Tag Archives: casserole

Chicken Broccoli and Cheese Casserole

Serves 4


1 tablespoon olive oil
1 small yellow onion, diced
2 cups cooked, shredded chicken
1 (10-ounce) can cream of chicken soup
1-1/2 cups chicken broth or water
2 cups broccoli florets
1 cup cooked white rice
1 cup sour cream
1 cup cheddar cheese


In a large, oven-proof skillet or Dutch oven, heat the olive oil over medium-high heat.

Add the onion and cook until softened, about 5 minutes.

Add the chicken, cream of chicken soup and chicken broth. Bring the mixture to a simmer, stirring until the ingredients are well-combined, about 5 minutes.

Add the broccoli and cooked rice. Continue to simmer until the rice is heated through and the broccoli is bright green, about 5 minutes.

Remove the skillet from the heat and stir in the sour cream.

Top the skillet with cheddar cheese and place it under the broiler.

Broil until the cheese is melted and slightly browned, about 5 minutes.

Cheesy Mushroom Potato Casserole

Serves 6-8


1 pound Yukon gold potatoes, peeled and sliced thinly
1 pound assorted mushrooms, scrubbed clean and roughly chopped
1 (10.75 oz.) can cream of mushroom soup
1 cup Gruyere cheese, grated
1/2 cup parmesan cheese, grated
1/2 cup low-sodium chicken stock
1/3 cup dry white wine
3 cloves garlic, minced
2 shallots, minced
2 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
1/2 teaspoon fresh thyme leaves, chopped
1/2 teaspoon fresh sage leaves, chopped
kosher salt and freshly ground pepper, to taste


Preheat oven to 375 F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Heat butter and olive oil in a large pan or skillet and saute mushrooms and shallots until softened and tender. 3-5 minutes.

Add minced garlic, thyme and sage, season with salt and pepper, and cook for another 1 minute, or until fragrant.

Pour in white wine and cook for another 3 minutes, or until liquid has mostly evaporated.

Remove from heat and set aside.

Arrange 1 layer of potato slices on the bottom, then add a layer of sauteed mushrooms.

Repeat with remaining vegetable layers.

In a small bowl, whisk the chicken stock into the cream of mushroom soup, then pour mixture over the mushrooms and potatoes, tapping the baking dish against the counter to make sure the liquid gets in between the vegetables.

Sprinkle the cheeses over the top, cover with aluminum foil and place baking dish in oven.

Bake for 40 minutes, then uncover and bake for another 20 minutes.

Remove from oven and let cool 5 minutes before serving.

Beef And Potato Scramble Casserole

Serves 6-8


1 1/2 pounds ground beef
1 1/2 pounds potatoes (your choice), peeled and diced
8 eggs, lightly beaten
1 white onion, chopped
2 cups cheddar cheese, grated
1 cup milk or heavy cream
3 tablespoons olive oil
1 teaspoon garlic powder
3/4 teaspoon dried parsley
kosher salt and freshly ground pepper, to taste


Preheat oven to 350F and lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Heat olive oil in a large pan or skillet over medium-high heat and sauté potatoes until tender. 10-15 minutes.

Transfer potatoes to a separate bowl and set aside.

Add ground beef and onions to the skillet and cook until beef is browned and onions are tender. Season with garlic powder, parsley, salt and pepper.

Drain fat from pan and transfer beef and onions to the same bowl as potatoes. Place beef, onions and potatoes into greased baking dish.

In a separate bowl, whisk together milk and eggs, and stir in cheddar cheese. Pour mixture over beef and vegetables and stir everything together.

Place baking dish in oven and bake for 20 minutes, or until eggs are cooked and everything is warmed through.

Remove from oven and serve hot.

Chili Cheese Dog Bake 2


1 can (14 to 15 oz) chili, heated
1 can Pillsbury refrigerated classic pizza crust
4 Cheddar cheese sticks
4 all-beef hot dogs
1 tablespoon butter
1/4 teaspoon garlic powder
1/4 teaspoon parsley flakes


Heat oven to 375F. Spray 9-inch square or 11×7-inch (2-quart) glass baking dish with cooking spray. Pour hot chili into dish; spread evenly.

Unroll dough; cut into 4 strips. Cut 1 cheese stick in half lengthwise; place 1 half on each side of 1 hot dog. Wrap pizza dough strip around cheese and hot dog, overlapping slightly in center. Repeat with remaining dough strips, cheese sticks and hot dogs. Place wrapped hot dogs on top of hot chili. (Chili must be hot.)

Bake 15 to 20 minutes or until dough is light golden brown.

Meanwhile, in small microwavable cup, microwave butter on High until melted. Stir in garlic powder and parsley.

Remove baking dish from oven. Brush on top of each cheese dog with butter mixture. Serve immediately.

Sweet Potato Casserole


5 med. sweet potatoes
1/2 C. sugar
1/2 C. butter
2 eggs, beaten
1 t. vanilla
1/3 C. milk


1/3 C. butter, melted
1 C. brown sugar
1/2 C. flour
1 C. pecans, chopped


Boil and mash sweet potatoes. Mix in sugar, butter, eggs, vanilla, and milk.

Put into a 9×13 baking dish. Melt butter and mix in remaining topping ingredients. Sprinkle on top of sweet potato mixture.

Bake at 350 degrees for 25-30 minutes.

Author’s Note: *I often omit the 1/2 C. butter that’s mixed in with the sweet potatoes and I can’t tell a difference. I also have switched to a 3 qt. round casserole dish when I make it.

