Western Casserole Recipes

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, cook beef and onion over medium heat, crumbling beef, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Drain macaroni; stir into beef mixture., Preheat oven to 375°. Transfer macaroni mixture to 2 greased 2-qt. baking dishes. Top with cheese and jalapenos. Cover and bake at 375° for 30 minutes. Uncover; bake until bubbly and heated through, about 10 minutes longer. Serve 1 casserole. Cool the second; cover and freeze up to 3 months., To use frozen casserole: Thaw in refrigerator 8 hours. Preheat oven to 375°. Remove from refrigerator 30 minutes before baking. Cover and bake, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°, 20-25 minutes.

Steps:

• In a large skillet, cook the beef with the onions and celery over medium heast until meat is no longer pink and vegetables are tender.
• Drain well.
• Stir in chili and 1/2 cup corn chips.
• Transfer to a greased 9X9 baking dish.
• Sprinkle with remaining chips around the edges of the dish.
• Fill center with cheese.
• Bake uncovered, at 350 for 10 minutes or until heated through.

Steps:

• Combine browned beef, corn, beans, soup, cheese, milk, onion, and chili powder in slow cooker.
• Cover. Cook on Low 1 hour (Cook actually on High, check now and then).
• While cooking, preheat oven according to biscuit directions.
• Dip biscuits in margarine then roll in cormeal.
• Bake up to 20 minutes, checking frequently, until browned slightly.
• Tear biscuits into pieces, top over bowls of casserole.

Steps:

• Brown meat and drain, then add tomatoes, tomatoe sauce, taco seasoning, salt and pepper.
• Simmer 3 minutes.
• Combine egg and cottage cheese mixing well.
• Then add to the meat sauce mixing well.
• In a 9 x 9 or 9 x 13 casserole dish lightly greased, spread 1/2 of the sauce mix in the dish then top with 4 ozs.
• of monterey jack and 4 ozs.
• of cheddar cheese and put 1/2 of the chips.
• Then repeat the layer except put the remaining cheese on top instead of the chips.
• Bake at 350 degrees for 30 minutes.

Steps:

• Cook ham in oil until it sizzles. Add pepper, onion and mushrooms. Season to taste. Saute until tender.
• Beat eggs and milk in a medium bowl.
• Spray 13 X 9" casserole with Pam. Line with 1/3 bread; sprinkle with 1/2 ham mixture and 1/2 cup cheese. Repeat. Top with bread.
• Pour egg mixture over layers and top with cheese.
• Refrigerate 1-24 hours.
• Bake uncovered at 350 for 1 hour or until set.

Steps:

• Preheat oven to 375°. In a large skillet, cook beef over medium heat until no longer pink. Stir in the corn, soup, 1/4 cup cheese, milk, sour cream, onion powder and pepper., Place 1 cup Tater Tots in a greased 3-cup baking dish. Layer with beef mixture and remaining Tater Tots; sprinkle with remaining cheese. Bake, uncovered, until bubbly, 20-25 minutes.

Steps:

• In a large skillet, cook beef over medium heat until meat is no longer pink; drain. Stir in the remaining filling ingredients; set aside. , For crust, in a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Fold in 1/2 cup cheese. Cut in butter until mixture resembles coarse crumbs. Stir in milk and egg. , Spread crust mixture over the bottom and up the sides of a greased 9-in. square baking dish. Pour filling into crust. Bake, uncovered, at 400° for 20-25 minutes or until bubbly. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

Steps:

• In a greased 5- or 6-qt. slow cooker, layer half of each of the following: potatoes, ham, onion, green pepper and cheese. Repeat layers., Whisk together remaining ingredients; pour over top. Cook, covered, on low until set, 6-7 hours. Turn off slow cooker. Remove insert; let stand, uncovered, 15-30 minutes before serving.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.
• Heat chicken broth in a small pan over medium heat, about 5 minutes.
• Combine black beans, corn, and rice in a large bowl. Add hot chicken broth, condensed soup, 1 cup pepper Jack cheese, sour cream, and salsa; stir to combine. Stir in chicken. Pour mixture into the prepared baking dish.
• Bake, uncovered, in the preheated oven for 45 minutes. Top with remaining pepper Jack and bake until center is set, chicken is cooked through, and cheese is golden brown, 15 to 25 more minutes.

Steps:

• Heat oven to 350°F
• Lightly grease 2 1/2 or 3 quart casserole.
• In large skillet, brown ground beef and onion; drain well. Add tomato sauce, garlic powder, 1/4 teaspoons salt and pepper;.
• blend well.
• Spoon into greased casserole. Spoon corn evenly over meat mixture.
• In medium saucepan, combine water, butter and 1/2 teaspoons salt; bring to a rolling boil. Remove from heat. Stir in milk and potato flakes with fork until potatoes are desired consistency. Stir in green chiles. Spread potato mixture evenly over corn. Sprinkle with cheese.
• Bake at 350F for 30-35 minutes or until cheese is melted and bubbly around edges.
• Let stand 5 minutes.
• Top with chopped tomato.