Casserole For A Crowd Food

CASSEROLE FOR A CROWD

Casserole for a Crowd image

All five of our children and six grandchildren expect me to serve this casserole when they visit. It makes just the right amount for our growing family.-Fran Huettner, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 14 servings.

Number Of Ingredients 14

Ingredients

2 pounds ground beef
1 large onion, chopped
8 ounces wide egg noodles, cooked and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) peas, drained
1 can (8 ounces) mushroom stems and pieces, drained
4 cups shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/4 cups whole milk
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Steps:

In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a greased roasting pan. Stir in the noodles, corn, peas and mushrooms., In a large saucepan, combine 2-1/2 cups cheese with the remaining ingredients. Cook and stir over low heat until cheese is melted. Pour over noodle mixture and mix well. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts :

CASSEROLE FOR A CROWD

Casserole for a Crowd image

This is a wonderful-tasting casserole, and very easy to put together, you really just mix and bake...great for pot lucks and buffets, or for just at any time.

Provided by Kittencalrecipezazz

Categories < 60 Mins

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

1 (14 ounce) can chow mein-style vegetables
1 (16 ounce) can french-style green beans
1 (16 ounce) can peas
1 (14 1/2 ounce) can cut asparagus
1 (2 ounce) jar pimentos
1 (8 ounce) jar sliced water chestnuts
1 (2 ounce) package sliced almonds
3 hard-boiled eggs
2 -3 cloves fresh minced garlic
8 ounces cheddar cheese, grated (or more if desired)
2 (10 1/2 ounce) cans cream of mushroom soup, undiluted
1 1/2 cups crushed saltine crackers (or 1 stack crushed)
1/2 cup butter or 1/2 cup margarine, melted
1 (3 -6 ounce) can French fried onion rings

Steps:

Set oven to 350 degrees.
Grease a 9" x 13" baking pan.
Drain veggies well.
In a bowl, lightly mix the veggies with almonds, eggs, seasonings, cheese and soup.
Transfer the mixture to prepared baking pan.
Combine the crushed crackers with melted butter; sprinkle over the vegetable/casserole mixture.
Bake for 25-30 minutes, or until bubbly.
Top with onion rings the last 20 minutes of baking time.

Nutrition Facts : Calories 497.3, Fat 32.7, SaturatedFat 15.5, Cholesterol 139.8, Sodium 919.6, Carbohydrate 35, Fiber 7.9, Sugar 7.5, Protein 19

TEX-MEX TORTILLA CASSEROLE FOR A CROWD

Tex-Mex Tortilla Casserole for a Crowd image

Make and share this Tex-Mex Tortilla Casserole for a Crowd recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Mexican

Time 1h25m

Yield 20-25 serving(s)

Number Of Ingredients 11

Ingredients

3 lbs ground beef
2 onions, chopped
2 large green bell peppers, cut into 1 inch pieces
2 tablespoons chili powder (or to taste)
2 -3 tablespoons fresh minced garlic
1 1/2 teaspoons seasoning salt (or to taste) or 1 1/2 teaspoons white salt (or to taste)
fresh ground black pepper (to taste)
2 (10 1/2 ounce) packages 6-inch flour tortillas (24 tortillas for 2 casseroles)
2 (19 ounce) cans kidney beans, drained and rinsed
4 cups shredded cheddar cheese (or more or less if desired)
4 (11 ounce) jars mild chunky salsa

Steps:

Set oven to 350 degrees F.
Grease two 13 x 9-inch baking pans.
In a large Dutch oven, cook the first 4 ingredients, stirring often until the ground beef is browned and cooked; drain fat.
Add in fresh garlic, season with salt and pepper and stir for 2-3 minutes.
Line the 2 baking dishes with 6 tortillas.
Divide the beef mixture between the two dishes on top of the tortillas.
Top the ground beef with 1 can of beans, then sprinkle with 2 cup cheese.
Top with the remaining tortillas.
Spread two jars salsa over each casserole (one on each one).
Sprinkle with remaining cheese.
Cover casseroles with foil.
Bake for 45 minutes.
Remove foil, bake 10-15 minutes more, or until cheese is golden.

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