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This Week’s Top Recipes
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Category Archives: Casseroles
Four Cheese Macaroni
This recipe actually wasn’t made by me, but my mom. Sometimes we will have dinner get togethers and bring dishes to each others houses. I think this one was right after we go the puppy and he was too young to go play with their huge dogs.
And speaking about puppies… did I ever share any cute puppy photos when we got Wyatt? Yes, I probably did, but here he is back in October at a whooping 6 pounds. As you can imagine he has grown quite a bit. He is now losing his puppy teeth and tipping the scales at about 30 pounds. I will have to share some more pictures of both the dogs next week. Remind me 
Now back to the cheese, mom did the cooking, but I was in on the tasting and photographing of it and I can assure you it is extremely cheesy and delicious. I’m not sure exactly where she found the recipe, in a magazine probably. I really liked it because of the extra kick from the red pepper.
I can just imagine this mac and cheese at a BBQ this summer, the perfect side for a long and slow smoked pork.
Four Cheese Macaroni
Prep time
Cook time
Total time
Serves: 6-8
Ingredients
- 12 oz elbow noodles, or any short pasta noodle
- ½ cup butter
- ½ cup all purpose flour
- ½ teaspoon red (cayenne) pepper
- 3 cups milk
- 2 cups shredded white cheddar cheese
- 1 cup shredded Monterey jack cheese
- 1 cup shredded fontina cheese
- 1 cup shredded asiago cheese
- 1 ½ cups Italian breadcrumbs
- 2 tablespoons butter, melted
Instructions
- Preheat oven to 350 degrees. Cook pasta according to package directions.
- Melt ½ cup butter in large pot over medium heat, slowly whisk in flour and red pepper until smooth. Cook 1 minutes, whisking constantly. Slowly add milk, cook an additional 6-7 minutes whisking constantly, until mixture is thick and bubbly. Remove from heat
- Toss all the cheeses together in a medium bowl. Set aside 1 ½ cups of the cheese. Add the rest of the cheese and the pasta to the sauce.
- Pour into a lightly greased 9×13 pan. Top with remaining cheese.
- Mix breadcrumbs and butter together and sprinkle over cheese mixture.
- Bake for 35 to 40 minutes.
Black Bean Casserole
I have always been a foodie, my parents have known this since I was a toddler. Growing up I named my favorite baby doll after my favorite food, sour cream. Since I was introduced to Greek yogurt a few years ago I would always hear of people substituting it for my beloved sour cream. No way would I ever do this, I vowed to my sour cream.
Well recently I was in a bit of a situation. I had just made nachos, but had no sour cream. All I had was my big tub of plain Greek yogurt. Since you can’t eat nachos (or really anything for that matter) without sour cream I decided to make the swap. And guess what, I liked it! My husband couldn’t even tell the difference and now I don’t have to worry about either the sour cream or Greek yogurt going bad. I like to buy the big two tubs of Greek yogurt at Costco. Now I can make myself a parfait in the morning and a quesadilla at lunch with the same thing.
Now that I have ventured into the world of Greek yogurt in the place of sour cream I’m just dreaming up new ways to use it. This recipe is the perfect way to trick people into eating Greek yogurt and thinking it’s sour cream, but of course if you don’t buy Greek yogurt by the truckload like I do and instead keep sour cream in the fridge, feel free to use that instead.
I was thinking about making a meatless burrito. Black beans, corn, salsa are just a few of my favorite ingredients, but then I got to thinking and sometimes I just don’t like prep work, so instead of rolling each burrito I decided just to layer it all in a pan.
It seriously took me all of 5 minutes to throw together, stick in the oven, and then work on the Mexican style quinoa that I will be sharing tomorrow.
(No that’s not corn on top, just some leftover gouda that I had. It didn’t really melt)
Black Bean Casserole
Prep time
Cook time
Total time
Serves: 4
Ingredients
- 1 chipotle pepper in adobe sauce
- ½ cup low fat Greek yogurt
- 1 cup prepared black beans, rinsed and drained
- 1 cup frozen corn kernels, thawed
- 4 flour tortillas, halved
- 1 cup salsa
- ½ cup shredded Monterey Jack cheese
Instructions
- Preheat oven to 350 degrees
- Finely chop the chile and combine with the Greek yogurt, let stand 10 minute to combine.
- Mash half of the beans with a fork. Add mashed beans, whole beans, and corn to Greek yogurt mixture.
- Line a prepared 8×8 baking dish with half of the halved tortillas. Spread bean mixture on top and layer the rest of the tortilla halves. Top with salsa and cheese. Cover and bake for 20 minutes.
Notes
I cook my own black beans and freeze them, but 1 cup is about 1½ to 2 cans worth of beans
White Chicken Ravioli Bake
When I was at the store a few weeks ago, the Aprons chef was cooking up this baked ravioli. I didn’t get to try any, but there was a lot of talk of how good it was. So last week I finally looked up the recipe and got to work tweaking it to my liking.
Like I have said in the past I always buy extra ravioli and tortellini when they are on sale so I already had the ravioli and most of the ingredients in the freezer. I added extra veggies to try and pretend it was healthy, but lets face it ravioli loaded with cheese and alfredo sauce is not going to be healthy no matter how you slice it. Fill up on salad and then have a small portion of the baked ravioli.
