Casseroles

For years, if someone mentioned Casseroles, the first thing many of us would think of was a way to use up left-overs. While casseroles might be a good way to do that, they're so much more. They can be a great way to get a bunch of ingredients together in one yummy dish.

A brief anecdote: When my maternal grandparents were newly-weds, my grandfather invited his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!

So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"

To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)

Fortunately, the boss apologized, tasted the casserole, and was impressed.

Grandma and Grandpa

Unfortunately, while there is a recipe in this post called Grandma’s Chicken Casserole, it isn’t my Grandma's chicken casserole; I really wish I had a copy of it! However, check out the Chicken Noodle Casserole, the Ground Beef Casserole with Potatoes and Cheese, and the rest of today's offerings. Enjoy!



EASY TACO CASSEROLE

This is from charmed71 at allrecipes. The recipe begins, "This quick and easy taco casserole is a great last-minute meal. Top with chopped tomato, onion, and lettuce if desired."

Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Servings: 6; Yield: 1 2-quart casserole

To view this online, go to https://www.allrecipes.com/recipe/228134/easy-taco-casserole/.

Ingredients

1 pound ground beef

1 cup salsa

1/2 cup chopped onion

1/2 cup mayonnaise

2 tablespoons chili powder

1 teaspoon ground cumin

2 cups crushed tortilla chips

4 ounces shredded Cheddar cheese

4 ounces shredded Monterey Jack cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Cook and stir ground beef in a large skillet over medium-high heat until crumbly and browned, 5 to 7 minutes. Drain and discard excess grease. Stir in salsa, onion, mayonnaise, chili powder, and cumin. Remove the skillet from heat.

Spread about 1/2 of the ground beef mixture into the bottom of a 2-quart casserole dish. Spread 1 cup tortilla chips over beef mixture. Top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Repeat layers with remaining ingredients. Cover the casserole dish with aluminum foil.

Bake in the preheated oven until cheese is melted in the middle, about 30 minutes.

GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE

This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.

“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”

Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.

To view this online, click here.

Ingredients

1 pound extra-lean ground beef (90% or better)*

1 cup chopped onion

1 can (14-1/2 ounces) diced tomatoes

2 teaspoons Worcestershire sauce

2 teaspoons salt

1-1/2 cups corn kernels or 1 can (15 ounces), drained

16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato

1/4 cup flour

1 green bell pepper, chopped

4 tablespoons butter, melted

2 cups shredded sharp or mild Cheddar cheese

Directions

Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.

Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.

Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.

*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.

GRANDMA'S CHICKEN CASSEROLE

This is from Betty Crocker, and begins, "When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners."

Prep Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings

To view this online, click here.

Ingredients

3 cups chopped cooked chicken

2 cans (10.5 oz each) condensed cream of chicken soup

2 cups shredded Cheddar cheese (8 oz)

3 cups Progresso™ plain panko crispy bread crumbs

6 tablespoons butter, melted

Directions

Heat oven to 350°F.

Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.

In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Tips from the Betty Crocker Kitchens

tip 1

Your grandma probably didn’t use panko bread crumbs, which are crispy crumbs used in Japanese cooking. But she’d definitely embrace them if she were given a box. Panko makes topping a casserole quick and ensures there’s good texture and contrast to the creamy center of the hot dish.

tip 2

Leftover roast turkey is a great substitute for chicken in this recipe—especially the day after Thanksgiving.

tip 3

Sub in crispy French-fried onions to top the casserole or try Colby-Monterey Jack cheese blend instead of cheddar cheese.

CHICKEN BACON RANCH CASSEROLE

This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"

Prep Time: 20 minutes; Total Time: 45; Makes 6 servings

To view this online, click here.

Ingredients

1 lb penne pasta, cooked and drained

2 cups shredded cooked chicken

1 jar (15 oz) Alfredo pasta sauce

1/2 cup ranch dressing

6 slices chopped cooked bacon

2 cups shredded mozzarella cheese (8 oz)

Chopped parsley, if desired

Directions

Heat oven to 350°F. Grease or spray 13x9-inch pan.

In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.

Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).

Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Tips from the Pillsbury Kitchens

tip 1

Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.

Tip 2

If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.

Tip 3

To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.

Tip 4

You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.

CHICKEN NOODLE CASSEROLE

This is from Betty Crocker, and begins, "Savor the comfort of chicken noodle soup in casserole form with this light, flavorful meal, best served with a side of crusty bread and a green salad."

Prep Time: 40 minutes; Total Time: 1 hour 15 minutes; Servings:8

To view this online, click here.

Ingredients

12 oz uncooked wide egg noodles (about 7 cups)

1/4 cup butter

1 cup finely chopped celery

1 cup finely chopped onions

1 cup finely chopped carrots

2 cloves garlic, finely chopped

3 cups Progresso™ chicken broth (from 32-oz carton)

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup Gold Medal™ all-purpose flour

1/4 cup heavy whipping cream

3 cups shredded cooked chicken

1/2 cup Progresso™ Panko Italian style crispy bread crumbs

2 tablespoons grated Parmesan cheese

Chopped Italian (flat-leaf) parsley, if desired

Instructions

Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.

In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.

Add 2-1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.

Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.

Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.

BEEF TORTILLA CASSEROLE

This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”

Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.

Ingredients

1 lb lean (at least 80%) ground beef

1/2 cup chopped onion

1 box (14.2 oz) Old El Paso™ enchilada dinner kit

1/2 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 cup sour cream

1 cup shredded Cheddar cheese (4 oz)

Preparation

Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.

Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.

Expert Tips

Serve a tossed salad with fruity chunks of pineapple, mango or oranges.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Beef Tortilla Casserole and Chef John’s Salisbury Steak. Enjoy!

ONE-PAN SPAGHETTI AND MEATBALLS

This recipe comes from Pure Wow, and begins, “Guys, this lazy cook's one-pan spaghetti and meatballs recipe is a total game changer. The next time you want to get dinner on the table with ease—and not deal with a million dirty dishes--we've got you covered.” Makes 8 servings.

To view this online, go to https://www.purewow.com/recipes/one-pan-spaghetti-and-meatballs-recipe.

