Raising a family, especially one with picky eaters, can be incredibly time-consuming. Most parents can relate to this. They strive to prepare healthy and delicious meals, but sometimes their children refuse to eat them. Often, these little diners become the biggest critics at the dinner table.
A food editor shared her family’s experience. Her nine-year-old son prefers light foods like grilled cheese. He hates pasta (“too much sauce”). While preparing safe foods separately is currently feasible, how can these picky eaters learn to try new things? If they always rely on simple, familiar foods, this situation will continue. We will delve deeper into this culinary realm, and baking indeed offers an ideal solution for families.
1. **Smoky Cheesy Chicken-Potato Casserole**: When you’re busy on a weekday, this casserole is the perfect solution. It involves very little time and effort. Preparation takes approximately 20 minutes, and then it’s ready to go into the oven. This recipe is great for individuals who are short on time but still want a filling supper.
This recipe is made with frozen mashed potatoes as a base, then chicken cream soup is added for extra taste. The smoky flavor comes from smoked ham chicken, which adds a salty and smoky taste that enriches the whole flavor.
2.**Eight-Layer Casserole**: This dish is perfect for family dinners or parties. Its multi-layered structure makes every bite a satisfying experience.
Its unique construction starts with a layer of ground beef, followed by a layer of hearty noodles. Then add vegetables according to your preference. This adds freshness and balance, making the dish nutritious.Finally, top it off with a thick layer of cheese.
Chicken Broccoli Casserole
Equipment
- 1 Large Pot For boiling chicken
- 1 Medium Pot For blanching broccoli
- 1 9x13 inch Baking Dish Or similar size casserole dish
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
Ingredients
Main
- Nonstick cooking spray or butter for the baking dish
- 4 boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper
- 1 medium head broccoli cut into small florets
- 2 cups cooked white rice
- One 10-ounce can condensed cream of chicken soup
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon lemon juice
- 10 ounces Cheddar grated (about 2 1/2 cups)
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch baking dish with nonstick cooking spray or butter.
- Place the chicken in a large pot with water to cover. Add some salt, bring to a boil, then reduce the heat to a low simmer and cook the chicken until tender, about 45 minutes. Drain the chicken, cover, and refrigerate until cool, or up to 24 hours. Shred.
- Meanwhile, bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil until crisp-tender, 2 to 3 minutes.
- Spread the rice in an even layer in the baking dish. Make a second layer with the broccoli. In a large bowl, mix the chicken soup, the sour cream, mayonnaise, lemon juice, shredded chicken, half the Cheddar and some salt and pepper. Pour the mixture over the broccoli and top with the remaining Cheddar. Bake for 40 minutes; let stand for 5 minutes before serving.
Notes
3. **Chicken and Wild Rice Casserole**: This classic casserole dish is one of our most popular recipes. The main reason is that it uses simple, high-quality ingredients that combine to create a delicious flavor. This dish pairs creamy chicken with rice.
I would describe its deliciousness as comforting in every bite. This casserole dish can be saved as a recipe for an easyAsian chicken dinner.
Chicken and Wild Rice Casserole
Equipment
- 1 Medium Pot For cooking rice
- 1 Large Skillet For making the sauce
- 1 9x13 inch Casserole Dish For baking
- 1 Wooden Spoon or Spatula For stirring and combining
Ingredients
Main
- Two 6-ounce boxes long-grain and wild rice mix such as Uncle Ben's
- 1 cup 2 sticks unsalted butter, plus more for greasing dish
- 16 ounces fresh mushrooms sliced, or two 4 1/2-ounce cans sliced mushrooms, drained (reserve the liquid)
- 1 small onion chopped
- 1/2 cup all-purpose flour
- 3 cups chicken broth
- 3 cups half-and-half
- 4 cooked boneless skinless chicken breast halves, diced
- 1 cup toasted slivered almonds coarsely chopped
- 1/2 cup sliced pimientos
- 1/4 cup chopped fresh parsley
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Instructions
- Cook the long-grain and wild rice mixes according to the package directions. Set aside.
- Preheat the oven to 350 degrees F. Grease a 9-by-13-by-2-inch casserole dish.
- In a large skillet, melt the butter. Add the mushrooms and onions and saute until the onions are translucent. Stir in the flour, cooking for 2 to 3 minutes. Slowly stir the broth (and reserved canned mushroom liquid if using) into the onion mixture, then stir in the half-and-half. Cook until the mixture has thickened, 7 to 10 minutes.
- Add the chicken, rice, toasted almonds, pimientos, parsley, salt and pepper into the wet mixture. Pour everything into the prepared casserole dish and bake, uncovered, until most of the liquid has been absorbed, 30 to 45 minutes.
Notes
4. **Corn Pudding Casserole**: Corn pudding is a classic baking dish recipe, and traditional corn pudding has always been a favorite side dish in many households.
Corn provides sweetness and a crisp texture, while cheese adds a rich, creamy flavor that binds all the ingredients together perfectly. Therefore, it’s no wonder this dish has traditionally been a classic side dish for holidays.
Corn Pudding
Equipment
- 1 1-Quart Casserole Dish Ensure it is oven-safe.
- 1 Stand Mixer With paddle attachment.
- 1 Rubber Spatula For final mixing and scraping the bowl.
