Fascinating Casserole Recipes: A Cookbook of the Tastiest Savory Baked Dishes

Table of contents :
Introduction
Additional Useful & Interesting Information
Puff Pastry Chicken Pie
Apricot & Bacon Strata
Sweet Potato Bake
Burrito Bake
Chili Mac Casserole
Sweet & Sour Beef Casserole
Vegetable Strata
Chili Tortilla Bake
Chicken Pot Pie Casserole
Swiss Chicken Bake
Turkey Casserole
BLT Egg Bake
Zucchini & Tomato Casserole
Cashew Chicken Casserole
Roasted Vegetable Strata
Squash Casserole
Southwestern Veggie Bake
Gratin Potatoes
Chicken Taco Pie
Spinach Casserole
Asparagus Strata
Seafood Casserole
Zucchini Pizza Casserole
Red Potato Casserole
Chicken Wild Rice Casserole
Italian Casserole
Broccoli & Potato Casserole
Rice-Stuffed Peppers
Cheesy Broccoli Casserole
Chicken Tamale Bake
Creamy Spinach Casserole with Parmesan Cheese
Firecracker Casserole
Ham & Potato Casserole
Chicken Tortilla Bake
Southwestern Casserole
Chicken Zucchini Casserole
Mexicali Casserole
Artichoke Ratatouille Chicken
Taco Casserole
Broccoli Biscuit Squares
Pizza Bake with Egg Noodles
Tuna Casserole
Cabbage Roll Casserole
Eggplant & Sausage Casserole
Chicken Divan
Shrimp & Rice Casserole
Chicken & Broccoli Casserole
Cheeseburger Casserole with Fries
Taco & Noodle Casserole
Ham & Asparagus Strata
Conclusion
About the Author
Author's Afterthoughts

Citation preview

Fascinating Casserole Recipes A Cookbook of the Tastiest Savory Baked Dishes

BY: SOPHIA FREEMAN

© 2021 Sophia Freeman All Rights Reserved

Liability This publication is meant as an informational tool. The individual purchaser accepts all liability if damages occur because of following the directions or guidelines set out in this publication. The Author bears no responsibility for reparations caused by the misuse or misinterpretation of the content. Copyright The content of this publication is solely for entertainment purposes and is meant to be purchased by one individual. Permission is not given to any individual who copies, sells or distributes parts or the whole of this publication unless it is explicitly given by the Author in writing.

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Table of Contents Introduction Additional Useful & Interesting Information Puff Pastry Chicken Pie Apricot & Bacon Strata Sweet Potato Bake Burrito Bake Chili Mac Casserole Sweet & Sour Beef Casserole Vegetable Strata Chili Tortilla Bake Chicken Pot Pie Casserole Swiss Chicken Bake Turkey Casserole BLT Egg Bake Zucchini & Tomato Casserole Cashew Chicken Casserole Roasted Vegetable Strata Squash Casserole Southwestern Veggie Bake Gratin Potatoes Chicken Taco Pie Spinach Casserole Asparagus Strata Seafood Casserole Zucchini Pizza Casserole Red Potato Casserole Chicken Wild Rice Casserole Italian Casserole Broccoli & Potato Casserole Rice-Stuffed Peppers Cheesy Broccoli Casserole Chicken Tamale Bake Creamy Spinach Casserole with Parmesan Cheese Firecracker Casserole Ham & Potato Casserole Chicken Tortilla Bake

Southwestern Casserole Chicken Zucchini Casserole Mexicali Casserole Artichoke Ratatouille Chicken Taco Casserole Broccoli Biscuit Squares Pizza Bake with Egg Noodles Tuna Casserole Cabbage Roll Casserole Eggplant & Sausage Casserole Chicken Divan Shrimp & Rice Casserole Chicken & Broccoli Casserole Cheeseburger Casserole with Fries Taco & Noodle Casserole Ham & Asparagus Strata Conclusion About the Author Author's Afterthoughts

Introduction

The casserole first emerged as a popular comfort food in the United States between the 1950s and 1960s. It became the perfect dinner meal as it was both time-saving and budget-friendly. Casserole is a term that refers to both the meal and the baking dish where the meal is cooked in. Most casserole dishes can be used not only in the oven but also on the stovetop, which means that you can have a one-pot meal for easier cleanup. The dish is usually made with meat such as beef or pork, but it can also include fish or chicken. It is mixed with chopped vegetables, a starchy binder like pasta or rice, and often, a cheese topping. Liquids are also used for cooking. These include but are not limited to broth, wine, vegetable juice, creamy soup and cider. Casseroles are usually served as a main course. But these can also be served as a side dish. Some of the most popular casseroles that are popular all over the world are ragout, shepherd’s pie, gratin, lasagna and tajine. Today, there is a vast array of casserole recipes that you can prepare at home. This book features 50 delicious savory baked dishes that can be prepared without any hassle. You can also make the casserole ahead of time and simply reheat it when it’s time for dinner. It’s convenient but at the same time, delicious and healthy. Are you ready to try these recipes?

Additional Useful & Interesting Information Here’s a quick rundown of useful tips that will help you achieve casserole cooking success! Brown the meat first. If your casserole dish is not stovetop proof, then you can brown the meat in a skillet first. Do this in batches so that the meat will be cooked evenly. Avoid burning the meat. If you burn the meat during browning, you probably won’t like the result of the casserole. Do not over-fill the casserole dish. The dish should only be three-quarters full so that the liquid doesn’t overflow during baking. Add veggies last. If possible, stir in the vegetables during the last part of the cooking so they don’t end up soggy and flavorless. Make it ahead of time. Making the casserole ahead and storing it in the freezer or refrigerator not only help save time, but also result in more delicious flavors. Now it’s time for you to get started with casserole cooking!

Puff Pastry Chicken Pie

You and your family will fall in love with this chicken pie made with puff pastry and creamy chicken filling. It’s easy to make yet gives you spectacular results. Serving Size: 8 Preparation & Cooking Time: 1 hour and 45 minutes Ingredients: 17 oz. frozen puff pastry 2 lb. chicken breast, sliced into cubes Salt and pepper to taste 1 onion, chopped 4 tablespoons butter, divided 1 teaspoon fresh sage, minced 10 oz. frozen mixed vegetables ½ cup all purpose flour 1 teaspoon fresh thyme, minced 1 ½ cups chicken broth 1 cup half and half cream 1 tablespoon lemon juice 1 tablespoon half and half cream 1 egg yolk 2 cloves garlic, minced Instructions: Preheat your oven to 400 degrees F. Roll out the pastry sheet on your kitchen table. Slice the sheets into strips. Weave the strips to create a lattice. Place the lattice inside the freezer. Season the chicken with the salt and pepper.

Add 1 tablespoon butter to a pan over medium high heat. Cook the chicken for 7 minutes, stirring often. Transfer to a plate. Add the remaining butter to the same pan. Cook the onion for 5 minutes, stirring often. Stir in the garlic, sage and thyme. Cook while stirring for 1 minute. Add the flour. Cook for another 1 minute. Pour in the broth. Add the half and half cream. Bring to a boil, stirring often. Reduce heat and simmer for 2 minutes. Add the chicken and vegetables to the pan. Drizzle with the lemon juice and season with the salt and pepper. Transfer the mixture to a baking pan. Top with the lattice. Mix the remaining half and half cream, and the egg yolk. Brush the lattice with the egg wash. Bake in the oven for 45 to 50 minutes. Let sit for 15 minutes before slicing and serving.

Apricot & Bacon Strata

Strata is a type of casserole dish made with layers of bread, meat, vegetables, egg and cheese. In this recipe, we make it with apricot, bacon, almonds and multigrain bread. This sweet savory dish is perfect whether for breakfast, lunch or dinner. Serving Size: 12 Preparation & Cooking Time: 5 hours and 30 minutes Ingredients: 1/3 lb. bacon, chopped 2 tablespoons butter, divided 1 1/3 cups sweet onion, chopped 2 cups fresh mushrooms, sliced 3 cups baby spinach, chopped 5 cups multigrain bread, sliced into cubes ½ cup almonds, sliced 6 eggs 1 cup heavy whipping cream Salt and pepper to taste 8 oz. mascarpone cheese ½ cup Asiago cheese, shredded 1 cup mozzarella cheese, shredded 1 cup apricot preserves 3 tablespoons fresh basil, minced Instructions: Add the bacon to a pan over medium heat. Cook the bacon until crispy. Transfer to a plate lined with paper towels. Discard the bacon drippings except for 1 tablespoon. Add half of the butter to the bacon drippings. Place it over medium high heat. Cook the onion for 5 minutes, stirring often.

