Redneck Casserole Recipes

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REDNECK SAUCY POTATO CASSEROLE

I am gluten free, so this was an attempt to satisfy my spaghetti craving. It might not sound good to the average person, but for someone starving for a safe carb, it sounded good to me. If you don't like the thought of eating fried foods, you might consider using baked potatoes and topping those, instead. Just a thought!My family...

Provided by Vickie Clyburn-Johnson

Categories     Casseroles

Time 1h30m

Number Of Ingredients 15



Redneck Saucy Potato Casserole image

Steps:

  • 1. Heat oil in a skillet. Pan fry potatoes and onions until tender or your favorite consistency.
  • 2. Drain, transfer to large baking dish, set aside, and cover to keep warm.
  • 3. In another large skillet or pot, brown hamburger and add garlic and peppers until well cooked and browned.Drain excess grease.
  • 4. Pour in sauce and add sliced mushrooms, Italian seasoning, salt & pepper, cover and let cook down.
  • 5. Add sugar and re-stir well, so flavors can simmer. Cover a few more minutes until the test taste is right.
  • 6. Uncover baking dish of potatoes and spoon sauce over potatoes evenly. Top with cheese, if desired.
  • 7. Place in 400 degree oven until cheese is melted. Serve and enjoy...

PAN FRIED POTATOES:
6 medium russet potatoes, peeled & sliced
2 small onions, sliced
1/3 c vegetable oil
salt & pepper to taste
SPAGHETTI SAUCE:
1/2 lb lean ground beef
3-4 clove minced garlic
1/4 c sweet green pepper
1- 26.5 oz can of gluten free spaghetti sauce
1/4 c sliced fresh mushrooms
1 tsp italian seasoning
salt & pepper to taste
1 Tbsp sugar
2 c your favorite shredded cheese (optional)

MEXICAN REDNECK CASSEROLE

don't know where I got this recipe. I have had it a long time and is always a smash at potlucks and parties.

Provided by barbara lentz

Categories     Casseroles

Time 55m

Number Of Ingredients 14



Mexican Redneck Casserole image

Steps:

  • 1. Brown the beef and cook macaroni.
  • 2. In saucepan saute the onion, green pepper, garlic, and jalapeno in a little oil until tender
  • 3. Add remaining ingredients except cheese. Place in large baking pan. Bake at 350 degrees for 30 minutes. Top with cheese and return to oven until cheese is melted.

8 oz macaroni cooked and drained
1 lb ground beef browned
1 medium onion
1 pkg taco seasoning
1 c salsa your choice
1 medium green pepper diced
3 clove garlic minced
1 can(s) sweet corn drained
1 c sour cream
1 small jalapeno seeded and diced
1 pkg dry onion soup mix
1 can(s) cream of celery soup
1 can(s) cheddar soup
12 oz cheddar cheese shredded

REDNECK CASSEROLE (AKA COMFORT CASSEROLE)

This recipe came about after reading a thread about Spam and Velveeta, so I thought I would come up with this, not bad if I say so myself (but I like Spam and Velveeta :)). The prep time might be a little shorter or longer, had to guess at it.

Provided by Chef shapeweaver

Categories     Cheese

Time 55m

Yield 6 serving(s)

Number Of Ingredients 12



Redneck Casserole (Aka Comfort Casserole) image

Steps:

  • In a large saucepan, cook pasta according to package directions.
  • In a medium sized skillet over medium heat add oil when oil is hot, add Spam, carrots and onion. Stir until Spam is brown and onion and carrots are softened, about 10 to 15 minutes.
  • Remove from heat, in same skillet add pasta and peas mix well. In a lightly sprayed 8 by 11 inch dish, add pasta and Spam mixture. In a medium saucepan over medium heat add milk, Velveeta and flour. With wire whisk, whisk until smooth and slightly thickened. Pour over the pasta and Spam mixture, salt and pepper to taste then mix well. Evenly sprinkle shredded cheese over the top bake at 350­° until top is golden brown, about 25 to 30 minutes.

1 1/2 cups shredded cheddar cheese
1 (12 ounce) can Spam, diced
1 (8 ounce) package pasta (any style)
1 1/2 ounces Velveeta cheese (cut in small cubes)
1 (15 ounce) can of drained peas
6 tablespoons canola oil
1/3 cup of shredded carrot (peeled and washed)
1/4 cup finely chopped white onion
1 cup milk
1/4 cup flour (self-rising)
salt and pepper
cooking spray

REDNECK CASSEROLE

My brother and I cook up this quick and easy recipe every Friday night when my mom is out with her friends/family. It's yummy yummy and has the potential to evolve into much more...but we like it just the way it is. I hope you enjoy!!

