Food and Recipe Blog » Casseroles

Potato Asparagus Casserole Recipe

Joi — Fri, 09 Apr 2010 21:01:13 +0000

I gotta tell you, I absolutely, positively cannot get enough of asparagus. It ranks right up there with chocolate, coffee, green tea, and avocados for things I want – in the worst possible way – daily. Here’s a recipe I know you’ll love. My favorite way to serve asparagus is steamed with creamy, Heavenly Hollaindaise Sauce – but I’m trying to branch out and serve it differently from time to time.

Okay, I tried once.

Hung by the strands of my own honesty. At any rate, here’s the recipe.

Potato Asparagus Casserole Recipe

5 baking potatoes, peeled and sliced
1/2 cup diced onion
2 cups diced fresh asparagus
salt and pepper, to taste
1/4 cup butter (not margarine)
2 Tbs water
1/2 cup grated cheddar cheese

Preheat the oven to 300 degrees. Grease a 2-quart casserole dish.

Layer sliced potatoes in the bottom of your dish. Top with the onion, then asparagus. Sprinkle with salt and pepper.

Put pats of butter on top of the vegetables and sprinkle with water.

Cover and bake for 1 hour, until the potatoes are tender. Top with grated cheese and allow it to melt deliciously into the vegetables (as if you could stop it if you wanted to). Serve and enjoy!

Yield: Six servings

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Potato Asparagus Casserole Recipe

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Post tags: asparagus casserole, asparagus recipe, Casserole recipes, Casseroles

Corn Pudding: A Perfectly Delicious Easter Recipe

Joi — Mon, 29 Mar 2010 14:36:40 +0000

Corn Pudding Recipe: An Ideal Easter Casserole

1/2 cup finely chopped onion
1/2 cup finely chopped green pepper
2 TBS margarine
1 (17 oz) can creamed corn
1 (8 oz) can whole kernel corn (drained)
1/4 cup flour
4 eggs, beaten lightly
1 (13 oz) can evaporated milk
1/2 tsp salt
1/8 tsp pepper
dash nutmeg

Saute onion and green pepper in margarine until the onion is tender – about 8 minutes.

Mix both cans of corn (remember to drain the whole kernel corn), flour, and eggs in a medium bowl. Stir in the onion mixture, evaporated milk, salt and pepper. Pour into ungreased 1-1/2 quart casserole dish. Sprinkle with nutmeg.

Place casserole dish in a large baking pan and fill pan half way up the side of the casserole dish with hot water.

Bake at 325 degrees for 75-80 minutes or until center is set. Let stand 5 minutes before serving. Yield: 8 Servings

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Corn Pudding: A Perfectly Delicious Easter Recipe

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The Easiest Broccoli Casserole Recipe Ever

Joi — Mon, 08 Mar 2010 00:34:57 +0000

Buy at AllPosters.com

Fast and Easy Broccoli Casserole

2 (10 oz) packages chopped broccoli
1/2 lb Velveeta cheese
1/2 stick margarine

TOPPING:
1/2 stick margarine
25 Ritz crackers

Cook broccoli according to the directions on the package. In microwave, melt margarine and cheese together. Mix with broccoli. Pour into a greased casserole dish.

Mix together TOPPING ingredients and pour over broccoli mixture. Cook at 350 degrees for 20-25 minutes.

Could it possibly get any easier than that?!

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The Easiest Broccoli Casserole Recipe Ever

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Ronald Reagan’s Favorite Macaroni and Cheese Recipe

Joi — Mon, 15 Feb 2010 03:15:24 +0000

One of my favorite human beings, let alone Presidents was President Ronald Reagan. He was one of a kind and I’m not sure there’ll ever be another like him. The country fell in love with him and for good reason. His charm, personality, and sense of humor made him a force to be reckoned with and they made him always appear to be larger than life.

The recipe below is reportedly a favorite of this great American and would be perfect for a President’s Day supper – or any day for that matter… it sounds delicious!

Ronald Regan’s Macaroni & Cheese Recipe

Serves 4 as an entrée, or 6 to 8 as a side dish

1/2 pound macaroni
1 tablespoon butter
1 egg beaten
3 cups grated sharp Cheddar cheese
1 cup warm milk
1 teaspoon salt
1 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
Pinch of paprika

From White House Cookbook, Revised and Updated Centennial Edition by H. Haller and V. Aronson

Preheat oven to 350°F. Butter a 2-quart casserole dish.
Add macaroni to 2 quarts of boiling salted water and cook for 10 minutes.
Drain well in a colander. Transfer to a mixing bowl.
Stir in butter and beaten egg. Add 2-1/2 cups of the grated cheese.
In a small bowl, combine milk with salt, mustard and Worcestershire sauce.
Spoon macaroni and cheese into the prepared casserole. Pour milk mixture over and sprinkle top with the remaining cheese.
Sprinkle with paprika. Bake on middle shelf of preheated oven for 35 to 40 minutes, or until macaroni is firm to the touch and the top is crusty and browned.
Serve at once, either as a light entree accompanied by a hot green vegetable and a crisp salad, or as a side dish with Hamburgers or Meat Loaf.