Transfer the onion to a bowl. Add the remaining butter to the same pan. Cook the mushrooms for 3 minutes, stirring often. Add the spinach and cook for 30 seconds. Add the mushroom and spinach mixture to the bowl with the onions. Stir in the bread cubes, almonds and bacon. Mix well. Transfer the mixture to a baking pan. In another bowl, whisk together the eggs and cream. Season with the salt and pepper. Stir in the mascarpone cheese. Pour the mixture on top of the bread mixture. Top with the Asiago cheese, mozzarella cheese and apricot preserves. Refrigerate for 4 hours. Preheat your oven to 350 degrees F. Bake the strata in the oven for 45 minutes. Garnish with the basil. Let sit for 10 minutes before slicing and serving.

Sweet Potato Bake

A creamy and comforting casserole dish that you’ll find hard to say no to—this sweet potato bake can be served as a snack or dessert. Serving Size: 8 Preparation & Cooking Time: 1 hour and 15 minutes Ingredients: 3 eggs ½ cup milk 3 cups sweet potatoes, cooked and mashed 1 cup sugar ¼ cup butter, softened 1 teaspoon vanilla extract 1 teaspoon salt Topping ¼ cup all purpose flour ½ cup pecans, chopped ½ cup brown sugar 2 tablespoons cold butter Instructions: First, preheat your oven to 325 degrees F. In a bowl, beat the eggs, milk, sugar, mashed sweet potatoes, butter, vanilla extract and salt. Transfer the mixture to a baking pan. In another bowl, mix the all purpose flour, pecans and brown sugar. Stir in the cold butter. Mix until crumbly. Add the toppings on top of the sweet potato mixture. Bake in the oven for 50 minutes.

Burrito Bake

If you love burrito, then for sure, you’re going to love the casserole version of this popular Mexican delicacy. It’s colorful, vibrant and loaded with awesome flavors. Serving Size: 6 Preparation & Cooking Time: 1 hour Ingredients: 1 lb. ground beef ¼ cup white onion, chopped 16 oz. refried beans 1 teaspoon taco seasoning 8 oz. refrigerated crescent rolls 2 cups mozzarella cheese, shredded 2 cups cheddar cheese, shredded Toppings Tomatoes, chopped Ripe olives, sliced Lettuce, shredded Green pepper, chopped Instructions: Preheat your oven to 350 degrees F. Add the beef to a pan over medium heat. Cook until browned. Drain the fat. Stir in the onion and refried beans. Sprinkle with the taco seasoning. Unroll out the crescent dough. Press it onto a baking pan, trimming the edges.

Spread the beef mixture on top of the crust. Sprinkle with the mozzarella cheese and cheddar cheese. Bake in the oven for 30 minutes. Top with the tomatoes, olives, lettuce and green pepper.

Chili Mac Casserole

This creamy, cheesy and spicy casserole easily becomes a family favorite. The good thing is, it’s easy to prepare and doesn’t take too much time and effort. Serving Size: 10 Preparation & Cooking Time: 45 minutes Ingredients: 1 cup elbow macaroni 1 teaspoon olive oil 1 onion, chopped 2 cloves garlic, minced 2 lb. lean ground beef 28 oz. canned diced tomatoes 16 oz. canned kidney beans, rinsed and drained 6 oz. tomato paste 1 teaspoon chili powder 4 oz. green chili, chopped ½ teaspoon ground cumin 2 cups Mexican cheese blend, shredded Salt and pepper to taste Green onions, chopped Instructions: Prepare the macaroni according to the directions in the package. Drain and set aside. Pour the olive oil to a pan over medium heat. Add the onion and garlic. Cook while stirring for 1 minute. Stir in the ground beef. Cook until browned.

Drain the fat. Add the macaroni and the rest of the ingredients except the cheese and green onion. Mix well. Pour the mixture into a baking pan. Cover the baking pan with foil. Bake in the oven at 375 degrees F for 30 minutes. Top with the cheese. Bake for 5 more minutes or until the cheese has melted. Sprinkle with the green onions before serving.

Sweet & Sour Beef Casserole

This sweet and sour beef casserole can easily go down as one of the most unforgettable dishes you’ve served during dinner. Don’t be surprised when you get plenty requests for another batch. Serving Size: 6 Preparation & Cooking Time: 50 minutes Ingredients: 1 lb. ground beef 1 ½ teaspoons dried oregano 1 ½ teaspoons chili powder Salt and pepper to taste 3 cups long grain rice, cooked 7 oz. mushrooms 1 green pepper, sliced into strips Sauce 1/3 cup cornstarch 1 cup sugar 1/3 cup white vinegar 2 ½ cups cold water 1/3 cup ketchup 1 ½ teaspoons salt Pinch pepper Instructions: Preheat your oven to 350 degrees F. Add the ground beef to a pan over medium heat. Cook until browned. Drain the fat. Season with the dried oregano, chili powder, salt and pepper. Add layers of the rice, mushrooms, beef mixture and green pepper in a baking pan.

Add 1 cup sugar and cornstarch to a pan over medium heat. Stir in the white vinegar, cold water, ketchup, salt and pepper. Bring to a boil. Reduce heat and simmer for 2 minutes. Pour the sauce on top of the casserole. Bake in the oven for 30 minutes.

Vegetable Strata

This is a meatless casserole that even meat lovers will enjoy. It’s packed with luscious and irresistible flavors, amazing crunch and healthy goodness that you’d love. Serving Size: 12 Preparation & Cooking Time: 2 hours and 15 minutes Ingredients: 3 teaspoons olive oil, divided 1 lb. asparagus, trimmed and sliced 2 zucchini, peeled and sliced 3 cloves garlic, minced 1 cup corn kernels 2 shallots, minced Salt and pepper to taste 4 teaspoons fresh basil, minced 4 teaspoons fresh sage, minced 4 teaspoons fresh parsley, minced 1 lb. Italian bread, sliced into cubes 3 cups Gruyere cheese, shredded 1 ¾ cups milk 5 eggs, beaten ½ cup pecans, chopped Instructions: Preheat your oven to 350 degrees F. Add 1 teaspoon oil to a pan over medium high heat. Cook the asparagus for 2 to 3 minutes. Transfer to a bowl. Add 1 teaspoon to the pan. Cook the zucchini for 3 to 5 minutes, stirring often.

Add to the bowl with the asparagus. Add the remaining oil to the pan. Cook the shallots, garlic and corn for 3 minutes. Season with the salt, pepper, basil, sage and parsley. Add the corn mixture and bread cubes to the bowl. Transfer the mixture to a baking pan. Top with the cheese. In a bowl, mix the milk and eggs. Pour the milk mixture on top of the casserole. Top with the pecans. Cover and refrigerate for 1 hour. Bake in the oven for 50 minutes. Let sit for 10 minutes before slicing and serving.

Chili Tortilla Bake

This is another Mexican-inspired casserole dish that won’t fall short of irresistible flavors and aroma. Layers of beans, beef, corn, and tortilla topped with melted cheese is surely an instant crowd pleaser. Serving Size: 6 Preparation & Cooking Time: 45 minutes Ingredients: 1 lb. lean ground beef 16 oz. canned tomato sauce 2 tablespoons dried onion, minced 1 cup corn kernels 15 oz. black beans, rinsed and drained 4 oz. canned green chili, chopped 1 teaspoon ground cumin 2 tablespoons chili powder ½ teaspoon dried oregano ½ teaspoon garlic powder 6 whole wheat tortillas 1 cup cheddar cheese, shredded Instructions: Add the ground beef to a pan over medium heat. Cook until browned. Drain the fat. Pour in the tomato sauce. Stir in the dried onion, corn kernels, black beans and green chili. Season with the ground cumin, chili powder, dried oregano and garlic powder. Heat through for 3 minutes. Spray the baking pan with oil. Layer with the tortillas, beef mixture and shredded cheddar cheese. Bake in the oven at 350 degrees F for 30 minutes.

