What are the best casserole recipes for a crowd?

We are having a big dinner and I need some wonderful casserole ideas, ThanksWhat are the best casserole recipes for a crowd?
over 20,000 casserole recipes -- see link below!What are the best casserole recipes for a crowd?
This is a really versatile recipe. There are other ideas at the site below. I have also done Beef Enchiladas for a crowd and they loved it.





Recipes Using Ground Beef - Spanish Style








This is a Spanish-Style Mince dish - it is one of the easy recipes using ground beef. It is really simple to put together but this is the secret...it has to be baked for a long time in a medium oven. This allows the spices and other ingredients to mingle and the dish to take on an intense flavor. Once the dish has cooked, I often leave the casserole dish in the oven overnight - the result is a meltingly rich, delicious dish. People say that they can knock up a mince dish in minutes - in my book, it is simply not possible. However, this one-pot dish makes two meals, one that you can eat now and one that you can freeze, so it is well worth the effort. This is also a great dish for a casual dinner party - served with tacos, tortillas and guacamole, it makes for informal, fun entertaining.





Our recipes using ground beef have the further advantage of being budget-wise.





Whilst this Spanish Style Mince dish contains spices, it is very mild, and our kids love it.





A little effort


Makes two meals, each serving 4 - 6 people


Preparation time: 30 mins


Cooking time: 2 - 3 hours





Ingredients:





2陆 lb / 1kg ground beef - use best quality, lean topside beef*


about 8 tablespoons vegetable oil for shallow frying


4 medium onions, finely diced


2 large red bell peppers, finely diced


2 cloves garlic crushed


2 teaspoons ground cumin


2 teaspoons ground paprika


1 teaspoon cumin seed (optional)


陆 teaspoon cayenne pepper


4 large ripe tomatoes, roughly chopped


4 tablepoons tomato paste


1 cup beef stock





You will need a large pan or casserole dish with a lid that can be used on top of the hob and inside the oven.





Method:








Heat the oven to 300掳 F / 150掳 C.


On top of the hob, brown the minced meat in about 6 batches over a high heat. The meat needn't cook through, but it should look browned and fried. This is what gives flavor to the dish. (You don't want to put too much minced meat into the pan at a time, otherwise your oil loses heat and you just get a grey, watery mass of meat. Keep the meat aside.


Fry the onions in one batch, until they are soft and a brown, caramel color. This, too, flavors the dish.


Add the garlic and peppers to the onions and cook over medium heat for about 5 minutes.


Add the cumin, paprika and cayenne pepper. Add the meat back to the pan. Add the tomatoes and tomato paste.


Add the beef stock. Place a lid on the casserole dish and put in the oven. Cook for about 2 hours on a low heat, checking every half an hour that the mixture hasn't got too dry. Add water if necessary. You will notice that the gravy browns at the side of the casserole - scrape this down and stir into the minced meat. Once the 2 hours are up, turn the oven off and leave the dish inside the oven. I have often done this overnight - but if you don't have time, a couple of hours will do. This is not obligatory, but just adds to the richness of the dish.


*If you are NOT using lean mince, it is advisable to make this dish in advance, following the instructions above. Then, cool the casserole in the refrigerator. The fat will solidify on top of the dish. Skim this off and discard. Then reheat or freeze the dish as you wish.





Serving suggestions:





Serve with tortillas, refried beans, guacamole and chopped fresh tomatoes and a big leafy salad.


Serve with rice, roasted butternut squash and green beans.
Broccoli rice casserole


2 1/2 cups of instant rice uncooked


2 cans of cream of mushroom or cream of celery soup (do not add the water it calls for)


1 stick of butter melted


1 16oz jar of cheese whiz, or any processed jarred cheese


1 1 pound bag of frozen broccoli florets


1/2 chopped onion (optional


Melt the butter and cheese whiz and add the soup to this mixture. Add the remaining ingredients and mix well. It will be kind of gloppy, that is okay.


Bake for 1/2 to 45 minutes at 350 degrees in a casserole dish. It may take a little longer. Just watch it and when it is hot, bubbling, and starting to brown on the edges it is done.


You could add cooked chicken chunks to this before baking.
Chili is a wonderful dish to serve to a crowd and it can be made a day or 2 ahead to free you up the day of the party. This site has some wonderful chili recipes. I hope they help.


http://www.chili-everyway.com/index.html





Also if you are looking for some side dishes or appetizers they have a few great options.


http://www.chili-everyway.com/side-dishe鈥?/a>





Have fun and enjoy!
Macaroni and Cheese is loved by everyone! Patti LaBelle has the best recipe I ever had...warning..it tastes delicious..but not so good for you!


Ingredients:Serves 4 to 6








1 tablespoon vegetable oil


1 pound elbow macaroni


8 tablespoons (1 stick) plus 1 tablespoon butter


1/2 cup (2 ounces) shredded Muenster cheese


1/2 cup (2 ounces) shredded mild Cheddar cheese


1/2 cup (2 ounces) shredded sharp Cheddar cheese


1/2 cup (2 ounces) shredded Monterey Jack


2 cups half-and-half


1 cup (8 ounces) Velveeta , cut into small cubes


2 large eggs , lightly beaten


1/4 teaspoon seasoned salt


1/8 teaspoon freshly ground black pepper


Preheat the oven to 350 degrees F. Lightly butter a deep 2 1/2-quart casserole.





Bring the large pot of salted water to a boil over high heat. Add the oil, then the elbow macaroni, and cook until the macaroni is just tender, about 7 minutes. Do not overcook. Drain well. Return to the cooking pot.





In a small saucepan, melt eight tablespoons of the butter. Stir into the macaroni. In a large bowl, mix the Muenster, mild and sharp Cheddar, and Monterey Jack cheeses. To the macaroni, add the half-and-half, 1 1/2 cups of the shredded cheese, the cubed Velveeta, and the eggs. Season with salt and pepper. Transfer to the buttered casserole. Sprinkle with the remaining 1/2 cup of shredded cheese and dot with the remaining one tablespoon of butter.





Bake until it's bubbling around the edges, about 35 minutes. Serve hot.





Nutritional Information:798 calories, 49.3 grams of fat, 28.6 grams saturated fat, 202 mg cholesterol, 786 mg sodium, 61.0 grams carbohydrates, 27.7 grams protein, 1.8 grams fiber
For a main dish or side dishes?





Hashbrown Casserole (I don't add the sour cream)


http://www.recipezaar.com/Cracker-Barrel鈥?/a>





Broccolo, Cheese, and Rice Casserole


http://find.myrecipes.com/recipes/recipe鈥?/a>





Buffalo Chicken Lasagna (sounds odd, but its yummy!)


http://betsysthymeinabottle.blogspot.com鈥?/a>
poatoes casserole