Casseroles Archives

Category: Casseroles

03
Apr
2018

Tortellini Marinara and Zucchini Bake

categories: Casseroles, Italian, Main Dishes, Meatless Meals, Pasta

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Enjoy Tortellini Marinara Zucchini Bake (Wt. Watchers), a meatless casserole, with cheese tortellini, sauce, zucchini, spinach, & mozzarella!

You’re gonna enjoy this Italian, layered, vegetarian baked casserole, with cheese tortellini, marinara sauce, zucchini, onions and baby spinach, topped with mozzarella cheese! It’s a flavorful, meatless (you won’t miss it), lightened up dinner, (under 400 calories), for the win!

I found this recipe last Fall on the Weight Watchers website, thought it sounded good, and decided to give it a try. I tweaked the recipe a bit, to serve 4 instead of 8, added a couple ingredients and changed the cooking method. The casserole is baked, but if you prefer, instructions for using a slow cooker (and frozen tortellini) are available below, in the printable recipe notes.

We enjoyed our meal very much (lots of Italian flavor in the marinara sauce, cheese tortellini, and yummy fresh veggies in this meal!), and wanted to share the recipe with you. Here’s how to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook the Veggies

Diced fresh zucchini and chopped onions are cooked in olive oil on medium high heat for about 5 minutes (the veggies will be very lightly browned). Minced garlic is added to the skillet, stirred in, and cooked for another minute.

Add fresh baby spinach leaves, 1 cup of marinara sauce, and seasonings to the skillet. Stir well. The spinach can be added in small batches. It looks like a LOT of spinach going in the skillet, but it will definitely wilt down!

Cove the skillet and simmer the veggies for 2-3 minutes, until the spinach has fully wilted. At this point, you can add additional salt and pepper, if you wish, to suit your taste.

Assemble The Tortellini Marinara Zucchini Bake

I use a 2 quart casserole dish for the casserole (for 4 servings). To assemble this meal, build it in layers. Spoon 1/2 cup of marinara sauce over bottom of dish. Add HALF of the cooked cheese tortellini to cover the sauce (photo shows only half of the sauce covered). Top the tortellini with HALF of the veggie mixture.

Add the rest of the tortellini to top of the veggies. Top with the rest of the veggie mixture. For the final layer, pour 1/2 cup of reserved marinara sauce over top of veggies, then sprinkle with grated mozzarella and Parmesan cheese.

Bake The Casserole

Cover the dish loosely with aluminum foil (try not to let the foil touch the top of the cheese, if possible). Bake in a 350 degree oven for 20 minutes, then remove foil and bake for 10 more minutes, or until cheese is melted and bubbly.

Remove casserole from oven. Here’s what the casserole looked like when ready to serve. Looks pretty good, huh? Smells good, too!

Time To EAT!

All that’s left to do is grab a big spoon or spatula, and serve this delicious pasta dish up, while hot!

Hope you will consider trying this tasty, filling Italian pasta and vegetable dish (don’t think you’ll even miss not having meat in it). Have a wonderful day. Thank you for stopping by, and I hope you will come back soon.

Looking For More TORTELLINI Recipes?

You can find ALL my recipes in the Recipe Index, which is located at the top of the page. I have some delicious pasta recipes there, including these using tortellini:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month (1^st and 15^th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Recipe Adapted From: https://cmx.weightwatchers.com/nui/explore/details2/WWRECIPE:59ce95dd03c03049fd3f55db

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Tortellini Marinara and Zucchini Bake

Prep Time

20 mins

Cook Time

30 mins

Total Time

50 mins

Enjoy this Weight Watchers Italian (vegetarian) casserole, with cheese tortellini, marinara sauce, zucchini, and baby spinach, topped with mozzarella cheese!

Category: Dinner

Cuisine: Italian

Keyword: tortellini

Servings: 4 servings

Calories Per Serving: 385 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 teaspoon olive oil (extra virgin)
3 zucchini (uncooked, small)
1/2 onion (chopped)
1½ teaspoons minced garlic
2 cups marinara sauce , divided (store bought)
4 cups fresh baby spinach
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
3 cups cheese tortellini (without sauce-cooked and drained)
1/2 cup part-skim mozzarella cheese , shredded
1/4 cup Parmesan cheese (+ additional for garnish, if desired)

US Customary - Metric

Instructions

Cook tortellini according to package instructions. Once cooked, drain and rinse with cold water. Set aside. TIP: I found it easy (and a timesaver) to cook the tortellini at the same time the zucchini/sauce mixture was cooking.
Heat olive oil in large skillet on medium high heat. Add diced zucchini and chopped onions, stir often, and cook on medium high heat for about 5 minutes (the veggies will be very lightly browned). Add the minced garlic to the skillet, stir to combine, and cook for another minute (be careful to stir and not let the garlic burn, or it will taste bitter).
Add baby spinach leaves, 1 cup (reserve the rest) of marinara sauce, red pepper flakes, salt and pepper to the skillet. Stir well, to combine. TIP: The spinach can be added in small batches... it looks like a LOT of spinach going in the skillet, but it will definitely wilt down! Once it has wilted, add more to skillet. Once all spinach has been added, cover the skillet, and simmer on low heat for 2-3 minutes, until the spinach has fully wilted. At this point, additional salt and pepper can be added, to suit your taste.
Layer the casserole this way: Spoon 1/2 cup of the reserved marinara sauce over bottom of dish. Add HALF of the cooked/drained tortellini on top of the sauce. Cover the tortellini with HALF of the veggie/sauce mixture. Cover that with the rest of the tortellini. Cover that with the rest of the veggie mixture. Pour remaining 1/2 cup of marinara sauce over top of veggies, then sprinkle with grated mozzarella and Parmesan cheese.
Cover the dish loosely with aluminum foil (try not to let the foil touch the top of the cheese, if possible). Bake in a 350 degree oven for 20 minutes, then remove foil and bake for 10 more minutes, or until cheese is melted and bubbly. Remove casserole from oven. Serve, and enjoy!

Recipe Notes

TIP: If desired, recipe can be made using FROZEN tortellini (packaged without sauce) in a SLOW COOKER, following same process as detailed above (except for pre-cooking the tortellini). Tortellini can be layered in while still frozen. Casserole should be cooked on LOW (covered) until tortellini are tender and fully heated through, (approximately 5 hours). I have not personally tried this, but Weight Watchers recipe utilized this cooking method.

Nutrition Facts

Tortellini Marinara and Zucchini Bake

Amount Per Serving (1 serving (1½ cups))

Calories 385 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 4g25%

Cholesterol 43mg14%

Sodium 1357mg59%

Potassium 988mg28%

Carbohydrates 49g16%

Fiber 7g29%

Sugar 12g13%

Protein 22g44%

Vitamin A 3790IU76%

Vitamin C 44.7mg54%

Calcium 368mg37%

Iron 4.7mg26%

* Percent Daily Values are based on a 2000 calorie diet.

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19
Feb
2018

Creamy Chicken Broccoli Quinoa Casserole

categories: Casseroles, Chicken, Main Dishes

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You’ll love this family friendly creamy chicken broccoli quinoa casserole, with chicken, broccoli and quinoa in a creamy, cheesy sauce for dinner! Serves 6.

