Recipes for "casserole"

1. Preheat the oven to 425° F.

2. In a large skillet over medium heat, cook the olive oil and onions until the onions are soft, 5 minutes. Add the spinach and or kale (I like to use a mix), and mushrooms, and season with salt and pepper. Cook, stirring occasionally until the spinach is wilted, another 10 minutes. Add the butter, garlic, thyme, sage, poultry seasoning, and cayenne.

3. Reduce the heat to low. Mix in the cream cheese, stirring until melted. Add the cream and milk. Simmer for 5 minutes, until the sauce thickens a bit, then remove from the heat. Season with salt and pepper.

4. Spread the wild rice out into a 9×13-inch casserole dish. Pour the spinach and cream sauce over the rice, gently mixing to combine. Top the casserole with Gruyère cheese. Bake 20 to 25 minutes, until the cheese is melted and bubbling on top. Serve with sea salt on top!

1. Preheat the broiler to high.

2. Heat the olive oil in a large skillet set over medium heat. When the oil shimmers, add the chicken and season with salt and pepper. Cook 8-10 minutes, stirring occasionally until the chicken is cooked through. Remove the chicken from the skillet.

3. To the skillet, add the remaining 1 tablespoon olive oil, onion, and mushrooms. Season with salt and pepper. Cook, stirring occasionally until the onion is fragrant and the mushrooms have caramelized, about 5 minutes. Stir in the flour and cook 1 minute.

Stir in the flour and cook 1 minute.

4. Slowly pour in the milk and chicken broth and bring to a simmer. Add the quinoa, broccoli, thyme, and garlic powder. Stir back in the chicken. Reduce the heat to low, cover and cook 15-20 minutes or until the quinoa is tender. Remove from the heat and add the cheese. Transfer to the oven and broil for 2-3 minutes or until the cheese has melted.

4. Slowly pour in the milk and chicken broth and bring to a simmer. Add the quinoa, broccoli, thyme, and garlic powder. Stir back in the chicken. Reduce the heat to low, cover and cook 15-20 minutes or until the quinoa is tender. Remove from the heat and add the cheese. Transfer to the oven and broil for 2-3 minutes or until the cheese has melted.

5. Top with fresh thyme and EAT!

5. Top with fresh thyme and EAT!

1. Preheat the oven to 400°F. If you don't have a deep dish oven-safe skillet, butter a large casserole dish.

2. Bring a large pot of salted water to a boil over high heat. Boil the pasta until al dente, according to package directions. During the last 2 minutes of cooking, add the broccoli. Drain, add the pasta and broccoli back into the pot.

3. Add the cream cheese, mixing it into the pasta and allowing it to melt. Now add cottage cheese, milk, eggs, parsley, and parmesan. Mix it all together until creamy.

4. Meanwhile, in a large oven-safe skillet, melt the butter with the chicken, onion, thyme, paprika, garlic powder, cayenne, salt, and pepper. Cook until golden and the butter is toasted, 5-8 minutes.

5. Mix the pasta, broccoli, and cream sauce into the chicken. Only a gentle mix is needed! Top with both cheeses. Bake 20 minutes, until the cheese is melted and beginning to brown. Serve warm with additional thyme and fresh basil.

1. Preheat the oven to 425° F.

2. Heat the olive oil in a large pot over medium heat. Add the onion and carrot and cook until fragrant, about 5 minutes. Stir in the chicken and season with salt and pepper. Add the butter, thyme, paprika, garlic powder, and cayenne, and cook until golden and toasted, 2-3 minutes.

3. Add the broth and milk. Bring to a gentle boil over medium heat. Add the pasta and broccoli and season with salt and pepper. Stir frequently until the pasta is al dente and the broth has been absorbed, about 8-10 minutes.

4. Stir in 1 cup of cheese. If needed, transfer everything to an oven-safe casserole dish. Scatter the remaining cheese over top of the casserole.

4. Bake 20 minutes, until the cheese is melted and beginning to brown. Serve warm with additional thyme and fresh basil.

1. Preheat the oven to 375 degrees F. Bring the potatoes to a boil in a large pot of cold water. Salt the water and cook until the potatoes are tender, about 20 to 30 minutes.

2. Drain the potatoes, return the potatoes to the pot and mash over low heat, adding 6 tablespoons butter, 3 cups cheddar cheese, yogurt, cream, thyme, garlic powder, onion powder, paprika, and cayenne. Season to taste with salt and pepper. Spoon the potato mixture into a 9x13 inch baking dish. Top with the the remaining 1/2 cup to 1 cup cheddar cheese.

3. In a medium bowl, mix together the cracker crumbs, garlic, Worcestershire sauce, and 4 tablespoons butter. Sprinkle the crackers evenly over the potatoes.

4. Cover the dish with foil. Transfer to the oven and bake for 30-35 minutes, remove the foil and continue baking another 15 minutes, until the crackers are golden. Serve warm topped with fresh thyme and flaky sea salt.

1. Combine the potatoes and 1 1/2 cups water. Cover and cook on high pressure/manual for 12 minutes. Once done cooking, use the natural or quick release function and release the steam. Drain the potatoes well.

2. Finish as directed above from step 2 on.

Prepare: Preheat the oven to 400 degrees. Grease a small 3-cup casserole dish or ovenproof skillet with nonstick spray.

Turkey: Heat 1/2 tablespoon olive oil in a nonstick skillet over medium high heat. Add the onions and saute for 5 minutes or until soft and fragrant. Add the turkey, chili powder, and onion powder. Brown the meat until fully cooked and crumbled. Transfer to a bowl and set aside.

Spinach: Add the remaining 1 tablespoon olive oil to the pan and reduce the heat to medium low. Add the garlic and sage. Saute for 2-3 minutes. Add the spinach and stir until wilted, about 2 minutes. Transfer to a bowl and set aside.

Eggs: In a mixing bowl, whisk the eggs and milk. Add the cooked turkey, spinach, potatoes, and Mozzarella cheese. Stir until combined. Transfer to the casserole dish. Top with the Parmesan cheese.

Bake: Bake for 20-25 minutes or until the top is golden brown and the casserole springs back when touched. Season with salt and pepper to taste.

1. Preheat the oven to 400 degrees F. Grease a 9x13 inch baking dish with butter.

2. In a large bowl, mix together the potatoes, milk, cheeses, spinach, and a pinch each of salt and pepper. Spread the potatoes in an even layer in the prepared baking dish. Using the back of a spoon, make 8 "nests" for the eggs to sit.

