Easy Weekday Casseroles
Easy Weekday Casseroles
Designed by Brenda Hyde
All Rights Reserved
Casseroles are a great weekday meal, especially when they can be prepared the night before, refrigerated and popped in the oven an hour or less before dinner time. Casseroles also warm up easily if someone misses dinner, and leftovers can be served for lunch.
The following dishes are easy to make and can be varied according to your family's tastes. The pizza dish can easily be changed to include mushrooms, green pepper or onion. The ham casserole can be made with chicken and cream of chicken soup if you have chicken leftover instead of ham. The next two casseroles can be made with diced chicken, canned salmon, tuna or even shrimp. I'm a huge fan of dishes that can be easily adapted according to what is sale at the grocery store.
All of the recipes below can be made the night before or in the morning, covered and put in the oven to be ready for dinner in less than an hour.
16 ounce box penne rigate pasta
2 (15 ounce) cans pizza sauce
7 ounce package pepperoni
1/2 pound ground Italian sausage
8 ounces shredded Mozzarella cheese
8 ounces shredded Colby Jack cheese
Cook the pasta according to directions. Brown the sausage in a skillet, breaking up as it cooks. Cut the pepperoni slices in half. In a large bowl, add the pasta, sausage, Colby Jack, pepperoni and sauce. Place this into a 9x13 pan and top with the Mozzarella cheese. Bake for about 30 minutes at 350 degrees F. until heated through and cheese is bubbly.
Notes: My kids like the basic recipe, but it's really good with lightly sautéed chopped green pepper and onion too.
Ham and Noodles Casserole
8 ounces (1/2 bag) of wide egg noodles
2 cups cooked, diced ham
1 cup sharp Cheddar cheese
1 cup sour cream
1/2 pound fresh mushrooms, sliced, sautéed in butter
1 can condensed cream of mushroom soup
Cook the egg noodles according to instructions. Drain and place in a casserole dish with the ham and mushrooms. In a small bowl combine the sour cream, soup and cheese. Stir together well, and add to the casserole dish, combining everything. Bake at 350 degrees F. for 50-60 minutes until bubbly and hot.
Easy Chicken Tetrazzini
10 oz. uncooked thin spaghetti
2 cups cooked diced chicken
1/2 cup minced onion
1 clove fresh garlic, peeled and minced
8 ounces fresh mushrooms
1 tbsp. vegetable oil
3 tbsp. butter
1/4 cup flour
salt and pepper
1 12 ounce can evaporated milk
2 cups chicken broth
1 1/2 cup shredded Parmesan cheese
Sauté the mushrooms in oil, seasoning with salt and pepper lightly. Break the spaghetti in half, and cook according to instructions--until just done. Remove the mushrooms from the pan to a dish. Sauté the onions and garlic in the butter in the same pan until softened. Stir in the flour. Slowly add the evaporated milk and chicken broth. Whisk until smooth. Add the mushrooms, chicken, and 1 cup of the cheese. Pour into a casserole or baking pan. Sprinkle remaining cheese on top just before baking. Bake at 350°F for 30-45 minutes.
Salmon Noodle Casserole
8 ounces egg noodles
1 (15 ounce) can salmon, drained & flaked
1 1/2 cups sour cream
1 1/2 cups cottage cheese
1/2 cup finely chopped onion
2 tsp. Worcestershire sauce
1 tsp. hot pepper sauce
1/2 tsp. seasoned salt (like Lawrys)
1/2 c. grated Parmesan cheese
Preheat oven to 350 degrees. Cook noodles according to package directions. Mash the cottage cheese until lumps are gone. Combine with remaining ingredients, except Parmesan cheese. Place in greased casserole or baking pan. Sprinkle with Parmesan. Bake 25-30 minutes or until heated through.