Ultimate Casseroles by Robert Wilson - Read Online
Ultimate Casseroles
0% of Ultimate Casseroles completed

About

Summary

Ultimate Casseroles is a collection of over 500 casserole recipes. Everyone loves casseroles, and here you'll find plenty to satisfy everyone's taste - Beef, Lamb, Chicken, Turkey, Pork, Sausage, Seafood, Vegetable, and Fruit casseroles - all categorized with an easy-to-use, clickable table of contents.

This cookbook is an excellent addition to your eReader library or to have on your computer.

Published: Robert Wilson on
ISBN: 9781458117397
List price: $0.99
Availability for Ultimate Casseroles
With a 30 day free trial you can read online for free
  1. This book can be read on up to 6 mobile devices.

Reviews

Book Preview

Ultimate Casseroles - Robert Wilson

You've reached the end of this preview. Sign up to read more!
Page 1 of 1

2011

Table of Contents

Introduction

Metric Conversions

Red Meat

Pork

Seafood

Poultry

Sausage

Meatless

Fruit

Introduction

The word casserole comes from the French word for saucepan or stew pan, and refers to a dish that’s used both for baking in the oven and for serving. The casserole dish is usually a large, thick, and deep piece of bakeware and is often coated with a layer of enamel or glaze. The design helps to keep food from burning or drying out during long cooking in the oven, and promotes the formation of a crust on the top of the food to seal in flavor.

A basic casserole consists of meat, vegetables, something to pull them together, such as bread crumbs or pasta, and a dense sauce to cook the mixture in. In the United States, it has become popular to use canned condensed soups, such as cream of mushroom soup, for the sauce. This makes it very easy to throw a casserole together and gives you a variety of flavors for your casserole. So feel free to experiment and modify any of these recipes to your personal taste.

Since there is a very large number of recipes here, I’ve tried to make it a little easier to find what you’re looking for by categorizing the recipes, using descriptive names (for the most part), and placing the number of servings in the Table Of Contents. So, if you’re looking for a chicken casserole to serve six, you can go directly to the Poultry section of the table of contents to scan the titles and number of servings. Just remember that the number of servings is approximate and can vary depending on your appetite.

Other Works By Robert Wilson

6000 Drinks From Around The World

Big eBook of Nursery Rhymes

Classic Drinks

Crock Pot Cookbook

Heart Healthy Cooking

How To Earn Money With eBooks

Quick & Easy Meals

Tex-Mex Favorites

Ultimate Toaster Oven Cookbook

Beef And Bacon

1/2 lb. sliced bacon

1 lb. ground beef

1 large onion

1 cup catsup

1/2 lb. brown sugar

1 (32 oz.) can pork and beans

1. In a skillet, cook bacon until crisp. Remove to paper towels to drain; crumble and set aside.

2. Drain drippings from skillet. Brown the beef; drain. Add onion and cook until tender, about 5 minutes.

3. Combine catsup and brown sugar; stir into beef mixture. Stir in pork and beans and all but 2 Tbsp. of the bacon. Transfer to an 8-inch square baking dish. Top with the remaining bacon. Bake, uncovered, at 350F/180C for 1 hour.

Beef And Beer

1 (1 1/2 lb.) chuck steak

2 Tbsp. seasoned flour

2 Tbsp. oil

2 Tbsp. tomato paste

1 (12 oz.) can dark beer

1/2 cup beef stock

2 Tbsp. chopped fresh thyme

2 onions, roughly chopped

6 cloves garlic, crushed

2 carrots, peeled and chopped

2 stalks celery, chopped

8 oz. mushrooms, halved if large

Salt and pepper to taste

1. Cut the chuck steak into 1-inch pieces. Dust with the flour. Heat the oil in a frying pan and brown the meat. Transfer to a casserole.

2. Add the tomato paste to the pan and stir over a low heat until it darkens to a brown/red color. Stir in the dark beer, stock and thyme. Add to the casserole with the onions, garlic, carrots, celery and mushrooms. Season with salt and pepper if wished.

