Pennycasserole Recipes

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SAVE A PENNY CASSEROLE



Save a Penny Casserole image

At the office where I worked years ago, we women often shared our favorite recipes at lunchtime. This casserole came from a co-worker, and my family has enjoyed it for some 30 years. Besides being easy and quick to prepare, it's very economical. It serves well for church suppers and potlucks, and it's a real time-saver on washdays!

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4-6 servings.

Number Of Ingredients 5

1 pound ground beef
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (14-3/4 ounces) spaghetti in tomato sauce with cheese
1 can (15 ounces) mixed vegetables, drained
1 cup shredded cheddar cheese, optional

Steps:

  • Preheat oven to 350°. In a large skillet, cook beef until no longer pink; drain. Stir in soup, spaghetti and vegetables. Transfer to an ungreased 11x7-in. baking dish. , Bake, uncovered, 30 minutes or until heated through. Sprinkle with cheese if desired; bake 5 minutes longer or until cheese is melted.

Nutrition Facts :

BAKED PENNE PASTA CASSEROLE



Baked Penne Pasta Casserole image

This recipe is so yummy with A LOT of shredded cheese on top. I'm the "add a dash of this or that" kind of cook, so the measurements on the spices are VERY approximate. You can also add more or less mushrooms to your liking. This is my favorite dish at the moment to make and eat!

Provided by jusme

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 13

6 ounces dry penne rigate
1 tablespoon olive oil
1/2 medium yellow onion, diced
1 -2 cup sliced mushrooms
2 -3 minced garlic cloves
1/3 lb ground beef
2 teaspoons dried basil
1 pinch dried thyme
2 teaspoons dried parsley
2 teaspoons dried oregano
1 dash black pepper
24 ounces garden style spaghetti sauce
2 -3 cups mozzarella cheese or 2 -3 cups cheddar cheese, grated

Steps:

  • Cook penne according to package directions until almost cooked. Preheat oven to 350*.
  • In a large skillet over medium heat, heat oil, then add onion, garlic and mushrooms; stir fry until onion is translucent. Remove to a plate.
  • Crumble beef in skillet; add basil, thyme, parsley, black pepper and oregano. Cook through; drain.
  • Add onion mixture and spaghetti sauce to beef; cook on low, stirring occasionally, for 10-15 minute Stir in penne.
  • Put mixture in a shallow dish (13x9x2)and cover with shredded cheese. Bake for 30-45 minute Let stand 5 minute before serving.

Nutrition Facts : Calories 356.2, Fat 16.6, SaturatedFat 7.2, Cholesterol 47.8, Sodium 506.6, Carbohydrate 32.9, Fiber 3.2, Sugar 7.2, Protein 18.5

EASY PINEAPPLE CASSEROLE



Easy Pineapple Casserole image

A wonderful blend of savory cheese and sweet pineapple. Excellent side dish, especially for ham or pork. Not too sweet. Serve it hot, warm, or even room temperature. All my friends have requested this recipe and serve it with their Easter dinners! Yum!

Provided by THECINAS

Categories     Side Dish     Casseroles

Time 40m

Yield 12

Number Of Ingredients 7

1 (20 ounce) can pineapple tidbits, drained
1 (20 ounce) can crushed pineapple, partially drained
⅔ cup white sugar
5 tablespoons all-purpose flour
1 stick butter, melted
1 ½ cups shredded orange Cheddar cheese
1 sleeve crushed buttery round crackers (such as Ritz®)

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Mix pineapple tidbits and crushed pineapple together in a bowl and layer into the bottom of a 9x13-inch glass baking dish. Mix sugar and flour together in a bowl and sprinkle mixture over pineapple. Spread Cheddar cheese on top. Cover everything with crushed crackers. Drizzle with melted butter.
  • Bake in the preheated oven until bubbly, 30 to 40 minutes. Serve hot, warm, or at room temperature.

Nutrition Facts : Calories 236 calories, Carbohydrate 28.5 g, Cholesterol 35.2 mg, Fat 12.5 g, Fiber 0.8 g, Protein 4.3 g, SaturatedFat 7.8 g, Sodium 143.2 mg, Sugar 24.8 g

PENNY CASSEROLE



Penny Casserole image

Make and share this Penny Casserole recipe from Food.com.

Provided by ratherbeswimmin

Categories     One Dish Meal

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 1/4 lbs red potatoes, cut into 1/2 inch pieces
10 hot dogs, sliced
1/4 cup chopped onion
1 cup frozen peas, thawed
1 can cream of mushroom soup
1 tablespoon prepared mustard
salt and pepper

Steps:

  • In a Dutch oven, cook potatoes in salted boiling water until tender; drain.
  • In a bowl, mix together potatoes, hot dogs, onion and peas.
  • In another bowl, mix together soup, mustard, salt and pepper; stir into potato mixture.
  • Pour into a 2 1/2 quart greased casserole.
  • Bake, uncovered at 350 degrees for 25 minutes or until heated through.

