Category: Casserole

Pennsylvania Dutch Ham & Noodle Stove Top Casserole

This Pennsylvania Dutch Ham & Noodle Stove Top Casserole is a super great one-pan stovetop dinner. Very easy, and very tasty!

It would be just as good topped with buttered crumbs and baked.

Very easy, and very tasty! True comfort food…

Kiddies gobble this down! A nice quick dinner that everyone will enjoy.

I’m sticking this recipe in my favorites to make next time I have ham leftover.

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Pennsylvania Dutch Ham & Noodle Stove Top Casserole
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Pennsylvania Dutch Ham & Noodle Stove Top Casserole
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 

An easy stovetop casserole that tastes great.

Course: Main Course
Cuisine: American
Keyword: Pennsylvania Dutch Ham & Noodle Stovetop Casserole
Servings: 6
Calories: 365 kcal
Ingredients
  • 8 ounces extra wide egg noodles
  • 1 tablespoon vegetable oil
  • 1 lb cooked ham cubed (about 2 cups)
  • 1/2 cup red onion chopped
  • 1/2 teaspoon dried thyme
  • 1/8 teaspoon salt
  • 1/8 teaspoon white pepper
  • 1 10 3/4 ounce can cream of mushroom soup (Campbell's)
  • 1/4 cup milk
  • 2 cups shredded extra-sharp cheddar cheese
Instructions

  1. Cook the noodles according to the package directions. Drain and slightly butter.

  2. Meanwhile, heat oil in a 4-quart saucepan over medium-high heat. Add onion and saute for 1 minute.

  3. Add ham and cook for about 15 minutes, until the onion is tender. (Stirring occasionally.).

  4. Stir in the soup and the milk. Reduce the heat to medium-low. Cook and stir for 5 more minutes.

  5. Add the cheese and stir until it melts.

  6. Gently mix in the noodles and cook just until heated through.

Enjoy!

Up Next: 

Ham and Cheese Breakfast Casserole

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Recipe based on one by Stacky5
Photo by *Parsley*

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America’s Test Kitchen Skillet Lasagna

This America’s Test Kitchen Skillet Lasagna is a winner! I love skillet lasagna — it’s less messy and quicker to make.

I like to use a blend of hamburger and Italian sausage. You really can’t mess this up, and can tweak it the way you like it.

Great for a week night dinner and always tastes great. Anything from America’s Test Kitchen is worth trying.

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America’s Test Kitchen Skillet Lasagna Recipe

America's Test Kitchen Skillet Lasagna
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America's Test Kitchen Skillet Lasagna
Prep Time
30 mins
Cook Time
30 mins
Resting Time
5 mins
Total Time
1 hr 5 mins
 

Anything from America's Test Kitchen is worth trying.

Course: Main Course
Cuisine: Italian
Keyword: America's Test Kitchen Skillet Lasagna
Servings: 6
Calories: 375 kcal
Ingredients
  • 1 28 ounce can diced tomatoes
  • 1 tablespoon olive oil
  • 1 onion minced
  • salt
  • 3 garlic cloves minced
  • 1/8 teaspoon red pepper flakes
  • 1 lb meatloaf mix ground beef, and 8 ounces ground pork. for spicier flavour increase the amount of red pepper flakes
  • 8 ounces curly-edged lasagna noodles broken into 2-inch lengths (10)
  • 1 8 ounce can tomato sauce
  • 1 ounce parmesan cheese grated (1/2 cup)
  • pepper
  • 8 ounces whole milk ricotta cheese about 1 cup
  • 1/4 cup minced fresh basil
Instructions
  1. Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups.
  2. Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
  3. Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add the meatloaf mix and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
  4. Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. (The sauce should look watery after 15 minutes of cooking. If dry, add up to 1/4 cup additional water to loosen the sauce.).
  5. Remove the skillet from the heat and stir in 1/2 cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let stand off the heat for 5 minutes.
  6. Sprinkle with the basil and serve, passing the extra Parmesan separately.

Enjoy!

Up Next: 

Spaghetti Pie Recipe – Better Than Lasagna

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Recipe based on one by White House Recipes
Photo by loof

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Taco Casserole – It’s A Keeper!

This has to be the best Taco Casserole recipe ever. I got this recipe from a friend and I make it often. The spice is just right and the taste is too!

