Quick and Easy Casseroles

As we move into spring, life may seem a bit more hectic.  That is why a quick and easy meal is always welcome.  You can save yourself a little more time if you cook the protein (ground beef, chicken) in advance so that it becomes more of an assembly.  Don’t rule out store bought rotisserie chicken.

And only one of these recipes calls for cream of something soup.

Shipwreck Casserole

Ingredients:

• 1 pound ground beef
• 1 package (7.25 ounce) macaroni and cheese mix
• 1 can (14.5 ounce) diced tomatoes
• 1 cup milk
• 1 cup frozen peas
• 1 cup frozen corn
• salt and pepper to taste
• 1 cup shredded Cheddar cheese, divided

Directions:

• Season ground beef as desired and then cook in a large skillet until browned and crumbly.
• Add pasta and cheese mix. Stir in tomatoes, milk, peas, and corn.  Allow the mixture to come to a boil.  Reduce heat, cover, and cook until pasta is tender.
• Check for seasoning.
• Stir in half the cheese. Top with remainder of cheese.

Chicken Cordon Bleu Casserole

Ingredients:

• 1 package (8 ounce) egg noodles
• 2 cups cooked chicken, chopped
• 8 ounces cooked ham, cubed
• 8 ounces Swiss cheese, cubed
• 1 can (10.5 ounce) cream of chicken soup
• ½ cup milk
• ½ cup sour cream
• 2 tablespoons butter
• 1/3 cup seasoned bread crumbs
• ¼ cup grated Parmesan cheese

Directions:

• Preapre a 9 X 13 inch casserole dish.
• Cook noodles in boiling, salted water until tender but still firm. Drain and transfer to casserole dish.
• Add chicken, ham, and Swiss cheese. In a separate bowl combine soup, milk, and sour cream until blended.  Pour or spoon over mixture in baking dish.
• In a skillet, melt butter and combine bread crumbs and Parmesan cheese. Sprinkle over casserole.
• Bake in an over preheated to 350 until bubbly and slightly browned.

Easy Meatball Casserole

Ingredients:

• ½ package (16 ounce) frozen meatballs, or equivalent of home made
• 1 can (15 ounce) asparagus, drained
• 1 can (14.5 ounce) chicken broth or stock
• 1 can (10.75 ounce) tomato soup
• ½ cup uncooked instant rice
• 1 tablespoon Italian seasoning

Directions:

• Combine all ingredients and pour into a 9 X 13 baking dish.
• Bake in an oven preheated to 350 for 30 minutes or until rice is tender

Biscuits and Gravy Casserole

Ingredients:

• 1 can (10 ounce) refrigerated biscuit dough
• 1 pound pork sausage
• 1 ½ cups shredded Cheddar cheese, divided
• 6 eggs
• ½ cup milk
• salt and pepper to taste
• 1 ½ cups cold water, or more as needed
• 1 package (1.5 ounce) pork gravy mix

Directions:

• Prepare a 9 X 13 baking dish
• Line the bottom of the baking dish with biscuits
• In a large skillet cook pork sausage until browned. Drain and scatter sausage over biscuits. Top with 1 cup Cheddar cheese.
• In a bowl, whisk together eggs, milk and seasoning. Pour over cheese layer.
• Mix water and gravy mix in a saucepan and bring to a boil. Reduce heat and simmer until gravy is thickened to your preference.
• Pour gravy over egg layer. Add ½ cup Cheddar cheese to the top.
• Bake in an oven preheated to 350 about 30 minutes or until eggs are fluffy.

Portobello Penne Pasta Casserole

Ingredients:

• 1 package (9 ounces) uncooked penne pasta
• 2 tablespoons vegetable oil
• ½ pound portobello mushrooms, thinly sliced
• ½ cup butter
• ¼ cup all-purpose flour
• 1 large clove garlic, minced or pressed
• ½ teaspoon dried basil
• 2 cups milk
• 2 cups shredded mozzarella cheese
• 1 package (20 ounce) frozen chopped spinach, thawed
• ¼ cup soy sauce

Directions:

• Prepare a 8 X 13 inch baking dish
• Cook pasta according to package directions and drain.
• Heat oil in a saucepan and add mushrooms. Cook 1 minute and set aside.
• In the same saucepan melt butter. Mix flour, garlic, and basil.  Gradually add milk until thickened.  Stir in 1 cup cheese until melted.
• Remove saucepan from heat. Add cooked pasta,mushrooms, spinach, and soy sauce.
• Transfer to the baking dish. Bake in an oven preheated to 350 until light brown and bubbly.