The following recipes are suitable for the Bethesda Casseroles.

When cooking any type of pasta for casseroles, please be sure to cook the pasta for HALF the cooking time as it will continue cooking when reheated.

Corn Casserole

2 (15 1/4-ounce) can whole kernel corn, drained

2 (14 3/4-ounce) can cream-style corn

2 (8-ounce) package corn muffin mix (recommended: Jiffy)

2 cup sour cream

2 sticks butter, melted

2  cups shredded Cheddar

Preheat oven to 350 degrees F.

In a large bowl, stir together the 2 cans of corn, corn muffin mix, sour cream, and melted butter. Pour into a greased 9 by 13-inch casserole dish. Bake for 45 minutes, or until golden brown. Remove from oven and top with Cheddar. Return to oven for 5 to 10 minutes, or until cheese is melted. Let stand for at least 5 minutes and then serve warm.

Mashed Baked

4 cups frozen hash browns
1 (7.6-ounce) package butter and herb mashed potato mix
1 stick butter, softened
4 ounces cream cheese, softened
1 cup shredded Monterey Jack cheese
1/2 cup sour cream
1/2 teaspoon garlic salt
1/2 teaspoon salt
1/2 teaspoon pepper
2 cups boiling water
2 cups prepared French-fried onion rings

Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.

The Lady’s Cheesy Mac

4 cups cooked elbow macaroni, drained
2 cups grated Cheddar
3 eggs, beaten
1/2 cup sour cream
4 tablespoons butter, cut into pieces
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
 

Preheat oven to 350 degrees F.
 
Once you have the macaroni cooked and drained, place in a large bowl and while still hot and add the Cheddar. In a separate bowl, combine the remaining ingredients and add to the macaroni mixture. Pour macaroni mixture into a casserole dish and bake for 30 to 45 minutes. Top with additional cheese, if desired.

Green Bean Casserole

2/3 stick butter
1 cup diced onions
1 cup sliced fresh mushrooms
4 cups sliced green beans
6 cups chicken broth
2 (10 3/4-ounce) can cream of mushroom soup
2 (2.8-ounce) can French-fried onion rings
2 cup grated Cheddar

Preheat the oven to 350 degrees F.

Melt the butter in a large skillet. Saute the onions and mushrooms in the butter. Boil green beans in chicken broth for 10 minutes and drain. Add the green beans, mushroom soup, onion rings,, to taste, to the onion mixture. Stir well. Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

Chicken and Rice Casserole

4 tablespoons butter or vegetable oil
2 medium onion, peeled and diced
6 cups diced, cooked chicken
4 (14 1/2-ounce) cans green beans, drained and rinsed
2 (8-ounce) can water chestnuts, drained and chopped
2 (4-ounce) jar pimentos
2 (10 3/4-ounce) can condensed cream of celery soup
2 cup mayonnaise
2 (6-ounce) box long-grain wild and plain rice, cooked according to package directions
2 cups grated sharp Cheddar
Pinch salt

Preheat oven to 350 degrees F.

Heat butter or oil in a small skillet over medium heat. Add onion and sauté until translucent, about 5 minutes. Remove from heat and transfer to a large bowl.

Add all remaining ingredients to bowl and mix together until thoroughly combined.

Pour into a greased 3-quart casserole dish. Bake for 20 to 25 minutes or until bubbly. Let stand for a few minutes before serving.

Chicken Caliente

2 1/2 cups large-diced cooked chicken
3 cups cooked rice
1 cup sliced celery
1 cup sliced green bell pepper
1 cup sliced onion
1/2 cup mayonnaise
1/2 cup sour cream
2 tablespoons freshly squeezed lemon juice
1 tablespoon chili powder
2 teaspoons fine salt
1/2 teaspoon garlic powder
1/2 teaspoon hot sauce
3 tomatoes, cut into wedges
1 1/2 cup corn chips, crushed

Preheat the oven to 350 degrees F. Butter or spray casserole pan.

In a bowl, combine all the ingredients except the chips and mix well. Transfer the mixture to the buttered dish, top with the chips, and bake until hot and bubbling, about 30 to 35 minutes.

Hot Dog Noodle Casserole

1 (10-ounce) box frozen broccoli
1 (8-ounce) package egg noodles
1 (10.75-ounce) can cream of mushroom soup
1/2 cup milk
1/2 cup sour cream
2 cups shredded sharp Cheddar cheese
1 pound beef hot dogs, sliced
4 slices cooked bacon, crumbled

Preheat oven to 350 degrees F.

