Easy Lasagna Casserole Recipe

This is a simple lasagna casserole recipe (or baked rotini because it’s also called) that’s as simple as it is delicious. This recipe combines tender pasta, zesty spices, hearty hamburger, spaghetti sauce and many of cheese.

Simple and hearty and delicious, it's a family favorite dinner at our house. It’s very easy and quick to organize also. If you happen to possess leftovers, those heat up for a fantastic meal subsequent day, too! 

Easy Lasagna Casserole Recipe

HOW TO FREEZE THIS CASSEROLE?

Adding to the range of this easy lasagna casserole, you'll make a double batch and freeze half for future meals. confirm it's wrapped very tight with aluminium foil and/or a freezer bag.

Just remember it’s best to tug it out of the freezer and let it thaw within the fridge. you'll do this the morning you would like to use it for dinner, but it’s even better if it thaws for a few of days.

That’s because the middle of the lasagna often remains frozen then it's a touch mushy.

If you are doing thaw and eat it an equivalent day, add extra baking time and check to make certain you’re not burning the sides, says the voice of experience who rarely remembers to thaw it for 2 days.

INGREDIENTS:

• 1 pound of hamburger
• 1 large sweet onion diced
• 1 cup cottage cheese
• 24- ounce jar of pasta sauce
• 2 cups rotini pasta
• 8 ounces mozzarella cheese shredded
• Salt pepper to taste

INSTRUCTIONS:

1. Fry hamburger with diced onion; add salt and pepper to taste.
2. Boil rotini al dente, according to package directions.
3. Add cottage cheese to hamburger/onion mix.
4. Pour pasta sauce over mix.
5. Stir in cooked pasta.
6. Scoop mixture into greased 10 x 15 casserole dish.
7. Top with mozzarella cheese.
8. Bake at 350 for about 15 minutes, or until cheese is bubbly.

Chicken And Dumplings Casserole Recipes

Oh my gosh, this casserole y’all. THIS CASSEROLE! Mmm. Mmm. Mmm. This casserole was knee-slipping, tongue-wagging, sing praise good! I even have been singing its’ praises since I created it.

I love meals like this! Casseroles typically get a nasty rap. They aren’t the prettiest stuff you ever did create however they certain do style sensible, huh? this can be the food of my childhood right here.

Chicken And Dumplings Casserole Recipes

These recipes don't seem to be pretentious. I decision this honest food. it's the everyday food that we tend to sit down and eat with our families or want potlucks. The book is de-escalated into the various meal varieties (Party Bites, dark Bites, vacation Bites, etc.) And, I’ll tell you one thing else I didn’t notice I appreciated till I started preparation from his book, every formula has it’s own dedicated page.

Now, i do know this may not look like a lot of however it’s a giant deal after you begin preparation and you would like to refer back to the formula. you may have your hand lined in flour and if you gotta flip the page to continue reading, well, let’s simply say which will be a pain. and a few specific words may well be verbalized in frustration. You’ve been there, right?

INGREDIENTS:

• 1/2 cup butter 1 stick
• 1 cup small onion chopped
• 2 ribs celery chopped
• 3 cups cooked shredded chicken
• 1 cup Self-Rising Flour
• 1 cup milk 2% or higher
• 2 cups chicken broth
• 1 10.75 oz can cream of chicken soup undiluted
• salt and pepper to taste

INSTRUCTIONS:

1. Preheat oven to 350F degrees.
2. Spray a 9 x 13 baking dish with nonstick cooking spray.
3. In a small skillet over medium heat, melt the butter and add chopped onion and celery.
4. Cook for about 8-10 minutes (until veggies are soft).
5. I seasoned my veggies with just a little bit of salt and pepper and I just let the butter melt as the veggies cooked.
6. Pour the butter and veggie mixture into your prepared baking dish.
7. Add the chicken in a layer on top of the vegetables.
8. In a small bowl, combine self-rising flour with milk.
9. Pour this mixture over chicken (do not stir mixture).
10. In another small bowl combine the chicken broth with the cream of chicken soup.
11. Season this with a bit of salt & pepper.
12. Pour this mixture over the chicken.
13. Do not mix the layers.
14. Then bake for about 40-45 minutes or until the casserole is set.

Sour Cream And Onion Smashed Potato Casserole

This cream and Onion Smashed Potato Casserole is one in all those recipes you’ll reach for over and once more. The chunky texture together with the cream and onion flavor combination is bound to enhance a spread of homestyle main dish entrees.

Sour Cream And Onion Smashed Potato Casserole

It simply goes with everything thus well and rounds out most any meal. It form of celebrates the flavour jazz band of creamy cream with the sour style of onion and smothered potatoes. What might probably be wrong with that? I significantly love this dish as a result of it may be created earlier and chilled till I’m able to bake it. There’s no meat thus, I will simply serve this once vegetarians square measure eating at my table and apprehend they’ll be glad, too.

Sour Cream And Onion Smashed Potato Casserole

Tips for creating Potato Casserole

• If this potato casserole is assembled earlier, you’ll have to be compelled to bring it to temperature before baking. If you’re during a hurry, add ten minutes approximately to the baking time. celebrate with the cheese victimisation white or yellow cheese, Swiss, Gruyere, Muenster or no matter you have got handy. This dish is low stress all the approach around. At our house there’s no wrong cheese. Ever.
• Keep in mind once smashing the potatoes you’ll have to be compelled to leave some bite size chunks behind for the tasteful texture it offers to those smashed potatoes.
• When I wish to prime these with a crisp topping, I sprinkle crushed crush cream and onion potato chips over the cheese on prime.  So simple, tasty and tummy filling it’s secured there won’t be a spoon left over.
• If you’re a spud fan, checkout this formula for observance Potatoes from The Country Cook, too.