3. Cook the bacon until crisp in a large skillet. Arrange the bacon inside each nest. Transfer to the oven and bake 10 minutes. Remove from the oven and crack the eggs into the nest. Season with salt and pepper. Return to the oven and bake an additional 10-15 minutes, or until the eggs are set to your liking.

4. Top the casserole with fresh basil, dill, and a pinch of crushed red pepper flakes. Serve and enjoy!

Make the enchilada sauce. Place in a saucepan and simmer over low heat while preparing the rest of the ingredients. Make sure to taste and season with salt – you want this sauce to hold a lot of flavor.

Preheat the oven to 375 degrees. Press the excess moisture from the tofu. Heat the oil in a large skillet and add the tofu to the pan, crumbling it as you pan-fry it so it ends up in small pieces. Add 1-2 cups of sauce to the skillet and simmer for 10-ish minutes, to really get things browned and delicious. Taste / season generously with salt.

In a greased 9×13 pan, layer the tortillas, tofu, sauce, and cheese (I did three layers, ending with cheese on top). Cover with greased foil and bake for 20-30 minutes until everything is bubbly and delicious. Remove the foil if you want the cheese to get a little browned at the end of the baking time. Serve with black beans and avocado and every other delicious topping you like!

1. Preheat the oven to 425 degrees F.

2. In a large oven safe skillet, melt the butter, olive oil, and onions together. Cook, stirring occasionally until softened, about 5 minutes. At this point, you want to slowly add 1/2 cup of the wine, 1/4 cup at a time, until the wine cooks into the onions. Continue to cook another 8-10 minutes until you've used the 1/2 cup of wine and the onions are deeply caramelized. Push the onions to the side of the pan and stir in the meat, bell pepper, garlic, thyme, parsley, cayenne, and season with salt and pepper. Cook, breaking up the meat as it cooks, another 5 minutes until the meat is browned. Stir in the flour and cook another minute. Add the remaining 1/2 cup wine, soy sauce, Worcestershire sauce, and 1 cup of water. Bring to a boil and simmer until thickened 3-5 minutes.

3. Remove from the heat and sprinkle the Gruyere cheese overtop the meat. Arrange the tater tots on top of the cheese. Transfer to the oven and bake 20 minutes, until the tots are golden. Sprinkle the cheddar over the tater tots, return to the oven. Bake another 10-15 minutes, until the cheese is melted.

4. Serve topped as desired with fresh thyme and chives.

1. Preheat your oven to 400 degrees F. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool.

2. Meanwhile, make the bacon pecans. In a large skillet over medium heat, cook the bacon until crisp. Remove the bacon from the pan and drain onto a paper towel. In a medium bowl, combine the brown sugar, flour, pecans, butter, cayenne, sage, and rosemary (if using). Stir in the bacon.

3. Reduce the oven temperature to 350 degrees F. Peel the skins away from the flesh of the sweet potato. Add the sweet potatoes to a mixing bowl. Mash well. Mix in the brown sugar, vanilla, cinnamon, milk, butter, eggs, and bourbon until combined. Season with salt.

4. Spoon the sweet potato mixture into a 9x13 inch baking dish. Sprinkle the pecans evenly over top.

5. Transfer to the oven and bake for 35-40 minutes, until the pecans are golden. Serve warm topped with flaky sea salt.

1. Preheat the oven to 425 degrees F.

2. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and carrot and cook until fragrant, about 5 minutes. Stir in the chicken and season with salt and pepper. Cook until the chicken is seared, 2-3 minutes. Add the butter, rice, orzo, and thyme, and cook until golden and toasted, 2-3 minutes. Add the broth and bring to a boil over high heat. Add the broccoli, bay leaves, garlic powder, cayenne, and a large pinch each of salt and pepper. Bring to a boil, cover and reduce heat to low. Cook, covered for 20-25 minutes, until the rice is mostly cooked.

3. Once the rice is cooked, stir in the lemon zest, milk, and 1/2 cup of cheese. If needed, transfer the rice to an oven-safe casserole dish. Scatter the remaining cheese over top the casserole.

4. Transfer to the oven and bake 15-20 minutes, until the cheese is melted and just beginning to brown. Serve warm with additional thyme and fresh basil.

Preheat the oven to 425 degrees F.

Heat the olive oil In a large, oven safe skillet over medium heat. When the oil shimmers, add the shallots and cook until fragrant, about 2-3 minutes. Add the mushrooms, thyme, dill, crushed red pepper, and season with salt and pepper. Cook undisturbed for 5 minutes or until golden. Add the butter and wild rice, cook 2-3 minutes, until the rice is golden and toasted. Pour in 4 cups of water. Bring to a boil, cover and reduce heat to low. Cook, covered for 40-45 minutes.

Once the rice is cooked, stir in the broccoli, spinach, and 1/2 cup of each cheese. Season with salt and pepper. Scatter the remaining cheese over top the casserole.

Transfer to the oven and bake 20-25 minutes, until the cheese is melted and just beginning to brown. Serve warm with additional thyme.

1. Preheat your oven to 400 degrees F. Butter an 8-9 inch spring form pan.

2. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool. Reduce the oven temperature to 350 degrees F.

3. Peel the skins away from the sweet potatoes and mash well in a large mixing bowl. Mix in the maple syrup, bourbon (if using), vanilla, 1 teaspoon cinnamon, milk, 2 tablespoons butter, and eggs, mixing until combined. Set aside while you prepare the phyllo dough.

4. In a small bowl, mix the remaining 4 tablespoons butter and 1/2 teaspoon cinnamon.

5. Place 1 sheet of phyllo dough on a clean counter and brush with the cinnamon butter. Repeat, layering 2 more times, placing the sheets of dough over top of each other. Carefully transfer the buttered phyllo to the prepared pan, gently pressing it to fit inside. Repeat, over lapping each layer 3 more times until you have completely covered the bottom and sides of the pan to create the crust (see above photo) and have used between 12-18 sheets of dough.

6. Spoon the sweet potato mixture into center of the phyllo dough. Spread in an even layer.

7. To make the pecans. In a medium bowl, combine the flour, maple, pecans, and sage. Add the butter and use your fingers to mix the butter into the pecans until a crumble forms.

8. Sprinkle the pecans over the sweet potatoes. Transfer to the oven and bake for 30-40 minutes or until the pecans are toasted and the phyllo is golden brown. Serve warm

1. Preheat the oven to 375 degrees F. Lightly coat a 9×13 inch baking dish or large round baker.

2. Add the olive oil to a large skillet set over medium heat. When the oil shimmers, add the onion and cook until softened and slightly caramelized, about 5 minutes, season with salt + pepper. Add the butter, carrots and garlic and continue to cook another 5 minutes. Stir in the thyme and cayenne.

