Tag Archives: Casserole

BREAKFAST CASSEROLE MARY KAY’S

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  • 2 Pounds of mild bulk sausage;
  • 1 30-32 ounce bag of frozen hash browns;
  • 1 Teaspoon of salt;
  • ½ Teaspoon of pepper;
  • ¼ Teaspoon of garlic powder;
  • ¼ teaspoon of onion powder;
  • 2 Cups of shredded cheddar cheese;
  • 8 Eggs; and
  • 2 Cups of milk.

Cook sausage till brown &

Lightly brown hash browns in a separate pan.

Place hash browns in bottom of 9×12 Pyrex pan & pour eggs, salt, pepper, garlic powder, onion powder and milk over top of hash browns, & then add sausage and cheese. 

Cover & refrigerate overnight. 

Cook for 35-45 minutes in a 350-degree oven.

Serves 10.

 

WILD RICE AND MUSHROOM CASSEROLE

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  • 1  8 oz package of wild rice cooked

  • 2 large onions chopped

  • 1 stalk of celery chopped

  • 1 medium can mushrooms drained and chopped/sliced

  • 1  ½ # soft cheese (Monterey jack)

  • Coffee cream

Sauté onions and celery in butter until transparent, but not browned.  Add mushrooms, cheese and rice.  Mix well. Pour into Pyrex baking dish.  Add
cream to almost cover.  Bake covered at 375 degrees for 40-50 minutes

MARDI GRAS TUNA (OR CHICKEN OR TURKEY)

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  • 3 T. flour

  • Dash pepper

  • ¾ t. salt

  • ¼ cup melted butter

  • 1 2/3 cup evaporated milk

  • 1 ½ cups grated cheddar cheese

  • 2 T. parmesan cheese

  • 1 1/3 cup minute rice

  • 1 T. chopped parsley

  • Dash cayenne pepper

  • 1/3 t. oregano

  • 1 small can tomatoes

  • 1 medium onion chopped

  • 1 can tuna fish

Stir flour, pepper and salt into melted butter.  Add milk and stir until thick.  Add cheese and melt.  Put cooked rice, parsley, cayenne, oregano into a 9 x 12 Pyrex dish.  Stir in tomatoes to moisten rice.  Cover with onions and tuna.  Spread on cheese
sauce.  Bake at 375 degrees for 30
minutes.

TEX MEX DIP

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  • 1 can Frito Bean Dip

  • 2 small or 1 large avocados

  • 1 package of Taco seasoning

  • 1 cup sour cream

  • 1-2 tomatoes chopped

  • ¾ cup chopped olives (black/green or both)

  • ¾ cup chopped green pepper

  • ½ cup chopped onion

  • 1 ½ cups cheddar or Monterey jack cheese shredded

In a 10” Pyrex pie dish or circular casserole, layer bean dip, mashed avocado (mixed with a little lemon juice), mixture of Taco seasoning and sour cream, chopped vegetables.
Top with shredded cheese and serve with Taco chips.

SPINACH AND ARTICHOKE CASSEROLE

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  • Two 10 oz packages frozen chopped spinach squeezed dry

  • Two 8 oz cans artichoke hearts

  • 1/2 pound fresh mushrooms sliced

  • 6 T. butter

  • 1 T. flour

  • ½ cup milk

  • 1/8 t. garlic powder

  • ½ t. salt

  • 1 cup mayonnaise

  • 1 cup sour cream

  • ¼ cup lemon juice

Sauté mushrooms in 4 T. butter.  Make a cream sauce with 2 T. butter, 1 T.
flour and milk.  Stir until thick.  Add white sauce to spinach and mushrooms.  Make a sauce by mixing mayonnaise, sour cream, and lemon juice.  Use a 9×12 Pyrex dish.  Spread artichoke hearts on bottom.  Add spinach mushroom mix.  Pour sour cream sauce over top of that.  Bake at 325 degrees for 15-20 minutes.

PRIJSNAC – PRONOUNCED “PRESNA”

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  • 2 small cartons cottage cheese

  • 6 eggs beaten

  • ¼ # salted butter

  • ½ # grated cheddar cheese

  • 1 10 oz package frozen chopped spinach, thawed and squeezed dry

  • 6 T. flour

Mix all ingredients in no particular order.  Pour into casserole dish, leaving some room to rise.  Bake at 350 degrees for 1 hour or until set.

SAUSAGE CASSEROLE

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  • 1-1 ½ lbs. bulk sausage

  • ¼ cup onion

  • 1 cup cut up celery

  • 1 cup uncooked rice

  • 1 package Lipton’s noodle soup

  • 2 ½ cups boiling water

  • 1 T. soy sauce

  • ½ cup slivered almonds

Brown sausage and onion.  Mix with rest of ingredients in Pyrex dish.  Bake covered for 45 minutes at 350 degrees.

POTATO CASSEROLE

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  • 2 pounds frozen hash browns

  • 1 cup chopped onion

  • 1 can cream chicken soup

  • 1 pint sour cream

  • ½ stick melted butter

  • 8 ounces grated cheddar cheese

  • Salt and pepper to taste

Thaw potatoes. Mix all ingredients.  Bake in greased casserole at 350 degrees for one hour.

HUNGRY BOYS CASSEROLE

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  • 1 ½ # ground chuck

  • 1 cup diced celery

  • ½ cup chopped onion

  • ½ cup chopped green pepper

  • 1 clove garlic minced

  • ¾ cup (6 oz can) tomato paste

  • ¾ cup water

  • ½ T. MSG

  • 1 t. salt

  • 1 t. paprika

  • 1 can Campbell’s pork and beans

  • 1 can chick peas

Sauté chuck, celery, onion, green pepper and garlic until tender.  Add paste, water, and seasonings.  Add undrained cans of beans.  Simmer for 15 minutes.

 Biscuits

 

  • 1 ½ cup flour

  • 2 t. baking powder

  • ½ t. salt

  • ¼ cup butter

  • ½ cup milk

  • 4 drops yellow food coloring

Sift dry ingredients.  Combine milk and coloring.  Add to dry ingredients and mix until dough clings.  Knead on floured surface 12 times.  Roll out to 12” x 9” rectangle. 

Take 1 cup of meat mixture and add ½ cup blanched slivered almonds.  Spread over rectangle of dough.  Roll up starting on 12” side.  Seal edges.  Cut into one inch pieces.  Place remaining meat mixture in Pyrex dish.  Top with biscuits.  Bake at 425 degrees for 25-30 minutes.