Archive for the ‘Casserole’ Category

Low Fat Tex-Mex Casserole

1/2 c. chopped onion (1 medium)
1 T. olive oil
1 package (6.9 ounce) chicken-flavored rice and vermicelli mix
14-ounce can chicken broth
2 c. water
2 c. chopped, cooked chicken
1 c. chopped, seeded tomato (2 medium)
1 can diced green chile peppers, drained
2 tsp. chili powder
1 tsp. ground basil
1/2 tsp. ground cumin
1/2 tsp.  black pepper
1/2 tsp. garlic salt
1 cup shredded cheddar cheese
***Preheat oven to 400 degrees***
1.  In a saucepan cook onion in hot oil over medium heat until tender.  Stir in rice and vermicelli mix (including seasoning package); cook and stir for 2 minutes.
2.  Stir in broth and water.  Bring to boiling; reduce heat.  Simmer, covered, for 20 minutes (liquid will not be fully absorbed).
3.  Transfer the rice mixture to a large bowl.  Stir in chicken, tomato, chile peppers, and seasonings.  Transfer to a 2-quart casserole dish.
4.  Bake, covered,  for 25 minutes.  Uncover and sprinkle with cheese.  Let stand about 5 minutes or until cheese melts.

Spinach Artichoke Chicken

olive oil spray

8 chicken breasts

13.75 oz artichoke hearts packed in water, drained

10 oz frozen spinach, thawed and squeezed (or you can saute bag of fresh spinach)

2 shallots, chopped

1 T. minced garlic

3 oz. cream cheese, softened

½ cup mayonnaise

½ cup Parmesan cheese

½ cup shredded mozzarella cheese

***Preheat oven to 375 degrees***


1.  Spray baking dish with olive oil nonstick baking spray.

2.  Place chicken into baking dish. Salt and pepper chicken and then bake 15 minutes.

3.  Meanwhile, in a medium bowl, combine remaining ingredients and then pour on top of chicken. Bake 20-25 minutes.

4.  Let stand about 5 minutes before serving.

Buffalo Chicken Casserole

12 ounces elbow noodles

2 T. canola oil

3 medium carrots, sliced

3 medium stalks celery, sliced

1 large onion, chopped

1 T. minced garlic

2 pounds boneless, skinless chicken breast, trimmed and cut into 1-inch cubes

1/3 cup cornstarch

4 cups low-fat milk

1/8 tsp. salt

5 T. hot sauce, preferably Frank’s RedHot

1 cup shredded mozzarella

***Preheat oven to 400 degrees***


1.  Cook noodles until barely tender, about 2 minutes less than package directions. Drain, rinse and set aside.

2.  Heat oil in the pot over medium heat. Add carrots, celery, onion and garlic and cook until beginning to soften, about 5 minutes. Add chicken and cook until no longer pink on the outside, 5 to 7 minutes.

2.  Whisk cornstarch and milk in a medium bowl; add to the pot along with salt. Bring to a boil over medium-high heat, stirring often, until bubbling and thick enough to coat the back of a spoon, about 4 minutes. Remove from the heat and stir in hot sauce.

3.  Spread the noodles in a 9-by-13-inch baking dish. Top with the chicken mixture; sprinkle with cheese.

4.  Bake the casserole until it is bubbling, about 30 minutes. Let stand for 10 minutes before serving.

Make Ahead Tip: In Step 2, cook the noodles 4 minutes less than package directions. Prepare through Step 4, cover and refrigerate for 1 day. Let stand at room temperature for 30 minutes, then bake at 400 degrees for 45 minutes.

Creamed Corn Casserole

2 (16 ounce package) frozen whole kernel corn (or 3-4 cans)

2 cups chopped red and/or green sweet pepper

1 cup chopped onion (1 large)

1  T. butter

1/4 tsp. black pepper

1  (10 3/4 ounce) can condensed cream of celery soup

1 (8 ounce) tub cream cheese spread with chive and onion or cream cheese spread with garden vegetables

1/4 cup milk


***Preheat oven to 375 degrees***


1.  Lightly coat a 2-quart casserole with cooking spray; set aside. Place corn in a colander and thaw by running under cool water; drain (or drain cans). Set aside.

2.  In a large saucepan cook sweet pepper and onion in 1 tablespoon hot butter until tender. Stir in corn and black pepper.

3.  In a medium bowl whisk together soup, cream cheese spread, and milk. Stir soup mixture into corn mixture. Transfer to prepared casserole.

3.  Bake, covered, for 50 to 55 minutes or until heated through, stirring once.


Mexican Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 ounce bag tortilla chips, crushed (I didn’t use the whole bag)
1 can Ro-tel tomatoes
1 small onion, chopped
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can cream of chicken soup
1/2 cup water
sour cream and salsa for serving

***Preheat oven to 325 degrees.***


1.  In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

2.  Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers.

3.  Cover with foil and bake for 20-30 minutes, or until bubbly.

4.  Let sit for 5-10 minutes before serving. Top with sour cream and salsa.

Corn and Mac Casserole

1 stick butter

1 lb velveeta

1 can Rotel

1 can cream corn

1 can corn (drained)

1 cup macaroni (dry)


***Preheat oven to 350 degrees***


1.  Melt butter and velveeta.

2.  Add Rotel, cream corn and drained whole corn. Add macaroni, mixing well.

3.  Pour into casserole dish and bake for 30 minutes covered. Take off cover and bake for 20 more minutes. Take out and let sit to thicken.


***recipe from Aunt Carol


Chicken and Wild Rice Casserole

***This makes 2 casseroles. Great for freezing one***

  • 2 (6.2-oz.) boxes fast-cooking long-grain and wild rice mix
  • 1/4 cup butter
  • 4 celery ribs, chopped
  • 2 medium onions, chopped
  • 5 cups chopped cooked chicken
  • 2 (10 3/4-oz.) cans cream of mushroom soup
  • 1 (8-oz.) container sour cream
  • 1 cup milk
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 4 cups (16 oz.) shredded Cheddar cheese, divided
  • 2 cups soft, fresh breadcrumbs

***Preheat oven to 350 degrees***

1. Prepare rice mixes according to package directions.

2. Meanwhile, melt butter in a large skillet over medium heat; add celery and onions. Sauté 10 minutes or until tender. Stir in chicken, next 6 ingredients, rice, and 3 cups cheese. Spoon mixture into a lightly greased 15- x 10-inch baking dish or 2 (11- x 7-inch) baking dishes. Top with breadcrumbs.

3. Bake at 350° for 35 minutes. Sprinkle with remaining 1 cup cheese. Bake 5 minutes.

To Make Ahead: Prepare as directed in Steps 1 and 2. Cover with aluminum foil, and freeze up to 1 month. Remove from freezer, and let stand at room temperature 1 hour. Bake casserole, covered, at 350° for 30 minutes. Uncover and bake 55 minutes to 1 hour and 15 minutes or until thoroughly heated. Sprinkle with 1 cup (4 oz.) shredded Cheddar cheese. Bake 5 more minutes.