If you are participating in my No Dining March challenge, I thought it would great for us to have a place to share your favorite casserole recipes. Dining at home doesn’t have to be the same ole boring food and it also doesn’t have to be difficult. Fixing some casseroles ahead of time and freezing them is a great way to keep your family from dining out!
If you have a recipe, please share it here!
This recipe is courtesy of my friend Carol.
Cowboy Chicken Casserole
This will make a larger 11×14 pan full. I wish I could take credit for it but I found it years ago on the internet and recalled my Grandmother making it..so no idea where it really came from
2 cups small shell pasta, cooked and drained **see note(I have used broken noodles and a mix of leftover..it works fine)
3 cups frozen mixed vegetables, cooked and drained ** see note
2 cups shredded cheddar, divided
One can French fried onions, divided
(I leave this out if I do not have it on hand)
2 cups shredded cooked chicken (can use canned chicken or leftover)
1 can cream of chicken soup any brand works fine
¼ cup milk (I use Almond milk and its works great)
1 tsp pepper
1 tsp garlic powder
½ tsp salt
Preheat oven to 350 degrees. Combine everything in a large bowl, reserving half of the cheese and half of the onions for topping later. Spoon into 9×13 casserole dish. Bake for twenty five minutes. Top with remaining onions and cheese, bake until cheese is melted, about five minutes more.
**
I cook the noodles and frozen veggies together..just bring your water to a boil..dump both in the pot and they will be done at the same time..drain and your ready to add the rest!
Freezing options:
Instead of freezing this in your casserole dish, spoon it into a gallon ziploc bag. Lay the bag flat so that it will thaw out quicker and place it in your freezer. On the day you want it, take it out the night before and refrigerate or place in fridge that morning.
If you forget to do all of this just microwave the bag until it thaws just a bit, pour into your casserole, and bake!
To bake casserole that is still frozen, place in the oven while the oven preheats. This allows the casserole to thaw quickly and then bake to perfection
{ 74 comments… read them below or add one }
Isn’t the dinner for all the couponingtodisney girls this month. That will mess up your no eating out in March? LOL!
sound like a real good meal
This one is pretty simple but is nice for those days where you are too busy to cook or just don’t feel like cooking.
Salsa and Black Bean Chicken
1lb chicken cut into cubes
1 jar of salsa
1 can of black beans
1 container of sourcream
Combine all 4 ingredients and bake at 400 for 35-40 minutes. I put cheese on it and bake it for 5 more minutes to melt the cheese. I serve this over Rice.
Sounds yummy
I just made this the other night after having the recipe from Kraft magazine hang on my fridge for about 6 months! The only thing I did different was make it in a skillet. Cook the chicken add the salsa and drained black beans bring to a simmer then add cheese on top. Super easy and super quick!
Tuna Noodle!
12oz or 2 cans – Tuna (drained)
12 oz – Egg Noodles
2 cans – Cream of Mushroom
2 cups shred cheese
1 cup frozen or can – Peas
1/4 cup chopped onion
Lays Potato Chips
*Boil noodles in lightly salted water till done*
– Mix Tuna, Soup, Peas, Onion, 1/2 Cheese, & cooked noodles!
Put in casserole dish & top with crumbled potato chips & remaining cheese!
Bake 15-20 minutes at 400 degrees~
ok, that looks both delicious and cheap!
Easy Schmeezy Taco Bake
1 green pepper chopped
1/2 yellow onion chopped
1/2 cup chicken broth
1 can cream of mushroom soup
oops…little fingers “helped” me with that. let’s finish……
1 can of diced tomatoes (i use the one with green chilies)
2 cups shredded cooked chicken
crushed tortillas
1 cup of shredded colby jack cheese
preheat oven to 325. spray 8×8 pan. Heat a skillet and add onion, cook 5 minutes. Stir in broth, soup, undrained tomatoes and chicken. Bring to a boil. Remove from heat. Layer 1/2 each of tortilla pieces, chicken mixture, and cheese. Repeat layers twice more. Bake uncovered 40 minutes.
okay, so it doesn’t win the healthy meal of the year award but CHEAP and gooooood!
I don’t have a casserole, but I have a couple of really good easy recipes on my blog it’s makingaroux.blogspot.com
We like the Duggers Tator Tot Cassarole, although I think we add a few different things to ours.
1lb or ground beef, pre cooked and seasoned
1 large can of cream of mushroom soup
(I have use cream of chkn and celery too, I think it just needs to be a cream)
veggies – we add whatever we have in the fridge, so one may have grn beans, corn and carrots, and another just corn
Mix together, add a single layer of tator tots to the top, heat at 35o till warm.