Chicken Pot Pie Casserole

There’s no need to worry about leftovers when you serve this amazing chicken pot pie casserole that’s creamy, cheese and savory. Top it with store-bought or homemade biscuits. Serving Size: 8 Preparation & Cooking Time: 1 hour Ingredients: 1/3 cup butter, sliced into cubes ½ onion, chopped 1 ½ cups mushrooms, sliced 2 carrots, sliced ¼ cup all purpose flour 1 cup milk 1 cup chicken broth 1 cup green peas 2 oz. diced pimientos, drained 4 cups chicken, cooked and sliced into cubes Salt to taste Topping Biscuits Instructions: Preheat your oven to 400 degrees F. Add the butter to a pan over medium heat. Cook the onion, mushrooms and carrots until tender, stirring often. Stir in the flour. Pour in the milk and chicken broth. Cook while stirring for 2 minutes.

Add the peas, pimientos and chicken. Season with the salt. Heat through for 3 minutes. Transfer the mixture to a baking pan. Top with the biscuits. Bake in the oven for 20 minutes.

Swiss Chicken Bake

This is the kind of casserole that you’d want to prepare if you’re running out of time but won’t settle for less than spectacular dinner. Serving Size: 8 Preparation & Cooking Time: 45 minutes Ingredients: 10 ¾ oz. cream of mushroom soup 1 cup milk 2 cups chicken breast, cooked and sliced into cubes 6 oz. stuffing mix 2 ribs celery, chopped 2 cups broccoli florets, cooked 1 ½ cups Swiss cheese, shredded and divided Instructions: Pour the cream of mushroom soup into a bowl. Stir in the milk. Add the chicken breast cubes, stuffing mix with seasoning, celery, broccoli florets and 1 cup Swiss cheese. Mix well. Transfer the mixture to a baking pan. Bake in the oven at 375 degrees F for 20 minutes. Sprinkle with the remaining cheese. Bake in the oven for 5 minutes or until the cheese has melted.

Turkey Casserole

It’s quite hard to believe that this delicious turkey casserole is effortless to make. But yes, it only takes minimal effort and just 30 minutes to prepare. The secret is using pre-chopped frozen mixed vegetables. Serving Size: 4 Preparation & Cooking Time: 30 minutes Ingredients: 2 tablespoons all purpose flour 1 teaspoon chicken bouillon granules ½ cup mayonnaise Pepper to taste ¾ cup milk 1 ½ cups turkey breast, cooked and sliced into cubes 10 oz. frozen mixed vegetables 4 oz. refrigerated crescent rolls Instructions: Preheat your oven to 375 degrees F. Add the all purpose flour, chicken bouillon granules, mayo and pepper in a pan over medium heat. Pour in the milk. Stir and bring to a boil. Reduce heat and then simmer for 2 minutes or till thickened. Stir in the turkey and frozen mixed vegetables. Heat through for 5 minutes, stirring often. Transfer the mixture to a baking pan. Unroll the refrigerated crescent dough. Separate into triangles. Top the turkey mixture with the dough triangles. Bake in the oven for 15 to 20 minutes.

BLT Egg Bake

Here’s a fun twist to your favorite sandwich, the BLT. Instead of serving it on burger buns, you turn it into a creamy and delicious casserole topped with eggs. Serving Size: 4 Preparation & Cooking Time: 30 minutes Ingredients: ¼ cup mayonnaise 5 slices bread, toasted and sliced into smaller pieces 12 strips bacon, cooked crisp and crumbled 4 slices process American cheese 2 tablespoons butter 2 tablespoons all purpose flour Salt and pepper to taste 1 cup milk 4 eggs 1 tomato, sliced 2 green onions, chopped ½ cup cheddar cheese, shredded Lettuce, shredded Instructions: Preheat your oven to 325 degrees F. Arrange the bread slices in a baking pan. Top with mayo, bacon and cheese slices. Add the butter to a pan over medium heat. Stir in the all purpose flour. Season with the salt and pepper. Pour in the milk. Bring to a boil.

Reduce heat and simmer for 2 minutes or until thickened. Pour mixture on top of the cheese. Fry the eggs in a pan until set but yolks are still runny. Place the fried eggs on top of the sauce. Top with the tomato, green onions and cheddar cheese. Bake in the oven for 10 minutes. Serve with the shredded lettuce on the side.

Zucchini & Tomato Casserole

Don’t be surprised when this simple but tasty vegetable casserole becomes a huge hit at the dinner table. Even those who are not fond of eating zucchini will have a change of heart once they get a taste of this. Serving Size: 8 Preparation & Cooking Time: 35 minutes Ingredients: 4 tablespoons butter, melted 6 cups zucchini, sliced into cubes 2 tomatoes, diced 1 cup cheddar cheese, shredded 1 cup process cheese 1 cup breadcrumbs 2 eggs, beaten 2 tablespoons dried onion, minced 3 tablespoons fresh parsley, minced 1 tablespoon fresh basil, minced ½ teaspoon garlic powder Salt and pepper to taste Instructions: Add half of the butter to a pan over medium heat. Cook the zucchini for 2 to 3 minutes, stirring often. Mix the remaining ingredients in a bowl. Add the zucchini and the remaining butter to the bowl. Mix well. Transfer to a baking pan. Bake in the oven at 350 degrees F for 30 minutes. Let sit for 10 minutes before slicing and serving.

Cashew Chicken Casserole

This full-flavored casserole dish is a great idea for family gatherings, potluck parties or whenever you want something satisfying that won’t require you to spend so much time in the kitchen. Serving Size: 8 Preparation & Cooking Time: 1 day and 50 minutes Ingredients: 2 cups elbow macaroni 3 cups chicken, cooked and sliced into cubes ½ cup process cheese 1 onion, chopped ½ cup green pepper, chopped ½ cup celery, chopped 8 oz. water chestnuts, sliced 10 ¾ oz. cream of chicken soup 10 ¾ oz. cream of mushroom soup 14 ½ oz. chicken broth 1 1/3 cups milk 20 saltine crackers, crushed ¼ cup butter, melted ¾ cup cashews, sliced in half Instructions: Layer the elbow macaroni, chicken cubes, process cheese, onion, green pepper, celery and water chestnuts in a baking pan. In a bowl, mix the cream of chicken soup, cream of mushroom soup, chicken broth and milk. Pour the mixture on top of the casserole. Cover the baking pan with foil. Refrigerate overnight. Mix the crushed crackers and butter in a bowl. Spread the mixture on top of the casserole.

Sprinkle the cashews on top. Bake in the oven at 350 degrees F for 40 minutes.

Roasted Vegetable Strata

This roasted vegetable strata made with zucchini, peppers, tomatoes and Italian bread is easier to whip up that you’d expect. You’ll enjoy preparing this casserole dish, and of course, eating this afterwards. Serving Size: 8 Preparation & Cooking Time: 7 hours and 40 minutes Ingredients: 1 red pepper, sliced 1 yellow pepper, sliced 1 orange pepper, sliced 3 zucchini, sliced 2 tablespoons olive oil 1 teaspoon dried oregano Salt and pepper to taste ½ teaspoon dried basil 1 tomato, chopped 1 loaf crusty Italian bread, sliced and trimmed ½ cup Asiago cheese, shredded ½ cup sharp cheddar cheese, shredded 6 eggs 2 cups milk Instructions: Preheat your oven to 400 degrees F. Toss the peppers and zucchini in the olive oil. Season with the dried oregano, salt and pepper. Transfer the mixture to a baking pan. Roast in the oven for 30 minutes, stirring halfway through. Stir in the tomatoes. Layer the bread, roasted vegetables, Asiago cheese and cheddar cheese in another baking pan.

In a bowl, beat the eggs and stir in the milk. Pour the mixture on top of the cheese. Cover and refrigerate for 6 hours. Take the baking pan out of the refrigerator 30 minutes before cooking. Bake the casserole in the oven at 375 degrees F for 50 minutes. Let sit for 10 minutes before slicing and serving.

Squash Casserole

If you have plenty squash you don’t know what to do with, here’s a great idea that works each time! It’s rich, cheesy, and creamy—everything you’d love in a casserole dish. Serving Size: 8 Preparation & Cooking Time: 1 hour Ingredients: 1 onion, chopped 1 cup zucchini, sliced 2 cups yellow summer squash, sliced ¼ cup green onions, sliced 1 cup water Salt to taste ½ cup butter, melted 2 cups butter crackers, crushed 8 oz. water chestnuts, sliced 10 ¾ oz. cream of chicken soup 1 carrot, shredded 2 oz. canned pimientos, diced ½ cup mayonnaise 1 teaspoon dried sage Pepper to taste 1 cup sharp cheddar cheese, shredded Instructions: Add the onion, zucchini, summer squash, green onions and water to a pan over medium heat. Season with the salt. Cover the pan and cook for 6 minutes. Drain and set aside.

