Category: Casseroles

Taco Casserole


1 1/2-2 lbs ground beef
1 (1 1/4 ounce) package taco seasoning
1/4 cup water
1 cup sour cream
2 cups four-cheese Mexican blend cheese
1 (8 ounce) package crescent rolls
2 cups taco flavor Doritos

1 Brown the ground beef and drain. Add the taco seasoning and water. Mix together and add sour cream. Mix well.
2 Spray a 9 x 13 pan and press the crescent rolls in bottom of the pan. Add the ground beef mixture. Sprinkle shredded cheese on top of the meat and top with the crushed doritos.
3 Bake at 350 degrees for 25-30 minutes or until the crescent rolls are browned. Serve with different taco toppings, e.g. sour cream, salsa, lettuce, taco sauce, etc.

Cheeseburger & Fries Casserole


Ingredients ~
2 lbs lean ground beef
1⁄4 teaspoon salt
1⁄2 teaspoon pepper
1 teaspoon minced garlic
1 (300 ml) can cream of mushroom soup
1 (300 ml) can cheddar cheese soup
1 (500 g) package frozen French fries, any style
2 cups cheddar cheese, shredded

Directions ~
Preheat oven to 375 degrees. Scramble fry ground beef until cooked. Drain off grease. Then add salt, pepper and garlic.
Add both soups and stir until well blended. Heat through on stove and then transfer to 9 X 13 glass pan. Cover beef mixture with the french fries. Bake for 30 minutes, until fries are crispy.
Sprinkle cheese over top of casserole and return to oven to melt cheese.
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Frito Taco Casserole


•1 1/4 pounds ground beef
•1 (16 oz.) can refried beans
•1 (4 oz.) can mild green chiles, diced
•2 cups cooked rice
•2 cups cheddar cheese, grated, or Mexican cheese blend
•2 cups Fritos (or corn chips of your choice), divided
•1 cup salsa
•1/4 cup water
•1 medium yellow onion, chopped
•1 (1.25 oz.) package taco seasoning
•kosher salt and freshly ground pepper, to taste

1.Preheat oven to 350º F.
2.In a large skillet over medium-high heat, brown beef until cooked through and no longer pink.
3.Drain fat, reserving 1 tablespoon, and sauté onions until softened and translucent. 6-8 minutes.
4.Season with salt and pepper and add taco seasoning. Return beef to pan, then add salsa, chiles and water.
5.Bring mixture to a boil, then reduce heat to low, cover and simmer for 5 minutes.
6.Remove from heat and stir in rice, cheddar cheese, and refried beans, and transfer mixture to a 9×13-inch baking dish.
7.Top with 1 cup Fritos and bake for 30-35 minutes, or until cheese is melted and dish is warmed through.
8.Remove from oven, top with remaining Fritos and serve hot.
Recipe adapted from CooKen-Casseroles

Cowpoke Casserole


5-6 large potatoes, thinly sliced
6 strips bacon, cooked
1 Tbsp cooking oil
1 large onion, finely diced
1 clove of garlic
1 celery stalk sliced thinly
1 lb lean ground beef
1 15 oz. can fired roasted diced tomatoes
2 Tbsp chili powder
2 tbsp salt
1/2 cup raisins… ( Yes I said raisins…)
1/2 jar Hatch Verde Tortilla salsa or 1 /2 cup tomatilla salsa
1 cup Mexican blend shredded cheese

1.Boil potatoes in a pot of water until just tender. Drain and mash.
2.Preheat oven to 375°.
3.In a large skillet, heat oil over medium-high heat and add onions. Sauté onions for 2-3 minutes, until translucent. Add garlic and celery, sauté for another 2-4 minutes, until aroma is noticeable and vegetables are tender. Add beef to skillet and cook until browned.Drain off fat
4.Add tomatoes, chili powder, salt, and raisins; mix well.
5.Transfer beef mixture to baking dish. Pour over Hatch Verde Tortilla or Salsa.
6.Spoon or pipe potatoes on top and layer with bacon stripes.
7.Sprinkle with cheese and bake for 45 minutes, or until bubbly.
8.Serve warm and enjoy!

Burrito Casserole


1 lb ground beef or 1 lb ground turkey
1/2 medium yellow onion, chopped
1 (1 1/4 ounce) package taco seasoning
6 large flour tortillas
1 (16 ounce) can refried beans
2 -3 cups shredded taco cheese or 2 -3 cups cheddar cheese
1 (10 3/4 ounce) can cream of mushroom soup
4 ounces sour cream
jarred hot sauce, if desired to spice it up

1 Brown ground meat/turkey and onion; drain.
2 Add taco seasoning and stir in refried beans.
3 Mix soup and sour cream in a separate bowl.
4 Spread 1/2 sour cream mixture in the bottom of a casserole dish.
5 Tear up 3 tortillas and spread over sour cream mixture.
6 Put 1/2 the meat bean mixture over that.
7 Add a layer of cheese.
8 You could put some hot sauce on this now.
9 Repeat the layers.
10 Sprinkle cheese over the top and bake, uncovered, at 350°F for 20-30 minutes.
Photo by sydsmama

Stroganoff Casserole


1 package egg noodles
2 cans cream of mushroom soup
8 oz. sour cream
1/2 cup milk
1 pound ground beef
2 cans sliced mushrooms, undrained
8 oz. cream cheese
1 package gravy mix

1. Preheat oven to 350. Cook noodles according to package. Drain and return to pan.
2. Add mushroom soup, sour cream and milk, stir well. Cover to keep warm.
3. Brown ground beef in skillet, and drain. Add mushrooms, cream cheese and gravy mix to ground beef. Combine with the noodle mix and stir until well combined.
4. You can either put the dutch oven in oven to cook or put in 13 x 9 pan to cook. Bake for 30 minutes.
5. Enjoy!!!!

