Cheesy Ham Potato Broccoli Casserole

This Cheesy Ham Potato Broccoli Casserole is a delicious way to use up leftover ham. It’s loaded with cheese, bacon, potatoes and broccoli and tastes so good! It takes only 15 minutes to put together.

Ingredients:

• 6 red potatoes, chopped
• 1/3 cup chopped onion, fine
• 2 tablespoons butter
• 2 cups cooked ham, chopped
• 1 1/2 cups broccoli, chopped and steamed
• 4 ounces neufchatel or light cream cheese, cubed
• 1 1/2 cups cheddar cheese, grated
• 4 slices of bacon, cooked

Directions:

1. heat the oven to 350 degrees and spray an 8x9" baking pan.
2. fill a pot with water and heat over medium heat. add the potatoes and boil until tender when pierced with a knife, about 8 minutes. see note drain the potatoes and set aside.
3. in a skillet over medium heat, add the butter and once it begins to melt add the onion. saute until tender, about 3 to 4 minutes. dump the onion and butter into the pot with the potatoes and add the broccoli, ham and cream cheese. stir to combine, not worrying about spreading the cream cheese as it should be left in clumps and dump into the baking dish. top with cheese and bake at 350 for 25 to 35 minutes or until heated through. top with bacon the last minute and serve!

notes:

it's key that you cook the potatoes until tender during this step or they will still be too raw even with baking for the dish to be enjoyable.

Source: ohsweetbasil.com

Twice Baked Potato Casserole

This Twice Baked Potato Casserole is the perfect comfort food! A delicious combination of Creamy Potatoes with sour cream, sharp cheddar cheese, bacon, and green onions as well as a bit of mayo. Be sure to scroll our page and check out all the different versions including the Potato and Bacon Casserole too and don’t forget to Pin your favourites. 

  

Ingredients:

• 8 medium potatoes, scrubbed and dried
• 2 Tbls olive oil
• 1 Tbls kosher salt
• ¾ pound sliced bacon, cooked and crumbled (how to bake bacon)
• 2 cups shredded sharp cheddar cheese
• ¾ cup mayonnaise
• ½ cup sour cream
• 5-6 green onions, sliced
• salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees.
2. Rub potatoes with olive oil and salt and place on baking sheet.
3. Bake for 45-60 minutes or until tender when pierced with a fork, flipping halfway through.
4. Let cool for 15 minutes.
5. Preheat oven to 350 degrees.
6. Cut potatoes into bite-sized pieces and place in a bowl. Its perfectly acceptable for the potato pieces to slightly fall apart.
7. Stir in mayonnaise and sour cream.
8. Set aside ⅓ cup cheese, 3Tbs bacon, 2 Tbls sliced green onions for the top of the casserole and stir in remaining ingredients.
9. Spoon into a greased 9x9 baking dish. Top with reserved shredded cheese bacon. Cover dish with foil and bake in 350 degree oven for 30 minutes, removing foil for the last 10 minutes.
10. Top with remaining sliced green onions and serve.

Source:  momontimeout.com

Poblanos Florentine Casserole

Serve your family a casserole with a kick--they'll never miss the meat in this hearty dish.

Ingredients:

5

fresh poblano chiles (4 1/2x3 inch)

1 1/2

cups shredded Chihuahua or Monterey Jack cheese (6 oz)

1

cup shredded Mexican cheese blend (4 oz)

1/3

cup ricotta cheese

2

cloves garlic, finely chopped

1/2

teaspoon ground cumin

1

box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain

1

can (12 oz) Pillsbury™ Grands!™ Jr. Golden Layers® Butter Tastin'® refrigerated biscuits (10 biscuits) 

1

can (10 oz) Old El Paso™ mild enchilada sauce

2

plum (Roma) tomatoes, chopped, if desired

1/2

cup fresh guacamole, if desired

1/2

cup sour cream, if desired

Directions:

