Casserole Recipes: Hilary's Wild Venison Casserole

2 pounds venison, cut into cubes3/4 cup full-bodied red wine (Cabernet Sauvignon, Cotes du Rhone, Zinfandel, Shiraz or Barolo)2 tablespoons olive oil1 1/2 teaspoons seasoned salt1 teaspoon allspice berries4 cloves pickled garlic1 tablespoon olive oil4 red onions, chopped1 cup beluga lentils, soaked in water8 ounces pearl onions, peeled1 1/2 cups chopped carrotsPlace the venison cubes into a large resealable bag. Add the red wine, 2 tablespoons of olive oil, seasoned salt, allspice berries and pickled garlic. Seal the bag and turn to distribute the ingredients. Refrigerate overnight to marinate. Preheat the oven to 325 degrees F (165 degrees C). Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the red onions; cook and stir for a few minutes. Add the venison and continue cooking until it is browned. Pour in the marinade from the bag and allow to simmer over low heat while you prepare the lentils. Rinse the lentils and place in a saucepan. Fill with enough water to cover the lentils by at least 1 inch. Cook until almost tender, about 20 minutes. Drain and transfer the lentils to the Dutch oven. Add the pearl onions and carrot chunks and cover with a lid. Bake in the preheated oven until the venison is very tender, about 1 hour. Amount Per Serving  Calories: 625 | Total Fat: 15.5g | Cholesterol: 159mg Powered by ESHA Nutrient Database

Hilary's Wild Venison Casserole

Servings Per Recipe: 4

Amount Per Serving

Calories: 625

Total Fat: 15.5gCholesterol: 159mgSodium: 475mgTotal Carbs: 54.7g    Dietary Fiber: 18.1gProtein: 57.8g VIEW DETAILED NUTRITION
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Kwanzaa: Southern Grits Casserole

6 cups water2 cups uncooked grits1/2 cup butter, divided3 cups shredded Cheddar cheese, divided1 pound ground pork sausage12 eggs1/2 cup milksalt and pepper to tastePreheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking dish. Bring water to a boil in a large saucepan, and stir in grits. Reduce heat, cover, and simmer about 5 minutes, until liquid has been absorbed. Mix in 1/2 the butter and 2 cups cheese until melted. In a skillet over medium-high heat, cook the sausage until evenly browned. Drain, and mix into the grits. Beat together the eggs and milk in a bowl, and pour into the skillet. Lightly scramble, then mix into the grits. Pour the grits mixture into the prepared baking dish. Dot with remaining butter, and top with remaining cheese. Season with salt and pepper. Bake 30 minutes in the preheated oven, until lightly browned. Amount Per Serving  Calories: 403 | Total Fat: 29.9g | Cholesterol: 221mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 403

Total Fat: 29.9gCholesterol: 221mgSodium: 473mgTotal Carbs: 16.8g    Dietary Fiber: 0.3gProtein: 16.5g VIEW DETAILED NUTRITION
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Low Glycemic Impact Recipes: Aunt Jewel's Chicken Dressing Casserole

3 pounds skinless, boneless chicken breast meat1 (10.75 ounce) can condensed cream of chicken soup1 (10.75 ounce) can condensed cream of celery soup1 (10.75 ounce) can milk1 1/2 cups chicken broth1 (6 ounce) package seasoned cornbread stuffing mixPlace chicken in a large saucepan full of lightly salted water. Bring to a boil; boil for about 30 minutes, or until chicken is cooked through (juices run clear). Remove chicken from pan, reserving broth. Cut chicken into bite size pieces and place in bottom of a 9x13 inch baking dish. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl mix together cream of chicken soup and cream of celery soup. Fill one empty soup can with milk, and mix milk with soups. Pour mixture over chicken. In a small bowl combine stuffing and broth; mix together and spoon mixture over casserole. Bake in the preheated oven for 45 minutes. Amount Per Serving  Calories: 234 | Total Fat: 5.1g | Cholesterol: 73mg Powered by ESHA Nutrient Database

Aunt Jewel's Chicken Dressing Casserole

Servings Per Recipe: 12

Amount Per Serving

Calories: 234

Total Fat: 5.1gCholesterol: 73mgSodium: 625mgTotal Carbs: 15.6g    Dietary Fiber: 2.2gProtein: 29.4g VIEW DETAILED NUTRITION
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Low Glycemic Impact Recipes: Spicy Mexican Style Zucchini Casserole