3. Cover and cook at 325F/165C for 1 1/2 - 2 hours until the meat is tender.

Beef And Cabbage

1 lb. lean ground beef

1 onion, sliced

1 medium head cabbage, sliced

2 cans condensed tomato soup

Salt to taste

Ground black pepper to taste

1/2 cup sour cream

1. In a large pot over medium heat, brown the ground beef and onion; drain fat.

2. Stir in sliced cabbage, tomato soup, tomato soup can of water, salt and pepper. Cover and simmer until cabbage is tender; stirring occasionally.

3. Stir in sour cream just before serving.

Beef And Cabbage Lasagna

1 lb. extra lean ground beef

1 small to medium head of cabbage

1/2 cup ricotta cheese

1 Tbsp. Parmesan cheese

1/4 cup green onions, chopped

1 Tbsp. parsley flakes

1 Tbsp. Italian seasoning

1 Tbsp. garlic powder

1 jar spaghetti sauce

4 oz. low-fat mozzarella cheese, shredded

1. Brown ground beef, draining excess fat.

2. Cook cabbage until tender, drain well.

3. Mix ricotta cheese with ground beef; add Parmesan cheese, green onions, parsley, Italian seasoning and garlic powder.

4. Spray casserole dish with non-stick cooking spray and line bottom of dish with cabbage. Spread beef mixture on top and cover with remaining cabbage. Pour spaghetti sauce over cabbage and top with mozzarella cheese. Bake at 350F/180C for approximately 1 hour.

Beef And Cabbage Layer

1 large head cabbage

1 1/2 lb. ground beef (or meat loaf mix)

2 cups cooked instant or minute rice

2 (26 oz.) jars tomato sauce

Butter

Salt and pepper

Onion powder

Garlic powder

1. Chop the cabbage into bite-size chunks. In a large frying pan or a Dutch oven, add enough butter to cover the bottom and then some. Fry the cabbage until it is tender, but not too mushy. When done, put in a large bowl and set aside.

2. Using the same fry pan or Dutch oven, fry ground beef until cooked.

3. In a saucepan, cook rice. Mix meat and rice together adding salt, pepper, onion powder, garlic powder and some of the tomato sauce to moisten the mixture.

4. Cover the bottom of a 13 x 9-inch baking dish with about 1/4 inch tomato sauce, then layer cabbage, meat and rice mix and tomato sauce until pan's full. Bake at 350F/180C for about 45 minutes to 1 hour.

Beef And Corn Chips

1 lb. ground beef

1 can tomato soup

2 cans chili with beans

1 medium onion, chopped

1 package corn chips

1 package sharp Cheddar cheese, shredded

1. Brown beef and onions. Drain. Add soup and chili to beef. Simmer 10 minutes.

2. Line bottom of 9 x 13-inch pan with Corn chips. Pour mixture into pan. Cover top of mixture with Corn chips and cheese.

3. Bake at 350F/180C for 20 minutes, or until cheese is golden brown.

Beef And Cornbread

1 lb. ground beef

1 onion, chopped

1/2 green bell pepper, chopped

2 (10 oz.) cans condensed cream of celery soup

1 Tbsp. prepared mustard

Salt and pepper, to taste

1 package Jiffy cornbread mix

1. Preheat oven to 400F/200C.

2. Crumble meat and brown in skillet with onion and green pepper. Drain off fat. Add soups and mustard. Stir to mix well. Add salt and pepper to taste. Pour into greased 9-inch square pan.

3. Prepare cornbread mix according to package directions and pour over meat mixture spreading evenly to edges of pan.

4. Bake approximately 30 minutes or until top of cornbread is golden brown. Check for doneness by inserting wooden pick or knife.

Beef And Creamy Spaghetti

1 1/2 lb. ground beef

1 Tbsp. butter

2 (8 oz.) cans tomato sauce

Salt and pepper to taste

1/2 lb. cottage cheese

8 oz. cream cheese

1/4 cup sour cream

1/3 cup chopped scallions

1 Tbsp. green bell pepper, chopped

1 (7 oz.) package spaghetti, cooked

2 Tbsp. butter, melted

1. Brown beef in butter. Add tomato sauce, salt and pepper. Remove from heat.

2. In separate bowl, combine cottage cheese, cream cheese, sour cream, onions and green pepper.

3. In 2-quart casserole spread half of spaghetti; cover with cheese mixture. Add remaining spaghetti and pour melted butter on top. Spread meat sauce over top. Chill.

