This article is going to list a few casserole recipes that
I think any family can enjoy. Some people shudder at the
word "casserole," however there are many great recipes that
people simply aren't aware of! A casserole can be savory or
sweet, crunch or soft. There are just so many great and
unique combinations! Casseroles are a great way to use up
extra food items in a way that will feed families big and
small, with the potential for leftovers the next day! Plus,
an easy casserole dish is just the ticket for busy moms and
dads who simply can't spend hours cooking for a family!
Tuna Casserole
1 (12 oz) package egg noodles
2 (6 oz) cans tuna, drained
2 (10 oz) cans condensed cream of mushroom soup
2 cups frozen green peas
10 slices American processed cheese
1 onion, chopped
ground black pepper to taste
In a large pot of boiling water, cook noodles and frozen
peas until al dente, then drain. Pour the noodle and pea
mixture back into the pot, then add the mushroom soup,
onions, cheese, and tuna. Stir until well mixed, then serve.
Cabbage and Cheddar Casserole
4 1/2 cups shredded cabbage
2 cups shredded cheddar cheese
1 can condensed cream of celery soup
2 1/2 cups roughly crushed cornflakes
1/2 cup melted butter or margarine
1/3 cup chopped onion
1 cup milk
1/2 cup mayonnaise
1/4 teaspoon pepper
1/4 teaspoon salt
Combine the cornflakes and butter, then sprinkle half of
the mixture into a greased 9 x 13 inch casserole dish. Top
with cabbage, onion, pepper, and salt. In a large bowl, mix
together the soup, mayonnaise, and milk. Mix well, then
spread over the top of the cabbage and onions. Sprinkle
with cheese and the rest of the corn flakes. Bake for 50
minutes at 350 degrees F.
Barley, Carrot, and Celery Casserole
1 1/2 cups uncooked medium barley
2 finely chopped carrots
2 chopped celery stalks
4 1/2 cups chicken broth, divided
1/2 cup slivered almonds
7 green onions, chopped
4 garlic cloves, minced
1 tablespoon butter or stick margarine
2 tablespoons minced fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper
Sauté the celery, onions, carrots, and garlic with the
butter in an ovenproof pan. Add barley, pepper, and salt,
stirring well. Add 2 1/2 cups of broth. Cover with tin foil
and bake for half an hour at 350 degrees F. Remove the tin
foil and add the parsley, remaining broth, and almonds.
Stir well. Bake WITHOUT the foil for 40 minutes (until
barley has become tender).
Go ahead and whip up one of these terrific dishes. I think
you'll find that even the toughest to please in your family
will be impressed!
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