Pumpkin and Cauliflower Casserole

Ingredients

1 cup fresh, whole-wheat bread crumbs 1/2 cup hulled and roasted pumpkin seeds 1 tablespoon unsalted butter, melted 1 teaspoon dried thyme leaves 3/4 cup crumbled goat cheese 1 (2 1/2 to 3 pounds) pumpkin, peeled, seeded, and quartered 1 head cauliflower, quartered 2 tablespoons all-purpose flour 2 clove garlic, minced 2 teaspoons mustard seeds 1 1/2 teaspoons salt 1 teaspoon cumin seeds 1/2 teaspoon ground black pepper 1 1/2 cups half-and-half

Directions

1. Preheat the oven to 400°F. Grease a 9X5 inch casserole dish with butter then set this aside. 2. In a medium mixing bowl, combine the pumpkin seeds, butter, half of the thyme and breadcrumbs. Add the goat cheese and stir it well then set aside. 3. Slice both the pumpkin and cauliflower into a 1/8 inch-thick slices. In a small bowl, combine the flour, mustard seeds, garlic, cumin seeds, pepper and the rest of the thyme. 4. Spread a third of the pumpkin in the bottom of the casserole then sprinkle it with 2 teaspoon of the flour mixture. Layer this with half the cauliflower and another 2 teaspoon of the flour mixture. 5. Just follow the pattern and continue re-layering with the rest of the ingredients until what’s on top is the pumpkin layer. 6. Pour half-and-half over the casserole then place this on baking sheet before baking it for 30-35 minutes.

Mediterranean Style Tuna Casserole

Ingredients

1/3 cup olive oil, plus more for baking dishes Coarse salt and ground pepper 1 pound wide egg noodles 2 red bell peppers (ribs and seeds removed), thinly sliced 1/2 cup all-purpose flour 5 cups whole milk 4 6 oz. cans tuna in olive oil, drained 1 can (14 ounces) artichoke hearts, drained and thickly sliced 5 scallions, thinly sliced 1/2 cup finely grated Parmesan

Directions

1. Preheat the oven to 400°F. Grease two 8-inch square baking dishes with oil then set aside. 2. Cook noodles in a large pot for 2 minutes until al dente, drain then return to the pot. 3. Using a five quart Dutch oven/ heavy pot heat the oil over medium heat and cook bell peppers until crisp-tender, seasoning this with salt and pepper, for 4 to 6 minutes. Add the flour and stir while cooking for another minute. Gradually add milk while stirring the mixture until smooth. Cook while stirring occasionally until it comes to simmer. 4. Remove this from heat then pour the mixture to the pot together with the artichoke hearts, tuna, and scallions. Add salt and pepper to taste then toss. 5. Divide the mixtures between the baking dishes and top with the Parmesan by sprinkling. 6. Bake until the mixture bubbles and top appears golden, about 20-25 minutes.

Zucchini and Sausage Casserole

Ingredients

1 pound mild pork sausage 1 1/4 cups grated Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 2 teaspoons Greek seasoning 2 eggs, beaten 1 cup whole milk 3 medium zucchini, sliced into 1/2 rounds 1 small onion, sliced

Directions

1. In a large skillet, brown ground sausage, drain the fat from the skillet, and set the sausage aside. 2. Grease your crock pot with nonstick spray. In a large bowl whisk together the Parmesan cheese, salt, pepper, and Greek seasoning. In another bowl whisk together the eggs and the milk. Place 1/3 of the zucchini over the bottom of the slow cooker. Add 1/3 of the sliced onions over the zucchini. Add 1/3 of the cooked sausage over the onions. Add 1/3 of the milk/egg mixture over the sausage. Lastly add 1/3 of the Parmesan cheese mixture over everything. Repeat layers two more times, ending with the last of the Parmesan cheese mixture. 4. Cover, vent lid with a wooden spoon, and cook on low for 6-7 hours or until done.

