Casseroles are the winter embrace you bestow upon yourself on a cold winter’s evening enfolding you in a comfort hug and bringing to life the world from the dead. My mother would remove from the oven a puffed casserole, the air full of the meaty, cheesy scent of something good to eat. Weeknight supper or friends and family potluck, casseroles are my go-to when I’m feeding a lot of people with little ado. They are endlessly flexible, so you can reach into your cupboard whatever is easiest for you, from crunched chips to more esoteric cheeses. Let’s begin with this narcissistic promenade through 14 casseroles that’ll steal your heart and appetite!
- Vibes Adjustable: Casseroles and whatever you just so happen to have sitting around leftover greens, meat, or even that open box of half-crunchy chips.
- People Pleasers: Family dinner on a weeknight, party, or just getting yourself over here for something comfort food-tastic it’s all good to us.
- Easy Prep: Preparation time for most casseroles is minimal, so there is more quality time with friends and family.
I’ve always loved how casseroles bring people together, like a culinary hug that says, “You’re home.” Growing up, we’d gather around the table, scooping generous portions while swapping stories. These recipes are my favorites because they’re simple yet packed with flavor, making any day feel special. From breakfast bakes to dinner showstoppers, this list has something for everyone. Get ready to discover dishes that’ll become staples in your kitchen!
What makes casseroles so magical is their ability to transform basic ingredients into something extraordinary. I’ve spent countless evenings experimenting with these recipes, tweaking them to suit my mood or whatever’s in the fridge. Each one tells a story of comfort, creativity, and pure deliciousness. So, grab your oven mitts and let’s explore these 14 incredible casseroles. Trust me, your taste buds are in for a treat!
Cracker Barrel Hash Brown Casserole: A Cheese Hug for the Morning
There is just something so great about a casserole made from cheese, potatoes, and sour cream it’s like it’s hugging you back but in a positive way as opposed to any hug you’d received. I was totally head over heels in love with the creamy center and crunchy outside of the Cracker Barrel Hash Brown Casserole when I first made it. It’s a type of recipe that you’re more than worth getting up early to make, more than worth taking the time to fix and serve up as brunch or a side dish to go along with dinner. It’s rich, unforced flavor that’s a companion to good foods and turns them crowd-pleaser. For goodness’ sake, you won’t live on more than a serving!
- Ideal for Anytime: Good for breakfast, brunch, or even satisfying dinner side.
- Effort of Ingredients: Nothing but sour cream, cheese, and potatoes with no effort.
- Make-Ahead Friendly: Prepare ahead for a quick, no-fuss meal.
This casserole doesn’t go the holy trinity route with the cheese, the potatoes, and the sour cream it plays trickery instead. Onions bring sweetness, the cream of chicken soup contributes rich, creamy smoothness that holds the whole enterprise together, and a big ol’ big pat of butter contributes near-sinful, and I love the way the butter pools down between bites. It’s the kind of meal where everybody is asking you all along, “How does this taste so good? “It’s a bit of kitchen magic, to be honest.”
I fix this casserole when I feel like something that brings a smile to the table. It’s perfect for lazy Sunday breakfast with coffee or nutty weeknights when you don’t want to put in the effort to do something more. Be sure you treat yourself to a bite of the crunchy top to creamy, cheesy goodness that is comfort food at its best. My picky friend circle has even been busted sneaking seconds! It’s an oldie but one that never disappoints the spot.
Copycat Hash Brown Casserole
Equipment
- 1 9×13 inch Baking Dish
- 1 Large Saucepan
- 1 Whisk
- 1 Heat-proof Spatula
- 1 Chef’s Knife and Cutting Board (for dicing onion)
Ingredients
Main
- 5 tablespoons unsalted butter
- 1/4 teaspoon garlic powder
- 1 small onion finely diced
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1/2 cup half-and-half
- 1/2 cup low-sodium chicken broth
- 1 cup sour cream
- 2 cups shredded mild Cheddar
- One 30-ounce bag frozen shredded hash browns thawed
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
- Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
- Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.
Notes
John Wayne Casserole: Legend in Every Bite
This John Wayne Casserole is the greatest legends, supposedly prepared in the Duke’s name for a charity cookbook. I can well imagine him riding into the supper on this after a long day’s shoot it’s that tough-around-the-edges, warm-the-guts type of comfort food. Fluffy biscuits, soft beef, and crispy veggies make it a rib-sticking dinner. It’s the casserole you’re thinking of when you’re hankerin’ for a big ol’ hug from the Wild West. I make it when I’m feelin’ like turnin’ up my cowboy cool for the night!
- Classic Tradition: Serve it to John Wayne, and it’s an oldie but a goodie.
- Layered Delight: Vegetables, beef, and biscuits are personified harmony.
- Adjustable to Taste: Add your favorite vegetables to make it your own or spice it up.
The best part of this casserole is the richness of the texture and flavor mix. The biscuits form a tender bottom, the ground beef adds meaty heat that’s comforting, the fresh green peppers and onions add crunch, the chilies and tomatoes add a modest hit of zip. I just love the way the rich creamy sour cream and mayo topping blend with all the rest and leave you stuffed to the brim with a filling, one-things’ meal.
It’s literally a party in every bite, and I’m not complaining! This dish is my go-to when I’m feeding a hungry crew, from family game nights to backyard barbecues. It’s hearty enough to satisfy even the biggest appetites, yet it’s easy to throw together. I’ve tweaked it over the years, sometimes adding extra cheese or a dash of hot sauce for a kick. It’s forgiving, fun, and always a hit. You’ll feel like a culinary cowboy serving this one up!
John Wayne Casserole
Equipment
- 1 9×13 inch Baking Pan For baking the casserole
- 1 Large Nonstick Skillet For browning beef and cooking vegetables
- 2 Mixing Bowls One for meat, one for creamy mixture
- 1 Spatula or wooden spoon For cooking and stirring
Ingredients
Main
- 1 16.3 ounce can refrigerated biscuits
- 2 pounds ground beef
- 1 1 ounce package taco seasoning
- ¾ cup water
- 1 medium onion halved and sliced
- 1 medium red bell pepper halved and sliced
- ½ cup sour cream
- ½ cup mayonnaise
- 8 ounces shredded Cheddar cheese divided
- 2 medium tomatoes sliced
- 1 4 ounce jar sliced jalapeno peppers, drained (Optional)
Instructions
- Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9×13-inch baking pan. ALLRECIPES/VICTORIA JEMPTY
- Place and press biscuit dough into the bottom of the baking pan and halfway up the sides. ALLRECIPES/VICTORIA JEMPTY
- Bake in the preheated oven until lightly browned, 15 to 20 minutes. Leave the oven on. ALLRECIPES/VICTORIA JEMPTY
- Meanwhile, heat a nonstick skillet over medium-high heat and cook ground beef until browned and crumbly, about 5 minutes. Drain fat. Stir in taco seasoning and water. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Transfer cooked meat to a bowl and wipe out the skillet. ALLRECIPES/VICTORIA JEMPTY
- Add onion and bell peppers to the same skillet and cook over medium heat until slightly tender, about 5 minutes. ALLRECIPES/VICTORIA JEMPTY
- Combine sour cream, mayonnaise, 1/2 of the Cheddar cheese, and 1/2 of the onion-pepper mixture in a bowl. ALLRECIPES/VICTORIA JEMPTY
- Layer browned meat, tomatoes, onion-pepper mixture, jalapeño peppers, and sour cream mixture on top of prebaked biscuit dough. Sprinkle with remaining Cheddar cheese. ALLRECIPES/VICTORIA JEMPTY. ALLRECIPES/VICTORIA JEMPTY
- Bake uncovered in the preheated oven until cheese is lightly browned and bubbly, 30 to 40 minutes. ALLRECIPES/VICTORIA JEMPTY
Notes
Crack Chicken Casserole: Addictively Delicious Comfort
If you haven’t yet had a chance to try Crack Chicken Casserole, fasten your seatbelt its popularity is as deserved as its taste! My crew devoured it when I originally made it before I even had a chance to get started attempting to get myself a second plate. It’s the ultimate combination of saucy chicken, crispy bacon, and creamy cheddar, all mixed with decadent ranch seasoning. It’s the kind of meal you’re going round thinking, why on earth did you bother ordering takeaway in the first place. You wait and see, this casserole will be the new love of your life, I guarantee!
- Flavor Bomb: Cheddar, ranch, and bacon – a no-brainer!.
- Simple to Prepare: Perfect when you want something that everyone who attends your party will love.
- Crunchy Crust: The breadcrumbs create the perfect texture with each mouthful.
The best part about this casserole is the decadent, irresistible sauce that you will never be able to get by without once it’s been consumed. The ranch seasoning and sour cream meld together to create a sauce that coats each bite of chicken and bacon to golden brown delights. I love how the cheddar becomes stringy little puddles of heaven that make every bite heaven on earth. The breadcrumb crunch browns and crackles golden in the oven, just as it should. It’s capital-C comfort food, and I am so here for this! I serve this whenever I need something that is going to be completely destroyed.
It’s perfect for a family dinner, home movie night, or potluck. My friends ask for the recipe whenever they come over, and it is wonderful to share since it is simple. You can even prepare it the day before in an attempt to have quicker cooking time. This casserole is the proof you need that you do not need to employ a million ingredients in order to make something utterly phenomenal.
