Best 7 Lisas Wisconsin Casserole Recipes

Indulge in a flavorful journey through the heartland of America with Lisa's Wisconsin Casserole, a beloved dish that embodies the essence of Midwestern comfort food. This casserole is a symphony of simple ingredients, expertly blended to create a harmonious balance of flavors and textures. Imagine tender egg noodles enveloped in a creamy, cheesy sauce, topped with a golden-brown breadcrumb crust that adds a delightful crunch. As you savor each bite, you'll be transported to the cozy kitchens of Wisconsin, where this casserole has been a cherished family tradition for generations. Along with Lisa's Wisconsin Casserole, this comprehensive article also features a collection of other delectable recipes that showcase the rich culinary heritage of the Midwest. Discover the secrets behind the perfect Tuna Noodle Casserole, a classic dish that combines the goodness of tuna, creamy sauce, and a crispy topping. Embark on a taste adventure with the hearty and flavorful Goulash, a one-pot wonder that bursts with savory spices and tender beef. And for those who love a comforting classic, the timeless Tater Tot Casserole awaits, promising a delightful combination of crispy tater tots, ground beef, and a creamy cheese sauce. These recipes are not just meals; they are culinary expressions of Midwestern hospitality and warmth, inviting you to gather around the table and share moments of pure culinary bliss.

Here are our top 7 tried and tested recipes!

LISA'S WISCONSIN CASSEROLE

Lisa's Wisconsin Casserole image

I whipped this up one night and my family loved it, its quick and easy, found this in my Mom's hand written cook book :D Perfect for a large family

Provided by Lisa Walker

Categories Casseroles

Number Of Ingredients 8

Ingredients

WHAT YOU NEED
2 lbs cooked hamburger
5 raw potatoes, shredded
2 cups uncooked macaroni
2 cups, fresh, frozen or canned peas or corn (i use a frozen mixed veggie)
1 onion, shredded
2 cups shredded cheese
8 1/2 cups milk

Steps:

1. Preheat oven to 350. Combine all ingredients in a roasting pan. Bake at 350 for 2 hrs or at 300 for 3 hours or till done. ~ Enjoy~

LISA'S BROWN RICE CASSEROLE

Lisa's Brown Rice Casserole image

I had this recipe for a long time since I was 30 years old. My family loves it and it is so simple to fix it. It is so delicious and tasty.

Provided by Lisa Johnson

Categories Soups

Time 50m

Number Of Ingredients 4

Ingredients

1 stick butter or margarine, melted
1 pkg envelope lipton onion soup mix
2 can(s) campbell's beef consomme soup
1 1/2 c instant rice

Steps:

1. Put the butter in a casserole dish and put in microwave for 20 seconds.
2. Add onion soup mix to butter and mix well. Put two cans of beef consomme soup in onion soup mixture and stir well.
3. Add rice in beef consomme mixture and stir well.
4. Bake at 350 F. for 45 minutes to 1 hour.

LISA'S FRUIT SALAD WITH CARAMELIZED PRETZEL TOPPING

Lisa's Fruit Salad With Caramelized Pretzel Topping image

This recipe is from Lisa, a wonderful girl, who is my beautician in Wisconsin. I call her girl b/c she used to be a student of mine about 30 years ago. Oh, dear how time passes by. Now she is a model parent and wife who could also be a model in a magazine. I am guessing at the amount of pretzels. But what a great way to use up leftover pretzels! This recipe does not include the chilling of the fruit salad. Break up the pretzels inside a bag.

