Potato Pierogi Casserole
1 pound Velveeta cheese
3 sticks of margarine or butter
1 pkg of bowtie noodles
6-8 large potatoes

Boil noodles as directed on package. Drain and add 1 stick of margarine/butter and 1/3 lb of Velveeta cheese. Stir until margarine/butter and cheese are melted and noodles are coated. Spray 9x13 pan with non-stick spray and spread noodles evenly in pan.

Peel, cut and boil potatoes until done. Drain and mash potatoes with 1 stick of margarine/butter and 1/3 lb of Velveeta cheese. Mix well and layer in pan over noodles.

Melt remaining Velveeta cheese and pour over potatoes.

Bake in 350 degree oven for 30 minutes or until heated through.

Tastes just like potato and cheese pierogis!

Seafood casserole:

Ingredients:

2 pounds haddock or other mild white fish fillets
2 pounds cleaned and shelled shrimp
1 pound fresh or frozen thawed scallops, cut up if large
2 cans (10 3/4 ounces each) cream of mushroom soup
2 cans (10 1/2 ounces each) cream of shrimp soup
3/4 cup whipping cream
1/4 cup dry sherry
2 tablespoons brandy
2 tablespoons dried parsley flakes
grated Parmesan cheese
Preparation:

Place haddock in a shallow baking dish. Wrap scallops and shrimp, separately, in foil. Place all in oven and bake at about 350° for 15 to 20 minutes, until fish flakes and seafood is cooked. Break haddock into chunks. Set fish and seafood aside. Combine soups and cream in a large saucepan. Heat, stirring, until hot. Add sherry and brandy. Add fish and seafood. Add parsley. Transfer to a 3-quart baking dish. Sprinkle with Parmesan cheese. Bake at 350° for 25 to 30 minutes, until hot and bubbly. Serve with rice.

Easy Mexican Casserole
1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

— with Tikisha Nieto, Kalise Nieto and MeLydia Casper.

Add

Cheesy Hashbrown Casserole with Ham
http://foodgasms1.blogspot.com/?m=1
4 cups of frozen hashbrown potatoes
2 cups mild cheddar cheese
1/2 cup milk
1/2 stick of butter
1 cup of diced ham or cooked bacon (deli meat works fine)
mix together then place in a well butter baking dish and bake for 45 minutes on 375.

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Chicken and Dumpling Casserole

The secret of this is not to stir anything. That's what makes your dumplings. When you dish it out, you have your dumplings on top.

2 chicken breasts, cooked and shredded ( I use a store bought rotisserie chicken)
2 cups chicken broth
1/2 stick of butter
2 cups Bisquick
2 cups whole milk
1 can cream of chicken soup (the herbed cream of chicken soup if you can find it)
3 teaspoons of chicken granules (I use Wylers)
1/2 teaspoon dried sage
1 teaspoon black pepper
1/2 teaspoon of salt or more to taste

Directions: Preheat oven to 350 degrees.

Layer 1 - In 9 x 13 casserole dish, melt 1/2 stick of butter. Spread shredded chicken over butter. Sprinkle black pepper and dried sage over this layer. Do not stir.

Layer 2 - In small bowl, mix milk and Bisquick. Slowly pour all over chicken. Do not stir.

Layer 3 - In medium bowl, whisk together 2 cups of chicken broth, chicken granules and soup. Once blended, slowly pour over the Bisquick layer. Do not Stir.

Bake casserole for 30-40 minutes, or until the top is golden brown

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Twice Baked Potato Casserole

Yield: 8 servings.

Ingredients
3 pounds russet potatoes
4 ounces cream cheese
1/2 cup sour cream
4 tablespoons butter
1/3 cup heavy cream
1 teaspoon salt
1/2 cup cheddar cheese
3 pieces cooked bacon
1 tablespoon chopped chives
Instructions
Peel potatoes and cut into large chunks. Place potatoes in a large pan, cover with water, and set on stove on high until the potatoes begin to boil, and then turn down until the potatoes boil gently. Cook potatoes for 10-15 minutes or until the potatoes are soft. Drain potatoes and place back into pot. Add butter, sour cream, heavy cream, salt, and cream cheese into pot and mix with a mixer until smooth and creamy. Place potatoes in an 8 x 8 pan, top with cheddar cheese, bacon, and place into a 350 degrees oven for approximately 30 minutes or until the cheese melts. When you remove the potatoes from the oven top with chives.

I have found that cooking the bacon in the oven keeps the mess down and by laying it on a cookie sheet, the bacon cooks up crisp and flat. I have been baking the bacon in the oven, since a restaurant cook told me this is how you get crispy flat bacon. You simply bake it for 10-15 minutes on 425 degrees until it is nice an brown.

If you want to serve this later, you can top with cheese and cover with foil, and then reheat for approximately 45 minutes at 350 degrees.

Cheesy Mashed Potato Casserole

Ingredients
Instant Mashed Potatoes - prepared according to package directions for 8 servings
3/4 cup sour cream
1 teaspoon dried chives
1 teaspoon dried parsley
1/2 teaspoon black pepper
1 cup French's Fried Onion Rings
3/4 cup shredded cheddar cheese
Instructions
Preheat oven to 350 degrees. Prepare instant mashed potatoes according to the package directions. Add sour cream, chives, parsley, and pepper to mashed potatoes. Place mashed potatoes in a 1 1/2 quart casserole dish. Top mashed potatoes with cheddar cheese, and sprinkle the French's Onion Rings around the edge of the casserole. Bake for about 20 minutes or until cheese melts.

This dish can be made ahead and then reheat later.

Cream corn casserole

Creamed corn casserole
1 &1/4 cups milk or half and half
3/4 cup yellow cornmeal
1/2 tsp. salt
1 can cream style corn
2-3 tbsp. sugar (or to taste)
3 tbsp. butter
4 eggs, separated
1/4 tsp. cream of tartar or Bakewell Cream

Preheat oven to 375°F. Grease a 4 or 5 cup oven-proof souffle or casserole dish.

In a saucepan, heat milk or half and half until tiny bubbles form near edges of pan (do not boil).

Note: Use half milk/cream (half & half) for a richer, creamier dish.

Gradually stir in cornmeal and salt; reduce heat to low. Cook for about 10 minutes, or until cornmeal has thickened, stirring from bottom occasionally. Stir in cream style corn.

Add sugar and butter; stir and remove from heat when butter has melted.

In a large bowl, beat egg yolks until thick and light in color. Using a whisk, stir in hot cornmeal.

In a separate bowl, beat egg whites for 1 minute. Sprinkle cream of tartar over the top and continue to beat until stiff peaks form. Egg whites should remain shiny and should not separate into chunks; if they become dull, they have been overbeaten. Using a spatula, gently fold the egg whites into the cornmeal mixture. Transfer mixture to baking dish and smooth over top with spatula.

Bake in preheated oven for about 35-40 minutes, or until top is golden and a thin knife inserted in center comes out clean.