If you are looking for an easy to prepare, totally yummy, family friendly dinner, look no further! You will LOVE this Creamy Chicken Broccoli Quinoa Casserole. It really is comfort food, at it’s very best!

I found the recipe for this chicken broccoli quinoa casserole online and made it for our family recently. We really enjoyed it (and the leftovers, too!). Today I want to share with you how easy it is to make this delicious casserole.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Having Fun Trying Quinoa Recipes!

I’ve been experimenting with several quinoa recipes over the past couple years, like a Mediterranean Quinoa Salad, an Quinoa Enchilada Casserole (meatless), and even a Shrimp, Quinoa & Veggie Bowl. This experimentation has also now included a Thai Quinoa Salad with Peanut Sauce, and a Southwest Quinoa Salad. After this much experimentation I’ve decided I really love this “superfood”. This casserole recipe is fairly simple to prepare… here’s how!

How To Make Chicken Broccoli Quinoa Casserole

Start by placing chicken broth and half cup of milk in a saucepan; bring this to a low boil. In a separate cup, combine the remaining half cup milk with flour, salt, pepper, Parmesan cheese and poultry seasoning. Stir well, to remove lumps. Add this to the boiling milk mixture in saucepan. Whisk ingredients together until it thickens and forms a smooth sauce.

Pour the sauce into a large mixing bowl. Add 1 cup of water, crumbled bacon and uncooked quinoa, and mix to combine ingredients. Pour mixture into a well-greased (bottom and sides) 13 x 9 inch baking dish.

Slice the chicken breasts into thin strips. Lay the chicken strips over the surface of the quinoa sauce. Lightly sprinkle chicken with seasoning salt and additional Parmesan cheese.

Bake The Casserole

Place casserole in a preheated 400° oven. Bake for 30 minutes, uncovered.

While casserole is baking, prepare the broccoli. Place the broccoli florets in a pan of boiling water for 1 minute.

Remove broccoli after 1 minute, drain, then immediately cool it down by running it under cold water (by doing this step, it will ensure the broccoli remains a bright green color when baked). Drain and set aside.

Add The Cooked Broccoli to the Casserole

After the chicken broccoli quinoa casserole has cooked for 30 minutes, remove from oven. Give it a good stir. Place casserole back into the oven for 15 additional minutes until it is thick and creamy.

Add the broccoli florets, and stir to combine and distribute broccoli throughout the casserole. You want the sauce to be thick, smooth and creamy, so if you need to add a tiny bit of water to achieve this, do it at this time.

Garnish With Gruyere And Finish Baking

Garnish the top of the casserole with grated Gruyere cheese. Place casserole back into oven for about 5 minutes, to melt the cheese.

When done, remove casserole, let it cool for just a minute or two, then dish it up and serve!

The chicken broccoli quinoa casserole is delicious and it’s an entire meal in one dish! Any leftovers you may have are wonderful heated up in the microwave, as well! The chicken is cooked perfectly in this dish, and the casserole is full of flavor from the bacon, creamy quinoa sauce and the cheese! It’s soooo good!

Hope you will consider trying this recipe for chicken broccoli quinoa casserole, and don’t forget to check out ALL of my recipes in the Recipe Index, located at the top of the page!

Interested In More Recipes?

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Recipe Adapted From: Lindsay, at https://pinchofyum.com/creamy-chicken-quinoa-broccoli-casserole/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Creamy Chicken Broccoli Quinoa Casserole

Prep Time

15 mins

Cook Time

50 mins

Total Time

1 hr 5 mins

You'll love this family friendly creamy chicken broccoli quinoa casserole, with chicken, broccoli and quinoa in a creamy, cheesy sauce for dinner! Serves 6.

Category: Entree

Cuisine: American

Keyword: chicken broccoli quinoa casserole

Servings: 6 servings

Calories Per Serving: 350 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups chicken broth , reduced sodium
1 cup milk 1%
1/4 cup Parmesan cheese , grated
1 teaspoon poultry seasoning
1/2 cup all purpose flour
2 cups water , divided
1 cup quinoa , uncooked
1/4 cup bacon , cooked, crumbled
2 teaspoons seasoning salt
1 pound chicken breasts , boneless, skinless
3 Tablespoons Parmesan cheese , grated
3 cups broccoli florets
1/2 cup Gruyere cheese , shredded

US Customary - Metric

Instructions

Preheat oven to 400°. Spray or grease a 9x13 baking dish generously on bottom and sides.
Place chicken broth 1/2 cup milk in a saucepan; bring this to a low boil. In a separate cup, combine remaining milk with flour, salt, pepper, Parmesan cheese and poultry seasoning. Stir well, to remove lumps. Whisk this into boiling milk mixture. Whisk until it thickens and forms a smooth sauce. Pour sauce into a large mixing bowl. Add 1 cup of water, crumbled bacon and uncooked quinoa; mix well.Pour mixture into prepared baking dish.
Slice chicken into thin strips. Lay strips over the surface of the quinoa sauce. Lightly sprinkle pieces of chicken with seasoning salt and Parmesan cheese. Place casserole in 400° oven. Bake for 30 minutes, uncovered.
While casserole is baking, prepare broccoli. Place broccoli florets in a pan of boiling water for 1 minute. Remove, drain, then immediately run it under cold water (this will ensure the broccoli remains a bright green color when baked). Drain and set aside.
After casserole has cooked for 30 minutes, remove from oven. Give it a good stir. Place casserole back into the oven for 15 additional minutes until it is thick and creamy. Add broccoli florets; stir to combine and distribute broccoli throughout casserole. You want the sauce to be thick, smooth and creamy, so if you need to add a tiny bit of extra water to achieve this, do it at this time (optional).
Garnish the top of the casserole with grated Gruyere cheese. Place casserole back into oven for about 5 minutes, to melt the cheese. Remove from oven, serve and enjoy!

Nutrition Facts

Creamy Chicken Broccoli Quinoa Casserole

Amount Per Serving (1 g)

Calories 350 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 4g25%

Cholesterol 69mg23%

Sodium 1339mg58%

Potassium 719mg21%

Carbohydrates 31g10%

Fiber 3g13%

Sugar 2g2%

Protein 29g58%

Vitamin A 535IU11%

Vitamin C 46.9mg57%

Calcium 285mg29%

Iron 2.7mg15%

* Percent Daily Values are based on a 2000 calorie diet.

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06
Feb
2017

“Old School” Tuna Cashew Casserole

categories: Casseroles, Main Dishes

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“Old School” Tuna Cashew Casserole is a simple dish w/ cashews, chow mein noodles, tuna & celery- a recipe from a high school cooking class!

When I was in High School (MANY years ago), I took a Gourmet Foods class. This recipe for “Old School” Tuna Cashew Casserole was one of the recipes we learned to prepare.

If you’re like me, you see the ridiculous humor in a simple tuna casserole being called “gourmet food”, but hey… back then, maybe it was?

I’ve made this recipe for tuna cashew casserole many times over the years, but I still giggle to think it is anything even remotely compared to gourmet food.

Nowadays I think of it as a “fairly economical way to feed a family of 4 casserole”, because it only uses one can of tuna as the main ingredient.