Cook broccoli according to package directions; set aside. Cook egg noodles according to package directions, drain, and set aside.

In a casserole pan, spread broccoli evenly across the bottom and top with egg noodles. In a large mixing bowl, combine soup, milk, sour cream, cheese, and hot dogs. Mix well and pour mixture over noodles. Cover dish with foil and bake until heated through and bubbly, about 45 minutes. Sprinkle top with bacon and bake just until bacon is heated, about 5 to 10 minutes.

Other quick and easy ideas…………..

When making Hamburger Helper – Use 1 ½ lbs. ground beef and add one extra package of noodles.  Fills a casserole pan perfectly.

Sloppy Joes – any recipe.  We hear that sometimes a good hot sandwich would be welcomed.

When making meatballs……add barbeque sauce, spaghetti sauce, or mushroom sauce. No noodles.

If chicken is ever on sale, a casserole of baked thighs, wings, etc would be outstanding.

As always, a purchased Stauffer’s lasagna, veggie or Italian is good too!

Note:  All recipes were from www.FoodNetwork.com
Southwestern Chili and Corn Bread

Cornbread:
Nonstick vegetable cooking spray
2 (11-ounce) cans Mexicorn
2 eggs
2 (8 1/2-ounce) package corn muffin mix

Or Buy Cornbread

Chili:
1 lb. lean ground turkey, crumbled
2 tablespoons all-purpose flour
2 tablespoons olive oil
2 (28-ounce) cans whole or crushed tomatoes
4 (14 1/2-ounce) cans spicy black beans
1/2 cup tomato paste
Chopped fresh cilantro leaves, for garnish
Chopped red onion, for garnish

Cornbread:
Preheat oven to 400 degrees F.

Spray an casserole pan with nonstick spray. Drain all but 2 tablespoons liquid from Mexicorn. Place reserved 2 tablespoons liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn. Add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until a toothpick inserted into center comes out clean, about 20 minutes.

Chili:
Meanwhile, in a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2- over medium heat. Add turkey and cook until browned, about   5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes., cilantro, and onion. Serve hot with corn bread, crumble corn bread over chili.

San Antonio Squash Casserole

2 ounces butter, divided, plus more for pan
2 cups diced yellow onion
2 pounds sliced yellow squash
1 pound cubed American cheese
8 ounces canned diced green chiles (mild)
10 ounces cream of celery soup
3/4 cup bread crumbs

Preheat oven to 350 degrees F.

Melt half of the butter in a large skillet over medium heat. Add onion and sauté until soft. In a separate skillet, sauté the squash in the remaining butter until soft. Alternatively, you can cook the squash in the microwave. Drain excess liquid from squash.

Butter a casserole dish and then combine the onion, squash, cheese, green chiles, and soup in the casserole dish. Bake until heated through and cheese is well melted. Remove from oven, stir, and sprinkle bread crumbs on top. Return to the oven and bake 5 more minutes, or until bread crumb mixture is golden.

Cottage Potatoes

6 large Idaho potatoes
1 stick butter
2 cup cottage cheese
1 onion, diced
Salt and pepper
Paprika

Preheat the oven to 350 degrees F.
Scrub the potatoes, slice them, and put in a pot with water to cover. Boil the potatoes until tender, then drain and mash them with 4 tablespoons of the butter. Add the cottage cheese, onion, and salt and pepper to taste. Stir the mixture gently, and then put in a greased casserole. Dot with the remaining 4 tablespoons of butter and sprinkle with paprika. Bake, uncovered, for 30 minutes.

Baked Cheese Grits

2 teaspoon salt
2 cup quick grits (not instant)
2 egg
2/3 cup heavy cream
2 teaspoon freshly ground black pepper
2 cup grated Gruyere or other cheese
2/3 cup grated Parmesan

Preheat oven to 350 degrees F. Grease a 2-quart casserole with 2 tablespoons of butter.

Combine remaining 1/4 cup butter, water, and salt in a heavy medium saucepan over medium heat. When mixture comes to a simmer, add the grits, stirring until thoroughly combined. Continue to cook the grits at a simmer, stirring frequently, until thickened, about 15 minutes.

Meanwhile whisk together egg, cream and pepper. Stir into cooked grits along with cheese. Pour mixture into prepared casserole. Bake until set, about 45 minutes. Remove from the oven and let stand about 5 minutes before serving.

