Check out all my recipes below!

My family grew up on casseroles. They were easy to make and served a big gang! Here are some of our favorites–all have been tried and tested over the last 40 years.


8 slices day-old bread 1 egg beaten
butter or margarine 3/4 c. milk
1 lb. ground beef 1/2 tsp. salt
1/4 c. chopped onion (optional) pepper
2 Tbls. chopped celery 1/4 tsp. dry mustard
1/2 tsp. salt 1 cup grated cheese
1 Tbls mustard

Heat oven to 350. Toast bread and butter on both sides.Cut diagonally in half. In skillet mix beef, onion, celery and prepared mustard and 1/2 tsp. salt. Cook and stir over medium heat until meat is lightly browned. Arrange toast, hamburger mixtrue and cheese in alternate layers in greased pan. Mix remaining ingredients. Pour over layers in pan. Sprinkle with paprika. Bake uncovered 30 to 35 minutes.

Makes 4 - 6 servings. (For a 9 x 13 pan, I use 12 slices of bread and double everything else. For a 12 x 17 pan, use 20 slices of bread and 4 times the ingredients. Increase the baking time accordingly)

More casserole recipes on this page:

Cheeseburger Casserole

Sausage-Beef Casserole

Bubble and Squeak

Chicken & Broccoli Casserole

Chicken Enchilada Casserole

Five-Part Main Dish

Spaghetti Pie

Tex-Mex Rice Casserole

Baked Pineapple Filling

Sombrero Salad Main Dish

Meatball Sandwich Pot Pie

Tex-Mex Rice Casserole
4 c. cooked rice
2 c. shredded Monterey Jack cheese
1 c. sour cream
1 (7oz.) can whole kernel corn, drained
1 (4 oz.) can chopped green chilies, drained
1 or 2 canned jalapeno peppers, seeds discarded, chopped

Combine all ingredients in 2 quart casserole. Season to taste with salt and pepper. Bake uncovered at 350 until hot, about 30-35 minutes. Makes 8-10 side dish servings.

Baked Pineapple Filling
(A family favorite!)

1/2 c. butter
1/2 c. sugar
4 eggs
1 can crushed pineapple
8 slices bread, cubed

Cream butter, sugar and eggs together. Fold in pineapple and bread cubes. Bake in greased casserole 40 minutes at 350.

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Sombrero Salad Main Dish
1 lb. ground beef
3/4 c. water
1/2 c. chopped green pepper
1 pkg. taco seasoning mix
1 (8 oz.) jar of Cheese Whiz
1 (8 oz.) pkg. tortilla chips
1 1/2 qt. shredded lettuce (1 head
makes about 6-7 servings)
1 1/2 c. chopped tomatoes

Brown meat; drain. Add water, green pepper and seasoning mix to meat; simmer 15 minutes or until liquid evaporates, stirring occasionally. Stir in 1/2 c. of cheese spread. For each serving, cover tortilla chips with lettuce, meat mixture and tomato. Top with remaining cheese. Makes 6 servings.
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6 Italian sweet sausages (about 1 lb.) 4 medium potatoes, peeled & cut in quarters cut in 1 inch pieces.
2 (1 lb.) cans red kidney beans, drained 1 tsp. basil
1 lb. beef chuck, cut in 1 inch cubes 1/2 tsp. salt
1 large onion, sliced 1/4 tsp. pepper
2 medium cloves garlic minced 2 beef bouillon cubes dissolved in 1 cup boiling water
2 medium green peppers, cut in thin strips

In heavy skillet, brown sausages well. Place in large casserole. Drain fat from skillet. Brown beef, and add that to the sausage. Cook onion and garlic in remaining fat until tender; add green peppers and cook 1 minute longer, stirring constantly. Add to meat in casserole. Add potatoes and kidney beans. Sprinkle with seasonings and mix lightly. Add bouillon; cover and bake in 350 oven for 1 hour and 15 minutes, or until beef and potatoes are tender. Serves 4-6.

“This is a wonderful ‘make-ahead’ company dinner. It flavors as it sits so I often make it a day ahead, refrigerate it and then reheat it. Served with crispy bread and a salad and you’ve got a great dinner.”

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(My children grew up on this dish!)

1 lb. Italian sweet sausage, cut in 1 inch pieces
4 medium potatoes, peeled and cut in large pieces
1 small head of cabbage, cut up
1 tsp. salt
pepper to taste

Brown sausage in large pot or Dutch oven. Add chopped cabbage and stir to coat cabbage with sausage drippings. Add salt and pepper to taste. Add potatoes and stir thoroughly. Cover and cook on low heat until potatoes are done. Stir occasionally to keep from sticking.

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(Our daughter, Nataley, is the queen of this dish!)

Chicken, cooked and boned–enough to cover bottom of baking dish
1 can cream of chicken soup
1/2 cup mayonnaise
1 tsp. lemon juice
1 bunch broccoli*
1/2 tsp. Curry powder
1 c. grated cheese

Cut chicken into pieces. Steam broccoli till barely done; drain. Cover bottom of 9-inch square casserole with broccoli; then place a layer of chicken over this. Mix other ingredients (except cheese) and pour over chicken. Sprinkle cheese on top, Bake at 375 for 30-35 minutes. *If using frozen broccoli, run hot water over it and cook 5 minutes.

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1 medium onion, chopped 2 to 3 lbs. chicken meat, cooked
3 Tbls. butter 1 small can chopped green chilies
1 c. chicken broth 1 lb. Longhorn cheese, grated
1 can cream of chicken soup 1 pkg. corn tortillas
1 can cream of mushroom soup 1 cup sour cream

Brown onion in butter. Combine with soups, broth, sour cream and green chilies. Add pieces of chicken and toss. Grease baking dish. Place layer of tortillas, then layer of chicken mixture, then layer of grated cheese. Repeat layers. Bake 350 for 1 hour. Makes 6 servings.

