Casseroles Chicken Main Dishes Pasta Recipes with Pictures

Baked Orzo with Chicken, Tomato and Feta

1 medium onion, finely chopped
3 cloves garlic, minced (I often use more)
1 tsp. dried basil (I use much more)
2 T. olive oil (divided)
1/2 C. white wine
1 large can petite diced tomatoes (28 to 32 oz)
1 tsp. salt (optional)
1 1/2 to 2 lbs diced cooked chicken
1 lb. orzo pasta
1/2 C. black olives, pitted and chopped (optional)
1 to 1 1/2 C. crumbled feta (to taste)

  1. Preheat oven to 425.
  2. Cook onion, garlic and basil in 1 Tbsp oil in a 4-quart heavy pot over moderately high heat until onion is softened (about 3 minutes – but I usually do them longer). Add wine and boil until reduced by half (about 3 minutes). Stir in tomatoes and salt, then reduce heat and simmer briskly, stirring frequently, until slightly thickened (about 8-10 minutes).
  3. While sauce is being prepared, cook orzo to al dente (don’t overcook, as it will become mush in the sauce). Reserve 1/2 C. of pasta cooking water and then drain orzo. Return orzo to pot and toss with remaining 1 Tbsp of oil. Stir in sauce and chicken, then reserved cooking water (note: I generally don’t add much of the water (if it looks dry, I add just a bit of it), then add olives, salt and pepper to taste.
  4. Spoon into an oiled 13 x 9 baking dish, then sprinkle with feta. Bake uncovered in middle of oven until cheese is slightly melted and pasta is heated through (approx 15 minutes).

    Note: Makes excellent left-overs (just microwave). Can be made a day ahead for a dinner party (it actually tastes better on day 2, in my opinion!)

Casseroles Cheese Recipes with Pictures Vegetarian

Baked Macaroni and Cheese with Cauliflower

I got this recipe from Real Simple magazine. I love baked macaroni and cheese and this seems to be a more healthy version using multigrain pasta and cauliflower.  It’s delish!

12 oz. multigrain elbow macaroni
1 head cauliflower, roughly chopped
4 slices multigrain bread, torn
1/2 C. flat-leaf parsley, chopped
3 T. olive oil
Kosher salt and black pepper
1 onion, finely chopped
1 1/2 C. grated extra-sharp Cheddar (6 oz)
1 1/2 C. reduced-fat sour cream
1/2 C. percent milk
1 T. Dijon mustard

  1. Heat oven to 400º F.
  2. Cook the pasta according to the package directions, adding cauliflower during the last 3 minutes of cooking time; drain.
  3. Meanwhile, pulse the bread in a food processor until coarse crumbs form.  Add the parsley, 2 tablespoons of the oil, and 1/4 teaspoon each salt and pepper and pulse to combine; set aside.
  4. Return the pasta pot to medium heat and add the remaining tablespoon of oil.  Add the onion, 3/4 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, just until soft,  5 to 7 minutes.  Mix in pasta, cauliflower, cheese, sour cream, milk and mustard.
  5. Transfer to a shallow 3-quart baking dish, sprinkle with bread crumbs, and bake until golden brown, 12 to 15 minutes.

Hands-on time: 15 minutes
Total Time: 45 minutes
Serves: 6

Beef Casseroles Main Dishes Pasta Recipes with Pictures

Stuffed Shells

This recipe comes from my sister in-law Becky Lenz.  She made this dish for dinner one night over Christmas.  It was a great dish, full of flavor.  The picture doesn’t do it justice, so don’t judge the recipe by the photo, just make and you’ll agree!

1 box jumbo shells
1 lb. ground beef
1/2 lb. Italian sausage
1 small onion – chopped
1 medium pkg. shredded mozzarella cheese
1 small pkg. shredded Italian 5 blend cheese
2 lg. can Hunts 4 cheese spaghetti sauce
2-3 tsp. Grated Parmesan cheese
1/4 tsp. salt
1/4 tsp. pepper
4-5 tsp. oregano
3-4 shakes of parsley flakes

  1. Cook noodles according to package.  Drain with cold water and let cool.
  2. Brown meat and onion
  3. Add salt, pepper and oregano
  4. Cook until the meat is browned and the onion is clear
  5. Drain grease off meat mixture
  6. Add 2 cups sauce and 1 cup of each type of cheese to meat mixture and mix together until cheese is partially melted
  7. Cover bottom of 9 x 13 baking dish with sauce
  8. Stuff shells with mixture and place in baking dish
  9. Cover with remaining shredded cheese
  10. Cover with remaining spaghetti sauce
  11. Sprinkle with Parmesan cheese and parsley flakes
  12. Cover with foil and bake at 350 degrees for 1 hour.
  13. Remove foil and bake for additional 5-10 minutes

NOTE — Make sure that noodles remain covered with sauce while baking

Beef Casseroles Main Dishes Pasta Recipes with Pictures

Shaun’s Rigatoni

We got this recipe from our neighbors (the Langs) after the birth of our third kiddo.  They brought over a big casserole dish and it had excellent flavor.  Absolutely something we would make again, or accept from our neighbors if they are so inclined to deliver over another pan. Hint, hint!

