Runza Casserole

2 lb hamburger
2 finely chopped onions
4 c fresh chopped cabbagesalt and pepper to taste
2 pkg refrigerated crescent rolls
1 lb shredded mozzarella cheese

1. Preheat oven to 350 degrees.
2. Spread one tube of crescent rolls into the bottom of a 9x13x2 pan and bake 7 minutes or until brown.
3. While that is in the oven, brown the hamburger and onion in a skillet. Then drain.
4. Drain the grease from the hamburger and add the cabbage. Let it steam for a few minutes.
5. Add the salt and pepper.
6. Spread the hamburger/cabbage mix into the pan on top of the baked crescent dough.
7. Sprinkle the cheese on top of the meat mixture.
8. Spread the 2nd tube of crescent rolls over the top of the cheese.
9. Bake for 35-40 minutes, covering with foil the last 10 minutes to soften the crust.

Chicken and Dumpling Casserole

 

2 lbs of chicken
1 C. all purpose flour
1 C. milk
2 T. unsalted butter, melted
1 10.5 oz. can cream of chicken soup
2 C. chicken broth (I used the water my chicken cooked in)
1/4 tsp. salt
1/2 tsp. black pepper
Place the chicken in a pot and cover with water. Cover and cook over medium heat for 1 hour. Remove chicken from pot, save the water, and let cool. Shred the chicken and place in the bottom of a 11x7 baking dish. Whisk together the flour, milk and butter, pour over the chicken. Whisk together the broth, soup, salt and pepper, pour over the casserole, DO NOT STIR. Bake at 350 degrees for 45-50 minutes. Let sit for a few minutes before serving.

optional: peas and/or carrots and/or celery or other vegetables.

Bierock Casserole

1 medium head cabbage, shredded (about 3 cups)
                                                                                                                                         

1 medium onion, chopped

1 1/2 lbs ground beef

2 (15 ounce) cans cream of mushroom soup

2 (8 count) packages crescent rolls

1 1/2 cups cheese, shredded

1 carrot, finely shredded

1/2 teaspoon garlic powder

salt and pepper

Directions:

1. Brown the ground beef and onion together until the meat is no longer pink. Drain well.
2. Add the shredded cabbage and carrot; steam until they are tender.
3. Combine the beef and cabbage mixture, soups and seasonings together and keep warm.
4. Lightly spray a 9"x13" pan or casserole with cooking spray.  
5. Take one package of the crescent rolls and lay out in the bottom of the pan. Press lightly to form a "crust" and sealing as well as you can. Press gently up the sides of the pan about 1/4" - 1/2" high.
6. Bake crust in a preheated 350 degree oven about 7 minutes to give it a chance to bake thoroughly. 
7. Take the pan out and pour the hamburger & cabbage mixture over the undercooked crust.  
8. Sprinkle with cheese. 
9. Take the 2nd package of crescent rolls and break apart along the seams and lay on top of the pan.
10. Bake another 35 - 40 minutes or until the top is golden brown. (I will lift up the bottom to make sure that the bottom crust is done before removing from the oven. If you think the top is getting too brown, just top with foil until finished baking).

Spanish Rice

  
Serves: 6-8  
Ingredients:   ½ cup onion, finely chopped
½ cup green bell pepper, chopped
1 clove garlic, minced
 1 tablespoon olive oil
1 teaspoon of chili powder
1 (28-ounce) can tomatoes
 ¾ cup uncooked long grain rice
1 (4-ounce) can diced green chili peppers
1 cup water
¼ teaspoon salt
⅛ teaspoon black pepper
 1 tablespoon hot sauce (optional) 
Directions:  
1. Add onion, bell pepper, garlic and olive oil to large pan and cook on High (425°F) for 2-3 minutes. 2. Add chili powder and cook for 1 minute.
 3. Stir in remaining ingredients and bring to boil on Max/Sear.
 4. Once boiling, reduce heat to Medium-Low (175°F) and cover pan.
 5. Simmer for 20 minutes, or until rice is tender and most liquid is absorbed.

