Recipes - Casseroles
Bean Casserole
Submitted By: Sue S., Johnson City
1 lb ground beef
1 lb bacon, cut in to small pieces
1 c chopped onion
2 cans (15 oz) Pork ‘n Beans
1 can (16 oz) kidney beans –drained
1 can butter beans or lima beans -drained
1 c ketchup
¼ c brown sugar
1 tbsp liquid smoke
3 tbsp white sugar
1 tsp salt
dash of pepper
Brown ground beef, bacon, onions and drain. Combine the remaining ingredients and cook in crock pot on slow for 4-8 hours or bake in the oven for 350 degrees for 11/2 hours.
Cabbage Casserole
Submitted By: Betty L., Johnson City
1 lb Kielbasa (Polish Sausage)
1 head cabbage
½ green bell pepper, sliced
½ onion, sliced
4 tbsp butter
1 can Cream of Celery Soup
1 (8oz) pkg Sharp Cheddar Cheese, grated
1 (8oz) pkg Herb-Seasoned Stuffing Mix
Preheat oven to 350 degrees. Butter a 9”x 13” baking dish. Slice sausage into slanted ½ inch slices and sauté in a non-stick skillet over medium heat until lightly browned on both sides, 3 or 4 minutes. Place the sausage in the bottom of the baking dish. Wash cabbage and discard wilted leaves, cut into large pieces and steam with the pepper and onion slices for 6 or 7 minutes, until just tender. Drain, reserve the liquid, and place cabbage over the sausage layer. In a small bow, add the soup and ½ cup of the cabbage liquid, stir until smooth and pour over the cabbage. Sprinkle the cheese over the soup mixture. In a small bowl, add the stuffing mix, ½ cup of the cabbage liquid and melted butter. Toss together and spread evenly over the top. Bake for 35-40 minutes, until bubbly and golden brown on top.
Cabbage Casserole
Submitted By: J Charles W., Gray
1 small head cabbage
1 can tomato soup
1 lb hamburger
1 small bag cheddar cheese
Brown hamburger. Drain and set aside. Layer in casserole dish the cabbage then spread drained hamburger on top of cabbage. Pour tomato soup over hamburger. Spread cheese on top of tomato soup. Microwave on high for 12-15 minutes.
Chicken Casserole
Submitted By: Doris T., Jonesborough
5 chicken breasts
1 pkg Pepperidge Farm Stuffing
1 can cream of chicken soups
1 can cream of mushroom soup
2 cans of chicken broth*
Boil chicken for approximately 1 to 1 ½ hours or until done. Line casserole dish with chicken that has been pulled off the bone. Mix cream of chicken & cream of mushroom soup together (undiluted). Pour over chicken. Next, add chicken broth to stuffing (Do not pack). Gently toss with fork. Put on top of chicken. Add little dabs of butter on top. Bake at 350 degrees for 1 hour or until topping is golden brown and a little crisp
*I use broth from the cooked chicken breasts
Crustless Zucchini Pie
Submitted By: Phillip J., Jonesborough
1 large onion (chopped)
½ c veggie oil
½ c grated parmesan cheese
4 eggs (beaten)
salt and pepper to taste
1 tsp minced fresh parsley
3 c grated zucchini
1 c biscuit mix
1 c shredded cheddar cheese
Sausage or other meat (optional)
Mix first six ingredients. Stir in zucchini, biscuit mix and cheese. Pour into two pie pans. Bake at 350 degrees for 35 to 40 minutes until golden brown.
Fast Fried Rice Supper
Submitted By: Jessica C., Jonesborough
5 green onions (sliced)
1 clove garlic (minced)
1 tsp margarine or butter
½ c cooked brown rice
1 (15 oz) can dark red kidney beans (drained)
2 tsp soy sauce
1 tsp dry sherry
¼ tsp sesame oil
dash of red pepper
1/3 c coarsely chopped cashews or peanuts
In a large skillet, melt margarine. Cook onions and garlic until tender on medium heat. Add rice and cook for 3 minutes. Stir in beans, soy sauce, sherry, oil and red pepper. Cook and stir until heated through. Toss with nuts and serve. Serves 4.
Hot Chicken Casserole
Submitted By: Nan R., Erwin
2 c cooked chicken breast
1 c Pepperidge Farm Stuffing Mix
1 c Pepperidge Farm Corn Bread Mix
1 c mayonnaise
2 tsp lemon juice
½ c toasted sliced almonds
½ c diced onion
1 c cream of chicken soup
1 can cream of celery soup
1 c broth (from cooked chicken)
Combine all ingredients. Place in 9x 13 greased baking dish. Bake at 350 degrees for 30 minutes or until golden brown.
Pecan Chicken Casserole
Submitted By: Janice W., Jonesborough
1 c all purpose flour
1 c finely shredded cheddar cheese
¾ c finely chopped pecans
½ tsp salt
¼ tsp paprika
1/3 c vegetable oil
Filling
4 eggs
1 c (8oz) sour cream
1 c chicken broth
4 c diced cooked chicken
½ c finely shredded cheddar cheese
¼ c finely chopped onion
¼ c mayonnaise
¼ tsp dill seed
1/8 tsp hot pepper sauce
In a bowl, combine the first six ingredients. Set aside ½ cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom of a greased 13 x 9 x 2 baking dish. Bake at 350 degrees for 10 minutes or until lightly browned.
In a bowl, beat eggs. Add the remaining ingredients. Pour over baked crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 22-25 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting and serving.
Pizza Loaf
Submitted By: Jean W., Johnson City
1 lb. Ground Chuck
3 eggs
Dash of Pepper
3/4 envelope Lipton Onion Soup Mix
1 (8 oz.) can Tomato Sauce
1 cup cracker crumbs
1 tsp. ground Oregano
Pinch of Basil
Mix and spread 1/2 inch thick on waxed paper. On top of thatlay 4 or 5 thin slices of ham, on top of ham spread 2 cups Mozarella Cheese. Roll up (without wax paper) and seal. Put seal sized down in pan. Bake 1 hour at 350 degrees. Pour 8 oz. can tomato sauce on top and bake 25 to 30 more minutes.
Potato Bake
Submitted By: Mae B., Fall Branch
8-10 medium potatoes
1 (8oz) pkg cream cheese
1 c sour cream
1 tsp garlic salt (optional)
¾ or ½ stick of butter or oleo
1-2 tsp dry chives
Cook potatoes until done. Whip and add the rest of the ingredients. Brush top with melted butter. Bake at 350 degrees for 30 minutes. If you prepare ahead and freeze, bake for 45 minutes.
Reuben 3 Cheese Casserole
Submitted By: Unknown
2 c shredded kraut (drained)
¼ tsp garlic powder
¼ tsp onion powder
1 can corn beef (crumbled)
1 c sour cream
½ finely chopped onion
1 c Swiss, mozzarella, and cheddar cheese (mixed)
4 slices crumbled rye bread, crust removed
1 stick oleo (melted)
Layer all ingredients as listed above in 9 x 12 baking dish. Pour melted oleo on top. Bake at 350 degrees for 30 minutes.
Squash Casserole
Submitted By: Unknown
1/2 onion chopped fine(cooked with squash)
2 1/2 to 3 cups of cooked squash (well-drained)
1 T sugar
1 egg well-beaten
1 tube of Ritz crackers crushed
3/4 stick melted oleo
Bake at 350 degrees for 30 to 35 minutes
