Rachel's Recipes

Posts Tagged ‘Casserole

For Christmas dinner every year, my grandmother makes homemade lasagna. It’s a family favorite and a nice change during a season filled with turkeys. You can also prepare this ahead of time and freeze it for an easy meal later.

1 pound ground beef
2 tsp Lawry’s seasoned salt (my spice blend doesn’t have salt in it so I add some of that too)
1/4 tsp garlic powder
1/2 tsp pepper
28 oz can crushed tomatoes
1 package spaghetti sauce mix (Lawrey’s and McCormick make them–they’re near the taco seasoning and gravy packets)
8 oz can tomato sauce
1/2 pound lasagna noodles
1/2 pound Mozzarella cheese, sliced or shredded (I use one package of preshredded)
1/2 pound cottage cheese (the small container)
1/2 cup Parmesan cheese

Brown the meat in a Dutch oven or deep kettle. Mix in seasoned salt, garlic powder, and pepper. Add tomatoes, tomato sauce, and spaghetti sauce mix. Stir thoroughly and cover and simmer for 30 minutes.

While the sauce is simmering, boil the lasagna noodles according to package directions. Drain and rinse.

In a 9×13 pan, pour 1/3 of the meat sauce. Cover with the lasagna noodles, cottage cheese, and mozzarella. Repeat layers ending with the meat sauce. Top with Parmesan cheese.

Bake at 350 degrees for 20-30 minutes until cheese is bubbly.

To freeze, prepare as for baking. When ready to cook, thaw and bake.


When I first proposed these for dinner, Eric wasn’t quite sold. Luckily I made them anyway since I prefer enchiladas with green or sour cream sauce and this recipe has a mix of both. In the end Eric decided that I made really good enchiladas. This is probably one of my favorite enchilada recipes. If you cook the chicken the night before, which I did by cooking chicken legs in the crockpot the day before and shredding the meat and making the marinade that night, it comes together in a snap.

6 Tablespoons honey
2 limes, juiced
1 Tablespoon chili powder (I used a little bit less since we’re wimps)
1/2 Tablespoon cumin
1/2 teaspoon garlic powder
1 pound chicken, cooked and shredded
8-10 flour tortillas, depending on the size
2 cups Monterrey jack cheese, shredded
1 cup pepper jack cheese, shredded (depending on how cheesy you want them. You could use Monterrey jack if you don’t have a cheese drawer like we do)
16 ounce jar of tomatillo/green salsa
1 cup sour cream

Preheat oven to 350 degrees.

Whisk together the honey, lime juice and seasonings. Add the chicken and marinate for at least 1/2 an hour (I did mine overnight).

Coat the bottom of a 9×13 pan with about 1/2 cup of the salsa. Fill tortillas with chicken and Monterrey jack cheese, roll up and place seam side down in the pan.

In a bowl, combine the remaining salsa with the sour cream. Top the enchiladas with the sauce and sprinkle with the pepper jack cheese.

Bake 30 minutes, until cheese is melted and sauce is bubbling.

You could also freeze them; bake from frozen covered for an hour and then for an additional 30 minutes.

Source: Adapted from Cassie Craves

5 ounces cream cheese, softened (I used neufchatel)
1/4 cup sour cream (I used lowfat)
2 cups jarred salsa, divided
1 cup shredded sharp cheddar cheese, divided
1 cup shredded pepper jack cheese, divided
2 cups cooked shredded chicken
1/8-1/4 cup onions, finely diced
1 cup frozen corn kernels, thawed
1/4 teaspoon chili powder
1/2 teaspoon cumin
8 large flour tortillas (I used whole wheat)

Preheat oven 325 degrees.

Cream together cream cheese and sour cream. Stir in 1/2 cup of salsa and 1/2 cup of each cheese.

In a separate bowl, mix the chicken, onions, corn, cumin, chili powder, salt, and pepper. Add the chicken mixture to the cheese mixture and stir to combine.

Spread about 1/2 cup salsa in the bottom of a baking dish. Place about 1/2 cup filling on each tortilla, rolling up like a burrito. Place each tortilla seam side down in a 13×9 dish.

Pour remaining salsa over enchiladas, spreading to coat all of them. Sprinkle with remaining cheese.

Bake 20 minutes, until cheese is bubbly.

Slightly Adapted from: On My Menu

It’s been a while since I’ve updated. Without further ado, a recipe from Betty Crocker.

If I make this again, I’ll substitute Italian sausage for the beef. While the  beef was tasty, it just needed a little more flavor to really elevate this dish.


8 oz manicotti, prepared according to the package’s directions while making the filling, rinse with cold water to cool
1 lb extra-lean (at least 90%) ground beef (I will substitute sweet Italian sausage next time)
9 oz frozen spinach, thawed, squeezed to drain and chopped
4 oz mozzarella cheese, diced (I used 1 cup shredded mozzarella)
1/2 cup pesto
1 egg
1 jar pasta sauce

Heat oven to 400°F. In large bowl, combine beef, spinach, cheese, pesto, and egg. Season with salt and pepper (I also added garlic powder) and mix well. To stuff, place beef mixture in resealable freezer plastic bag. Seal bag and cut a hole in bottom corner of bag.