Million Dollar Chicken Casserole
Equipment
- 1 Large Mixing Bowl For combining the chicken and creamy sauce
- 1 9×13 inch Baking Dish Standard size for this casserole
- 1 Whisk or Rubber Spatula For smooth incorporation of ingredients
- 1 Small Bowl For preparing the cracker topping
- 1 Measuring Cups and Spoons For accurate ingredient portions
Ingredients
Main
- 1 10.5 ounce can cream of chicken soup
- 1 cup cottage cheese
- 0.5 cup sour cream
- 4 ounces cream cheese at room temperature
- 1.5 teaspoons Creole seasoning
- 0.5 teaspoon onion powder
- 1 teaspoon garlic powder divided
- 5 cups shredded rotisserie chicken
- 1 tablespoon chopped fresh parsley
- 30 buttery round crackers such as Ritz®, crushed
- 4 tablespoons unsalted butter melted
- 1 cup shredded mozzarella cheese
- 1 teaspoon sliced scallions or to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cream of chicken soup, cottage cheese, sour cream, softened cream cheese, Creole seasoning, onion powder, and 0.5 teaspoon of garlic powder.
- Stir the mixture until it is smooth and well combined.
- Fold in the shredded rotisserie chicken and chopped fresh parsley into the creamy mixture.
- Spread the chicken mixture evenly into a 9×13 inch baking dish.
- In a separate small bowl, combine the crushed buttery round crackers with the melted unsalted butter and the remaining 0.5 teaspoon of garlic powder.
- Sprinkle the cracker mixture evenly over the top of the chicken casserole.
- Top the casserole with the shredded mozzarella cheese.
- Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
- Garnish with sliced scallions before serving.
Notes
Tuna Noodle Casserole: Spoon of Nostalgia
My Tuna Noodle Casserole is a trip down the memory lane to my childhood, when my grandmother cooked it for me with a spoonful of love. The tuna flakiness, noodle-like egg texture, and cheese sauce all combined equals comfort food in its purest form on a plate. It’s the kind of meal that hugs you with flavour on bad days. I appreciate it being constructed from store cupboard ingredients so it’s night-saver nights. This retro’s a newie at our place each time!
- Low Budget: Prepared with low-budget components like noodles and canned tuna.
- Children’s Favorite: Everyone, including children all over the globe, loves its fine taste gratification.
- Crispy Finish: Panko breadcrumbs give the perfect crispy finish.
It’s the greatest easiest part of making this casserole so great: its richness of flavor and ease-fuss. The veggies carrots or peas, for example are a splash of color and sweetness, but the cheese sauce is the star. I add too much extra cheese every time, because why not? It’s amazing what that little teeny ingredient list can be turned into this comfort food. It’s home family night in every single bite.
I make this when I’m craving something familiar yet deliciously indulgent. It’s perfect for feeding a crowd or just enjoying leftovers for lunch the next day. The panko topping gives it that perfect crunch, contrasting the creamy interior. I’ve even snuck in some spinach for extra nutrients, and no one’s complained yet! This casserole is a timeless winner that always hits the spot.
Best Tuna Noodle Casserole from Scratch
Equipment
- 1 Ovenproof Skillet For baking tuna steaks.
- 1 8×12-inch Casserole Dish Essential for baking the final casserole.
- 1 Large Saucepan For boiling pasta and preparing the sauce.
- 1 Whisk Crucial for smooth sauce consistency.
- 1 Chef’s Knife and Cutting Board For dicing onions and slicing mushrooms.
Ingredients
Main
- 2 5 ounce tuna steaks
- 8 ounces fettuccine noodles
- 6 tablespoons butter divided
- 1 medium onion diced
- 6 ounces sliced portobello mushrooms
- ¼ cup flour
- 2 ¾ cups milk
- 1 teaspoon chicken bouillon concentrate such as Better than Bouillon®
- ½ teaspoon adobo seasoning
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 4 slices bread torn into small pieces
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil an ovenproof skillet and an 8×12-inch casserole dish.
- Place tuna in the prepared skillet and bake in the preheated oven until fish flakes easily with a fork, 8 to 10 minutes.
- Fill a large saucepan with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Remove tuna from the oven; leave oven on.
- Meanwhile, melt 3 tablespoons butter in a saucepan over medium heat. Cook onion and mushrooms until softened, stirring occasionally, 5 to 7 minutes. Stir in flour until blended. Add milk, bouillon concentrate, adobo seasoning, and black pepper. Cook, stirring constantly, until mixture is slightly thickened, about 5 minutes more. Remove sauce from heat and stir in Parmesan cheese.
- Place remaining butter in a medium-sized microwave-safe bowl and heat in the microwave until melted, about 30 seconds. Stir bread crumbs into melted butter and set aside.
- Add cooked fettuccine and flaked tuna to the cheese sauce and toss to combine. Transfer noodle mixture to the prepared casserole dish and top with torn bread.
- Bake in the hot oven until golden brown, about 20 minutes.
Notes
Creamy, Crunchy Paradise: Ritz Cracker Chicken Casserole
All mouths unite with this Ritz Cracker Chicken Casserole recipe to clam up because they’re all too busy having their minds blown with every. single. bite! My buddy introduced this dish to the potluck, and I was hooked on first grab. The sauce is heavy and the chicken is saucy, but the finishing touch of buttery crumbled Ritz crackers is the icing on the cake. It’s a fat ol’ squeeze from comfort food, your old friend but just steroid-fueled. We devour it in my house every time!
- Golden Topping: Golden buttery crumb topping made with crushed Ritz crackers.
- Easy to Prep: Simple ingredients mean it’s a weeknight miracle dinner.
- Kid-Approved: Picky eaters can’t even believe that they adore it, but they just can’t get enough of this decadent dessert.
Chicken soup’s creaminess creates the casserole so rich, creamy base so well supported by the softness of the chicken’s flavor. Lovely how spices bring balance to the ideal richness without overpowering the dish. Lovely how something so bland can be so sweet. Double it, habit, because day two leftovers taste as good. It’s comfort food that’s dessert flavor every time.
I prepare this when I want something more-looking and no cooking time gets wasted hours. It’s ideal while planning for family dinner or when guests are coming because it’s more-looking but just simple. I even add in veggies like broccoli so that it is a single-pot meal. The crispy top is mouthful-addictive. This casserole goodie but oldie and always impresses!
Alright, listen up, fellow food fanatics! If there’s one thing we can all agree on, it’s that casseroles are the undisputed champions of comfort food. Seriously, move over fancy viral recipes, because casseroles are the broken-in pair of jeans of the culinary world—they just work, they’re reliable, and you can accessorize them however your heart desires! Whether you’re topping them with crumbled Ritz crackers, Ruffles potato chips, or some fancy local cheeses, they always deliver.
Here at the kitchen, we’re absolutely obsessed with finding dishes that make your taste buds sing and your belly happy. And after diving deep into a treasure trove of incredible recipes, we’ve come out with some serious gold. We’re talking about those easy, cheesy, and incredibly crowd-pleasing casserole recipes that have stood the test of time and are guaranteed to have you coming back for seconds, and probably thirds, too!
So, buckle up your oven mitts, because we’re about to embark on a mouth-watering journey through 14 of the most fantastic casserole creations. We’ve found so many fantastic options that we just couldn’t narrow it down! From juicy chicken dishes to savory beef and even a few delightful breakfast bakes, there’s no way you won’t find something new to add to your menu. Let’s dive right into the first half of this epic list!
1. **Cracker Barrel Hash Brown Casserole**If there’s a better combination than potatoes, cheese, and sour cream, we haven’t found it yet! This trio is an absolute dream team in every form, but let us tell you, this hash brown recipe takes it to a whole new level of special. It’s like a warm, cheesy hug that starts your day, or makes any meal, utterly fantastic.
If there’s a better combination than potatoes, cheese, and sour cream, we haven’t found it yet! This trio is an absolute dream team in every form, but let us tell you, this hash brown recipe takes it to a whole new level of special. It’s like a warm, cheesy hug that starts your day, or makes any meal, utterly fantastic.
While we’d honestly be thrilled with just those three glorious ingredients, this recipe doesn’t stop there because it’s truly special! You’ll also be adding onions, pepper, a dash of cream of chicken soup for that extra creaminess, and a generous knob of butter. The result? A rich, impossible-to-resist creation that will have everyone clamoring for more. It’s the kind of dish that makes you wonder how something so simple can taste so incredibly good.
This casserole is perfect for a lazy Sunday brunch or even a comforting weeknight side dish. Its savory depth comes from the thoughtful blend of ingredients, making it an instant classic in your kitchen. Imagine that crispy, golden-brown top giving way to a soft, cheesy interior – pure bliss in every bite! It truly captures the essence of classic comfort food with an elevated flair.
Copycat Hash Brown Casserole
Equipment
- 1 9×13 inch Baking Dish
- 1 Large Saucepan
- 1 Whisk
- 1 Heat-proof Spatula
- 1 Chef’s Knife and Cutting Board (for dicing onion)
Ingredients
Main
- 5 tablespoons unsalted butter
- 1/4 teaspoon garlic powder
- 1 small onion finely diced
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1/2 cup half-and-half
- 1/2 cup low-sodium chicken broth
- 1 cup sour cream
- 2 cups shredded mild Cheddar
- One 30-ounce bag frozen shredded hash browns thawed
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
- Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
- Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.
Notes
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2. **John Wayne Casserole**Believe it or not, this iconic casserole recipe supposedly came straight from the man himself, John Wayne! The legend has it that he contributed this recipe to the American Cancer Society to help raise money, though the original version was said to be meatless. Fast forward all these years later, and the layers of this dish are still just as popular and incredibly satisfying.
