Reply
Honored Contributor
Posts: 10,345
Registered: ‎11-03-2013

Re: Casseroles Always A Crowd Pleaser...

@Allegheny thank you so much for that French Onion Casserole as I would love to try it . . . sounds delicious, thank you so much!  Smiley Happy

Respected Contributor
Posts: 2,240
Registered: ‎04-10-2014

Re: Casseroles Always A Crowd Pleaser...

Hello Gals!

 

I am really enjoying seeing all these wonderful casseroles.  Along with chatting with you Gals.

 

I have made a grocery list adding several cans of different cream soups, etc..  I like to have a full pantry, ready at my disposal.

 

Nothing beats a casserole on a cold winter day except for a pot of homemade soup.

 

I hope all of you are enjoying this "Thread"...  Lots of great recipes are coming in just in time for all your guest. 

 

Also, if you have guest coming, ask them in advance if they are "Allergic to Anything".  This way, you know in advance and they do not have to worry what is in the dish.

 

Have a "Wonderful Monday".

 

Blessings and Hugs!

 

 

Esteemed Contributor
Posts: 5,193
Registered: ‎06-27-2013

Re: Casseroles Always A Crowd Pleaser...

Southwest Chicken Casserole IMG_0458.JPGIMG_0457.JPG

Esteemed Contributor
Posts: 6,198
Registered: ‎07-28-2012

Re: Casseroles Always A Crowd Pleaser...

Stuffed Pepper Casserole

Yield: 6 servings
Serving size: 1⅓ cups
Ingredients

1 pound lean ground beef
2 green bell peppers, diced
2 red bell pepper, diced
1 small onion, diced
1 tablespoon minced garlic
2 (8.8-ounce) pouches Uncle Ben’s Ready Rice brown rice
1 (23.25-ounce) jar Prego Light Smart Traditional pasta sauce
½ tablespoon dried oregano
½ tablespoon dried basil
1 teaspoon salt
1 teaspoon black pepper
1 cup shredded reduced-fat four cheese Italian blend (I like Sargento®)
Instructions

Preheat oven to 350 degrees. Spray a 13×9-inch casserole dish with nonstick cooking spray and set aside.
In a large skillet over medium-high heat, cook the ground beef, bell peppers, onion, and garlic until the vegetables soften and the beef is no longer pink, 10 to 12 minutes. Use a wooden spoon to break up the beef as it cooks. Drain any excess fat and return the skillet to the stovetop, turning the heat down to low.
Microwave the rice according to package directions.
Add the cooked rice, pasta sauce, basil, oregano, salt and pepper to the beef in the skillet and mix well. Transfer the skillet ingredients to the prepared baking dish.
Sprinkle the Italian cheese on top of the casserole.
Bake uncovered until the cheese is melted, 18-20 minutes.
Esteemed Contributor
Posts: 6,198
Registered: ‎07-28-2012

Re: Casseroles Always A Crowd Pleaser...

Cheesy Corn Casserole


 Preparation Time: 2 minutes
Total Time: 52 minutes
Serves: 8
Ingredients
3 cups frozen corn
1 medium tomato, chopped
1 medium green bell pepper, chopped
2 jalapeno peppers, seeds removed and finely diced
1 1/2 cups milk
5 tablespoons butter, melted
5 eggs, whisked
6 tablespoons flour
1 cup shredded cheddar cheese
1 teaspoon salt
Directions
1. Preheat oven to 350 degrees.
2. In an 8-by-12 casserole baking dish, add all the ingredients.
3. Stir with a spoon to mix everything up.
4. Bake for 50 minutes.
5. Let sit on counter for 5 minutes to set.
Serve warm, enjoy.
1. Start with the corn.

2. Add the rest of your veggies: tomato, green bell pepper and jalapeno.

3. Add your wet ingredients.

4. Add your shredded cheese.

5. Stir so everything is combined.

6. Bake at 350 for 50 minutes.
Respected Contributor
Posts: 2,517
Registered: ‎06-19-2010

Re: Casseroles Always A Crowd Pleaser...

I am loving this thread. So many new casseroles to try. Perfect timing with the cool and cold weather coming. Planning on stocking up on some of the "cream of" soups. I know we could get at least two meals out of most of them too. Love when that happens. Happy eatting everyone!!!!

Respected Contributor
Posts: 2,240
Registered: ‎04-10-2014

Re: Casseroles Always A Crowd Pleaser...