 

Awesome – a delicious twist to tacos!

This is great as basic tacos and then people can dress it up as they like. It’s a keeper!

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Taco Casserole
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Taco Casserole
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This Taco Casserole is ready in 30 minutes and tastes super.

Course: Main Course
Cuisine: Mexican
Keyword: Taco Casserole
Servings: 6
Calories: 390 kcal
Ingredients
  • 1 lb ground beef
  • 1 1 1/4 ounce envelope taco seasoning
  • 1 10 1/2 ounce can mushroom soup
  • 1 8 ounce can beef broth
  • 1 14 ounce can rotel
  • 6 slices cheddar cheese
  • 1 8 ounce bag tortilla chips
Instructions
  1. Brown the ground beef. Add the taco seasoning, mushroom soup, beef broth, and Rotel tomatoes. Bring to a simmer. Simmer for about 5-10 minutes.
  2. Pour the chips into the bottom of casserole dish (leave whole). Pour the beef mixture over the chips. Place sliced cheese on top.
  3. Bake at 375° for about 10 minutes or until the cheese has melted.

 

Enjoy!

Up Next:

The World’s Best Taco Salad

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Recipe based on one by Dawn Reid
Photo by SharonChen

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Dave Roberts’ Mac and Cheese

Dave Roberts’ Mac and Cheese is outstandingly creamy and cheesy. It’s the baked macaroni and cheese recipe from a popular BBQ joint in Georgia, Sam and Dave’s in Marietta.

It was originally printed in the Atlanta Journal-Constitution.

It’s a perfect mac and cheese for a crowd or just anytime.

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Dave Roberts' Mac And Cheese
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Dave Roberts' Mac And Cheese
Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
 

Dave Roberts' Mac and Cheese is absolutely the best Mac and Cheese ever!

Course: Side Dish
Cuisine: American
Keyword: Dave Roberts' Mac and Cheese
Servings: 6
Calories: 325 kcal
Ingredients
  • 1 16 ounce box rigatoni pasta
  • 8 ounces sharp cheddar cheese shredded
  • 8 ounces Monterrey jack cheese shredded
  • 4 ounces Parmesan cheese grated
  • 2 cups heavy cream
  • salt and pepper
Instructions
  1. Preheat oven to 350°F.
  2. Prepare the rigatoni noodles according to the package directions, but add a good bit of salt to the water. Once cooked, drain but do not rinse the pasta.
  3. Transfer the pasta to a large mixing bowl. Add half the cheddar, Monterrey jack and Parmesan cheeses, as well as the heavy cream. Stir well to combine, season with pepper to taste.
  4. Transfer the mixture to a 9"x13" casserole dish. Sprinkle the remaining cheeses on top and bake for 30 minutes until golden brown and bubbly.

Enjoy!

Up Next:

Mac And Cheese Quesadillas

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Recipe based on one by sarikat
Photo by Wildflour

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Scalloped Potato and Ground Beef Casserole

This Scalloped Potato and Ground Beef Casserole consists of sliced potatoes in a delicious creamy sauce on the bottom topped with a ground beef mixture.

Scalloped Potato and Ground Beef Casserole

It’s absolutely amazing! Even picky children love it!

This casserole is very versatile and you don’t have to worry about the exact amounts — to save time you may cook the ground beef mixture a day ahead and refrigerate

