Mexican Casserole Recipe: Chicken Enchilada

Chicken enchilada casserole: All the bold flavors and spices of enchiladas, without the sometimes-messy assembly of the traditional recipe. This version makes for an easy dinner that everyone at the table will love.

The recipe also has some room for customization – you can use your favorite pre-made enchilada sauce, or a go-to recipe that you love (click here for a homemade red sauce recipe, which is even better with a little tomato paste for added thickness). You can also mix up the cheeses – Monterey jack, pepper jack, cheddar, or even a blend would all be delicious in this casserole.

With only seven ingredients, this one-dish meal is a great weeknight dinner that’ll feed the whole family (or leave you with lots of yummy leftovers).

Chicken Enchilada Casserole

Ingredients

• 2 cups diced cooked chicken  
• 3 cups shredded Monterey Jack cheese blend (or desired cheese combo)
• 1 4.5-ounce can chopped green chilies, undrained
• 1 package of flour or corn tortillas
• 1 16-ounce can refried beans
• 1 19-ounce can enchilada sauce (or equivalent of homemade sauce)
• 1/4 cup medium green onions, sliced (optional, for garnish)

Directions

1. First, make sure the chicken is cooked and cut into cubes – for instance, you could brush it with olive oil and bake it at 350 degrees F, for 35-45 minutes or until it’s fully cooked; or use your own preferred method.
2. Once your chicken is cooked, make sure the oven is preheated to 350 degrees F. Grease a 13x9 casserole dish with cooking spray.
3. Mix the chicken, 1 1/2 cups of cheese, and the chiles in a bowl together.
4. Add a few spoonfuls of enchilada sauce to the bottom of the casserole dish and spread it evenly across the dish. Then layer three tortillas on top of the sauce, making sure that the entire bottom of the dish and part of the sides are completely covered by the tortillas. It might help to cut one of the tortillas into smaller pieces to fit over the small gaps.
5. Spread about half of the beans on top of the tortillas, followed by half the chicken mixture and then half of the enchilada sauce. Put another three tortillas on top of this layer, followed by the rest of the beans and chicken mixture.
6. Put two tortillas on top of this layer, overlapping a bit, then add the rest of the enchilada sauce on top of these tortillas. Finish by sprinkling the rest of the cheese (1 1/2 cups) on top.
7. Cover the dish in foil and bake it for 45 to 55 minutes, or until bubbly (peek under the foil to check). Garnish with green onions if desired, then serve after letting the dish stand for about five minutes.
8. Enjoy!

Greek Recipe: Mouthwatering Moussaka

For a fantastic, meaty casserole you may not have tried yet, look no further than the Mediterranean. The top bechamel layer gives way to a wonderfully savory meat sauce layered between eggplant to create a dish often compared to a Greek lasagna. 

Moussaka isn't necessarily a strict Greek dish. There are many ways to make it in the Mediterranean, however we're much more accustomed to the lasagna-like Greek moussaka served in a casserole dish, and of course served hot. Like any lasagna, it can take a little time and effort to make, but the end product is absolutely worth it. Keep reading below for our favorite moussaka recipe...

Greek Moussaka

(makes 8 servings)

Ingredients

MEAT SAUCE

• 2lbs ground lamb orbeef
• 2 tablespoons olive oil
• 1 chopped onion
• 1 red bell pepper, stemmed, cored, and finely chopped
• 4 cloves garlic, minced
• 1 teaspoon allspice
• 1 teaspoon cinnamon
• 1 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger
• 1 teaspoon black pepper
• 1 tablespoon dried oregano
• 2 tablespoons tomato paste
• 1/2 cup red wine
• zest from 1 lemon
• 2 tablespoons lemon juice
• salt to taste

BECHAMEL SAUCE

• 1 stick unsalted butter
• 1/2 cup flour
• 1 teaspoon salt
• 4 cups whole milk
• 4 egg yolks
• 1 bay leaf
• 1/2 teaspoon ground nutmeg

