50 - 60 minutes or until heated through.
Source: Taste of Home Magazine. Recipe by: Sue Klapper
Chicken Casserole with Potato Dumplings
2 chicken breasts -- with the bones and skins
4 cups chicken stock
4 tomatoes -- peeled and seeded
1/2 onion -- chopped
1/2 bell pepper -- chopped
2 cloves garlic -- minced
1/4 cup pitted green olives -- sliced
salt and pepper -- to taste
POTATO DUMPLINGS
1 lb potato
1/2 to 3/4 lb flour
1/4 cup parmesan cheese -- grated
salt and pepper -- to taste
nutmeg
1 lb mozzarella cheese -- diced
2 tablespoons olive oil
1. Cook chicken in broth: Bring broth to a boil , dump chicken, bring to a new boil cover to seal.
2. Turn off heat. Let stand 1 hour, covered.Let cool. Remove skin and bones and shred chicken.
3. Make sauce : Cook onions in oil, stir in garlic, cook 1 minute. Add bell pepper, cook until wilted. Add chopped tomatoes and season. Simmer 10 minutes.
4. Add chicken and 1/4 cup broth to sauce. Cook 10 minutes. Set aside.
5. Make dumplings:
6. Cook potatoes in their skins. Peel and mash. Let cool.
7. Stir in flour, seasonings and parmesan to combine until firm.
8. Make 1 1/2 " balls, flatten them and place a dice of mozzarella in the center. Re shape the ball.
9. Place dumplings in a baking dish all around close to the sides.
10. Place chicken, olives and sauce in the center.
11. You may top ea dumpling with a little butter( an idea I just had)
12. Sprinkle parmesan on all. Bake in 350 for 30 minutes.
Recipe By : Miriam P. Posvolsky
Clam & Potato Casseroles
1 Qt. clams, shucked
1/4 c Flour
1 d Pepper
1 1/2 c Clam liquid & milk mixed
1 lg Onion chopped
Paprika
1 Stick butter or margarine
1 1/2 ts Salt
1/4 tb Curry powder
6 Potatoes, boiled, sliced
4 tb Parmesan cheese, grated
Directions: Drain juice from clams and save liquid. Chop clams. Melt butter. Blend in flour and seasonings. Mix clam juice with milk to make 1 1/2 cups. Add to flour blend slowly while cooking over low heat. Stir constantly until mixture is thick and smooth. Add clams. Place half of potatoes in greased casserole, sprinkle half the onions over potoatoes and cover with half the sauce. Repeat. Sprinkle with cheese and paprika. Bake at 350 degrees for 45 minutes.
Cod-Potato Casserole
1 Lb. salt cod
1 C. chopped onion
2 Tbsp. olive oil
1 Can tomato puree -- (10 1/2 oz.)
1 C. chicken broth
1/4 C. parsley (snipped)
1/8 Tsp. pepper
3 Medium potatoes -- peeled and sliced (1 lb.)
Soak cod in water overnight, change water 3 or 4 times. Rinse. In saucepan, cover cod with cold water, bring to boil. Reduce heat, simmer, covered 20 minutes or until fish flakes. Drain. Meanwhile in another pan cook onion in oil until tender but not brown. Stir in tomato, broth, parsley and pepper. Simmer uncovered 15 minutes. Flake drained cod, gently stir into tomato mixture along with potatoes. Pour into ungreased 1 1/2 quart casserole, bake covered for 1 1/4 to 1 1/2 hours at 350 degrees. Stir once or twice.
Countdown Casserole
1/2 tsp olive oil
2 c ground turkey breast -- cooked
1/2 c onions -- chopped
1/2 c bell peppers -- chopped
3 c frozen corn -- thawed
4 c Hash Brown Potatoes
3/4 c skim milk
1/2 tsp salt
1/4 tsp black pepper
1/2 c fat-free cheddar cheese -- grated
Preheat oven to 375. Prepare a 2-quart casserole dish with cooking spray; set aside. In a skillet, heat oil over medium heat. Add turkey, onions, and bell peppers. Cook until turkey is longer pink and vegetables are tender. Stir in corn, hash brown potatoes, milk, salt, and black pepper. Bake, covered, for 30 minutes or until heated through. Top with cheddar cheese. Bake for 3 minutes more or until cheese has melted.
Recipe By : Quick & Easy Casseroles
Irish Hot Pot
6 md Potatoes peeled and sliced thin
2 md Onions sliced thin
3 Carrots scraped and sliced thin
1/4 c Cooked rice not instant
1 cn (14.5-oz) peas with liquid
1 pk (20-oz) sausage links/ground chuck browned in amounts you like
1 cn (15-oz) condensed cream of tomato soup diluted with a soup
Can of water
Salt and white pepper to taste
In a buttered, 4 quart casserole layer the potatoes, onions and carrots, season each layer as you go with salt and pepper. Sprinkle with rice, then the peas with their liquid and top with the meat. Pour the diluted soup over all. Bake, covered, in a 375 degree oven for 1 hour. Remove cover, turn sausages and bake an additional hour, uncovered.
Oven Easy Turkey & Potato Dinner
4 c Hash Brown Potatoes
1/2 tsp olive oil
1 lb turkey light meat, skinless -- cooked and cubed
1/2 c onions -- chopped
1/2 c bell peppers -- chopped
1 c water
1 pkg brown gravy mix
1/2 tsp salt
2 c frozen mixed vegetables -- thawed
1/2 c fat-free cheddar cheese -- grated
1/2 c fat-free cheddar cheese -- grated
Preheat oven to 350. In a 2-quart casserole dish , firmly press hash brown potatoes evenly across bottom to form a shell; set aside. Meanwhile, in a skillet, heat oil over medium heat. Add turkey, onions, and bell peppers. Cook until turkey is longer pink and vegetables are tender. Stir in water, gravy mix, and salt; bring to a boil. Add mixed vegetables; reduce and cook, uncovered, 5 minutes. Remove from heat. Stir in 1/2 cup cheddar cheese. Spoon in hash brown potato shell. Bake, uncovered, for 15 minutes or until heated through. Top with remaining cheddar cheese. Bake, uncovered again, for 5 minutes more.
Recipe By : Quick & Easy Casseroles
Potato 'n Ham Bake
1 3/4 c Bisquick original mix
2/3 c Water
6 oz Pk hash brown potatoes
1 cn Cream of mushroom soup
1 c Smoked ham; cut-up
1 c Frozen peas and carrot
1 1/2 c Cheddar; shred
Heat oven to 400%. Grease 13x9x2 pan. Mix baking mix and water in pan until moistened; spread evenly in pan. Sprinkle potatoes over dough. Spread soup over potatoes. Sprinkle remaining ingredients over soup. Bake 23 to 25 minutes or until edges are golden brown and cheese is melted. Cal 345; Fat 16 gr; 41.7% Fat.
Source: Bisquick Makes It Easy.
Potato and Bologna Scallop
3 cups bologna -- cubed
4 medium potatoes -- sliced
10 ounces frozen peas
1 can cheddar cheese soup or cream of
mushroom or celery
3/4 cup milk
1 tablespoon onion -- grated
1/2 teaspoon dried sage
1 cup cheddar cheese -- grated
Combine bologna and potato in shallow 6 cup casserole. Cook frozen peas, add soup, milk, onion and sage. Bring to boiling, stir in cheese. Pour over bologona and potatoes. Bake at 375 F for 30 minutes or until bubbly hot.
Recipe By : Daisy Watkinson, Simcoe, Ontario, Canada
Meat & Potato Casseroles Page 2