4. Remove from refrigerator 20 minutes before baking. Bake at 350F/180C for 45 minutes.

Beef And Macaroni

1 1/2 lb. ground beef

1 cup chopped onion

1 garlic clove, minced

1 (14 oz.) jar spaghetti sauce with mushrooms

1 (8 oz.) can tomato sauce

1 (6 oz.) can tomato paste

3/4 cup water

1 tsp. Italian seasoning

1/2 tsp. salt

Dash of pepper

1 (7 oz.) package macaroni shells, cooked and drained

1 (10 oz.) package frozen chopped spinach, thawed and drained

2 eggs, beaten

1 cup shredded sharp Cheddar cheese

1/2 cup soft bread crumbs

1/4 cup grated Parmesan cheese

1. In a saucepan over medium heat, cook beef, onion and garlic until meat is no longer pink and vegetables are tender; drain.

2. Add the next 7 ingredients; bring to a boil. Reduce heat; cover and simmer for 10 minutes.

3. Stir in macaroni, spinach, eggs, cheese and bread crumbs. Pour into a greased 13 x 9-inch baking dish. Sprinkle with Parmesan cheese. Cover and bake at 350F/180C for 30 to 35 minutes or until bubbly.

4. Let stand for 10 minutes before serving.

Beef And Mushroom Spaghetti

1 Tbsp. oil

2 onions, chopped

1 green bell pepper, chopped

3/4 tsp. garlic salt

1 lb. ground meat

1 (20 oz.) can tomatoes

1 Tbsp. chili powder

1 cup water

1 (4 oz.) can mushrooms

1 (15 oz.) can peas

Salt and pepper, to taste

12 to 14 oz. spaghetti, cooked and drained

2 cups grated sharp cheese

1 cup black olives, sliced

1. Preheat oven to 350F/180C. Grease large baking dish.

2. Heat oil and cook onions, pepper and garlic salt, but do not brown. Add ground meat and brown. Add tomatoes, chili powder and water. Cover and cook over low heat for 30 minutes.

3. Add mushrooms, corn, peas, salt, pepper and olives. Add cooked spaghetti to sauce and stir well.

4. Fill baking dish with half the spaghetti mixture, cover with half the cheese. Repeat layers. Bake 20 to 30 minutes.

Beef And Pork Cabbage Rolls

1 (3 lb.) head green cabbage

1 lb. ground lean pork

1 lb. ground lean beef, divided

1 1/2 cups cooked rice

2/3 cup finely chopped onion, divided

4 Tbsp. Worcestershire Sauce, divided

1 Tbsp. chopped parsley

1 1/4 tsp. salt, divided

1/4 tsp. Tabasco

1 (16 oz.) can tomatoes, broken up

1 (8 oz.) can tomato sauce

1 tsp. dill seed

1/2 tsp. granulated sugar

1. Core cabbage. Place in a large saucepan filled with boiling water. Cover and cook until leaves separate from head, removing them as this occurs. Drain leaves.

2. Trim center vein from cabbage leaves, being careful not to tear leaves; set leaves aside.

3. In a mixing bowl combine pork, 1/2 lb. of the beef, rice, 1/3 cup of the onion, 2 Tbsp. of the Worcestershire sauce, parsley, 1 tsp. of the salt and the Tabasco. Mix well, but do not over-mix.

4. Place a heaping Tbsp. of filling in center of each cabbage leaf. Fold two sides over filling; roll up. Fasten with wooden pick, if needed.

5. In a Dutch oven place leftover cabbage. Arrange cabbage rolls over leftover leaves, seam-side down.

6. Brown remaining 1/2 lb. ground beef in heavy skillet, stirring often. Combine browned meat with tomatoes, tomato sauce, dill, sugar and remaining 1/3 cup onion, 2 Tbsp. Worcestershire and 1/4 tsp. salt; mix well. Pour over cabbage rolls. Cover; bring to boiling point. Reduce heat and simmer 2 to 2 1/2 hours.