This tuna noodle casserole is really easy to prepare, and can be served “as is”, straight from the oven, or on top of rice or noodles. Here’s how to make it:

Scroll Down For A Printable Recipe Cad At the Bottom Of The Page

How To Make “Old School” Tuna Cashew Casserole

Set aside 1/2 of the chow mein noodles before beginning (you will need them for crunchy topping later!).

Place the remaining ingredients (tuna *I used albacore*, celery, chow mein noodles, cashews, onion, seasonings, water, and cream of mushroom soup) in large bowl.

Stir well until all ingredients have been combined (see how easy it is?). Pour into a 2 quart baking dish that has been sprayed with non-stick spray.

Sprinkle the top of casserole with the reserved chow mein noodles.

Bake The Casserole

Bake, uncovered, at 325 degrees for 40 minutes. The tuna noodle casserole should be lightly browned and slightly bubbly around the edges when done.

When done, remove the casserole from the oven. Let the casserole cool for a minute or two, then serve as is, or on top of hot rice or noodles.

Here’s what the tuna cashew casserole looks like right after placing it on a serving plate. The recipe, as written, makes 4 servings, and is easily doubled. This casserole has good flavor and crunch from the celery, cashews, and chow mein noodles.

It’s unusual that this casserole does not have pasta noodles in it (which is fairly common), but this is how we were taught to make it back then!

I would classify this simple casserole as “comfort food”, rather than “gourmet food”, but am still glad to have kept this recipe since making it in High School.

When I cooked it this time, it was to have around for a quick lunch, rather than as a main course meal. Either way, it’s a quick and easy way to get tasty food on the table!

Thanks for checking out this simple tuna cashew casserole recipe, and I hope you (and those you love) enjoy it, because it’s quite tasty!

Glad you stopped by today, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More CASSEROLE Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful casserole recipes you’ll enjoy, including:

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Original recipe source: unknown (had recipe written on 3×5 card since High School MANY years ago)

↓↓ PRINTABLE RECIPE BELOW ↓↓

5 from 2 votes

"Old School" Tuna Cashew Casserole

Prep Time

5 mins

Cook Time

40 mins

Total Time

45 mins

"Old School" Tuna Cashew Casserole is a simple casserole with cashews, chow mein noodles, tuna and celery... the way we made it in high school cooking class!

Category: Casserole

Cuisine: American

Keyword: tuna cashew casserole

Servings: 4 servings

Calories Per Serving: 175 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 ounces chow mein noodles , dry, in can-found in Asian section, divided
10.5 ounces cream of mushroom soup (1 "regular" sized can)
1/2 cup cashews , chopped coarsely
1 cup celery , finely diced
6 Tablespoons water
1 can tuna , 6 oz., in water, drained
4 Tablespoons onion , minced
Salt & pepper , to lightly season

US Customary - Metric

Instructions

Preheat oven to 325 degrees.
Set aside 1/2 of the chow mein noodles (reserved for topping).
Place remaining ingredients in large mixing bowl; gently stir until fully combined. Pour into a 2 quart casserole dish that has been sprayed with non-stick cooking spray. Evenly spread.
Top casserole with reserved chow mein noodles.
Bake casserole, uncovered, at 325 degrees for 40 minutes, until lightly browned and slightly bubbly around the edges.
Remove from oven, let cool for a minute or two, then serve.

Nutrition Facts

"Old School" Tuna Cashew Casserole

Amount Per Serving

Calories 175 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g6%

Sodium 156mg7%

Potassium 186mg5%

Carbohydrates 21g7%

Fiber 2g8%

Sugar 2g2%

Protein 6g12%

Vitamin A 115IU2%

Vitamin C 1.5mg2%

Calcium 16mg2%

Iron 1.8mg10%

* Percent Daily Values are based on a 2000 calorie diet.

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17
Nov
2016

Chicken Divan

categories: Casseroles, Chicken, Main Dishes

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Chicken Divan is a delicious, easy to make casserole, with chicken breasts and broccoli, baked in a creamy cheese sauce, and served on a bed of fluffy rice.
Over 39 years ago, just before getting married, a friend gave me this recipe for Chicken Divan. At this point in my life it would be difficult to count how many times I have made this fantastic casserole recipe over the years. It has been a family favorite!

According to Wikipedia, Chicken Divan was named after the Divan Parisienne Restaurant in New York City where it was created for a contest their Chef entered. His recipe for a chicken casserole, with broccoli, in a creamy Mornay sauce won the contest and became the restaurant’s signature dish!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How I Received This Recipe For Chicken Divan

Many years ago I was given the recipe by my friend Elnora when I was getting married. I worked for Elnora’s husband in the Music Department at the church I attended, and that is how we met. Now, over 40 years later, I am so grateful she gifted me with her recipe, because we truly LOVE this chicken divan.

The recipe makes a phenomenal tasting casserole that serves 8-10 people, and is VERY easy to prepare! Here’s how you make this: (by the way… when I took these photos I only made HALF the recipe, which is reflected in the photos).

Making Chicken Divan

Before assembling the casserole, cook boneless chicken breasts in boiling water until done. You can add onion, celery, and carrots to water for additional flavoring if desired. Remove the chicken pieces when done, and let them cool. Once chicken is cool, cut it into bite-size pieces, and set aside.

Spray a 9×13 baking pan with non-stick spray. Arrange thawed broccoli across bottom of baking pan. Sprinkle generously with grated Parmesan cheese.

Arrange the chicken cubes on top of the broccoli. Sprinkle the top of the casserole again with Parmesan cheese.

In a medium bowl, combine cream of mushroom soup, sour cream, mayonnaise, grated Cheddar, lemon juice, curry powder, salt and pepper. Mix these ingredients until they are fully combined. The sauce will be fairly thick.

Spoon or pour the sauce evenly over the top of the casserole, spreading it out, to cover. Generously sprinkle the top with additional Parmesan cheese, then lightly sprinkle with paprika.

Time To Bake The Chicken Divan!

Place several small pads of butter on the top of the chicken divan casserole. Bake, uncovered, in a 350 degree oven for 35-40 minutes, until golden in color. The cheese sauce should be bubbly around the edges of the pan.

When the chicken divan is done, remove the pan to a hot pad, and let it sit for 5-6 minutes. This will allow the casserole time to firm up a bit (the sauce is VERY hot!).

Time To Serve It And Eat!

When ready, serve hot over fluffy rice, and ENJOY this delicious chicken divan casserole! It’s wonderful, because you’ve got chicken, rice AND broccoli all in one dish. The leftovers are fabulous, as well.

Chunks of chicken breast taste magnificent with the sauce and broccoli. Placing it on a bed of rice provides a great medium to soak up some of the delicious sauce! It’s SOOOO delicious!

While I know this is not the most “health-conscious” or calorie-conscious meal, sometimes ya just gotta go for it and enjoy a great meal! Everything in moderation, right? Sure hope you will try this recipe… it’s a definite KEEPER!

Looking For Other CASSEROLE Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. You might also enjoy my casserole recipes for:

Thank you for visiting this website. I appreciate you using some of your valuable time to do so. If you’re interested, I publish a newsletter 2 times per month with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You can also follow me on social media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Have a wonderful day, friends.