White Chicken Ravioli Bake
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6-8
Ingredients
- 2 cups frozen spinach, dethawed
- 2 cups cooked shredded chicken
- 8 oz sliced mushrooms
- 2 cups shredded Italian cheese
- 1 ½ cups Alfredo sauce,
- 1 pkg (19-25 oz) frozen ravioli, cooked
Instructions
- Preheat oven to 350 degrees.
- In a large bowl combine spinach, chicken, mushrooms, and 1 cup of cheese.
- In a 3 qt baking dish spread ½ cup of Alfredo sauce on the bottom, half the ravioli, half of the chicken mixture and repeat (begin with Alfredo sauce)
- Top with remaining ½ cup of Alfredo sauce, 1 cup shredded cheese and bake 30-35 minutes until cheese is bubbly.
Chicken Marsala Casserole
I think my love for casseroles is evident. There are very few casseroles that you can’t prepare a head of time. This one you could prep the night before while dinner is cooking and stick it in the fridge until dinner time the next night. In the oven it goes and dinner is ready. What I love about casseroles is they typically include a protein, starch, and vegetable. If you were really in a time crunch you could just serve that and be done. I typically like to add a salad if I have any to help get extra vegetables in the meal.
This Chicken Marsala Casserole is an interesting and unique take on chicken marsala. I don’t know that I have ever made chicken marsala at home, but I do enjoy it when out to eat. Usually it is served with pasta, but rice works great with it.
You can purchase a Publix rotisserie chicken, you can cook your own following my crockpot method, or you can pick one up from Sam’s/Costco (my new favorite place to buy rotisserie chickens). I typically make a run to Sam’s about once a month. I spend way to much money there so I need to limit the amount of times I go to the store. I have found great prices on lettuce, yogurt, milk, breads, and rotisserie chickens. The chicken is so moist and delicious I have trouble saving any for dinner once I get it home. As soon as I bring a rotisserie chicken home I start picking all the meat off and saving it in 1 cup servings in the freezer. I then save the carcass in another bag in the freezer for making stock. I love having the cooked chicken easily available for sandwiches, soups, salads, casseroles, etc.
Chicken Marsala Casserole
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6-8
Ingredients
- 2 tbsp butter
- 8 oz sliced mushrooms
- 1 ½ tbsp flour
- ½ cup marsala wine
- ½ cup heavy cream
- 2 tbsp chopped parsley
- Salt and pepper
- 1 cup uncooked white rice
- 2 cups chopped rotisserie chicken
- 2 tbsp grated parmesan cheese
Instructions
- Preheat the oven to 350 degrees.
- In a large skillet heat butter over medium high heat until melted, add mushrooms and cook until softened and golden about 5 minutes.
- Sprinkle with flour and stir until all is absorbed. Stir in the marsala and cream and simmer until slightly thickened about 4-5 minutes.
- Stir in 2 cups of water, parsley, 1 tsp salt and ½ tsp pepper.
- In a prepared 9×13 pan spread the rice on the bottom. Top with chicken. Pour mushroom sauce on top. Cover with foil and back 35 minutes.
- Remove foil, sprinkle with parmesan cheese and bake 5 more minutes until bubbly.
Adapted from Rachael Ray Magazine
Zucchini Lasagna
Love lasagna but don’t love all the carbs? You need to try zucchini lasagna! I was a little skeptical at first, but after trying it I loved it. You get all the flavors of lasagna with a lot less calories. I decided to make mine vegetarian, but you can easily use a meat sauce if you think you might need a little more substance.
Now don’t get me wrong the zucchini is not going to taste exactly like noodles, but you achieve the layer effect. I peeled my zucchinis with a vegetable peeler so occasionally I had really thin layers of zucchini, if that was the case I doubled or tripled up on the zucchini “noodles” to help hold the casserole together.
So go grab any leftover zucchini from your crop and put this lasagna on your menu. It’s loaded full of veggies and a great option for all my friends on low carb diets.
Zucchini Lasagna
Prep time
Cook time
Total time
Recipe type: Main
Serves: 6
Ingredients
- 2-3 large zucchini
- salt
- 1 jar tomato pasta sauce
- 1 egg
- 1 (15oz) container reduced fat ricotta cheese
- 2 tbsp fresh chopped parsley
- 1 cup frozen chopped spinach, thawed and squeezed dry
- 8oz fresh sliced mushrooms
- 8 oz shredded mozzarella cheese
- 4 oz shredded parmesan cheese
Instructions
- Preheat oven to 325 degrees. Prepare a 9×13 baking dish.
- Using a vegetable peeler or mandolin slice zucchini lengthwise creating long ribbon like slices. It’s ok if they are not perfect or some break we will just double layer them in the pan. Place them in a colander and sprinkle with salt to draw out water.
- Mix egg, ricotta, and parsley together until well combined.
- To assemble lasagna spread sauce in a thin layer on bottom of pan. Layer ½ of the zucchini slices, ½ ricotta mixture, all of the spinach and mushrooms and ½ of the mozzarella cheese. Repeat with another thin layer of sauce, the remaining zucchini (or enough to cover the sauce) ricotta and mozzarella. Sprinkle with parmesan.
- Cover with foil and bake 45 minutes. Remove foil, raise oven temperature to 350 degrees and bake 15 more minutes. Let stand 5-10 minutes before serving.
Adapted from All Recipes
