Virtual Casserole Party For Samiam1972(please post helpful casserole recipes for our new FR Mom!)

June 24th, 2005 | Ladyshallott

[LadyShallott]

I wanted to throw a casserole party for one of our FR moms. For those of you that dont know what a casserole shower is...I will explain. :) Please post a casserole recipe that is easily made and frozen so when the baby makes their welcomed appearance Mom can have some help with some easy and good food to make for herself and her family. This is a baby shower/casserole shower people. It's time for some recipes and really cute pics. :) Have Fun!

[Dog Gone]

I do basically the same thing, but create my own sauce with two cans of tomato sauce, with liberal amounts of onion and garlic powder. Add some salt, fresh paprika if I have it, and then some cayenne pepper.

Gotta be careful about the cayenne, though. Not all taste buds have callouses.

[grellis]

Here's an easy meatloaf for busy moms/lousycooks. I'm both.

1 pound ground beef

1/2 cup dry bread crumbs

1 egg

1/4 cup Ranch dressing (Any salad dressing will suffice)

Salt and pepper to taste

Combine ingredients and shape into a loaf. Bake in a 400 degree oven for 22 minutes. Enjoy!

[tiredoflaundry]

sounds good , but you need some green peppers! yum.....

[grellis]

NO!!! I screwed up. That was the recipe for Idiot Cook meatballs. Yields about 20 meatballs.

It is also, however, the recipe for Idiot Cook Meatloaf. Bake in a 350 degree oven for 35 minutes.

I truly am disasterous in the kitchen but my kids love my meatballs and meatloaf.

[Dog Gone]

Off the wall question.

Am I the only person on planet earth that loves tomato sauce, tomato paste, and tomato juice, but has an aversion to raw tomatoes?

I pick them off any sandwich served to me and sling them toward the window. I leave them on my plate when eating a salad and hope I don't ingest one of their gooey seeds by accident.

Yet, I'd pick tomato juice over orange juice (especially if I can add a little tobasco sauce and salt first) in a heartbeat. And I really do like orange juice.

[tapatio]

TATER TOT CASSEROLE

1 (32-ounce) package frozen potato rounds
1 (16 ounce) container sour cream
1 cup shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French-fried onions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch-baking dish. Arrange tater tots in the prepared baking dish. In a mixing bowl, combine sour cream, cheese, and mushroom soup.

Pour this mixture over the tater tots. Sprinkle onions over the top of the casserole. Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes

[HoustonCurmudgeon]

With your permission I shall steal the best of these and make them for my friend, Texas Cowboy, when the Lord allows him to return home to Texas.

[tiredoflaundry]

I hate "store bought" tomatoes. I only eat the tomatoes I grow in my garden!

I have never drank tomato juice...but one day I'm gonna try a Bloody Mary!

[tapatio]

This is not a casserole but it is a good recipe for summer.

4 tomatoes, peeled and sliced

10 fresh basil leaves, chopped

1/2 cup chopped green onion

1 (9-inch) prebaked deep dish pie shell

1 cup grated mozzarella

1 cup grated cheddar

1 cup mayonnaise

Salt and pepper

Preheat oven to 350 degrees F.

Place the tomatoes in a colander in the sink in 1 layer.

Sprinkle with salt and allow to drain for 10 minutes.

Layer the tomato slices, basil, and onion in pie shell.

Season with salt and pepper. Combine the grated cheeses and

mayonnaise together. Spread mixture on top of the tomatoes

and bake for 30 minutes or until lightly browned.

To serve, cut into slices and serve warm.

[LadyShallott]

Permission granted from me! Go for it. I guess we could all use a casserole party. :)

[tiredoflaundry]

Bisquick has some great "Impossible pie" recipes also! You can try them.

[MHGinTN]

Here a batchelor's casserole with Tater Tots:

One package of frozen Tater Tots ... fill the bottom of a large rectangular casserole pyrex dish (sprayed with Pam lightly to prep) with Tater Tots in neat order

Cut into wedges two Green Peppers and One red onion ... spread the onion and peppers over the Tater Tots to cover them

Open one can of Cream of Mushroom soup ... pour half of the can of soup over the veggies and set the can to the side

Spread as evenly as possible one pound of the leanest ground round over the mushroom soup and open a can of cream of celery soup (a 95/5 ground round is best because of least fat)

Pour the remaining Mushroom soup into a bowl and add the Cream of Onion soup, mix well ... cover the meat with the soups then sprinkle Shredded Sharp Cheddar over the soups, to taste

Bake in a 375* oven for approximately one hour; do not cover the dish with tinfoil because you may need it later for tinfoil hats. [A side salad goes well with the finished dish, and a good Merlot to drink. Lighting candles is optional, if a female is to help consume the calories.]