Recipe Source: Elnora Hall

0 from 0 votes

Chicken Divan

Prep Time

30 mins

Cook Time

40 mins

Total Time

1 hr 10 mins

Chicken Divan is a delicious, easy to make casserole, with chicken breasts and broccoli, baked in a creamy cheese sauce, and served on a bed of fluffy rice.

Category: Entree - Casserole

Cuisine: American

Keyword: chicken divan

Servings: 10 servings

Calories Per Serving: 482 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 boneless , skinless chicken breasts
2 small packages frozen broccoli spears
2 cans cream of mushroom soup
1 cup mayonnaise
1 carton (8 ounces) sour cream
1 cup grated sharp cheddar cheese
1 Tablespoon fresh squeezed lemon juice
1 teaspoon curry powder
Salt and pepper , to taste
Parmesan cheese (fresh grated OR can use "green shaker can")
Paprika (to sprinkle on top of casserole prior to baking)
Butter (enough for small pads of butter on top of casserole)
Rice , prepared according to instructions on package

US Customary - Metric

Instructions

Cook chicken breasts in water (enough to cover); bring to a low boil, cook until chicken is done (about 25-30 mins.). See *NOTES. When done, remove chicken from water. Let cool, then cut into bite-sized cubes.
Spray a 9x13 baking pan with non-stick spray. Place thawed broccoli evenly on bottom of baking pan. Sprinkle generously with Parmesan cheese. Evenly arrange the chicken pieces over the broccoli. Sprinkle again with Parmesan cheese.
In a medium bowl, fully combine (with a spoon) cream of mushroom soup, sour cream, mayonnaise, grated cheddar cheese, lemon juice, curry powder, and salt and pepper (to taste). Pour or spoon sauce evenly over top of casserole. Spread out, to cover entire casserole. Generously sprinkle with Parmesan cheese, then lightly sprinkle with paprika. Dot the top of casserole with small pads of butter.
Bake casserole, uncovered, at 350 degrees for 35-40 minutes, until casserole is bubbling all around the edges and is golden brown in color. Remove casserole. Let it sit for 5-6 minutes to allow time to firm up just a bit.
Serve casserole hot over a bed of fluffy rice... and ENJOY!

Recipe Notes

Original recipe says to cook chicken with onion, celery & carrots for flavor. I have never done this, but include it in case you wish to do so. The original recipe also said to cook the frozen broccoli, but I find that if I thaw it out completely, then pat it dry, there is no need to cook it.

Nutrition Facts

Chicken Divan

Amount Per Serving (1 serving)

Calories 482 Calories from Fat 261

% Daily Value*

Fat 29g45%

Saturated Fat 9g56%

Cholesterol 61mg20%

Sodium 734mg32%

Potassium 433mg12%

Carbohydrates 36g12%

Fiber 1g4%

Sugar 1g1%

Protein 17g34%

Vitamin A 605IU12%

Vitamin C 41.7mg51%

Calcium 156mg16%

Iron 1.4mg8%

* Percent Daily Values are based on a 2000 calorie diet.

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12
Sep
2016

Italian Sausage & Potato Casserole

categories: Casseroles, Main Dishes, Pork

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This simple, hearty, baked Italian Sausage Potato Casserole, with sausage, potatoes, red and green peppers, onions, and Italian spices is delicious!
If you’re looking for an easy to prepare, yet hearty and flavorful main dish to make for those you love, this Italian Sausage Potato Casserole might be just for YOU!

The Italian sausage potato casserole is very simple to prepare (3 easy steps!), and features the flavors of Italian sausage, green and red bell peppers, onions, and Italian seasonings. I stumbled upon it online recently, thought it sounded promising, and made it for my husband and I.

The recipe as written (below in printable recipe card) serves 4. Note: My photos only reflect half of the total amount (I cut recipe in half since we were the only two to eat it!).

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make This Italian Sausage Potato Casserole

Preheat your oven to 400 degrees. While it is pre-heating, cook the Italian sausage pieces in 2 teaspoons olive oil, on medium heat, until cooked through (and no longer pink).

Once fully cooked, drain the sausage on paper towel to absorb the grease, and then place them in a baking dish.

Cook The Potatoes In The Same Skillet

Drain grease from skillet, then wipe pan with paper towel (do not wash). Heat 2 Tablespoons olive oil in skillet, add potato slices, and cook until they are a light golden brown, and almost tender.

You will need to turn the potatoes as they cook to ensure they brown lightly on both sides. Once potatoes are finished cooking, place them on top of the Italian sausage in the baking dish.

Cook the Vegetables In The Same Skillet

Using the same skillet, cook the red pepper, green pepper, and onion slices until they have softened (a few minutes).

Assemble The Italian Sausage Potato Casserole

Add the cooked veggies on top of the potatoes in the baking dish. Pour chicken stock over the veggies, potatoes and sausage.

Sprinkle with Italian seasoning, salt and pepper. Stir the casserole ingredients gently to combine.

Bake The Italian Sausage Potato Casserole

Cover the Italian sausage potato casserole dish with aluminum foil. Bake the casserole at 400 degrees, for 25 minutes.

When done baking, remove foil, and dish the casserole up while it’s hot! That’s it! This “meat and potatoes” casserole tastes great with a side salad and/or a piece of garlic bread.

I hope you have the opportunity to make this delicious, simple Italian sausage potato casserole for those you love. Spending time together enjoying a meal is a gift! Have a blessed day!

Looking For More CASSEROLE Recipes?

You can find all of my casserole recipes in the Recipe Index, located at the top of the page. A few of our family favorites include:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: www.barbbrinker.blogspot.com/2011/01/sausage-potato-casserole.html

0 from 0 votes

Italian Sausage & Potato Casserole

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

This simple, hearty, baked Italian Sausage Casserole, with sausage, potatoes, red and green peppers, and Italian spices is delicious!

Category: Entree

Cuisine: American

Keyword: Italian sausage potato casserole

Servings: 4 servings

Calories Per Serving: 659 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 teaspoons olive oil
1 pound Italian sausage (sweet OR hot), cut into 2 inch pieces
2 Tablespoons olive oil
4 medium red potatoes , unpeeled (cut in half lengthwise, then into 1/2 inch slices (half moons)
1 green bell pepper , seeded, then roughly chopped
1 red bell pepper , seeded, then roughly chopped
1 large brown onion , sliced thin
1/2 cup chicken stock
1 teaspoon Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper

US Customary - Metric

Instructions

Preheat oven to 400 degrees F. Spray a 9x13 baking dish with non-stick spray.
Heat 2 Teaspoons olive oil on medium heat in a LARGE skillet. Add Italian sausage chunks; cook, stirring occasionally until sausages are cooked through and no longer pink (about 6-8 minutes). Remove sausage to a paper towel to absorb grease, then place in 9x13 baking dish. Drain grease from skillet (but do not wash-just wipe it down with a paper towel before cooking potatoes).
Add 2 Tablespoons olive oil back into skillet. Turn heat to medium. Add potato slices. Cook potatoes until light golden brown (they will be "almost tender"). You will need to turn the potatoes occasionally as they cook to make sure both sides cook well. When done, remove the potatoes from skillet and place them on top of the sausage in the baking dish.
In same skillet, cook the red and green peppers, and sliced onion until they soften up and lightly brown (about 3-5 minutes). When done, remove vegetables and place them on top of potatoes in baking dish.
Pour the chicken stock over the sausage/potato/vegetables in baking dish, then sprinkle with Italian seasoning, salt and black pepper. Stir to combine ingredients. Cover baking dish with aluminum foil.
Bake at 400 degrees for 25 minutes. Remove from oven, uncover, and dish it up while hot!

