20623 cheesy casserole party Recipes

onion and potato casserole, seasoned with thyme, sliced onions (2 large onions), butter or margarine, condensed cream of celery soup (10.5 oz), water, salt and pepper to taste, crumbled leaf thyme, potatoes, cooked and sliced, shredded cheddar cheese

yellow squash, sliced, onion, chopped, salt (optional), pepper, shredded cheddar cheese, butter or 1/4 cup margarine, all purpose flour, sugar, eggs beaten, milk, pam cooking spray, x 13 inch casserole dish

cooked chicken, diced (i use 1/2 bag grilled chkn strips from costco), sour cream, cream of chicken soup, ritz crackers, crushed (1 sleeve), butter, melted, poppy seeds

frozen cauliflower florets, frozen broccoli florets, butter, flour, milk, shredded cheddar cheese, grated parmesan cheese, salt, ham, chopped, fresh breadcrumbs , toosed with 4 tblsp. melted butter

boneless skinless chicken breast halves (4 oz each), water, sliced zucchini , cut 1/4 inch slices, frozen baby carrots or 3 cups fresh baby carrots, butter, divided, king arthur unbleached all-purpose flour, half-and-half cream or milk, chicken bouillon granules, prepared mustard, dill weed, divided, pepper, nutmeg, whole onions, drained, soft bread crumbs, shredded cheddar cheese, coarsely chopped walnuts

frozen hash brown potatoes, cooked, diced ham, condensed cream of potato soup, sour cream, shredded sharp cheddar cheese, grated parmesan cheese

corn casserole, yellow creamed corn, eggs, corn oil, martha white mexican cornbread mix, sm. can french fried onions

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.

squash casserole, yellow squash, butter, evaporated milk, bread crumbs (dry ), onion (grated ), eggs, salt, pepper, cracker crumbs (buttered )

rice casserole, offline, uncooked rice, french onion soup, water, margarine or butter, mushrooms

sweet potato casserole, sweet potato, cooked and mashed, vanilla, eggs, white sugar, melted margarine, mix well put into 9 x 13 pan ., brown sugar, flour, nuts (pecans), butter, mix until crumbly , put on top of sweet potatoes. bake at 350 degree oven for 30 to 35 minutes.

frozen hash brown cubed potatoes (i use ore-ida southern style), cream of celery soup, sour cream, shredded mild cheddar cheese, melted butter, divided, lightly crushed corn flakes

mayonnaise ( not salad dressing), dry ranch dressing mix, shredded cheddar cheese, grated parmesan cheese, any flavor cocktail bread ( i use pumpernickle and rye), diced black or green olives, diced bell pepper andy color, diced cerry tomato

hash browns, butter, shredded cheese, velvetta, half and half

tube (7-1/2 oz) refrigerated buttermilk biscuits, string cheese , cut into fourths, prepared italian salad dressing, grated parmesan cheese, pizza sauce or ranch salad dressing, optional

cream of chicken soup, melted butter, divided, salt, onion powder, pepper, shredded cheddar cheese, sour cream, thawed shredded hash browns

cream of chicken soup (2 cans), mayonnaise, dry mustard, lemon juice, artichokes, chopped (not marinaded), chicken, cooked and chopped, cheddar cheese, grated, buttered bread crumbs

sour cream, shredded sharp cheddar cheese, chicken broth, minced fresh onion, butter, melted, freshly ground black pepper, salt, ground red pepper, frozen hash browns, thawed, cream of chicken soup, coarsely crushed cornflakes, chopped fresh parsley