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Yummy yummy mouth-watering casseroles! Thanks all! I will probably try them all - eventually!

Quote:

Originally Posted by quiltingnd (Post 7016377)

My aunt makes this every Christmas. It's so good!
http://m.allrecipes.com/recipe/21261...ato-casserole/

Converted many sweet potato haters with variations of this recipe. Too many canned sweet potatoes with marshmallows on top that may do not like!!

this sounds great.... I will make with my pork loins....

Quote:

Originally Posted by quiltingnd (Post 7016377)

My aunt makes this every Christmas. It's so good!
http://m.allrecipes.com/recipe/21261...ato-casserole/

Quote:

Originally Posted by Jan in VA (Post 7016016)

Had this last year at Christmas dinner and everyone loved it. Re heats well, too.

Fabulous Broccoli Cauliflower Casserole
8 servings

1 (10.75 ounce) can condensed cream of mushroom soup
½ cup mayonnaise
½ cup sour cream (or use all mayo)
squeeze of lemon juice
1 egg, beaten
1/4 cup finely chopped onion
3 (10 ounce) packages frozen chopped broccoli (or broccoli-cauliflower mix)
8 ounces shredded SHARP cheddar cheese
salt and ground black pepper to taste
2 pinches paprika
bread stuffing mix
melted butter

Preheat oven to 350 degrees; Butter a 9x13 inch baking dish.
Mix condensed soup, mayonnaise, sour cream, lemon juice, egg and onion.
Break up the frozen broccoli in a large bowl.
Add soup mixture to broccoli, and mix well.
Sprinkle on cheese, seasonings, and mix well.
Spread mixture into prepared baking dish, and smooth top of casserole. MAKE AHEAD TO THIS POINT.
Blend bread stuffing mix with melted butter and sprinkle on top of the casserole.
Bake for 45 minutes to 1 hour in the preheated oven.

Jan in VA

I can testify this is a fabulous recipe!! Every time I take this to a potluck every morsel is eaten!!!!

this looks as though it is a lot of work but it is so good and it is all completed put together long before enjoying...must be made the day before relishing!

Zucchini/carrot bake
1 small onion…chopped
2 lb.zuccini (I use a bag of frozen sliced)
1 can cream of Mushroom soup
8 oz. sour cream
1 cup thin carrot sticks (julliene)
8 oz, Pepperidge Farm Herb stuffing (crush & mix)
1 stick butter (melted)
---Muenster cheese------

I use sliced frozen zuchinni.cook in salted H2O with onions (5 minutes & drain)
combine sour cream & soup.
Stir carrots, uncooked.
Combine stuffing mix & butter.....spread 1/2 of mixture in 13"x9" dish
& reserve the rest for topping.
Spoon in veggie mixture, lay munster cheese strips or grated over veggies
and then remaining herb mixture.

Place in frig/24 hours, covered, then bake @ 350 for 30/35 minutes, uncovered.

All of these sound really good!