Best Spanish Casserole Recipes

SPANISH RICE CASSEROLE

Steps:

• Set oven to 375 degrees.
• Grease a 2-quart casserole dish.
• In a large skillet, brown the ground beef over medium-high heat; drain the fat, and transfer beef to a large pot over medium low heat.
• Stir in onion, garlic green pepper, tomatoes, water, rice, chili sauce, salt, pepper, brown sugar, cumin and Worcestershire sauce.
• Let simmer for about 30 minutes, stirring occasionally, then transfer to a 2-quart casserole dish; press mixture down firmly.
• Sprinkle with grated cheddar cheese.
• Bake for 10-15 minutes, or until cheese is melted and bubbly.
• Garnish with fresh cilantro if desired.

EASY SPANISH RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Partially drain fat from the skillet.
• Heat remaining bacon fat in the skillet over medium heat. Cook onion and bell pepper in the fat until tender, about 5 minutes. Add tomatoes, tomato sauce, pepper, and salt; continue to cook over medium heat, stirring occasionally, for 10 minutes. Add cooked rice to sauce mixture. Transfer rice and sauce mixture to a large mixing bowl.
• Crumble bacon. Stir 3/4 of the Cheddar cheese and 3/4 of the crumbled bacon into the hot rice mixture until cheese is melted. Transfer to a 9x11-inch glass oven-proof dish. Sprinkle remaining bacon and Cheddar cheese on top.
• Bake in the preheated oven until cheese on top is bubbly, about 25 minutes.

CHEESY CHICKEN ENCHILADA CASSEROLE WITH SPANISH RICE

Steps:

• --Spanish Rice--
• In a sauce pan (with lid) combine all ingredients (except rice) and bring to a boil. Add Minute Rice. Cover. Remove from heat. Stir once at 4 minutes and then recover and set aside after 6 minutes.
• -- Casserole --
• Preheat oven to 350 degrees F. Mix drained chicken and soup in bowl.
• In a large casserole dish, layer the ingredients in the following manner:
• Enchilada sauce (1/3 of large can)
• Layer of corn tortillas (1/2 package)
• Layer of chicken and soup mixture (use half of it)
• Layer of Kraft Cheddar Cheese (4 oz.)
• Enchilada sauce (1/3 of can)
• Spanish Rice (see above)
• Layer of corn tortillas (1/2 package)
• Layer of chicken and soup mixture (use half of it)
• Layer of Kraft Cheddar Cheese (4 oz.)
• Top with last third of enchilada sauce
• Top with broken Corn Chips
• Bake for approximately 30 minutes or until cheese and sauce are bubbly in center. Add any toppings of sour cream, tomato, and black olives AFTER cooking.

SPICY SPANISH PORK CHOPS AND RICE CASSEROLE

Steps:

• Preheat oven to 350.
• Sprinkle salt and pepper on pork chops.
• Brown pork chops in 2 tbl of the butter in a sautee pan.
• Remove pork chops from pan and set aside.
• Add remaining 2 tbl of butter to pan.
• Add orzo and sautee until slightly browned.
• Add rice to pan, stir and remove from heat.
• Pour rice on the bottom of a lightly greased 13x9 baking dish.
• Place pork chops on top of rice.
• Scatter sliced onions and peppers over the pork chops.
• Combine remaining ingredients in a bowl and pour over pork chops.
• Cover baking dish with foil.
• Bake for 50-60 minutes until rice is done.

SPANISH RICE A RONI CASSEROLE

Steps:

• Brown ground beef with onions and bellpepper. Drain grease.
• In a dutch oven prepare both boxes of rice a roni to box directions.
• When rice mixture comes to a boil, add hamburger with onions and bell pepper to rice, add in cans of corn and cajun seasoning. Bring mixture to a boil and cover. Lower heat and simmer for 20 minutes. Stir often to prevent rice from sticking. When rice is done, add cheese, stir and serve!
• I always add more hot sauce to my plate of food, but I love the twang of hot sauce.

SPANISH RICE HAMBURGER CABBAGE CASSEROLE

Steps:

• 1. chop up your head of lettuce and onion
• 2. in a frying pan, cook hamburger, onion, Worcester sauce, minced garlic, and steak seasoning; drain (drains the grease but not the flavor)
• 3. cook Spanish rice accordingly to instructions in a small separate pan
• 4. mix rice with the other cooked ingredients and add the diced can of tomatoes with liquid, add 1/2 jar of meat spaghetti sauce and stir it all together and mix it well
• 5. add chopped cabbage to a large, oiled casserole dish, then put all the other mixture on top of cabbage and pat down evenly
• 6. cover and cook for about 75 minutes or until done.

LOW-FAT SPANISH CHICKEN AND RICE CASSEROLE

Steps:

• Preheat the oven to 375 degrees.
• In a 2-quart casserole, combine the rice, onion, and oil.
• Add the tomatoes, one cup of the broth, the paprika, oregano, ground pepper, roasted peppers, and chicken, and stir.
• Cover the casserole and bake 30 minutes.
• Stir in the peas and add an additional 1/4 cup broth, if needed, to keep the rice from sticking.
• Bake until the chicken is cooked through, 15 to 20 minutes.
• Remove the bay leaf and serve.

