Casseroles

Bacon Cheeseburger Macaroni:

8 ounces elbow macaroni uncooked, 4 slices bacon diced, 1 1/2 pounds ground beef, 2 sliced green onions,
2 1/2 Tbs. chili powder, 1/2 tsp. salt, 1 tsp. liquid smoke, 6 Tbs. ketchup, 3 Tbs. mustard, 1 (14 ounce) can
chopped tomatoes, 1 cup shredded cheddar cheese.

Cook macaroni according to package directions. Keep warm. In a large skillet, cook the diced bacon until
crisp, pour off all but aboaut a half tablespoon of bacon grease. Add ground beef and green onions and
cook together until beef is thoroughly cooked through. Stir in chili powder, salt, and liquid smoke and cook
for about 5 minutes. Add ketchup, mustard, and tomatoes and stir until well combined. Stir in cooked
macaroni and shredded cheese. Cook over low heat for about 5 minutes until cheese is melted and
everything is heated through.


Broccoli Casserole:

2 (8 ounce) packages frozen broccoli, 1/2 pound velvetta cheese, 1/2 cup margarine divided, 15 Ritz
crackers.

Cook the broccoli slightly in salted water,drain. Put in 10 sq. pan. Top with 1/2 lb Velveeta cheese & 1/2 stick
margarine. Crush Ritz crackers with 1/2 stick margarine put over top of broccoli. Bake at 350 for 30 minutes.


Cheese Potato Casserole:

1 (2 pound) bag frozen cubed hashbrowns thawed, (10 ounce) can each of cream of chicken soup and
cheddar cheese soup, 16 ounces sour cream, 1 (8 ounce) package extra sharp cheddar cheese grated, 1
chopped celery rib, 1/2 small onion finely chopped, 1/4 tsp. garlic powder, 1/8 tsp. rosemary, 1 1/2 cups
finely crushed club crackers, 6 tbs. melted butter.

In large bowl combine well everything but the potatoes, crackers and butter. Fold in potatoes well. Pour
into 13x9 glass baking dish. Smooth top even and flat. Mix crackers and butter and evenly sprinkle over the
top. Bake in 350º oven for 45 minutes. Let set 5-10 minutes before serving.


Cheeseburger Biscuit Bake:

1lb. hamburger, 1/2tsp. onion powder, 1/2tsp. oregano, 1/2tsp. garlic powder, salt and pepper to taste, 1
(10oz.) can cheddar cheese soup, 1c. flour, 1/2Tbs. baking powder, 3Tbs. oil, 1/2c. milk, 1c. shredded cheese.


Preheat oven to 400 degrees. Cook and drain hamburger. Add seasonings and soup. Spread in greased
9x11 inch pan. Mix flour and baking powder. Add oil and milk. Drop four blobs on top of meat mixture. Bake
15 minutes. Sprinkle cheese on biscuits and bake an additional 10 minutes to melt.


Cheesy Beefy Noodle Casserole with Pepperoni:

2 pounds ground beef, 1 small onion chopped, salt and pepper, 1 tsp. each oregano, italian seasoning and
minced garlic, 1/2 tsp. thyme, 1 (26 ounce) jar Ragu parmesan and romano spaghetti sauce, 1 (4 ounce) can
sliced mushrooms drained, 1 1/2 cups uncooked macaroni, 8 ounces shredded mozarella cheese, parmesan
cheese, 1/2-1 tsp. oregano, sliced pepperoni.In deep skillet, saute beef, onion, salt and pepper, herbs and
garlic til done. Drain grease if any. Stir in spaghetti sauce and mushrooms. Heat to a very low simmer,
stirring occaisionally. Meanwhile, cook macaroni noodles til just about done. Drain well, do not rinse. Stir
cooked noodles into sauce. Pour into greased 13x9 glass casserole dish. Top with mozzarella. Sprinkle with
parmesan and oregano. Top with pepperoni slices. Bake in 350º oven for 30-35 minutes til cheese is done to
your liking.


Chicken and Stuffing Casserole:

4 boneless skinless chicken breast, 2 (16 ounce) packages Stove Top Stuffing mix, 2 (10 3/4 ounce) cans
cream of chicken soup, 1/2 cup milk.

Bake chicken at 350 for 1-1 1/2 hours. Cook dressing and spread in bollom of 13x9 inch pan. Dice cooked
chicken then spread over dressing. Thin soup with milk and pour over chicken and dressing.
Bake at 350 for 30 minute.