MOUSSAKA

• 3 large eggplants
• 1/2 cup salt
• 8 cups water
• 2-3 Yukon gold potatoes
• 1 cup pecorino or Parmesan cheese
• olive oil

Directions

1. Mix together the 1/2 cup salt with 8 cups of water for the moussaka in a large pot. Slice the top and bottom off the eggplants. Cut thick strips of skin off the eggplants and give them a striped appearance. Slice the eggplant into 1/4" thick rounds and drop them into the brine. Let the eggplant sit in the brine 15-20 minutes, then remove them onto paper towels to dry.
2. While the eggplant brines, heat the olive oil in a large skillet over medium-high heat and brown the ground meat. About halfway through, add the onions and red pepper. Sprinkle a little salt over the meat and vegetables.
3. Once the meat is browned and onions have softened, add the garlic, allspice, cinnamon, cayenne pepper, ground ginger, black pepper, oregano, and tomato paste. Mix well and cook 2-3 minutes. Add the red wine and bring the sauce to a simmer. Reduce the heat and continue to simmer gently, uncovered for 20 minutes. Turn off the heat. Add the lemon zest and lemon juice. Mix well and taste. Add more lemon juice or salt to taste. Set the sauce aside.
4. Peel and slice the potatoes into 1/4" rounds and boil them in salted water for 5-8 minutes while the meat sauce simmers. You want them under-cooked but not completely crunchy. Drain and set aside.
5. To cook the eggplant, preheat the oven to broiling. Line a roasting pan with aluminum foil. Grease the inside with olive oil, then place the eggplant rounds on the foil and brush with the olive oil. Broil for 3-4 minutes until lightly browned on one side. Flip, then broil for 2-3 minutes more. Set aside.
6. Next, prepare the bechamel. Add the milk in a pot and set over medium heat until steamy (about 160 degrees). Do not let the milk simmer.
7. Heat the butter in a small pot over medium heat. Once the butter has melted, slowly whisk in the flour. Let the roux simmer over medium-low heat for a few minutes.
8. Slowly pour the steamy milk into the roux, stirring constantly. Once all the milk is added, return the heat to medium and add the bay leaf, nutmeg, and about a teaspoon of salt, continuing to stir well. Cook sauce until it reduces slightly (about 15 minutes). Discard the bay leaf.
9. Put the egg yolks in a large mixing bowl and whisk to combine. Slowly pour a ladle's worth of the bechamel onto the eggs, constantly whisking. Slowly pour the egg mixture back into the bechamel while whisking the mixture. Keep the sauce on very low heat to prevent it from boiling or simmering.
10. To assemble the dish, set the oven temperature to 350F. Layer the bottom of a casserole with the potatoes overlapping slightly.Top the potatoes with a layer of eggplant slices (using only about half). Cover the eggplant slices with the meat sauce, then layer the remaining eggplant slices on top of the meat.
11. Sprinkle half the cheese on top. Ladle the bechamel over everything in an even layer. Sprinkle the rest of the cheese on top.
12. Bake for 30-45 minutes, or until the top is browned. Let the moussaka cool for 15 minutes before serving.
13. Enjoy!

British Recipe: Toad in the Hole With Onion Gravy

Well here's a strange name for a recipe: Toad in the hole. Not to be confused with eggs in the basket (an egg cooked in a hole cut in toast), toad in the hole is a distinctly British recipe combining two very British foods: sausage, and Yorkshire pudding.

Toad in the hole is a relatively simple dish ingredient-wise, however it can be hard to perfect. The trick is to preheat the casserole dish. Serve this meal with an onion gravy, or a mustard, and with a side of vegetables and mashed potatoes. Keep reading below for this wonderful recipe...