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Ronald Reagan’s Favorite Macaroni and Cheese Recipe

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Asparagus Casserole Recipe

Joi — Thu, 21 Jan 2010 15:24:26 +0000

Asparagus Casserole Recipe

1 large can asparagus, drained
1 can cream of mushroom soup
3 hard boiled eggs, chopped
Velvetta Cheese
Ritz Crackers

Mix asparagus, soup, and eggs together; spoon into a greased baking dish. Sprinkle Velveeta cheese heavily on top. Sprinkle crushed Ritz Crackers on top of cheese.

Bake for 30 minutes at 350 degrees.

A lot of Asparagus Casserole recipes call for cracker crumbs – and many of them specify “saltine crackers.” My granny always used Ritz Crackers, though… never saltines… and her casseroles were always outstanding. I recall a baked Macaroni and Cheese dish that she also topped off with buttery Ritz Crackers. I usually have issues with baked Macaroni and Cheese because they don’t seem as creamy as traditional Mac & Cheese, but Granny’s was (like every single thing that came out of her kitchen) superb.

I’ll go through her recipes (amongst the most prized recipes in my collection) and see if I can find her Baked Macaroni and Cheese recipe. Please be here, please be here, please be here…..

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Asparagus Casserole Recipe

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Casserole Dishes Any Casserole Would Be Proud to Call Home

Joi — Mon, 14 Dec 2009 18:32:46 +0000

Remember in the last post (Campbell’s Green Bean Casserole), I told you how much I love green bean casserole? Well, this ought to prove it. I’ve spent the past 30 minutes searching for the perfect casserole dish to serve it in this Christmas! When you shop FOR a favorite recipe, you know it’s not just love – it’s crazy love. Oh well, it isn’t my first, or last, brush with crazy… so I’ll just show you what I’ve found!

These colorful Casserole and Lasagna Dish sets would make STUNNING presentations for Green Bean Casseroles, as well as any other. And can you just picture lasagna served in one of the blues? Wow. Click on your favorite(s) to take a closer look!

But, for Christmas, can you really do any better than red?!?!?….

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Casserole Dishes Any Casserole Would Be Proud to Call Home

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A Holiday Tradition: Campbell’s Green Bean Casserole Recipe

Joi — Mon, 14 Dec 2009 16:27:22 +0000

Campbell’s Green Bean Casserole Recipe: A Delicious Holiday Tradition

Prep: 10 minutes|Bake: 30 minutes | Makes: 12 servings

2 cans (10 3/4 ounces each) Campbell’s® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or Healthy Request®)
1 cup milk
2 teaspoons soy sauce
1/4 teaspoon ground black pepper
8 cups cooked cut green beans
2 2/3 cups French’s® French Fried Onions

1. Stir the soup, milk, soy sauce, black pepper, beans and 1 1/3 cups onions in 3-quart casserole.

2. Bake at 350°F. for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions.

3. Bake 5 minutes or until the onions are golden brown.

TIP: Use any of the following – 2 bags (16 to 20 ounces) frozen green beans, 4 packages (9 ounces each) frozen green beans, 4 cans (about 16 ounces each) green beans or about 3 pounds fresh green beans for this recipe.

Extra Tips!

For added crunch, add ½ cup sliced almonds to the onion topping.

For bacon lovers, add 4 slices bacon, cooked and crumbled, to the bean mixture.

For a festive touch, stir in 1/2 cup chopped red pepper with soup.

For cheese lovers, stir in 1 cup shredded Cheddar cheese with soup. Omit soy sauce. Sprinkle with an additional 1/2 cup additional Cheddar cheese when adding the remaining onions.

For Golden Green Bean Casserole, substitute Campbell’s Condensed Golden Mushroom soup for Cream of Mushroom soup. Omit soy sauce. Stir in 1/2 cup chopped red pepper with the green beans.

