Recipes

Broccoli Tuna Casserole

Broccoli Tuna Casserole

Make your dinner perfect with this amazing recipe of casserole combination that gives you the best texture to eat and enjoy.
Couverts8
Total time 1 hour
Deel op Facebook Print Recipe

Equipment

  • oven

Ingredients

  • Whole-wheat egg noodles uncooked 5 cups
  • Butter 1 teaspoon
  • Onion chopped ¼ cup
  • Cornstarch ¼ cup
  • Milk fat-free 2 cups
  • Dried basil 1 teaspoon
  • Dried thyme 1 teaspoon
  • Salt ¾ teaspoon
  • Pepper ½ teaspoon
  • Chicken broth reduced-sodium 1 cup
  • Jack Monterey cheese 1 cup shredded, divided
  • Frozen broccoli florets 4 cups thawed
  • White tuna albacore in water 2 pouches 6.4 ounces each
  • Panko breadcrumbs 1/3 cup
  • Melted butter 1 tablespoon

Instructions

  • Preheat the oven to 350°
  • Cook the noodles according to the direction of the package, then drain them.
  • Put it into shallow 3 qt.
  • of a 13×9-inch baking dish with the coating of cooking spray.
  • After this, take a large nonstick skillet heat the butter on medium heat.
  • Add the onion, stir and cook it until it gets tender.
  • Take a small bowl, add seasoning, basil, thyme, milk, cornstarch, and mix it until it gets smooth.
  • Stir it in the pan, stir it in broth.
  • Let it boil, stir and cook until it gets thickened for just 2 minutes.
  • Stir it in the cheese of ¾ cup until it gets melted.
  • Stir it in tuna and broccoli.
  • Spoon it on the noodles, mix it well.
  • Sprinkle it with the rest of the cheese.
  • Toss the breadcrumbs with the melted butter; sprinkle it on the casserole.
  • Covered and bake it for 45 minutes.
  • Bake and uncover it until the cheese gets melted for just 15 to 20 minutes more.
  • Serve it and enjoy.
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Course; Casserole / Fish / Vegetables

Chili Cheese Dog Casserole

Chili Cheese Dog Casserole

Try this quick meal for your kids. They will love to eat and give them a crispy texture with cheese topping. Just make and be happy.
Couverts6
Total time 30 minutes
Deel op Facebook Print Recipe

Equipment

  • oven

Ingredients

  • Muffin mix/cornbread 1 package 8.5 ounces
  • Olive oil 1 tablespoon
  • Green pepper 1 cup chopped
  • Onion ½ cup chopped
  • Celery ½ cup chopped
  • Lengthwise halved bite-sized cut pieces hot dogs 1 package (1 pound) Beans with chili 1 can (15 ounces)
  • Brown sugar 2 tablespoon
  • Garlic powder ½ teaspoon
  • Chili powder ½ teaspoon
  • Divided cheddar cheese 1 cup, shredded

Instructions

  • Preheat the oven to 350°
  • Prepare the batter of cornbread according to the direction of the package.
  • Spread the rest of the batter in the greased 8-inch square baking dish.
  • Take a large skillet heat the oil in the medium.
  • Add the celery, onion, green pepper to it.
  • Stir and cook it until it gets tender-crisp, for just 5 to 7 minutes.
  • Stir it in a hot dog, stir and cook it until it gets lightly browned for 3 to 4 minutes more.
  • Stir it in chili powder, garlic powder, brown sugar, and chili heat it thoroughly.
  • Stir it in the cheese of ¾ cup.
  • Spoon it on the batter of cornbread, top it with the rest of the cornbread batter.
  • Sprinkle it with the rest of the cheese in ¼ cup.
  • Uncovered and bake it until the inserted toothpick comes clean or for 28 to 32 minutes.
  • Let it wait for 5 minutes before the serving.
  • Now serve it and enjoy.
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Course; Casserole / Chili / Kids / Meat

Zucchini Tomato Casserole

Zucchini Tomato Casserole

Try this full of nutrition and amazing recipe. You all will love to try this recipe and have fun together. Cooking time: 25 minutes
Couverts8 servings
Total time 25 minutes
Deel op Facebook Print Recipe