The kids will add ketchup to thiers, or cheese on top. It’s great for using up all the leftovers in the fridge and if you pre cook your grnd bf it’s super quick.
tater-topped casserole
1 lb. ground beef
1 small onion, finely chopped
1 can (10-3/4 oz.) condensed cream of mushroom soup
1/4 cup milk
1 cup frozen mixed vegetables
(I use corn, edamamme, green beans, carrots and peas)
1 cup Shredded Cheddar Cheese
1 lb. (1/2 of 32-oz. pkg.) frozen bite-size seasoned potato nuggets (tater tots)
HEAT oven to 375ºF. Brown meat with onions in large skillet, stirring occasionally; drain. Spoon into 2-qt. casserole dish.
MIX soup and milk; pour over meat mixture. Top with layers of vegetables, cheese and potatoes.
BAKE 45 min. or until potatoes are golden brown and casserole is heated through.
This recipe is from the ConAgra recipe/coupon book. My friends played guinea pigs on Friday night.
Spicy Italian Pasta Bake
makes 6 servings
2C dry rotini pasta, uncooked (did not use,but used another pasta I had on hand)
8oz Italian turkey sausage links, casings removed (i used just regular pasta)
1 med. yellow onion
1med. zucchini, quatered lengthwise,sliced
1/2C shredded carrot
1 80z pkgsliced mushrooms (I used the canned mushrooms)
1/2 cup shredded mozzerela
1 can (28 oz) crushed tomato
1/2 tsp of crushed red peppers (did not use)
1 cup shredded part-skim mozzerela cheese (used a taco mix cheese)
preheat oven to 375.
spray 8*8 with non-stick spray
prepare pasta according to directions
cook sausage in lg skillet, crumble
add onion, zucchini and mushrooms and carrot
cook and stir 5min or until sausage is no longer pink and vegetables are crisp-tender
add tomatos (I had to use a bigger pot for this)
and red pepper flakes heat 2min or until bubbling
add pasta to tomato mixture, stir until pasta in well coated
spoon half into baking dish. top with half of cheese and repeat.
bake 15 min or until hot
I prepared this the night before and let it set in the fridge. I also doubled this recipe. It made a 9*13 and an 8*8!!! I also used regular italian sausage instead of the links. Hubby said it tasted like lasanga
I don’t have a good casserole recipe, but I am a fan of the freeze and heat for meals. I love doing this with soup (which is a good way to make your chickens or turkeys last), pizza dough, muffins and waffles. moneysavingmom.com just had a really good post about her month of freezer baking. She made some rolls that looked really yummy, some meatloafs and even her own version of frozen burritos. Thank you Kristin for all that you do!!
I use this web site http://www.recipezaar.com You can search casserole recipies by ingredients so you can use what’s on hand. They also have recipies that are copy cats of restaurants and fast food joints. Good luck to all who have accepted the challange.
This isn’t a casserole. But I have bags of the knorr pasta sides at home from the last Publix sale…I never thought to add a can of chicken or tuna instead of cooking fresh chicken to add to it to make it more of a meal. Add a green veggie and you have a fast, easy and cheap meal…yum
I was going to post tater tot casserole, but a few people already beat me to it! I also do a Mexican chicken bake with some shredded chicken, salsa or rotel (whichever I have on hand), beans (black beans, kidney beans, again – whatever I have) and cooked rice.
Not really a recipe – but use the crockpot. It makes everything easy – especially if you use the liners and then you don’t even have clean up.
I like something simple like my mom used to make all the time which is a hamburger casserole…. she layered cooked ground beef, mashed potatoes and american cheese slices and put it in the oven till cheese was melted and I thought it was so yummy!! yesterday was tough with no eating out but I made it and i’m so excited!!
We love creamy chicken and rice casserole!
I cook 1 bag of chicken, 1 pack of boneless skinless chicken. Cut the chicken up and pour 1 can of cream of chicken over it. Mix in the rice. Put it in a casserole dish and cover with your favorite shredded cheese. Bake in oven at 350 degrees for about 10-15 minutes or just until the cheese is melted.
My kids love Chicken Pot Pie. This is my recipe
2-4 chicken breast (cooked and cubed) great if you have leftover chicken
1 cup mixed veggies
1/2 c. milk
1 can Cream of potato soup
salt, pepper, garlic – season to your taste
Mix all of the ingredients together. Pour into a casserole dish. Top with prepared pie crust ( i love the Publix brand pie crust) but you can also top with biscuits. Cut 4 slits into the crust.