Believe it or not, this iconic casserole recipe supposedly came straight from the man himself, John Wayne! The legend has it that he contributed this recipe to the American Cancer Society to help raise money, though the original version was said to be meatless. Fast forward all these years later, and the layers of this dish are still just as popular and incredibly satisfying.
This hearty dish features fluffy biscuits as its foundation, providing a wonderfully soft and tender base. On top of that, you’ll find seasoned ground beef, giving it that robust, savory flavor that makes it a true main course. Fresh onions and vibrant green peppers add a delightful crunch and a burst of freshness, while tomatoes and chilies bring a little tang and a touch of warmth to the mix.
But wait, there’s more! The magic continues with a creamy, rich topping of sour cream and mayo, which creates an irresistible blanket of flavor. This combination of textures and tastes ensures every spoonful is an adventure. It’s a casserole that’s big on flavor, big on history, and big on satisfying even the hungriest cowboys (or cowgirls!) at your table.
John Wayne Casserole
Equipment
- 1 9×13 inch Baking Pan For baking the casserole
- 1 Large Nonstick Skillet For browning beef and cooking vegetables
- 2 Mixing Bowls One for meat, one for creamy mixture
- 1 Spatula or wooden spoon For cooking and stirring
Ingredients
Main
- 1 16.3 ounce can refrigerated biscuits
- 2 pounds ground beef
- 1 1 ounce package taco seasoning
- ¾ cup water
- 1 medium onion halved and sliced
- 1 medium red bell pepper halved and sliced
- ½ cup sour cream
- ½ cup mayonnaise
- 8 ounces shredded Cheddar cheese divided
- 2 medium tomatoes sliced
- 1 4 ounce jar sliced jalapeno peppers, drained (Optional)
Instructions
- Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9×13-inch baking pan. ALLRECIPES/VICTORIA JEMPTY
- Place and press biscuit dough into the bottom of the baking pan and halfway up the sides. ALLRECIPES/VICTORIA JEMPTY
- Bake in the preheated oven until lightly browned, 15 to 20 minutes. Leave the oven on. ALLRECIPES/VICTORIA JEMPTY
- Meanwhile, heat a nonstick skillet over medium-high heat and cook ground beef until browned and crumbly, about 5 minutes. Drain fat. Stir in taco seasoning and water. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Transfer cooked meat to a bowl and wipe out the skillet. ALLRECIPES/VICTORIA JEMPTY
- Add onion and bell peppers to the same skillet and cook over medium heat until slightly tender, about 5 minutes. ALLRECIPES/VICTORIA JEMPTY
- Combine sour cream, mayonnaise, 1/2 of the Cheddar cheese, and 1/2 of the onion-pepper mixture in a bowl. ALLRECIPES/VICTORIA JEMPTY
- Layer browned meat, tomatoes, onion-pepper mixture, jalapeño peppers, and sour cream mixture on top of prebaked biscuit dough. Sprinkle with remaining Cheddar cheese. ALLRECIPES/VICTORIA JEMPTY. ALLRECIPES/VICTORIA JEMPTY
- Bake uncovered in the preheated oven until cheese is lightly browned and bubbly, 30 to 40 minutes. ALLRECIPES/VICTORIA JEMPTY
Notes
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3. **Crack Chicken Casserole**You might know this dish by another equally descriptive name: “bacon, cheddar, ranch chicken.” And if you know it, you probably also know that it’s incredibly addictive – hence the “crack” in its name! Once you try it, you’ll understand why it’s so hard to stop at just one serving. This is the kind of casserole that disappears almost as quickly as you serve it.
You might know this dish by another equally descriptive name: “bacon, cheddar, ranch chicken.” And if you know it, you probably also know that it’s incredibly addictive – hence the “crack” in its name! Once you try it, you’ll understand why it’s so hard to stop at just one serving. This is the kind of casserole that disappears almost as quickly as you serve it.
What makes it so irresistible? It’s a truly dreamy mix of tangy sour cream, savory ranch seasoning, tender chicken, crispy bacon, and, of course, generous amounts of sharp cheddar cheese. Each ingredient plays its part perfectly, creating a symphony of flavors that hits all the right notes. It’s creamy, it’s savory, and it’s utterly delicious.
To really seal the deal and add that essential textural contrast, some breadcrumbs are added for crunch. This topping bakes up golden and crispy, providing a wonderful counterpoint to the creamy interior. This casserole is designed to be a showstopper, a dish that will have everyone asking for the recipe and begging for more. It’s comfort food with a serious personality, and it definitely lives up to its super addictive reputation.
Million Dollar Chicken Casserole
Equipment
- 1 Large Mixing Bowl For combining the chicken and creamy sauce
- 1 9×13 inch Baking Dish Standard size for this casserole
- 1 Whisk or Rubber Spatula For smooth incorporation of ingredients
- 1 Small Bowl For preparing the cracker topping
- 1 Measuring Cups and Spoons For accurate ingredient portions
Ingredients
Main
- 1 10.5 ounce can cream of chicken soup
- 1 cup cottage cheese
- 0.5 cup sour cream
- 4 ounces cream cheese at room temperature
- 1.5 teaspoons Creole seasoning
- 0.5 teaspoon onion powder
- 1 teaspoon garlic powder divided
- 5 cups shredded rotisserie chicken
- 1 tablespoon chopped fresh parsley
- 30 buttery round crackers such as Ritz®, crushed
- 4 tablespoons unsalted butter melted
- 1 cup shredded mozzarella cheese
- 1 teaspoon sliced scallions or to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cream of chicken soup, cottage cheese, sour cream, softened cream cheese, Creole seasoning, onion powder, and 0.5 teaspoon of garlic powder.
- Stir the mixture until it is smooth and well combined.
- Fold in the shredded rotisserie chicken and chopped fresh parsley into the creamy mixture.
- Spread the chicken mixture evenly into a 9×13 inch baking dish.
- In a separate small bowl, combine the crushed buttery round crackers with the melted unsalted butter and the remaining 0.5 teaspoon of garlic powder.
- Sprinkle the cracker mixture evenly over the top of the chicken casserole.
- Top the casserole with the shredded mozzarella cheese.
- Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
- Garnish with sliced scallions before serving.
Notes
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4. **Tuna Noodle Casserole**Ah, Tuna Noodle Casserole! This is a true comfort food classic, a dish that instantly transports many of us back to childhood dinners and cozy family gatherings. You simply cannot go wrong with its comforting blend of chewy egg noodles, tender veggies, and satisfying chunks of tuna, all enveloped in a rich, creamy, and undeniably cheesy sauce. It’s the ultimate pantry meal!
Ah, Tuna Noodle Casserole! This is a true comfort food classic, a dish that instantly transports many of us back to childhood dinners and cozy family gatherings. You simply cannot go wrong with its comforting blend of chewy egg noodles, tender veggies, and satisfying chunks of tuna, all enveloped in a rich, creamy, and undeniably cheesy sauce. It’s the ultimate pantry meal!
This casserole is one of those fantastic, quick, and affordable meals you can whip up with ease, especially when the cupboard might seem a little bare. It’s amazing how a few simple ingredients can come together to create something so profoundly satisfying. It’s a testament to the power of a well-loved recipe that can feed a crowd without breaking the bank.
But let’s not forget that perfect finishing touch: a panko breading topping that adds just the right amount of crunch to this delicious dish! That crispy top layer provides a delightful contrast to the creamy interior, elevating it from simple to sublime. Whether you’re in the mood for a taste of home or a delicious, no-fuss dinner, this tuna noodle casserole is a timeless winner that always hits the spot. It’s a classic for a reason, and it continues to earn its place on dinner tables everywhere.
Best Tuna Noodle Casserole from Scratch
Equipment
- 1 Ovenproof Skillet For baking tuna steaks.
- 1 8×12-inch Casserole Dish Essential for baking the final casserole.
- 1 Large Saucepan For boiling pasta and preparing the sauce.
- 1 Whisk Crucial for smooth sauce consistency.
- 1 Chef’s Knife and Cutting Board For dicing onions and slicing mushrooms.
Ingredients
Main
- 2 5 ounce tuna steaks
- 8 ounces fettuccine noodles
- 6 tablespoons butter divided
- 1 medium onion diced
- 6 ounces sliced portobello mushrooms
- ¼ cup flour
- 2 ¾ cups milk
- 1 teaspoon chicken bouillon concentrate such as Better than Bouillon®
- ½ teaspoon adobo seasoning
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 4 slices bread torn into small pieces
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil an ovenproof skillet and an 8×12-inch casserole dish.
- Place tuna in the prepared skillet and bake in the preheated oven until fish flakes easily with a fork, 8 to 10 minutes.
- Fill a large saucepan with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Remove tuna from the oven; leave oven on.
- Meanwhile, melt 3 tablespoons butter in a saucepan over medium heat. Cook onion and mushrooms until softened, stirring occasionally, 5 to 7 minutes. Stir in flour until blended. Add milk, bouillon concentrate, adobo seasoning, and black pepper. Cook, stirring constantly, until mixture is slightly thickened, about 5 minutes more. Remove sauce from heat and stir in Parmesan cheese.
- Place remaining butter in a medium-sized microwave-safe bowl and heat in the microwave until melted, about 30 seconds. Stir bread crumbs into melted butter and set aside.
- Add cooked fettuccine and flaked tuna to the cheese sauce and toss to combine. Transfer noodle mixture to the prepared casserole dish and top with torn bread.
- Bake in the hot oven until golden brown, about 20 minutes.