Ingredients

Meatballs

1 pound ground beef

1-1/2 teaspoons garlic powder

1/2 cup chopped fresh parsley

1/3 cup grated Parmesan cheese

1 egg, whisked

1/2 cup plain bread crumbs

3 tablespoons extra-virgin olive oil

Spaghetti

1 pound dried spaghetti

3 cups marinara sauce (store-bought or homemade)

2 tablespoons grated Parmesan cheese, plus more to taste

2 tablespoons chopped fresh parsley

Directions

Make the Meatballs: In a medium bowl, mix the beef with the garlic powder, parsley and Parmesan to combine. Add the egg and bread crumbs, and mix to combine.

Form the mixture into balls, using about 2 tablespoons of meat per ball.In a large sauté pan, heat the olive oil over medium heat. Add the meatballs to the pan and cook until they are fully cooked and golden brown all over, 3 to 5 minutes.

Make the Spaghetti: Remove the meatballs from the pan and set them aside. Drain any grease from the pan, and then fill it with three inches of water and a few pinches of salt. Bring to a boil over high heat. Add the spaghetti in an even layer and boil until al dente, 8 to 9 minutes (or according to package directions).

Drain the spaghetti, then return it to the pan. Add the marinara sauce and meatballs; toss to coat. Garnish with Parmesan and parsley. Serve warm, immediately.

APPLE PEANUT BUTTER GRANOLA BARS [VEGAN]

This is from One Green Planet, an animal-friendly website. This recipe begins, "This vegan apple flapjack recipe is super easy to follow but so tasty. These are perfect for an afternoon snack or as a post dinner dessert, so you’ve got to give these a go!"

Cooking Time: 30 minutes; Serves 16

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/apple-peanut-butter-granola-bars-vegan/.

Ingredients

For the Granola Bars:

1 cup sunflower oil, (or melted coconut oil)

1/2 cup brown sugar

1/2 cup Lakanta Monk fruit sweetener (or substitute with low sugar sweetener or sugar)

1 cup ground oats (blend oats in a blender or just use wholewheat flour)

2 cups traditional oats

1/2 cup almond flour (optional- replace with ground oats or desiccated coconut instead)

1 1/2 tablespoon tahini (or smooth peanut butter)

1/4 teaspoon baking powder

1/4 teaspoon salt

2 apples, peeled and cored, 1 finely sliced and the other grated

1 teaspoon ground cinnamon

1 teaspoon vegan butter

1 teaspoon agave syrup or sugar

1 teaspoon vanilla essence

For the Drizzle:

1 tablespoon icing sugar, sifted

2 tablespoons plant milk (add more/less if needed)

1 tablespoon smooth peanut butter

Preparation

For the Granola Bars:

Preheat oven to 350°F and line a medium sized square baking tray with baking paper (mine is roughly 9x9 inch).

In a large bowl, whisk together sunflower oil (or melted coconut oil) , vanilla essence, tahini, sugar and monk fruit sweetener (if using).

In a separate bowl combine the ground oats, traditional oats, ground almonds, baking soda, and salt. Add the liquid mixture and stir to combine.

Place just over half of mixture into the prepared pan (should be roughly 3mm thickness). Even out by pressing the mixture with a metal spoon or with your fingers.Heat a sauce pan on medium heat and add the butter, cinnamon and agave syrup. Add both the chopped and grated apples. Add a few splashes of water if the pan is looking dry. Lower the heat and cover. Cook for a few minutes until the apples have softened.

Pour the apple puree on the flapjacks and evenly spread the mixture, but leave a bit of space from the edges.

Sprinkle on the remaining oat mixture and press down gently.

Bake in preheated oven for 20 minutes or until crust is golden brown.

Remove from oven and let cool completely at room temperature.

For the Peanut Butter Drizzle:

Add 1 tablespoon of plant milk to the peanut butter in a microwave safe cup and stir with a mini whisk or fork.

Microwave for a few seconds on low heat if necessary to make the peanut butter mixture runnier.

Add the peanut sauce to the sifted icing sugar in a small bowl then stir. Add another tbsp of plant milk if necessary and stir until you have a slightly runny smooth mixture.

Once the flapjacks have completely cooled, drizzle the peanut butter icing over the flapjacks with a small spoon.

Cut into squares and serve.

MILLIONAIRE'S HAM

This recipe, from the Food Network, begins, "Humble ingredients make this slightly spicy and candied ham look like a million bucks."

Active Time: 20 minutes; Total Time: 3 hours; Level: Easy; Yield: 10 to 12 servings

To view this online, click here.

Ingredients

One 8-to-10-pound bone-in fully-cooked ham

3 1/2 cups packed light brown sugar

1 3/4 cups orange juice

1 teaspoon cayenne pepper

Kosher salt and freshly ground black pepper

Directions

Preheat the oven to 350 degrees F. Line the bottom and the rack of a roasting pan with foil. Place the rack inside the roasting pan.

With the fatty side facing down, use a sharp knife to cut 3/4-inch long diagonal lines about 1-inch deep all over the surface of the ham. Working in the opposite direction, cut more 3/4-inch long and 1-inch deep diagonal lines to create diamond shapes. Turn the ham over so the fatty side is facing up. Create the same diamond shape placing any pieces of ham that fall off back onto the ham. Place the ham, fatty-side up, on the rack and cook, rotating the pan halfway through, until warm in the center and the fat starts to crisp up, about 2 hours.

Meanwhile, mix 3 cups sugar, 3/4 cup orange juice, 1/2 teaspoon cayenne pepper, 1 tablespoon salt and 1 teaspoon pepper in a medium bowl. Remove the ham from the oven and carefully brush one-third of the glaze all over the ham. Bake the ham for 20 minutes. Brush with another third of the glaze and bake for 20 minutes more. Brush the remaining third of the glaze over the ham and cook until the glaze is shiny and the skin is dark golden brown and crispy, about 30 minutes more.

Mix the remaining 1/2 cup sugar, 1 cup orange juice, 1/2 teaspoon cayenne pepper and a generous amount of pepper in a small saucepan and bring to a boil over medium-high heat. Cook, stirring frequently, until the sugar is dissolved and the sauce has reduced by about half, 7 to 8 minutes. Remove the ham from the oven and let rest for 15 minutes. Transfer to a cutting board. Slice and serve with the sauce on the side.

COUNTRY PANZANELLA WITH WATERMELON DRESSING

This comes from Gabrielle E.W. Carter, and is adapted by Nicole Taylor and Yewande Komolafe in The New York Times cooking newsletter. For this recipe, Nicole and Yewande wrote, "Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs."