**********
I LOVE Holiday traditions. My family can certainly attest to that. There are certain things we eat each Thanksgiving, each Easter, each Christmas, New Years, etc. On Thanksgiving morning, for example, I make delicious cream puff pastries. New Year’s Day always means a new soup recipe and our traditional New Year’s Punch. Every holiday meal features a family favorite: Campbell’s Green Bean Casserole. I was trying to think how long I’ve been enjoying this remarkable casserole and, guess what, I can’t remember ever NOT having it at Christmas, Thanksgiving, and Easter. Even before I was old enough to cook, my mother and grandmothers fixed it.

We all look forward to this casserole each holiday. We certainly aren’t the only ones who love Campbell’s® Green Bean Casserole with a passion. In fact, after 54 years it has not only become synonymous with the Christmas season, it is expected to be part of the holiday meal on nearly 30 million tables across the U.S.

The traditional Green Bean Casserole recipe includes a creamy, crunchy combination of green beans, Campbell’s Cream of Mushroom soup and French’s® French Fried Onions. Over the years, holiday hosts have added their own custom touches, including garlic, red pepper, hot sauce, bacon, almonds or cheese. No matter how you choose to serve it, this is one side that generates rave reviews each and every time.

And Cream of Mushroom soup is not just for Green Bean Casserole! This year, Campbell’s Cream of Mushroom soup has reached a true milestone – 75 years of helping America’s cooks create memorable meals. This versatile ingredient can also help transform holiday leftovers. Two easy recipes to try are Turkey & Stuffing Casserole and Turkey & Broccoli Alfredo. For these and other great tasting recipes, visit www.CampbellsKitchen.com.

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A Holiday Tradition: Campbell’s Green Bean Casserole Recipe

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Post tags: Casserole recipes, Christmas Baking, Christmas Recipes, green bean casserole

Add Variety to Your Dinner Routines with Campbell’s Soup Recipes

Joi — Wed, 09 Dec 2009 16:46:18 +0000

CAMDEN, N.J. (December 2009) – The trend is clear – families are eating at home more frequently than they have in years. While this can be a great way to save some money, it can also pose a challenge – how can people find new ways to liven up the same foods? To solve this dilemma, the experts in Campbell’s KitchenSM have created a new Budget-Friendly collection of recipes that use the full array of Campbell brands. Each recipe transforms tried-and-true ingredients into fresh, exciting meals that are sure to please the whole family.

“Many people assume that budget-friendly foods mean casseroles,” said Jane Freiman, Group Manager – Campbell’s Kitchen. “However, our new recipe collection features a variety of recipes, many of which can be created for less than $10, to provide today’s budget-conscious family with delicious and easy twists on familiar meals like tacos, hamburgers and lasagna. All it takes is the confidence to try a new recipe and a few basic ingredients.”

Jane recommends the following to help keep costs down and create frugal, flavorful meals.

Scan the circulars and clip coupons: Plan your menu around weekly sales circulars, clip coupons for items you use and take advantage of supermarket rewards programs.
Stock up on sale items: When frozen meats are on sale, like boneless, skinless chicken breasts or fish fillets, buy extra. Then, individually wrap, label and refreeze them. They’ll keep for about 3 months and will be easy to cook for one or two people without thawing an entire package.
Consolidate shopping trips: Going to the grocery store once – rather than a few times throughout the week – saves time and gas, and can also help cut down on impulse buying.
It’s all in the season: When certain items are in season, they’re more plentiful, which means prices are often lower. This is a great time to buy in bulk and freeze what can’t be used right away. For example, freeze berries – like raspberries, strawberries or blueberries – in a single layer on wax- or parchment-lined baking sheets. Once frozen, they can be transferred to plastic bags or containers and kept in the freezer until ready to use.
Consider the cut: Tough meat cuts, like pork shoulder and chuck roast, are routinely less expensive than steaks or chops. They do require low, slow cooking methods (like stews and braises), but can help create great-tasting, inexpensive dinners that don’t require much preparation.
Learn to cut up whole chickens: Purchasing a whole chicken – and cutting into parts yourself – is much cheaper than buying pre-cut and packaged chicken parts.
Be creative: Leftovers are another great way to stretch the food dollar. Instead of just reheating last night’s dinner, try combining leftover roast chicken with fresh sliced vegetables in a quick stir-fry or casserole.
Following even a couple of these tips each week can help cut down costs over time,” said Jane.

Here are a few of Jane’s favorite recipes to try. Change up everyday chicken with Easy Chicken & Cheese Enchiladas or Sweet & Spicy Picante Chicken. Hungry for Italian, but want something a little different? Then try Chicken with Sun-Dried Tomatoes or Good-For-You Chicken Parmesan. Ordinary hamburgers are good, but they are exceptionally moist and juicy when transformed into French Onion Burgers. Beef & Mushroom Lasagna and Beef Taco Skillet put new twists on two family favorites.