Fill each manicotti by squeezing beef mixture into manicotti. Place filled pasta into a 13 x 9 baking dish. Pour pasta sauce over manicotti. Cover with foil.

Bake 30 to 40 minutes or until beef is cooked through.

Source: Betty Crocker

Usually chicken tetrazzini has mushrooms, but neither of us are fans so we skipped them. It was still very delicious. For a casserole, it’s a little bit of work, but it’s worth it!

8 tablespoons butter
1 1/2 tablespoons oil
4 boneless skinless chicken breasts
black pepper
1 large onion, finely chopped
6 cloves garlic, minced
1/2 cup dry white wine
1/3 cup all-purpose flour
3 cups milk (I used skim)
2 cups half and half
1 cup chicken broth
1/8 teaspoon ground nutmeg
12 ounces linguine
1/4 cup chopped fresh Italian parsley leaves
1 cup spinach, chopped or torn (optional, but it’s pretty hidden so it’s a good way to get extra vitamins!)
1 cup grated Parmesan
1/4 cup dried Italian-style breadcrumbs (I used plain and added Italian seasoning)

Preheat the oven to 450 degrees F. Place a large pot of water on the stove to boil.

Melt 1 tablespoon each of butter and oil in a deep large nonstick frying pan over medium-high heat. Season the chicken with salt and pepper on each side and cook until just cooked through on each side, about four minutes. For thicker cuts of chicken, you may need to bake it for about 10 minutes. Transfer the chicken to a plate to cool.

Meanwhile, add 1/2 tablespoon each of butter and oil to the same pan. Add the onion and garlic and saute until the onion is translucent. Add the wine and simmer until it evaporates, about 2 minutes. Transfer to a large bowl.

Salt the boiling water, add the linguine and cook until al dente. Drain and add the bowl with the onions.

Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the milk, half and half, broth, nutmeg, 1 3/4 teaspoons salt, and 3/4 teaspoon pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 10 minutes.

Shred the chicken into bite-size pieces and place into a bowl with the onions and garlic. Add the linguine, sauce, parsley, and spinach to the chicken mixture. Toss until the sauce coats the pasta and the mixture is well blended.

Butter a 13 x 9 baking dish with 1/2 tablespoon butter. Transfer the pasta mixture to the dish. Mix the cheese and breadcrumbs in a small bowl. Sprinkle the cheese mixture over the pasta. Slice 3 tablespoons of butter into think slices and place on top of dish. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.

Adapted from: Giada De Laurentiis

This is a very tasty, comforting Paula Deen recipe from her restaurant The Lady and Sons (it’s in Savannah and everything on the buffet is so delicious even though you gain about 10 pounds in one sitting). It’s very rich and the flavor comes from the herb stuffing topping so don’t skimp on it!

4 large skinless boneless chicken breasts
4 tablespoons butter, melted, plus more for casserole
Kosher salt and freshly ground black pepper
6 ounces (about 8 slices) Swiss cheese
1 (10 3/4-ounce) can condensed cream of chicken soup
1/4 cup white wine (I used Charles Shaw Chardonnay)
1 cup herb-flavored stuffing mix, crushed

Preheat the oven to 350 degrees F.

Add the chicken to a shallow buttered casserole (I crammed my chicken into an 8×8 pan, but it would certainly fit in a 9×13 pan) and season with salt and pepper, to taste. Layer the cheese slices on top.

In a medium bowl, add the soup and the wine, season with salt and pepper and pour over the cheese. Sprinkle stuffing mix on top and drizzle with melted butter.

Bake for 45 minutes.

Source: Paula Deen

This is a snap to put together, can even be made ahead of time, and uses items I keep in my kitchen anyway. And the best part is that leftovers taste delicious, maybe even better than the inital meal!

1 1/2 lbs ground beef
1/2 large onion, diced
1 small zucchini
3 cloves garlic, finely minced
1 1/2 tbsp Worcestershire sauce
2 tbsp tomato paste
1/2 tsp Italian seasoning
2 cups beef broth
2 tsp salt
3 cups mashed potatoes (if it’s a little less, it’s not a big deal)
1/4 cup cheddar cheese, shredded
Parmesan cheese, grated

In a skillet, brown the beef until no longer pink. Drain off excess grease. Add onion, garlic, and zucchini and saute for 3-5 minutes.

Add Worcestershire sauce, tomato pastes and cook for about a minute. Add broth and simmer, covered, 5-10 minutes or until sauce has thickened.

Transfer to an 8×8 square pan. Spoon mashed potato on top of beef. Sprinkle with grated Parmesan cheese and cheddar cheese.

Bake in a 375° F oven for 20 minutes or until top is brown and heated through. This can also be refrigerated overnight before baking, just added 5-10 minutes to the cooking time.

Adapted from: Amanda’s Cookin


This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.