LISA'S BROWN RICE CASSEROLE
I had this recipe for a long time since I was 30 years old. My family loves it and it is so simple to fix it. It is so delicious and tasty.
Provided by Lisa Johnson
Categories Soups
Time 50m
Number Of Ingredients 4
Steps:
- 1. Put the butter in a casserole dish and put in microwave for 20 seconds.
- 2. Add onion soup mix to butter and mix well. Put two cans of beef consomme soup in onion soup mixture and stir well.
- 3. Add rice in beef consomme mixture and stir well.
- 4. Bake at 350 F. for 45 minutes to 1 hour.
LISA'S COMFY CASSEROLE
I whipped this up last night for supper and it was awesome, so awesome there was no left overs, my family loved it
Provided by Lisa Walker
Categories Casseroles
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 350. In a roasting pan or big casserole dish mix all ingredients together well. Cover and cook for 1 1/2 to 2 hrs. Stirring every 30 min. Enjoy
ON WISCONSIN! CASSEROLE
My DH wanted brats but didn't want them in buns, or even done hash style with potatoes like we frequently do. He asked can you pu them in a casserole with maybe a little cheese & onion. This is what came out if that. You get nice beer-cheese sauce on brats, onions, & pasta to hold it all together. All the best of Wisconsin: beer- cheese - brats
Provided by LaraKN
Categories Pork
Time 1h
Yield 1 Casserole, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil for pasta. Cook pasta until l dente, drain.
- While boiling water & cooking pasta, melt 1T butter & 1T olive oil together over medium high heat. Add onions & a pinch of salt. Caramelize until very golden & soft. Add to large bowl.
- Slice brats while onions carmelize, add to large bowl.
- In same pan as onions, melt 3T butter, add flour to make a roux, cook 1 minutes. Gently stir in 2 cups of beer, continue stirring until roux dissolves, bring to a simmer & cook 1-2 minutes until thickened & flour taste cooks out. Recede heat, gradually add cheeses stirring until melted & smooth. Add mustard & pepper to taste. Stir in extra beer as needed to thin sauce, should be a medium consistency, thin enough to pour smoothly, not thick & gloppy.
- Stir drained pasta in with brats & onions, add most of sauce & toss to coat. Pour into a casserole dish, top with remaining sauce. Can be refrigerated @ this point to bake off later.
- If refrigerated, warm on counter for an hour before baking.
- Bake in a preheated 375* F oven, covered 20 minutes, uncover, top with French fried onions & bake another 10-15 minutes until golden & bubbly.
Nutrition Facts : Calories 996.6, Fat 62.8, SaturatedFat 27.8, Cholesterol 157.3, Sodium 1317.5, Carbohydrate 64, Fiber 7.2, Sugar 2, Protein 32.8
LISA'S SAUSAGE-RICE CASSEROLE
I found this version in a local farmers market cookbook. I made a few changes but the basic recipe is still the same. Most other versions call for dried chicken noodle soup mix which is hard to find here. Recipe calls for hot sausage but you can use the mild.
Provided by linguinelisa
Categories Long Grain Rice
Time 1h29m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Cook sausage until brown .Drain grease well.
- Lightly grease a 3-qt. casserole dish. Spread rice evenly in pan. Sprinkle onions, celery, green peppers and water chestnuts over rice. Sprinkle salt and pepper over vegetables. Pour chicken broth and water over vegetables. Spoon sausage on top. Cover and bake at 350 degrees for 30 minutes. Remove from oven and stir well. Cover and bake an additional 30 minutes.
Nutrition Facts : Calories 312.2, Fat 18.3, SaturatedFat 6.5, Cholesterol 43.1, Sodium 738.9, Carbohydrate 24.5, Fiber 1.5, Sugar 1.8, Protein 11.4
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