Yield: 8 to 10 servings (about 16 cups); Time: 30 minutes

This was featured in "Summer’s Greatest Prize: Watermelons, With Seeds, Please", and can be viewed online at https://cooking.nytimes.com/recipes/1022283-country-panzanella-with-watermelon-dressing.

Note: The article that this was featured in makes some very interesting reading, especially for anyone who enjoys learning about the history of food. (Yes, there is such as thing!)

Ingredients

For the dressing:

1/2 pound piece of skin-on watermelon, seeds discarded

1/4 cup granulated sugar

Kosher salt

2 garlic cloves, peeled and grated

1 tablespoon whole-grain mustard

1 1/2 teaspoons fresh thyme leaves

1/2 teaspoon red-pepper flakes

1/2 teaspoon ground black pepper

1/2 cup white wine vinegar

1/2 cup olive oil

For the salad:

1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)

2 tablespoons olive oil

1 1/2 teaspoons fresh thyme leaves

1/4 teaspoon fine sea salt

2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)

3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)

1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)

1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)

1 cup fresh basil leaves

1/2 cup crumbled feta

Preparation

Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.

Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.

Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.

In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.

BEEF TORTILLA CASSEROLE

This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”

Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.

Ingredients

1 lb lean (at least 80%) ground beef

1/2 cup chopped onion

1 box (14.2 oz) Old El Paso™ enchilada dinner kit

1/2 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 cup sour cream

1 cup shredded Cheddar cheese (4 oz)

Preparation

Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.

Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.

Expert Tips

Serve a tossed salad wtih fruity chunks of pineapple, mango or oranges.

CHEF JOHN'S SALISBURY STEAK

This is from Chef John at All Recipes. He wrote, "When I was a kid, we didn't have smartphones or the internet, all we had was a TV. But we didn't care because as we watched, we got to enjoy a little something called a "TV dinner." The king of those dinners, in my opinion, was the Salisbury steak, which is what I'll show you how to make here, along with one of the greatest gravies ever invented. Serve with buttered mashed potatoes and a vegetable side of your choice.

Prep Time: 10 minutes; Cook Time: 30 minutes; Additional Time: 2 hours; Total Time: 2 hours 40 minutes; Makes 4 servings

To view this online, go to https://www.allrecipes.com/recipe/280901/chef-johns-salisbury-steak/.

Ingredients

For the Steaks:

1 pound 85% lean ground beef

1/2 teaspoon freshly ground black pepper

1 teaspoon dry mustard

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

1 teaspoon soy sauce

1 large egg, beaten

1 pinch cayenne pepper, or to taste

1/2 cup plain bread crumbs

For the Gravy:

2 tablespoons salted butter

12 large white button mushrooms, sliced

1 cup diced onion

1 pinch salt

2 tablespoons all-purpose flour

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

3 cups high-quality, low-sodium beef broth

salt to taste

2 tablespoons salted butter

Directions

Combine beef, black pepper, dry mustard, ketchup, Worcestershire, soy sauce, egg, cayenne, and bread crumbs in a mixing bowl. Use a fork or your hands to stir the ingredients until very evenly distributed.

Cover with plastic wrap and refrigerate for 2 hours, or up to overnight.

While the meat is resting, melt 2 tablespoons butter in a large nonstick pan over high heat; add mushrooms, onions, and a pinch of salt. Saute, stirring occasionally, until very nicely browned, 5 to 8 minutes. Reduce heat to medium and add flour. Cook and stir for 3 minutes.

Stir in ketchup, Worcestershire sauce, and beef broth; increase heat to high. Bring to a simmer; reduce heat to medium and cook, stirring occasionally, until the gravy thickens slightly and reduces, about 10 minutes. Taste and adjust salt as needed. Transfer to a glass measuring cup, scraping the pan clean with a spatula, and reserve.

Remove meat from the refrigerator and divide into 4 equal portions. Moisten hands and form into oval patties, about 1/2 inch thick. Season both sides of the patties lightly with salt.

Melt 2 tablespoons butter in the previously used nonstick pan over medium-high heat. Add the patties and cook until browned, 2 to 3 minutes per side. Pour in gravy and bring to a simmer; reduce heat to medium and continue to cook until gravy is piping hot, and the meat is just cooked through and springs back lightly when touched, about 5 minutes.

Chef's Notes:

You can use the meat mixture immediately rather than wrapping and refrigerating.

You can make the meatballs round or in any shape you like.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Beef Tortilla Casserole and Italian Wedding Soup with Turkey Meatballs. Enjoy!

GINGERY CHICKEN STEW

This is from Mark Bittman in The New York Times cooking enewsletter. For this recipe, Mark wrote, "Just 1-1/2 pounds of chicken to serve four people? Yes, because the emphasis is on the winter squash and daikon radish in this stew; unexpected, but substantial. It may seem downright semivegetarian, but the variety of flavors more than makes up for it."

About 1 hour, largely unattended; Yield: 4 servings

To view this yumminess online, go to https://cooking.nytimes.com/recipes/1016045-gingery-chicken-stew. While you're at it, please sign up for The New York Times cooking enewsletter. Really great recipes, lots of guides...If you're like me, you won't regret it.

Ingredients

2 tablespoons olive oil

1-1/2 pounds (4 whole bone-in) chicken thighs

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 large onion, chopped

2 cups chopped daikon radish

1/4 cup minced ginger

2 cups vegetable or chicken stock, or water, more as needed

1/4 cup soy sauce

2 tablespoons lime juice

3 pieces star anise

1-1/2 pounds any winter squash, cut into 1-inch chunks

Preparation

Put the oil in a large pot over medium-high heat. When it’s hot, add the chicken, sprinkle with the salt and pepper, and cook, turning the pieces as they release easily from the pan, until they’re well browned on both sides, 8 to 12 minutes. Remove the chicken from the pot.

Add the onion, daikon and ginger to the pot and cook until they begin to soften, 3 to 5 minutes. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.

Cook the chicken, covered, until very tender, about 30 minutes. Stir in the squash. Simmer, stirring occasionally and adding enough stock to keep it from sticking, until the squash is tender but not mushy, 10 to 15 minutes. If you like, remove the chicken thighs, cut the meat from the bones and return it to the pot. Fish out and discard the star anise. Adjust the seasonings to taste and serve.

BEEF TORTILLA CASSEROLE

This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”

Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.

Ingredients

1 lb lean (at least 80%) ground beef

1/2 cup chopped onion

1 box (14.2 oz) Old El Paso™ enchilada dinner kit

1/2 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 cup sour cream

1 cup shredded Cheddar cheese (4 oz)

Preparation

Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.

Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.

Expert Tips

Serve a tossed salad wtih fruity chunks of pineapple, mango or oranges.

HAWAIIAN MACARONI SALAD

This yummy macaroni salad is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).

Anyway, the recipe begins, “Hawaiian Macaroni Salad is so fabulously creamy and simple. This mayonnaise-based pasta salad makes a wonderful side for summer bbqs and picnics.”

Prep Time: 10 mins; Cook Time: 10 mins; Total Time: 20 mins; Servings: 10

To view this online, go to https://spicysouthernkitchen.com/hawaiian-macaroni-salad/.

Ingredients

16 ounces elbow pasta

1/4 cup grated onion

1/4 teaspoon garlic powder

2 tablespoons apple cider vinegar

2 cups mayonnaise

1/2 cup whole milk

1 tablespoon sugar

2 shredded carrots

salt and pepper

Instructions

Bring a large pot of water to a boil and add 1 tablespoons kosher salt. Cook pasta according to package directions.

Place onion in a large bowl. When pasta is done, drain it well and add it to the bowl. Add garlic powder and apple cider vinegar and stir. Let sit 10 minutes.

In a medium bowl, whisk together mayonnaise, milk, and sugar.

Set aside about 1/2 a cup and add the rest to the macaroni along with carrots. Stir to combine. Season to taste with salt and pepper.

Cover and refrigerate both the bowl of macaroni salad and the reserved 1/2 a cup of mayonnaise mixture. Refrigerate for at least 2 hours before serving. Stir in the reserved mayonnaise mixture just before serving.

Recipe Notes

Be sure not to overcook your pasta or it will have a mushy texture.

If you to dress it up some, add diced ham or chopped pineapple.

SLOW-COOKER CHILI MAC ’N CHEESE

This is from Judy Kim on Delish, and begins, “Put in a little bit of prep in the morning, come home to an insanely delish dinner.”

Total Time: 6 hours 30 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4.

According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.”

To view this online, click here.

Ingredients

3 tbsp. extra-virgin olive oil

1 large onion, diced

1 red bell pepper, diced

4 garlic cloves, minced

2 tsp. chili powder

1 tbsp. ground cumin

1 tbsp. cayenne

2 lb. lean ground beef

2 28-oz. cans crushed tomatoes

15 oz. kidney beans, drained and rinsed

1/2 lb. small pasta, such as macaroni or fusilli

2 c. shredded Cheddar

2 c. shredded Monterey Jack cheese

Scallions, jalapeño, avocado, cilantro, and sour cream, for garnish

Directions

Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic and cook until softened. Add chili, cumin, and cayenne until fragrant, 1 minute. Add ground beef and cook until browned.

Transfer beef mixture to slow cooker along with tomatoes and kidney beans and season generously with salt and pepper. Cover and cook on low, 6 hours.

When ready to serve, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.

Add pasta and cheese to slow cooker and stir until melted. Serve with scallions, jalapeños, avocado, cilantro, sour cream and cheese.

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS

This is from Sarah Copeland in The New York Times cooking e-newsletter. Sarah wrote, "Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won’t miss them here. If speed is your game, roll the mixture into 12 large meatballs—or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand."

Yield: 4 servings; Time: 30 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019925-italian-wedding-soup-with-turkey-meatballs.

Ingredients

12 cups chicken broth

2 tablespoons olive oil, plus additional for greasing and serving

1 pound lean ground turkey

1/2 cup panko bread crumbs

1/3 packed cup fresh parsley leaves, finely chopped

1 egg, lightly beaten

3 to 4 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup freshly grated Parmesan cheese, plus more for serving

3/4 cup orzo, ditalini, acini di pepe or another small soup pasta

3 packed cups baby spinach or kale, thinly sliced

1 lemon, zested and halved

1/4 cup fresh dill, oregano or basil, roughly chopped (optional)

Preparation

Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.

Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.

Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.

Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.

Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.

Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.

CALIFORNIA TURKEY CHILI

This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.

Ingredients

1/4 cup extra-virgin olive oil

4 large cloves garlic, smashed, peeled and chopped

2 large poblano chiles, stemmed, seeded and diced

1 celery stalk, chopped

1 large onion, chopped

1-1/2 pounds ground turkey (dark meat)

1 tablespoon all-purpose flour

4 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons (packed) dark brown sugar

1 teaspoon dried Mexican oregano, crushed

Kosher salt and freshly ground black pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 cups low-salt chicken broth (preferably organic)

One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Simplest Quinoa and Pine Nut Pilaf:

1-1/4 cups whole grain quinoa (about 7 ounces)

1-3/4 cups low-salt chicken broth (preferably organic)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh cilantro or Italian parsley

1/3 cup pine nuts

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

Casseroles

For years, if someone mentioned Casseroles, the first thing many of us would think of was a way to use up left-overs. While casseroles might be a good way to do that, they're so much more. They can be a great way to get a bunch of ingredients together in one yummy dish.

A brief anecdote: When my maternal grandparents were newly-weds, my grandfather invited his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!

So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"

To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)

Fortunately, the boss apologized, tasted the casserole, and was impressed.

Grandma and Grandpa

Unfortunately, while there is a recipe in this post called Grandma’s Chicken Casserole, it isn’t my Grandma's chicken casserole; I really wish I had a copy of it! However, check out the Chicken Noodle Casserole, the Ground Beef Casserole with Potatoes and Cheese, and the rest of today's offerings. Enjoy!



EASY TACO CASSEROLE

This is from charmed71 at allrecipes. The recipe begins, "This quick and easy taco casserole is a great last-minute meal. Top with chopped tomato, onion, and lettuce if desired."

Prep Time: 15 minutes; Cook Time: 35 minutes; Total Time: 50 minutes; Servings: 6; Yield: 1 2-quart casserole

To view this online, go to https://www.allrecipes.com/recipe/228134/easy-taco-casserole/.

Ingredients

1 pound ground beef

1 cup salsa

1/2 cup chopped onion

1/2 cup mayonnaise

2 tablespoons chili powder

1 teaspoon ground cumin

2 cups crushed tortilla chips

4 ounces shredded Cheddar cheese

4 ounces shredded Monterey Jack cheese

Directions

Preheat the oven to 350 degrees F (175 degrees C).

