Twist on a Dinner Staple: Macaroni and Hamburger Casserole

Some people love a creamy-and-cheesy version of this dish, while others love a meat-and-tomato variation, and this recipe is a combination of both! We can’t think of a single person who doesn’t love at least one rendition of the classic Macaroni and Cheese, and for meals when you just want everyone to be happy and satisfied, this is the one—you won’t be sorry you tried it!

Hamburger Casserole

(Serves 8-10)

Ingredients

• 1 pound ground beef
• 1 can (15 oz) tomato sauce
• 1 pound macaroni
• 3/4 cup sour cream
• 1 cup ricotta
• 1/4 teaspoon sugar
• salt and pepper, to taste
• parmesan, to taste

Directions 

1. Preheat oven to 350º F.
2. In a large pan, cook the ground beef until it’s browned, on medium heat. Drain the fat. Add the tomato to the beef and stir well.
3. Season with salt and pepper and simmer. The sauce will reduce a little.
4. In a large pot of boiling water, cook macaroni according to the directions on box, or until al dente. Drain and set aside.
5. In a bowl, combine the ricotta and sour cream together then add in the meat and tomatoes and pasta. Toss everything together, then place in a large casserole dish.
6. Bake for 15 minutes, or until sauce is cooked through.
7. Top with parmesan and serve warm.

One-Pot Recipe: Hearty Chicken and Biscuit Casserole

This dish is the epitome of comfort food for us. There’s nothing better than a hearty chicken dish where your biscuits are built in and you get some with every bite! We initially assumed a meal like this would be complicated and messy, but not with this recipe: it’s almost a one-pot wonder, using only your Dutch oven (or casserole dish) and the assistance of your trusty food processor or mixer to create a full dinner with meat, veggies and a side.

We’re looking out for you (as always) in trying to find ways to cut down the prep time and effort—that’s why we use rotisserie chicken here—that deliver on flavor and don’t take away from the other ingredients. This dish is a crowd-pleaser and you won’t be disappointed; it comes together easily, and then you can kick back and relax while the oven works its magic!

One-Pot Chicken and Biscuit Casserole

Serves 6-8

Ingredients

Chicken:

• 3 cups rotisserie chicken, cubed
• 1 large carrot, chopped
• 1 cup frozen baby peas, thawed and drained
• 2 1/2 cups low-sodium chicken broth
• 2 tablespoons unsalted butter
• 2 tablespoons Parmesan cheese, grated
• 1 tablespoon all-purpose flour
• salt and pepper, to taste

Biscuits:

• 4 tablespoons unsalted butter
• 1 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1 1/2 teaspoon baking powder
• 1/2 cup whole milk

Directions

1. Preheat oven to 375º F.
2. In a large Dutch oven over medium(-high) heat, melt butter and sauté carrots until soft. About 8 minutes.
3. Add 1/2 cup of chicken broth and stir until it’s almost evaporated. Then add flour and the rest of broth. Stir mixture and bring to a boil.
4. Season with salt and pepper, and reduce heat to low, simmering until thickened. 3 minutes. Add chicken, peas and Parmesan, and stir to coat thoroughly with sauce.
5. In a food processor, pulse together flour, butter, salt and baking powder.
6. Slowly pour milk into mixture and pulse until a soft dough forms.
7. Using a spoon, scoop dough balls and evenly cover the top of chicken with biscuit mixture.
8. Bake uncovered for 30-40 minutes, or until biscuits are golden brown.
9. Remove from oven and let cool for 10 minutes before serving.