What You Need For Spaghetti Bake:

16 oz package spaghetti noodles – cooked

3 tbsp butter

1 – 6 oz can tomato paste – 6 oz can of water

1 – 15 oz can of tomato sauce

1 – 14.5 oz can of diced tomatoes with onions and green peppers – do not drain

1/3 cup diced green peppers

1 cup diced onions

1 lb ground beef

1 lb breakfast sausage

2 cups cottage cheese

4 eggs beaten

1 cup Parmesan cheese

1 cup mozzarella cheese shredded for topping

3 tbsp sugar

1/2 tsp garlic powder

1 tbsp fresh oregano

1 tbsp fresh basil

1 tsp salt

1 tsp pepper

How To Make Spaghetti Bake:

Preheat oven to 350 degrees. Cook spaghetti and drain. Stir butter into spaghetti, add parmesan cheese and eggs, pour mixture into an 11″ x 15″ casserole dish. Lay cottage cheese over spaghetti, make into a nest for meat sauce.

In a large saute pan cook hamburger and sausage, add onions green peppers until meat is browned, drain fat. stir in diced tomatoes un-drained and tomato paste, water sugar, oregano, basil, garlic powder, salt and pepper, and tomato sauce. Cook over medium low heat 10 minutes stirring often. Pour mixture over cottage cheese and spread evenly over top. Cook Spaghetti Bake uncovered at 350 degrees for 25 minutes, take out of oven and sprinkle top with mozzarella cheese, cook additional 5 – 10 minutes.

Spaghetti Bake Serves 12

Find more great casserole recipes like this Spaghetti Bake  at  http://www.allfreecasserolerecipes.com/ 

What You Need For Great Northern Bean Casserole

1/2 lb ground beef

1/2 cup onions small diced

1 – 15 oz can butter beans

2 – 15 oz cans great northern beans

1 – 15 oz can pork & beans

4 pieces cooked bacon crumbled

1/2 cup pineapple tidbits

1/2 to 3/4 cup ketchup

1/4 cup brown sugar

1 tsp mustard

1 tsp pepper

How to Make Great Northern Bean Casserole

Preheat oven to 350 degrees.  In large saute pan cook ground beef and drain fat.  Simply combine all ingredients, stir well and pour into a 2 quart casserole dish and bake Great Northern Bean Casserole at 350 degrees for 30 minutes.

Note:  This Great Northern Bean Casserole makes a great side-dish.

What You Need For Chicken Veggie Noodle Casserole:

12 oz package dry noodles

1 cup milk

2 cups cream

1/3 cup diced red  bell peppers

1/3 cup diced green bell peppers

1/3 cup diced yellow bell peppers

1/3 cup diced carrots

1/3 cup diced yellow onions

½ cup green onions

½ cup diced mushrooms

½ cup peas

¼ tsp nutmeg

½ tsp garlic powder

1 tsp salt

1 tsp pepper

2 cup diced cooked chicken

6 oz shredded Parmesan cheese

How To Make Chicken Veggie Noodle Casserole:

Preheat oven to 350 degrees.  Cook noodles and set aside.  In a medium sauce pan over medium high heat combine the milk, cream, diced red peppers, diced green peppers, and diced yellow bell peppers, carrots, yellow onions, green onions, mushrooms, peas, nutmeg, garlic powder, salt and pepper.  Stir until sauce starts to boil.  Turn heat down to low and add Parmesan cheese, stir for approximately 8 -10 minutes, stir in noodles and cooked chicken and pour into a 2.5 quart casserole dish and bake Chicken Veggie Noodle Casserole at 350 degrees for 30 minutes.

What You Need For Gluten Free Chicken & Bean Casserole:

1 cup mild salsa 

2 – 15 oz cans cream corn

1  – 15 oz can of pinto beans

1 – 15 oz can of black beans

2 tbsp white rice flour

1 tbsp chili powder

2 tbsp cumin

1/2 tsp salt

1/2 tsp pepper

2 cup cubed chicken

1 cup shredded cheddar cheese – separated   1/2 in mix 1/2 in topping

3 cups potatoes O’Brien

How To Make Gluten Free Chicken & Bean Casserole:

Preheat oven to 350 degrees.  In a large mixing bowl add salsa, cream corn, pinto beans, black beans, white rice flour, chili powder, cumin, salt, pepper, chicken and 1/2 cup cheddar cheese.  Stir in well and pour into a 9″ x 9″ casserole dish, top with potatoes O’Brien and the other 1/2 cup of the cheddar cheese and bake Gluten Free Chicken & Bean Casserole at 350 degrees for 35 minutes.

