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Ana's Favorite Casserole Recipes

Ana's Favorite Casserole Recipes

I was sorting through my casserole recipes and these are the favorite ones we use often.

Ham And Green Bean Casserole Recipe

2 c. cubed cooked ham
2-1/2 c. cooked rice
2 T. chopped green pepper
1 T. chopped onion
1 - 9 oz. pkg. frozen french sliced green beans, thawed
1 can water chestnuts, rinsed and sliced
1 can cream of chicken soup
1 can cream of celery soup
3/4 c. mayonnaise
1 cup crushed corn flakes, rice crispies etc.
1/4 c. slivered almonds

Lightly but thoroughly mix together meat, rice, green pepper, onion, water chestnuts, both soups and mayo. Spread evenly in a greased 9 x 13 baking dish. Mixture can be refrigerated at this point. Then brought to room temp. before baking. Mix together cereal and almonds. Sprinkle over casserole contents. Bake, uncovered at 350 degrees for 35 - 40 minutes.
Serves 6 - 8.


Broccoli Rice Casserole Recipe

1 sm. onion, chopped
1/2 c. chopped celery
1 pkg. (10 oz.) frozen chopped broccoli, thawed
1 T. butter or margarine
1 jar (8 oz.) process cheese spread
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 can (5 oz.) evaporated milk
3 c. cooked rice

In a large skillet over medium heat, saute onion, celery and broccoli in butter for 3 to 5 minutes. Stir in cheese, soup and milk until smooth. Place rice in a greased 8-inch square baking dish. Pour cheese mixture over; do not stir. Bake, uncovered, at 325 degrees for 25 to 30 minutes or until hot and bubbly. Yields 8 to 10 servings.


Vegetable Casserole Recipe

1 (16 oz.) can whole kernel corn, drained
1 (16 oz.). can cream-style corn
1 (10 oz.) pkg. frozen cauliflower, cooked according to package, drained
1 (10 oz.). pkg. frozen broccoli, cooked according to package, drained
1 (4 oz.) can sliced mushrooms
2 C. Swiss cheese, shredded
1 can condensed cream of celery soup
2 T. margarine
1 1/2 C. white bread crumbs

Cut cauliflower and broccoli into bite-size pieces. Combine cream-style corn, Swiss cheese and soup. Fold in whole kernel corn, cauliflower, broccoli and mushrooms. Put into 12x7 1/2x2 inch baking dish. Melt margarine and mix with crumbs. Sprinkle on top of vegetable mixture. Bake uncovered at 375 degrees for 30 to 35 minutes or until heated through.
Makes 12 to 15 servings.


Sausage Casserole Recipe

1 lb mild Jimmy Dean sausage, bulk
1/2 green pepper, freshly chopped
1 (16 oz) can tomatoes
2-3 bay leaves
8 oz pkg noodles
1 to 1-1/2 c. parmesan cheese

Brown sausage, just before done add green peppers and saute. Drain fat and add tomatoes and bay leaves. Simmer for 10 minutes. While this is cooking, boil noodles, then drain. Add sausage - tomato mixture to noodles and mix well. Add cheese and mix. Pour into a casserole dish. Sprinkle top with more cheese. Bake uncovered at 350 degrees for 25 - 30 minutes or until cheese is golden brown.
Makes 4 servings


Thanksgiving Baked Yams Recipe

1/2 c. packed brown sugar
3 T. flour
1/2 tsp. nutmeg
2 T. margarine
1/2 c. chopped pecans
2 17 oz. cans yams, drained
1 (16 oz.) sliced peaches, drained
1-1/2 c. miniature marshmallows

Combine the sugar, flour, and nutmeg. Cut in the margarine until the mixture resembles course crumbs. Add the nuts. Arrange the yams and peaches in 1 1/2 qt. casserole in layers. Sprinkle the sugar mixture over the top. Bake at 350 degrees for 35 minutes. Sprinkle the marshmallows on top. Broil until lightly browned.
Makes six servings.


Tator Tot Casserole Recipe

2 lbs. ground beef
1 can Cream of Chicken soup
1/2 c. grated Cheddar cheese
1 pkg. frozen Tator Tots

Brown beef and crumble on bottom of casserole dish. Salt and pepper to taste. Then pour the chicken soup, undiluted, over beef. Sprinkle grated cheese on top. Spread frozen tator tots over top. Bake at 350 for 55 - 60 minutes.

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