Notes
Read more about: Seriously Good: 10 Dinner Meals From The 1960s That Every Baby Boomer Will Remember
5. **Ritz Cracker Chicken Casserole**Prepare yourselves, because this Ritz Cracker Chicken Casserole recipe is absolutely destined to become a new family favorite in your household. What’s not to love about a dish that perfectly combines tender, juicy chunks of chicken with the creamy goodness of cream of chicken soup and just the right amount of spices? It’s a match made in comfort food heaven, truly.
Prepare yourselves, because this Ritz Cracker Chicken Casserole recipe is absolutely destined to become a new family favorite in your household. What’s not to love about a dish that perfectly combines tender, juicy chunks of chicken with the creamy goodness of cream of chicken soup and just the right amount of spices? It’s a match made in comfort food heaven, truly.
But the real star of this incredibly delicious show, the one that truly brings everything together and makes it unforgettable, is that utterly buttery Ritz cracker topping. As it bakes in the oven, those crushed Ritz crackers transform into a golden, crispy, and incredibly flavorful crust that adds a fantastic texture and a savory, rich depth to every single bite. It’s pure magic, we tell you!
This casserole is the epitome of easy elegance, offering a sophisticated taste without any complicated steps. It’s hearty enough for a main course, yet its flavors are delicate enough to please even the pickiest eaters. So, if you’re looking for a dish that’s both comforting and impresses, this Ritz Cracker Chicken Casserole is your go-to. Get ready for requests for this one, because it’s a definite crowd-pleaser that delivers on all fronts, every single time.
Mom’s Tuna Casserole with Ritz® Cracker Topping
Equipment
- 1 Large Pot
- 1 Large Skillet
- 1 9×13 inch Casserole Dish
- 1 Large Mixing Bowl
- 1 Whisk
Ingredients
Main
- 1 16 ounce package egg noodles
- ¼ cup butter or more to taste
- 1 small onion diced
- 2 slices bacon diced
- 2 5 ounce cans tuna, drained and flaked
- ¼ cup all-purpose flour
- 1 ½ cups chicken stock
- ½ cup milk
- ½ cup mayonnaise
- 2 tablespoons soy sauce
- 1 cup shredded Cheddar cheese
- 1 cup frozen corn
- ½ cup chopped celery
- ½ cup chopped cashews
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 sleeve buttery round crackers such as Ritz®, crushed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13-inch casserole dish.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
- At the same time, melt 1/4 cup butter in a skillet over medium heat. Add onion and bacon and cook until onion is tender and bacon is crisp, 8 to 10 minutes. Add flour; cook and stir for 2 minutes. Whisk in chicken stock, milk, mayonnaise, and soy sauce until combined. Remove from the heat and transfer sauce mixture to a large bowl.
- Drain pasta and add to the sauce mixture. Stir in Cheddar cheese, corn, celery, cashews, salt, and pepper. Transfer to the prepared casserole dish and spread crushed Ritz® crackers over top.
- Bake in the preheated oven until heated through, 15 to 20 minutes.
Notes
Creamy Chicken and Spinach Casserole: Healthy Meets Hearty
If time to add some extra greens without sacrificing flavor is short, then this Chicken and Spinach Casserole is your best choice. I began preparing this when I wanted to cook for myself but not necessarily something so healthy. You’re really indulging, with the sauce being this rich and the chicken so tender, but you receive the health benefits of the spinach. It’s the best compromise between health and comfort. I’m addicted at how wickedly rich it is!
- Nutrient-Dense: Spinach delivers vitamins without sacrificing flavor.
- Rich Comfort: The sauce makes it a comfort bite by bite.
- Versatile Meal: Ideal for dinner meal or week-day meal prep.
The casserole sauce is heavenly material thick and creamy and full of flavor. I love how the spinach simply melts into just perfectly and completely breaks down into the chicken. One of the recipes that’s sinful in taste but healthy, as well. I serve it over crusty bread so you can scrape the very last bit, crumble off the plate. It reminds us that healthy can indeed be delectably irresistibly yummy!
This casserole is a weeknight hero in my house, especially when I’m short on time but want something special. It’s easy to prep ahead, and the leftovers taste even better the next day. I’ve swapped in kale or Swiss chard when I’m out of spinach, and it’s always a hit. It’s perfect for feeding a family or impressing guests. You’ll want this in your regular rotation!
Alright, listen up, fellow food fanatics! If there’s one thing we can all agree on, it’s that casseroles are the undisputed champions of comfort food. Seriously, move over fancy viral recipes, because casseroles are the broken-in pair of jeans of the culinary world—they just work, they’re reliable, and you can accessorize them however your heart desires! Whether you’re topping them with crumbled Ritz crackers, Ruffles potato chips, or some fancy local cheeses, they always deliver.
Here at the kitchen, we’re absolutely obsessed with finding dishes that make your taste buds sing and your belly happy. And after diving deep into a treasure trove of incredible recipes, we’ve come out with some serious gold. We’re talking about those easy, cheesy, and incredibly crowd-pleasing casserole recipes that have stood the test of time and are guaranteed to have you coming back for seconds, and probably thirds, too!
So, buckle up your oven mitts, because we’re about to embark on a mouth-watering journey through 14 of the most fantastic casserole creations. We’ve found so many fantastic options that we just couldn’t narrow it down! From juicy chicken dishes to savory beef and even a few delightful breakfast bakes, there’s no way you won’t find something new to add to your menu. Let’s dive right into the first half of this epic list!
1. **Cracker Barrel Hash Brown Casserole**If there’s a better combination than potatoes, cheese, and sour cream, we haven’t found it yet! This trio is an absolute dream team in every form, but let us tell you, this hash brown recipe takes it to a whole new level of special. It’s like a warm, cheesy hug that starts your day, or makes any meal, utterly fantastic.
If there’s a better combination than potatoes, cheese, and sour cream, we haven’t found it yet! This trio is an absolute dream team in every form, but let us tell you, this hash brown recipe takes it to a whole new level of special. It’s like a warm, cheesy hug that starts your day, or makes any meal, utterly fantastic.
While we’d honestly be thrilled with just those three glorious ingredients, this recipe doesn’t stop there because it’s truly special! You’ll also be adding onions, pepper, a dash of cream of chicken soup for that extra creaminess, and a generous knob of butter. The result? A rich, impossible-to-resist creation that will have everyone clamoring for more. It’s the kind of dish that makes you wonder how something so simple can taste so incredibly good.
This casserole is perfect for a lazy Sunday brunch or even a comforting weeknight side dish. Its savory depth comes from the thoughtful blend of ingredients, making it an instant classic in your kitchen. Imagine that crispy, golden-brown top giving way to a soft, cheesy interior – pure bliss in every bite! It truly captures the essence of classic comfort food with an elevated flair.
Copycat Hash Brown Casserole
Equipment
- 1 9×13 inch Baking Dish
- 1 Large Saucepan
- 1 Whisk
- 1 Heat-proof Spatula
- 1 Chef’s Knife and Cutting Board (for dicing onion)
Ingredients
Main
- 5 tablespoons unsalted butter
- 1/4 teaspoon garlic powder
- 1 small onion finely diced
- Kosher salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 1/2 cup half-and-half
- 1/2 cup low-sodium chicken broth
- 1 cup sour cream
- 2 cups shredded mild Cheddar
- One 30-ounce bag frozen shredded hash browns thawed
Instructions
- Preheat the oven to 350 degrees F. Grease a 9-by-13-inch baking dish with 1 tablespoon of the butter.
- Melt the remaining 4 tablespoons butter in a large saucepan over medium-high heat. Add the garlic powder, onion, 1/2 teaspoon salt and a few grinds of pepper and cook until the onion is softened, about 5 minutes. Add the flour and cook, whisking, until sizzling all over and light golden, about 2 minutes. Whisk in the half-and-half and chicken broth, return to a simmer and cook until thickened, about 1 minute. Remove from the heat and stir in the sour cream and 1 1/2 cups of the Cheddar. Add the hash browns and toss until coated in the sauce. Add salt and pepper to taste.
- Transfer the hash brown mixture to the prepared baking dish, then top with the remaining 1/2 cup Cheddar. Bake until browned and bubbling at the edges, about 45 minutes. Raise the oven temperature to 475 degrees F and continue to bake until the top is crisp and browned all over, about 5 minutes.
Notes
Read more about: Craving Breakfast? 9 Chain Restaurants So Good, You’ll Forget All About Waffle House (Almost)
2. **John Wayne Casserole**Believe it or not, this iconic casserole recipe supposedly came straight from the man himself, John Wayne! The legend has it that he contributed this recipe to the American Cancer Society to help raise money, though the original version was said to be meatless. Fast forward all these years later, and the layers of this dish are still just as popular and incredibly satisfying.
Believe it or not, this iconic casserole recipe supposedly came straight from the man himself, John Wayne! The legend has it that he contributed this recipe to the American Cancer Society to help raise money, though the original version was said to be meatless. Fast forward all these years later, and the layers of this dish are still just as popular and incredibly satisfying.
This hearty dish features fluffy biscuits as its foundation, providing a wonderfully soft and tender base. On top of that, you’ll find seasoned ground beef, giving it that robust, savory flavor that makes it a true main course. Fresh onions and vibrant green peppers add a delightful crunch and a burst of freshness, while tomatoes and chilies bring a little tang and a touch of warmth to the mix.
But wait, there’s more! The magic continues with a creamy, rich topping of sour cream and mayo, which creates an irresistible blanket of flavor. This combination of textures and tastes ensures every spoonful is an adventure. It’s a casserole that’s big on flavor, big on history, and big on satisfying even the hungriest cowboys (or cowgirls!) at your table.