Bake for 25-30 minutes at 350 degrees.
I don’t make a lot of casseroles (except for the occasional tuna casserole), but I do have a super easy and relatively inexpensive Sopapilla Cheesecake on my blog. And hey, it’s made in a 9×13 pan, so it’s “casserole-ish”. Here’s the direct link: http://peaceloveyum.blogspot.com/2010/03/sopapilla-cheesecake.html
Chicken Alfredo Florentine Casserole
16 oz box pasta (I used Penne, it’s what I had in the pantry)
4 tablespoons butter or margarine
4 tablespoons flour
17 ounces evaporated milk (12 oz can + 5 oz can)
1 teaspoon garlic powder
1/4 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
1/2 cup grated Parmesan cheese
4 cups cooked chicken, cubed (about 2 breasts)
1/2 box frozen chopped spinach, thawed and drained
Prepare the pasta according to package directions. In a saucepan, melt butter over medium heat. Add flour and whisk for 1 minute. Continuing to whisk, slowly add the milk. Add the seasonings and cheese. Mixing well, reduce heat to medium low and cook for 10 minutes. Add chicken and spinach and stir well. Drain the pasta and add it to the cheese mixture. Divide the mixture into two (2) one gallon freezer food storage bags.
When you are ready to serve, thaw in the fridge overnight. Pour the thawed casserole into an 8×8 casserole dish, top with bread crumbs and extra Parmesan cheese and bake at 350 for 30 minutes.
We like to make Goulash!
1 lb Hamburger (or turkey burger)
1 box elbow macaroni
1 can stewed tomatoes ( I prefer the one with diced chilies and onions)
1 can tomato sauce
1 clove chopped garlic
Onion (However much you prefer)
Salt
Pepper
Garlic Salt
Shredded cheese
Brown the Hamburger and set aside. I also add the chopped garlic in with the hamburg when its about done so it gets a little browned. Cook the macaroni until firm. Combine the hamburger, macaroni, garlic, stewed tomatoes, tomato sauce, and onion a baking dish. Add salt, pepper, and garlic salt to taste. I like garlic so i use a lot. Then top it with the cheese and bake for about 30 minutes at 350 degrees until its heated through and the cheese is melted!
I’m just putting the link in – that way everyone can see the pictures!
http://morethanmulberriesrecipes.blogspot.com/2009/03/chicken-pot-pie.html
BEST chicken pot pie (semi home made) and it freezes great! I usually make three at at time, one for my family, one for the freezer and one to bring to a friend or mom with a new baby.
Shepard’s Pie
1lb of ground turkey (or hamburger if you prefer)
6-8 servings of mashed potatoes
1 can of corn or 2 cups of frozen or fresh corn
1 can of peas or 2 cups of frozen or fresh peas
2 large cans of tomato sauce
2 cups of shredded cheddar cheese
Preheat oven to 400 degrees
Brown the ground turkey (or beef) and drain
Prepare the mashed potatoes
place the ground turkey into the bottom of a 11×9 glass baking dish
pour the peas and corn on top of the turkey
pour the tomato sauce over the veggies and meat
cover the veggies with mashed potatoes so they cover the whole dish
top the mashed potatoes with the shredded cheese
bake for 20 minutes or until cheese is fully melted
ENJOY!
sheppards pie is always good I have not had this in a long time. I think this has different names. but in the end it is all the same. very good meal
Vegetarian Mexican Lasagna
1 onion, chopped
1 green pepper, chopped
mushrooms, sliced
1 cup corn
2 tsp. chili powder
1/2 tsp. cumin
1/4 tsp. garlic
1/4 tsp. oregano
black olives
1 can of pinto beans
1 large jar chunky salsa
bag shredded cheese, any kind. I like the mexican blend.
tortillas
Saute onions, peppers, and mushrooms with spices. When tender, add corn and 1 cup of salsa, you will want to add a little water. Let it simmer for a few minutes.
Cook pinto beans and mash. When done set aside.
Cut tortillas into wide strips.
Pour a little bit of salsa into the bottom of casserole dish. layer tortillas, beans, veggie, olives, mix cheese, salsa. Repeat, your last layer being tortillas, to with salsa and cheese cover and bake at 350 for 25-30 minutes.
Serve with sour cream, guacamole, or salsa.
