Casserole Recipes: An Easy Baking Cookbook Filled with Delicious Casserole Ideas [2 ed.] 9798372721364

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Casserole Recipes An Easy Casserole Cookbook Filled with Delicious Casserole Recipes

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Table of Contents Ground Beef Delight 7 Southwest Squash 10 7-Ingredient Zucchini 11 Mexico City Tortilla Casserole 12 Dorm Room Casserole 14 Monday’s Mediterranean Stew 15 Extra Creamy Noodle and Meat Dinner 18 Mexican Cheesy Tortillas 19 Central American Enchilada Casserole 21 Mom’s Brown Rice Dinner 23 Hamburger Spinach Bake 26 3-Course Meal Casserole 27 Thursday’s Dinner 28 Rigatoni Casserole 29 Hamburger Delight 30 Lumberjack’s Lunch 31 Cream Cheese Biscuits With Beef 34 Quick Crockpot Casserole 35

Spanish Hamburger Bake 36 Meaty Potato Surprise 37 Maggie’s Casserole 38 Santa Ana Pie 39 Cornmeal Beef Pie 42 Mesa Dinner 43 Maui Mushroom Casserole 44 Yam and Walnuts Casserole 45 Pancakes, Syrup, and Bacon Casserole 46 Mexican I Casserole 47 Cream of Hash Browns Casserole 50 Buttery Celery and Carrots Casserole 51 Cheddar Creamed Corn Bread Casserole 52 Hash Browns and Mushrooms Casserole 53 Cheddar and Spinach Casserole 54 French Bean and Parmesan Casserole 55 Oysters Casserole 58 Lebanese Inspired Casserole 59 Creamed Corn Bread Casserole 60 Easy Tomato Chicken Casserole 61

French Onion and Cream Cheese Casserole 62 Mediterranean Casserole 63 Cheddar and Mushrooms Casserole 66 Parmesan and Peppers Casserole 67 Mexican Cream of Chicken Casserole 68 Shrimp and French Onions Casserole 69

Ground Beef Delight

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 6 Calories 422.7 Fat 18.7 g Cholesterol 100.8 mg Sodium 728.2 mg Carbohydrates 36.3 g Protein 27 g

Ingredients 1 lb lean ground beef 1 medium onion, chopped 1 medium green bell pepper, chopped 1 (1 lb) can chopped tomatoes, undrained 1⁄2 tsp salt

1 can cream of mushroom soup 1 (8 oz.) package noodles 1 C. shredded sharp cheddar cheese

Directions 1. In a skillet, add beef, bell pepper, and onion. Cook until the beef is no longer pink and evenly browned. 2. Drain excess grease. 3. Stir in tomatoes, soup, and salt. 4. Let the mixture simmer. Meanwhile, prepare the noodles according to the cooking Directions on the package. 5. Drain the noodles. 6. Stir the noodles and 1/2 of the cheese into the meat mixture. 7. Pour the contents of the skillet into a baking dish. Top with the rest of the cheese. 8. Place the dish in oven heated to 350 degrees F. Bake for no more than 32 minutes. 9. Enjoy.

Ground Beef Delight

7

SOUTHWEST

Squash

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 296.5 Fat 20.5 g Cholesterol 71.2 mg Sodium 186.9 mg Carbohydrates 7.8 g Protein 20.9 g

Ingredients 1 lb ground beef 1 tbsp oil 3 medium yellow squash, sliced 1 small onion, sliced 1 garlic clove, minced 1 (14 1/2 oz.) can diced tomatoes, undrained (OR 1 pint fresh tomato, diced and 1/2 C. water)

1 tsp chili powder 1 tsp cumin 1 tsp smoked paprika salt and pepper 1 C. cheddar cheese

Directions 1. Place a large frying pan over medium heat. Add beef to it and until well done. Drain the beef and put it aside. 2. Heat oil in the pan over medium heat. Add the onion, garlic, and squash. Sauté until the vegetables are tender. 3. Stir in the meat and tomatoes. Add water if you are using fresh tomatoes. Sprinkle the spices: chili powder, paprika, cumin, salt, and pepper. 4. Pour the mixture into an oven-proof baking dish. Add the cheese on top and slip the dish into the oven, baking it for no more than 17 minutes at 400 degrees F. 5. Enjoy.

10

Southwest Squash

7-Ingredient Zucchini

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 243.4 Fat 11.9 g Cholesterol 73.7 mg Sodium 472.9 mg Carbohydrates 9.1 g Protein 25.2 g

Ingredients 2 medium zucchini, fresh cut in 1/4-inch chunks 1 lb lean ground beef 1⁄2 medium onion, chopped 2 garlic cloves, chopped

1 C. salsa, jarred with tomatoes, onions and chilis 1 tsp ground cumin salt and pepper

Directions 1. In a skillet, add beef, garlic, onions, salt, and pepper. 2. Cook the beef over medium heat for 12 minutes, or until it well cooked. 3. Add salsa and cumin before covering the skillet. Let the mixture simmer over low heat for another 10 minutes. 4. Stir in the zucchini chunks. Cover the skillet and the zucchini for 12 minutes, or until the vegetable is firm yet cooked. 5. As this is a versatile recipe, you can make some changes to the Ingredients. For example, you can substitute beef with ground turkey or ground/shredded chicken. Moreover, you can serve it in tacos or burritos, or with rice or spaghetti. 6. Enjoy.

7-Ingredient Zucchini

11

MEXICO CITY

Tortilla Casserole

Prep Time: 30 mins Total Time: 55 mins Servings per Recipe: 6 Calories 708.3 Fat 32.6 g Cholesterol 123.3 mg Sodium 1415.6 mg Carbohydrates 65.2 g Protein 42.8 g

Ingredients 1 1⁄2 lbs ground beef 1 onion, chopped 1 green bell pepper, seeded and diced 1 -2 tbsp fresh minced garlic 1 large jalapeno pepper, seeded and finely chopped (optional) 2 -4 tsps cumin (or to taste) salt and black pepper 2 (10 oz.) cans red enchilada sauce 1 (15 oz.) can black beans (rinsed and well drained) 2 C. frozen corn 9 corn tortillas

2 C. shredded Mexican blend cheese, divided (can use more or less) Garnishing 2 plum tomatoes, finely chopped sour cream green onion coarsely crushed tortilla chips

Directions 1. Before you do anything, heat the oven to 350 degrees F. 2. Spray non-stick spray on an 11x7 inch casserole dish. 3. In a large pan, add the beef, garlic, onion, green bell pepper, and, if you are using it, jalapeno. Cook until the meat is no longer pink. Drain excess fat before returning the meat to the pan. Add in one of the cans of enchilada sauce, corn, black beans, and cumin. 4. Once the beef mixture starts boiling, reduce heat to medium-low. Let simmer for 22-27 minutes while stirring occasionally. Sprinkle salt and a lot of black pepper as desired. 5. Place 3 tortillas in the baking dish. Cut as needed to cover the bottom properly. 6. Spoon 1/4 C. canned enchilada sauce on the tortillas. 7. Spoon 1/3 of the beef mixture and 1/3 of the shredded cheese on top. 8. Repeat the above three steps two more times, but omit the last cheese layer on top. 12

Mexico City Tortilla Casserole

9. Cover the dish with foil and bake for no more than 27 minutes. 10. Take the dish out, remove the foil, and add the cheese. Place the dish in the oven for 7 more minutes, or until the cheese melts completely. 11. Wait for 12-17 minutes before slicing your bake. 12. Serve with sour cream/tomatoes, green onions, and crushed tortilla chips. 13. Enjoy.

