Monday, February 21, 2011


It's cold here and I'm dying to make a new casserole dish this week. But I only want to make a really yummy one. So instead of flipping through my cookbooks or the internet, I'd like you to give me your BEST casserole recipe ever....something that makes your mouth water everytime you think about it. Would you share? For me?


Charlotte (Waltzing Matilda) said...

I don't know if this counts because it's really just a baked pasta dish, but this is the closest thing to a casserole that my kids will eat (some of them have food touching issues). It is so good with garlic bread and a salad! You can make it "light" or not. Both ways taste great!

Paula said...

Tater Tot Hotdish. That's a Minnesota staple. There are many, many, many versions out there. Essentially, brown some hamburger (we use ground venison!) Mix the burger with a can of cream of mushroom soup, a can of cream of chicken soup, and a can of evaporated milk. Put it in a 9x13 pan, cover with a bag of tater tots. Bake at 350 for 1 hour. Delicious.

Jenny said...

Chicken Artichoke Casserole

1 pie crust (refrigerated or from scratch)
1/3 to 1/2 cup sour cream
1 tsp. chili powder
2 cloves minced garlic
1 tsp. lemon juice
1 1/2 cups cooked, chopped chicken
3/4 cup shredded cheese
1 can artichoke hearts, drained and chopped
1 4oz. can diced green chiles, drained
2 green onions, sliced

Just combine everything and pour in pie crust. Bake at 400 for 30 minutes.

This is one of our family favorites.

Jamie Jo said...

I second that tator tot hot dish (also from MN)
but you have to add cheddar cheese on the top!!!

Anonymous said...

i like chili with added olives topped with cheddar cheese and corn bread dough and then baked about 325 at 25 minutes

Kristen Laurence said...

I am going to try every one of these so far....yum! I'll even post the results. And I have a recipe for you, coming soon. Thank you, dear friends. Really, I needed this.

Mary said...

Hi Kristen,
This one is a family favorite and you can use whatever roasted veggies you want. We have this at least once a month and in the winter twice.
Happy Cooking!

Robina said...

This is not really healthy but delicious. Especially if you use a really good quality fresh bread:

Overnight French Toast

2T maple syrup)
1/2 cup butter or margarine
1 cup brown sugar
1 loaf french bread
8 eggs
1 1/2 cup milk
1 tsp vanilla
1 tsp cinnamon

In a small saucepan, combine syrup, butter and brown sugar until sugar dissolves. Pour this mixture over the bott on a 9x13 baking pan.

In a bowl, beat together the eggs, milk, vanilla, and cinnamon.

Slice bread into about 17-20 slices and dip into egg mixture until well coated.

Place bread vertically over the sugar mixture in the pan, pour remaining egg mixture over bread, cover and refrigerate overnight.

Bake uncovered at 350 for 45 minutes.

Can't wait to see what else everyone posts.

Mat. Emily said...

Ina Garten's Chicken Pot Pie! Delicious! I make buttermilk drop biscuits to top the chicken because I find it easier to do than rolling out pastry.

We also like Shepherd's Pie. I brown hamburger meat with an onion. Make mashed potatoes. Pour the meat into an oven proof dish and top with mashed potatoes. Bake it in the oven at 350 for 30 minutes. While it is cooking, I make beef gravy with sauteed mushrooms and we drizzle that on top of the shepherd's pie once it is done. Yum!

Kristin said...

This is one of my favorites because it's so creamy -comfort food. It could be made healthier by using low-fat/fat-free ingredients and using less butter, but the butter makes the topping really good!

Chicken Hashbrown Casserole

1 bag of hashbrowns, slightly thawed
2 cans cream of chicken
16 oz sour cream
1+ c. shredded cheddar cheese
1/2 c. chopped onion (I've used onion pwd if I'm too lazy to chop)
1 lb chicken, cooked and chopped (about 2 breasts)
frozen peas (as much as you want in it)

Mix it together. It mixes better with the hashbrowns thawed so the creamy stuff doesn't stick to them.

Top with:
1/3 c. butter, melted
2+ c. corn flakes, lightly crushed
1+ c. shredded cheddar cheese (add the last 5 minutes)

Bake 350 for 1 hour. If previously frozen bake 400 1 1/2 hours. Makes a very full 9x13 pan or can divide into two 8x8s and freeze one for later!


Ann (Guppy) Waterman said...

Leeks, goat cheese, and artichoke, oh my! If you like these, this one's a keeper:

Use a 9x9 or slightly larger pan. They suggest an 11X17 pan, but that's much too big, IMO.

Ann (Guppy) Waterman said...

Here's a smaller link:

Anonymous said...

I love you blog....thanks for sharing!

Regarding the "Chicken Hashbrown Casserole" recipe, I'm anxious to try this and wondered do you use shredded hashbrowns or cubed ones? Thanks so much!!


Kristin said...

I use shredded hashbrowns. I haven't tried using the cubed ones. It's making me hungry for it just typing about it! :)

Anonymous said...

Our Family Favorite-Ritz-Cracker Chicken:
*Boil 6 boneless chicken breasts in pot of water until cooked. (an hour)
*Cut into bite-sized pieces.
*Put in 9 x 13 casserole dish.
*In medium bowl, mix one can cream of chicken soup and one container (16 oz.) of sour cream.
*Layer on top of chicken.
*Melt one stick of butter in microwave.
*Pour on top of cream of chicken and sour cream.
*Crush one pack of Ritz crackers and sprinkle on top.
*Bake for 30 min . at 350.

Jill said...

This one is one of my favorites. I crave it. Even tastes 'gourmet' enough for company. :)

2 cups dried penne pasta (6 oz.)
1 cup coarsely chopped celery
1/4 cup chopped onion
2 cloves garlic, minced
1/4 cup olive oil
1/4 cup flour
2 tbsp. dijon mustard
1 tsp dried dill
1 tsp finely shredded lemon peel
1/4 tsp black pepper
2 cups chicken broth
2 cans tuna, drained
1/2 cup finely crushed seasoned croutons
2 tbsp butter, melted
1 small lemon, thinly sliced
dill sprigs and capers for garnish

Grease a 9x13 baking dish. Preheat oven to 375. Cook pasta according to package directions.

In a medium saucepan cook celery, onion, and garlic in oil until tender. Stir in flour, mustard, dill, lemon peel, and pepper. Add broth. Cook and stir until thickened and bubbly. Stir in tuna and pasta. Transfer to baking dish.

Combine croutons and melted butter in a small bowl. Sprinkle over tuna mixture. Bake, covered, for 15 minutes. Uncover. Top with lemon slices, bake, uncovered, 5 minutes more or until heated through. Let stand 5 minutes. Sprinkle with garnishes.

Jill said...

Oh, and I don't use the extra butter for the crouton topping. Not needed. I also use regular mustard instead of Dijon.

Kristen Laurence said...

Paula & Jamie, my family very much enjoyed the hotdish, and so easy for a quick dinner. Thank you!

Jill, I'm making yours tonight. I have a feeling I'm going to love it. :)

Everyone else....they all sound so delicious. It will take me weeks to make them all (I figure 2 per week), but I'm looking forward to each and every one. Thank you!

Kristen Laurence said...

Jill, your recipe is perfection! So delicious. I can't wait to make it again.

trashmaster46 said...

My family does a corn & cracker dish I've never seen anywhere else. One can of corn (I usually use frozen), one sleeve of saltines, an egg or two, a bit of black pepper and celery salt, and enough milk to hold it all together, bake at 350 till done. I like it out of the pan like this, but I like it even better the next day, with a slice fried in butter with grated cheese over it. Especially next to a slice of ham.