Beef Enchilada Casserole

From Valerie Kukahiko.

1-1/2 lb. ground beef

2 Tbsp. butter

1⁄2 large onion, diced

3 large cloves garlic, minced

14.5-oz. can petite diced tomatoes, undrained

4-oz. can mild diced green chiles

28-oz. can mild red enchilada sauce, divided

1 tsp. sugar

1 tsp. salt

1 tsp. cumin

1 tsp. dried oregano

1 tsp. dried cilantro

1 tsp. smoked paprika

1 tsp. chili powder

2-1/2 C. freshly shredded Monterey Jack or Pepper Jack cheese

18 corn tortillas

2/3 C. sliced olives

Brown beef in a large skillet. Drain off fat and remove to a plate.

Add butter and onions to the skillet. Sauté over medium-high heat until onions are softened. Add garlic. Cook and stir for 30 seconds.

Turn heat to low. Add cooked beef, diced tomatoes, and green chiles to the skillet. Reserve 1 cup enchilada sauce and set it aside. Pour the remaining sauce into the skillet. Add sugar, salt, cumin, oregano, cilantro, paprika, and chili powder. Stir well.

Bring sauce to a boil over medium-high heat, then turn heat down to medium-low and let it simmer for 15 minutes, stirring occasionally. Meanwhile, preheat oven to 400°.

When sauce is done simmering, spread 1⁄2 cup enchilada sauce in the bottom of a 9x9-inch casserole dish. Slice 2 tortillas in half. Place one piece on each side of the dish on top of the sauce. Put a whole tortilla in the middle so that the bottom of the dish is covered by tortillas. Spread 1 cup meat sauce over the tortillas. Sprinkle 2 Tbsp. sliced olives on top. Sprinkle 1⁄3 cup shredded cheese on top. Repeat 4 more times, ending with a 6th layer of tortillas. Spread remaining 1⁄2 cup enchilada sauce over the top of the last tortilla layer. Sprinkle the top with the remaining cheese. Bake 20 minutes or until cheese is completely melted. Serve warm.

Amish Breakfast Casserole

From Taste of Home.

1 pound pork sausage

1 medium sweet onion, chopped

6 large eggs, lightly beaten

4 C. frozen shredded hash brown potatoes, thawed

2 C. shredded cheddar cheese

1-1/2 C. 4% cottage cheese

1-1/4 C. shredded Swiss cheese

Preheat oven to 350 degrees. In a large skillet, cook sausage and onion over medium heat until sausage is brown and reaches internal temperature of 160 degrees; drain.

In a large bowl, combine remaining ingredients; stir in sausage mixture. Transfer to a 9x13-inch baking dish.

Bake, uncovered, until a knife inserted in the center comes out clean, 35-40 minutes. Let stand 10 minutes before cutting.

Note: May substitute 1 pound sliced bacon (diced) for sausage.

Sausage Hash Brown Bake

From Taste of Home.

2 lbs. bulk pork sausage
2 C. shredded cheddar cheese, divided
1 can (10-3/4 oz.) condensed cream of chicken soup, undiluted
1 C. sour cream
1 carton (8 oz.) French onion dip
1 C. chopped onion
1/4 C. chopped green pepper
1/4 C. chopped sweet red pepper
1/8 tsp. pepper
1 package (30 oz.) frozen shredded hash brown potatoes, thawed

In a large skillet, cook sausage over medium heat until no longer pink; drain on paper towels. Add onion, green pepper, and sweet red pepper to skillet and cook in sausage grease until vegetables are soft. Remove onions and peppers from skillet.

In a large bowl, combine 1-3/4 cups cheese, soup, sour cream, French onion dip, cooked onions/peppers, and 1/8 tsp. pepper; fold in potatoes.

Spread half of potato mixture into a greased shallow 3-qt. baking dish. Top with sausage and remaining potato mixture. Sprinkle with remaining cheese. Cover and bake at 350 degrees for 45 minutes. Uncover; bake 10 minutes longer or until heated through.

Notes: When I made this recipe, I omitted the onion and green/red peppers. I sprinkled in 1 Tbsp. dry, minced onion to the potato mixture. I also baked the mixture in a 9x13-inch casserole dish. Using that size pan, I would recommend only using 1 lb. sausage rather than 2 lbs. I also did not cover the casserole while baking and only cooked the mixture in the oven for 20 minutes (just until potatoes are cooked through and cheese is melted).

In the comments section for this recipe, I read that ground beef could be substituted for the sausage.

The recipe is very similar to "funeral potatoes," and I may consider adding French onion dip to my version of funeral potatoes.

Potato Stuffing Casserole

From Taste of Home.

1/4 C. chopped celery
1 onion, chopped
4 Tbsp. butter, divided
3 slices bread, cubed
4 to 5 large potatoes, peeled, cooked, and mashed
1/4 C. chopped fresh parsley
1/2 tsp. salt
1/4 tsp. pepper
1 C. hot whole milk
1 large egg, beaten

In a medium skillet, saute celery and onion in 2 tablespoons of butter until tender. Add bread cubes and stir until lightly browned. Stir in potatoes, parsley, salt, pepper, milk, and egg; mix well.

Spoon into a greased 1-1/2-quart baking dish. Dot with remaining butter. Bake at 350 degrees, uncovered, for 30-40 minutes or until lightly browned.

