December 2019 – Casseroles

Ranch Potato Casserole

Martha Sensenig, Ephrata

  • 1 lb. ground beef, browned
  • 4 to 5 potatoes, cooked and diced
  • 1 cup sour cream
  • 1½ cups shredded cheddar cheese
  • ½ cup ranch dressing
  • 1 can cream of mushroom soup
  • ¼ cup fried bacon pieces
  • ½ cup cornflake crumbs
  • 2 tablespoons melted butter

Place beef in botton of a greased 9”x13” pan. Cover with potatoes.

Mix soup, sour cream, cheese, dressing and bacon. Pour over potatoes.

Stir butter and cornflake crumbs together. Sprinkle over top.

Bake at 350°F for 45 minutes.

Cheeseburger Casserole

Martha Sensenig, Ephrata

  • 8 slices bread, toasted and buttered
  • 1 lb. ground beef
  • ½ onion
  • ¼ cup celery
  • 3 cups ketchup
  • 3 teaspoons mustard
  • 1 teaspoon salt
  • cheese slices
  • 1 cup milk
  • 1 egg
  • ¼ teaspoon mustard
  • 1/8 teaspoon pepper

Fry ground beef with onion and celery until browned. Add ketchup, mustard and salt.

Layer four slices of toast, half of beef mixture and cheese. Repeat, omitting cheese on top.

Combine milk, egg, ¼ teaspoon mustard and pepper. Pour over casserole.

Bake at 350°F for 35 minutes. Put cheese on top 5 minutes before serving.

Dried Beef Casserole

Elsie Reiff, Ephrata

  • 1 cup macaroni, uncooked
  • 1 cup milk
  • 1 cup Velveeta cheese
  • 1 tablespoon chopped onion
  • 1 can cream of mushroom, chicken or celery
  • ½ lb. dried beef

Combine all ingredients and place in a casserole dish. Refrigerate for 1 hour or longer.

Bake at 350°F for 1 hour.

Note: Can use other meats or a combination, including hamburger, ham, Spam or beef.

Chicken Cordon Bleu Casserole

Pat Brendle, Stevens

  • 1 lb. chipped, cooked ham
  • 3½ lbs. or 4 cups cubed, cooked chicken
  • 1 cup shredded cheddar
  • 1 cup chopped onion
  • 6 tablespoons butter
  • 1/3 cup plus 3 tablespoons flour
  • 3 cups half and half
  • 1½ teaspoon dill weed
  • 1/8 teaspoon plus 1/16 teaspoon dry mustard
  • 1/8 teaspoon plus 1/16 teaspoon nutmeg
  • 1 cup dry bread crumbs
  • 2 tablespoons melted butter
  • ¼ teaspoon dill weed
  • ¼ cup shredded cheddar

Combine chicken, ham and cheese. Place in a greased 9”x13” pan.

Sauté onion in butter. Add flour and stir to make paste. Add half and half. Stir until boils. Boil 1 minute or until thick, stirring constantly. Add dry mustard and nutmeg. Blend well. Pour sauce over meat mixture.

Combine crumbs, butter and dill. Stir in cheese. Put on top.

Bake at 350°F for 30 minutes or until hot.

Sicilian Supper

Pat Brendle, Stevens

  • 1 lb. hamburger
  • ½ cup chopped onion
  • 6 oz. tomato paste
  • ¾ cup water
  • 1½ teaspoon salt
  • ¼ teaspoon pepper
  • 8 oz. cream cheese
  • ¼ cup milk
  • ½ cup grated Parmesan cheese
  • ½ teaspoon garlic salt
  • ½ cup chopped green pepper, optional
  • 2 cups noodles, cooked

Brown meat; add onion. Cook until tender. Add tomato paste, water, salt and pepper and simmer for 5 minutes.

Heat milk and cream cheese; blend well. Stir in ¼ cup grated cheese, garlic salt, peppers and cooked noodles.

In a casserole, alternate layers of noodle mixture and meat sauce.

Bake at 350°F for 20 minutes. Sprinkle on remaining ¼ cup of grated cheese.

Makes 6 servings.

Note: This freezes well. Bake an extra 15 minutes if frozen. I use a flat Corning dish for a double recipe.

Spinach Cabrini

Pat Brendle, Stevens

  • 1 lb. spaghetti, broken into pieces, cooked and drained
  • ½ cup butter
  • (2) 10 oz. packages frozen chopped spinach, thawed and drained
  • 4 cups shredded Colby Jack cheese
  • ½ lb. sliced mushrooms
  • 2 cups sour cream
  • ½ cup diced onions
  • dash of oregano
  • salt and pepper to taste

Combine all ingredients in a large bowl and toss well. Place in a 9”x13” baking dish.