13

DORM ROOM

Casserole

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 1 Calories 540.9 Fat 29.1 g Cholesterol 61.3 mg Sodium 1928.9 mg Carbohydrates 46 g Protein 23.2 g

Ingredients 2 (3 oz.) packages ramen noodles, any flavor 2 tbsps sour cream 1 (10 1/2 oz.) can cream of mushroom soup 1⁄2 C. water 1⁄2 C. milk 1⁄4 C. onion, chopped

1⁄4 C. French's French fried onions 1⁄2 lb ground beef

Directions 1. Before you do anything, heat the oven to 375 degrees F. 2. Get a bowl and mix in it the noodles, onion, undiluted soup water, sour cream, 1 packet of seasoning, and milk. Stir until well blended before pouring the mixture into a 9x9 ovensafe baking dish. 3. Cook the meat until brown and remove fat. Add the beef to the noodles and mix well. 4. Cover the dish and put it in the oven. 5. Take the baking dish out after no more than 22 minutes. Sprinkle French onion on top and bake for 12 more minutes uncovered. Take the dish out again and add the cheese. 6. Enjoy.

14

Dorm Room Casserole

Monday’s

Mediterranean Stew

Prep Time: 25 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 456.1 Fat 30.4 g Cholesterol 170 mg Sodium 1155.2 mg Carbohydrates 11.3 g Protein 34.8 g

Ingredients 4 C. unpeeled shredded zucchini 1⁄2 tsp salt 2 eggs 1⁄2 C. grated parmesan cheese 1 C. shredded cheddar cheese, divided (or to taste) 2 C. mozzarella cheese, divided (or to taste) 1 lb ground beef

1 -2 tbsp minced fresh garlic salt and pepper 1 onion, chopped 1 (15 oz.) can Italian-style tomato sauce (tomato sauce, with 1/4 tsp. each, oregano and basil) 1 medium green pepper, seeded and chopped

Directions 1. 2. 3. 4. 5. 6. 7. 8. 9.

Before you do anything, heat the oven to 400 degrees F. Spray non-stick spray on a 13x9 inch casserole dish. Put the zucchini in a strainer, then sprinkle it with salt. Allow it to drain for 12 minutes. Squeeze out excess moisture. Add eggs, half the cheddar cheese, mozzarella cheese, and parmesan cheese. Press the zucchini mixture onto the casserole's bottom. Place the casserole in the oven and bake for 22 minutes. While the zucchini bakes, the beef with garlic and onions. Season with salt and pepper. Once brown, get rid of any fat before adding tomato sauce. Add the beef mixture over the zucchini. 10. Add the remaining cheese and some green pepper. 11. Place the casserole one last time in the oven. Bake for 22 more minutes. 12. Enjoy. Monday’s Mediterranean Stew

15

EXTRA CREAMY

Noodle and Meat Dinner

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 12 Calories 389.5 Fat 24.2 g Cholesterol 106.4 mg Sodium 474.9 mg Carbohydrates 23.8 g Protein 19.3 g

Ingredients 1 lb lean ground beef 2 tbsps Italian seasoning 16 oz. diced tomatoes, drained 12 oz. wide egg noodles 2 tbsps butter 1 tsp salt 1⁄2 tsp black pepper 8 oz. cream cheese, cubed

4 oz. cottage cheese 8 oz. sour cream 8 oz. cheddar cheese, shredded

Directions 1. Start by sautéing the beef with Italian seasoning in a large frying pan. Drain the fat, add diced tomatoes, and set aside. 2. Cook the egg noodles according to package instructions. Meanwhile, mix butter, cream cheese, sour cream, cottage cheese, salt, and pepper in a bowl. Set the bowl aside. 3. Drain the noodles once they are cooked. Immediately, add the cheese mixture. Properly mix everything until the cheese melts. 4. Grease a 9x13 inch casserole dish. Place half of the noodles mixture in it. Add 2/3 of the beef mixture next, followed by half of the cheese. 5. Add the rest of the noodle mixture, beef mixture, and cheese. Place the casserole in the oven and bake for no more than 47 minutes at 350 degrees F. 6. Enjoy.

18

Extra Creamy Noodle and Meat Dinner

Mexican

Cheesy Tortillas

Prep Time: 30 mins Total Time: 1 hr 15 mins Servings per Recipe: 6 Calories 697.9 Fat 44.9 g Cholesterol 130.6 mg Sodium 1513.3 mg Carbohydrates 38.9 g Protein 36.7 g

Ingredients 1 lb ground beef 1 medium onion, finely chopped 2 tbsps minced fresh garlic 1 small green bell pepper, seeded and finely chopped 2 tsps dried chili pepper flakes (optional) 1 tbsp seasoning salt (or to taste or use white salt) black pepper 1 (4 oz.) can green chilies, diced 12 (6 inch) corn tortillas (cut into about 1-1/2-inch pieces) 1 (10 oz.) can cream of mushroom soup, undiluted

1 1⁄2 C. canned sliced black olives 1 1⁄4 C. red enchilada sauce (I use my own recipe for this) 1⁄2 C. sour cream 3 1⁄2 C. cheddar cheese (or use a Mexi-blend cheese) 2 firm tomatoes, coarsely chopped Garnishing shredded lettuce diced tomato chopped sweet onion

Directions 1. Before you do anything, heat the oven to 400 degrees F. 2. Lightly apply grease on an 11x7 inch baking dish. 3. In a large frying pan, the beef, garlic, onions, green chilies, bell pepper, chili powder, and, if used, dried chili flakes. 4. Stir over medium heat until the beef is evenly browned. Drain the excess grease completely. 5. Continue to the next step, or refrigerate the mixture to use it the next day. 6. Sprinkle seasoned salt and black pepper before transferring the meat mixture into a bowl. 7. Add the tortilla pieces, cream of mushroom soup, enchilada sauce, sour cream, black olives, and 1-1/2 C. cheese. Stir until well combined. Mexican Cheesy Tortillas

19

8. Transfer the mixture to the prepared casserole dish. 9. Cover the dish and bake in the oven for no more than 32 minutes. 10. Uncover the dish and add the remainder of the cheese. You can add more if you like along with chopped tomatoes. 11. Place the dish back in the oven and bake uncovered for 10-12 minutes, or until the cheese is bubbly. 12. Serve with topics. 13. Enjoy.

