Category: Casserole

Mama’s Meatloaf – Good Ole Fashioned Comfort Food

If you’re looking for good ole fashioned comfort food that will stick to your ribs, look no farther than Mama’s Meatloaf recipe. It’s just like what Mom used to make and is sure to make everyone at the table feel warm and cozy.

Mama's Meatloaf

Plus, this recipe makes 10 servings, so everyone can have seconds or you can have leftovers.

This recipe is so good, you’ll just be looking for an excuse to have it two nights in a row!

Of course, when a dish is loaded with this much flavor, you really don’t need an excuse to make it as often as you want!

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Mama's Meatloaf – Good Ole Fashioned Comfort Food
Ingredients
  • 2 eggs
  • 3/4 cup milk
  • 1/2 cup fine dry breadcrumb
  • 1/4 cup finely chopped onion
  • 2 teaspoons parsley
  • 1 teaspoon salt
  • 1/8 teaspoon ground pepper
  • 1/4 teaspoon ground sage
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon chili powder
  • 2 teaspoons garlic powder
  • 1 1/2 pounds lean ground beef
  • 1/4 cup catsup
  • 2 teaspoons brown sugar
  • 1 teaspoon dry mustard or 1 teaspoon prepared mustard
Instructions
  1. Combine eggs, milk, and Worcestershire. Stir in crumbs, onion, parsley, salt, pepper, sage, chili powder, and garlic powder. Add beef and mix well using wet hands; place in a 8x4x2 inch loaf pan.
  2. Bake in a 350F oven for 1 1/4 hours; drain off any excess fat.
  3. Mix together catchup, brown sugar, and mustard; spread over meat and return to oven for 10 minutes.
Recipe Notes

It’s definitely got the taste of a family recipe and even tradition potential. Serve with mashed potatoes and vegetables and you have yourself one amazing family dinner.

Enjoy!

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Up Next: 

Beef Corn Noodle Casserole

Recipe based on one by Karen From Colorado
Photo by French Tart

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Philly Cheese Steak Mac & Cheese

So great and quick to make! I love Philly Cheese steak anything, so those flavors in this Philly Cheese Steak Mac & Cheese = heaven! I shredded my own provolone as I find it melts better. Great weeknight meal and the leftovers are great too!

Philly Cheese Steak Mac & Cheese

A perfect way to make use of the leftover roast beef in the fridge!

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Philly Cheese Steak Mac & Cheese
Ingredients
  • 1 lb uncooked elbow macaroni or 1 lb campanelle pasta
  • 2 tablespoons extra virgin olive oil
  • 2 softball-sized onions chopped
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1/2 cup beef broth
  • 1 lb sliced deli roast beef roughly chopped
  • 2 tablespoons flour
  • 2 tablespoons butter
  • 2 cups milk
  • 2 cups shredded provolone cheese
  • fresh parsley
Instructions
  1. Cook pasta according to the package directions.
  2. In a large skillet, heat olive oil. Cook the onions with salt and pepper for 6-8 minutes. Add the beef broth and roast beef.
  3. When the noodles are cooked, drain and combine with the onions. Cook for 5-7 minutes.
  4. In a medium saucepan, heat butter and add flour to thicken. Add milk, bring to boil. Add cheese, mix well. Once melted, pour over the noodles and onions. Add parsley and mix together. Pour into a 9x13 baking dish or lasagna pan.
  5. Cover with aluminum foil and bake in a 350-degree oven for 10 minutes.

Enjoy!

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Recipe by Lainey6605
Photo by anniesnomsblog

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Reuben Mac N Cheese – Leftover Corned Beef

This Reuben Mac N Cheese is a Rachael Ray recipe that you should really give a try. It’s a great use for leftover corned beef and a very interesting Mac ‘n Cheese.

 

Kiddies love this stuff. Even if they don’t like corned beef! It can be prepared in the morning and baked in the evening!

I made this recipe after watching Rachel Ray make it on the Food Network and it is indeed YUMMO!

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Reuben Mac N Cheese
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Reuben Mac N Cheese
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 

Reuben Mac N Cheese is a great dish for leftover corned beef. Delicious!