Recipe Notes

Because I was only cooking for two, I cut the recipe in half. I DID, however, leave the amount of chicken stock exactly the amount as written (1/2 cup). For all other ingredients I cut the quantity in half, and casserole was cooked in a smaller baking dish.

Nutrition Facts

Italian Sausage & Potato Casserole

Amount Per Serving (1 g)

Calories 659 Calories from Fat 405

% Daily Value*

Fat 45g69%

Saturated Fat 14g88%

Cholesterol 87mg29%

Sodium 1495mg65%

Potassium 1442mg41%

Carbohydrates 41g14%

Fiber 5g21%

Sugar 6g7%

Protein 21g42%

Vitamin A 1055IU21%

Vitamin C 84.6mg103%

Calcium 59mg6%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.

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26
Feb
2016

Cheesy Ham, Spinach & Macaroni Bake

categories: Casseroles, Main Dishes, Pork

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Ever have one of those days when you can’t think of anything you want to fix for dinner? Well, that was my predicament recently… so I put my “thinking cap” on, grabbed some things from my refrigerator, and came up with this recipe for Cheesy Ham, Spinach & Macaroni Bake!

With a few ingredients and a little imagination, this meal actually turned out very well! Ham and veggies are cooked, a basic cheese sauce is made, elbow macaroni noodles are cooked, then it is all mixed together and baked, and BOOM… dinner is served (without too much work!). And guess what? It tasted great! Here’s what I did to make this dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

In a large skillet, sauté ham, fresh spinach, red pepper, green onions, and mushrooms in a bit of butter for 3-4 minutes. The spinach will reduce down quite nicely as it cooks. Set aside when done.

In separate pan, cook 2 cups of macaroni noodles according to package instructions, then drain. It saves some time if you cook the pasta while cooking the ham and veggies. (yippee for multi-tasking!)

Make The Cheese Sauce

Make the cheese sauce by cooking butter and flour on medium low in large pan for a couple minutes until butter is melted, and flour is cooked (to reduce “pasty” taste).

Add milk to flour/butter mixture, and whisk to combine. Continue cooking (and whisking) until mixture has thickened (approximately 3-4 minutes)

Add cheddar cheese to sauce. Cook (and stir) until cheese is melted and fully incorporated into sauce.

Add the sauteéd ham and veggie mixture to the sauce. Stir to combine.

Add the macaroni noodles. Stir to combine.

Prepare Cheesy Ham Spinach Macaroni Bake For The Oven

Pour the pasta, ham and veggie mixture into a well-buttered (or sprayed) casserole dish.

Sprinkle the top of the cheesy ham spinach macaroni bake casserole with Panko crumbs (or dried bread crumbs). Top this mixture with grated cheddar cheese.

Time To Bake!

Cover the pan with foil, then bake in preheated 350 degree oven for 25 minutes. Remove foil from the cheesy ham spinach macaroni bake, then cook an additional 10-15 minutes, until heated through and bubbly.

Remove from oven, let cool for just a second, then dish it up onto individual dinner plates. Enjoy this simple, yet filling and tasty dish!

Hope you enjoy this cheesy ham spinach macaroni bake. It has a little bit of everything in it: Meat, Cheese, Pasta, and Veggies! We enjoyed the leftovers the next day for lunch, too (Yum!) Hope you will consider making this “comfort food” kind of dinner, and really hope you enjoy it like we did. Have a great day!

Looking for More Cheesy Pasta Dishes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have some delicious cheesy pasta dishes there, including:

Interested In More Recipes?

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My brain (once I put my “thinking cap” on).’

0 from 0 votes

Cheesy Ham, Spinach & Macaroni Bake

Prep Time

25 mins

Cook Time

35 mins

Total Time

1 hr

A comforting casserole, filled with pasta, ham, cheese, spinach, mushrooms, and red bell peppers, in a light cheese sauce.

Category: Entree

Cuisine: American

Keyword: ham spinach macaroni bake

Servings: 6 servings

Calories Per Serving: 530 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 Tablespoons butter
1 cup ham (cubed in bite sized pieces)
1/4 red bell pepper , chopped
2 green onions , sliced
2 cups fresh spinach , chopped
8-10 mushrooms , chopped
1 heaping teaspoon minced garlic
2 cups elbow macaroni noodles , cooked and drained
2 Tablespoons butter
2 heaping Tablespoons flour
1 1/2 cups milk
1 cup grated cheddar cheese
1/3 cups Panko crumbs (or bread crumbs) for garnish
Additional grated cheddar cheese (for garnish)

US Customary - Metric

Instructions

Melt 2 Tablespoons butter in large skillet. Add diced ham, red bell pepper, green onions, spinach and mushrooms. Cook for 4-5 minutes or until mixture (spinach) is dramatically reduced. Add minced garlic and cook for an additional minute (but do not burn garlic). Set skillet aside.
While cooking ham and veggies, also cook elbow macaroni according to package instructions; drain, rinse, and set aside.
In a separate large skillet, melt 2 Tablespoons butter. Add flour; stir to combine. Cook this mixture on low for 1-2 minutes (this helps the pasty taste of the flour to cook out). Add milk. Whisk to combine, and cook for 3-4 minutes on medium low, stirring constantly, until mixture thickens, and is heated through. Add 1 cup grated cheddar cheese; stir until cheese has melted into sauce.
Add the ham and veggie mixture to the sauce, then add the macaroni noodles. Stir well, to fully combine ingredients.
Place mixture into a greased or buttered casserole dish. Cover dish with aluminum foil.
Bake at 350 degrees for 25 minutes. Remove foil and continue cooking for 10-15 additional minutes or until heated through and slightly bubbly.
Remove from oven; let sit for a minute or two to solidify a bit, then cut and serve. Enjoy!

Nutrition Facts

Cheesy Ham, Spinach & Macaroni Bake

Amount Per Serving (1 serving)

Calories 530 Calories from Fat 180

% Daily Value*

Fat 20g31%

Saturated Fat 11g69%

Cholesterol 57mg19%

Sodium 564mg25%

Potassium 344mg10%

Carbohydrates 66g22%

Fiber 2g8%

Sugar 4g4%

Protein 20g40%

Vitamin A 1710IU34%

Vitamin C 12.2mg15%

Calcium 228mg23%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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20
Apr
2015

Pasta, Ham and Gruyere Casserole

categories: Casseroles, Main Dishes, Pasta, Pork

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Pasta, Ham and Gruyere Casserole is a hearty, delicious & simple dish, with egg noodles, Gruyere cheese, peas, spices and ham baked in a creamy sauce.