20

Central American

Enchilada Casserole

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 766.1 Fat 41.2 g Cholesterol 128.6 mg Sodium 2139.3 mg Carbohydrates 57.7 g Protein 43.3 g

Ingredients 2 tbsps butter 1 large onion, chopped 3 garlic cloves, minced 1 lb ground beef 1 tbsp chili powder 1 1⁄2 tsps kosher salt 1⁄2 tsp ground red pepper 2 (10 3/4 oz.) cans creamy chicken verde soup 1 (4 1/2 oz.) can chopped green chilies 1 1⁄2 dozen corn tortillas, divided (I prefer flour tortillas)

2 (10 oz.) cans red enchilada sauce, divided 1 (16 oz.) can refried beans 4 C. Monterey jack cheese, shredded black olives, sliced (optional) red pepper, curls (optional) green pepper, curls (optional) yellow pepper, curls (optional)

Directions 1. Before you do anything, heat the oven to 350 degrees F. 2. Prepare a 13x9x2 casserole dish by lightly greasing it. 3. Place a large frying pan over medium heat to melt the butter. 4. Add onion and garlic. Stir for 7 minutes, or until the onion is tender. 5. Stir in the beef, chili powder, red pepper, and salt. 6. Once the beef is well browned and crumbly, drain excess fluids. 7. Add soup and green chilies. Set the beef mixture aside. 8. Place 6 tortillas in the casserole dish. 9. Get a medium-sized bowl; mix the enchilada sauce and refried beans in it. 10. Spoon the bean mixture on top of the tortillas. 11. Sprinkle 1 C. cheese on top. 12. Add six more tortillas to the dish. Central American Enchilada Casserole

21

13. Spread the remaining bean mixture onto the tortillas. 14. Top the tortillas with the remaining cheese. 15. Bake for 27 minutes, or until the cheese is bubbly. 16. Serve with slice black olives and bell pepper curls on top. 17. Enjoy.

22

Mom’s

Brown Rice Dinner

Prep Time: 15 mins Total Time: 1 hr 55 mins Servings per Recipe: 8 Calories 248.6 Fat 12 g Cholesterol 56.5 mg Sodium 271.1 mg Carbohydrates 15.9 g Protein 19 g

Ingredients 1 lb lean ground beef 1⁄2 C. chopped onion 1⁄2 C. uncooked brown rice 1 C. tomato sauce 1 1⁄2 tsps beef bouillon 1 tbsp Worcestershire sauce 1 tsp sugar 1⁄2 tsp dried dill

3⁄4 C. water 4 1⁄2 C. coarsely chopped cabbage 6 oz. shredded Swiss cheese or 6 oz. Colby

Directions 1. Cook the meat and onion together until browned. Add seasoning as desired. 2. In a greased 9x13 casserole dish, place the cabbage. Add the rice, meat, and onion over the cabbage in that order. 3. Mix together tomato sauce, Worcestershire sauce, bouillon, sugar, water, and dill. Pour the liquid mixture on top of the cabbage. 4. Place in a pre-heated 350 degrees F oven and bake, covered, for 90 minutes. 5. Remove from oven and add cheese on top. Let it settle until the cheese melts completely. 6. Enjoy.

Mom’s Brown Rice Dinner

23

HAMBURGER

Spinach Bake

Prep Time: 20 mins Total Time: 1 hr Servings per Recipe: 6 Calories 484.9 Fat 14.7 g Cholesterol 51.4 mg Sodium 299.6 mg Carbohydrates 67.2 g Protein 23.5 g

Ingredients 1 lb ground beef shredded Monterey jack cheese 1 (16 oz.) box penne pasta, cooked salt & pepper seasoned garlic salt 2 -3 bunches fresh spinach olive oil 3 -4 garlic cloves

1⁄2onion, chopped 1 (10 3/4 oz.) can condensed cream of mushroom & garlic soup

Directions 1. In a large skillet, heat a small amount of the oil. Add onion and garlic. Cook until transparent. 2. Stir in spinach and until it wilts. Set aside. 3. Cook the beef until it is well browned. Add garlic salt, salt, and pepper for seasoning. Set aside. 4. Mix together the pasta, beef, spinach, cheese, and soup. You can add more cheese if you like your casserole cheesy. 5. Sprinkle salt and pepper as desired. 6. Pour the mixture into a large casserole dish. Top it off with shredded cheese. 7. Cover the dish with tin foil and place it in a pre-heated 350 degree F oven. Bake for no more than 32 minutes. 8. Uncover the casserole and bake for an additional 12 minutes. 9. Enjoy.

26

Hamburger Spinach Bake

3-Course

Meal Casserole

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 294.9 Fat 12.2 g Cholesterol 47.6 mg Sodium 184 mg Carbohydrates 29.8 g Protein 16.9 g

Ingredients 1 1⁄3 lbs potatoes (about 4 medium) milk butter thinly sliced onion 1 C. frozen green beans 2 -4 slices processed American cheese

slices or 2 -4 slices shredded casserole cheese 1⁄2 lb ground beef paprika breadcrumbs (optional)

Directions 1. 2. 3. 4. 5.

Peel the potatoes, cut them into cubes, and boil them. Boil the green beans. Cook the beef until evenly browned. Slice the onions. Lightly grease the baking dish with non-stick coating. Place the beef on the bottom of the baking dish. Add half of the cheese, tearing it into chunks to cover the surface. Add half of the onions. 6. Add green beans and then repeat layering cheese and onion. 7. Drain the potatoes. Add as much milk and butter as you like and mash the potatoes. Ideally, you can opt for 2 tbsp. butter and slowly add milk until you get the consistency you prefer. 8. Add the mashed potatoes on top of the casserole. 9. Sprinkle paprika on top. You can also sprinkle additional cheese and breadcrumbs if desired. You can refrigerate this dish after this step and bake it later. 10. Bake in pre-heated 400 degrees F oven for 22-32 minutes, or until the cheese melts and the mashed potatoes are golden. 11. If this recipe seems bland, you can spice it up by adding garlic, Worcestershire sauce, or other spices while cooking the meat. Another way is to add paprika and garlic powder while mashing potatoes. You can also use jalapeno cheese. Enjoy. 3-Course Meal Casserole

27

THURSDAY’S

Dinner

Prep Time: 20 mins Total Time: 55 mins Servings per Recipe: 6 Calories 487.5 Fat 28.6 g Cholesterol 118.2 mg Sodium 518.5 mg Carbohydrates 33.4 g Protein 23.6 g

Ingredients 1 lb ground beef 1 medium onion, minced 8 oz. egg noodles 1 tbsp butter 1 C. sour cream 1 (10 2/3 oz.) can cream of mushroom soup salt and pepper

1⁄2 C. grated cheddar cheese (or more if you'd like it cheesier) crushed potato chips

Directions 1. 2. 3. 4.