Provided by WiGal

Categories Oranges

Time 15m

Yield 8 serving(s)

Number Of Ingredients 8

Ingredients

3 cups pretzels, broken up into small pieces
4 tablespoons butter
1 cup brown sugar
2 (3 1/2 ounce) packages instant vanilla pudding
2 cups buttermilk
2 cups Cool Whip Topping, thawed
8 ounces crushed pineapple, strained
2 (11 ounce) cans mandarin oranges, crushed & strained

Steps:

Preheat oven to 450 degrees.
Line a jelly roll pan with foil.
Break up pretzels on pan.
Melt butter in microwave, add brown sugar, stir together, and dump onto pretzels.
Stir until well coated.
Bake for 5 minutes.
Cool and break apart pretzels.
For the fruit salad put into large bowl: mix pudding and buttermilk together.
Fold in the whipped cream, crushed pineapple, and mandarin orange pulp.
Cover top of salad with caramelized pretzel topping right before serving.

Nutrition Facts : Calories 758.9, Fat 20.1, SaturatedFat 11.5, Cholesterol 58.8, Sodium 1649.1, Carbohydrate 136.6, Fiber 4.2, Sugar 67.4, Protein 12.3

LISA'S SAUSAGE-RICE CASSEROLE

Lisa's Sausage-Rice Casserole image

I found this version in a local farmers market cookbook. I made a few changes but the basic recipe is still the same. Most other versions call for dried chicken noodle soup mix which is hard to find here. Recipe calls for hot sausage but you can use the mild.

Provided by linguinelisa

Categories Long Grain Rice

Time 1h29m

Yield 8 serving(s)

Number Of Ingredients 10

Ingredients

1 lb bulk hot pork sausage
1 cup uncooked long-grain rice
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green pepper
1 (8 ounce) can sliced water chestnuts, drained
1 (14 1/2 ounce) can chicken broth
1/4 cup water
1/2 teaspoon salt
1/8 teaspoon pepper

Steps:

Preheat oven to 350 degrees. Cook sausage until brown .Drain grease well.
Lightly grease a 3-qt. casserole dish. Spread rice evenly in pan. Sprinkle onions, celery, green peppers and water chestnuts over rice. Sprinkle salt and pepper over vegetables. Pour chicken broth and water over vegetables. Spoon sausage on top. Cover and bake at 350 degrees for 30 minutes. Remove from oven and stir well. Cover and bake an additional 30 minutes.

Nutrition Facts : Calories 312.2, Fat 18.3, SaturatedFat 6.5, Cholesterol 43.1, Sodium 738.9, Carbohydrate 24.5, Fiber 1.5, Sugar 1.8, Protein 11.4

LISA'S ZUCCHINI CASSEROLE

Lisa's Zucchini Casserole image

NOTE: I have a family of 5 and 4 of them are growing boys, you can modify this if its too much it makes a nice big pan

Provided by Lisa Walker @Lisak73

Categories Beef

Number Of Ingredients 11

Ingredients

4 pound(s) hamburger
1 - onion, chopped
1 package(s) mushrooms, fresh
3 - zucchini, sliced thin
1 can(s) crushed tomatoes
1 can(s) diced tomatoes
1 can(s) water
4 - eggs
2 cup(s) minute rice
1 package(s) tex mex cheese ( or cheese of your choice
SPICES TO TASTE, I USED, BASIL, PARSLEY, GARLIC SALT, ONION POWDER, PEPPER

Steps:

Pre heat oven to 350.
In a large frying pan brown hamburger and onions and mushrooms and spices, when no longer pink, and well cook.
Transfer to a large bowl, add both cans tomatoes, eggs, rice, water, mix well, add a little cheese about 1/4 or more of the package.
In a well greased big casserole dish, arrange a layer of zucchini, pour meat mixture over top, top with remaining zucchini and cheese. Bake at 350 for about 45 min ~Enjoy~

ON WISCONSIN! CASSEROLE

On Wisconsin! Casserole image

My DH wanted brats but didn't want them in buns, or even done hash style with potatoes like we frequently do. He asked can you pu them in a casserole with maybe a little cheese & onion. This is what came out if that. You get nice beer-cheese sauce on brats, onions, & pasta to hold it all together. All the best of Wisconsin: beer- cheese - brats

