Best Cherokee Cassarole Recipes

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CHEROKEE CASSAROLE



Cherokee Cassarole image

This is a recipe that i got from my aunt marylin from Decatur Al. God rest her soul. She taught me alot about cooking when i was growing up. This is a favorite memory of mine. I hope you enjoy! I'm not sure why it's called Cherokee casserole but thats what she called it!

Provided by David Henson

Categories     Beef

Number Of Ingredients 14

1 lb ground beef
1 dash(es) black pepper
1/2 small bay leaf chopped
1 Tbsp oil
1/4 tsp garlic powder
15oz can(s) tomato sauce
3/4 c chopped onion
1/4 tsp thyme, dried
1 can(s) cream of mushroom soup
1/2 tsp salt
1/4 tsp oregano, dried
1 c minute rice
2 Tbsp sugar
several slice deluxe american cheese

Steps:

  • 1. Brown ground beef and onions in oil till beef is no longer pink and onions are tender.
  • 2. Add salt, pepper, garlic powder, thyme, tomato sauce, sugar, soup and rice. Bring to a boil, reduce to simmer for 5 min. Preheat oven to 350 degrees
  • 3. Spoon in to a casserole dish and spread evenly. bake for 25 min. Then remove and cover with sliced deluxe cheese slices return and bake till cheese melts.

GRANNY'S CHEROKEE CASSEROLE



Granny's Cherokee Casserole image

I printed this from Allrecipes.com, where it was submitted by Heather Denard. I added the green beans the first time I made it and it makes a great, easy meal.

Provided by Deborah1

Categories     Meat

Time 40m

Yield 8-12 serving(s)

Number Of Ingredients 11

1 lb ground beef
1 large onion, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1 cup instant rice
1 (14 1/2 ounce) can diced tomatoes, undrained
1 tablespoon garlic powder
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons white sugar
1 (14 1/2 ounce) can cut green beans, drained (I use GG kitchen cut for this)
6 slices American cheese

Steps:

  • Preheat oven to 350.
  • Brown ground beef and onions in a dutch oven until beef is no longer pink.
  • Drain excess fat.
  • Add the remaining ingredients, except for the cheese, and mix well.
  • Cook over medium heat for 10 minutes.
  • Place in a 9 x 13 casserole dish and top with the slices of cheese.
  • Bake for 15 to 20 minutes, until cheese is bubbling and starting to brown.
  • **NOTE**-Thisfreezes well (without the cheese, of course) so I usually make mine in 2 8 x 8 disposable pans and put one in the freezer for later.
  • Add a small salad and some fruit and you've got an easy meal!
  • **Istill think when I read it each time that it is too much garlic powder, but I have tried with less and it really does need that much.
  • I also don't know why the sugar is there, but the taste is not the same without it!

CASSOULET



Cassoulet image

Provided by Food Network

Categories     main-dish

Time 4h27m

Yield 4 to 6 servings

Number Of Ingredients 15

1 1/2 pounds dried Navy, Tarbais, or Great Northern beans, soaked overnight in the refrigerator
1/2 pound unsmoked bacon, ventreche, or pancetta, in 1 piece
6 ounces fresh pork rind or fatback, in 1 piece, rinsed well
10 cloves garlic
1 medium onion, halved, plus 1 medium onion, halved
1 carrot, coarsely chopped
1 bouquet garni: 5 parsley sprigs, 3 celery leaves, 1 sprig thyme, 1 bay leaf, 5 whole cloves, and 10 peppercorns, tied in cheesecloth
10 cups water
4 confit duck legs
3 cups duck and veal demi-glace, dissolved in 3 cups water
2 large tomatoes, peeled, seeded and chopped
Coarse salt and freshly ground black pepper
4 links (8 1/2 ounces) duck and Armagnac sausages, lightly browned, then halved crosswise
1/2 pound fresh garlic sausage, cut into 8 slices
1/4 cup rendered duck fat, melted

Steps:

  • Drain the beans and put into a large heavy casserole, preferably enameled cast iron, with bacon, pork rind, garlic, 1 onion, the carrot, and the bouquet garni. Cover with the 10 cups of water and bring to a boil. Simmer over low heat, stirring often, until beans are barely tender, about 1 hour. Drain and return to casserole, discarding onion and bouquet garni.
  • Add the remaining onion, the duck legs, demi-glace mixture, and tomatoes, and bring to a boil. Add a pinch of salt and pepper, and simmer over low heat for about 15 minutes.
  • Drain the bean mixture in a colander over a bowl and reserve 5 cups of the cooking liquid. Discard bacon and pork rind. Remove the duck legs and cut each in half at the joint. Season beans with 1 teaspoon salt and a few grindings of pepper.
  • Preheat oven to 325 degrees F.
  • Place half the bean mixture in casserole. Add duck legs, duck sausage, and garlic sausage, and cover with remaining beans. Add reserved cooking liquid and drizzle the duck fat over the top. Cover and bake until hot and bubbling, about 2 hours. (Cassoulet may be prepared ahead to this point, then cooled and refrigerated for up to 3 days. If refrigerated, bring to room temperature before proceeding).
  • Increase oven temperature to 400 degrees F. Uncover cassoulet and bake until top is browned, about 20 minutes. Remove from oven and serve.

CHEROKEE CASSEROLE



Cherokee Casserole image

Make and share this Cherokee Casserole recipe from Food.com.

Provided by Kurt Godden

Categories     Long Grain Rice

Time 20m

Yield 6 serving(s)

Number Of Ingredients 12

1 cup long-grain rice, cooked
1 (15 ounce) can crushed tomatoes
1 can cream of mushroom soup (no added liquid)
1 lb ground beef, round or sirloin
1 small onion, chopped
1/2 small bay leaf
1/8 teaspoon oregano
1/8 teaspoon garlic powder
1/8 teaspoon cumin
12 green olives, chopped
3 ounces grated cheddar cheese
salt, pepper to taste

Steps:

  • Cook rice per normal cooking instructions.
  • While rice cooks, brown meat and cook onions until tender.
  • Drain excess fat from meat.
  • Combine meat and onions in skillet, and add crushed tomatoes, mushroom soup, bay leaf, oregano, garlic powder, cumin, salt, pepper, olives.
  • Simmer together in skillet until rice is finished cooking.
  • Add rice, and mix all ingredients well.
  • Top casserole with cheese until melted.

Nutrition Facts : Calories 401, Fat 20.2, SaturatedFat 8.3, Cholesterol 66.3, Sodium 582.3, Carbohydrate 32.4, Fiber 1.6, Sugar 3.2, Protein 21.4

CHEROKEE CASSEROLE



CHEROKEE CASSEROLE image

This Recipe is so good. A friend gave me the recipe and I wanted to share it with everybody

Provided by JANET JORDAN

Categories     Casseroles

Time 35m

Number Of Ingredients 5

1 lb ground beef
1-10 3/4 oz can mushroom soup
1-10 oz can diced tomatoes and green chilis
3 c cooked rice
8 oz shredded cheddar cheese

Steps:

  • 1. Brown ground beef in skillet, i use an electric skillet, Drain well
  • 2. Add soup, tomatoes, and green chilies, then add cooked rice. Mix well.
  • 3. Continue cooking until heated throughout. Turn heat to low.
  • 4. Sprinkle cheese over top. Cover.
  • 5. Continue to cook until cheese melts ( 5 minutes ) Makes 6 servings. I cup each.

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