Perogy and Sausage Casserole

Boil 25 perogies.
Chop up 4 smokies.

Place in a greased casserole dish.

Mix together:

1 can cream of mushroom soup

1 cup milk

Pour overtop the perogies and smokies.

Cover with shredded cheese.

Bake at 350 deg F for 30-35 minutes.

Breakfast Casserole

For the breakfast casserole base:

6 to 10 large eggs
2 to 3 cups grated cheddar cheese
6 slices day-old bread, cut into 3/4-inch to 1-inch-wide cubes
2 cups milk
Salt, to taste
Pepper, to taste

For the possible additions:

1 cup corn kernels, cooked or frozen
1/2 cup chopped broccoli, cooked or raw (raw will turn out crunchier)
1/2 cup sliced mushrooms
1/4 cup sliced green onions
1 cup cubed ham and/or cooked Italian sausage
3 slices cooked bacon, chopped
1/4 to 1/2 teaspoon cumin or curry powder

Method:

Preheat the oven to 350°F.

Make the casserole base:
Beat the eggs in a large bowl. Mix in the milk and cheese.
Add the bread and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate).

Add the additions:

Add salt and pepper to taste (if using Italian sausage, you won't need either). If you have a lot of additions, you might need a couple more eggs to make sure that everything is at least touching some egg mixture. Just whisk in 2 tablespoons of milk for every beaten egg you add.

Bake the casserole:

Butter a 9x13-inch casserole dish. Pour the mixture into the casserole dish. (At this point, you can bake right away or transfer the casserole to the fridge and bake it the next day.)
Bake in a 350°F oven for 50 minutes to an hour, until the top is browned and the center springs back when touched.
Remove from oven and let cool for 10 minutes before serving.

Enchilada Lasagna

Cook 1-1.5 lb ground burger with chopped onion and taco seasoning.

Cook rice to make about 4 cups cooked.

Mix meat and rice with a can of tomato soup and/or salsa and beans.

Either roll them up individually or layer them in a casserole dish:

• tortilla wraps
• meat/rice mix
• cheese
• repeat!

Broil on low.

Cabbage Roll Casserole for the Crock Pot

https://www.spendwithpennies.com/crock-pot-cabbage-roll-casserole/

8-Layer Slow-Cooker Dish

6 medium potatoes, thinly sliced
1 medium onion, thinly sliced
salt to taste
pepper to taste
1 cup corn
2 cups carrots, thinly sliced
1-1/2 lb ground beef, browned
10-3/4 oz can cream of mushroom soup

1. Layer 1: 1/2 of potatoes, 1/2 onion, salt and pepper
2. Layer 2: 1/2 of corn
3. Layer 3: 1/2 of carrots
4. Layer 4: 1/2 of potatoes, 1/2 onion, salt and pepper
5. Layer 5: 1/2 of corn
6. Layer 6: 1/2 of carrots
7. Layer 7: Ground beef
8. Layer 8: Mix soup with 1 cup water and spread on top.
9. Cover. Cook on low for 6 hours. 

Dinner In A Pumpkin

https://www.favfamilyrecipes.com/dinner-pumpkin/

Hash Brown Casserole For The Slow Cooker

Stir the following ingredients together in a large bowl:
284 mL can of condensed cream of mushroom soup
1/2 cup finely chopped onion
1 cup non-fat sour cream
1 tsp salt
1/4 tsp pepper

Add and mix:
1 kg (2.5 lb) frozen hash brown potatoes
1 cup grated cheddar cheese

Pour into slow cooker. Cover. Cook on high for 3-4 hours.

Optional addition:
Slice up ham or your favorite cooked sausage and mix in.

Optional topping:
Melt 1 Tbsp hard margarine or butter in a small saucepan over low heat. Stir in 1/4 cup corn flake crumbs. Saute until crisp. Scatter over top before serving.

