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Started By
Message
Favorite Casserole Recipe
Posted on 6/6/25 at 4:57 pm
Posted on 6/6/25 at 4:57 pm
(no message)
This post was edited on 6/6/25 at 7:10 pm
8
Posted on 6/6/25 at 5:51 pm to NijaPlease
Posted on 6/7/25 at 8:32 am to NijaPlease
Mommas spaghetti casserole
Posted on 6/7/25 at 8:46 am to NijaPlease
Posted on 6/7/25 at 9:11 am to NijaPlease
Too many to pick from, but 3 of my favorites are:
King Ranch Chicken Casserole
Lasagna
Eggplant/Shrimp/Cheese
King Ranch Chicken Casserole
Lasagna
Eggplant/Shrimp/Cheese
Posted on 6/7/25 at 10:32 am to NijaPlease
I appreciate the responses, but please, if you do respond, include the recipe 
Posted on 6/7/25 at 10:55 am to moontigr
quote:
I appreciate the responses, but please, if you do respond, include the recipe
Some people, myself included, have given up on posting recipes. It takes time to go through the list of ingredients, steps to follow, etc. and for the most part you get downvotes without explanation just because idiots like to hit the downvote button and not really contribute anything worthwhile.
There's just about an unlimited amount of recipes on the net and more u-tube videos showing the process. Pick and choose, alter ingredients to fit your taste and give them a try-------then tweak the recipe if it is lacking something the next time.
Posted on 6/7/25 at 12:09 pm to gumbo2176
I understand. For the record I did not downvote your post.
Posted on 6/7/25 at 12:22 pm to gumbo2176
The first time I saw people from Arizona make King Ranch Chicken casserole was in Texas. Everything was poured out of a can including the chicken. I just had beer and dessert that night.
Posted on 6/7/25 at 1:44 pm to NijaPlease
Egg noodles
Ground meat
Onions/ bell peppers
Corn
Tomato paste
Shredded cheese
Cook down Monika/ peppers, brown meat
Boil noodles
Mix and top with shredded cheese
Pop in oven
Ground meat
Onions/ bell peppers
Corn
Tomato paste
Shredded cheese
Cook down Monika/ peppers, brown meat
Boil noodles
Mix and top with shredded cheese
Pop in oven
Posted on 6/7/25 at 1:49 pm to NijaPlease
Shrimp and artichoke.
Posted on 6/7/25 at 2:07 pm to redfish99
All Time Favorite Lasagna
1 lb bulk Italian sausage or ground beef
1 clove garlic, minced
1 Tbs dried basil
1 1/2 tsp salt
1 16-ounce can tomatoes
2 6-ounce cans tomato paste
10 oz lasagna noodles
2 eggs
3 cups fresh ricotta or cream-style cottage cheese
½ cup grated Parmesan or Romano cheese
2 Tbs parsley flakes
1 tsp salt
1/2 tsp pepper
1 lb mozzarella cheese, sliced very thin
1. Brown meat slowly; spoon off excess fat. Add garlic, basil, salt, tomatoes, and tomato paste. Simmer uncovered 30 minutes, stirring occasionally.
2. Cook noodles in large amount boiling salted water till tender, drain, rinse. Beat eggs, add remaining ingredients, except mozzarella.
3. Layer half the noodles in 13x9x2-inch baking dish, spread with haft the ricotta filling, add half the mozzarella cheese, then half the meat sauce.. Repeat layers. Bake at 375° about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving.
Yield: Serves 8 to 10.
Source: From Better Homes & Gardens’ “All-time Favorite Recipes”
1 lb bulk Italian sausage or ground beef
1 clove garlic, minced
1 Tbs dried basil
1 1/2 tsp salt
1 16-ounce can tomatoes
2 6-ounce cans tomato paste
10 oz lasagna noodles
2 eggs
3 cups fresh ricotta or cream-style cottage cheese
½ cup grated Parmesan or Romano cheese
2 Tbs parsley flakes
1 tsp salt
1/2 tsp pepper
1 lb mozzarella cheese, sliced very thin
1. Brown meat slowly; spoon off excess fat. Add garlic, basil, salt, tomatoes, and tomato paste. Simmer uncovered 30 minutes, stirring occasionally.
2. Cook noodles in large amount boiling salted water till tender, drain, rinse. Beat eggs, add remaining ingredients, except mozzarella.
3. Layer half the noodles in 13x9x2-inch baking dish, spread with haft the ricotta filling, add half the mozzarella cheese, then half the meat sauce.. Repeat layers. Bake at 375° about 30 minutes (or assemble early and refrigerate; bake 45 minutes). Let stand 10 minutes before serving.
Yield: Serves 8 to 10.
