Busy Day Casserole Recipes

Steps:

• Preheat the oven to 400 degrees F. Butter a 9-by-13-inch glass or ceramic baking dish.
• Heat a medium Dutch oven over medium heat. Add the butter, and once it melts, add the beef and sprinkle with 1 teaspoon salt. Cook, crumbling with a wooden spoon, until browned, 4 to 5 minutes. Add the bell pepper and scallions (saving a handful of the greens for garnish) and cook until the vegetables begin to wilt, 2 to 3 minutes. Add the paprika and several grinds of pepper, then stir to coat the beef in the spices. Stir in the corn.
• Sprinkle the flour over the beef and stir to incorporate. Cook and stir until the flour begins to toast, about 2 minutes. Add the broth and cream gradually while stirring. Bring to a simmer and cook until the sauce thickens, 3 to 4 minutes. Stir in the parsley, mustard, dill and thyme. Pour the mixture into the prepared baking dish. Arrange the curly fries in a tight layer over the top. Sprinkle with the cheese. Bake until the cheese and fries are crispy and the sauce is bubbly, about 40 minutes. Sprinkle with the reserved scallion greens and serve hot.

Steps:

• Brown 1 lb of ground beef and drain.
• Mix tator rounds or tots and browned beef in large mixing bowl.
• Place mixture into a glass baking dish and top with mushroom soup.
• Place the mixture into oven preheated to 450 degrees and bake for 15 minutes.
• Take casserole out and top with cheese. Place dish back into oven for an additional 5 minutes to allow the cheese to melt.

Steps:

• Preheat oven to 350 degrees F. Brown the beef in a large skillet over medium-high heat. Add the onion. Cook and stir until the onion is soft.
• Stir in tomato puree, green pepper, mushrooms, garlic powder and pepper. Simmer until well blended.
• Mix with the spaghetti, and place in an oven-proof casserole dish. Top with the mozzarella. Bake for 15 minutes.

Steps:

• Place potatoes in bottom of greased casserole dish.
• Add the other ingredients in order given.
• Pour can of soup over the top.
• Bake at 350 for 2 hours.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together. Pour mixture into a 9x13 inch baking dish and spread on bottom.
• Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all. Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.

Steps:

• Preheat oven to 325 degrees F.
• In a large bowl combine the mushroom soup, celery soup, water, rice, mushrooms, garlic powder and black pepper. Mix all together.
• Pour mixture into a 9x13 inch baking dish and spread on bottom.
• Lay chicken pieces over soup mixture and sprinkle dry onion soup mix over all.
• Cover tightly with aluminum foil and bake in the preheated oven for 1 to 1 1/2 hours or until chicken is cooked through and no longer pink inside.

Steps:

• Crumble beef into 2 qt or larger microwave-safe casserole dish.
• Cook on full power for 4 - 5 minutes or until no longer pink.
• Drain grease.
• Mix in spaghetti sauce, water, and macaroni (uncooked).
• Cover and cook on full power for 6 - 7 minutes.
• Stir and cook on full power for another 6 - 7 minutes (BE CAREFUL! IT'S HOT!).
• Sprinkle cheese on top and let stand for 5 minutes before serving.

Steps:

• Brown and drain hambuger.
• Peel and slice potatoes into thin slices.
• Add two cans of vegetable soup.
• Mix well.
• Cover and bake at 350 degrees for 1 hour (or until potatoes are done).

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
• Stir cream of chicken soup, cream of mushroom soup, and rice in a large bowl. Mix hot water and chicken bouillon in a bowl until bouillon is dissolved; stir into rice mixture. Spread rice mixture into prepared baking dish and sprinkle with half the onion soup mix. Sprinkle remaining onion soup mix over chicken breasts; arrange chicken in a single layer over rice mixture. Cover with aluminum foil.
• Cook the chicken breasts until no longer pink in the center and the juices run clear, 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).