INGREDIENTS:

• 16 medium red potatoes
• 1 tsp salt
• 1/2 cup butter melted
• 1 cup light cream
• 1 16 oz container sour cream
• 2 tsp garlic salt
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp black pepper
• 1/4 tsp paprika plus additional for dusting
• 3 cup shredded sharp white cheddar cheese
• 6 green onion thinly sliced

INSTRUCTIONS:

1. Preheat the oven to 350°F. Spray a 13 x 9 inch baking dish with cooking spray. Set aside.
2. In a large pot cover the potatoes with water. Season the water with with 1 tsp salt. Bring to a boil cooking for 12-15 minutes until fork tender. Drain well.
3. Add to a large mixing bowl and using a potato masher roughly smash the potatoes leaving chunky.
4. Add the melted butter, light cream, sour cream and seasonings. Mix well.
5. Fold in 2 cups shredded white cheddar cheese and sliced green onion. Reserve some green onion for garnishing.
6. Pour the mixture into the dish. Top with the remaining shredded cheese and sprinkle with a light dusting of paprika.
7. Bake for 35-40 minutes. Garnish with reserved chopped green onion just before serving.

Chicken & Wild Rice Casserole

This post initial appeared over at Real Housemoms wherever I’m a contributor. Chicken & Wild Rice Casserole is that the final nutrient bedded with flavorsome rice, chicken, a sleazy sauce, and crisp stuffing.

This is the casserole I grew au fait. I worshipped it as a toddler and that i still like it these days. Chicken & Wild Rice Casserole can forever get on our meal rotation.

Chicken & Wild Rice Casserole

Of all the casseroles I’ve consumed, this can be seriously one amongst the most effective. Why? First, the flavour and texture is awing. rather than victimization plain rice you employ the seasoned Long Grain and Wild Rice. most flavor packed within the rice alone!

Then within the casserole you’ve got some chicken, and delectable cheese and cream of soup that make a pleasant sauce to carry everything along and provides wet to the dish. so to high it all off you add a layer of stuffing. I’m just about captivated with stuffing (Thanksgiving Stuffing) therefore having that on high could be a dream return true. It adds the proper quantity of brittleness and flavor to spherical out the dish.

INGREDIENTS:

• 1 6 ounce package Uncle Ben’s Long Grain and Wild Rice
• 4 boneless chicken breasts, cut into bite size pieces
• 2 cups Monterey Jack cheese, grated
• 1 can cream of chicken soup
• ¼ cup chicken broth or water
• Paprika
• 3 cups Pepperidge Farm herb seasoned stuffing
• 1/2 cup butter, melted

INSTRUCTIONS:

1. Cook rice according to package directions.
2. Spray a 9”x13” casserole dish with cooking spray and pour rice into casserole dish. Cover rice with 1 cup grated cheese and then layer on uncooked chicken pieces over the top of cheese. Sprinkle chicken with paprika and layer with the remaining 1 cup grated cheese.
3. Add broth (or water) to soup, mix, and spoon over top of the cheese.
4. Add the melted butter to stuffing mix and spread over the top of the casserole.
5. You can refrigerate overnight or cook immediately.
6. Bake at 325 degrees for 60 minutes.

Delicious Mexican Chicken Casserole

Easy Mexican casserole combines the most effective components of taco night into one straightforward, hearty, tasteful dish with chicken, rice, beans, cheese, and pancake chips or doritos.

When you have a family, tacos don’t alone seem on Cinco Diamond State salad dressing. they're straightforward, reasonable to organize, and youngsters love them. 

Delicious Mexican Chicken Casserole

There’s a draw back to serving ancient tacos with tiny children, though. collection tacos for small ones may be a tangle. It feels like on every occasion I’m getting ready to probe my very own, somebody is asking American state to create another.

A Mexican Casserole combines the essential flavors of chicken tacos, all bound up in one easy-to-serve meal. With the rice ready within the same pan, this hearty nighttime dinner makes an entire meal with one straightforward formula.

Plus, since there's no cream of soup or dish sauce, this mexican food is of course protein free!

INGREDIENTS:

• 1 tablespoon olive oil
• 1 red pepper, chopped
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 1/2 pounds chicken breasts, cut in bite sized pieces
• 1 ounce packet taco seasoning
• 2 cups salsa (16 ounce jar)
• 2 cups chicken broth
• 1 cup white rice, uncooked
• 15 ounce can black beans, drained and rinsed
• 1 cup frozen (and thawed) or canned corn
• 1 cup sour cream
• 3/4 cup chopped fresh cilantro
• 3 cups lightly crushed tortilla chips or Doritos, (about 6 ounces)
• 2 cups shredded cheddar or Colby jack cheese

INSTRUCTIONS:

1. In large skillet heat olive oil over medium-high heat. Sauté pepper and onion until almost tender, about 3 minutes. Add garlic and sauté 30 seconds longer. 
2. Add chicken to the skillet and cook 4-5 minutes, or until chicken is no longer pink on outside (chicken will finish cooking through later). Stir in taco seasoning. 
3. Add rice, salsa, and chicken broth back to skillet. Bring to boil, cover, turn heat down and simmer for 22 minutes. Preheat oven to 350ºF.
4. Remove lid (there may still be liquid on top, but once mixture is stirred the extra liquid will be absorbed). Stir in beans, corn, sour cream, and cilantro. Remove from heat. 
5. In a 9X13 pan layer half of the chicken mixture, top with half of the chips, and half of the cheese. Repeat layer with second half. Bake for 20-25 minutes, or until cheese is melted and casserole is hot throughout.