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Recipes - Casseroles

Baked Ranch Tomatoes

Submitted By: Carolyn Hilton

2 tomatoes cut in half
1/4 tsp. dried Italian seasoning
1 1/2 tbsp. commercial Ranch-style dressing
Optional - garnish/parsley

Place tomato halves in 8-inch square pan.  Coat top of halves with cooking spray.  Bake at 350 degrees for 16-20 minutes.  Sprinkle with Italian seasoning and top evenly with dressing.  Add garnish if desired.

Bean Casserole

Submitted By: Sue S., Johnson City

1 lb ground beef
1 lb bacon, cut in to small pieces
1 c chopped onion
2 cans (15 oz) Pork ‘n Beans
1 can (16 oz) kidney beans –drained
1 can butter beans or lima beans -drained
1 c ketchup
¼ c brown sugar
1 tbsp liquid smoke
3 tbsp white sugar
1 tsp salt
dash of pepper

Brown ground beef, bacon, onions and drain. Combine the remaining ingredients and cook in crock pot on slow for 4-8 hours or bake in the oven for 350 degrees for 11/2 hours.

Cabbage Casserole

Submitted By: Betty L., Johnson City

1 lb kielbasa (polish sausage)
1 head cabbage
½ green bell pepper, sliced
½ onion, sliced
4 tbsp butter
1 can cream of celery soup
1 (8oz) pkg sharp cheddar cheese, grated
1 (8oz) pkg herb-seasoned stuffing mix

Preheat oven to 350 degrees. Butter a 9”x 13” baking dish. Slice sausage into slanted ½ inch slices and sauté in a non-stick skillet over medium heat until lightly browned on both sides, 3 or 4 minutes. Place the sausage in the bottom of the baking dish. Wash cabbage and discard wilted leaves, cut into large pieces and steam with the pepper and onion slices for 6 or 7 minutes, until just tender. Drain, reserve the liquid, and place cabbage over the sausage layer. In a small bow, add the soup and ½ cup of the cabbage liquid, stir until smooth and pour over the cabbage. Sprinkle the cheese over the soup mixture. In a small bowl, add the stuffing mix, ½ cup of the cabbage liquid and melted butter. Toss together and spread evenly over the top. Bake for 35-40 minutes, until bubbly and golden brown on top.

Cabbage Casserole

Submitted By: J Charles W., Gray

1 small head cabbage
1 can tomato soup
1 lb hamburger
1 small bag cheddar cheese

Brown hamburger. Drain and set aside. Layer in casserole dish the cabbage then spread drained hamburger on top of cabbage. Pour tomato soup over hamburger. Spread cheese on top of tomato soup. Microwave on high for 12-15 minutes.

Cheesy Hashbrown Casserole

Submitted By: Victoria C, Gray

30 oz frozen hash browns, thawed
​12 oz shredded cheddar cheese
​8 oz sour cream
​1 tsp salt
1/2 onion, chopped
10.5 oz cream of chicken soup
​1 c butter, melted and divided
2 c cornflakes, crushed

Preheat over to 350 degrees.  Combine hash browns, cheese, sour cream, salt, onion, and 1/2 cup butter into a large bowl.  Mix well.  Spread into 9 x 13 casserole dish.  Combine cornflakes and 1/2 cup of butter and sprinkle over casserole.

Bake for 30-45 minutes.


Chicken Casserole

Submitted By: Doris T., Jonesborough

5 chicken breasts
1 pkg Pepperidge Farm Stuffing
1 can cream of chicken soups
1 can cream of mushroom soup
2 cans of chicken broth*

Boil chicken for approximately 1 to 1 ½ hours or until done. Line casserole dish with chicken that has been pulled off the bone. Mix cream of chicken & cream of mushroom soup together (undiluted). Pour over chicken. Next, add chicken broth to stuffing (Do not pack). Gently toss with fork. Put on top of chicken. Add little dabs of butter on top. Bake at 350 degrees for 1 hour or until topping is golden brown and a little crisp

*I use broth from the cooked chicken breasts

Corn Pudding

Submitted By: Mrs. Terry Hopson, Jonesborough

2 eggs (beaten)
2 tbsp margarine
8 (oz) sour cream
1 can whole kernel corn (drained)
1 can cream style corn
1 box Jiffy Mix

Mix together eggs, margarine, and sour cream and set aside.  In a separate bowl combine corn and jiffy mix.  Mix all ingredients together and put in greased baking dish. Bake at 350 -375 degrees for 35 minutes.  Sprinkle with cheese and bake 10 minutes more. 

Crock Pot Macaroni and Cheese

Submitted By: Gail F., Johnson City

2 c macaroni, cooked and drained
2 eggs, well beaten
1 stick margarine, melted
1 can evaporated milk
salt and pepper, to taste
2 1/2 c shredded cheddar cheese

2 c shredded cheddar cheese
bacon bits

Stir all ingredients well.  Place in crock pot, sprinkle with cheese, paprika and bacon bits.  Cook on low for 3 hours.