Source: From Better Homes & Gardens’ “All-time Favorite Recipes”
This post was edited on 6/7/25 at 4:00 pm
Posted on 6/7/25 at 2:08 pm to Stadium Rat
Alzina Toups' Shrimp Pasta Casserole
"In this casserole, I used mixed seafood, 1/2 pound shrimp and 1/2 pound crab meat. I was delighted with the results."
6 Tbs butter
1 onion, finely chopped
1 clove garlic, crushed
6 Tbs all-purpose flour
3 1/2 cups half-and-half
1 cup grated baby Swiss cheese
1 1/2 lbs blanched shrimp (blanch in hot water 1 minute) OR use 3/4 pound blanched shrimp and 3/4 pound crab meat
Salt and red pepper to taste
16 oz penne pasta
1 1/2 cups grated mozzarella
1. Melt butter; add onion and garlic and saute until soft. Stir in flour, combining well. Slowly add half-and-half, stirring until smooth. Discard crushed garlic. Add cheese and seafood. Season to taste and cook until cheese is melted.
2. Cook pasta until tender; drain thoroughly. Butter a 2-quart casserole and add half the pasta. Cover with half the cheese sauce. Repeat one more time, ending with cheese sauce. Cover. Bake at 350 degrees for 20 to 30 minutes, until bubbly. Uncover and top with mozzarella. Bake about 25 to 30 minutes, until cheese is melted and top is very lightly browned.
3. Serve with a mixed green salad.
Servings: 10
Source: Alzina Toups, the 'Bayou mama
"In this casserole, I used mixed seafood, 1/2 pound shrimp and 1/2 pound crab meat. I was delighted with the results."
6 Tbs butter
1 onion, finely chopped
1 clove garlic, crushed
6 Tbs all-purpose flour
3 1/2 cups half-and-half
1 cup grated baby Swiss cheese
1 1/2 lbs blanched shrimp (blanch in hot water 1 minute) OR use 3/4 pound blanched shrimp and 3/4 pound crab meat
Salt and red pepper to taste
16 oz penne pasta
1 1/2 cups grated mozzarella
1. Melt butter; add onion and garlic and saute until soft. Stir in flour, combining well. Slowly add half-and-half, stirring until smooth. Discard crushed garlic. Add cheese and seafood. Season to taste and cook until cheese is melted.
2. Cook pasta until tender; drain thoroughly. Butter a 2-quart casserole and add half the pasta. Cover with half the cheese sauce. Repeat one more time, ending with cheese sauce. Cover. Bake at 350 degrees for 20 to 30 minutes, until bubbly. Uncover and top with mozzarella. Bake about 25 to 30 minutes, until cheese is melted and top is very lightly browned.
3. Serve with a mixed green salad.
Servings: 10
Source: Alzina Toups, the 'Bayou mama
This post was edited on 6/7/25 at 2:16 pm
Posted on 6/7/25 at 2:11 pm to Stadium Rat
Jazz Fest Crawfish Rice Casserole
E.DeJ. of New Orleans sent a wonderful letter in response to M.K.'s request for a recipe for the crawfish rice dish served at Jazz Fest. He had the sketchy recipe that ran in this paper, which listed the contents of Cajun crawfish rice as whole-kernel corn, rice, crawfish meat, cream of mushroom soup, chopped onions, celery, bell pepper and garlic, and salt and pepper. No proportions were given.
"What makes this dish unique is the addition of just the right amount of corn, which enhances the color, texture and flavor of what (is) basically . . . the standard mushroom soup-rice-seafood casserole recipe, which appears in almost every local community cookbook in southwest Louisiana.
"I am an avid Jazz Fest foodie, attending all seven days each year, and have always loved the Cajun crawfish rice served there, but I always thought it needed something.
"After researching my local cookbook collection, I decided what the Cajun crawfish rice needed was the addition of diced Ro-tel tomatoes (mild) and a cheddar cheese topping, and came up with the following.
"Not only is it easy to make, but visually, it makes a very attractive casserole. By maintaining the same proportions of corn to rice and crawfish, and at the same time omitting the Ro-tel, cheddar and paprika, it is very similar (if not identical) to the Jazz Fest version.
"Rest assured that when this casserole is served, there are never any leftovers."
1 cup chopped onion
½ cup chopped bell pepper
1 cup chopped celery
2 cloves garlic, minced
6 Tbs butter
1 lb crawfish tails, drained
1 (10-ounce) can Ro-tel diced tomatoes and green chiles (mild), drained
1 Tbs Creole seasoning (or salt and pepper to taste)
2 cups cooked rice
1 (10 ¾-ounce) can condensed cream of mushroom soup
1 cup cooked corn (frozen or canned)
1 cup (4 ounces) shredded cheddar cheese
Paprika for garnish
1. In a large skillet, saute onion, bell pepper, celery and garlic in butter until tender, 10-15 minutes. Stir in crawfish tails, tomatoes and Creole seasoning. Simmer 5-10 minutes. Remove from heat.