Cook and stir ground beef in a large skillet over medium-high heat until crumbly and browned, 5 to 7 minutes. Drain and discard excess grease. Stir in salsa, onion, mayonnaise, chili powder, and cumin. Remove the skillet from heat.

Spread about 1/2 of the ground beef mixture into the bottom of a 2-quart casserole dish. Spread 1 cup tortilla chips over beef mixture. Top with 1/2 of the Cheddar cheese and 1/2 of the Monterey Jack cheese. Repeat layers with remaining ingredients. Cover the casserole dish with aluminum foil.

Bake in the preheated oven until cheese is melted in the middle, about 30 minutes.

GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE

This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.

“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”

Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.

To view this online, click here.

Ingredients

1 pound extra-lean ground beef (90% or better)*

1 cup chopped onion

1 can (14-1/2 ounces) diced tomatoes

2 teaspoons Worcestershire sauce

2 teaspoons salt

1-1/2 cups corn kernels or 1 can (15 ounces), drained

16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato

1/4 cup flour

1 green bell pepper, chopped

4 tablespoons butter, melted

2 cups shredded sharp or mild Cheddar cheese

Directions

Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.

Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.

Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.

*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.

GRANDMA'S CHICKEN CASSEROLE

This is from Betty Crocker, and begins, "When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners."

Prep Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings

To view this online, click here.

Ingredients

3 cups chopped cooked chicken

2 cans (10.5 oz each) condensed cream of chicken soup

2 cups shredded Cheddar cheese (8 oz)

3 cups Progresso™ plain panko crispy bread crumbs

6 tablespoons butter, melted

Directions

Heat oven to 350°F.

Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.

In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Tips from the Betty Crocker Kitchens

tip 1

Your grandma probably didn’t use panko bread crumbs, which are crispy crumbs used in Japanese cooking. But she’d definitely embrace them if she were given a box. Panko makes topping a casserole quick and ensures there’s good texture and contrast to the creamy center of the hot dish.

tip 2

Leftover roast turkey is a great substitute for chicken in this recipe—especially the day after Thanksgiving.

tip 3

Sub in crispy French-fried onions to top the casserole or try Colby-Monterey Jack cheese blend instead of cheddar cheese.

CHICKEN BACON RANCH CASSEROLE

This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"

Prep Time: 20 minutes; Total Time: 45; Makes 6 servings

To view this online, click here.

Ingredients

1 lb penne pasta, cooked and drained

2 cups shredded cooked chicken

1 jar (15 oz) Alfredo pasta sauce

1/2 cup ranch dressing

6 slices chopped cooked bacon

2 cups shredded mozzarella cheese (8 oz)

Chopped parsley, if desired

Directions

Heat oven to 350°F. Grease or spray 13x9-inch pan.

In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.

Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).

Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Tips from the Pillsbury Kitchens

tip 1

Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.

Tip 2

If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.

Tip 3

To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.

Tip 4

You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.

CHICKEN NOODLE CASSEROLE

This is from Betty Crocker, and begins, "Savor the comfort of chicken noodle soup in casserole form with this light, flavorful meal, best served with a side of crusty bread and a green salad."

Prep Time: 40 minutes; Total Time: 1 hour 15 minutes; Servings:8

To view this online, click here.

Ingredients

12 oz uncooked wide egg noodles (about 7 cups)

1/4 cup butter

1 cup finely chopped celery

1 cup finely chopped onions

1 cup finely chopped carrots

2 cloves garlic, finely chopped

3 cups Progresso™ chicken broth (from 32-oz carton)

1 teaspoon dried thyme leaves

1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup Gold Medal™ all-purpose flour

1/4 cup heavy whipping cream

3 cups shredded cooked chicken

1/2 cup Progresso™ Panko Italian style crispy bread crumbs

2 tablespoons grated Parmesan cheese

Chopped Italian (flat-leaf) parsley, if desired

Instructions

Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain egg noodles as directed on package.

In 12-inch nonstick skillet, melt 2 tablespoons of the butter over medium-high heat. Cook celery, onions, carrots and garlic in butter 6 to 7 minutes or until vegetables are tender.

Add 2-1/2 cups of the chicken broth, the thyme, salt and pepper to skillet; heat to boiling. In small measuring cup, beat remaining 1/2 cup chicken broth and the flour with whisk. Stir into hot chicken broth mixture in skillet. Simmer and stir 1 to 2 minutes or until mixture thickens slightly. Remove from heat; stir in whipping cream and shredded chicken.

Add cooked egg noodles to baking dish; stir in chicken mixture until mixed well. Cover; bake 30 to 35 minutes or until casserole is heated through.

Meanwhile, in 8-inch nonstick skillet, melt remaining 2 tablespoons butter over medium heat. Cook bread crumbs in butter 3 to 4 minutes, stirring frequently, until golden brown. Remove from heat; stir in Parmesan cheese. Sprinkle over baked casserole. Garnish with chopped parsley before serving.

BEEF TORTILLA CASSEROLE

This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”

Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.

Ingredients

1 lb lean (at least 80%) ground beef

1/2 cup chopped onion

1 box (14.2 oz) Old El Paso™ enchilada dinner kit

1/2 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 cup sour cream

1 cup shredded Cheddar cheese (4 oz)

Preparation

Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.

Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.

Expert Tips

Serve a tossed salad with fruity chunks of pineapple, mango or oranges.

B

Casseroles

For years, if someone mentioned Casseroles, the first thing many of us would think of was a way to use up left-overs. While casseroles might be a good way to do that, they're so much more. They can be a great way to get a bunch of ingredients together in one yummy dish.

A brief anecdote: When my maternal grandparents were newly-weds, my grandfather invited his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!

So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"

To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)

Fortunately, the boss apologized, tasted the casserole, and was impressed.

Grandma and Grandpa

Unfortunately, while there is a recipe in this post called Grandma’s Chicken Casserole, it isn’t my Grandma's chicken casserole; I really wish I had a copy of it! However, check out the Ground Beef Casserole with Potatoes and Cheese, the Three Sisters Casserole, and the rest of today's offerings. Enjoy!

HOT CHICKEN SALAD CASSEROLE

This is from Better Homes and Gardens.

Prep Time: 20 minutes; Bake Time: 30 minutes; Stand Time: 10 minutes; Total Time: 1 hr; Servings: 6

To view this online, go to https://www.bhg.com/recipe/hot-chicken-salad-casserole/.

