Keep the chill out of the air with casseroles

As the crisp autumn air takes over, casseroles provide a simple way to warm families while offering a tasty meal.

While they are typically made for dinner, breakfast casseroles add a warm touch to the early part of the day.

Typically made with meat, vegetables and a starch, such as potatoes or pasta, bound with sauce or soup and topped with crumbs or cheese, casseroles take little time to whip up and warm not just the body but the soul with their tantalizing aroma.

You can easily vary the flavor by changing one or two ingredients. Instead of beef, use chicken. If you have broccoli but not carrots, use the broccoli. Vary the starch between pasta, rice and potatoes.

To promote even cooking, cut the ingredients to about the same size.

To add flavor and seal in juices, brown the meat or chicken. Make sure to coat the meat in flour just before cooking. If you coat it too early, the moisture in the meat can absorb the flour, spoiling the texture of the casserole.

Add the vegetables, liquids and herbs after the meat is browned.

Only fill your casserole dish about three-quarters full, otherwise the liquid may overflow.

Most casseroles are baked in a 350-degree oven for about 45 minutes. Many casseroles are covered initially, then uncovered for the last 20 minutes or so to create a crusty, browned top layer.

If you’re making one casserole, think about making a second and freezing it for a later date. Casseroles can be frozen cooked or uncooked in its baking dish.

Place the casserole ingredients in the dish and freeze it. Once frozen, use the foil to lift the casserole out of the dish. Cover the casserole with the overhanging foil, then place it in a heavy-duty freezer bag and seal. When you want to bake it, place the casserole in its original dish and allow to thaw in the refrigerator or bake it frozen, doubling the amount of time in the oven.

Following are some casserole recipes from www.spendwithpennies.com.

 

 

Beef Enchilada Casserole

10 small corn tortillas 6-inch, or flour tortillas

1 tablespoon olive oil

1 pound lean ground beef

1 tablespoon taco seasoning

Salt

Pepper

15 ounces canned pinto beans, rinsed and drained

2 cups red enchilada sauce

2-1/2 cups shredded cheddar cheese

2 ripe tomatoes diced

1/4 cup sliced green onions

Heat oil in a large pan over medium heat. Add ground beef and cook six to eight minutes, breaking up the meat with a spoon. Add taco seasoning, salt, pepper and beans and stir to combine.

Spread 1/4 cup enchilada sauce over the bottom of a baking dish coated with cooking spray. Layer one-third of the tortillas over the sauce. Add half the meat mixture, then add 3/4 cup cheese. Pour 1/2 cup enchilada sauce over the cheese.

Repeat process with one-third tortillas, the meat mixture, 3/4 cup cheese and 1/2 cup sauce.

Add remaining tortillas on top, then pour remaining sauce over the tortillas and sprinkle with the rest of the cheese.

Cover casserole with foil and bake in a 350-degree oven for 30 minutes. Uncover and bake an additional five to 10 minutes, until cheese is melted and browned.

Sprinkle tomatoes and green onions over the top. Let the casserole sit five minutes before cutting.

 

 

 

Easy Chicken Roll Ups

10.5 ounces condensed cream of chicken soup

1/2 cup chicken broth

1/2 cup milk

1 tablespoon flour

1/2 teaspoon garlic powder

1 can refrigerated crescent rolls

1-1/2 cups shredded sharp cheddar cheese

1-1/2 cups cooked shredded chicken

2 cups broccoli florets or asparagus, steamed

Combine soup, milk, broth, flour, garlic powder, salt and pepper. Pour into the bottom of a 9-by-13-inch pan.

Separate crescent roll triangles. Spread cheddar cheese, chicken and broccoli over the crescent rolls. Roll each crescent roll and place in the pan. Bake in a 375-degree oven for 25 minutes. Top with remaining cheese and bake an additional five to 10 minutes.

Rest five minutes before serving.

 

 

French Toast Casserole

14 cups 1-inch bread cubes

8 large eggs

2 cups half and half or light cream

3/4 cup milk

1/2 cup brown sugar

2 teaspoons vanilla extract

1 teaspoon cinnamon

For topping:

1/2 cup butter melted

1/3 cup brown sugar

1/2 cup chopped pecans

1 teaspoon cinnamon

1/4 teaspoon ground nutmeg optional

Dry out the cubed bread by leaving it out for a few hours or baking in a 350-degree oven preheated for six to eight minutes.

  Grease a 9-by-13-inch baking dish and spread the bread cubes evenly in the dish.

In a medium bowl, whisk together eggs, half-and-half, milk, brown sugar, vanilla and cinnamon until well combined. Pour evenly over the bread.

For the topping, whisk the melted butter and brown sugar. Stir in pecans, cinnamon and nutmeg. Gently spoon the topping over the casserole.

Cover the dish and allow it to sit for one to 48 hours. Remove casserole from the fridge and let it rest on the counter while the oven preheats to 350 degrees.

Bake, uncovered, for 40 to 50 minutes, until a knife inserted in the center comes out clean and is hot.

Serve warm with maple syrup, whipped cream or fruit.