Loaded Potato and Buffalo Chicken Casserole

2 pounds boneless chicken breasts, cubed (1")

8-10 medium potatoes, cut in 1/2" cubes

1/3 cup olive oil

 1&1/2 tsp salt

 1 Tbsp. black pepper

 1 Tbsp. paprika

2 Tbsp. garlic powder

 6 Tbsp. hot sauce

 Topping:

 2 cups fiesta blend cheese

 1 cup crumbled bacon

1 cup diced green onion

 Preheat oven to 500 degrees.

 Spray a 9X13" baking dish with cooking spray.

 In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce.

Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible.

Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside.

 While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees.

Top the cooked potatoes with the raw marinated chicken. In a bowl mix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 45 minutes or until chicken is cooked through and the topping is bubbly delicious. Serve with extra hot sauce and/or ranch dressing.

Sloppy Joe Biscuit Casserole

Flaky biscuits top this family-friendly ground beef casserole

Hands On:20 | Total: 30 | Makes: 6 servings (1/6th casserole each)

Ingredients:

• PAM® Original No-Stick Cooking Spray
• 1 pound ground round beef (85% lean)
• 1-1/2 cups frozen whole kernel corn
• 3/4 cup frozen chopped green bell pepper
• 3/4 cup frozen chopped onion
• 1 can (15 oz each) Manwich® Original Sloppy Joe Sauce
• 1 can (15 oz each) Van Camp's® Pork and Beans
• 1 pkg (7.5 oz each) refrigerated buttermilk biscuit dough (10 small biscuits)

Directions

1. Preheat oven to 400°F. Spray 13x9-inch baking dish with cooking spray; set aside.
2. Cook and stir beef in large nonstick skillet over medium-high heat 5 to 7 minutes or until crumbled and no longer pink; drain. Add all frozen vegetables. Cover; cook 3 to 4 minutes or until thawed. Stir in remaining ingredients, except dough. Cook 4 to 5 minutes or until mixture comes to a boil, stirring occasionally. Pour into baking dish.
3. Meanwhile, remove biscuit dough from package. Cut each biscuit in half crosswise. Place cut side down over hot mixture around edge of baking dish, overlapping slightly.
4. Bake 10 to 12 minutes or until biscuits are deep golden brown.

Nutritional Information:

6 servings (1/6th casserole each) Calories 353; Total Fat 10 g(Saturated Fat 3 g); Cholesterol 46 mg; Sodium 1028 mg; Carbohydrate 46 g; (Dietary Fiber 7 g, Sugars 13 g); Protein 22 g; Percent Daily Values*: Vitamin A 9%; Vitamin C 17%; Calcium 4%; Iron 20%
* Percent Daily Values are based on a 2,000 calorie diet.

Cook's Tips

Be sure meat mixture is piping hot when the biscuits are placed around the edge of the dish so the bottom of the biscuits cook as well as the top.

Taco Ring

 2 crescent roll tubes

 1 LB ground beef (or ground turkey)

 1 packet of taco seasoning

1 1/2 cups grated cheddar cheese

 Shredded lettuce

1 or 2 diced tomatoes depending on size

1/2 small can Olives (sliced)

(Avocado, Sour cream etc)

 Directions

1. Separate the crescent pastry and lay out in a circle, pointed ends out on a foil lined pizza pan, sprayed very lightly with cooking spray. Use some of the leftover crescent rolls to make the center a bit thicker as this will hold the meat.

 2. Brown meat in a frying pan until no longer pink. Drain fat and add taco seasoning as directed on package, reducing the water to a scant 1/3 cup from the 1/2 cup called for. Drain excess liquid from meat.