Ingredients

3 cup cubed cooked chicken breast (about 1 pound)

2 stalks celery, sliced (1 cup)

1 large yellow or red sweet pepper, chopped (1 cup)

3/4 cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)

1 10.75 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup

1 6 ounce carton plain low-fat yogurt

2 green onions, sliced (1/4 cup)

1 tablespoon lemon juice

1/4 teaspoon black pepper

1/2 cup crushed cornflakes

1/4 cup sliced almonds

Directions

Preheat oven to 400°F. In a large bowl stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice, and black pepper. Transfer to a 2-quart rectangular baking dish.

In a small bowl stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.

Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.

CHICKEN BACON RANCH CASSEROLE

This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"

Prep Time: 20 minutes; Total Time: 45; Makes 6 servings

To view this online, click here.

Ingredients

1 lb penne pasta, cooked and drained

2 cups shredded cooked chicken

1 jar (15 oz) Alfredo pasta sauce

1/2 cup ranch dressing

6 slices chopped cooked bacon

2 cups shredded mozzarella cheese (8 oz)

Chopped parsley, if desired

Directions

Heat oven to 350°F. Grease or spray 13x9-inch pan.

In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.

Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).

Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Tips from the Pillsbury Kitchens

tip 1

Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.

Tip 2

If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.

Tip 3

To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.

Tip 4

You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.

BEEF TORTILLA CASSEROLE

This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”

Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.

Ingredients

1 lb lean (at least 80%) ground beef

1/2 cup chopped onion

1 box (14.2 oz) Old El Paso™ enchilada dinner kit

1/2 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 cup sour cream

1 cup shredded Cheddar cheese (4 oz)

Preparation

Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.

Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.

Expert Tips

Serve a tossed salad wtih fruity chunks of pineapple, mango or oranges.

GRANDMA'S CHICKEN CASSEROLE

This is from Betty Crocker, and begins, "When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners."

Prep Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings

To view this online, click here.

Ingredients

3 cups chopped cooked chicken

2 cans (10.5 oz each) condensed cream of chicken soup

2 cups shredded Cheddar cheese (8 oz)

3 cups Progresso™ plain panko crispy bread crumbs

6 tablespoons butter, melted

Directions

Heat oven to 350°F.

Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.

In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Tips from the Betty Crocker Kitchens

tip 1

Your grandma probably didn’t use panko bread crumbs, which are crispy crumbs used in Japanese cooking. But she’d definitely embrace them if she were given a box. Panko makes topping a casserole quick and ensures there’s good texture and contrast to the creamy center of the hot dish.

tip 2

Leftover roast turkey is a great substitute for chicken in this recipe—especially the day after Thanksgiving.

tip 3

Sub in crispy French-fried onions to top the casserole or try Colby-Monterey Jack cheese blend instead of cheddar cheese.

GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE

This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.

“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”

Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.

To view this online, click here.

Ingredients

1 pound extra-lean ground beef (90% or better)*

1 cup chopped onion

1 can (14 1/2 ounces) diced tomatoes

2 teaspoons Worcestershire sauce

2 teaspoons salt

1 1/2 cups corn kernels or 1 can (15 ounces), drained

16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato

1/4 cup flour

1 green bell pepper, chopped

4 tablespoons butter, melted

2 cups shredded sharp or mild Cheddar cheese

Directions

Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.

Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.

Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.

*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.

THREE SISTERS CASSEROLE

This was on the Vegetarian Times web site, and begins, "A Native American expression, 'three sisters' refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1-1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

1 15-oz. can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2-1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.

Double-Post Monday

Besides being Meatless Monday, it's also Double-Post Monday. Today's offerings include Beef Tortilla Casserole and Italian Wedding Soup with Turkey Meatballs. Enjoy!

GINGERY CHICKEN STEW

This is from Mark Bittman in The New York Times cooking enewsletter. For this recipe, Mark wrote, "Just 1-1/2 pounds of chicken to serve four people? Yes, because the emphasis is on the winter squash and daikon radish in this stew; unexpected, but substantial. It may seem downright semivegetarian, but the variety of flavors more than makes up for it."

About 1 hour, largely unattended; Yield: 4 servings

To view this yumminess online, go to https://cooking.nytimes.com/recipes/1016045-gingery-chicken-stew. While you're at it, please sign up for The New York Times cooking enewsletter. Really great recipes, lots of guides...If you're like me, you won't regret it.

Ingredients

2 tablespoons olive oil

1-1/2 pounds (4 whole bone-in) chicken thighs

1/2 teaspoon salt

1/2 teaspoon ground black pepper

1 large onion, chopped

2 cups chopped daikon radish

1/4 cup minced ginger

2 cups vegetable or chicken stock, or water, more as needed

1/4 cup soy sauce

2 tablespoons lime juice

3 pieces star anise

1-1/2 pounds any winter squash, cut into 1-inch chunks

Preparation

Put the oil in a large pot over medium-high heat. When it’s hot, add the chicken, sprinkle with the salt and pepper, and cook, turning the pieces as they release easily from the pan, until they’re well browned on both sides, 8 to 12 minutes. Remove the chicken from the pot.

Add the onion, daikon and ginger to the pot and cook until they begin to soften, 3 to 5 minutes. Add the stock, soy sauce, lime juice and star anise and bring to a boil, stirring to scrape up any brown bits from the bottom of the pot. Return the chicken and adjust the heat so the mixture bubbles gently but steadily.

Cook the chicken, covered, until very tender, about 30 minutes. Stir in the squash. Simmer, stirring occasionally and adding enough stock to keep it from sticking, until the squash is tender but not mushy, 10 to 15 minutes. If you like, remove the chicken thighs, cut the meat from the bones and return it to the pot. Fish out and discard the star anise. Adjust the seasonings to taste and serve.

BEEF TORTILLA CASSEROLE

This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”

Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.

Ingredients

1 lb lean (at least 80%) ground beef

1/2 cup chopped onion

1 box (14.2 oz) Old El Paso™ enchilada dinner kit

1/2 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 cup sour cream

1 cup shredded Cheddar cheese (4 oz)

Preparation

Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.

Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.

Expert Tips

Serve a tossed salad wtih fruity chunks of pineapple, mango or oranges.

HAWAIIAN MACARONI SALAD

This yummy macaroni salad is from Christin Mahrlig on her very cool site, Spicy Southern Kitchen. If you’ve never heard of her site (or you have, but never checked it out), I suggest you check it out ASAP. Go ahead, I’ll wait…(Tap, tap, tap…).

