Best Stove Top Casserole Recipes

CREAMY CHICKEN AND STOVE-TOP STUFFING CASSEROLE

Steps:

• Oven@ 350.
• Cook chicken and cut into bite sized pieces.
• Place into a casserole dish.
• Prepare Stove Top according to directions.
• Heat both cans of soup with the milk in a saucepan until hot.
• Pour over chicken.
• Spoon stuffing over top of chicken and soup.
• Bake for 30-45 minutes or until bubbly.

QUICK AND EASY STOVE-TOP TUNA NOODLE CASSEROLE

Steps:

• Cook the egg noodles.
• During the last few minutes add the frozen peas to the simmering noodles; then drain.
• Meanwhile, melt the butter in a medium saucepan over medium heat.
• Whisk in the flour, and continue whisking for about 2 minutes or until the flour butter mixture starts to turn a beige color (a very light colored roux).
• Continue whisking and slowly add 1 of the cups of milk, incorporating the liquid as you whisk; then add the remaining 1 cup of milk.
• Let it come to a gentle boil, stirring regularly to keep from burning on the bottom of the pan as it thickens.
• When it's thick enough to coat a spoon and leave a strip behind where you ran your finger through the coating on the spoon, it's ready to add the drained tuna.
• Break up the solid tuna chunks with a fork and mix throughout the sauce.
• Add the salt, pepper, and any seasonings or herbs.
• Pour the tuna sauce over the noodles and peas, and serve.

STOVE TOP CHICKEN OR TURKEY CASSEROLE

Steps:

• Combine butter, contents of vegetable/seasoning pouch and stuffing crumbs in 2 qt (2 L) casserole.
• Reserve 1 cup (250 mL) of mixture.
• Spread remaining stuffing crumbs evenly in bottom of dish.
• Blend soup and sour cream in a large bowl.
• Stir in remaining ingredients; spread over stuffing crumbs in pan.
• Sprinkle reserved stuffing over top.
• Cover and bake at 350°F (180°C) for 35 minutes.
• Uncover; bake an additional 5 minutes.

STOVE TOP STUFFING CASSEROLE

Steps:

• Brown ground beef and onion in a skillet.
• Preheat oven to 375 degrees.
• In a medium bowl, mix 3 1/3 cups water and stuffing together until moist.
• In the skillet, combine corn, mushroom soup, and milk with meat until creamy. Salt and pepper to taste. Mixture should not be soupy or your stuffing will sink.
• Lightly grease pan with cooking spray. Pour meat mixture evenly into the bottom of a 10x14 baking dish.
• If stuffing is too dry or thick to spread, add just a little extra water. Spread stuffing on top of the meat mixture.
• Bake for approximately 30 minutes or until meat & soup mixture is bubbly and stuffing is browning on the top.
• Serve alone or with veggies.
• Variation: Use 3 packets of dry brown gravy mixed according to package directions instead of mushroom soup and milk for the gravy. Sometimes, I also use an extra box of stuffing to put on the bottom of the dish as a bottom crust.

QUICK & EASY STOVE TOP TUNA " CASSEROLE "

Steps:

• Cook pasta according to the package directions; drain well, set aside and keep warm.
• Cook celery and onion in butter in a large skillet over medium high heat, stirring constantly until tender. Add English peas, stir until warm.
• Add cream cheese, milk, salt, and pepper; cook over medium heat until smooth, stirring occasionally. Stir in tuna and Parmesan cheese; cook until thoroughly heated, stirring occasionally.
• Add pasta and toss well. Cover at low or warm heat until pasta is warmed up. Sprinkle with fresh parsley. Serve immediately.

QUICK AND EASY STOVE TOP TUNA CASSEROLE

Steps:

• 1. Cook egg noodles according to package directions. Drain. Set aside.
• 2. Mix soup and milk together in a small saucepan or skillet.
• 3. Add tuna and peas. Stir well.
• 4. Add egg noodles and cheese if using. Heat until creamy and warm. Sprinkle with potato chips and parsley if desired.
• 5. If you prefer to bake this, bake in moderate oven (375F) for about 20-25 minutes.

EASIEST STOVE TOP STUFFING CASSEROLE

Steps:

• Layer 2 cups chopped meat (chicken, turkey, or ham) and a handful of mixed veggies (1/2 cup per person), in a medium sized baking casserole dish.
• Mix one can of mushroom soup with 1/2 can of milk, and pour overtop.
• Mix one pouch of Stove top stuffing mix with 1 cup water and spoon evenly over top of veggies.
• Bake at 375 degrees for 35 minutes.

