Casserole Recipes 1

 This month we are going to move into casseroles. Casseroles can be cheaper and easier than other meals. I hope you enjoy these!

Ground Beef and Tater Tot Casserole - Serves 6
1 pound ground beef
1 small onion, diced
2 cups shredded cheddar cheese
1 cup milk
2 tablespoons flour
2 tablespoons butter or margarine
32 ounce bag frozen tater tots
1/2 teaspoon salt
1/4 teaspoon black pepper

To Make: Preheat your oven to 375°F. In a skillet over medium heat, cook the ground beef and onion until the beef is no longer pink, about 8 minutes; drain any excess grease. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook until thickened, about 3 minutes. Stir in salt, pepper, and half the cheese until melted. Spread the beef mixture in a greased 9x13 inch baking dish. Pour the cheese sauce over the top. Arrange the tater tots in a single layer over the sauce. Sprinkle it with the remaining cheese. Bake for 35 to 40 minutes, until the tots are golden and crispy. Let rest 5 minutes before serving.

Baked Spaghetti and Ground Beef Casserole - Serves 8
12 ounce spaghetti, cooked
1 pound ground beef
1 small onion, diced
24 ounce jar spaghetti sauce
2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning

To Make: Preheat your oven to 350°F. In a large skillet over medium heat, cook the ground beef and onion until browned, about 8 minutes; drain excess grease. Stir in the spaghetti sauce and Italian seasoning and simmer for 5 minutes. Add the cooked spaghetti to the skillet and toss to coat. Spread half the mixture into a greased 9x13 inch baking dish. Sprinkle half of the mozzarella. Add the remaining spaghetti mixture and top with the remaining mozzarella and the Parmesan. Bake for 25 to 30 minutes, until the cheese is melted and bubbly. Let rest 5 minutes before cutting.

Ground Beef Enchilada Casserole - Serves 8
1 pound ground beef
1 small onion, diced
10 small corn tortillas, torn into pieces
20 ounce can red enchilada sauce
2 cups shredded cheddar cheese
15oz can black beans, drained and rinsed
Optional: 1/4 cup chopped onion for topping

To Make: Preheat your oven to 375°F. In a skillet over medium heat, cook the ground beef and onion until browned, about 8 minutes; drain excess grease. Stir in the black beans and 1 cup of the enchilada sauce. Spread a thin layer of enchilada sauce in the bottom of a greased 9x13 inch baking dish. Layer one third of the tortilla pieces, then half the beef mixture, then a third of the cheese. Repeat the layers, ending with tortillas, the remaining sauce, and the remaining cheese on top. Bake for 25 to 30 minutes, until bubbly and the cheese is melted. Let rest 5 minutes before serving.

Ground Beef Tamale Casserole - Serves 8
1 pound ground beef
1 small onion, diced
15oz can corn, drained
15oz can diced tomatoes
1 cup cornmeal
1 cup milk
1 egg
2 tablespoons sugar
1 teaspoon chili powder
1 cup shredded cheddar cheese

To Make: Preheat your oven to 375°F. In a skillet over medium heat, cook the ground beef and onion until browned, about 8 minutes; drain excess grease. Stir in the corn, diced tomatoes, and chili powder and simmer for 5 minutes. Spread the beef mixture into a greased 9x13 inch baking dish. In a bowl, whisk together the cornmeal, milk, egg, and sugar until smooth. Pour the cornmeal batter evenly over the beef mixture. Sprinkle the cheese on top. Bake for 30 to 35 minutes, until the cornbread topping is set and golden. Let rest 5 minutes before serving.

Ground Beef and Cabbage Casserole - Serves 6
1 pound ground beef
1 small onion, diced
4 cups shredded cabbage
15oz can diced tomatoes
1 cup shredded cheddar cheese
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper

To Make: Preheat your oven to 375°F. In a large skillet over medium heat, cook the ground beef and onion until browned, about 8 minutes; drain excess grease. Stir in the cabbage, diced tomatoes, garlic powder, salt, and pepper. Cover and cook for 8 to 10 minutes, until the cabbage softens slightly. Spread the mixture into a greased 9x13 inch baking dish. Sprinkle the cheese evenly over the top. Bake for 20 to 25 minutes, until the cheese is melted and the edges are bubbling. Let rest 5 minutes before serving.