Add the butter and crushed crackers to a bowl. Mix well. Spread half of the mixture in a baking pan. In a bowl, mix the squash mixture, water chestnuts, cream of chicken soup, carrot, pimientos, mayo, dried sage and pepper. Spread this on top of the crackers. Sprinkle the remaining crackers and cheddar cheese on top. Bake in the oven at 350 degrees F for 30 minutes or until golden.

Southwestern Veggie Bake

If you’d like to try something different, here’s a fun casserole to make. You’d want to bring this vegetable casserole to your next potluck and for sure, it’ll disappear fast. Serving Size: 8 Preparation & Cooking Time: 1 hour and 15 minutes Ingredients: 1 ½ cups water ¾ cup uncooked brown rice 11 oz. Mexican corn, drained 15 oz. black beans, rinsed and drained 10 oz. canned tomatoes and green chili, diced 1 cup sour cream 1 cup cheddar cheese, shredded 1 cup salsa Pepper to taste ½ cup red onion, chopped 2 ¼ oz. ripe olives, sliced 1 cup Mexican cheese blend, shredded Instructions: Add the water and rice to a saucepan over medium heat. Bring to a boil. Reduce heat. Cover and simmer for 40 minutes or until rice is cooked. Preheat your oven to 350 degrees F. Add the Mexican corn, black beans, tomatoes with green chili, sour cream, cheddar cheese, salsa and pepper to a bowl. Mix well. Transfer the mixture to a baking pan. Top with the olives and onion. Bake in the oven for 30 minutes.

Top with the Mexican cheese blend. Bake for another 10 minutes. Let sit for 10 minutes before slicing and serving.

Gratin Potatoes

If you love potatoes, you’re going to love this potato casserole that hits the spot during busy nights. It only takes 1 hour or less to prepare. Serving Size: 12 Preparation & Cooking Time: 1 hour Ingredients: 10 ¾ oz. cream of chicken soup 2 cups sour cream Salt and pepper to taste 30 oz. frozen hash brown potatoes, shredded 1 onion, chopped 2 cups cheddar cheese, shredded ¼ cup butter, melted 2 cups cornflakes, crushed Instructions: Preheat your oven to 350 degrees F. Add the cream of chicken soup, sour cream, salt and pepper to a bowl. Mix well. Transfer to a baking pan. Stir in the hash browns, onion and cheese. Mix the butter and crushed cornflakes in another bowl. Top the casserole with this mixture. Bake in the oven for 1 hour or until golden.

Chicken Taco Pie

This is a quick and simple chicken taco pie recipe that makes use of refrigerated crescent rolls, which saves you time and effort making the crust. To reduce prep time even more, prepare the pie ahead of time, and pop it into the oven come dinnertime. Serving Size: 6 Preparation & Cooking Time: 45 minutes Ingredients: 8 oz. refrigerated crescent rolls 1 lb. ground chicken 4 oz. canned green chili, chopped ½ cup salsa ½ cup water 1 teaspoon taco seasoning ½ cup Mexican cheese blend, shredded 1 cup lettuce, shredded 1 tomato, chopped 1 sweet red pepper, chopped 1 green pepper, chopped 2 tablespoons pickled jalapeno slices 1 green onion, chopped Salsa Sour cream Instructions: Preheat your oven to 350 degrees F. Unroll the crescent dough and separate. Press the triangles in a pie pan to form the crust. Bake in the oven for 20 minutes. Add the ground chicken to a pan over medium heat.

Cook while stirring for 8 minutes. Drain the fat. Stir in the green chili, salsa and water. Sprinkle with the taco seasoning. Bring to a boil. Spoon the mixture on top of the crust. Top with the Mexican cheese blend for 10 minutes. Sprinkle the lettuce, tomato, red pepper, green pepper, pickled jalapenos and green onion on top. Serve the pie with the salsa and sour cream.

Spinach Casserole

Even kids can’t get enough of this spinach casserole that’s flavored with garlic butter and Parmesan cheese. Serving Size: 6 Preparation & Cooking Time: 30 minutes Ingredients: 5 cups water 2 lb. baby spinach 3 tablespoons olive oil 5 tablespoons butter 3 cloves garlic, minced Salt to taste 1 tablespoon Italian seasoning 1 cup Parmesan cheese, grated Instructions: Preheat your oven to 400 degrees F. Pour the water into a pot over medium heat. Bring to a boil. Add the spinach and cook for 1 minute or until wilted. Drain and set aside. Add the olive oil and butter to a pan over medium low heat. Cook the garlic for 1 minute. Season with the salt and Italian seasoning. Spread the spinach in a baking pan. Pour the butter mixture on top. Sprinkle with the Parmesan cheese. Bake in the oven for 15 minutes.

Asparagus Strata

This tasty egg and asparagus casserole is great whether for breakfast, brunch or snack time. You can also serve this as a side dish to steak, grilled meat or roasted chicken. Serving Size: 8 Preparation & Cooking Time: 1 day and 1 hour Ingredients: 8 cups water 1 lb. asparagus, trimmed and sliced Salt and pepper to taste 1 bowl ice water 4 English muffins, sliced in half and toasted 1 cup ham, cooked and sliced into cubes ½ cup sweet red pepper, chopped 2 cups Colby-Monterey Jack cheese, shredded and divided 8 eggs 2 cups milk 1 teaspoon ground mustard Instructions: Pour the water into a pot over medium heat. Bring to a boil. Add the asparagus. Cook for 3 minutes or till tender but still crispy. Drain and soak in ice water. Arrange the muffin bottoms in a baking pan. Layer with the asparagus, ham, red pepper and 1 cup cheese. In a bowl, beat the eggs, milk, ground mustard, salt and pepper. Pour the mixture into the casserole.

Cover and refrigerate overnight. Top with the remaining cheese. Bake in the oven at 375 degrees F for 45 minutes. Let sit for 5 minutes before slicing and serving.

Seafood Casserole

It’s always a feast when you serve this seafood casserole dish that’s too delicious to resist. It’s hearty, creamy and very easy to make. Serving Size: 6 Preparation & Cooking Time: 1 hour and 15 minutes Ingredients: 6 oz. long grain rice 1 lb. shrimp, cooked, peeled, deveined and chopped 1 lb. crabmeat, drained 1 onion, chopped ½ cup green pepper, chopped 2 ribs celery, chopped 2 oz. canned pimientos, diced 4 oz. mushrooms, sliced 1 cup milk 1 cup mayonnaise ½ teaspoon Worcestershire sauce Pepper to taste ¼ cup breadcrumbs Instructions: Prepare the rice according to the directions in the package. Preheat your oven to 375 degrees F. Add the shrimp, crabmeat, onion, green pepper, celery, pimientos and mushrooms to a bowl. In another bowl, mix the milk, mayo, Worcestershire sauce and pepper. Add this to the shrimp mixture. Stir in the cooked rice. Transfer the mixture to a baking pan. Top with the breadcrumbs. Bake in the oven for 50 minutes.

Zucchini Pizza Casserole

This pizza casserole made with zucchini, ground beef, Italian tomato sauce and cheese will instantly become a family favorite. Serving Size: 8 Preparation & Cooking Time: 1 hour Ingredients: 4 cups zucchini, shredded ½ teaspoon salt 2 eggs ½ cup Parmesan cheese, grated 1 cup cheddar cheese, shredded and divided 2 cups mozzarella cheese, shredded and divided ½ cup onion, chopped 1 lb. lean ground beef 15 oz. Italian tomato sauce 1 sweet red pepper, chopped Instructions: Preheat your oven to 400 degrees F. Add the zucchini to a strainer. Sprinkle with the salt. Let sit for 10 minutes. Squeeze out to get rid of extra moisture. In a bowl, mix the eggs and zucchini. Sprinkle with the Parmesan cheese, ½ cup cheddar cheese and 1 cup mozzarella cheese. Press the mixture into a baking pan. Bake in the oven for 20 minutes. Add the onion and beef to a pan over medium heat.

Cook while stirring until beef is browned. Drain the fat. Pour in the tomato sauce. Heat through for 3 minutes. Spread the mixture on top of the zucchini crust. Top with the cheese and the sweet red pepper. Bake in the oven for 20 minutes.