• Set oven control to broil. On cookie sheet, broil chiles with tops 2 inches from heat about 10 minutes, turning frequently with tongs, until all sides are blackened and blistered. Place chiles in paper bag; seal bag. Let chiles steam 15 minutes.
• Heat oven to 350°F. Lightly spray 8-inch square (2-quart) glass baking dish with CRISCO® Original No-Stick Cooking Spray.
• In medium bowl, mix Chihuahua cheese and Mexican cheese blend; reserve 3/4 cup for topping. In another medium bowl, mix ricotta cheese, garlic, cumin and spinach. Stir in remaining shredded cheeses. Set aside.
• Wearing food-safe plastic gloves, peel blackened skin from chiles. Cut open chiles; remove stems, seeds and membranes. Cut each chile in half lengthwise into 2 pieces; pat dry.
• Separate dough into 10 biscuits. Separate each biscuit into 2 thin layers; flatten slightly.
• Pour half of the enchilada sauce over bottom of baking dish. Place 10 biscuit layers on sauce, cutting biscuits if necessary to fit into dish. Top with 5 chile halves; spread spinach mixture over chiles. Top with remaining 5 chiles halves and remaining 10 biscuit layers. Pour remaining enchilada sauce over biscuits.
• Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down. Bake 55 to 60 minutes or until thoroughly heated and bubbly around edges.
• Sprinkle with reserved 3/4 cup shredded cheeses. Bake uncovered 5 to 8 minutes longer or until cheese is melted. Cool 10 minutes before cutting. Top each serving with tomatoes, guacamole and sour cream.

Source:  pillsbury.com / Gloria Felts

Southern Green Bean Casserole

What makes this Southern-style? It's the addition of two extras...cream cheese and buttery cracker crumbs!

Ingredients:

1 (10.75 ounce) can condensed cream of mushroom soup

1 (8-ounce) package cream cheese, softened

1/2 teaspoon salt

4 (9-ounce) packages frozen French-cut green beans, thawed and drained

1 cup crushed butter-flavored crackers

1/4 cup (½ stick) butter, melted

 

Directions:

Preheat the oven to 350 degrees F. In a bowl, combine soup, cream cheese, and salt; mix well.
 

Stir in beans and spoon into a 9- x 13-inch baking dish that has been coated with cooking spray.
 

In a bowl, combine crushed crackers and butter; mix well.
 

Sprinkle cracker mixture evenly over beans and bake 25 to 30 minutes, or until heated through and topping is golden.

 

Source: mrfood.com

Spaghetti Squash Casserole

Whip up a wholesome casserole using winter squash instead of pasta—you’ll dramatically cut down on the calories.

Ingredients:

1 spaghetti squash, halved lengthwise and seeds removed
1 Tbsp vegetable oil
1 small onion, chopped
2 cloves garlic, chopped
1 tsp dried basil
2 plum tomatoes, chopped
1 c (8 ounces) 1% cottage cheese
1/2 c (2 ounces) shredded low-fat mozzarella cheese
1/4 c chopped parsley
1/4 tsp salt
1/4 c (1 ounce) grated Parmesan cheese
3 Tbsp seasoned dry bread crumbs

Directions:

1. PREHEAT the oven to 400°F. Coat a 13" x 9" baking dish and a baking sheet with nonstick spray. Place the squash, cut side down, on the sheet. Bake for 30 minutes, or until tender when pierced with a sharp knife. With a fork, scrape the squash strands into a large bowl.
2. MEANWHILE, warm the oil in a medium skillet set over medium heat. Add the onion, garlic, and basil. Cook for 4 to 5 minutes, or until the onion is soft. Add the tomatoes. Cook for 3 to 4 minutes, or until the mixture is dry.
3. ADD the cottage cheese, mozzarella, parsley, salt, and the onion mixture to the bowl with the squash. Stir to mix. Pour into the prepared baking dish. Sprinkle with the Parmesan and bread crumbs.
4. BAKE for 30 minutes, or until bubbly and heated through.

NUTRITION (per serving) 158 calories, 5 g fat, 2 g saturated fat, 11 g protein, 18 g carbohydrates, 7 g sugar, 3 g fiber, 494 mg sodium

Tip: Spaghetti squash can also be cooked in the microwave oven. Pierce the squash in several places with a knife. Place on a microwaveable plate and cover loosely with a piece of plastic wrap. Microwave on high power for 20 minutes, turning twice, or until tender when pierced with a knife. Remove and allow to stand for 5 minutes to cool. Carefully cut the squash in halve lengthwise. Scoop out and discard the seeds and pulp. With a fork, scrape the squash strands into a large bowl.


Source: prevention.com

Loaded Baked Potato Casserole

Ingredients:

• 4 lbs red skinned potatoes
• 4 cloves fresh garlic
• 1/4 cup butter
• 1 cup of sour cream (I use light)
• 1/2 cup of milk or cream (add more or less to taste)
• 4 oz cream cheese, softened (I used light)
• 2 cups grated cheddar cheese
• 2 green onions thinly sliced
• 10 slices bacon, cooked crisp and chopped or 1/2 cup of bacon bits
• salt & pepper to taste 
•  
Toppings:
 
• 1 green onion sliced
• 2 slices of bacon, cooked & crumbled
• 1/2 cup cheddar cheese

Directions:

1. Preheat oven to 375
2. Wash potatoes, peel off about 2/3 of the skin, (leaving some on the potatoes) and chop into large chunks. Slice the cloves of garlic into 3 pieces each. Boil the potatoes and garlic in a large pot of water until potatoes are tender (about 15 minutes).
3. Drain potatoes & garlic and mash slightly with a potato masher. Add in remaining ingredients (except toppings) and mash to desired consistency.
4. Add toppings, place into a casserole dish and bake for 25-30 minutes or until cheese is melted and potatoes are hot.