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Scalloped Potato and Ground Beef Casserole
Ingredients
  • 1 1/2 pounds ground beef
  • 1 medium onion chopped
  • 1 small green bell pepper seeded and chopped (optional)
  • 4 garlic cloves finely chopped (or to taste)
  • 1/2 teaspoon dried chili pepper flakes adjust to taste (optional)
  • 1 teaspoon seasoning salt or to taste or 1⁄2 teaspoon white salt (or to taste)
  • 1/2 teaspoon fresh ground black pepper or to taste
  • 5 -6 russet potatoes peeled and sliced thinly, or use as many as desired
  • 2 cups shredded cheddar cheese or to taste
Sauce
  • 2 10 3/4 ounce cans condensed cream of chicken soup, undiluted (using any other flavor of soup will not be as good)
  • 1 small onion chopped (about 1/3 cup)
  • 3/4 cup light cream
  • 1/2 cup sour cream
  • 1/4 cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon seasoning salt
  • fresh ground black pepper to taste
Instructions
  1. In a skillet cook the ground beef with the onion, bell pepper and chili flakes (if using) until no longer pink; drain fat over a colander.
  2. Return to pan and add in the garlic, season salt and black pepper; cook stirring with a wooden spoon until the meat is lightly browned (I usually add in about 1-2 tablespoons bacon fat that I keep frozen in my freezer to the meat while browning for added flavor and it also helps to brown the meat) set aside.
  3. For the sauce: In a medium bowl mix together the undiluted soup with the onion, milk, sour cream, Parmesan cheese, garlic powder, seasoned salt and black pepper to taste; mix well to combine.
  4. In a greased 13 x 9-inch baking dish or a large oval casserole dish, alternately layer the sliced potatoes on the bottom of the baking dish, then the soup mixture (I like to sprinkle grated cheddar cheese on top of the soup mixture) then the ground beef mixture on top.
  5. Since this is a large casserole I strongly suggest to place the baking dish on a jelly-roll sheet in case of any spills.
  6. Bake covered with foil for about 1 hour at 350 degrees F.
  7. Uncover and continue baking for another 20-30 minutes or until the potatoes are tender (baking time will vary depending on the thickness of your sliced potatoes).
  8. Remove from the oven and then sprinkle with grated cheddar cheese; return to oven for 4-5 minutes or until the cheese has melted.

I think your family just might enjoy this Scalloped Potato and Ground Beef Casserole!

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Recipe based on one by Kittencal
Photo by Delicious as it Looks

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Meatball Sub Casserole Recipe – A Wonderful Take on The Popular Meatball Sub In A Casserole!

This is probably the best Meatball Sub Casserole I’ve made and I’ve made several! I love the layer of cream cheese in this casserole.

Meatball Sub Casserole

This meatball casserole is a wonderful take on the Italian Meatball Sandwich.

You can use light mayo if you want. It doesn’t effect the creaminess of this meatball sandwich casserole at all.

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Meatball Sub Casserole Recipe
Ingredients
Meatballs
  • 1 ⁄3 cup chopped green onion to taste
  • 1 ⁄4 cup seasoned bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1 lb ground beef
For The Casserole
  • 1 loaf Italian bread cut into 1 inch slices
  • 8 ounces cream cheese softened
  • 1 ⁄2 cup mayonnaise not low-fat or lite
  • 1 teaspoon italian seasoning
  • 1 ⁄4 teaspoon pepper
  • 2 cups shredded mozzarella cheese divided
  • 1 28 ounce jar spaghetti sauce
  • 1 cup water
  • 2 garlic cloves minced
Instructions
  1. Preheat oven to 400.
Basic Meatball Recipe
  1. In a bowl, combine the onions, bread crumbs and Parmesan cheese. Add the beef and mix well. Shape into 1-inch balls; place on a rack.
  2. In a shallow baking pan, bake for 15-20 minutes or until no longer pink. (Or cook in a skillet on medium heat.).
  3. Reduce oven temperature to 350.
  4. Meanwhile, arrange the bread in a single layer in an ungreased 13x9x2" baking dish. (All of the bread might not be used.).
  5. Combine the cream cheese, mayo, Italian seasoning and pepper; spread over the bread. Sprinkle with 1/2 cup mozzarella.
Meatball Sub Sauce
  1. Combine the jar of spaghetti sauce, water and garlic; add the meatballs. Pour over the cheese mixture; sprinkle with remaining mozzarella.
  2. Bake, uncovered at 350 for 30 minutes or until heated through.

Enjoy!

Alternative: I always like to make homemade meatballs when time allows. However you could make this dish with frozen Italian meatballs from the grocery store!

Whether you use homemade meatballs or frozen Italian meatballs I hope you enjoy this Meatball Sub Casserole recipe. I do!

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Recipe based on one by yooper
Photo by anniesnomsblog

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Make-Ahead Mashed Potato Casserole

This Make-Ahead Mashed Potato Casserole is a time saver casserole and the taste is excellent! This casserole is perfect for any occasion.

It’s so easy to prepare and ready to be heated on the day needed.

I advise anyone who believes you can not successfully reheat mashed potatoes to try this one.

This recipe proves beyond a doubt that reheating mashed potatoes CAN be done without any sacrifice in flavor!

