Hot Appetizer Casserole Recipes

HOT DOG CASSEROLE

Steps:

• Preheat oven to 350 F degrees.
• Grease a 2-quart casserole.
• Add the freshly cooked and drained macaroni into the casserole along with the sliced hot dogs and just 2 cups of the cheese; mix well.
• Combine butter and onion in a medium saucepan and saute over medium heat until the onion is wilted (about 5 minutes).
• Whisk flour into the butter mixture quickly until flour is absorbed, then remove from heat.
• Add milk slowly, whisking to combine well- make sure you whisk very quickly and thoroughly or you will have doughy clumps.
• Return to heat, whisk in the salt and pepper, and bring to a boil (still whisking)- just be careful not to let it burn.
• As soon as it starts to hit the boiling point, remove from heat and pour evenly over the macaroni mixture.
• Stir to gently to combine.
• Sprinkle with remaining 1/4 cup cheese and bake, uncovered, for 18-20 minutes or until heated through and the cheese has melted and browned (If you prepare this in advance, wait to add the remaining cheese until you are ready to bake the casserole the next day).
• For variety, I have tried other types of cheeses and thought Cheddar blended with Monterey Jack was also very nice in this.
• NOTE: This does not freeze well.

HOT PIZZA DIP

Steps:

• In a small bowl, mix together the cream cheese, oregano, parsley, and basil.
• Spread mixture in the bottom of a 9 inch pie plate, or a shallow microwave-safe dish. Sprinkle 1/2 cup of the mozzarella cheese and 1/2 cup of the Parmesan cheese on top of the cream cheese mixture. Spread the pizza sauce over all. Sprinkle with remaining cheese, then top with green pepper, pepperoni and olive slices. Cover, and microwave for 5 minutes. Serve hot.

HOT CRAB DIP

Steps:

• Preheat oven to 375˚F.
• Lightly grease a 9-inch baking dish and set aside.
• In a large bowl stir together the cream cheese, mayonnaise, and sour cream; mix and stir until smooth and well combined.
• To the cream cheese mixture add ½ cup grated cheddar cheese, garlic, lemon juice, old bay seasoning, mustard, salt, pepper, and hot sauce, if using; stir until incorporated.
• Fold in the chopped crab meat.
• Transfer the mixture to previously prepared baking dish.
• Sprinkle the top with remaining grated cheddar cheese.
• Bake for 25 minutes, or until hot and bubbly on the sides.
• Remove from oven and garnish with parsley.
• Serve warm with pita chips, veggies, crackers, etc.

HOT BROWN CASSEROLE

Steps:

• Chop bacon and cook in a large nonstick pan. Set it aside on a paper towel-lined plate. Reserve the bacon grease.
• Preheat the oven to 375 degrees.Place bread cubes on a large rimmed baking sheet. Drizzle with melted butter and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
• Place baking sheet in oven for 14-16 minutes to toast the bread cubes. Set aside.
• In a large bowl, whisk together eggs, milk, 1 teaspoon salt and 1/4 teaspoon pepper, paprika, and dry mustard.
• Stir in half the bacon, the bread cubes, the turkey, 1/3 cup of Parmesan cheese and the swiss cheese.Transfer to a 7x11-inch greased baking dish.
• Bake for 45 minutes, covering with foil for the last 15 minutes if the top is getting too brown.
• To make the Parmesan sauce, melt butter in a medium saucepan. Add flour. Cook and stir for 1 minute.Gradually whisk in milk. When thickened and bubbly, stir in the remaining Parmesan cheese.Season to taste with salt and pepper.
• When casserole is done baking, sprinkle the tomatoes, remaining bacon, and green onions on top.
• Serve casserole with Parmesan sauce drizzled over it.

HOT APPETIZER CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Mix the first three ingredients together until well blended.
• 3. Add the remaining ingredients (except the pecans) and mix well and place in a small, shallow baking dish.
• 4. Sprinkle the pecans over the top.
• 5. Bake at 350 degrees for 30 minutes, uncovered.
• 6. Serve with crackers; refrigerate leftovers.

AMISH CASSEROLE

Steps:

• Preheat the oven to 350°F.
• Cook pasta as instructed, drain, and set aside.
• In a large skillet (12-inch or bigger), add the canola oil, diced onions, and bell peppers. Cook until translucent.
• Add the garlic and cook for a further 2 minutes.
• Add the ground beef and Season-All seasoning. Cook until no pink remains.
• Drain the excess fluid from the skillet. Add to the pot with the pasta and mix.
• Add the tomato soup, the mushroom soup, and the milk. Combine well.
• Pour into a lightly greased 9x13 dish and sprinkle the paprika and parsley.
• Cook in the oven, uncovered, for 25 minutes (until bubbling at the sides)
• Remove and serve immediately with garlic bread.