Down Home Casserole Food

DOWN HOME CASSEROLE

Steps:

• In a large, heavy skillet over medium high heat, fry the bacon until crisp, about 10 minutes. Remove the bacon and leave the fat in the skillet.
• Then place the potatoes, broccoli, celery, carrots, and onion in the bacon fat, reduce heat to medium and saute for 5 minutes. Place the kielbasa over all, to allow the juices to trickle down over the vegetables.
• Saute for 5 to 10 more minutes, or to desired tenderness on the vegetables. Season with salt and pepper to taste, crumble the reserved bacon and return it to the skillet, and stir to combine.

DOWN HOME COMFORT CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with non-stick cooking spray.
• Cut biscuits into quarters; arrange them to cover bottom of prepared baking pan. Bake in preheated oven until biscuits have started to cook but are not done, about 5 minutes. Sprinkle with 1/3 cup shredded Cheddar cheese.
• Whisk eggs, milk, salt, and black pepper together in a mixing bowl.
• Place a non-stick skillet over medium to medium-high heat. Spoon in the corned beef hash. Cook and stir until hot and beginning to crisp up, 5 to 8 minutes. Remove from heat. Pour in egg mixture and continue to stir until eggs have started to cook but are not set, about 30 seconds.
• Spread egg and hash mixture evenly over biscuits. Sprinkle with remaining Cheddar cheese. Spread prepared country gravy over the top and bake until cooked through, about 45 minutes.

DOWN-HOME BEEF CASSEROLE

Steps:

• Heat oven to 375°F.
• Brown meat with onions in large skillet. Meanwhile, prepare stuffing mix as directed on package.
• Stir corn, soup and cheese into meat mixture; spoon into 2-1/2-qt. casserole spayed with cooking spray. Top with stuffing.
• Bake 20 min. or until heated through.

CHOW DOWN CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• In a saucepan, bring 3 cups of water to a boil, then add hamburger and garlic. Boil for 20 minutes. Drain and set aside.
• In another saucepan, bring 3 cups of water to a boil and add the rice and carrots. Turn heat down and simmer for 10 minutes. Remove from heat, drain and set aside to cool.
• Next, mix tomato and egg together with cooled rice and carrots, hamburger and garlic and spread in a 9 by 13-inch casserole dish that has been sprayed with non-stick spray.
• Sprinkle top with Parmesan cheese and bake 20 to 25 minutes or until golden brown.

VELVEETA® DOWN-HOME MACARONI & CHEESE

Steps:

• Heat oven to 350°F.
• Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
• Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
• Bake 20 min. or until heated through.

CABBAGE CASSEROLE

Steps:

• Cook cabbage in boiling water until tender; drain thoroughly. In a large skillet, saute onion in 5 tablespoons butter until tender. Stir in soup. Add cheese; stir until melted. Remove from the heat. Stir in the cabbage, salt and pepper. , Transfer to an ungreased 2-qt. baking dish. In a small skillet, melt remaining butter. Cook and stir crumbs in butter until lightly browned; sprinkle over casserole. , Bake, uncovered, at 350° for 20 to 30 minutes or until heated through.

DOWN HOME MACARONI AND CHEESE

Steps:

• Melt 3 tablespoons of the butter in large saucepan on low heat.
• Blend in flour and salt; cook and stir 1 minute.
• Gradually add milk; cook, stirring constantly, until thickened.
• Add prepared cheese product and 1-1/2 cups of the shredded cheese; stir until melted. Stir in macaroni.
• Pour into lightly greased 1-1/2-quart casserole.
• Melt remaining 1 Tablespoon butter; toss with bread crumbs.
• Sprinkle casserole with remaining 1/2 cup cheese and bread crumb mixture.
• Bake at 350 degrees F for 20 minutes or until thoroughly heated.

POTATO CASSEROLE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup.
• In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
• Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes.
• Bake at 425 degrees F (220 degrees C) for 1 hour.

DOWN-HOME TUNA CASSEROLE

Steps:

• Cook the noodles in a large pan of boiling, salted water on medium heat until almost tender, about 7 minutes.
• Drain, rinse with hot water, and drain again.
• Pour into a large bowl.
• Add the tuna, celery, and onion to the bowl.
• In a small bowl, stir together the sour cream, mayonnaise, mustard powder, thyme and salt.
• Add to the larger bowl and mix gently.
• Spoon half of the mixture into a greased 9" square baking pan or a 2-litre casserole dish.
• Top with half of the zucchini (reserve the rest for another use.).
• Top with the remaining noodle mixture.
• Sprinkle the cheeses over the top.
• Bake in a preheated 350 degree F oven 40 to 45 minutes or until the zucchini is tender and the cheese is golden.
• Sprinkle the tomato and parsley over the top.

MEATY CORNBREAD CASSEROLE

Steps:

• In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Stir in the corn, water and brown gravy mix. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon into a greased 8-in. square baking dish., Prepare cornbread batter according to package directions; stir in the bacon bits, pepper and garlic powder. Spread over meat mixture. , Bake, uncovered, at 400° for 15-20 minutes or until a toothpick inserted into cornbread layer comes out clean. Meanwhile, prepare country gravy mix according to package directions; serve with casserole.