2. In a large bowl combine rice, mushroom soup and corn. Stir together well. Then stir in crawfish/tomato mixture. Transfer to a lightly greased casserole dish. Cover with foil and bake 20-30 minutes at 350 degrees. Uncover and top with cheese, and sprinkle with paprika for color. Bake, uncovered, for another 5-10 minutes, until bubbly and cheese has melted.
Yield: Makes 4 to 6 servings
Source: Times-Picayune
E.DeJ. of New Orleans sent a wonderful letter in response to M.K.'s request for a recipe for the crawfish rice dish served at Jazz Fest. He had the sketchy recipe that ran in this paper, which listed the contents of Cajun crawfish rice as whole-kernel corn, rice, crawfish meat, cream of mushroom soup, chopped onions, celery, bell pepper and garlic, and salt and pepper. No proportions were given.
"What makes this dish unique is the addition of just the right amount of corn, which enhances the color, texture and flavor of what (is) basically . . . the standard mushroom soup-rice-seafood casserole recipe, which appears in almost every local community cookbook in southwest Louisiana.
"I am an avid Jazz Fest foodie, attending all seven days each year, and have always loved the Cajun crawfish rice served there, but I always thought it needed something.
"After researching my local cookbook collection, I decided what the Cajun crawfish rice needed was the addition of diced Ro-tel tomatoes (mild) and a cheddar cheese topping, and came up with the following.
"Not only is it easy to make, but visually, it makes a very attractive casserole. By maintaining the same proportions of corn to rice and crawfish, and at the same time omitting the Ro-tel, cheddar and paprika, it is very similar (if not identical) to the Jazz Fest version.
"Rest assured that when this casserole is served, there are never any leftovers."
1 cup chopped onion
½ cup chopped bell pepper
1 cup chopped celery
2 cloves garlic, minced
6 Tbs butter
1 lb crawfish tails, drained
1 (10-ounce) can Ro-tel diced tomatoes and green chiles (mild), drained
1 Tbs Creole seasoning (or salt and pepper to taste)
2 cups cooked rice
1 (10 ¾-ounce) can condensed cream of mushroom soup
1 cup cooked corn (frozen or canned)
1 cup (4 ounces) shredded cheddar cheese
Paprika for garnish
1. In a large skillet, saute onion, bell pepper, celery and garlic in butter until tender, 10-15 minutes. Stir in crawfish tails, tomatoes and Creole seasoning. Simmer 5-10 minutes. Remove from heat.
2. In a large bowl combine rice, mushroom soup and corn. Stir together well. Then stir in crawfish/tomato mixture. Transfer to a lightly greased casserole dish. Cover with foil and bake 20-30 minutes at 350 degrees. Uncover and top with cheese, and sprinkle with paprika for color. Bake, uncovered, for another 5-10 minutes, until bubbly and cheese has melted.
Yield: Makes 4 to 6 servings
Source: Times-Picayune
Posted on 6/7/25 at 2:48 pm to Stadium Rat
Creole Tomato Casserole
3 Tbs vegetable oil
2 cups chopped onion
1 bunch green onions, chopped
1 cup chopped bell peppers
1 cup chopped celery
2 cloves garlic, minced
1 lb ground beef
6 Creole tomatoes, peeled, seeded and chopped
1 tsp salt
1/4 tsp cayenne
1 tsp dried oregano leaves
1/2 tsp dried sweet basil
1 cup fine bread crumbs
6 Tbs butter, melted
1/4 cup grated Parmesan cheese
1. In a large heavy pot, heat the oil over medium heat. Add the onions,
2. green onions, bell pepper, celery and garlic. Cook, stirring, until the
3. vegetables are soft, about five minutes. Add the ground beef and
4. cook, stirring often, until brown. Add the tomatoes, salt cayenne,
5. oregano and basil. Cook, uncovered, over medium-low fire, stirring
6. occasionally, for one hour.
7. Preheat the oven to 350 degrees F. Pour the mixture into a baking
8. dish. Sprinkle the top with the bread crumbs, then drizzle with the
9. butter. Sprinkle the top with the cheese. Bake for 15 minutes or
10. until the cheese melts.
