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Taco Stuffed Manicotti Recipe

Taco Stuffed Manicotti
This recipe for taco stuffed manicotti is simple and easy to prepare for dinner, not to mention it has great flavor. Manicotti is stuffed with a taco meat and refried bean mixture and then placed into a baking dish and topped with green enchilada sauce and shredded Mexican cheese. You can top these taco manicotti with whatever ingredients you want such as black olives, sliced green onion, lettuce and tomato. Some other good options would be guacamole and sour cream. Enjoy.

Taco Stuffed Manicotti
Taco Stuffed Manicotti
Taco Stuffed Manicotti

Taco Stuffed Manicotti

Yield: 4 Servings

Ingredients:

  • 1 pound 85% lean ground turkey
  • 16 ounces fat-free refried beans
  • 1 taco seasoning mix
  • 14 manicotti shells
  • 12 ounces green enchilada sauce
  • 1 cup shredded Mexican cheese blend

 

Directions:

  1. Boil the manicotti for 8 minutes and drain. Set aside.
  2. Heat a large skillet to medium-high heat. Add the ground turkey and cook while breaking up into chunks with a spatula until browned and fully cooked. Drain any excess grease. Stir in taco seasoning and refried beans and mix well. Cook until heated through. Allow the mixture to cool. Stuff the mixture into the cooked manicotti shells.
  3. Spread a thin layer of the enchilada sauce on the bottom of a 9×13 inch baking dish. Arrange the stuffed manicotti in a single layer over the sauce in the baking dish. Top the manicotti with the remaining enchilada sauce.
  4. Cover with foil and bake at 375 degrees F. for about 25 minutes. Uncover and sprinkle with cheese. Bake for another 5-10 minutes or until the cheese has melted. 

 

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Cracker Barrel Hashbrown Casserole Recipe

Cracker Barrel Hashbrown Casserole
Here is a copycat recipe for the Hash Brown casserole at Cracker Barrel restaurant. This is an amazing dish to prepare as a side-dish to go with pretty much any type of meat. I decided to prepare seasoned boneless pork chops to go with this dish. The process to preparing this casserole is simple—just combine all of the ingredients (except for a little bit of the cheese) in a large bowl and then place the mixture into a baking dish, top with the remaining cheese and bake to perfection! Enjoy.

Cracker Barrel Hashbrown Casserole
Cracker Barrel Hashbrown Casserole

Cracker Barrel Hashbrown Casserole

Yield: 6 Servings

Ingredients:

  • 32 ounces frozen shredded hash browns (defrosted)
  • ½ cup melted butter
  • 1 (10 ¼ ounce) can of cream of chicken soup
  • 1 pint of sour cream
  • ½ cup onion (finely chopped)
  • 2 cup grated coly-jack cheese
  • ¼ teaspoon ground black pepper

 

Directions:

  1. Preheat the oven to 350 degrees F. Combine all of the ingredients (except for ½ cup of the cheese) in a large bowl.
  2. Place the mixture evenly into a greased 9×13 inch casserole dish and top with reserved cheese.
  3. Place into the oven and bake for 45-55 minutes or until hot and bubbly. 

 

Adapted from Spend with Pennies

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Tuna Noodle Casserole Recipe

Tuna Casserole
Tuna noodle casserole is very simple and easy to prepare. This recipe combines cooked egg noodles with cream of mushroom soup, cream of chicken soup, tuna, and peas. The casserole is topped off with shredded cheese and French fried onions for a nice crunch. You can use rotini in place of the egg noodles if you want. If you are looking for a quick and easy casserole dish that uses tuna, give this one a try. Enjoy.

