Supper alert y’all! Calling all casserole-lovers! Here are three delightful casserole recipes from my files, and I assure you that they are all tasty! First, we have the easiest Hamburger Casserole recipe in the world. It takes minutes to prepare, and it is loved by just about everyone! Second, my recipe for Crescent Roll Chicken Enchiladas is a sure win for supper tonight or this week for you. It’s creamy, cheesy, and it’s full of shredded chicken! And it’s easy as well! And finally is my grand recipe for my mother’s Dorito Casserole. I have prepared this for many friends and family, and it is divine. Please send me your comments and recipes! I enjoy them each week! Enjoy, readers!
Brock’s Easy Hamburger Casserole
Note: This hamburger casserole has stayed on my mind ever since I first prepared it many, many years ago! It’s full of cooked beef, noodles and cheese!
1 lb. ground beef or chuck
1 bag frozen chopped onion
1 lb. elbow macaroni
1 can cream of mushroom
2 cans mild Ro-Tel
2 cans cheddar cheese soup (Campbell’s)
8 oz. block soft cream cheese
1 tsp. lemon pepper
8 oz. cheddar cheese, grated
Cook meat and onion with lemon pepper, and drain. Boil macaroni and drain. In a large bowl, combine cooked meat/onions & noodles. Add remaining ingredients until folded and mixed through. Top with lots of grated cheese. Pour into 13x9 pan. Bake 40- 50 min covered or until hot & bubbly. Yummy. Now this recipe is a sure winner, folks!
Crescent Roll Chicken Enchiladas
Note: Enchiladas, as you’ve always known them, will forever be changed once your mouth chomps down into this cheesy, luscious chicken enchilada dish made with buttery Pillsbury crescent rolls!!! This casserole is one of the best for sure. Serve with white rice or by itself.
2 pkg. Pillsbury crescent rolls (16 total)
1 stick butter, melted
One fourth cup half & half
12 oz. shredded Velveeta cheese, or more if desired (I like a lot of cheese on top)
3 large cans of Tyson white canned chicken, drained
One and one half cans cream of chicken soup
16 oz. sour cream
In a medium bowl combine the chicken and half of the cheese, breaking up the chicken and incorporating the cheese with a fork. Set aside. In another medium bowl mix together the soup, sour cream, and the half & half. Set aside. Lay out the crescents and add about a Tbsp. of the chicken mixture to the wide end of each crescent and roll them all up. Make sure there is enough to fill all crescents. Melt butter and pour into the bottom of a 13x9 casserole dish and place the filled and rolled crescents in the dish. Pour the soup/sour cream/half-half mixture evenly all over the top of the crescents, making sure to cover them completely. Sprinkle top with remaining cheese, cover lightly with foil, and bake at 350 for about 35 min, or until rolls are done and cheese is bubbly.
Mama’s Dorito Casserole
Note: So good for supper if you’re feeding some hungry folks! It was so easy to prepare and delicious, and if you are preparing this for a very large crowd, you may double the recipe if needed! One of mother’s best casseroles ever!
2 lbs. fresh ground beef
1 large onion, chopped
1 lg. jar mild taco sauce
16 oz. sour cream
3 Tbsp. butter
16 oz. grated cheddar cheese
Nacho cheese Doritos- no cheap brand
Cook meat with onion and drain. Return to stove and add taco sauce and sour cream. Add butter, and heat through. Pour into a greased 13×9 casserole dish. Top with cheese and crushed Doritos. Line the sides of the dish with some uncrushed Doritos. Bake at 350 for 45 min lightly covered or until cheese is bubbly and casserole heated and hot all the way through. So good!
Editor’s Note: Brock Wetherly Rogers is an educator, overseas traveler, musician, food writer, and a passionate student of the culinary and pastry arts. E-mail him with comments or recipes at brockrogers1@gmail.com.
