Firehouse Favorite Casserole Recipes

THE FIREHOUSE SPECIAL

Steps:

• Preheat oven to 350°. In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes. Stir in 2 tablespoons butter; set aside., Meanwhile, in a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a large bowl. , In same skillet, saute mushrooms in remaining butter until tender. Add garlic; cook 1 minute longer. Add to meat mixture. Stir in spinach, cottage cheese, eggs, soup mixes, garlic powder, Creole seasoning and reserved rice mixture. , Divide between two greased 13x9-in. baking dishes; sprinkle with cheese. Cover and bake 45 minutes. Uncover; bake 10-15 minutes longer or until heated through.

FIREHOUSE FAVORITE CASSEROLE

Steps:

• Cook frozen egg noodles according to package instructions, drain well.
• Brown ground beef and Italian sausage in large pan, drain fat.
• Add green peppers, celery and mushrooms and saute until tender.
• Add tomatoes and soup, mixing well.
• Pour into a large casserole or two small casseroles. (you may freeze one or both at this point. You can cook from frozen, just put the casserole in the oven while it is heating and add 15 minutes to cooking time.).
• Cover and bake at 350 degrees for 35 - 45 minutes or until heated through and bubbly.
• Sprinkle with cheese and bake another 10 minutes, uncovered until cheese melts.

FIREHOUSE CHILI AND CORNBREAD CASSEROLE

Steps:

• Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
• Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
• Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.
• Spoon or ladle into a dish and garnish with sour cream and cilantro.

FIREHOUSE CASSEROLE

Steps:

• 1. Brown beef and onion in oil, stirring to crumble meat. Combine soup and milk in a saucepan and cook, stirring over medium heat until smooth. Then add chilies. Cut tortillas in 1-inch squares and make one layer in baking dish using half of cooked meat. Then half of soup mixture and half of cheese. Repeat layer. Bake 325 degrees for 30 minutes. Makes 6 servings.

FIREHOUSE TEX-MEX CASSEROLE

Steps:

• Heat oven to 350F degrees.
• Place rice in a greased 3-quart casserole dish.
• Add hot water; cover and let stand for 5 minutes.
• Meanwhile, brown the meat in a large frying pan.
• Add barbecue sauce, tomatoes, beans, and chili powder.
• Mix well and then bring to a boil.
• Spoon the meat mixture over the rice.
• Sprinkle with cheddar cheese.
• Cover and bake for 30 minutes.
• Garnish with green onions.