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Make-Ahead Mashed Potato Casserole
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Make Ahead Mashed Potato Casserole
Prep Time
30 mins
Cook Time
50 mins
Total Time
1 hr 20 mins
 

When you're stressed for time this Make-Ahead Potato Casserole saves the day.

Course: Side Dish
Cuisine: American
Keyword: Make-Ahead Mashed Potato Casserole
Servings: 6
Calories: 305 kcal
Ingredients
  • 10 potatoes about 3 1/2 lbs
  • 1/2 pound cream cheese
  • 1/4 cup butter
  • 1 cup chopped green onion
  • 1 cup sour cream
  • 1/2 cup minced fresh parsley
  • 1 pinch dried marjoram
  • salt and pepper
  • 1/2 cup coarse fresh breadcrumb
Instructions
  1. In a large pot of boiling water, cook the potatoes for 20 minutes or until tender but not mushy. Drain and let cool slightly, peel.
  2. With a potato masher, mash until smooth, do not use an electric mixer, blend in cream cheese and butter until melted.
  3. Mix in the onions, sour cream, parsley, marjoram, and salt and pepper to taste.
  4. Transfer to 8 inch (2 L) baking dish, smooth top. Sprinkle with crumbs,
  5. (Casserole can be prepared to this point, covered and refrigerated for up to 2 days or frozen for up to 1 week. Let thaw in refrigerator for 24 hours. Add 10 minutes to baking time.)
  6. Bake in 400 degree oven for about 20 minutes or until heated through and top is lightly golden.

Enjoy!

Up Next:

Scalloped Potatoes & Ham – Easy To Make

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Recipe based on one by Derf
Photo by May I Have That Recipe

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Cheesy Broccoli Rigatoni

This Cheesy Broccoli Rigatoni is a cheese and veggie packed pasta side dish that always brings compliments. Add chicken or shrimp and you’ll have a well-balanced entree.

Cheesy Broccoli Rigatoni

This pasta dish always turns out delicious. It’s very creamy, and the broccoli is a nice added touch.

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Cheesy Broccoli Rigatoni
Ingredients
  • 12 ounces uncooked rigatoni pasta
  • 3 garlic cloves minced
  • 1/4 cup butter cubed
  • 1/4 cup all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil
  • 2 1/2 cups nonfat milk
  • 5 cups fresh broccoli florets
  • 2 cups shredded part-skim mozzarella cheese divided
Instructions
  1. Cook the pasta according to the package directions.
  2. Meanwhile, in a large saucepan, saute the garlic in the butter over medium heat for 2 minutes. Stir in the flour and salt until blended.
  3. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. Drain the pasta and toss with oil; set aside.
  4. Add 1 inch of water to a large saucepan; add the broccoli. Bring to a boil. Reduce the heat; cover and simmer for 4 - 5 minutes or until crisp-tender. Drain and rinse with cold water.
  5. In a 13 x 9 x 2 baking dish coated with nonstick cooking spray, layer 1 cup white sauce, half of the pasta and broccoli and 1/2 cup of cheese. Repeat with the remaining layers.
  6. Top with the remaining sauce and cheese. Cover and bake at 350 degrees F for 25 - 30 minutes or until heated through.

Enjoy!

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Recipe based on one by Crafty Lady 13
Photo by Lainey6605

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Chicken Crescent Roll Casserole

This Chicken Crescent Roll Casserole Recipe is a keeper. It has a permanent place in my definite “keeper” file from now own. I think it’s just that good!

Chicken Crescent Roll Casserole

This will also work great with turkey.

It’s just soooo easy, rich and flavorful. Just plain yummy!

