Lisas Comfy Casserole Recipes

COMFY COWBOY CASSEROLE #RSC

Comfy Cowboy Casserole #RSC image

Ready, Set, Cook! Reynolds Wrap Contest Entry. A delishious, satisfying (somewhat) guilty pleasure that will warm your belly and your heart.

Provided by AllannaC

Categories Savory Pies

Time 1h25m

Yield 1 Casserole/Pie, 6-8 serving(s)

Number Of Ingredients 16

Ingredients

Reynolds Wrap Foil
1 lb ground beef
1 lb ground pork
1 (8 ounce) can biscuit dough (2 8 oz. cans crescents if you prefer a little more richness, they cane be used on the bottom too!)
4 slices bacon
2 ounces monterey jack cheese
2 ounces monterey jack pepper cheese
1 ounce sharp cheddar cheese
1/2 cup heavy cream
1 medium onion, finely diced
1 green bell pepper, finely diced
3 garlic cloves, minced
1/2 teaspoon ground pepper
1 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 cup honey

Steps:

Brown beef and pork in skillet with a dash of salt and pepper (not in ingredient list). Drain, set aside.
Cook bacon in skillet until crisp. Remove bacon and dry on paper towels, leaving bacon fat in skillet (approx. 3 tbsp.).
Heat bacon fat until hot, not smoking. Add onion and pepper, and reduce heat. Cook, stirring often, until soft, then add garlic and continue to cook for 5 minutes.
Add beef and pork to onion/pepper mixture in skillet, and heat through.
Add heavy cream and cook on low until reduced by half. Stir in nutmeg.
Add all cheeses, stirring into the mixture and remove from heat, stir until melted and set aside.
Add crumbled bacon and stir, as to not let it get too "mushy.".
Line a deep 9" pit plate or 8" X 13" casserole dish with Reynold's Wrap foin (non-stick preferred, but heavy duty will be just fine).
Fill baking dish with meat mixture (if using crescents, skip to next step firts, then this return to this step).
Remove biscuits (or crescents) from can and pinch together to form a full sheet (if using crescents, they can be used on the bottom of the pie or casserole dish, then return to prior step, then top with more crescents).
Cover meat mixture with biscuit sheet, and brush very lightly with honey and top with a pinch of salt (not too much).
Bake at 350 for approx 30 minutes (depending on oven and if you use crescents on bottom :45 minutes for crescent suppliment).

Nutrition Facts : Calories 725.8, Fat 49.9, SaturatedFat 21.9, Cholesterol 159.4, Sodium 1046.3, Carbohydrate 32.1, Fiber 1, Sugar 15.8, Protein 36.9

LISA'S SAUSAGE-RICE CASSEROLE

Lisa's Sausage-Rice Casserole image

I found this version in a local farmers market cookbook. I made a few changes but the basic recipe is still the same. Most other versions call for dried chicken noodle soup mix which is hard to find here. Recipe calls for hot sausage but you can use the mild.

Provided by linguinelisa

Categories Long Grain Rice

Time 1h29m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb bulk hot pork sausage
1 cup uncooked long-grain rice
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 (8 ounce) can sliced water chestnuts, drained
1 (14 1/2 ounce) can chicken broth
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Preheat oven to 350 degrees. Cook sausage until brown .Drain grease well.
Lightly grease a 3-qt. casserole dish. Spread rice evenly in pan. Sprinkle onions, celery, green peppers and water chestnuts over rice. Sprinkle salt and pepper over vegetables. Pour chicken broth and water over vegetables. Spoon sausage on top. Cover and bake at 350 degrees for 30 minutes. Remove from oven and stir well. Cover and bake an additional 30 minutes.

Nutrition Facts : Calories 312.2, Fat 18.3, SaturatedFat 6.5, Cholesterol 43.1, Sodium 738.9, Carbohydrate 24.5, Fiber 1.5, Sugar 1.8, Protein 11.4

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