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This week's casserole is an all-time favorite for the BBQ-ing crowd. Don't let the number of onions in the recipe deter you! After a bit of sauteeing in creamery butter and baking in a luxurious bath of cream and Swiss cheese, the onions take on a mellow sweetness that goes well with grilled meat.

If you would like to submit a casserole recipe, click here.

Savory Onion Casserole
Submitted by: Chub-Chub Eckstrom

Adapted from the Los Angeles Times. Don't try to cut any corners by using a food processor to chop the onions -- it simply minces them into a fine, juicy mulch. Charlie likes to use swimming goggles to protect his sensitive eyes.

Savory Onion Casserole

  • 5 cups water
  • salt
  • 1/2 cup rice, uncooked
  • 1/4 cup butter (1/2 stick)
  • 4 large onions, diced
  • 1 cup shredded Swiss cheese
  • 2/3 cup half-and-half
Bring water and 1 teaspoon salt to a boil. Slowly stir in rice. Reduce heat and simmer, covered, for 5 mintues. Drain rice and place in a large bowl. Melt butter in a skillet. Add onions and saute until softened and translucent, about 10 to 12 minutes. Add onions to rice. Add cheese, half-and-half, and 1/2 teaspoon salt. Stir until combined. Spread mixture in a buttered casserole dish. Bake at 325° for 1 hour.
Broccoli Haters Casserole
Submitted by: Anonymous

This is the broccoli dish that even broccoli haters will like.


  • 2 boxes of frozen chopped broccoli
  • 4 eggs
  • 1 stick of Imperial Margarine
  • 1 medium onion, chopped
  • 1 small jar of Cheez Wiz
  • 1/2 sleeve of Ritz Crackers, crushed fine

Preheat oven to 325 degrees. Thaw broccoli, drain well, squeeze out excess water. In skillet, melt margarine, add onion and sauté on medium heat until onions are glossy, about 5 - 7 minutes, set aside. Mix eggs in a bowl until blended. Remove jar lid from Cheez Wiz; carefully warm up cheez wiz in the microwave (about 45 seconds max), stirring once or twice until very soft. In a large mixing bowl, combine broccoli, eggs, sauteed onion, and melted cheez wiz, and mix well. Pour into 9" x 9" pyrex baking dish. Top with crushed Ritz Crackers. Bake about 45 minutes or until an inserted knife in the middle comes out clean. Cut into squares.

Mark & Charlie's Grab Bag Casserole
Submitted by: Mark Sieve and Charlie Eckstrom

This can be either the best or the worst casserole you have ever tasted. Do not attempt to make this casserole while you are sober. Also, try having dinner guests surprise you with ingredients from our list...

Danger! Danger, Will Robinson!

  • Ham
  • Chicken
  • Bacon
  • Potatoes
  • Rice
  • Potato Chips
  • Onions
  • Celery

  • Sour Cream
  • Half and Half
  • Heavy Whipping Cream
  • Mayonnaise
  • Cream of "X" Soup
  • Sharp Cheddar (preferred)
  • Swiss
  • Monterey Jack

Choose at least one ingredient from each of the categories above. Chop and/or grate them. Add ingredients in layers (the Charlie method) or stir all ingredients together (the Mark method) in a casserole dish. Sprinkle some cheese on top. Bake at 350° until its cooked (probably around 45 minutes).

If you try this casserole, please e-mail us and let us know how it went...

Green Chili Rice
Submitted by: Mark Sieve

Hallo -- Mark here. This is my Mom's casserole and it is MY VERY FAVORITE CASSEROLE ON EARTH. This casserole is so good that you would flog your best friend into unconsciousness with a 12-inch length of rubber hose just to get the last serving. Though I suppose you wouldn't guess so, considering how it looks in this picture...


  • 3 cups COOKED rice
  • 3/4 lb Monterey Jack cheese (cut into strips)
  • 1/2 cup grated cheddar cheese (grated coarsely)
  • 3 cups sour cream
  • 1 can (7 oz) peeled chilies (remove seeds & chop)
  • salt & pepper
mmmmmmm... don't that look good?  Well... sort of?
Mix sour cream and chilies together. Layer rice, sour cream mixture and cheese strips in buttered casserole dish, beginning and ending with rice. Cover; bake at 350° for 40-45 minutes. Uncover and sprinkle grated cheddar cheese over rice. Allow to melt before removing from oven (about 5 minutes).
Mac & Cheese DeLuxe
Submitted by: Carolyn Sieve

This is the BEST mac 'n' cheese you'll ever taste! And . . . you can pick and choose your very own cheese combo!

The best mac & cheese you will ever put in your mouth

  • 1 lb penne
  • 4 cups milk
  • 4 tbsp (1/2 stick) unsalted butter
  • 6 tbsp flour
  • 1 tsp paprika
  • salt (lots) and pepper
  • 12 oz cheese (any combo you want - 1/2 Gruyere and 1/2 white cheddar works real well!)
Boil pasta and set aside. Bring milk to a slight boil over medium to medium high heat. While the milk is heating up, melt the butter in another saucepan. Stir in flour to make a paste. Do not let this mixture brown. When the milk comes to a slight boil (bubbles around the edges and steam rising), take it off the heat. Stir in the butter-flour mixture, salt, pepper and paprika. Place the milk mixture back on the burner at medium heat. Whisk for 5 minutes until the sauce thickens. Mix the pasta and sauce in a 13x9 inch baking pan. Sprinkle cheese on top. Bake at 350° for 20-25 minutes.
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