Toad in the Hole

(makes 4 servings)

Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon kosher salt
• a pinch of black pepper
• 3 eggs, beaten
• 1 1/2 cups milk
• 4 tablespoons melted butter
• 2 sprigs fresh rosemary
• 1 tablespoon vegetable oil
• 1lb bangers (British sausages) or good quality sausage links
• 2 large yellow onions chopped
• 2 cloves garlic, chopped
• 1 teaspoon fresh thyme
• 6 tablespoons balsamic vinegar
• 1 tablespoon beef bullion cube

Directions

1. In a large bowl, whisk together the flour, salt, and pepper. Make a well in the center of the flour. Pour in the eggs, milk, and 2 tablespoons melted butter and whisk until the flour is smooth. Cover and let stand 30 minutes.
2. Coat the bottom and sides of an 8"x12" casserole dish with a high smoke point vegetable oil. Set the oven rack in the lower-third of the oven. Place the empty casserole dish on the rack and preheat the oven to 425F.
3. While the oven is heating, heat a tablespoon of oil on a skillet on medium heat. Add the sausages and brown them on at least a couple sides. When the sausages have browned and the dish in the oven is hot, pull the oven rack out a bit. Put the sausages in the casserole dish, and pour the batter over the sausages, throwing the sprigs of rosemary in with the batter. Cook for 20-30 minutes, or until the batter is risen and golden. Do not open the oven too soon, or the batter will collapse.
4. While the dish cooks, cook the onions and remaining 2 tablespoons butter in the skillet until the onions have softened and browned (about 5 minutes). Add the garlic and thyme and saute 30 seconds or until fragrant. Add the balsamic vinegar and cook it down to about half. Add the bullion cube and stir. Sprinkle with a little water, let simmer, then serve with the toad in the hole.
5. Enjoy!

Vegan Recipe: Ratatouille Casserole

Looking for a lighter meal that’s still packed with flavor? Savor the roasted vegetables that make ratatouille such a comforting and simple meal to make. 

Classic French ratatouille is more of a stew, but Julia Child preferred making it by thinly slicing the vegetables and layering them neatly in a casserole dish. This recipe follows the latter method, which makes for a beautiful and colorful presentation that almost makes the ratatouille look too good to eat… almost.

Ratatouille is a great dish to serve for anyone with food allergies or dietary restrictions, because it doesn't contain any dairy, gluten, nuts, or meat. The dish itself is also versatile, serving as a solid side or a hearty main course over couscous, quinoa, or pasta. If you’re not worried about dairy, feel free to sprinkle Parmesan cheese over the top for added flavor.

Ratatouille Casserole

(makes 4 servings)

Ingredients

• 1 six-ounce can tomato paste *
• 1/2 onion, chopped
• 2 tablespoons minced garlic (garlic lovers can add another tablespoon!)
• 4 tablespoons olive oil (divided)
• 3/4 cup water
• 1 small eggplant, thinly sliced **
• 1 zucchini, thinly sliced
• 1 yellow squash, thinly sliced
• 2 bell peppers, thinly sliced (we recommend one red and one yellow)
• 1 teaspoon fresh thyme leaves (can substitute basil leaves)
• Salt and pepper to taste

Directions

1. Preheat oven to 375 degrees F.
2. Place a skillet over medium heat and add the chopped onion, sautéing the onion until tender and translucent (only a few minutes). Then, add the garlic and sauté for another minute. Remove the skillet from the heat and set aside.
3. Get a 10x10-inch baking dish and lightly grease with cooking spray. Mix the tomato paste, sautéed onion and garlic, water, and one tablespoon of olive oil together in a bowl until everything is thoroughly combined. Season with salt and pepper to taste, and then spread this mixture along the bottom of the dish. 
4. Toss sliced vegetables in a bit of olive oil, just enough to very lightly coat them.
5. Take the thinly sliced eggplant, zucchini, squash, and peppers and begin arranging them along the outer edge of the dish – alternating between vegetables. You’ll follow the outer edge of the dish and then work in a circle toward the middle, until you get to the center.
6. Finish by drizzling the top of the vegetables with two tablespoons of olive oil and adding salt and pepper to taste. Then, sprinkle the top with thyme leaves.
7. Cover the dish with a piece of parchment paper, trimmed enough to fit inside the dish and cover the vegetables.
8. Bake until the vegetables are tender and fully roasted, about 45 minutes.
9. Enjoy!