One Pot Chicken Broccoli Rice Casserole

Made-from-scratch creamy, cheesy Chicken Broccoli Rice Casserole made in ONE POT. Tastes like risotto, but so much more straight forward to make.
Servings: 5


2 tbsp unsalted butter
1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 lb chicken thigh, cut into bite size pieces (Note 1)
2 1/2 tbsp flour (or 1 1/2 tbsp. cornflour / cornstarch)
2 cups milk
2 cups chicken broth
1 1/4 cups white rice, uncooked (Note 2)
1 tsp dried thyme (or other herb of choice)
Salt and pepper
1 large head of broccoli, broken / cut into small florets (Note 3)
2 cups shredded mozzarella or cheddar (or other cheese of choice) (Note 4)
Finely chopped parsley, optional garnish


Melt butter and heat oil in a pot over high heat. Add onion and garlic, cook for 1 minute. Add chicken and cook until it changes from pink to white. (Note 5)

Turn stove DOWN to medium. Add flour and stir for 1 minute.

Add half the milk, stirring as you go, and once incorporated into the flour add the rest of the milk and stir.

Add broth, rice, thyme and a just pinch of salt and pepper.

Stir, bring to simmer, then cover. Turn down to medium low and cook for 12 minutes.

Remove lid – there should still be liquid on the surface. Working quickly, add broccoli, push down so it’s partly submerged, cover and cook for a further 3 minutes until broccoli is just cooked.

Preheat grill/broiler. Remove lid and stir through half the cheese – don’t worry if it looks a bit too saucy, excess liquid gets sucked up in minutes (see video below). Smooth surface, top with remaining cheese. Grill/broil until melted (or just put lid on and allow to melt with residual heat on turned off stove).

Serve immediately, garnished with parsley if desired.

Recipe Notes

1. Chicken: Thigh is better than breast because it’s fattier so they don’t dry out. This recipe would also work great with ground meat.

2. Rice: Long grain and medium grain rice are ideal in this because they are less “sticky” than short grain rice so it makes this come out like a creamy risotto. But it will work with short grain rice too. This will also work fine with basmati and jasmine rice, though you will get the added fragrance from these rices. I have not tried this with brown rice but it should work but it will take around 40 minutes to cook on low heat, then add the broccoli right at the end. You may need to top up with a bit of extra water.

Do not use risotto or paella rice – the liquid ratios in this recipe are not suited to these. I also have not tried this with quinoa, cauliflower rice or any non-rice alternatives.

3. Frozen Broccoli is fine to use in this recipe, but thaw first and ensure all excess liquid is drained.

4. Any melting cheese is fine for this recipe.

5. It’s great if you can get some colour on it but don’t cook it all the way through and don’t let the base of the pot go too brown (discolours the sauce).

6. Leftovers/make Ahead: This reheats much better than most rice casseroles because it’s nice and saucy, just keep it in the fridge. For make ahead, stop at the point after you stir the cheese in, cover and let it cool. Then sprinkle with cheese on top, refrigerate, then microwave to reheat / melt the cheese. I think this is the freshest way to make ahead.

Sausage and Cream Cheese Breakfast Casserole

serves 8 to 10


1 can refrigerated crescent rolls
1 lb breakfast sausage, cooked
1 (8-oz) package cream cheese, softened
1-1/2 cup shredded cheddar cheese, divided
6 eggs
1/2 cup milk
1/2 tsp pepper


Preheat oven to 350.

Lightly spray a 9×13 pan with cooking spray. Unroll crescent rolls and press into the bottom of the 9×13 pan, pressing seams together to seal.

Mix together cooked sausage, cream cheese and 1 cup shredded cheddar cheese. Spread mixture over crescent rolls. Whisk eggs, milk and pepper until well blended. Pour over sausage mixture. Top with remaining 1/2 cup of cheese.

Bake 25-35 minutes or until center is set.

Hash Brown Chicken Casserole


2 lbs frozen hash brown potatoes, Southern Style
2 cups shredded cheddar cheese
1/2 teaspoon salt and pepper
1 cup frozen peas and carrots
1/2 cup summer sweet corn, canned
2 C sour cream or plain yogurt
1 can cream of chicken soup
1/3 cup milk
3 cups cooked, shredded roasted chicken
Bread crumbs or Corn Flake crumbs


Heat the oven to 400 degrees.

Place the potatoes in 9 by 13-inch pan.

In a large bowl, mix together the remaining ingredients, except the bread crumbs.

Layer the mixture over the potatoes.

Sprinkle crumbs on top.

Bake for 1 hour or until top is golden brown.

Tater Tot Casserole

Serves: 6-8


1 lb ground beef or turkey, browned, seasoned & drained
2-3 c of canned (drained) or frozen vegetable of choice: green beans, corn, peas or mixed vegetables (optional)
3 lb frozen tater tots
1 can(s) cream of chicken soup
1 can(s) cream of mushroom soup
1 1/2 c milk
8-12 oz cheddar cheese, shredded


Spread meat into a 13×9 greased casserole dish.

At this point you can add a layer of your optional vegetable of choice.

Cover with tater tots.

Combine the soups & milk.

Pour evenly over the tater tots.

Bake for 45 minutes at 350F. Add the cheese & bake for 10-15 more minutes.

Creamed Corn Casserole

8 servings


1/2 cup butter, melted and cooled
1/4 cup flour
1/4 cup sugar
2 eggs, well beaten
1 cup milk
1 15.25-oz. can whole kernel sweet corn, drained
1 14.75-oz. can cream style sweet corn
1/2 teaspoon salt
pepper to taste


Preheat oven to 350F.

Whisk the flour into the melted and cooled butter until well incorporated. Whisk in the sugar, eggs and milk.

Stir the creamed corn into the butter mixture, along with the drained whole kernel corn. Season with salt and pepper.

Pour into an 8″x 8″ shallow baking dish.

Bake uncovered at 350F for approximately 1 hour and 15 minutes, until the center is set and the corn casserole is brown and caramelized on top. Serve warm.