Do we have a Casserole thread?

I reorganized my cabinets today and discovered that I have a lot of Corning Ware and Pyrex.  What is a person to do with all that if they can't make a Casserole.  Give us your favorite recipes.

I recall making a casserole that tasted pretty good-- it was made with browned and seasoned ground beef, tater tots and refried beans and maybe some green beans as the primary ingredients.  
 

After  making it a second time with similar light night effects, we named it the "Casserole of Pain" and have never made it since. 

You could make Chicago style pizza.

My favorite baked bean recipe. 

Cut it by 1/4 if you're feeding two people. 

Cooked and drained egg noodles, 2 cans drained tuna, can of cream of mushroom. Mix, top with cheese, 350 till golden brown. Metal pans about 45 minutes, glassware? Eventually. 

One of my favorite breakfasts was from my great-aunt Carrol.  Hard-boiled eggs, cut in half, face down in the bottom of the dish.  Cover with a can of cheddar cheese soup.  Bake until hot.

Shepherd's pie is pretty fool proof.  Seasoned ground beef, frozen veg, mix some instant mashed potatoes with cold water to cover, bake until the top starts getting brown.

Italian stuff like pasta can be done as a casserole pretty easily.  Put dry pasta in the bottom, cover with milk, add precooked chicken, cheese, and a jar of alfredo sauce.  Cover with grated cheese.  Lasagna done right is a bit labor intensive, but it doesn't have to be done right to taste good.  Get the no-boil noodles and assemble layers of sauce, cottage cheese (very similar to ricotta but cheaper), mozz, maybe some veg if you want.

I need to ask my mom, she used to make a chicken/rice/brocolli casserole growing up that I absolutely loved. She should be here soon for the holidays, so I'll ask, I think it's pretty simple. 

I bake my Mac n cheese in a 13x9.... same with my goulash. Bake your cabbage rolls in em.

Not a traditional casserole recipe but I enjoy a sushi bake.  Makes plenty of servings and lasts for a few days in the fridge.  Another good recipe is for chicken & cottage cheese enchiladas, which freeze very well. We usually make 2 trays at a time, bake one and freeze the other for later. 

1 bag of brussel sprouts quartered, 2 leeks cut into 1/4 inch slices, 1 granny Smith apple peeled and cut into small chunks, 1 cup of heavy cream, salt and pepper, bake at 425 for 40 minutes. After 20 mins remove and stir then bake for 20 more minutes.

In reply to clutchsmoke :

I LOVE brussels sprouts.  I'll have to try that.

Another thing you can do is make quiches.  I don't have a pie pan right now (broke it) so I just take store-bought crusts and re shape them to fit a 9x9.  Quiches are so easy.  Add fillings and scramble some milk and eggs.  Pour it over and bake.  Quiche is also a great way to use up little bits of leftovers like meats and veggies.

In reply to Curtis73 (Forum Supporter) :

Good suggestion. Lots of our leftovers end up in a quiche. Or soup. Or goop (mixed into a pot of rice).

This will feed a small army of houseguests on the cheap:

1 lb ground beef 

1 large green pepper in 1/2" chunks

1 large onion, same

1 lb sharp cheddar cheese, same

1 lb macaroni of your choice, cooked

4 cans tomato soup

1 small can tomato paste

1 large can sliced mushrooms

Worchestershire to taste - at least a tablespoon

Brown ground beef and sauté pepper and onion in a skillet. Drain.

In a roasting pan, combine other ingredients, reserving about 1/4 of the cheese.

After cooling slightly, mix in pasta and beef / pepper / onion. Scatter reserved cheese over top.

Bake at 350dF for 30-40 minutes until cheese on top is bubbly. Enjoy.

You can make it ahead of time, then cover and refrigerate before baking. If you do that, bake covered for about 40 minutes and then remove cover and go another 15.

Not exactly a recipe:  In a small pyrex or so dish, whip the heck out of 4-6 eggs, use a beater, immersion blender or margarita blender to get a lot of air into the mix.  Makes it fluffy.

Chuck in broccoli, cheese, peppers, mushrooms, whatever you like, then pour it into the oiled Pyrex.  Bake at 325* until it looks happy.

I like Salsa on mine.

Just made my mom's prize breakfast casserole, memories from when she was around.

9x13 pan greased - preheat oven to 425F

One 10ct cans of biscuits or two cans croissants spread evenly across the pan

Two layers of sliced swiss cheese over top of the dough

Mix 3 eggs and 3/4 cream -  pour over top of the dough/cheese

Brown a tube of country sausage with 1/2Tsp onion powder and sprinkle over egg mix

Clarify 3Tbsp Onion in the sausage and sprinkle over the egg mix 

Bake 18-25min at 425F till sausage browns.

My mom was Roman Catholic and made a lot of casseroles with green peas + elbow noodles + tuna fish + cheese for 6 kids on Friday's during Lent.  

I stray away from casseroles and Baptists (me, now) are known for them. 

There is no wrong way to do a casserole. Unless it was made by my great aunt. She was one of the coolest humans I've ever known, my hero and best friend. She was not, however, a good cook.

I digress. The breakfast casserole I've been having for Christmas breakfast for the past 30 years: 

1. Brown and crumble 1lb of breakfast sausage. Set aside to cool
2. Grease 9x13ish casserole dish. Grandmother would have used lard, and I'm sure it was better than whatever I use.
3. Cube 6 slices of white bread. Slightly stale or barely toasted preferred but by no means required.
4. In a large mixing bowl, Beat 6 eggs and 2 cups of milk
5. Add to the eggs 1 cup of shredded cheese (I prefer cheddar), 1TBSP mustard, 1 TSP black pepper, 1TSP cayenne
6. Mix the bread and the cooled sausage into the egg mixture 
7. Pour into the 9ishx13ish casserole dish, refrigerate overnight 
8. Cook at 350 for 45 minutes. 

Take leftover stuffing, dump microwaved can of chili on top and add crispy onions/jalapenos/tortilla strips and hot sauce of choice.

I haven't been ignoring this thread.  Lately I've been working on making grit cakes for my poached eggs.  First run was decent.  Tonight I screwed up my second run so I just had eggs and grits.  It's all about experimentation.

In reply to Curtis73 (Forum Supporter) :

I'm fixin to make this casserole tomorrow. I am looking forward for hearing what you think. 

In reply to Stampie :

Not sure what you mean by grit cakes.  But when I was a boy, Mom would cook a pot of grits, pour it into a pan, let it solidify, cut into squares, and fry in bacon or country ham fat.  I enjoyed it.

In reply to M2Pilot :

Pretty similar except I'm trying to bake them in the oven with bacon grease on the sides of my Pyrex.  Today's fail was self inflected.  I accidently turned off the oven while setting a timer for my poached eggs.

I made this one tonight. Ring bologna Hot Dish (apparently mid west for casserole)

1 bag egg noodles 

3 cans cream of mushroom soup

1 can creamed corn

1/2 cup milk

2 tablespoons sugar (optional)

ring bologna cut into medallions. 
Pre cook the noodles, combine and cook at 375 for 30 minutes. 

Hot dish, for those of us in the upper Midwest.