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Bacon Cheddar Broccoli Bake

10 slices bacon
1/4 cup butter
1/3 cup flour
1 brick cream cheese
2 cups milk
1 tsp salt
1 tsp fresh ground black pepper
1/2 tsp paprika
1 1/2 cup grated cheddar cheese
10 green onions , sliced
8 cups broccoli , cut into medium sized florets


Preheat oven to 350F.
Cook the bacon until crispy. Drain and then crumble. Set aside.
Steam the broccoli until almost tender. They should seem a little undercooked.
Melt the butter in a medium saucepan. Add the flour and stir until thoroughly mixed. Add in the cream cheese and stir until melted.
Add the milk and spices. Stir until well heated but do not bring to a boil as that might scald the milk.
Stir in 1 cup of the grated cheese and remove from the heat.
Dump the broccoli in a 13x9 baking dish. Pour the cheese mixture over the broccoli. Sprinkle bacon (minus about 2 tablespoons) and sliced green onions (minus about 2 tablespoons). Gently fold so that the broccoli is coated in the cheese mixture and the bacon and green onions are mixed throughout.
Evenly spread the broccoli in the baking sheet. Sprinkle remaining cheddar cheese, bacon and green onions on top.
Bake for about 20 minutes or until bubbly and the cheese is melted

Summer Squash Mushroom Casserole

2 medium yellow summer squash, diced
1 large zucchini, diced
1/2 pound sliced fresh mushrooms
1 cup chopped onion
2 tablespoons olive oil
2 cups shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup sour cream
1/2 teaspoon salt
1 cup crushed butter-flavored crackers (about 25 crackers)
1 tablespoon butter, melted


In a large skillet, saute the summer squash, zucchini, mushrooms and onion in oil until tender; drain.
In a large bowl, combine the vegetable mixture, cheese, soup, sour cream and salt. Transfer to a greased 11x7-in. baking dish. Combine cracker crumbs and butter. Sprinkle over vegetable mixture.
Bake, uncovered, at 350° for 25-30 minutes or until bubbly.

Pastry Topped Turkey Casserole


2 cups diced red potatoes
1 large onion, finely chopped
2 celery ribs, chopped
2 teaspoons chicken bouillon granules
1/2 teaspoon dried rosemary, crushed
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/8 teaspoon pepper
1 can (14-1/2 ounces) reduced-sodium chicken broth
1/2 cup water
3 tablespoons all-purpose flour
2/3 cup fat-free evaporated milk
3 cups frozen mixed vegetables, thawed and drained
2 cups cubed cooked turkey breast
1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 teaspoon baking powder
1/8 teaspoon salt
4 tablespoons fat-free milk, divided
1 tablespoon canola oil


Preheat oven to 400°. Place first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.
Whisk flour and evaporated milk until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Add frozen vegetables and turkey; heat through, stirring occasionally. Transfer to an ungreased 8-in. square baking dish.
For crust, whisk together flours, baking powder and salt; stir in 3 tablespoons milk and oil. On a lightly floured surface, roll dough to 1/8-in. thickness; cut into short strips. Arrange over filling. Brush strips with remaining milk; sprinkle with paprika.
Bake, uncovered, until filling is bubbly, 20-25 minutes. Let stand 10 minutes before serving.

Twice Baked Potato Casserole


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

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.

Perfect Four-Cheese Lasagna


1 pound ground beef
1 medium onion, chopped
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
2 cans (15 ounces each) tomato sauce
2 large eggs, lightly beaten
2 cups 4% cottage cheese
2/3 cup grated Parmesan cheese
1/4 cup shredded cheddar cheese
1-1/2 cups shredded part-skim mozzarella cheese, divided
12 no-cook lasagna noodles (about 7 ounces)
1 teaspoon Italian seasoning


Preheat oven to 350°. In a large skillet, cook and crumble beef with onion and garlic over medium-high heat until browned, 5-7 minutes; drain. Stir in herbs and tomato sauce. In a bowl, mix eggs, cottage cheese, Parmesan cheese, cheddar cheese and 1/2 cup mozzarella cheese.
Spread 1 cup meat sauce into a greased 13x9-in. baking dish; layer with 4 noodles, cottage cheese mixture, an additional 4 noodles and half of the remaining meat sauce. Repeat last 2 layers. Sprinkle with Italian seasoning and remaining mozzarella cheese.
Cover with greased foil; bake until cheese is melted, 50-55 minutes. Let stand 10 minutes before serving. Freeze option: Cover and freeze unbaked lasagna. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake lasagna, as directed, until heated through and a thermometer inserted in center reads 165°, increasing time to 1 to 1-1/2 hours.

Cheesy Scalloped Potatoes & Ham


2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
2 cups sour cream
2/3 cup butter, melted
1 teaspoon garlic powder
1 teaspoon pepper
6-1/2 pounds potatoes, peeled and cut into 1/4-inch slices
6 cups cubed fully cooked ham (about 2-1/2 pounds)
1 package (16 ounces) process cheese (Velveeta), cubed


Preheat oven to 350°. Mix first five ingredients. Stir in potatoes, ham and cheese. Transfer to two greased 13x9-in. baking dishes.
Bake, covered, 1 hour. Uncover and bake until potatoes are tender, 45-55 minutes longer.
Freeze option: Cover and freeze unbaked casseroles. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casseroles as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Pineapple Ham Casserole


2 cups uncooked wide egg noodles
1/2 cup chopped celery
2 tablespoons butter, divided
1 package (8 ounces) cream cheese, cubed
3/4 cup whole milk
2 cups cubed fully cooked ham
2 cans (8 ounces each) crushed pineapple, drained
2 teaspoons Worcestershire sauce
1/2 teaspoon salt
Dash pepper
1/4 cup dry bread crumbs


Cook noodles according to package directions; drain. In a large skillet, saute celery in 1 tablespoon butter until tender. Stir in cream cheese and milk; cook and stir until cheese is melted. Add the noodles, ham, pineapple, Worcestershire sauce, salt and pepper.
Transfer to an ungreased 1-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350° for 30-35 minutes or until heated through.

