Find Recipes Instantly! (Type the Recipe name or any Ingredient) Beef and Noodle Casserole 6 ounces egg noodles 1 pound ground beef 2 (10.75 ounce) cans condensed tomato soup 2 tablespoons Worcestershire sauce 2 cloves garlic, minced 1/2 pound shredded Cheddar cheese 1/4 cup dry sherry 1/4 cup grated Parmesan cheese Directions 1 Preheat oven to 375 degrees F (190 degrees C). 2 Cook the noodles according to package directions. 3 Brown the ground beef in a large skillet over medium high heat. Stir in the tomato soup, Worcestershire sauce and garlic, bring to a boil, reduce heat to low and let simmer. 4 When noodles are done, stir them and the cheese into the simmering sauce until cheese is melted. Stir the sherry into the sauce and stir for 1 minute, then place in a 2 quart casserole dish and sprinkle with the Parmesan cheese to taste. 5 Bake in preheated oven for 30 minutes. Makes 4 servings. Breakfast Casserole 6 baking potatoes 1 pound ground pork sausage 2 tablespoons butter 1 onion, sliced 2 teaspoons seasoning salt 1 cup shredded Cheddar cheese 12 eggs, lightly beaten salt and pepper to taste Directions 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. 2 Prick potatoes with a fork, place on a medium baking sheet, and bake 30 minutes, or until tender but firm. Remove from heat, cool, peel, and cube. 3 Cook and stir sausage in a medium saucepan over medium heat until evenly browned; drain. 4 Melt butter in a large saucepan over medium heat. Stir potatoes and onion into saucepan, and cook until potatoes are browned and onion is tender, about 10 minutes. Sprinkle with seasoning salt. 5 Place potato mixture in the prepared baking dish. Cover with sausage. Sprinkle with cheese, top with eggs, and season with salt and pepper. 6 Bake 30 minutes in the preheated oven, or until eggs are fully cooked. El Dorado Beef Casserole 1 pound ground beef 1 tablespoon instant minced onion 1/2 teaspoon garlic salt 2 (8 ounce) cans tomato sauce 1 cup chopped black olives 1 cup sour cream 1 cup ricotta cheese 3 (4 ounce) cans diced green chile peppers 6 ounces corn tortilla chips 1 (8 ounce) package shredded Monterey Jack cheese Directions 1 Preheat oven to 350 degrees F (175 degrees C). Lightly butter a 2 1/2 quart casserole dish. 2 In a large skillet, brown the ground beef and drain. Stir in instant minced onion, garlic salt, tomato sauce and olives. 3 In a mixing bowl, combine sour cream, ricotta cheese and green chiles. 4 Reserve a few chips to use as garnish and crush the remainder. Put half of the crushed chips in the prepared casserole dish and cover with half of the meat mixture. Cover the meat mixture with half of the sour cream mixture, then add half of the Monterey Jack cheese. Repeat layers. 5 Bake uncovered for 30 to 35 minutes. Garnish with reserved whole tortilla chips. Makes 8 servings. Cornbread Casserole 15 oz of cornbread mix 2 cans creamed corn 1 onion 3/4 pint sour cream 2 cups grated cheddar cheese 2 Tablespoons milk 2 eggs 2 Tablespoons butter Chop onion and saute in two tablespoons butter. Mix cornbread mix, milk, creamed corn, and eggs in a bowl. Pour into 13 x 9 inch pan. Spread sour cream over mixture and sprinkle onions and cheddar cheese over it. Bake at 425 degrees for 25 minutes. Pinto Bean Casserole I usually don't measure anything out when I cook but this recipe is simple & can be adjusted to suit your own taste. pinto beans hamburger tomato sauce onion cornbread mix Cook hamburger; drain. In a casserole dish, add pinto beans, hamburger, diced onion, & tomato sauce to your liking. Top with cornbread (cornmeal, egg, oil). Bake at 375 til cornbreead is done in the center. Pizza Macaroni Casserole Ingredients: 1/2 pound ground chuck or round 1/2 cup onion, chopped 8 ounces macaroni or pasta, cooked and drained 2 cups spaghetti sauce or pizza sauce 1/4 cup water 1/2 tsp. minced garlic 1/4 tsp. dried oregano and basil (optional) 1 cup shredded Mozzarella Pizza toppings: pepperoni, green pepper, sausage, mushrooms, ham or olives. Brown beef and onion, while breaking up with spoon. Drain fat. Add sauce, water and spices. Divide meat mixture in half and pour 1/2 of this portion into 2 pie pans (cake pans will work also). Divide pasta between the two pans for second layer. Pour remaining sauce into the two pans for the third layer. Divide cheese and sprinkle evenly, then top with the pizza toppings. Bake at 375 degrees for 15 minutes. Makes 6-8 servings. Puffed Pizza Casserole Ingredients: 1 pound ground chuck 1 medium onion, chopped 2 cups spaghetti sauce-any flavor 1 cup flour 1/2 tsp. salt 1 cup milk 3 eggs 1 cup shredded mozzarella Parmesan Cheese Brown meat and onion-drain. Add sauce. Simmer for 10 minutes.Spoon hot sauce into a greased 9x13 pan. Sprinkle cheese on top. Put in oven to keep warm. In a bowl beat eggs and milk until frothy. Add flour and salt, then beat until smooth. Pour over hot meat mixture, sprinkle with Parmesan cheese and bake at 400 degrees for 30 minutes until dough is puffed and up and browned. Breakfast Hashbrown Caserole Ingredients: 6 cups loose packed frozen hash browns, thawed 2/3 cups butter, melted 2 cups cooked ham, diced 1 cups cheddar cheese, shredded 1 cups milk 4 eggs 1/2 tsp. salt Spray a 9x13 inch baking dish. Press hash browns on bottom of pan. Drizzle melted butter over crust. Bake at 425� for 25 minutes. Reduce heat to 350�. Sprinkle ham and cheese over crust. Beat eggs, milk and salt; pour over ham and cheese. Return to oven and bake 25 minutes or until knife inserted near center comes out clean. Layered Tortilla Casserole 28 oz. can crushed tomatoes, with juice 14 1/2 oz. jarred salsa 6 oz. can tomato paste 2 15 oz. cans black beans, rinsed and drained 15 1/4 oz. can sweet corn, drained 2 green chili peppers, sliced 1/2 tsp. garlic powder 5 flour tortillas In a large bowl, combine tomatoes, salsa, tomato paste, beans, corn, peppers and garlic powder. Pour 1 cup of mixture into crockpot, spread evenly. Place one tortilla on top of tomato mixture (cut it to fit if necessary). Repeat with remaining tomato mixture and tortillas, ending with tomato mixture. Cover and cook on LOW for 5-6 hours. Farmer's Casserole 3 cups frozen shredded hash browns, thawed 3/4 cup shredded Monterrey Jack cheese with Jalapeno peppers (3 ounces) 1 cup diced fully cooked ham or Canadian bacon 1/4 cup sliced green onion 4 beaten eggs or 1 cup frozen egg product 1 - 12 ounce can evaporated milk or evaporated skim milk 1/4 teaspoon pepper 1/8 teaspoon salt Grease a 2-quart square baking dish. Arrange potatoes evenly in the bottom of the dish. Sprinkle with cheese, ham and green onion. In a medium mixing bowl combine eggs, milk, pepper and salt. Pour egg mixture over potato mixture in dish. This dish may be covered and refrigerated at this point for several hours or overnight. Bake uncovered at 350 degrees for 40-45 minutes (55-60 minutes if made ahead and chilled) or until center appears set. Let stand for 5 minutes before serving. Serves 6.