Casserole Recipes

Casserole recipes began as a kind of stew - a method of slow-cooking meat with vegetables in the oven so tougher cuts of meat became tender and easier to eat. Serving a dish en casserole means serving it in the pan it was cooked in and several companies have made their fortune providing attractive "oven-to-dinner-table" casserole dishes.

Casserole Ingredients

Meat, noodles, rice, or mashed potatoes, vegetables and sauce or cheese - casserole recipes can be a complete meal with components from all the food groups. Many classic main dish casseroles are making a comeback with today's busy families, such as tater tot casserole or tuna casserole. Likewise, green bean casserole and other vegetable based casseroles make a yummy side dish. Breakfast casseroles are also a favorite of many cooks.

Casserole Recipes

Try these delicious casserole recipes to feed your busy family.

Enchilada Casserole

Yield: 6-8 servings

Ingredients

• 1 pound ground beef, browned and drained
• 1 can enchilada sauce
• 1 cup of your favorite salsa
• 1 onion, chopped and sautéed
• 1 can black beans, drained
• 1 can corn, drained
• 8 corn tortillas
• 16 ounces shredded Colby jack cheese

Method

1. Preheat oven to 350 degrees.
2. Pour enchilada sauce into a shallow bowl or pan.
3. Dip 4 corn tortillas in enchilada sauce and line the bottom of a 9x13 pan with them.
4. Mix onions salsa, beans, and corn.
5. Pour over tortillas.
6. Dip remaining tortillas in enchilada sauce and place over filling.
7. Pour remaining sauce over top of tortillas.
8. Sprinkle with cheese.
9. Bake for 30 minutes until cheese melts and casserole bubbles.

Green Bean Casserole

Yield: 4 to 6 servings

Ingredients

• 1 pound fresh green beans, trimmed and halved
• 2 tablespoons unsalted butter
• 1/2 pound fresh button mushrooms, cleaned and quartered
• Fresh cracked black pepper
• 1/4 teaspoon salt
• 2 cloves minced garlic
• 2 tablespoons flour
• 3/4 cup chicken broth
• 3/4 cup heavy cream
• 2 cans French fried onions

Method

1. Preheat oven to 425 degrees.
2. Boil beans until they are tender by al dente, about 5 minutes.
3. Drain beans and run under cold water to stop cooking.
4. In a large saucepan over medium high heat, melt butter.
5. Add mushrooms, salt, and pepper and cook until mushrooms lose liquid and begin to brown.
6. Add garlic and cook for about 30 seconds until garlic releases its scent.
7. Add flour and cook, stirring constantly, for about one minute.
8. Add chicken broth and stir constantly until liquid simmers.
9. Add cream and reduce heat to medium. Stir until liquid thickens.
10. Stir beans into sauce.
11. Pour into a 9x9 baking dish.
12. Top with French fried onions.
13. Bake about 15 minutes until topping is golden and casserole bubbles.

Hash Brown Potato Breakfast Casserole

Contributed by Holly Swanson

Yield: 6 to 8 servings

Ingredients

• 1 pound sausage, cooked
• 9 large eggs, slightly beaten
• 3/4 cup milk
• 4 tablespoons melted butter (or 2 tablespoons olive oil and 2 tablespoons butter)
• 24 ounce package hash browns
• 8 ounces shredded cheddar cheese
• Sliced cherry tomatoes, optional

Method

1. Preheat oven to 350°F.
2. If your sausage is in links, cut into pieces and layer sausage on bottom of a greased 9"x13" pan. Otherwise, add cooked, crumbled sausage to the bottom of the pan.
3. Beat eggs and combine with milk and melted butter. Pour milk mixture over sausage.
4. Add hash browns and top with shredded cheese.
5. Top with sliced cherry tomatoes if desired.
6. Bake for approximately 45 to 55 minutes.

Creamy Tuna Casserole

Contributed by Erin Coleman, R.D., L.D.

Yield: 6 to 8 servings

Ingredients

• 1 (16-ounce) package penne or rigatoni pasta noodles
• 1 1/2 tablespoons vegetable oil
• 1 cup milk
• 2 tablespoons cream cheese
• 1 (10-ounce) can condensed cream of mushroom soup
• 1 teaspoon dry mustard
• 2 teaspoons minced dried onion
• Salt and pepper to taste
• 3 cups shredded mozzarella cheese, divided
• 2 (5-ounce) cans tuna, drained
• 1 cup sweet corn, drained
• Chopped parsley, for garnish
• Optional add-ins: 1 can of peas, carrots, or mixed vegetables (drained)

Method

1. Heat oven to 350 degrees F.
2. Spray 9 x 13 casserole dish.
3. Cook pasta according to package instructions. Drain and set aside.
4. In a large bowl, blend together oil, milk, cream cheese, soup, and seasonings.
5. Stir in tuna, pasta, corn, optional vegetables if using, and 2 cups of cheese.
6. Pour mixture into baking dish.
7. Top with remaining cheese.
8. Bake casserole at 350 degrees Fahrenheit for 30 minutes, or until cheese is melted and bubbly.
9. Remove from oven, let sit about 10 minutes, and serve. Top with chopped parsley after plating.
10. Store leftovers in an airtight container in the refrigerator for up to four days, or in the freezer for up to four months.

Casseroles Anytime

Casseroles make a great meal anytime of the day. In most cases, the leftovers keep well and can even be frozen in individual portions for later reheating. With so much convenience, casseroles are the perfect meal for a busy family.