Black-Eyed Pea Casserole

Ingredients

1 packages (6 ounces) long grain and wild rice mix 1 pounds ground beef 1 medium onion, chopped 1 small green pepper, chopped 2 cans (15-1/2 ounces each) black-eyed peas with jalapenos, rinsed and drained 1 cans (10-3/4 ounces each) condensed cream of mushroom soup 3/4 cups shredded cheddar cheese

Directions

1. In a large saucepan, cook the rice according to package directions. 2. Meanwhile, in a large skillet, cook the beef, onions and green peppers over medium heat until the meat is no longer pink; drain well 3. In a large mixing bowl, combine the peas, soup, rice and beef mixture. Transfer to a greased 2-1/2-qt. casserole dish. 4. Cover and bake at 350° for 20-30 minutes or until heated through. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

Turkey And Broccoli Casserole

Ingredients

3 cups cooked pasta 2 cups steamed broccoli, (whole floret with diced stems) 2 Tablespoons butter 2 Tablespoons flour 1/2 tsp salt 1/4 tsp dry mustard 1/8 tsp pepper 2 cups milk 1 cup shredded cheddar cheese 3 cups diced, cooked turkey

Directions

1. Preheat the oven to 350°F. 2. In a large sauce pan, melt butter; stir in flour and seasonings. Add milk slowly, and cook, stirring constantly, until thickened. 3. Remove from heat; add cheese and stir until melted. 4. Place noodles, broccoli and turkey in an 8x8x2-inch baking dish. 5. Pour cheese sauce over the ingredients in the baking dish. 6. Bake uncovered at 350?F for about 25-30 minutes or until bubbly.

Turkey Cabbage Casserole

Ingredients

1 head cabbage, medium 1 1/2 lb. turkey Salt, pepper and garlic salt to taste 2 cans diced tomatoes with onions 1 (16 oz.) can tomato sauce 1 pkg. frozen hash browns 2 tbsp. dried onion flakes

Directions

1. Preheat the oven to 350°F. 2. Chop up cabbage and microwave for 10 minutes. 3. Brown turkey and pat dry with paper towel. 4. Mix all ingredients together and put in large casserole dish. 5. Bake at 350 degrees for 1 hour.

Turkey Mushroom Casserole

Ingredients

6-8 slices bacon 3/4 cup chopped onion 1/2 cup chopped celery 1/4 cup chopped green pepper 1 (4 oz.) can mushrooms 1 can condensed cream of celery soup 1 cup dairy sour cream 1/2 cup shredded cheddar cheese 3 cups cut up cooked turkey 1/4 tsp. salt 1/8 tsp. pepper 2 cups Bisquick baking mix 1/2 cup milk 2 eggs

Directions

1. Preheat the oven to 350°F. 2. Grease 2 quart round casserole. 3. Fry bacon in 10" skillet until crisp; remove from skillet and crumble. 4. Cook and stir onion, celery, green pepper and mushrooms in bacon fat until tender; drain if necessary. 5. Stir in soup, sour cream, turkey, salt, pepper and bacon; heat until bubbly. Spread in casserole. 6. Mix remaining ingredients just until moistened; spread over turkey mixture. Bake, uncovered until golden brown, about 30 to 35 minutes.

Caribbean Style Pork Casserole

Ingredients

4 green onions 2 pork tenderloins, about 3/4 pound each, cut into 1-inch-thick slices 2 tablespoons peeled, minced ginger root 2 tablespoons soy sauce 2 tablespoons Worcestershire 1 tablespoons chopped fresh thyme 1/2 teaspoons ground red pepper 1/2 teaspoons ground allspice 1 1/2 pounds sweet potatoes, peeled and cut into 1/2-inch-thick slices 1 large red pepper, cut into bite-sized pieces 2 tablespoon vegetable oil 1 can 15 to 16 ounces pineapple chunks in juice