Unstuffed Cabbage Rolls

2 lbs lean ground beef

1 large onion, diced

1 garlic clove, minced

1 small cabbage, chopped

1 cup rice

2 (14 1/2 ounce) cans diced tomatoes

1 (8 ounce) cans tomato sauce

1/2 cup water

1 teaspoon ground black pepper

1 teaspoon sea salt

In a large skillet or dutch oven, brown the ground beef and onions. Drain.

Add the garlic and cook an additional minute.

Add remaining ingredients.

Bring to a boil, cover, reduce the heat and simmer about 25 minutes or until the cabbage is tender.

Cheesy Chicken Risotto Bake

Oven Temp: 400 deg F (200 deg C)

1 can (284 mL) condensed cream of mushroom soup
3/4 cup water
1/2 cup milk
1/4 cup shredded mozzarella cheese
3 tbsp grated Parmesan cheese
2 cups baby spinach leaves
1 cup chopped red pepper
1 cup coarsely chopped mushrooms
1 tsp chopped fresh thyme leaves
3/4 lb 1" cubed, boneless, skinless chicken breasts
3/4 cup uncooked rice
1 tbsp chopped fresh parsley

Mix soup, water, milk and cheeses in shallow (2 L) baking dish. Stir in all remaining ingredients except parsley. Cover.

Bake for 35 minutes. Stir.

Bake, uncovered for 15 minutes or until hot and rice is tender. Sprinkle with parsley and let stand 5 minutes before serving.

Mac 'N Cheeseburger Casserole

Oven Temp: 400 deg F (200 deg C)

1 lb extra lean ground beef
2 cups sliced mushrooms
1 cup chopped red and yellow peppers
1/2 cup chopped onions
1/2 cup chopped celery
1 can (14 oz) stewed tomatoes, undrained
1 can (284 mL) condensed cream of mushroom soup
2 cups uncooked whole wheat elbow pasta
2 tbsp Worcestershire sauce
1 tbsp chili powder
1/4 cup shredded cheddar cheese

Cook beef until browned at medium-high heat in large non-stick skillet. Add mushrooms, peppers, onions and celery. Cook and stir for 3 minutes.

Place mixture in a shallow (2 L) baking dish. Stir in all other ingredients, except cheese.

Bake, covered until pasta is tender, about 50 minutes.

Stir, then sprinkle with cheese and let stand 5 minutes before serving.

Chicken Pasta Broccoli Bake

Temp: 350 deg F

1/3 cup butter
1/3 cup flour
3 cups milk

3/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp garlic powder
1/8 tsp nutmeg
1/8 tsp thyme
1-1/2 cups grated cheddar cheese

8 oz pasta, cooked
1-1/2 cups broccoli, cut up and cooked
2 large chicken breasts, cooked and cut into bite-sized pieces

3/4 cup grated Swiss cheese, optional

Melt butter in large saucepan. Mix in flour. Stir in milk until it boils and thickens.
Add Parmesan cheese, salt, garlic powder, nutmeg, thyme and cheese. Stir.
Add pasta, broccoli and chicken. Mix well. Pour into a greased 9 x 13 pan.
Sprinkle with Swiss cheese. Bake uncovered, about 20 minutes.

Wifesaver Breakfast Casserole

Temp: 350 deg F  Baking Time: 90 minutes

16 slices bread, crusts removed
Ham, sliced thin
Cheese slices

6 eggs
1/2 tsp salt
1/2 tsp pepper
1 tsp dry mustard
1/4 cup onion, minced
1/4 cup green pepper, minced
1-2 tsp Worchestershire sauce
3 cups milk
1/4 lb margarine or butter
Crushed corn flakes (enough to cover)

Grease a 9 x 13 pan. Line bottom of pan with 8 slices of bread. Layer ham, then cheese. Cover with remaining 8 slices of bread.

Beat eggs. Add salt, pepper, mustard, onion, green pepper, Worchestershire sauce and milk. Mix well.

Pour over the sandwiches. Cover. Stand in fridge overnight.

In the morning, melt margarine or butter and pour over the top. Cover with cereal.

Bake uncovered. Let cool 10 minutes before serving.