Raspberry Pretzel Casserole Dessert

Traditionally our bunko group has a Thanksgiving Potluck every November.  This year I made the Raspberry Pretzel Casserole Dessert to bring.  However, it didn't quite make it to the party because the jello hadn't firmly set in time.  It tasted fabulous when I got home though.  Make sure you make this the morning of your event if not the night before to be safe.  Here's how to make it:


INGREDIENTS
crust
2 1/2 cups of pretzels, crushed into crumbs
1 stick of butter, melted
3 tbsp sugar


center
8oz cream cheese
12oz of Cool Whip
1 cup sugar


topping
1 6oz box of raspberry Jello 
2 c boiling water
1 bag of frozen raspberries


HOW TO MAKE
In a food processor, blend all the crust ingredients until fine.  Firmly press into a lightly sprayed 9x13 casserole dish.  Bake at 350˚ for 10 minutes. Let Cool.


In a food processor, blend the center ingredients until creamy.  Layer on top of the cooled crust making sure to block any holes that the jello mixture might seep through.  Seal it completely. Let chill.


Add 2 cups boiling water to the Jello mix and stir until completely dissolved.  Add 1 bag of frozen raspberries.  Let sit in fridge for 1/2 hour to cool and slightly firm up.  Then pour mixture ontop of cream cheese center.


Let stand for at least 4 hours before serving.

Looking for other fabulous casseroles to make once a week or to bring to a party? See the 30daysof...casseroles photo album with links to fabulous recipes. 

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Cherry Dump Casserole - It's Ridiculishes!

After the first bite of this delicious dessert, the little orphan's voice from Annie echoed in my mind, "oh my goodness, oh my goodness."  Look how ridiculously easy it is to make.  The only word to describe it would be Ridiculishes!  (Ridiculous + Delicious)

Cherry Dump Cake

1 (21 ounce) can cherry-pie filling
1 (18-1/4 ounce) box yellow cake mix
1 stick butter, sliced then cut the slices into quarters
1 cup flaked coconut

1/2 cup chopped pecans
Ground cinnamon

Preheat oven to 375 F. Dump cherries into the bottom of a 9-by-13-inch pan (lightly sprayed). Cover with the dry cake mix and press down with a spatula. Slice small sections of butter and place on top of cake mix. Sprinkle top with cinnamon, coconut, and chopped pecans.  Cover with foil and  bake for 30 minutes. Uncover and bake for 10-15 more minutes. Serve warm with vanilla ice cream (or whipped cream)


Looking for a great dinner casserole to serve, see the list of casseroles I featured in August.   

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Graham Cracker Pudding Casserole

My daughter's nana makes this recipe and it is a family favorite.   It's so easy, even the kids can make it!  


INGREDIENTS
2 packages of cinnamon sugar graham crackers
1 box of instant vanilla pudding
3/4 container of dark chocolate frosting
3 bananas sliced
1 container of whipped cream (not in can)
1 cup pecans, choc. chips, almonds (optional)


HOW TO MAKE
Cover the bottom of the casserole dish with the graham crackers (whole)
Prepare the pudding as directed and spread evenly over the graham cracker layer.  Add the sliced bananas on top of the pudding layer.  (OPTIONAL - you can add pecans, chocolate chips, almonds, etc for an extra crunch over this layer or on the top of the casserole)
Defrost the whip cream and spread the entire container over the banana and pudding.
Top with the second package of graham crackers.
Melt the frosting for 1 minute in the microwave and pour directly over the entire dish.  (OPTIONAL - you can add pecans, chocolate chips, almonds, etc for an extra crunch over this layer or on top of the pudding layer in step 2.)
Chill for one hour (at least) before serving. The chocolate topping will harden and the graham crackers will absorb the pudding causing them to be soft.  


ENJOY 

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Chicken Divan Casserole

This casserole has is all - protein, vegetables, creamy sauce and crunchy bread. Even nicer, you choose the spice you are in the mood for - curry or Essence of Emeril.


INGREDIENTS
3lbs. boneless skinless chicken breast
2 cans of cream of chicken soup
1 can of cream of mushroom soup
1 cup mushrooms
1 broccoli head
1/2 cup of curry OR Essence of Emeril
5 cloves of garlic (frozen) Trader Joes
4 slices of your favorite bread. 
1/2 cup of salted butter
Garlic salt

HOW TO MAKE
Boil 3lbs of boneless skinless chicken breast in 1/2 cup chicken broth and top with water.
Steam 1 head of broccoli until al dente.