Red Potato Casserole

For those with hearty appetites, this is the ideal dish to serve—this is a red potato casserole that’s cooked with butter and topped with crispy bacon and melted cheese. Serving Size: 8 Preparation & Cooking Time: 45 minutes Ingredients: 1 ¾ lb. red potatoes Water ¼ cup butter, sliced into cubes ½ cup milk Salt and pepper to taste ½ cup of bacon, cooked crispy and crumbled 2 tablespoons fresh chives, minced 1 ½ cups of cheddar cheese, shredded and divided 1 cup sour cream Instructions: Preheat your oven to 350 degrees F. Add the potatoes to a pot over medium heat. Pour in enough water to cover the potatoes. Bring to a boil. Reduce the heat and simmer for 20 minutes or until potatoes are tender. Mash the potatoes. Stir in the butter, milk, salt and pepper. Spread the mashed potatoes into a baking pan. Top with the bacon and 1 cup cheddar cheese. Top with the sour cream, chives and remaining cheese. Bake in the oven for 25 minutes or until the cheese has melted.

Chicken Wild Rice Casserole

Here’s a wonderful idea for your next potluck party. Everyone’s going to rave about this chicken wild rice casserole that actually only takes less than an hour to prepare. Serving Size: 8 Preparation & Cooking Time: 50 minutes Ingredients: 1/3 cup butter 1 onion, chopped 1/3 cup all purpose flour Salt and pepper to taste 14 ½ oz. chicken broth 4 cups wild rice, cooked 1 cup half and half cream 4 cups chicken, cooked and sliced into cubes 4 oz. canned pimientos, diced 9 oz. mushrooms, sliced 1 tablespoon fresh parsley, minced ¼ cup almonds, slivered Instructions: Add the butter to a pan over medium heat. Cook the onion until tender. Stir in the all purpose flour. Season with the salt and pepper. Mix until well blended. Pour in the broth. Bring to a boil. Cook for 2 minutes or until thick and bubbly.

Add the cooked wild rice, half and half cream, chicken cubes, pimientos, mushrooms and parsley. Mix well. Heat through for 3 minutes. Transfer the mixture to a baking pan. Sprinkle the almonds on top. Bake in the oven at 350 degrees F for 30 minutes.

Italian Casserole

This is the kind of casserole dish that’s perfect for bringing to family gatherings and potluck parties. But it’s so delicious that you’d probably want to make this often as a family dinner meal. Serving Size: 20 Preparation & Cooking Time: 1 hour and 10 minutes Ingredients: 1 cup onion, chopped 1 cup green pepper, chopped 1 ½ lb. ground beef 1 ½ lb. Italian sausage, removed from casing ½ cup water 30 oz. tomato sauce 12 oz. tomato paste 1 teaspoon dried oregano 1 teaspoon dried basil 1/8 teaspoon garlic powder Salt and pepper to taste 4 ½ oz. ripe olives, sliced 17 oz. corn kernels 16 oz. wide noodles, cooked 8 oz. cheddar cheese, sliced into strips Instructions: Add the onion, green pepper, ground beef and Italian sausage to a pan over medium heat. Cook until meat is browned. Pour in the water, tomato sauce and tomato paste. Season with the dried oregano, dried basil, garlic powder, salt and pepper. Bring to a boil. Reduce heat and simmer while covered for 15 minutes.

Stir in the olives and corn. Simmer for 5 minutes. Add the noodles. Heat through for 2 minutes. Pour the mixture into a baking pan. Sprinkle the cheese on top. Cover the baking pan with foil. Bake in the oven at 350 degrees F for 30 minutes.

Broccoli & Potato Casserole

No matter what the occasion is, this broccoli and potato casserole is guaranteed to be a huge hit. Serving Size: 8 Preparation & Cooking Time: 1 hour and 30 minutes Ingredients: ¼ cup butter, sliced into cubes 2 tablespoons onion, chopped 5 tablespoons all purpose flour 4 cloves garlic, minced Salt and pepper to taste 2 ½ cups milk 2 cups Swiss cheese, shredded and divided 2 cups broccoli florets 4 cups potatoes, sliced thinly 2 cups ham, cooked and sliced into strips Instructions: Preheat your oven to 350 degrees F. Add the butter to a pan over medium high heat. Cook the onion and garlic for 2 minutes. Stir in the flour. Season with the salt and pepper. Pour in the milk. Bring to a boil. Add 1 cup cheese. Reduce heat and simmer for 2 minutes or until the cheese has melted. Turn off heat. Stir in the broccoli, potatoes and ham. Mix well.

Transfer the mixture to a baking pan. Bake in the oven for 40 minutes. Top with the remaining cheese. Bake for another 20 minutes.

Rice-Stuffed Peppers

Create this awesome baked dish by stuffing large peppers with a combination of rice, cheese, ground beef, herbs and spices. This is surely a standout dish that your whole family would love. Serving Size: 8 Preparation & Cooking Time: 1 hour and 40 minutes Ingredients: 2 lb. ground beef 1 onion, chopped 2 cloves garlic, minced 14 ½ canned diced tomatoes 10 oz. canned diced tomatoes with green chili 1 green pepper, chopped Salt and pepper to taste 15 oz. tomato sauce 3 ¾ cups water 1 tablespoon ground cumin 3 cups instant rice 4 large green peppers Water Sauce 1 ½ lb. American cheese, sliced into cubes Instructions: Add the ground beef to a pan over medium heat. Cook until browned. Stir in the onion, green pepper, and garlic. Season with the salt and pepper.

Cook while stirring for 1 minute. Pour in the tomato sauce, tomatoes and water. Season with the ground cumin. Bring to a boil. Reduce heat and simmer for 10 minutes. Stir in the rice. Simmer for 5 minutes. Turn off heat. Let sit for 5 minutes. Slice the tops off the peppers, and remove the seeds. Slice the peppers in half. Place the peppers in a pan with water. Boil for 4 minutes. Drain the peppers. Stuff the peppers with the beef mixture. Place the stuffed peppers in a baking pan. Cover the baking pan with foil. Bake in the oven at 350 degrees F for 1 hour. Add the sauce ingredients to a pan over medium heat. Cook while stirring until the cheese has melted. Pour the cheese sauce on top of the peppers and serve.

Cheesy Broccoli Casserole

Here’s another broccoli casserole that you don’t want to say no to. Even those who don’t like broccoli can’t get enough of this dish. Serving Size: 8 Preparation & Cooking Time: 50 minutes Ingredients: 1 cup sour cream 10 ¾ oz. cream of mushroom soup 16 oz. French-fried onions, divided 1 ½ cups sharp cheddar cheese, shredded and divided 32 oz. broccoli florets Instructions: Preheat your oven to 325 degrees F. Add the sour cream, cream of mushroom soup, half of French-fried onions, and half of cheddar cheese to a pan over medium heat. Cook while stirring for 5 minutes. Stir in the broccoli. Transfer the mixture to a baking pan. Bake in the oven for 30 minutes. Top with the remaining cheese. Bake for another 15 minutes or until the cheese has melted.

Chicken Tamale Bake

Prepare this comforting chicken tamale casserole that you can expect to be gone in a few blinks of an eye. Serving Size: 8 Preparation & Cooking Time: 35 minutes Ingredients: 8 ½ oz. muffin mix 14 ¾ oz. cream style corn 1 egg, beaten 1/3 cup milk 4 oz. canned green chili, chopped ¼ cup Mexican cheese blend, shredded Topping 2 cups chicken, cooked and shredded 10 oz. enchilada sauce ½ teaspoon onion powder 1 teaspoon ground cumin 1 ¾ cups Mexican cheese blend, shredded Green onions, chopped Avocado, diced Tomatoes, diced Instructions: Preheat your oven to 400 degrees F. Add the muffin mix, cream style corn, egg, milk, green chili and ¼ cup Mexican cheese blend to a bowl. Mix well. Pour the mixture into a baking pan. Bake in the oven for 15 minutes. Add the chicken to a pan over medium heat.

Pour in the enchilada sauce. Season with the onion powder and ground cumin. Bring to a boil, stirring from time to time. Reduce heat and simmer for 5 minutes. Spread the mixture on top of the muffin mixture. Top with the remaining Mexican cheese blend. Bake for 10 minutes. Serve with the green onions, avocado and tomatoes. Let sit for 10 minutes before serving.

