Having company for dinner…try these casseroles
Published 12:21 pm Friday, October 23, 2020
(Photo courtesy of Melinda Myers, LLC) Lilies grow from bulbs and their large prominent flowers brighten up gardens and provide vertical appeal.
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Are you cooking for more than you and perhaps your family of two, three, or four, casseroles are go-to dish. Just add a salad and a dessert and you have meal, that will be welcomed by everyone at the table.
Some recipes suggested by Taste of Home for a cool autumn evening include:
GRILLED CHEESE & TOMATO SOUP BAKE
INGREDIENTS
3 ounces reduced-fat cream cheese
1-1/2 teaspoons dried basil, divided
12 slices Italian, sourdough or rye bread (1/2 inch thick)
6 slices part-skim mozzarella cheese
6 tablespoons butter, softened
1/2 cup tomato paste
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon pepper
1-3/4 cups 2% milk
2 large eggs
1 cup shredded Italian cheese blend or part-skim mozzarella cheese
DIRECTIONS
Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13×9-in. baking dish.
In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until thickened, stirring frequently. Remove from heat.
Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture; pour over sandwiches. Sprinkle with Italian cheese blend.
Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving.
Test Kitchen Tip
When this casserole comes out of the oven it’s best to let it sit for the full 10 minutes if not a little longer. You’ll end up with a rich, creamy texture very similar to a breakfast strata or a savory bread pudding
BAKED SPAGHETTI
INGREDIENT
1 package (16 ounces) spaghetti
1 pound ground beef
1 medium onion, chopped
1 jar (24 ounces) pasta sauce
1/2 teaspoon seasoned salt
2 large eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups Daisy 4% cottage cheese
4 cups shredded part-skim mozzarella cheese
Chopped fresh basil, optional
DIRECTIONS
Preheat oven to 350°. Cook spaghetti according to package directions for al dente. Meanwhile, in a large skillet, cook beef and onion over medium heat until beef is no longer pink and onion is tender, 6-8 minutes, breaking up beef into crumbles; drain. Stir in pasta sauce and seasoned salt; set aside.
In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.Place half of the spaghetti mixture in a greased 13×9-in. or 3-qt. baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers. Place baking dish on a rimmed baking sheet.
Cover and bake for 40 minutes. Uncover; bake until cheese is melted, 20-25 minutes longer. Let stand 15 minutes before serving. If desired, sprinkle with basil.
CHICKEN TATER BAKE
INGREDIENTS
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1/2 cup 2% milk
1/4 cup butter, cubed
3 cups cubed cooked chicken
1 package (16 ounces) frozen peas and carrots, thawed
1-1/2 cups shredded cheddar cheese, divided
1 package (32 ounces) frozen Tater Tots
DIRECTIONS
In a large saucepan, combine the soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat; stir in the chicken, peas and carrots, and 1 cup cheese.
Transfer to 2 greased 8-in. square baking dishes. Top with Tater Tots.
Cover and freeze 1 casserole for up to 3 months. Bake the remaining casserole at 400° until bubbling, 25-30 minutes. Sprinkle with 1/4 cup cheese; bake until cheese is melted, about 5 minutes longer.To use frozen casserole: Remove from the freezer 30 minutes before baking (do not thaw). Sprinkle with 1/4 cup cheese. Cover and bake at 350° until heated through, 1-1/2 to 1-3/4 hours.
CHILI CORNBREAD SALAD
INGREDIENTS
1 package (8-1/2 ounces) cornbread/muffin mix
1 can (4 ounces) chopped green chiles, undrained
1/8 teaspoon ground cumin
1/8 teaspoon dried oregano
Pinch rubbed sage
1 cup mayonnaise
1 cup sour cream
1 envelope ranch salad dressing mix
2 cans (15 ounces each) pinto beans, rinsed and drained
2 cans (15-1/4 ounces each) whole kernel corn, drained
3 medium tomatoes, chopped
1 cup chopped green pepper
1 cup chopped green onions
10 bacon strips, cooked and crumbled
2 cups shredded cheddar cheese
DIRECTIONS
Prepare cornbread batter according to package directions. Stir in chiles, cumin, oregano and sage. Spread in a greased 8-in. square baking pan. Bake at 400° until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool.
In a small bowl, combine mayonnaise, sour cream and dressing mix; set aside. Crumble half of the cornbread into a 13×9-in. dish. Layer with half of the beans, mayonnaise mixture, corn, tomatoes, green pepper, onions, bacon and cheese. Repeat layers (dish will be very full). Cover and refrigerate for 2 hours.