Anyway, the recipe begins, “Hawaiian Macaroni Salad is so fabulously creamy and simple. This mayonnaise-based pasta salad makes a wonderful side for summer bbqs and picnics.”

Prep Time: 10 mins; Cook Time: 10 mins; Total Time: 20 mins; Servings: 10

To view this online, go to https://spicysouthernkitchen.com/hawaiian-macaroni-salad/.

Ingredients

16 ounces elbow pasta

1/4 cup grated onion

1/4 teaspoon garlic powder

2 tablespoons apple cider vinegar

2 cups mayonnaise

1/2 cup whole milk

1 tablespoon sugar

2 shredded carrots

salt and pepper

Instructions

Bring a large pot of water to a boil and add 1 tablespoons kosher salt. Cook pasta according to package directions.

Place onion in a large bowl. When pasta is done, drain it well and add it to the bowl. Add garlic powder and apple cider vinegar and stir. Let sit 10 minutes.

In a medium bowl, whisk together mayonnaise, milk, and sugar.

Set aside about 1/2 a cup and add the rest to the macaroni along with carrots. Stir to combine. Season to taste with salt and pepper.

Cover and refrigerate both the bowl of macaroni salad and the reserved 1/2 a cup of mayonnaise mixture. Refrigerate for at least 2 hours before serving. Stir in the reserved mayonnaise mixture just before serving.

Recipe Notes

Be sure not to overcook your pasta or it will have a mushy texture.

If you to dress it up some, add diced ham or chopped pineapple.

SLOW-COOKER CHILI MAC ’N CHEESE

This is from Judy Kim on Delish, and begins, “Put in a little bit of prep in the morning, come home to an insanely delish dinner.”

Total Time: 6 hours 30 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4.

According to Delish, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.”

To view this online, click here.

Ingredients

3 tbsp. extra-virgin olive oil

1 large onion, diced

1 red bell pepper, diced

4 garlic cloves, minced

2 tsp. chili powder

1 tbsp. ground cumin

1 tbsp. cayenne

2 lb. lean ground beef

2 28-oz. cans crushed tomatoes

15 oz. kidney beans, drained and rinsed

1/2 lb. small pasta, such as macaroni or fusilli

2 c. shredded Cheddar

2 c. shredded Monterey Jack cheese

Scallions, jalapeño, avocado, cilantro, and sour cream, for garnish

Directions

Heat olive oil in a large skillet over medium heat. Add onion, bell pepper, and garlic and cook until softened. Add chili, cumin, and cayenne until fragrant, 1 minute. Add ground beef and cook until browned.

Transfer beef mixture to slow cooker along with tomatoes and kidney beans and season generously with salt and pepper. Cover and cook on low, 6 hours.

When ready to serve, bring a large pot of salted water to a boil. Cook pasta according to package directions. Drain and set aside.

Add pasta and cheese to slow cooker and stir until melted. Serve with scallions, jalapeños, avocado, cilantro, sour cream and cheese.

ITALIAN WEDDING SOUP WITH TURKEY MEATBALLS

This is from Sarah Copeland in The New York Times cooking e-newsletter. Sarah wrote, "Classic Italian wedding soup is beloved for its simplicity and satisfaction. This turkey version is lean, while meatballs stay moist by simmering in broth. Start with the most flavorful broth you can get your hands on (homemade is ideal, but store-bought works well too), then pack the meatballs with flavor (garlic and parsley) and staying power (egg, panko and cheese, to gently bind them together). Traditionalists may be tempted to add a small grated onion to the meat mixture, and sweat celery and carrots into the broth, but for a quick weeknight meal, you won’t miss them here. If speed is your game, roll the mixture into 12 large meatballs—or opt for 20 smaller ones if serving kids (mini meatballs will cook through even faster). Either way, finish with a healthy dose of olive oil, lemon, cheese and dill, or any fresh Italian herb you may have on hand."

Yield: 4 servings; Time: 30 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019925-italian-wedding-soup-with-turkey-meatballs.

Ingredients

12 cups chicken broth

2 tablespoons olive oil, plus additional for greasing and serving

1 pound lean ground turkey

1/2 cup panko bread crumbs

1/3 packed cup fresh parsley leaves, finely chopped

1 egg, lightly beaten

3 to 4 garlic cloves, minced

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 cup freshly grated Parmesan cheese, plus more for serving

3/4 cup orzo, ditalini, acini di pepe or another small soup pasta

3 packed cups baby spinach or kale, thinly sliced

1 lemon, zested and halved

1/4 cup fresh dill, oregano or basil, roughly chopped (optional)

Preparation

Combine the chicken broth and 2 tablespoons oil in a large pot and bring to a boil.

Meanwhile, add the turkey, panko, parsley, egg, garlic, salt, pepper and 1/2 cup Parmesan to a large bowl. Mix with a fork or clean hands until combined. Gently roll the mixture into 12 medium (2-inch) or 20 small (1 1/2-inch) meatballs and transfer to a baking sheet lined with lightly oiled aluminum foil or a silicone baking mat.

Heat the broiler to high and set an oven rack 6 to 8 inches from the heat. Broil the meatballs until brown on two sides, turning halfway through, about 3 to 4 minutes per side.

Add the pasta to the boiling broth and cook over medium until al dente, then lower the heat to a low simmer.

Add the meatballs to the broth and simmer on low until completely warmed through, 3 to 5 minutes, stirring occasionally. Remove from the heat, and add the spinach and lemon zest, stirring well, to wilt. Season with salt and pepper to taste.

Divide the soup among four bowls. Drizzle each with olive oil, sprinkle with more Parmesan and squeeze a bit of lemon over the top. Scatter the dill over the top, or stir in.

CALIFORNIA TURKEY CHILI

This is from Giada De Laurentiis on the Food Network. Prep Time: 1 hour; Inactive Time: 10 minutes; Cook Time: 1 hour 30 minutes; Total Time: 2 hours 40 minutes; Yield: 4 servings; Level: Intermediate

To view this online, go to https://www.foodnetwork.com/recipes/giada-de-laurentiis/california-turkey-chili-recipe-2014996.