In a bowl combine the cans of soup, 1 can of milk, 4 cloves of crushed garlic, 1/2 cup dehydrated onions.  Add the diced chicken and broccoli to the mixture. (Add 1 cup of sliced mushrooms (optional) Pour all ingredients into the casserole dish. Add the spice.
Top with 2 cups of shredded cheddar cheese.
For the bread topping: melt 1/2 cup of salted butter and 1 clove of garlic.  Add diced bread and coat evenly.  (I used old hot dogs buns for this recipe but sourdough works well)   Evenly spread the bread atop the casserole. 

Bake covered at 350˚ for 40 minutes.  Remove foil and cook for 10 more minutes at 375˚.

Enjoy.

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Shepherds Pie Casserole

Is your man a meat and potatoes kind-of-guy? If yes, then this casserole is for him!


INGREDIENTS
2 lbs. of ground beef or a pot roast*
1/4 cup of  Montreal Steak Seasoning
1 cup Beef Broth
3 dashes of Worteshire
1 white or yellow onion finely diced
2 garlic cloves finely diced*
1 pound bag of assorted vegetables* (corn, green beans, carrots and peas)
4 large baking (russet) potatoes
1 box of Trader Joe'sTurkey Gravy*


HOW TO MAKE
Prepare the potatoes and boil.  While boiling, chop the onion and cook in a pan along with the meat.  Brown the meat until cooked through and onions are translucent.  Drain grease. Add beef broth,  Worstershire, seasoning to the meat and onions.  Mix thoroughly and taste to see if you need more seasoning.  Place the meat in the bottom of a 9x13 casserole dish.  Add the garlic to the pan along with the vegetables.  Cook until softened.  Pour vegetables atop meat in the casserole dish.
When pototoes are soft, mash them.  Add 1/2 cup and 1 stick of butter and season with salt and pepper.  Beat until creamy.  Layer the mashed potatoes on top of the vegetable and meat in the casserole dish. 
Bake at 375˚ for 30 minutes.  
Heat gravy in a saucepan and pour ontop of the casserole upon serving. 


*VARIATIONS
Cook a round roast in a crock pot with lipton onion soup mix and water.  Shred it and use as the base.
Put cheese on top of the potatoes. 
Substitute above vegetables with mushrooms, broccoli, etc.
Add garlic to your mashed potatoes.


Have you tried this recipe or any of the other casserole dishes we feature?  Make it a Monday Night habit.

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7-layer dip

WARNING:  This recipe will only last for 10 minutes before it is completely devoured. (as seen in the picture featured right)

HOW TO MAKE: 
In layer order


1. 1/2 can of Refried Beans mixed with 1 can of Frito Lay Bean Dip (Jalapeño flavor optional) Cover the bottom of the casserole dish
2. 1 layer of Classic Guacamole (Wholly Guacamole provides consistent quality and flavor)
3. 1 layer of Sour Cream mixed with Taco Seasoning  
4. 1 layer of your favorite Medium Salsa (I used Pace Picante in this batch)
5. 1 layer of mexican blend cheese
6. Diced tomatoes (sprinkled on top)
7. Green onions (sprinkled on top)


VARIATIONS OR ADDITIONAL LAYERS
Sprinkle cilantro on top or mix it with the guacamole
Use Trader Joe's Refried Black beans with Jalapeños in place of regular Refried Beans.


Looking for something else to wow your guests?  View other great casseroles or bite-sized goodies to bring as a appetizer, meal or dessert.

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Potato Casserole with Bacon and Chives

In our family we have an uncle we call "Uncle Buck." He earned this title during a vacation in which everything went wrong starting with hitting his head on the taxi upon arrival to waking up with chocolate left at the turn down service all over his face.

He happens to be the best person to take on a trip or introduce any new meal to as his most famous comment is, "this is the best thing I've ever eaten" or "this is the most fun I've ever had."