Crustless Zucchini Pie

Submitted By: Phil Jackson

1 large onion (chopped)
1/2 cup veggie oil
1/2 cup grated parmesan cheese
4 eggs (beaten)
salt and pepper to taste
1 tbsp minced fresh parsley
3 cups grated zucchini
1 cup biscuit mix
1 cup shredded cheddar cheese

Mix first six ingredients.  Stir in zucchini, biscuit mix and cheese.  Pour into two pie pans.  Bake at 350 degrees for 35 - 40 minutes until golden brown.  Can also add sausage or other meat.

Fast Fried Rice Supper

Submitted By: Jessica C., Jonesborough

5 green onions (sliced)
1 clove garlic (minced)
1 tsp margarine or butter
½ c cooked brown rice
1 (15 oz) can dark red kidney beans (drained)
2 tsp soy sauce
1 tsp dry sherry
¼ tsp sesame oil
dash of red pepper
1/3 c coarsely chopped cashews or peanuts

In a large skillet, melt margarine. Cook onions and garlic until tender on medium heat. Add rice and cook for 3 minutes. Stir in beans, soy sauce, sherry, oil and red pepper. Cook and stir until heated through. Toss with nuts and serve. Serves 4.

Ham Strata

Submitted By: Carolyn Hilton

3 tbsp. margarine, softened
1 tbsp. prepared mustard
6 slices white bread
1 1/2 cup ground fully cooked ham
4 beaten eggs
2 cups milk
1/4 tsp. salt
dash of pepper

Combine margarine and mustard.  Spread on one side of each bread slice.  Cut each slice in thirds.  Arrange half the bread, buttered side up, in greased 8 x 8 x 2" baking dish.  Sprinkle ham evenly over top.  Cover with remaining bread, buttered side down.  Mix eggs, milk and season; pour over all.  Bake at 325 degrees 50 minutes or until set.  Cut into squares.  Makes 6 servings.

Hashbrown Casserole

Submitted By: Joseph Laughters

1 bag frozen shredded hasbrowns
1 can cream of mushroom soup
1 can cream of chicken soup
1 16 oz. bag of shredded cheddar
1 pint sour cream
topping: cooked bacon

Mix all ingredients (except topping) together.  Place in pan and cook in 400* pre-heated oven.  Bake 45 minutes with foil over pan.  Then take foil off and add bacon.  Cook 15 more minutes.

Hot Chicken Casserole

Submitted By: Nan R., Erwin

2 c cooked chicken breast
1 c Pepperidge Farm Stuffing Mix
1 c Pepperidge Farm Corn Bread Mix
1 c mayonnaise
2 tsp lemon juice
½ c toasted sliced almonds
½ c diced onion
1 c cream of chicken soup
1 can cream of celery soup
1 c broth (from cooked chicken)

Combine all ingredients. Place in 9x 13 greased baking dish. Bake at 350 degrees for 30 minutes or until golden brown.

Macaroni Bake

Submitted By: Patricia W., Johnson City

Macaroni, desired amount, cooked
cheese slices

Place one layer cooked macaroni in casserole dish and cover with cheese slices.  Repeat layering until dish is almost full.  Cover macaroni with milk.  Bake at 350 degrees until the milk is cooked into the pasta and it is lightly brown on top.  Delicious.


Nanna's Mac and Cheese

Submitted By: Debra Shelton Carver

1 box of large elbow macaroni (1 lb)
1 stick of butter
1 12-oz. can of Pet evaporated milk (cream)
1/2 cup Velveeta Cheese (cubed)
salt and pepper to taste

Prepare Macaroni as directed on box.  Drain and add all ingredients listed.  Stir and let sit for 5 minutes covered.

Pecan Chicken Casserole

Submitted By: Janice W., Jonesborough

1 c all purpose flour
1 c finely shredded cheddar cheese
¾ c finely chopped pecans
½ tsp salt
¼ tsp paprika
1/3 c vegetable oil


4 eggs
1 c (8oz) sour cream
1 c chicken broth
4 c diced cooked chicken
½ c finely shredded cheddar cheese
¼ c finely chopped onion
¼ c mayonnaise
¼ tsp dill seed
1/8 tsp hot pepper sauce

In a bowl, combine the first six ingredients. Set aside ½ cup of crumb mixture for topping. Press remaining crumb mixture onto the bottom of a greased 13 x 9 x 2 baking dish. Bake at 350 degrees for 10 minutes or until lightly browned.

In a bowl, beat eggs. Add the remaining ingredients. Pour over baked crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 22-25 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting and serving.