Source:  spendwithpennies.com

Dorito Chicken Casserole

 Ingredients

3-4	large chicken breasts
1	large bag spicier nacho doritos, or flavor of your choice
1 can(s)	diced rotel
1 can(s)	cream of chicken soup
1 can(s)	cream of mushroom soup
1 can(s)	cream of celery soup
1	bag shredded, cheese (2 cups)

			Directions Preheat oven to 350. Boil chicken until cooked through. Let cool, then shred apart in bite size pieces. Layer 9x13” baking dish with ½ of the Doritos. Crush the other half of Doritos and set aside. In a medium bowl, mix cream of chicken, cream of mushroom, cream of celery, chicken and Rotel together. Pour over Doritos. Sprinkle crushed Doritos on top of the chicken mixture. Top with shredded cheese and bake 30 minutes, until cheese completely melts.   Source: justapinch

Cool Ranch Doritos Chicken Casserole

Ingredients:

2 cups shredded cooked chicken
2 cups shredded Mexican cheese blend (divided)
1 (10 oz) can cream of chicken soup
½ cup milk
½ cup sour cream
1 cup salsa
½ packet taco or enchilada seasoning
1 large bag Doritos — Cool Ranch or any flavor of your choosing
shredded lettuce (optional)
diced tomato (optional)

Directions:

Preheat oven to 350°

Combine the first seven ingredients in a bowl and gently fold together.

In a two quart casserole dish, place a layer of crushed Doritos on the bottom. Top with a layer of the chicken mixture. Add another layer of crushed Doritos, and then add another layer of the chicken mixture. Top with remaining cheese. If you wish you may add more crushed Doritos on top as well if you wish.

Cover and place into the oven for 30 minutes until bubbling hot. Remove from the oven and top with lettuce and tomato if you like.

Sausage Breakfast Casserole

Ingredients:

1    pkg. (26-32 ounces) frozen shredded hash brown potatoes
1    pkg. Jimmy Dean  Hearty Original Sausage Crumbles
2    cup (8 ounces) shredded mozzarella cheese
1/2 cup (2 ounces) shredded Parmesan cheese
1/2 cup julienne cut sun dried tomatoes packed in oil, drained
6    green onions, sliced
12  eggs
1/2 cups milk
1/2 teaspoon salt
1/4 tsp. black ground pepper

Directions:

1. Spray a 6 quart slow cooker with cooking spray. Layer 1/2 of the potatoes on the bottom of slow cooker.

2. Top with half of the sausage, mozzarella and Parmesan cheese, sun dried tomatoes and green onion. Repeat layering.

3. Beat eggs, milk salt and pepper in large bowl with a wire whisk until well blended.

4. Pour evenly over potato-sausage mixture.

5. Cook on low setting for 8 hours or on high setting for 4 hours or until eggs are set.

Notes
Substitute 1 cup chopped fresh tomato for sun dried tomatoes, if desired. 

Loaded Cauliflower Casserole

Ingredients:

2 lbs cauliflower florets
8 oz shredded sharp cheddar cheese, divided
8 oz shredded Monterey Jack cheese, divided
8 oz block cream cheese, softened
4 tablespoons heavy cream
2 bunches green onions, sliced (1 1/2 cups)
6 sliced bacon, cooked and crumbled
1 clove garlic, grated
Salt & pepper to taste

Directions:

Preheat oven to 350 degrees.

Steam cauliflower florets until tender.

While cauliflower steams, cream together 6 oz of the shredded cheddar, 6 oz of the Monterey Jack, cream cheese, and heavy cream.
Stir in sliced green onions, chopped bacon, and garlic.

Set aside.

Drain any liquid from steamed cauliflower and add to cheese mixture.

Stir cauliflower and cheese mixture together.

Taste for seasoning, and add as necessary.

If you want a finer texture, give a few mashes with the potato masher.
Pour into a 2-3 quart casserole and sprinkle on remaining cheddar and Monterey Jack cheese.

Cover dish with foil and bake for 25 minutes; remove foil and continue to bake until cheese is brown and bubbly.