Best 12 Spanish Casserole Recipes

SPANISH RICE CASSEROLE

Steps:

• Set oven to 375 degrees.
• Grease a 2-quart casserole dish.
• In a large skillet, brown the ground beef over medium-high heat; drain the fat, and transfer beef to a large pot over medium low heat.
• Stir in onion, garlic green pepper, tomatoes, water, rice, chili sauce, salt, pepper, brown sugar, cumin and Worcestershire sauce.
• Let simmer for about 30 minutes, stirring occasionally, then transfer to a 2-quart casserole dish; press mixture down firmly.
• Sprinkle with grated cheddar cheese.
• Bake for 10-15 minutes, or until cheese is melted and bubbly.
• Garnish with fresh cilantro if desired.

EASY SPANISH RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Partially drain fat from the skillet.
• Heat remaining bacon fat in the skillet over medium heat. Cook onion and bell pepper in the fat until tender, about 5 minutes. Add tomatoes, tomato sauce, pepper, and salt; continue to cook over medium heat, stirring occasionally, for 10 minutes. Add cooked rice to sauce mixture. Transfer rice and sauce mixture to a large mixing bowl.
• Crumble bacon. Stir 3/4 of the Cheddar cheese and 3/4 of the crumbled bacon into the hot rice mixture until cheese is melted. Transfer to a 9x11-inch glass oven-proof dish. Sprinkle remaining bacon and Cheddar cheese on top.
• Bake in the preheated oven until cheese on top is bubbly, about 25 minutes.

SPICY SPANISH PORK CHOPS AND RICE CASSEROLE

Steps:

• Preheat oven to 350.
• Sprinkle salt and pepper on pork chops.
• Brown pork chops in 2 tbl of the butter in a sautee pan.
• Remove pork chops from pan and set aside.
• Add remaining 2 tbl of butter to pan.
• Add orzo and sautee until slightly browned.
• Add rice to pan, stir and remove from heat.
• Pour rice on the bottom of a lightly greased 13x9 baking dish.
• Place pork chops on top of rice.
• Scatter sliced onions and peppers over the pork chops.
• Combine remaining ingredients in a bowl and pour over pork chops.
• Cover baking dish with foil.
• Bake for 50-60 minutes until rice is done.

SPANISH RICE TURKEY CASSEROLE

Steps:

• In a large skillet, saute rice and vermicelli in butter until golden brown. Gradually stir in the water, tomatoes and contents of rice seasoning packets. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until rice is tender. , Meanwhile, in a large bowl, combine the turkey, corn, sour cream and 1/2 cup cheese. Stir in rice mixture. , Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheese (dish will be full). Bake, uncovered, at 375° for 20-25 minutes or until heated through.

SPANISH ZUCCHINI CORNBREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Prepare 1 Bread loaf baking pan, grease with cooking spray - Olive-oil preferred.
• In a large bowl mix together the zucchini, onion, jalapeno pepper, eggs, muffin mix, salt and pepper.
• Stir in 5 ounces of the cheese.
• Spread this mixture into a bread baking pan; top with remaining 5 ounces of cheese.
• Bake in a preheated oven for 60 minutes.
• Remove after 60 minutes, place on cooling rack for 20 to 25 minutes.
• Turn out on a cutting board and slice in 8 even portions. Garnish with sprig of fresh cilantro.

CHEESY CHICKEN SPANISH RICE CASSEROLE

Steps:

• 1. Cook Chicken and shred. (leftover Rotisserie Chicken works well for this dish too!)
• 2. Saute chicken, green pepper, and onion in a skillet until onions are translucent.
• 3. In an extra large bowl mix rice, tomatoes, tomato sauce, chili powder, velveeta, salt and pepper.
• 4. Stir in chicken and veggies.
• 5. Transfer to a large casserole dish.
• 6. Sprinkle top with cheese shreds.
• 7. Bake at 350 for 30 - 40 minutes........ until hot and bubbly.

SPANISH CHICKEN CASSEROLE

Steps:

• Combine the flour, salt, pepper, and paprika in a large, resealable plastic bag.
• Wash and pat dry the chicken, then place in bag and shake to coat in flour.
• Heat the oil in a large pan. Add the chicken and cook over medium-high heat for about 8 minutes turning once. Remove from the pan and set aside.
• Add the onion and garlic and cook until lightly browned. Add the tomatoes and bell pepper and cook an additional 3-5 minutes.
• Place the chicken and vegetables in a large casserole dish. Add the wine, stock, potatoes, olives, and bay leaf. Cover and bake at 375 for one hour or until chicken is tender.
• Remove from oven, check seasoning, and stir in the jarred pimientos. If desired, hot sauce, sherry vinegar, and additional paprika may be added before serving.

