Category Archives: Casseroles

Aug6

Spaghetti Squash Au Gratin

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Spaghetti Squash Au Gratin

Even though my husband wasn’t very fond of this recipe, I liked it and will definitely make it again.

  • 1 medium spaghetti squash (about 2 1/2 lbs.)
  • 2 tablespoons butter
  • 1 small yellow onion, diced
  • 1 teaspoon fresh thyme
  • 3/4 to 1 cup sour cream
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup bacon pieces, optional

Heat oven to 450 degrees.

Cut spaghetti squash in half lengthwise and remove the seeds.  Spray a 9 x 13 baking dish with cooking spray.  Lay squash cut side down into dish.  Bake until just tender (the tip of a paring knife can be slipped into the flesh with slight resistance), 25 to 30 minutes.  Reset oven to 375 degrees.

While squash is baking saute onions, thyme and butter in skillet.  Cook until slightly brown in color (I got mine too dark).  Salt and pepper to taste.

Using a fork, scrape the insides of the squash and transfer to a large bowl.  Add the onion mixture, sour cream and half the cheese together and mix well.  Pour into a buttered 9 x 13 baking dish and bake at 375 degrees for 20 minutes.  Top with the remaining cheese and bake another 5 to 10 minutes until cheese is melted and browning.

“It is a dangerous presumption to say, “Tomorrow,” when God says, “Today!”

May13

Easy Baked Beans

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Easy Baked Beans

I have been making this recipe for 50 years (that’s how long I’ve been married).  It is very easy and very good.  I can’t say that it is fast as it takes at least 1 1/2 hours to bake, but a favorite to take to picnics.

  • 2 (16-18 oz) cans pork and beans
  • 3/4 cups brown sugar
  • 1 teaspoon dry mustard
  • 6 slices bacon, cut in pieces
  • 1/2 cup ketchup

Mix all ingredients together and put into a casserole dish.  Bake, uncovered, in 325 degree oven for 1 1/2 hours.  If you double the recipe, you will need to bake it for 2 to 2 1/2 hours.

Makes 6 servings.

“Jesus hears our faintest cry.”

Apr11

Hot Chicken Salad

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hotchickensalad

Hot Chicken Salad

This is so delicious and very fast and easy to make!!  It makes 4 servings, but I love it so much, I could eat half of it.  I was a good girl, I didn’t.  🙂

  • 1 cup cooked rice
  • 1 cup cooked diced chicken
  • 1 cup diced celery
  • 1 can cream of chicken soup, undiluted
  • 3/4 cup mayonnaise
  • 3/4 cup sliced water chestnuts or sliced almonds
  • 2 tablespoons diced onion
  • 2 cups Corn Flakes, crushed
  • 2 tablespoons butter, melted

Combine all ingredients, except cornflake crumbs and put into an 8-inch square baking dish.  Top with crushed cornflakes, and drizzle with butter.  Bake at 350 degrees for 45 minutes.

Makes 4 servings.

“Everything God does is marked with simplicity and power.”

 

Feb17

Tuna and Noodle Casserole

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Tuna and Noodle Casserole

This makes a large casserole but if there are leftovers, they freeze quite well in individual containers.

  • 1 (16-oz.) package egg noodles, cooked al dente
  • 2 cups shredded Cheddar cheese
  • 1 cup frozen green peas
  • 2 (6-oz.) cans albacore tuna, drained
  •  2 (10 3/4-oz.) cans cream of mushroom soup (I use Campbell’s Healthy Request)
  • 1 soup can of milk
  • 1 cup crushed potato chips

Preheat oven to 400 degrees.  Lightly grease a 9″ x 13″ baking dish.

In large bowl, mix everything together except potato chips.  Pour into baking dish and top with crushed potato chips.  (Feel free to use canned onion rings instead or buttered bread crumbs.)

Bake for 20 to 25 minutes or until bubbly.  If chips start to get too brown, put a piece of foil over top until casserole is done.

Serves 8.

“Jesus opened the doors of salvation to all who will believe.”

Jan8

Overnight Tuna Casserole

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Overnight Tuna Casserole

This may be the easiest tuna and pasta casserole you’ve ever made.  There’s no need to cook the macaroni… just mix, refrigerate overnight and microwave.  Serve with a tossed green salad.

  • 1 can (10 3/4-oz.) cream of celery soup, (or mushroom or chicken)
  • 1 soup can milk
  • 2 can (5-oz.) water-pack tuna, drained and flaked with a fork
  • 1 cup uncooked elbow macaroni
  • 1 cup frozen green peas
  • 1/2 cup minced onion or 2 tablespoons dried minced onion
  • 1 cup shredded Cheddar cheese (reserve 1/4 cup)

Whisk soup and milk in a 2-qt. microwave-safe bowl until well blended.  Stir in remaining ingredients except reserved 1/4 cup cheese.  Cover and refrigerate at least 12 hours or overnight.

Cover with lid or vented plastic wrap.  Microwave on high 15 to 17 minutes until bubbly.

Sprinkle with reserved cheese.  Let stand uncovered 5 to 7 minutes until cheese melts.

Make 4 servings.

“No Christian is anonymous to God.”

Dec5

Ritzy Chicken Casserole

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Ritzy Chicken Casserole

This is real comfort food!  Delicious!

  • 1 (3-4-lb) chicken
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1 cup chicken broth
  • 1 chicken bouillon packet
  • 1 cup sour cream
  • 1 sleeve (about 40) Ritz crackers, crushed
  • 1 stick butter, melted

Boil and debone chicken; tear into small pieces and line bottom of baking dish.

Make a roux of butter and flour and then whisk in chicken broth until thickened.  Whisk in the bouillon packet and then add sour cream.  Pour mixture over chicken.  Put cracker crumbs on top; pour melted butter over crumbs.

Bake at 350 degrees for 35 to 45 minutes until bubbly.

“The Bible is a mirror that reflects how God sees us.”

Dec3

Breakfast Casserole

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Breakfast Casserole

  • 6 eggs, beaten
  • 1 (12-oz) can evaporated milk
  • 1 teaspoon salt
  • 1 (30-oz) pkg. frozen shredded hash brown potatoes
  • 1 (8-oz) pkg. shredded Cheddar cheese
  • 1 onion, chopped
  • 1 green pepper, chopped
  • 1 cup diced cooked ham

Whisk eggs, milk and salt in a large bowl.  Add remaining ingredients; mix well.  Pour mixture into a greased 9″ x 13″ baking pan.  Bake, uncovered, at 350 degrees for 60 to 65 minutes, or until eggs are set.

“A clear conscience is a soft pillow.”