 3. Sprinkle meat mixture in a circle inside the crescent rolls, then sprinkle 1 cup of the cheese over the meat. Pull crescent roll points over meat and cheese and tuck in. Bake at 350 degrees until pastry is golden brown (30 min).

4. Add remaining 1/2 cup of cheese, chopped lettuce, tomato, black olives, and jalapenos (if using), into the middle of the ring, then add a few dollops of sour cream if desired, before serving.

Cheeseburger in Paradise by Jimmy Buffett

 Ingredients: 1 lb. lean ground beef

Ingredients:

1 lb. Lean ground beef

1 large onion (chopped)

1/2 teaspoon of seasoned salt

 1/2 teaspoon of garlic powder

 a dash or worchester sauce

 1 cup of shredded cheddar cheese

1 cup of milk

 1/2 cup of Original Bisquick mix

2 eggs

 Directions: Heat oven to 400°F. Spray a 9 inch pie plate with non-stick cooking spray Cook beef and chopped onion in a skillet over medium about 10 minutes or until beef is brown. Drain excess fat. Stir in salt, garlic powder and worchester sauce and then spread in pie plate Next, sprinkle the shredded cheese on top of the beef In a small bowl, whisk together the milk, eggs and Bisquick. Make sure you try to get as many lumps out as you can. Pour over meat mixture. Bake in oven for 25 minutes or until a knife comes out clean

Biscuits & Gravy Casserole***

 Ingredients
1 pound sausage
1 1/2 ounces pork gravy mix ( 1 package of Pioneer Brand Peppered Sausage Gravy Mix )
1 cup cheddar cheese, shredded
6 eggs
1/2 cup milk
to taste salt
to taste black pepper
1 Can (8 oz) biscuits ( 1 can Pillsbury Grands Biscuits )

Directions

Preheat oven to 350 degree's. Take a 9x13 pan and spray it with Pam or whatever you like to use. Then take the Biscuits and it into 1" pieces and line bottom of pan. Brown Sausage and scatter over biscuits. Sprinkle with Cheddar Cheese. Whisk eggs and milk with a pinch of salt and pepper and pour it over the pan. Make Gravy mix per package directions and pour over. Bake in the oven for about 30-45 minutes.See More

 

 

German Skillet Dinner

German Skillet Dinner~ absolutely wonderful
3 tbl butter or margarine
1/2 cabbage , chopped
2/3 c uncooked rice (I use minute rice)
1 med onion, chopped
2 lbs hamburger
1 can diced tomatoes or rotel tomatoes
Salt and pepper to taste

Melt butter in skillet, layer cabbage, uncooked rice, onion, raw crumbled hamburger, salt and pepper, then tomatoes. Cover with lid and simmer 25-35 minutes until rice, cabbage and burger are done. Do not stir or lift lid until done.

Squash Casserole

Makes servings USMetricAdjust Recipe (Help)

2 teaspoons vegetable oil
3 crookneck yellow squash, diced
1/2 sweet yellow onion, diced                                                 

2 tbsp. water or as needed                      

1 can condensed cream of chicken soup

                     
 1 (8 ounce )  container sour cream

1/2 cup shredded Cheddar cheese (optional)                                                

1/2 ( 6 ounce) box dry bread stuffing mix

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
2. Heat oil in a skillet over medium heat; cook and stir squash and onion until tender, 8 to 10 minutes. Add water and simmer to soften squash, 2 to 4 minutes. Stir cream of chicken soup, sour cream, and Cheddar cheese into squash mixture; mix well.
3. Transfer squash mixture to the prepared baking dish; top with stuffing mix.
4. Bake in the preheated oven until cheese is bubbling and stuffing is browned, about 30 minutes.

