Homemade Casserole dog recipes

Tasty Tuna Casserole

Makes 4 servings

When it comes to tuna, the dog does not come to mind first.

But just like cats, many dogs love tuna.

Tuna is a great source of protein, B vitamins, omega-3 fatty acids, and several minerals, like potassium, selenium, and magnesium.

In Japan, tuna and other fishes are the most popular main source of protein.

This casserole will keep for 3 days in the refrigerator or 2 months in the freezer in an airtight container.

Ingredients

8-ounce package uncooked noodles
9-ounce can tuna in oil, drained
1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
1 tablespoon brewer’s yeast
3 1⁄2 tablespoons butter
3 tablespoons flour
2 to 2 1⁄2 cups milk
1⁄2 cup grated Parmesan cheese

How to

  1. Preheat the oven to 350 degrees. Spray an 8-inch casserole dish with nonstick cooking spray.
  2. Cook the noodles until tender, following package directions. Drain and place in the casserole dish.
  3. Add the drained tuna, parsley, and brewer’s yeast and mix slightly.
  4. Use the remainder of the ingredients to make a white sauce. In a saucepan over medium heat, melt the butter and then whisk in the flour. Slowly whisk in about 1⁄4 cup of the milk. When the sauce gets thick again, add more milk. Repeat until you have the consistency of a smooth gravy. If you are at a high altitude, you may need the extra 1⁄2 cup milk to thin the sauce.
  5. Add the Parmesan cheese and stir until the sauce thickens further, but is still pourable.
  6. Pour the sauce over the noodles and tuna. Bake for 30 to 40 minutes or until a knife inserted into the center comes out clean. Let cool and serve.

Beef Casserole

Makes 6 servings

You can store this casserole for 4 days in the refrigerator or 2 months in the freezer in an airtight container.

Ingredients

1 pound lean ground beef, cooked and drained
8-ounce can corn, drained
16-ounce can sliced carrots, drained, or 1 pound fresh carrots, cooked and sliced
8-ounce can condensed tomato soup
1 cup shredded Monterey Jack cheese
1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
1 tablespoon plain wheat germ
1⁄2 teaspoon brewer’s yeast
1⁄4 cup grated Parmesan cheese

How to

  1. Preheat the oven to 350 degrees. Spray 12-inch casserole dish with nonstick cooking spray.
  2. Mix together all the ingredients except for the Parmesan cheese and place in the casserole dish. Sprinkle the Parmesan cheese on top.
  3. Bake for approximately 25 minutes or until a knife inserted into the center comes out clean. Let cool and serve.

Ham Upside-Down Casserole

Makes 4 servings

My boys love ham, so I use leftovers to make this fun recipe and always keep some in the freezer.

This casserole can be refrigerated for 4 days or frozen for 3 months in an airtight container.

Ingredients

1 1⁄2 cups cubed cooked ham
1 cup lima beans, cooked and drained
8-ounce can cream-style corn
1 cup (4 ounces) shredded sharp Cheddar cheese
1 teaspoon Worcestershire sauce
1⁄4 cup chopped fresh parsley, or 11⁄3 tablespoons parsley flakes
2 tablespoons butter
2⁄3 cup flour
1⁄3 cup cornmeal
2 tablespoons plain wheat germ
1 egg
1⁄4 cup milk
fresh parsley for garnish (optional)

  1. Preheat the oven to 400 degrees. Spray an 8-inch casserole dish with nonstick cooking spray.
  2. In a large mixing bowl, combine the ham, lima beans, corn, cheese, Worcestershire sauce, and parsley.
  3. Turn the mixture into the prepared casserole dish, cover, and bake for 15 minutes.
  4. In a smaller mixing bowl, combine the remaining ingredients. Spoon over the hot meat mixture, spreading the batter evenly to the edges.
  5. Bake for 20 minutes or until golden brown and cooked through.
    A knife inserted into the center should come out clean.
    Let cool, cut into wedges, and invert each wedge onto a plate.
    If you have fresh parsley on hand, use it for garnish.

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