Equipment

  • Large skillet

Ingredients

  • Diced medium zucchini 6 about 6 cups
  • Melted butter 4 tablespoon
  • Diced tomato 2 medium
  • Cheddar cheese 1 cup shredded
  • Velveeta 1 cup
  • Soft breadcrumbs 1 cup
  • Large eggs 2 beaten
  • Dried onion 2 tablespoon minced
  • Fresh minced parsley 3 tablespoons or dried parsley 1 tablespoon Fresh minced basil 1 tablespoon or dried basil 1 teaspoon Garlic powder ½ teaspoon
  • Salt ½ teaspoon
  • Pepper ½ teaspoon

Instructions

  • Take a large skillet, add the zucchini with the butter of 2 tablespoons, then sauté it.
  • Cook it until it gets tender and crisp.
  • Then drain it.
  • Take a bowl, add and combine the rest of the ingredients.
  • Stir it in the zucchini and the rest of the butter.
  • Convert it into the ungreased 2-qt.
  • baking dish.
  • Uncovered and bake it at 350°F for just 25 to 30 minutes until it gets bubbly.
  • Let it wait for 5 minutes before it’s cut.
  • Serve it and enjoy.
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Course; Casserole / Cheese / Eggs / Vegetables
Diets; Vegetarian

Seafood Casserole

Seafood Casserole

This recipe will surely be your family favorite as it is filled with veggies and seafood. It’s nice to serve and enjoy.
Couverts6
Total time 40 minutes
Deel op Facebook Print Recipe

Equipment

  • Large bowl
  • oven

Ingredients

  • Long-grain wild rice 1 package 6 ounces
  • Canned crabmeat of 2-1/2 cups drained
  • Deveined peeled, cooked shrimp 1 pound, cut into a half-inch Chopped celery ribs 2
  • Finely chopped medium onion 1
  • Green pepper ½ cup chopped
  • Mushrooms pieces and stems 1 can 4 ounces, drained
  • Pimientos 1 jar 2 ounces, drained and diced
  • Mayonnaise 1 cup
  • 2 % milk 1 cup
  • Pepper ½ teaspoon
  • Worcestershire sauce a dash
  • Breadcrumbs ¼ cup

Instructions

  • Cook the rice according to the direction of the package.
  • Preheat the oven to 375°F.
  • Take a large bowl and combine the pimientos, mushrooms, green pepper, onion, celery, shrimp, and crab.
  • Take the small bowl, add and whisk the mayonnaise, Worcestershire sauce, pepper, and milk.
  • Stir it in a mixture of seafood, stir it also in rice.
  • Convert it into the greased 13×9-inch baking dish.
  • Sprinkle it with breadcrumbs.
  • Uncovered and bake it until it gets bubbly for just 40 to 45 minutes.
  • Serve it warm and enjoy.
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Course; Casserole / Fish

Mexican Egg Casserole

Mexican Egg Casserole

Try this extra cheesy with the perfect combination of green chiles and tomatoes, and serve it as brunch, lunch, or your breakfast.
Couverts8
Total time 45 minutes
Deel op Facebook Print Recipe

Equipment

  • Large bowl

Ingredients

  • All-purpose flour ½ cup
  • Baking powder 1 teaspoon
  • Lightly beaten egg 12 large
  • Divided jack Monterey shredded cheese 4 cups
  • Cottage cheese 2 cups
  • Diced and seeded plum tomatoes 2
  • Green chiles 1 can 4 ounces, chopped and drained
  • Sliced onion green 4
  • Hot sauce ½ teaspoon
  • Oregano dried 1 teaspoon
  • Fresh minced cilantro 2 tablespoon
  • Salt ½ teaspoon
  • Pepper ½ teaspoon
  • Salsa optional

Instructions

  • Tale a large bowl, add and combine the baking powder and flour.
  • Add the jack Monterey cheese of 3-1/2 cup, eggs, pepper, salt, cilantro, oregano, hot sauce, onion, chiles, tomatoes, cottage cheese.
  • Pour it in the greased 13×9-inch baking dish.
  • Sprinkle it with the rest of jack Monterey cheese.
  • Uncovered and bake it at 400°F for just 15 minutes.
  • Reduce the heat to 350°F, bake it for 30 minutes more, until the inserted knife comes clean.
  • Let it wait for 5 minutes before it’s cut.
  • If you want, then serve it with salsa and enjoy.
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Course; Breakfast / Brunch / Casserole / Eggs / Lunch
Cuisine; Mexican

