The Casserole Food

THE CASSEROLE

The Casserole image

My mom invented this flexible casserole when my first child was born -- and it's been a standard in our household ever since! The soups and veggies may be easily varied. I tend to used boxed mashed potatoes, and they're great, too. To double the recipe (and freeze one), only use 3 total cans of soup -- it gets really juicy. Yum!

Provided by Lovesmurfs

Categories Main Dish Recipes Casserole Recipes Vegetable

Time 1h

Yield 8

Number Of Ingredients 8

Ingredients

8 large potatoes, peeled and chopped
1 pound lean ground beef
½ cup chopped onion
1 (15 ounce) can carrots, drained
1 (15 ounce) can green beans, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed tomato soup
¾ cup shredded Cheddar cheese

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish; set aside
Bring a large saucepan of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain and mash.
Place lean ground beef and onion in a large skillet. Cook and stir over medium high heat until beef is evenly browned and onion is tender. Drain fat and stir in carrots, green beans, cream of mushroom soup and tomato soup.
Pour mixture into the prepared baking dish and top with mashed potatoes. Sprinkle with Cheddar cheese and bake in preheated oven for 30 minutes, or until potatoes are lightly browned.

Nutrition Facts : Calories 568.1 calories, Carbohydrate 79 g, Cholesterol 56.1 mg, Fat 19.3 g, Fiber 7.7 g, Protein 21 g, SaturatedFat 8.2 g, Sodium 757.2 mg, Sugar 8.3 g

FARMER'S CASSEROLE

Farmer's Casserole image

This wonderful casserole is the best 'breakfast casserole' I have ever eaten. It could easily be served at any time of day. I first ate it at a Wedding Shower and could hardly wait for the bride's mother to get the recipe for me from the Aunt who lived in another state. I am posting the recipe exactly as I received it...however I would personally increase the salt to 1 teaspoon instead of the 1/4th teaspoon since I remember adding salt when I ate it before.

Provided by CarrolJ

Categories Breakfast

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

3 cups frozen hash browns
3/4 cup shredded monterey jack pepper cheese
1 cup cubed cooked ham
1/4 cup green onion, well chopped
4 well beaten eggs
1 (12 ounce) can evaporated milk
1/4 teaspoon black pepper
1/2 teaspoon salt

Steps:

Grease 2 quart rectangular baking dish.
Arrange potatoes evenly on bottom of baking dish.
Sprinkle with cheese, ham, onions.
Combine milk and eggs and seasonings.
Pour over potatoes and cheese.
Refrigerate over night.
Bake at 350 for 40-50 minutes until set.
Let rest 5 minute.

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