Recipes

Philly Cheese And Ground Beef Casserole

Philly Cheese And Ground Beef Casserole

Couverts8
Total time 1 hour
Deel op Facebook Print Recipe

Ingredients

  • 1½ lb lean at least 80% ground beef
  • 1 package sliced fresh mushrooms (about 3 cups) 8 oz
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 8 slices provolone cheese 1 oz each
  • 2 tablespoons butter
  • 2 large onions halved, thinly sliced into wedges
  • 2 medium red bell peppers cut into strips
  • 2 cloves garlic finely chopped
  • 1 can / 16.3 oz refrigerated home-style original biscuits

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In 12-inch skillet, cook beef, mushrooms, salt and pepper over medium-high heat 7 to 9 minutes, stirring frequently, until beef is thoroughly cooked; drain.
  • Place in baking dish.
  • Arrange cheese over beef mixture, overlapping slices if needed.
  • In same skillet, melt butter over medium-high heat.
  • Add onions and bell peppers; cook 3 to 5 minutes, stirring frequently, until peppers are crisp-tender.
  • Stir in garlic; cook 1 to 2 minutes longer.
  • Spoon over cheese in baking dish.
  • Separate dough into 8 biscuits.
  • On lightly floured surface, pat biscuits into 5-inch rounds.
  • Arrange biscuits over vegetable mixture.
  • Bake 35 to 40 minutes or until biscuits are golden brown on top.
————————————————————————————————–
Course; Beef / Casserole / Cheese / One Pot Dinner

Potato-topped meat loaf casserole

Potato-topped meat loaf casserole

Couverts6
Total time 55 minutes
Deel op Facebook Print Recipe

Ingredients

Meat Loaf

Filling

Instructions

  • Heat oven to 350°F.
  • Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In medium bowl, mix meat loaf ingredients.
  • Press in bottom and up sides of baking dish to within ½ inch of top.
  • In 2-quart saucepan, heat water, milk, butter and salt to boiling.
  • Remove from heat; stir in potato mix.
  • Let stand 30 seconds.
  • Stir in egg.
  • Stir in broccoli and cheese.
  • Spoon into meat shell, spreading evenly.
  • 3 Bake 25 to 30 minutes or until meat loaf is thoroughly cooked and meat thermometer inserted in center of meat reads 160°F.
  • Let stand 5 minutes before serving; drain drippings from baking dish.

Notes & Wine Advice

Time-saver

Purchase refrigerated mashed potatoes for this recipe. Add the egg, broccoli and cheese as directed.
————————————————————————————————–
Course; Beef / Casserole / One Pot Dinner

Fiesta Taco Casserole

Fiesta Taco Casserole

Couverts4
Total time 45 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 350°F.
  • In 10-inch skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until browned; drain.
  • Stir in beans and 1 cup salsa.
  • Heat to boiling, stirring occasionally.
  • In ungreased 2-quart casserole, place broken tortilla chips.
  • Top with beef mixture.
  • Sprinkle with green onions, tomato and cheese.
  • Bake uncovered 20 to 30 minutes or until hot and bubbly.
  • Arrange tortilla chips around edge of casserole.
  • Serve with lettuce and additional salsa.
  • Healthy twist
  • To reduce the fat to about 19 grams and the calories to about 470 per serving, use ground turkey breast and reduced-fat Cheddar cheese.

Notes & Wine Advice

Healthy twist

To reduce the fat to about 19 grams and the calories to about 470 per serving, use ground turkey breast and reduced-fat Cheddar cheese.
————————————————————————————————–
Course; Casserole / One Pot Dinner / Taco’s

Chicken-Vegetable Tetrazzini

Chicken-Vegetable Tetrazzini

Couverts6
Total time 50 minutes
Deel op Facebook Print Recipe

Ingredients

  • 7 oz uncooked whole wheat or multigrain spaghetti broken into thirds
  • ½ cup frozen shelled edamame from 10-oz bag
  • 1 cup 1-inch diagonal pieces fresh asparagus
  • 2 tablespoons butter
  • 1 cup sliced fresh mushrooms 3 oz
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup chicken broth from 32-oz carton
  • 1 cup fat-free half-and-half
  • 2 tablespoons dry sherry or water
  • 2 cups cubed or shredded deli rotisserie chicken from 2- to 3-lb chicken
  • ½ cup chopped orange yellow or red bell pepper
  • ¼ cup shredded Parmesan or Asiago cheese 1 oz