Chicken and Swiss Casserole

Chicken and Swiss Casserole

Make this perfect combination with the Swiss and the chicken casserole for a delicious taste. It’s easy to make, so make it today and enjoy.
Couverts8
Total time 10 minutes
Deel op Facebook Print Recipe

Ingredients

  • Uncooked egg noodles 5-1/2 cups around ½ pounds
  • Olive oil 3 tablespoon
  • Shallots 3 chopped
  • Small garlic cloves 3 minced
  • All-purpose flour 1/3 cup
  • Chicken broth 2 cups
  • 2 % milk ¾ cup
  • Dried thyme 1-1/2 teaspoon
  • Zest of lemon ¾ teaspoon
  • Salt ½ teaspoon
  • Nutmeg ground ¼ teaspoon
  • Pepper ¼ teaspoon
  • Cubed rotisserie chicken 5 cups
  • Peas 1-1/2 cups frozen and thawed
  • Shredded Swiss cheese 2 cups
  • Breadcrumbs ¾ cup
  • Melted butter 2 tablespoon

Instructions

  • Preheat the oven to 350°
  • Cook the noodles according to the direction of the package, then drain them.
  • Take a large skillet heat the oil on medium heat.
  • Add the garlic and shallots, stir and cook it for 45 seconds.
  • Stir it in flour, again stir, and cook it for 1 minute.
  • Add the broth, pepper, nutmeg, salt, lemon zest, thyme, and milk.
  • Stir it in the peas, and the chicken, heat it thoroughly.
  • Stir it in cheese and noodles.
  • Convert it into the greased 13×9-inch baking dish.
  • Take the small bowl, add the butter and the breadcrumbs, sprinkle it on the top.
  • Bake it for 8 to 10 minutes, until its top gets browned.
  • Serve it and enjoy.
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Course; Casserole / Chicken

Stuffing & Turkey Casserole

Stuffing &Turkey Casserole

Make this different turkey style of casserole and bring some change to your taste, so make it and have fun.
Couverts12
Total time 45 minutes
Deel op Facebook Print Recipe

Ingredients

  • Leftover stuffing 4 cups
  • Cooked turkey 3 cups
  • Dried cranberries 1 cup
  • Pecan chopped 1 cup
  • Chicken broth ¾ cup
  • Lightly beaten egg 1 large
  • Mozzarella cheese part-skim 2 cups shredded
  • Whole milk ricotta cheese 1 cup
  • Divided cooked cubed turkey 4 cups
  • Shredded cheddar cheese 1 cup to sprinkle

Instructions

  • Preheat the oven to 350°F.
  • Place the stuffing of pecan and cranberries in the large bowl.
  • Stir it in broth.
  • Take a small bowl.
  • Mix the ricotta, mozzarella cheese, and egg.
  • Take the greased 13×9-inch baking dish, make the layer of turkey of 2 cups, the mixture of stuffing of 3 cups, and the mixture of cheese.
  • Top it with the rest of the stuffing and turkey.
  • Sprinkle it with cheddar cheese.
  • Covered and bake it for 40 to 45 minutes until it gets heated through.
  • Uncovered and bake it for just 5 minutes more.
  • Before the serving, let it wait for 10 minutes.
  • Serve it and enjoy.
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Course; Casserole / Turkey

Green Pepper Casserole

Green Pepper Casserole

Make your weekend perfect with this delicious meal and enjoy a healthy meal with your family.
Couverts12
Total time 1 hour
Deel op Facebook Print Recipe

Equipment

  • Dutch oven

Ingredients

  • Ground beef 3 pounds
  • Chopped small onion 5
  • Undiluted condensed soup tomato 3 cans 10.5 ounces each Paprika 1 tablespoon
  • Chopped medium green pepper 3
  • Peas drained 1 can (16 ounces)
  • Mushroom pieces and stems drained 1 can (8 ounces)
  • Pimientos drained 1 jar (4 ounces)
  • Pepper and salt to taste
  • Medium pasta shells 1 package 16 ounces
  • Parmesan cheese to sprinkle