Meatballs

2 cup cubed stale bread (Italian bread)
Milk for soaking the bread
2 pounds lean ground beef

6 cloves garlic, minced
1 cup minced fresh parsley leaves
1 cup freshly grated Romano cheese
4 large eggs
Salt and freshly ground pepper

6 tablespoons olive oil

In a small bowl, combine the bread with enough milk to just cover and let the bread soak for 10 minutes. Squeeze dry and chop fine. In a bowl, combine the bread with the meat, garlic, parsley, Romano cheese, eggs, and salt and pepper to taste. Form into meatballs, about 2 1/2 inches in diameter, and chill until ready to cook. In a large saucepan or casserole set over moderate, heat the oil until hot. Add the meatballs and cook them until they're browned on all sides, 5 to 7 minutes.  Layer into pan.

Black and Red Fiesta Beans with Rice

4 cups instant brown rice
2 (8-ounce) can tomato sauce
1 cup prepared salsa
2 tablespoons onion flakes
3 teaspoons ground cumin
2 teaspoon dried oregano
2 teaspoon dried thyme
1 teaspoon garlic powder
½  teaspoon cayenne pepper
2 (15-ounce) cans black beans, rinsed and drained
2 (15-ounce) cans red kidney beans, rinsed and drained
2 (11-ounce) cans corn, drained
Salt and freshly ground black pepper

Cook rice according to package directions. Meanwhile, combine remaining ingredients in a large saucepan and set pan over medium-high heat. Bring to a simmer. Simmer until rice is cooked. Fold in rice and season to taste with salt and black pepper.

Red Beans and Rice with Sausage

8 ounces dry red kidney beans
8 ounces smoked bacon, roughly chopped
8 ounces ham, diced
1 cup finely chopped yellow onion
1 cup finely chopped bell pepper
3 bay leaves
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
8 cups chicken broth
Kosher salt and freshly ground black pepper
1 pound sausage links
2 cups cooked rice
3 green onions, sliced

Cover the beans with 2-inches of water and refrigerate overnight.

Cook the bacon over medium heat in a large pot until crispy. Add the ham and cook until browned, about 4 minutes. Stir in the onion and bell peppers and cook until soft, about 5 mintues. Add the bay leaves, garlic powder, onion powder, and cayenne pepper. Continue to cook for 3 minutes. Drain the beans and add to the pot. Add the chicken broth and bring to a boil. Reduce the heat and simmer for about 2 hours, or until the beans are very tender. Once the beans are tender, mash them against the side of the pot. Repeat approximately 10 times. Stir to distribute the mashed beans. Simmer about 20 more minutes. Add salt and pepper, to taste.

Slice the  sausage links lengthwise. In a medium skillet, sear the sausage until golden brown, about 7 to 10 minutes per side.  Combine.

Pasta and Beans (Pasta e Fagiole)

1/4 cup olive oil
4 large cloves garlic, minced
¼  teaspoon hot red pepper flakes
2 Large Cans crushed tomatoes

1 teaspoon salt
5-6  cups cooked cannelloni beans, cooking water reserved
2 pounds cooked Ditalini pasta, cooking water reserved

 In a large saucepan, combine the oil, garlic, and hot pepper flakes over medium-low heat. As soon as the garlic begins to color, add the tomatoes and salt. With a wooden spoon,. Increase the heat slightly and sizzle for about 5 minutes. Stir in the cooked beans and enough bean water to cover. Bring to a boil, stirring frequently. Lower the heat and simmer gently for 5 minutes. Stir in the cooked pasta and simmer gently over medium heat for 2 minutes. Add reserved pasta water if necessary.

Tex-Mex Red Beans and Rice

1 3/4 cups water
1 cup enriched white rice
1 tablespoon extra-virgin olive oil or vegetable oil, 1 turn of the pan
2 slices bacon, chopped
1 medium onion, chopped
1 can red beans, drained
1 tablespoon cayenne sauce (recommended: Frank's Red Hot)
Salt and freshly ground black pepper

Bring water to a boil in a small saucepan. Add rice, cover and simmer 20 minutes, stirring occasionally.

When rice is done, remove it from the stove top. To a medium skillet over medium high heat add oil and bacon and cook 3 minutes to crisp edges of bacon. Add onions and cook 3 minutes to soften. Add beans to heat through, then stir in cooked rice. Season rice and beans with cayenne sauce, salt and pepper, to your taste. Serve rice and beans from the skillet.