John Wayne Casserole
Equipment
- 1 9×13 inch Baking Pan For baking the casserole
- 1 Large Nonstick Skillet For browning beef and cooking vegetables
- 2 Mixing Bowls One for meat, one for creamy mixture
- 1 Spatula or wooden spoon For cooking and stirring
Ingredients
Main
- 1 16.3 ounce can refrigerated biscuits
- 2 pounds ground beef
- 1 1 ounce package taco seasoning
- ¾ cup water
- 1 medium onion halved and sliced
- 1 medium red bell pepper halved and sliced
- ½ cup sour cream
- ½ cup mayonnaise
- 8 ounces shredded Cheddar cheese divided
- 2 medium tomatoes sliced
- 1 4 ounce jar sliced jalapeno peppers, drained (Optional)
Instructions
- Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C) and lightly grease a 9×13-inch baking pan. ALLRECIPES/VICTORIA JEMPTY
- Place and press biscuit dough into the bottom of the baking pan and halfway up the sides. ALLRECIPES/VICTORIA JEMPTY
- Bake in the preheated oven until lightly browned, 15 to 20 minutes. Leave the oven on. ALLRECIPES/VICTORIA JEMPTY
- Meanwhile, heat a nonstick skillet over medium-high heat and cook ground beef until browned and crumbly, about 5 minutes. Drain fat. Stir in taco seasoning and water. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Transfer cooked meat to a bowl and wipe out the skillet. ALLRECIPES/VICTORIA JEMPTY
- Add onion and bell peppers to the same skillet and cook over medium heat until slightly tender, about 5 minutes. ALLRECIPES/VICTORIA JEMPTY
- Combine sour cream, mayonnaise, 1/2 of the Cheddar cheese, and 1/2 of the onion-pepper mixture in a bowl. ALLRECIPES/VICTORIA JEMPTY
- Layer browned meat, tomatoes, onion-pepper mixture, jalapeño peppers, and sour cream mixture on top of prebaked biscuit dough. Sprinkle with remaining Cheddar cheese. ALLRECIPES/VICTORIA JEMPTY. ALLRECIPES/VICTORIA JEMPTY
- Bake uncovered in the preheated oven until cheese is lightly browned and bubbly, 30 to 40 minutes. ALLRECIPES/VICTORIA JEMPTY
Notes
Read more about: Unlock Aldi’s Best: Our Family of Four’s Top 14 Must-Buy Items Under $100 Weekly, Plus Savvy Meal Ideas
3. **Crack Chicken Casserole**You might know this dish by another equally descriptive name: “bacon, cheddar, ranch chicken.” And if you know it, you probably also know that it’s incredibly addictive – hence the “crack” in its name! Once you try it, you’ll understand why it’s so hard to stop at just one serving. This is the kind of casserole that disappears almost as quickly as you serve it.
You might know this dish by another equally descriptive name: “bacon, cheddar, ranch chicken.” And if you know it, you probably also know that it’s incredibly addictive – hence the “crack” in its name! Once you try it, you’ll understand why it’s so hard to stop at just one serving. This is the kind of casserole that disappears almost as quickly as you serve it.
What makes it so irresistible? It’s a truly dreamy mix of tangy sour cream, savory ranch seasoning, tender chicken, crispy bacon, and, of course, generous amounts of sharp cheddar cheese. Each ingredient plays its part perfectly, creating a symphony of flavors that hits all the right notes. It’s creamy, it’s savory, and it’s utterly delicious.
To really seal the deal and add that essential textural contrast, some breadcrumbs are added for crunch. This topping bakes up golden and crispy, providing a wonderful counterpoint to the creamy interior. This casserole is designed to be a showstopper, a dish that will have everyone asking for the recipe and begging for more. It’s comfort food with a serious personality, and it definitely lives up to its super addictive reputation.
Million Dollar Chicken Casserole
Equipment
- 1 Large Mixing Bowl For combining the chicken and creamy sauce
- 1 9×13 inch Baking Dish Standard size for this casserole
- 1 Whisk or Rubber Spatula For smooth incorporation of ingredients
- 1 Small Bowl For preparing the cracker topping
- 1 Measuring Cups and Spoons For accurate ingredient portions
Ingredients
Main
- 1 10.5 ounce can cream of chicken soup
- 1 cup cottage cheese
- 0.5 cup sour cream
- 4 ounces cream cheese at room temperature
- 1.5 teaspoons Creole seasoning
- 0.5 teaspoon onion powder
- 1 teaspoon garlic powder divided
- 5 cups shredded rotisserie chicken
- 1 tablespoon chopped fresh parsley
- 30 buttery round crackers such as Ritz®, crushed
- 4 tablespoons unsalted butter melted
- 1 cup shredded mozzarella cheese
- 1 teaspoon sliced scallions or to taste
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the cream of chicken soup, cottage cheese, sour cream, softened cream cheese, Creole seasoning, onion powder, and 0.5 teaspoon of garlic powder.
- Stir the mixture until it is smooth and well combined.
- Fold in the shredded rotisserie chicken and chopped fresh parsley into the creamy mixture.
- Spread the chicken mixture evenly into a 9×13 inch baking dish.
- In a separate small bowl, combine the crushed buttery round crackers with the melted unsalted butter and the remaining 0.5 teaspoon of garlic powder.
- Sprinkle the cracker mixture evenly over the top of the chicken casserole.
- Top the casserole with the shredded mozzarella cheese.
- Bake for 20-25 minutes, or until the casserole is bubbly and the topping is golden brown.
- Garnish with sliced scallions before serving.
Notes
Read more about: Slice Like a Pro: The Unfussy Hacks That Will Change Your Pie Game Forever
4. **Tuna Noodle Casserole**Ah, Tuna Noodle Casserole! This is a true comfort food classic, a dish that instantly transports many of us back to childhood dinners and cozy family gatherings. You simply cannot go wrong with its comforting blend of chewy egg noodles, tender veggies, and satisfying chunks of tuna, all enveloped in a rich, creamy, and undeniably cheesy sauce. It’s the ultimate pantry meal!
Ah, Tuna Noodle Casserole! This is a true comfort food classic, a dish that instantly transports many of us back to childhood dinners and cozy family gatherings. You simply cannot go wrong with its comforting blend of chewy egg noodles, tender veggies, and satisfying chunks of tuna, all enveloped in a rich, creamy, and undeniably cheesy sauce. It’s the ultimate pantry meal!
This casserole is one of those fantastic, quick, and affordable meals you can whip up with ease, especially when the cupboard might seem a little bare. It’s amazing how a few simple ingredients can come together to create something so profoundly satisfying. It’s a testament to the power of a well-loved recipe that can feed a crowd without breaking the bank.
But let’s not forget that perfect finishing touch: a panko breading topping that adds just the right amount of crunch to this delicious dish! That crispy top layer provides a delightful contrast to the creamy interior, elevating it from simple to sublime. Whether you’re in the mood for a taste of home or a delicious, no-fuss dinner, this tuna noodle casserole is a timeless winner that always hits the spot. It’s a classic for a reason, and it continues to earn its place on dinner tables everywhere.
Best Tuna Noodle Casserole from Scratch
Equipment
- 1 Ovenproof Skillet For baking tuna steaks.
- 1 8×12-inch Casserole Dish Essential for baking the final casserole.
- 1 Large Saucepan For boiling pasta and preparing the sauce.
- 1 Whisk Crucial for smooth sauce consistency.
- 1 Chef’s Knife and Cutting Board For dicing onions and slicing mushrooms.
Ingredients
Main
- 2 5 ounce tuna steaks
- 8 ounces fettuccine noodles
- 6 tablespoons butter divided
- 1 medium onion diced
- 6 ounces sliced portobello mushrooms
- ¼ cup flour
- 2 ¾ cups milk
- 1 teaspoon chicken bouillon concentrate such as Better than Bouillon®
- ½ teaspoon adobo seasoning
- ¼ teaspoon black pepper
- ¼ cup grated Parmesan cheese
- 4 slices bread torn into small pieces
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly oil an ovenproof skillet and an 8×12-inch casserole dish.
- Place tuna in the prepared skillet and bake in the preheated oven until fish flakes easily with a fork, 8 to 10 minutes.
- Fill a large saucepan with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. Drain and set aside.
- Remove tuna from the oven; leave oven on.
- Meanwhile, melt 3 tablespoons butter in a saucepan over medium heat. Cook onion and mushrooms until softened, stirring occasionally, 5 to 7 minutes. Stir in flour until blended. Add milk, bouillon concentrate, adobo seasoning, and black pepper. Cook, stirring constantly, until mixture is slightly thickened, about 5 minutes more. Remove sauce from heat and stir in Parmesan cheese.
- Place remaining butter in a medium-sized microwave-safe bowl and heat in the microwave until melted, about 30 seconds. Stir bread crumbs into melted butter and set aside.
- Add cooked fettuccine and flaked tuna to the cheese sauce and toss to combine. Transfer noodle mixture to the prepared casserole dish and top with torn bread.
- Bake in the hot oven until golden brown, about 20 minutes.
Notes
Read more about: Seriously Good: 10 Dinner Meals From The 1960s That Every Baby Boomer Will Remember
5. **Ritz Cracker Chicken Casserole**Prepare yourselves, because this Ritz Cracker Chicken Casserole recipe is absolutely destined to become a new family favorite in your household. What’s not to love about a dish that perfectly combines tender, juicy chunks of chicken with the creamy goodness of cream of chicken soup and just the right amount of spices? It’s a match made in comfort food heaven, truly.