*If you don’t have tomato paste, then simply replace the paste, onions, garlic, water, and one tablespoon of olive oil with your favorite pasta sauce.

** If you’re going to use eggplant, you might want to salt each side of the sliced eggplant and let them sit for about 30 minutes before adding them to the recipe. This helps get some of the moisture out of the eggplant so it doesn’t get soggy.

Vegetarian Recipe: Cauliflower Gratin

Perfect as a side dish or a main course all on its own, the French-inspired cauliflower gratin is a great way to incorporate this vegetable onto your dinner table. A simple mixture of milk, cheese, butter, and cauliflower, this recipe is pretty easy to make.

You can play around with lots of different cheeses, though many agree that Gruyere is a traditional choice for the dish.  If you can’t find Gruyere, some good substitutes would be Fontina, Comte, or Beaufort cheese. One of these options should be available in your local grocery store, though cheddar could also work if you can't find these substitutes. 

Some people add a bit of mustard flavor or chopped nuts, but we’d say that keeping it simple works perfectly. Though going half-and-half with cauliflower and broccoli could be pretty tasty!

Cauliflower Gratin

(makes 4-6 servings)

Ingredients

•        4 tablespoons unsalted butter
•        3 tablespoons all-purpose flour
•        2 cups hot milk
•        3/4 cup grated Gruyere cheese
•        1/2 cup grated Parmesan cheese
•        Pinch cayenne pepper
•        1 large head cauliflower, cut into 1-inch florets
•        3 tablespoons bread crumbs
•        Salt and pepper to taste

Directions

1. Preheat the oven to 375 degrees F
2. Fill a large pot with water and bring it to a boil. Add a pinch or two of salt, followed by the cauliflower florets. Let them cook for five to six minutes – you want them to be tender but still firm. Drain the cauliflower and set aside.
3. While the cauliflower is cooking, melt 2 tablespoons of butter in a medium saucepan over low heat. Add the flour and stir the mixture with a wooden spoon for about two minutes. Then, add the hot milk and stir everything until it starts to boil.
4. Whisk the milk for about a minute, until it thickens, and then take it off the heat. Add a pinch of salt and pepper, cayenne, Parmesan cheese, and 1/2 cup of Gruyere. Stir everything together until blended well.
5. Spray an 8x11 baking dish lightly with cooking spray, then add about 1/3 of the sauce mixture to the dish. Then, add all of the drained cauliflower, followed by the rest of the sauce.
6. Mix the remaining Gruyere cheese with the bread crumbs and sprinkle the mixture on top of the dish. Melt the remaining 2 tablespoons of butter and drizzle over the top as well.
7. Sprinkle salt and pepper over top and bake for 25 to 30 minutes, until the top is browned.
8. Enjoy!

Casserole Recipe: Baked Potato Casserole

A baked potato sprinkled with cheese and sour cream? Delicious. All the makings of a baked potato in an entire casserole dish? Extra delicious. With this recipe for baked potato casserole, this popular side dish takes center stage as the main course.

The great thing about this casserole is that you can easily adjust the recipe to match what you like in your own baked potato. Bacon or no bacon; chives or no chives; even if you want to use different cheeses, there is plenty of room to experiment and make the recipe your own. And if you’re looking for a dish to bring for a potluck or a side dish for a big dinner table, this casserole comes in handy then as well.

Get ready to serve lots of second helpings after bringing this dish to the dinner table.

