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Casserole

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Cajun Shrimp and Quinoa Casserole Recipe

Ingredients ¾ lb large shrimp, peeled and deveined 4 medium tomatoes, cut into chunks 1 jalapeno, seeded and chopped ½ C chopped sweet onion 2 cloves of garlic, minced 1 tbsp tomato paste 3 tbsp olive oil 2½ tsp cajun seasoning Salt and pepper to taste 2½ C cooked quinoa 1 C shredded fontina cheese Fresh cilantro for garnish

Contributed by Karen Webb

Baked Cream Cheese Spaghetti Casserole Recipe

INGREDIENTS 12 oz spaghetti 1 (28 oz) jar spaghetti sauce 1 lb lean ground beef 1 tsp italian seasoning 1 clove garlic, minced 8 oz cream cheese ½ c grated parmesan cheese

Contributed by Karen Webb

Fiesta Ranch Chicken Pasta Casserole Recipe

INGREDIENTS 2 cups cubed, cooked chicken (about 3 chicken breasts) 1 (16 oz) box Penne Pasta 1 pint heavy whipping cream 4 oz cream cheese ½ cup grated parmesan cheese 1 packet Hidden Valley Fiesta Ranch Dips Mix 1 (15 oz) can black beans, drained and rinsed 2 cups Mozzarella cheese, shredded Optional Toppings: Sliced Green Onions Diced Tomatoes

Contributed by Karen Webb

Chicken Caprese Pasta Casserole Recipe

INGREDIENTS 1 Pound Chicken, cooked cubed (about 2 large chicken breasts) 1 pound pasta (Rigatoni or Penne work great) 2 cups of your favorite Marinara Sauce ¼ Heavy Cream 1 Tablespoon Balsamic Vinegar ¼ cup grated parmesan cheese 6 ounces mozzarella cheese, cut in cubes 1 pint grape tomatoes, cut in half, reserve some for garnish ¼ cup fresh basil, chopped plus 1 Tablespoon for garnish 6 fresh mozzarella rounds for the top

Contributed by Karen Webb

Chicken Enchilada Potato Casserole Recipe

Ingredients 2 tablespoons olive oil 3 to 4 chicken breast halves, cooked and shredded 1 cup sweet corn kernels 1 cup canned black beans ⅛ teaspoon ground cumin ⅛ teaspoon paprika ⅛ teaspoon chili powder, or to taste ¼ teaspoon garlic powder salt and fresh ground pepper, to taste 1 can (10-ounces) enchilada sauce (I like to use Mild Red Chile Enchilada Sauce) 2 russett potatoes or 4 medium sized red potatoes, peeled, washed and sliced into thin rounds, about ½-inch thick Water 1-1/2 cups shredded cheddar cheese fresh parsley, for garnish

Contributed by Karen Webb

Chicken and Rice Casserole Recipe

INGREDIENTS 2½ cups chicken broth (I used 2 cans) 1½ cups milk ¾ cup flour 1 tablespoon seasoning mix (or ½ tsp. onion powder, ½ tsp. garlic powder, 1 tsp. salt, ½ tsp. pepper, ½ tsp. parsley) 1 ½ cups uncooked brown rice, rinsed 2 tablespoons seasoning mix of your choice for the flavor of the casserole – my favorite was a smoked hickory southwestern seasoning 1 cup water 1 lb. boneless skinless chicken breasts

Contributed by Karen Webb

Southwest Black Bean Casserole Recipe

INGREDIENTS ½ lb. ground extra lean turkey 1 chopped onion 1 jalapeno pepper, seeds and ribs removed, diced 1 red pepper, chopped ½ tsp salt ½ tsp ground cumin ¼ tsp ground red pepper 5 garlic cloves, minced ⅔ cup low-sodium chicken broth 2 (15 oz) cans black beans, rinsed and drained 1-2 chopped seeded tomatoes ¼ cup crumbled bacon ½ cup (2 oz) shredded Monterey Jack cheese ¼ cup thinly sliced green onions

Contributed by Karen Webb

Chicken and Wild Rice Casserole Recipe

INGREDIENTS 1 onion 5 carrots 5 stalks celery 1 cup wild rice 3 cups chicken broth 1 lb. chicken breasts, cut into small pieces 10 tablespoons butter (divided) 1 teaspoon salt ½ teaspoon poultry seasoning 4 tablespoons flour 2 cups milk 3-4 cups cubed bread (dry, sturdy, or day old bread works best)

Contributed by Karen Webb

Loaded Baked Potato Casserole Recipe

Ingredients butter for dish 6 russet potatoes, peeled and sliced into ¼-inch thick rounds salt and fresh ground pepper, to taste 2 garlic cloves, minced 1 cup shredded cheddar cheese 1 cup shredded monterey jack cheese 8 slices bacon, cooked to desired crispiness and crumbled 2 cups milk 2 large eggs salt and fresh ground pepper, to taste 2 tablespoons chopped fresh parsley

Contributed by Karen Webb

Creamy Mushroom and Wild Rice Casserole Recipe

Ingredients: 8 ounces sliced mushrooms 1 large yellow onion, chopped 3 cups cooked wild rice 1 can (18 ounces) Progresso Recipe Starters creamy portabella mushroom cooking sauce 1/2 cup shredded Gruyere cheese

Contributed by Karen Webb