Layered Casserole Food

SEVEN LAYER CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a lightly greased 9x13 inch baking dish layer the rice, potatoes, onion, carrots, peas, tomato soup with water, and sausage. Salt and pepper to taste.
• Bake covered at 350 degrees F (175 degrees C) for 45 minutes, or until fork tender. Remove cover for last 5 minutes of baking.

7 LAYER CASSEROLE WITH GROUND BEEF AND RICE

Steps:

• Gather the ingredients.
• Put the rice in a 2-quart baking dish .
• Spoon the corn evenly over the rice layer and sprinkle lightly with salt and freshly ground black pepper .
• Combine the 1 can of tomato sauce with 1/2 cup of water and pour over the corn layer.
• Sprinkle with the chopped onion and bell pepper.
• Top the onion and pepper layer with the ground beef and sprinkle lightly with salt and freshly ground black pepper.
• Add the can of diced tomatoes.
• Top with the strips of bacon .
• Cover tightly with foil and bake at 350 F for 1 hour.
• Uncover and cook 30 minutes longer, until bacon is crisp.
• If desired, top with shredded cheese , return to the oven and continue baking just until the cheese has melted.

LAYERED VEGETABLE CASSEROLE

Steps:

• Peel potatoes, cut in half.
• Place in a large saucepan and cover with boiling or hot water.
• Cover saucepan and bring back to the boil.
• Reduce heat to medium and continue boiling gently, partially covered, until potatoes are very tender, about 20 to 30 minutes.
• Drain potatoes and mash.
• Stir in 2 TBS butter, sour cream and 1/2 tsp salt.
• You should have about 6 cups.
• Squeeze handfuls of spinach until fairly dry.
• Coarsely chop if not already chopped.
• Place in a medium size bowl.
• Stir in onions, egg,1 TBS butter and 1/4 tsp salt.
• Drain off any liquid from thawed squash.
• Stir squash with 1 TBS butter, ginger and 1/4 tsp salt.
• Preheat oven to 350*F.
• Butter a large caserole dish that will hold at least 8 cups or coat with cooking spray.
• Spoon one third of the potato mixture into buttered dish and spread til smooth.
• Evenly spread with all of the squash mixture.
• Spread with half of remaining potatoes, then all of spinach mixture.
• Top with a layer of remaining potatoes, then sprinkle with cheese.
• Bake uncovered, in center of oven until hot and cheese is lightly golden, from 55 to 65 minutes.
• To test if hot right through, plunge a table knife into center of casserole and hold for 15 seconds.
• Then withdraw knife and lightly touch to see if it has become very warm.

LAYERED CABBAGE CASSEROLE

Steps:

• CABBAGE LAYER:.
• In a large skillet, melt butter over medium heat and saute cabbage and onions until cabbage is wilted (about 8 minutes).
• Stir in salt and transfer to a large bowl.
• MEAT LAYER:.
• Cook garlic, beef and pork over medium heat, breaking up lumps, until meat is no longer pink (about 10 minutes).
• Stir in paprika and pepper then set aside.
• TOMATO SAUCE:.
• In a large bowl, combine onions, tomatoes, tomato sauce, vinegar, salt and pepper.
• in 20 cup (5 L) casserole or 2 10 cup casseroles, spread 1/3 of the cabbage mixture, then half of the meat mixture.
• Sprinkle with half the rice, then 1/3 of the tomato sauce.
• Repeat layers, finishing with the cabbage and tomato sauce.
• Cover and bake for 2 hours at 325F or until cabbage is tender.
• Before serving, spoon a border of sour cream around the inside edge of the casserole(s).
• NOTE:.
• Casserole improves in flavour when reheated so you can bake it the day before and refrigerate or freeze.
• To reheat frozen casserole, thaw and reheat, covered, for 30 to 45 mintues at 325F or until heated through. Do not add sour cream until ready to serve.

LAYERED VEGETABLE ENCHILADA CASSEROLE

Steps:

• Heat the oven to 350 degrees F.
• Heat the oil in a 10-inch skillet over medium-high heat. Add the zucchini and onion and cook for 5 minutes or until they're tender. Stir in the spinach and corn. Cook and stir until the spinach is wilted.
• Spread 1/2 cup enchilada sauce in a 3-quart shallow baking dish. Line the bottom of the baking dish with 6 tortillas, overlapping as needed. Spread with half the remaining enchilada sauce. Top with the vegetable mixture and half the cheese. Top with the remaining tortillas and enchilada sauce.
• Bake for 20 minutes. Top with the remaining cheese and bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro before serving, if desired.