Note:  I used Ore-Ida frozen potatoes O’Brien. Ore-Ida potatoes are all gluten free. 

What You Need For Potato & Hamburger Casserole:

  3/4 lb ground beef

 1/2 cup diced onions

 1/2 cup sliced mushrooms

 1 can of cream of mushroom soup

 1 cup sour cream

 1/2 cup mayonnaise   

 5 slices of bacon – crumbled, separate in half

 1 cup Parmesan cheese – divided into two 1/2 cup

 1/2 tsp garlic powder

 1/2 tsp salt

 1/2 tsp pepper

 5 medium baked potatoes – sliced

How To Make Potato & Hamburger Casserole:

Preheat oven to 375 degrees. In a medium frying pan cook hamburger, onions, mushrooms together and drain fat, set aside.  In a large mixing bowl combine cream of mushroom soup, sour cream, mayonnaise, half of bacon bits, half of the Parmesan cheese, garlic powder, salt and pepper, and mix, then add sliced bake potatoes and coat thoroughly.  Add in hamburger mixture and stir in thoroughly.  Pour Potato & Hamburger Casserole mixture into a 2 quart casserole dish and top with remaining bacon and Parmesan cheese.  Bake at 375 degrees for 40 minutes.

This Potato & Hamburger Casserole will Serve 6 to 8 people.

What You Need For Macaroni & Cheese with Ham Casserole:

1/4 cup butter – separated in half

1-1/2 cup ham – diced

1/2 cup flour

1 cup milk

1 pound cheddar cheese – shredded

1 pound macaroni

2 cups panko

2 eggs

1/4 tsp salt

1/4 tsp pepper

How To Make Macaroni & Cheese with Ham Casserole:

Sauce:

In a large sauce pan melt half the butter, add ham and saute for 3 minutes, add flour and stir continuous for 2 more minutes,  stir in milk and cook for 2 more minutes, slowly add cheese until stirred in completely with sauce. Set aside.

Preheat oven to 375 degrees.  In a large sauce pan cook macaroni.  Melt other half of butter and mix together with panko.  add cheese sauce to macaroni, add in the buttered panko, eggs, salt and pepper. Stir thoroughly.  Pour Macaroni & Cheese with Ham mixture into a 9″x 11″ casserole dish and cook at  375 degrees for 40 minutes.

What You Need For Cauliflower Casserole:

1/2 cup melted butter

1/4 cup diced onions

1/2 tsp garlic powder

1/2 cup flour

4 cups milk

1/2 cup tightly packed spinach leaves – divided into 1/4 cups

1/2 tsp nutmeg

1 tsp salt

1 tsp pepper

2 cups cooked cauliflower

3/4 cup sliced mushrooms

1/4 cup chopped green onions

1/4 cup minced red bell peppers

1 1/2 cup cottage cheese

1 lb shredded mozzarella cheese – divided 1-1/2 cup for stuffing mixture and 1/2 cup for topping

1 cup diced ham – cooked

1 cup heavy cream

1 cup sour cream

12 manicotti noodles

How To Make Cauliflower Casserole:

Sauce for Cauliflower Casserole,

Preheat oven to 400 degrees.  In a large sauce pan, melt butter on medium heat.  Add diced onions and garlic powder, cook for approximately 2 minutes stirring constantly.  Gradually add flour to butter a little bit at a time stirring non stop.  After all the flour is added, stir an additional minute.  Add warm milk to roux a little at a time until roux thickens. Add 1/4 cup spinach and stir.  Add nutmeg. salt and pepper and set aside.

Mixture for Cauliflower Casserole, 

Place cauliflower into a microwaveable bowl and cook for 4 minutes with 1/2 cup of water, be sure to place a paper towel over the top when microwaving.  Drain, cut into small pieces.