Course: Main Course
Cuisine: American
Keyword: Reuben Mac N Cheese
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 lb cavatappi pasta hollow corkscrew-shaped pasta
  • 2 slices rye bread
  • 3 tablespoons butter plus
  • some butter for buttering toast
  • fresh parsley leaves
  • 1 teaspoon paprika
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1/4 cup spicy brown mustard recommended Gulden's
  • 1 cup shredded swiss cheese
  • 1 cup shredded gruyere
  • 1 cup shredded yellow cheddar cheese
  • 3/4 lb leftover corned beef chopped
  • 1 lb sauerkraut rinsed and well-drained
Instructions
  1. Bring a large pot of water to a boil for the pasta. Salt the water and cook the pasta to al dente.
  2. While the pasta cooks, toast the rye bread in a toaster and then butter the hot bread. Coarsely chop the bread and place it in a food processor. Add the parsley and paprika to the bread and process into bread crumbs, reserve.
  3. Heat a saucepot over medium heat. Add the butter to the pot and melt, whisk in the flour 1 minute and then milk. Season the sauce with salt and pepper, thicken sauce 5 to 6 minutes then stir in the mustard.
  4. Melt 2/3 of the combined cheeses into the sauce.
  5. Preheat broiler.
  6. Drain the pasta and return to the hot pot. Toss the hot pasta with the chopped corned beef and sauerkraut to combine, stir in the cheese sauce and coat. Transfer the mac n cheese to casserole and top with bread crumbs and the remaining cheese.
  7. Brown under broiler 3 to 4 minutes, serve.

 

Enjoy!

Up Next: 

Corned Beef And Cabbage Soup – Easy To Make

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Recipe based on one by seesko
Photo by 2Bleu

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Twice Baked Potato Casserole

This Twice Baked Potato Casserole is the easy way to give everybody a twice baked potato without the hassle of making twice baked potatoes. Try it and I’m sure it’ll become a frequent flyer at your house.

Twice Baked Potato Casserole

Great casserole and guests most always comment about the great twice baked potato taste.

I have taken this to lots of cookouts and had several people tell me it was the best thing there!

This makes a very good side dish to any meal.

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Twice Baked Potato Casserole
Ingredients
  • 6 medium potatoes baked
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb bacon cooked and drained
  • 3 cups sour cream
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded cheddar cheese
  • 2 green onions chopped
Instructions
  1. Cut peeled potatoes in 1 inch cubes. Place half in greased 13x9 baking dish. Sprinkle with half the salt, pepper, and bacon. Top with half the sour cream and cheeses.
  2. Repeat layers.
  3. Bake, uncovered at 350* for 25 minutes.
  4. Sprinkle with onions.

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Recipe based on one by MizzNezz
Photo by MSippigirl

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Cheesy Egg Potato and Ham Frittata Brunch Casserole

This Cheesy Egg Potato and Ham Frittata Brunch Casserole is perfect for lazy weekends. I have made it many times in the past and it’s so very easy to make.

Cheesy Egg Potato and Ham Frittata Brunch Casserole

I especially like this recipe because there are a lot of possibilities as far as ingredient substitutions go.

You can make this using cold cooked finely diced potatoes in place of hash browns. I have made it with leftover potatoes with great success!

Feel free to add in green bell pepper, jalapeno peppers, sliced mushrooms, or whatever you wish!

This is so good! Give it a try and expect it to “knock your socks off”.

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Cheesy Egg Potato and Ham Frittata Brunch Casserole
Ingredients
  • 3 tablespoons butter
  • 3 tablespoons oil
  • 4 cups frozen hash brown potatoes use the shredded hash browns
  • 1 medium onion finely chopped
  • 4 -5 green onions chopped
  • cayenne pepper optional
  • 2 teaspoons seasoning salt divided (or to taste)
  • black pepper
  • 1 lb cooked ham cubed (can use more or less)
  • 12 large eggs
  • 1/4 cup whipping cream or use full-fat milk or 18% table cream
  • 1 pinch italian seasoning
  • 2 cups grated old cheddar cheese or to taste
Instructions
  1. Set oven to 375 degrees (set oven rack to second-lowest position). Butter a 13 x 9-inch baking dish.
  2. Heat oil and butter in a skillet; add in the frozen shredded potatoes, both onions, cayenne pepper (if using) 1 teaspoon seasoned salt and black pepper to taste; cook for about 8-10 minutes or until just very lightly browned.
  3. Add in the ham and cook for 3 minutes more, mixing occasionally with a wooden spoon or spatula; transfer the mixture to the prepared baking dish.
  4. In a bowl whisk together the eggs with the whipping cream, Italian seasoning and 1 teaspoon seasoned salt and then pour the egg mixture into the baking dish; toss with the potatoes.
  5. Bake for 20-22 minutes.
  6. Remove from the oven and sprinkle with about 2 cups grated cheddar cheese; return to the oven uncovered for another 5-8 minutes until the cheese is melted and eggs are set.
  7. Cool for about 10 minutes before slicing.

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Recipe based on one by Kittencal
Photo by ~Leslie~

 

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Kiddie Friendly Hot Dog Casserole

I remember how much I loved this Kiddie Friendly Hot Dog Casserole when my Mom made it when I was a child. So I know for a fact that it’s kiddie friendly.

Kiddie Friendly Hot Dog Casserole

I still make this on a regular basis when I’m looking for some warm comfort food.