Directions

1. Preheat the oven to 425 degrees F. 2. Mince 2 green onions and cut remaining green onions into 2-inch pieces. In bowl, toss minced green onions with pork slices, ginger, soy sauce, Worcestershire, thyme, ground red pepper, and allspice. Cover the pork and marinate for at least 30-45 minutes. 3. In a shallow 6-quart casserole, toss the sweet potatoes, red pepper, green-onion pieces, and 1 tablespoon vegetable oil. Bake this uncovered for 15 minutes. 4. In a 10-inch skillet over medium-high heat, in 1 tablespoon hot vegetable oil, cook half of pork (reserving marinade) until it turns brown. Remove pork and transfer to bowl; repeat this with the remaining pork. 5. Pour pineapple chunks with their juice into the skillet, be sure to scrape to loosen and remove any brown bits from bottom of skillet. Pour pineapple mixture, pork slices, and any remaining marinade over vegetables in roasting pan. 6. Bake the casserole uncovered for at least 30-40 minutes or longer until pork and vegetables becomes tender, stirring this occasionally.

Turkey Squash Casserole

Ingredients

2 lbs. butternut squash 3/4 cup minced onions 2 tablespoons butter 2 cups toasted croutons 1/2 teaspoon poultry seasoning 1/2 teaspoon salt Ground black pepper 1 cup chicken broth or Homemade chicken stock 2 cups cooked diced turkey 1/2 cup shredded Sharp Cheddar cheese

Directions

1. Preheat the oven to 350°F. 2. Grease a 1 1/2-quart casserole dish. 3. Prepare the squash by cutting in half lengthwise and discard seeds. Bake, cut side down, in a baking pan for 50 to 60 minutes, until squash is tender. 4. Scoop out squash pulp and mash. 5. Sauté onions in butter. Add croutons, poultry seasoning, salt, and pepper to taste. Add broth, mashed squash, and turkey. 6. Place mixture in the casserole dish and bake for 20-25 minutes. 7. Sprinke Cheddar Cheese on top and return to oven until cheese is melted.

Easy Chicken Pot Pie Casserole

     Ingredients

 4 skinless chicken breasts boiled until tender, cut into small pieces

 2 (15-ounce) cans mixed veggies

 2 (10¾-ounce) cans cream of chicken soup

 1 cup flour

 1 cup milk

 1/2 cup butter      

                              

                       

                                 

 Directions

 1. Coat a 9-x13-inch casserole dish with non-stick spray.

 2. Combine all ingredients except butter directly in casserole dish 

and mix well.

 3. Drizzle butter over the top and bake 20 to 30 minutes at 

350 F. until golden brown and bubbly. 

Chicken and Potato Casserole

      Ingredients

 1 package (26 oz) frozen shredded hash brown potatoes, thawed
 1 package (24 oz) frozen mixed vegetables
 3 cups cubed cooked chicken
 1 can (10 3/4 oz) condensed cream of chicken soup
 1 can (10 3/4 oz) condensed cream of mushroom soup
 1 cup chicken broth or Homemade Chicken Stock
 3/4 cup French fried onions                

                     

                               
 Directions

 1. Preheat oven to 375. Grease 13" x 9" x 2" baking dish.

 2. Layer the hash browns, vegetables and chicken in
baking dish.

 3. Stir together both soups and broth in a bowl, then pour
over casserole.

 4. Cover with tin foil and bake for 1 hour.

 5. Take foil off and top with French fried onions.

 6. Bake another 10 minutes, do not re-cover.

Chicken Almond Casserole

Chicken Almond Casserole 

  

  

      Ingredients

 1 cup chicken breast, diced and cooked

 1 can cream of chicken soup

 1 cup sliced almonds

 1/2 cup mayonnaise

 1 cup celery, chopped

 1/2 tsp. salt

 1/2 tsp. pepper

 1 tsp. lemon juice

 3 eggs, hard-boiled

 1 cup cracker crumbs 

 2 1/2 tsp. butter                    

                       

                                 

 Directions

 1. Mix together cracker crumbs and butter; set to the side.

 2. Combine chicken, chicken soup, almonds, mayonnaise, 

celery, salt, pepper, eggs and lemon juice.

 3. Grease a deep casserole dish and pour mixed ingredients 

in alternating layers with 3/4 cup of buttered cracker crumbs.

