Cherokeecasserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place ground beef and onions in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat.
• Add the soup, rice, tomatoes, garlic powder, thyme, oregano and sugar. Mix well and cook over medium heat for 10 minutes. Place in a 9x13 inch casserole dish.
• Top with cheese slices and bake for 15 to 20 minutes or until cheese is bubbling and browning.

Steps:

• In a heavy pot, cook the bacon over medium heat to render the fat, about 2 minutes. Add the onions and cook with the bacon until the onions are golden brown and the bacon is chewy, about 5 minutes. Carefully add the chicken broth and 2 cups water. Whisk in the grits. Bring to a boil, lower to a simmer and cook until thickened, about 25 minutes. Stir in the cream and cheese until thoroughly combined. Season with salt and pepper.

Steps:

• Preheat the oven to 375 degrees F. Lightly coat a rectangular 2-quart baking dish with nonstick cooking spray. Coarsely crush the chips by hand and spread half of them into the bottom of the baking dish.
• Whisk the egg whites, eggs, milk, ancho powder, and pepper in a large bowl until well combined. Stir in the chopped chiles, chopped cilantro, and 1/4 cup each of the Cheddar and pepper jack cheeses; pour into the pan. Sprinkle the remaining chips over the egg mixture. Bake until the casserole is set around the edges but a little loose in the center, 20 to 25 minutes.
• Sprinkle with the remaining 1/4 cup of each cheese and continue to bake until the cheeses are melted and the casserole is set in the center, about 10 minutes. Let stand 10 minutes. Serve with the salsa and, sour cream, if using. Garnish with whole cilantro leaves.

Steps:

• Saute butter, onion, and pepper in a skillet for five minutes.
• In a medium casserole dish, combine perogies, onion, pepper and ham.
• Mix milk and soup in a separate dish.
• Pour over casserole.
• Top with shredded cheese.
• Bake for 35 minutes at 350 degrees Fahrenheit.

Steps:

• Preheat oven to 350.
• Brown ground beef and onions in a dutch oven until beef is no longer pink.
• Drain excess fat.
• Add the remaining ingredients, except for the cheese, and mix well.
• Cook over medium heat for 10 minutes.
• Place in a 9 x 13 casserole dish and top with the slices of cheese.
• Bake for 15 to 20 minutes, until cheese is bubbling and starting to brown.
• **NOTE**-Thisfreezes well (without the cheese, of course) so I usually make mine in 2 8 x 8 disposable pans and put one in the freezer for later.
• Add a small salad and some fruit and you've got an easy meal!
• **Istill think when I read it each time that it is too much garlic powder, but I have tried with less and it really does need that much.
• I also don't know why the sugar is there, but the taste is not the same without it!

Steps:

• Cook rice per normal cooking instructions.
• While rice cooks, brown meat and cook onions until tender.
• Drain excess fat from meat.
• Combine meat and onions in skillet, and add crushed tomatoes, mushroom soup, bay leaf, oregano, garlic powder, cumin, salt, pepper, olives.
• Simmer together in skillet until rice is finished cooking.
• Add rice, and mix all ingredients well.
• Top casserole with cheese until melted.

Steps:

• Pre-heat oven to 450 degrees F.
• Prepare macaroni and cheese as indicated on box. Set aside.
• In a skillet, add ground beef and onion, season with salt and pepper. Brown meat and drain grease. Mix beef, onions, macaroni and cheese, and Italian seasoning in a shallow baking dish. Top with shredded mozzarella and cheddar. Bake until cheese is melted.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray.
• Place egg whites in a bowl and beat until stiff. Gently fold in evaporated milk, flour, and salt. Cover bottom of baking dish with 1/2 the egg white mixture. Place chiles flat over egg whites. Sprinkle Oaxaca cheese over chiles. Top with remaining chiles and egg white mixture.
• Bake in the preheated oven until eggs are set, about 30 minutes.
• While casserole bakes, heat oil in a medium saucepan over medium-high heat. Saute onion and garlic for 2 minutes. Add chile powder, salt, and cumin. Cook and stir for another minute. Add bell peppers and cook until soft, 3 to 5 minutes. Add flour and stir for 2 minutes. Slowly add broth, stirring to avoid lumps. Bring to a boil; reduce heat to low and simmer until casserole is ready.
• Serve the sauce with slices of the chile relleno casserole.