Lebanon Reporter

January 25, 2014

Hearty casseroles are a perfect counter for these cold winter days

Lebanon Reporter

---- — The old saying, “The way to a man’s heart is through his stomach,” is probably the truest during the bleak, cold days of winter. These belly warming dishes are sure to comfort any man, woman or child. There’s a dish for every day of the week, including a Sunday brunch egg casserole.

Tater Tot Casserole1 lb ground beef ½ onion, chopped1 16 oz. package tater tots 1 can cream of mushroom soup½ c. milk 1 ½ c. shredded cheddar cheesePreheat oven to 350 degrees. Brown ground beef and onion together in a skillet. Drain fat. Spread beef on bottom of greased casserole dish. Spread tater tots on top (frozen).

In bowl, combine milk and soup. Whisk until smooth. Pour over beef and tater tots. Sprinkle cheddar cheese evenly over top of mixture. Bake for 45 minutes at 350.

Sunrise Sausage Bake2 cans evaporated milk 8 large eggs1 lb. precooked sausage links cut into ¼ inch pieces2 c. shredded cheddar cheese1c. chopped bell peppers 2 green onions, sliced½ tsp. onion powder ¼ tsp. garlic powder8 cups cubed Italian or French bread (about 9 slices)Preheat oven to 350 degrees. Grease 13x9-inch baking dish. Combine eggs, milk, sausage, pepper, onions, cheese, onion powder and garlic powder in large bowl. Add bread cubes, stirring gently to moisten cubes.

Pour mixture into baking dish and bake for 45 minutes.

Easy Turkey Noodle Bake2 c. egg noodles, uncooked 1 tsp. sage2 c. cooked turkey 2 tsp. onion powder12 oz. jar turkey gravy 1 c. frozen corn, thawedCook noodles according to package directions; drain. In a large bowl combine noodles with remaining ingredients; mix thoroughly. Spoon into lightly greased 9x9-inch baking pan.

Cover and bake at 350 degrees for 30 minutes.

Tuna Sandwich CasseroleMust stand in fridge overnight12 slices of bread 2 cans tuna1 c. mayonnaise/Miracle Whip 6 slices of cheese4 eggs 4 c. milk1 ½ tsp. worchestershire sauceLine bottom of large baking dish with 6 slices of bread. Mix tuna and mayonnaise together and spread on top of bread in baking dish. Layer one slice of cheese on each piece of tuna bread. Top with remaining slices of bread to make a “sandwich.”Beat egg until mixed. Add milk and worchestershire sauce and whisk.

Pour over sandwich mixture.

Let stand in fridge overnight. Bake the next day at 350 degrees for 40 minutes.

Chicken Crunch Supreme2 c. chicken, cooked and shredded 1 c. cheddar cheese1/4 c. celery, diced 1/3 c. mayonnaise1 tsp. dried, minced onion 8 oz. can water chestnuts1 can cream of mushroom soup 2 c. corn flake cereal, crushed1 ½ c. prepared thin egg noodles 1/3 c. sliced almonds¼ c. butter, meltedMix together chicken, celery, onion, soup, noodles, cheese, mayonnaise and water chestnuts. Place in an ungreased 9x9” baking pan. Top with cereal and almonds; drizzle with butter. Bake covered at 375 degrees for 50 minutes.

Uncover and bake an additional 10 minutes.

Johnny Marzetti2 Tbsp. oil 28 oz. jar spaghetti sauce1 onion ,chopped 1 ½ elbow macaroni, cooked1 green pepper, chopped 1 pound ground beef2 c .cheddar cheeseHeat oil in skillet. Add onion and green pepper, sauté until softened. Add ground beef; cook until beef is browned. Stir in spaghetti sauce and macaroni. Pour into an ungreased 13x9” baking pan. Sprinkle with cheese. Bake at 350 degrees for 1 hour.

Ham and Potatoes Au Gratin2 pound bag frozen, shredded hashbrowns, thawed2 c. sour cream 2 cans cream of potato soup2 c. cheddar cheese 2 c. cooked hamCombine hashbrowns, soup, sour cream, 1 ½ c. cheese and ham in mixing bowl. Pour into a greased 13x9 “ baking pan. Top with remaining cheese. Bake at 350 degrees for 25 to 30 minutes.