What some Casserole recipes that kids will love?

Question

What some Casserole recipes that kids will love?

Answer 1

Go here: http://newfreebooks.com/#websites

There is a section for kids and a section for teens.

Answer 2

Shepard's Pie

Answer 3

tuna casserole two different ones

tuna 1

boil water cook 2 pounds med egg noodles

in a casserole dish combine

3 cans tuna /drained

3-4 cans mushroom soup

1 bag frozen peas

add cooked drained noodles stir well

to with butter soaked bread ieces bake until bread is browned

serve

tuna 2

same as above but use canned cheddar soup rather than the mushroom

add broccoli cauliflower as well as the peas

to with the bread mixture or a biscuit mix such as bisquick

bake til done

Answer 4

Taco Bake

1 lb. Ground Beef

1 can (10 3/4 oz.) Cambells Condensed Tomato Soup

1 cup Thick and Chunky Salsa (this calls for Pace Salsa but you can use any brand)

1/2 cup milk

6 flour tortillas or 8 corn tortillas (6 to 8''), cut into 1'' pieces

1 cup shredded Cheddar cheese

1.) In skillet over medium-high heat, cook beef until browned, stirring to separate meet.

2.) Add soup, salsa, milk, tortillas, and HALF the cheese. Spoon into 2-qt. shallow baking dish and COVER.

3.) Bake at 400 degrees F. for 30 min. or until hot. Sprinkle with remaining cheese. (serves 4)

You can also serve with sour cream and hot sauce (i like the sauce packets from taco bell to add a bit of spice) as a side item. Also i have never tried using chicken but im sure you can just subsitute it with the beef.

Answer 5

Boil 2 cups pasta shells until tender, then drain.

Mix in 1-2 cans of tuna, chopped onion & celery.

Combine with 1 can of mushroom or celery soup.

Add 1 cup of milk, & stir until evenly mixed.

Place in baking dish, sprinkle with potato chips or cheese.

Bake at 350-400F until bubbly & browned.

Answer 6

http://search.yahoo.com/search;_ylt=A0ge...

Answer 7

Bacon and egg casserole

(you can essemble up to a day in advance and store in fridge till youre ready to bake)

Ingredients

1 (16-ounce) Hawaiian bread loaf, cut into 3/4-inch cubes

2 cups (8 ounces) finely shredded Mexican four-cheese blend

1/2 pound bacon, cooked and crumbled (8 slices)

8 large eggs

2 1/2 cups milk

1/2 teaspoon salt

1/2 teaspoon pepper

1 teaspoon dried mustard

1/2 teaspoon Worcestershire sauce

Salsa or sliced fresh tomatoes

Preparation

Arrange bread cubes in a lightly greased 13- x 9-inch baking dish. Sprinkle with shredded cheese and crumbled bacon.

Whisk together eggs, milk, salt, pepper, mustard, and Worcestershire sauce. Pour over prepared dish; press down bread cubes with a spoon to allow bread to soak up liquid. Cover and chill 8 hours. Let stand 30 minutes before baking.

Bake at 350° for 35 minutes or until set and golden. Serve with salsa or sliced fresh tomatoes.

Note: Hawaiian bread may be found in the deli section of supermarket. Ten to 12 white bread slices, cubed, may be substituted for Hawaiian bread.

Yield

Makes 8 to 10 servings

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Cheeseburger Pie

Ingredients

1 pound lean ground beef

1/2 medium onion, diced

1 garlic clove, minced

1/2 teaspoon salt, divided

1/2 teaspoon pepper

3 tablespoons vegetable oil

5 cups firmly packed frozen country style hash browns, thawed

1 (8-ounce) package pasteurized process cheese spread, cubed

1 cup milk

2 large eggs

30 seasoned shredded potatoes

Sliced plum tomatoes

Preparation

Sauté first 3 ingredients, 1/4 teaspoon salt, and pepper in a 10-inch ovenproof skillet over medium-high heat 5 to 7 minutes, stirring until beef crumbles and is no longer pink. Remove mixture from skillet, and drain. Wipe skillet clean with paper towels.

Heat oil in skillet over medium-high heat; press hash browns into bottom of skillet and evenly up sides with back of a spoon. Cook 5 minutes. Remove from heat, and spoon beef mixture and cheese spread over hash browns. Stir together milk, eggs, and remaining 1/4 teaspoon salt; pour over cheese spread. Arrange seasoned shredded potatoes around edge of skillet, pressing into meat mixture.

Bake at 350° for 30 minutes or until set. Let stand 10 minutes. Serve with plum tomato slices.

Yield

Makes 6 to 8 servings

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Creamy chicken Casserole

1 pound skinless boneless chicken breast halves

1 1/2 cups (about) water

2 large garlic cloves, minced

1 bay leaf

1/3 cup all purpose flour

2 tablespoons cornstarch

2 cups low-fat (1%) milk

1 teaspoon dried tarragon

1 teaspoon salt

1/8 teaspoon ground nutmeg

1/4 cup dry white wine

1 10-ounce package frozen spinach, thawed, squeezed dry

8 ounces spinach fettuccine

8 ounces mushrooms, sliced

1 1/2 teaspoons olive oil

3/4 cup coarse fresh breadcrumbs from French bread

1/4 cup freshly grated Parmesan cheese

PreparationCombine chicken, 1 cup water, garlic and bay leaf in large saucepan. Cover and simmer just until chicken is cooked through, turning once, about 15 minutes. Transfer chicken to plate; cool. Shred chicken. Pour cooking liquid into measuring cup, adding more water to measure 1 cup if necessary. Reserve cooking liquid.

