Category: Casserole

Enchilada Lasagna

Enchilada Lasagna
 
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Ingredients
  • 2 lbs lean ground meat
  • 1 medium onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp salt
  • 1 tsp Tonys
  • ½ tsp cayenne pepper
  • ½ tsp chili powder
  • 1 tbls buffalo sauce
  • 1 10oz can condensed tomato soup
  • 1 cup salsa or picante sauce
  • 1 can refried beans
  • 10 medium sized flour tortillas
  • 4 cups cheddar cheese, shredded
Instructions
  1. In a large pot sweat the onion with a little olive oil for about 5 mins or until soft.
  2. Add the ground meat to the pot and cook until no longer pink.
  3. Drain the grease and add the garlic, salt, Tonys, cayenne, chili powder, buffalo sauce, tomato soup, salsa, and refried beans to the pot and stir until well combined and the mixture is heated throughout.
  4. Preheat the oven to 350 degrees.
  5. In an 9 x 13 casserole dish arrange the tortillas to cover the bottom entirely, tearing the tortillas as necessary to cover.
  6. Spread half of the meat mixture over the tortillas evenly then half of the cheese mixture on top of that.
  7. Make another layer of tortillas then repeat the layer with the remaining meat and remaining cheese on top of that.
  8. Bake for 30 mins or until it's heated thoroughly.
  9. Let it cool for 10 mins before cutting.

 

Tater-Topped Vegi Casserole

Tater-Topped Vegi Casserole
 
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Ingredients
  • ½ of an onion, finely chopped
  • 1½ lbs of lean ground beef
  • 1 16 oz pack of frozen vegetables, thawed under water and drained on paper towels
  • 1 small can of french fried onions
  • ¼ cup of butter
  • 1 can of Cream of Celery Soup
  • 1 can of Cream of Chicken Soup
  • ½ cup of milk
  • 1 32 oz pack of frozen tater tots, slightly thawed
  • 8 oz of medium cheddar, grated
Instructions
  1. Preheat the oven to 350 degrees.
  2. In a large pot sweat the onion with a little olive oil for about 5 mins or until soft.
  3. Add the ground beef to the pot and cook until no longer pink.
  4. Drain the grease on paper towels and spread it evenly in a 9 x 13 pan.
  5. Then layer on the vegetables and french fried onions, and put pats of butter all over the top.
  6. In a small bowl, mix together the soups and milk until smooth and spread it evenly over the vegetables.
  7. Top with the tater tots and bake uncovered for an hour or until the tots are golden brown.
  8. Top with the grated cheese and put back in the oven just to melt the cheese, then serve hot.

Crescent Chicken Roll-up Casserole

Crescent Chicken Roll-up Casserole
 
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Ingredients
  • 2 8 oz cans of refrigerated crescent dinner rolls
Topping
  • 1 10¾ oz can of cream of chicken soup
  • ¾ cup of cheddar cheese, grated
  • ½ cup of milk
  • 2 cups of cheddar cheese, grated (to top with)
Filling
  • 4 ounces of cream cheese, softened
  • 2 tbls of unsalted butter, softened
  • 1 tsp of garlic powder
  • 1 tsp of minced onion flakes
  • 2 cups of cooked chicken, finely shredded
  • ¾ cup of cheddar cheese, grated
  • ½ tsp of Tony's
  • ½ tsp of black pepper
  • 2 tbls of milk
Instructions
  1. Preheat the oven to 350 degrees.
  2. Spray a 9 x 13 casserole dish Pam.
  3. Mix together the milk, ¾ cup cheese, and soup.
  4. Drizzle a small amount of this mixture on the bottom of the dish and set the rest aside.
  5. In a medium bowl, mix the cream cheese and butter until smooth, then add the garlic powder, chicken, onion flake, Tony's, milk, and ¾ cup of cheese and mix well (you can add a little more milk if the mixture seems too dry).
  6. Unroll the crescent rolls and pull sections apart.
  7. Place 1 heaping tablespoon of the chicken mixture on top of each crescent triangle and roll up starting at the thicker end and place into the casserole dish seam side down.
  8. Drizzle the remaining topping on top and throughout the dish and top with 2 cups of cheddar.
  9. Bake for about 30 minutes and serve hot.

Cheesy Rice And Corn Casserole

Cheesy Rice And Corn Casserole
 
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Ingredients
  • 2 8 oz boxes of yellow rice, preferably Zatarain's New Orleans Style
  • ½ stick butter
  • 2 cans mexicorn, undrained
  • 3 tbls chopped jalapenos
  • 2 cans of cream of celery
  • 4 cups shredded pepper jack cheese - 2 cups for inside casserole, 2 cups for top
  • Seasoning - Tonys, garlic salt, red pepper flakes to taste
Instructions
  1. Cook rice as directed.
  2. *Save half the cheese to cover the top of casserole*
  3. Mix together all ingerdients in large pan.
  4. Sprinkle rest of cheese on top.
  5. Cook in oven for 30 min at 350, uncovered.