Nutrition Facts : Calories 381.7, Fat 25.5, SaturatedFat 9.5, Cholesterol 39.8, Sodium 1243.6, Carbohydrate 25.7, Fiber 2.8, Sugar 5.9, Protein 12.4

PENNY'S BROCCOLI CASSEROLE



Penny's Broccoli Casserole image

I'm submitting this because my kids and my elders love this....I tend to like my broccoli fresh and steamed! I also usually like to use crushed ritz crackers instead of bread crumbs with this, or just leave them off altogether. This recipe came to me through a school cookbook, which was a collection of recipes other people had gathered together....have no idea who Penny is! But the recipe was submitted by Laura Harms. That is all the credit I can give!!!

Provided by breezermom

Categories     Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 9

2 (10 ounce) packages broccoli, frozen, chopped
1/4 cup butter, divided
2 tablespoons all-purpose flour
1 cup milk
1/4 teaspoon salt
1/8 teaspoon pepper
1 (3 ounce) package cream cheese, softened
1/2 cup cheddar cheese, shredded (2 oz)
1/2 cup breadcrumbs, fine (I prefer crushed ritz crackers or none at all.)

Steps:

  • Cook the broccoli according to the package directions; drain well. Place the broccoli in a lightly greased 1 quart casserole; set aside.
  • Melt 2 tbsp butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually add the milk; cook over medium heat, stirring constantly, until the mixture is thickened and bubbly. Add the salt and pepper; stir well.
  • Add the cream cheese, stirring until smooth.
  • Pour the cream cheese sauce over the broccoli in the casserole dish. Stir gently to combine. Sprinkle with the Cheddar cheese.
  • Melt the remaining 2 tbsp butter in a small saucepan over low heat. remove from heat and stir in breadcrumbs. Sprinkle the breadcrumb mixture over the casserole.
  • Bake at 350 degrees for 40 minutes.

PENNY CASSEROLE



Penny Casserole image

You save both time and money with this flavorful economical casserole.-Janet Ware Novotny, Grand Island, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 8 servings.

Number Of Ingredients 8

1-1/4 pounds red potatoes, cubed
10 hot dogs (1 pound), sliced
2 tablespoons diced onion
1 cup frozen peas, thawed
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
3 tablespoons butter, melted
1 tablespoon prepared mustard
1/8 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Drain. , In a greased 2-1/2-qt. baking dish, combine the potatoes, hot dogs, onion and peas. Combine the soup, butter, mustard and pepper; gently stir into potato mixture. , Bake, uncovered, at 350° for 25 minutes or until heated through.

Nutrition Facts : Calories 319 calories, Fat 23g fat (10g saturated fat), Cholesterol 45mg cholesterol, Sodium 933mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 9g protein.

CHICKEN PENNE CASSEROLE



Chicken Penne Casserole image

This is my family's favorite casserole recipe. I make it every week or two and we never tire of it. I like that I can clean my kitchen and then relax while it bakes. It won't disappoint! -Carmen Vanosch, Vernon, British Columbia

Provided by Taste of Home

Categories     Dinner

Time 1h20m

Yield 4 servings.

Number Of Ingredients 17

1-1/2 cups uncooked penne pasta
1 tablespoon canola oil
1 pound boneless skinless chicken thighs, cut into 1-inch pieces
1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
3 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes, undrained
3 tablespoons tomato paste
3/4 cup chicken broth
2 cups shredded part-skim mozzarella cheese
1/2 cup grated Romano cheese

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large saucepan, heat oil over medium heat. Add chicken, onion, peppers and seasonings; saute until chicken is no longer pink. Add garlic; cook 1 minute longer., In a blender, pulse tomatoes and tomato paste, covered, until blended. Add to chicken mixture. Stir in broth; bring to a boil over medium-high heat. Reduce heat; cover and simmer until slightly thickened, 10-15 minutes. , Drain pasta; toss with chicken mixture. Spoon half of the mixture into a greased 2-qt. baking dish. Sprinkle with half of the cheeses. Repeat layers. , Cover and bake 30 minutes. Uncover; bake until heated through, 15-20 minutes longer.

Nutrition Facts : Calories 579 calories, Fat 28g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 1357mg sodium, Carbohydrate 36g carbohydrate (9g sugars, Fiber 4g fiber), Protein 47g protein.

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