Instructions

  • Heat oven to 350°F.
  • Cook spaghetti as directed on package, adding edamame and asparagus during last 3 minutes of cooking time; drain.
  • Meanwhile, in 2-quart saucepan, melt butter over medium heat.
  • Add mushrooms; cook just until tender.
  • Remove from saucepan with slotted spoon; set aside.
  • Stir flour, salt and pepper into same saucepan.
  • Gradually stir in broth until mixture is smooth.
  • Stir in half-and-half.
  • Heat to boiling, stirring constantly.
  • Boil and stir 1 minute.
  • Add mushrooms, spaghetti and vegetables, sherry, chicken and bell pepper to sauce; stir until combined.
  • Spoon into ungreased 2-quart casserole.
  • Bake uncovered 20 minutes.
  • Sprinkle with cheese; bake about 10 minutes longer or until bubbly in center.

Notes & Wine Advice

Quick Variation

Substitute cubed cooked turkey for the chicken and frozen sweet peas for the edamame.
————————————————————————————————–
Course; Casserole / Chicken / One Pot Dinner

Buffalo Chicken And Potatoes

Buffalo Chicken And Potatoes

Couverts6
Total time 1 hour 5 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 350°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In medium bowl, stir together chicken strips and wing sauce.
  • In large bowl, stir together potatoes, dressing, cheese and soup.
  • Spoon into baking dish.
  • Place chicken strips in single layer over potato mixture.
  • In small bowl, stir together crumbs and butter.
  • Sprinkle over top.
  • Cover with foil.
  • Bake 30 minutes.
  • Uncover; bake 20 to 25 minutes longer or until potatoes are tender and juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Sprinkle with green onions.

Notes & Wine Advice

Quick Variations

For authentic flavor, go with red hot buffalo wing sauce. Other flavors to try include teriyaki, sweet and sour or barbecue.
For a cheesy hash brown side dish, omit the chicken and wing sauce. Serve the casserole with barbecued chicken or baked ham.

Time-saver

Try using precut chicken tenders to make prep time shorter.
————————————————————————————————–
Course; One Pot Dinner

Country French Chicken And Rice

Country French Chicken And Rice

Couverts8
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In 1-gallon resealable food-storage plastic bag, mix tomatoes, herbes de Provence, oil, lemon juice, garlic and ½ teaspoon of the salt.
  • Add chicken thighs and mushrooms; seal bag.
  • Turn to coat thighs and mushrooms in marinade.
  • Refrigerate at least 2 hours but no longer than 24 hours.
  • Heat oven to 375°F.
  • Spray 13×9-inch (3-quart) glass baking dish with cooking spray.
  • In baking dish, place rice, carrot and remaining ½ teaspoon salt; stir in boiling water.
  • Pour chicken thighs, mushrooms and marinade evenly over rice mixture.
  • Cover with foil.
  • Bake 50 to 60 minutes or until liquid is absorbed and juice of chicken is clear when thickest part is cut to bone (at least 165°F).
  • Sprinkle with parsley and lemon peel.

