CASSEROLES -  casseroles (662 views) Notify me whenever anyone posts in this discussion.Subscribe
From: Margie (ILovePhotos) Posted by hostMar-13 5:39 PM 
To: All  (1 of 291) 

Pork Chop Casserole


4 Pork chops, thick cut
2 tbsp BBQ sauce
2 tbsp Butter or margarine
10½ oz Condensed cream of celery soup
1 minced Onion, finely chopped
1 tsp Salt
1/4 tsp Pepper
1½ tsp dried parsley flakes
1 8 oz shredded Cheddar Cheese



1.  Preheat oven to 375ºF.
2.  Brush pork chops with BBQ sauce. Brown in the 2 tablespoons butter in a large skillet.
3.  In a small bowl combine celery soup, onion, salt, pepper and parsley flakes.  Pour half the celery soup mixture in a 3-quart, casserole baking dish.
4.  Place pork chops on top and pour remaining sauce over pork chops.  Add Cheddar Cheese to top
5.  Bake, uncovered, in oven 35 minutes.  Pork should always be cooked to well-done.  Serve with noodles or mashed potatoes.



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From: Margie (ILovePhotos) Posted by hostMar-13 5:40 PM 
To: All  (2 of 291) 
 1.2 in reply to 1.1 

American Shepherd's Pie


  • 1 pound lean ground beef
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1 (10.5 ounce) can condensed vegetable soup
  • 1/2 teaspoon dried thyme
  • 3 cups mashed cooked potatoes
  • 1 cup shredded Colby longhorn cheese


  1. Preheat oven to 350ºF (175 degrees C) and lightly grease a 2 quart baking dish.
  2. In a large skillet over medium-high heat, stir and cook ground beef, onion and celery until juices run clear.  Drain.  Pour mixture into baking dish with vegetable soup and thyme; stir well.  Spread mashed potatoes on top.
  3. Bake 20 minutes.  Sprinkle shredded cheese on top and bake 5 minutes more, or until cheese has melted.




From: Margie (ILovePhotos) Posted by hostMar-13 5:41 PM 
To: All  (3 of 291) 
 1.3 in reply to 1.1 

Apple and Onion Dressing


  • 7 cups white bread cubes
  • 1 cup raisins
  • 3/4 cup butter
  • 1 cup chopped onion
  • 1 cup chopped celery
  • 1 clove garlic, minced
  • 3 cups diced apple without peel
  • 1/4 cup chopped fresh parsley
  • 1½ teaspoons salt
  • 1/4 teaspoon paprika


  1. Preheat oven to 350ºF (175 degrees C).  Lightly butter a 2 quart casserole dish.
  2. Cover raisins with boiling water and let sit for 5 minutes.  Drain well then toss them with the bread cubes.
  3. In a skillet melt the butter and saute the onions, garlic, and celery for about 4 to 5 minutes.  Stir the sauteed onions into the bread cube mixture.  Add the diced apples, parsley, salt and paprika and stir carefully.  Place stuffing mix in the prepared dish or you can alternately place it in a large roaster with your favorite uncooked meat (pork chops, turkey, chicken, etc.).
  4. Bake the dressing for 30 to 40 minutes.  If you are baking the dressing with meat cook it until the meat is completely done all the way through.




From: Margie (ILovePhotos) Posted by hostMar-13 5:41 PM 
To: All  (4 of 291) 
 1.4 in reply to 1.1 

Bacon Turnip Mash


  • 2 pounds orange turnip
  • 2 tablespoons butter
  • 1 pinch salt
  • 1 pinch ground black pepper
  • 1 dash garlic powder
  • 1/2 pound bacon - cooked and crumbled
  • 2 tablespoons rendered bacon fat


  1. Peel and cube the turnip.  Cook in a saucepan in salted water until very tender.  Drain then mash with the butter or margarine, salt, pepper and garlic powder to taste.  Set aside.
  2. In a skillet fry the bacon until nice and crispy.  Remove from the skillet and crumble.  Reserve 2 tablespoons of the bacon grease.
  3. To the skillet with the 2 tablespoons of bacon grease add the mashed turnip and crumpled bacon.  Stir and heat to the desired temperature before serving.




From: Margie (ILovePhotos) Posted by hostMar-13 5:43 PM 
To: All  (5 of 291) 
 1.5 in reply to 1.1 

Potato Gatto

A casserole of potatoes mashed with mozzarella, prosciutto, and salami and baked until the cheese melted on the top.

  • 2½ pounds potatoes, scrubbed
  • 2 tablespoons plain bread crumbs
  • 1/4 cup (½ stick) unsalted butter, softened
  • 2/3 cup warm milk
  • 1 cup plus 2 tablespoons freshly grated pecorino Romano or Parmigiano-Reggiano
  • 1 large egg, beaten
  • 1/4 teaspoon grated nutmeg
  • Salt and pepper to taste
  • 8 ounces fresh mozzarella, cut into ½-inch dice
  • 4 ounces sliced Genoa or other Italian-style salami and/or prosciutto, chopped



  1. Place the potatoes in a large saucepan with cold water covering them completely.  Cover the pan and bring the water to a simmer over medium-high heat.  Cook the potatoes until they are tender when pierced with a knife, about 20 to 30 minutes.  Drain them and let them cool slightly.

  2. Generously butter a 2-quart baking dish.  Sprinkle the dish with the bread crumbs, turning it to spread the crumbs evenly.