Creamy Spinach Casserole with Parmesan Cheese

Expect everyone to scrape their plates clean when you serve this creamy spinach casserole dish that’s also made with artichokes, sour cream, cream cheese and crushed crackers. Serving Size: 12 Preparation & Cooking Time: 1 hour Ingredients: 1 tablespoon butter 1 red onion, chopped 1 cup sour cream ½ cup half and half cream 8 oz. cream cheese, sliced into cubes 3 cloves garlic, minced 1/3 cup Parmesan cheese, grated and divided Pinch pepper 28 oz. artichoke hearts, drained and minced 27 oz. baby spinach, steamed 1 tablespoon fresh dill, snipped Salt to taste 8 butter crackers, crushed Instructions: Preheat your oven to 350 degrees F. Add the butter to a pan over medium heat. Cook the onion for 2 minutes, stirring often. Reduce heat to low. Stir in the sour cream, half and half cream, cream cheese, garlic, half of Parmesan cheese, and pepper. Cook while stirring for 3 minutes. Add the artichokes and baby spinach. Stir in the dill and salt.

Mix well. Transfer the mixture to a baking pan. Top with the remaining Parmesan cheese and crushed crackers. Bake in the oven for 25 minutes.

Firecracker Casserole

This creamy and comforting casserole dish surely rounds out dinnertime at home. Even just a few spoonfuls of this are already satisfying. Serving Size: 8 Preparation & Cooking Time: 40 minutes Ingredients: 2 lb. ground beef 1 onion, chopped 15 oz. black beans, rinsed and drained 3 teaspoons ground cumin 2 tablespoons chili powder Salt to taste 4 flour tortillas 10 oz. canned diced tomatoes with green chili 10 ¾ oz. cream of mushroom soup 1 cup cheddar cheese, shredded Instructions: Add the beef to a pan over medium heat. Stir in the onion. Cook until the beef is browned. Drain the fat. Stir in the black beans. Season with the ground cumin, chili powder and salt. Transfer the mixture to a baking pan. Top with the tortillas. In a bowl, mix the tomatoes and cream of mushroom soup. Sprinkle with the cheddar cheese. Bake in the oven at 350 degrees F for 30 minutes.

Ham & Potato Casserole

This family-pleasing ham and potato casserole will make its way to your regular menu. It’s delicious, effortless to make, and affordable. Serving Size: 6 Preparation & Cooking Time: 1 hour and 30 minutes Ingredients: ¾ cup powdered creamer 1 ¾ cups water 3 tablespoons butter 3 tablespoons all purpose flour 2 tablespoons dried onion, minced ¾ teaspoon paprika Salt to taste 2 cups ham, cooked and diced 6 potatoes, sliced thinly 1 cup cheddar cheese, shredded Instructions: Preheat your oven to 350 degrees F. Add the creamer to a bowl. Pour in the water. Mix until dissolved. Set aside. Add the butter to a pan over medium heat. Stir in the all purpose flour and onion. Season with the paprika and salt. Mix well. Pour in the creamer mixture. Bring to a boil. Reduce heat and simmer for 3 minutes or until the sauce has thickened.

Layer the ham and potatoes in a baking pan. Spread the sauce on top. Cover the baking pan with foil. Bake in the oven for 15 minutes. Remove the cover and bake for another 50 minutes. Sprinkle with the cheddar cheese. Bake for another 10 minutes or until the cheese has melted.

Chicken Tortilla Bake

This Mexican-inspired casserole that’s easy and healthy is the kind of comfort food that your family is always going to ask you to prepare for them. If you’re going to make this ahead of time, you can freeze it and reheat it before serving. Just make sure to take it out of the freezer 30 minutes to 1 hour before you reheat it in the oven. Serving Size: 8 Preparation & Cooking Time: 50 minutes Ingredients: 1 cup chicken broth 10 ¾ oz. cream of chicken soup 10 ¾ oz. cream of mushroom soup 1 onion, chopped 8 oz. canned green chili, chopped 3 cups chicken, cooked and shredded 12 corn tortillas 2 cups cheddar cheese, shredded Sour cream Green onions, chopped Instructions: Pour the chicken broth, cream of chicken soup and cream of mushroom soup into a bowl. Stir in the onion, green chili and shredded chicken. Layer half of the tortillas in a baking pan. Spread half of the chicken mixture and half of the cheddar cheese. Repeat the layers. Bake in the oven at 350 degrees F for 30 minutes.

Southwestern Casserole

Don’t be surprised if your family scrapes the pan clean! This southwestern casserole definitely offers mouthwatering flavors everyone can’t get enough of. Serving Size: 12 Preparation & Cooking Time: 1 hour and 10 minutes Ingredients: 16 oz. elbow macaroni 2 lb. ground beef 1 onion, chopped 2 cloves garlic, minced 16 oz. kidney beans, rinsed and drained 14 ½ oz. canned diced tomatoes 4 oz. canned green chili, chopped 6 oz. tomato paste ½ teaspoon ground cumin 1 teaspoon chili powder Salt and pepper to taste 2 jalapeno peppers, chopped 2 cups Monterey Jack cheese, shredded Instructions: Prepare the macaroni according to the directions in the package. Drain and set aside. Add the onion and beef to a pan over medium heat. Cook the beef until browned. Drain the fat. Stir in the garlic. Cook while stirring for 1 minute. Stir in the kidney beans, canned diced tomatoes, green chili, tomato paste, ground cumin, chili powder, salt and pepper.

Bring to a boil. Reduce heat and simmer for 10 minutes. Add the macaroni to the mixture. Mix until fully combined. Transfer the mixture to a baking pan. Top with the jalapeno peppers and Monterey Jack cheese. Cover the baking pan with foil. Bake in the oven at 375 degrees F for 30 minutes. Remove the cover. Bake for another 10 minutes.

Chicken Zucchini Casserole

Looking for an easy but healthy midweek dinner meal? This chicken zucchini casserole is definitely a great idea. Serving Size: 6 Preparation & Cooking Time: 1 hour Ingredients: ¾ cup butter, melted 6 oz. stuffing mix 10 ¾ oz. cream of chicken soup ½ cup sour cream 2 cups chicken breast, cooked and sliced into cubes 3 cups zucchini, peeled and diced ½ cup onion, chopped 1 carrot, shredded Instructions: Mix the butter and stuffing mix. Set aside ½ cup of the mixture for the topping. Add the rest of the ingredients to the remaining stuffing mixture. Mix well. Transfer the mixture to a baking pan. Spread the reserved topping on top. Bake in the oven at 350 degrees F for 45 minutes.

Mexicali Casserole

Just like other casserole dishes, this one doesn’t require fancy ingredients. And you don’t have to spend too much effort coming up with this delectable Mexicali casserole, made with kidney beans, ground turkey, tomatoes, rice and cheddar cheese. Serving Size: 6 Preparation & Cooking Time: 1 hour and 15 minutes Ingredients: 1 tablespoon olive oil 2 onions, chopped 1 green pepper, chopped 1 lb. lean ground turkey 1 clove garlic, minced 1 cup water 14 ½ oz. canned diced tomatoes 16 oz. kidney beans, rinsed and drained 1/3 cup ripe olives, sliced 2/3 cup long grain rice 1 teaspoon chili powder Salt to taste ½ cup of cheddar cheese, shredded Instructions: Preheat your oven to 375 degrees F. Pour the olive oil into a pan over medium heat. Add the onion, green pepper and ground turkey. Cook for 5 to 7 minutes, stirring often. Stir in the garlic. Cook for another 1 minute. Drain the fat. Pour in the water and tomatoes.

Add the kidney beans, olives and rice. Season with the chili powder and salt. Mix well. Transfer the mixture to a baking pan. Cover the baking pan with foil. Bake in the oven for 50 minutes or until the rice is tender. Remove the cover. Top with the cheese. Bake for 5 minutes or until cheese has melted.