Yield: Makes 6 to 8 servings
Author: Marcelle Bienvenu
3 Tbs vegetable oil
2 cups chopped onion
1 bunch green onions, chopped
1 cup chopped bell peppers
1 cup chopped celery
2 cloves garlic, minced
1 lb ground beef
6 Creole tomatoes, peeled, seeded and chopped
1 tsp salt
1/4 tsp cayenne
1 tsp dried oregano leaves
1/2 tsp dried sweet basil
1 cup fine bread crumbs
6 Tbs butter, melted
1/4 cup grated Parmesan cheese
1. In a large heavy pot, heat the oil over medium heat. Add the onions,
2. green onions, bell pepper, celery and garlic. Cook, stirring, until the
3. vegetables are soft, about five minutes. Add the ground beef and
4. cook, stirring often, until brown. Add the tomatoes, salt cayenne,
5. oregano and basil. Cook, uncovered, over medium-low fire, stirring
6. occasionally, for one hour.
7. Preheat the oven to 350 degrees F. Pour the mixture into a baking
8. dish. Sprinkle the top with the bread crumbs, then drizzle with the
9. butter. Sprinkle the top with the cheese. Bake for 15 minutes or
10. until the cheese melts.
Yield: Makes 6 to 8 servings
Author: Marcelle Bienvenu
Posted on 6/8/25 at 3:46 pm to NijaPlease
Enchilada lasagna/stacked Enchiladas.
Cauliflower, broccoli & cheese casserole
Cauliflower, broccoli & cheese casserole
Posted on 6/9/25 at 11:18 am to lsumailman61
quote:
The first time I saw people from Arizona make King Ranch Chicken casserole was in Texas. Everything was poured out of a can including the chicken. I just had beer and dessert that night.
Only 3 cans of product are used when I make it. One can of Rotel Original and one can each of Cream of Mushroom and Cream of Chicken Soup. I will also tear up some corn tortillas to make the layers.
All the vegetable seasonings, stock, chicken etc. are fresh.
Posted on 6/9/25 at 2:45 pm to gumbo2176
Just a basic recipe that you can take in several directions:
½ pound of uncooked pasta (such as penne rigate)
1 pound of ground beef
1 medium sweet onion, chopped
1 clove of garlic, minced
1 teaspoon of salt
1 teaspoon of cracked pepper
1 tablespoon of tomato paste
1 15-ounce can of diced tomatoes
1 15-ounce can of corn, drained
1 7-ounce can of black beans, drained
1 can of Hatch chilies
Parmesan/Romano cheese, liberal shake
2 cups of shredded cheddar divided
Steps
1 Preheat the oven to 375 degrees. Grease a 9×13 baking dish.
2 Bring a large pot of water to a boil and add the pasta. Cook for 1 minute less than the package directions state. Drain the pasta.
3 While the pasta is cooking, add the beef to a large skillet over medium heat, breaking the meat up.
4 When the meat is about halfway cooked through, add the onion and garlic to the skillet and continue cooking until the beef is no longer pink. Season with salt and pepper.
5 Drain the grease and pour the beef into a large mixing bowl.
6 Add the pasta, tomato paste, diced tomatoes, corn, beans, chilies, half the cheddar, and the Parmesan/Romano cheese. Stir well to combine.
7 Pour the mixture into the prepared baking dish and top with the remaining cheese.
8 Cover with foil and bake for 20 minutes. Remove the foil and continue baking for 10 minutes.
½ pound of uncooked pasta (such as penne rigate)
1 pound of ground beef
1 medium sweet onion, chopped
1 clove of garlic, minced
1 teaspoon of salt
1 teaspoon of cracked pepper
1 tablespoon of tomato paste
1 15-ounce can of diced tomatoes
1 15-ounce can of corn, drained
1 7-ounce can of black beans, drained
1 can of Hatch chilies
Parmesan/Romano cheese, liberal shake
2 cups of shredded cheddar divided
Steps
1 Preheat the oven to 375 degrees. Grease a 9×13 baking dish.
2 Bring a large pot of water to a boil and add the pasta. Cook for 1 minute less than the package directions state. Drain the pasta.
3 While the pasta is cooking, add the beef to a large skillet over medium heat, breaking the meat up.
4 When the meat is about halfway cooked through, add the onion and garlic to the skillet and continue cooking until the beef is no longer pink. Season with salt and pepper.
5 Drain the grease and pour the beef into a large mixing bowl.
6 Add the pasta, tomato paste, diced tomatoes, corn, beans, chilies, half the cheddar, and the Parmesan/Romano cheese. Stir well to combine.
7 Pour the mixture into the prepared baking dish and top with the remaining cheese.
8 Cover with foil and bake for 20 minutes. Remove the foil and continue baking for 10 minutes.
Posted on 6/10/25 at 8:32 am to gumbo2176
quote:
Some people, myself included, have given up on posting recipes.
quote:
Food and Drink
quote:
gumbo2176
Nothing about this checks out.
Posted on 6/10/25 at 8:38 am to Stadium Rat
It's too early to be this hungry
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