Aunt Selinas Casserole Recipes

Steps:

• Preheat oven to 350°. Place sweet potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 10-12 minutes. Meanwhile, make topping by combining flour, brown sugar, oats and salt; cut in butter until crumbly. , Drain potatoes; return to pan. Beat until mashed. Add sugar, milk, eggs, butter and vanilla; mash. Transfer to a broiler-safe 13x9-in. baking dish. Sprinkle topping over potato mixture. , Bake, uncovered, until topping is golden brown, 40-45 minutes; let stand 10 minutes. Sprinkle with marshmallows. If desired, broil 4-5 inches from heat until marshmallows are puffed and golden, 30-45 seconds.

Steps:

• precook your beef, PLace your 1 cup rice on the bottom of the pan Slice potatos thinly and lay over the rice. DIce one medium sized onion and sprinkle over the mixture. Place your pound of ground sirloin(cooked) over the potatos. Add th 2 cups of corn. Pour tomato juice over the mixture, season with salt pepper, etc to your liking bake for 90 minutes at 350 Degrees. Be careful with the salt as the tomato juice usually has plenty of it in there.

Steps:

• Preheat the oven to 350 degrees F. Grease a 9 × 13-inch baking dish with softened butter.
• In a large skillet, melt the 1 stick of butter over medium high heat. Add the onion, sprinkle with the sugar, and season with salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the onion is slightly caramelized, 15 to 20 minutes.
• Add the bread to the buttery onions, increase the heat to medium, and sauté until slightly toasted, 10 to 12 minutes. Remove from the heat.
• In your biggest bowl, use your hands to toss together the rice, frozen broccoli, cheddar, sour cream, milk, 2 teaspoons salt, and the buttery onion-bread mixture until well mixed. Spread evenly into the greased baking dish. (You can make this ahead up to this point; see Cook's Note.)
• Bake the casserole until bubbling, warmed through, and slightly browned at the edges, 30 to 40 minutes. Serve warm. Refrigerate leftovers in an airtight container for up to 4 days.

Steps:

• Preheat oven to 350°.
• Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss.
• Divide mixture evenly between 2 (8-inch) square or 2 (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray.
• Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.
• **Bake a frozen casserole, covered, for 55 minutes at 350°; uncover and bake an additional 10 minutes or until hot and bubbly.

Steps:

• Using a 9"x14" pan, spray bottom and sides lightly with cooking spray.
• Spread corn and beans on the bottom of the pan.
• In a medium sauce pan melt one stick of butter and add onion, cans of soup, sour cream, and cheese. Mix well while stirring frequently over medium heat until thoroughly blended.
• Pour the hot mixture over the layered corn and beans.
• In a small fry pan melt the last stick of butter and carefully brown the Ritz cracker crumbs. Spread them over top of the casserole and sprinkle the almonds over the top.
• Bake uncovered for 45 - 60 minutes in a 350 degree oven until bubbling nicely around the edges. Place in oven on a foil covered cookie sheet to catch any dripping.