A little OT but here goes ….. What kind of pan do you all use for baking casseroles? I always used glass, but my Pyrex pan broke in the oven when I was making a breakfst bake for Christmas! I did some googling and I guess this is a pretty serious problem especially when pulled out of the oven and set down to cool. There have been reports of the pans actually exploding and glass shards flying! I am scared to use glass now. Do metal cake pans work as well? and would there have to be an adjustment of oven temp? Hope someone can help…… Thanks
I use a crock type baking dish . Its stonewear I think. My mom gave it to me when I moved out last year. I wish I knew the exact name to tell you. I also will use a metal baking pan if what I’m cooking is too much for my crock dish. I too have had problems with my glass baking dishes. Last year I was cooking lasagna and the whole thing exploded inside the oven. Needless to say, I have not cooked in glassware since!
I use stonewear or sometimes I use the floppy silicone dish. Pyrex is a danger! Especially if you had it in the fridge first…the heat will make it explode. Its a cost…but invest in a nice piece of stonewear from WSonoma or someplace nice. It’s worth it in the long run (I was spending so much money replacing my pyrex…but silicone is cheap (you can get Wilton or any other brand) and it’s awesome…super easy clean up too! Dishwasher..my kind of clean up!
I have 2 big Corningware Casserole dishes (white/oval kind) that I use! I got them as gifts when DH & I got maried – They have last 10 years so thats great I think for a dish that runs about $15 at Wally World!
PIC – =)
http://www.walmart.com/ip/Corningware-2.5-Qt.-Oval-Casserole-Dish-with-Glass-Lid/11971384
Do you have a Marshalls,TJ maxx,Ross or Homegoods nearby? They all have inexpensive china and stoneware casserole dishes-in the 10-13 dollar range. We had a pyrex pie plate explode once-we left it to cool on a burner-whoops!
I wasn’t aware of these issues with pyrex….guess the money we save from cooking at home will go to buying stoneware. Thanks ladies!!
Ham and Potato Casserole (from my friend Jodi!)
10 medium sized potatoes
Two cans Cream of Chicken Soup
1/3 cup diced onion
1/2 of a soup can of milk
Diced up ham (how much ever you want)
Peel and slice potatoes into bite sized pieces. Add diced onion and ham. In separate bowl, combine the soup and milk and mix well. Pour the soup and milk mixture into the potato, onion, and ham mixture and mix well. Pour into a casserole dish, cover and bake at 350 for about 1 1/2 hours, stirring occasionally. Season with salt and pepper to taste.
You could also add veggies if you want too!
Kristin,
I have a question and can’t find your email address. I live in Birmingham as well and was wondering if you did the Purex deal and got it to work and if so could you tell me what Wags you went to. Thanks so much for everything!
hey susan – i’m not kristin but i thought i would answer you…hope you don’t mind…i went to Wags yesterday in Roebuck by ChicFilA and they let me use my coupon and got 2 Purex Free…they also told me that there was no limit on how many coupons I used. Hope this helps. I live Trussville but it seems the Wags here seems to always be out of the stuff on sale. So I shop in Roebuck.
I find a lot of free recipes at myrecipes.com. You can save your favorites to a virtual cookbook and search by ingredients on-hand. Here’s one I’ve made that is pretty kid-friendly:
Pizza Spaghetti Casserole
Ingredients
12 ounces uncooked spaghetti
1/2 teaspoon salt
1 (1-lb.) package mild ground sausage
2 ounces turkey pepperoni slices (about 30), cut in half
1 (26-oz.) jar tomato-and-basil pasta sauce
1/4 cup grated Parmesan cheese
1 (8-oz.) package shredded Italian three-cheese blend
Preparation
1. Cook spaghetti with 1/2 tsp. salt according to package directions. Drain well, and place in a lightly greased 13- x 9-inch baking dish.
2. Brown sausage in a large skillet over medium-high heat, stirring occasionally, 5 minutes or until meat crumbles and is no longer pink. Drain and set aside. Wipe skillet clean. Add pepperoni, and cook over medium-high heat, stirring occasionally, 4 minutes or until slightly crisp.
3. Top spaghetti in baking dish with sausage; pour pasta sauce over sausage. Arrange half of pepperoni slices evenly over pasta sauce. Sprinkle evenly with cheeses. Arrange remaining half of pepperoni slices evenly over cheese. Cover with nonstick or lightly greased aluminum foil.
4. Bake at 350° for 30 minutes; remove foil, and bake 10 more minutes or until cheese is melted and just begins to brown.
I’ll second the crockpot idea!
