Piping hot casseroles are ideal for fall meals

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

While often used interchangably, there is some debate over the terms casserole and hotdish.

In general, a casserole can serve any function, for example, a main dish, side dish, breakfast or even dessert, and is always made in a casserole dish. A hot dish is a main meal only, as it contains everything needed in a hearty meal — a creamy sauce alongside starch, protein, and vegetable.

No matter how you define it, a casserole usually takes little time to whip up and is then baked until piping hot.

You can easily vary the flavor of a casserole 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.

If you want to make your casserole a healthier dish, use a seasoned white sauce or low-fat cream soup to help bind the ingredients.

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. Just make sure to use it within a month or two.

Casseroles can be frozen cooked or uncooked in its baking dish. You can line the baking dish with foil, leaving enough hanging over the edges to cover and wrap the casserole.

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 thecookierookie.com.

 

Roasted Vegetable Stacked Enchiladas

1 medium sweet potato, chopped

1 medium head cauliflower, chopped into florets

1 medium yellow onion, diced

1 red bell pepper, cut into matchsticks

1 orange bell pepper, cut into matchsticks

1 pasilla pepper, cut into matchsticks

1/4 cup avocado oil

1 teaspoon sea salt

1 tablespoon chili powder

12 corn tortillas, halved

1 16-ounce jar salsa

1 cup mild cheddar cheese, grated

1 cup Jack cheese, grated

Place chopped vegetables in a large mixing bowl and drizzle with olive oil, salt and chili powder. Toss until vegetables are coated in oil and seasoning. Spread vegetables between two parchment paper-lined baking sheets and bake in a 375-degree oven for 20 to 30 minutes, until golden-brown and cooked through.

Pour 1/4 cup salsa into the bottom of a large casserole dish and spread it around. Arrange eight corn tortilla halves or four whole corn tortillas in the bottom of the dish. Add one-third of the roasted vegetables, followed by one-third of the grated cheese and one-third of the salsa. Repeat for two more layers, ending with roasted vegetables and grated cheese as the top layer.

Bake in a 350-degree oven for 30 minutes, until the cheese is melted. Remove from the oven and allow to cool at least 20 minutes before cutting into squares and serving.

 

 

Chicken and Rice Casserole

For topping:

1 sleeve Ritz crackers, crushed

1/4 cup grated Parmesan cheese

2 tablespoons unsalted butter, melted

1/4 teaspoon smoky paprika

For casserole:

4 cups low-sodium chicken broth or stock

2 cups long-grain white rice

1 bag frozen broccoli

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon ground sweet curry or mild curry

Meat from 1 rotisserie chicken or 3 medium-sized boneless skinless chicken breasts

Kosher salt

Freshly ground black pepper

4 tablespoons canola or olive oil

2 tablespoons unsalted butter

1/2 to 1 medium sweet yellow onion, diced and sautéed

2 cloves garlic, minced

1-1/4 cups half-and-half

2 cups shredded cheddar or Gruyere cheese

To make topping, combine crushed crackers, butter, Parmesan and paprika in a small bowl. Set aside.

Bring chicken stock to a boil, then add rice, broccoli, salt, black pepper and sweet curry. Stir once, cover, reduce heat to low and cook 18 to 20 minutes, until rice and broccoli are tender.

If using rotisserie chicken, cut into 1/2-inch cubes or shred the meat.

If using chicken breasts, sprinkle breasts with salt and pepper. Heat a large skillet over medium heat, then add two tablespoons oil and heat until the oil shimmers. Place the breasts in skillet and cook four to five minutes per side. Turn off heat and transfer meat to a paper towel-lined plate. Tent chicken with foil and allow to rest a few minutes, then cut into cubes.

In a skillet over medium heat, cook diced onions and until translucent. Add minced garlic, stir and turn off the heat.

Add cut-up chicken, sautéed onion/garlic mixture, half-and-half and cheese to the rice mixture. Mix well. Pour into a 13-by-9-inch baking dish that’s coated with cooking spray. Sprinkle cracker topping over the broccoli rice mixture.