HAM & NOODLE STOVE TOP CASSEROLE, PENNSYLVANIA DUTCH STYLE

Steps:

• Cook the noodles according to the package directions. Drain and slightly butter.
• Meanwhile, heat oil in a 4 quart saucepan over medium-high heat. Add onion and saute for 1 minute. Add ham and cook for about 15 minutes, until the onion is tender. (Stirring occasionally.).
• Stir in the soup and the milk. Reduce the heat to medium-low. Cook and stir for 5 more minutes.
• Add the cheese and stir until it melts.
• Gently mix in the noodles and cook just until heated through.

BACON CHEESEBURGER (STOVE-TOP) CASSEROLE

Steps:

• Cook pasta in salted water, drain, rinse and set aside.
• Cook bacon in microwave or frying pan until crisp and set aside.
• In a large skillet or deep fryer pan (I use a 12" diam. chicken fryer), brown ground beef and onion over medium heat.
• Sprinkle with salt and pepper (I do this while my bacon is in the microwave and my pasta is cooking).
• Drain any grease from beef.
• Crumble bacon into beef and onion mixture.
• Add tomato soup and let simmer for 5 minutes.
• Add pasta and stir until coated and combined well.
• Sprinkle cheddar cheese over the top and cover.
• Simmer for 5 minutes or until cheese is melted.
• Serve right out of the pan.
• Enjoy!
• (You may choose to 1/2 this recipe--we have a big family!).

HOME FRIES & EGGS STOVE-TOP CASSEROLE

Steps:

• Start out by microwaving your potatoes as you would for baked potatoes. If you have leftover baked potatoes, you can just use those.
• Once potatoes are cool enough to touch, cut into large cubes (if you prefer them without the skin, peel first) and set aside.
• Fry bacon (or sausage) over medium heat in a 12 inch non-stick pan. Remove and set aside on a paper towel to drain. When cool enough, crumble into pieces.
• Remove grease from pan and discard, but leave a tbs or so of the bacon grease. (If using sausage, remove all grease and add a bit of butter or spray with butter flavor Pam).
• Add cubed potatoes and salt/pepper to taste and cook over medium for a few minutes until undersides are brown. Flip over, stir in slices onions and smash mixture down a bit with a potato masher or the back of a spoon, so it fills the bottom of the pan.
• With a spoon, make 4 "holes" in the potatoes, evenly spaced, about 2.5 inches in diameter. If the potatoes are sticking at all or if the pan looks too dry, add a bit of butter to each hole, or a spray of Pam.
• Crack and drop an egg into each hole and cover pan. You may need to lower the heat a little depending on your stove. Cook covered until the egg whites are mostly set.
• Remove lid and sprinkle egg whites with crumbled bacon and then with the cheese.
• Replace cover and cook on low until cheese is melted and eggs are set. I sometimes throw a splash of water at the side of the pan to created steam right before I recover the pan and turn it to low.
• If it seems as if the underside of the "casserole" is getting overdone, I remove the pan from the heat and leave the lid on for a few minutes, so the top will continue to cook.

BEEF, MUSHROOM, AND RICE STOVE TOP CASSEROLE

Steps:

• In a large pan over med heat, brown the ground beef, drain excess fat if necessary.
• Add the soup and water to the beef and mix well.
• Add the uncooked instant rice, stir well and allow to heat through, appr 10-15 minutes.
• Add the onion and mushrooms, cover, and allow to cook until onions start to soften, about another 15-20 mins, stirring occasionally.

BECKY'S QUICK & EASY SPECIAL STOVE TOP TUNA CASSEROLE

Steps:

• Cook egg noodles in boiling salted water til al dente, drain.
• Return noodles to the pan. Stir in the soup, onion, peas, drained tuna, milk, wine or lemon juice, and the pepper.
• Heat over medium-low heat, stirring occasionally, until thoroughly hot (about 5-10 minutes).
• Reduce heat to low and stir in the capers, cheese and the chopped eggs, if using. Continue to stir until cheese is melted and mixture is hot and bubbly.
• Serve topped with grated Parmesan cheese, if desired.