Chicken Spaghetti:

 
Ingredients:
16 oz. dry spaghetti, cooked (I personally use two bags of angel hair)
1 lb. Velveeta Light (2%) Cheese cubed
1 whole chicken chopped or shredded
1 family size can 98% FF cream of mushroom soup
1 large can of Rotel (do not drain)
4 oz can mushroom stems & pieces, drained
1/2 cup milk
Sometimes I add a can of corn and sliced olives too! (Drained) `
salt & pepper to taste and garlic salt

Instructions:
Cook noodles in salt water/ drain
Mix all ingredients
Bake in large bake ware at 375 for 45 minutes covered with foil. Take cover off and bake 10 more minutes.

BREAKFAST CUPCAKES

 This is a really easy dish to prepare, and it looks so darn cute! It is also a great dish to serve on a buffet table because each serving is...

completely self-contained and can just be picked up and popped on a plate.

1 20 ounce package pre-shredded hash brown-style potatoes
2 large eggs, lightly beaten
4 tablespoons flour
1 small sweet onion, coarsely grated
2 thick slices deli ham, chopped into small bits (about 1 cup)
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and freshly ground black pepper to taste

 1 dozen eggs, scrambled*
chives for garnish

Preheat the oven to 400 degrees F., and lightly spray a 12-cup muffin tin with non-stick cooking spray. Mix the first eight ingredients together in a large bowl. Spoon potato mixture into each prepared muffin cup until about 1/3 full. Gently press the potato mixture down in the middle and up the sides of each cup. Bake until golden brown, about 25-30 minutes. If the nests have puffed up too much in the center, scoop out a little with a teaspoon. Spoon a few tablespoons of scramble eggs into each nest and top with chives.

Cheesy Rice Hamburger casserole

• 
• 1 lbs ground beef (lowest fat amount possible)
• 2 onions, diced
• 2 teaspoons garlic powder
• 1 small can tomato sauce
• 1 cup cooked rice
• 1 cup chicken broth
• 1 cup sour cream (I use fat free)
• 2 cups shredded cheese
• salt, pepper, oregano
• 1 cup frozen peas

How you make it

1. Preheat oven to 350° F
2. Spray a skillet with cooking spray and turn on the heat to high
3. Roast the onions for a few minutes
4. Add ground beef and garlic, brown the ground beef completely, turn heat to medium
5. Spice with salt, pepper and oregano how you like it
6. Add rice, peas tomato sauce, 1 cup cheese and broth, let simmer for 3 minutes
7. Transfer everything into a casserole dish and bake for 15 minutes
8. Meanwhile combine the rest of the cheese with the sour cream
9. After 15 minutes bring the cheese/sour cream mixture on top of you casserole and bake for another 15 minutes

Pizza Casserole

 Ingredients:
1 bag of Egg Noodles
1 extra large can of Ragu sauce {or any tomato sauce you prefer}
3 cups shredded mozzarella cheese {or more depending on how much you like
cheese!}
1 1/2 lbs. hamburger meat
1 package pepperonis
 preheat the oven @ 350
 Now the layering starts!
Start with a thin layer of tomato sauce on the bottom.
Layer~
half of the noodles, half of the meat, half of the sauce,  rest of the noodles
half the cheese,  rest of the meat,  rest of the sauce,  rest of the cheese
Finally ~pepperonis
Now cover with foil, and bake for 30 minutes
 After 30 minutes, remove the foil & bake for another 15 minutes

Loaded Potato and Chicken Casserole

 2 pounds boneless chicken breasts, cubed (1")
8-10 medium potatoes, cut in 1/2" cubes
1/3 cup olive oil
 1&1/2 tsp salt
1 Tbsp. black pepper
1 Tbsp. paprika
2 Tbsp. garlic powder
6 Tbsp. hot sauce