Bake in a 350-degree oven 20 to 25 minutes, until top is golden brown and sauce is bubbly.

 

 

 

Pepperoni Pizza Pierogy Casserole

12.84 ounces frozen pierogies, thawed

14 ounces pizza sauce

1 cup shredded mozzarella cheese

1/2 cup mini pepperoni

1 tablespoon grated Parmesan cheese

Fresh basil

Black olives

Chopped green pepper

Any other pizza toppings

Pour half the pizza sauce into the bottom of a small casserole dish that coated with cooking spray. Spread along the bottom.

Place pierogies in a single layer on top of the sauce. Spoon remaining sauce over the pierogies. Sprinkle with shredded mozzarella, top with pepperoni and sprinkle with grated Parmesan.

Bake, uncovered, in a 375-degree oven for 40 minutes.

Garnish with fresh basil, olives, green pepper or any other favorite pizza toppings  and serve.

 

 

 

Creamy White Chicken Caprese Lasagna

3 cups cooked and shredded chicken

1 14-ounce can artichoke hearts, drained and chopped

8 ounces shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup sun-dried tomatoes, chopped and drained

1-1/2 package low-fat cream cheese

1 cup half and half

1 teaspoon minced garlic

Salt

Pepper

1/4 cup fresh basil, chopped

12 lasagna noodles, cooked

12 slices whole milk mozzarella

In a large bowl, combine chicken, artichokes, one cup mozzarella, grated Parmesan, half the basil and tomatoes. Set aside.

Using an electric mixer, beat cream cheese, half and half, garlic, salt and pepper until well combined. Using a spoon, stir in half the basil. Set half the cream cheese mixture aside and stir the remaining half into the chicken mixture.

Take half of the cream cheese mixture without the chicken and spread it into a 9-by-13-inch baking dish, covering the bottom. Lay three noodles on top, then top with one-third of the chicken mixture. Repeat two more times, ending with a noodle layer. Top with the last half of the cream cheese mixture.

Place the whole milk mozzarella slices on top in rows of three. Sprinkle shredded mozzarella over everything, then top with more basil, if desired.

Bake in a 350-degree oven about 25 minutes, until heated through. Slice and serve.

 

 

 

Tater Tot Casserole

1 pound ground beef

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon kosher salt

1/2 teaspoon dried basil

1/2 teaspoon ground black pepper

15 ounces canned green beans, drained

10 ounces cream of chicken soup

2-1/2 cups shredded sharp cheddar cheese

1/2 cup sour cream

1/2 tablespoon ketchup

1 teaspoon low-sodium soy sauce

16 ounces frozen tater tots (do not thaw)

In a large skillet, cook ground beef over medium heat until no longer pink. Drain grease. Season with garlic powder, onion powder, salt, dried basil and pepper. Set aside.

In a large bowl, mix together drained green beans, cream of chicken, one cup cheese, sour cream, ketchup and soy sauce. Add ground beef and mix. Spread into the a 9-by-13-inch baking dish that’s coated with cooking spray, making sure mixture is evenly dispersed. Arrange frozen tater tots  in a single layer over the beef mixture.

Bake, uncovered, in a 375-degree oven for 25 minutes.

Top tater tots with remaining cheese and return pan to the oven for an additional 10 to 15 minutes, until cheese is melted and the tater tots are golden brown and the sides are bubbly.

 

 

 

Sour Cream Noodle Bake

12 ounces egg noodles (1 package)

1-1/2 cups sour cream

1 cup cottage cheese

2 tablespoons chopped chives or green onion

Freshly ground black pepper

1/2 teaspoon salt

1/2 teaspoon onion powder

1 tablespoon olive oil

1/2 onion, chopped

3 cloves garlic, minced

1 pound 85% lean ground beef

24 ounces marinara sauce

2 cups shredded provolone cheese or mozzarella

Chopped fresh parsley, optional

Cook egg noodles according to package directions. Drain, then return to the pot they cooked in.