3. Sprinkle the flour over the veggies and cook, stirring to incorporate, for another minute. Slowly pour in the chicken broth and milk, season with salt and pepper. Bring the sauce to a low boil and then reduce the heat to medium, simmer for 5 minutes or until the sauce has thickened. Remove from the heat, stir in the parsley. Let cool until no longer hot to touch, then stir in the eggs.

4. Add the cubed bread, noodles, and chicken, tossing to combine. Transfer the mixture to the prepared baking dish. Top evenly with Kettle Chips. Transfer to the oven and bake for 35-45 minutes or until the filling is bubbling and the the top is golden. Let sit 5 minutes before serving.

Transfer to the oven and bake for 35-45 minutes or until the filling is bubbling and the the top is golden. Let sit 5 minutes before serving.

1. Preheat your oven to 400 degrees F. Grease a 9x13 inch baking dish or a dish slighly smaller (no less than 2 quarts).

2. Poke a few holes in the sweet potatoes and bake for 1 hour or until soft and tender. When the sweet potatoes are cooked, slice them in half and allow to cool. Reduce the oven temperature to 350 degrees F.

3. Peel the skins away from the sweet potatoes and mash well in a large mixing bowl. Mix in the maple syrup, vanilla, cinnamon, heavy cream, butter, and eggs, mixing until combined.

4. To make the streusel. In a medium bowl, combine the flour, brown sugar and cinnamon. Add 6 tablespoons butter and use your fingers to mix the butter into the flour until a crumble forms. Stir in 1/4 cup maple syrup and the walnuts.

5. Pour half the sweet potatoes into the prepared dish. Sprinkle with 1/3 of the streusel. Spread the remaining sweet potatoes over top and sprinkle the remaining streusel evenly over the top of the sweet potatoes. Transfer to the oven and bake for 30-40 minutes or until the top is dark golden.

6. Meanwhile, in a small sauce pan, brown the remaining 2 tablespoons butter over medium heat. Stir in the remaining maple syrup.

7. Just before serving, drizzle the browned maple butter over the casserole. Serve warm.

1. Preheat the oven to 400 degrees F.

2. Melt the butter and olive oil in a large, oven safe skillet over medium heat. Add the onion and cook for 5-8 minutes, stirring often until the onion is soft. Season with salt and pepper. Add the garlic, the cremini mushrooms and the wild mushrooms, cook another 5 minutes or until the mushrooms are caramelized. Stir in the apples and thyme and cook another minute longer.

3. Pour in the 2 cups chicken broth and the wine and bring to a boil over high heat. Stir in the rice and chicken, cover and reduce the heat to low. Simmer for 45-55 minutes or until the rice is cooked, if needed, add the remaining 1/2-1 cup broth if the rice feels a little hard still. Remove from the heat and stir in the spinach.

4. Sprinkle the cheese over top the rice and transfer to the oven. Bake for 10-15 minutes or until the cheese has melted. Remove from the oven and serve with fresh thyme. Enjoy!

Preheat the oven to 375°F. Grease a 9x13-inch casserole dish with cooking spray. Set it aside.

Fill a large pot with water, season the water generously with salt, and bring it up to a boil over high heat. Cook the pasta in the boiling water according to the package instructions, until al dente. Strain the pasta into a colander placed in the sink and set it aside.

Set the sausage links on a cutting board and use a sharp knife to cut them in half lengthwise. Then, cut them into 1/2-inch thick half moons. If using raw sausages, they may fall apart a little and that's okay.

Heat a medium skillet over medium heat. Add the sausages and cook for 6 to 8 minutes, stirring them every 1 to 2 minutes, until evenly browned. You won’t need any oil since the sausages will release enough to keep them from sticking to the skillet. Turn the heat off. Tilt the skillet and use a spoon to scoop out and discard as much grease as possible.

Simply Recipes / Hannah Zimmerman

In a large bowl, add the marinara sauce, Parmesan, garlic powder, dried basil, and dried oregano. Mix with a spoon to combine. You can also do this in the same pot used to cook the pasta!

Simply Recipes / Hannah Zimmerman

Add the cooked pasta and sausages, bell peppers, onions, mushrooms, and olives. Stir to combine. I like to use two large spoons to toss the mixture together until everything is coated in the sauce.

Simply Recipes / Hannah Zimmerman

Pour the pasta mixture into the prepared casserole dish. Sprinkle shredded mozzarella evenly over it and top with pepperoni slices.

Simply Recipes / Hannah Zimmerman

Tightly cover the casserole with foil and bake for 30 minutes. Remove the foil and turn the oven to broil on high for 2 to 3 minutes, until the cheese is fully melted and lightly browned. Keep a close eye on it so that it doesn’t burn! Let it cool for 10 to 15 minutes before serving.

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Simply Recipes / Hannah Zimmerman

Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really, really sticks to the sides). Bring the chicken broth and 1/2 cup milk to a low boil in a saucepan. Whisk the other 1/2 cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.

Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Bake uncovered for 30 minutes.

Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.

Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, bake for an additional 10-15 minutes to get the right consistency. When the quinoa and chicken are cooked and the sauce is thickened, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake for 5 minutes, or just long enough to melt the cheese.

Bring a large pot of salted water to a boil (1 tablespoon salt for 2 quarts of water). Add the broccoli florets and boil for 3 to 5 minutes or until just tender enough so that a fork can easily pierce the floret, but still firm. Strain and rinse with cold water to stop the cooking.

While the water in step one is coming to a boil, cook the bacon pieces on medium heat in a frying pan until lightly browned, but not crisp. Remove to a plate lined with paper towels to absorb the excess fat. Set aside.

Preheat oven to 425°F (220°C). Butter a 2 1/2-quart casserole dish.

In a bowl, whisk the eggs into the flour, then whisk in the cream and milk. Add the black pepper (more or less to taste), salt, and mustard. Mix in about a third of the cheese.

Place the blanched broccoli florets in the casserole dish, sprinkling about a third of the cheese over the broccoli florets as you lay them down. Sprinkle the bacon pieces over the broccoli.

Pour the egg, cream, milk, cheese mixture over the broccoli, moving the broccoli pieces a bit so that the mixture gets into all the nooks and crannies. Sprinkle the casserole with the remaining cheese.

Bake until the casserole is set, 25 to 40 minutes depending on the depth of the casserole dish. Once the top has browned, you may want to tent with aluminum foil to keep from burning.