Meat Lovers Pizza Casserole:

1 pound ground beef, 1 medium onion chopped, 1 (15 ounce) can pizza sauce, 8 ounces elbow macaroni
cooked and drained, 2 cups mozarella cheese shredded, 1 (3 1/2 ounce) package pepperoni slices
quartered, 1/2 tsp. salt.

In a large skillet cook the beef and onion over medium heat until meat is no longer pink; Drain. Stir in
remaining ingredients. Transfer to a greased 2 quart baking dish. Bake uncovered at 350 for 40-45 minutes
or until heated through.


Scalloped Chicken Casserole:

1 (5 ounce) package scallop potatoe mix, 1/8 tsp. poultry seasoning, 1 3/4 cups boiling water, 1 (10 3/4
ounce) can cream of chicken soup, 2 cups cooked cubed chicken, 1 cup shredded carrots, 1/2 cup chopped
celery, 1/4 cup onion.

Set the potatoes aside. Place the contents of the sauce mix in a large bowl; sprinkle with poultry seasoning.
Whisk in the water and soup. Stir in the chicken, carrots, celery and onion and potatoes. Transfer to a
greased 2 quart baking dish. Bake, uncovered at 350 for 45-50 minutes or until the vegetables are tender.


Shells and Cheese Taco Casserole:

1 1/3 pounds ground beef, salt and pepper, garlic powder, chili powder, cumin, 1/2 onion chopped, 1 (1 1/4
ounce) packet taco seasoning mix, 1/3 cup picante sauce, 2/3 cup water, 1 (14 1/2 ounce) can stewed
tomatos undrained, 1 (12 ounce) box velvetta mac and cheese, 3 cups shredded cheddar cheese, paprika,
1/2 tsp. oregano, 3 cups shredded lettuce, additional shredded cheese, 1 cup sour cream, black olives,
chopped tomatoes, jalapeno rings.

In deep frying pan, cook beef (lightly seasoned with salt, pepper, garlic powder, chili powder and cumin),
and onion til done. Drain grease. Stir in taco seasoning, picante sauce, water and stewed tomatoes. Break
up tomatoes. Simmer at least 10 minutes til water has evaporated and sauce is thickened. Meanwhile, in
saucepan; make shells and cheese according to package directions, using lowest time alotted for cooking
of shells. Fold shells and cheese mixture into beef mixture. Pour into greased casserole dish. I used a 1 ½
quart glass baking dish just slightly smaller than my 13x9 one. Top evenly with shredded cheese. Sprinkle
cheese with paprika. Sprinkle lightly with oregano using about 1/2 teaspoons. Bake in 350º oven, uncovered
for 20 minutes, or til hot . Top each serving with shredded lettuce, more shredded cheese, sour cream, and
sprinkle with black olives, chopped tomato and jalapeno rings if desired.


Tater Taco Casserole:

2 pounds ground beef, 1/4 cup chopped onions, 1 (2 ounce) envelope taco seasoning, 2/3 cup water, 1 (11
ounce) can corn drained, 1 (11 ounce) can Fiesta nacho cheese soup, 1 (32 ounce) package frozen tater
tots, 2-4 cups shredded cheddar cheese.

In a skillet cook beef and onion over medium heat until meat is no longer pink; drain. Stir in taco seasoning
and water. Simmer uncovered for 5 minute Add corn and soup; mix well. Transfer to a greased 13x9 baking
dish. Arrange tater tots in a single layer over the top. Bake uncovered at 350 for 30-35 minute or until
potatoes are crispy and golden brown.


Tater Tot Casserole:

2 pounds hamburger, 2 cans (8 ounces) cream of mushroom soup and 2 cans (8 ounces) corn,1 (16 ounce)
bag tater tots, 1 (8 ounce) bag shredded cheddar cheese (optional), 1 tsp. salt and garlic salt.

Prepare your oven to 375 degrees. In Casserole dish flatten hamburger evenly throughout dish make it look
like a cake. Season Hamburger. In a Seperate dish mix your cream of mushroom soup and corn. Cover the
hamburger with your cream of mushroom soup and corn mix. Layer the top of the casserole with tator tots
in layers. Cook about 45 mins or until Hamburger is done. When The casserole is done sprinkle cheddar
cheese on top of the casserole and let melt.