Green Bean and Ground Beef Casserole

Now that fall is on the horizon, my brain is brimming with new casseroles ideas! I really love casseroles! They remind me so much of home. Which, technically, is only 14 minutes away... but that's not the point! ;) The point is, that this casserole is the perfect dish for a cool autumn evening. Or anytime for that matter! Anytime is casserole time! ;)

2 cups uncooked rice (with water to cook)

1 can cream of mushroom soup (feel free to make your own, I used the canned stuff)

1 can of cream of celery soup

1 can cut green beans

1/2 lb ground beef

1 small onion

2 tsp garlic powder

2 tsp seasoned salt

Cook your rice according to package directions.

In a pan, cook your onion and ground beef until done.

In a LARGE bowl, mix rice and ground beef together. Then add your cream soups and seasonings. Transfer to a 9x13 casserole dish. Bake at 350 for about 10 minutes.

Wild Rice and Sausage Casserole

Seriously, I have found a new favorite casserole! And that is saying a lot, because I am a casserole freak! This one is perfect for a cold winter day, and bonus, it's a freezer meal! Can't get better than that! It's creamy and filling and absolutely wonderful! Definitely a keeper!

2 cooked cups white rice
1 cup cooked wild rice
1 cup cooked spicy sausage
1 cup frozen peas
1 cup chopped broccoli
1 can cream of mushroom soup
1 can cream of celery soup
1/4 cup milk
1/2 tsp garlic powder
1/2 tsp onion powder

I made this with leftovers, which is the reason my measurements are using cooked ingredients. But really, you can mess up this recipe, so if you are using uncooked, just guess, and if it seems a tad dry, just add a little more milk.
Other than that, mix all your ingredients in a large bowl, transfer to a baking dish and cover with foil. Bake at 400 for 30 minutes, and then remove foil and continue to bake for another 10 minutes. All the ingredients are cooked, so you just want to make sure its heated through.
To freeze, transfer to a foil baking dish, and wrap tightly with plastic wrap, and then foil. Label with the instructions (Once thawed, remove plastic wrap and replace foil. Bake at 400 for 20 minutes, then without foil for 10 min.) and freeze.

Hamburger Casserole

This dish reminds me of home. I absolutely love having this meal for dinner, its a hearty 'stick-to-your-ribs' casserole that is perfect for a quick busy night meal, but yummy enough to take to neighbors for dinner. And bonus, it takes only about 30 minutes to whip up!

 

2 cups rice uncooked

1 can cream of mushroom soup

1 cup cooked ground beef

1 tsp worshteshire sauce

2 tsp soy sauce

1/4 tsp garlic powder

Optional toppings: Soy sauce, mustard, Chinese noodles (ok the noodles are a must;))

 

 Cook rice according to package directions.

Meanwhile, preheat your oven to 375.

 In a bowl, combine cream of mushroom soup, worsh sauce, soy, and garlic powder.

Once the rice is done, add the ground beef and soup mixture and mix very well. Spread evenly in a small carrseole dish (8x8 or so) and bake for 10-15 minutes until the whole thing is hot and the edges are golden brown. 

Sausage and Pepper Casserole

This casserole was SO fast and easy! oh and I failed to mention YUMM-Y! I already had the frozen rice, and the cooked sausage in the freezer, so it literally took 10 minutes to make!
Sausage and Pepper Casserole
4 cups cooked rice
1 cup cooked sausage crumbles
1/2 of a bell pepper, chopped
1 tsp garlic powder
1 tsp onion powder
1 TBS soy sauce
1 TBS Worcestershire sauce
1 can Cream of Mushroom Soup
3 TBS sour cream

Mix everything in a bowl, and put it all into an 8x8 casserole dish. Bake at 400 until the top is browned (about 10 min)

Bacon and Artickoke Chicken

2 chicken breasts

4 strips of cooked bacon (I used turkey bacon)

1/2 cup marinated artichokes

1TBS miracle whip

1/4 cup mozzarella cheese

garlic powder

Marinate chicken breasts for about an hour in a plastic bag with enough of the artichoke oil to cover them, and a little garlic powder.

After chicken has marinated, cook in a skillet until just barely done, make sure you dont overcook!

in a small food processor, or blender, add the artichoke hearts, cheese and miracle whip and process until well mixed. top chicken with a small dollop of the artichoke mixture, then a slice of bacon, more of the artichoke mixture, a little mozzarella cheese and place under the broiler for a few minutes until the cheese is melted and the artichokes are warm.

This chicken is SOOO yummy! It's become a regular at our house!

Chicken and Stuffing Casserole

I REALLY wish I had a picture for this recipe! It looks SO yummy, but sadly I dont, so you just get the recipe. But this is a really super yummy casserole, try it!

Chicken and Stuffing Casserole

2 cups Stove top stuffing + 2 TBS

2 TBS melted margarine

2 cups frozen vegtables (I usually use peas and brocolli, but you could do corn, carrots or whatever you have!)

1 cup (or more) shredded or cubed chicken

2 1/2 cups of chicken broth

4 eggs

1/2 cup grated cheddar cheese

Preheat oven to 400 degrees.

Mix dry stuffing, frozen veggies, chicken and cheese. In a seperate bowl, beat chicken broth, and eggs together and then add to the other mixture. In another bowl, mix melted margarine and 2 TBS stuffing. Pour casserole into a greased baking dish, and top with the butter/stuffing mixture.

Bake for 25-30 min.