- 1 Measuring Cups and Spoons
- 1 Mixing Bowl If not using the stand mixer bowl for all steps.
Ingredients
Main
- 3 tablespoons unsalted butter melted, plus more for the casserole dish
- 4 ounces cream cheese softened
- One 15-ounce can creamed corn
- 3/4 cup frozen corn thawed
- 1/2 cup cornmeal
- 1/2 onion chopped
- 2/3 cup milk
- 1 large egg beaten
- 1 tablespoon sugar
- 1/2 cup shredded Cheddar
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F. Grease a 1-quart casserole dish with butter.
- Beat the cream cheese, creamed corn, corn, cornmeal and chopped onion in the bowl of a stand mixer with the paddle attachment until combined.
- Remove the bowl from the mixer and add the milk, 3 tablespoons melted butter, beaten egg, sugar and Cheddar. Season with the salt and pepper and stir with a rubber spatula until combined.
- Spread the mixture in the casserole dish and bake for 50 minutes. Let stand 10 minutes before serving.
Notes
5. **Chicken Taco Casserole**: If you’re seeking to explore Mexican cuisine, this dish is the perfect way to savor taco flavors at home. It also reduces cleanup, making it great for a midweek dinner. It has numerous healthful elements, such as chili peppers and spinach. These components not only add flavor but are also rich in vitamins and fiber. This baked meal effortlessly blends the demand for healthy diet and comfort food.
Plus, the preparation is simple, and the ingredients may be modified to suit your family’s preferences, so everyone can enjoy their favorite flavors.
Chicken Taco Casserole
Equipment
- 1 9x13 inch Baking Dish
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
- 1 Spatula or Spoon For mixing and layering
Ingredients
Main
- 4 cups shredded cooked chicken
- 2 10.5 ounce cans Campbell's® Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
- 1 15 ounce can black beans, rinsed and drained
- 1 10 ounce can diced tomatoes and green chiles, undrained
- 1 cup light sour cream
- 1 1 ounce envelope reduced-sodium taco seasoning mix
- 5 cups coarsely crushed tortilla chips
- 2 cups shredded Cheddar cheese divided
- 1 medium tomato chopped, or to taste
- 1 tablespoon chopped green onions or to taste
- 1 tablespoon chopped fresh cilantro or to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the condensed cream of chicken soup, rinsed and drained black beans, undrained diced tomatoes and green chiles, light sour cream, and taco seasoning mix.
- Add the shredded cooked chicken to the mixture in the bowl and stir until well combined.
- Spread about one-third of the coarsely crushed tortilla chips evenly across the bottom of the 9x13 inch baking dish.
- Spoon half of the chicken mixture over the layer of tortilla chips in the dish.
- Sprinkle about one-third of the shredded Cheddar cheese over the chicken mixture.
- Repeat the layers: add another third of the crushed tortilla chips, followed by the remaining chicken mixture.
- Top the second chicken layer with the remaining crushed tortilla chips.
- Sprinkle the remaining shredded Cheddar cheese evenly over the top layer of chips.
- Bake for 30 to 35 minutes, or until the casserole is bubbly around the edges and the cheese is melted and lightly browned. Let stand 5-10 minutes before serving, topped with chopped fresh tomato, green onions, and cilantro.
Notes
6. **Twice Baked Potato Dump Casserole**: Imagine creamy, smooth potatoes topped with crispy bacon bits. Now, with this recipe, you can enjoy this delicious dish in a simplepan.
The name “dump” comes from the use of store-bought mashed potatoes. Compared to making them from scratch, this greatly reduces preparation time. Using store-bought ingredients allows the dish to go into the oven quickly.
This dish makes a delicious and simple main course. Serve it with steak next time, or enjoy it on its own.
7.**Huevos Rancheros Tater Tot Casserole**: This is a creative twist on the classic potato ball baking dish. This Mexican-inspired dish brings you the familiar potato balls with a vibrant and spicy ranch twist. This unique and exciting dish is easy to make, with the Mexican flavor transformation coming from the use of key spices.
Chili powder and cumin give depth and richness to the dish. These spices layer together, delivering an explosion of Tex-Mex flavor with every bite. Feel free to add your favorite taco toppings! Top with salsa, sour cream, guacamole, and more for a personalized meal. This simple skillet recipe is highly flexible.
Twice Baked Potato Casserole
Equipment
- 1 Saute Pan For cooking bacon
- 2 Baking Sheets For baking potatoes
- 1 Large Mixing Bowl For combining ingredients
- 1 Potato Masher For mashing potatoes
- 1 Baking Dish For the casserole
Ingredients
Main
- 1 pound thin bacon
- 16 russet potatoes
- 6 tablespoons canola oil
- 4 sticks 1 pound salted butter, plus more for buttering baking dish
- 2 cups sour cream
- 2 cups grated Cheddar or Jack or a mix of both, plus more for topping
- 2 cups whole milk
- 4 teaspoons seasoned salt
- 6 green onions sliced
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Cook the bacon in a saute pan until crispy; let cool and then crumble.
- Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
- Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
- Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.
Notes
Related posts:
This ‘Extra Crispy’ Chicken Is The Only Dinner My Family Requests Right Now
Our Best Casserole Recipes for Comforting Family Meals
17 Easy Casserole Recipes to Stretch a Pound of Ground Beef
