8 Layer Casserole Recipes

Steps:

• Cook noodles according to package directions., Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Add the tomato sauce, onion, sugar and seasonings. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. In a small bowl, combine the cream cheese, sour cream and milk., Place half of the noodles in a greased 13x9-in. baking dish; top with 3 cups meat mixture. Layer with cream cheese mixture, spinach, and remaining meat mixture and noodles. Sprinkle with cheeses (dish will be full)., Bake, uncovered, at 350° for 40-45 minutes or until bubbly. Let stand for 10 minutes before serving. If desired, top with minced fresh parsley.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a lightly greased 9x13 inch baking dish layer the rice, potatoes, onion, carrots, peas, tomato soup with water, and sausage. Salt and pepper to taste.
• Bake covered at 350 degrees F (175 degrees C) for 45 minutes, or until fork tender. Remove cover for last 5 minutes of baking.

Steps:

• Preheat oven to 350 degrees F.
• Grease casserole dish.
• Place all ingredients in casserole dish, one at a time, in the order they are listed in.
• (Seven layers, starting with rice and ending with bacon.) Bake, covered, for 1 hour.
• Uncover and bake 30 minutes longer.

Steps:

• Grease 2 quart casserole or 2 quart square baking dish. Prepare noodles and set aside.
• Meanwhile, brown ground meat in a large skillet and drain off the fat. Stir in tomato sauce, basil, sugar, garlic, salt, and pepper into skillet. Bring mixture to boiling; reduce heat. Simmer uncovered for 5 minutes.
• Beat together the sour cream and cream cheese in a medium bowl until smooth. Stir in the milk and onion.
• Layer in prepared dish: half the noodles (2 cups), half of the meat mixture (1.5 cups), half of the cream cheese mixture (1 cup), and all of the spinach. Top with remaining meat mixture and noodles. Refrigerate remaining cream cheese mixture.
• Cover casserole with lightly greased foil. Bake at 350 degrees F for about 45 minutes. Spread with remaining cream cheese mixture, sprinkle with cheddar cheese, and bake an additional 10 minutes uncovered.
• Let stand 10 minuted before serving.

Steps:

• Crumble ground beef evenly over bottom of a slow cooker.
• Sprinkle with bacon bits, then onion.
• In a medium bowl, combine tomato sauce, water, chili powder, salt, and black pepper; pour half over beef and onion layers.
• Sprinkle rice evenly over top, then corn.
• Top with remaining tomato sauce mixture, then bell pepper.
• Cover and cook on LOW about 5 hours or until rice is tender.

Steps:

• Preheat oven to 350°.
• In a 2 Qt casserole, layer the rice and the corn and the salt and pepper.
• Pour 1 8 oz can of tomato sauce and half of the water over the first two layers.
• Now, add the onions and green pepper; then the ground beef.
• Pour over the second can of tomato sauce and 1 can of water.
• Cover with the bacon.
• Cover & bake for 1 hour.
• Uncover and bake for 30 minutes more.

Steps:

• Add ingredients in order as listed above.
• Cover and bake at 350 for an hour.
• Uncover and bake 30 mins longer.
• May need to bake a few minutes longer, especially if doubling recipe. Mix up and cover and cook until rice is tender.
• *Optional* Can add red pepper flakes for more of a bite or better yet, add diced fresh banana peppers. Can top with cheese.
• *Optional* Can use leftovers as stuffed pepper filling. Boil peppers in water, drain. Add leftover casserole to skillet, add a bit more tomato sauce and water to moisten and heat. Place peppers in casserole dish, add casserole/stuffing to peppers, top with more sauce and cheese. Heat through in oven.