2 tablespoons olive oil3 pounds zucchini, cubed1 cup chopped onion1 teaspoon garlic salt1 teaspoon paprika1 teaspoon dried oregano1 teaspoon cayenne pepper, or to taste1 cup cooked long-grain rice1 cup cooked pinto beans2 1/2 cups salsa1 1/2 cups shredded Cheddar cheesePreheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Add zucchini and onions; cook and stir until tender, about 10 minutes. Season with garlic salt, paprika, oregano and cayenne pepper, and continue cooking and stirring until fragrant. Mix in the rice, beans and salsa and cook just until heated through. Mix in 1 cup of Cheddar cheese until well blended. Transfer to a 9x13 inch baking dish and top with remaining Cheddar cheese. Cover the dish with a lid or aluminum foil. Bake for 20 minutes in the preheated oven, or until cheese is melted and bubbly. Amount Per Serving  Calories: 250 | Total Fat: 12.7g | Cholesterol: 27mg Powered by ESHA Nutrient Database

Spicy Mexican Style Zucchini Casserole

Servings Per Recipe: 8

Amount Per Serving

Calories: 250

Total Fat: 12.7gCholesterol: 27mgSodium: 942mgTotal Carbs: 24.6g    Dietary Fiber: 5.8gProtein: 12.5g VIEW DETAILED NUTRITION
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New Year: Broccoli and Cheese Brunch Casserole

8 ounces pork sausage1 (10 ounce) package chopped frozen broccoli, thawed and drained1 1/2 cups shredded Cheddar cheese, divided1 cup ricotta cheese8 eggs, lightly beaten1/4 cup milk1 teaspoon ground black pepper1/2 teaspoon salt1 roma (plum) tomato, thinly slicedPlace sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish. In a bowl, mix cooked sausage, broccoli, and 1/2 cup Cheddar cheese. In a separate bowl, mix 1/2 cup Cheddar cheese, ricotta cheese, eggs, milk, pepper, and salt. Spoon the sausage mixture into the prepared baking dish. Spread the Cheddar and ricotta mixture over the sausage mixture. Sprinkle with remaining Cheddar. Arrange tomato slices on top. Cover with aluminum foil, and bake 30 minutes in the preheated oven. Uncover, and bake for an additional 15 minutes. Let stand for 10 minutes before serving. Amount Per Serving  Calories: 286 | Total Fat: 20.7g | Cholesterol: 260mg Powered by ESHA Nutrient Database

Broccoli and Cheese Brunch Casserole

Servings Per Recipe: 8

Amount Per Serving

Calories: 286

Total Fat: 20.7gCholesterol: 260mgSodium: 648mgTotal Carbs: 5g    Dietary Fiber: 1.2gProtein: 20.2g VIEW DETAILED NUTRITION
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Casserole Recipes: Clam Chowder Casserole

1 (8 ounce) package uncooked elbow macaroni2 cups shredded sharp Cheddar cheese2 (10.75 ounce) cans condensed cream of potato soup3 (6.5 ounce) cans chopped clams with juice2 eggs, beaten1 green onions, diced1/4 cup diced onion1 tablespoon Worcestershire sauce1 teaspoon fresh lemon juice1 teaspoon ground black pepperBring a large pot of lightly salted water to a boil. Place macaroni in the pot, cook for 8 to 10 minutes, until al dente, and drain. Preheat oven to 375 degrees F (190 degrees C). In a large bowl, mix the cooked macaroni, 1 1/2 cups Cheddar cheese, potato soup, clams with juice, eggs, green onions, onion, Worcestershire sauce, lemon juice, and pepper. Transfer to a large casserole dish, and top with remaining cheese. Bake 30 minutes in the preheated oven, until cheese is melted and bubbly. Amount Per Serving  Calories: 860 | Total Fat: 31.8g | Cholesterol: 277mg Powered by ESHA Nutrient Database
Servings Per Recipe: 4
Amount Per Serving
Calories: 860
Total Fat: 31.8gCholesterol: 277mgSodium: 1633mgTotal Carbs: 72.1g    Dietary Fiber: 5.3gProtein: 66.5g VIEW DETAILED NUTRITION
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Casserole Recipes: Southern Squash Casserole | Submitted By: alicia