Baked Potato Casserole

(makes 16 servings)

Ingredients

• 8 medium-size potatoes, peeled and chopped into 1-inch chunks
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups shredded cheddar cheese (divided)
• 6 slices of bacon, cooked and chopped
• 1 small onion, chopped
• 1/2 cup sour cream
• Green onions or parsley for garnish

Directions

1. Preheat the oven to 350 degrees F.
2. Put the chopped potatoes into a large saucepan and cover with water. Bring to a boil and cook them over medium-high heat for about 15-20 minutes, or until they are tender. Then, drain the potatoes. (You could also bake the potatoes in the oven and then cut them into chunks.)
3. Put the potatoes back in the saucepan and toss with the bacon.
4. In a separate bowl, mix the salt, pepper, 1 1/2 cups of cheese, sour cream, and onion. Then, add this mixture to the saucepan with the potatoes and toss thoroughly.
5. Grease a 2.5- to 3-quart casserole dish with cooking spray, and then spoon the mixture into the dish.
6. Bake for 20 to 25 minutes, then top the dish with the remaining cheese and garnish and let it bake for another 3-5 minutes, or until the cheese has melted.
7. Enjoy!

Casserole Recipe: Summer Vegetable Tian

Enliven your dinner with a great vegetable casserole! A simple tian is a delicious way to get your vegetables in. This casserole bakes much like a tian and deliciously combines roasting with some crusted Italian cheese on top.

For our recipe we combined sliced potatoes and zucchini with some yellow squash and tomato. We seasoned the dish simply with some thyme, salt and pepper, and then we topped it all with cheese to provide a perfect crust to the dish. Serve this tian with a crisp white wine to perfectly round out the meal. Keep reading below for this excellent recipe...

Summer Vegetable Tian

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion
• 3 cloves garlic, minced
• 1 medium zucchini sliced into thin rounds
• 1 medium yellow squash sliced into thin rounds
• 1 medium Yukon Gold potato rinsed and sliced into thin rounds
• 1 medium tomato sliced into thin rounds
• 1 teaspoon fresh thyme, minced
• 1 teaspoon chopped fresh rosemary
• salt and pepper to taste
• 1 cup shredded Italian cheese

Directions

1. Preheat the oven to 400F. Finely dice the onion. Saute the onion in a skillet over medium heat with olive oil until softened (about 5 minutes). Add the garlic and cook until fragrant (about 30 seconds).
2. Spray the inside of an 8"X8" baking dish with non-stick spray (or coat with butter). Spread the onion and garlic mixture over the bottom of the dish. Place the thinly sliced vegetables in the baking dish vertically in an alternating pattern. Sprinkle with tsalt, pepper, thyme, and rosemary.
3. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with cheese, and bake for another 15 to 20 minutes, or until the cheese is golden brown.
4. Enjoy!

Vegetarian Recipe: Zucchini Gratin

Perfect as a cheesy side dish or the main event, zucchini gratin is sure to be a crowd-pleaser.

The recipe is simple, but also versatile – you could replace two of the zucchinis with yellow squashes, or pick different cheeses based on your preferences. Swiss, Gruyere, and mozzarella would all make great substitutes for cheddar in this recipe – even a little pepperjack for some added kick would be tasty.

For a smaller dish that only serves two, cut this recipe in half. And if you like, you could even sprinkle the top with breadcrumbs and broil the casserole for a few minutes after baking it for a nice golden-brown color. Either way, it’ll be delicious!

Zucchini Gratin

(4 servings)

Ingredients:

• 4 tablespoons butter
• 4 large zucchini, sliced
• 4 medium shallots, minced
• 2 teaspoons garlic, minced
• 1 cup heavy cream
• 2/3 cup cheddar cheese
• 1/3 cup Parmesan cheese
• 1/4 teaspoon oregano
• Salt and pepper to taste
• Green onions, sliced, for garnish

Directions:

1. Preheat the oven for 400 degrees F.
2. Heat a large, deep pot to medium heat and add the butter. Once melted, sauté the shallots and garlic in the butter until the shallots are translucent – about a minute or two.
3. Add the zucchini, heavy cream, salt, pepper, oregano, and Parmesan cheese. Let the mixture cook on the stovetop for about 8 to 10 minutes, until the mixture is bubbly. Make sure to keep mixing everything with a spoon while it is cooking.
4. Then, transfer this mixture to a greased casserole dish (9x13 or a similar size should be plenty big) and mix in most of the cheddar cheese – once everything is blended thoroughly, sprinkle the rest of the cheddar cheese on top.
5. Bake the gratin for 10 to 14 minutes, or until the cheese is bubbly and golden-brown. Top with sliced green onions for garnish, if desired.
6. Enjoy!

