Casserole Recipes 4

Tuna and Corn Casserole - Serves 6
2 cans (5oz each) tuna, drained
15oz can corn, drained
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
1 cup shredded cheddar cheese
1 cup crushed crackers

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 cheese until melted. In a bowl, combine the tuna, corn, and cheese sauce. Spread into a greased 9x13 inch baking dish. Top with the crushed crackers. Bake for 20 minutes, until heated through and the topping is golden. Let rest 5 minutes before serving.

Tuna Melt Casserole - Serves 6
2 cans (5oz each) tuna, drained
6 cups cubed bread
1 small onion, diced
15oz can diced tomatoes, drained
2 cups shredded cheddar cheese
1/4 cup milk

To Make: Preheat your oven to 375°F. In a bowl, combine the tuna, onion, diced tomatoes, and milk. Spread the bread cubes evenly in a greased 9x13 inch baking dish. Spoon the tuna mixture over the bread cubes. Sprinkle the cheese evenly over the top. Bake for 20 to 25 minutes, until the cheese is melted and the edges are golden. Let rest 5 minutes before serving.

Tuna and Biscuit Casserole - Serves 6
2 cans (5oz each) tuna, drained
1 cup frozen mixed vegetables
2 cups milk
3 tablespoons flour
3 tablespoons butter or margarine
1 cup biscuit mix
1/3 cup milk

To Make: Preheat your oven to 400°F. Melt the butter in a saucepan over medium heat, whisk in the flour, and cook for 1 minute. Slowly whisk in the 2 cups milk and cook, stirring constantly, for 4 to 5 minutes until thickened. Stir in the tuna and mixed vegetables. Spread the mixture into a greased 9x13 inch baking dish. In a small bowl, stir the biscuit mix and 1/3 cup milk together until just combined, then drop spoonfuls of dough evenly over the top. Bake for 20 to 25 minutes, until the biscuit topping is golden and cooked through.

Ground Turkey and Sweet Potato Casserole - Serves 6
1 pound ground turkey
1 small onion, diced
3 cups mashed cooked sweet potato
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded cheddar cheese

To Make: Preheat your oven to 375°F. In a skillet over medium heat, cook the ground turkey and onion until browned, about 8 minutes; drain excess grease. Season with salt and pepper. Spread the turkey mixture into a greased 9x13 inch baking dish. Spread the mashed sweet potato evenly over the top. Sprinkle the cheese over the sweet potato. Bake for 25 to 30 minutes, until heated through and the cheese is melted. Let rest 5 minutes before serving.

Ground Turkey and Black Bean Casserole - Serves 8
1 pound ground turkey
1 small onion, diced
15oz can black beans, drained and rinsed
15oz can corn, drained
1 cup salsa
8 small corn tortillas, torn into pieces
2 cups shredded cheddar cheese

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

Ground Turkey Taco Rice Casserole - Serves 6
1 pound ground turkey
1 small onion, diced
2 cups cooked rice
1 cup salsa
15oz can corn, drained
1 tablespoon taco seasoning
1 cup shredded cheddar cheese

To Make: Preheat your oven to 375°F. In a skillet over medium heat, cook the ground turkey and onion until browned, about 8 minutes; drain excess grease. Stir in the taco seasoning, salsa, and corn and simmer for 3 minutes. Add the cooked rice and stir to combine. 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.

Turkey and Green Bean Bake - Serves 6
2 cups cooked turkey, shredded or diced
2 cans (15 ounce each) green beans, drained
2 cups milk
3 tablespoons flour
3 tablespoons butter
1 cup shredded cheddar cheese
1 cup French fried onions

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 cheese until melted. In a large bowl, combine the turkey, green beans, and cheese sauce. Spread into a greased 9x13 inch baking dish. Sprinkle the French fried onions over the top. Bake for 25 minutes, until bubbly and the onions are golden. Let rest 5 minutes before serving.

Turkey and Cornbread Dressing Casserole - Serves 8
2 cups cooked turkey, shredded or diced
4 cups crumbled cornbread
1 small onion, diced
2 celery stalks, diced
2 cups chicken broth
2 eggs
1 teaspoon poultry seasoning

To Make: Preheat your oven to 350°F. In a skillet over medium heat, cook the onion and celery in a little oil until soft, about 5 minutes. In a large bowl, combine the crumbled cornbread, cooked onion and celery, turkey, chicken broth, eggs, and poultry seasoning until evenly moistened. Spread the mixture into a greased 9x13 inch baking dish. Bake for 35 to 40 minutes, until set and lightly golden on top. Let rest 5 minutes before serving.

Ground Turkey and Macaroni Bake - Serves 8
1 pound ground turkey
1 small onion, diced
2 cups elbow macaroni, cooked
24 ounce jar marinara sauce
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 turkey 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 large bowl, combine the cooked macaroni with the turkey mixture. Spread into a greased 9x13 inch baking dish. Sprinkle the mozzarella over the top. Bake for 25 to 30 minutes, until the cheese is melted and golden. Let rest 5 minutes before serving.

Pork Chop and Rice Casserole - Serves 4
4 boneless pork chops
2 cups cooked rice
1 small onion, diced
2 cups chicken broth
2 tablespoons flour
2 tablespoons butter or margarine
1/2 teaspoon paprika
1/2 teaspoon salt

To Make: Preheat your oven to 375°F. In a skillet over medium heat, melt the butter and brown the pork chops for 3 minutes per side; remove and set aside. Add the onion to the skillet and cook for 3 minutes. Whisk in the flour, then slowly whisk in the chicken broth and cook for 3 to 4 minutes until slightly thickened. Spread the cooked rice in a greased 9x13 inch baking dish. Pour the broth mixture over the rice and stir gently. Arrange the pork chops on top and sprinkle with paprika and salt. Cover with foil and bake for 30 to 35 minutes, until the pork is cooked through and the rice has absorbed the liquid.

💗 Jo