Chop Suey Casserole

INGREDIENTS:

• 1 lb ground beef
• 1 onion, chopped
• 1 can cream of mushroom soup
• 1 can cream of chicken soup
• 1 can of water
• 3/4 cup rice
• 1 can sliced water chestnuts
• 3 Tbs soy sauce
• 3 Tbs butter

DIRECTIONS:

1. Cook ground beef until no longer pink, drain fat.
2. Bring back to pan and add onion, sautee for a few minutes. Add remaining ingredients and stir.
3. Place in large 13 x 9 pan, or large coringware dish. Cover and cook for 45 minutes

*I sometimes have to add 1/2 cup of water at the end, stir and cook an addition 15-20 minutes to make sure rice is cooked and not hard. I also like to eat mine with some hot sauce.

Lazy Cabbage Roll Casserole

INGREDIENTS:

• 1 lb ground beef
• 1 medium onion, chopped
• 3 Tbs rice
• 1 can tomato soup
• 3 cups chopped cabbage
• Salt and pepper

DIRECTIONS:

1. Brown ground beef with onion, salt and pepper. Stir frequently and drain grease. Add rice, soup and 1 soup can of water. Simmer for 10 minutes
2. Place cabbage in 2 quart greased casserole dish. Cover with meat mixture.
3. Bake at 325° for 1.5 hours.

* I add sour kraut on the bottom and on the top layer to make it a bit more sour. I also top it off with some sliced smoked sausage. You can add some on the bottom as well, for a smokey flavor. I also suggest adding some salt and pepper or even some chicken broth to kick it up a notch.

Chicken and Broccoli Casserole

INGREDIENTS:

• 3 Tbs unsalted butter
• 3 Tbs all-purpose flour
• 2 cups chicken broth
• 1 shallot (or onion), minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 Tbs fresh lemon juice
• 1/2 cup sour cream
• 2 cups grated parmesan cheese
• 3 cups frozen broccoli florets, thawed
• 1.5 lbs boneless, skinless chicken breasts, cooked and shredded
• 1 cup cracker crumbs (I like Ritz, but use your favorite)

DIRECTIONS:

1. Preheat oven to 325°. In a saucepan, melt butter over low heat and add the flour. Cook for about 3 minutes. Add the broth and shallot (or onion), and increase the heat to bring the mixture to a boil. 
2. Reduce to a simmer, stirring occasionally until the mixture thickens (about 10 minutes). Add the salt, pepper and lemon juice. Remove from heat, and stir in the sour cream and 1/4 cup of the parmesan.
3. Arrange the broccoli in a 2-quart gratin dish, and pour half the sauce over it. Arrange the chicken on top of the broccoli and pour on the remaining sauce. 
4. Top with cracker crumbs and remaining cheese. Bake for 20 minutes. Then put the dish under the broiler until the cracker crumbs are golden brown (about 1 minute).

Beef & Biscuit Casserole

INGREDIENTS:

• 1 lb ground beef
• 1 can tomato soup, undiluted
• 1/4 cup milk
• 1 can whole kernel corn, drained 
• 1 can kidney beans, drained and rinsed
• 2 Tbs minced onion
• 2 tsp chili powder
• 1 cup cubed velveeta
• 1 tube refrigerated biscuits
• 2 Tbs melted butter

DIRECTIONS:

1. Brown hamburger in a skillet. Drain and return to pan.
2. Add corn, beans, onion, chili powder, tomato soup and milk. Heat until boiling.
3. Remove from heat. Stir in cheese until melted.
4. Pour into a lightly greased 9x13 baking dish. Bake at 375° for 10 minutes until hot and bubbly
5. While #4 is in the oven, brush biscuits with butter and roll in cornmeal. When #4 is done, remove from oven and place biscuits on top. Bake another 10-15 minutes until biscuits are light brown and cooked throughout.