Family-Friendly Recipe: Sweet Potato Casserole

Here’s another dish that’s great for family get-togethers that will have people clamoring for the recipe. A mix between savory and sweet, this double-duty casserole can be served as a side dish and also satisfies a sweet tooth. Also, if you feel like simplifying things, go ahead and use canned sweet potatoes/yams; it saves time and tastes just as good. After trying this, you’ll be racking your brains for more ways to use those delicious sweet potatoes!

Sweet Potato Casserole

Ingredients

(Serves 10-12)

• 2 lbs. sweet potatoes, 5-6 medium sweet potatoes
• 2/3 cup granulated sugar

• 1/2 cup brown sugar

• 1/4 cup evaporated milk (low-fat optional)
• 2 eggs
• 
1 stick unsalted butter, melted
• 1 1/2 tsp. ground cinnamon

• 1 tsp. pure vanilla extract
• 1/2 tsp. kosher salt

For Topping: 

• 1 cup pecans
, chopped
• 1 cup all-purpose flour

• 2/3 cup brown sugar

• 1 stick unsalted butter, cubed
• 
1 tsp. ground cinnamon
• 1/8 teaspoon salt

Directions

1. Preheat oven to 350ºF.
2. Butter a 9x13 baking dish
3. Place sweet potatoes in a large pot of water and boil until tender. Allow to cool and remove skin. Dice into 1-1 ½ inch cubes
4. In a large bowl, mix or mash potatoes and add sugars, evaporated milk, eggs, butter, cinnamon, vanilla and salt. Mix well and pour into baking dish.
5. In a medium-sized bowl, combine all “Topping” ingredients. Mix well to make sure everything is incorporated. Spread topping evenly on top of sweet potato mixture.
6. Place in oven and bake for 25-30 minutes, or until the top is golden brown and crispy. Optional: place under broiler for 30 seconds until top is bubbling. Allow 10 minutes to cool and serve hot.

Baked Vegetable Recipe: Oven-Roasted Cauliflower & Red Pepper Casserole

Cauliflower is an underestimated and underappreciated vegetable, an underdog, if you will. This is probably because a lot of times it’s lumped in with a mix of other vegetables and doesn’t really get a chance to wow people with it’s own unique flavor. Cauliflower is a fun ingredient because it can be utilized in diverse ways. You can boil it and then mash it up, you can steam it, and in this case, you can roast it and then bake it in a casserole. Garlic, onion and olive oil are the perfect elements to help add depth to our veggie, then the tomato and red pepper are added to really fill out the flavor. This is a really wonderful, healthy dish that everyone will like; if you didn’t love cauliflower before, you will now!

Cauliflower and Red Pepper Casserole

Serves 4

 Ingredients 

• 1 1/2-2 pounds cauliflower, 2-inch florets
• 1 (16 oz.) can crushed tomatoes, drained
• 1/2 white onion, diced
• 2 red peppers, sliced
• 3 cloves garlic, minced
• 1/3 cup extra-virgin olive oil
• 1 tablespoon chopped parsley
• 1 cup grated parmesan cheese
• 1/2 teaspoon sugar
• salt and pepper, to taste

Directions

1. Preheat oven to 400º F.
2. Arrange cauliflower florets, onions, peppers and garlic on baking sheet and drizzle with olive oil, salt and pepper.
3. Bake for 20 minutes, or until almost tender.
4. Remove baking sheet from oven and transfer vegetables and drippings to a baking dish and cover with tomatoes, cheese and parsley. Add sugar, mix together, and season with salt and pepper.
5. Lower oven temperature to 350º F.
6. Return veggies and tomatoes to oven and bake for another 15-20 minutes.
7. Remove from oven and let cool for 5 minutes. Serve hot.