Do you ever have those days when you get so busy with projects or other activities that when it gets to be dinner time, you realize you didn’t remember to plan anything or lay anything out from the freezer? Where you wish the dinner “fairies” would magically appear and fix dinner (and clean up) for you? Yep. I did that about a week ago. I racked my brain and ended up creating this this Pasta, Ham and Gruyere Cheese Casserole “on the fly” for a quick and easy dinner. Boy, was it good!

Before making this, I foraged to see what leftovers we had hanging around, and came up with this idea for a quick pasta based casserole, and guess what? It actually tasted great! Hooray for last minute throw-together dinners!!!!

Egg noodles and smokey flavored Gruyere cheese sauce is a great combo. Add to that some ham, a few peas, and a few more ingredients, and BAM! You’ve got yourself a quick casserole (like Mac n’ Cheese on steroids) that tastes so good! So I thought I would share this easy recipe on the ol’ blog today. Here’s how to make this simple dish:

Cook The Pasta First

First things first. Cook the egg noodles in boiling water per the package instructions until done. Once they are fully cooked, drain them well. Easy, right? While the noodles are cooking, you can make the cheese sauce.

Make The Creamy Cheese Sauce

While the noodles are cooking you can make the cheese sauce. In a large saucepan melt the butter, and then add the flour, garlic powder and onion powder. Whisk these ingredients together, and cook for about a minute on low heat.

Add the Gruyere cheese and milk to the pan. Cook the sauce on low heat, stirring often, until cheese has melted, and the mixture thickens. Once the sauce has thickened, pour in the whipping cream, stir to fully blend, and then season with salt and pepper, to taste.

Add Ham, Frozen Peas and Noodles To Sauce

Once you have the sauce seasoned to taste with the salt and pepper, add the pieces of ham. “Leftover” Ham. Hooray for leftovers!

After adding the ham, toss in the frozen peas. Yep. Just throw them in frozen. There’s no need to thaw them at all! They will thaw quickly in the hot cheese sauce.

Now add the cooked and drained egg noodles, and stir gently, to combine and fully coat the noodles with the cheese sauce.

Time To Bake The Pasta, Ham and Gruyere Casserole

Spray an 8×8 baking dish with non-stick spray and pour the combined pasta and sauce into the dish. Grate additional Gruyere cheese onto the top of the casserole. Sprinkle with the bread crumbs, cover the dish with aluminum foil, and place the pasta, ham and Gruyere casserole into a preheated 350°F oven.

Bake the pasta, ham and Gruyere casserole for 30 minutes. When done, it should be bubbly around the edges, and golden brown on top. Remove the dish from the oven and carefully remove foil. When it comes out of the oven 30 minutes later, it should look like this:

Time To Eat!

I recommend letting the casserole cool for just a minute or two, to make it easier to dish up, then dish it up! The pasta tastes fantastic (I credit the smokey taste of that Gruyere Cheese!). We enjoyed it this time with some of the green beans I canned last summer (from our garden).

The leftover casserole for lunch the next day was wonderful, as well. Store the casserole covered in the refrigerator for up to 2-3 days. This recipe makes 4 servings, but could very easily be doubled.

Hope you will give pasta, ham and Gruyere casserole a try. It’s EASY and DELICIOUS! Have a great day.

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe Source: My brain, while hungry!

5 from 1 vote

Pasta, Ham and Gruyere Casserole

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Pasta, Ham and Gruyere Casserole is a hearty, delicious & simple dish, with egg noodles, Gruyere cheese, peas, spices and ham baked in a creamy sauce.

Category: Entree

Cuisine: American

Keyword: pasta, ham and gruyere casserole

Servings: 4 servings

Calories Per Serving: 420 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

2 cups egg noodles (or any pasta you prefer)
2 Tablespoons butter
2 Tablespoons all purpose flour
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/2 cup milk
1 cup cup grated Gruyere cheese
1/3 cup whipping cream
salt and pepper (to taste)
1 cup chopped ham
1/3 cup peas (frozen are fine)
Additional 1/4 cup grated Gruyere cheese (for garnish)
2 Tablespoons bread crumbs (for garnish)
Non-stick spray (for baking dish)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. Spray an 8"x8" baking dish with non-stick spray. Set aside.
Cook pasta according to pkg. instructions. Drain. Set aside.
While pasta is cooking, prepare cheese sauce. Melt butter in large pan (or skillet). Whisk in flour, garlic powder and onion powder. Cook for about a minute. Add milk. Stir until fully combined and sauce has thickened. Add a cup of grated cheese. Stir to combine. Cook on low until cheese has fully melted. Add whipping cream. Stir to fully combine. Continue cooking on LOW, but do not let mixture come to a boil. Season to taste with salt and pepper.
Add ham pieces. Add peas. Stir gently to combine. Add cooked and drained pasta. Stir gently until pasta is coated with sauce. Pour pasta and sauce into prepared 8x8 baking dish. Cover the top of casserole with additional grated cheese, then sprinkle with bread crumbs.
Cover baking dish with aluminum foil. Cut a tiny hole in top of foil to vent, then bake casserole in 350 degree oven for 30 minutes. When done, and cheese is bubbly, remove to a wire rack for a minute or two to slightly cool, then serve. Enjoy!

Nutrition Facts

Pasta, Ham and Gruyere Casserole

Amount Per Serving (1 g)

Calories 420 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 15g94%

Cholesterol 112mg37%

Sodium 594mg26%

Potassium 167mg5%

Carbohydrates 24g8%

Fiber 1g4%

Sugar 3g3%

Protein 20g40%

Vitamin A 920IU18%

Vitamin C 4.9mg6%

Calcium 400mg40%

Iron 1.2mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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08
Apr
2015

Egg, Cheese & Veggie Breakfast Casserole

categories: Breakfast, Casseroles

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My husband and I hosted Easter brunch at our home this year. One of the dishes I made was this Egg, Cheese & Veggie Breakfast Casserole. I wanted a “meatless” egg dish that our son and his girlfriend, who are vegetarians, could enjoy with the rest of us.So… in addition to our Easter ham, roasted potatoes, fresh asparagus, fruit platter, scones and deviled eggs, I made this breakfast casserole. It tasted fantastic… which was a GOOD thing, since I tweaked my own recipe for Ham n’ Cheese Breakfast Soufflé!

I substituted green chiles, broccoli, asparagus, green onions, and red pepper for the meat in the original recipe (and added pepper jack cheese).

The casserole needs to be prepared and refrigerated the night before you bake it, so the bread soaks up a lot of the egg mixture. Other than a little planning ahead, the rest of the casserole is a breeze to throw together… and it was wonderful to have it all assembled on Easter and ONLY have to put it in the oven. Here’s what I did:

I cut the crust off some french bread (any white bread will do), then cut it into cubes and placed it in a baking pan that had been sprayed with non-stick spray.

I then spread green chiles over the bread cubes, followed by lightly steamed pieces of broccoli, asparagus, followed by green onions, and red peppers.

The next thing I did was add a layer of grated pepper jack cheese.

Next was a layer of cheddar cheese.

I whisked together eggs, milk, half n’ half, salt and spices in a medium sized bowl.

I poured the egg mixture evenly over the casserole.

Casserole was covered with plastic wrap and refrigerated over night. The next day I brought the casserole out of the refrigerator about half an hour before baking (to take the chill off). I baked the casserole for one hour, then removed it to a wire rack to cool down just a bit before cutting into 12 pieces and serving.