6 cups thinly sliced yellow squash1 cup shredded carrots1 chopped onion1 chopped red bell pepper1 cup sliced fresh brown or white mushrooms1 (8 ounce) container light dairy sour cream1 (14.5 ounce) can chicken broth1 (10.75 ounce) can condensed cream of chicken soup2 eggs1 tablespoon Italian seasoning blend1 dash ground red pepper3 cups chopped cooked chicken4 cups crumbled cornbread3 cups shredded Cheddar cheesePreheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Place the squash, carrots, onions, bell pepper, and mushrooms in a pan. Pour in enough water to cover, and bring to a boil. Reduce heat and simmer until tender and easily pierced with a fork, about 10 minutes. Remove from heat, and drain well using a sieve or colander. Mix the sour cream, chicken broth, cream of chicken soup, eggs, Italian seasoning, and red pepper together in a large bowl. Toss the sour cream mixture with the chicken, cornbread, and 2 cups Cheddar cheese until evenly blended. Stir in the vegetable mixture. Spread the mixture evenly over the bottom of the prepared baking dish. Bake in preheated oven until the center sets, about 50 minutes. Sprinkle with the remaining 1 cup of Cheddar cheese. Bake until the cheese melts, about 10 minutes more. Serve immediately. Amount Per Serving  Calories: 250 | Total Fat: 14.3g | Cholesterol: 83mg Powered by ESHA Nutrient Database

Servings Per Recipe: 16

Amount Per Serving

Calories: 250

Total Fat: 14.3gCholesterol: 83mgSodium: 416mgTotal Carbs: 14.1g    Dietary Fiber: 2.2gProtein: 16.3g VIEW DETAILED NUTRITION
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Father's Day Recipes: French Ham Cheese and Egg Fondue Casserole | Submitted By: SheasLounge

2 tablespoons butter, softened3 tablespoons all-purpose flour1 tablespoon mustard powder3 cups cubed fully cooked ham8 ounces Cheddar cheese, cubed3 cups cubed day old French bread4 eggs, beaten3 cups milk1 dash hot pepper sauce3 tablespoons butter, melted1/2 cup freshly grated Parmesan cheeseGenerously grease a 9x13-inch glass baking dish with softened butter. Stir together flour and mustard powder. Place ham and Cheddar cubes in a large mixing bowl, sprinkle with flour mixture, and toss until evenly coated. Add bread cubes and toss to mix. In a separate bowl, whisk together eggs, milk, and hot pepper sauce. Pour 1/3 of the bread mixture into the prepared baking dish and smooth out to form a layer. Drizzle with 1 tablespoon of butter, and sprinkle with 1/3 of the Parmesan cheese. Repeat twice more to form three layers. Pour egg mixture overtop, cover with plastic wrap, and refrigerate 8 hours to overnight. The next morning, remove casserole from refrigerator, remove plastic wrap, and allow to stand at room temperature for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake uncovered in preheated oven until the eggs have set, and the top is golden brown and crispy, about 1 hour. Amount Per Serving  Calories: 357 | Total Fat: 21.9g | Cholesterol: 130mg Powered by ESHA Nutrient Database

French Ham Cheese and Egg Fondue Casserole

Servings Per Recipe: 12

Amount Per Serving

Calories: 357

Total Fat: 21.9gCholesterol: 130mgSodium: 857mgTotal Carbs: 19.8g    Dietary Fiber: 0.7gProtein: 19.9g VIEW DETAILED NUTRITION
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Casserole Recipes: Celery Wine Baked Chicken | Submitted By: JENNIFER R

1 tablespoon butter1/4 cup sliced fresh mushrooms1 (10.75 ounce) can condensed cream of celery soup1/4 cup finely chopped celery1/2 cup sour cream1/4 cup green bell pepper, chopped1/4 cup dry white wine4 skinless, boneless chicken breast halves1 pinch paprika1 pinch garlic powder1 pinch ground black pepper2 teaspoons butter, dividedPreheat oven to 325 degrees F (165 degrees C). Heat 1 tablespoon butter in a small skillet over medium heat. Cook mushrooms in butter until soft. In a large bowl, mix the mushrooms, soup, celery, sour cream, bell pepper, and wine. Transfer to a 9x13 inch baking dish. Top with the chicken breasts. Season with paprika, garlic powder, and pepper. Top each breast with 1/2 teaspoon butter. Cover, and bake 1 hour in the preheated oven, or until the chicken is no longer pink and the juices run clear. Amount Per Serving  Calories: 311 | Total Fat: 17.3g | Cholesterol: 101mg Powered by ESHA Nutrient Database

Servings Per Recipe: 4

Amount Per Serving

Calories: 311

Total Fat: 17.3gCholesterol: 101mgSodium: 707mgTotal Carbs: 8.6g    Dietary Fiber: 1gProtein: 26.9g VIEW DETAILED NUTRITION
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Reviewed on Aug. 18, 2005 by Kalnems    This was really good after I tweaked a few things. I cut out the mushrooms, and switched to light sour cream. I sauteed chopped celery, onion, green pepper and minced garlic before making the sauce. I also added all of the spices straight into the sauce rather than sprinkling on top of the chicken. I poured a bit of the sauce on to the bottom of the pan, put the chicken in, and then poured the rest over the top, and did not cover it. The sauce wasn't very watery that way, the chicken stayed moist, and it was pretty flavorful. Was this review helpful? [ YES ]
9 users found this review helpful This was really good after I tweaked a few things. I cut out the mushrooms, and switched to...