It doesn’t have the best visual appeal but it smells great while cooking and it’s so easy to make. It tastes really great whether you are a kiddie or an adult. It’s nice to have a meal-in-one dish for supper that’s quick to put together on a busy night.

I think this will be a winner with all in your family.

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Kiddie Friendly Hot Dog Casserole
Ingredients
  • 1 medium onion diced
  • 2 beef hot dogs there would be 8 in a 1lb pkg
  • 1 10 1/2 ounce can vegetable soup, condensed
  • 1 10 1/2 ounce can water
  • 1/3 cup instant rice
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley minced
Instructions
  1. Preheat oven to 350°F.
  2. Dice the onion and add to a 2 quart casserole dish that has a lid. Slice the hot dogs into 1/2 inch thick coins and add to onion. Mix the soup into hot dogs & onion. Add the water and stir until the soup is dissolved.
  3. Add the rice, black pepper and parsley and stir again.
  4. Bake for 10 minutes with the lid off. Remove from the oven and stir. Bake for an additional 25-35 minutes with the lid on.

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Recipe based on one by Clotho
Photo by TasteTester

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Mexican Stuffed Shells

These Mexican Stuffed Shells are easy, delicious and foolproof. In the past when I made stuffed shells they always had an Italian slant. This recipe got me out of that rut.

Mexican Stuffed Shells

Mexican stuffed shells are really something different for dinner!

This is a great dish to prepare ahead of time and just pop in the oven before your company arrives. You can even freeze it and cook from frozen!

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Mexican Stuffed Shells
Ingredients
  • 12 -18 large pasta shells cooked
  • 1 lb ground beef
  • 3 tablespoons taco seasoning
  • 1/2 cup water
  • 1 onion chopped
  • 1 1/2 cups salsa divided
  • 1 cup grated cheese divided (jalapeno Monterey Jack is especially good, but cheddar will work well too.)
  • 3 cups tomato sauce
  • chili powder to taste
  • green onion for garnish
Instructions
  1. Brown the ground beef and drain. Add taco seasoning, water, onion, 1/2 cup of salsa and 1/4 cup cheese.
  2. Mix together the remaining salsa, tomato sauce, and chili powder.
  3. Spread a thin layer of sauce on the bottom of a 9 x 12 baking pan.
  4. Fill each shell with the ground beef mixture and place in the pan. Pour the remaining sauce on top. Sprinkle on the rest of the cheese and garnish with green onion.
  5. You can cover and freeze at this point or bake at 350°F for 30 minutes.
  6. If cooking from frozen defrost overnight and bake at 350°F for 30 minutes. (Cook from frozen for 2 hours at 300°F).
  7. If desired sprinkle additional cheese on top after baking and return to the oven for 5 minutes longer or until the cheese melts.

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Recipe based on one by * Pamela *
Photo by lazyme

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Fried Potatoes With Onion and Kielbasa

I love recipes like this Fried Potatoes With Onion and Kielbasa. In fact, this is one of my favorite one-dish meals. I must have a little Hungarian in my DNA.

Comfort food at its finest! Not only is it delicious but it’s also quick enough to put together that it makes a perfect weeknight meal.

The paprika gives it an appealing look – and of course taste! The potatoes absorb the smokey flavor of the kielbasa. Along with the paprika, onion, and garlic, this dish is delicious.

Leftovers are great with scrambled eggs mixed in for breakfast!

Give the recipe a try. You’ll love how easy it is to make such a very satisfying meal.

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Fried Potatoes With Onion and Kielbasa
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Fried Potatoes With Onion and Kielbasa
Prep Time
25 mins
Cook Time
30 mins
Total Time
55 mins
 

Fried Potatoes With Onion and Kielbasa is a delicious Sunday dinner. The potatoes absorb the smokey flavor of the kielbasa!

Course: Main Course
Cuisine: American
Keyword: Fried Potatoes With Onion and Kielbasa
Servings: 4
Calories: 350 kcal
Ingredients
  • 5 large potatoes with skin on
  • 2 medium onions diced
  • 3 tablespoons oil
  • 2 garlic cloves minced
  • 1 teaspoon paprika
  • 1 lb kielbasa
Instructions
  1. In a large pot, boil the potatoes.
  2. While the potatoes are cooking, cut the sausage into 1/4 inch pieces.
  3. When the potatoes are ALMOST done-not fork tender, drain. When potatoes are cool enough to handle, dice.
  4. In a large pot, add oil, onions and garlic. Saute until translucent. Remove from the burner and add paprika. Mix well.
  5. Add the potatoes and kielbasa, mix well, cover and cook on low heat for 15 minutes, stirring often.

Enjoy Fried Potatoes With Onion and Kielbasa!

