Haricotsrougescasserolecasseroleofredbeans Recipes

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POLISH CASSEROLE



Polish Casserole image

When I first made this dish, my 2-year-old liked it so much that he wanted it for every meal! You can use almost any pasta that will hold the sauce. -Crystal Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 2 casseroles (6 servings each).

Number Of Ingredients 9

4 cups uncooked penne pasta
1-1/2 pounds smoked Polish sausage or kielbasa, cut into 1/2-inch slices
2 cans (10-3/4 ounces each) condensed cream of mushroom soup, undiluted
1 jar (16 ounces) sauerkraut, rinsed and well drained
3 cups shredded Swiss cheese, divided
1-1/3 cups 2% milk
4 green onions, chopped
2 tablespoons Dijon mustard
4 garlic cloves, minced

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions; drain and transfer to a large bowl. Stir in sausage, soup, sauerkraut, 2 cups cheese, milk, onions, mustard and garlic., Spoon into 2 greased 8-in. square baking dishes; sprinkle with remaining cheese. Bake, uncovered, until golden brown and bubbly, 45-50 minutes. Freeze option: Cover and freeze unbaked casserole up to 3 months. Thaw in the refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until golden brown and bubbly, 50-55 minutes.

Nutrition Facts : Calories 428 calories, Fat 26g fat (11g saturated fat), Cholesterol 69mg cholesterol, Sodium 1193mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

FATHER'S DAY CASSEROLE



Father's Day Casserole image

My daughter and I created this for Father's Day. It is easy to make in a short amount of time.

Provided by ddfly17

Categories     100+ Breakfast and Brunch Recipes     Potatoes

Time 1h

Yield 12

Number Of Ingredients 6

1 (16 ounce) package bulk pork sausage
3 cups frozen hash brown potatoes, thawed
¼ cup milk, or as needed
1 (16 ounce) can refrigerated buttermilk biscuit dough (such as Pillsbury Grands!®)
1 ½ cups shredded Mexican cheese blend
5 eggs

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink, about 5 minutes. Drain and discard any excess grease. Stir in the hash brown potatoes, cooking and stirring until potatoes are browned, about 5 minutes more.
  • Line the bottom of the prepared baking dish with a layer of buttermilk biscuits, splitting the biscuits in half to completely cover the dish. Spread the sausage and hash brown mixture evenly over the biscuits, and sprinkle the Mexican cheese on top. Whisk together the eggs and milk in a bowl, and pour over the cheese.
  • Bake in the preheated oven until the eggs set, about 25 minutes.

Nutrition Facts : Calories 368.7 calories, Carbohydrate 24.1 g, Cholesterol 103.8 mg, Fat 24 g, Fiber 0.7 g, Protein 14.5 g, SaturatedFat 9.7 g, Sodium 882.3 mg, Sugar 3.1 g

HARICOTS ROUGES CASSEROLE - CASSEROLE OF RED BEANS



Haricots Rouges Casserole - Casserole of Red Beans image

A hearty bean dish from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories     Beans

Time 1h25m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 lb bacon, sliced
4 cups cooked red beans (canned is fine)
4 cups tomatoes, cooked (canned is fine)
1 teaspoon baking powder
salt and pepper, to taste
1/4 lb cheese, grated

Steps:

  • Lightly grease a casserole dish and preheat oven to 350°F.
  • Cook bacon crisp, remove from pan.
  • Add beans to bacon fat, and tomatoes to which baking powder has been added.
  • Stir all together; season to taste with salt and pepper and place in prepared casserole dish.
  • Cover tightly and bake for one hour.
  • Remove cover, sprinkle with cheese, arrange bacon strips over all and cook for ten minutes more.

Nutrition Facts : Calories 305.8, Fat 16.9, SaturatedFat 6.5, Cholesterol 28.4, Sodium 424.1, Carbohydrate 25.2, Fiber 6.8, Sugar 2.6, Protein 14.5

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