1 lb. ground beef
1/2 C. chopped onion
1/4 C. chopped green pepper
1 pkg. Italian style spaghetti sauce mix (Shilling Brand)
1 – 16 oz. can whole tomatoes
1 – 6 oz. can tomato paste
3/4 C. water
Velveeta Cheese
3/4 box Rigatoni Noodles

  1. Fry hamburger, onion and green peppers together.
  2. Boil noodles.
  3. Combine hamburger with paste, tomatoes, sauce mix and water.
  4. Stir into noodles.
  5. Layer with Velveeta in casserole pan.
  6. Bake at 350º for approximately 35 minutes covered.
Casseroles Side Dishes Vegetables

Broccoli Casserole

This is our cousin Lynn’s recipe, and I make it every year for Thanksgiving.

10 oz. frozen chopped broccoli, thawed
16 oz. cottage cheese
3 eggs
1 stick margarine
1/4 lb. Velveeta cheese, cubed
3 T. flour
Salt and pepper, to taste

Thaw broccoli. Beat eggs. Add flour, cheeses, salt, pepper, broccoli and finally margarine. Pour into a greased 1 1/2-quart casserole. Bake at 375°, uncovered, for 1 hour. Serves 4 to 6.

NOTE: To double, increase the amount of vegetable only.

Casseroles Cookbook Vegetables Vegetarian

Excellent Veggie Casserole

1 pkg. frozen chopped broccoli
2 eggs
Salt and pepper, to taste
2/3 C. Waverly cracker crumbs (no substitutes)
1 can cream-style corn
1 can cream of mushroom soup
Velveeta cheese
Potato chip crumbs

Beat eggs and seasonings. Add crackers and corn. Place half of broccoli in buttered dish. Cover with half of the corn mixture. Cover with thin slices of cheese. Repeat layers. Dot with butter. Top with chips. Can be made the day before. Bake at 350º for 45 minutes.

Beef Casseroles Cookbook Egg Main Dishes

Dried Beef Casserole

This was served as a main dish at Aunt Leta’s engagement party.

4 hard-boiled eggs, diced
2 C. macaroni, uncooked
1/4 lb. dried beef, cut up
1/2 lb. Velveeta cheese, diced
2 cans mushroom soup
2 C. milk
1 medium onion, diced

Mix ingredients together and put in refrigerator overnight. Grease casserole and bake for 1 hour at 350º. Add 1 cup potato chips on top 10 minutes before done.

Casseroles Cookbook Main Dishes Pork

Pork Chop Casserole

Pork chops
Potatoes, uncooked and sliced thin
Salt and pepper to taste
1/4 C. minced onion
1/4 C. butter
4 T. flour
2 C. milk
1 tsp. Worcestershire sauce
1/4 C. catsup
2 C. Velveeta cheese

Melt butter in skillet; stir in onions and flour. Blend and cook for a few minutes. Add milk; stir until thick. Add catsup, Worcestershire sauce and cheese; stir until cheese is melted. Sprinkle pork chops with salt and pepper; brown in oil. Place potatoes in bottom of 9×13″ pan. Pour cheese over the top; place browned pork chops on top of potatoes. Cover with foil and bake 30 minutes at 350º. Remove foil and bake until potatoes are tender.

TIP: Be sure to put foil or pan on oven shelf under casserole because it always boils over, unless you get a kick out of cleaning your oven.

Casseroles Cookbook Fish & Seafood Main Dishes

Scalloped Potato and Tuna Casserole

We made this a lot when we didn’t have a lot of money since tuna is so cheap. The kids thought it was great.

3 T. margarine
2 T. minced onion
3 T. flour
1 tsp. salt
2 C. milk
1 can tuna, drained
4 C. potatoes, sliced

Heat butter in saucepan and saute onions for 5 minutes. Blend in flour and salt, Gradually stir in milk and stir until thickened. Stir in tuna. Put potatoes in a greased 2-quart casserole and stir in tuna mixture. Cover and bake in 350º oven for 1 hour. Uncover and continue baking 30 minutes. Garnish with parsley.

Makes 4 servings.

Casseroles Chicken Cookbook Main Dishes

Bobbie’s Tuna Casserole

Like a soufflé, really. A good luncheon recipe. I got this recipe from Aunt Elaine, who used to babysit these people when she was in nurse’s training.

8 slices bread
1/2 C. mayonnaise
1 green pepper, chopped
3 C. milk
1 can cream of mushroom soup
2 cans tuna
1 onion, chopped
1 C. celery, chopped
4 eggs
American cheese, grated
Salt and pepper, to taste

Dice 1/2 of bread in bottom of pan. Mix tuna, mayonnaise, onion, pepper and celery in a bowl and spread over diced bread. Trim the crust from the remaining bread (more may be needed) and place over tuna mixture. Mix eggs and milk. Add salt, pepper and pour over mixture. Place in refrigerator overnight. Bake at 325º for 15 minutes. Take out of the oven and spoon soup over the top. Sprinkle with cheese and paprika. Bake for 1+ hours.