Instructions

  • Take a Dutch oven, cook the onion and beef on medium heat until it gets to change its color, for just 5 to 7 minutes.
  • Now make the beef crumbles, then drain it.
  • Add the paprika and tomato soup.
  • Simmer and cover it for 1 hour.
  • Stir it in green pepper, mushroom, pepper, salt, pimientos, and peas.
  • Simmer and cover it until the pepper gets tender, for just 15 minutes.
  • After this, cook the pasta shells according to the direction of the package.
  • Drain them.
  • Place them in the bowl of serving.
  • Top it with a mixture of meat.
  • Sprinkle it with the cheese parmesan and enjoy.
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Course; Beef / Casserole

Black Bean Tortilla Casserole

Black Bean Tortilla Casserole

This recipe will give you the best texture to make the casserole. If you love to eat these tortillas, just make them for your loved ones.
Deel op Facebook Print Recipe

Ingredients

  • Chopped onion 2 large
  • Chopped green pepper 1-1/2 cup
  • Drained diced tomatoes 1 can (14-1/2 ounces)
  • Picante sauce ¾ cup
  • Minced garlic cloves 2
  • Ground cumin 2 teaspoon
  • Divided drained, and rinsed, black beans 2 cans (15 ounces from each) Corn tortillas 8 (6 inches)
  • Blend cheese Mexican reduced-fat shredded 2 cups

For Topping:

  • Lettuce shredded 1-1/2 cup
  • Tomato fresh chopped 1 cup
  • Green sliced onion thinly ½ cup
  • Ripe sliced olives ½ cup

Instructions

  • Preheat the oven to 350°
  • Take a large saucepan, combine the cumin, garlic, Picante sauce, tomato, pepper, and onion.
  • Let it boil, reduce the heat uncovered and simmer it for 10 minutes.
  • Keep 1/2 of the black beans and set them aside.
  • Stir the rest of the beans in the mixture of onion.
  • Spread the mixture of the third part in the 13×9-inch baking dish and coat it with the cooking spray.
  • Make its layer of 4 tortillas and add 2/3 cup of the cheese.
  • Repeat the layering process, top it with the reserved black beans of ½ cup.
  • Bake and cover it until it gets heated through, for just 30 to 35 minutes.
  • Sprinkle it with the rest of the cheese.
  • Wait until the cheese gets melted, for just 5 minutes.
  • Serve it with the topping and enjoy it.
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Course; Casserole / Tortilla

Crab Spinach Egg Casserole

Crab Spinach Egg Casserole

The interesting and delicious meals to eat and present to your guest just make this decent meal and enjoy.
Couverts16
Total time 30 minutes
Deel op Facebook Print Recipe

Equipment

  • Large bowl

Ingredients

  • Eggs large 8
  • Half and half cream 2 cups
  • Drained crabmeat 2 cans 6 ounces each
  • Squeezed and thawed dry chopped frozen spinach 1 package (10 ounces) Breadcrumbs 1 cup
  • Swiss cheese shredded 1 cup
  • Salt ½ teaspoon
  • Pepper ¼ teaspoon
  • Nutmeg ground ¼ teaspoon
  • Chopped celery rib 2
  • Onion chopped ½ cup
  • Sweet red pepper chopped ½ cup
  • Chopped medium mushroom 3
  • Butter 2 tablespoon

Instructions

  • Take a large bowl, add the cream and egg, then beat it.
  • Stir it in crab, nutmeg, pepper, salt, cheese, breadcrumbs, spinach, then set it aside.
  • Take a skillet, add the mushrooms, red pepper, onion, and celery, then sauté it in the butter until it gets tender.
  • Add to the mixture of spinach.
  • Convert it to a shallow, greased 2.
  • 5-qt.
  • baking dish.
  • Uncovered and bake it at 375°F for just 30 to 35 minutes until the required thermometer shows 160°
  • Wait for 10 minutes before the serving and enjoy.
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Course; Casserole / Eggs / Fish / Vegetables