I pour a jar of Prego into the crockpot on low. Then I put in my homemade meatballs (ground meat, egg, breadcrumbs, seasonings) to cook all day.
This is awesome on Sundays! When we come home from church in the afternoon, we have meatball hoagies or spaghetti & meatballs!
Also, just buy one of those whole chickens at Walmart, 88 cents a pound!
Put it in the crockpot on low for at least 6 hours, with some chicken broth and garlic powder and
wow, it turns out some juicy and wonderful chicken!
Another Sunday after church favorite!
Thanks to everyone for posting their casseroles. I just made a word document with lots of new recipes to try on my family!
My families favorite casserole is:
Poppyseed Chicken
Dice up about 5-6 cups of cooked chicken & mix with 8 oz. sour cream and 1 can cream of chicken soup. Put that in a 9×13 casserole dish. Cover with one sleeve of ritz crackers that have been crumbled and mixed with 8 T. butter. Then sprinkle poppyseeds on the top and bake at 350 degree for about 30 minutes or until golden brown.
This casserole is always a hit with company or for a family in need. Enjoy!
Here is a quick easy “casserole” type recipe:
Mexican Mess Recipe…for crock pot
1 lb. ground beef
1 diced onion
1 can pinto beans
1 can died tomatoes
1 can green chiles
2 sm. cans tomato sauce
Brown ground beef with onions, drain. Toss all ingredients into crock pot. Turn on low for 4 hours or so. Serve over doritos or tortilla chips. Top with cheese, sour cream, guacamole, salsa, lettuce, etc.
Love to see all the recipe ideas! I am excited abou this challenge!
Green Chile Enchilada Bake
1 can cream of chicken soup
8 oz. sour cream
1 small onion
1 (16 oz.) jar green salsa
1 (4 oz.) can green chiles
2 cups chicken breast, cooked
2 cups cheddar cheese, grated
12 corn tortillas
Mix soup, sour cream, salsa, green chiles, onion ( I saute mine first) and chicken in a large bowl. In a 9 x 13 pan, spread small amount of sauce on bottom. Layer 4 tortillas, chicken mixture, and cheese. Repeat layers two more times. Cover with foil and put in oven at 350 degrees for 30 min. or until heated through.
This isn’t really a casserole, but it’s just as easy as one! I found it on all recipes.com, and it’s my family’s favorite.
Baked Ziti I
1 pound dry ziti pasta
1 onion, chopped
1 pound lean ground beef
2 (26 ounce) jars spaghetti sauce
6 ounces provolone cheese, sliced
1 1/2 cups sour cream
6 ounces mozzarella cheese, shredded
2 tablespoons grated Parmesan cheese
Directions
Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook until al dente, about 8 minutes; drain.
In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
I’m not much of a cook, but I have an easy Mexican casserole that we love. I grease a casserole dish, line the bottom with chopped peppers and onions, and then crumble crackers, tortilla chips, or bread. I then start layering chili, salsa, drained whole kernel corn, and tortilla chips or crackers. I usually top it with Fritos or more tortilla chips and cheese if you’d like. It takes about 10 minutes to whip up and I bake it at 350 for about 30 minutes. It’s even good reheated for lunch the next day.
Easy Mexican Casserole
1 lb browned hamburger
1 jar pace picante sauce
1 can cream of mushroom
1 can cream of chicken
2 cups cheddar cheese
1 bag of doritos
Mix browned hamburger, picante sauce, cream of mushroom and chicken together and set aside.
Layer bottom of 9×13 dish with doritos then pour the hamburger mix over chips, then more chips, then cheese. Bake at 350 for 30 minutes or until cheese melts.
It’s super easy and my kids love it!
I’m a simple cook. My husband is a Chef and I know that I can’t top that. My son loves my simple Chicken pot pie.
1 Rotassire Chicken chopped or shredded
1 lg. can of cream of chicken soup
1 regular size bag of mixed frozen veggies
1 premade pie crust
salt and pepper to taste
Combine all ingredients expect pie crust in a bowl. Then put pie crust on top cut out a design. Brush an egg white (or whole egg) over the top and bake at 400 for approx. 35 mins.
It’s not a casserole, but super easy and yummy
Easy Taco Soup in the crockpot:
1 can diced tomatoes
1 can corn
1 can black beans
1 can chili
1 can tomato sauce
1 1/2 – 3 tbsp Taco seasoning
Put it all in the crock pot and heat it low for 3-4 hours. Serve with tortilla chips, shredded cheese, sour cream, and/or corn bread. Super easy and you almost always have these ingredients on hand!