For more delicious, low-cost meal ideas, visit us online at CampbellsKitchen.com.

Beef and Mushroom Lasagna Recipe
Prep: 25 min. | Bake: 30 min. | Broil: 2 min. | Stand: 10 min. | Makes: 6 servings

1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom soup (Regular or 98% Fat Free)
1/4 cup milk
1 lb. ground beef
2 cups Prego® Fresh Mushroom Italian sauce
9 cooked lasagna noodles
1 cup shredded Italian-blend or mozzarella cheese

1. Heat oven to 400°F. Stir soup and milk in small bowl until smooth.
2. Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat. Stir in sauce.
3. Layer 1/2 beef mixture, 3 noodles and 1 cup soup mixture in 2-qt. shallow baking dish. Top with 3 more noodles, remaining beef mixture, remaining noodles and remaining soup mixture. Sprinkle with cheese. Cover baking dish.
4. Bake 30 min. or until hot. Uncover baking dish.
5. Heat broiler. Broil 4″ from heat 2 min. or until cheese is golden brown. Let stand 10 min.

Beef Taco Skillet Recipe
Prep: 5 min. | Cook: 20 min. | Makes: 4 servings

1 lb. ground beef
1 can (10 3/4 oz.) Campbell’s® Condensed Tomato soup (Regular or Healthy Request®)
1/2 cup salsa
1/2 cup water
6 flour tortillas (6″), cut into 1″ pieces
1/2 cup shredded Cheddar cheese

1. Cook beef in skillet over medium-high heat until well browned, stirring often to separate meat. Pour off fat.
2. Stir soup, salsa, water and tortillas in skillet and heat to a boil. Reduce heat to low. Cook 5 min. Stir. Top with cheese.

Easy Chicken and Cheese Enchiladas Recipe
Prep: 10 min. | Bake: 40 min. | Makes: 6 servings

1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Chicken soup (Regular, 98% Fat Free or Healthy Request®)
1/2 cup sour cream
1 cup Pace® Picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
1/2 cup shredded Monterey Jack cheese
6 flour tortillas (6″), warmed
1 small tomato, chopped
1 green onion, sliced

1. Stir soup, sour cream, picante sauce and chili powder in medium bowl.
2. Stir 1 cup soup mixture, chicken and cheese in large bowl.
3. Divide chicken mixture among tortillas. Roll up tortillas and place seam-side up in 2-qt. shallow baking dish. Pour remaining soup mixture over filled tortillas. Cover baking dish.
4. Bake at 350°F. 40 min. or until enchiladas are hot and bubbling. Top with tomato and onion.

Chicken with Sun-Dried Tomatoes Recipe
Prep: 10 min. | Cook: 20 min. | Makes: 4 servings

3 tbsp. olive oil
4 skinless, boneless chicken breast halves
1 shallot, finely chopped*
1 can (10 3/4 oz.) Campbell’s® Condensed Cream of Mushroom soup (Regular or 98% Fat Free)
3/4 cup water
1/4 cup thinly-sliced sun-dried tomatoes
1 tbsp. red wine vinegar
2 tbsp. chopped fresh basil leaves
4 cups hot cooked extra wide egg noodles
1/4 cup shredded Parmesan cheese (optional)

1. Heat 2 tbsp. oil in skillet over medium-high heat. Add chicken and cook 10 min. or until well browned on both sides. Remove chicken from skillet.
2. Heat remaining oil in skillet over medium heat. Add shallot and cook and stir 2 min. Stir soup, water, tomatoes, vinegar and basil in skillet.
3. Return chicken to skillet and heat to a boil. Reduce heat to low. Cook 5 min. or until chicken is cooked through. Serve chicken and sauce over noodles. Sprinkle with cheese and thinly sliced basil, if desired.

*Or substitute 1 tbsp. finely chopped onion.

French Onion Burgers Recipe
Prep: 5 min. | Cook: 20 min. | Makes: 4 servings

1 lb. ground beef
1 can (10 1/2 oz.) Campbell’s® Condensed French Onion soup
4 slices cheese
4 Pepperidge Farm® Classic sandwich buns with sesame seeds, split

1. Shape beef into 4 (1/2″-thick) burgers.
2. Heat skillet over medium-high heat. Add burgers and cook until well browned on both sides. Remove burgers from skillet. Pour off fat.
3. Stir soup in skillet and heat to a boil. Return burgers to skillet. Reduce heat to low. Cover and cook 5 min. or until desired doneness. Top burgers with cheese and cook until cheese is melted. Serve burgers on buns with soup mixture for dipping.