Cook the beef and onion until brown. Cook the noodles and drain them. Add butter to the noodles while they are hot. Mix soup, sour cream, and seasonings until well blended. Grease a 2 or 2-1/2 quart baking dish. Place a layer of each of the noodles, beef mixture, cheese, and soup mixture. Spread the soup as best as you can, even if it is not evenly. Repeat until you have no more Ingredients. 5. Add potato chips on top. 6. Place the dish into a pre-heated 350 degrees F oven, and bake for 27-37 minutes. 7. Enjoy.

28

Thursday’s Dinner

Rigatoni

Casserole

Prep Time: 30 mins Total Time: 1 hr 10 mins Servings per Recipe: 8 Calories 978.9 Fat 63.4 g Cholesterol 208.1 mg Sodium 2499.8 mg Carbohydrates 43.2 g Protein 56.4 g

Ingredients 1 lb lean ground beef 1 large onion, chopped 1 medium green pepper, chopped 1 tbsp fresh minced garlic salt or seasoning salt and pepper 3 -4 tbsps grated parmesan cheese 1 lb pepperoni, divided 1 (4 oz.) can sliced mushrooms, drained

4 C. pasta sauce 3 -4 C. rigatoni pasta (cooked to firm-tender and drained, do not over cook the pasta) 4 C. mozzarella cheese, divided

Directions 1. Apply grease onto a 12x9 inch casserole dish. 2. In a medium sized frying pan, add the beef, onions, garlic, green peppers, salt, and pepper. Cook until the meat becomes brown and the vegetables tender. Drain the excess grease, then add parmesan cheese. 3. Chop 1/2 pound pepperoni and add it to the mixture. Add pasta sauce and mushrooms as well. Stir until all Ingredients are well combined. Simmer for 22-27 minutes. 4. Pre-heat the oven to 350 degrees F. 5. Evenly distribute the pasta on the bottom of the casserole dish. 6. Add 1/2 of the mozzarella cheese on top. 7. Layer the rest of the pepperoni over the cheese. 8. Pour the beef and pasta sauce mixture on top of the pepperoni. 9. Place the casserole, uncovered, in the oven and bake for no more than 32 minutes. 10. Take the casserole out of the oven. Sprinkle the remainder of the mozzarella cheese. 11. Put the dish in the oven again and bake for 12 minutes, or until the cheese is bubbly. 12. Allow to cool for 12-17 minutes before serving. 13. Enjoy. Rigatoni Casserole

29

HAMBURGER

Delight

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 398.1 Fat 17.6 g Cholesterol 90 mg Sodium 556.2 mg Carbohydrates 35.4 g Protein 22.9 g

Ingredients 1 lb lean ground beef 1⁄4 tsp salt 1⁄4 tsp pepper 1 tsp oil, to taste 8 oz. sliced fresh mushrooms 1 large onion, chopped 3 minced garlic cloves, I just use the jarred kind

1⁄4 C. dry white wine or 1⁄4 C. chicken broth or 1⁄4 C. chicken bouillon 1 (10 3/4 oz.) can cream of mushroom soup 1⁄2 C. sour cream 1 tbsp Dijon mustard 4 C. cooked egg noodles

Directions 1. In a large, deep skillet, the hamburger with salt and pepper. Continuously break up the meat until crumbly. 2. Drain the excess grease before stirring in onion, garlic, mushrooms, and oil. 3. Continue cooking for four minutes, or until the onion is tender. 4. Add wine (or one of its substitutes). Reduce heat to medium-low and let the mixture simmer for no more than 5 minutes. 5. Add mustard, soup, and sour cream. Mix everything until well combined. 6. Add the noodles to the mixture. If the skillet is too small, add the noodles to a large dish, pour the meat mixture on top, and toss well. Finally, pour the coated noodles into a sprayed 13x9 inch casserole dish. 7. Cover the dish and place it into a pre-heated 350 degrees F oven. Bake for no more than 22 minutes. 8. Uncover the casserole and bake for 12 more minutes. 9. Serve with garlic bread on the side or fresh tossed salad. 10. Enjoy. 30

Hamburger Delight

Lumberjack’s Lunch

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 395.1 Fat 19 g Cholesterol 77.1 mg Sodium 1169.7 mg Carbohydrates 33.6 g Protein 23.2 g

Ingredients 1 lb ground beef 1 tsp salt 1 (16 oz.) can favorite beans 3⁄4 C. barbecue sauce 2 tbsps brown sugar

1 tbsp instant minced onion 1 can hungry jack biscuit 1 C. grated cheddar cheese

Directions 1. Before you do anything, heat the oven to 350 degrees F. 2. Cook the meat until evenly browned. Drain the excess liquid. 3. Stir in the salt, can of beans, barbecue sauce, brown sugar, and instance minced onion. 4. Heat the meat mixture until bubbly. 5. Pour the mixture into a greased 2-quart baking dish. 6. Cut the biscuits in half, producing 20 half circles. 7. Place the biscuits on top of the mixture, with the cut side facing down. 8. Layer the surface with cheese. 9. Bake for no more than 32 minutes. 10. Enjoy.

Lumberjack’s Lunch

31

CREAM CHEESE

Biscuits With Beef

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 4 Calories 617.6 Fat 39.7 g Cholesterol 103.3 mg Sodium 1256.9 mg Carbohydrates 36 g Protein 28.4 g

Ingredients 1 lb ground beef 1⁄4 C. chopped onion 1 (3 oz.) package cream cheese, softened 1 (14 oz.) can cream of mushroom soup 1⁄8 C. milk

1⁄8 C. catsup salt 1 (8 oz.) can biscuits

Directions 1. 2. 3. 4. 5. 6. 7.

Cook the meat and onions until evenly browned. Drain the excess grease. In a bowl, mix the catsup, milk, soup, cream cheese, and salt. Stir in the meat mixture. Mix everything until well blended. Bake the mixture uncovered at 375 degrees F for no more than 12 minutes. Add the can biscuits on top of the casserole and bake for an additional 17-22 minutes, or until the biscuits are brown. 8. Enjoy.

34

Cream Cheese Biscuits With Beef

Quick

Crockpot Casserole

Prep Time: 10 mins Total Time: 8 hrs 10 mins Servings per Recipe: 4 Calories 414.5 Fat 14.8 g Cholesterol 145.2 mg Sodium 1498.8 mg Carbohydrates 13.5 g Protein 52.2 g

Ingredients 2 lbs stewing beef, well-trimmed and cut in one-inch cubes 1 envelope dry onion soup mix 1 can cream of mushroom soup 1 (4 oz.) can whole mushrooms or 1 (4

oz.) can sliced mushrooms 1⁄2 C. white grape juice

Directions 1. Add all the Ingredients into a crockpot. 2. Stir the Ingredients well. 3. Cover the crockpot and place it on low heat for 8-12 hours. Alternatively, you can on high heat for 5-6 hours. 4. Serve the casserole with rice or noodles. 5. Enjoy.

