Ree Drummond's TOP 5 Casserole Recipe Videos | The Pioneer Woman | Food Network

From her famous sour cream noodle bake to a tater tot-topped breakfast casserole, these are Ree's ultimate comforting casserole recipes!

Ree Drummond's TOP 3 Casserole Recipes | The Pioneer Woman | Food Network

Source: Food Network

Sour Cream Noodle Bake

• 1 1/4 pounds ground chuck
• One 15-ounce can of tomato sauce
• 1/2 teaspoon salt
• Freshly ground black pepper
• 8 ounces egg noodles
• 1/2 cup sour cream
• 1 1/4 cups small curd cottage cheese
• Pinch red pepper flakes
• 1/2 cup sliced green onions (less to taste)
• 1 cup grated sharp Cheddar
• Crusty French bread, for serving

1. Preheat the oven to 350 degrees F.
2. Brown the ground chuck in a large skillet. 
3. Drain the fat, and then add the tomato sauce, 1/2 teaspoon salt and plenty of freshly ground black pepper. 
4. Stir, and then simmer while you prepare the other ingredients.
5. Cook the egg noodles until al dente. Drain and set aside.
6. In a medium bowl, combine the sour cream and cottage cheese. 
7. Add plenty of freshly ground black pepper and a pinch of red pepper flakes. 
8. Add to the noodles and stir. 
9. Add the green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, and then sprinkle on half the grated Cheddar. 

Repeat with noodles, meat and then a final layer of cheese. Bake until all the cheese is melted, about 20 minutes.

Serve with crusty French bread.

To freeze: Assemble the Sour Cream Noodle Bake in a disposable aluminum oven-proof pan and seal the top of the container with the lid or heavy foil. Seal the edges to prevent freezer burn and place in the freezer.

To cook from frozen: Place directly in a 375-degree F oven and bake, covered, for 45 minutes. Remove the lid and bake until lightly brown and bubbly, about 20 minutes more.

Twice Baked Potato Casserole

Level: Easy Directions: Total: 2 hr 30 min Active: 50 min Yield: 16 servings 

• 1 pound thin bacon 
• 16 russet potatoes  
• 6 tablespoons canola oil  
• 4 sticks (1 pound) salted butter, plus more for buttering baking dish 
• 2 cups sour cream  
• 2 cups grated Cheddar or Jack (or a mix of both), plus more for topping  
• 2 cups whole milk  
• 4 teaspoons seasoned salt  
• 6 green onions, sliced  
• Kosher salt and freshly ground black pepper 

1. Preheat the oven to 400 degrees F. 
2. Cook the bacon in a saute pan until crispy; let cool and then crumble. 
3. Scrub the potatoes, then place them on baking sheets. 
4. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour.
5. Remove the potatoes and lower the oven temperature to 350 degrees F. 
6. Slice the butter into pats and transfer to a large mixing bowl. 
7. Add the bacon and sour cream. 
8. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. 
9. Tear up 3 of the skins and throw them in. 
10. Smash the potatoes with a potato masher. 
11. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well. 
12. Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

 

Tater Tot Breakfast Casserole

Level: Easy Directions: Total: 9 hr 25 min (includes soaking time) Active: 25 min Yield: 8 servings 

• One 16-ounce bag frozen Tater Tots® 
• Butter, for the baking dish 
• 1 tablespoon olive oil  
• 1 pound spicy bulk breakfast sausage  
• 1 medium onion, very finely diced 
• 1 cup milk  
• 1/2 cup half-and-half  
• 1/4 teaspoon seasoned salt  
• 1/4 teaspoon cayenne  
• 4 large eggs  
• 1 red bell pepper, very finely diced 
• 1 green bell pepper, very finely diced 
• 2 cups grated Cheddar cheese 
• 1 cup grated pepper jack cheese Kosher salt and freshly ground black pepper

1. Line up the tater tots in a buttered 9- by-13-inch baking dish. 
2. Add the olive oil to a large skillet over medium heat. 
3. Add the sausage and onion and cook, breaking the sausage up with a wooden spoon, until browned and cooked through, 8 to 10 minutes. 
4. Set aside to cool slightly, then sprinkle it over the tater tots. 
5. In a large bowl, mix the milk, half and-half, seasoned salt, cayenne, eggs, bell peppers, half of both cheeses and some salt and pepper. 
6. Pour over the tots and sausage mixture, then top with the rest of the cheese. 
7. Cover with foil and refrigerate overnight. 
8. Preheat the oven to 350 degrees F. Bake, covered, for about 25 minutes. 
9. Remove the foil and continue to bake until the cheese is brown and bubbly and the casserole is cooked through, another 20 to 35 minutes. 
10. Cut into squares and serve. 

 
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