Category: Casserole


Crustless Sausage and Spinach Quiche

Smoked Sausage (I used 3 hot dog length sausages)

1 and ½ cup fresh, cleaned Spinach

½ small onion julienned

1 cup sliced mushrooms

½ grated cheese

2 small-medium hot-house tomatoes

6 eggs

½ cup milk or cream

coarse ground black pepper

dried basil

1 tbl. butter

olive oil

Halve and slice the sausage and brown in a drizzle of olive oil, cook in large frying pan until browned. Then, add onions and mushrooms, add to this the butter and a pinch of coarse ground black pepper and basil ,and caramelize the mushrooms and onions with the sausage. Next, add the chopped spinach cook down for just a minute then add the tomatoes. You may add another pinch of pepper and basil if you like. Warm for about 2-3 minutes. Place in greased 8 X 11 casserole dish. Add to the sausage mixture the blended egg, milk and ½ the cheese. Pour egg mixture over sausage mixture and top with cheese. Bake for 30 min. @ 375 degrees, or until fork comes out clean. Enjoy!

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Soup condensed, and canned, of the Campbell's ...

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This is recipe comes straight to you by my best friend. It is really yummy and my kids personal fav! Super easy to make, even my youngest daughter can whip it up!

“Mexican” Casserole. Not really authentic Mexican cuisine, but it is yummy and fills up a hungry crowd.

3 pounds of lean ground beef (can sub other meat if you wish)
12 flour tortillas
4 cups of shredded cheese of your liking (I find mexican or cheddar is best)
1 can el pato sauce
1 can cream of mushroom soup
1 can cream of chicken soup
1 onion (diced)

Preheat oven to 350.
1. Brown your meat, add diced onion. Drain grease. Put meat back into pan and add soups and el pato sauce. Let simmer for about 15 mins
2. While meat is simmering, take a 9 x 13 dish and cover the bottom and side with a layer of tortillas.
3. Take your mixture and use half of it on top of your tortillas. Spread to cover pan. Take half of your cheese and sprinkle over your meat.
4. Add another layer of torillas over the first layer, like you would lasagna. Add the rest of your meat, spread evenly. Top with the remainder of cheese.
5. Bake at 350 for 20 minutes.

Feel free to add things. I like to add olives, bell peppers, you can add jalepenos, etc.

Author Crystal Taylor

Mozzarella cheese

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My friend Carrie added this one…yum yum. Thank you Carrie!

Pizza Casserole

1         package (16-ounce) mini penne pasta

1         jar (26-ounce) pasta sauce

1         Diced bell pepper

½ cup diced onions

½ cup sliced mushrooms

3         cloves of garlic chopped

1         can (3.8-ounce) sliced black olives

1⁄2     package (3.5-ounce) sliced pepperoni

5         cups shredded mozzarella cheese

1⁄3     cup grated Parmesan cheese

1         roll (8-ounce) garlic breadsticks

Preheat oven to 350°F. Spray a 9×13-inch baking dish with cooking spray; set aside. In a large pot of boiling salted water, cook penne for 7 minutes or until tender but not quite al dente. Drain well. Sauté onions, garlic, bell pepper, and mushrooms in olive oil. In a large bowl, stir together cooked penne, pasta sauce, onions, garlic, bell pepper, olives, and mushrooms. Stir in 3 cups of the mozzarella cheese until well mixed. Transfer to prepared dish. Sprinkle 1 cup of the remaining mozzarella over top. Sprinkle remaining 1 cup of mozzarella over top. Arrange pepperoni slices over mozzarella; sprinkle with Parmesan cheese. Bake for 15 minutes. Remove breadstick dough from can and separate into individual strips. Fold each strip in half and twist. Remove casserole from oven and place twisted dough around edge of baking dish. Return to oven; bake for 15 to 18 minutes more or until breadsticks are golden brown. Serve hot



Author Carrie Patten