It really was delicious! The leftovers are easily reheated in the microwave and stay quite yummy! Hope you will give this egg, cheese & veggie casserole a try!

Hope you enjoy this delicious breakfast casserole! Have a great day.

Interested In More Recipes?

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

0 from 0 votes

Egg, Cheese & Veggie Breakfast Casserole

Prep Time

20 mins

Cook Time

1 hr

Total Time

1 hr 20 mins

A delicious (and meatless) breakfast casserole filled with eggs, cheddar & pepper jack cheese, broccoli, asparagus, scallions, and red peppers.

Category: Breakfast, Casserole

Cuisine: American

Keyword: veggie breakfast casserole

Servings: 12 servings

Calories Per Serving: 226 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

10 slices white bread , crusts removed
1 can (4 ounces) chopped green chiles, drained
1 cup grated cheddar cheese
1 cup grated pepper jack cheese
1 cup chopped broccoli (chopped and lightly steamed)
1 cup fresh asparagus (cut into 1 " pieces, and lightly steamed)
2 green onion stalks (white and green sections), sliced
1/4 cup chopped red pepper
6 eggs , slightly beaten
2 cups milk
1 cup half n' half
1 teaspoon salt
3/4 teaspoon dry mustard powder
2 Tablespoons dried parsley flakes

US Customary - Metric

Instructions

Spray a 9x13 pan with non-stick spray.
Remove the crusts from the bread and discard. Cut remaining bread into cubes. Spread bread cubes in prepared baking dish. Add the following ingredients in layers, distributing evenly across the pan:
Add diced green chiles.
Add lightly steamed and chopped broccoli and asparagus. Next, add sliced green onions, and chopped red peppers.
Add grated pepper jack cheese
Add grated cheddar cheese.
In a medium bowl, whisk together the eggs, milk, half n' half, salt, mustard powder, and dried parsley until fully combined. Pour this mixture evenly over the top of the casserole. Cover pan with plastic wrap; refrigerate overnight.
On the day you are going to bake it, remove pan from refrigerator and let it sit for about 30-40 minutes, to take the chill off the pan. While it sits, preheat oven to 350 degrees.
When ready, remove plastic wrap from casserole; place casserole in oven.
Bake for 1 hour at 350 degrees (or until the eggs are "set" in the middle of pan).**If you forget, and end up taking the dish straight from refrigerator to oven, remember to add another 25-30 minutes of baking time!
When casserole is done baking, remove pan to wire rack. Let it cool for about 10 minutes, then cut into serving pieces. This dish is at it's very best when it has had a chance to cool down just a bit. Enjoy!

Recipe Notes

The prep time does not include the overnight refrigeration required for this dish...FYI.

Nutrition Facts

Egg, Cheese & Veggie Breakfast Casserole

Amount Per Serving (1 g)

Calories 226 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 111mg37%

Sodium 541mg24%

Potassium 314mg9%

Carbohydrates 16g5%

Fiber 1g4%

Sugar 5g6%

Protein 12g24%

Vitamin A 820IU16%

Vitamin C 14.4mg17%

Calcium 287mg29%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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02
Apr
2015

Quinoa Enchilada Casserole (Meatless!)

categories: Casseroles, Main Dishes, Meatless Meals, Mexican / Southwestern

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This meatless quinoa enchilada casserole, with black beans, corn, spices, enchilada sauce and cheese will be enjoyed by everyone, vegetarian or not!

I am always on the lookout for a meatless entree I can serve when we have our Vegetarian son and his girlfriend over for dinner! I found a recipe for a Quinoa Enchilada Casserole on Pinterest and decided to give it a “taste-test” before offering it up for a family get-together!

Our youngest son (the one who used to love huge steaks and hamburgers) became a vegetarian a few years ago. His girlfriend is also a vegetarian. That complicated things a bit, making dinners more challenging for our “family get-togethers”, so I’m glad I tried this recipe! I only “tweaked” the original recipe just a little bit!

The quinoa enchilada casserole was delicious, and really easy to prepare! If you like a good enchilada, or enjoy a meatless meal occasionally like we do (one with loads of flavor), you will like this recipe… meat eater or not!

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Quinoa Enchilada Casserole

Prepare the quinoa according to package directions. When done, place quinoa in large bowl. Add the green chiles, corn, black beans, cilantro, green onion, cumin, garlic powder, and chili powder.

Add the enchilada sauce, salt and pepper to the quinoa. Stir well, to fully blend all the ingredients.

Add a half cup of cheddar cheese and a half cup of pepper jack cheese, and stir until fully combined.

Bake The Quinoa Enchilada Casserole

Pour the mixture into a lightly greased (or sprayed) 8×8 inch baking dish. Spread the casserole mixture evenly in the dish. Sprinkle the remaining jack and cheddar cheeses on top. Bake the quinoa enchilada casserole for 20-25 minutes at 375 degrees, or until the cheese is bubbly and fully melted. Remove the casserole to a wire rack.

To Serve The Quinoa Enchilada Casserole

Garnish the top of the casserole with chopped tomato and cilantro. The tomatoes and cilantro not only add a pop of color, they add wonderful flavor to this quinoa enchilada casserole, too! Serve, and enjoy!

A Note About SERVING This Casserole

When served piping HOT, fresh from the oven, the texture of the quinoa casserole makes it necessary that it be scooped out with a spoon, rather than cut into pieces with a knife.

I refrigerated the leftovers and the next day was able to cut it into pieces (while chilled) and get this photo so you can see accurately what it looks like on the inside. Once cut, I microwaved the quinoa enchilada casserole to reheat it… and it tasted fantastic!

Hope you will consider trying this recipe for quinoa enchilada casserole. It is packed with flavor (even without meat!) and tastes great! Have a great day, and come back soon.

Looking For More QUINOA Recipes?

All of my recipes can be found in the Recipe Index, located at the top of the page. A few favorite recipes using quinoa include:

Interested In More Recipes?

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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Facebook page: The Grateful Girl Cooks!
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Have a GREAT day!

Original Recipe (slightly adapted) from: http://damndelicious.net/2014/07/07/quinoa-enchilada-casserole/

0 from 0 votes

Quinoa Enchilada Casserole (Meatless!)

Prep Time

20 mins

Cook Time

20 mins

Total Time

40 mins

This meatless quinoa enchilada casserole, with black beans, corn, spices, enchilada sauce and cheese will be enjoyed by everyone, vegetarian or not!