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Ribs: Try It You'll Like It Kraut Casserole | Submitted By: NATALIE17

1 pound country style pork ribssalt and pepper to taste1/4 cup dry white wine (optional)1/2 cup water1 tablespoon caraway seed1 tablespoon brown sugar1 pound sauerkraut, drained1 medium red apple - cored and diced1 pound carrots, peeled and cut into large chunksPreheat oven to 350 degrees F (175 degrees C). Season ribs with salt and pepper. Heat 1 teaspoon oil in a large skillet over medium high heat. Cook ribs, turning occasionally, until well browned on all sides. Add wine (if using), water, caraway seeds, and brown sugar; stir to dissolve sugar. Stir in drained sauerkraut, apple, and carrots, and transfer to a large casserole dish. Bake, covered, in the preheated oven for 2 1/2 hours, adding water as needed to prevent drying out. Amount Per Serving  Calories: 140 | Total Fat: 6.7g | Cholesterol: 23mg Powered by ESHA Nutrient Database

Try It You'll Like It Kraut Casserole

Servings Per Recipe: 8

Amount Per Serving

Calories: 140

Total Fat: 6.7gCholesterol: 23mgSodium: 719mgTotal Carbs: 12.5g    Dietary Fiber: 3.8gProtein: 7.1g VIEW DETAILED NUTRITION
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Casserole Recipes: Hot Chicken Salad V | Submitted By: CHRIS REED

4 skinless, boneless chicken breast halves4 hard-cooked eggs, sliced2 cups chopped celery3/4 cup creamy salad dressing, e.g. Miracle Whip ™2 tablespoons orange juice3/4 (10.75 ounce) can condensed cream of chicken soup1/2 teaspoon poultry seasoning1 teaspoon onion salt1 (4 ounce) jar diced pimento peppers, drained1/2 cup blanched slivered almonds1 1/2 cups shredded sharp Cheddar cheese1 1/2 cups crushed potato chipsBoil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces. In a large bowl combine chicken, celery, eggs, salad dressing, orange juice, soup, seasoning, onion salt and pimentos. Mix well and spread mixture into a 9x13 inch baking dish. Sprinkle with almonds, cheese and potato chips. Refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Bake casserole in preheated oven for 45 minutes. Amount Per Serving  Calories: 517 | Total Fat: 33.3g | Cholesterol: 236mg Powered by ESHA Nutrient Database

Servings Per Recipe: 6

Amount Per Serving

Calories: 517

Total Fat: 33.3gCholesterol: 236mgSodium: 1239mgTotal Carbs: 19.8g    Dietary Fiber: 1.7gProtein: 33.6g VIEW DETAILED NUTRITION
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Casserole Recipes: Ham and Green Bean Casserole | Submitted By: JENNWING

3 tablespoons butter3 cups cubed bread1 onion, minced3 cups cooked ham, cut into one inch cubes1 (10 ounce) can cream of celery soup, undiluted1/2 cup milk1 1/2 cups instant rice1 1/2 cups water1 (15 ounce) can green beans, drained6 slices American cheesePreheat oven to 350 degrees F (175 degrees C). Oil a 9-inch baking dish with spray cooking oil. Place the bread cubes in a small bowl. Melt the butter in a large skillet, and pour half over the bread cubes. Toss cubes and set the bowl aside. Add the onion to the remaining butter in the skillet and cook over medium heat until softened, about 2 minutes. Add the chopped ham. Stir in the cream of celery soup and the milk. Bring the mixture to a boil, stirring. Remove from heat. Put the rice and water into the baking dish. Top with the drained green beans. Then spoon the ham mixture on top of the green beans. Cover with the slices of American cheese, then sprinkle over all with the bread cubes. Bake uncovered until cheese melts and edges bubble, about 45 minutes. Amount Per Serving  Calories: 707 | Total Fat: 36g | Cholesterol: 123mg

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Casserole Recipes: Sloppy Joe Mac and Cheese | Submitted By: ReneeW.