Provided by Chioreyu

Categories     Beans

Time 40m

Yield 4-5 serving(s)

Number Of Ingredients 4



Redneck Casserole image

Steps:

  • Set your oven to 450.
  • Dump your can of baked beans (we use Bush's vegetarian) into a casserole dish. (We use a medium sized glass bowlish looking -- thing). Set the dish aside.
  • Cut up your hotdogs into bite sized pieces and throw those into your casserole dish and mix until dogs are well coated with baked bean sauce.
  • Cover the bean and dog mixture with tatertots. We usually use a couple handfuls. Use as many as you'd like. Just make sure to cover the mixture completely.
  • Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown. When Redneck Casserole is all cooked up, turn off the oven and sprinkle the top with cheese.
  • Redneck Casserole is completely done when cheese is melted and you just can't take it anymore -- dig in! (You can mix pretty much anything with this dish. Sour cream, ketchup, mustard, hot sauce, etc.).

1 (28 ounce) can baked beans
6 -8 hot dogs
4 cups tater tots
1 cup sharp cheddar cheese, shredded

BEANIE WEANIE TOT CASSEROLE

Make and share this Beanie Weanie Tot Casserole recipe from Food.com.

Provided by chilady61

Categories     < 60 Mins

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 4



Beanie Weanie Tot Casserole image

Steps:

  • Set your oven to 450 degrees Fahrenheit.
  • Dump can of baked beans (we use Bush's vegetarian) into a casserole dish. (We use a medium sized glass bowlish looking thing).
  • Set the dish aside.
  • Cut up hotdogs into bite sized pieces; add to casserole dish, and mix until dogs are well coated with baked bean sauce.
  • Cover the bean and dog mixture with tater tots. We usually use a couple handfuls; use as many as you'd like. Just make sure to cover the mixture completely.
  • Place the casserole dish in the oven for 1/2 an hour or until tater tots are golden brown.
  • When Redneck Casserole is all done, turn off the oven and sprinkle the top with cheese.
  • Redneck Casserole is completely done when cheese is melted and you just can't take it anymore; dig in!
  • (You can mix pretty much anything with this dish; sour cream, ketchup, mustard, hot sauce, etc.).

Nutrition Facts : Calories 261.6, Fat 15, SaturatedFat 7, Cholesterol 32.7, Sodium 812.8, Carbohydrate 22.5, Fiber 4.1, Sugar 9.1, Protein 12

1 (28 ounce) can baked beans
6 -8 hot dogs
4 cups tater tots
1 cup sharp cheddar cheese, shredded

REDNECK MAC 'N CHEESE CASSEROLE

This recipe intrigued us ... would we like the pimentos and onion? We loved it! This is not your typical mac and cheese. It's rich and creamy from the cream of mushroom/mayo mixture. Pimentos and onions add tons of flavor. Make sure to add the Ritz crackers with the cheese - it's a delicious topping. If you want something...

Provided by Cheryl Kemptner

Categories     Side Casseroles

Number Of Ingredients 10



Redneck Mac 'n Cheese Casserole image

Steps:

  • 1. Preheat oven to 375°. Cook macaroni according to directions, drain and set aside.
  • 2. In large bowl mix cream of mushroom soup w/ 1/2 cup milk.
  • 3. Save some grated cheese for the top. Except Ritz crackers, macaroni, and cheese for top, add all other ingredients. Mix well by hand.
  • 4. Add cooked macaroni.
  • 5. Lightly stir until all macaroni is coated.
  • 6. Pour into 9 x 13 casserole dish.
  • 7. Sprinkle remaining cheese on top.
  • 8. Add Ritz cracker crumbs if you wish. (Makes it really good!)
  • 9. Cook at 375° till it bubbles about 25-35 minutes.

8 oz uncooked elbow macaroni
1 can(s) cream of mushroom soup
1/2 c milk
1 c mayonnaise (not Miracle Whip)
3 Tbsp butter, melted
1 Lg. jar(s) (or 2 small jars) pimento, diced (do not drain); to those of you that say, "I don't like pimento," the taste is mild and fantastic in this dish. Frankly, I don't care for pimento either, but in this dish it just works!
3 Tbsp onions, chopped small (I have also used dried onions in a pinch)
salt to taste and lots of black pepper
8-16 oz cheese, sharp cheddar - grated - (if i'm not using the ritz crackers on the top, i use 16 oz and save about 1/2 for the top)
2 c Ritz cracker crumbs (really good addition, but you can omit and just put grated cheese on top before cooking)

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