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Chiles Rellenos Casserole
Yield: 10

2 cn Whole green chili peppers* 4 c Milk
3 c Sharp Cheddar cheese** 3/4 c All-purpose flour
4 Green onions, sliced 1/4 ts Salt
3 c Shredded mozzarella cheese 2 cn Green chili salsa
6 Eggs

* 7 oz. cans **shredded (approx. 12 oz.)

Split chili peppers lengthwise and remove seeds and pith. Spread
chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle
Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over
chilies.
In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour
over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or
until a knife inserted in custard comes out clean.
Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese.
Sprinkle over casserole and return to oven for 10 minutes or until cheese
melts. Let stand for 5 minutes before serving.

Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams
cholesterol, 490 calories.



2

Beef casserole with edam
Yield: 4

1/4 c Onion, finely chopped 1/4 c Sweet gherkins, chopped
1/2 c Unsalted butter 1/4 c Mushrooms, chopped
1 lb Sirloin steak, sliced thinly 2 tb Brandy
2 Tomatoes, finely chopped 2 1/2 ts Flour
1 Red bell pepper, in 1/2-inch 1/2 c Beef broth
Slices 1/4 ts Oriental chili paste
1/2 Green bell pepper, in 1/2-in 1/2 ts Chili sauce
Dice 1/2 ts Ketchup
1 lg Egg, hard-boiled, chopped Tabasco sauce to taste
1/4 c Raisins 7 oz Edam, sliced 1/4-inch thick
1/4 c Black olives, pitted and Sauteed bananas as an
Halved Accompaniment

from the Keshy Yena Intercontinental Hotel, Curacao. In a skillet, cook
onion in the butter over moderate heat until golden. Add the steak,
tomatoes, and bell pepper. Cook, stirring, over mod-high heat, until
veggies are softened. Add the egg, raisins, olives, gherkins, and
mushrooms and cook the mixture, stirring, for 1 minute. Add the brandy,
heated, and ignite. Shake skillet gently until flame go out. Stir in flour
and cook for 2 minutes, stirring. Stir in broth, chili paste, chili sauce,
ketchup, Tabasco, and salt and pepper to taste. Simmer the mixture,
stirring occasionally, for 5 minutes. Line the sides of a 2-qt. shallow
casserole with some of the cheese slices. Pour the beef mixture into the
casserole, and cover it with the remaining Edam. Put the casserole in a
larger pan, add enough water to reach 1-inch up the sides of the casserole,
and cover the pan with foil. Bake in the middle of a preheated 325f oven
for 15 minutes. Serve with sauteed bananas. a 1963



144

Wild rice amandine en casserole
Yield: 6

2 tb Onion, chopped 2 c Wild rice, rinsed well and d
2 tb Fresh chives, finely chopped -ained
1 ts Shallot, finely chopped 4 1/2 c Chicken broth, heated
3 tb Green bell pepper, finely ch Salt, pepper to taste
-pped 3/4 c Blanched almonds, slivered
1/4 c Olive oil

In a large saucepan, cook the onionn, chives, shallot, and pepper in the
oil over mod-low heat, stirring occasionally, until veggies are softened.
Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir
in broth, season with salt and pepper to taste, and add the almonds.

Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle
of a 325f oven for 75 minutes, or until rice is tender. Stir once after
about 35-40 minutes.

a 1952



210

Recipe Books

1-POT: CHEESY TURKEY CASSEROLE
Yield: 4 Servings

3/4 c Dry bread crumbs
2 tb Parmesan, freshly grated
1/4 ts Salt
1/4 ts Pepper
1/4 ts Dried basil
2 Egg whites
1 lb Turkey scaloppine
2 ts Olive oil
2 ts Butter
1/2 c Asiago cheese, shredded

EGGPLANT TOMATO SAUCE
1 Eggplant
1 tb Olive oil
1 Onion, chopped
2 Garlic cloves, minced
28 oz Canned stewed tomatoes
1 ts Dried basil
3/4 ts Granulated sugar
1/2 ts Dried oregano
1/4 ts Pepper

Eggplant Tomato Sauce: Peel and chop eggplant. In heavy saucepan,
heat oil over medium heat; cook eggplant, onion and garlic, stirring,
for about 5 minutes or until softened. Add tomatoes, mashing with
fork, basil, sugar, oregano and pepper; bring to boil. Reduce heat;
simmer, stirring occasionally, for about
15 minutes or until thickened.

[Sauce can be made ahead, covered and refrigerated for up to 3 days.]

In bowl, combine bread crumbs, Parmesan, salt, pepper and basil. In
separate bowl, whisk egg whites. cut turkey into serving-size
portions; dip into egg whites, then into crumb mixture to coat on
both sides. In large nonstick skillet, heat 1 ts each of the oil and
butter over medium-high heat; cook turkey in batches, adding
remaining butter and oil as necessary, for 4 minutes or until browned
on both sides.

Pour sauce into shallow 10-cup casserole dish; arrange turkey in
single layer over sauce. Sprinkle with cheese. Cover with foil. Bake,
covered, in 350F 180C oven for about 25 minutes or until turkey is
tender and sauce is bubbly. Remove foil; broil for 2 minutes or until
cheese is bubbly.

4 servings for $16.01CDN [Nov 95]

Per Serving: about 440 calories, 39 g protein, 15 g fat, 39 g
carbohydrate, high



242

1-POT: CREAMY CHICKEN NOODLE CASSEROLE
Yield: 4 Servings

1 ts Vegetable oil
1 Onion, chopped
2 Garlic cloves, minced
3/4 ts Salt
3/4 ts Pepper
3/4 ts Dried thyme
1 lb Small fresh mushrooms, halve
1 lb Chicken breasts, boneless,
-skinless
1/2 c Chicken stock
2 tb Cornstarch
12 oz Canned 2% evaporated milk
6 oz Canned 2% evaporated milk
5 c Broad egg noodles
1 c Frozen peas
1 tb Dijon mustard

[Evaporated milk amounts converted from metric 385mL and 160mL cans)

In large nonstick skillet, heat oil over medium heat; cook onion,
garlic, salt, pepper and thyme, stirring, for about 5 minutes or
until onions are softened. Add mushrooms; cook over high heat,
stirring, for about 5 minutes or until browned.

Meanwhile, cut chicken into bite-size pieces; stir into skillet. Cook,
stirring, for about 4 minutes or until no longer pink inside. Scrape
chicken mixture into bowl; set aside.

In small bowl, whisk together stock and cornstarch; pour into skillet
along with both cans evaporated milk. Cook over medium heat,
stirring, for about 5 minutes or until thickened.

Meanwhile, in large pot of boiling salted water, cook noodles for
about 5 minutes or until almost tender. Drain well; return to pot.
Add reserved chicken mixture, milk sauce, peas and mustard; stir
gently to coat noodles. Pour into greased 8-inch square baking dish.
cover with greased foil; bake in 375F 190C oven for about 30 minutes
or until heated through.

Serve with Brussels sprouts and a shredded carrot salad.

4 servings for $14.62CDN [Nov 95]

Per Serving: about 570 calories, 49 g protein, 9 g fat, 72 g
carbohydrate, excellent



243

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