Quick Crockpot Casserole

35

SPANISH

Hamburger Bake

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 4 Calories 580.6 Fat 33.2 g Cholesterol 116.2 mg Sodium 1093.5 mg Carbohydrates 35.4 g Protein 34.1 g

Ingredients 1 lb ground chuck 1 tsp garlic, minced 1 C. Minute Rice (uncooked) 1 (1 oz.) package dry vegetable soup mix (Lipton's)

1 (11 3/4 oz.) can Campbell’s tomato soup 1 1⁄2 C. water 1 1⁄2 C. colby-monterey jack cheese, shredded

Directions 1. 2. 3. 4. 5. 6. 7.

Cook the ground chuck with minced garlic until evenly browned. Drain the excess liquid. Crumble the meat before placing it at the bottom of a 1-1/2 quart baking dish. Add Minute Rice over the meat. Scatter the Vegetable Soup Mix evenly over the rice. Combine water with tomato soup, and pour the liquid mixture onto the casserole. Evenly add the cheese over the top. Cover the baking dish and place it into a pre-heated 350 degrees F oven. Bake for no more than 32 minutes. Uncover the dish and bake for an additional 17 minutes. 8. Enjoy.

36

Spanish Hamburger Bake

Meaty

Potato Surprise

Prep Time: 1 hr Total Time: 1 hr 30 mins Servings per Recipe: 4 Calories 791 Fat 38.9 g Cholesterol 192.5 mg Sodium 284.6 mg Carbohydrates 47.6 g Protein 55.1 g

Ingredients 4 medium russet potatoes (peeled, sliced and cooked) 2 lbs lean ground beef 4 tbsps butter, divided 1 large onion, chopped 1 tbsp garlic (or to taste) 1 red bell pepper, seeded and chopped 1 green bell pepper, seeded and chopped

1⁄4 C. grated parmesan cheese (optional) salt and pepper (I use seasoned salt) 2 -4 tbsps cooking sherry (or use red wine) 1⁄4 C. chopped fresh parsley 1⁄4 C. milk (I use whipping cream or buttermilk) 1⁄2 C. Swiss cheese, shredded

Directions 1. Before you do anything, heat the oven to 350 degrees F. Grease a 2-1/2 quart casserole dish. 2. In a heavy frying pan, the beef in 2 tbsp. butter until evenly browned. Stir in onion, both types of bell peppers, and garlic. Sauté until soft and then drain the excess fat. 3. Add salt, black pepper, sherry, parsley, and parmesan cheese. Sauté for no more than 7 minutes. 4. Pour the mixture into the baking dish. 5. Add the rest of the butter and milk to the cooked potatoes, and beat them until smooth. Add salt and black pepper if you want. 6. Spread the potatoes over the meat, covering all corners. Use a spoon to push the potato mixture tightly around the corners and side. 7. Cover the top with cheddar cheese (or parmesan cheese). Place the dish uncovered into the oven and book for 27-32 minutes, or until the potatoes and cheese turns light brown. 8. Enjoy.

Meaty Potato Surprise

37

MAGGIE’S

Casserole

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 10 Calories 379.4 Fat 16.5 g Cholesterol 59 mg Sodium 641.3 mg Carbohydrates 38.7 g Protein 20.1 g

Ingredients 1 lb ground beef 1 C. chopped onion 1⁄2 C. chopped green pepper (optional) 3 C. uncooked elbow macaroni (or similar shaped pasta) 28 oz. crushed tomatoes 14 3⁄4 oz. cream-style corn 1⁄2 C. half-and-half or 1⁄2 C.

evaporated milk 2 C. shredded cheddar cheese, DIVIDED 3⁄4-1 tsp salt 3⁄4 tsp pepper 1 tsp thyme 1 tsp parsley 1⁄2 tsp garlic powder

Directions 1. In a frying pan, the beef, onion, and green pepper. Once the meat is well browned, drain the excess grease. 2. Follow the package Directions to the macaroni. Drain once al dente. 3. Get a bowl and mix both the macaroni and beef mixture. Stir in the creamed corn, crushed tomatoes, spice, half and half, and 1 C. of the cheese. Mix the contents of the bowl well. 4. Lightly grease a 9x13 inch glass casserole dish. Pour the mixture into the dish and evenly layer the remaining cheese on top. 5. Place the casserole into an oven heated to 350 degrees F for 27-32 minutes. 6. Enjoy.

38

Maggie’s Casserole

Santa Ana Pie

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 4 Calories 1886.7 Fat 189.7 g Cholesterol 255.7 mg Sodium 698.4 mg Carbohydrates 14 g Protein 25.9 g

Ingredients 2 tbsps olive oil 6 slices turkey bacon, coarsely chopped 1 onion, finely sliced 2 garlic cloves, finely chopped 1⁄2 C. red wine 1 kg beef, topside trimmed of fat, cut into 3cm pieces 1 1⁄2 C. tomato puree

1 C. reduced-beef broth 2 tbsps Kikkoman naturally brewed soy sauce 2 bay leaves 200 g large flat mushrooms chopped parsley, and mashed potatoes, to serve

Directions 1. Before you do anything, heat the oven to 350 degrees F. 2. Pour half of the oil into a flameproof baking dish. Place the dish over medium high heat. 3. Add 1/3 of the beef. Cook until it is brown on all sides, then set aside. Repeat this step two more times, setting aside the well-browned meat every time. 4. Lower heat to medium and add the rest of the oil. Stir in the onion, garlic, and bacon. Cook until the onion becomes tender. 5. Add wine and stir the contents of the dish well, dislodging any Ingredients that got stuck to the bottom of the dish. 6. Add the beef, stock, soy sauce, tomato puree, bay leaves, and mushrooms. Cover the dish and bake in the oven for 90 minutes, or until the beef becomes tender. 7. Uncover the dish and for another 17 minutes, or until there is little liquid. 8. Take the dish out of the oven and let it stand for 10 minutes. Top the pie with parsley and serve it from the dish. 9. Serve mashed potatoes separately. 10. Enjoy. Santa Ana Pie

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CORNMEAL

Beef Pie

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 8 Calories 378.6 Fat 16.5 g Cholesterol 66.5 mg Sodium 873.5 mg Carbohydrates 35.2 g Protein 24.6 g

Ingredients 1 C. yellow cornmeal 1⁄2 tsp salt 4 C. water 1 lb lean ground beef 1 C. yellow onion, chopped 1⁄2 C. green bell pepper, chopped 1 garlic clove, minced 1 tbsp chili powder 1⁄2 tsp dried oregano 3⁄4 tsp salt fresh ground black pepper

1 (14 1/2 oz.) can crushed tomatoes, in thick puree 1 (16 oz.) can kidney beans, rinsed and drained 2 C. corn kernels (fresh, frozen or canned(drained) 2 C. grated cheddar cheese

Directions 1. 2. 3. 4.