CHICKEN STOVE-TOP PARMESAN CASSEROLE

Steps:

• 1. Boil potatoes til just fork tender, drain. Over medium high heat, coat bottom of large skillet with olive oil. Add potatoes and lightly brown on all sides.
• 2. Wash and pat dry chicken breasts. Liberally salt and pepper. Put in skillet, pushing potatoes to the edges. Brown thoroughly on both sides.
• 3. Meanwhile, in small bowl combine soup, half and half, and parmesan cheese. Mix well.
• 4. Add soup mixture and rosemary to skillet, lower heat to low. Cover and simmer 20 minutes.
• 5. Add peas and simmer another 5 minutes.

STOVE TOP EASY BRUNCH CASSEROLE

Steps:

• Mix all ingredients in large bowl.
• Spoon into greased 13x9-inch baking pan.
• Bake at 350°F for 45 to 50 minutes or until set.
• Variation: Add 1 cup leftover chopped cooked potatoes to mixture.
• Continue as directed.
• Great Substitutes: Substitute 1-1/2 cups cubed ham or 1 pkg.
• (5. 5 oz.) LOUIS RICH CARVING BOARD Ham, any variety, chopped, for cooked and crumbled sausage.

STOVE TOP BROCCOLI CASSEROLE

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Place 1-2 inches of water in a saucepan with a steamer and bring it to a boil. Steam broccoli for 5-6 minutes until bright green and tender.
• In a large casserole dish (9X13) layer one half of the broccoli and Velveeta cubes. Top with ½ cup stuffing mix followed by the remaining broccoli and Velveeta cubes.
• Cover the top with the remaining 1 ½ cups stuffing mix and drizzle with melted butter.
• Bake for 45 minutes until cheese has melted and top has browned.

EASY QUICK MEXICAN STOVE TOP CASSEROLE

Steps:

• Combine the first 4 ingredients. If using chicken bring to a boil and then lower the temp, cover and simmer for 15 minutes. Bring back to a boil.
• If using the hamburger, brown it first before adding the other 3 ingredients. Once added bring to a boil, no need to simmer.
• From there the rest is the same for both versions.
• Add the instant rice, black beans, and corn. Mix together well. If I have any on hand I also usually add green onions.
• Adjust heat to low, cover with desired amount of shredded cheese. I use about 2 cups but that is a lot. We love cheese. I think originally it called for 1 cup.
• Once cheese is added cover and let cook on low for 5-10 minutes or until the rice is done.
• Serve and enjoy. This usually only takes about 30 minutes total. Quick and easy.

QUICK AND EASY STOVE-TOP TUNA NOODLE CASSEROLE

Steps:

• Cook the egg noodles.
• During the last few minutes add the frozen peas to the simmering noodles; then drain.
• Meanwhile, melt the butter in a medium saucepan over medium heat.
• Whisk in the flour, and continue whisking for about 2 minutes or until the flour butter mixture starts to turn a beige color (a very light colored roux).
• Continue whisking and slowly add 1 of the cups of milk, incorporating the liquid as you whisk; then add the remaining 1 cup of milk.
• Let it come to a gentle boil, stirring regularly to keep from burning on the bottom of the pan as it thickens.
• When it's thick enough to coat a spoon and leave a strip behind where you ran your finger through the coating on the spoon, it's ready to add the drained tuna.
• Break up the solid tuna chunks with a fork and mix throughout the sauce.
• Add the salt, pepper, and any seasonings or herbs.
• Pour the tuna sauce over the noodles and peas, and serve.

SHELLS AND CHEESE STOVE-TOP CASSEROLE

Steps:

• Brown ground chuck in a large dutch oven.
• Drain any grease and add the crushed tomatoes, Onion Soup mix and water.
• Simmer 5 minutes.
• Add Velveeta Shells and cheese, mix well and serve with hot rolls.

STOVE TOP CASSEROLE

Steps:

• Pat uncooked ground beef in bottom of 9x13 pan.
• Spread dry stuffing mix over beef.
• Combine soups and milk in a bowl; pour over stuffing mix.
• Bake at 350F for 1 hour.

STOVE TOP BACON CHEESEBURGER CASSEROLE

Steps:

• 1. Cook the bacon and drain on paper towels. Set aside. In a large Dutch oven add the ground beef and garlic. Cook until beef is done drain any grease out of pan.
• 2. Add the meat back into pan. Add the tomatoes, tomato sauce, broth, ketchup, mustard, Worcestershire sauce and macaroni. Bring to a boil. Reduce heat to a simmer and simmer about 20 minutes until macaroni is al dente.
• 3. Stir in the chives. Season with salt and pepper. Sprinkle the cheese on top then top the cheese with bacon. Place lid on pan and cook 3 more minutes until cheese is melted.