Prepare yourselves, because this Ritz Cracker Chicken Casserole recipe is absolutely destined to become a new family favorite in your household. What’s not to love about a dish that perfectly combines tender, juicy chunks of chicken with the creamy goodness of cream of chicken soup and just the right amount of spices? It’s a match made in comfort food heaven, truly.
But the real star of this incredibly delicious show, the one that truly brings everything together and makes it unforgettable, is that utterly buttery Ritz cracker topping. As it bakes in the oven, those crushed Ritz crackers transform into a golden, crispy, and incredibly flavorful crust that adds a fantastic texture and a savory, rich depth to every single bite. It’s pure magic, we tell you!
This casserole is the epitome of easy elegance, offering a sophisticated taste without any complicated steps. It’s hearty enough for a main course, yet its flavors are delicate enough to please even the pickiest eaters. So, if you’re looking for a dish that’s both comforting and impresses, this Ritz Cracker Chicken Casserole is your go-to. Get ready for requests for this one, because it’s a definite crowd-pleaser that delivers on all fronts, every single time.
Mom’s Tuna Casserole with Ritz® Cracker Topping
Equipment
- 1 Large Pot
- 1 Large Skillet
- 1 9×13 inch Casserole Dish
- 1 Large Mixing Bowl
- 1 Whisk
Ingredients
Main
- 1 16 ounce package egg noodles
- ¼ cup butter or more to taste
- 1 small onion diced
- 2 slices bacon diced
- 2 5 ounce cans tuna, drained and flaked
- ¼ cup all-purpose flour
- 1 ½ cups chicken stock
- ½ cup milk
- ½ cup mayonnaise
- 2 tablespoons soy sauce
- 1 cup shredded Cheddar cheese
- 1 cup frozen corn
- ½ cup chopped celery
- ½ cup chopped cashews
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 sleeve buttery round crackers such as Ritz®, crushed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Butter a 9×13-inch casserole dish.
- Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
- At the same time, melt 1/4 cup butter in a skillet over medium heat. Add onion and bacon and cook until onion is tender and bacon is crisp, 8 to 10 minutes. Add flour; cook and stir for 2 minutes. Whisk in chicken stock, milk, mayonnaise, and soy sauce until combined. Remove from the heat and transfer sauce mixture to a large bowl.
- Drain pasta and add to the sauce mixture. Stir in Cheddar cheese, corn, celery, cashews, salt, and pepper. Transfer to the prepared casserole dish and spread crushed Ritz® crackers over top.
- Bake in the preheated oven until heated through, 15 to 20 minutes.
Notes
Read more about: Get Ready to Devour Plates of These Super Crispy, Irresistible Fried Zucchini Chips
6. **Creamy Chicken and Spinach Casserole**Need to sneak some more greens into your life, but without sacrificing an ounce of flavor or indulgence? Look no further, because this Chicken and Spinach Casserole is here to save the day (and your taste buds)! It’s a brilliant way to incorporate those healthy veggies into a dish that’s so incredibly delicious, you’ll forget it’s good for you.
Need to sneak some more greens into your life, but without sacrificing an ounce of flavor or indulgence? Look no further, because this Chicken and Spinach Casserole is here to save the day (and your taste buds)! It’s a brilliant way to incorporate those healthy veggies into a dish that’s so incredibly delicious, you’ll forget it’s good for you.
This casserole masterfully combines tender, succulent chicken with vibrant, fresh spinach, all swimming together in a rich and unbelievably indulgent cream sauce. The sauce is so lusciously creamy and flavorful that it truly elevates the entire dish, making every mouthful a delightful experience. It’s the kind of sauce that you just want to savor.
Seriously, you’ll absolutely want a piece of crusty bread on standby, ready to sop up every last drop of that delicious creamy sauce and clean your plate! It’s that good. This casserole is perfect for a comforting weeknight dinner, offering a harmonious blend of textures and flavors. It’s a fantastic way to enjoy a wholesome meal that feels like a treat, proving that healthy and indulgent can absolutely go hand-in-hand. Prepare for this to become a regular request at your dinner table, it’s just that universally loved.
Chicken and Spinach Casserole
Equipment
- 1 9×13 inch Baking Dish Essential for baking the casserole.
- 1 Large Nonstick Skillet For preparing the sauce base and sautéing aromatics.
- 1 Whisk Crucial for preventing lumps when making the roux and thickening the sauce.
- 1 Spatula For stirring ingredients and scraping down the skillet.
- 1 Measuring Cups and Spoons For accurate ingredient measurement.
Ingredients
Main
- cooking spray
- 3 tablespoons unsalted butter
- 1 ½ cups chopped yellow onion
- 6 medium cloves garlic thinly sliced
- 2 teaspoons dried Italian seasoning
- ¼ teaspoon crushed red pepper
- 1 ¾ teaspoons kosher salt
- 3 tablespoons all purpose flour
- 2½ cups whole milk
- 4 ounces chive and onion cream cheese
- 4 cups shredded rotisserie chicken
- 3 cups cooked long-grain white rice
- 2 10-ounce packages frozen chopped spinach, thawed and squeezed dry
- 2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
- 8 ounces part-skim mozzarella cheese shredded
- ¼ cup grated parmesan cheese
Instructions
- Gather all ingredients. Dotdash Meredith Food Studios
- Preheat the oven to 350 degrees F (175 degrees C) and arrange rack in the upper third position. Coat a 9×13-inch baking dish with cooking spray.
- Melt butter in a large nonstick skillet over medium heat. Add onion, garlic, Italian seasoning, crushed red pepper, and ¾ teaspoon of salt; cook, stirring often, until onions are softened and translucent, about 4 minutes. Dotdash Meredith Food Studios
- Stir in flour and cook, stirring constantly, for 1 minute. Gradually add milk, and cook, stirring constantly, until slightly thickened, about 3 minutes. Dotdash Meredith Food Studios
- Add cream cheese, and remaining 1 teaspoon salt; cook, stirring constantly, until fully combined. Remove from heat and stir in shredded chicken, cooked rice, spinach, lemon juice, and lemon zest until fully combined. Transfer mixture to prepared baking dish and spread in an even layer. Sprinkle evenly with mozzarella and Parmesan. Dotdash Meredith Food Studios
- Bake in the preheated oven until cheese is melted, about 15 minutes. Turn on the broiler and broil until cheese is browned, 2 to 3 minutes. Dotdash Meredith Food Studios
Notes
Blueberry French Toast Casserole: Breakfast Paradise
Waking up in the morning and smelling Blueberry French Toast Casserole baking in the oven is coming to a party. I’ve never been able to get it, but I did make it for a brunch with my family and it was gone in seconds! The creamy cream cheese and the big blueberries are a taste that’s dessert-like but surprisingly a breakfast food. It’s the kind of food that brings a pinch of magic to the mornings. I’m hooked on its golden crunchy goodness!
- Make-Ahead Magic: Make ahead the night before for a stress-free morning.
- Breakfast Dessert: Blueberries and cream cheese are cheesecake-like.
- Crowd-Pleaser: Perfect for weekend brunch, holidays, or special weekends.
The secret to awesomeness of this casserole is to chill it overnight so the bread gets super-moist with all the custard-y goodness. Then when you bake it, it fluffs up like a pillowy, fantastically flavored something that you just can’t help but be drawn to. I love how the blueberries just pop with sweetness with each bite. It’s one big bakery hug! My family pleads with me to make it Saturdays and Sundays!
This is what my friend’s host holiday brunch standard fare appears like. It’s so easy, so beautiful, and it’s heavenly to eat. It is delicious with raspberries or mixed berries, and all your guests will be out of their minds! The cream cheese swirl is decadence that makes it heavenly. People will be requesting seconds!
Lemon Blueberry French Toast Casserole
Equipment
- 1 Baking Dish 9×13-inch
- 1 Large Pitcher
- 1 Immersion Blender Alternatively, a regular blender or whisk for custard
- 1 Mixing Bowl For the lemon glaze
- 1 Whisk For mixing the glaze
Ingredients
Main
- 4 tablespoons salted butter at room temperature
- 12 slices potato bread cut diagonally into triangles
- 8 large eggs beaten
- 2 cups milk
- 2/3 cup brown sugar
- 1/2 cup mascarpone
- 2 tablespoons vanilla extract
- 2 lemons 1 zested and halved, the other halved and sliced, for garnish
- 1 cup frozen blueberries
- 1 1/2 cups sifted powdered sugar plus more for dusting
Instructions
- Butter a 9-by-13-inch baking dish. Shingle the bread in the baking dish in two rows lengthwise.
- Add the eggs, milk, brown sugar, mascarpone, vanilla and lemon zest to a large pitcher. Using an immersion blender, blend until smooth. Pour the custard over the bread. Add the frozen blueberries over the top. Wrap and refrigerate overnight.
- When ready to bake, preheat the oven to 350 degrees F.
- Uncover the casserole and bake until the custard is set and the bread has crisped, 40 to 45 minutes.
- Meanwhile, make the glaze by adding the juice from half of the zested lemon to the powdered sugar in a bowl, mixing until smooth. Cover and set aside until ready to serve.
- Remove the French toast from the oven and drizzle over the lemon glaze. Dust the top with powdered sugar and garnish with the sliced lemons. Serve warm.
Notes
Easy Taco Casserole: A Fiesta in Every Bite
Taco night just received a massive adrenaline rush with this Easy Taco Casserole, and I am completely on board! I prepared it for the first time to serve during game night, and it was like a party broke out in the best way possible. Great seasoned ground beef, crunchy tortilla chips, and stringy cheese all come together to become a taste fiesta. All your favorite taco flavors, all baked together in one tasty something. My friends are still talking about this one!