Burger & Tater Casserole


You will need:
2lb pkg of frozen hashbrowns or use shredded turnips, cauliflower or zucchini to make it low carb.
1 to 2 lbs of ground beef
1 cup of sour cream
1 c. shredded cheddar cheese
1/2 c. butter
2 cans of cream of chicken soup
1/2 c. chopped onion
1 cup crushed potato chips

Pre Heat Oven to 350 degrees
Cook your hamburger and onions… transfer to a 13 x9 greased pan sprinkle with salt and pepper
In a large bowl mix your hashbrowns, soup, sour cream and cheese…then spread over the top of you hamburger.
Melt your butter and add crushed chips to it.. spread over top of mixture. Bake for 45 min.

Chicken & Dumpling Casserole


About 4 to 6 servings
3-4 cups of rotisserie chicken
1/4 cup (1/2 stick) of unsalted butter
1 cup of self-rising flour
1 cup of milk
2 cups of chicken stock/broth
1 (10.75 ounce) can of Campbell’s original condensed cream of chicken soup

Preheat the oven to 400 degrees F. Melt 1/2 stick of butter and pour into the bottom of a 9 x 13 inch baking pan. Shred the chicken and spread it on top of the butter. In a separate bowl, whisk together the milk and the flour and slowly pour that over the chicken taking care not to disturb the chicken too much. Do not stir. Whisk together the chicken broth and the cream of chicken soup. Slowly pour that over the flour and milk mixture. Do not stir.
Bake uncovered at 400 degrees F for 35 to 45 minutes, or until top is light golden brown. All ovens vary. Let casserole rest before serving.
To make this an all-in-one meal by adding drained canned mixed veggies, or cooked/steamed frozen or fresh veggies. Cook 2 sliced carrots, 2 sliced celery stalks, a diced potato and a chopped onion, in about 3 cups of chicken broth. When the veggies are tender, drain but reserve the broth. Put the veggies on top of the shredded chicken and add about 1-1/2 cups of frozen peas. Finished as above, using the reserved broth from the veggies.

Mexican Beef Casserole



1 lb extra lean ground beef
1 medium onion chopped
1 can kernel corn drained
1 can black beans rinsed and drained
1 pkg taco seasonings mix
8 to 12 corn tortillas
3/4 cup nonfat sour cream
2 cans rotel tomatoes with green chiles drained
1/3 cup Mexican blend or taco cheese shredded
Sliced jalapeno peppers

Brown ground beef and onions together for about 10 to 12 minutes, drain. Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes.
Spray baking dish 2 quart 8×12 inches. Place half of tortillas in bottom. Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture. Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top. Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve.

Chicken Enchilada Casserole


1 cup onion, diced
1/2 cup green pepper, diced
2 tablespoons butter or 2 tablespoons margarine
2 cups cooked chicken or 2 cups cooked turkey
1 (4 ounce) can green chili peppers, chopped
3 tablespoons butter or 3 tablespoons margarine
1/4-1/2 cup flour (I use 1/2 cup)
1 teaspoon ground coriander
3/4 teaspoon salt
2 1/2 cups chicken broth
1 cup sour cream
1 1/2 cups monterey jack cheese
12 (8 inch) flour tortillas

1 In a large saucepan cook onion and green pepper in the 2 tablespoons of butter until tender.
2 Combine onion mixture in a bowl with chopped chicken and green chili peppers.
3 Set aside.
4 For sauce, in the same pan melt 3 tablespoons butter.
5 Stir in flour, coriander and salt.
6 Stir in chicken broth all at once.
7 Cook and stir till thickened and bubbly.
8 Remove from heat.
9 Stir in sour cream and 1/2 cup of the cheese.
10 Stir 1/2 cup of the sauce into the chicken mixture.
11 Fill each tortilla with about 1/4 cup of the chicken mixture.
12 Roll up and arrange in a 13x19x2 baking dish.
13 Pour remaining sauce over and sprinkle with remaining cheese.
14 Bake, uncovered in a 350 oven about 25 minutes or until bubbly.
15 Can be made ahead of time and frozen. Place a large sheet of heavy duty foil in your baking dish with enough foil over the end to fold up and over the frozen casserole. Make the casserole up until you are ready to bake it. Freeze it solid. Remove frozen casserole from your dish and encase in the excess foil for storage. This frees up the dish for other meals. When you wish to heat it, remove foil from the still frozen casserole, and place back into the dish that you froze it in initially to thaw; bake as directed. com