[ Edited ]

snicks wrote:
Cheesy Corn Casserole


 Preparation Time: 2 minutes
Total Time: 52 minutes
Serves: 8
Ingredients
3 cups frozen corn
1 medium tomato, chopped
1 medium green bell pepper, chopped
2 jalapeno peppers, seeds removed and finely diced
1 1/2 cups milk
5 tablespoons butter, melted
5 eggs, whisked
6 tablespoons flour
1 cup shredded cheddar cheese
1 teaspoon salt
Directions
1. Preheat oven to 350 degrees.
2. In an 8-by-12 casserole baking dish, add all the ingredients.
3. Stir with a spoon to mix everything up.
4. Bake for 50 minutes.
5. Let sit on counter for 5 minutes to set.
Serve warm, enjoy.
1. Start with the corn.

2. Add the rest of your veggies: tomato, green bell pepper and jalapeno.

3. Add your wet ingredients.

4. Add your shredded cheese.

5. Stir so everything is combined.

6. Bake at 350 for 50 minutes.

Hi snicks!

 

This casserole reminds me of a Restaurant  we (Hubby and I) use to go.  They closed down, but they use to serve this "Corn Side Dish", that was so delicious.  The chef, would not share the recipe...I asked.  

 

This recipe "Casserole", seems very much like what we had at this Restaurant.

 

Thank You snicks!

 

Blessings and Hugs!

 

 

Respected Contributor
Posts: 2,240
Registered: ‎04-10-2014

Re: Casseroles Always A Crowd Pleaser...

[ Edited ]

This recipe side dish casserole came from Southernfoods.com.

It is always a hit when I make this "Side Dish Casserole".  Perfect for Thanksgiving.

 

Servings: 4  (Double or Triple Recipe if expecting 8 or more people)

 

Scalloped Asparagus Casserole  (Side Dish)

 

 

Ingredients:

 

2  lbs asparagus

* 6 tablespoons butter or 6 tablespoons margarine, divided

* 3/4 cup breadcrumbs

*  1/4 cup all-purpose flour

*  1/2 teaspoon salt

*  1/8 teaspoon pepper, to taste

*  2 cups milk

*  1/2 teaspoon Worcestershire sauce

*  3/4 cup shredded sharp cheddar cheese

*  1 roasted red pepper, drained, chopped to fill up 1/4 cup

 

Directions:

 

1.  Wash asparagus, remove woody part of stalks and cut into

     2 1/2 inch pieces.

 

2.  Cook asparagus in boiling salted water until just tender.

 

3.  Drain and place in a lightly buttered shallow casserole dish.

 

4.  Melt 6 tablespoons butter in saucepan.

 

5.  Mix 2 tablespoons of the butter with the bread-crumbs set aside for topping casserole later.

 

6.  Blend flour, salt and pepper into remaining butter in saucepan.

 

7.  Continue cooking and stirring over low heat.

 

8.  Gradually add milk, stirring until thickened.

 

9.  Add Worcestershire sauce, red pepper, and cheese; stir until cheese is melted.

 

10.  Pour sauce over asparagus in casserole; top with buttered crumbs.

 

11.  Bake at 350* for 20 minutes or until bubbly.

 

12.  Enjoy!

Valued Contributor
Posts: 815
Registered: ‎06-20-2010

Re: Casseroles Always A Crowd Pleaser...

Jiffy Corn Casserole

 

Mix together the following:

1 can creamed corn

1 can corn (drained)

1 stick butter (melted)

salt & pepper to taste

 

Add:

1 box Jiffy corn muffin mix

8 oz. sour cream

 

Optional, but I do add:

1 small chopped onion

small jar of pimentos (drained)

 

Spray a 9x13 baking dish and pour in the mixture.  Bake at 350 for 45 minutes to an hour.  Times can vary depending on your oven, don't overbake.  This is so good!  Enjoy!

 

Valued Contributor
Posts: 815
Registered: ‎06-20-2010

Re: Casseroles Always A Crowd Pleaser...

Sweet Potato Casserole

 

Mix together & pour into sprayed souffle or large dish:

(2) 15 oz. can yams (drained)

3 Tbsp. butter (melted)

1/2 c. white sugar

2 eggs

1 tsp. flour

 

Topping - Mix and sprinkle over sweet potato mixture:

5 Tbsp. butter (melted)

1/3 c. flour

1 c. brown sugar

1 c. chopped pecans

 

Bake at 350 for 35 min. 

 

 

 

Let's Stay in Touch

* *You're signing up to receive QVC promotional email.
Connect with Us

The scoop on everything Q, from helpful tips to interesting tidbits, questions, answers, and more.

QVC is not responsible for the availability, content, security, policies, or practices of the above referenced third-party linked sites, nor liable for statements, claims, opinions, or representations contained therein. QVC's Privacy Statement does not apply to these third-party web sites.

© 1995–2016 QVC, Inc. All rights reserved. Trademark Notice

Desktop View Mobile View