Best Firehouse Casserole Recipes

FIREHOUSE CHILI AND CORNBREAD CASSEROLE

Steps:

• Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
• Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
• Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.
• Spoon or ladle into a dish and garnish with sour cream and cilantro.

FIREHOUSE TEX-MEX CASSEROLE

Steps:

• Heat oven to 350F degrees.
• Place rice in a greased 3-quart casserole dish.
• Add hot water; cover and let stand for 5 minutes.
• Meanwhile, brown the meat in a large frying pan.
• Add barbecue sauce, tomatoes, beans, and chili powder.
• Mix well and then bring to a boil.
• Spoon the meat mixture over the rice.
• Sprinkle with cheddar cheese.
• Cover and bake for 30 minutes.
• Garnish with green onions.

FIREHOUSE CASSEROLE

Steps:

• 1. Brown beef and onion in oil, stirring to crumble meat. Combine soup and milk in a saucepan and cook, stirring over medium heat until smooth. Then add chilies. Cut tortillas in 1-inch squares and make one layer in baking dish using half of cooked meat. Then half of soup mixture and half of cheese. Repeat layer. Bake 325 degrees for 30 minutes. Makes 6 servings.

FIREHOUSE BURGER CASSEROLE?

Steps:

• 1. Cook egg noodles according to package directions;drain. Stir together egg noodles,chopped jalapeno peppers and sliced hot capicola.
• 2. Cook ground round in a large skillet over medium heat,stirring until it crumbles and is no longer pink;drain and return to skillet.Stir in pasta sauce,1/2 cup sriracha,chopped pepperoncini peppers and chili powder.
• 3. In a medium bowl,combine soup,shredded pepperjack cheese,cream cheese and remaining sriracha,mix together until blended.
• 4. Spoon one-third of ground round mixture into a 13-x 9-inch baking dish;top with half of noodle mixture,half of spicy cheese mixture and sprinkle of diced havarti cheese.Repeat layers once.
• 5. Spoon remaining one-third of ground round mixture over spicy cheese mixture,sprinkle with remaining havarti cheese and top with sliced provolone cheese.
• 6. Bake at 350 degrees F for 30 minutes or until cheese is melted and bubbly.

JEN'S FIREHOUSE CHICKEN ENCHILADA CASSEROLE

Steps:

• Preheat oven to 325 degrees F, and lightly grease a 9inch x 13inch baking pan.
• In a small bowl, toss the grated cheese together and set aside.
• In a large frying pan, heat the oil over medium heat. Add onion and saute until soft.
• Stir in the green chilis, soup and half the cheese.
• Cook, stirring constantly, over medium-low heat until the cheese melts.
• Line the bottom of the prepared baking pan with 9 of the tortilla wedges
• Spead evenly with 1/2 cup of salsa
• Cover evenly with 2 cups of chicken, then 1/2 the cheese sauce
• Repeat the layers: first the remaining tortilla wedges, then salsa, then chicken, then cheese sauce.
• Top with the remaining shreded cheese.
• Bake uncovered at 325 degrees for 50 mintues or until hot and bubbly.
• Let stand on a wire rack for about 10 minutes.