Chicken and Broccoli Casserole
3-4 chicken breasts cut into cubes
broccoli (I don’t measure I just pour because we like broccoli in our house!)
4 cups Pepperidge Farm Herb Seasoned stuffing mix
butter, melted (I don’t measure either but use enought to get all the stuffing moist when mixed together)
2 cans cream soup (ones I have used are cream of mushroom, celery, broccoli, chicken..they are all good with it)
1/2 milk
shredded cheeese
Boil the chicken and cook the brocoli until done. While that is cooking melt the butter and mix it with the stuffing then put in the bottom of the casserold dish (I use a big rectangle one and it makes more than enough for dinner and lefovers for hubby and me and the kids for lunch the next day). Next mix the cream soup with the milk and set aside. Once chicken and broccoli are done cooking drain and place in pan ontop of stuffing. Then pour the cream soup mixture over that. Spread shredded cheese over the top of it all. Bake at 350 for 15 to 20 min until hot.
To freeze: Do all of the above, cover with foil, and freeze. To cook from frozen heat oven to 400 and cook 45 min to 1 hour or until center is hot. I usually leave the foil on for most of the time and remove the last 10-15 min or so.
To prepare ahead of time: Just do the above and put in the fridge until you are ready to use…if you are going to do this then use within 3-4 days at the latest or freeze.
You can also make double and use one now and freeze the 2nd for later. We usually pair it with dinner rolls.
Chicken and Broccoli Casserole
wow this sounds very good I have to try this.
oh, yum, you guys are all making me hungry! i find that recipes like this are always better than what you find in any cookbook. one of my favorite casseroles is from my church cookbook –it’s called enchilada casserole.
1 lb gr chuck
1 can diced tomatoes
1 small can sliced olives
1 pkg taco seasoning
1/2 cup sliced green onions.
fry all that up, and then layer it in a corning ware or other deep casserole dish with cheddar and tortillas, starting with the meat mixture on the bottom, and ending with the cheddar on the top. it makes about 3 layers, and is kind of like a mexican lasagna.
good with all the mexican rice mixtures that always go on sale (bogo)!
Mock Chicken Pot Pie
1 bag of microwave steem veggies
1.5 cups of cooked chicken
2 cans of cream of chicken
3/4 c chicken broth
2 1/4 c bisquick
2/3 whole milk
2 teaspoons butter, melted
Preheat oven to 350 degrees. Microwave veggies for 4-5 minutes. Meanwhile, heat in saucepan chicken, soup, & broth. Add veggies to saucepan when finished. Spray a glass 8 or 9 inch dish, pour mixture into pot. Mix Bisquick & milk in bowl. Spread this as best as possible across top of mixture (it will not completely cover it). Pour 2 tablespoons of melted butter across top.
Bake @ 350 for 30 to 40 minutes or till topping is golden brown
On the glass dish issue. I”ve always used glass dishes..probably will keep doing it till I actually have one break..lol.
Spaghetti and Meatballs or Ravoli and Pesto are our two in a hurry meals. Add a salad and garlic bread and we are good to go.
My family loves chicken and biscuits. I mix 1 can cream of chicken soup with 1 can chicken broth. I add one bag of mixed veggies and 1 can of chicken. I place this in a 9×13 pan and top with 1 can of refrigerated biscuits cut into 4ths. Bake for 20 minutes at 375.
Ok! I LOVE LOVE LOVE to cook! I’m a teacher, but it is my dream to be a chef and run my own resturant! Here is a recipe that my mom always made, and now I love to make it! It’s a casserole and will make enough for a 13×9 pan, or maybe even a little more.
Chicken Spaghetti
Serves 6-10(depending on portion size)
1 box angel hair pasta
1 can cream of mushroom
1 can cream of celery
2 cans cream of chicken
1 can chicken broth (may need a little more depending on how creamy you want it)
1 jar pimentos
1 can rotel
2 small can mushrooms
chopped celery
chopped onion
3-4 boneless chicken breasts
shredded chedder cheese
Boil chicken with chopped celery, onion and a little salt, pepper and chicken boullion. When chicken is done, take out and let cool. In SAME water that you boiled the chicken in, boil the angel hair pasta. When pasta is tender, drain. In same pot, add all other ingredients and pasta. Stir until pasta is creamy and mixed well. Next, shred chicken(I usually do this by hand) and add to pot. Mix pasta and chicken until it is creamy and mixed well. Pour into a lightly greased 13×9 pan and bake in oven at 350 degrees for about 40-45 minutes. Add shredded cheese to top at the last 5 minutes.
