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

Re: Casseroles Always A Crowd Pleaser...


snicks wrote:
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.

Hi @snicks!

 

I made this for dinner this evening...I was "Fantastic"! 

 

I made a few changes...I used 2 cups of cooked white rice.  I topped it with shredded "Pepper Jack Cheese" and shredded "Sharp Cheddar Cheese". 

 

Next time,  I will use 1 1/2 lb. of ground beef, for my DH kept saying..."Where's the Beef"? 

 

As we are watching the "World Series Game 7"...

This "Casserole" was a "Home Run Hit"!  Loved it! 

 

 

Esteemed Contributor
Posts: 6,470
Registered: ‎07-28-2012

Re: Casseroles Always A Crowd Pleaser...

@Bellabutterfly, so glad you liked it. Thanks for letting me know.

Respected Contributor
Posts: 2,648
Registered: ‎06-19-2010

Re: Casseroles Always A Crowd Pleaser...

I made this for dinner last night and it was delicious. If you like stuffed peppers you will love this. Only switch two things, used white rice and two cans of diced tomatoes instead of pasta sauce. Only the two of us so plenty of left overs too. I know this will become a staple recipe in our home. Thanks for sharing.

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

Re: Casserole's Always A Crowd Pleaser...


Tootie15 wrote:

@Bellabutterfly love this thread!!

 

Chicken Asparagus Casserole

 

1 can Cream of Asparagus Soup

1/2 cup Milk

1/4 tsp. Onion Powder

1/8 tsp. Pepper

1 1/2 cups Asparagus ~ cooked and cut up

1 1/2 cups Chicken ~ cooked and cubed

3 cups Corkscrew Pasta ~ cooked and drained

1 cup Cheddar or Swiss Cheese ~ shredded and divided (my family prefers Swiss)

 

Combine all ingredients (using 1/2 cup cheese) and put into 9 x 13 baking dish.

Bake at 350 for 40 minutes.

Remove from oven, stir and top with remaining 1/2 cup of cheese.  Put back in oven and bake for 5 more minutes or until cheese is melted.  ENJOY!

 

Note ~ never know if I should cover casseroles so I usually cover for the first 15-20 minutes and then remove it for the remaining time.

 

 

 

 


Hi @Tootie15!

 

I am making this for dinner this evening.  I can't wait to try it.  I will let you know how it turned out.

 

Blessings and Hugs!

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

Re: Casserole's Always A Crowd Pleaser...


Bellabutterfly wrote:

Tootie15 wrote:

@Bellabutterfly love this thread!!

 

Chicken Asparagus Casserole

 

1 can Cream of Asparagus Soup

1/2 cup Milk

1/4 tsp. Onion Powder

1/8 tsp. Pepper

1 1/2 cups Asparagus ~ cooked and cut up

1 1/2 cups Chicken ~ cooked and cubed

3 cups Corkscrew Pasta ~ cooked and drained

1 cup Cheddar or Swiss Cheese ~ shredded and divided (my family prefers Swiss)

 

Combine all ingredients (using 1/2 cup cheese) and put into 9 x 13 baking dish.

Bake at 350 for 40 minutes.

Remove from oven, stir and top with remaining 1/2 cup of cheese.  Put back in oven and bake for 5 more minutes or until cheese is melted.  ENJOY!

 

Note ~ never know if I should cover casseroles so I usually cover for the first 15-20 minutes and then remove it for the remaining time.

 

 

 

 


Hi @Tootie15!

 

I am making this for dinner this evening.  I can't wait to try it.  I will let you know how it turned out.

 

Blessings and Hugs!


 

Hi @Tootie15!

 

I just wanted to tell you how much we really enjoyed this Casserole.  It is a keeper.  I added some sliced "Bella" mushrooms and that was a last minuite idea. 

 

Thank you so much for submitting it.  Please add any more Casseroles you may have. 

Valued Contributor
Posts: 3,006
Registered: ‎12-17-2012

Re: Casserole's Always A Crowd Pleaser...

@Bellabutterfly Good morning!! Glad that you enjoyed the casserole. Here is another one of our favorites ... Tuna Casserole with a twist ...

 

TUNA NOODLE CASSEROLE

 

1 package (16 oz) Elbow macaroni

1 can (12 oz) Tuna

2 cans (10 3/4 oz) Cream of Mushroom Soup

1 can (8 1/2) Peas - drained

2 cups (8 oz) Swiss cheese - shredded and divided

1 cup Heavy cream

1/4 tsp. Black pepper

 

Preheat oven to 350 degrees. Coat 9x13 baking dish with nonstick cooking spray.

Prepare macaroni as directed on package ... drain.

In a large bowl, combine the macaroni, tuna, soup, peas, 1 1/2 cups cheese, the cream, and pepper; mix well.

