Casseroles and Other "One-Dish" Ideas

Casseroles and Other "One-Dish" Ideas

New Recipes
Six-Layer Casserole Apple-Bacon-Cheddar-Bake
Lucille's Bacon Cheddar Crepes Overnight Scalloped Turkey Casserole
Quiche Lorraine Stan's Shepherd Pie
Ted-a-Rena Spaghetti Beef Casserole

Casserole : a dish cooked, baked or microwaved entirely in one pot; the food is usually served directly from a casserole dish.

Casserole Dish : an ovenproof baking dish with a tight-fitting lid, used for cooking stews and so on in the oven.

Updated January, 2009

Six-Layer Casserole

This is a recipe from Kay Knoll of the picnic group. Quick and easy to put together, cooks without any supervision, and tastes really good.

1 cup potatoes, diced
1 cup onions, diced
I cup carrots, diced
1 lb. lean hamburger (uncooked)
1 cup uncooked rice
1 cup canned tomatoes or tomato soup
2 cups boiling water

Place ingredients in layers in large casserole or Dutch oven in order given. Sprinkle each layer with salt and pepper. Dot top with butter. Bake at 325 F for 2 - 2 1/2 hours.

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From the Griffin Inn in Door County Wisconsin, home of Hannes and Betty Anderson.
I used "BisQuick" last time I made this, and it was just as good as making my own mix.

1 lb. bacon, fried crisp, crumbled
About 3 cups sliced apples
2 tbsp. sugar
2 cups shredded cheddar
2 cups biscuit mix or 2 cups flour + 1 tsp. baking powder + 1/2 tsp. salt
2 cups milk
4 - 5 eggs

Mix apples and sugar. Layer in 9x13 pan in rows. Cover apples with cheese. Sprinkle with bacon. Beat remaining ingredients together. Using ladle, pour evenly over apples, cheese and bacon. Bake at 375 F for 35 -40 minutes till lightly browned. Serve Warm. Serves: 8

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Lucille's Bacon Cheddar Crepes

Lucille Bryks brought these to Barb’s housewarming
and Fred immediately put them on his Christmas dinner menu.

1 lb bacon - sliced thinly crosswise
1 medium onion - diced fine
1 8 oz can crushed tomatoes
2 cups grated cheddar cheese
4 tbsp. flour
cayenne pepper and tabasco sauce (to taste)

1 1/2 cups milk
melted butter
3 eggs
2/3 cup flour
1/2 tsp. salt

Prepare crepe mixture about 2 hrs. ahead of time. Beat milk, eggs, flour and salt with 2 tbsp. melted butter. Refrigerate.
Meanwhile: Cook bacon in a large skillet until almost crisp. Drain, reserving fat. Add onion to skillet and cook until clear. Remove bacon-onion mixture, set aside. Return fat to skillet, add flour and stir to form a thick paste (add flour as necessary).
Add tomatoes, cayenne and tabasco and stir until thickened. Add cheese and stir until melted. Stir in bacon-onion mixture and set aside to cool.
Use 2 skillets to cook crepes. One should be 6-7 inches across the bottom, the other a larger one about 10 inches or so. Heat both pans on a medium-low burner and brush each with butter. Pour a scant ¼ cup batter in the small pan and rotate to cover evenly. Cook until the edges begin to brown, loosen the crepe by shaking and invert it into the larger pan to cook the other side.
Re-butter the small pan and start another crepe. When the first crepe is nicely browned, slide it onto a platter. Place waxed paper between each cooked crepe to prevent them sticking to each other. Repeat until done. Place about a cup filling on each crepe and roll, folding in the ends halfway. Place seam-side down in a buttered baking dish. Brush the tops with melted butter to prevent crisping and bake in a 250 deg F oven about 45 minutes until filling is reheated. Makes about 16 small crepes.

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Overnight Scalloped Turkey Casserole

Here’s something Mom found in Arizona for those turkey leftovers.
They had it after US Thanksgiving and she said it was delicious.

2 cans (10 3/4 oz.) mushroom soup-    undiluted
2 1/2 cups milk
1/2 lb process cheddar cheese- cubed
4 cups chopped cooked turkey (or chicken)
1 box (7 oz) macaroni
3 hard-cooked eggs- chopped
1/2 cup butter-melted-divided
1 1/2 cups soft bread crumbs

In a large bowl, combine soup, milk and cheese. Add turkey, macaroni and eggs. Stir in ¼ cup melted butter. Transfer to a greased 9x13 baking dish and refrigerate 8 hrs. or overnight. Toss the bread crumbs in the reserved butter; sprinkle over casserole. Bake, uncovered at 350 F for 60-65 minutes until golden brown and bubbly.

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Quiche Lorraine

This is Gram’s recipe. Good and easy..

Make crust for 10" pie, adding ¼ tsp. garlic powder.

Fry 6 slices bacon till crisp and crumble into unbaked pie shell.
Cover with slices of Swiss or cheddar cheese. Filling: 4 eggs 1 tbsp. flour 1/2 tsp. salt 1/2 tsp. dry mustard 2 tbsp. grated onion 1 large can evaporated milk

Beat eggs with seasonings and flour. Add the milk (2 cups). Lastly stir in the onion. Pour into shell, bake in 375deg F oven till set, approx. 3/4 hour.

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Stan's Shepherds Pie

A great way to use left-overs!


In food processor combine cooked beef, pork and chicken. Just beef is fine too. Process till fairly fine. Place in casserole and add processed carrots, onion, turnips and a bit of cheddar cheese. Mix in gravy enough to moisten. Top with mashed potato and heat in a 350 F oven.

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Ted-a-Rena Spaghetti Beef Casserole

From a book by Dorothy Garlock,
this recipe states that it can be adjusted to the size of the family.

1 pound of lean ground beef
Small onion
One-half of a green pepper
Sauté onion and green pepper in butter ,add ground beef, and cook until brown and crumbly.
Parboil the following for a few minutes:
1 1/2  cups cubed raw potatoes
1 cup sliced carrots
1 cup broken uncooked spaghetti 
Drain and add to meat mixture.
1 cup of shredded cheddar cheese.
I can of cream of chicken soup—with a can of milk.
Salt and pepper to taste.
Sprinkle top with shredded cheese.
Bake 45 minutes in 350 deg. oven.

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