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    You are in: Home / Cookbooks / FAVORITE CASSEROLES DISHES: MEATS, VEGETABLES, EGGS, QUICHE & FR
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    121 recipes in

    FAVORITE CASSEROLES DISHES: MEATS, VEGETABLES, EGGS, QUICHE & FR

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    This is a recipe that can use any cooked beans. I do not use tomatoes but tomato sauce and I use fresh corn off the cob mixed with butter and evaporated milk. You can use canned whole kernel corn, drained and do the same with it. I have refined this over the years. This version is what I use. You can add 1/2 pound of cooked ground meat if desired. I serve meatless with fresh tomatoes and fresh orange slices. I like this because it tastes like a filled tamale without the work of filling, binding and steaming all of the filled husks. Note: I increased milk to 1/3 to 1/2 cup based on reviewer comments. You could double the batter base and topping and cook about 10 minutes longer.

    Recipe #307516

    I adapted this recipe from one someone else posted and it has become my go-to casserole any time unexpected guest arrive and I want a fast meal because I usually have all the ingredients on hand. It's also very popular with my family anytime. The prep time does not include cooking time for the chicken. This recipe is great to use up left over chicken or turkey and I've even used a pre-cooked chicken from the deli.

    Recipe #513125

    These easy enchiladas are my husband's favorite recipe of mine. Because of the many different options, it is very versatile.

    Recipe #29884

    This is one of the first recipes I really "mastered" when I was learning how to cook. My husband got to enjoy this recipe at least twice a month because it was one of the few dishes I knew how to make. Now, that I'm a much better cook, we still have this delicious dinner on our menu at least monthly. It is so easy to put together and very good. If you like your casserole's creamy, then this is one you've gotta try! I hope you enjoy it as much as we do!

    Recipe #108651

    1 Reviews |  By Nasseh

    Cheese, cheese, & more cheese...

    Recipe #385127

    2 Reviews |  By LAURIE

    Breakfast.....Our favorite meal anytime. This is another one that makes a quick, tasty meal. I have even done it on the campfire while we are camping. The smell is mouthwatering!

    Recipe #116141

    This is an easy family favorite from my mom! Great for holidays and potlucks too!

    Recipe #454364

    A fairly easy casserole dish. There used to be a boxed version of this in the store, so I tried to figure out what was in it, and this is what I came up with.

    Recipe #365599

    Mrs. Walker was my Sunday school teacher and we used to do this in the church kitchen, occasionally. This is my first memory of cooking that I cherish to this day. She keeps her age a closely guarded secret but is rumoured to be 115+ years old and perhaps, immortal. She has out lived three husbands and four children. She is still sharp as the Bowie knife she carries in her purse. I don't know why she carries a Bowie knife in her purse- but she always has. I asked her about it years ago and she said, "You would be surprised how often it comes in handy, Honey." I suppose it does, Mrs. Walker. God bless you. BTW- she is thrilled that I want to pass this on to another generation of schoolchildren. She was surprised that I remembered doing this with her over 35 years ago and was touched. When asked how to do it- she rattled off the instructions faster than I could write! I've eaten this bag-n-boil recipe for 40+ years with no toxicity what-so-ever, obviously. If it was toxic... I would be in too poor of health to type. Google the topic for yourself and make your own judgment. The danger is greatly exaggerated.

    Recipe #132052

    Pvt Amys Mom's "Quick Chile Relleno Casserole" inspired me to make this variation. Using whole wheat flour will result on a denser dough, but still soft. It is absolutely delicious--hot or cold!--and not so spicy. (If you want an even milder taste, use green bell peppers.)

    Recipe #426373

    This is a fast and really tasty dish! You can use your own favorite pizza sauce for this, I use my own recipe #65641.

    Recipe #70868

    I can't believe I like this dish as much as I do. I was surprised. This is a variation of a rather bland scrambled egg mix that I found on the net but turning it onto an egg foo yung is really special. Add your own favorite things but this is a good start. If you add water chestnuts, ham, shrimp, pork, whatever- then you will have to adjust the cooking time. This is a basic recipe- make it your own. But an easy recipe to amend- as soon as the egg is set- then it is done! I really love this and it is so good for a family on a budget or a bachelor short on time. If you want a terrific egg foo yung sauce then try this one Recipe#45270 .

    Recipe #133513

    Once you make these eggs you will *never* go back to your old way again, this is the way the higher end restaurants prepare their eggs ----for six eggs you may increase the milk by 1 tablespoon, do not add in more than 1/4 teaspoon baking powder --- if you are not afraid of some extra calories for 4 eggs use 2 tablespoons whipping cream in place of low-fat milk :)

    Recipe #251220

    They're crispy on the outside and tender on the inside, and not overly greasy ... what more could you want? I especially like the flavor of the butter/oil combination rather than only oil. Add onions or jalapenos, if you like; melted cheese on top is always good, too!

    Recipe #93674

    I love homemade hash browned potatoes. Sometimes good hash browns are hard to come by in a restaurant so I came up with my own recipe. I use red or Yukon Gold potatoes for these. For best results, prepare the potatoes using my recipe #77231 recipe.before making these. Figure one medium potato per serving. This gives the potatoes a jump start and prevents them from absorbing a lot of the grease and sticking together. These are really good with gravy on them. Prep time does not include the time for preparing potatoes Cook time is approximate. If you are using a skillet that is NOT non-stick, such as aluminum, preheat it on medium-high heat for 2-3 minutes with nothing in it. Not even oil. This prevents the potatoes from sticking to the bottom of the pan. Use caution when adding the bacon to the pan. Originally posted March 10 2003 Edited on June 10, 2011

    Recipe #78432

    4 Reviews |  By Scoutie

    We LOVE this! It's a great recipe for hash browns that are crispy on both sides. You can peel the potatoes if you wish, I always leave the skin on. Sometimes I add some shredded sharp cheddar cheese and/or some minced garlic. A good non-stick pan works the best, I first coat the pan with cooking spray, then sometimes use the bacon grease or cooking oil instead of the butter. This is adapted from the Food Network.

    Recipe #383426

    This is another copycat version of Cracker Barrels hash brown casserole. I found this recipe in a book borrowed from a friend , dont remember the name. The recipe here is designed for a skillet that is also safe for the oven. If you dont have one, you can easily transfer the casserole to a baking dish after its done cooking on the stove.

    Recipe #96066

    Great hashbrown casserole.

    Recipe #155822

    This casserole is served at the Victorian House Bed & Breakfast in Smiths Grove near where I went to college. One of my professors and her husband were friends of the owners and passed this recipe on to us when she made it in class. It was delicious.

    Recipe #209994

    Satisfy your craving for something different tonight. It's good and fairly easy. This is stuff I usually have on hand too.

    Recipe #33919

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