I need a family-type casserole recipe, but NO cheese in it.
Thanks,
Shirley from Austin, TX
Corn Chip Casserole
1 bag plain corn chips
1 10.5 oz can chili without beans or 1 10 oz can hot dog chili sauce
1 151/2 oz can chili beans, not drained
salsa/hot sauce/chili sauce to taste
Spray casserole dish with cooking spray, and preheat oven to 350 degrees.
Crush chips in their bag to bite sized pieces. Put in casserole dish.
In separate bowl, mix chili and beans.
Stir in salsa/hot sauce /chili sauce to taste.
(If the sauce seems thick, add about 1/2 can of water, using up the last bits of the sauce.)
Pour sauce over chips, and stir so all chips have sauce on them.
Bake uncovered for 20-25 minutes at 350 degrees.
Corn Bread Casserole
1 151/2 oz can creamed corn
1 box(Jiffy) sized corn bread mix
1 egg
1 cup sausage, cut in bite sized pieces
(have used breakfast sausage,polish sausage, smoked sausage, hot dogs etc.)
1/2 cup milk
Spray 8x8 or similar size pan with cooking spray, and preheat oven to 350 degrees.
Mix all ingredients well. Batter will be lumpy.
I buy all these casserole ingredients at the local dollar store. Each feeds my family of 3 adults and 1 teen.
Beef, Bean, and Cornbread Casserole
1 lb. ground round
1 cup chopped onion
2 cloves garlic, chopped
16 ounces tomato sauce
2 (16 ounce) cans of pinto beans
1 (4.5 ounce) of chopped green chiles, undrained
1 Tbs. chili powder
1 1/2 tsp. ground cumin
1/2 tsp. dried oregano.
1 package Jiffy cornbread prepared according to package
(can add 1 cup grated cheddar to batter, if desired)
Preheat oven to 400 degrees F. Sauté first 3 ingredients until beef is done and onion tender. Drain well. Combine beef with remaining ingredients except cornbread mixture. Pour into a 2-quart dish. Prepare cornbread and pour over beef mixture. Bake at 400 degrees for 30 minutes or until lightly browned.
2 cans cooked, cubed chicken (or use leftovers)
1 can Cream of Chicken Soup
1 can Chicken Noodle Soup
1 can Chow Mein Noodles
1 can Evaporated Milk
Mix all above well. Place in greased casserole dish. Bake at 350 degrees for 40 mins.
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Chicken Casserole
This is a family favorite and won me second prize over all
in a local newspaper contest.
Ingredients
- 3-4 boneless-skinless chicken breasts, cut into bite size pieces
- 1/2 cup milk
- 1 medium onion, chopped
- 1 sleeve buttery round crackers, crushed
- 1 teaspoon seasoning salt
- 1/2 cup of butter, melted
- 1 (12 ounce) bag of egg noodles, cooked and drained
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
Instructions
1. Preheat oven to 350
2. In a large nonstick skillet over medium heat, saute chicken
and onion for 5 to 10 minutes or until chicken is cooked
through.
3. In a casserole dish, combine the cooked chicken, onion,
soups, seasoning salt, milk and noodles, mix till blended
through.
4. In a small bowl add the melted butter and cracker crumbs and
mix throughly.
5. Spread crumb mixture over the top of the chicken.
6. Bake at 350 for 30 minutes or till top is golden brown
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Best Ever Chicken Casserole
Submitted by: Mary Berrong
Rated: 4 out of 5 by 203 members Yields: 4 servings
"Water chestnuts and corn flakes give added texture to this blessedly easy-to-make item."
INGREDIENTS:
4 skinless, boneless chicken breasts
1 (8 ounce) can water chestnuts
1 onion, chopped
1 (10.75 ounce) can condensed cream of chicken soup
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large pot, boil the chicken until tender. Cut the breasts into cubes or small pieces.
3. In a large bowl, combine the chicken pieces with the water chestnuts, onion, soup, most of the crushed corn flakes and mayonnaise. Mix well.
