Whether you are cooking for your family or for a friend in need, these casseroles are delicious!

Picnic Casserole

8 oz. medium noodles
1 1b. hamburger
3 tablespoons oleo
2 8 oz. cans tomato sauce
1 cup cottage cheese
8 oz. cream cheese
1/2 cup sour cream
1/2 cup chopped green onions
1 tablespoon chopped green pepper
2 tablespoons melted butter


Cook noodles, rinse and drain.  Brown meat in the 3 tablespoons oleo.
Stir in tomato sauce.  Combine cottage cheese, cream cheese, sour cream,
onions and peppers, heat.  Spread half of the noodles in 2-quart dish. Build layers of cheese, meat, and noodles until all is used or dish is filled.  Pour 2 tablespoons butter over top and bake at 350 degrees for 30 minutes.

 

Chuck Wagon Goulash

2  lb Ground beef  
1  tb Salad oil  
1 lg   Onion, chopped    
1/4   c Cilantro, chopped fine  
2  Celery stalks, chopped  
4  lg  Tomatoes, chopped  
3  Jalapeno's, chopped  
2 cans  Red beans, drained 
10 oz  Package spaghetti, cooked  
1 tbl  Cayenne Pepper                       
Salt to taste                       
Pepper to taste  
1 tbl Chili powder
2 c Parmesan cheese 

1. Brown ground beef lightly in oil; add onion and  celery and cook until onion is yellow
and celery is soft.   
2. Add beans, tomatoes, cilantro, jalapeno's and  spaghetti and seasoning;  place in a
9 1/2 x 13-inch casserole.   
3. Bake at 350øF until hot and bubbly. 
4. Grated cheese may be put on top last 15 minutes of  baking.

 

Chili-Cheese Jubilee Casserole

1 Onion, medium, chopped  
2 tbl Butter  
1 can Tomato sauce (8oz)  
1 pkg Chili seasoning mix    
1/2 cups water  
2 Eggs  
1 cup Light cream  
1 pkg Corn chips (6oz)  
8 oz  Monterey Jack cheese, cubed  
1 cup sour cream    
1/2  cup cheddar cheese, grated 

1. Sauté onion in butter.
2. Add tomato sauce, chili seasoning mix and water;  simmer, uncovered, 5 minutes.
3. Meanwhile, beat eggs slightly; add cream, mixing  well.
4. Remove tomato-chili mixture from heat; add  egg-cream mixture slowly, stirring
constantly.
5. Place half the package of corn chips in the bottom  of a 1 1/2-quart casserole;
add half the Monterey Jack  cheese and cover with half the sauce.
6. Repeat layers once.
7. Top with sour cream; sprinkle with grated Cheddar  cheese.
8. Bake, uncovered, in preheated 325'F. oven 25 to 30  minutes.
 

Bean Burrito Casserole

Serving Size  : 6

12  Tortillas -- * see note  
3 c  Pinto beans, canned and rinsed  
2 c  Brown rice, cooked  
1 c  Green onions -- chopped                       


Enchilada sauce:  
2 cup Tomato sauce
** see note  
3 cup Water    
1/4   tsp Garlic powder    
1/2   tsp Onion powder  
3 tbl. Chili powder  
4 tbl  Cornstarch

This may be made without the brown rice; use 5 cups mashed cooked and drained beans instead. The sauce can also be used in other Mexican  recipes.    To make the enchilada sauce combine all ingredients in  a saucepan and cook, stirring constantly, until the  mixture boils and thickens, about 7 minutes. Preheat  the oven to 350 degrees.
Spread 1 cup of the enchilada  sauce in the bottom of a covered casserole dish.

Take one tortilla at a time and spread some beans, rice,  and scallions down the center.  Roll up and place  seam-side-down in the casserole dish. Repeat until all  ingredients are used. Pour the remaining enchilada  sauce over the rolled-up tortillas, cover, and bake for 30 minutes. 

 From the recipe files of Sue Smith

Chili-Cheese Casserole

• 1 Onion, medium, chopped
• 2 tbl Butter
• 1 can Tomato sauce (8oz)
• 1 pkg Chili seasoning mix
• 1/2 cups water
• 2 Eggs
• 1 cup Light cream
• 1 pkg Corn chips (6oz)
• 8 oz Monterey Jack cheese, cubed
• 1 cup sour cream
• 1/2 cup cheddar cheese, grated

1. Sauté onion in butter.
2. Add tomato sauce, chili seasoning mix and water; simmer, uncovered, 5 minutes.
3. Meanwhile, beat eggs slightly; add cream, mixing well.
4. Remove tomato-chili mixture from heat; add egg-cream mixture slowly, stirring constantly.
5. Place half the package of corn chips in the bottom of a 1 1/2-quart casserole; add half the Monterey Jack cheese and cover with half the sauce.
6. Repeat layers once.
7. Top with sour cream; sprinkle with grated Cheddar cheese.
8. Bake, uncovered, in preheated 325'F. oven 25 to 30 minutes.

Italian Pasta Bake

1- 1/2 lbs hamburger
8 oz pasta shells (my family likes the small shells)
1 jar spaghetti sauce
8 oz mozzarella cheese, grated

Cook pasta shells and brown hamburger.  Stir  shells and meat into the sauce.  Stir in half of the grated cheese.  Pour into casserole dish. Sprinkle remaining cheese on top.  Bake about 30 minutes at 350º.

Contributed by: Nancy Grizzle

Mashed Potato Casserole

Ingredients:
1 1/2 pounds russet potatoes, peeled, about 5, cut into 2-inch chunks
6 cups shredded green cabbage --1 small head
4 ounces reduced-fat cream cheese -- softened --cut into pieces
1 tsp. salt --plus more to taste
1/2 cup thinly sliced scallions
freshly ground black pepper -- to taste
1 cup grated extra-sharp cheddar cheese

Preheat oven to 425. Lightly oil a 3-quart baking dish. Place potatoes in
a large heavy pot. Add salted water to cover and bring to a boil. Reduce heat to medium and cook until tender, 10 to 20 minutes. Meanwhile, drop cabbage into a pot of boiling salted water and cook, stirring occasionally, until tender, about 6 minutes. Drain and set aside.

Drain potatoes and return to pot. Place over low heat and shake, uncovered, for about 30 seconds to evaporate excess moisture.

Remove from heat and mash potatoes with an electric mixer or a potato masher. Add cream cheese and 1 teaspoon salt. Mash until smooth. Fold in scallions and reserved cabbage. Adjust seasoning with salt and pepper.

Spread mixture into prepared baking dish and top with cheese. Bake casserole, uncovered, for 30 to 40 minutes, or until golden. Let stand for 10 minutes before serving.
 

Nacho Casserole  

1 lb Ground beef
12 oz Chunky salsa (1 jar)
1 c Sweet corn
3/4 c Miracle Whip
1 tbsp. Chili powder
2 c Tortilla chips (crushed)
2 c Colby/Monterey Jack cheese


Heat oven to 350F. Brown meat; drain. Stir in salsa, corn, Miracle Whip and chili powder. Layer 1/2 meat mixture, chips and cheese in 2-quart casserole.
Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato, if desired.