1 (16 ounce) package elbow macaroni1 1/2 pounds ground beef1 (14.5 ounce) can canned diced tomatoes1 (6 ounce) can tomato paste1 (1.3 ounce) envelope sloppy joe seasoning1/4 cup butter1 small onion, minced1/4 cup all-purpose flour1 teaspoon ground dry mustard1 teaspoon salt1/4 teaspoon ground black pepper3 cups half-and-half1 tablespoon Worcestershire sauce4 cups shredded sharp Cheddar cheeseBring a large pot of lightly salted water to a boil. Place macaroni in the pot, and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large casserole dish. Place the ground beef in a skillet over medium heat, and cook until evenly brown. Drain grease. Mix in diced tomatoes, tomato paste, and sloppy joe seasoning. Reduce heat to low, and simmer 10 minutes. Melt the butter in a large pot over medium-high heat. Stir in the onion, and cook until tender. Mix in flour, mustard, salt, and pepper. In a bowl, mix the half and half and Worcestershire sauce. Gradually whisk half and half mixture into the pot. Bring to a boil, and cook 1 minute, until slightly thickened. Remove from heat. Mix in 3 cups of cheese. Stir cooked pasta into the pot, evenly coating with the sauce. Transfer to the casserole dish. Layer with the beef mixture and top with remaining cheese. Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 10 minutes, until bubbly. Amount Per Serving  Calories: 832 | Total Fat: 46.5g | Cholesterol: 160mg

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Casserole Recipes: Tater Tot Casserole III | Submitted By: Bea

2 pounds tater tots, thawed1 (10.5 ounce) can condensed cream of chicken soup1 cup finely chopped onion1 (16 ounce) container sour cream1 (8 ounce) package sharp Cheddar cheese, shredded1 dash garlic powder1/2 teaspoon seasoning salt1/2 cup butter, softened3 cups cornflakes cereal1/2 cup butter, melted2 tablespoons grated Parmesan cheesepaprika to tastePreheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish. In a large mixing bowl combine tater tots, soup, onion, sour cream, cheese, garlic powder, seasoning salt and softened butter; mix well. Transfer to casserole dish. In a medium bowl combine cereal and melted butter; spread over casserole. Sprinkle the top with parmesan cheese (use more or less according to your taste) and paprika. Bake in preheated oven for 45 minutes to 1 hour, or until browned. (Note: It's a good idea to put a cookie sheet under the casserole dish, in case it bubbles over while cooking.) Amount Per Serving  Calories: 707 | Total Fat: 56.3g | Cholesterol: 119mg

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Reviewed on Sep. 1, 2003 by Veggie_K    Tasty, easy, and quick. However, found it a little boring; it just needed something....maybe something spicy? Green chiles, jalapenos? Maybe some greens? Peas, green beans? Overall, great idea. Liked the added crunch from the cornflakes (watch out, they'll burn, so cover with foil about half way thru baking). Used cream of mushroom soup since I had it on hand and left off the parmesan cheese. Didn't thaw the tots and still cooked thru. A little experimenting, this could easily be a favorite. Thanks for sharing the recipe! Was this review helpful? [ YES ]
6 users found this review helpful Tasty, easy, and quick. However, found it a little boring; it just needed something....maybe...

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Valentine's Day: Wild Rice and Oyster Casserole | Submitted By: D. Reynolds

2 1/2 cups wild rice2 (10.75 ounce) cans beef consomme2 cups water1/2 cup butter, softened2 quarts shucked oysterssalt to tasteground black pepper to taste4 dashes hot pepper sauce1 (10.75 ounce) can condensed cream of mushroom soup1 cup half-and-half1 1/2 teaspoons onion powder3/4 teaspoon dried thyme1 1/2 tablespoons curry powder1/2 cup chopped fresh parsleyIn a large saucepan place the rice, consomme and water. Bring to a boil and boil for 5 minutes. Cover, reduce heat to low and simmer until rice is tender, about 20 minutes. Stir in butter. Preheat oven to 325 degrees F (165 degrees C). Place half of rice in large baking dish. Cover with oysters seasoned with salt, pepper, and hot sauce to taste. Top with remaining rice. Heat mushroom soup, half and half, onion powder, thyme, and curry powder. Pour over rice and oyster mixture. Bake in the preheated oven for 45 minutes. Garnish with parsley. Amount Per Serving  Calories: 302 | Total Fat: 13.7g | Cholesterol: 44mg

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