Sometimes when I am at a loss as to what to make for dinner, I turn to a casserole. Casseroles are great to make as an easy weeknight supper. You can also make them during the Holidays, such as Thanksgiving and Christmas.
This pineapple cheese bake is a side dish that goes really well when you are serving ham.
Pineapple Cheese Bake
- 1, 20 ounce can pineapple chunks
- 1/2 cup sugar
- 3 tbsp flour
- 1 cup shredded cheddar cheese
- 1/4 cup melted margarine
- 1/2 cup Ritz crackers, crumbled
Drain pineapple, reserving 3 tbsp of juice.
Combine reserved juice, sugar and flour in a bowl.
Mix well.
Stir in cheese.
Add pineapple and mix well.
Spoon into greased casserole dish.
Mix margarine and cracker crumbs in a separate, small bowl.
Sprinkle over the pineapple.
Bake at 350* for 20 minutes or until lightly browned on top.
Sweet Potato Casserole
- 2 large cans of sweet potatoes
- 4 eggs beaten
- 2 cups of white sugar
- ¾ cup of margarine (melted)
- 1 cup of evaporated milk
- 2 teaspoons of cinnamon
- 2 cups of white mini marshmallows
- 1 cup of shredded coconut
Topping
- 2 ½ cups of cornflakes (crushed)
- 1 cup of brown sugar (packed)
- 1 cup of pecans (chopped)
- 1½ cups of margarine (melted)
Pre heat your oven to 400°.
Spray a 9 x 13 casserole dish with butter.
In dish, mash your potatoes. Mix in your eggs, sugar, margarine, milk, cinnamon, marshmallows and coconut.
In a separate bowl, mix your cornflakes, brown sugar, nuts and margarine. This is your topping; spread it over your potato mixture. Place your dish on an aluminum foil covered cookie sheet. This will prevent food from falling down and baking on the bottom of your oven (this I know from experience). Place your casserole into your oven for about 20 minutes. Just until it all blends together.
Cool and enjoy!
Whipped Sweet Potato Casserole
- 6-7 sweet potatoes, regular size, peeled and cut into cubes
- 1 can sweetened condensed milk (you will only use half)
- 1 bag mini marshmallow
Pre-heat oven to 350*.
Fill a pot half full with water. Bring potatoes to a boil and continue to boil until the are cooked.
You will know when they are ready when you can easily slice through one with a fork.
Drain water from potatoes.
Beat potatoes with a mixer until they are free from lumps.
Add 1/2 can of milk.
Whip until combined.
Pour mixture in a baking dish.
Top with mini marshmallows.
Bake for 20 minutes (until marshmallows are lightly browned).
Dorito Casserole
- 1 pound ground beef**
- 6 cups Dorito’s, crushed*
- 1 can of tomato sauce, 8 ounces
- ½ can enchilada sauce
- 1 ½ cups of shredded cheddar cheese (or any cheddar mix shredded cheese)
Preheat oven to 375*.
Line a 9×13 baking dish with no-stick foil.
Brown ground beef in a skillet on medium-high.
In a bowl combine meat, tomato and enchilada sauce. Mix.
Place all but 1 cup of chips into baking dish.
Pour meat mixture on top of chips.
Add cheese over meat mixture and add the remainder of the chips on top of the cheese.
Bake for 20 minutes.
* For a more unique flavor, I used ½ regular chips and ½ blue cheese and buffalo flavored chips. It added a little zesty flavor to the dish!
** If you are not fond of ground beef, you can try using 2 large cans of chicken. You could also use ground chicken or turkey in the place of ground beef!
Chicken Parmesan Casserole
- 1 can crescent rolls
- 2 tbsp olive oil
- 1 cup shredded cheddar cheese
- 10 breaded chicken tenders, cooked according to package directions, chopped into bite sized pieces
- 2 cups pasta sauce (such as Hunts)
- ¼ cup grated Parmesan cheese
- ½ tsp parsley
- ½ tsp garlic powder
Preheat oven to 425*
Line a 9×13 pan with no-stick foil.
Unroll crescent rolls into the bottom of the prepared pan. Press seems together to make one large piece of dough that covers the entire bottom of the pan.
Spread oil over dough.
Bake for 10-11 minutes.
Sprinkle ½ cup of cheese over cooked dough.
Top with prepared chicken pieces.
Spread pasta sauce evenly over chicken
Sprinkle with the last ½ cup of shredded cheese. Then sprinkle with grated Parmesan cheese.
Top with spices.
Bake for another 10-11 minutes.
Serve warm.
Hash Brown Casserole
- 1 bag frozen hash browns, thawed
- 1 can cream mushroom soup
- 1 container sour cream (about 10-14 ounce container)
- 1/2 cup shredded cheese, cheddar
- Grated Parmesan cheese
Preheat oven to 350*. Spray a 9×13 baking dish with cooking spray.
Combine first 4 ingredients together.
Spoon into prepared dish.
Bake 45 minutes to 1 hour.
Top with Parmesan cheese.
Easy Chicken Risotto Casserole
- 2 tbsp margarine
- 1 can chicken broth
- 1/2 cup water
- 1 cup Aborio rice, uncooked
- 1 small onion, diced
- 1/2 tsp salt
- 2 cups deli chicken slices, chopped
- 1 cup shredded mozzarella cheese
- 1 cup cherry tomatoes, halved
- Parsley for garnish
Preheat oven to 400*.
In a 9×13 baking dish add margarine.
Place in oven for 5 minutes. (to melt)
Remove from oven.
Add broth, water, rice, onion and salt.
Bake for 35 minutes.
Remove from oven and separate rice with fork.
To rice add chicken, tomatoes and cheese.
Sprinkle with dried parsley and serve.
And for dessert, the closest thing to a casserole would have to be a trifle. Here is a Punchbowl trifle recipe:
Punchbowl Trifle
- 1 box of yellow cake mix, prepared as directed
- 1 can (20 oz.) crushed pineapple
- 2 packs of vanilla or French vanilla instant pudding
- 1 container (16 oz.) whipped topping, thawed
- 1 can (20 oz.) cherry pie filling
Crumble ½ cake into a bowl.
Spread ½ pineapple over cake.
Spread ½ pudding mix over pineapple.
Add ½ whipped topping over pudding.
Top with ½ cherry filling.
Repeat layers one more time.
Chill (overnight is best) and serve!
This dessert looks very pretty if served in a clear glass bowl. This way you can see all the colors shining through.