In a large mixing bowl add cooked cauliflower, mushrooms, green onions, red bell peppers, cottage cheese, 1 1/2 cup mozzarella cheese, cooked ham, heavy cream, sour cream and the rest of the spinach leaves.  Mix thoroughly, pour small amount of sauce into bottom of a 11″ x 15″ casserole dish, press  mixture into cooked manicotti noodles and set into a casserole dish side by side.  Pour the sauce evenly over manicotti noodles and top with the rest of the mozzarella cheese.  Bake Cauliflower Casserole at 400 degrees for 35 minutes

What You Need For Swedish Meatball Bake Casserole:

1 ½ lbs ground beef

½ lb ground sausage

1 cup bread crumbs

1 cup instant potato mix

½ cup minced onion

1 ½ tsps salt

1 tsp pepper

¼ tsp  garlic powder

¼ tsp allspice

2 eggs

¼ cup flour – for dredging

4 tbsps butter

2 Tbsps chopped green onion or chives (for garnish)

Gravy For Swedish Meatball Bake Casserole:

1/3 cup flour

4 cups milk

1/8 tsp ginger

1/8 tsp allspice

1/8 tsp garlic salt

How To Make Swedish Meatball Bake Casserole:

Preheat oven to 375 degrees.  In a large mixing bowl combine ground beef, ground sausage, bread crumbs, instant potato mix, minced onion, salt, pepper, garlic powder, allspice and eggs.  Mix well and roll into meatballs about the size of a golf ball.  Dredge Swedish Meatballs in flour.  

In a large sauté pan over medium heat melt butter, add meatballs and brown evenly on all sides (meatballs will finish cooking in oven); retain the drippings for sauce.  Place Swedish Meatballs in a 9” x 9” casserole dish and set aside.

Gravy For Swedish Meatball Bake Casserole:  In the same sauté pan containing the meatball drippings, over medium high-heat, add flour and stir for approximately 1 minute or until bubbly.  Add milk, ginger, allspice and garlic salt and stir until thickened, about 2 to 3 minutes.  Pour gravy over Swedish Meatballs, cover and bake at 375 degrees for 35 minutes.  Sprinkle with green onions or chives to garnish if desired.

This Swedish Meatball Bake Casserole is great served over rice. 

This Sour Cream Hamburger Noodle Casserole has cheesy piercing flavors.  It’s simple to make, takes only 30 minutes to bake, and is very pleasing to the taste.  Serve this delicious casserole with some garlic bread and your family will be asking for more Sour Cream Hamburger Noodle Casserole  again and again.  Add this recipe to your quick and easy recipe file.

What You Need For Sour Cream Hamburger Noodle Casserole:

8 oz package egg noodles

1 lb ground beef

1 tsp salt

1/2 tsp onion powder

1/2 tsp pepper

1/2 tsp garlic salt

1 8 oz. can tomato sauce

1 cup cottage cheese

1 cup sour cream

6 green onions chopped

1 cup shredded cheddar cheese

How To Make Sour Cream Hamburger Noodle Casserole:

Preheat oven to 350 degrees. In a large saute pan on medium heat brown ground beef and drain fat. Add salt, onion powder, pepper, garlic salt, tomato sauce and simmer for 5 minutes. Combine cottage cheese, sour cream, green onions and noodles to ground beef mixture and mix well. Transfer tp a 9″ x 9″ casserole dish, top with shredded cheddar cheese and bake Sour Cream Hamburger Noodle Casserole at 350 degrees for 30 minutes.

What You Need For Halibut Egg Noodle Casserole:

2 tbsp cooking oil

1 bulb garlic (medium size)

1 cup mushrooms (sliced)

12 oz halibut (sliced 1/8” thick)

¼ tsp salt

¼ tsp pepper

¼ tsp celery seed (ground)

¼ tsp onion powder

2 tbsp all purpose flour

1 cup heavy cream

1 small lemon

1- 4 oz package of egg noodles

1 cup shredded mozzarella cheese

 How To Make Halibut Egg Noodle Casserole:

Preheat oven to 380 degrees.   In a medium sauce pan over medium heat add cooking oil, stir in garlic, mushroom and sauté for 2 minutes.  Add all but 4 slices of halibut to pan and cook till halibut is cooked through.  Add salt, pepper, celery seed, onion powder and all purpose flour and stir together, gradually stir in heavy cream and cook over medium low heat for 3 to 4 minutes constantly stirring until sauce starts to thicken. 

Add the juice from 1 small lemon, be careful when you are cooking the sauce as not to break up the halibut too much.  Fold in cooked egg noodles and pour into a 1 ½ quart casserole dish.  Lightly cook the other 4 slices of halibut that was set aside and lay over the top of mixture and top with mozzarella cheese.  Cook Halibut Egg Noodle Casserole at 380 degrees for 25 minutes.

optional:  place lemon slices over top before baking