Pizza Casserole

Submitted By: Peggy Cox

1 1/2 lb. grounf beef
1 onion, chopped
1 green pepper, chopped
1  8-oz. pkg. twist macaroni, cooked and drained
1 large jar spaghetti sauce
1  8-oz. pkg. mexican cheese
1  8-oz. pkg. cheddar cheese
1 small can mushrooms
1  (3 1/2 oz) pkg. sliced pepperoni

Brown ground beef, pepper and onion together.  Add the jar of the spaghetti sauce and can of mushrooms to the ground beef.  Mix thoroughly.  When the macaroni is done, add it to the ground beef mixture.  In a large greased pan, put a layer of ground beef mixture in; then pepperoni and cheeses; then another layer of ground beef and pepperoni and cheese.  Bake at 375 degrees for 20 minutes. 

Pizza Casserole

Submitted By: Betty Stout, Limestone

2 lbs hamburger meat
1 macaroni dinner
2 jars pizza quick sauce
1 bag mozzerella cheese
1 bag cheddar cheese
1 egg
1 small jar mushrooms
1 onion-chopped
1 green pepper-chopped
1 package pepperoni

Brown meat and drain.  Fix macaroni, add egg, and place in 13 x 9 pan.  Put half hamburger meat in and add 1 jar of pizza sauce.  Add macaroni dinner along with the remaining hamburger meat and the other jar of pizza sauce.  Top with mozzerella cheese, cheddar cheese, mushrooms, onions, green peppers an pepperoni.  Bake at 425 degrees for 30 minutes.



Pizza Loaf

Submitted By: Jean W., Johnson City

1 lb. ground chuck
3 eggs
dash of pepper
3/4 envelope Lipton Onion Soup Mix
1 (8 oz.) can tomato sauce
1 cup cracker crumbs
1 tsp. ground oregano
pinch of basil

Mix and spread 1/2 inch thick on waxed paper.  On top of thatlay 4 or 5 thin slices of ham, on top of  ham spread 2 cups mozarella cheese.  Roll up (without wax paper) and seal.  Put seal sized down in pan.  Bake 1 hour at 350 degrees.  Pour tomato sauce on top and bake 25 to 30 more minutes.

Potato Bake

Submitted By: Mae B., Fall Branch

8-10 medium potatoes
1 (8oz) pkg cream cheese
1 c sour cream
1 tsp garlic salt (optional)
¾ or ½ stick of butter or oleo
1-2 tsp dry chives

Cook potatoes until done. Whip and add the rest of the ingredients. Brush top with melted butter. Bake at 350 degrees for 30 minutes. If you prepare ahead and freeze, bake for 45 minutes.

Reuben 3 Cheese Casserole

Submitted By: Unknown

2 c shredded kraut (drained)
¼ tsp garlic powder
¼ tsp onion powder
1 can corn beef (crumbled)
1 c sour cream
½ finely chopped onion
1 c Swiss, mozzarella, and cheddar cheese (mixed)
4 slices crumbled rye bread, crust removed
1 stick oleo (melted)

Layer all ingredients as listed above in 9 x 12 baking dish. Pour melted oleo on top. Bake at 350 degrees for 30 minutes.

Rice Pilaf

Submitted By: Carolyn Hilton, Kingsport

1 tbsp oil
1 small onion, chopped
1 cup rice
2 cup water (or chicken stock)
1 tsp salt
1 tbsp margarine
raisins and nuts*

Heat oil and cook onion.  Stir in rice and cook till water is absorbed.  Toss rice with margarine before serving.

Add 1/3 cup raisins, 1 bay leaf, and 1/4 TSP cinnamon with raw rice.  Top with 1/2 cup cashews after cooking.

Slow Cooker Broasted New Potatoes

Submitted By: Janice Overbay

4 lbs. new red potatoes, unpeeled
2 tbsp. olive oil
1 envelope dry Zesty Italian Salad Dressing Mix

Combine oil & potatoes in crockpot; stir to coat.  Sprinkle with salad dressing mix & stir until all potatoes are evenly coated.  Cover and cook on low 8 hours until potatoes are fork-tender.

Squash Casserole

Submitted By: Unknown

1/2 onion chopped fine
2 1/2 to 3 cups cooked squash (well drained)
1 TBS sugar
1 egg well beaten
2 cups grated sharp cheddar cheese


1 tube Ritz crackers crushed 
3/4 stick melted oleo

Bake at 350 degrees for 30 to 35 minutes.

Squash Casserole

Submitted By: Unknown

1/2 onion chopped fine(cooked with squash)
2 1/2 to 3 cups of cooked squash (well-drained)
1 T sugar
1 egg well-beaten
1 tube of Ritz Crackers crushed
3/4 stick melted oleo

Bake at 350 degrees for 30 to 35 minutes