This weather has me wanting something beefy, tomato-y and cheese-y, so I’m thinking it’s time for a casserole to warm me up. This first one sounds easy and delicious.
Simple Ground Beef Casserole 1 pound uncooked penne 1 tablespoon olive oil 1 pound ground beef 1/2 onion chopped 1 clove garlic minced 1.5 cups marinara sauce Salt and pepper to taste 1 ½ cups shredded cheddar cheese Preheat your oven to 400 and move the rack to the middle position. Grease a 9×13 baking dish.
Boil a large, salted pot of water for the penne. Cook it for 10 minutes (it should be slightly underdone, so it doesn't get mushy).
Add the oil, beef, and onion to a skillet. Sauté over medium-high heat, breaking the meat up as you go along, for 10 minutes. Once it gets going, stir in the garlic. Spoon out excess fat if needed.
Stir in the marinara sauce and warm through. Give it a taste and season with salt & pepper as needed.
Drain the pasta and pour it into the baking dish. Pour the beef mixture over top and then toss until it's combined with the pasta. Top with an even layer of the cheese. If you want it extra cheesy, you can stir in an additional half cup of cheese prior to topping it with the rest of the cheese.
Bake for 10 minutes, uncovered, until the cheese is nicely melted. I then broil it for a few minutes (optional) to brown the cheese up a bit. Serve immediately.
—kwc— Here’s one using cooked chicken so get a rotisserie chicken at the grocery story on your way home.
Million Dollar Chicken Casserole 4-1/2 cups chopped cooked chicken 4 oz cream cheese, room temperature 1 cup cottage cheese 1/2 cup sour cream 1 (10.5-oz) can cream of chicken soup 1/4 tsp garlic powder 1/4 tsp dried onion powder 1 sleeve Ritz crackers, crushed 5 tbsp butter, melted Preheat oven to 350. Lightly spray a 9×9-inch baking dish with cooking spray and set aside.
Combine chicken, cream cheese, cottage cheese, sour cream, garlic powder, onion powder, and cream of chicken soup. Spread into prepared pan.
Combine crushed crackers and butter, sprinkle over chicken mixture.
Bake uncovered 30 to 40 minutes. —kwc— I haven’t had tuna noodle casserole in a long time and it’ll definitely warm you up.
Tuna Noodle Casserole 4 cups hot cooked medium egg noodles 2 (10.5 ounce) cans cream of mushroom soup 2 (10 ounce) cans tuna, drained 2 cups frozen peas 1 cup milk 2 tbsp dry breadcrumbs 1 tbsp butter, melted Preheat the oven to 400. Stir cooked noodles, condensed soup, tuna, peas, and milk in a 3-quart casserole. Bake in the preheated oven until hot, about 30 minutes; stir well.
Mix breadcrumbs with melted butter in a bowl; sprinkle over tuna casserole and continue to bake until bread crumbs are golden brown and crispy, 5 minutes more.
- Log in or Subscribe to post comments.