Casseroles

Here are a few of my favorite recipes. Hope you enjoy them as much as I do.
Cabbage Casserole -  (My sister, Betty Smith)
                                                                             
1 1/4 lb ground beef
1 1/4 lb sausage
1 onion - chopped
1 (10 1/2 oz) tomato soup or sauce
2 tbsp olive oil
1 small cabbage - chopped
Salt
Pepper

Rice - cooked separately
Brown beef, sausage and onion in olive oil. Drain

Add sauce and stir until hot

Add cabbage and salt/pepper to taste

Cover and cook until cabbage is tender or

put in casserole dish and bake 350 degrees for 30 min

Serve with Rice
Chicken Pot Pie - (Bisquick Box)
                                                                              
1 can Veg-All or 2 cups frozen veggies thawed 
1 can cooked chicken or 1 can chicken
1 can Cream of Chicken Soup
1 cup Bisquick
1/2 cup milk
1 egg - beaten
Mix veggies, chicken and soup in bowl

In separate bowl, mix Bisquick, milk and eggs

Pour veggie mixture in glass casserole dish

Pour batter over veggie mixture

Bake at 400 degrees for 30 min (4 servings)
Corn Casserole -  (My friend, Judy)
                                                                               
1 can cream style corn
1 can whole kernel corn
2 eggs - beaten
1 cup sour cream
1 pkg Juffy Corn Muffin mix
1/2 cup butter (melted)

1 cup cheddar cheese - shredded 

9x13" buttered dish
Mix together all ingredients except for cheese

Bake 350 degrees for 30 min

Remove from oven and sprinkle cheese over top.

Return to oven and bake another 15 min or until center is firm.
Eggplant Parmesan - (My niece, Leslie Gheesling)
                                                                                
1 large Eggplant
3 Eggs - mixed
1 Cup Dry Bread Crumbs
3/4 Cup Olive Oil
1/2 Cup Grated Parmesan Cheese
3 Tsp Oregano
1/2 lb Sliced Mozzarella Cheese
3 (8 oz) Cans Tomato Sauce
2 Cans Rotel chopped tomatoes with Peppers
Wash Eggplant then pare and cut into thick slices
Dip each slice in eggs then into crumbs and sauté in hot oil until golden brown on both sides.

Layer of Eggplant in 2qt Casserole dish
Add sprinkling of parmesan, oregano, and mozzarella
Cover with Tomato Sauce

Repeat layers until all Eggplant is used

Top last layer of sauce with Mozzarella

Bake uncovered 30 min or until sauce is bubbly and cheese is melted. May have to cook longer than 30 min.
Green Bean Casserole - (French Fried Onion Can)
                                                                                 
2 -3 Cans Green Beans French Style - Drained
1 101/2 oz Condensed Cream of Mushroom Soup
1 can French Fried Onions
Mix together and pour into un-greased 1qt casserole dish

Bake uncovered 35 min

Remove and sprinkle top with 1 can French Fried Onions

Bake 5-10 min more

Option: Add 1 tbls soy sauce to green bean mixture and 1/2 of French Onions. 

Put other 1/2 of French Onions on Top around edges
Shepherd's Pie - (I've been making this since I was a teenager but this is a better variation with stewed tomatoes. I      don't know where this one came from)
                                                                                  
1 lb ground beef
1 med onion - chopped
2 gloves garlic - crushed
1 egg beaten
1 can (14 1/2 oz) Italian Stewed Diced tomatoes Drained
2 1/2 cups Green Beans - drained or LeSuer Peas
Salt
Pepper
Mashed Potatoes - (8 servings of Instant)
1/2 qt casserole dish
Brown onion, garlic and beef - add salt and pepper. 

Drain meat and place in 1/2 qt casserole dish.

Pour in tomatoes and top w/green beans or peas.

Mound with potatoes and brush w/egg wash

Bake 350 degrees - 30 min
Broil 1 min to brown top
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