Notes & Wine Advice

Quick Variation

If herbes de Provence is not available, use any combination of dried basil, fennel seed, lavender, marjoram, rosemary, sage, summer savory, tarragon or thyme.
————————————————————————————————–
Course; Chicken / One Pot Dinner / Rice

Easy Herb-Chicken Bake

Easy Herb-Chicken Bake

Couverts6
Total time 50 minutes
Deel op Facebook Print Recipe

Ingredients

Filling

Crust

Instructions

  • Heat oven to 400°F.
  • Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, melt butter over medium-high heat.
  • Add onion, celery, bell pepper and seasoned salt; cook about 5 minutes, stirring occasionally, until vegetables are tender.
  • Stir in chicken, corn and soup; cook and stir until hot.
  • In medium bowl, mix Bisquick mix, milk, ½ cup of the cheese and the thyme.
  • With floured fingers, press crust mixture evenly over bottom and 1 inch up sides of baking dish.
  • Spoon hot filling into crust.
  • Bake 22 to 30 minutes or until crust is golden brown.
  • Sprinkle top with remaining ¼ cup cheese.
  • To serve, cut into squares

Notes & Wine Advice

Quick Variation

If you have leftover rotisserie chicken or turkey from the deli, this recipe is ideal for using it up.
————————————————————————————————–
Course; Chicken / One Pot Dinner

Country Chicken And Pasta Bake

Country Chicken And Pasta Bake

Couverts6
Total time 40 minutes
Deel op Facebook Print Recipe

Ingredients

  • 2 cups uncooked radiatore nuggets pasta (6 oz)
  • 3 cups cubed cooked chicken
  • 2 jars 12 oz each chicken gravy
  • 1 bag 1 lb frozen broccoli, carrots and cauliflower
  • ¼ teaspoon dried thyme leaves
  • ¼ teaspoon salt
  • ½ cup herb-seasoned stuffing crumbs
  • 2 tablespoons butter melted

Instructions

  • Heat oven to 375°F.
  • Cook and drain pasta as directed on package, using minimum cook time.
  • In ungreased 2½-quart casserole, mix pasta and all remaining ingredients except stuffing and butter.
  • Cover; bake 20 minutes.
  • Uncover; stir casserole.
  • In small bowl, mix stuffing and butter; sprinkle over top.
  • Bake uncovered about 10 minutes longer or until hot and topping is browned.

Notes & Wine Advice

Quick Variation

Any frozen vegetable mixture can be used, and with so many choices now available, we know you’re likely to keep your favorites on hand.
————————————————————————————————–
Course; Casserole / Chicken / One Pot Dinner

Creamy Pesto-Chicken Casserole

Creamy Pesto-Chicken Casserole

Couverts4
Total time 55 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 350°F.
  • Spray 8-inch square (2-quart) glass baking dish with cooking spray.
  • Cook pasta 9 minutes as directed on package.
  • Drain; return to saucepan.
  • Stir in all remaining ingredients except cheese.
  • Spoon into baking dish.
  • Cover with foil.
  • Bake 35 minutes.
  • Sprinkle with cheese before serving.

Notes & Wine Advice

Quick Variation Although using the refrigerated chicken strips is convenient, you can also use 2½ cups of any cooked chicken.

Make it ahead

Go ahead and cook the pasta the night (or morning) before dinner as directed in step 2. Drain and rinse with cold water. Drizzle with 1 teaspoon olive oil, and refrigerate in a large food-storage plastic bag or container. You can assemble the casserole in 5 minutes!
————————————————————————————————–
Course; Casserole / Chicken / One Pot Dinner

Chicken Enchilada Casserole from Betty Crocker

Chicken Enchilada Casserole from Betty Crocker

Couverts3
Total time 55 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Heat oven to 350°F.
  • In 12-inch nonstick skillet, cook chicken and bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender.
  • Sprinkle with cumin.
  • Stir in soup.
  • Heat to boiling.
  • Stir in rice; reduce heat to low.
  • Cover; cook 10 minutes or until rice is tender.
  • Stir cream cheese into chicken mixture until well blended.
  • Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole.
  • Top with 1 cup of the chicken mixture; sprinkle with 1 tablespoon of the cheese.
  • Repeat 2 times.
  • Top with remaining tortilla; sprinkle with remaining cheese.
  • Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

Notes & Wine Advice

Make it ahead

Make the casserole up to 24 hours ahead of baking and store covered in the refrigerator. Since you’ll be baking a cold casserole, expect the bake time to be a few minutes longer.
————————————————————————————————–
Course; Casserole / Chicken / One Pot Dinner