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Beat the eggs in a large bowl. Mix in the milk and cheese.

Add the bread and carefully stir until all pieces of bread are moistened (don't over mix or the bread may disintegrate).

Add salt and pepper to taste (if using Italian sausage, you won't need either). If you have a lot of additions, you might need a couple more eggs to make sure that everything is at least touching some egg mixture. Just whisk in 2 tablespoons of milk for every beaten egg you add.

Butter a 9x13-inch casserole dish. Pour the mixture into the casserole dish. (At this point, you can bake right away or transfer the casserole to the fridge and bake it the next day.)

Bake in a 350°F oven for 50 minutes to an hour, until the top is browned and the center springs back when touched.

Remove from oven and let cool for 10 minutes before serving.

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Preheat oven to 350 degrees F. Toss bread cubes with melted butter in a bowl.

Whisk ingredients for the reuben sauce; taste and adjust.

In a separate bowl, combine the sauerkraut, parsley, and caraway seeds.

Layer half of the bread/butter mixture on the bottom of a 9×13 baking dish. Bake for 10 minutes and remove from the oven.

Layer the remaining ingredients on top of the baked bread cubes. This is the order I usually follow: sauerkraut, cheese, sauce, corned beef, sauerkraut, cheese, sauce. Finish with a little more cheese and the remainder of bread cubes. Bake for 35 minutes.

Drizzle with sauce, sprinkle with parsley, and serve!

In a bowl, combine the sliced red onions and the buttermilk. Toss to coat the onions, then place them in the fridge for at least 15 minutes.

In another small bowl, whisk together flour, panko, and dried mixed herbs.

Fill a Dutch oven or other deep pot with about 2 inches of vegetable oil, and heat to 375°F, or until shimmering but not smoking (lower the heat if you start to see wisps of smoke). To check that the oil is hot enough, toss in a pinch of panko mixture; if it starts to bubble and fry, you’re ready to go.

Set a baking sheet lined with paper towels near the stove to drain the fried onions.

Working in handfuls, lift the onions from the buttermilk and toss them in the flour/panko mixture.

Gently lower the coated onions into the hot oil and fry until deep golden brown. Lift the onions from the oil with a heat-proof slotted spoon or tongs, and place on the paper towels to drain.

Preheat the oven to 375°F and set a strainer over your sink and prepare a bowl with ice water.

Bring a large pot of salted water to a boil. Add the green beans and boil for 5 to 6 minutes until just tender, but still slightly crisp.

Drain and then shock the green beans in the bowl of cold water to stop the cooking process. When cool, drain again and set aside.

Melt the butter in a large skillet and add in the mushrooms. Season with salt and cook until softened and tender. Add in the garlic and thyme.

Sprinkle the flour over the mushrooms and stir until the mushrooms are coated. Stir in the half-and-half and the chicken broth.

Bring the mixture to a simmer and allow the sauce to thicken. Stir in the Parmesan cheese and green beans.

Transfer the creamy green bean and mushroom mixture to a 3-quart or 9x13 casserole dish. Scatter the fried onions over top, and bake in the oven for 15 to 20 minutes, until the casserole is bubbling. Serve hot.

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Butter a 9- x 13-inch baking dish and preheat the oven to 350°F.

Take 6 slices of the bread and cut them into 1-inch cubes. Ultimately, you need enough bread to cover the bottom of your baking dish. If you're bread isn't pre-sliced, you might need more to do this.

Take the remaining 2 slices of bread and pulse in a food processor until fine crumbs are formed.

Chop the pastrami (or corned beef if you’re using) into bite-sized pieces. I do this by stacking it and cutting the meat first in strips, then I cut across the strips to form rough squares. It doesn’t need to be perfect. It’s a casserole.

Stack the cheese slices one on top of the other, then cut it in strips, and then cut across the strips into squares.

In a large bowl, add the cream cheese and smoosh it with a spoon or spatula to soften and break it up a bit. Add the meat, Swiss cheese, sauerkraut, Thousand Island dressing, caraway seeds, and salt. Stir to combine, making sure you fully incorporate the cream cheese.

Place the cubed bread on the bottom of your baking dish (slice and add more cubes if needed to make a full layer). Then spoon the filling over the top of the bread. Spread it out as evenly as possible. Sprinkle the breadcrumbs over the top.

Place the casserole in the oven and bake for 40 to 45 minutes until the crumbs are toasted and the casserole is heated through.

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Heat 2 tablespoons of olive oil in a large sauté pan on medium high or high heat (hot enough to brown but not burn). Season the chicken pieces all over with salt and pepper.

Working in batches, brown the chicken pieces on both sides, about 1 to 2 minutes per batch. Add a little more olive oil if needed with every batch.

Remove chicken pieces and set aside in a bowl. The chicken does not have to be cooked through, only browned.

In the same sauté pan add 1 tablespoon olive oil. Lower the heat to medium, add the onions, and cook until translucent, about 3 minutes.

Add the garlic; cook 30 seconds more. Remove onions and garlic to a shallow 9 x 13-inch casserole dish.

Raise heat to medium high and add the sliced mushrooms. Dry sauté the mushrooms (don't add butter or oil), allowing them to brown lightly and release some of their moisture. Add the mushrooms to the casserole dish.

Add 1/4 cup dry sherry or dry white wine to the pan to deglaze it, scraping off the browned bits from the bottom.

(At this point, if you are making ahead, reduce the sherry to 1 tablespoon and pour off into the casserole dish. Refrigerate cooked onions, garlic, mushrooms, and browned chicken pieces until you are ready to make the casserole.)

Let the sherry reduce to about 1 tablespoon, then add the chicken stock, and remove from heat. Stir in 1 1/2 teaspoons salt, the cream, and the sour cream.

Add the uncooked rice to the casserole dish. Then pour the stock, sherry, cream, and sour cream mixture over the rice.

Add the Italian and poultry seasonings (or fresh herbs) and paprika to the dish.

Stir the rice, onion, mushroom, and herb mixture so that they are evenly distributed in the casserole dish.

Place the chicken pieces on top of the rice mixture (in a single layer if you can, they will be crowded).

You can add 1 cup of frozen, unthawed peas in with the rice when you assemble the casserole. Because of the wine, the peas won't stay bright green, but they are still tasty.

Simply Recipes / Michelle Becker

Simply Recipes / Michelle Becker

Cover the casserole dish tightly with aluminum foil. Bake in a 375°F oven for 45 minutes and then remove foil.

If the casserole still has too much liquid, let it cook a few minutes more, uncovered, until the excess liquid has evaporated away.

Sprinkle with fresh parsley before serving.