CHEESY ZUCCHINI TORTILLA CASSEROLE

Steps:

• Sprinkle the zucchini slices all over with 1/2 teaspoon salt. Set aside. Stir together the beans, pico de gallo and oregano in a medium bowl.
• Arrange the following in layers in a 9-inch deep-dish pie pan or 10-inch round microwave-safe dish: 4 of the tortilla halves, one-third of the bean mixture, one-third of the zucchini and 1/4 cup of the cheese. Repeat twice, while packing down the layers. Sprinkle with additional salt and the remaining 1/4 cup cheese.
• Microwave on high until the zucchini is fully cooked, about 10 minutes. Remove from the microwave and loosely cover with foil to finish the cooking process, about 5 minutes. (Alternatively, preheat the oven to 375 degrees F, cover the baking dish with aluminum foil and cook until heated through and the cheese is melted, 15 to 20 minutes.)
• Sprinkle with the cilantro, slice into 4 wedges and serve.

LAYERED MEXICAN CASSEROLE RECIPE

Steps:

• Heat oven to 350°F.
• Brown meat in large skillet; drain. Add corn and salsa; cook 5 min. or until heated through, stirring occasionally. Mix cottage cheese and sour cream in small bowl.
• Layer 2 cups chips, half the meat mixture, 3/4 cup cheddar and half the cottage cheese mixture in 2-qt. casserole. Repeat layers of chips, meat mixture and cottage cheese mixture.
• Bake 35 min. Insert remaining chips around edge of casserole; top with remaining cheddar. Bake 10 min. or until cheese is melted.

MEXICAN LAYERED CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Coat a 9x13-inch baking pan with nonstick spray.
• Heat oil in a frying pan over medium-high heat. Saute beef until no longer pink in the center, 5 to 10 minutes. Add onion and cook until transparent, about 2 minutes more. Add black beans, enchilada sauce, and green chiles. Simmer until slightly thickened, about 10 minutes.
• Cover the bottom of the prepared pan with a third the beef mixture. Place several tortillas over the meat to cover. Spread half the sour cream. Add another third the meat mixture, cover with tortillas, and spread remaining sour cream on top. Cover with remaining meat mixture.
• Top casserole with crushed corn chips and Cheddar cheese, in that order. Sprinkle olives and tomatoes on top of the Cheddar cheese.
• Bake in the preheated oven until bubbling, about 35 minutes.

LAYERED BEEF CASSEROLE

Steps:

• In a greased 13x9-in. baking dish, layer the potatoes, corn, green pepper, onion and carrots. Crumble beef over vegetables. Pour tomato sauce over top. Sprinkle with salt and pepper. , Cover and bake at 350° for 2 hours or until meat is no longer pink and a thermometer reads 160°. Sprinkle with cheese. Let stand for 10 minutes before serving., Freeze option: Before baking, cover and freeze for up to 3 months. Thaw in the refrigerator overnight and bake as directed, increasing time as needed to reach 160°. Sprinkle with cheese before serving.

EASY LAYERED CABBAGE CASSEROLE

Steps:

• Heat oven to 350°F.
• Cook and stir cabbage and onions in dressing in large skillet on medium heat 5 to 10 min. or until tender. Remove from skillet.
• Brown meat in same skillet. Stir in rice, soup and water until blended. Layer 1/3 of the cabbage mixture and half the meat mixture in 13x9-inch baking dish sprayed with cooking spray. Repeat layers; top with remaining cabbage mixture. Cover.
• Bake 1 hour.

LAYERED MEXICAN CASSEROLE

Steps:

• Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Stir in 1 cup of the salsa; heat about 2 minutes or until hot.
• Line baking dish with 4 tortillas, overlapping to fit. In medium bowl, stir together refried beans and remaining salsa; spoon over tortillas, and spread evenly. Top with half of the meat mixture and 3/4 cup of the cheese. Layer 4 more tortillas over cheese. Spoon and spread Spanish rice over tortillas. Top with remaining meat mixture and cheese. Top with tortilla chips.
• Bake 30 to 40 minutes or until hot in center and bubbling along sides.

DOUBLE-DUTY LAYERED ENCHILADA CASSEROLE

Steps:

• Preheat oven to 375°. In a large bowl, mix reserved chili, corn and beans. Spread 1 cup chili mixture into a greased 13x9-in. baking dish. Layer with 2 tortillas, 2 cups chili mixture, 1 cup cheese and 1/2 cup enchilada sauce. Repeat layers. Top with the remaining tortillas and chili mixture., Bake, covered, 20-25 minutes or until heated through. Sprinkle with remaining cheese. Bake, uncovered, until cheese is melted, 10-15 minutes longer. Let stand 10 minutes before cutting. If desired, serve with lettuce and tomatoes. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake as directed, increasing covered time to 40-45 minutes or until a thermometer inserted in center reads 165°. Serve as directed.