Paula Deens Layered Meatball Casserole Recipes

Steps:

• Preheat oven to 350 degrees; lightly grease a 2 1/2 quart baking dish.
• Spread 1 cup spaghetti sauce over bottom of baking dish.
• Place meatballs on top of sauce.
• Layer basil, mushrooms and tomatoes.
• In a medium bowl, whisk together ricotta, sour cream, eggs, remaining 1 1/2 cups spaghetti sauce.
• Stir in garlic, salt, oregano and prepared noodles.
• Pour mixture over layered ingredients in baking dish.
• Top with cheese.
• Bake for 55 minutes to 1 hour, or until bubbly.
• Garnish with fresh parsley, if desired.

Steps:

• Preheat oven to 350 degrees F.
• Spread mashed potatoes evenly on bottom of casserole dish.
• Layer sour cream evenly over top.
• Sprinkle House Seasoning, to taste.
• Saute onion and bell pepper in butter; evenly layer over top of sour cream.
• Slice potatoes and layer over onions and bell peppers.
• Add butter.
• Sprinkle House seasoning.
• Finally top with cheese.
• Bake for 25 to 30 minutes.
• Remove from oven and crumble bacon over top.
• Cook's Note: Leftover mashed potatoes work wonderfully in this recipe.
• House Seasoning:
• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder
• Mix ingredients together and store in an airtight container for up to 6 months.

Steps:

• Preheat oven to 350 degrees F.
• Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13x9x2-inch baking dish.
• In large skillet, melt butter over medium heat.
• Cook onion and garlic about 5 minutes, or until tender.
• Add ground beef, chili powder, salt and red pepper.
• Cook until beef is brown and crumbly; drain.
• Stir in soup and green chiles; set aside.
• Line prepared baking dish with 6 corn tortillas.
• In a medium bowl, whisk together one can of enchilada sauce and refried beans (I omit the beans).
• Spread bean mixture onto tortillas.
• Evenly sprinkle with 1 cup cheese.
• Layer 6 more tortillas.
• Cover with meat mixture.
• Evenly sprinkle with 1 cup cheese.
• Layer remaining 6 tortillas.
• Evenly spoon remaining can of enchilada sauce onto tortillas.
• Sprinkle with remaining 2 cups cheese.
• Bake for 25 minutes or until hot and bubbly.
• Garnish with sliced black olives and bell pepper curls, if desired.