SPANISH RICE TURKEY CASSEROLE

Steps:

• In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Meanwhile, in a large bowl, combine the turkey, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. , Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375° for 20-25 minutes or until heated through.

CHEESY CHICKEN SPANISH RICE CASSEROLE

Steps:

• 1. Cook Chicken and shred. (leftover Rotisserie Chicken works well for this dish too!)
• 2. Saute chicken, green pepper, and onion in a skillet until onions are translucent.
• 3. In an extra large bowl mix rice, tomatoes, tomato sauce, chili powder, velveeta, salt and pepper.
• 4. Stir in chicken and veggies.
• 5. Transfer to a large casserole dish.
• 6. Sprinkle top with cheese shreds.
• 7. Bake at 350 for 30 - 40 minutes........ until hot and bubbly.

SPANISH ZUCCHINI CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare 1 Bread loaf baking pan, grease with cooking spray - Olive-oil preferred.
• In a large bowl mix together the zucchini, onion, jalapeno pepper, eggs, muffin mix, salt and pepper.
• Stir in 5 ounces of the cheese.
• Spread this mixture into a bread baking pan; top with remaining 5 ounces of cheese.
• Bake in a preheated oven for 60 minutes.
• Remove after 60 minutes, place on cooling rack for 20 to 25 minutes.
• Turn out on a cutting board and slice in 8 even portions. Garnish with sprig of fresh cilantro.

SPANISH BASQUE SALT COD CASSEROLE (BACALAO A LA VIZCAINA)

Steps:

• Cut cod into 6 equal servings.
• To remove salt, soak about 20 hours in fresh cold water, changing water 4 to 5 times.
• Several hours before you plan to cook the cod, start the sauce (for which they take over 5 hours in Spain, but you may need less).
• In large skillet with cover, or Dutch oven, heat oil, 1/4 cup lard, bacon, and ham. When mixture bubbles, add onion, whole garlic cloves, and parsley. Cover, turn down heat as low as possible and cook for 3 hours, or until onion is very soft but not at all burned. Add boiling water and continue simmering for 2 hours longer, or until onions are completely fallen apart. Add more boiling water as necessary to keep from sticking. Add pimientos, tomatoes, and egg yolks mashed with bread crumbs and mixed to a fine paste with a little cold water. Simmer for a few minutes longer.
• Put everything through a sieve, food mill, or blender so you have a smooth sauce. Add salt and pepper to taste, and if you want to be authentic, a dash of cayenne.
• Meanwhile, when cod has soaked for 20 hours, dry it thoroughly with paper towels. Remove any scales, being careful not to damage the skin (which adds a smooth, gelatinous quality to the finished dish's sauce). In large saucepan, combine cod and unsalted cold water to cover; bring to a boil. As soon as water starts to boil, take out the pieces of cod; carefully remove bones.
• Grease a heatproof casserole with lard or bacon fat. In it, arrange a layer of cod; pour sauce over; repeat until all the cod and sauce are used up. Sauce should cover the fish, not drown it. Cook slowly until fish is done, about 20 minutes.
• During cooking, shake the casserole often so the sauce runs to the bottom. Also, with a wide pancake turner or spatula, losen the bottom layer of fish often to keep it from sticking, being careful not to break the pieces.
• Taste from time to time, and add salt and pepper if necessary; or a pinch of sugar if the cod is make the sauce too salty.
• Finished dish should be savory, neither too salty, too peppery, not too sweet, and of a good red color. Makes 6 servings.

SPANISH-STYLE BEEF AND RICE CASSEROLE

Steps:

• Cut steak into 1/4-inch thick strips; cut strips into 2-inch pieces. Heat oven to 350ºF. Heat oil in large skillet over medium-high heat 5 minutes. Stir-fry beef, bell pepper, onion and garlic (half at a time) 2-3 minutes, or until beef is no longer pink; place in 2-quart casserole. Stir in rice, chili powder, salt and pepper. Add enough water to tomatoes to measure 2 cups; add to casserole. Cover tightly and bake 50 minutes or until beef and rice are tender. Remove from oven; stir in peas. For added spice substitute 1 can (14-1/2 oz.) of tomatoes and green chilies.

SPANISH CHICKEN CASSEROLE

Steps:

• Combine the flour, salt, pepper, and paprika in a large, resealable plastic bag.
• Wash and pat dry the chicken, then place in bag and shake to coat in flour.
• Heat the oil in a large pan. Add the chicken and cook over medium-high heat for about 8 minutes turning once. Remove from the pan and set aside.
• Add the onion and garlic and cook until lightly browned. Add the tomatoes and bell pepper and cook an additional 3-5 minutes.
• Place the chicken and vegetables in a large casserole dish. Add the wine, stock, potatoes, olives, and bay leaf. Cover and bake at 375 for one hour or until chicken is tender.
• Remove from oven, check seasoning, and stir in the jarred pimientos. If desired, hot sauce, sherry vinegar, and additional paprika may be added before serving.