Before you do anything, heat the oven to 350 degrees F. Prepare the cornmeal layer. In a deep pot, mix cornmeal with 1/2 tsp salt, and 4 C. water. Bring the cornmeal mixture to a boil over medium heat. Reduce the heat and continue cooking the cornmeal mixture. Stir it for 7 minutes, or until it becomes thick. 5. In a large frying pan, beef, bell pepper, garlic, and onion for 7 minutes, or until the meat becomes evenly browned and the vegetables grow tender. 6. Add seasonings, corn, beans, and tomatoes. Simmer for approximately 7 minutes. 7. Grease a 9x13 inch casserole dish. 8. Add the meat mixture to the dish. 9. Pour the cornmeal mixture over the meat. Sprinkle the top with cheese. 10. Place the dish in the oven, uncovered, and bake for no more than 32 minutes, or until the cheese melts. Allow the dish to stand for 12 minutes before serving it. Enjoy. 42

Cornmeal Beef Pie

Mesa

Dinner

Prep Time: 5 mins Total Time: 1 hr 20 mins Servings per Recipe: 8 Calories 292.9 Fat 11 g Cholesterol 47.3 mg Sodium 707.5 mg Carbohydrates 30.2 g Protein 18.3 g

Ingredients 1 C. brown rice 1 beef bouillon cube 2 tbsps butter 1 medium onion, thinly sliced 1 lb lean ground beef 1 -2 garlic clove, minced 2 tsps dry mustard 1 tbsp chili powder

1 tsp salt 1⁄2 tsp black pepper 1 (15 oz.) can tomatoes, drained 1 (15 oz.) can kidney beans, liquid reserved 1 tsp paprika 1⁄4 C. parmesan cheese, grated

Directions 1. Follow the Directions on the package to the rice. Add the bouillon cube to the rice as it cooks. 2. Before the rice is fully done, melt the butter in a skillet and sauté the onion. 3. Add the beef to the onion, crumbling it to properly it. Add chili powder, garlic, mustard, salt, and pepper. Once the meat becomes evenly browned, drain the excess grease if any. 4. In a 2-quart baking dish, spoon 1/2 of the meat mixture. 5. Add the rice on top of the meat. 6. Place the tomatoes over the rice. 7. Pour the beans along with their liquid on top. 8. Evenly spread the remaining meat mixture over the beans. 9. In a small bowl, mix the paprika and cheese. Sprinkle the mixture over the casserole. 10. Bake uncovered for no longer than 32 minutes at 350 degrees F. 11. Add sour cream for additional flavor. 12. Enjoy.

Mesa Dinner

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MAUI

Mushroom Casserole

Prep Time: 25 mins Total Time: 55 mins Servings per Recipe: 4 Calories 530.2 Fat 12.7 g Cholesterol 73.7 mg Sodium 1047.9 mg Carbohydrates 76.7 g Protein 30.5 g

Ingredients 1 lb lean ground beef or 1 lb ground chicken 1⁄2 C. brown sugar 2 tsps cornstarch 2 tsps dry mustard 1 medium onion (sliced) 1 -2 C. fresh mushrooms

1 C. ketchup 1 (14 oz.) can kidney beans (drain & rinse) 1 (14 oz.) can pineapple chunks

Directions 1. 2. 3. 4. 5. 6.

44

Cook the meat until no longer pink. Add onions and mushrooms to the meat. Drain the meat and mushroom mixture to get rid of excess grease. In a bowl, mix the remaining Ingredients. Add the mixture to the meat and mushrooms. Allow the stew to simmer over low heat for 27-32 minutes. Serve the stew with rice. Enjoy.

Maui Mushroom Casserole

Yam

and Walnuts Casserole

Prep Time: 15 mins Total Time: 50 mins Servings per Recipe: 8 Calories 383 kcal Carbohydrates 49.9 g Cholesterol 82 mg Fat 19 g Protein 5.2 g Sodium 194 mg

Ingredients 1 (29 oz.) can yams, drained and mashed 1/4 C. melted butter 1/2 C. white sugar 1/2 C. evaporated milk 2 eggs, beaten 1/2 tsp nutmeg 1/2 tsp ground cinnamon 1 tsp vanilla extract

1/4 C. butter, softened 1/2 C. brown sugar 1/2 C. chopped walnuts 1 C. sugar frosted corn flake cereal

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Spread a mixture of butter, brown sugar, frosted cereal and walnuts over a mixture of yams, nutmeg, melted butter, eggs, white sugar, evaporated milk, cinnamon and vanilla extract in the casserole dish. 3. Bake in the preheated oven for about 35 minutes. 4. Serve.

Yam and Walnuts Casserole

45

PANCAKES,

Syrup, and Bacon Casserole

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 8 Calories 360 kcal Carbohydrates 31.2 g Cholesterol 89 mg Fat 19.5 g Protein 15.1 g Sodium 792 mg

Ingredients 2 C. baking mix (such as Bisquick ®) 2 C. shredded Cheddar cheese, divided 1 C. milk 5 tbsps maple syrup

2 eggs 1 1/2 tbsps white sugar 12 slices cooked turkey bacon, crumbled

Directions 1. Set your oven to 350 degrees F and grease a baking dish before doing anything else. 2. Combine all the ingredients except bacon in a bowl very thoroughly and pour into a prepared baking dish. 3. Bake in the preheated oven for about 25 minutes and sprinkle bacon and some cheddar cheese before baking it again for five more minutes. 4. Serve.

46

Pancakes, Syrup, and Bacon Casserole

Mexican I

Casserole

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 6 Calories 407 kcal Carbohydrates 40 g Cholesterol 42 mg Fat 20.7 g Protein 19.3 g Sodium 853 mg

Ingredients 1/2 (14.5 oz.) package tortilla chips, divided 1 (8 oz.) package shredded 2% Mexican cheese blend, divided 1 (15 oz.) can black beans, rinsed and drained, divided 1/2 sweet onion, chopped

1/2 (7 oz.) can green salsa (salsa verde) 1/2 (7 oz.) can salsa casera 1 (8 oz.) container reduced-fat sour cream 1 lime, cut into wedges

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Layer your baking dish with tortilla chips, half of the Mexican cheese blend and then black beans. 3. Repeat the layering process until all ingredients have been used. 4. Bake in the preheated oven for about 20 minutes before pouring some sour cream over it. 5. Garnish with lime wedges. 6. Serve.

Mexican I Casserole

47

CREAM

of Hash Browns Casserole

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 10 Calories 272 kcal Carbohydrates 24 g Cholesterol 38 mg Fat 22.2 g Protein 7.3 g Sodium 544 mg

Ingredients 2 (10.75 oz.) can condensed cream of chicken soup 1 1/2 C. sour cream 2 tbsps butter, softened 2 tbsps dried minced onion flakes ground black pepper to taste 1 (2 lb) package frozen shredded hash

brown potatoes, thawed 4 oz. extra sharp Cheddar cheese, shredded 1/2 C. mashed cornflakes cereal

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Combine soup, sour cream, half of your cheese, butter, hash browns, dried onion flakes, and pepper in a bowl very thoroughly before pouring it into a baking dish. 3. Bake in the preheated oven for about 45 minutes. 4. Serve.

