Best Connies Pantry Casserole Recipes

CONNIE'S BEEF CASSEROLE

Connie's Beef Casserole image

This warm and yummy casserole has been served to family and friends for over forty years. My grandchildren named it one of their favorites. That's good enough for me. It's really easy to "throw" together and the oven does the rest. One pot meal, ready for the table. Enjoy!

Provided by Connie Ottman

Time 2h10m

Number Of Ingredients 8

Ingredients

1 1/2 lb beef stew meat
1 1/4 c beef stock- i use homemade but canned will do
2 Tbsp minute tapioca
2 clove garlic, minced- feel free to adjust to your taste
3 onions, sliced length wise
3 carrots- sliced i use the small carrots in the bag and just throw them in
3 potatoes, sliced into hunks
salt and pepper to taste

Steps:

1. Gather all ingredients.
2. Mix beef stock and tapioca in a casserole dish with cover.
3. Place beef stew, onions, carrots, garlic, salt and pepper into beef stock and tapioca mixture.
4. Cover and bake at 325 degrees for 1 1/2 hours.
5. Remove casserole from the oven and add potatoes and additional salt and pepper to the dish.
6. Place back in the oven for about 30-40 minutes. Check potatoes to be sure they are done.
7. You can serve out of the casserole dish or on a platter.
8. Enjoy:)

CONNIE'S KANSAS CITY CASSEROLE

Connie's Kansas City Casserole image

My family has been making this casserole for decades. I'm not sure where the recipe orginated, maybe mom made it up. It is so good, a one pot meal. Throw it together and shove it in the stove:) Photos to be posted later.

Provided by Connie Ottman

Categories Casseroles

Time 2h15m

Number Of Ingredients 9

Ingredients

3 lb lean beef short ribs
2 tsp salt
1/8 tsp pepper
1 medium onion, sliced
1 Tbsp chopped parsley
1/2 c sliced celery
2 medium potatoes, quartered
1 Tbsp prepared horseradish
2 8 oz. tomatoes sauce with tomato bits

Steps:

1. Cut beef into serving size pieces.
2. Trim off any excess fat.
3. Sprinkle beef with salt and pepper.
4. Place ribs into casserole.
5. Brown meat in the oven, uncovered for 1 hour at 400 degrees.
6. Remove casserole from oven and drain off fat.
7. Add onions, parsley, celery, potatoes, horseradish, and tomatoes to casserole dish.
8. Stir casserole ingredients.
9. Bake an additional 1 hour at 375 degrees.
10. Great with a salad....Enjoy!

CONNIE'S ASPARAGUS CASSEROLE

Connie's Asparagus Casserole image

This southern recipe has long been enjoyed as a "holiday" food. Found on many tables at Christmas, Thanksgiving, Easter, funerals and weddings:) This recipe appears in the "Being Dead is No Excuse" cookbook. However, I've tweaked it a bit. Mom used to fix one quite similar to this recipe for many, many years. Will post...

Provided by Connie Ottman

Categories Vegetables

Time 40m

Number Of Ingredients 11

Ingredients

4 can(s) whole green asparagus (15 oz. cans) or 4 bundles of fresh steamed asparagus
4 Tbsp butter
4 Tbsp flour
2 c milk
2 c extra-sharp cheese (grated)
1/2 tsp salt
1/2 tsp hot sauce ( i use crystal's brand)
white pepper
4 eggs, hard boiled, peeled and sliced
1 c slivered almonds, toasted
buttered bread crumbs

Steps:

1. Drain the asparagus.
2. Make a white sauce by melting butter in fry pan, adding flour and cooking a minute, then adding the milk.
3. Add grated cheese to the sauce.
4. Season sauce with salt, hot sauce and white pepper (to taste).
5. Place a layer of asparagus in a deep dish, cover with sauce, a layer of sliced eggs, and a sprinkling of sliced almonds.
6. Repeat by layering asparagus, sauce, eggs, and almonds.
7. Top with buttered bread crumbs.
8. Bake at 350 degrees until brown and bubbling. (about 25 minutes, depends on oven).
9. Let sit about ten minutes before serving.
10. Enjoy!

PANTRY CHICKEN CASSEROLE

Pantry Chicken Casserole image

Using pantry items plus a couple of fresh items, you can create a cheesy, comforting casserole your whole family will love. Though it does include ROTEL® and a can of mild green chile peppers, it's not spicy, but if you like the heat, choose hot ROTEL® and peppers. This pantry chicken casserole reheats well, too, but I had to hide it, or there would have been no night #2! A crusty bread and a green salad complete this easy pantry meal.

Provided by Bibi

Categories Meat and Poultry Recipes Chicken Baked and Roasted

Time 55m

Yield 10

Number Of Ingredients 12

Ingredients

cooking spray
1 (16 ounce) package penne pasta
4 tablespoons salted butter
1 large onion, chopped
1 green bell pepper - stemmed, seeded, and finely chopped
1 (8 ounce) package sliced fresh mushrooms
3 cloves garlic, minced
2 (8 ounce) packages processed cheese food (such as Velveeta®), cubed
1 (14.5 ounce) can diced tomatoes, undrained
1 (10 ounce) can diced tomatoes and green chiles (such as RO*TEL®), undrained
1 (4 ounce) can mild chopped green chile peppers
4 cups cooked chicken, cut into bite-sized pieces

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Spray a large casserole dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain.
While the pasta is cooking, melt butter in a large skillet over medium heat. Add onion and bell pepper and cook, stirring occasionally, until vegetables are tender, about 5 minutes. Add mushrooms and cook until they release their liquid, about 5 minutes. Add garlic and cook, stirring occasionally, until fragrant, about 1 minute.
Stir in processed cheese food, diced tomatoes and juice, diced tomatoes and green chiles with juice, and mild chile peppers. Cook and stir until cheese has melted, 5 to 10 minutes. Remove from heat and stir in cooked pasta and chicken. Pour into the prepared baking dish.
Bake in the preheated oven until heated through, about 20 minutes. Serve warm.

Nutrition Facts : Calories 501.6 calories, Carbohydrate 42 g, Cholesterol 91.7 mg, Fat 24.1 g, Fiber 3 g, Protein 29.7 g, SaturatedFat 11.8 g, Sodium 948.9 mg, Sugar 7.5 g