Lisas Broccoli Spinach And Cheese Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Bring a pan of lightly salted water to a boil. Add the pasta, and cook until tender, about 8 minutes.
• Crumble ground beef into a skillet over medium-high heat. Cook, stirring constantly until evenly browned. Drain excess grease, and stir in the tomato sauce, sour cream and thyme.
• Place the cooked pasta into the bottom of a 2 quart casserole dish. Pour the ground beef mixture over the pasta. Cover with a layer of spinach. Top with shredded cheese.
• Bake for 30 minutes in the preheated oven, until heated through and lightly browned on the top.

Steps:

• Preheat oven to 325 degrees F.
• Mix all the ingredients together except the butter and the crackers, and pour into a casserole pan.
• Crush the crackers, either in the unopened roll, or in a plastic bag.
• Melt the butter in a frying pan, and saute crackers until all the butter has been absorbed.
• Sprinkle the crackers on top of the broccoli mixture and bake for 45 minutes.

Steps:

• Mix all ingredients together in a large bowl. Place in a buttered casserole dish. Bake at 350 degrees for 40 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• In a large bowl, combine macaroni, Swiss, mozzarella and Cheddar and stir until cheeses melt. Stir in milk. Season to taste with salt, onion powder, garlic powder, and parsley. Spoon into prepared dish, and dot with margarine.
• Bake in preheated oven 50 to 60 minutes, or until top is crunchy.

Steps:

• Preheat oven to 375°F.
• Season chicken to taste with salt and pepper. Cook chicken in 2 T. olive oil over medium high heat until almost done. Remove from pan. Thaw spinach and drain and press out excess water.
• Using same pan add last of olive oil, onions and garlic. Cook until onions are translucent. Add flour and cook for 1-2 minute.
• Add the chicken broth, cream and milk to onions. Whisk well for 30 seconds. Bring to boil stirring frequently. Reduce heat to medium/low and simmer sauce until slightly thickened.
• Add broccoli, spinach, 1 cup cheese and sauce in large bowl. Stir until well mixed and pour into 9x13-inch glass baking dish.
• Cover with foil and bake until edges are bubbly and middle is hot. Remove foil and sprinkle remaining cheese on top. Return to oven until cheese is melted.

Steps:

• Preheat oven to 350.
• Spray 9x13 glass dish with no-stick cooking spray.
• Cook the frozen vegetables according to packaged instructions, and drain well.
• Mix the cheeses with the soup.
• Beat eggs well and add to cheese and soup mixture.
• Combine all ingredients, stirring slowly into liquid mixture.
• Pour into glass dish and cook for approximately 35 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• In a medium mixing bowl, whisk together condensed soup, mayonnaise, egg and onions.
• Place frozen broccoli into a very large mixing bowl. (I like to use my large stainless steel bowl to mix this recipe thoroughly.) Break up the frozen broccoli. Using a rubber spatula, scrape soup-mayonnaise mixture on top of broccoli, and mix well. Sprinkle on cheese, and mix well. Spread mixture into prepared baking dish, and smooth top of casserole. Season with salt, pepper and paprika.
• Bake for 45 minutes to 1 hour.

Steps:

• 1. Thaw out spinach and broccoli. Squeeze out excess liquid.
• 2. Add sour cream and French onion soup mix. Stir to mix.
• 3. Place in casserole dish.
• 4. Bake at 350 degrees for 30 minutes. Remove from oven and place grated cheese on top of casserole. Return to oven until cheese melts.