Best Connies Pantry Casserole Recipes

PANTRY BREAKFAST CASSEROLE

Pantry Breakfast Casserole image

I made this on Sunday for brunch and was able to take a small slice to work for breakfast each day this week. Reheats in the microwave in just 1 minute.

Provided by Rhonda Cox @Sunshinegirl33

Number Of Ingredients 10

Ingredients

8 - large eggs
1 pound(s) breakfast sausage
1 - red bell pepper
1 - medium yellow onion
16 ounce(s) shredded mozzarella cheese
1/2 cup(s) cream or milk
2 1/2 cup(s) shredded potatoes (hash browns)
- salt
- black pepper
2 tablespoon(s) fresh parsley (for garnish)

Steps:

Cook sausage, onion, and red bell pepper in a skillet on the stovetop over med/med-high heat until the sausage is browned and veggies are cooked. Season with a little salt and pepper. Remove from heat.
In another skillet, cook hash brown (shredded potatoes) as listed on the package. If you are using fresh potatoes that you have shredded, add 2 Tbsp of vegetable oil to the hot skillet and add potatoes. Spread out potatoes so that they cover the bottom of the skillet. Let them cook until crispy then flip over and crisp up the other side. Remove from heat.
In a medium bowl, crack the 8 eggs into the bowl. Add the cream or milk and a little salt and pepper. Beat with a fork until light and fluffy.
Spray a 9"x13" baking pan with non-stick butter-flavored cooking spray. Spread cooked hash brown potatoes over the bottom of the baking dish.
Next, add the sausage and veggies over the top of the potatoes.
Sprinkle 1/2 of the mozzarella cheese over the sausage and veggies.
Pour the egg mixture over the top of the casserole.
Then add the remaining mozzarella cheese. Sprinkle fresh parsley over the top of the casserole.
Bake at 375 for 30-45 minutes until knife inserted comes out clean (casserole will look "set" and edges will be slightly browned and pulling away from edges of baking pan/dish).
Let casserole stand for 5-10 minutes. Then cut into 9 pieces. I served this with fresh sliced summer tomatoes.

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

Categories Casseroles

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:)

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

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!