Tag Archives: casserole

French Onion Potato Casserole

  • 2 cups cornflakes, crushed
  • 1 stick butter, melted
  • ¼ tsp. pepper
  • 30 oz. pkg. frozen shredded hash browns
  • 75 oz. can cream of onion soup
  • 16 oz. container refrigerated sour cream-based French onion dip
  • 2 cups shredded cheddar cheese

Preheat oven to 350̊.  Combine everything but the cornflakes and butter, and spoon into a greased 9”x13” pan.  Combine cornflakes and butter, and spread over potato mixture.  Bake, uncovered, for 50 min.

Tex-Mex Corn Casserole

  • 2 bell peppers, diced
  • 1 lg. jalapeno pepper, diced
  • 1 red onion, diced
  • ¼ cup fresh cilantro, chopped
  • 2 eggs
  • 2 tbsps. Melted butter
  • 1 ½ cup self-rising flour
  • 1 cup cornmeal
  • 1 ½ cup half and half
  • ¼ cup veg. oil
  • ½ tsp. ground cumin
  • 1 ½ tsp. salt
  • 2 tsps. Garlic powder
  • 1 tsp. onion powder
  • 1 tsp. cayenne pepper
  • ½ tsp. pepper
  • 3 cups frozen corn
  • 8 oz. shredded cheddar cheese

Fry diced veggies in oil until translucent.  Meanwhile, mix together all other ingredients, and preheat oven to 350̊.  Add veggies to mixture, and place in a greased 9×13” baking dish.  Bake for 40 min.

Polenta Casserole

  • 3 cups veg. broth
  • 1 ½ cups water
  • 1 ½ cups cornmeal
  • 1 ½ cups sliced cherry tomatoes
  • 1 cup shredded parm.
  • 1 cup shredded mozz.
  • ½ cup shredded sharp cheddar
  • 3 tbsps. Butter
  • Chopped fresh basil, to taste
  • ¼ tsp. ground nutmeg
  • Salt and freshly ground pepper, to taste

Preheat oven to 350º. In a med. Saucepan, bring broth and water to boil. Turn to low, and whisk in cornmeal. Simmer, continuously whisking, until tender (about 30 min.). Whisk in butter, nutmeg, salt, and pepper. Pour 1/3 of polenta into a greased 8×8” baking dish. Spread a layer of mozz. and cheddar on top. Repeat layers, and top final layer of polenta w/ basil, tomatoes, mozz., and parm. Season w/ some more salt & pepper. Bake for 20-30 min. so that cheese is melted, and polenta is golden.

Cheesy Green Bean Casserole

  • 2 (14.5 oz.) cans cut green beans, drained
  • 1 (10 ¾ oz.) can condensed cream of mushroom soup
  • 1 ½ cups shredded cheddar cheese
  • 1 can sliced mushrooms, drained
  • ½ cup milk
  • 1 tbsp. Worcestershire sauce
  • ¼ tsp. pepper
  • 1 (6 oz.) can French-fried onions

  Preheat oven to 350º. Mix together all, but the last, ingredient. Stir in ½ the onions. Spoon into a greased, 8” square baking dish. Bake, uncovered, for 30 min. Sprinkle the remaining onions on the top, and bake 5 min. more so that the onions are golden.

Healthy Tuna Noodle Casserole

  • 1 box (12 oz.) pasta, cooked
  • 4 cups plain Greek yogurt
  • 2 cups milk
  • 2 tsps. ground mustard
  • 1 tsp. ground thyme
  • 1 tsp. celery salt
  • ¾ cup chopped button mushrooms, optional
  • 1 ½ cups peas
  • 2 cans tuna, drained
  • 2 cups shredded cheese, divided

          Preheat oven to 350 °. Mix yogurt, milk, spices, veggies, tuna, and 1 cup cheese together in a lg. mixing bowl. Pour into a greased 9×13” baking dish. Top w/ remaining cheese, and bake for 30 min.

Savory Sweet Potato Casserole

  • 6 tbsps. butter, divided
  • 1 onion, chopped
  • 2 cloves minced garlic
  • 2 cans (29 oz. each) sweet potatoes, drained
  • 2/3 cup sour cream
  • ¼ cup dried parsley
  • 1 ½ cups panko breadcrumbs
  • ½ cup grated parm. cheese

Preheat oven to 350°. Cook onion, garlic, and 2 tbsps. butter over med. heat until tender, stirring often. Place this mixture, as well as the sweet potatoes, sour cream, and parsley, into a food processor. Blend until smooth, and then spread the mixture into a greased 2 qt. casserole dish. Melt the remaining butter, and mix w/ the breadcrumbs and parm. cheese. Sprinkle over the potatoes. Bake for 40 min., or until the breadcrumbs are golden.