SPANISH BREAKFAST CASSEROLE WITH EGGS AND BACON

Steps:

• Preheat oven to 425°. Toss bread and ¼ cup oil on a rimmed baking sheet; season with salt. Toast until croutons are deep brown and crisp, 15-20 minutes. Let cool.
• Meanwhile, pulse red peppers, chiles, paprika, and ¼ cup oil in a food processor. Transfer pepper purée to a large bowl; stir in cream and season with salt. Add croutons and toss until evenly coated.
• Cook bacon in a large skillet over medium heat, stirring occasionally, until brown and crisp, 4-6 minutes. Using a slotted spoon, transfer bacon to crouton mixture, leaving rendered fat in skillet. Add onion to skillet and cook, stirring, until soft, 7-10 minutes. Add garlic, season with salt, and continue to cook, stirring, until garlic has softened, 1-2 minutes.
• Transfer crouton mixture to a 13x9" baking dish, pressing down on bread to submerge in sauce; scatter onion mixture over. Cover with foil and chill at least 2 hours or up to overnight.
• Preheat oven to 450°. Bake casserole, uncovered, until top is golden brown, 35-45 minutes. Make 6 wells on surface of casserole with a large spoon and crack eggs into each well; season with salt. Bake again until whites are set but yolks are still runny, 10-12 minutes. Let cool 10 minutes, then top with parsley.

SPANISH NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees. Grease a 9- x 13-inch baking pan or 3 quart casseiole.
• Cook the noodles according to package directions in boiling salted water. Drain and reserve.
• Brown meat and onion in a skillet until meat loses pink color and onions are tender. Salt to taste and add red chilli powder. Reserve.
• While meat is cooking, mix tomatoes and chilies in a blender and set aside.
• Mix noodles, meat mixture and tomato mixture together in a large bowl with the corn and half the grated cheese. Mix well and spoon into a greased 3-quart casserole. Or you can mix the ingredients right in the casserole. Sprinkle remaining cheese on top.
• Bake in preheated oven until hot and bubbly, approximately 45 minutes.

SPANISH CASSEROLE

Steps:

• Brown ground beef and onion together; drain.
• Add taco seasoning mix and water, according to package directions.
• Then, add all other ingredients (except tortillas and 1/4 of the grated cheese).
• Line 9 x 13 pan with six tortillas.
• Pour beef mixture over tortillas with small amount of cheese.
• Continue with layers until are tortillas are gone; then cover with remaining cheese.
• Cover with aluminum foil.
• Bake at 350 degrees for 30 minutes.

ITALIAN-SPANISH RICE CASSEROLE BARBAJA W.

Steps:

• Mix the rice and tomato sauce together place in a microwave safe casserole.
• Take the hamburger that is mixed with a little bacon drippings (this is ok because the hamburger was 90% lean).
• Layer the meat in next.
• Layer in the corn then layer the mushrooms.
• Then the corn then the bacon for flavor and decoration.
• Now the shredded cheese.
• Microwave on high 5 minutes or so until heated through and the cheese is melted.
• This sounds strange, so if you are a health nut remember that the hamburger was 90% lean and the bacon is for garnish so there is only a little (do not use bacon bits). Did you know you can also add chili beans as a layer if you want. The 1/2 envelope of onion soup might be used to add flavor to the tomato sauce if the sauce is a variety that is boring or bland. Use a little and taste to see if you want to add more or use none if not needed.

SPANISH CHICKEN CASSEROLE

Steps:

• In a wok brown the chicken in the olive oil and remove.
• Add the chorizo, garlic, capsicum, carrot and onion to the wok and stir-fry about 5 minutes (until softened).
• Add the paprika and fry until fragrant (about 1 min), add the red wine and fry until the alcohol (but not the liquid) has evaporated.
• Then add the tomato paste, tomatoes, bay leaf and stock and cook a further 5 minutes, adding only enough liquid to almost cover the other ingredients.
• Add cooked chicken and heat through.
• Transfer into a really large casserole dish (sorry I don't know the capacity) and bake at 180°C for 1 hour.
• The original recipe added olives and parsley after the hour and cooked a further 15-20 minutes, I found this was too much but you may wish to try it.
• We eat it with Jasmine rice.