SPANISH RICE AND BEEF CASSEROLE

Steps:

• Brown the ground chuck with the minced garlic and drain.
• Crumble the ground chuck in the bottom of a 1 1/2 quart casserole dish.
• Sprinkle Minute Rice over the ground chuck.
• Sprinkle Vegetable Soup Mix evenly on top.
• Mix tomato soup and water, and then pour evenly over the top.
• Sprinkle shredded cheese evenly over the top.
• Bake, covered, in a pre-heated 350 degree oven for 30 minutes. Then uncover and bake for an additional 15 minutes.

SPANISH CABBAGE CASSEROLE

Steps:

• 1. Preheat oven to 350°. Blanch cabbage in boiling water for 3-5 minutes. Drain.
• 2. Mix together tomato soup, tomato sauce and ketchup.
• 3. In a 3 quart casserole, spread about 1/2 cup of sauce.
• 4. On top of the sauce place about half of the cabbage. Spread about another 1/2 cup of sauce over the cabbage.
• 5. The spread the Spanish rice over that and add a little more sauce.
• 6. Top with the rest of the cabbage and enough sauce to cover, you will have about a cup or so of sauce left. (Warm up for extra sauce.)
• 7. Bake at 350° for 30-45 minutes or until bubbly around the edges.

SPANISH NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Grease a 9- x 13-inch baking pan or 3 quart casseiole.
• Cook the noodles according to package directions in boiling salted water. Drain and reserve.
• Brown meat and onion in a skillet until meat loses pink color and onions are tender. Salt to taste and add red chilli powder. Reserve.
• While meat is cooking, mix tomatoes and chilies in a blender and set aside.
• Mix noodles, meat mixture and tomato mixture together in a large bowl with the corn and half the grated cheese. Mix well and spoon into a greased 3-quart casserole. Or you can mix the ingredients right in the casserole. Sprinkle remaining cheese on top.
• Bake in preheated oven until hot and bubbly, approximately 45 minutes.

ITALIAN-SPANISH RICE CASSEROLE BARBAJA W.

Steps:

• Mix the rice and tomato sauce together place in a microwave safe casserole.
• Take the hamburger that is mixed with a little bacon drippings (this is ok because the hamburger was 90% lean).
• Layer the meat in next.
• Layer in the corn then layer the mushrooms.
• Then the corn then the bacon for flavor and decoration.
• Now the shredded cheese.
• Microwave on high 5 minutes or so until heated through and the cheese is melted.
• This sounds strange, so if you are a health nut remember that the hamburger was 90% lean and the bacon is for garnish so there is only a little (do not use bacon bits). Did you know you can also add chili beans as a layer if you want. The 1/2 envelope of onion soup might be used to add flavor to the tomato sauce if the sauce is a variety that is boring or bland. Use a little and taste to see if you want to add more or use none if not needed.

SPANISH RICE CASSEROLE: PAELLA

Steps:

• Preheat oven to 200 degrees F.
• In a large braising pan, render chorizo in oil over low heat, creating a flavored oil. Once rendered, heat the flavored oil to almost smoking and saute onions and garlic until translucent.
• Add chicken pieces to pan and cook until brown on all sides. Remove chicken from pan and hold at 200 degrees, in the oven.
• Add tomatoes to pan with paprika and saute for 2 to 3 minutes. Add drained rice and saute for 3 minutes, stirring frequently.
• Return chicken pieces to pan and add boiling stock. Season, to taste, and add saffron stock.
• Cover and simmer for 10 minutes. Remove the cover and place all seafood on top. Replace cover and continue to simmer until chicken and seafood are tender and liquid is absorbed by the rice.
• Add pea pods to the pan and cook, covered for an additional 2 minutes.
• Serve immediately. Plate onto preheated dinner plates being sure each portion has rice, chicken, lobster, snails, squid, and clams.

SPANISH RICE AND BEEF CASSEROLE

Steps:

• Set oven to 350 degrees. /Cut beef into 1/4-inch strips. /In a Dutch oven, heat oil over medium high heat until hot. /Add the beef, bell pepper, onion, garlic (1/2 at a time), stir-fry for 2-3 minutes, or until outside surface of beef is no longer pink. /Stir in uncooked rice, chili powder, salt and pepper; add in tomatoes (with their juice) and water Bake in oven, tightly covered, for 30-35 minutes, or until beef and rice are tender. /Remove from oven, stir in peas. /Serve and enjoy!

SPANISH CASSEROLE

Steps:

• Brown ground beef and onion together; drain.
• Add taco seasoning mix and water, according to package directions.
• Then, add all other ingredients (except tortillas and 1/4 of the grated cheese).
• Line 9 x 13 pan with six tortillas.
• Pour beef mixture over tortillas with small amount of cheese.
• Continue with layers until are tortillas are gone; then cover with remaining cheese.
• Cover with aluminum foil.
• Bake at 350 degrees for 30 minutes.