[MHGinTN]

That sounds wonderful! Ever beat three eggs with a little sour cream and pour over the layered veggies in the pie shell?

[tapatio]

Tamale Spoon Bread Casserole

* 2 tablespoons olive oil
* 1 1/2 pounds ground chuck
* 1 cup chopped onion
* 1 minced clove garlic
* 1/2 cup chopped green pepper
* 2 cans (14.5 ounces each) tomatoes, slightly drained, about 2 1/2 cups broken up
* 1 can (12 ounces) whole kernel corn
* 2 teaspoons salt
* 1 tablespoon plus 1 teaspoon chili powder
* 1/4 teaspoon black pepper
* 1/2 cup cornmeal
* 1 cup water
* 1/2 cup sliced pitted ripe olives
* 1 1/2 cups milk
* 1 teaspoon salt
* 2 tablespoons butter
* 1/2 cup cornmeal
* 1 cup grated mild Cheddar cheese
* 2 eggs, slightly beaten




Heat olive oil in skillet; brown ground chuck. Add onion, garlic, and green pepper to the skillet; cook, stirring, until onion is tender and golden. Stir in 1/2 cup cornmeal mixed with the 1 cup water; cover and simmer for 10 minutes. Stir in tomatoes, corn, salt, chili powder, and pepper; simmer for 5 minutes longer. Add olives; spoon into a 3-quart casserole. In a saucepan, heat milk with 1 teaspoon salt and butter; slowly stir in 1/2 cup cornmeal; cook, stirring, until thickened. Remove from heat and stir in cheese and eggs. Pour over meat mixture.

Bake at 375° for 30 to 40 minutes. Or, prepare casserole early in the day and refrigerate for several hours. Bake chilled casserole for about 1 hour, or until hot and bubbly.

[tapatio]

do not cover the dish with tinfoil because you may need it later for tinfoil hats.

LOL!

[MHGinTN]

Wow! This thread is getting bookmarked!

[tiredoflaundry]

Wow! This thread is getting book marked!

I agree!

[SweetCaroline]

My Mother in Law cooked something quite simalar to this. The only difference was, she put mashed potatoes on the top.
YUM!!!!

[getmeouttaPalmBeachCounty_FL]

Creamy Tomato Ground Beef Casserole

INGREDIENTS:

1 lb. ground beef
1 onion, chopped
3 cloves garlic, minced *
15 oz.-ish jar spaghetti sauce
2 cups elbow macaroni
8 oz. pkg. low fat cream cheese, cubed
¾ cup low fat milk
½ cup low fat sour cream
1 bell pepper, chopped
¾ cup grated Parmesan cheese, divided

PREPARATION:

Preheat oven to 350­°. Brown ground beef & onion in a pan, carefully breaking up the ground beef. Drain well. Add garlic & spaghetti sauce and stir well. Simmer about 10-15 minutes.

While sauce simmers, cook elbow macaroni. As the macaroni is cooking, combine cream cheese & milk in a medium bowl. Place in microwave on a medium power setting for 2-3 minutes, stirring once halfway through cooking. Remove from microwave & stir with wire whisk until blended. Drain noodles and add them to cream cheese mixture. Fold in sour cream, green pepper, and ½ cup parmesan cheese.

Place cream cheese mixture into a 2 quart casserole dish. Evenly distribute meat sauce on top and sprinkle with remaining ¼ cup parmesan cheese. Bake at 350° for 20-30 minutes until casserole is bubbly.

To freeze...add 1 Tbsp. cornstarch to the cream cheese sauce. Prepare casserole as directed, however instead of baking, chill in refrigerator. Wrap well and freeze up to 3 months. To thaw and reheat, place casserole overnight in refrigerator. Bake, covered, for 25-30 minutes until hot. Uncover, sprinkle with more parmesan cheese, and bake additional 5-10 minutes until bubbly.

*(If breastfeeding and baby is sensitive to recipes with garlic, simply omit.)

[texasflower]

Good idea. I can't add to this, but I can bump it for you.