Good-For-You Chicken Parmesan Recipe
Prep: 5 min. | Cook: 25 min. | Stand: 5 min. | Makes: 6 servings

Vegetable cooking spray
6 skinless, boneless chicken breast halves
1 1/2 cups Prego® Heart Smart Traditional Italian sauce
1/4 cup grated Parmesan cheese
1 cup fat-free shredded mozzarella cheese

1. Spray 12″ skillet with cooking spray and heat over medium-high heat 1 min. Add chicken and cook 10 min. or until well browned on both sides. Remove chicken from skillet.
2. Stir sauce and 3 tbsp. Parmesan cheese in skillet. Heat to a boil. Return chicken to skillet and reduce heat to low. Cover and cook 10 min. or until chicken is cooked through.
3. Sprinkle mozzarella cheese and remaining Parmesan cheese over chicken. Let stand 5 min. or until cheese is melted.

Sweet and Spicy Picante Chicken Recipe
Prep: 5 min. | Bake: 20 min. | Makes: 4 servings

4 skinless, boneless chicken breast halves
1 1/2 cups Pace® Picante sauce
3 tbsp. packed light brown sugar
1 tbsp. Dijon-style mustard
3 cups hot cooked regular long-grain white rice

1. Place chicken into 2-qt. shallow baking dish. Stir picante sauce, brown sugar and mustard in small bowl. Pour picante sauce mixture over chicken.
2. Bake at 400°F. 20 min. or until chicken is cooked through. Serve with rice.

About CampbellsKitchen.com

CampbellsKitchen.com represents the new on-line presence of the experts in Campbell’s Kitchen. For more than 65 years, a dedicated team of chefs, home economists and recipe developers have used their culinary, research and development skills to provide a range of recipe ideas for American families. Today, CampbellsKitchen.com is a comprehensive resource for people looking for inspiring recipes, affordable meals, cooking tips and information.

Picture Credit: The gorgeous photos in this post are framed art prints by the amazing Andy Warhol. Click on each to take a closer look. They’re outstanding!

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Add Variety to Your Dinner Routines with Campbell’s Soup Recipes

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Post tags: chicken recipes, onion burgers, Picante chicken, Quick and Easy Recipes

Fast and Easy Corn Pudding

Joi — Wed, 24 Dec 2008 04:43:14 +0000

I posted this recipe on the site back in 2006, but it’s so amazingly good and so wonderfully simple that I thought running it again would be an excellent idea. If you’re looking for an extra vegetable dish to serve on Christmas Eve or Christmas, this one’s a can’t miss.

1 can whole kernel sweet corn (yellow) – drained
1 can yellow creamed corn
1 stick butter, melted
1 box Jiffy Corn Bread mix
1 8 oz. carton sour cream

Mix all ingredients in a 9 x 13″ pan and bake at 350 degrees for about 45 minutes. Be sure you don’t overbake, though. You want it to be a golden brown – not a dark brown.

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Fast and Easy Corn Pudding

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Ground Beef with Mixed Vegetable Casserole

Joi — Mon, 27 Oct 2008 03:17:22 +0000

Why should stews get to have all the fun? The following recipe ran in a 2006 edition of the Owensboro Messenger Inquirer.

1 pound ground beef
1/2 cup chopped onion
3/4 cup water
1/4 teaspoon pepper
1 (8 oz) can tomato sauce
1 (6 oz) can tomato paste
1 (9 oz) package frozen mixed vegetables, thawed
2 cups shredded mozzarella cheese
1 (10 oz) can biscuits
1 TBS margarine
1/2 tsp dried oregano leaves, crushed

Pre-heat oven to 375 degrees. Grease a casserole dish.

In a large skillet, brown the ground beef with onion and drain. Stir in water, pepper, tomato sauce and paste. Simmer for 15 minutes, stirring occasionally.

Remove from heat, stir in vegetables and 1-1/2 cups of the cheese. Spoon mixture into your casserole dish. Separate dough into 10 biscuits. Separate each of the 10 biscuits into 2 layers – giving you 20 thinner biscuits. Place these thin biscuits near the outer edge of the hot mixture overlapping slightly. Sprinkle remaining cheese in center and around the edge. Gently brush biscuits with margarine and sprinkle with oregano.

Bake at 375 degrees for 22-27 minutes or until biscuits are golden brown.

Makes 6-8 servings.

This recipe is not only delicious, it’s an economical one to make – always a plus!

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Ground Beef with Mixed Vegetable Casserole

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Post tags: casserole, ground beef casserole, Recipes (A-O), stew, Vegetables