Bake, covered, at 350°F for 15 minutes. Remove cover and bake 30 minutes more.

Serves 8 to 10.

Church Supper Spaghetti

Gloria Dougherty, Akron


  • 1 lb. ground beef
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 14.5 oz. can diced tomatoes, undrained
  • 1 cup water
  • 2 tablespoons chili powder
  • 10 oz. package frozen corn, thawed
  • 10 oz. package frozen peas, thawed
  • 4 oz. can mushroom stems and pieces, drained
  • salt and pepper to taste
  • 12 oz. package spaghetti, cooked and drained
  • 2 cups (8 oz.) shredded cheddar cheese, divided

In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink. Add tomatoes, water and chili powder. Cover and simmer for 30 minutes.

Add the corn, peas, mushrooms, salt and pepper. Stir in spaghetti.

Layer half of the mixture in a greased 4-quart baking dish. Sprinkle with 1 cup cheese; repeat layers.

Bake, uncovered, at 350°F for 20 minutes or until heated through.

Yield: 12 servings.

Meat Loaf & Potato Casserole

Cindy Laughman, Ephrata

  • 4 cups thinly sliced potatoes
  • 1 teaspoon salt
  • 1 teaspoon parsley flakes
  • 1 lb. ground beef
  • ¾ cup milk
  • ½ cup crushed saltines
  • ¼ cup ketchup
  • chopped onion
  • ½ teaspoon salt
  • 1/8 teaspoon pepper

Arrange potatoes in a baking dish. Sprinkle with salt and parsley.

Combine remaining ingredients. Spread the meat loaf mixture over the potatoes. Spread ketchup on top.

Bake at 350°F for 1 hour or until potatoes are soft.

Baked Spaghetti

Cindy Laughman, Ephrata

  • 1 cup chopped onion
  • 1 cup chopped green pepper
  • 1 tablespoon butter
  • 1 can diced tomatoes with liquid
  • 2 teaspoons dried oregano
  • 1 lb. ground beef, browned
  • 12 oz. spaghetti, cooked and drained
  • 2 cups shredded cheddar cheese
  • 1 can cream of mushroom soup
  • ¼ cup water
  • ¼ cup Parmesan cheese

In a large pan, sauté onion and green pepper in butter till tender. Add tomatoes, oregano and ground beef. Simmer, covered, for 10 minutes.

Mix spaghetti, ground beef mixture and cheese.

Mix soup and water till smooth. Pour over casserole and sprinkle with Parmesan cheese.

Bake uncovered at 350°F for 30 minutes or till heated through.

Chicken & Salsa Casserole

Lauren Zimmerman, Akron

  • 8 oz. curly egg noodles
  • 2 cups chicken, cooked and chopped
  • 2 can cream of chicken soup
  • 1 cup salsa
  • 1 cup sour cream
  • 2 cups shredded cheese, divided
  • 1 tablespoon taco seasoning
  • dried parsley for topping, optional

Preheat oven to 350°F. Cook and drain pasta.

Mix pasta with chicken, cream of chicken soup, salsa, sour cream, 1 cup cheese and taco seasoning. Pour into a greased 9”x13” baking dish. Top with remaining cheese and sprinkle with parsley.

Cover and bake for 35 minutes.

Husband’s Delight Casserole

Lauren Zimmerman, Akron

  • 1 lb. ground beef
  • 2 cups tomatoes or pizza sauce
  • 1 teaspoon garlic salt
  • 1 onion, chopped
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 8 oz. noodles or macaroni
  • 8 oz. cream cheese
  • 8 oz. sour cream
  • shredded mozzarella cheese

Brown meat and onion. Add sauce and seasonings. Simmer for 15 minutes.

Cook noodles and drain. Blend cream cheese and sour cream.

Place noodles in buttered dish. Layer with cream cheese mixture and meat mixture. Top with shredded mozzarella cheese.

Bake at 350°F for 30 to 40 minutes.

Bagel Casserole

Lauren Zimmerman, Akron

  • 3 bagels, cubed (can use bread)
  • 4 oz. cream cheese, softened
  • ½ cup mayonnaise
  • 1 lb. ground beef, browned
  • salt, pepper, onions, pepper and oregano to taste
  • 1½ cups pizza sauce
  • shredded cheese

Place bagel or bread pieces in the bottom of a 9”x13” pan. Mix cream cheese with mayonnaise and spread over bagels.

Combine beef with onions, peppers and seasonings. Place on top of cream cheese mixture. Spread with pizza sauce and sprinkle with shredded cheese.