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Chicken Crescent Roll Casserole
Ingredients
  • 2 8 ounce cans Pillsbury Refrigerated Crescent Dinner Rolls
  • 1 10 3/4 ounce can cream of chicken soup, undiluted
  • 3/4 cup grated cheddar cheese or any cheese of choice or 3⁄4 cup swiss cheese (or any cheese of choice)
  • 1/2 cup 18% table cream or use whipping cream
Filling
  • 4 ounces cream cheese very soft
  • 4 tablespoons butter very soft but not melted
  • 1 ⁄2-1 teaspoon garlic powder optional
  • 1/2 - 1 cup cup onion finely chopped (can use green onions)
  • 2 large cooked chicken breasts finely chopped (or use about 2 cups, can use cooked turkey)
  • 1/2 - 3/4 cup finely grated cheddar cheese
  • 1/2 teaspoon seasoning salt or use 1/2 teaspoon white salt or to taste
  • 1/2 teaspoon ground black pepper or to taste
  • 2 -4 tablespoons mayonnaise or 2 -4 tablespoons whipping cream
  • 1 -2 cup grated cheddar cheese for topping
Instructions
  1. Preheat your oven to 350°F. Butter a casserole dish (any size to hold crescent rolls).
  2. In a saucepan, mix the half and half cream, 3/4 cup grated cheese (can use more cheese if desired) and undiluted chicken soup (can season with black pepper if desired). Heat just until the cheese melts (do not boil).
  3. For the filling --- (make certain that the cream cheese and butter are very soft) in a bowl, mix the soft cream cheese with butter until very smooth, then add in garlic powder (if using).
  4. Add in the chopped chicken, onion and cheddar cheese; mix well until combined. Add in 2 tablespoons whipping cream or mayonnaise; mix to combine (add in a little more if the mixture seems too dry).
  5. Season with seasoned salt or white and black pepper to taste.
  6. Unroll the crescent rolls.
  7. Place 1 heaping tablespoon chicken mixture (or a little more) on top of each crescent triangle, then roll up starting at the thicker end.
  8. Drizzle a small amount of the soup mixture on the bottom of the dish. Then place the crescent rolls seam-side down on top of the creamed mixture in the casserole.
  9. Drizzle the remaining sauce on top (you don't have to use the full amount of cream sauce, just use as much as desired) and sprinkle with 1 cup (or more) grated cheese, or amount desired.
  10. Bake for about 30 minutes.

Enjoy this Chicken Crescent Roll Casserole for dinner tonight!

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Recipe based on one by Kittencal
Photo by SharonChen

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Make Ahead Italian Sausage and Pasta Bake

This wonderful hearty Make Ahead Italian Sausage and Pasta Bake really hits the spot. Full of flavor, easy to make (and freeze) for those hectic or lazy days.

Make Ahead Italian Sausage and Pasta Bake

Not only is this dish beautiful, it is sooo delicious!

You can make this the night before so all you have to do when ready to serve is heat it up in the oven.

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Make Ahead Italian Sausage and Pasta Bake
Ingredients
  • 1 1/2 pounds Italian sausage mild or hot
  • olive oil optional
  • 2 onions coarsely chopped
  • 3 garlic cloves minced
  • 1 large sweet red pepper coarsely chopped
  • 28 ounces meatless extra chunky pasta sauce
  • 7 ounce can tomato sauce
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • 1 teaspoon fennel seed
  • 5 cups penne pasta
  • 1 284 g package fresh spinach (trimmed and coarsely chopped)
  • 3 cups shredded provolone cheese or 3 cups mozzarella cheese
  • 1 cup grated asiago cheese or 1 cup parmesan cheese
Instructions
  1. Cut the sausage into 1/2 inch chunks. In large skillet, brown the sausage over medium-high heat, in batches and adding oil if necessary. Transfer sausage to a bowl.
  2. Pour off any fat from the pan. Add the onions, garlic and red pepper, cook over medium heat, stirring occasionally, for about 5 minutes or until softened. Stir in the pasta sauce, tomato sauce, basil, oregano and fennel seeds; bring to a boil, stirring and scraping up any brown bits from bottom of pan.
  3. Return the sausage and any accumulated juices to the pan; cover and simmer for 15 minutes or until sausage is firm throughout.
  4. Meanwhile, in a large pot of boiling salted water, cook the pasta for 6 minutes, add the spinach; cook for 1 minute. Drain well and return to the pot. Add the sausage mixture and provolone/mozzarella cheese; stir to combine well.
  5. Transfer to 2 greased 8-inch square baking dishes or 1 13x9-inch dish. Sprinkle with Asiago/parmesan cheese. Cover dish with greased foil, greased side down.
  6. To serve: Bake, covered with foil, in in 375 degree F. oven for 30 minutes or for 1 hour if from the refrigerator. This freezes beautifully (thaw in refrigerator before baking).

Enjoy!

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Recipe based on one by Chili Spice
Photo by French Tart

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