Beef And Potato Goulash

1 package scalloped potatoes

1 lb. ground beef

1/4 tsp. salt or to your taste

1 cup sliced celery

16 oz. can whole plum tomatoes and liquid

1. Preheat oven to 400F/200C.

2. Place potato slices into ungreased 2 quart casserole dish. Set aside.

3. Brown the ground beef with the salt until cooked through and drain excess fat. Stir in sauce mix, water, celery and tomatoes with their liquid mixing well and breaking up tomatoes with a fork. Bring to a boil, stirring frequently.

4. Pour over potatoes, stirring to combine. Cover and bake until potatoes are tender, about 35 to 40 minutes.

Beef And Spinach

1 package frozen spinach or 1/2 lb. fresh spinach, chopped

1 medium onion, chopped to taste

1 clove garlic, finely minced

2 Tbsp. olive oil

1 lb. lean ground beef

Salt and freshly-ground pepper

4 eggs, lightly beaten

1. Thaw frozen spinach and drain well, or cook fresh spinach and drain well. Set aside.

2. In a heavy skillet, sauté onion and garlic in oil until onion is transparent. Add beef and brown thoroughly. Sprinkle with salt and pepper and stir in reserved spinach. Keeping heat high, add eggs to the skillet, stirring constantly until eggs are blended and cooked.

3. Adjust seasonings and serve immediately.

Beef Burrito

8 (8-inch) flour tortillas

1 1/2 cups tomato juice

1 envelope taco seasoning mix

1 Tbsp. vegetable oil

1/2 lb. ground beef

1 (16 oz.) can refried beans

3 cups shredded Cheddar cheese, divided

1 avocado

1 Tbsp. lemon juice

1 1/2 cups shredded lettuce

1 cup chopped tomato

1. Wrap tortillas securely in aluminum foil; bake at 350F/180C for 15 minutes or until thoroughly heated.

2. Combine tomato juice, seasoning mix and oil; stir well, and set aside.

3. Cook ground beef in a large skillet until browned, stirring to crumble; drain. Stir in beans and 1/2 cup tomato juice mixture. Bring to a boil; cover, reduce heat, and simmer 5 minutes or until mixture is thoroughly heated, stirring occasionally.

4. Remove from heat. Place 1/4 cup beef mixture and 2 1/2 Tbsp. cheese down center of each tortilla. Roll up tortillas, and place seam side down in a lightly greased 13 x 9-inch baking dish.