4. Pour mixture into a 9x13 inch baking dish. Sprinkle the rest of the crushed corn flakes on top of the
mixture. Bake in the preheated oven for 1 hour
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French Potato Casserole
Serves 8
4 pounds of Russet potatoes
one cup of melted butter (use real butter)
one half cup of grated onion (white, yellow or shallots)
salt and pepper
paprika
This is an amazingly simple dish and even without any kind of cheese these potatoes taste incredibly rich. Must be all that butter!
Peel the potatoes. Put them in a deep bowl with water so they don't brown while you prepare them.
You'll need a 9 X 13" oven proof casserole. (The size can vary a bit but you'll find out soon that everyone wants some of the "crust" so keep it larger).
Slice the potatoes paper thin. I use my mandolin for this project. On level 2, I get potato slices that are a sixteenth of an inch. Uniform --and you can cut them really fast. Use your guard so you don't slip and cut yourself. If you don't have a mandolin use a very sharp knife and be careful.
After the first potato is cut put a layer of slices in the bottom of the casserole. Sprinkle on a Tbl of grated onion and salt and pepper. Now put on the next layer. After this layer drizzle on some of the butter. You're going to continue like this until all of the potatoes are gone. Don't use salt and pepper on every layer. That might be a bit much. Keep an eye on how much onion you put on between layers so it can last until the last of the potatoes. Same with the butter. You want one last drizzle on top. Then top it off with a light dusting of paprika for color and even a crack of black pepper so you have those specks on top too.
Cover the potato casserole with aluminum foil. Pop this in your 400 degree oven for 30 minutes. After 30 minutes take off the foil and let it bake 30 minutes more. You should form a nice medium browned crust on the top. The crust is going to be a major hit. Believe me. Zola knows. Cut with a serving spoon or sharp knife and use a spatula to take it out of the casserole. It will be steaming hot.
This makes great leftovers to go with breakfast or perfect for a brunch table.
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Noodle Casserole
3 c. uncooked egg noodles
1 tbsp. butter or margarine
1/4 c. chopped onion
1/2 c. chopped celery
1 can (10 3/4 oz.) condensed cream of chicken soup
1/2 c. mayonnaise or salad dressing
2 c. cubed cooked ham or turkey
1/4 c. sunflower nuts, optional
1/4 c. crushed potato chips
Bring 4 cups water, 1 tablespoon cooking oil and 1 teaspoon salt to a
full rolling boil in a 3 quart covered glass dish for 6 to 10 minutes
on High. Stir in noodles and recover. Microwave 8 to 10 minutes on
medium, or until tender. Drain, rinse with hot water and set aside.
Place butter, onion and celery in a 2 quart glass casserole.
Microwave about 3 minutes on high, or until partially cooked. Stir
in remaining ingredients (except potato chips). Sprinkle chips on
top and microwave about 8 to 11 minutes on medium high, or until
heated through. Let stand 5 minutes before serving. About 4
servings.
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Southwestern Tator Tot Casserole
1 pound lean ground beef
1/2 cup white onion, chopped
1 pound frozen tator tots
1 can low fat cream of mushroom soup
1 small can mild chiles
Brown onion and ground beef in nonstick skillet. Drain off excess
fat. Place hamburger and onion mixture in casserole dish. Place
tator tots on top of mixture. Add mushroom soup and chiles on top of
tator tots. Cover and bake in oven at 350 degrees for 30 minutes.
Makes 8 servings
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Easy and cheap, right out of the Betty Crocker cookbook. We love this.
1 pound ground meat
3 large onions (about 3 1/2 inches) sliced
1 large green pepper, chopped
1 large can diced tomatoes (I use my frozen ones)
1 1/2 cups cooked rice
1 Tbsp. chili powder ( or to taste)
2 tsp. salt
1/8 tsp. ground pepper
In large skillet, brown meat. Add onions,peppers. Add tomatoes, chili powder and salt and pepper, Add rice. Stir. Place in ungreased 2 quart casserole. Bake at 350 degrees F for about an hour
1 box stovetop stuffing
1 can cr of chicken soup
1/2 can milk
1 can chicken
mix together, bake 350 until done 30-40 mins
If you want cheeseless recipes, you can just google "vegan" with whatever you are searching for.
