1-1/2 pounds ground beef
1 tablespoon chopped onions
1 teaspoon salt
1 (15-ounce) can pork and beans
1 (15-ounce) can corn, drained
2 tablespoons brown sugar
3/4 cup barbecue sauce
1 (8-count) tube refrigerated biscuits
1 to 2 cups shredded cheddar cheese
Preheat oven to 375 degrees. Brown ground beef and onions. Add salt, pork and beans, corn, brown sugar and barbecue sauce. Heat until bubbly. Pour into 2-quart baking dish. Cut each biscuit in half. Place biscuits cut side down on top of casserole. Sprinkle cheese on top. Bake for 25 minutes. Serves 5 to 6.
Taco Burger Bake
1 pound ground beef
1 (1/4-ounce) envelope taco seasoning
3/4 cup warm water
1 (16-ounce) container sour cream
2 cups shredded cheddar or taco-seasoned cheese
1 egg
1 (8-count) tube refrigerated crescent dinner rolls
1 (16-ounce) can refried beans
Preheat oven to 350 degrees. In skillet, brown ground beef. Drain. Add tac seasoning and water. Simmer for 5 minutes. Meanwhile, in medium bowl, mix together sour cream, cheese and egg. In a 9 x 13-inch baking pan, spread out crescent rolls to form bottom crust. (Do not separate rolls.) Spread refried beans over rolls. Spoon ground beef mixture over beans. Spread sour cream mixture on top. Bake for 25 to 30 minutes. Serves 6 to 8.
Baked Turkey Pastrami Casserole
1 (7-ounce) package vermicelli
1 tablespoon olive oil
1 onion, chopped
1 green pepper, chopped
1/2 pound fresh mushrooms, sliced
1 (8-ounce) package turkey pastrami, julienned
1 (16-ounce) jar meatless spaghetti sauce without salt
3/4 cup dry white wine or water
2 teaspoons Italian seasoning
1 cup shredded part-skim mozzarella cheese
Cook vermicelli according to package directions, omiting salt and oil. Drain. Preheat oven to 350 degrees. Spray 13 x 9 x 2-inch baking pan with non-stick cooking spray. Coat large, nonstick skillet with nonstick cooking spray. Over medium high heat, heat olive oil until hot. Add onion and green pepper. Saute until tender. Add mushrooms and pastrami. Cook over medium heat until thoroughly heated, stirring occasionally. Remove from heat. Stir in vermicelli, spaghetti sauce, wine or water and Italian seasoning. Spoon into prepared pan. Cover and bake for 25 minutes. Sprinkle cheese over top. Bake, uncovered, for 5 minutes, or until cheese melts. Serves 8.
Potato Casserole
1 (2-pound) package hashbrown potatoes
1 (10-3/4-ounce) can cream of chicken soup
1/2 soup can water
1 cup grated cheese, your choice
1 onion, chopped
1/4 cup margarine or less to taste
Cornflakes
Preheat oven to 350 degrees. Combine hasbrown potatoes, soup, water cheese, onion and margarine. Turn into casserole dish. Sprinkle cornflakes to taste on top. Bake for 40 to 50 minutes.
The Night Before Casserole
1 (7-ounce) package elbow macarone, uncooked
2 cups milk
1 (10-3/4-ounce) can cream of mushroom soup
1 (10-3/4-ounce) can cream of celery soup
1 (2-ounce) can mushrooms
2 to 3 cups diced cooked chicken or turkey
1/2 teaspoon salt
1 small onion, diced
1/2 cup diced mild cheese
Buttered bread crumbs
Combine macaroni, milk, soups, mushrooms, chicken and salt in large bowl. Cover and chill for 8 hours or overnight. Remove bowl from refrigerator 1 hour before baking. Add onion and cheese. Stir. Meanwhile, preheat oven to 350 degrees. Spoon mixutre into 2 (1-quart) casseroles. Sprinkle bread crumbs to taste over top. Bake for 1 hour. Serves 6 to 8.
Tuna Chow Mein Casserole
1 cup chopped celery
1 cup chopped onions
2 tablespoons chopped green pepper
1 tablespoon margarine
1 cup chow mein noodles, divided
1 (10-3/4-ounce) can cream of mushroom soup
1/4 cup milk
1/4 cup water
Pepper
1 (12-ounce) can tuna, drained
Preheat oven to 350 degrees. Grease 1-1/2-quart casserole. Saute celery, onions and green pepper in margarine until onions are tender. Stir in 1/2 cup chow mein noodles, soup, milk, water, pepper to taste, and tuna. Pour into prepared casserole. Sprinkle remaining chow mein noodles over top. Bake, uncovered, for 30 minutes. Serves 4 to 6.
Crab Casserole
1/4 cup butter or margarine
1/4 cup flour
1 cup light cream
Salt and pepper
1/4 cup dry sherry
1 pound crabmeat or imitation crabmeat
3/4 cup grated cheddar cheese
Preheat oven to 400 degrees. Grease casserole dish. Melt butter in saucepan. Stir in flour. Gradually add light cream. Cook over medium heat for 5 to 7 minutes, or until sauce thickens, stirring constantly. Add salt and pepper to taste and sherry. Remove from heat. Stir in crabmeat. Pour into prepared casserole. Sprinkle cheese over top. Bake for 10 to 15 minutes, or until heated through. Serve piping hot. Serves 4.
Tarragon Chicken Casserole
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups half-and-half cream
4 teaspoons dried tarragon
1/2 teaspoon pepper
1 package (16 ounces) linguine or spaghetti, cooked and drained
6 cups cubed cooked chicken
1/2 cup grated Parmesan cheese
Paprika, optional
In a large bowl, combine soup, cream tarragon and pepper. Stir in the linguine and chicken. Transfer to an ungreased 4-quart baking dish. Sprinkle with the Parmesan cheese and paprika if desired. Bake, uncovered, at 350 for 30 minutes or until heated through. Makes 12 servings.
Potato and Ham Hot Dish
1 cup sour cream
1 cup mushroom soup
8 potatoes, sliced
1 cup chopped onions
6 slices ham, cut in pieces
1 cup Cheddar cheese, shredded
Mix sour cream and soup together. Place sliced potatoes in casserole; add onions, ham, and cheese. Mix well. Bake for 2 hours at 325.
Potato Pepperoni Hot Dish
1-1/2 to 2 pounds hambuger
1 small onion, diced
1 can Cheddar cheese soup
1 can Tomato soup
1 cup milk
1/2 teaspoon oregano
1/4 teaspoon pepper
1 teaspoon sugar
6-8 potatoes, sliced
1 package pepperoni slices
1/2 cup Parmesan cheese
1 cup shredded mozzarella cheese
Brown hamburger and onion. Mix the soups, milk, and seasonings. Mix together the hamburger, potatoes, and soup mixture. Place in a 9"x13" inch pan. Bake at 350 for one hour, or until potatoes are tender. Top with pepperoni slices. Bake for 5 minutes. Top with Parmesan and mozzarella cheese. Bake until cheese melts.
