Casserole Recipes 5

Pork and Apple Casserole - Serves 4
1 pound boneless pork chops, cubed
2 apples, peeled and sliced
2 tablespoons brown sugar
1/2 teaspoon cinnamon
1 tablespoon butter or margarine
1 cup chicken broth
2 tablespoons flour

To Make: Preheat your oven to 375°F. In a skillet over medium heat, melt the butter and brown the pork cubes for 5 minutes. Whisk the flour into the chicken broth until smooth, then pour into the skillet and stir for 2 minutes until slightly thickened. Spread the pork mixture into a greased 9x13 inch baking dish. Arrange the apple slices over the top and sprinkle with brown sugar and cinnamon. Cover with foil and bake for 30 minutes, until the pork is cooked through and the apples are tender.

Pork and Stuffing Casserole - Serves 4
1 pound boneless pork chops, cubed
6 ounce box stuffing mix
1 1/2 cups chicken broth
2 tablespoons butter or margarine
1/2 teaspoon poultry seasoning

To Make: Preheat your oven to 375°F. In a skillet over medium heat, brown the pork cubes for 5 minutes; season with poultry seasoning. In a saucepan, bring the chicken broth and butter to a boil, then stir in the stuffing mix and let sit for 5 minutes. Spread the pork into a greased 9x13 inch baking dish. Spoon the prepared stuffing evenly over the pork. Cover with foil and bake for 30 minutes, until the pork is cooked through. Remove the foil for the last 5 minutes to lightly brown the stuffing.

BBQ Pulled Pork and Cornbread Casserole - Serves 8
2 cups cooked shredded pork
1 cup barbecue sauce
1 cup cornmeal
1 cup milk
1 egg
2 tablespoons sugar
1 cup shredded cheddar cheese

To Make: Preheat your oven to 375°F. In a bowl, toss the shredded pork with the barbecue sauce. Spread the pork into a greased 9x13 inch baking dish. In another bowl, whisk together the cornmeal, milk, egg, and sugar until smooth. Pour the batter evenly over the pork. Sprinkle the cheese on top. Bake for 30 to 35 minutes, until the cornbread topping is set and golden. Let rest 5 minutes before serving.

Pork and Black-Eyed Pea Casserole - Serves 6
1 pound boneless pork chops, cubed
2 cans (15oz each) black-eyed peas, drained and rinsed
15oz can diced tomatoes
1 small onion, diced
1/2 teaspoon smoked paprika
1/2 teaspoon salt

To Make: Preheat your oven to 375°F. In a skillet over medium heat, brown the pork cubes and onion for 6 to 8 minutes. Stir in the black-eyed peas, diced tomatoes, smoked paprika, and salt. Spread the mixture into a greased 9x13 inch baking dish. Cover with foil and bake for 30 minutes, until the pork is cooked through and the mixture is bubbling. Let rest 5 minutes before serving.

Sausage and Hash Brown Breakfast Casserole - Serves 8
1 pound bulk breakfast sausage
4 cups frozen shredded hash browns
6 eggs
1 1/2 cups milk
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

To Make: Preheat your oven to 350°F. In a skillet over medium heat, brown the sausage, breaking it into small pieces, about 8 minutes; drain excess grease. Spread the hash browns evenly in a greased 9x13 inch baking dish. Scatter the cooked sausage over the hash browns. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the top. Sprinkle the cheese over everything. Bake for 40 to 45 minutes, until the eggs are set and the top is golden. Let rest 5 minutes before serving.

Bacon and Egg Hash Brown Casserole - Serves 8
8 slices bacon, chopped
4 cups frozen shredded hash browns
6 eggs
1 1/2 cups milk
2 cups shredded cheddar cheese
2 green onions, sliced
1/4 teaspoon black pepper

To Make: Preheat your oven to 350°F. In a skillet over medium heat, cook the chopped bacon until crisp, about 6 minutes; drain on paper towels. Spread the hash browns evenly in a greased 9x13 inch baking dish. Scatter the bacon and green onions over the hash browns. In a bowl, whisk together the eggs, milk, and pepper. Pour the egg mixture evenly over the top. Sprinkle the cheese over everything. Bake for 40 to 45 minutes, until the eggs are set and the top is golden. Let rest 5 minutes before serving.

Bacon and Cheddar Grits Casserole - Serves 6
6 slices bacon, chopped
1 cup grits
4 cups water
2 eggs
2 cups shredded cheddar cheese
1/2 teaspoon salt

To Make: Preheat your oven to 350°F. In a skillet over medium heat, cook the chopped bacon until crisp, about 6 minutes; drain on paper towels. In a saucepan, bring the water and salt to a boil, then whisk in the grits. Reduce heat to low and cook, stirring often, for 5 to 7 minutes until thickened. Remove from heat and whisk in the eggs and half the cheese until melted. Stir in the bacon. Spread the mixture into a greased 9x13 inch baking dish. Sprinkle the remaining cheese on top. Bake for 25 to 30 minutes, until set and lightly golden. Let rest 5 minutes before serving.

Sausage and Egg Cornbread Breakfast Bake - Serves 8
1 pound bulk breakfast sausage
1 cup cornmeal
1 cup milk
3 eggs
2 tablespoons sugar
1 cup shredded cheddar cheese

To Make: Preheat your oven to 375°F. In a skillet over medium heat, brown the sausage, breaking it into small pieces, about 8 minutes; drain excess grease. Spread the cooked sausage into a greased 9x13 inch baking dish. In a bowl, whisk together the cornmeal, milk, 1 of the eggs, and the sugar until smooth; pour over the sausage. In another small bowl, whisk the remaining 2 eggs and pour evenly over the cornbread batter. Sprinkle the cheese on top. Bake for 30 to 35 minutes, until set and golden. Let rest 5 minutes before serving.

Veggie and Egg Hash Brown Casserole - Serves 6
4 cups frozen shredded hash browns
1 green bell pepper, diced
1 small onion, diced
6 eggs
1 1/2 cups milk
2 cups shredded cheddar cheese
1/2 teaspoon salt

To Make: Preheat your oven to 350°F. Spread the hash browns evenly in a greased 9x13 inch baking dish. Scatter the bell pepper and onion over the hash browns. In a bowl, whisk together the eggs, milk, and salt. Pour the egg mixture evenly over the top. Sprinkle the cheese over everything. Bake for 40 to 45 minutes, until the eggs are set and the top is golden. Let rest 5 minutes before serving.

Smoked Sausage and Egg Breakfast Casserole - Serves 8
1 pound smoked sausage, sliced
6 cups cubed bread
6 eggs
2 cups milk
1 1/2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

To Make: Grease a 9x13 inch baking dish. Spread the bread cubes evenly in the dish and scatter the sausage slices over the top. In a bowl, whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the bread and sausage. Sprinkle the cheese on top. Cover and refrigerate for at least 1 hour, or overnight. When ready to bake, preheat your oven to 350°F. Bake, uncovered, for 35 to 40 minutes, until the eggs are set and the top is golden. Let rest 5 minutes before serving.

💗 Jo