Tuna Casserole
Tuna Casserole

Tuna Noodle Casserole

Yield: 4 Servings

Ingredients:

  • 3 cups egg noodles
  • 1 (10 ¾ ounce) can cream of chicken soup
  • 1 (10 ¾ ounce) can cream of mushroom soup
  • 1 (5 ounce) can tuna in water, drained
  • ½ cup frozen peas
  • 1-2 cups shredded cheddar cheese
  • 3 ounces French fried onions (or more if desired)

 

Directions:

  1. Preheat the oven to 350 degrees F. Cook the egg noodles according to package directions. Drain and set aside.
  2. In a large bowl mix together cream of chicken soup, cream of mushroom soup, tuna and peas. Stir the cooked egg noodles into the mixture until well combined.
  3. Place into a casserole dish and top with shredded cheese. Place into the oven and bake for 25 minutes. Remove from the oven after 25 minutes and top with French fried onions. Return to the oven and bake for 5 minutes or until the onions are golden brown. 

 

Adapted from n Bitz n Giggles

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How to Make Beef Pot Pie

How to Make Beef Pot Pie
If you want to know how to make beef pot pie, it is fairly simple to prepare. This recipe uses cubed beef, vegetables and a sauce made from ingredients such as beef broth and Guinness. The ingredients are first simmered on the stovetop and then placed into a pie shell and baked to perfection. You can really add whatever vegetables you like to this recipe such as mushrooms and corn. It does require a little bit of work to prep all of the vegetables. If you want to save time you can buy cubed stew meat from the store. This recipe will make 2 (9 inch) pot pies, if you only want to make one, cut the ingredients in half. If you don’t want to use the Guinness, you can substitute extra beef broth instead. Enjoy.

How to Make Beef Pot Pie

How to Make Beef Pot Pie

Yield: 8 Servings

Ingredients:

  • 2lbs beef chuck (cut into ½ inch cubes)
  • 1 large onion (diced)
  • 4 garlic cloves (minced)
  • 3 stalks celery (diced)
  • 2 cups cubed potatoes
  • 1 ½ cups frozen peas and carrots
  • 2 tablespoons tomato paste
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • 1 ½ cups Guinness
  • 2 cups beef broth
  • 3 tablespoons sugar
  • 2 tablespoons flour (dissolved in water)
  • Salt and pepper (to taste)
  • 2-3 tablespoons olive oil
  • Handful of chopped fresh parsley
  • 4 prepared pie crusts (1 for the bottom, 1 for the top of each pie)
  • 1 egg beaten with 1 tablespoon of water

 

Directions:

  1. Season the beef pieces generously with salt and pepper. In a Dutch oven or large pot add 2-3 tablespoons of olive oil. Add the beef pieces in batches and brown on all sides. Remove with a slotted spoon and set them aside on a plate. Repeat with the remaining beef pieces.
  2. Add the diced onions to the same pot and saute for a couple of minutes until they turn soft and translucent. Add the garlic and sautee for 2 minutes with the onions. Add the chopped celery and saute for an additional 2 minutes.
  3. Stir in tomato paste, thyme and rosemary. Add a tiny bit of salt. Return the beef to the pot along with any juices on the plate. Pour in Guinness and beef broth and bring to a boil. Add in brown sugar and the bay leaf and reduce the heat to a low simmer. Cover and pot and let the stew cook for about an hour.
  4. After one hour, add the potatoes to the stew. Put the lid back on and simmer for another 30 minutes. Mix the flour with just enough cold water for it to dissolve. Bring the stew to a boil and slowly pour in the flour mixture while stirring. It will start to thicken right away.
  5. Turn the heat off, add the frozen peas and carrots and chopped fresh parsley. Preheat the oven according to package directions for the pie crust. Lightly grease 2 (9 inch) pie dishes. Press one crust onto the bottom and up the sides of each pie dish. Pour enough of the stew to almost fill each pie dish to the top of the crust. Top each pie dish with the second crust and crimp the sides to seal. Brush the egg mixture onto the top of each pot pie. Cut a few small slits in the top of each pie crust.
  6. Place into the oven and bake according to the package directions for the pie crust. 

 

Adapted from Picture the recipe

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