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Set the oven rack in the center of the oven. Spray a 9x13-inch baking dish with nonstick spray or grease with butter.

In a large skillet over medium-high heat, add the olive oil followed by the ground beef. Cook the beef until it’s browned, breaking it up with a spatula as it cooks, about 5 minutes.

Add the onion, garlic, and bell pepper to the skillet and stir together. Cook for a few more minutes to start to soften vegetables. Season the mixture with salt, cumin, paprika, and pepper.

Add the diced tomatoes to the skillet and simmer the mixture for 15 minutes over low heat, stirring regularly to prevent sticking. Cook until most of the moisture has evaporated out of the skillet and the mixture is a sloppy joe-like consistency. Remove from the heat.

Add about 2/3 of the frozen hash browns to the prepared baking dish and loosely spread in an even layer. Top evenly with the ground beef mixture followed by 2 cups of the grated cheese. Top that with the remainder of the shredded hash brown, loosely spread over the top. Season the top of the casserole with a pinch of salt and pepper.

Bake the casserole, uncovered, for 45 minutes. Remove the casserole and top with the remaining cheese. Return to the oven until the cheese is melted and the potatoes are crisp, about 15 minutes.

Remove the casserole and let cool for a few minutes before serving. Garnish with sliced green onions before serving, if desired.

Store leftovers in an airtight container in the fridge for up to 5 days.

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Butter a 2-quart baking dish and set aside.

Peel the sweet potatoes and cut them into 2-inch chunks. Place the chunks in a large pot and fill with enough water to cover the potatoes.

Bring everything to a boil, then reduce to a simmer and cook for 15 minutes, or until the sweet potato chunks can be easily pierced with a fork. Drain the sweet potatoes and let them cool for 5 minutes.

Working in batches, transfer sweet potatoes to a food processor and blend to make a smooth puree.

Makes about 4 cups of puree. (At this point, the puree can be refrigerated for several days until you're ready to make the casserole.)

Add the sweet potato puree into a large bowl. Mix in the milk, maple syrup, egg, cinnamon, ginger, nutmeg, salt, and orange zest.

Pour the sweet potato puree into the prepared baking dish and spread to an even layer.

In a separate bowl, mix the pecans, flour, brown sugar, butter, and cinnamon together for the crumble topping. It should form large floury clumps. Sprinkle crumble over the sweet potatoes.

Bake for 30 to 35 minutes, until the topping is a nice golden brown.

Let the casserole cool for 10 minutes before serving.

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Place an oven rack in the center position.

Slice the bread into 1-inch slices and then cut then slices into 1-inch cubes. You can also tear the bread apart with your hands. Leave the crusts on.

Simply Recipes / Lisa Lin

Lightly grease a 2-quart (if you want thicker slices) or 3-quart baking dish (if you want thinner slices) with cooking spray or butter. Add enough bread cubes to cover the bottom. Sprinkle a few tablespoons of pecans on top. Continue layering the bread chunks and pecans.

Simply Recipes / Lisa Lin

In a small bowl, whisk the eggs together. Add the milk, sugar, orange zest, 1/2 teaspoon of cinnamon, and salt, and mix well. Pour the egg and milk mixture evenly over all the bread chunks. (I found it easier to pour the mixture into a large measuring cup with a spout first before pouring the mixture over the bread.)

At this point, the casserole can be baked right away, or covered and refrigerated overnight.

Simply Recipes / Lisa Lin

Simply Recipes / Lisa Lin

In another bowl, mix the melted butter with the brown sugar, 1 teaspoon cinnamon, and a pinch of salt. Using a spoon, drizzle the mixture evenly over all the bread chunks.

Simply Recipes / Lisa Lin

Bake the casserole, uncovered, for 35 to 45 minutes. I baked mine for about 38 minutes. Leave the casserole in the oven longer if you want the chunks of bread on the top to be browner and crunchier.

Let the casserole cool for about 10 minutes before serving.

Sprinkle dried cranberries and dust powdered sugar on top, if you like. Serve with maple syrup at the table.

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Brush or spray a 4-quart (9x13-inch) shallow baking dish with oil.

In a wide, deep saucepan, place the chicken breasts skin side down, and add the peppercorns, 1/2 teaspoon salt, bay leaf, and 1 parsley sprig. Pour the stock over the chicken (the breasts should be covered; if not, add enough water to cover by 1/2-inch).

Bring to a simmer, uncovered, over medium-high heat. (Bubbles should appear around the edges of the pot, but not in the center.)

Adjust the heat, if needed, to maintain a low simmer, and cook the chicken, skimming the foam off the top with a spoon as necessary, for 15 to 18 minutes, or until a thermometer inserted into the thickest part of the chicken registers 165°F. With tongs, transfer the chicken to a plate to cool.

When cool, shred the chicken into bite-size pieces. Discard the skin and bones.

Fill a large pot with water, add the remaining 3 teaspoons of salt and bring it to a boil. Add the noodles and cook for 2 minutes fewer than the package directions indicate. (This prevents the noodles from becoming overcooked when baked in the casserole.) Shut off the burner, drain the pasta and return it to the pot. In the end, you will add the finished sauce to the pot of noodles.

In a small bowl, stir the softened butter and flour together until well combined. It will look a little like paste.

Pour the stock through a fine mesh strainer into a bowl. You will use it make the sauce. Discard the solids. Measure 3 cups of stock and return it back to the saucepan. (Freeze any leftover stock and save it for another use.)

Add the onion, celery, and pepper to the saucepan with the stock, and bring the stock to a simmer over medium heat. Cook for 5 minutes or until the vegetables soften.

A few tablespoons at a time, whisk in the beurre manie until the clumps melt into the stock and the stock thickens slightly. Bring the sauce to a boil while whisking constantly for about 2 minutes to cook the flour. Whisk in the milk and sour cream.

The sauce should look like cream soup; it is not as thick as béchamel. Taste and add more salt and pepper, if you like.

Pour the sauce over the noodles and stir to coat. Add the shredded chicken and drained pimentos. Transfer to the baking dish and top with the grated cheese.

Bake for 20 to 25 minutes, or until the sauce bubbles and the cheese melts. If you like a slightly crunchy top, run the casserole under the broiler for 3 to 5 minutes, or until the cheese is golden. If desired, chop the remaining sprig of parsley and sprinkle it over the top.

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Add 1 tablespoon of the salt to 2 quarts water in a large pot. bring to a boil for cooking the egg noodles.