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.

Low-Calorie Recipe: Broccoli & Chicken Casserole

Casseroles are really comforting—especially during the colder months—usually due to their distinct creaminess. Unfortunately, sometimes that cream factor comes with a caloric punch. This Broccoli Chicken Casserole gives you the best of both worlds: a thick and velvety sauce that doesn’t throw off your meal plan! Regardless of whether or not you’re watching what you eat, this recipe is amazing. Juicy pieces of chicken, tender broccoli and yummy mushrooms…it’s all in there, so give it try!

Broccoli, Chicken & Mushroom Casserole

(Serves 6-8)

Ingredients

• 1 (12 oz.) package broccoli
• 4 medium skinless, boneless chicken breasts
• 1 (10.75 oz.) can condensed, reduced-sodium, 98% fat-free cream of mushroom soup
• 1 1/2 cups low-fat (or fat-free) milk
• 1 cup Parmesan, grated
• 1 1/2 cup cornflakes, crushed
• 1 cup fat-free, plain Greek yogurt
• 1/4 cup fat-free mayonnaise
• 1/4 cup all-purpose flour
• dash of nutmeg
• salt and pepper, to taste
• water, for boiling

Directions

1. Preheat oven to 350º F, grease a 9x13-inch baking dish and bring a large pot of water to boil.
2. Add broccoli to boiling water and cook for 5-6 minutes, until almost tender. Remove broccoli from water and set aside.
3. Add chicken breasts to boiling water and reduce heat to low, simmering until cooked through. Around 15 minutes. Remove chicken to cutting board to cool.
4. Once cool, cut chicken into cubes and place with the broccoli.
5. In a large saucepan, whisk together milk, flour, salt, pepper and nutmeg until smooth. Bring mixture to a boil for 1 minute, stirring constantly.
6. Take off heat and add mayonnaise, yogurt, mushroom soup and half of cheese. Whisk continuously until smooth. Add in broccoli and chicken and incorporate them into sauce.
7. Pour mixture into baking dish and cover with crushed cornflakes and the rest of Parmesan cheese.
8. Place in oven and bake for 20 minutes.

Repurposed Leftovers Recipe: Beef Miroton

Have you ever made a delicious roast beef only to realize you’re stuck with the (only relatively appetizing) leftovers for days to come? Now you can make a roast with a game plan in mind. With this meal, all you’re doing is making a thick sauce to go over your meat and breathe new life into it, so it’s not time consuming and it complements the meat wonderfully. We hate the feeling of being stuck with a dish without a way to make it new and interesting again, but this Beef Miroton dish does just the trick and gives us an entirely new and delicious meal!

Beef Miroton

(Serves 4)

Ingredients

• 1 pound leftover roast beef (or boiled beef)
• 2 large onions, thinly sliced
• 1 cup beef broth
• 1 cup beef gravy (if possible, reserved from original roast, but store-bought is fine)
• 1 cup breadcrumbs
• 2-3 tablespoons butter
• 1 1/2 tablespoons all-purpose flour
• 1/2 tablespoon red wine vinegar
• salt and pepper, to taste
• Parsley or rosemary, garnish

Directions 

1. Preheat oven to 400º F.
2. In a large pan over medium heat, melt two tablespoons of your butter and sauté onions until softened and translucent.
3. Stir in flour until you have a thick, paste-like sauce. Pour in beef gravy, broth and red wine vinegar. Mix until smooth. Taste and add salt and pepper as needed.
4. Place a little of sauce on the bottom of baking dish and layer leftover meat on top. Then pour the rest of sauce and onions over the top. Evenly spread breadcrumbs over the top and drizzle with leftover butter.
5. Place in oven and bake for 5-10 minutes, or until warmed through and the breadcrumbs are golden and crispy.
6. Remove, garnish with parsley or rosemary and let cool for 10-15 minutes. 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.