Casserole Recipes

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Squash Casserole Recipe

If you’ve never prepared spaghetti squash before, you’re in for a treat!

For a quick, low-calorie entree, cook the squash as directed, separate it into strands and serve with your favorite tomato pasta sauce.


1 medium spaghetti squash (about 8 inches)

1 cup water

1 tablespoon butter or margarine

1 cup chopped onion

2 garlic cloves, minced

½ pound fresh mushrooms, sliced

1 teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon dried thyme

½ teaspoon salt

¼ teaspoon pepper

2 medium tomatoes, diced

1 cup (8ounces) ricotta or cottage cheese

1 cup (4ounces) shredded mozzarella cheese

¼ cup minced fresh parsley

1 cup dry bread crumbs

¼ cup grated Parmesan cheese


Since the squash in half lengthwise; remove and discard the seed.

Place squash cut side down in a baking dish. Bake at 350◦ for 45-60 minutes or until easily pierced with a fork.

Meanwhile, melt butter in a skillet. Sauté onion, garlic, mushrooms, herbs and seasonings until onion are translucent.

Add the tomatoes; cook until most of the liquid has evaporated. Set aside.

When squash is cool enough to handle, use a fork to separate into strands.

Combine squash, tomato mixture, ricotta, mozzarella, parsley and crumbs.

Pour into greased 2qt. casserole.

Sprinkle with Parmesan cheese.

Bake, uncovered, at 375◦ for 40 minutes or until heated through and top is golden brown.

Serving Size about 6

Tangy Green Bean Casserole Recipe
Tangy Green Bean Casserole Recipe To make last-minute meal preparation a breeze, cook the green beans until crisp-tender earlier in the day; drain and rinse with cold water.

Cover and refrigerate until you’re ready to assemble and bake the casserole.


2 pounds fresh green beans cut into 1-1/2-inch pieces

2 tablespoon finely chopped onion

2 tablespoons olive or vegetable oil

1 tablespoon vinegar

1 garlic clove, minced

½ teaspoon salt

¼ teaspoon pepper

2 tablespoon dry bread crumbs

2 tablespoons grated Parmesan cheese

1 tablespoon butter or margarine, melted


In a saucepan, cover beans with water; bring to a boil.

Cook, uncovered, for 8-10 minutes or until crisp-tender; drain. Add onion, oil, vinegar, garlic, salt and pepper; toss to coat.

Transfer to an ungreased 2-qt. baking dish.

Toss crumbs, cheese and butter; sprinkle over bean mixture.

Bake, uncovered, at 350◦ for 20-25 minutes or until golden brown.

Serving Size about 6-8

Florida Seafood Casserole Recipe
Florida Seafood Casserole Recipe To flake cooked crab, simply shred or break any large chunks into smaller pieces for better distribution throughout the dish.


1/3 cup chopped onion

¼ cup butter or margarine

¼ cup all-purpose flour

1 cup milk

1 cup half-and-half cream

½ teaspoon salt

½ teaspoon pepper

1 can (8 ounces) sliced water chestnuts, drained

2 tablespoons lemon juice

1 tablespoon chopped fresh parsley

1 cup cooked or canned crabmeat, drained and cartilage removed

1 cup peeled cooked shrimp

3 cups cooked rice

1 cup (4 ounces) shredded cheddar cheese, divided


In a saucepan, sauté onion in butter; blend in flour.

Add milk and cream; cook and stir until thickened and bubbly.

Remove from the heat; stir in salt, pepper, pimientos, water chestnuts, lemon juice, parsley, crab, shrimp, rice and half of the cheese.

Spoon into a greased 2-1/2-qt. baking dish.

Bake, uncovered, at 350◦ for 25 minutes or until heated through.

Sprinkle with remaining cheese just before servings.

Serving Size about 6

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