Artichoke Ratatouille Chicken

Here’s a twist to the popular ratatouille. As you know, ratatouille is a traditional French dish made with stewed vegetables. We make it a little different by adding chicken and artichokes, and serving it with pasta. Serving Size: 6 Preparation & Cooking Time: 1 hour and 30 minutes Ingredients: 1 ½ lb. chicken breast fillets, sliced into cubes 1 teaspoon Creole seasoning, divided 2 tablespoons olive oil 1 onion, sliced 1 sweet red pepper, sliced 1 sweet yellow pepper, sliced 3 eggplants, sliced 4 tomatoes, sliced 14 oz. artichoke hearts, drained and sliced into wedges 2 cloves garlic, minced 2 tablespoons capers, drained 2 tablespoons fresh thyme, minced 1 cup white wine ¼ cup Asiago cheese, grated Hot cooked pasta Instructions: Preheat your oven to 350 degrees F. Season the chicken cubes with ¾ teaspoon Creole seasoning. Spread the seasoned mixture in a baking pan. In a large bowl, mix the olive oil, onion, sweet peppers, eggplant, tomatoes, artichoke hearts, garlic, capers and fresh thyme. Stir in the remaining Creole seasoning.

Spread the mixture on top of the chicken. Drizzle with the white wine. Cover the baking pan with foil. Bake in the oven for 30 minutes. Remove the cover. Bake for another 45 minutes. Top with the cheese. Serve with the pasta.

Taco Casserole

Turn your favorite Mexican delicacy into a rich and creamy casserole that only takes 45 minutes to prepare. This will soon become the most requested casserole at your home. Serving Size: 8 Preparation & Cooking Time: 45 minutes Ingredients: 2 lb. ground beef 2 teaspoons taco seasoning 4 eggs ¾ cup milk Pinch pepper 1 ¼ cups baking mix ½ cup sour cream 2 cups lettuce, chopped 2 green onions, chopped ¾ cup tomato, chopped ¼ cup green pepper, chopped 2 cups cheddar cheese, shredded Instructions: Preheat your oven to 400 degrees F. Add the beef to a pan over medium heat. Cook while stirring for 10 minutes or until browned. Season with the taco seasoning. Spread the ground beef in a baking pan. Whisk together the eggs and milk. Stir in the pepper and baking mix. Spread the mixture on top of the beef.

Bake in the oven for 20 minutes. Let cool for 10 minutes. Spread the sour cream on top of the casserole. Top with the lettuce, onion, tomato, green pepper and cheddar cheese.

Broccoli Biscuit Squares

Want something different but don’t want laborious work in the kitchen? This recipe fits the bill. Serve these broccoli biscuit squares with muffins or fresh fruits. Serving Size: 6 Preparation & Cooking Time: 50 minutes Ingredients: 1 onion, chopped 4 oz. mushrooms 1 lb. ground beef 2 cups biscuit mix ½ cup water ¼ cup of Parmesan cheese, grated 3 cups broccoli, chopped 2 cups cheddar cheese, shredded and divided ½ cup milk Salt and pepper to taste Instructions: Preheat your oven to 400 degrees F. Add the onion, mushrooms and ground beef to a pan over medium heat. Cook while stirring until browned. In a bowl, mix the biscuit mix, water, Parmesan cheese and half of cheddar cheese. Knead until dough is formed. Press the dough into a baking pan. Add the remaining cheese to the ground beef mixture. Spread the beef mixture on top of the dough. Top with the broccoli. In another bowl, whisk together the eggs and milk.

Season with the salt and pepper. Pour the mixture over the ground beef and broccoli. Bake in the oven for 30 minutes.

Pizza Bake with Egg Noodles

This is perfect for a weeknight dinner meal—it’s tasty, fun to make, and everyone will enjoy it. Serving Size: 6 Preparation & Cooking Time: 40 minutes Ingredients: 10 oz. egg noodles 1 ½ lb. ground beef ½ cup onion, chopped ¼ cup green pepper, chopped 14 oz. pizza sauce 4 oz. mushrooms, sliced 1 cup mozzarella cheese, shredded 1 cup cheddar cheese, shredded 3 ½ oz. pepperoni, sliced Instructions: Prepare the egg noodles according to the directions in the package. Drain the noodles and set aside. Add the onion, green pepper and ground beef to a pan over medium heat. Cook until browned. Drain the fat. Pour in the pizza sauce. Heat through for 2 minutes. Layer the noodles, beef mixture, mozzarella cheese, cheddar cheese and pepperoni in a baking pan. Cover the baking pan with foil. Bake in the oven at 350 degrees F for 20 minutes.

Tuna Casserole

Combine tuna, mushrooms, green beans, celery and green beans to create this casserole dish that will have your family asking for seconds. Serving Size: 6 Preparation & Cooking Time: 1 hour Ingredients: ½ cup water 1 teaspoon chicken bouillon granules 1 cup onion, chopped 1 clove garlic, minced 1 cup mushrooms, sliced ¼ cup celery, chopped 9 oz. green beans ½ teaspoon dill weed Salt and pepper to taste 1 ½ cups milk 4 teaspoons cornstarch ¼ cup mayonnaise ½ cup Swiss cheese, shredded 2 ½ cups egg noodles, cooked 12 oz. canned tuna flakes 1 tablespoon butter 1/3 cup breadcrumbs Instructions: Pour the water into a pot over medium heat. Add the chicken bouillon granules. Bring to a boil. Simmer while stirring until the bouillon is dissolved. Add the onion, garlic, mushrooms, celery, green beans, dill weed, salt and pepper.

Bring to a boil. Reduce heat and simmer for 5 minutes. Add the milk and cornstarch to a bowl. Mix until smooth. Add this milk mixture to the pot. Bring to a boil. Cook while stirring for 2 minutes. Turn off heat. Stir in the mayo and Swiss cheese. Fold in the tuna flakes and pasta. Add the butter and breadcrumbs to a pan over medium heat. Cook until browned. Sprinkle the breadcrumbs on top of the casserole. Bake in the oven at 350 degrees F for 30 minutes.

Cabbage Roll Casserole

You’ll enjoy preparing these cabbage roll casserole, which gives you healthy goodness and satisfying flavors in every bite. Serving Size: 12 Preparation & Cooking Time: 1 hour and 20 minutes Ingredients: 1 onion, chopped 2 lb. ground beef 3 cloves garlic, minced 30 oz. tomato sauce, divided ½ teaspoon rubbed sage ½ teaspoon dill weed 1 teaspoon dried thyme ¼ teaspoon cayenne pepper Salt and pepper to taste 4 strips bacon, cooked crispy and crumbled 2 cups cooked rice 2 lb. cabbage, shredded and divided 1 cup mozzarella cheese, shredded Pinch pepper Instructions: Preheat the oven to 375 degrees F. Add the onion and beef to a pan over medium heat. Cook while stirring until beef is browned. Stir in the garlic. Cook for 1 minute, stirring often. Add half of the tomato sauce. Season with the dill weed, dried thyme, rubbed sage, cayenne pepper, salt and pepper.

Bring to a boil. Reduce heat and simmer for 5 minutes. Stir in the bacon and cooked rice. Layer 1/3 of the cabbage in the baking pan. Top with half of the beef mixture. Repeat the layers. Sprinkle the remaining cabbage on top. Pour in the tomato sauce. Cover the baking pan with foil. Bake in the oven for 45 minutes. Top with the cheese. Bake for 10 minutes or until cheese has melted. Let sit for 5 minutes. Season with the pepper before serving.

Eggplant & Sausage Casserole

Layers of eggplant, Italian sausage, cheese, penne pasta, herbs and spices create this heavenly casserole dish that you’d find yourself craving for often. Serving Size: 12 Preparation & Cooking Time: 1 hour and 30 minutes Ingredients: 16 oz. penne pasta 2 lb. Italian sausage, removed from casing and crumbled 2 tablespoons olive oil 1 onion, chopped 1 eggplant, sliced into cubes 2 cloves garlic, minced 6 oz. tomato paste 28 oz. canned diced tomatoes 1 teaspoon dried basil 1 teaspoon paprika Salt to taste 15 oz. ricotta cheese 4 cups mozzarella cheese, shredded Instructions: Prepare the pasta according to the directions in the package. Drain and set aside. Add the crumbled sausage to a pan over medium heat. Cook until browned. Drain and set aside. Pour the olive oil into the same pan. Cook the onion and eggplant until tender. Stir in the garlic. Cook for 1 minute, stirring.

Add the tomato paste, tomatoes, dried basil, paprika and salt. Stir well. Simmer for 15 minutes. Add the pasta and sausages to the eggplant mixture. Spread the mixture in a baking pan. Cover the baking pan with foil. Bake in the oven at 350 degrees F for 40 minutes. Remove the cover. Top with the ricotta cheese and mozzarella cheese. Bake for 5 minutes or until the cheese has melted. Let sit for 10 minutes before serving.

