easy spinach casserole

Easy Spinach Casserole

4 or 5 (10 ounce) package frozen chopped spinach
1 envelope dry onion soup mix
1/4 cup margarine
1 cup sour cream
1/2 cup grated Parmesan cheese

Cook spinach according to package directions. Drain well. Add remaining ingredients. Mix well. Pour into buttered casserole dish. Sprinkle more Parmesan cheese on top. Bake at 350 degrees F for 25 minutes or until heated through.

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cheddar parmesan potatoes

Cheddar Parmesan Potatoes

1/4 cup butter or margarine
1/4 cup all-purpose flour
2 cups milk
1/2 teaspoon salt
1 cup shredded Cheddar cheese
1/2 cup Parmesan cheese
5 cups sliced, cooked and peeled potatoes
1/4 cup bread crumbs

In a saucepan, melt butter over low heat. Stir in flour until smooth. Gradually add milk; cook and stir over medium heat until mixture thickens. Remove from heat and add salt and cheeses. Stir until Cheddar cheese melts. Place potatoes in a greased 2-quart baking dish and add cheese mixture, stirring gently to mix. Sprinkle bread crumbs on top. Bake uncovered at 350 degrees F for 30 to 35 minutes.

Makes 6 to 8 servings.

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jiffy baked corn casserole

Jiffy Baked Corn Casserole

1/2 cup (1 stick) butter
2 eggs
8 1/2 ounces drained whole corn
8 1/2 ounces cream style corn
1 cup sour cream
1 box Jiffy corn muffin mix
Salt and pepper, to taste
1 cup shredded Swiss cheese

Mix all together and bake at 350 degrees F for 30-35 minutes in a glass baking dish.

How smooth must be the language of the whites, when they can make right look like wrong, and wrong like right. — Black Hawk

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cheesy carrot casserole

Cheesy Carrot Casserole

8 cups sliced carrots (about 2 pounds)
1 small onion, chopped
1 tablespoon margarine or butter
1 (10 3/4 ounce) can cream of mushroom soup
3/4 cup grated Parmesan cheese
1/2 cup breadcrumbs

Cook carrots in water until tender. Drain.

Meanwhile, in a small skillet, saut? onion in butter until soft and translucent.

Combine carrots, onion, soup, and cheese. Transfer mixture to a 2 1/2-quart greased baking dish. Sprinkle with breadcrumbs. Bake uncovered at 350 degrees F for 30-35 minutes.

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swiss parmesan potato casserole

Swiss Parmesan Potato Casserole

Posted by bettyboop50 at recipegoldmine.com 6/9/01 7:29:15 am

Serves 6

My family just loves this potato casserole and always request it for family dinners at my house. I purchase a chunk of Alpine Lace Swiss cheese from the deli department and shred it myself. The flavor from the Alpine Lace gives it a wonderful taste (expensive but well worth it).

1 1/4 cups grated parmesan cheese
1/2 teaspoon salt
1/8 teaspoon pepper
6 potatoes, peeled and thinly sliced
6 tablespoons butter
1/2 cup cream
1/2 cup grated Swiss cheese
2 tablespoons chopped chives

Preheat oven to 400 degrees F.

Mix together parmesan cheese, salt and pepper.

Layer potatoes in a buttered 2-quart casserole dish, sprinkling each layer with the cheese mixture. Dot with butter and cover tightly with foil, bake for one hour.

Uncover and pour cream over the top. Sprinkle with Swiss cheese. Bake uncovered for 5 minutes until cheese melts. Sprinkle with chives before serving.

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mixed vegetable casserole

Mixed Vegetable Casserole

32 ounces frozen carrot, broccoli, and cauliflower blend
1 can cream of mushroom soup
1 small jar Cheese Whiz
1 cup chow mein noodles

Preheat oven to 375 degrees F.

Cook vegetables according to package directions, but cook for only half of the cooking time. Place cooked vegetables in greased large casserole dish.

In saucepan, blend and heat soup and Cheese Whiz. Pour this mixture over top of vegetables. Mix carefully. Bake 25-30 minutes. Top with chow mein noodles during last 5 minutes of baking time.

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• Ground Beef Casserole Recipes | Delicious Food

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zucchini casserole

Zucchini Casserole

2 pounds zucchini and/or yellow squash
2 medium onions
1/2 cup butter or margarine, melted
1 can cream of chicken soup
1 box stuffing mix
1 cup grated carrots
1 cup sour cream
Salt and pepper to taste

Slice squash thinly and place in a saucepan with onions and a little water. Bring to a boil, then reduce heat, cover and simmer 5 minutes. Drain well. Do NOT follow package directions for stuffing mix. Instead, place crumbs and seasoning packet in a large mixing bowl. Add melted butter or margarine and mix thoroughly.

Combine drained squash, carrots, sour cream, soup, salt, pepper and all except 1/2 cup of the stuffing mix. Stir well. Place squash mixture in a lightly greased 2-quart casserole. Top with remaining stuffing mix. Bake at 350 degrees F for 30 to 40 minutes.

Serves 10 to 12.

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spinach lasagna casserole

Spinach Lasagna Casserole

4 (13 1/2 ounce) cans chopped spinach, drained well
2 (10 3/4 ounce) cans cream of mushroom soup
Lasagna noodles
1 pound Provolone cheese
1 bag grated mozzarella cheese
Salt and pepper to taste
Olive oil

Coat an 8 x 12-inch casserole dish with a light coating of olive oil. Layer lasagna noodles, spinach, cream of mushroom soup, Provolone cheese and mozzarella cheese. Repeat layering until casserole is filled.

Bake in preheated 375 degree F oven for 45 minutes until bubbly and cooked through.

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unstuffed cabbage casserole

Unstuffed Cabbage Casserole

1 pound ground beef or 3/4 pound ground
    beef and 1/4 pound ground pork
1 medium onion, peeled and coarsely chopped
About 8 cups cabbage, cored, quartered and cut
    into 1-inch strips
1/4 cup water
1 (28 ounce) can crushed tomatoes or tomato puree
1 tablespoon brown sugar
1 tablespoon white vinegar
1/2 teaspoon salt
Freshly ground pepper
1 1/2 teaspoons caraway seeds (optional)
1 clove garlic, finely minced

In a 6-quart Dutch oven or other pot, brown the ground meats, draining off most fat that melts off.

Add the chopped onion and cook until onion wilts and softens, 3 to 5 minutes. Add the chopped cabbage and the water to the pot and cook until cabbage begins to soften and wilt, 5 to 8 minutes more.

Add tomatoes, brown sugar, vinegar, salt, pepper, caraway seeds and garlic and stir to mix well. Bring to boil, reduce heat to simmer and cover. Simmer until cabbage is tender-crisp, 30 minutes or more.

Serve over white rice or with rice on the side.

Serves 4 generously.

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double cheese hashbrowns

Double Cheese Hashbrowns

1 (10 3/4 ounce) can condensed cream of onion soup, undiluted
1 (10 3/4 ounce) can condensed Cheddar cheese soup, undiluted
1 stick (1/2 cup) butter, melted
1 (30 ounce) bag frozen, shredded hashbrowns, thawed
2 cups shredded Velveeta cheese
1 cup crushed cornflakes

In a large bowl, combine soups, then stir in hashbrown potatoes. Fold in shredded Velveeta cheese and melted butter. Pour mixture into a 13 x 9 x 2-inch greased baking dish. Sprinkle the cornflake crumbs over the top. Cover and bake at 350 degrees F for 50 minutes. Uncover and bake 10 minutes longer or until bubbly and browned lightly.

Serve with sour cream on the side.

Serves: 8

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