  3. When the potatoes are cool enough to handle, remove the skins.  Place the potatoes in a bowl and mash them until smooth.  Stir in 3 tablespoons of the butter, the milk, 1 cup of the grated cheese, the egg, the nutmeg, and salt and pepper to taste.   Fold in the mozzarella and meat.

  4. Heat the oven to 400ºF.   Spread the mixture evenly in the dish, dot with the remaining 1 tablespoon of butter, and sprinkle with the remaining 2 tablespoons of grated cheese.  (This dish can be prepared to this point and refrigerated for up to 24 hours.)

  5. Bake the dish until the top is browned and the center is hot, 40 to 45 minutes (50 minutes if it was refrigerated).  Let it cool for 10 minutes before serving.  Serves 10.




From: Margie (ILovePhotos) Posted by hostMar-13 5:43 PM 
To: All  (6 of 291) 
 1.6 in reply to 1.1 

No-Fuss Beef Lasagna


  • 1 lb. lean ground beef
  • 1/4 tsp. salt
  • One 28-ounce jar spaghetti sauce
  • One 14½ ounce can Italian-style diced tomatoes, undrained
  • 1 tsp. ground red pepper
  • One 15-ounce carton part-skim ricotta cheese
  • 1/4 cup grated Parmesan
  • 1 egg, beaten
  • 10 uncooked lasagna noodles
  • 1½ cups shredded part-skim mozzarella


  1. In large nonstick skillet, brown ground beef over medium heat 8 to 10 minutes or until no longer pink.  Pour off drippings.  Season beef with salt; stir in spaghetti sauce, tomatoes and red pepper; set aside.

  2. Meanwhile in medium bowl, combine ricotta cheese, Parmesan cheese and egg.

  3. Spread 2 cups beef sauce over bottom of 13" x 9" baking dish.  Arrange 4 lasagna noodles lengthwise in single layer.  Place fifth noodle across end of baking dish, breaking noodle to fit dish; press noodles into sauce.  Spread entire ricotta cheese mixture over noodles; sprinkle with 1 cup mozzarella cheese and top with 1½ cups beef sauce.  Arrange remaining noodles in single layer; press lightly into sauce.  Top with remaining beef sauce.

  4. Bake 45 minutes at 375ºF or until noodles are tender.  Sprinkle remaining mozzarella cheese on top; tent lightly with aluminum foil.  Let stand 15 minutes; cut into 12 squares.  Makes 12 servings.





From: Margie (ILovePhotos) Posted by hostMar-13 5:44 PM 
To: All  (7 of 291) 
 1.7 in reply to 1.5 

Butternut Squash Fries


  • 1 (2 pound) butternut squash, halved and seeded
  • salt to taste


  1. Preheat the oven to 425ºF (220 degrees C).
  2. Use a sharp knife to carefully cut away the peel from the squash.  Cut the squash into sticks like French fries.  Arrange squash pieces on a baking sheet and season with salt.
  3. Bake for 20 minutes in the preheated oven, turning the fries over halfway through baking.  Fries are done when they are starting to brown on the edges and become crispy.




From: Margie (ILovePhotos) Posted by hostMar-13 5:46 PM 
To: All  (8 of 291) 
 1.8 in reply to 1.1 

Garlic Pork Roast


  • 1 tablespoon vegetable oil
  • 1 (2 pound) boneless pork roast
  • salt and pepper to taste
  • 4 sweet potatoes, quartered
  • 1 onion, quartered
  • 6 cloves garlic
  • 1 (14.5 ounce) can chicken broth


  1. Heat oil in large heavy skillet.  Season meat with salt and pepper, and brown in oil.
  2. In a slow cooker, layer sweet potatoes, onion and garlic.  Place browned roast on top of vegetables, and pour in chicken broth.
  3. Cover, and cook on low setting for 6 hours.




From: Margie (ILovePhotos) Posted by hostMar-13 5:46 PM 
To: All  (9 of 291) 
 1.9 in reply to 1.1 

Kielbasa And Cabbage


  • 6 slices bacon
  • 1/4 cup water
  • 2 tablespoons white sugar
  • 1 onion, chopped
  • 2 teaspoons minced garlic
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon seasoning salt
  • 3 teaspoons caraway seed
  • 1 large head cabbage, cut into small wedges
  • 1 pound Polish kielbasa


  1. In a large skillet, fry bacon over medium high heat until browned, turning once.  Remove bacon from pan, reserving drippings, and place on paper towels.
  2. Stir water, sugar, onions, garlic, red pepper flakes, seasoned salt, and caraway seeds into drippings.  Add cabbage, and gently stir.  Cover, and cook over medium heat for 10 to 15 minutes.
  3. Add kielbasa to the pan.  Cook, covered, for an additional 10 to 15 minutes.  Crumble bacon over top, and serve hot.




From: Margie (ILovePhotos) Posted by hostMar-13 5:47 PM 
To: All  (10 of 291) 
 1.10 in reply to 1.1 

Lazy Golumbkis


  • 1 pound ground beef
  • 1 onion, diced
  • 1 cup uncooked white rice
  • 1 small head cabbage, shredded
  • 1 (28 ounce) can canned tomato sauce
  • 1 tablespoon chopped fresh parsley
  • salt and pepper to taste


  1. In a slow cooker, combine ground beef, onion, rice and cabbage.  Pour in tomato sauce.  Season with parsley, salt and pepper.  Mix well, and cook on low, for 6 to 8 hours.




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