Savor and share: Casseroles

When someone says ‘‘casserole,’’ they could mean a tasty baked dish or the pan the food was cooked in. Chew on that awhile, and then send us your favorite casserole recipes for the Recipe Box of March 28.

Post recipes using the comment link below. You might just win a cookbook for your efforts.

Please include your name, address, phone number and number of servings. (And please spell out measurements: teaspoon, tablespoon, cups, etc. It’s our style.)

Remember pasta recipes for March 21. And it’s not too early to think about fish recipes for April 4.

Categories: Reader favorites
Joe Stalvey

One Response

  1. Eileen Fischer says:

    From Lillian Cohen of Trumbull, this week’s cookbook winner.
    Noodle Casserole
    1 onion, sliced and diced
    4-5 garlic cloves, sliced
    6 stalks celery, sliced
    2 jars sliced mushrooms, drained
    1 bag frozen mixed peppers
    3 jars sliced pimentos
    1 bag wide noodles
    Grated cheese for serving
    Saute first five ingredients in a frying pan. I use Smart Balance. Cook noodles according to package directions. Drain noodles and put in a 12- by 9- inch baking dish; add sauted ingredients and pimentos with juice. Mix well. Bake in a 350-degree oven for 35-40 minutes or until heated through. Serve with grated cheese.

    From Rose Sagliano of Bridgeport:

    Ruth’s Blintz Soufflé Casserole
    Makes 6 servings
    1/4 cup butter or margarine
    12 frozen blintzes
    1/2 teaspoon salt
    1 1/2 cups sour cream, plus more for serving
    4 eggs
    2 tablespoons orange juice
    1/8 cup sugar
    Melt butter. Pour into large baking dish and lay blintzes flat and close together. Blend all other ingredients together and pour over blintzes.
    Bake for 45 minutes at 375 degrees or until golden. Serve hot, plain or with sour cream, fresh strawberries or other fruit.

    From Tyler Mandel of Bethel:

    Corn Dog Casserole
    Makes 6 to 8 servings
    1/2 cup thinly sliced celery
    2 tablespoons butter
    1/2 cup sliced green onion
    1 1/2 pounds hot dogs
    2 eggs
    1 1/2 cups milk
    1/4 teaspoon pepper
    2 (8.5-ounce) packages corn bread mix, Jiffy brand works best
    2 cups shredded sharp cheddar cheese
    In skillet, sauté celery in butter for 5 minutes. Add onion and sauté for 5 more minutes. Place in a large bowl and set aside.
    Cut hot dogs lengthwise into two halves and then cut into quarters. In the same skillet, sauté hot dogs until lightly browned. Add to veggie mixture and set aside.
    In a large bowl, combine eggs, milk and pepper. Stir in the two corn bread mixes until well mixed and then add 1 1/2 cups of cheese. Mix well and add to the hot dog mixture.
    Spread everything in a 9-by-13-inch baking dish. Top with remaining 1/2 cup cheese. Bake uncovered for 20 to 30 minutes at 400 degrees or until golden brown.

    From Nancy Cingari of Trumbull:

    Kielbasa Casserole
    Serves 6
    6 to 7 medium potatoes, peeled and sliced
    1 ring kielbasa slices
    1 medium onion, chopped
    1 cup grated Swiss cheese
    2 cups milk
    1/2 cup flour
    1/4 cup margarine
    Grease casserole dish. Put layers of potatoes on bottom and sides of dish. Sprinkle with onion and cheese. Layer kielbasa on top. Keep layering and end with potatoes on top.
    In a separate bowl, melt margarine. Add flour and milk to mixture. Cool until thick.
    Pour mixture over casserole. Heat oven to 300 degrees and bake uncovered for two hours.