Italian Ground Beef and Macaroni Bake - Serves 8
2 cups elbow macaroni, cooked
1 pound ground beef
1 small onion, diced
24 ounce jar marinara sauce
1 cup cottage cheese
2 cups shredded mozzarella cheese
1 teaspoon Italian seasoning

To Make: Preheat your oven to 350°F. In a skillet over medium heat, cook the ground beef and onion until browned, about 8 minutes; drain excess grease. Stir in the marinara sauce and Italian seasoning and simmer for 5 minutes. In a bowl, toss the cooked macaroni with the cottage cheese. Spread the macaroni mixture into a greased 9x13 inch baking dish. Pour the beef and marinara mixture evenly over the top. Sprinkle with the mozzarella cheese. Bake for 25 to 30 minutes, until the cheese is melted and golden. Let rest 5 minutes before serving.

Ground Beef and Spanish Rice Casserole - Serves 6
1 pound ground beef
1 small onion, diced
1 green bell pepper, diced
2 cups cooked rice
15oz can diced tomatoes
1 teaspoon cumin
1 cup shredded cheddar cheese

To Make: Preheat your oven to 375°F. In a skillet over medium heat, cook the ground beef, onion, and bell pepper until the beef is browned and vegetables are soft, about 8 minutes; drain excess grease. Stir in the cooked rice, diced tomatoes, and cumin. Spread the mixture into a greased 9x13 inch baking dish. Sprinkle the cheese over the top. Bake for 20 to 25 minutes, until heated through and the cheese is melted. Let rest 5 minutes before serving.

Cheesy Chicken and Rice Casserole - Serves 6
2 cups cooked chicken, shredded or diced
2 cups cooked rice
1 cup frozen peas
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
2 cups shredded cheddar cheese
1/2 teaspoon salt
1/4 teaspoon black pepper

To Make: Preheat your oven to 350°F. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the salt, pepper, and half the cheese until melted. In a large bowl, combine the chicken, rice, peas, and the cheese sauce. Spread into a greased 9x13 inch baking dish. Sprinkle the remaining cheese on top. Bake for 25 to 30 minutes, until bubbly and golden on top. Let rest 5 minutes before serving.

Chicken and Stuffing Casserole - Serves 6
2 cups cooked chicken, shredded or diced
6 ounce box stuffing mix
1 1/2 cups chicken broth
2 tablespoons butter or margarine
1 cup frozen mixed vegetables
1 cup milk
2 tablespoons flour

To Make: Preheat your oven to 375°F. In a saucepan, bring the chicken broth and butter to a boil, then stir in the stuffing mix and let sit for 5 minutes. In another small saucepan, whisk the milk and flour together and cook over medium heat for 3 to 4 minutes until thickened slightly. Spread the chicken and mixed vegetables in a greased 9x13 inch baking dish. Pour the thickened milk mixture over the top. Spoon the prepared stuffing evenly over the chicken. Bake for 25 to 30 minutes, until heated through and the stuffing is lightly golden. Let rest 5 minutes before serving.

Chicken Tortilla Casserole - Serves 8
2 cups cooked chicken, shredded or diced
10 small corn tortillas, torn into pieces
15oz can diced tomatoes
1 cup salsa
15oz can corn, drained
2 cups shredded cheddar cheese
1/2 teaspoon cumin
Optional: 1/4 cup chopped cilantro

To Make: Preheat your oven to 375°F. In a bowl, combine the chicken, diced tomatoes, salsa, corn, and cumin. Spread a thin layer of the mixture in the bottom of a greased 9x13 inch baking dish. Layer a third of the tortilla pieces, half the chicken mixture, and a third of the cheese. Repeat the layers, ending with the remaining tortillas, chicken mixture, and cheese on top. Bake for 25 to 30 minutes, until bubbly and the cheese is melted. Let rest 5 minutes before serving.

💗 Jo