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Cream of Hash Browns Casserole

Buttery

Celery and Carrots Casserole

Prep Time: 15 mins Total Time: 45 mins Servings per Recipe: 6 Calories 331 kcal Carbohydrates 23.1 g Cholesterol 61 mg Fat 24.6 g Protein 6g Sodium 909 mg

Ingredients 5 C. sliced carrots 3 tbsps butter 1 onion, chopped 1 (10.75 oz.) can condensed cream of celery soup salt and pepper to taste

1/2 C. cubed processed cheese 2 C. seasoned croutons 1/3 C. melted butter

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Cook carrots in boiling water for 8 minutes before draining. 3. Now cook onions in hot butter for a few minutes and then add soup, cheese, pepper, salt and cooked carrots before transferring all this to the baking dish. 4. Spread croutons coated with melted butter over the mixture. 5. Bake in the preheated oven for about 30 minutes. 6. Serve.

Buttery Celery and Carrots Casserole

51

CHEDDAR

Creamed Corn Bread Casserole

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 6 Calories 254 kcal Carbohydrates 26.4 g Cholesterol 60 mg Fat 13.4 g Protein 9.4 g Sodium 642 mg

Ingredients 1 (15 oz.) can whole kernel corn, drained and 1/2 liquid reserved 1 (14.75 oz.) can cream-style corn 2 eggs

1 (8 oz.) package dry corn bread mix 1 C. sour cream 8 oz. Cheddar cheese, shredded

Directions 1. 2. 3. 4.

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Set your oven to 350 degrees F before doing anything else. Combine everything in a bowl very thoroughly before pouring it into a baking dish. Bake in the preheated oven for about 30 minutes. Serve.

Cheddar Creamed Corn Bread Casserole

Hash Browns

and Mushrooms Casserole

Prep Time: 15 mins Total Time: 1 hr 25 mins Servings per Recipe: 6 Calories 400 kcal Carbohydrates 23.1 g Cholesterol 77 mg Fat 35.5 g Protein 8.5 g Sodium 483 mg

Ingredients 1 (30 oz.) package frozen hash brown potatoes 2 C. shredded Cheddar cheese 1 (16 oz.) container sour cream 1 (10.75 oz.) can condensed cream of mushroom soup

1 onion, chopped 1 C. butter 3 C. mashed corn flakes

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Cook onion in hot butter for five minutes and mix it with a mixture of soup, cheese, and sour cream before spreading this over hash browns in a baking dish. 3. Spread mashed corn flakes in the casserole dish and then pour melted butter over it. 4. Bake in the preheated oven for about 60 minutes. 5. Serve.

Hash Browns and Mushrooms Casserole

53

CHEDDAR

and Spinach Casserole

Prep Time: 10 mins Total Time: 1 hr 5 mins Servings per Recipe: 6 Calories 269 kcal Carbohydrates 7.9 g Cholesterol 140 mg Fat 18 g Protein 19.6 g Sodium 845 mg

Ingredients 1 (16 oz.) package cottage cheese 6 eggs 1/2 C. all-purpose flour 1/4 C. sour cream 2 tsps salt 1/2 tsp ground black pepper

2 (10 oz.) packages frozen chopped spinach, thawed and drained 4 C. shredded Cheddar cheese, divided

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Blend a mixture of cottage cheese, salt, eggs, flour, sour cream and pepper in a blender until smooth and mix it with a mixture of spinach, and 2 C. of Cheddar cheese before pouring it into the baking dish. 3. Bake in the preheated oven for about 45 minutes before spreading 2 more C. of cheddar cheese and baking it again for 10 minutes. 4. Serve.

54

Cheddar and Spinach Casserole

French Bean

and Parmesan Casserole

Prep Time: 5 mins Total Time: 30 mins Servings per Recipe: 4 Calories 421 kcal Carbohydrates 59.8 g Cholesterol 6 mg Fat 13.7 g Protein 16.8 g Sodium 1013 mg

Ingredients 2 tbsps olive oil 1 large onion, sliced 1 medium carrot, sliced 2 cloves garlic, finely chopped 1 tsp white sugar 1 red bell pepper, seeded and chopped 6 fresh mushrooms, sliced 1 tbsp all-purpose flour 1/2 C. water 1 tbsp tomato paste

1/2 tsp dried basil 1/4 tsp dried thyme 1 (14.5 oz.) can red kidney beans, drained 1/2 tsp salt ground black pepper to taste 1/2 (1 lb) loaf French bread, cut into 1/2 inch thick slices 1 tbsp olive oil 1/4 C. grated Parmesan cheese

Directions 1. Set your oven to 450 degrees F before doing anything else. 2. Cook onion, carrot and garlic in hot olive oil for a few minutes before adding mushrooms, sugar and red pepper, and cooking until you see that the onion is brown. 3. Add flour and cook for 1 minute before adding tomato paste, thyme, water, basil, beans, salt and pepper, and transferring all this to a baking dish. 4. Spread slices of bread dipped in oil over the mixture before spreading parmesan cheese. 5. Bake in the preheated oven for about 15 minutes. 6. Serve.

French Bean and Parmesan Casserole

55

OYSTERS

Casserole

Prep Time: 10 mins Total Time: 1 hr Servings per Recipe: 8 Calories 446 kcal Carbohydrates 41 g Cholesterol 96 mg Fat 29 g Protein 8.6 g Sodium 829 mg

Ingredients 1 C. butter, melted 1/2 (16 oz.) package saltine crackers, mashed 2 (8 oz.) cans oysters

1 1/2 tbsps heavy whipping cream 1 tsp Worcestershire sauce 2 (14.75 oz.) cans cream-style corn

Directions 1. Set your oven to 425 degrees F before doing anything else. 2. Spread half of your oysters and half of a mixture of margarine and mashed saltine crackers over the corn in a baking dish and do the same with the remaining ingredients then spread a mixture of cream, oyster juice and Worcestershire sauce over the layers. 3. Bake in the preheated oven for about 20 minutes while covered with aluminum foil and bake for another 30 minutes after removing the foil. 4. Serve.

58

Oysters Casserole

Lebanese Inspired Casserole

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 4 Calories 466 kcal Carbohydrates 25.7 g Cholesterol 176 mg Fat 24.8 g Protein 34 g Sodium 663 mg

Ingredients 1 lb potatoes 3 tbsps extra-virgin olive oil 4 (4.375 oz.) cans sardines, drained 1/2 lb cherry tomatoes, diced 2 cloves garlic, chopped

1 tbsp dried basil 2 tbsps bread crumbs

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Cook potatoes in boiling salty water for 20 minutes before peeling and slicing it. 3. Place sardine fillets, diced tomatoes, garlic, bread crumbs and basil over these sliced potatoes in a baking dish. 4. Bake in the preheated oven for about 20 minutes. 5. Serve.

