Category Archives: Casseroles

Hashbrown Casserole

Hashbrown Casserole is pretty much a staple in our home.  At the end of the recipe, I will include some variations we sometimes include:

Preheat oven at 400 degrees F

8 oz sour cream

26 oz (Family size can) cream of chicken

2 cups sharp cheddar grated

onion chopped or onion flakes

32 oz bag diced hashbrowns (I prefer cubed, not shredded)

sprinkle sea salt to taste

1 row ritz crackers crushed

1 stick butter melted

Mix first 4 ingredients, then slowly add in the hashbrowns.  Salt the mixture and stir, then pour into large casserole dish.

Sprinkle the crumbled ritz crackers over the mixture.  Pour melted butter over the ritz crackers.

Cover casserole dish with aluminum foil.

Bake at 400 degrees for approx 65 minutes, or until potatoes are tender.  (65 min is perfect for my oven)

VARIATIONS I like to make:  when mixing in first 4 ingredients, either mix in 1 lb browned cooked hamburger meat, 1 lb browned cooked sausage, or 1 lb diced, cooked chicken breasts…can divide into two medium size casserole dishes when adding these ingredients instead of one large casserole if desired…another variationn I love is as follows:take approx 1 lb boneless, skinless chicken breasts and dip in 2 slightly  beaten egg yolks, then dip in flour mixed with season-all for taste…brown lightly in canola or veg. oil on both sides on stove top in skillet.  Line bottom of casserole dish with pieces of fried chicken (not totally cooked).  Top with grated cheese, and then remaining hashbrown casserole mixture and bake as specified above.  YUM!!!

Tina’s Spaghetti Meatloaf

Spaghetti Meatloaf from my sister, Tina’s Kitchen

1 lb ground turkey
½ pack saltine crackers
2 handfuls of Cheddar and Sour Cream potato chips
10 Toasteds Keebler Butter crackers
1 cup parmesan cheese
5 ozs of Prego Three Cheese spaghetti sauce
Tablespoon Worcestershire sauce
2 Tablespoon olive oil
One small onion
Tablespoon chopped garlic
Crush the crackers and potato chips together. Mix these with the ground turkey. Cut the onion in small pieces and saute with the garlic in one tablespoon of olive oil. Pour this mixture in with the meat. Add the remaining ingredients and mix well. Grease a small baking pan and place mixture in the pan. Spread a small amount of spaghetti sauce in a thin layer all over the meatloaf. Cover this with shredded cheddar and mozzarella cheese. Bake on 350 degrees for about 45 minutes.

Cuz Mel’s Spaghetti Casserole

SPAGHETTI CASSEROLE from Cousin Melanie’s Kitchen

  • 1 tablespoon olive oil
  • 1 lb ground round
  • 1/2 cup chopped onions
  • 2 cloves garlic, minced
  • 1 (10 3/4 ounce) can cream of mushroom soup
  • 1 1/2 cups pasta sauce or spaghetti sauce (homemade or commercial such as Ragu brand)
  • 1 1/2 cups shredded cheddar cheese
  • 4 cups cooked spaghetti
  • 2-3 tablespoons shredded parmesan cheese


  • Heat the olive oil in a large skillet over medium-high heat.
  • 2 Add ground beef, onion, and garlic; stir to crumble beef; cook 4-5 minutes or until the beef is browned; drain.
  • 3 Transfer meat mixture to a mixing bowl.
  • 4 Add in the soup, pasta sauce, 1/2 cup cheddar cheese, spaghetti, and 1/2 cup water; stir to combine.
  • 5 Season to taste with salt and pepper.
  • 6 Transfer spaghetti-meat mixture to greased (with non-stick cooking spray) 13×9 inch baking dish.
  • 7 Sprinkle with all but 1 tablespoon cheddar cheese and 1-2 tablespoons parmesan cheese over the top.
  • 8 Bake at 400° for 18-20 minutes or until bubbly.
  • 9 Sprinkle with remaining cheese; serve immediately.
  • Cuz Mel’s Tex-Mex Pasta Bake

    TEX-MEX PASTA BAKE (from Melanie’s Kitchen)

  • 1 (10 ounce) penne
  • 1 lb ground beef
  • 1 cup onions, chopped
  • 2 tablespoons chili powder
  • 1 (14 1/2 ounce) can diced tomatoes, undrained
  • 1 (8 ounce) can tomato sauce
  • 1 cup salsa (heat level is up to you)
  • 1 (7 ounce) can diced green chilies, drained
  • 2 cups cheddar cheese, shredded
  • 1 to taste Tabasco sauce, to taste
    Cook penne according to directions and drain.
    Cook ground beef and onion in a large skillet. Drain off fat, then add chili powder, diced tomatoes, tomato sauce, salsa and chilies, and cook for about 5 minutes.
    Toss pasta and sauce together and spoon into a 13×9-in. baking dish. Top with the cheese and bake at 350 degrees for 20 minutes, then serve.

    Freda’s Hamburger Casserole

    I am not sure where this particular recipe came from originally because it was on a fax to Freda’s work in 2008.  However, since she had it in her recipe box, I am calling it “Freda’s Hamburger Casserole”.  I tried it for supper this evening.  It was super-easy and was very good.  I wrote a note at the end to show what I did different than the recipe.

    2 lbs ground beef sautee’d with chopped onion….brown and drain.

    1 lb cheddar cheese, grated

    1 large can cream of mushroom soup

    1 bag medium egg noodles

    Place in buttered casserole dish.  Heat at 350 degrees until bubbly…

    OPTIONS:  top with chopped bread crumbs that have been browned in skilled of butter, or use croutons.

    NOTE FROM TERESA:  I made this casserole as pictured with ritz crackers crumbled in butter for the topping…bowtie noodles instead of egg noodles…sprinkle a bit of coarse California sea salt into the mixture before baking and add about 1 cup extra cheese just because it’s yummy.  It took about 30 minutes to bake and it turned out GREAT!

    Aunt Juanita’s Squash Casserole

    Cook 6 cups cups – squash OR zucchini with 1 chopped onion

    drain and set aside. (should yield 4 to 6 cups)


    2 Eggs slighlty beaten with fork

    add 1 can cream of chicken OR cream of mushroom soup

    mix together, then add the squash/zucchini and onion mixture

    Next mix together:

    8 oz Peppridge Farm Herb Stuffing Mix

    1 stick butter

    Put 1/2 herb season mixture in bottom of casserole dish.

    Layer with the squash mixture.

    Add remaining stuffing mixture on top.

    Bake at 350 degrees 30 minutes