Old California Casserole Food

CALIFORNIA CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink and vegetables are tender; drain. Stir in the next 11 ingredients. Add noodles. , Pour into a greased 13x9-in. baking dish. Cover and bake 50 minutes. Sprinkle with cheese; bake 10 minutes longer or until cheese is melted.

CALIFORNIA RICE CASSEROLE

Steps:

• Preheat oven to 350 degrees.
• Grease bottom of 9" x 13" casserole dish with butter or cooking spray.
• Melt butter in skillet over medium heat. Saute onions in butter until very soft, stirring constantly. Add garlic during last two minutes of cooking.
• In large bowl combine cooked rice, onion/garlic/butter mixture, sour cream, cottage cheese, chilis, salt and pepper.
• Layer half the rice mixture in bottom of casserole dish and top with half of shredded cheese. Repeat with remainder of rice mixture; top with remainder of cheese. (If making ahead of time, cover with plastic wrap after everything is assembled and refrigerate up to a day. Remember to let your dish come to room temperature before you place it in the oven.).
• Bake for 30 - 40 minutes or until cheese is bubbly.

GRANDMA'S GROUND BEEF CASSEROLE

Steps:

• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix sugar, salt, garlic salt and tomato sauce into ground beef; simmer until flavors blend, about 20 minutes. Remove from heat, cover skillet, and cool to room temperature.
• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and cool slightly.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.
• Mix sour cream, cream cheese, and onion in a bowl.
• Scoop half the noodles into the prepared casserole dish; top with half the sour cream mixture. Spoon half the ground beef mixture atop sour cream layer. Repeat layering with remaining ingredients. Top casserole with Cheddar cheese.
• Bake in the preheated oven until Cheddar cheese has browned, 25 to 30 minutes.

CALIFORNIA CHICKEN CASSEROLE

Steps:

• Preheat oven to 350'F.
• In greased 9"x13" glass dish, mix together the soup, mayonnaise, spices, onion and lemon juice.Spread evenly in bottom of pan.
• Spread chicken over the soup mixture. Do not stir. Sprinkle the vegetables over top of the chicken. Again, do not stir.
• Lay cheese slices over top of the vegetables breaking several slices in half to cover entire surface.
• Stir together the corn flake crumbs and butter until well blended. Spread the crumb mixture over the cheese, leveling to make an even top.
• Bake uncovered for 30 minutes until heated through and the soup mixture has formed a custard with the chicken and vegetables.

CALIFORNIA CASSEROLE

Steps:

• In a large skillet combine turkey, salt, sugar, tomato sauce and tomato paste. Bring to a boil stirring to break up the meat. Simmer uncovered for 15 minutes.
• Combine cream cheese, sour cream, olives and green onions in a bowl, set aside.
• Coat a 13 x 9" baking dish with cooking spray. Place 1 cup of sauce in the bottom of the dish. Layer noodles, sauce, and cream cheese mixture. (I've only ever made this with egg noodles, which only makes one layer of each item. If you use lasagna noodles, repeat layering until noodles are gone.) Top entire casserole with shredded cheese.
• Bake at 350 degrees for 15-20 minutes or until bubbly.
• Makes 12, 3x4 inch servings.

CALIFORNIA VEGETABLE CASSEROLE

Steps:

• Par-boil frozen vegetables.
• Melt butter in a saucepan.
• Whisk in flour, do not brown.
• And add milk, continue to stir.
• Dice cream cheese and slowly add to mixture. Do not boil.
• Continue stirring until mix is smooth.
• Place vegetables in a greased baking dish.
• Pour sauce over veggies.
• Sprinkle cheddar cheese over the top and if you like, you can now add a bread crumb topping.
• Bake at 350°F 30 minutes.

CALIFORNIA CASSEROLE

Steps:

• Salt and pepper the cubed meat.
• Dredge the meat in the flour and shake off excess.
• Heat the oil over medium heat in a 10-inch skillet.
• Saute the chopped onion in the oil until translucent. Remove the onions from the skillet and set aside.
• Saute the floured meat in the remaining oil in the skillet until brown, stirring to ensure all sides have browned evenly.
• Add the sautéed onions and the water to the meat and scrape the bottom of the skillet to get up all the browned bits of meat and flour.
• Cover the skillet and cook on medium-low heat, stirring occasionally, for 40 minutes until the meat is tender. Adding water as necessary to keep the meat from cooking dry and scorching.
• Add the soup to the meat mixture, adding more water if necessary to achieve a soup consistency, combining well, and heat until boiling.
• Transfer the meat/soup mixture into a greased 2-quart casserole dish.
• Mix the biscuit mix, the poultry seasoning and the milk together. It should be a thinner consistency than biscuit dough but thicker than pancake batter. Adjust the milk as needed to achieve the right consistency.
• Transfer the biscuit batter to the top of the meat mixture in the casserole dish.
• Prepare the bread cubes (or crumbs) by combining with the melted butter and mix well so that the cubes are completely coated.
• Top the biscuit mixture with the the bread crumbs.
• Bake in a 375°F oven for 30-40 minutes or until the biscuit dough is baked throughout and browned well.