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Because the meat is not cook first, this dish has an extraordinary good flavor.

3 medium potatoes, peeled and sliced
sliced onion (opt)
salt and pepper
1 lb. ground beef, UNCOOKED
1 can whole kernel corn, drained
1 can cream of mushroom soup

In 1 1/2 quart casserole, put potatoes, then layer of onions, salt and pepper. Add ground beef and season meat to taste. On that add corn. Pour soup on top of everything. With fork, work soup through all layers. Bake at 350 for 1 1/2 hours.

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6 oz. spaghetti 1 lb. ground beef
2 Tbls. margarine 1/2 c. chopped onion
1/3 c. grated fresh Parmesan cheese 1 (8 oz.) can tomatoes,
2 well beaten eggs cut up–about 1 cup
1 c. (8 oz.) cottage cheese 1 (6 oz.) can tomato paste
1 tsp. sugar
1 tsp. oregano
1/3 tsp. garlic salt
Salt and pepper to taste
1/3 cup grated Mozzarella cheese

Cook the spaghetti; drain (should now have about 3 cups). Stir margarine into hot spaghetti. Stir in Parmesan cheese and eggs. Form spaghetti mixture into a "crust" in a buttered 9-inch pie plate. Spread cottage cheese over bottom ofspaghetti crust.

In skillet cook ground beef, onion till vegetables are tender and meat is browned. Drain off excess fat. Stir in undrained tomatoes, paste, sugar, oregano and garlic salt; heat through. Turn meat mixture into spaghetti crust. Bake uncovered in 350 oven for 20 minutes. Sprinkle Mozzarella cheese on top. Bake 5 minutes longer or till cheese melts. Serves 6.

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(Serve with garlic bread)

Pastry for 2 crust pie
1 tbls. shortening
1 c. chopped onion
1 c. chopped green pepper
about 32 cooked meatballs (purchased or home made)
1 1/2 c. pasta sauce
1 1/2 c. grated mozzarella cheese
1 egg yolk
2 tsp. water

Heat oven to 425. Line a pie dish with pastry. Cook onion and pepper in melted shortening until soft, stirring frequently. Add meatballs, pasta sauce and 3/4 cup of the cheese. Reduce heat to low; simmer 5 minutes or until thoroughly heated, stirring occasionally. Spoon meatball mixture into crust-lined pan. Sprinkle with remaining 3/4 cup of cheese. Put remaining crust on top of pie; seal edges and flute. In small bowl, beat egg yolk and water until blended. Brush top crust with egg mixture. Bake 425 for 25-35 minutes or until crust is golden brown and filling is bubbly. Cover edge of crust with strips of foil after 15 minutes of baking to prevent excessive browning. Let stand 10 minutes before serving. Serves 6.

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(Make enough for seconds!)

2 c. (6 oz.) mini lasagna noodles
12 oz. Italian sweet sausage
1/2 c. green pepper, chopped
1 small zucchini, cut in half and slice
1 tsp. basil
1 (26 oz.) jar chunky spaghetti sauce
1 c. grated cheddar cheese
1 c. grated mozzarella cheese

Cook and drain noodles. Cut sausage into bite-size pieces; cook in large saucepan. Stir in rest of ingredients, but not cheese, and heat through. Stir in noodles and cheddar cheese; heat through. Sprinkle with mozzarella; cover and let stand several minutes before serving. (This is delicious reheated or made a day ahead of time.)

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(An all-in-one dish)

1 lb. ground beef
1 medium onion, chopped
4 tsp. chili powder
1 (28 oz.) can tomatoes
1 1/2 tsp. sugar
1 1/2 tsp. salt, pepper
1 (16 to 20 oz) can kidney beans, drained
1 (12 to 15 oz.) pkg. corn muffin mix
(I make my own corn bread recipe)

In large saucepan, over high heat, cook beef and onion until all juices evaporate and meat is brown. Stir in chili powder; cook 1 minute. Stir in tomatoes with their liquid, sugar, salt and pepper to taste; heat to boiling. Reduce heat to low; cover, simmer 30 minutes, stirring often. Stir in beans. Spoon mixture into 12 x 8 dish. Heat oven to 400. Prepare corn muffin mix; spread this over top of meat mixture in casserole. Bake, uncovered, 15 to 20 minutes, until golden and toothpick inserted in corn bread comes out clean. Serves 6.

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(Perfect for lunch, dinner, or after the game)

3 c. diced, cooked chicken
1 c. diced celery
1 tsp. salt
onion powder, to taste
1/2 c. mayonnaise
1/4 c. grated cheese
4 large Kaiser rolls, tops cut off and bread scooped out

Mix all ingredients except rolls and cheese. Rolls should have most of bread scooped out. Fill rolls with chicken mixture; sprinkle cheese on top. Arrange in baking dish. Bake about 25 minutes at 375 or until cheese begins to bubble. (Can be made and refrigerated, covered. Remove cover and then sprinkle with cheese. Bake as above.)

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1 lb. hotdogs, diced (cut into small pieces)
3/4 lb. sharp cheese, cubed
3 hard boiled eggs
1/4 c. catsup
3 tbls. mayonnaise
8 - 10 hotdog buns

In large bowl, combine all ingredients except buns; mix well. Spoon about 1/3 cup mixture into each bun making sure bun is full and to the top. Wrap each roll in foil, closing ends tightly. Or, place them side by side in an 9 x 13 baking dish and cover the top tightly with foil. Bake at 325 for 20 minutes.

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