Melissas Casserole Recipes

Steps:

• 1. Steam the broccoli until nice and tender, chop florets into small pieces.
• 2. Place the broccoli in a large bowl and add in the remaining ingredients. Stir well to combine.
• 3. Bake at 350 degrees for 1 hour.

Steps:

• 1. Boil chicken in water until done. chop chicken in pieces and put in 13 x 9 pan pour frozen broccoli over the chicken In a med. size bowl; mix cheese, mayo, soup, salt and pepper to taste. spread mix over the broccoli. (creating layer after layer) cover with foil bake 45 mins. 350 degrees sprinkle cheese on top of mix and bake for another 15 mins (uncovered)

Steps:

• Lightly grease a 9-inch-by-13-inch baking pan.
• In a large pot, bring the potatoes, 4 quarts water and 2 tablespoons salt to a boil. Boil potatoes until fork tender, about 20 minutes. Drain.
• Mash potatoes with 10 tablespoons butter, sour cream, 1 teaspoon salt, and pepper. Mash in the chives. Taste and adjust seasoning, if necessary. Spread potatoes into the prepared pan. Cover and refrigerate for up to three days.
• In a small bowl, combine the remaining 4 tablespoons butter, bread crumbs and cheese. Mix together until it forms coarse crumbs. Crumbs can be refrigerated for three days.
• Heat the oven to 400 degrees. Sprinkle crumbs over the top of the potato casserole and bake until golden and crisp, 30 to 40 minutes.

Steps:

• In a casserole dish, combine rice, soups, water, soy sauce, pepper and salt.
• Mix.
• Add chicken.
• Cover and bake at 350°F for 1 hour.
• Sprinkle paprika on top and serve.

Steps:

• Heat oven to 500 degrees. Spread croissants on a large baking sheet and toast, cut side up, until golden brown, 5 to 10 minutes (watch carefully to see that they do not burn). Let cool, then tear into large bite-size pieces.
• In a medium skillet over medium-high heat, warm the olive oil. Add sliced scallions and sausage meat; cook, breaking up meat with a fork, until mixture is well browned, about 5 minutes. Stir in sage, and remove from heat.
• In a large bowl, toss together croissants and sausage mixture. In a separate bowl, whisk together eggs, milk, cream, 1 1/2 cups cheese, salt and pepper.
• Lightly oil a 9- x 13-inch baking dish. Turn croissant mixture into pan, spreading it out evenly over the bottom. Pour custard into pan, pressing croissants down gently to help absorb the liquid. Cover pan with plastic wrap and refrigerate at least 4 hours or overnight.
• When you're ready to bake the casserole, heat oven to 350 degrees. Scatter the remaining grated cheese over the top of the casserole. Transfer to oven and bake until casserole is golden brown and firm to the touch, 45 minutes. Let stand 10 minutes. Garnish with sliced scallion tops before serving.