Hope you like it!
Crock-Pot Chicken and Dressing Casserole
1 1/2 lb boneless, skinless chicken (cooked and pulled apart)
2 cans cream of chicken soup
1 c. chicken broth
1 stick butter, melted
1 T. sage
2 eggs, boiled & chopped (I break them into a pyrex bowl, cover and microwave)
2 1/2 c. corn bread, crumbled
1 c. white bread or biscuits, crumbled
1 onion, chopped (I use dehydrated)
Spread 1/2 can of chicken soup in bottom of crock pot. Reserve remaining 1/2 can for topping. Combine all other ingredients except chicken. Alternate layers of the dressing mixture with chicken, ending with chicken. Spread reserved chicken soup on top. Cook on low for 3-4 hours. Enjoy!
Turkey & Stuffing Casserole (since I just made a turkey last night, this casserole will be dinner tonight).
3 c. cooked diced turkey
1 pkg. cornbread stuffing mix
1 stick melted butter
1 can cream of chicken soup
1 can cream of mushroom soup
2 c. turkey broth (or 3 chicken bouillon cubes dissolved in 2 c. water)
1c. shredded mozzarella cheese
Mix stuffing mix and melted butter. Place 1/2 in greased casserole dish. Place turkey over stuffing mixture. Blend soups and broths; pour over turkey. Top with remaining stuffing.
Bake uncovered at 350 degrees for 30 minutes or until bubbly and brown.
Top with shredded cheese and bake for 5-8 minutes more.
Not really a casserole, but a no-brainer slow cooker meal. I start it before I leave for school, and when I get home it’s all set. I usually serve this with rice, black beans, and cheese.
Enough chicken for the family (seriously, that’s as exact a measurement as you need!)
1/2 to 1 jar of salsa, your desired heat level
Set on low for the whole day!
That’s it!
Breakfast-For-Dinner Casserole
1 roll refrigerated croissants
6 eggs
Chopped, cooked ham, sausage, or bacon
Chopped peppers and onions (optional)
Shredded cheese
Cooking spray
Preheat the oven to 350 degrees.
Spray a casserole dish with non-stick cooking spray.
Whisk eggs together, adding salt and pepper if desired.
Pour into dish, then sprinkle with meat and veggies.
Sprinkle with shredded cheese.
Unroll croissants, and lay them flat on top of the casserole. If you use a 9×9 casserole, you may not use the whole tube.
Bake at 350 until eggs are cooked firm (don’t you hate runny eggs? I do.) 30-40 minutes. I just start watching it at 30 minutes and take it out when the eggs are done.
Wow this looks DELICIOUS!!! You’re making me re-think what I already had planned for dinner. (Ham and potatoes) but now I can use the leftover ham to make this tomorrow!!! Thanks.
All these casserole recipes are GREAT!
I love making casseroles, they are quick & easy!! Also don’t forget in your casserole, use the low-fat soups, sour creams & other low-fat, low soduim items, your family will never be the wiser!! Save those calories when you can!! :0)
No eating out for us today!
Our family likes “Enchilasagna.” I never use exact recipes – even when baking – dangerous I know! Enchilasagna: Stir together chili beans, tomatoes (rotel usually), sauteed onions, corn, and (sometimes) chicken. Stir it up, add some cumin and chili powder, and layer it in a dish with tortillas like a lasagna! Top with shredded cheese. Bake 30 minutes or so until warm.
its late here but we didnt eat out at all today!!!
Mexican Casserole
1lb. ground beef
1 can rotel tomatoes
1 can corn
1 pkg taco seasoning
1 green pepper
1 onion
1 cup mexican cheese
1 pkg mexican cornbread mixture
Preheat oven to 375 degree
Brown beef, onion, green pepper and taco seasoning.
Mix in a casserole dish the browned beef mixture, tomatoes, corn.
Sprinkle cheese on top of mixture.
Mix the Mexican Cornbread according to directions on pkg.
spoon over top of cheese
Bake for approx 30 minutes or until cornbread is golden brown.
Serve with refried beans, rice, guacamole, sour cream, and/or salsa.
No eating out for us today! I made baked Ziti!