 

 

 

Reuben Casserole

8 to 10 slices rye bread, cut into 1-inch cubes

1/3 cup melted butter

2 teaspoons Dijon mustard or grainy mustard

1 teaspoon Worcestershire sauce

1/2 teaspoon garlic powder

1/4 teaspoon caraway seeds, optional

8 ounces corned beef diced

1 cup sauerkraut, drained

2 cups shredded Swiss cheesed

For serving:

1/2 cup thousand island dressing

1/2 cup chopped dill pickles

In a small bowl, whisk butter, Dijon mustard, Worcestershire sauce, garlic powder and caraway seeds.

In a large bowl, drizzle butter mixture over the bread cubes, tossing to combine. Place half the bread cubes in a greased 9-by-13-inch casserole dish. Top with half the corned beef, half the sauerkraut and half of the cheese. Repeat the layers, ending with cheese.

Cover casserole and bake in a 375-degree oven for 25 minutes. Uncover and bake an additional 15 minutes, until browned.

Drizzle with thousand island and top with chopped pickles.

 

 

 

Pulled Pork Mac and Cheese

1 pound elbow macaroni or short pasta

1/3 cup butter

1/3 cup flour

1-3/4 cups whole milk

1-1/2 cups chicken broth

1-1/2 teaspoons dry mustard powder

1 teaspoon salt

3/4 teaspoon black pepper

1/2 teaspoon onion powder

3 cups shredded sharp cheddar cheese

1-1/2 cups shredded pepper Jack cheese

1/2 cup shredded Parmesan cheese

3 cups prepared pulled pork

1/2 cup barbecue sauce

Green onions and cilantro, for garnish, optional

Bring a large pot of salted water to a boil. Add macaroni and cook until al dente, according to package instructions. Drain well and do not rinse.

Melt butter in a saucepan over medium heat. Whisk in flour and cook, stirring, one to two minutes. Gradually add milk and broth, a bit at a time, and whisking until smooth after each addition. Add dry mustard, salt, pepper and onion powder. Bring sauce to a boil and boil one minute, until thickened. Remove from heat and whisk in two cups cheddar cheese, pepper Jack and Parmesan cheese.

Stir in macaroni, transfer to a greased 9-by-13-inch baking dish. Spread into an even layer. Gently top with pulled pork, then sprinkle remaining cheese on top and drizzle with barbecue sauce.

Bake in a 425-degree oven 15 to 17 minutes, until hot and bubbly. Serve with additional barbecue sauce to taste.

If desired, 1/2 cup barbecue sauce can be stirred into the pork before topping the mac and cheese.

 

 

Chicken Broccoli Rice Casserole

1 yellow onion diced

1 tablespoon butter

2 cloves garlic minced

2 ounces cream cheese, softened

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1-3/4 cups chicken broth

1-1/4 cups instant rice

4 cups broccoli florets, chopped into small pieces

2 cups cooked shredded chicken

1/3 cup sour cream

1 cup shredded cheddar cheese

2 tablespoons shredded Parmesan cheese

1/2 teaspoon salt or to taste

1/4 teaspoon black pepper or to taste

For topping:

1 cup shredded cheddar cheese

2 tablespoons bread crumbs optional

In a Dutch oven or large oven-safe pot, cook onion in butter over medium heat four minutes, until tender. Add garlic and cook just until fragrant. Stir in cream cheese, oregano and basil. Cook until creamy.

Add chicken broth, rice and broccoli. Bring to a boil, turn off heat and cover. Let sit undisturbed five minutes.

Once rice is tender, stir in chicken, sour cream and cheese. Season with salt and pepper. Top with cheddar and breadcrumbs.

Bake, uncovered, in a 375-degree oven  for 20 minutes, until heated through and cheese is lightly browned.

 

 

Chicken Parmesan Casserole

8 ounces rotini or penne

24 ounces marinara sauce or pasta sauce

1/2 teaspoon Italian seasoning

2 cups cooked shredded or chopped chicken

14-1/2 ounces canned diced tomatoes, well drained, optional

1 cup shredded mozzarella cheese

1 tablespoon chopped fresh parsley

For topping:

2 tablespoons butter, melted

1/3 cup panko bread crumbs

1 tablespoon chopped fresh parsley

1/4 teaspoon garlic powder

1/4 cup shredded Parmesan cheese

Mix topping ingredients together, then set aside.

Cook pasta until al dente according to package directions. Toss with two cups pasta sauce, Italian seasoning, chicken, diced tomatoes and parsley.

Place in a 9-by-9-inch dish or two-quart casserole dish and top with remaining pasta sauce. Sprinkle with mozzarella cheese and topping mixture. Bake in a 375-degree oven 23 to 25 minutes, until golden and bubbly and topping is browned.

 

 

Tater Tot Casserole

32 ounces Tater Tots

1 pound lean ground beef

1 small onion diced

2 cups mixed vegetables fresh or frozen

10.5 ounces condensed cream of mushroom soup

1 cup milk

1/4 teaspoon garlic powder

1 teaspoon dry mustard powder

Salt

Black pepper

2 cups shredded cheddar cheese

Brown ground beef and onion over medium heat until no pink remains. Drain any fat.

In a bowl, mix together soup, milk, garlic powder, dry mustard, salt and pepper. Set aside

Place half the Tater Tots into a greased four-quart slow cooker. Layer beef, mixed vegetables, remaining tater tots and cheese over the top.

Pour sauce over top, cover and cook on high three to four hours or on low seven hours, until heated through..