Chili Beef Cornbread Casserole


1 pound ground beef
1 tablespoon cornstarch
1 tablespoon dried minced onion
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (15 ounces) tomato sauce
3/4 cup all-purpose flour
3/4 cup yellow cornmeal
3 tablespoons sugar
2 teaspoons baking powder
2 large eggs
1/2 cup 2% milk
3 tablespoons canola oil
1 can (8-1/4 ounces) cream-style corn
1 cup shredded cheddar cheese
Sour cream and salsa, optional


Preheat oven to 375°. In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in cornstarch, onion, chili powder and garlic powder. Stir in tomato sauce. Cook and stir 2 minutes or until thickened. Remove from heat.
In a large bowl, whisk flour, cornmeal, sugar and baking powder. In another bowl, whisk eggs, milk and oil until blended; stir in corn. Add to flour mixture; stir just until moistened. Stir in cheese.
Spread half of the batter into a greased 2-qt. baking dish. Top with beef mixture. Spread remaining batter over filling.
Bake, uncovered, until a toothpick inserted in cornbread portion comes out clean, 25-30 minutes. Let stand 5 minutes before serving. If desired, serve with sour cream and salsa.

Cornbread Chicken Bake


1-1/4 pounds boneless skinless chicken breasts
6 cups cubed cornbread
8 bread slices, cubed
1 medium onion, chopped
2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
1 cup chicken broth
2 tablespoons butter, melted
1-1/2 to 2 teaspoons rubbed sage
1 teaspoon salt
1/2 to 1 teaspoon pepper


Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until a thermometer reads 170°. Drain and cut into cubes.
In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13x9-in. baking dish.
Bake, uncovered, at 350° for 45 minutes or until heated through.
Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Ham & Veggie Casserole


1 package (16 ounces) frozen broccoli florets
1 package (16 ounces) frozen cauliflower
2 teaspoons plus 2 tablespoons butter, divided
1/4 cup seasoned bread crumbs
2 tablespoons all-purpose flour
1-1/2 cups 2% milk
3/4 cup shredded sharp cheddar cheese
1/2 cup grated Parmesan cheese
1-1/2 cups cubed fully cooked ham (about 8 ounces)
1/4 teaspoon pepper


Preheat oven to 425°. Cook broccoli and cauliflower according to package directions; drain.
Meanwhile, in a small skillet, melt 2 teaspoons butter. Add bread crumbs; cook and stir over medium heat 2-3 minutes or until lightly toasted. Remove from heat.
In a large saucepan, melt remaining butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat; stir in cheeses until blended. Stir in ham, pepper and vegetables.
Transfer to a greased 8-in. square baking dish. Sprinkle with toasted crumbs. Bake, uncovered, until heated through, 10-15 minutes.

Sweet Potato Casserole
with Marshmallows


1 pound sweet potatoes
3 tablespoons sugar
2 tablespoons unsalted butter, melted
2 tablespoons milk
1 large egg
1/4 teaspoon vanilla extract
1/4 teaspoon salt
1 1/2 cups mini marshmallows


Preheat the oven to 400.
Line a sheet pan with foil, and place the sweet potatoes on it. Prick them with a fork, and then bake for 40-50 minutes, depending on their size. Test with a fork to ensure they're done--their skins will start to collapse when they're soft. Remove the sweet potatoes from the oven.
Lower the oven temp to 350, and let the sweet potatoes cool for at least 20 minutes.
Meanwhile, in a bowl, whisk together the sugar, butter, milk, egg, vanilla, and salt.
Peel the sweet potatoes and add them to the bowl. Stir and mash everything together to combine.
Spread the mixture into a small 20-ounce (0.6L) baking dish, and bake for 20 minutes.
Remove the baking dish, scatter the marshmallows on top, and bake for another 5-10 minutes, until the marshmallows toast and become lightly golden brown. Serve immediately.

Chicken Broccoli Rice Casserole

2 Cans Condensed Cream of Chicken Soup
1 Cup Sour Cream
1/2 Cup Milk
2 Teaspoon Worcestershire Sauce
1 Tablespoon Fresh Lemon Juice
1/2 Teaspoon Dried Poultry Seasoning
1/2 Teaspoon Salt Optional
1/2 Teaspoons Black Pepper
2-3 Cups Chicken Cooked and Cubed or Shredded
3 Cups Broccoli Florets Cut into 1/2 Inch Pieces

3 Cups Cooked Rice


2 Cups Cheddar Cheese Grated
1 1/2 Cups Bread Crumbs
1 Teaspoon Dried Thyme Leaves

1/3 Cup Butter Melted


Preheat oven to 350 degrees. Spray a 9X13 inch baking dish with nonstick cooking spray.
In a large mixing bowl, mix the first 8 ingredients until evenly combined. Add the chicken, broccoli, and rice and fold until evenly coated and ingredients are mixed. Pour into prepared pan.
Sprinkle the top of the casserole evenly with grated cheese. In a small bowl, mix together bread, dried thyme, and melted butter. Sprinkle evenly over cheese layer. Bake in preheated oven 30-35 minutes or until casserole is heated through and bread crumbs are golden brown.


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