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Table of Contents

hearty, comfortingone-dish bakes

Casserole, hot dish, potpie, strata, bakeno matter what you call it, it means convenient, comforting, home-cooked food.Taste of Home Casserolesis brimming with 377 delicious hot-dish recipes that are guaranteed to be delicious and satisfying.

WHY CASSEROLES ARE SO POPULAR:

Casseroles offer an endless variety of food combinations. As you page through this book, youll be amazed by all of the tempting dishes, from old-style classics to fresh combinations. Heres just a sample from the 10 chapters that follow.

breakfast:

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beef:

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poultry:

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pork:

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seafood:

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meatless:

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sides: Cauliower au Gratin,

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quick & easy:

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serves two:

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serves a crowd:

The recipes in this collection were shared by home cooks just like you...theyve been family tested and approved. And each dish was tested by a cooking professional at Taste of Home, the worlds No.1 food and entertaining magazine. So, when you make these recipes, you can cook with confidence knowing that they will turn out great, and other families have been delighted with them.

The casseroles in this indispensible cookbook are sure to become some of your familys favorite dishes. Theyll be asking you to make them time and again!

breakfast

sausage-potato bake

prep: 20 min. bake: 55 min. + standing

I not only make this casserole for breakfast, but sometimes for supper. To change it up a bit, you can substitute finely diced lean ham or crumbled turkey bacon for the sausage.

Ruth Rigoni, Hurley, Wisconsin

1/2 pound bulk pork sausage
3 large potatoes, peeled and thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar (2 ounces) diced pimientos, drained
3 eggs, lightly beaten
1 cup 2% milk
2 tablespoons minced chives
3/4 teaspoon dried thymeororegano

Additional minced chives, optional

In a large skillet, cook sausage over medium heat until no longer pink; drain.

Arrange half of the potatoes in a greased 8-in. square baking dish; sprinkle with salt, pepper and half of the sausage. Layer with remaining potatoes and sausage; sprinkle with pimientos.

In a small bowl, whisk the eggs, milk, chives and thyme; pour over pimientos.

Cover and bake at 375 for 45-50 minutes or until a knife inserted near the center comes out clean. Uncover; bake 10 minutes longer or until lightly browned. Let stand for 10 minutes before cutting. Sprinkle with additional chives if desired. yield: 6 servings.

Red potatoes are great to use in casseroles. To thinly slice them for casseroles, you can use a sharp knife, but it is usually faster to use the slicing slot on a grater or mandoline. If youre really in a hurry, scrub the potatoes and slice them unpeeled.

broccoli-turkey brunch casserole

prep: 20 min. bake: 45 min.

I have a lot of company atThanksgiving, and I enjoy makingnew foods for them. I came up withthis recipe as a great way to use upthe leftover turkey. Its also great withcooked chicken, too.

Kellie Mulleavy
Lambertville, Michigan

1-1/2 cups fat-free milk
1 can (10-3/4 ounces)reduced-fat reduced-sodiumcondensed cream of chickensoup, undiluted
1 carton (8 ounces) eggsubstitute
1/4 cup reduced-fat sour cream
1/2 teaspoon pepper
1/4 teaspoon poultry seasoning
1/8 teaspoon salt
2-1/2 cups cubed cooked turkeybreast
1 package (16 ounces) frozenchopped broccoli, thawedand drained
2 cups seasoned stuffingcubes
1 cup (4 ounces) shreddedreduced-fat cheddar cheese,divided

In a large bowl, combine the milk, soup, egg substitute, sour cream, pepper, poultry seasoning and salt. Stir in the turkey, broccoli, stuffing cubes and 3/4 cup cheese. Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.

Bake, uncovered, at 350 for 40 minutes. Sprinkle with remaining cheese. Bake 5-10 minutes longer or until a knife inserted near the center of the casserole comes out clean. Let stand for 5 minutes before serving. yield: 6 servings.

potatoes ol

prep: 25 min. bake: 35 min.

I came up with this potato and egg recipe one summer when relatives came to visit. Everyone dug right in and commented on how delicious it was. To save time, you can use frozen hash browns.

Lori Pierce
Cottage Grove, Minnesota

3/4 cup chopped onion
3/4 cupeachchopped green,sweet red and yellow pepper
2 tablespoons butter
2 pounds red potatoes,cooked, peeled and cubed(1/4-inch cubes)
1 can (4 ounces) choppedgreen chilies, drained
5 eggs, lightly beaten
1 cup evaporated milk
1 cup (4 ounces) shreddedMonterey Jack cheese
3/4 teaspoon salt
1/4 teaspoon pepper

Salsa and sour cream, optional

In a large skillet, saute onion and peppers in butter until tender. Add potatoes and chilies; toss to combine.

Transfer to a greased 2-qt. baking dish. In a large bowl, whisk the eggs, milk, cheese, salt and pepper; pour over the potato mixture.

Bake, uncovered, at 400 for 35-40 minutes or until a thermometer reads 160. Serve with salsa and sour cream if desired. yield: 8 servings.

weekend breakfast bake

prep: 15 min. bake: 30 min.

My family really enjoys this breakfast casserole on weekends or holidays. Its so quick to prepare and very filling. Its great for those on a low-carb diet, too!

Melissa Ball, Pearisburg, Virginia

1 pound bulk pork sausage

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