Lebanese Inspired Casserole

59

CREAMED

Corn Bread Casserole

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 469 kcal Carbohydrates 45.8 g Cholesterol 54 mg Fat 30.7 g Protein 7g Sodium 1189 mg

Ingredients 1 C. margarine, melted 2 (15.25 oz.) cans creamed corn 2 eggs, beaten 1 (8 oz.) package dry corn bread mix

1 onion, finely chopped salt and pepper to taste

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Combine everything thoroughly and pour into a baking dish before covering it up with aluminum foil. 3. Bake in the preheated oven for about 40 minutes. 4. Serve.

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Creamed Corn Bread Casserole

Easy

Tomato Chicken Casserole

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 310 kcal Carbohydrates 28.2 g Cholesterol 85 mg Fat 5.3 g Protein 36.8 g Sodium 564 mg

Ingredients 2 onions, thinly sliced 1 red bell pepper, thinly sliced 2 large tomatoes, thinly sliced 1 1/4 lbs skinless, boneless chicken breast meat - cut into strips

1 (16 oz.) jar spaghetti sauce water as needed

Directions 1. Heat up your oven’s broiler to low if possible. 2. Broil onions, tomatoes and bell pepper until brown before adding chicken, water and sauce. 3. Broil everything for another 10 minutes or until the chicken is tender.

Easy Tomato Chicken Casserole

61

FRENCH ONION

and Cream Cheese Casserole

Prep Time: 10 mins Total Time: 50 mins Servings per Recipe: 6 Calories 381 kcal Carbohydrates 20.4 g Cholesterol 41 mg Fat 30.6 g Protein 7.1 g Sodium 748 mg

Ingredients 2 (10 oz.) packages frozen chopped spinach, thawed and drained 1 (8 oz.) package cream cheese, softened

1 (10.75 oz.) can condensed cream of mushroom soup 1 (6 oz.) can French-fried onions, divided

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Combine everything thoroughly (reserving some fried onions) and pour into a baking dish before spreading some fried onions on top. 3. Bake in the preheated oven for about 20 minutes. 4. Serve.

62

French Onion and Cream Cheese Casserole

Mediterranean Casserole

Prep Time: 15 mins Total Time: 25 mins Servings per Recipe: 8 Calories 480 kcal Carbohydrates 29.6 g Cholesterol 48 mg Fat 31.6 g Protein 22.3 g Sodium 615 mg

Ingredients 1 lb ground beef (optional) 1 medium onion, chopped(optional) 1/4 tsp allspice (optional) salt and ground black pepper to taste 2 tsps olive oil 1/2 C. pine nuts 4 C. hummus spread

3 pita bread rounds paprika, for garnish 1/2 C. chopped fresh parsley, for garnish 2 tbsps fresh lemon juice

Directions 1. Cook onion and ground beef over medium heat for 10 minutes before stirring allspice, pepper and salt. 2. Fry pine nuts in hot oil for 2 minutes. 3. Spread half of your pita bread slices over half of your hummus in a baking dish before spreading the remaining hummus over the remaining bread and toping with pine nuts. 4. Spread some paprika, lemon juice and half of the parsley then top everything with the beef mixture and the remaining parsley. 5. Serve.

Mediterranean Casserole

63

CHEDDAR

and Mushrooms Casserole

Prep Time: 15 mins Total Time: 55 mins Servings per Recipe: 10 Calories 293 kcal Carbohydrates 13 g Cholesterol 67 mg Fat 17.7 g Protein 20.3 g Sodium 701 mg

Ingredients 2 lbs ground beef 1 onion, chopped 1 (15 oz.) can black beans, drained and rinsed 2 tbsps chili powder 1 tbsp ground cumin 1/2 tsp salt

4 (7 inch) flour tortillas 1 (14.5 oz.) can diced tomatoes with green chili peppers 1 (10.5 oz.) can cream of mushroom soup 1 C. shredded Cheddar cheese

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Cook ground beef and onion over medium heat for 10 minutes and stir in black beans, salt, chili powder and cumin before cooking everything for 5 minutes. 3. Spread tortillas over this mixture in a baking dish and pour a mixture of tomatoes, cream of mushroom soup and green chili pepper over tortillas before topping everything with cheddar cheese. 4. Bake in the preheated oven for about 30 minutes. 5. Serve.

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Cheddar and Mushrooms Casserole

Parmesan

and Peppers Casserole

Prep Time: 10 mins Total Time: 45 mins Servings per Recipe: 10 Calories 169 kcal Carbohydrates 7.5 g Cholesterol 33 mg Fat 12.6 g Protein 7.8 g Sodium 486 mg

Ingredients 1 head cauliflower, separated into florets 1 C. sour cream 1 C. shredded Cheddar cheese 1/2 C. mashed corn flakes 1/4 C. finely chopped green bell pepper 1/4 C. finely chopped red bell pepper 1 tsp salt

1/4 C. grated Parmesan cheese paprika (optional)

Directions 1. Set your oven to 325 degrees F before doing anything else. 2. Steam cauliflower for about 5 minutes or until tender in a saucepan before mixing it with a mixture of sour cream, salt, cheddar cheese, bell peppers and corn flakes. 3. Pour this mixture in the baking dish and sprinkle some parmesan cheese and paprika on top. 4. Bake in the preheated oven for about 30 minutes. 5. Serve.

Parmesan and Peppers Casserole

67

MEXICAN

Cream of Chicken Casserole

Prep Time: 5 mins Total Time: 20 mins Servings per Recipe: 8 Calories 494 kcal Carbohydrates 38.3 g Cholesterol 64 mg Fat 29 g Protein 20.7 g Sodium 1023 mg

Ingredients 1 lb ground beef 1 (10.75 oz.) can cream of chicken soup 1 (10 oz.) can enchilada sauce 1 (13 oz.) package flavored tortilla snack chips (such as Doritos®), mashed

10 fluid oz. milk 8 slices processed cheese food (such as Velveeta®)

Directions 1. Set your oven to 350 degrees F before doing anything else. 2. Cook beef in a skillet over medium heat for 10 minutes and stir in milk, cream of chicken soup and enchilada sauce before cooking everything for 5 more minutes. 3. Now pour this mixture over the mashed snack chips and top everything with cheese slices. 4. Bake in the preheated oven for about 5 minutes. 5. Serve.

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Mexican Cream of Chicken Casserole

Shrimp

and French Onions Casserole

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 533 kcal Carbohydrates 25.4 g Cholesterol 148 mg Fat 40.7 g Protein 18.1 g Sodium 1608 mg

Ingredients 2 (8 oz.) packages whipped cream cheese 1 (11 oz.) can condensed cheese soup 2 (4 oz.) cans shrimp, drained

3 (15 oz.) cans asparagus, drained 1 (6 oz.) can French-fried onions

Directions 1. Set your oven to 400 degrees F before doing anything else. 2. Spread a mixture of cream cheese and cheddar cheese soup over asparagus in a baking dish very evenly, while leaving about half an inch of space between the casserole and the top of the dish. 3. Bake in the preheated oven for about 35 minutes covered and 10 minutes uncovered after spreading mashed fried onions. 4. Serve.

Shrimp and French Onions Casserole

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