In a bowl, combine sour cream, cottage cheese, chives and black pepper. Stir in salt and onion powder. Add to the noodles and stir. Set aside.

Heat oil in a large skillet over medium heat. Add onion and a sprinkle of salt, then cook two to three minutes, until softened. Add garlic and cook another minute. Add ground beef and cook a few minutes, until browned. Stir in marinara sauce.

Layer half of the noodles on the bottom of a greased 9-by-13-inch baking dish. Top with half of the ground beef mixture and half of the shredded cheese. Repeat with another layer of noodles and ground beef, then top with the remaining shredded cheese.

Bake in a 350-degree oven for 20 minutes. Garnish with parsley, if desired.

 

 

Reuben Casserole

1 loaf rye bread, cubed

16 ounces sauerkraut

2 cups Swiss cheese, shredded

1 cup sour cream

1/2 cup Russian dressing

4 dill pickles, finely chopped

2 cups corned beef, thinly sliced and chopped

1/2 cup butter, melted

Put half the rye bread cubes in a 9-by-13-inch casserole dish that’s coated with cooking spray.

In a large bowl, combine sauerkraut, sour cream, Russian dressing and chopped pickles. Stir to combine. Pour half the sauerkraut mixture over the bread, then top with corned beef. Add one cup Swiss cheese, then top with remaining sauerkraut mixture.

Top with the rest of the bread, pushing down to make sure it adheres to the sauce mixture. Cover with remaining cheese, then drizzle with the melted butter.

Bake, covered, in a 350-degree oven for 30 minutes. Uncover and cook 10 more minutes. Serve hot.

 

 

 

Cheesy Pesto Baked Rigatoni

1 pound rigatoni

6.35 ounces pesto

1 cup crushed tomatoes

2 cups shredded mozzarella cheese

Fresh basil, chopped

Bring a large pot of salted water to a boil. Cook pasta according to package instructions, then drain, reserving 1/4 cup cooking water.

Place in a large bowl while still hot and add enough water to make it a bit saucy,  pesto and crushed tomatoes. Stir to combine.

Spray a 9-by-13-inch baking dish with nonstick spray. Layer half the pasta in the baking dish. Sprinkle with half the cheese. Repeat.

Bake in a 400-degree oven for 20 minutes, until melty and bubbly.

Serve garnished with chopped basil.

 

 

 

Chicken Pot Pie Casserole

1 9-inch pie crust store

4 tablespoons unsalted butter

2 tablespoons olive oil

2 carrots, peeled and diced

2 ribs celery, diced

1 sweet yellow onion, peeled and minced

2 cloves garlic, minced or pressed

3 cups cubed cooked chicken

4 ounces button mushrooms, cleaned and diced

1 cup frozen peas, thawed

1/4 cup flour

2 cups low-sodium chicken broth or stock

1/4 cup white wine, semi-dry or chardonnay

1 cup heavy cream or half-and-half

1/2 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme

1/4 teaspoon ground sweet basil

1 large egg, beaten slightly with 1 teaspoon water

Allow the pie crust to warm at room temperature for 15 to 20 minutes before rolling out.

Heat butter and oil in a skillet over medium-high heat until shimmering. Add diced carrots and celery and cook three minutes. Add minced onions and cook until onion is translucent. Add minced garlic and cook 30 seconds.

Add cubed, cooked chicken, diced mushrooms and peas and cook one minute. Sprinkle vegetables and chicken with the flour and cook three minutes, stirring continuously. Stir in chicken stock and scrape the bottom of the pan to deglaze the pan. Pour in the white wine and cream. Stir well.

Season-to-taste with salt, then add pepper, thyme and basil. Stir well and continue to cook until a thick-stew consistency.

Pour mixture into a two-quart casserole dish that’s coated with cooking spray.

Roll piecrust to 1/4-inch thickness and cut into one-inch strips to create a lattice top or drape crust over the chicken stew mixture and trim or crimp in the sides. Combine egg and water and brush the pastry with the egg mixture.

Bake in a 375-degree oven for 35 to 45 minutes, until the top is golden.