Texas Style Casserole Recipe 465
TEXAS CASSEROLE
This is a nice, smooth, cream cheese & noodle casserole with a tomato based sauce and was a favorite of mine when I was growing up. Mom says it's been in the family for years! Feel free to tinker with the amounts!
Provided by Dave Dallas
Categories Meat
Time 1h15m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Brown ground beef with onion and garlic, drain.
- Mix ground beef mixture, sugar, tomato sauce, sour cream, and cream cheese with hot cooked noodles.
- Sprinkle with 1/2 cup grated cheese.
- Bake at 350 degrees for 1 hour.
TEXAS POTATO CASSEROLE RECIPE
Provided by antiquecook
Number Of Ingredients 7
Steps:
- Combine first five ingredients. Add stick of melted butter. Pour mixture into 9x13" baking dish. Spread crackers over top of mixture. Pour 2 TBS. more melted butter on top of crackers. Bake at 350 F for 1 hour or until completely cooked.
TEXAS TATER CASSEROLE
Spice up traditional Tater Tot casserole with salsa, chili powder and taco-seasoned cheese.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h10m
Yield 6
Number Of Ingredients 11
Steps:
- Heat oven to 375°. Cook beef, onion, celery and garlic in 12-inch skillet over medium-high heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
- Stir soup, corn, picante, chili powder and pepper into beef mixture. Spoon into ungreased 2 1/2-quart casserole. Top with frozen potato nuggets.
- Bake uncovered 40 minutes. Sprinkle with cheese. Bake 5 to 10 minutes or until bubbly and cheese is melted.
Nutrition Facts : Calories 540, Carbohydrate 45 g, Cholesterol 70 mg, Fat 4, Fiber 5 g, Protein 25 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 1810 mg
TEXAS-STYLE ENCHILADA CASSEROLE
Make and share this Texas-Style Enchilada Casserole recipe from Food.com.
Provided by ratherbeswimmin
Categories Meat
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large skillet, cook the first 3 ingredients over med-high heat, stirring until beef crumbles and is no longer pink; drain.
- Transfer the beef mixture in a large bowl; stir in tortilla pieces and the next 4 ingredients and 1 cup cheese.
- Spoon mixture into a lightly greased 11x7 inch baking dish.
- Sprinkle evenly with remaining cheese.
- Bake in a 400° oven for 20-25 minutes or until bubbly.
- Serve with desired toppings.
Nutrition Facts : Calories 1138.5, Fat 37.6, SaturatedFat 15.4, Cholesterol 97.3, Sodium 1203.7, Carbohydrate 161.8, Fiber 22.6, Sugar 5.2, Protein 45.7
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- In a large saucepan, combine chicken, water, 1 clove garlic, the thyme, bay leaf, the 1/2 teaspoon salt, and dash black pepper. Bring to boiling; reduce heat. Cover and simmer about 15 minutes or until chicken is tender and no longer pink.
- Drain, reserving 2 cups chicken broth. Strain broth through a double thickness of 100 percent cotton cheesecloth. Chop chicken. Set aside. (Or, use 3 cups cubed, cooked chicken and 2 cups canned chicken broth, if you like.)
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- In a medium skillet, cook tortillas, one at a time, in about 1/4 inch cooking oil until tortillas are crisp, turning once. Drain on paper towels. (Or use 12 packaged tostada shells.)
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