Karens Casserole Recipes

I'M A KAREN CASSEROLE

Steps:

• Get out the package of broccoli, ham and 1 cup sour cream and set it on the counter to come to room temperature.
• Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onions and saute for about 4 minutes. Turn off Instant Pot.
• Add in the brown rice and the chicken broth. Place the chicken breast on top. Sprinkle in the garlic powder, poultry seasoning and salt and pepper to taste. Dump the mushrooms on top.
• Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 22 minutes. When time is up turn on your oven to 350° F to preheat. Let the pressure release naturally for 10 minutes and then move the valve to venting. Remove the lid.
• Shred the chicken. Stir in the ham, broccoli and sour cream. Salt and pepper to taste.
• Add contents of Instant Pot to a 9×13 inch pan. Sprinkle the cheese and cracker crumbs on top.
• Bake for 15-20 minutes, or until hot and bubbly. Scoop onto plates and enjoy!

KAREN'S ENCHILADA CASSEROLE

Steps:

• Set oven temperature to 350 degrees.
• In a medium saucepan, saute onion in oil until tender. Add the ground beef, cooking until well browned and crumbly.
• Add the enchilada sauce and green chilies. Continue cooking over medium heat until sauce is heated through.
• In the meantime, tear or cut tortillas into large bite-sized pieces.
• Begin layering by adding a few tablespoons of sauce to the bottom of a 13x9in baking pan.
• Dividing everything in thirds, layer the casserole in three layers as follows: tortillas, meat sauce, cheese, olives.
• Place in the oven until cheese is melted thoroughly, usually about 15 minutes. After the cheese melts, you can place the casserole under the broiler for a few minutes to get a nice crusty cheese layer on top. Yum!
• Let cool for 5 minutes before cutting. Add a dollop of sour cream to each piece, if desired, and serve!

KARENS MEATBALL CASSEROLE

Steps:

• Pre-heat oven to 180C/350°F.
• Cook the potatoes with the carrots and onion with salt to taste in a little boiling water for five minutes, drain.
• Mix meat lightly with the egg, crumbs, milk, herbs, and salt to taste.
• Form meat mixture into balls and gently brown all over in oil, remove from pan.
• Pour off fat from pan, stir in soup, sour cream and paprika, stir over moderate heat for a minute or two.
• Spread vegetables over the base of an ovenproof dish, spoon the sauce over.
• Scatter meatballs over the top, cover and bake in a moderate oven for about 40 minutes.
• Optional:.
• Scatter 1 cup grated cheese over the top for the last 20 minutes baking time.