Granny's Cherokee Casserole Recipe

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Most Helpful Positive Review

Aug 11, 2008

This recipe is a great base to add what you would like. I actually changed it up quite a bit. I used real rice that I cooked while I cooked the ground beef and onions and 'minced' garlic. I omitted the oregano, thyme, and sugar. I added a good amount of salt, pepper, and Red pepper flakes ground through a spice grinder very finely. I used a can of rotel tomatoes (milder) and Cream of mushroom with roasted garlic. I blended everything together and added about a cup of milk so it wouldn't dry out in the oven. I topped it with shredded "mexican" cheese and some shredded 5 Cheese italian. Baked it as directed. It was really good. You could do so much with this recipe. My hubby and I were talking about stuffing tortillas with it, toppin them with the cheese and your choice of salsa or enchilada sauce!!

—LHUEZO

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Most Helpful Critical Review

May 05, 2003

If you don't like oregeno, leave it out or skip this recipe. I never realized how much I don't like it!

—Ann

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87 Ratings

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Jul 23, 2003

I really like the mix of flavors and texture in this recipe. Very creamy! I altered the recipe a little...Browned ground turkey w/ seasoned salt, italian spice, cumin and paprika, along w/ the onion and some fresh garlic, and then threw in the tomatoes, cooked rice and soup, letting it simmer for a few minutes, before adding shredded cheddar to melt. I did not bake this in the oven; just did it all on the stovetop. It came out great! Very easy and quick, using simple ingredients. Will make again...

—LILSPINSTER

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Jun 25, 2008

I made this for supper tonite..i made a few changes in the seasonings...i used paprika, garlic powder, salt/pepper and a little bit of chili powder and about 1tbs. of crushed red peppers, also used 1 can of tomatoes with green chilis, this was very good..my husband tasted it and said it was right up his alley, i offered him sour cream to top it off and he said no it was perfect the way it was! Oh yeah, i also used pepperjack and american cheese slices on the top. I will be making this again..Thanks for the recipe!

—Amanda L.

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Jun 15, 2005

This recipe has now become one of my family's main dishes. We usually have this once a week. Better than Hamburger Helper and the kids love the cheese on top. I use grated cheddar on top instead of the processed slices and I don't put sugar in it.

—HOCKEYMOMOF2

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Jul 23, 2003

This recipe can only be described as THE QUINTESSENTIAL COMFORT FOOD!! My husband and I just loved it!! I made some changes and took advice from one of the previous reviews (Thanks Lilspinster!!). I used Season Salt, Paprika, Cumin, and Hatch Green Chile Powder to season the meat while it was browning. I threw in some minced garlic too. I added corn and black beans to the soup, etc. and cut the thyme and oregano in half. I used a pinch of raw sugar instead of white sugar (raw sugar doesn't have such a sharp flavor). I then topped the dish with four slices of Velveeta instead of American. It's a good thing the recipe makes such a generous amount because my husband ate the majority of the leftovers before I even got up this morning!! I was lucky to have some to bring to work for lunch!! This is a fantastic tummy-warming recipe...already a family favorite!!

—JSPILL

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Mar 28, 2011

I have the original recipe which was published in a Minute Rice calendar for 1968. It includes a bay leaf (remove before eating) and 3 sliced stuffed olives (which add an interesting twist and are small enough for kids to eat around) --- and no sugar (where did that come from?). I swirl the tomatoes in the blender for a couple seconds as son hates tomatoes; they disappear nicely. We ate this from 1968 onward; still a hit with the next generation. I love it warmed up for several days after the first take. Amused to see it on this site.

—PennyS

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May 01, 2008

I gave this recipe 5 stars for the combination of ease, availability of ingredients, and it tastes pretty good, too! This is a perfect recipe for a busy weeknight. It has quickly become a go-to for me. I everything on hand. The only thing I change - I omit the oregano. Instead I add a teaspoon each of chili powder and cumin.

—Lori

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Nutrition

Calories
241 kcal
12%

Carbohydrates
12.8 g
4%

Cholesterol
45 mg
15%

Fat
15.1 g
23%

Fiber
0.8 g
3%

Protein
12.4 g
25%

Sodium
522 mg
21%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Granny's Cherokee Casserole

Serving Size: 1/11 of a recipe
Servings Per Recipe: 11
Amount Per Serving
Calories: 241
Calories from Fat: 136

% Daily Value *
Total Fat 15.1g 23 %
Saturated Fat 6.9g 34 %
Cholesterol 45mg 15 %
Sodium 522mg 21 %
** Potassium 180mg 5 %
Total Carbohydrates 12.8g 4 %
Dietary Fiber 0.8g 3 %
Protein 12.4g 25 %
Sugars 2.7g
Vitamin A 6 %
Vitamin C 9 %
Calcium 13 %
Iron 21 %
** Thiamin 9 %
** Niacin 40 %
** Vitamin B6 10 %
** Magnesium 6 %
** Folate 17 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.