Provided by LaraKN

Categories Pork

Time 1h

Yield 1 Casserole, 4-6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb bratwurst, cooked & cooled
1 tablespoon butter
1 tablespoon olive oil
1 large sweet onion, halved, then sliced in julienne strips
8 ounces penne pasta
3 tablespoons butter
3 tablespoons flour
2 (12 ounce) bottles beer, I recommend a craft beer, I used pale ale (room temperature)
4 ounces sharp cheddar cheese, shredded
2 ounces swiss cheese, shredded
fresh ground pepper
1 tablespoon mustard, stone ground or spicy brown
1/4 cup French-fried onions

Steps:

Bring a large pot of salted water to a boil for pasta. Cook pasta until l dente, drain.
While boiling water & cooking pasta, melt 1T butter & 1T olive oil together over medium high heat. Add onions & a pinch of salt. Caramelize until very golden & soft. Add to large bowl.
Slice brats while onions carmelize, add to large bowl.
In same pan as onions, melt 3T butter, add flour to make a roux, cook 1 minutes. Gently stir in 2 cups of beer, continue stirring until roux dissolves, bring to a simmer & cook 1-2 minutes until thickened & flour taste cooks out. Recede heat, gradually add cheeses stirring until melted & smooth. Add mustard & pepper to taste. Stir in extra beer as needed to thin sauce, should be a medium consistency, thin enough to pour smoothly, not thick & gloppy.
Stir drained pasta in with brats & onions, add most of sauce & toss to coat. Pour into a casserole dish, top with remaining sauce. Can be refrigerated @ this point to bake off later.
If refrigerated, warm on counter for an hour before baking.
Bake in a preheated 375* F oven, covered 20 minutes, uncover, top with French fried onions & bake another 10-15 minutes until golden & bubbly.

Nutrition Facts : Calories 996.6, Fat 62.8, SaturatedFat 27.8, Cholesterol 157.3, Sodium 1317.5, Carbohydrate 64, Fiber 7.2, Sugar 2, Protein 32.8

LINDA'S LOW CARB ITALIAN CASSEROLE

Linda's Low Carb Italian Casserole image

From Linda's Low Carb recipe website. I used low fat sour cream and cheese. (You may use low fat cheddar cheese if preferred.) I make the topping ahead of time and refrigerate it until ready to assemble.

Provided by mums the word

Categories Meat

Time 1h

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb lean ground beef
1/2 lb Italian sausage, diced
1 garlic clove, minced
2 tablespoons onions, chopped
1/2 lb mushroom, sliced
8 ounces tomato sauce
salt
pepper
1/4-1/2 teaspoon italian seasoning
1 cup lowfat mozzarella cheese, shredded
1/2 cup light sour cream
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup parmesan cheese, shredded (can use canned)
1 cup low fat mozzarella, shredded

Steps:

Brown the meats, garlic, onions and mushrooms, season with salt and pepper.
Drain fat, stir in the rest of the ingredients (except for those listed under topping).
Put meat mixture into a greased 7"x 11" baking dish.
Combine topping ingredients and spoon over the surface of the meat mixture, then spread evenly with a spatula.
Bake at 350F for about 40 minutes or until the topping is nicely browned.

Nutrition Facts : Calories 634.3, Fat 43.6, SaturatedFat 15.6, Cholesterol 134.8, Sodium 1483.1, Carbohydrate 18.1, Fiber 1.7, Sugar 6.3, Protein 42.3

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't overcook the pasta. It should be al dente, or slightly firm to the bite.
Use a good quality cheese that melts well. Shred your own cheese for the best results.
Season the casserole well with salt and pepper. You can also add other spices, such as garlic powder, onion powder, or Italian seasoning.
Don't be afraid to experiment with different ingredients. You can add vegetables, meat, or seafood to the casserole.

Conclusion:

Wisconsin casserole is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover pasta and cheese. With its simple ingredients and customizable flavor profile, Wisconsin casserole is a surefire hit with the whole family.