Best Lisas Wisconsin Casserole Recipes

LISA'S WISCONSIN CASSEROLE

Lisa's Wisconsin Casserole image

I whipped this up one night and my family loved it, its quick and easy, found this in my Mom's hand written cook book :D Perfect for a large family

Provided by Lisa Walker

Number Of Ingredients 8

Ingredients

WHAT YOU NEED
2 lbs cooked hamburger
5 raw potatoes, shredded
2 cups uncooked macaroni
2 cups, fresh, frozen or canned peas or corn (i use a frozen mixed veggie)
1 onion, shredded
2 cups shredded cheese
8 1/2 cups milk

Steps:

1. Preheat oven to 350. Combine all ingredients in a roasting pan. Bake at 350 for 2 hrs or at 300 for 3 hours or till done. ~ Enjoy~

GRANDMA'S CORN PUDDING

Grandma's Corn Pudding image

This corn pudding is definitely comfort food.

Provided by lisa cohen

Categories Side Dish Vegetables Corn Corn Pudding Recipes

Time 1h10m

Yield 8

Number Of Ingredients 7

Ingredients

5 eggs
⅓ cup butter, melted
¼ cup white sugar
½ cup milk
4 tablespoons cornstarch
1 (14 ounce) can corn kernels, drained
2 (14.75 ounce) cans cream-style corn

Steps:

Preheat oven to 400 Degrees F (200 degrees C). Grease a 2 quart casserole dish.
In a large bowl, lightly beat eggs. Add melted butter, sugar, and milk. Whisk in cornstarch. Stir in corn and creamed corn. Blend well. Pour mixture into prepared casserole dish.
Bake for 1 hour.

Nutrition Facts : Calories 277.1 calories, Carbohydrate 39.6 g, Cholesterol 137.8 mg, Fat 12 g, Fiber 2.3 g, Protein 7.7 g, SaturatedFat 6.2 g, Sodium 558.2 mg, Sugar 12.2 g

LISA'S FRUIT SALAD WITH CARAMELIZED PRETZEL TOPPING

Lisa's Fruit Salad With Caramelized Pretzel Topping image

This recipe is from Lisa, a wonderful girl, who is my beautician in Wisconsin. I call her girl b/c she used to be a student of mine about 30 years ago. Oh, dear how time passes by. Now she is a model parent and wife who could also be a model in a magazine. I am guessing at the amount of pretzels. But what a great way to use up leftover pretzels! This recipe does not include the chilling of the fruit salad. Break up the pretzels inside a bag.

Provided by WiGal

Categories Oranges

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 cups pretzels, broken up into small pieces
4 tablespoons butter
1 cup brown sugar
2 (3 1/2 ounce) packages instant vanilla pudding
2 cups buttermilk
2 cups Cool Whip Topping, thawed
8 ounces crushed pineapple, strained
2 (11 ounce) cans mandarin oranges, crushed & strained

Steps:

Preheat oven to 450 degrees.
Line a jelly roll pan with foil.
Break up pretzels on pan.
Melt butter in microwave, add brown sugar, stir together, and dump onto pretzels.
Stir until well coated.
Bake for 5 minutes.
Cool and break apart pretzels.
For the fruit salad put into large bowl: mix pudding and buttermilk together.
Fold in the whipped cream, crushed pineapple, and mandarin orange pulp.
Cover top of salad with caramelized pretzel topping right before serving.

Nutrition Facts : Calories 758.9, Fat 20.1, SaturatedFat 11.5, Cholesterol 58.8, Sodium 1649.1, Carbohydrate 136.6, Fiber 4.2, Sugar 67.4, Protein 12.3

ON WISCONSIN! CASSEROLE

On Wisconsin! Casserole image

My DH wanted brats but didn't want them in buns, or even done hash style with potatoes like we frequently do. He asked can you pu them in a casserole with maybe a little cheese & onion. This is what came out if that. You get nice beer-cheese sauce on brats, onions, & pasta to hold it all together. All the best of Wisconsin: beer- cheese - brats

Provided by LaraKN

Categories Pork

Time 1h

Yield 1 Casserole, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb bratwurst, cooked & cooled
1 tablespoon butter
1 tablespoon olive oil
1 large sweet onion, halved, then sliced in julienne strips
8 ounces penne pasta
3 tablespoons butter
3 tablespoons flour
2 (12 ounce) bottles beer, I recommend a craft beer, I used pale ale (room temperature)
4 ounces sharp cheddar cheese, shredded
2 ounces swiss cheese, shredded
fresh ground pepper
1 tablespoon mustard, stone ground or spicy brown
1/4 cup French-fried onions

Steps:

Bring a large pot of salted water to a boil for pasta. Cook pasta until l dente, drain.
While boiling water & cooking pasta, melt 1T butter & 1T olive oil together over medium high heat. Add onions & a pinch of salt. Caramelize until very golden & soft. Add to large bowl.
Slice brats while onions carmelize, add to large bowl.
In same pan as onions, melt 3T butter, add flour to make a roux, cook 1 minutes. Gently stir in 2 cups of beer, continue stirring until roux dissolves, bring to a simmer & cook 1-2 minutes until thickened & flour taste cooks out. Recede heat, gradually add cheeses stirring until melted & smooth. Add mustard & pepper to taste. Stir in extra beer as needed to thin sauce, should be a medium consistency, thin enough to pour smoothly, not thick & gloppy.
Stir drained pasta in with brats & onions, add most of sauce & toss to coat. Pour into a casserole dish, top with remaining sauce. Can be refrigerated @ this point to bake off later.
If refrigerated, warm on counter for an hour before baking.
Bake in a preheated 375* F oven, covered 20 minutes, uncover, top with French fried onions & bake another 10-15 minutes until golden & bubbly.

Nutrition Facts : Calories 996.6, Fat 62.8, SaturatedFat 27.8, Cholesterol 157.3, Sodium 1317.5, Carbohydrate 64, Fiber 7.2, Sugar 2, Protein 32.8

LISA'S BROWN RICE CASSEROLE

Lisa's Brown Rice Casserole image

I had this recipe for a long time since I was 30 years old. My family loves it and it is so simple to fix it. It is so delicious and tasty.

Provided by Lisa Johnson

Categories Soups

Time 50m

Number Of Ingredients 4

Ingredients

1 stick butter or margarine, melted
1 pkg envelope lipton onion soup mix
2 can(s) campbell's beef consomme soup
1 1/2 c instant rice

Steps:

1. Put the butter in a casserole dish and put in microwave for 20 seconds.
2. Add onion soup mix to butter and mix well. Put two cans of beef consomme soup in onion soup mixture and stir well.
3. Add rice in beef consomme mixture and stir well.
4. Bake at 350 F. for 45 minutes to 1 hour.