Pour into the baking dish. Sprinkle the remaining 1/2 cup cheese over the top.

Bake for 20-25 minutes or until bubbly and heated through.

 

I got this recipe years ago from a local TV station. Super easy and good!! (at least we think so ... )

Regular Contributor
Posts: 179
Registered: ‎10-12-2016

Re: Casseroles Always A Crowd Pleaser...


snicks wrote:
Ground Beef and Potato Casserole

Number of Servings: 8
Ingredients

1 lb 93% lean ground beef
1 cup chopped onions
1 10.75 oz can Campbell’s Healthy Request Cream of Mushroom Soup
1/4 cup water mixed with soup
1/4 tsp salt(optional)
1/4 tsp black pepper
3-4 medium potatoes, thinly sliced with skin on.

Brown ground beef and onions, drain.
Spray the bottom of a 2 qt glass baking dish(11×9 inch).
Cover the bottom of the dish with a layer of potatoes and a layer of ground beef.
Pour half of soup mixture over this. Add another layer of potatoes and ground beef, pour remaining soup mixture over this also.
Bake covered for 1 hour at 350°F.

This sounds REALLY good but I am allergic to mushrooms so could you recommend another soup to use instead?

 

Thank you!

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

Re: Casseroles Always A Crowd Pleaser...

 


JB116 wrote:

snicks wrote:
Ground Beef and Potato Casserole

Number of Servings: 8
Ingredients

1 lb 93% lean ground beef
1 cup chopped onions
1 10.75 oz can Campbell’s Healthy Request Cream of Mushroom Soup
1/4 cup water mixed with soup
1/4 tsp salt(optional)
1/4 tsp black pepper
3-4 medium potatoes, thinly sliced with skin on.

Brown ground beef and onions, drain.
Spray the bottom of a 2 qt glass baking dish(11×9 inch).
Cover the bottom of the dish with a layer of potatoes and a layer of ground beef.
Pour half of soup mixture over this. Add another layer of potatoes and ground beef, pour remaining soup mixture over this also.
Bake covered for 1 hour at 350°F.

This sounds REALLY good but I am allergic to mushrooms so could you recommend another soup to use instead?

 

Thank you!


Hi @JB116!

 

I know this is not my recipe...  

 

However, I think a "Cream of Broccoli" or "Cream of Asparagus", or even "Cream of Chicken" would work just fine. 

I hope this helps?

 

Have a nice day.

 

Blessings and Hugs!

Regular Contributor
Posts: 179
Registered: ‎10-12-2016

Re: Casseroles Always A Crowd Pleaser...


Bellabutterfly wrote:

 


JB116 wrote:

snicks wrote:
Ground Beef and Potato Casserole

Number of Servings: 8
Ingredients

1 lb 93% lean ground beef
1 cup chopped onions
1 10.75 oz can Campbell’s Healthy Request Cream of Mushroom Soup
1/4 cup water mixed with soup
1/4 tsp salt(optional)
1/4 tsp black pepper
3-4 medium potatoes, thinly sliced with skin on.

Brown ground beef and onions, drain.
Spray the bottom of a 2 qt glass baking dish(11×9 inch).
Cover the bottom of the dish with a layer of potatoes and a layer of ground beef.
Pour half of soup mixture over this. Add another layer of potatoes and ground beef, pour remaining soup mixture over this also.
Bake covered for 1 hour at 350°F.

This sounds REALLY good but I am allergic to mushrooms so could you recommend another soup to use instead?

 

Thank you!


Hi @JB116!

 

I know this is not my recipe...  

 

However, I think a "Cream of Broccoli" or "Cream of Asparagus", or even "Cream of Chicken" would work just fine. 

I hope this helps?

 

Have a nice day.

 

Blessings and Hugs!


THANK YOU!  I wasn't sure which would be good since there is beef in the recipe. I think I'll try it with the cream of broccoli. My sons both love broccoli so any undertaste of it won't prevent them from eating it.

 

THANKS!!!!

 

Smiley Happy

Esteemed Contributor
Posts: 7,755
Registered: ‎01-16-2015

Re: Casseroles Always A Crowd Pleaser...


JB116 wrote:

 


Hi @JB116!

 

I know this is not my recipe...  

 

However, I think a "Cream of Broccoli" or "Cream of Asparagus", or even "Cream of Chicken" would work just fine. 

I hope this helps?

 

Have a nice day.

 

Blessings and Hugs!


THANK YOU!  I wasn't sure which would be good since there is beef in the recipe. I think I'll try it with the cream of broccoli. My sons both love broccoli so any undertaste of it won't prevent them from eating it.

 

 


@Bellabutterfly

@JB116

 

I got the stuff the other day to try this soon. I am going to use cream of broccoli & add some broccoli in there too.

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