Topping:
2 cups fiesta blend cheese
1 cup crumbled bacon
1 cup diced green onion

Preheat oven to 500 degrees. Spray a 9X13" baking dish with cooking spray. In a large bowl mix together the olive oil, salt, pepper, paprika, garlic powder and hot sauce. Add the cubed potatoes and stir to coat. Carefully scoop the potatoes into the prepared baking dish, leaving behind as much of the olive oil/hot sauce mixture as possible. Bake the potatoes for 45-50 minutes, stirring every 10-15 minutes, until cooked through and crispy and browned on the outside. While the potatoes are cooking, add the cubed chicken to the bowl with the left over olive oil/hot sauce mixture and stir to coat. Once the potatoes are fully cooked, remove from the oven and lower the oven temperature to 400 degrees. Top the cooked potatoes with the raw marinated chicken. In a bowl ix together the cheese, bacon and green onion and top the raw chicken with the cheese mixture. Return the casserole to the oven and bake for 15 minutes or until chicken is cooked through and the topping is bubbly delicious.

Beef and Bean Taco casserole

1 lb lean (at least 80%) ground beef                        

1 can (16 oz) Old El Paso® refried beans                        

1 jar (16 oz) Old El Paso® Thick ‘n Chunky salsa                        

1 package (1 oz) Old El Paso® 40% less-sodium taco seasoning mix                        

2 1/2  cups coarsely broken tortilla chips                        

1/2 medium green bell pepper, chopped (3/4 cup)                        

4 medium green onions, sliced (1/4 cup)                        

2 medium tomatoes, chopped (1 1/2 cups)                        

1 cup shredded Cheddar or Monterey Jack cheese (4 oz)                        

1/4 cup sliced ripe olives                        

1 cup shredded lettuce

 

1.    Heat oven to 350°F. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.

2 In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese and olives.

3 Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato and remaining 1/2 cup tortilla chips.

Runza Casserole:

Runza Casserole:

2 Lbs. Ground Beef
1 Med. Onion, Chopped
1 Can Cream of Mushroom Soup
 4 to 4 1/2 C. Finely Chopped Cabbage
2 Tubes Crescent Rolls
1 Can Cheddar Cheese Soup

Brown ground beef; drain well. Add onion, mushroom soup and cabbage. Stir together and cover. Simmer 15 minutes. Line 9x13" baking dish with 1 tube crescent rolls. Add meat mixture, then spread cheese soup on top. Top with other tube of crescent rolls. Bake 350 degrees for 30 minutes. Let cool slightly before cutting to allow to set firmly as to not crumble when serving.
*Great served with fresh garden salad and sweet corn

Chicken and Dumpling casserole

Ingredients

2	chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2	cups chicken broth
½	stick of butter
2	cups Bisquick
2	cups whole milk
1	can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3	teaspoons of chicken granules (I use Wylers)
½	teaspoon dried sage
1	teaspoon black pepper
½	teaspoon of salt or more to taste

Directions

Directions: Preheat oven to 350 degrees.
Layer 1 – In 9 × 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.
Layer 2 – In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.
Layer 3 – In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.
Bake casserole for 30-40 minutes, or until the top is golden brown

Submitted by Tammy Grant

Cowboy Casserole

 1 1/2 pounds ground beef
 1 medium onion, chopped
3 cloves garlic, chopped
1 can (15.25oz) whole kernel corn, drained
1 can condensed cream of mushroom soup
2 cups cheddar cheese, shredded
1/2 cup milk
4 tablespoons sour cream
1 bag (30 oz) frozen tater tots

 In a large skillet cook the onion until tender and translucent. Add the chopped garlic and cook for 1 minute more. Add the beef and cook over medium heat until no longer pink. Drain the mixture and place into a large bowl and set aside.

In a small bowl combine the soup, milk and sour cream. Whisk until smooth. Add to hamburger mixture and stir to combine. Add corn and 1 cup of cheddar cheese. Gently mix to combine.

Grease a 9x13 inch baking dish. Layer half of the tater tots on the bottom, pour the hamburger mixture over the top and then layer with the other half of the tater tots. Sprinkle with remaining 1/2 cup cheese and bake at 350 for 25 - 30 minutes, or until golden brown and crunchy.

 Good recipe to make ahead, put in fridge and bake when you need it.