Chicken Divan

Chicken divan is a casserole made with chicken, broccoli and Mornay sauce. It originated from a New York restaurant called the Divan Parisien. Serving Size: 10 Preparation & Cooking Time: 1 hour Ingredients: ¼ cup butter ¼ cup all purpose flour ½ cup cooking sherry 1 ½ cups half and half cream 22 oz. cream of chicken soup 20 oz. broccoli 1 cup cooked rice 4 cups chicken, cooked and sliced into cubes 2 cups cheddar cheese, shredded 1 tablespoon butter 1 cup breadcrumbs Chopped parsley Instructions: Add the butter to a pan over medium heat. Stir in the flour. Cook while stirring until fully blended. Stir in the cooking sherry and half and half cream. Cook while stirring until the sauce is thickened. Pour in the soup. Heat through for 2 minutes. Spread the broccoli in a baking pan. Sprinkle the rice on top.

Cover with half of the sauce and top with the chicken. Add the cheese to the remaining sauce. Pour this on top of the chicken. Mix the remaining butter and breadcrumbs. Sprinkle this mixture on top of the casserole. Bake in the oven at 350 degrees F for 45 minutes. Garnish with the chopped parsley.

Shrimp & Rice Casserole

This shrimp and rice casserole will instantly become a family favorite. You will surely enjoy making this dish for your family and getting compliments from them. Serving Size: 6 Preparation & Cooking Time: 1 hour and 10 minutes Ingredients: 2 tablespoons butter, divided 1 lb. shrimp, peeled and deveined 1 onion, chopped 1 green pepper, chopped 12 oz. mushrooms, sliced 3 tablespoons all purpose flour 1/8 teaspoon cayenne pepper Salt to taste 1 1/3 cups milk 3 cups cooked brown rice 1 cup cheddar cheese, shredded and divided Instructions: Add half of the butter to a pan over medium heat. Cook the shrimp for 3 minutes, stirring often. Transfer to a plate and set aside. Add the remaining butter to the same pan. Cook the onion, green pepper and mushrooms for 2 minutes, stirring often. Stir in the all purpose flour. Season with the cayenne pepper and salt. Gradually pour in the milk, stirring. Bring to a boil.

Cook while stirring for 2 minutes or until the sauce has thickened. Stir in the rice, ½ cup cheddar cheese, and shrimp. Mix until fully combined. Pour the mixture into a baking pan. Cover the baking pan with foil. Bake in the oven at 325 degrees F for 30 minutes. Remove the cover. Top with the remaining cheese. Bake for 5 minutes or until the cheese has melted.

Chicken & Broccoli Casserole

Win the hearts and tummies of your guests at your next potluck party when you bring this amazing chicken and broccoli casserole. No one will guess this dish only took you less than an hour to prepare and only a handful of ingredients. Serving Size: 6 Preparation & Cooking Time: 45 minutes Ingredients: 6 oz. chicken stuffing mix 1 ½ cups water 10 ¾ oz. broccoli cheese soup 1 cup broccoli florets 2 cups chicken, cooked and sliced into cubes 1 cup cheddar cheese, shredded Instructions: Preheat your oven to 350 degrees F. Prepare the chicken stuffing according to the directions in the package but use only 1 ½ cups water. Add the broccoli cheese soup, broccoli florets and chicken cubes to a bowl. Mix well. Transfer the mixture to a baking pan. Top with the chicken stuffing mix. Sprinkle the shredded cheese on top. Cover the baking pan with foil. Bake in the oven for 20 minutes. Remove the cover. Bake in the oven for 10 minutes.

Cheeseburger Casserole with Fries

This is not your regular casserole—this one is inspired by your favorite fast food snacks, cheeseburger and fries. This is a delicious treat that everyone in the family will love. Serving Size: 8 Preparation & Cooking Time: 1 hour Ingredients: 2 lb. lean ground beef 10 ¾ oz. mushroom soup 10 ¾ oz. cheddar cheese soup 20 oz. French fries Instructions: Preheat your oven to 350 degrees F. Add the ground beef to a pan over medium heat. Cook until browned, stirring often. Stir in the mushroom soup and cheddar cheese soup. Mix well. Heat through for 3 minutes. Pour the mixture into a baking pan. Spread the French fries on top. Bake in the oven for 50 minutes or until fries are golden and crispy.

Taco & Noodle Casserole

Get festive with this taco and noodle casserole dish that’s not only loaded with flavors but also has bright and cheerful colors. Serving Size: 6 Preparation & Cooking Time: 30 minutes Ingredients: 3 cups egg noodles 2 lb. lean ground turkey 8 oz. tomato sauce ½ cup water 4 oz. canned green chili, chopped 1 teaspoon onion powder 1 teaspoon chili powder ½ teaspoon garlic powder 1 teaspoon taco seasoning 1 cup cheddar cheese, shredded Toppings 2 cups lettuce, shredded 1/3 cup ripe olives, sliced 2 tomatoes, chopped ½ cup taco sauce ½ cup sour cream Instructions: Preheat your oven to 350 degrees F. Prepare the noodles according to the directions in the package. Drain and set aside. Add the turkey to a pan over medium high heat. Cook while stirring for 5 to 7 minutes or until fully cooked. Pour in the tomato sauce and water.

Stir in the green chili. Season with the onion powder, chili powder, garlic powder and taco seasoning. Mix well. Bring to a boil. Reduce heat and simmer for 5 minutes. Spread the egg noodles in a baking pan. Add the turkey mixture on top of the noodles. Top with the cheese. Bake in the oven for 15 minutes. Top with the lettuce, olives and tomatoes. Drizzle with the taco sauce and serve with the sour cream.

Ham & Asparagus Strata

You don’t have to wait until there’s a special occasion to prepare this awesome dish and you can also prepare ahead of time. Serving Size: 8 Preparation & Cooking Time: 7 hours and 20 minutes Ingredients: 12 slices white bread 12 oz. process cheese, diced 2 cups ham, cooked and diced 1 ½ lb. asparagus, trimmed 6 eggs 3 cups milk 2 tablespoons onion, chopped ¼ teaspoon ground mustard Salt to taste Instructions: Use a cookie or donut cutter to make 12 round shapes from the white bread slices. Set aside. Chop the remaining bread into smaller pieces. Spread the bread pieces in a baking pan. Layer with the cheese, ham and asparagus. In a bowl, mix the milk and eggs. Stir in the onion, mustard and salt. Pour the mixture over the bread. Cover the baking pan. Refrigerate for 6 hours. Bake in the oven at 325 degrees F for 1 hour.

Let sit for 10 minutes before serving.

Conclusion Casseroles are not going away anytime soon. They’re bound to remain a staple dinner meal for many families around the world not only because these are inexpensive and easy to prepare but also because there are so many variations that you can try, that it’s just not possible to run out of new ideas. Have fun!

About the Author A native of Albuquerque, New Mexico, Sophia Freeman found her calling in the culinary arts when she enrolled at the Sante Fe School of Cooking. Freeman decided to take a year after graduation and travel around Europe, sampling the cuisine from small bistros and family owned restaurants from Italy to Portugal. Her bubbly personality and inquisitive nature made her popular with the locals in the villages and when she finished her trip and came home, she had made friends for life in the places she had visited. She also came home with a deeper understanding of European cuisine. Freeman went to work at one of Albuquerque’s 5-star restaurants as a sous-chef and soon worked her way up to head chef. The restaurant began to feature Freeman’s original dishes as specials on the menu and soon after, she began to write e-books with her recipes. Sophia’s dishes mix local flavours with European inspiration making them irresistible to the diners in her restaurant and the online community. Freeman’s experience in Europe didn’t just teach her new ways of cooking, but also unique methods of presentation. Using rich sauces, crisp vegetables and meat cooked to perfection, she creates a stunning display as well as a delectable dish. She has won many local awards for her cuisine and she continues to delight her diners with her culinary masterpieces.

Author's Afterthoughts

I want to convey my big thanks to all of my readers who have taken the time to read my book. Readers like you make my work so rewarding and I cherish each and every one of you. Grateful cannot describe how I feel when I know that someone has chosen my work over all of the choices available online. I hope you enjoyed the book as much as I enjoyed writing it. Feedback from my readers is how I grow and learn as a chef and an author. Please take the time to let me know your thoughts by leaving a review on Amazon so I and your fellow readers can learn from your experience. My deepest thanks, Sophia Freeman

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