We recently held a casserole recipe competition on our Facebook page and received a ton of fantastic, easy to prepare meal ideas. After tallying all the “likes” here are the top ten winners. Each will receive a new Lands’ End Canvas Hot Dish Carrier. . .and bragging rights at their next pot luck dinner with friends.
Super Easy Chicken Potpie
Use a left over cut up chicken with two bags of frozen mixed vegetables and two cans of condensed cream of chicken soup all mixed together and poured into a greased casserole dish. Next, mix together 2 cups of Bisquick, 1 cup milk and 2 eggs in a bowl. Once well mixed, pour over the chicken and veggies in casserole dish. Bake 35 minutes at 400 or until crust is a golden brown. Yum!!
I make several different variations but here’s one of them. Use 40 white mushrooms washed and stems removed. A block of reduced fat cream cheese softened. 1 cup of pepper jack cheese. About 1lb of Andouille sausage. 1/2 tsp garlic powder, 1/4 tsp cayenne pepper, 1/2 tsp onion powder. Brown Andouille sausage and combine with the remaining ingredients and bake at 350 degrees for 35-40 minutes.
Sweet Potato-Pecan Casserole
Get 3 1/2 pounds of sweet potatoes (about 5 medium sized spuds), peeled and cut into 1-inch chunks. Add 1/3 cup honey. 1 large egg. 1 teaspoon ground cinnamon. 1/4 teaspoon ground nutmeg. 1/8 teaspoon ground ginger. 1 tablespoon packed dark brown sugar. 1/3 cup finely chopped pecans.
Preheat the oven to 350 degrees. Mist an 8-inch square baking dish with cooking spray.
Bring a few inches of water to a boil in a pot with a large steamer basket in place. Put the sweet potatoes in the basket, cover and steam until tender, 20 to 25 minutes. Transfer the potatoes to a bowl and let cool slightly. Add the honey, egg, 1/2 teaspoon cinnamon, the nutmeg, ginger and 1/2 teaspoon salt; whip with an electric mixer until smooth. Spread the sweet potato mixture in the prepared baking dish. Mix the brown sugar, pecans and the remaining 1/2 teaspoon cinnamon in a bowl; sprinkle over the potatoes. Bake until hot and beginning to brown around the edges, 40 to 45 minutes.
Boil some white chicken breast. Crumble Cool Ranch Doritos into the bottom of your pan. Lay the chicken in strips over the Doritos and pour 1 or 2 cans of tomatoes with chilies over the chicken. Then take shredded fiesta cheese (1-2 bags) and sprinkle over the tomatoes and bake at 375° until the cheese melts (about ten minutes). Serve with a side of sour cream and enjoy!
Emily Klenz Grgincic
Cook a pound of ground chicken with a diced onion. Mix in a block of cream cheese, stir on low heat until it melts. Dump in some taco seasoning, a big handful of shredded cheese, and a can of diced tomatoes. Stir. Fill 8-10 soft tortilla shells, roll’em up, and put in Pam sprayed 9×13 dish. Sprinkle with cheese, and bake 30 minutes at 350 degrees. Serve with sour cream and salsa.
Cook a pound of spaghetti, drain and mix 1 cup of milk and 1 cup of mozzarella cheese. Put into bottom of 9×13 pan, bake at 350° for 15 minutes. Remove from oven and top it off with your favorite spaghetti sauce, pepperoni, Cudighi sausage (or another meat – your choice), some veggies of choice and 2 cups of mozzarella and 1/2 cup grated Parmesan. Return to oven for 30 minutes. Enjoy!
3 Cheese Mac & Cheese
Boil 16 oz. of macaroni. Add 2 cups of cheddar cheese. 2 cups of Swiss cheese. 1 cup Parmesan cheese . 2 cups milk. 4 tbsp butter. 3 tbsp flour. 2 cups crushed crackers.
Melt some butter in saucepan add flour and stir. Cook flour for 1 minute and then slowly add milk. Keep cooking and stirring until thick. Take off heat and add 1 cup of cheddar cheese and 1 cup of Swiss cheese. Stir until melted and well blended. In a greased 9×13 dish place macaroni and cover with cheese sauce top with crushed crackers and remaining cheeses. Bake at 350 for 45 minutes until heated through and golden brown.
Chicken & Stuffing Casserole
Use 1 lb. of chicken pieces pre-cooked for 10 minutes at 350 in a greased 9×13 pan. In a large bowl, combine one package of Stuffing mix, 4 tbsp of butter (melted), 1/2 cup of water, one can of cream of mushroom soup and one can of water (whip these together before adding to the stuffing mix).
Once chicken has begun to cook on the outside, spread stuffing mix over the top and bake in a 350 degree oven for 30 minutes until brown and bubbly.
Add molasses, brown sugar, ketchup and mustard to four cans of beans. Mix all together. Add minced onions. You can season to taste. Place in a baking dish and top off with bacon strips. Bake uncovered for about 45 minutes to 1 hour at 350 degrees.
Anne Schneider Meny
Take 6 chicken breasts and place them in a 9×13 pan. First, make some homemade bruschetta (1 cup chopped tomatoes, ½ cup chopped onions, 3 tbsp chopped fresh basil, ½ cup balsamic vinegar, a dash of olive oil, and a dash of salt to taste).
Spread the bruschetta on top of the chicken breasts. Bake at 375 degrees for 35 minutes. Remove from oven- sprinkle with fresh, grated Parmesan cheese and put back in the oven for another 10 minutes. Serve with rice and fresh veggies.
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