Spam me with casserole recipes!!!!!

[Lisoula]

I love a yummy, hot casserole this time of year, but really am out of ideas.  I usually make chicken noodle, a pasta/pizza one, and one with chicken, rice & broccoli.  I'll take any ideas.....we don't have any dietary restrictions, except no seafood. 

[Alyantavid]

The one I make most often is ham, noodles, whatever veggie I have, white sauce and alot of cheese.

The kids are dairy free so this is something I make rarely for dh and I for lunches. I love and miss casseroles but I have a hard time finding a dairy free version that the kids actually like.

[Lisoula]

That sounds yummy!  Thanks!!

Alrighty, mamas, keep 'em coming!

[ollyoxenfree]

You already have a chicken and broccoli recipe, so you may not want another. I just made this by combining a couple of recipes and adding my own tweaks, and it turned out so well that I just have to share it: 

Chicken and Broccoli Casserole

1 head of broccoli, chopped and steamed for 2 or 3 minutes

4 chicken breasts, skinned and boneless (you could probably use thighs, and easily use less), cubed into 1 in. chunks

2 tbsp. butter

2 tbsp. flour

1 cup chicken stock

2 tbsp. lemon juice

1/2 cup sherry, white vermouth or white wine (I used vermouth because that's what I had, the original recipe used sherry)

1 tsp. dried thyme

1 tsp. black pepper

1 cup milk or cream

1 cup fresh bread crumbs, toasted

1/2 cup Parmesan, grated

In saute pan, melt butter and saute chicken until golden. Remove from pan and set aside. 

Sprinkle pan with flour, stir for 1 minute. 

Add chicken stock and continue to stir until thickened. Add lemon juice, vermouth, thyme, and pepper. Continue to cook and stir for a few more minutes, then add milk and continue to cook and stir until it's a thick sauce. (Don't add the lemon juice and milk at the same time, or else the milk may curdle). 

In a casserole dish, layer broccoli, then pour half the sauce over top. Layer the chicken and pour the rest of the sauce. Top with bread crumbs and parmesan. 

Bake at 350F for 30 minutes or until top is golden. 

[Lisoula]

Thank you so much!!!  That recipe is actually totally different than mine.  It sounds wonderful....thanks again!

[Treece]

Not really a casserole, more of a one pan meal. I call it Taco Stuff, lol.

Homemade taco seasoning (recipes can be found online, it's really a matter of personal preference)

Ground meat (I use beef)

Brown rice (precooked to almost done)

2 cups corn (fresh, frozen, or canned all work fine)

1-2 cups Black beans (more or less, more for a veggie version, would be great veggie yum)

Approx 1 cup of water

Brown and drain hamburger meat. Stir in water and seasoning. Add everything else. Cook till rice is done and all is warm. Eat. Yum

[GardenStream]

I make Mexican lasagna when I want to do a casserole. That's the basic recipe, but I add whatever I have on hand. Sometimes it chorizo, corn and black beans and other times it's chicken and re-fried beans.

[indymom82]

This is another one that isn't a "casserole", but a one pan meal...sort of a take on beef stroganoff, but much easier.  We all love this, including my two-year-old.  He's been devouring it since he could eat table food :)

Meatballs Stroganoff

1/2 tsp black pepper

2 cubes beef bouillon

1 C water

1 packet dry stroganoff sauce mix

1/2 medium onion or 2 Tbsp dried minced onions

10 oz pkg of fresh mushrooms, sliced, or 2 4-oz cans of sliced mushrooms

2 lbs of frozen prepared meatballs, thawed

1 1/2 C sour cream

1/4 tsp Tabasco sauce (about 2 shakes)

Defrost the meatballs and cook the onions (if using fresh) and mushrooms until tender, then add meatballs to the pan with the onions and cook until hot.

Stir the black pepper, 2 bouillon cubes and stroganoff mix packet into 1 cup hot water until mixed well, then add to the meatball, mushrooms & onion mixture.  Stir until coated.

Add the sour cream and tabasco sauce and mix well

Hope you like it!!!

[imogenlily]

I never know exactly what people mean by seafood. To me seafood = shellfish and crustaceans. Do you mean no fish, too, like no salmon or tuna?

[sublimeliving]

Thanksgiving in a dish-

4 boneless skinless chicken breasts

1 package Betty Crocker pouch potatoes (homestyle creamy butter kind)

1 can cream of chicken soup

1 box Stove Top Stuffing (chicken flavor) prepared as directed on package

1 jar of chicken gravy (any brand)

In an oblong baking dish place chicken, cover with cream of chicken soup, cover w/ dry potatoes (pour just a tiny bit of water over the potatoes to moisten and they don't apear dry), cover with prepared Stove Top and then gravy. Bake for 30 minutes (or until chicken is done) @ 350.

[Emalin]

My favorite is chilaquiles. Heat green salsa in a large skillet, add old tortillas (pan fried) or tortilla chips, and shredded chicken. Stir to coat & heat. Pour into a casserole & top with crema mexicana, creme fraiche, or similar thick cream and crumble cojita or feta over the top. Bake, covered, until soft but not too mushy. This is awesome with homemade salsa verde, but I like it with a good bottled sauce too. If using bottled salsa, it's usually nice to add some cilantro for a fresh taste, but that's totally optional. You can also make this with tomato salsa, but green is by far my favorite.

I used to make a broccoli polenta casserole with a layer of chilled & sliced cheesy polenta  on the bottom, broccoli spears on top, canned tomatoes over that & topped with 1-2 eggs beaten in with reserved tomato juice. Season with salt, pepper & any herbs you like. (A little fresh rosemary is nice.) You can top with Parmesan, but not necessary. When I take the time to make polenta, I usually make a ton & use it for this casserole, a polenta lasagna (use polenta to replace noodles) or polenta slices with scrambled eggs (love that). I'm sure you could easily use store-bought polenta.

[GardenStream]

Originally Posted by Emalin 

My favorite is chilaquiles. Heat green salsa in a large skillet, add old tortillas (pan fried) or tortilla chips, and shredded chicken. Stir to coat & heat. Pour into a casserole & top with crema mexicana, creme fraiche, or similar thick cream and crumble cojita or feta over the top. Bake, covered, until soft but not too mushy. This is awesome with homemade salsa verde, but I like it with a good bottled sauce too. If using bottled salsa, it's usually nice to add some cilantro for a fresh taste, but that's totally optional. You can also make this with tomato salsa, but green is by far my favorite.

That sounds really tasty.

[zebaby]

Yumm!! The Chilaquiles sound so easy! DS would complain of it being too spicy, though, so I'll have to look for a kid friendly salsa recipe on another thread...

[Lisoula]

double post....sorry!

[Lisoula]

Originally Posted by imogenlily 

I never know exactly what people mean by seafood. To me seafood = shellfish and crustaceans. Do you mean no fish, too, like no salmon or tuna?

Yes - nothing that lives in the water ;)

[Lisoula]

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