Cream Cheese Casserole Recipes

Steps:

• In a large saucepan over medium low heat combine the chicken, cream of mushroom soup, cream of chicken soup, cream cheese, sour cream and 2/3 of the cracker crumbs. Mix well and cook until all blended together and cream cheese has melted.
• Preheat oven to 350 degrees F (175 degrees C).
• Transfer casserole mixture into a lightly greased 9x13 inch baking dish and top with remaining cracker crumbs.
• Bake at 350 degrees F (175 degrees C) for about 15 minutes or until crackers turn golden brown. Spoon into bowls and enjoy!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
• Combine cream cheese and butter in a microwave-safe bowl and heat until melted, 1 to 2 minutes. Pour into a large skillet and add milk and flour. Cook, stirring occasionally, over medium heat until mixture thickens, 3 to 5 minutes.
• Combine corn and jalapeno peppers in a bowl; add to cream cheese sauce. Season with salt and mix well. Pour into the prepared casserole dish.
• Bake in the preheated oven until lightly browned, about 30 minutes.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• Meanwhile, heat a skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain fat and stir in spaghetti sauce.
• Drain spaghetti and place in a bowl. Add cream cheese, garlic, Italian seasoning, and garlic salt. Stir until cream cheese is melted and spaghetti is thoroughly coated. Spread a small amount of meat sauce in the bottom of the prepared baking pan; put spaghetti on top and top with remaining meat sauce. Sprinkle Parmesan and mozzarella cheeses on top.
• Bake in the preheated oven until bubbly, about 30 minutes.

Steps:

• Preheat oven to 350*.
• Cook egg noodles according to package instructions. Meanwhile brown ground beef in a skillet. Drain.
• Add tomato soup, sugar, Worcestershire sauce, and cream cheese to ground beef. Cook over medium heat, stirring frequently until cream cheese is all melted and sauce is smooth.
• Combine sauce and noodle in a 2 quart covered casserole dish. Bake for 20 to 30 minutes until hot.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a medium or large casserole dish with cooking spray.
• Heat oil in a large skillet over medium-high heat. Add onions and a generous pinch of salt and pepper; saute until onions are translucent, about 5 minutes. Transfer to a large mixing bowl.
• Add cooked chicken to the onions. Mix in spinach and cream cheese until combined; you can add spinach a little bit at a time to make it easier. Add 1/2 of the mozzarella cheese and stir until everything is thoroughly incorporated and cream cheese has no clumps remaining. Transfer to the prepared casserole dish and sprinkle with remaining mozzarella.
• Bake in the preheated oven until cheese has melted and filling is bubbling, about 30 minutes. Let cool for 10 minutes before serving.

Steps:

• Cook broccoli according to package directions until tender then drain well.
• Combine the cream cheese, sour cream, minced garlic and soup mix.
• Fold in water chestnuts and add seasonings to taste.
• Combine drained broccoli with cream cheese mixture being careful not to break up broccoli.
• Place in lightly buttered 9 inch square casserole dish or 1 1/2 quart oblong baking dish.
• Combine ritz crackers with melted butter.
• Top with grated cheddar cheese then top with crushed cracker mixture.
• Bake at 350 for 30 minutes or until topping is golden brown.

Steps:

• Place the bread cubes in a greased 13 x 9-inch baking dish.
• Beat the cream cheese at medium speed of mixer until smooth.
• Add in the eggs (1 at a time) mixing well after each addition.
• Add in the milk, half and half, 1/2 cup maple syrup and vanilla; mix well until smooth.
• Pour the cream cheese/milk mixture over the top of the bread cubes; cover, and refrigerate overnight.
• The next morning: Set the oven to 375 degrees.
• Remove the bread mixture from the fridge; let stand on the counter for 30 minutes before baking.
• Bake for 40-50 minutes, or until set (should be a nice golden brown colour).
• Remove from the oven, sprinkle with powdered sugar.
• Serve with maple syrup.
• Delicious!

Steps:

• Prepare frozen vegetables as package directs. Cook until just tender as they will continue to cook as casserole bakes in oven.
• Place cooked vegetables in a large bowl, stir in soup and cream cheese.
• Transfer to a greased 1 quart baking dish, sprinkle with croutons.
• Bake 25 minutes at 375°F or until bubbly.