11 baked cheese and stuffing casserole Recipes

  • Baked Cheese Stuffing Casserole
    margarine, water, stove top stuffing mix and
    5 More
    margarine, water, stove top stuffing mix, eggs, lightly beaten, broccoli, shredded mozzarella cheese, shredded cheddar cheese, shredded monterey jack cheese
    30 min, 8 ingredients
  • Stuffing Casserole
    butter, onions, chopped and
    13 More
    butter, onions, chopped, green pepper, seeded and coarsley chopped, stalks celery, diced, minced fresh garlic (or to taste), fresh mushrooms , sauted (or 1 cup canned mushroom, drained, i just use the whle can), soft breadcrumbs, eggs, slightly beaten, salt and pepper (lots of black pepper!), chicken broth, baking powder, dried sage , to taste, poultry , seaoning (or to taste) (optional), melted butter (can use more butter), grated parmesan cheese
    1 hour 5 min, 15 ingredients
  • Smoky Chicken and Chorizo Mexican Enchilada Baked Casserole
    chopped cooked chicken and
    14 More
    chopped cooked chicken, hot chorizo sausage, cut into chunks, mild salsa, water (optional), garlic powder, dried chipotle powder (more or less to personal taste), salt and pepper, corn kernels, drained (600g), pimento stuffed green olive, halved, sour cream (8 ozs), flour tortillas , cut into strips (8-inch), grated cheese , to taste, sour cream, to serve, chopped jalapeno pepper, to serve, cilantro or parsley, chopped, to serve
    55 min, 15 ingredients
  • Baked Cheese and Stuffing Casserole Baked Cheese and Stuffing Casserole
    water, margarine, savory herb seasoned stuffing mix and
    2 More
    water, margarine, savory herb seasoned stuffing mix, egg, lightly beaten, cheddar cheese, grated and divided
    20 min, 5 ingredients
  • Stuffed Fried Green Tomato Casserole Stuffed Fried Green Tomato Casserole
    eggs, milk, grated parmesan cheese, fine, dry breadcrumbs and
    6 More
    eggs, milk, grated parmesan cheese, fine, dry breadcrumbs, green tomatoes , cut into 1/4-inch-thick slices, all-purpose baking mix, olive oil, salt and pepper to taste, basic tomato sauce, shredded mozzarella cheese
    10 ingredients
  • Baked Potato Casserole Baked Potato Casserole
    cooked, peeled and diced potatoes and
    6 More
    cooked, peeled and diced potatoes, american cheese, sliced in strips, mayo, chopped onions, salt and pepper to taste, partically fried bacon, chopped, sliced stuffed olives
    1 hour , 7 ingredients
  • Baked Eggplant Casserole Baked Eggplant Casserole
    eggplant peeled and cubed and
    10 More
    eggplant peeled and cubed, cornbread stuffing mix , like pepperidge farm, mushroom soup, chopped onion, chopped celery, chopped pimiento, egg, sage, salt and pepper to taste, tomato slices, grated cheese
    30 min, 11 ingredients
  • Poblano Chile Casserole With Corn And Cheese Poblano Chile Casserole With Corn And Cheese
    poblano chile casserole with corn and cheese and
    24 More
    poblano chile casserole with corn and cheese, fresh poblano chiles, butter, yellow onion, chopped, garlic cloves, minced, fresh corn kernels, or frozen thawed (from about 6 ears or two 10-oz packages), grated manchego or monterey jack cheese, cooked white rice, crema or sour cream, red salsa (see recipe below ), grated queso anejo or parmesan cheese, char chiles over gas flame or under broiler until blackened on all sides. enclose in plastic bag and let stand 10 minutes. peel chiles. starting at stem end, carefully cut 1 slit down length of each chile, leaving stems and tops intact if possible. carefully remove seeds and veins from chiles., preheat oven to 350 degrees f. melt butter in heavy large saute pan over medium heat. add onion and saute until translucent, about 5 minutes. add garlic and saute 1 minute longer. add corn and saute 2 minutes. season to taste with salt and pepper. cool completely. stir in manchego or monterey jack cheese. stuff chiles with corn mixture., butter 15x10-inch baking dish. place rice in prepared dish. nestle stuffed chiles in single layer into rice. mix crema and red salsa in medium bowl; pour over chiles and rice. sprinkle with anejo cheese., bake until chiles are heated through and sauce bubbles, about 25 minutes (about 40 minutes for refrigerated casserole)., red salsa, vegetable oil, yellow onion, thinly sliced, garlic, sliced, fresh jalapeno chili pepper, stemmed, seeded and thinly sliced, salt , or to taste, canned plum tomatoes with their juices, in a saucepan over medium heat , warm the vegetable oil. add the onion and saute until soft, about 10 minutes. add the garlic, chili pepper and salt and cook for 2 minutes longer. add the tomatoes and their juices and reduce the heat to low. cook the tomatoes, stirring occasionally to break them up, until soft and the juices have reduced by half, 10-15 minutes., let cool slightly , then transfer to a blender. puree until smooth, then strain through a sieve placed over a bowl. set aside to cool completely for use as a table salsa. or reheat gently over low heat to use hot. to store, cover tightly and keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
    20 min, 25 ingredients
  • Chicken 'n' Stuffing Bake Casserole Chicken 'n' Stuffing Bake Casserole
    cubed cooked chicken and
    6 More
    cubed cooked chicken, condensed cream of chicken soup, undiluted, sour cream, onion soup mix, mushroom stems and pieces, drained, sliced water chestnuts, drained, grated parmesan cheese
    45 min, 8 ingredients




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