3 QT CASSEROLE DISH SIZE RECIPES

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GOLOMPKE (BEEF AND CABBAGE CASSEROLE) RECIPE | ALLRECIPES



Golompke (Beef and Cabbage Casserole) Recipe | Allrecipes image

Delicious and easy recipe that has the taste of Cabbage Rolls! A bag of slaw mix from the produce section, some ground beef along with several other ingredients and you have a fabulous dinner! Delicious served with dinner rolls.

Provided by Debby Allen

Categories     Cabbage Rolls

Total Time 1 hours 30 minutes

Prep Time 15 minutes

Cook Time 1 hours 15 minutes

Yield 8 servings

Number Of Ingredients 6

1 pound ground beef
1 small onion, chopped
1 (16 ounce) bag coleslaw mix
¾ cup uncooked white rice
2 (10.75 ounce) cans condensed tomato soup
1 (10.75 ounce) can water

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  • Layer the coleslaw mix, rice, and ground beef in a 9x13 inch baking dish. Combine the soup and water in a medium bowl. Pour the soup over the top of the ground beef. Cover with foil.
  • Bake for 1 hour and 15 minutes, or until the rice is tender.

Nutrition Facts : Calories 267.7 calories, CarbohydrateContent 32.6 g, CholesterolContent 39 mg, FatContent 9.4 g, FiberContent 1.5 g, ProteinContent 13 g, SaturatedFatContent 3.1 g, SodiumContent 470.1 mg, SugarContent 5.7 g

OLD-SCHOOL SQUASH CASSEROLE RECIPE - SOUTHERN LIVING



Old-School Squash Casserole Recipe - Southern Living image

This classic recipe is a staple dish found at meat-and-three diners and at church covered-dish suppers.

Provided by Paige Grandjean

Categories     Casserole

Total Time 1 hours 5 minutes

Number Of Ingredients 13

6 tablespoons unsalted butter, divided
3 pounds yellow squash, sliced ¼-inch thick (from 5 medium squash)
1 medium-size yellow onion, chopped (about 1 ½ cups)
2 teaspoons kosher salt, divided
2 large eggs, lightly beaten
1 (8-oz.) container sour cream
4 ounces sharp Cheddar cheese, shredded (about 1 cup)
2 ounces Swiss cheese, shredded (about ½ cup)
½ cup mayonnaise
2 teaspoons chopped fresh thyme
½ teaspoon black pepper
2 sleeves round buttery crackers (such as Ritz), coarsely crushed
1 ounce Parmesan cheese, shredded (about ¼ cup)

Steps:

  • Preheat oven to 350°F. Melt 3 tablespoons of the butter in a large skillet over medium-high. Add squash, onion, and 1 teaspoon of the salt; cook, stirring often, until center of squash is just tender and liquid has evaporated, about 10 minutes. Transfer mixture to a colander set over a bowl. Drain 5 minutes; discard any liquid.
  • Stir together eggs, sour cream, Cheddar and Swiss cheeses, mayonnaise, thyme, pepper, and remaining 1 teaspoon salt in a large bowl. Gently fold in squash mixture. Spoon into a lightly greased 11- x 7-inch (2-quart) baking dish.
  • Microwave remaining 3 tablespoons butter in a medium-size microwavable bowl on HIGH until melted, about 25 seconds. Toss together crackers, Parmesan cheese, and melted butter until combined; sprinkle over casserole. Bake in preheated oven until golden brown, about 20 minutes.

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