Heat 1 tablespoon of oil on medium high heat in a large, heavy bottomed pot or skillet. Add the onions and bell pepper and sauté until softened, about 4 minutes. Add the garlic and cook for a minute more.

Add the tomatoes, breaking them up with your fingers or a knife if you are using whole canned tomatoes. Bring to a simmer and let cook for 10 minutes. Lower the heat to warm.

In a separate skillet, add 1 tablespoon of oil and heat to medium-high. Working in batches, so you do not crowd the pan, add the ground beef, breaking it up with your fingers as you add it to the pan.

Do not stir the ground beef, but let it sit and cook for a minute or two until it browns on one side.

Sprinkle 1/2 teaspoon of the salt over the meat while cooking.

Once browned on one side, turn the pieces over to get the other side browned. Once the meat is mostly browned (can still be rare in the center), remove the beef from the pan and add to the tomato onion mixture.

Add the mushrooms to the same pan that you had used for browning the beef and sauté the mushrooms in the remaining oil and beef drippings. Once browned, add the mushrooms to the beef and tomato mixture.

While the mushrooms are cooking, add the egg noodle pasta to the boiling water. Cook as directed, about 4 to 5 minutes. Strain when cooked, but still a little firm (al dente).

Add the cooked egg noodles to a large (3 quart) casserole dish. (If your casserole dish isn't big enough, you may need to use 2 casserole dishes.)

Stir in the tomato beef mixture. Stir in the corn, chopped olives, and about two thirds of the cheese.

Sprinkle remaining cheese on top of casserole. Place in the oven. Bake uncovered at 350°F for 30 minutes.

In a large bowl, mix the shredded chicken with the green chiles, 1 taco seasoning packet, and a third of the shredded cheese. Set aside.

Simply Recipes / Mihaela Kozaric Sebrek

In a large skillet, add olive oil and onion. Season with the salt and the second taco seasoning packet and cook over medium-high heat until the onions soften, 4 to 5 minutes. Add the corn and cook for 1 to 2 minutes. Add the black beans and fire-roasted tomatoes and cook for a few minutes to combine flavors and break down the tomatoes a bit.

Remove the mixture from the heat and stir in a third of the remaining shredded cheese.

Simply Recipes / Mihaela Kozaric Sebrek

Lightly spray a 9x13-inch baking dish with nonstick spray and line the bottom with 8 overlapping tostada shells. (If you don’t have these, you can use 6 corn tortillas, but the crispy tostadas work best.)

Top the tostadas with the chicken filling. Top with 6 corn tortillas to cover most of the chicken layer.

Spread the black bean and corn mixture on top of the tortillas. Cover with the last 6 corn tortillas. It’s okay to rip them up to get even coverage. Sprinkle with the remaining cheese.

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Bake the casserole, uncovered, for 30 minutes, until it is bubbling and the top is crispy.

Cool it for 5 minutes. Slice portions with a knife and use a spatula to serve. Garnish with sour cream and cilantro.

Refrigerate leftovers for up to 5 days or wrap tightly and freeze for up to 3 months.

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Simply Recipes / Mihaela Kozaric Sebrek

Simply Recipes / Mihaela Kozaric Sebrek

Lightly butter or grease a 9x13-inch baking dish.

Bring a large pot of salted water to a boil. Cook the noodles according to the package directions until al dente, 7 to 8 minutes. Drain and rinse the noodles under cold running water to stop the cooking.

Add the butter to a large pot over medium heat. Once melted, add the chopped mushrooms and cook until they soften, about 5 minutes. Stir in the cans of soup and bring to a simmer. Slowly whisk in two cans-worth of whole milk and bring to a simmer to thicken the sauce.

Whisk in the cream cheese, half of the Parmesan cheese, and the frozen peas. Season the gravy with salt and pepper, tasting and adjusting to your liking.

Simply Recipes / Carla Cardello

Stir in shredded chicken and cooked pasta. Transfer the mixture to the baking dish and top with the breadcrumbs and the remaining 1/2 cup Parmesan cheese.

Simply Recipes / Carla Cardello

Cover the casserole with aluminum foil and bake for 30 minutes. Then remove the foil from the casserole and bake until browned on top and bubbly, another 10 to 15 minutes. Let rest for 5 minutes before serving.

Leftover casserole will keep well in the fridge for 5 days. You can reheat it in the microwave for individual servings or reheat the entire casserole in a 350°F oven until it’s warmed through.

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Simply Recipes / Carla Cardello

Put the butter in an 8x8-inch or 2-quart casserole dish and pop it in the oven to melt as it preheats.

Once the butter has melted (it usually takes 5 to 8 minutes), add the cracker crumbs to the dish and toss to coat. Remove the buttered crumbs to a bowl and set the bowl and the now-greased dish aside.

Simply Recipes / Ciara Kehoe

Put the squash and onion pieces in a large skillet with 1 cup water. Bring to a boil over high heat and cook, stirring occasionally, until the squash is tender, about 10 min.

Strain the squash and onion into a sturdy colander in the sink. With the vegetables still in the colander, mash them with a potato masher just until they’re chunky. This allows even more moisture to drain out, which will keep your casserole from getting too watery.

I like this casserole with really mashed-up squash, so I cook mine until it’s mashably tender. But if that texture isn’t what you like, you can cook your squash until it’s simply cooked through and skip the mashing–just be sure to drain it really well.

Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Beat the egg in a large bowl. Add the mayonnaise and beat until combined. Fold in the cheese, salt, and pepper. Add the mashed squash (it’s okay if it’s still hot) and mix until combined.

Simply Recipes / Ciara Kehoe

Scrape into the greased dish or pan. Top evenly with the buttered cracker crumbs.

Bake until the center is set and the crackers are lightly browned, about 30 minutes. Cool for at least 5 minutes before serving. Refrigerate leftovers for about 5 days.

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Simply Recipes / Ciara Kehoe

Simply Recipes / Ciara Kehoe

Line a baking sheet with parchment and spray it with vegetable oil spray.

Scrub clean and dry the sweet potatoes. Slice them in half lengthwise.

Place the potato halves, cut side down, on the baking sheet. Prick each in several places with a fork and bake for 40 to 45 minutes, or until soft. Remove and let rest until potatoes are cool enough to handle.

Butter or coat with cooking spray a 3-quart or 9-x13-inch baking dish.

As soon as the potatoes are cool enough to handle, pull off the skins and discard. Transfer the inner flesh to the bowl of a stand mixer bowl fitted with the paddle attachment, or a large bowl.

Add 1/4 cup of the butter, orange zest, orange juice, salt and pepper. Mix on low speed in the stand mixer until the potatoes are creamy, but not necessarily perfectly smooth. Taste and add more salt and pepper, if you like. Transfer the potatoes to the buttered baking dish.

