20 EASY SUMMER CASSEROLES
These summer casseroles are perfect for potlucks and picnics! From zucchini to stuffed pepper to taco, the whole family will gobble these recipes right up.
Provided by insanelygood
Categories Recipe Roundup
Number Of Ingredients 20
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a summer casserole in 30 minutes or less!
Nutrition Facts :
SUMMER GARDEN SOUP
This soup is very tasty, and the best part is that all of the main ingredients come straight from my garden. It's even good when served chilled.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 13
Steps:
- In large saucepan, saute onion in oil until onion is tender. Add garlic; cook 1 minute longer. Add the tomatoes, beans, basil, tarragon, dill, salt if desired and pepper. , Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. Add the broth, peas and zucchini; simmer for 5-10 minutes or until vegetables are crisp-tender.
Nutrition Facts : Calories 86 calories, Fat 5g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 77mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 0 fiber), Protein 4g protein. Diabetic Exchanges
HASHBROWN CASSEROLE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. Glanced at many hashbrown casserole recipes, and I came up with this one that tastes really delicious.
Provided by lmspeck
Categories Potato
Time 55m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F., and spray a 9 x 13-inch baking dish with non-stick cooking spray.
- Mix all the ingredients above the topping ingredients together, place in prepared baking dish. Combine the topping ingredients, and place on top of casserole mixture. Cover and bake for 35 minutes. Remove the cover, and bake uncovered for 10 minutes, or until light brown on top.
Nutrition Facts : Calories 441.6, Fat 33.8, SaturatedFat 16.2, Cholesterol 71, Sodium 985.7, Carbohydrate 23.2, Fiber 1.9, Sugar 2.2, Protein 12.6
COMFY COWBOY CASSEROLE #RSC
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
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
RANCH SHRIMP CASSEROLE #RSC
Ready, Set, Cook! Hidden Valley Contest Entry. This is a easy,delicious,very tasty seafood casserole. Once you try it , a family favorite it will become.My "picky eaters" raved over this.
Provided by hardcase
Categories Weeknight
Time 1h10m
Yield 1 casserole, 8-10 serving(s)
Number Of Ingredients 18
Steps:
- Prepare macroni elbow noodles in 1 quart water, boiling 10 minutes, then drain. Pour noodles into mix into 4 quart mixing bowl, cream of mushroom soup,green peas,.
- corn, butter, spinach, shallots, lemon juice, garlic powder, parmesan cheese, chives, greek yogart, water and stir well, then ad the shrimp and stir into mix.Pour into 9x13 oven proof casserole dish. Mix topping: cheddar cheese,butter and bread crumbs together and spread over top ,evenly. Place into 350 degree preheated oven for 45 minutes. Then serve and enjoy.
Nutrition Facts : Calories 473.1, Fat 22.1, SaturatedFat 12.3, Cholesterol 175.5, Sodium 1110.6, Carbohydrate 36.6, Fiber 5.5, Sugar 5.5, Protein 33.8
GARDEN CASSEROLE
This delicious cheesy casserole is made with the bounty from my garden. The dish includes a sunny medley of summer vegetables like eggplant, zucchini and tomatoes. It's so nice to cook with those abundant crops. -Phyllis Hickey, Bedford, New Hampshire
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 12 servings.
Number Of Ingredients 15
Steps:
- Cut eggplant into 1/2-in. thick slices; sprinkle both sides with 3 teaspoons salt. Place in a deep dish; cover and let stand for 30 minutes. Rinse with cold water; drain and dry on paper towels., Cut eggplant into 1/2-in. cubes. Transfer to a large skillet; saute in oil until lightly browned. Add onions and zucchini; cook 3 minutes. Add garlic; cook 1 minute longer. Add the tomatoes, celery, parsley, basil, pepper and remaining salt; bring to boil. Reduce heat; cover and simmer for 10 minutes. Remove from the heat; stir in Romano cheese. , Pour into a greased 13x9-in. baking dish. Combine crumbs and butter; sprinkle on top. Bake, uncovered, at 375° for 15 minutes. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts :
CHEESY BEEF AND VEGGIE COMFORT CASSEROLE #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. This is a casserole I came up with when I wanted to make a mac and cheese but didnt want the same ole same ole and I wanted to use what I had in the house and what was left over in my pantry before grocery day... I love when I can cook right out of our garden :) This is really yummy as is or if you are like me you might top it with ketchup *gasp * I know I know, but there is nothing like comfort food with a little ketchup drizzled all over the top :) my husband thinks I'm crazy and he loves it as is no ketchup allowed :)
Provided by the 4 wheelers
Categories One Dish Meal
Time 55m
Yield 8-10 serving(s)
Number Of Ingredients 25
Steps:
- 1. preheat oven to 400d.
- 2. In a Large saute pan, add enough EVOO to cover bottom of pan.
- 3. Add onion, rosemary, red bell pepper and zucchini sauteing until most of water is cooked out of the zucchini and onions just start to caramelize,.
- 4. Then add in garlic, marjoram, celery seed, salt,pepper, & Italian seasoning. saute until garlic and onions are a nice caramel color.
- 5. Add defrosted brick of beef and brown mixing through veggies until there is no more pink -- (if you use very lean beef like we do there will be no fat to drain -- if you do however end up with some fat now would be the time to drain the beef).
- 6. Then add in sour cream, cream cheese, Monterrey jack cheese, and sun dried tomatoes and half of the chili powder mixing well until cheese is melted and everything is mixed through.
- 7. In a separate sauce pan melt butter and add flour making a roux sauce(making sure the flour is dissolved in the butter before adding milk) adding in milk slowly little bits at a time while whisking and never stopping until milk has been added and there are no more clumps.
- 8. Then add in 1 1/2 cups mozzarella cheese mixing well until almost melted then add in parsley.
- 9. Add in cooked rigatoni mixing well until pasta is coated then add feta cheese and meat mixture mixing well.
- 10. Place mixture in a Reynolds wrap lined baking dish shiny side up.
- 11. Sprinkle the top of casserole with left over mozzarella cheese then top and sprinkle with 1 teaspoon left over chili powder and Italian seasoning to taste.
- 12. Place in oven and let bake until cheese is melted and casserole is bubbly hot.
Nutrition Facts : Calories 542.6, Fat 27.4, SaturatedFat 14.7, Cholesterol 140.9, Sodium 445.7, Carbohydrate 41.2, Fiber 3, Sugar 4, Protein 32.4
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