Casserole For 50 People Recipes

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CASSEROLE FOR A CROWD



Casserole for a Crowd image

All five of our children and six grandchildren expect me to serve this casserole when they visit. It makes just the right amount for our growing family.-Fran Huettner, Beaver Dam, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 14 servings.

Number Of Ingredients 14

2 pounds ground beef
1 large onion, chopped
8 ounces wide egg noodles, cooked and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (15-1/4 ounces) peas, drained
1 can (8 ounces) mushroom stems and pieces, drained
4 cups shredded cheddar cheese, divided
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1-1/4 cups whole milk
1 tablespoon chili powder
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Transfer to a greased roasting pan. Stir in the noodles, corn, peas and mushrooms., In a large saucepan, combine 2-1/2 cups cheese with the remaining ingredients. Cook and stir over low heat until cheese is melted. Pour over noodle mixture and mix well. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 30 minutes or until heated through.

Nutrition Facts :

50 BEST CASSEROLES (+ EASY DINNER)



50 Best Casseroles (+ Easy Dinner) image

Provided by insanelygood

Categories     Recipe Roundup

Number Of Ingredients 50

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Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a delicious casserole in 30 minutes or less!

Nutrition Facts :

OVERNIGHT CHICKEN CASSEROLE FOR FIFTY



Overnight Chicken Casserole For Fifty image

Posting in response to a request for an overnight chicken casserole that serves 50 people. Prep time does not include overnight refrigeration.

Provided by TGirl

Categories     One Dish Meal

Time 1h35m

Yield 50 serving(s)

Number Of Ingredients 14

20 cups chicken, cooked and cubed
2 lbs macaroni, cooked and drained
36 ounces canned sliced mushrooms, drained
8 ounces diced pimentos, drained
2 large green peppers, chopped
2 large onions, chopped
4 (10 3/4 ounce) cans cream of celery soup
4 (10 3/4 ounce) cans cream of mushroom soup
2 lbs American cheese, cubed
1 1/3 cups milk
4 teaspoons dried basil
2 teaspoons lemon pepper seasoning
2 cups corn flakes, crushed
1/4 cup butter, melted

Steps:

  • Combine chicken, macaroni, mushrooms, pimientos, peppers and onions.
  • In seperate bowl, combine soups, cheese, milk, basil, and lemon pepper, then add to chicken mixture.
  • Pour 12 cups of mixture into four greased 9 x 13 inch baking pans.
  • Cover and refrigerate overnight.
  • Remove from refrigerator 30 minutes before baking.
  • Combine corn flakes and melted butter, and sprinkle over casseroles.
  • Cover with tin foil and bake at 350 degrees for 45 minutes, then remove foil and bake for another 15 to 20 minutes or until bubbly.
  • Makes 45 to 50 one-cup servings.

Nutrition Facts : Calories 191.9, Fat 8.5, SaturatedFat 4.2, Cholesterol 17.7, Sodium 538.2, Carbohydrate 21.6, Fiber 1.3, Sugar 2, Protein 7.8

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