Pour a bottle of Italian dressing over some boneless skinless chicken breasts. Cook for 45 minutes to 1 hour at 375 degrees. Serve over cooked pasta.
my chicken pot pie version – similar to some other posts but I think even easier…
Use the pillsbury roll out pie crust
I either use left over chicken or get buy one of the cold rotisserie day old from the grocery store at $2 or so
Cut up chicken, in a big bowl mix in frozen mixed veggies (I usually use about 2 cups)
chopped onions if you like,
add some salt and pepper,
toss in 1-2 cans cream chicken soup or lately I’ve been doing one can with 1/2 C milk
Mix it up, put it in the pie shell, cover it up and bake at 400 for 40 minutes or so. You can make double and freeze one uncooked. Pop a couple potatoes in the microwave and serve “baked” potatoes with it.
sorry, should say to cover it with the other pie crust – don’t cover the whole pie and bake or the top won’t brown up
I do several types of different casseroles but the easiest one with ingredients almost everyone has is this.
1 small bag of frozen mixed veggies (you can used canned but I prefer the frozen)
1 can of cream of mushroom or 1 can of cream of corn depends on your tastes
1 lb hamburg or ground turkey
enough tator tots to cover the top
If you are freezing:
Layer the hamburg or ground turkey on the bottom on your pan. Mix together the cream of mushroom and the veggies and spread over the hamburg/ground turkey. Spread the tator tots on top until completely covered. Cover and freeze. To bake: 375 F for about an hour.
If making it fresh: Cook the meat just until browned (there will be some pink left). Cover the bottom of the pan. Mix together soup and mixed veggies and place over the meat. Layer with tator tots until completely covered. Bake at 350-375 F for about 20 minutes or until veggies and tator tots are done.
The will go into a smaller casserole dish. BUT its so easily doubled, tripled or whatever you need to fit your needs. You just use as much or as little to fit your pan! That’s why I love this recipe!
Pretty easy and its a HUGE hit in my house. I also have a pizza casserole but I need to find the recipe! LOL
Ok, I see lots of Enchilada Casseroles on here but wanted to add my recipe for anyone who loves enchiladas but doesnt like how much time they take. I can make this meal in less than 30 minutes if I am prepared.
Easy Enchiladas
Brown 1 lb. ground meat (turkey or beef)
Drain and remove from heat.
Add 3/4 of a can red enchilada sauce and 4 oz. shredded cheese.
Spoon 1/6th of mixture into a big burrito sized flour tortilla and roll up. Place in casserole seam side down.
Repeat using 5 more tortillas.
Pour rest of enchilada sauce over top of tortillas and sprinkle more cheese on top.
Bake till cheese is melted.
I also add onions, green pepper, mushrooms, garlic or green onions depending on whats in the house. I also prefer using a deeper casserole and stacking them rather than baking in a single layer. Like I said, super easy!
Tamali Casserole
1 can Tamalis
corn chips
shredded cheese
sour cream
My husband and I loved this when we first got married. It is cheap- easy and fast.
Empty can of Tamalis (take off the papers) in an oven safe pan – top with corn chips and then shredded cheese. Cook till cheese is melted through @ 375. Top with Sour Cream if desired
I found this recipe when I took my daughter to a supermarket cooking class for our homeschool field trip.
It is Mac and Cheese Lasagna.
1 box Mac & cheese
1 lbs ground beef
1 1/2 c Spaghetti sauce
1c Mozzarella cheese
2 tbsp grated Parmesan cheese
Heat oven to 350
Prepare Mac & cheese according to box and brown up meat. Spoon half of m&c into 8×8 pan and top with layers of sauce meat and cheese. Repeat layers. Sprinkle w/ parmesan cheese.
Bake 20 min.
My picky daughter who won’t eat Lasagna loves it and it’s not to saucy and you can’t taste the cheese from the M&C.
Brown up beef, put it in 9×13 pan
Enchilada Casserole ( my version)
1lb of hamburger meat
1sm can of green chiles
1 onion chopped ( I buy when on sell. Chop and freeze. Fast and easy when needed for a recipe)
Enchilada sauce
1 to 2c. Frozen corn
24 small corn tortillas, torn into small pieces( kids love to do this)
cheddar cheese, grated
1 can cream of mushroom
1can cream of chicken
Brown hamburger meat. add chopped onion, green chiles, frozen corn and enchilada sauce. Cook until onion are soft. Set aside.
Mix together both soups. Now start layering 1/2 of meat mixture, 1/2 tortillas, soup mixture and cheese and repeat. Cook 350 for 30 to 45 mins. This is a good one to make on Sunday , refrigerate and cook during the week for a fast and easy dinner after work. It is actually better letting it set a day or two in frig.