Broccoli Quiche

• 2 T. butter
• 1/2 onion, minced
• 1 t. minced garlic
• 2 cups chopped fresh broccoli
• 1 (9 inch) unbaked pie crust
• 1-1/2 cups shredded mozzarella cheese
• 4 eggs, well beaten
• 1-1/2 cups milk
• 1 t. salt
• 1/8 t. black pepper
• 1 T. butter, melted

Single Pie Crust:

1-1/3 cups flour
1/2 teaspoon salt
1/2 cup butter
2-3 tablespoons cold water

Preheat oven to 350 degrees F (175 degrees C).

Prepare pie crust and set aside.
Over medium-low heat melt butter in a large saucepan. Add onions, garlic and broccoli. Cook slowly, stirring occasionally until the vegetables are soft. Spoon vegetables into crust and sprinkle with cheese.
Combine eggs and milk. Season with salt and pepper. Stir in melted butter. Pour egg mixture over vegetables and cheese.
Bake for 45-50 minutes (in a glass dish) or until the center has set.

Tasty Tuna-Noodle Casserole

Source: Hannah M.

• 1 pound bow or rotini noodles
• 1/4 cup onion, finely chopped
• 4 T. butter
• 1/4 cup flour
• 1 t. salt
• 1-1/2 t. garlic powder
• 1 t. onion powder
• 1/4 t. pepper
• 1/2 t. mustard
• 4 cups milk
• 1 cup cheddar cheese
• 3 (5 ounce) cans tuna - do NOT drain!
• 1 cup crushed potato chips

Cook noodles and set aside. Saute onions in butter (I added a little olive oil as well). Add flour, salt, garlic & onion powder, pepper, and mustard. Allow to thicken and brown slightly. Stir in milk; add cheese slowly. Add 3 cans of tuna. Combine mixture with noodles, and pour into a casserole dish. Top with 2 handful of cheese and crushed potato chips. Bake at 350 degrees F for 30 minutes, covered! Remove cover and turn oven on broil for a few seconds to crisp the topping, but watch it carefully, because it browns very quickly.

Baked Creamy Potato Casserole

Source: Sally D., modified

My family's favorite traditional Christmas dinner casserole!

• 4 cups cubed, cooked potatoes
• 1/2 cup chopped onion
• 2 T. green pepper
• 2 T. red sweet pepper
• 4 T. butter
• 1/4 cup flour
• 2 cup milk
• 1 t. salt
• 1 t. garlic powder
• 1/4 t. black pepper
• 3/4 cup shredded cheddar cheese
• 6 slices turkey bacon, cooked and chopped (save half for topping)

Peel, cube, and cook potatoes. Fry onion and peppers in butter for about 5 minutes. Stir in flour. Add milk gradually and stir until thickened. Add salt, pepper, and cheese; stir until thick. Add chopped bacon. Pour into a casserole dish. Top with more cheese, remainder of bacon, and sprinkle with paprika powder. Bake at 350 degrees F for approximately 30-40 minutes or until bubbly.

Yield: 4 servings

Creamed Onions

Another delicious Thanksgiving side-dish!

• 6 medium white onions
• 4 tablespoons butter
• 4 tablespoons flour
• 1 cup heavy cream
• 3/4 cup milk
• 1/8 teaspoon Cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

Peel onions and chop. Cook in about 3/4 cup water until tender. Make white sauce. Melt butter in saucepan over medium low heat, then stir in flour; gradually add cream, stirring constantly until thickened and bubbly. Thin the sauce with milk and add seasonings. Pour white sauce over onions and mix well. Cover with cracker crumbs or broken potato chips and bake at 325° until bubbly.

Creamy Chicken Casserole

Source: Naomi U., modified

• 1/4 C. butter
• 3-1/2 C. milk
• 2/3 C. flour
• 1/2 tsp. salt
• 1/4 tsp. pepper
• Dash garlic powder
• 1-1/2 C. chicken broth
• 4 C. chicken, cooked and chopped
• 1 T. sweet orange pepper, chopped
• 8 oz. egg noodles

Topping:

• 1/2 C. cracker crumbs
• 1/2 C. cheddar cheese
• 1-1/2 T. butter

Preheat oven to 350 degrees F; grease one 9" x 13" baking dish. Prepare noodles according to package instructions. Melt butter in a medium saucepan; add milk, flour, salt, and pepper. Over low-medium heat, stir constantly until slightly thickened. Add chicken broth. Continue stirring until thickened again. Combine noodles, sauce, chicken, and pepper; transfer to prepared dish. Combine topping ingredients; sprinkle over casserole. Bake for 30 minutes or until bubbly and cheese is melted.

Easy Taco Casserole

Source: Brenda K., modified

• 1 pound ground beef
• 1 can refried beans
• Medium onion, sautéed
• 1 C. salsa
• ½ C. mayonnaise
• 1 t. chili powder
• 2 C. crushed tortilla chips
• 2 C. shredded cheddar cheese

Brown beef and drain. Sauté onions and add refried beans. Add salsa, mayo and chili powder. Mix well. In ungreased casserole dish layer ½ meat mixture, then chips, then cheese, and repeat. Bake at 350 degrees F for 20-25 minutes. Top with lettuce, tomatoes, avocado, and olives, etc.

Savory Beef Casserole

Source: Brenda K.

• 1 pound ground beef
• 1 C. onions, chopped
• 1 (14-½ oz.) can chopped tomatoes
• 3 potatoes, peeled and chopped
• 1-½ C. carrots, chopped
• 1 C. celery, chopped
• 1 small can corn
• 1 (10 oz.) can tomato soup
• 1 C. water
• ½ t. salt
• ½ t. pepper
• 1 t. garlic powder
• 1 double pie pastry

Preheat oven to 375 degrees F. Cook beef and onion in deep skillet over medium heat until beef is browned; drain. Add un-drained tomatoes, corn, potatoes, carrots, and celery to skillet. Stir in tomato soup, water, salt, pepper, and garlic; cover. Cook mixture, stirring occasionally, until tender, about 20 minutes. Spoon into a large baking pan. Cover with pie pastry. Bake until pastry is browned and filling is bubbly, about 20-30 minutes.

Double Crust Pie Pastry:

• 2-2/3 C. flour
• 1 t. salt
• 1 C. butter
• 7-8 T. cold water
  

Cracker Barrel Hash Brown Casserole

Ingredients:

• 26 ounces bag frozen country-style hash browns
• 2 cups shredded Colby cheese
• 1/4 cup minced onion
• 1 cup milk
• 1/2 cup beef stock or canned broth
• 2 tablespoons butter, melted
• 1 dash garlic powder
• 1 teaspoon salt
• 1/4 teaspoon white pepper

Directions: Preheat oven to 425 F. Combine frozen hash browns, cheese, and onion in a large bowl. Combine milk, beef stock, melted butter, garlic powder, salt, and black pepper in another bowl. Mix until well blended, then pour the mixture over the hash browns and mix well. Pour into greased baking dish, spread in a thin layer, and put in the oven. Bake for 45-60 minutes or until the surface of the hash browns is brown.
Yield: 6 servings

Crustless Quiche

• 8 eggs, beaten
• 3 C. shredded cheese
• Dash nutmeg
• 1 sautéed onion
• 1 can spinach (drain thoroughly if canned)

Lightly grease baking dish with butter. Sprinkle with flour. Pour mixture into dish. Bake at 350 degrees in 9 x 13” pan for 20 minutes.