For this reason, we call this dish Uncle Bucks Famous Potato Casserole.  This is how it's made:

• 10 large russet potatoes
• 8 tablespoons (1 stick) plus 1 tablespoon unsalted butter, at room temperature
• 1 cup sour cream
• 1/2 cup heavy cream OR milk 
• 2 teaspoons salt
• 1 1/2 teaspoons freshly ground black pepper
• 3/4 pound bacon, cooked until crisp and crumbled 
• 3/4 pound mild Cheddar, grated (3 cups)
• 1/2 cup finely chopped green onions
• 3 eggs, lightly beaten

Directions

Preheat the oven to 400 degrees F.

Peel and Boil the potatoes well and rinse under cool running water. When the potatoes have cooled place them in  potato ricer and "rice them" in a large bowl.  Add 1 stick of the butter, sour cream, heavy cream, salt, and pepper. Add the bacon, green onions, and eggs and mix thoroughly.

Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.

Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.

If you want to try a casserole using mashed Potatoes, here is Paula Dean's Version. I have yet to try it but will for the holidays.

See also the sweet potato casserole we featured in 30daysof...Casseroles.

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Chicken Chili Verde Casserole

Chicken, corn tortillas, and green chilies combine to create a comforting casserole the whole family will love.  

• 3-5 chicken breasts, boneless, skinless
• 1 medium onion, chopped
• 3 TBSP margarine
• 1 10 oz can cream of chicken soup
• 1 10 oz can cream of mushroom soup
• 1¾ cup chopped green chile, drained
• 1 can of diced green chilies
• ½ cup chicken broth 
• 1 package corn tortillas (12)
• 1 lb cheese, grated pepper jack cheese
• Pico de Gallo Salsa From Mi Tapitio Grocery Stores

Preheat oven to 325 F

Boil the Chicken.  While chicken is boiling, Saute onion in margarine until slightly soft. Combine onion with soups, chile, broth & stir. Cut 1/2 tortillas into small pieces and cover the bottom of a 9 x 13 pan. Spread ½ the chicken over the tortilla pieces, then ½ the sauce, and ½ the cheese. Repeat layers.

Bake 30-40 min until very hot, bubbly and slightly browned. Layer the pico de gallo on top to serve or serve as a garnish.

 

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Chicken Pot Pie

This chicken pot pie recipe is almost better than the homemade chicken noodle soup my family requests over and over.  I double the recipe and freeze one. Just heat and serve to welcome a new neighbor or bring to a friend upon release from the hospital.

INGREDIENTS
4 cups of diced chicken (I boil chicken breasts, but you can use Chick-Fil-A Tenders or a roasted chicken)
2 cups of diced vegetable mix (carrots, corn, peas)
1 onion diced
1 cup broccoli (finely chopped)
2 cloves of garlic
2 small russet potatoes
2 cans of cream of mushroom soup
1 can of milk (nonfat)
1 pie crust from Trader Joe's (2 crusts)

HOW TO MAKE
Defrost both pie crust and cook one crust per instructions on the box. Boil chicken breast and potatoes until cooked and tender.  (I like to boil them in a combination of chicken broth and water.)  In a large bowl combine all diced ingredients: chicken, vegetables, onion, broccoli, and potatoes. In a separate bowl mix soup, garlic and milk.  Mix all ingredients together until everything is coated evenly.  Pour all ingredients in the casserole dish with the cooked pie crust.  Top the casserole with the remaining crust.
Pierce holes in the crust to let steam vent.
Bake uncovered at 375˚ for 40 minutes. Cover for an additional 10 minutes.

Enjoy!

See other easy, tasty dishes from the 30daysof...blog featuring casseroles.

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Breakfast Casserole

Just look at the picture and the ingredients.  No other explanation is needed.  Yummy!

Breakfast Casserole

2 bags of frozen hashbrowns/potatoe mix
1 onion
2 cans of green chilies
1 pound of cooked and drained ham, bacon, or sausage
6 eggs
1 cup milk
Cheddar Cheese


How to make
Cook meat and drain the remaining oil, set aside. Cook hashbrowns and diced onions as directed on package.  Layer the hashbrowns and onion mix on the bottom of a greased 9x13 casserole dish.  Salt and pepper the hashbrowns. Whip the eggs and milk with a fork.  Add the chilies and pour egg mixture over the hashbrowns.  Top with shredded cheese until covered the way you like.

Bake at 350˚ for 30 minutes or until bubbling and firm.

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