 4. Bake at 400 degrees for 20 to 30 minutes or until bubbly. 

Cover with remaining buttered crumbs and brown.

Shrimp Casserole

Shrimp Casserole 

  

  

      Ingredients

  1 cup chopped Onions

 1 Garlic clove,minced

 1 1/2 lb Med. Shrimp,shelled and deveined

 1 can Cream of mushroom soup

 1 tbsp Fresh chopped Parsley

 1 1/2 tsp Sea Salt

 1/4 tsp Cayenne pepper

 1/4 cup Milk

 1 cup Green bell pepper,chopped

 2 tbsp Butter or margarine

 3 cup Rice,cooked

 1 1/2 tbsp Lemon juice

 1/4 tsp Black pepper

 2 White bread slices

 Paprika                    

                       

                                 

 Directions

 1. In large saucepan, cook onions, bell pepper and 

garlic in butter until crisp-tender. 

 2. Add shrimp, cook 3 minutes longer. Stir in soup, 

rice, parsley, lemon juice and seasonings.

 3. Add bread soaked in milk; mix well.

 4. Spoon into buttered shallow 2-quart casserole;

 sprinkle with paprika. 

 5. Bake in preheated 350F oven for 25-35 minutes.  

Shrimp and Rice Casserole

Shrimp and Rice Casserole

  

  

      Ingredients

 1/4 cup butter 

 1/2 cup flour

 2 cups half and half

 1/2 cup dry sherry

 1/4 cup tomato paste

 1 teaspoon sea salt

 1 teaspoon dill weed

 1/2 teaspoon onion powder

 1/4 teaspoon ground black pepper

 1 tablespoon lemon juice

 1 4-ounce can sliced mushrooms, drained

 1 10-ounce package frozen green peas, cooked and drained

 3 cups cooked rice

 1 3-ounce can rice noodles                 

                       

                                 

 Directions

 1. Melt butter; stir in flour to make a smooth paste. 

Gradually blend in half and half; simmer about 5 minutes, 

stirring constantly. 

 2. Stir in sherry, tomato paste, salt, dill, onion powder, 

pepper, lemon juice, mushrooms, peas, shrimp and rice.

 3. Spoon into greased shallow 2-1/2-quart baking dish.

 4. Sprinkle with noodles. Bake at 350 degrees for 20-25 minutes.

Shiitake Mushrooms with Swiss Cheese Casserole

Shiitake Mushrooms with Swiss Cheese Casserole

  

      Ingredients

 7 tablespoons butter

 1 pound shiitake mushrooms, sliced

 1/4 teaspoon ground nutmeg

 Salt and Black Pepper

 1/4 cup heavy cream

 8 slices French bread, about 1 inch thick

 1/2 cup shredded Swiss cheese

 Chopped fresh parsley for garnish                       

                                 

 Directions

 1. Preheat the oven to 400°F.

 2. In a large skillet, melt the butter over medium heat. 

Add the mushrooms and sauté for 10 minutes, or until the 

liquid has evaporated. Reduce the heat to medium-low 

and stir in the nutmeg, salt and pepper to taste, and cream. 

Cook until thickened.

 3. Arrange the bread slices in a shallow 1 1/2-quart casserole dish. 

Make a slight indentation in the center of each slice. 

 4. Spoon the mushroom mixture over the slices and sprinkle 

with the cheese.

 5. Bake, uncovered, for 10 minutes, or until the cheese 

is melted. Garnish with the parsley. 

Broccoli Egg Casserole

Broccoli Egg Casserole

  

      Ingredients

 24 ounces cottage cheese 

 10 ounces frozen broccoli, thawed and drained 

 1 1/2 cups egg substitute or 12 well beaten eggs

 1/3 cup flour 

 1/4 cup unsalted butter, melted 

 3 tablespoons finely chopped onion 

 2 1/2 cups shredded Cheddar cheese, divide                    

                                 

 Directions

 1. In a large mixing bowl, combine cottage cheese, broccoli, 

egg substitute or eggs, flour, butter, onion, and 2 cups Cheddar cheese. 