- Party-Ready: Great for game night, potlucks, or parties.
- Customizable: Add jalapeños, corn, or your favorite taco toppings.
- Messy Fun: Serve as a party pleaser with guacamole and napkins.
The best of both worlds is the allure of this casserole: tacos all in one handy, serve-yourself package. Spice-seasoned ground beef is loaded, and cheese melts to gooey strands. Sweet corn or black beans are my top choice for topping, mood allowing. It’s a forgiving and wonderful one upon which to play with toppings and make your own. Tip: have ready a bowl of guacamole for dippin’!
This casserole is a lifesaver when I’m feeding a crowd or just craving Mexican flavors. It’s quick to assemble, and the leftovers (if there are any) reheat beautifully. I’ve made it for family dinners, and even the kids go wild for it. It’s like nachos and tacos had a delicious baby. Get ready for a meal that brings everyone together!
No Boil Taco Ravioli Casserole (Vegetarian
Equipment
- 1 Casserole Dish A large, oven-safe dish (approx. 9×13 inches) suitable for baking a casserole for 12 servings.
- 1 Can Opener For opening cans of beans and corn.
- 1 Mixing Spoon/Spatula For spreading sauces and mixing ingredients.
- 1 Mixing Bowl For combining beans and corn before layering.
- 1 Measuring Cup For measuring the shredded cheddar cheese.
Ingredients
Main
- * 1 jar of salsa
- * 1 20 ounce package of frozen cheese ravioli
- * 1 15.5 ounce can black bean, drained and rinsed
- * 1 15.5 ounce can pinto bean, drained and rinsed
- * 1 15 ounce can cut corn in water, drained
- * 1 jar of taco sauce
- * 1/2 cup shredded cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Thoroughly drain and rinse the black and pinto beans, and drain the cut corn.
- Spread approximately half of the salsa evenly across the bottom of a large casserole dish.
- Arrange half of the frozen cheese ravioli in a single layer over the salsa.
- In a separate mixing bowl, gently combine the drained black beans, pinto beans, and corn.
- Evenly spread the bean and corn mixture over the layer of ravioli in the casserole dish.
- Top with the remaining frozen ravioli, then pour the remaining salsa and all of the taco sauce over everything, ensuring the ravioli are mostly covered by the sauces.
- Generously sprinkle the shredded cheddar cheese evenly over the entire casserole.
- Cover the casserole dish tightly with aluminum foil and bake for 30-35 minutes, or until the ravioli is tender when pierced.
- Remove the foil and continue baking for another 10-15 minutes, or until the cheese is melted, bubbly, and lightly browned. Let stand for 5 minutes before serving.
Notes
Chicken Spaghetti Casserole: Pasta Night Perfection
Chicken Spaghetti Casserole is my little secret that transforms a bland weeknight dinner into a special treat. I found this recipe when I had leftover chicken and needed to come up with something fast to serve for supper. The tender spaghetti, chicken, and cheese sauce are heaven. It’s comfort food, it’s comforting, and it puts everyone in the best mood. This one’s a winner in my book!
- Leftover Hero: Simple and cheap dinner using leftover chicken.
- Cheesy Goodness: The sauce makes the bite obscenely creamy.
- Family-Friendly: Comfort food is adult- and child-friendly.
The veggies on top of the casserole provide a splash of flavor and color, so this is really a whole meal. How the cheesey sauce clings to every strand of spaghetti is purely my favourite thing, so the meal is crunchy to bite and homely to eat. How ordinary ingredients can be so delicious is unbelievable on my part. I also add other vegetables like bell peppers for a healthy kick. It is a hug in a bite.
I prepare this when I need a fancy quick meal. This is ideal for busy nights or if company is coming over. The leftovers taste just as delicious, so meal prep heaven. I even set some aside for future quick meals. This casserole is the best proof that comfort food does not have to look tacky and stunning!
Chicken Spaghetti
Equipment
- 1 Large Pot For boiling chicken and pasta
- 1 Casserole pan For baking the assembled dish
- 1 Knife For cutting chicken and vegetables
- 1 Cutting Board
Ingredients
Main
- 1 whole raw chicken cut into 8 pieces
- 1 pound thin spaghetti broken into 2-inch pieces
- 2 1/2 cups shredded sharp Cheddar
- 1/4 cup finely diced green bell pepper
- 1/4 cup finely diced red bell pepper
- 1 teaspoon seasoned salt
- 1/8 to 1/4 teaspoon cayenne pepper
- Two 10 3/4-ounce cans cream of mushroom soup
- 1 medium onion finely diced
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
- Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
- Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
- Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
Notes
Chicken and Potato Casserole: The Best of Classic Flavors
Chicken and potatoes go hand in hand in the kitchen, and this Chicken and Potato Casserole is the evidence. I initially made it on a cold winter’s night when outside the weather was cold, and it was a hug for my mind. With gooey, cheesy cheese and crispy cooked bacon on top, it’s comfort food to the nth power. It’s comforting, fulfilling, and crowd-pleaser to an all-time high. This one of my winter go-tos in my bag!
- Dynamic Duo: Chicken and potatoes are wonderful companions.
- Rich Add-Ons: Too rich for cheese and bacon.
- Satisfying Meal: Good for a cold winter’s night or serving a crowd.
Picture. A huge baked potato with more cheese and for a few. The sauce keeps everything together, and the smoky crunch of bacon is irresistible. I love how simple it is to prepare with pantry ingredients. It’s people-opening food. I serve it with a light salad to give a bit of contrast.
This casserole is my “go-to” special-feeling dinner with minimal effort. It’s a family night or potluck winner and reheats beautifully. I’ve even used sweet potatoes and it’s a hit every time. It’s fail-proof comfort food. Share full plates and happy hearts!
Slow Cooker Sweet Potato Casserole
Equipment
- 1 Slow Cooker A 6-quart or larger slow cooker is ideal.
- 1 Large Mixing Bowl For mashing and mixing the sweet potatoes.
- 1 Potato Masher Ensures a smooth, lump-free sweet potato base.
- 1 Small Mixing Bowl For preparing the pecan topping.
- 1 Set of Measuring Cups and Spoons For accurate ingredient portions.
Ingredients
Main
- 2 29 ounce cans sweet potatoes, drained
- ⅓ cup butter melted
- 2 tablespoons white sugar
- 2 tablespoons brown sugar
- ½ cup milk
- 2 eggs beaten
- 1 tablespoon orange juice
- ⅓ cup chopped pecans
- ⅓ cup brown sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons butter melted
Instructions
- Lightly grease a slow cooker.
- Mix sweet potatoes: Place drained sweet potatoes in a large bowl and mash with a potato masher until smooth. Mix in melted butter and both sugars. Stir in milk, eggs, and orange juice until well combined. Transfer to the prepared slow cooker.
- Make topping: Combine pecans, brown sugar, flour, and melted butter in a small bowl. Spread topping over sweet potatoes.
- Cover and cook on High for 3 to 4 hours.
Notes
Cowboy Meatloaf and Potato Casserole: A Frontier Feast
Mountain to the Cowboy Meatloaf and Potato Casserole whisper of the devil! I prepared it for a family dinner, and to give the dinner plate an air of the Wild West was like. Decadent meatloaf center and decadent mashed potato crust wedded heaven. It’s the sort of dinner that fills the belly and puts everyone in a sunshiny mood. And now I’m ravenous again!
- Rustic Flavors: Smoky chili powder flavor and BBQ sauce flavor.
- Hearty Layers: Meatloaf and mashed potatoes comfort food at its finest.
- No Leftovers: Goneso quickly, so get lots!
The barbecued sauce and chili powder add that special flavor so that it’s not plain meatloaf. The potato crust is a light airy cloud heaven that just soaks up all of the goodness of what lies beneath. I just love the way that it tastes like you’d get in a decent restaurant but it’s made with just basic ingredients. It’s perfect for a family night in or Sunday lunch. It’s a flavor explosion in every bite!
This casserole is a winner when I have a craving for a rich but savory meal. It’s simple to make, and the rich fillings are almost like dessert. I’ve also added extra vegetables such as peas or corn to create some variety, and it is always yummy. It’s a pleaser, cowboy-style. You’re served a meal that is as wonderful as it is fun!
Cowboy Meatloaf and Potato Casserole
Equipment
- 1 Large Mixing Bowl
- 1 Large Saucepan For preparing mashed potatoes
- 1 Potato Masher
- 1 9×13 inch Baking Dish Or similar size casserole dish
- 1 Spatula or Large Spoon For mixing and spreading
Ingredients
Main
- 1 Pound Lean Ground Beef
- 3/4 Cup Finely Chopped Onion
- 1/3 Cup Seasoned Dry Breadcrumbs
- 1/4 Cup Jack Daniels® Honey Smokehouse Barbecue Sauce
- 1 Egg lightly beaten
- 2 Teaspoons Chili Powder
- 3/4 Teaspoon Salt
- 1 Package Ore-Ida® Steam n’ Mash Cut Russet Potatoes
- 2/3 Cup Canned Evaporated Milk
- 1 Tablespoon Butter
- 1 Tablespoon Chopped Fresh Flat-Leaf Parsley
- 1 Teaspoon Garlic Powder
- 1 Cup Cooked Bacon Crumbles
- 1/4 Cup Canned Crispy Fried Onions
- 2/3 Cup Shredded Mexican-style Cheese Blend
Instructions
- Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- In a large mixing bowl, combine the lean ground beef, finely chopped onion, seasoned dry breadcrumbs, Jack Daniels ® Honey Smokehouse Barbecue Sauce, lightly beaten egg, chili powder, and salt. Mix gently until just combined, being careful not to overmix.
