230 casserole refrigerated Recipes

refrigerated crescent dinner rolls (i used the reduced fat variety), salted butter, olive oil, onion, finely chopped, garlic clove, finely chopped, chicken, cooked and shredded, swiss cheese, parmesan cheese, grated, light sour cream, dijon mustard (to taste), lemon juice, honey (optional. we didn tsp use it ), horseradish sauce (we used regular prepared horseradish), dried thyme, deli ham (we used thin shaved honey ham)

alfredo sauce, refrigerated, black pepper, cheese tortellini, refrigerated, frozen chopped broccoli, thawed, drained, garlic and herb-seasoned breadcrumbs, olive oil

ground beef, salt, onion, pork and beans, barbecue sauce, ketchup, brown sugar, refrigerated buttermilk biscuits, mozzarella cheese

green beans, crabmeat, all-purpose flour, divided, cheddar cheese, shredded, french-fried onion rings, condensed tomato soup, milk, refrigerated biscuit dough

ground beef, instant minced onion, vegetable soup, flour, milk, refrigerated biscuits

hamburger, chopped onions, shredded cabbage, salt and pepper, cream of mushroom soup, refrigerated crescent dinner rolls, shredded mozzarella cheese

ground beef, frozen mixed vegetables, chopped green pepper, brown gravy mix, water, salt, garlic powder, mayonnaise, refrigerated biscuits

italian sausage (original recipe calls for ground beef), pizza sauce, refrigerated buttermilk biscuits, shredded mozzarella cheese, shredded cheddar cheese, pepperoni (optional), onion (optional), canadian bacon (optional), olive (optional), mushroom (optional)

ground beef or 1 lb ground turkey, chopped green bell pepper, tomato sauce, water, grated parmesan cheese, onion salt, garlic powder, chili powder, black pepper, oregano, refrigerated biscuits, shredded mozzarella cheese

ground turkey, tomato sauce, italian-style diced tomatoes, pillsbury refrigerated classic pizza crust, mozzarella cheese

ground beef, refrigerated buttermilk biscuits, pizza sauce, chopped green pepper, chopped onion, mushroom stems and pieces, drained, pepperoni, shredded mozzarella, cheese, shredded cheddar, cheese

refrigerated sauerkraut, shredded swiss cheese, thousand island dressing, tomatoes sliced, dried pumpernickel bread crumbs, corned beef broken into small pieces, mayonnaise, spicy mustard, melted butter

refrigerated buttermilk biscuits (pillsbury grands homestyle), lean ground beef (at least 80%), onion, chopped (1/2 cup), baked beans with bacon and brown sugar, undrained, kidney beans, drained and rinsed, great northern beans, drained and rinsed, barbecue sauce, shredded cheddar cheese (2 oz.)

refrigerated hash brown potatoes, shredded monterey jack cheese (4 oz.), sliced green onion, milk, chipotle chiles in adobo, finely chopped (from 7- or 11 oz. can), adobo sauce , from can, garlic cloves, minced, seasoning salt, pepper

refrigerated crescent rolls, sausage ( we use spicy to our liking but it is great with mild), cream cheese

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.

ground beef, chopped onion, tomato sauce, chili powder, garlic salt, refrigerated buttermilk or 1 can refrigerated country biscuits, shredded cheddar cheese, sour cream, egg

breakfast sausage, sharp cheddar cheese, shredded, eggs, sour cream, dijon mustard, dried onion flakes, paprika, salt, pepper, refrigerated biscuits (from a can, uncooked)