Bakedcheesestuffingcasserole Recipes

Steps:

• Preheat the oven to 425 degrees F. Oil a 2-quart baking dish.
• Bring a large pot of salted water to a boil. Add the noodles and cook to al dente according to the package directions. Drain and put in the prepared baking dish. Toss with the sour cream, Parmesan and 1/4 teaspoon salt.
• Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, stirring, until no longer pink, about 4 minutes. Add the bell peppers and scallions and cook until crisp-tender, about 3 minutes. Make a space in the pan, add the tomato paste and toast for a minute. Sprinkle with the Italian seasoning and 1/4 teaspoon salt. Add the diced tomatoes, stir and bring to a simmer. Cook until slightly thickened, about 2 minutes.
• Pour the beef mixture over the noodles and sprinkle with the grated Cheddar. Bake on the middle rack until the cheese is melted and the edges are bubbling, 15 to 20 minutes. Let stand for 10 minutes before serving.

Steps:

• Preheat oven to 350°. Prepare stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk. Spread stuffing into two greased 8-in. square baking dishes. Layer with chicken, corn, mushrooms, soup mixture and cheese. , Cover and bake until cheese is melted, 30-35 minutes. , Freeze option: Cover and freeze unbaked casseroles for up to 3 months. Remove from freezer 30 minutes before baking (do not thaw). Preheat oven to 350°. Bake, covered, 1-1/2 hours. Uncover; bake until heated through, 10-15 minutes longer.

Steps:

• Preheat oven to 350°.
• Heat butter in medium skillet over medium-high heat. Add chicken and cook 12 to 15 minute or until no longer pink. Remove chicken, let cool a bit, then cut in chunks.
• PrepareE stuffing in skillet according to package directions except let stand 2 minute.
• Layer stuffing, chicken and veggies in 1 3/4 - 2 quart casserole dish. Mix soup and milk. Pour over layers. Sprinkle with cheese.
• Cover and heat through (about an hour).

Steps:

• Preheat oven to 375.
• In a pot, bring water to a boil.
• Add margarine.
• Stir in stuffing mix.
• Cover and remove from heat.
• Let stand for 5 minutes.
• Mix cheeses together.
• Mix eggs, broccoli and 1 cup of cheese mixture.
• Add to stuffing, mixing well.
• Spoon into 2 quart baking dish.
• Sprinkle with remaining cheese.
• Bake 20 minutes or until top is lightly browned and cheese is melted.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain. Transfer bacon and onion to a large bowl. Stir in potatoes, eggs, Cheddar cheese, cottage cheese, and Swiss cheese. Pour mixture into prepared baking dish.
• Bake in preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

Steps:

• Heat oven to 375°F.
• Bring water and margarine to boil in large saucepan. Stir in stuffing mix; cover. Remove from heat; let stand 5 min.
• Add egg and 1/2 cup cheese; mix well.
• Spoon into 9-inch pie plate sprayed with cooking spray; top with remaining cheese.
• Bake 20 min. or until heated through.

Steps:

• Place sausage and bacon in two large, deep skillets. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
• Butter one side of six slices of the bread. Placed slices butter side up in the bottom of a 9x13 inch baking pan.
• In a large bowl, stir together cooked sausage and bacon with onion and cheese. Place half of his mixture on top of buttered bread. Then add another six slices of bread (no butter). Add remaining meat/cheese mixture. Beat together milk and eggs; pour over top of casserole. Cover with foil and refrigerate overnight.
• The next morning: preheat oven to 425 degrees F (220 degrees C).
• Bake, covered, in preheated oven for 45 to 60 minutes.