Whisk flour and cornstarch in heavy large saucepan. Add 1 cup milk; whisk until smooth. Stir in 1 cup milk, tarragon, salt, nutmeg and reserved 1 cup chicken cooking liquid. Stir over medium heat until mixture thickens and boils, about 5 minutes. Add wine; stir until mixture is very thick, about 2 minutes longer. Remove from heat. Stir in shredded chicken and spinach. (Can be made 1 day ahead. Cover and chill. Rewarm over medium-low heat, stirring frequently, before continuing.)

Preheat oven to 400°F. Oil 11 x 7 x 2-inch glass baking dish. Cook fettuccine in large pot of boiling salted water until just tender but still firm to bite. Drain. Return to pot. Add mushrooms and chicken mixture; toss. Season with salt and pepper. Transfer to prepared baking dish.

Heat oil in small nonstick skillet over medium-high heat. Add breadcrumbs; stir 1 minute. Sprinkle over casserole. Bake until casserole bubbles and breadcrumbs are golden, about 20 minutes. Let stand 10 minutes. Sprinkle with Parmesan.

Answer 8

Mashed potato casserole

I don't really have anything measured out for this.  

Medium sized pot of mashed potatoes (instant will work, but tastes much better from homemade)

1 lb. hamburger meat

sliced cheese (american, cheddar, whatever is your favorite)

Basically you mix the mashed potatoes with 1lb of browned hamburger meat, then put it in a casserole pan.  cover with your favorite cheeses, and slide it into the oven on 325 for about 10 mins. or until the cheese melts.   For extra cheesy, layer potato mixture and cheese.  My kids are 7, 6, and 5, and they cant get enough of it.

Answer 9

3-Cheese Pasta Bake



From: Campbell's Kitchen

Prep/Cook: 25 minutes

Serves: 4

Ingredients:

1 can (10 3/4 oz.) Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)

1 pkg. (8 oz.) shredded two-cheese blend

1/3 cup grated Parmesan cheese

1 cup milk

1/4 tsp. ground black pepper

4 cups cooked corkscrew-shaped pasta

Directions:

MIX soup, cheeses, milk and black pepper in 1 1/2-qt. casserole. Stir in pasta.

BAKE at 400°F. for 20 min. or until hot.

TIP: Use 2 cups of your favorite shredded cheese for the 8-oz. package.

Campbell's® Baked Macaroni and Cheese



From: Campbell's Kitchen

Prep: 20 minutes

Bake: 20 minutes

Serves: 4

Ingredients:

1 can (10 3/4 ounces) Campbell's® Condensed Cheddar Cheese Soup

1/2 soup can milk

1/8 tsp. ground black pepper

2 cups hot cooked corkscrew-shaped pasta OR medium shell-shaped pasta

1 tbsp. dry bread crumbs

2 tsp. butter, melted

Directions:

Stir the soup, milk, black pepper and pasta in a 1-quart baking dish.

Stir the bread crumbs and butter in a small bowl. Sprinkle the bread crumb mixture over the pasta mixture.

Bake at 400°F. for 20 minutes or until the pasta mixture is hot and bubbling.

Serving Suggestion: Serve with grilled ham steak, a tossed salad with tomatoes and red wine vinegar dressing. For dessert serve baked apples with brown sugar and cinnamon.

Cost per recipe: $2.31

Cost per recipe serving: $0.58

Total cost of meal (including serving suggestion): $14.81

Answer 10

Shepherds pie: beef onions and gravy on the bottom, mashed potatoes in the middle and shredded cheese and green onions sprinkled over the top

tuna casserole with crushed potatoe chips on top

diced chicken breast frozen peas and carrots with parsley and onions and cream of chicken soup topped with canned biscuits or pie crust make a good family sized chicken pot pie

my mom use to make these a lot when i was a kid, i loved em. I was a latch key kid and even in 3rd grade sometimes i would come home and find one of these in the fridge and I knew all i had to do was put it in the oven on 350 until it was bubbly and brown on top

Answer 11

The volcano:

I make a basic tater tot casserole and spoon a serving of it on the plate.  Then I form it into a volcano shape and poke a hole in the middle.  In the hole I drizzle a melted cheese sauce for lava.

Tater Tot Casserole



Recipe By     :

Serving Size  : 1    Preparation Time :0:00

Categories    : Casseroles

Freezer Foods

                 Hamburger                        Main

Dishes

                 Potatoes



   Amount  Measure       Ingredient -- Preparation

Method

--------  ------------

--------------------------------

    2      pounds        tater tots

    2      cans          cream of mushroom soup

                         paprika -- to taste

                         pepper -- to taste

    1      cup           cheddar cheese -- grated

    1      pound         ground beef -- browned and

drained

      1/2                onion



Brown hamburger and onions; drain.

Mix soup, beef, paprika and pepper in large bowl.

Add bag of tater tots.  Mix well.

Put in 13x9 pan and top with cheese.

Cover with foil.

Bake in a 350 degree F oven for 40 minutes or until

bubbly in middle.

Remove foil and bake for about 5 minutes to crisp

cheese a bit.