Spaghetti Casserole

INGREDIENTS:

• 1 (16 oz) package angel hair pasta
• 1 1/2 lbs ground beef
• 1 (26 oz) jar spaghetti sauce
• 2 (8 oz) cans tomato sauce
• 1 (10.75 oz) can condensed cream of mushroom soup, undiluted
• 1 (8 oz) cup sour cream
• 2 (8 oz) cups shredded Colby-Monterey jack cheese

DIRECTIONS:

1. Cook pasta according to package directions.
2. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink. Drain.
3. Stir in spaghetti sauce and tomato sauce. Remove from heat.
4. Drain pasta. Combine soup and sour cream.
5. In two 8 inch square baking dishes, layer half of the meat sauce, pasta, soup mixture and cheese. Repeat layers. 
6. Makes 2 casseroles. Cover and freeze one casserole for up to 3 months.
7. Cover and bake the other at 350° for 55-65 minutes or until cheese is melted. 
8. To use frozen casserole: thaw in refrigerator overnight. Remove 30 minutes before baking. Bake as directed.

Casserole Olé

INGREDIENTS:

• 1 lb hamburger
• 1 (17.25 oz) jar enchilada sauce
• 1 (8 oz) jar taco sauce
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 soup can of milk
• 1 bag Doritos (plain)
• Shredded cheddar or Mexican blend cheese

DIRECTIONS:

1. Brown hamburger. Drain and set aside.
2. Combine enchilada and taco sauces and heat. Add soups and milk - mix well. Continue heating.
3. Line pan with crushed Doritos. Top with one half of the soup/sauce mixture. Top with meat and cheese, then with the remaining soup/sauce mixture. Sprinkle more Doritos on top.
4. Bake at 350° for 30-45 minutes, adding additional cheese during the last 10 minutes of baking.

Untitled Casserole Dish

INGREDIENTS:

• 3 cups rotini pasta
• 1 lb ground beef
• 1 medium onion
• 1 red pepper
• 1/2 cup beef broth
• 1 can cream of mushroom soup
• 1 tsp oregano
• 1 tsp Mrs. Dash (herb and garlic)
• 1 can chopped tomatoes
• 1 tsp Worcestershire sauce

DIRECTIONS:

1. Cook pasta and set aside.
2. Fry ground beef with the onion and red pepper. Add beef broth, cream of mushroom soup, oregano, Mrs. Dash, chopped tomatoes and worcestershire sauce. Simmer for 30 minutes.
3. Stir in pasta. Put in casserole dish and sprinkle with cheese. Bake for 30 minutes at 350°. 

Ruth's Casserole

INGREDIENTS:

• 1 lb ground beef
• 4-5 potatoes
• 1-2 cans green beans
• 2 cans tomato soup

DIRECTIONS:

1. Brown beef.
2. Cook potatoes and cut into bite-sized pieces.
3. Combine ingredients and heat through.

Cheesy Chicken and Rice Casserole

INGREDIENTS:

• Chicken breasts
• Carrots
• Onion
• Garlic
• Celery
• Olive oil
• 1 box wild rice
• Chicken broth
• Cheese
• Flour

DIRECTIONS:

1. Preheat ___°
2. Cook a few chicken breasts and shred the meat.
3. Saute carrots, onion, garlic and celery in olive oil. Add chicken to saute mix.
4. Cook wild rice. Add cooked rice to saute mix.
5. For the cheese sauce: Mix chicken broth, cheese and flour - mix until medium consistency. Add cheese sauce to other mixture.
6. Put in baking dish. Cover with cheese. Bake for 30 minutes.

Chicken Enchilada Casserole

INGREDIENTS:

• 2 cans shredded chicken (or boil chicken breasts and shred yourself)
• 1 can diced green chilies
• 1 can cream of celery soup
• 1 16oz container sour cream
• 1 package corn tortillas (not the smallest one)
• 1 large package shredded cheese

DIRECTIONS: 

1. In a saucepan, mix together the chicken, chilies, soup & sour cream. Bring to a slow boil. This is just to get it hot & mixed up.
2. While the above is heating up, take your corn tortillas and cut them into 4's. 
3. Preheat the oven to 350° or 375°.
4. (Once mixture is hot) In casserole dish, put one layer of corn tortillas on the bottom. Spread layer of mixture over the tortillas & cover with layer of cheese. Repeat until you are out of the mixture. You should end with the top layer as cheese.
5. Put in the oven for 15-20 minutes. (You can take it out when it is bubbly - this is just to heat up and melt the cheese. You could pre-make this and when ready, put into the oven)