 2. Pour into crock pot that has been sprayed with nonstick cooking spray. 

 3. Cover and cook on high for 1 hour. Stir. Reduce heat to low; cover 

and cook 2 1/2 to 3 hours longer.

 4. Sprinkle with remaining 1/2 cup Cheddar cheese. 

Shrimp and Feta Casserole

Shrimp and Feta Casserole

  

      Ingredients

 1 Tbsp. olive oil

 4 large scallions, minced

 1 garlic clove, minced

 1 lb. med. shrimp, shelled and deveined

 4 plum tomatoes, halved, seeded and diced

 4 oz. feta cheese, crumbled

 2 large eggs, lightly beaten

 1 Tbsp. dill, finely chopped

 1/4 tsp. Tabasco sauce

 1/2 cup heavy cream

 2 Tbsp. freshly grated Parmesan cheese                

                                 

 Directions

 1. Preheat oven to 400 degrees. 

 2. Butter a 10 cup casserole baking dish. 

 3. Heat the oil in a small frying pan. Add the scallions 

and cook over medium high heat, stirring frequently, 

until softened, about 2-3 minutes. Add the garlic and 

cook, stirring for one more minute.

 4. Spread the mixture in the baking dish and arrange the 

shrimp on top. Sprinkle with the tomatoes and feta. In a 

bowl, beat the eggs with the dill, Tabasco sauce, salt and 

black pepper. Beat in the cream. Spoon over the shrimp and 

sprinkle freshly grated Parmesan cheese on top.

 5. Bake for 15-18 minutes until the casserole is set and 

the shrimp are cooked through. 

Let stand for 5 minutes before serving.

Sweet Potato and Carrot Casserole

Sweet Potato and Carrot Casserole 

  

  

      Ingredients

 4 large sweet potatoes, baked and peeled 

 1 pound carrots, cooked 

 1/2 cup butter, melted

 1/2 cup sour cream 

 1 tablespoon brown sugar 

 1/2 teaspoon ground nutmeg 

 salt and ground black pepper              

                                 

 Directions

 1. Preheat the oven to 350°F.

 2. Grease a 2-quart casserole dish.

 3. In a blender purée the potatoes and carrots. 

 4. Place mixture in a large mixing bowl. Stir in the butter, 

sour cream, brown sugar, nutmeg, and salt and pepper to taste. 

Mix well.

 5. Spread the mixture in the casserole dish; bake until heated 

through, about 20-25 minutes.

Beef and Rice Casserole

Beef and Rice Casserole

            

       

  Ingredients

 1 1/2 lb Lean ground beef

 1/2 Cup Chopped onion

 1 1/2 Cup Uncooked long grain rice

 1 Can Cream of mushroom soup

 1 Can Cream of celery soup

 2 Soups cans water  

 Directions

  

 1. Brown ground beef and onion; drain off fat. Put in

 greased 2 quart casserole. 

 2. Add rice. Combine soups in mixing bowl; gradually 

stir in water until blended and smooth. Pour over rice. 

 3. Bake at 350 degrees for 1 hour and 15 minutes or 

unti liquid has been absorbed and rice is tender. 

Garlic Cheese Grits Casserole

Garlic Cheese Grits Casserole

            

       

  Ingredients

 1 cup stone ground grits

 4 cups water

 1/2 teaspoon salt, or to taste

 1/4 cup butter

 2 cups grated cheddar cheese

 1/2 cup chicken broth 

 2 eggs, lightly beaten

 2 cloves garlic, minced

 1/4 teaspoon cayenne pepper 

 Directions

  

 1. In heavy pan, add stone ground grits, water, and salt. 

Stir and bring to low boil. Reduce heat and cook approximately

20-30 minutes, stirring frequently.

 2. Preheat oven to 350 F and spray large casserole dish 

with non-stick spray.

 3. Add remaining ingredients to the cooked grits and stir 

until cheese is melted.

 4. Pour mixture into greased casserole dish and bake 

approximately 50 minutes to one hour.