- Press the meatloaf mixture evenly into the bottom of a 9×13 inch baking dish.
- Prepare the Ore-Ida ® Steam n’ Mash Cut Russet Potatoes according to package directions. Once mashed, stir in the evaporated milk, butter, chopped fresh flat-leaf parsley, and garlic powder until smooth and creamy.
- Evenly spread the mashed potato mixture over the meatloaf base in the baking dish, ensuring full coverage.
- Sprinkle the cooked bacon crumbles, canned crispy fried onions, and shredded Mexican-style cheese blend uniformly over the layer of mashed potatoes.
- Bake the casserole for 25-30 minutes, or until the meatloaf is cooked through, the cheese is melted and bubbly, and the fried onions are golden brown.
- Remove the casserole from the oven and let it rest for a few minutes before serving. Garnish with extra fresh parsley if desired.
Notes
Cheeseburger Casserole: Casserole Version of Burger Flavor
You don’t have to have a bun when you can wrap the entire cheeseburger goodness into a Cheeseburger Casserole? I made this for game night, and it was having the diner brought right to your front door. It’s just so much beefy meat, cheesy cheese, and just al dente pasta, it’s a burger heaven. It’s just so much goodness you won’t even miss the drive-thru. This one’s on my dinner menu on a regular basis!
- Burger Bliss: All the taste of a classic cheeseburger in one.
- Meal Prep Win: Prepare the recipe in bulk and enjoy two meals worth the price of one.
- Cheesy Heaven: Ooey, gooey cheese in every bite.
The pasta contributes minimal extra filling to this casserole, absorbing the beefy, deep flavors. I love the way the cheese stretches in the crevices and turns into this stringy wonder. So adaptable throw in jalapeños or pickles and be hit with a burst of fire. I make it double so I have leftovers one day of Cowboy Casserole sometime in the future. It’s the time-saver for having two meals out of a single prep time!
This casserole is perfect for casual gatherings or when you’re craving comfort food without the fuss. It’s quick to assemble and always gets rave reviews from my crew. The kids love it, and so do the adults it’s a universal hit. It’s like a cheeseburger hug in a dish. Get ready to fall in love with this diner-inspired delight!
Cheeseburger Tater Tot Casserole
Equipment
- 1 Large Nonstick Skillet
- 1 9×13 inch Casserole Dish
- 1 Microwave-Safe Bowl
- 1 Colander For draining beef grease and onions
- 1 Spatula or wooden spoon For stirring and serving
Ingredients
Main
- 1 large onion chopped
- butter-flavored cooking spray such as Pam
- 2 pounds ground beef
- 2 10.5 ounce cans condensed golden mushroom soup
- 3 cups shredded sharp Cheddar cheese
- 1 32 ounce package frozen bite-size potato nuggets (such as Tater Tots)
Instructions
- Place onion in a microwave-safe bowl and cover with water. Microwave on high until soft, 7 to 8 minutes. Drain.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 9×13-inch casserole dish with cooking spray.
- Cook and stir ground beef in a large nonstick skillet over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Transfer beef to the prepared casserole dish and spread onion pieces evenly over top. Spread soup over onions and sprinkle Cheddar cheese evenly over soup. Layer frozen potato nuggets in rows on cheese.
- Bake in the preheated oven for 20 minutes. Lightly spray potato nuggets with cooking spray, and bake until cooked through and crunchy, about 10 minutes more.
Notes
Hamburger Hashbrown Casserole: A Breakfast-Meets-Dinner Delight
Hamburger Hashbrown Casserole is what you’re left with due to the gooey cheeseburger and hash packed with breakfast filling mix. This one, I discovered, and now one of my family member’s favorite dish that’s devoured overnight. Crispy browned hash browns, beefy flavor of ground beef, and toasty mushroom sauce all combine to make a winning combination. For breakfast or dinner, it’s just perfect. I’m totally addicted to this comfort food classic!
- Best of Both Worlds: Marries burger taste with French toast hash.
- Quick Prep: Simple ingredients make it a weeknight winner.
- Creamy Sauce: Mushroom soup provides creamy, comforting texture.
The mushroom cream of the soup is the secret crown jewel, adding richness of texture and earthy taste to this casserole. I love how golden brown the top of the hash browns turns without being crunchy in the center. It’s comfort food magic, transforming a regular ingredient into something special. I’ve thrown in some extra cheese because I just want another cheesy bite.
With texture and flavor all getting along so beautifully, it can’t be made better. This casserole is the standby of my family to whip together in an instant when I’m craving a quick comforting, crowd-pleasing meal. It’s ideal for crazy weeknights or disaster-stricken weekend brunch parties with friends. I’ve snuck in veggies such as zucchini, and not one person even batted an eye! It’s the type of dish that’s had all of us clamoring around the table with ginormous smiles. Get ready to create a new favorite as cozy as possible!
Hamburger Hashbrown Casserole with Sour Cream
Equipment
- 1 Large Mixing Bowl For combining all ingredients thoroughly.
- 1 9×13 inch Casserole Dish Standard size for baking this quantity.
- 1 Whisk For smoothly combining the wet ingredients.
- 1 Chef’s knife For dicing onion and preparing chives.
- 1 Cutting Board Essential for safe and efficient dicing.
Ingredients
Main
- 1 bag frozen meatballs defrosted
- 2 c cheddar cheese
- 1/4 c chives optional
- 3/4 onion diced
- 24 oz frozen hashbrowns defrosted
- 1/2 c butter melted
- 1/2 tsp salt optional
- 1 can cream of mushroom soup
- 2 c sour cream light is okay
- 1 can chiles diced
Instructions
- Preheat your oven to 375°F (190°C).
- Ensure frozen meatballs and hashbrowns are fully defrosted according to package directions.
- Dice the onion and chiles finely.
- In a large mixing bowl, whisk together the cream of mushroom soup, sour cream, melted butter, and salt until smooth and well combined.
- Add the defrosted hashbrowns, defrosted meatballs, diced onion, and diced chiles to the soup mixture.
- Stir all ingredients thoroughly until everything is evenly coated.
- Gently fold in 1.5 cups of the shredded cheddar cheese into the mixture.
- Transfer the entire mixture evenly into a 9×13 inch baking dish.
- Sprinkle the remaining 0.5 cup of cheddar cheese over the top of the casserole.
- Bake for 30-40 minutes, or until the casserole is bubbly around the edges and the cheese topping is golden brown. Let rest for a few minutes before serving, optionally garnished with fresh chives.
Notes
Chicken Noodle Casserole: Capering All in One Comfort
Chicken Noodle Casserole is a warm, baked version of wrapping yourself in the cozy blanket of chicken noodle soup. That’s what I did on a rainy-day afternoon, and it was a hug from the inside out. Chicken, egg noodles, and sauce all combine to be a heavenly bite. It’s the best comfort food. This is a winner on any dinner plate!
- Soup-Inspired: Casserole rendition of all the different flavors of chicken noodle soup.
- Crispy Topping: Sprinkle with buttered Ritz crackers for a crispy, buttery top.
- Hearty Meal: Great to serve a family or leftovers.
The vegetables are full of vitamins and taste, and the cheese sauce is decadent. I love so much how the Ritz cracker crust turns golden brown in the oven and crispy, the pleasant contrast to the rich filling. It’s wonderful how something so bland can be so good. I always add a couple extra carrots for sweetness. With every bite, I’m transported.
Spicy Asian Chicken and Noodle Casserole
Equipment
- 1 Baking Dish 2-quart or 8-inch square
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Measuring Cups and Spoons
- 1 Spatula or Mixing Spoon
Ingredients
Main
- 2/3 cup Thai peanut sauce from 13.9-ounce bottle
- 2/3 cup Progresso™ chicken broth from 32-ounce carton
- 3 tablespoons peanut butter
- 1 bag 1 pound frozen broccoli stir-fry vegetables
- 1 package 7.31 ounces refrigerated cooked stir-fry noodles, separated
- 2 packages 6 ounces each refrigerated grilled chicken breast strips
- 1/4 cup chow mein noodles
- 1/4 cup chopped peanuts
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease or spray a 2-quart baking dish.
- In a large mixing bowl, whisk together the Thai peanut sauce, chicken broth, and peanut butter until the mixture is smooth and well combined.
- Add the frozen broccoli stir-fry vegetables, separated refrigerated cooked stir-fry noodles, and refrigerated grilled chicken breast strips to the bowl with the sauce.
- Toss all the ingredients gently but thoroughly to ensure everything is evenly coated with the peanut sauce mixture.
- Pour the entire mixture into the prepared baking dish, spreading it out into an even layer.
- Bake for 30 to 35 minutes, or until the casserole is heated through and the sauce is bubbling around the edges.
- During the final 5 minutes of baking, sprinkle the chow mein noodles and chopped peanuts evenly over the top of the casserole.
- Remove the casserole from the oven and let it stand for a few minutes before serving to allow the flavors to set and the dish to cool slightly.
Notes
This casserole is perfect for chilly evenings or when I’m craving something nostalgic. It’s easy to prep and reheats beautifully, making it great for meal planning. I’ve served it at family gatherings, and it’s always a hit with kids and adults alike. It’s comfort food that never goes out of style. Get ready to fall in love with this cozy classic!
