Author Catherine Cassidy
Dig in to 445+ classic casserole recipes bubbling over with made-from-scratch flavor in our brand-new Taste of Home Ultimate Casserole Cookbook! Each recipe has simple, easy-to-follow directions in big, easy-to-read type, prep/cook times and everyday ingredients. Hardcover, 320 pages, 8-1/8" x 10-7/8".
I have had this casserole book for a while and love it. As you can see from a picture below all the tabs I have on it. There is everything in here beef, poultry, pork, seafood, meatless, breakfast and brunch, side dishes, quick and easy, serves two, and potluck pleasures. There is a picture for just about every recipe and easy to read and follow, some are easy and some are harder so if you have the time or not there is something for everyone.
Sample recipe. My whole family loved this recipe even my picky no veggie teen. This recipe is by Gloria Warczak.
2 pounds lean ground beef
3/4 cup chopped onion
1 envelope taco seasoning
1 can (8 ounces) tomato sauce
3/4 cup water
1 can (4 ounces) chopped green chilies, drained
1 can (16 ounces) kidney beans, rinsed and drained
1 package (24 ounces) frozen O'Brien potatoes, thawed
1 can (11 ounces) nacho cheese soup, undiluted
1/2 cup milk
1/4 cup chopped green pepper
1 teaspoon Worcestershire sauce
1/4 teaspoon sugar
In a large skillet, cook beef and 1/2 cup onion over medium heat until meat is no longer pink; drain. Stir in the taco seasoning, tomato sauce and water. Bring to boil; reduce heat and simmer for 1 minute.
Spread into a greased 13-in. x 9-in. baking dish. Top with the green chilies, beans and potatoes. In large bowl, combine the soup, milk, green pepper, Worcestershire sauce, sugar and remaining onions; pour over potatoes. Sprinkle with paprika.
Cover and bake at 350° for 1 hour. Uncover and bake for 15 minutes or until lightly browned. Let stand for 10 minutes before cutting into squares. Yield: 8 servings.