Alternatively, mash with a potato masher and beat until creamy with a wooden spoon, then transfer to the baking dish.

Dot the top of the casserole with the remaining 1 tablespoon of butter. Cover loosely with foil and bake for 30 to 35 minutes, or until hot.

Place the marshmallows close together in a random pattern over the potatoes. Return the casserole to the oven and bake for 5 to 7 minutes, or until the marshmallows melt and brown.

Cool the casserole briefly and serve while hot. Leftovers can be refrigerated for up to 5 days.

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Grease a 9x13-inch baking dish.

Heat the oil in a large high-sided skillet over medium-high. Add the onion and cook, stirring often, until softened and translucent, about 4 minutes. Add the beef and break it apart with a spoon. Cook, stirring often, until browned, 5 to 6 minutes.

Stir in the taco seasoning, garlic powder, and salt and cook, stirring constantly, until the meat is fully coated and fragrant, about 1 minute.

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Add the pinto beans, tomatoes, and frozen corn and stir until incorporated, about 1 minute. Remove from the heat and stir in the sour cream and 1/2 cup of the shredded cheese. Stir until creamy and saucy, about 1 minute.

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Transfer the mixture to the prepared baking dish. Sprinkle evenly with the remaining 1 1/2 cups cheese. Arrange the potato tots in a single layer over the cheese.

Bake until the potato tots are golden brown and cooked through and the filling is bubbling around the edges, 25 to 30 minutes. Garnish with cilantro, if desired.

Store the leftovers in an airtight container in the fridge for up to 4 days. To reheat, skip the microwave (nobody likes soggy tots) and reheat the casserole in the oven or toaster oven at 350°F until warmed through.

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Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Simply Recipes / Photo by Will Dickey / Food Styling by Julian Hensarling / Prop Styling by Christina Daley

Preheat the oven to 350 degrees. Mash the sweet potatoes and add the melted butter, milk, sugar, vanilla, beaten eggs, and a pinch of salt. Stir until incorporated. Pour into a shallow baking dish or a cast iron skillet.

Combine the butter, brown sugar, flour, and pecan pieces in a small bowl, using your fingers to create moist crumbs. Sprinkle generously over the casserole. Bake for 25-35 minutes, until the edges pull away from the sides of the pan and the top is golden brown. Let stand for the mixture to cool and solidify a little bit before serving.

Preheat: Preheat the oven to 375 degrees.

Spread Sauce In Bottom: Place a few spoonfuls of enchilada sauce in the bottom of a glass square baking dish (mine was 9×9) to prevent sticking.

Layer Tortillas: Place 2 tortillas in the bottom of the dish, overlapping to cover the entire surface.

Layer Everything Else: Layer the beans, chicken, cheese, sauce, and tortillas; repeat once to make a total of 2 layers. (For me this was about 1/3 cup refried beans, 1 cup of the chicken, ½ cup cheese, and about 3/4 cup enchilada sauce in each layer.)

Bake: Cover the top with the remaining enchilada sauce and 1 cup cheese. Cover the baking dish with well-oiled aluminum foil and bake for about 30 minutes. Remove foil and bake uncovered for an additional 5 minutes or until cheese is starting to brown and sauce is bubbling.

Rest and Serve: Allow to rest for at least 15 minutes so it can firm up a bit before cutting and serving. Top with cilantro, lime, sour cream, or avocado.

Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 3-quart baking dish.

Place broccoli and 2 tablespoons water in a large microwave-safe bowl; cover with plastic wrap and microwave on high for 5 minutes, stirring once. Drain.

Meanwhile, melt 1 tablespoon butter in a large skillet over medium heat. Add celery, onion, and garlic. Cook and stir until tender, about 3 to 5 minutes.

Stir in soups and milk and heat through.

Add cooked vegetable mixture to broccoli in the bowl.

Stir in shredded cheese, mustard, paprika, and pepper.

Stir in rice until combined. spoon into prepared baking dish.

Transfer mixture to prepared baking dish. Combine panko with remaining 1 tablespoon  melted butter. Sprinkle on top

Bake in the preheated oven until browned and bubbly, about 30 to 40 minutes.

Enjoy!

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish.

Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper.

Arrange butter evenly over the top of the chicken mixture.

Bake in the preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes.

Cool 10 to 15 minutes before serving. Enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.

Whisk condensed soup, mayonnaise, egg, and onions together in a medium mixing bowl until combined.

Place frozen broccoli florets into a very large mixing bowl and break it up if necessary; add soup mixture and mix well to coat. Sprinkle with cheese and mix well; spread mixture into the prepared baking dish. Season with salt, pepper, and paprika.

Bake in the preheated oven until cheese has melted and the casserole is golden brown on top, 45 minutes to 1 hour.

Serve and enjoy!

Preheat the oven to 375 degrees F (190 degrees C).

Combine chicken, broccoli, condensed soup, sour cream, and pepper in a bowl. Mix in 1 cup Cheddar cheese. Pour into a 2-quart casserole dish and top with remaining Cheddar cheese.

Combine bread crumbs and butter in a bowl. Sprinkle over casserole.

Bake in the preheated oven until bubbly and cheese is melted, 30 to 35 minutes.

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Heat a large skillet over medium-high heat; cook and stir bacon and onion until bacon is evenly browned, about 10 minutes. Drain.

Transfer bacon and onion to a large bowl. Stir in eggs, potatoes, Cheddar cheese, cottage cheese, and Swiss cheese.

Pour mixture into the prepared baking dish.

Bake in the preheated oven until eggs are set and cheese is melted, 45 to 50 minutes. Let stand 10 minutes before cutting and serving.

Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 5 to 8 minutes. Drain bacon on paper towels.

Spread bacon into the bottom of a 9x13-inch baking dish to cover. Spread potato nuggets over the bacon.

Beat eggs, milk, salt, and pepper together in a bowl; pour over the layer of potato nuggets.

Top with cheddar cheese and bake in the preheated oven until hot in the center, about 1 hour.

Serve hot. Enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray; set aside.

Boil spaghetti in generously salted water until cooked through but still firm to the bite, 8 to 10 minutes. Drain and set aside.

While pasta cooks, stir cream cheese, sour cream, and 1 cup of mozzarella cheese together until combined; set aside.

Heat olive oil in a large high-sided skillet over medium-high heat. Add beef in large chunks and cook, undisturbed, until lightly browned, about 2 minutes.

