Crazy Piggy Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet, brown beef in oil over medium high heat until redness is gone. Drain off fat.
• In a large mixing bowl combine the onion, tomato sauce, cabbage, rice and salt. Add meat and mix all together. Pour mixture into a 9x13 inch baking dish. Pour broth over meat mixture and bake in the preheated oven, covered, for 1 hour. Stir, replace cover and bake for another 30 minutes.

Steps:

• Place potatoes in an 8 inch square baking dish.
• Sprinkle with cheese, ham, and onions.
• Beat eggs, milk, pepper, and salt and pour over all.
• Cover and refrigerate for several hours or overnight.
• Remove from refrigerator 30 minutes before baking.
• Bake uncovered at 350 for 55 to 60 minutes or until a knife inserted near the center comes out clean.

Steps:

• Cook pasta according to package directions, drain well once cooked. Meanwhile start the bacon while pasta is cooking.
• Line a cookie sheet with foil and spray with non stick spray. lay bacon on sheet and bake at 350 degrees for about 25-30 minutes until just done but not crispy. lay on paper towels to drain. leave oven on.
• in large bowl combine all the ingredients and mix well. put in Sprayed casserole dish. COVER Bake at 350 for 30- 45 minutes until heated through.

Steps:

• Cook and crumble bacon.
• While bacon is cooking, cut chicken into bite sized chunks.
• Set cooked bacon aside for later use.
• In the same pan, cook chicken in bacon drippings.
• Add garlic powder and salt and pepper to taste.
• While chicken is cooking, prepare pasta according to directions.
• Spray a 9 x 13 pan with non-stick cooking spray.
• Preheat oven to 400°F.
• Drain pasta, return to pot.
• Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese.
• Stir to mix well.
• Pour into prepared baking pan.
• Top with crumbled bacon and remaining Monterrey Jack cheese.
• Bake at 400°F for about 20 minutes, just until cheese is melted and beginning to brown on top.

Steps:

• Preheat oven 350'.
• In large bowl combine yellow cake mix, mand. oranges, eggs, and oil.(Do Not drain juice from oranges). Mix well.
• Pour into greased and lightly floured 9x13 cake pan.
• Bake for 30min.
• While cake is baking, combine in large bowl, crushed pineapple,(Do Not drain juice),coolwhip, and pudding. Mix well. Put in refrigerator.
• After cake is done and completely cooled, frost with coolwhip,pudding, p/a mixture. Place finished cake into refrigerator for 1-2hrs. and serve.

Steps:

• Mix altogether and place in a 13 x 9 dish.
• Bake at 350 degrees.

Steps:

• Melt butter in a large saucepan over medium heat. Cook 1/2 cup onions and bell pepper 3 minutes.
• Stir in rice; cook 2 minutes.
• Drain pineapple reserving juice; set fruit aside.
• Add broth and reserved pineapple juice to saucepan. Bring to a boil; reduce heat. Cover and simmer 25 minutes or until liquid is absorbed. Remove from heat.
• Stir in pineapple, remaining onions and garnish with almonds. Season with salt and pepper, if desired.