Bake at 350°F for 30 minutes.

3 Cheese Hash Brown Bake

Pat Roth, Ephrata

  • (2) 10¾ oz. cans condensed cream of potato soup, undiluted
  • 1 cup sour cream
  • 1 teaspoon garlic powder
  • ½ teaspoon pepper
  • 32 oz. package frozen cubed hash brown potatoes, thawed
  • 2 cups shredded cheddar cheese
  • 1 cup grated Parmesan cheese
  • ½ cup shredded Swiss cheese

Preheat oven to 350°F.

In a large bowl, mix the soup, sour cream, garlic powder and pepper until blended. Stir in the rest of the ingredients. Pour into a greased 13”x9” baking dish.

Bake, uncovered for 55 to 65 minutes or until golden brown and potatoes are tender.

Serves about 12 people.

Irish Pie Casserole

Pat Roth, Ephrata

  • 3 cups cubed cooked chicken
  • 2 cups shredded Monterey Jack cheese
  • 1 teaspoon garlic salt
  • 2 cups seasoned stuffing croutons
  • 1 lb. bulk pork sausage, cooked and drained
  • 2 cups potatoes, peeled, cooked and diced
  • 2 cups shredded cheddar cheese
  • 3 eggs
  • 1½ cups milk

In a greased 3 quart baking dish, layer the first seven ingredients in the order given.

Beat the eggs and milk; pour over the casserole.

Cover and bake at 325°F for 55 minutes. Uncover and bake 10 minutes longer.

Yield 6 to 8 servings.

Cottage Pie with Vegetable Mash

Lydia Seibert, Lititz

“This is a more nutritious take on shepherd’s pie.”

  • salt and pepper
  • 1 lb. Yukon Gold potatoes, peeled and diced large
  • ½ lb. carrots, peeled and diced large
  • 5 cloves garlic, smashed and peeled, divided
  • 4 tablespoons unsalted butter, divided
  • 1 lb. ground chuck (80% lean)
  • 1 medium yellow onion, diced small
  • 1 lb. button or cremini mushrooms, trimmed and thinly sliced
  • 3 tablespoons tomato paste
  • 1 tablespoon Worcestershire sauce

Preheat oven to 450°F. In a pot of salted water bring potatoes, carrots, and 3 cloves garlic to a boil. Reduce to a rapid simmer; cook until vegetables are tender, about 15 minutes. Drain and return to pot. Using a masher, mash vegetables until mostly smooth; stir in 3 tablespoons butter. Season with salt and pepper. Finely chop remaining 2 cloves garlic; set aside.

In a large skillet over high, melt remaining tablespoon butter. Add beef and brown, about 5 minutes. Remove meat from pan, leaving drippings. Reduce heat to medium-high, add onion, and cook until translucent, about 5 minutes. Add mushrooms and cook, stirring occasionally, until golden, about 10 minutes. Add chopped garlic, and cook until fragrant, about 1 minute. Return meat and collected juices to pan and stir in tomato paste. Cook, stirring, about 2 minutes. Stir in Worcestershire sauce and 1 cup water and bring to a boil. Reduce heat and simmer until liquid is slightly thickened, about 5 minutes. Season with salt and pepper.

Transfer meat mixture to a 9” square baking dish. Dollop mashed vegetables over meat and spread to edges of baking dish. Bake until juices are bubbling and topping is golden brown in spots, about 20 minutes. Let sit 5 minutes before serving.

Potato Haystack Casserole

(large quantity recipe)

Janice Martin, East Earl

  • 4 lbs. potatoes, cooked and shredded
  • 2 cups sour cream
  • 2 cups milk
  • 6 tablespoons Hidden Valley ranch dressing mix
  • 4 lbs. hamburger
  • 1 cup finely chopped onion
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 6 tablespoons taco seasoning
  • ½ cup butter
  • ½ cup flour
  • 1 teaspoon salt
  • 4 cups milk
  • 1 lb. Velveeta cheese, cubed
  • 24 oz. nacho Doritos, crushed
  • Western Dressing, optional (see recipe below)

Combine potatoes, sour cream, 2 cups milk and ranch dressing mix. Put into the bottom of two 9”x13” pans.

Brown hamburger with onions; drain. Add salt, pepper and taco seasoning. Put on top of potato mixture.

Melt butter; stir in flour and salt. Gradually add 4 cups milk. Heat until thickened. Add cheese slowly, stirring until melted. Pour over hamburger layer.

Bake, covered, at 350°F for 1 hour. Uncover and top with Doritos. Serve with lettuce and chopped tomatoes.

