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*~ Casseroles ~*

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  • mommy_10
  • by  on Jan. 19, 2011 at 4:23 PM
  • this is off the duggar's family website...but make it according to your family size...

    2 lb ground turkey cooked, seasoned, drained
    3 2lb bags tater tots 
    2 cans cream of mushroom
    2 cans evaporated milk
    2 cans cream of chicken
    Brown meat & place in large cass. dish.
    Cover with tater tots. Mix soup & milk together.
    Pour over top. Bake at 350 for 1 Hour.
    (One of Daddy’s Favorites!) Makes 2- 9”X13” pa

by on Jan. 20, 2011 at 12:19 PM
Replies (11-20):
by on May. 9, 2011 at 9:19 AM

  • delanna6two
  • by   Group Mod on May. 4, 2011 at 2:54 PM
  • from my collection - have not tried yet


    1/2 bag egg noodles, cooked
    1 lb. Italian sausage or hamburger, browned & drained
    14 oz. jar pizza sauce
    1/4 c. Parmesan cheese
    8 oz. pkg. Mozzarella cheese

    Mix first 4 ingredients and 1/2 of the Mozzarella cheese. Spread in 13"x9" pan. Top with remaining cheese. Cover and bake at 400 degrees for 30 minutes.

by on May. 9, 2011 at 10:26 AM

Tuna Noodle Casserole

recipe photo

Satisfy hearty appetites with a tuna casserole with a few extras like broccoli and roasted red bell pepper.

Prep Time

25  Minutes

Total Time

50  Minutes

Makes servings

8 oz uncooked linguine
1 cup Green Giant® SELECT® frozen broccoli florets
1 package (1.8 oz) leek soup mix
1 1/2 cups milk
Dash pepper
1 can (5 oz) albacore tuna, drained
2 tablespoons chopped drained roasted red bell peppers (from 7-oz jar)
1 tablespoon butter or margarine, melted
1/4 cup Progresso® plain bread crumbs
  1. Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Cook and drain linguine as directed on package, adding broccoli for last 2 minutes of cook time.
  2. Meanwhile, in 1-quart saucepan, mix soup mix and milk. Heat to boiling over medium heat, stirring constantly. Stir in pepper.
  3. Add linguine, broccoli, tuna and roasted peppers to soup mixture; stir gently to mix well. Spoon into baking dish. In small bowl, mix butter and bread crumbs; sprinkle over linguine mixture.
  4. Bake uncovered 20 to 25 minutes or until top is golden brown.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
If you don't have any roasted red bell peppers on hand, use drained sliced pimientos instead.
This casserole is also delicious made with regular water-packed tuna instead of the slightly more expensive albacore tuna.
by on May. 9, 2011 at 10:32 AM

Spicy Italian Tuna and Noodles

recipe photo

Here’s a simple, healthy one-dish meal that’s refreshingly big on taste. It’s quick, too. Deliver this tuna-noodle casserole to the table in under 30 minutes.

Prep Time

25  Minutes

Total Time

25  Minutes

Makes servings

8 oz uncooked yolk-free extra-wide noodles
1 jar (26 oz) tomato-basil pasta sauce
2 cans (6 oz each) albacore tuna in water, drained, flaked
1/4 cup sliced ripe olives
2 teaspoons salt-free extra-spicy seasoning blend
3/4 cup shredded Italian cheese blend (3 oz)
2 tablespoons chopped fresh parsley
  1. In 4-quart Dutch oven, cook and drain noodles as directed on package. Stir in pasta sauce. Cook until heated through.
  2. Fold in tuna, olives and seasoning. Cook until heated through. Top each serving with cheese and parsley.
Makes 6 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Kitchen Tip
You can use any combination of these shredded cheeses instead of the cheese blend in this recipe: Parmesan, mozzarella, Asiago, fontina or Romano.
by on May. 16, 2011 at 9:31 PM

Chicken and Broccoli Casserole
Give a classic casserole a facelift by stirring in portabella mushrooms and water chestnuts. Then top with French-fried onions.
Prep Time: 20 Min
Total Time: 1 Hr 5 Min
Makes: 6

1 tablespoon butter or margarine
1 package (8 oz) sliced fresh baby portabella mushrooms
1 can (10 3/4 oz) condensed golden mushroom soup
1/2 cup milk
1 tablespoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
1/4 teaspoon pepper
3 cups cut-up cooked chicken
1 bag (1 lb) Green Giant® frozen broccoli cuts, thawed
1 can (8 oz) sliced water chestnuts, drained
1 cup shredded American-Cheddar cheese blend (4 oz)
1 can (2.8 oz) French-fried onions

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add mushrooms; cook 4 to 6 minutes, stirring frequently, until mushrooms are browned.
  • In large bowl, mix soup, milk, mustard, salt, thyme and pepper. Stir in mushrooms, chicken, broccoli and water chestnuts. Pour into baking dish. Sprinkle with cheese.
  • Cover dish with foil. Bake 30 minutes. Sprinkle French-fried onions over top. Bake uncovered about 15 minutes longer or until mixture is hot and bubbly.
by on May. 22, 2011 at 6:24 PM