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Up Next:

One Dish Chicken and Rice Bake

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Recipe based on one by WiGal
Photo by 2Bleu

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Absolute Best Ever Lasagna – Delicious!

This is without a doubt the Absolute Best Ever Lasagna I have ever tasted. I can’t rave about it enough. I love the mixture of ground beef and Italian sausage in the sauce. Rich, and cheesy as well. I don’t think I will try any other recipes again.

This is a very meaty lasagna. I prefer it with cottage cheese, but if you have Italian roots and object to cottage cheese, you can substitute ricotta.

The preparation involves a little time but it’s easy and so worth it. This is the best!!

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Absolute Best Ever Lasagna
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Absolute Best Ever Lasagna
Prep Time
45 mins
Cook Time
1 hr 20 mins
Resting Time
20 mins
Total Time
2 hrs 25 mins
 

Give this recipe a try and you'll know why it's called the Absolute Best Ever Lasagna!

Course: Main Course
Cuisine: Italian
Keyword: Absolute Best Ever Lasagna
Servings: 6
Calories: 360 kcal
Ingredients
  • 1 1/2 pounds lean ground beef
  • 1/2 pound Italian sausage
  • 1 large onion chopped
  • 2 -3 garlic cloves minced
  • 1 1/2 teaspoons salt or to taste
  • 1 teaspoon fresh coarse ground black pepper or to taste
  • 1 tablespoon dried parsley flakes
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 14 1/2 ounce cans whole tomatoes, undrained and chopped (or canned chopped tomatoes)
  • 2 6 ounce cans tomato paste
  • 24 ounces cottage cheese or 24 ounces ricotta cheese
  • 2 eggs beaten
  • 1/2 teaspoon pepper
  • 2 tablespoons parsley
  • 1/2 cup grated parmesan cheese
  • 1 lb mozzarella cheese divided
  • 12 -15 lasagna noodles
Instructions
  1. Brown the ground beef, Italian sausage, onion and garlic. Add the salt, pepper, parsley, oregano, basil, chopped tomatoes with juice, and tomato paste; stirring until well mixed. Cover and simmer 1 hour (or longer,but watch for getting too dry).
  2. Cook the lasagna noodles according to package directions; drain and set aside.
  3. Spray a 13 x 9" baking pan with cooking spray.
  4. Combine the cottage cheese, eggs, pepper, 2 tablespoons parsley, Parmesan cheese and 1/2 1lb of mozzarella cheese; In a lasagna pan, layer noodles, meat sauce, and cheese mixture; repeat.
  5. Top off with a layer of noodles; sprinkle evenly with remaining mozzarella cheese; make sure to cover noodles completely.
  6. Bake at 375F for 40-60 minutes, or until cheese mixture is thoroughly melted. (I cover w/ foil for about 40 minutes, then uncover for 15-20 minutes).
  7. Let sit for 15-20 minutes before cutting and serving.

Up Next:

Easy, Hearty Beef Enchilada Recipe

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Recipe based on one by ratherbeswimmin’
Photo by May I Have That Recipe

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Easy Scalloped Potatoes From Scratch

Here’s an Easy Scalloped Potatoes recipe that’s not only simple and quick but also absolutely delicious. The leftovers are just as good, maybe even better, the next day.

This is how to make scalloped potatoes from scratch! No cream of mushroom soup in this dish.

If you like your scalloped potatoes without cheese this recipe is not for you. This is scalloped potatoes au gratin!

This has become my standard recipe for scalloped potatoes. It also has very positive feedback from guests

This is one of my favorite and most prepared potato dishes.

If you’ve tried scalloped potatoes before and they turn out watery don’t worry. It just won’t happen with this recipe.

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Easy Scalloped Potatoes
Prep Time
20 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 35 mins
 
An easy cheesy scalloped potato recipe that's really a hit on the dinner table. Nothing beats these creamy scalloped potatoes.
Course: Side Dish
Cuisine: American
Keyword: Easy Scalloped Potatoes
Servings: 4
Calories: 395 kcal
Ingredients
  • 4 cups thinly sliced potatoes
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1 dash cayenne pepper
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup grated cheese to sprinkle on top
  • paprika
Instructions
  1. In a small sauce pan, melt butter and blend in flour. Let cook for a minute. Add all of cold milk, stirring with a whisk. Season with salt and cayenne. Cook the sauce on low until smooth and boiling, stirring occasionally with a whisk. Reduce the heat and stir in the cheese.
  2. Place half of the sliced potatoes in a lightly greased one quart casserole dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce.
  3. Sprinkle the remaining cheese on top. Top with some paprika for color.
  4. Bake uncovered for about 1 hour at 350°F.

 

Enjoy!

Up Next: 

Green Beans and Potatoes – Old South Recipe

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Recipe based on one by Vicki G.
Photo by Delicious as it Looks

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