Add onion, garlic, Italian seasoning, salt, and pepper. Continue to cook, breaking up meat into smaller pieces with a wooden spoon and stirring occasionally, until almost cooked through, about 3 minutes. Remove from heat and tilt the pan to pool grease onto one side, trying to keep the beef mixture on the other. Use a large spoon to remove grease; discard grease once cooled.

Add marinara to beef mixture in skillet; stir until combined. Add reserved spaghetti. Fold and stir until well coated in sauce.

Transfer ½ of the pasta mixture to prepared baking dish. Spread sour cream mixture evenly over pasta mixture in baking dish, then top with remaining pasta mixture.

Sprinkle remaining 1 cup mozzarella evenly over spaghetti mixture. Cover loosely with aluminum foil and place baking dish on a baking sheet.

Bake in preheated oven until cheese has melted, about 30 minutes. Remove aluminum foil and sprinkle top with Parmesan cheese. Increase oven temperature to broil.

Broil until cheese has started to turn golden brown, 3 to 4 minutes. Sprinkle with parsley and serve.

Enjoy!

Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 9x13-inch casserole dish; set aside.

Place squash, onion, and water in a large skillet over medium heat. Cover and cook until squash is tender, about 5 minutes. Drain well and transfer to a large bowl.

Mix cracker crumbs and cheese together in a separate bowl. Stir half of the cracker mixture into cooked squash mixture.

Mix eggs and milk together in a small bowl, then add to squash mixture; stir in 1/4 cup melted butter, and season with salt and pepper. Spread mixture into the prepared baking dish.

Sprinkle with remaining cracker mixture, and dot with 2 tablespoons butter.

Bake in the preheated oven until golden brown on top and set, about 25 minutes.

Serve hot and enjoy!

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with nonstick spray.

Mix sour cream, condensed soup, salt, and pepper together in a large bowl.

Stir in Cheddar cheese, green onions, and hash brown potatoes until well mixed.

Spread evenly into the prepared baking dish.

Mix crushed cereal and melted butter together in a medium bowl. Sprinkle evenly over the casserole.

Bake uncovered until hot and bubbly, 45 to 50 minutes. Remove from the oven and let rest for 5 minutes before serving.

Serve hot and enjoy!

Preheat the oven to 350 degrees F (175 degrees C).

Mix green beans and condensed soup together in a large microwave-safe bowl until well combined. Microwave on high until warm, 3 to 5 minutes.

Stir 1/2 cup Cheddar cheese into the green bean mixture. Microwave on high for 2 to 3 minutes.

Transfer mixture to a casserole dish and spread evenly over the bottom. Sprinkle remaining Cheddar over top, then sprinkle with the French-fried onions.

Bake in the preheated oven until cheese is melted and the onions are just turning brown, about 10 minutes.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Mix eggs, cheese, bacon, bread, red bell pepper, green onion, milk, garlic, salt, and black pepper together in a bowl until well-combined; pour into the prepared baking dish.

Bake in the preheated oven until eggs are set, about 20 to 25 minutes.

Enjoy!

Gather all ingredients, and preheat the oven to 350 degrees F (175 degrees C).

Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook until tender, about 15 minutes. Remove from heat, drain, and mash.

Place mashed sweet potatoes in a large bowl. Add brown sugar, butter, orange juice, and cinnamon; mix with an electric mixer until blended.

Spread evenly into a 9x13-inch baking dish. Sprinkle marshmallows over top.

Bake in the preheated oven until casserole is heated through and marshmallows are puffed and golden brown, 25 to 30 minutes.

Serve and enjoy!

Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Bring water and 1/4 cup butter to a boil in a saucepan over medium heat. Add stuffing mix and stir to combine. Remove the saucepan from the heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.

While you are preparing stuffing, melt 1 tablespoon butter in a skillet over medium heat. Add onion and celery; cook and stir until softened, 5 to 10 minutes.

Mix both condensed soups with sour cream in a bowl until well combined.

Spread shredded chicken in the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper.

Top with soup mixture and spread stuffing evenly over top.

Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.

Serve hot and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Mix hash browns, Cheddar cheese, condensed soup, sour cream, ½ of the melted butter, onion, salt, and pepper in a bowl. Transfer mixture to a 9x13-inch baking dish.

Sprinkle cornflakes on top, then drizzle with remaining melted butter.

Bake in the preheated oven until casserole is bubbling around the edges and the top is golden brown, 1 hour to 1 hour 30 minutes

Serve and enjoy!

Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).

To make the green beans: Melt butter in a large skillet over medium heat. Stir in flour until smooth, and cook for 1 minute. Stir in sour cream, onion, salt, and sugar.

Add green beans, and stir to coat. Transfer green bean mixture to a 2 ½-quart casserole dish.

Spread Cheddar cheese over green bean mixture. Toss cracker crumbs and melted butter together in a small bowl; sprinkle over bean mixture.

Bake in the preheated oven until topping is golden and cheese is bubbly, about 30 minutes.

Serve and enjoy.

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C).

Drain the can of pineapple chunks, reserving 1/4 cup of the pineapple juice to use in this recipe. Discard remaining juice or reserve for a different use.

Transfer drained pineapple chunks and reserved 1/4 cup juice into a large bowl. Add drained, crushed pineapple, cheese, sugar, and flour; mix to combine.

Pour into a 1 ½-quart casserole dish.

Mix cracker crumbs and melted butter in a small bowl; sprinkle over pineapple mixture.

Bake in the preheated oven until golden brown, about 30 minutes.

Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C).

Heat oil in a large skillet over high heat. Saute onion and bell peppers in the hot oil until warmed through, about 2 minutes. Transfer to a large bowl.

Add both cans of condensed soup, diced tomatoes with chile peppers, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder; mix until sauce is well-combined.

Spread a few tablespoons of sauce in the bottom of a 9x13-inch baking dish. Layer with 1/2 of the chicken, 1/2 of the sauce, 1/2 of the Cheddar cheese, and 1/2 of the tortillas.

Spread the remaining chicken over the tortillas. Spread all but 1/2 cup of the remaining sauce over the chicken, then top with another 1/3 of the Cheddar, and the remaining tortillas. Spread the remaining 1/2 cup over top, and sprinkle with the remaining Cheddar.

Bake casserole in the preheated oven until bubbling, about 40 minutes.

Turn on the broiler and broil until the top is golden, 2 to 3 more minutes.

Serve hot and enjoy!

Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-baking dish with cooking spray.

Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.

Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.

Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onion, and tomatoes on top. Cover with Cheddar cheese.

Bake in the preheated oven until hot and bubbly, about 30 minutes.

Serve and enjoy!