Fiesta Chicken Casserole

This is the only recipe I have posted to my blog that I have not personally made...but I have tasted it and, believe me, it is REALLY good! From Campbell's recipe website.

1 pkg. (15 oz.) refrigerated pie crust (2 crusts)
1 jar (16 oz.) salsa
1 can (10-3/4 oz.) cream of chicken soup
1 C. sour cream
2 C. shredded cheddar cheese (about 8 oz.)
1 pkg. (24 oz.) frozen whole kernel corn
2 cans (9.75 oz. each) chunk chicken breast in water, drained
1 can (about 15 oz.) black beans, rinsed and drained

Heat oven to 400 degrees. Let the pie crusts stand at room temperature for 15 minutes, or until they're easy to handle. Stir the salsa, soup, sour cream, cheese, corn, chicken, and beans in a large bowl. Spoon the chicken mixture into a 9x13-inch baking dish. Unfold the pie crusts on a lightly floured surface. Lay the crusts side by side so that they overlap by about 3 inches in the center. Press the seam to seal. Roll the pie crust into a 10x14-inch rectangle. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust. Bake for 40 minutes, or until the crust is golden brown.

Chicken and Rice Casserole

This is another recipe from Natalie's blog, but was originally from Food Network's website (minus the onions that Natalie hates and the pimentos that I hate).

1 13-oz. can chicken
2 cans french-style green beans, drained
1 (8-oz.) can water chestnuts, drained and chopped
1 (10-3/4 oz.) can condensed cream of celery soup
1 C. mayonnaise
1 (6-oz.) box long-grain wild rice, cooked according to package instruction
1 C. grated sharp cheddar cheese
pinch salt

Preheat oven to 350 degrees. Mix all ingredients in bowl until thoroughly combined. Pour into greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand a few minutes before serving.

Taco Casserole

From McCormick's website.

1-1/2 lbs. lean ground beef
1 package (1.25 oz.) taco seasoning
2 cans (8 oz. each) tomato sauce
1 can (11 oz.) Mexican corn mixture or whole kernel corn, drained
1 C. shredded cheddar cheese
1 C. coarsely crushed Doritos chips
sour cream
green onions
shredded lettuce
chopped tomatoes

Preheat oven to 400 degrees. Brown meat in a large skillet over medium-high heat; drain. Stir in taco seasoning, tomato sauce, and corn. Simmer 5 minutes. Spoon mixture into a 2-quart baking dish. Top with cheese and tortilla chips. Bake until cheese is melted, about 5-10 minutes.

If desired, garnish casserole with sour cream and sliced green onions and serve with shredded lettuce and chopped tomatoes.

Broccoli-Tuna Fish Casserole

We ate this all the time when I was growing up but I didn't really like it. Now steamed broccoli is one of my favorite foods and I love this easy casserole.

1 package frozen broccoli
1 can tuna fish, drained
1 can cream of chicken soup
1/2 C. mayonnaise
bread slices, torn into pieces
sharp cheddar cheese, grated

Spray casserole dish with Pam. Cook broccoli and put into bottom of casserole dish. Crumble tuna and layer over broccoli. Mix soup and mayonnaise together. Pour over tuna. Sprinkle with bread pieces and top with shredded cheese. Bake at 350 degrees for 20 minutes.

Tater Tot Casserole

I shouldn't like this redneck recipe, but I do (how can you hate tater tots?). My brother gave me this recipe.

1 bag frozen tater tots
1 lb. hamburger
1 can cream of mushroom soup
1/2 can milk
grated cheese

Put tater tots in baking pan. Brown ground beef and sprinkle over tater tots. Mix soup with milk and pour over hamburger. Sprinkle cheese over the top. Bake at 350 degrees for 30 minutes.

Slow-Cooked Taco Casserole

This recipe is from my sister-in-law Kacey.

1-1/2 lbs. ground beef
1 small onion, chopped
3 garlic cloves, minced
1 (1.25-oz.) package taco seasoning
1 tsp. salt
1/2 tsp. pepper
1 can Rotel tomatoes
1/2 C. tomato paste
1 (10-oz.) can enchilada sauce
2 (15-oz.) cans black beans, drained and rinsed
1 (11-oz.) can corn or Mexicorn, drained
1 (4.5-oz.) can chopped green chiles
9 (5-1/2 inch) corn tortillas
6 oz. (1-1/2 C.) finely shredded cheddar cheese
1 (2-1/4 oz.) can chopped ripe olives
sour cream

Spray inside of 3-1/2 or 4 quart slow cooker with Pam. In large skillet, brown ground beef with onion and garlic over medium-high heat for 8 to 10 minutes or until thoroughly cooked, stirring frequently. Drain. Stir in taco seasoning mix, salt, pepper, tomatoes, tomato paste, and enchilada sauce.

In bowl, combine black beans, corn, and green chiles.

Place 3 tortillas in bottom of slow cooker. Top with 1/3 beef mixture, 1/3 bean mixture, 1/3 shredded cheese. Repeat layers two more times. Spread olives on top of the three layers.

Cook on high setting for 2-1/2 to 3 hours or on low setting for 6 to 7 hours. Uncover slow cooker for last 30 minutes of cooking time. Top individual servings with sour cream.

Note: You can substitute ground turkey for ground beef.