Category: Meatless Entree

Cuisine: Mexican

Keyword: quinoa enchilada casserole

Servings: 6 servings

Calories Per Serving: 290 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Casserole:

1 cup quinoa (uncooked)
1 10 ounce can (10 ounces) enchilada sauce
1 4.5 ounce can (4.5 ounce) chopped green chiles (drained)
3/4 cup corn kernels (frozen or canned...doesn't matter)
3/4 cup canned black beans (drained, rinsed)
2 Tablespoons chopped fresh cilantro
1 green onion stalk (green/white parts, sliced)
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
Pinch Salt and pepper (to taste)
1 cup grated cheddar cheese (divided)
1 cup pepper jack cheese (divided)

For Garnish:

1 Roma tomato , (diced)
2 Tablespoons chopped fresh cilantro

US Customary - Metric

Instructions

Preheat oven to 375 degrees. Spray an 8x8 inch baking pan with non-stick spray.
Cook quinoa in 2 cups of water (per package directions).
In a large mixing bowl, place the cooked quinoa, green chiles, corn, black beans, cilantro, green onion, cumin, chili powder, garlic powder and cayenne pepper.
Add enchilada sauce, and salt and pepper to taste. Stir to combine.
Add 3/4 cup of cheddar cheese and 3/4 cup of pepper jack cheese. Mix well to combine.
Pour quinoa mixture into prepared baking dish. Spread evenly in dish. Top the casserole with the rest of the cheddar and pepper jack cheeses.
Bake casserole (uncovered) in a 375 degree oven for about 20-25 minutes. Cheese should be melted and very bubbly around edges of pan.
Remove baking dish to a wire rack. Let it cool for a couple minutes. Garnish the top of casserole with diced tomatoes and chopped cilantro. Spoon the casserole out onto serving plates. Serve, and enjoy!

Recipe Notes

Another option: Original recipe used chopped ripe avocados as a garnish (instead of cilantro).

Nutrition Facts

Quinoa Enchilada Casserole (Meatless!)

Amount Per Serving (1 g)

Calories 290 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Cholesterol 36mg12%

Sodium 346mg15%

Potassium 312mg9%

Carbohydrates 26g9%

Fiber 4g17%

Sugar 1g1%

Protein 15g30%

Vitamin A 550IU11%

Vitamin C 2.7mg3%

Calcium 297mg30%

Iron 2.2mg12%

* Percent Daily Values are based on a 2000 calorie diet.

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28
Feb
2015

Mom’s Tuna Noodle Casserole

categories: Casseroles, Main Dishes, Seafood

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Nothing says “old school comfort food” like Mom’s Tuna Noodle Casserole! This classic dish has been around for years, is delicious, and easy on the budget!
If my Mom’s Tuna Noodle Casserole isn’t “Old School”, I don’t know what is! I’ve been sick for a few days, so “comfort food” and EASY were on the menu for one of our dinners. Mom made this for our family as I was growing up. That was back in the 60’s when we were footloose and fancy free kids, without a care in the world. You know- back in the day where we played outside for hours with our buddies, because we didn’t have computers or cell phones to stare at all day inside!

I think my Mom probably made this tuna noodle casserole for us because it was a very economical and tasty way to feed our family of 5, but it also tasted GOOD! Nothing fancy… just yummy food (and the leftovers taste great, also!)

When I made this the other night, my husband’s first words were “Wow… this brings back childhood memories. My Mom used to make tuna noodle casseroles, also!” I guess it must have been what Moms across America cooked back then. Here’s how to prepare this classic dish:

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

How To Make Mom’s Tuna Noodle Casserole

In a large bowl, combine the cream of mushroom soup, sour cream, milk, salt, pepper, garlic powder, and grated Parmesan cheese. Stir to combine.

Add frozen peas (yes… still frozen!), sliced mushrooms, tuna, and grated cheddar cheese. Fold these in gently to the other ingredients in the bowl..

This is what the tuna noodle casserole ingredients looks like once all ingredients except noodles are folded in. It’s not pretty, but that’s okay!

Cook the Egg Noodles

Cook the egg noodles for 7 minutes in a large pot of boiling water.

Drain the egg noodles well once done, then add the drained noodles to the rest of the ingredients. Stir to combine.

Pour ingredients into a 2 qt. baking dish that is coated with non-stick spray. Spread evenly in pan.

Crush some Ritz crackers in a baggie. I like to use a rolling pin to really break them down.

Bake Mom’s Tuna Noodle Casserole

Spread the crushed cracker crumbs evenly over the top of the casserole, then bake, uncovered at 350 degrees for 40 minutes.

This is how it looks when it comes out of the oven. Let the casserole sit on a wire rack and cool for a few minutes before cutting into serving pieces.

After casserole has “firmed” back up for a few minutes as it sits… slice with sharp knife into pieces, and use a spatula to place piece onto individual plates. Grab a fork, and enjoy this delicious, comfort food meal, just how good ol’ MOM used to make it!

This tuna noodle casserole is easy to prepare, feeds quite a few, is easy on the ol’ budget per serving, and it tastes great! Go figure! If you enjoy dishes that include tuna, you might also enjoy my recipes for Tuna Pasta Salad, “Old School” Tuna Cashew Casserole, or Quick and Easy Open-Faced Tuna Melts.

Hope you enjoy this simple blast from the past! Have a great day, and I hope you will come back again soon. Be sure to check out ALL my recipes in the Recipe Index, located at the top of the page. Have a great day, and come back soon.

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Recipe Source: My Mom

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Mom's Tuna Noodle Casserole

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

Nothing says "old school comfort food" like Mom's Tuna Noodle Casserole! This classic dish has been around for years, is delicious, and easy on the budget!

Category: Entree

Cuisine: American

Keyword: tuna noodle casserole

Servings: 8 servings

Calories Per Serving: 316 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

6 cups dry egg noodles (9 ounces)
1 can cream of mushroom soup
3/4 cup sour cream
1/2 cup milk
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese
1 cup frozen peas (un-thawed)
1 can sliced mushrooms (7 ounces)
1 can albacore tuna , drained (6 ounces)
1 cup grated cheddar cheese
10-12 Ritz crackers (or Saltines, if you prefer)

US Customary - Metric

Instructions

Preheat oven to 350 degrees.
In a large bowl, stir together the cream of mushroom soup, sour cream, milk, salt, pepper, garlic powder, and Parmesan cheese. Gently fold in the frozen peas, mushrooms, tuna, and cheddar cheese. Set aside.
Cook egg noodles, according to pkg. instructions (add to boiling water, cook for 7 minutes). When done cooking, drain the noodles, and gently stir them into the rest of the ingredients until thoroughly combined.
Spray a 2 quart baking dish with non-stick spray. Pour in the casserole ingredients; spread evenly. Finely crush Ritz crackers into small crumbs (put them in a baggie and use a rolling pin to crush them). Once crushed, sprinkle crumbs over the top of the casserole.
Bake (uncovered) at 350 degrees for 40 minutes. Remove pan to a wire rack. Let it cool for a few minutes before slicing (letting it cool a bit will let you make better cuts, and make it easier to dish up!) Serve, and enjoy!

Nutrition Facts

Mom's Tuna Noodle Casserole

Amount Per Serving (1 (1/8th of total))

Calories 316 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 6g38%

Cholesterol 64mg21%

Sodium 694mg30%

Potassium 312mg9%

Carbohydrates 32g11%

Fiber 2g8%

Sugar 2g2%

Protein 18g36%

Vitamin A 420IU8%

Vitamin C 7.4mg9%

Calcium 210mg21%

Iron 1.6mg9%

* Percent Daily Values are based on a 2000 calorie diet.

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How To Make Mom’s Tuna Noodle Casserole

Cook the Egg Noodles

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You Can Also Find Me On Social Media:

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
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Instagram: jbatthegratefulgirlcooks

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks