Category Archives: casserole

“Healthified” Creamy Chicken Enchiladas

“Healthified” Creamy Chicken Enchiladas

(Source: Betty Crocker website, submitted by: Nikki)



1 tbsp olive oil

2 cups shredded chicken breast

1/2 cup chopped onion

1 cup shredded cheddar cheese

2 tsp chopped garlic

4.5 oz chopped green chilies

2 cups chicken broth

1/4 cup chopped fresh cilantro

3 tbsp all-purpose flour

8-10 flour tortillas

1/2 tsp cumin

1 medium tomato, chopped

1/8 tsp pepper

1/4 cup green onions

1/2 cup sour cream salsa, if desired



Heat oven to 350, spray pan with cooking spray. Heat oil over medium heat, add onion and garlic.  In bowl, stir broth, flour, cumin and pepper. Slowly add to skillet, cook and stir for 5-6 minutes until boils and thickens slightly. Remove from heat, stir in sour cream until blended. Another bowl  mix chicken, 1/2 cup cheese, chilies, cilantro and 1/2 cup of the sauce. Warm tortillas in microwave 10-15 seconds and spoon 1/3 cup chicken mixture down the center, roll up and arrange in pan seam-side down. Top enchiladas with remaining sauce. Cover with foil, bake 30-35 minutes or until sauce is bubbly.  Remove, uncover, sprinkle with 1/2 cheese. Top with tomato and green onions, serve with salsa.


Ham, Egg, and Cheese Breakfast Casserole

Ham, Egg, and Cheese Breakfast Casserole

(Source: Rachael Ray magazine, submitted by: Nikki)



1 sliced french baguette

6 large eggs

8 oz sliced deli ham, chopped

1/2 cup milk

2.5 cups shredded mont jack cheese

salt & pepper

3 tbsp chives, chopped

2 plum tomatoes, thinly sliced


Preheat oven to 350. Grease baking dish. Layer bread, ham, 2 cups of cheese and 2 tbsp chives in the dish. In a medium bowl, whisk together eggs, milk, 1/4 tsp salt and 1/2 tsp pepper. Pour into dish and top with tomato slices in an even layer. Bake the eggs until nearly set, about 30 minutes. Sprinkle with remaining 1/2 cup cheese and 1 tbsp chives and bake until golden.

Mexican Lasagna

Mexican Lasagna from ngentile

10 uncooked lasagna noodles
1 lb lean ground turkey (or ground beef)
1 medium onion, chopped
1/4 cup chopped cilantro
1 teaspoon ground red chilies
15 ounces ricotta cheese
24 oz. salsa
1 cup shredded monterey jack cheese
1 package taco seasoning (optional)

Heat oven to 375. Cook and drain noodles as directed on package. (I cheat and use the pre-cooked lasagna noodles that you don’t have to boil ahead of time.) Cook beef, onion, cilantro and red chilies in skillet over medium heat for 8-10 minutes, stirring occasionally, until beef is brown; drain. While meat is browning, you can add taco seasoning to season meat mixture if you want extra spice (optional). Place noodles to bottom of ungreased rectangular baking dish. Layer with 1 1/2 cups of beef mixture, 1 cup ricotta cheese and 1 1/4 cups of salsa. (Doesn’t have to be exact measures, just eyeball the amounts.) Repeat with remaining noodles, beef mixture, ricotta cheese and salsa. Sprinkle with monterrey jack cheese. Bake uncovered 35-40 minutes or until hot. Let stand for 10 minutes before serving.

Corn Casserole

Corn Casserole from SarahKate31
Source: my mom (no idea where she got it!)
Serves 10

1 can (15oz) creamed corn
1 can (15oz) whole corn (drained)
1 box (8.5oz) Jiffy corn bread mix
1 cup (8oz) sour cream*
1/2 cup (1 stick) butter (softened)*

Preheat oven to 350.
Grease a 9×13 dish.
Mix all ingredients and spread into dish.
Bake for 45 minutes.

Can be served hot, cold, or room temp – it’s best hot, in my opinion. My mom cuts it into squares for serving – I generally just use a spoon to serve.

*Note: I have used light sour cream and light butter in this recipe without any adverse affects!

Ham Casserole


One of my favorite dishes EVER; I used to make my mom bake a ham on a Sunday so we could have this during the week.   We don’t really have a recipe for it, it kind of varies, but this is my favorite version. 


Leftover baked ham, cubed

One or two onions (depending on how well you like onions!), chopped or sliced

One green pepper, chopped

 One tube of biscuits – the kind from the refrigerated section that you just pop out of the tube.

One or two cans of cream of chicken soup

In a deep oven proof skillet (we always used our cast iron skillet), fry up the ham with the pepper and onions.  Add the soup (how much soup you’ll need depends on how much ham you have and how big your skillet is).  It should look very “liquid-y”  – not quite like soup, but more liquid-y than a normal casserole.  Top the soup/ham mixture with the biscuits and bake in the oven for about 20 minutes, or until biscuits are cooked and the casserole is heated all the way through.  Serve and enjoy.

San Giorgio Baked Ziti

Baked Ziti from FIA
Source: San Giorgio Pasta

1 box ziti, uncooked
1 jar spaghetti sauce
1 3/4 cups ricotta cheese (15 oz)
2 cups shredded mozzarella cheese (8 oz)
1 Tbsp parsley
1 egg
1 Tsp oregano
1/2 Tsp garlic powder
1/2 Tsp salt
1/4 Tsp black pepper
3 Tbsp Parmesan cheese

Heat oven to 375°F. Cook pasta according to package directions for 9 minutes; drain. In large bowl, stir together hot pasta, 1-1/2 cups spaghetti sauce, ricotta cheese, mozzarella cheese, parsley, egg, oregano, garlic powder, salt and pepper. In 13×9 x 2-inch baking dish, spoon pasta mixture; top with remaining 1-1/2 cups sauce. Sprinkle with Parmesan cheese; cover with foil. Bake 30 minutes or until hot and bubbly.

Cheesy Chicken Broccoli Pasta

Cheesy Chicken Broccoli Pasta from FIA
Source: Cooking This and That, who got it from Good Things Catered

Photo by FIA

1 pound rigatoni
12 ounces Velveeta cheese, cubed
4 tablespoons butter, cubed
big splash of milk
1 1/4 cups shredded cheddar cheese
2 boxes frozen broccoli spears, defrosted and cut into chunks
1 1/2 pounds skinless, boneless chicken breast (cooked and shredded/chunked to your liking)
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1/4 cup panko bread crumbs

Preheat oven to 350 degrees F. Lightly coat a 13 x 9 baking dish with cooking spray.

Cook chicken to your liking and cut or shred into chunks. Defrost broccoli and cut into bite-sized pieces (or use fresh – boil for a couple of minutes and then dunk in ice water to keep the color).

Bring a large pot of salted water to a boil and cook rigatoni until al dente, about 8-9 minutes. Drain and place back into pot.

Add Velveeta, butter, and milk to rigatoni and cook, stirring constantly, over low heat until almost melted completely. Add 1 cup shredded cheese and stir to melt until completely smooth.

Remove from heat, add garlic powder, paprika, chicken, broccoli, and stir to combine. Transfer mixture into prepared baking dish. Sprinkle with remaining 1/4 cup shredded cheese and bread crumbs.

Bake for 20 minutes or until heated through. Place under broiler for 3-4 minutes or until top is crispy and golden.