Note: This is an easy meal for a large group of people. Triple the recipe and put into two electric roasters. You can substitute frozen hash browns for the potatoes and use 1 gallon of nacho cheese sauce.

Western Dressing:

  • 1 cup Miracle Whip
  • ¾ cup sugar
  • 1/8 cup vinegar
  • ¼ cup barbecue sauce
  • ½ teaspoon paprika
  • 1 teaspoon mustard
  • 2 teaspoons water
  • ¼ cup vegetable oil
  • ¼ teaspoon salt

Whisk ingredients together. Store in fridge.

Connecticut Casserole

Janice Martin, East Earl

  • 2 to 3 cups leftover beef roast
  • 5 to 6 medium potatoes, peeled and sliced
  • 1 can mushroom soup
  • 2 cups milk
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • 1 to 2 cups grated cheese
  • ¼ cup butter, melted
  • 2 to 3 cups Rice Krispies or Corn Flakes

Cut beef into bite-size pieces and layer in bottom of a 9”x13” pan. Place potatoes on top of meat.

Combine mushroom soup, milk and seasonings. Pour over potatoes. Sprinkle with cheese. Top with cereal mixed with melted butter.

Bake at 350°F for 1½ hours.

Note: Some people prefer leftover gravy in place of the mushroom soup.

Potato Haystack Casserole

Kris Zimmerman, Lititz

  • 4 to 5 lbs. cooked, shredded potatoes
  • 1 cup milk
  • 1 cup sour cream
  • 1 packet ranch dressing mix
  • 2 lb. hamburger
  • 1 package taco seasoning
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 1 small onion, diced
  • your favorite cheese sauce
  • crushed nacho chips

Layer potatoes in a greased 9”x13” pan.

Mix milk, sour cream and ranch dressing mix together till combined. Spread on top of shredded potatoes.

Fry hamburger with taco seasoning, salt, pepper and onion. Layer on top of ranch mixture.

Bake at 350°F for 30 minutes. Add cheese sauce and bake 10 minutes longer.

Before serving add crushed nacho chips. Serve with lettuce, tomatoes, ranch dressing or sour cream.

Bagel Casserole

Kris Zimmerman, Lititz

  • 4 bagels, broken up
  • 1 cup mayonnaise
  • ¼ cup milk
  • 8 oz. cream cheese
  • dash of oregano
  • dash of Italian seasoning
  • 1 lb. ground beef
  • onion to taste
  • 3 cups pizza sauce
  • 12 oz. mozzarella cheese

Preheat oven to 350°F.

Brown ground beef and onion and set aside.

Grease 9”x13” pan and put in the bagels. Beat together the mayonnaise, milk, cream cheese and seasonings. Spread over top bagels. Layer on the fried ground beef, pizza sauce, and cheese in that order.

Bake for about 40 to 45 minutes.

Pierogi Casserole

Kris Zimmerman, Lititz

  • 15 lasagna noodles
  • 2 cups cottage cheese
  • 1 egg
  • ¼ teaspoon onion salt
  • 1 cup shredded cheddar cheese
  • 2 cups mashed potatoes
  • ¼ teaspoon salt
  • ¼ teaspoon onion salt
  • 1/8 teaspoon pepper
  • 1 cup butter
  • 1 cup chopped onions
  • sour cream

Cook noodles as directed; drain. Line bottom of 9”x13” pan with noodles.

In medium bowl, mix cottage cheese, egg and onion salt together. Spread over noodles. Cover with a layer of noodles. In same bowl, mix next five ingredients. Spread over noodles. Cover with another layer of noodles.

Melt butter in pan. Sauté onions until transparent and soft. Pour over noodles; cover.

Bake at 350°F for 30 minutes. Let stand for 10 minutes before cutting. Serve with sour cream.

Potato Ranch Casserole

Arlene Martin, Ephrata

  • 2 to 3 lbs. hamburger
  • 1 medium onion, chopped
  • 2 cans cream of mushroom soup
  • 4 qts. potatoes, cooked and shredded
  • 16 oz. sour cream
  • 2 cups ranch dressing
  • 16 oz. mozzarella or marbled cheese
  • 1 lb. bacon, fried and crumbled

Brown hamburger and onion. Add a dash of salt and pepper. Drain.

Mix soup and hamburger and place in a large roaster. Place potatoes on top of hamburger. Mix sour cream and ranch dressing. Spread evenly over potatoes.

Bake at 325°F for 45 minutes or until heated through. Sprinkle cheese and bacon on top. Bake until cheese is melted.

Note: Pepperoni can be used also as a topping. Half a recipe fits into a 9”x13” pan. I like to make this casserole the day before I need it, it improves the flavor! Delicious served with bread sticks and a lettuce salad.