5. Pour remaining tomato juice mixture over casserole. Cover and bake at 350F/180C for 30 to 35 minutes.

6. Uncover and sprinkle with remaining cheese; bake an additional 5 minutes or until cheese melts.

7. Peel and cube avocado; toss with lemon juice. Sprinkle avocado, lettuce and tomato over casserole. Serve immediately.

Beef Cabbage Rolls

1 lb. ground beef

1 large onion, chopped

1 cup bread crumbs

1 tsp. salt

1 tsp. pepper

1 egg, slightly beaten with 1/2 cup water

2 cups tomato juice

6 large cabbage leaves

1. Mix ground beef, onion, bread crumbs, salt, pepper and egg-water mixture.

2. Soften cabbage leaves in boiling water.

3. Press meat mixture into 6 rolls. Place each roll on a leaf. Roll up. Place in a Dutch oven, seam side down.

4. Pour tomato juice over all. Bring to a boil. Turn down heat and simmer for 1 hour.

Beef Corn And Vermicelli Skillet

2 Tbsp. shortening

6 oz. vermicelli, broken

1 lb. ground beef

2 cloves garlic, minced

2 small onions, thinly sliced

1 green bell pepper, finely chopped

4 stalks celery, thinly sliced

1 cup whole kernel corn

2 tsp. salt

1/2 tsp. pepper

2 tsp. chili powder

1 can tomatoes

3/4 cup water

1 (8 oz.) package American cheese slices

1. Melt shortening in skillet. Sauté dry vermicelli noodles until lightly browned, stirring occasionally.

2. Add beef and cook, stirring, until meat loses its red color.

3. Stir in next 8 ingredients. Add tomatoes and water. stir gently. Cover and simmer for 25 minutes.

4. Place cheese slices on top of mixture. Cover and cook 5 minutes or until cheese is melted.

Beef Curry

1 onion, chopped

1 clove garlic, chopped

2 Tbsp. oil

1 1/2 lb. stew beef

4 tsp. curry powder

2 tsp. ginger

2 tsp. granulated sugar

1 tsp. salt

1/2 cup milk

2 Tbsp. cornstarch

1 1/2 cups water

3 Tbsp. tomato paste

Rice

1. Sauté onion and garlic in oil until softened. Remove to plate.

2. Add meat to oil in skillet along with spices, sugar and water. Cook covered until meat is tender.

3. Mix milk and cornstarch in bowl. Add to meat along with tomato paste and reserved onion and garlic. Stir until thickened and serve over rice.

Beef Goulash

1 lb. ground beef

1 medium onion, chopped

1 green bell pepper, chopped

1 (17 oz.) can diced tomatoes

1 (15 oz.) can whole-kernel corn

2 cups macaroni

1 cup shredded cheese

1. Preheat oven to 350F/180C.

2. Brown beef with onions and green peppers. Drain. Add tomatoes and corn. Cook until heated well.

3. Cook macaroni and drain. Add to beef mixture. Add salt and pepper to taste. Pour into baking pan. Bake for 15 minutes. Sprinkle cheese over the top and bake just long enough for cheese to melt.

Beef In Pineapples

2 large pineapples

2 medium onions, chopped

3 cloves garlic, minced

2 Tbsp. vegetable oil

2 lb. ground chuck

1 tsp. salt

1 tsp. ground ginger

1/2 tsp. seasoned salt

1/4 tsp. freshly ground pepper

1/2 cup coffee brandy

1 cup diced fresh pineapple

1 cup canned mandarin oranges

1/4 cup mandarin liqueur

18 fresh mushrooms

3 Tbsp. butter

18 strips pimiento

3 cups cooked rice

1. Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells.) Dice 1 cup pineapple.

2. Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown.

3. Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies.

4. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarin liqueur, stirring carefully to mix.

5. Fill pineapple shells with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake at 350F/180C for 35 minutes.

6. Meanwhile remove stems from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap.

7. To serve, set both pineapple shells on warm platter, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps.

Beef Noodles And Cheese

1 lb. noodles

1 onion, chopped fine

1 lb. ground beef

Pepper (to taste)

Salt (to taste)

2 pinches sugar

1 large can tomato sauce

1 green pepper, chopped fine

1 1/2 Tbsp. Worcestershire sauce

Medium size Velveeta cheese

1. Preheat oven to 350F/180C.

2. Brown ground beef with onion and green pepper. Add tomato sauce, salt, pepper, Worcestershire sauce, and sugar. Mix everything together. Let cook for 15 minutes.

3. Cook noodles and pour in a greased pan (greased with margarine) and add everything except cheese and stir and then cut cheese into cubes and mix. Let cook for 15 minutes.

Beef Noodles And Nuts

2 lb. ground beef

1 small onion, chopped

1 (8 oz.) package fine noodles

1 small bottle olives, cut up

1/2 lb. cheese, grated

1 can cream of mushroom soup

1 1/2 cup milk

1/4 lb. salted mixed nuts, chopped

1. Cook ground beef and onion until brown.

2. Cook noodles in salted water until done. Drain. Add meat mixture, olives and cheese.

3. Dilute soup with milk. Add to meat mixture. Mix well; pour into casserole. Top with nuts.

4. Bake at 375F/190C for 30 minutes.

Beef Ribs

2 lb. beef back ribs

1 (16 oz.) can sauerkraut, drained and snipped

1 tsp. caraway seed

1 medium onion, sliced

1 (16 oz.) can tomatoes

1 to 2 tsp. granulated sugar (to taste)

1. Preheat oven to 350F/180C.

2. Cut back ribs into serving size pieces. Sprinkle both sides of pieces with seasoned salt and pepper.

3. Mix caraway seed into sauerkraut, then