446 Casserole Recipes
Casseroles, casseroles and more casseroles. 
Over 400 easy homemade casserole recipes. This eBook is loaded with ideas for making and baking great deep dish pies. You won't be disappointed! 

5,101 Casserole Recipes eBook
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 Look at these FREE sample casserole recipes from the ebook!

  #19-- MEXICAN  CASSEROLE RECIPE

  4 to 5 frozen flour tortillas
  1 lb. ground beef
  1/2 c. chopped green pepper
  1/2 c. chopped onion
  1 env. (1 1/4 oz.) taco seasoning mix
  1 (8 oz.) can tomato sauce
  1 (6 oz.) can tomato paste
  1/2 c. sliced pitted ripe olives
  1/4 c. water
  1/2 tsp. chili powder
  1 c. dairy sour cream
  2 eggs
  1/4 tsp. pepper
  2 c. broken corn chips
  2 c. shredded Monterey jack cheese 

 Thaw frozen tortillas or place them between paper towels and microwave at high 30 to 60 seconds.  Separate.  Crumble ground beef into large fry pan or 2 quart microwave casserole.  Add green pepper and onions.  Fry or microwave at high, 3 to 5 minutes, until meat loses its pink color and vegetables are tender-crisp.  Stir and drain.  Mix in taco seasoning, tomato sauce and paste, olives, water and chili powder.  Cook on medium until thickened or microwave at 50% (medium) 10 to 15 minutes, or until thickened.  Blend sour cream, eggs and pepper together in a small bowl.  Place 2 tortillas on bottom of 12 x 8 inch dish.  Top with half the meat mixture followed by half the sour cream mixture.  Repeat layers with remaining ingredients.  Sprinkle with corn chips and cheese.  Bake for 20 to 30 minutes at 350 degrees or microwave at 50% 10 to 15 minutes or until cheese melts.  Let stand 5 minutes.

  #21-- CREAMY  CRABMEAT  CASSEROLE RECIPE

 3 green onions
 4 tbsp. (1/2 stick) butter or oleo
 1/4 c. flour
 2 1/4 c. milk
 1 lg. egg yolk
 1/4 lb. fontina cheese, shredded
 2 (12 oz.) pkg. salad-style imitation crabmeat
 2 med. size plum tomatoes
 2 tbsp. dried bread crumbs
 2 lg. celery stalks
 1/4 tsp. pepper
 2 tbsp. lemon juice 

 ABOUT 45 MINUTES BEFORE SERVING: Preheat oven to 350 degrees.  Grease 1 1/2 quart casserole. Thinly slice onions, dice celery.  In 3-quart saucepan over medium heat, in hot butter or oleo.  Cook green onions and celery until tender, stirring occasionally.  Stir in flour and pepper; cook 1 minute.  Gradually stir in milk; cook, stirring constantly, until mixture boils and thickens.  Stir in lemon juice.  In small bowl, with a fork, beat egg yolk.  Into egg yolk, beat small amount of hot sauce.  Slowly pour egg mixture back into sauce, stirring rapidly to prevent lumping.  Reserve 1/4 cup cheese for topping.  Stir remaining cheese into sauce until cheese melts and mixture is smooth.  Stir in crabmeat; spoon mixture into casserole.  Slice tomatoes 1/4 inch thick; arrange over top of casserole.  Sprinkle with bread crumbs and reserved cheese.  Bake uncovered 20 minutes or until cheese browns slightly and mixture is hot and bubbly.  Makes 6 main-meal servings.  About 350 calories per serving.  I vary the recipe by omitting the crabmeat and adding chicken, or turkey, or ham, etc.  Also to add some pazzazz, try adding sliced water chestnuts, also a little sherry.  Yummy. 
Bon appetit!