Ham & Pasta Skillet

1 can (10 3/4 ounces) Campbell's® Condensed Broccoli Cheese Soup (Regular or 98% Fat Free)

2 cups broccoli florets or 1 package (10 ounces) frozen broccoli cuts, thawed

1 cup milk

1 tablespoon spicy brown mustard

1 1/2 cups cooked ham cut into strips

2 1/4 cups medium shell-shaped pasta, cooked and drained

  • Heat the soup, milk, mustard and broccoli in a 10-inch skillet over medium-high heat to a boil.  Reduce the heat to low.  Cook for 5 minutes or until the broccoli is tender.
  • Stir the ham and pasta in the skillet and cook until the mixture is hot and bubbling.
by on May. 22, 2011 at 6:25 PM

Ham Asparagus Gratin 

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Asparagus Soup

1/2 cup milk

1/4 teaspoon onion powder

1/4 teaspoon ground black pepper

1 1/2 cups cooked cut asparagus

1 1/2 cups cubed cooked ham

2 1/4 cups rotini pasta, cooked and drained (about 4 cups)

1 cup shredded Cheddar cheese or Swiss cheese (about 4 ounces)

  • Heat the oven to 400°F.
  • Stir the soup, milk, onion powder, black pepper, asparagus, ham, pasta and 1/2 cup cheese in an 11 x 7 x 2-inch baking dish.
  • Bake for 25 minutes or until the ham mixture is hot and bubbling. Stir the ham mixture. Sprinkle with the remaining cheese.
  • Bake for 5 minutes or until the cheese is melted. 
by on May. 22, 2011 at 6:26 PM

Slow Cooker Ham & Scalloped Potato Casserole

Vegetable cooking spray

1 pound diced cooked ham (about 2 cups)

4 pounds potatoes, peeled and thinly sliced (about 8 cups)

1 large onion, sliced (about 1 cup)

2 cans (10 3/4 ounces each) Campbell's® Condensed Cheddar Cheese Soup

1 cup milk

1 teaspoon paprika

  • Spray the inside of a 5 to 6-quart slow cooker with the cooking spray. Layer the ham, potatoes and onion in the cooker.
  • Stir the soup and milk in a small bowl. Pour the soup mixture over the potato mixture and sprinkle with the paprika.
  • Cover and cook on LOW for 7 to 8 hours or until the potatoes are tender.


  • Time-Saving: Or you may cook the recipe on HIGH for 4 to 5 hours.
by on May. 22, 2011 at 6:30 PM

Rice & Beans with Ham

1 teaspoon olive oil

1 large onion, chopped (about 1 cup)

2 medium green onions, chopped (about 1/4 cup)

1/4 cup chopped green pepper

1 can (10 1/2 ounces) Campbell's® Condensed Chicken Broth

1 can (about 10 ounces) diced tomatoes and green chiles

Freshly ground black pepper

4 cloves garlic, minced

2 teaspoons dried parsley flakes

2 bay leaves

1/2 teaspoon dried thyme leaves, crushed

3 slices bacon, cooked and crumbled

1/2 pound ham, diced

2 cans (about 15 ounces each) great Northern beans

1 cup regular long-grain white rice or   regular brown rice, cooked according to package directions (about 3 cups)

  • Heat the olive oil in a 10-inch skillet over medium heat. Add the onion, green onions and green pepper and cook until they're tender.
  • Add the broth, tomatoes, black pepper, garlic, parsley, bay leaves, thyme, bacon and ham and heat to a boil. Reduce the heat to low and cook for 45 minutes. Add the beans for the last 5 minutes of cooking time. Remove the bay leaves. Stir in the rice and let stand for 5 minutes.
by on May. 23, 2011 at 2:34 AM

Not really a casserole, but quick easy and soooo yummy.  make extra sweet cornbread (I add extra honey and sugar), make pinto beans the old fashioned way and make white rice.  for some reason, all mixed in a bowl, it tastes awesome, add a ham hock to the beans for extra goodness.

by on May. 23, 2011 at 6:08 PM
1 mom liked this

 i love making chicken spaghetti cassarole

boil 3 skinless boneless chicke breast (i usualy add garlic powder ,poultry seasoning & s&p to the water)

let cool and dice or shred, set aside

in  skillet saute a medium diced onion and 2 lves of garlic minced.

add 1 cup heavy cream

1 container of philly cooking cream

2 cans of diced tomatos

bring to a boil, turn to med and let simmer for 10min

add 1 cup motz cheese and stir until melted, add chicken and cooked pasta, stir to combine

pour into greased cassarol dish and top with motz cheese

bake at 350 until cheese on top is melted and slightly brown


this is so yummy!!!

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