Ingredients

1/4 cup extra-virgin olive oil

4 large cloves garlic, smashed, peeled and chopped

2 large poblano chiles, stemmed, seeded and diced

1 celery stalk, chopped

1 large onion, chopped

1-1/2 pounds ground turkey (dark meat)

1 tablespoon all-purpose flour

4 tablespoons tomato paste

3 tablespoons chili powder

1 tablespoon ground cumin

2 teaspoons (packed) dark brown sugar

1 teaspoon dried Mexican oregano, crushed

Kosher salt and freshly ground black pepper

1/2 teaspoon ground cinnamon

1/8 teaspoon ground cloves

3 cups low-salt chicken broth (preferably organic)

One 15 to 16-ounce can cannellini (white kidney beans), rinsed and drained

Simplest Quinoa and Pine Nut Pilaf, recipe follows

Assorted garnishes, such as chopped onion, shredded white Cheddar, chopped tomatoes and/or sour cream

Simplest Quinoa and Pine Nut Pilaf:

1-1/4 cups whole grain quinoa (about 7 ounces)

1-3/4 cups low-salt chicken broth (preferably organic)

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/3 cup chopped fresh cilantro or Italian parsley

1/3 cup pine nuts

Directions

Heat the oil in a heavy, large pot over medium-high heat. Add the garlic, poblanos, celery and onions. Saute until the vegetables soften, 5 to 6 minutes. Add the turkey and saute until no longer pink, breaking up the turkey with the back of a spoon, about 7 minutes. Sprinkle the flour over and stir to blend. Add the tomato paste, chili powder, cumin, sugar, oregano, 1 teaspoon salt, 1/2 teaspoon pepper, cinnamon and cloves. Cook 1 to 2 minutes, stirring to blend. Add the broth and beans. Bring to a simmer. Reduce the heat to medium-low and simmer until the flavors blend and the chili thickens to desired consistency, stirring often, 20 to 30 minutes. Season with more salt and pepper.

To serve, spoon Simplest Quinoa and Pine Nut Pilaf into deep bowls. Ladle chili over. Serve with garnishes.

Cook's Note: Other garnishes that you could offer: chopped radishes, pickled jalapenos, crumbled cotija cheese, tortilla chips and/or pico de gallo.

Simplest Quinoa and Pine Nut Pilaf:

Place the quinoa in a fine sieve. Rinse under cold running water 1 full minute. Set aside to drain.

Bring the broth, salt and pepper to a boil in heavy, medium saucepan over medium-high heat. Stir in the quinoa. Cover, reduce the heat to medium-low and simmer until the quinoa is tender and all the broth is absorbed, about 15 minutes. Turn off the heat. Let the quinoa stand, still covered, for 10 minutes.

Meanwhile, preheat the oven to 350 degrees F. Scatter pine nuts on a small rimmed baking sheet. Toast the nuts until golden, stirring occasionally, about 5 minutes. Cool on the baking sheet.

Mix the cilantro and pine nuts into the quinoa.

Casseroles

For years, if someone mentioned Casseroles, the first thing many of us would think of was a way to use up left-overs. While casseroles might be a good way to do that, they're so much more. They can be a great way to get a bunch of ingredients together in one yummy dish.

A brief anecdote: When my maternal grandparents were newly-weds, my grandfather invited his boss home for dinner. My grandmother had gotten rave reviews about her chicken casserole, to the point that whenever their church or any other group had a potluck dinner, people would request that she bring along her chicken casserole. It needed, among other ingredients, an entire chicken; no left-overs here!

So, for grandpa's boss, it was grandma's chicken casserole. Unfortunately, the boss made the mistake of thinking that the casserole was a left-overs dish, and stated, "If you knew your husband was bringing home the boss, you might have fixed something better than left-overs!"

To say that the comment was not kindly taken was an understatement. Grandma was off and running her mouth, informing him that she'd had to go out and buy a fresh chicken that morning for the casserole. (This was at a time when chicken was expensive enough that it was usually saved for Sunday dinner, or special occasions - like the boss coming for a meal.)

Fortunately, the boss apologized, tasted the casserole, and was impressed.

Grandma and Grandpa

Unfortunately, while there is a recipe in this post called Grandma’s Chicken Casserole, it isn’t my Grandma's chicken casserole; I really wish I had a copy of it! However, check out the Ground Beef Casserole with Potatoes and Cheese, the Three Sisters Casserole, and the rest of today's offerings. Enjoy!

HOT CHICKEN SALAD CASSEROLE

This is from Better Homes and Gardens.

Prep Time: 20 minutes; Bake Time: 30 minutes; Stand Time: 10 minutes; Total Time: 1 hr; Servings: 6

To view this online, go to https://www.bhg.com/recipe/hot-chicken-salad-casserole/.

Ingredients

3 cup cubed cooked chicken breast (about 1 pound)

2 stalks celery, sliced (1 cup)

1 large yellow or red sweet pepper, chopped (1 cup)

3/4 cup shredded reduced-fat cheddar or mozzarella cheese (3 ounces)

1 10.75 ounce can reduced-fat and reduced-sodium condensed cream of chicken soup

1 6 ounce carton plain low-fat yogurt

2 green onions, sliced (1/4 cup)

1 tablespoon lemon juice

1/4 teaspoon black pepper

1/2 cup crushed cornflakes

1/4 cup sliced almonds

Directions

Preheat oven to 400°F. In a large bowl stir together chicken, celery, sweet pepper, cheese, soup, yogurt, green onions, lemon juice, and black pepper. Transfer to a 2-quart rectangular baking dish.

In a small bowl stir together cornflakes and almonds. Sprinkle evenly over chicken mixture.

Bake, uncovered, about 30 minutes or until heated through. Let stand for 10 minutes before serving.

CHICKEN BACON RANCH CASSEROLE

This is from the Pillsbury emailing list. It begins, "Level up your casserole game in the easiest way with a yummy Chicken Bacon Ranch Casserole. Simple, hearty and guaranteed to please, this creamy chicken pasta dish will have the whole family asking for seconds. Prep your casserole in just 20 minutes, then let your oven do all the heavy lifting—this chicken bacon ranch pasta bake is the definition of comfort food!"

Prep Time: 20 minutes; Total Time: 45; Makes 6 servings

To view this online, click here.

Ingredients

1 lb penne pasta, cooked and drained

2 cups shredded cooked chicken

1 jar (15 oz) Alfredo pasta sauce

1/2 cup ranch dressing

6 slices chopped cooked bacon

2 cups shredded mozzarella cheese (8 oz)

Chopped parsley, if desired

Directions

Heat oven to 350°F. Grease or spray 13x9-inch pan.

In large bowl, place 1 lb cooked and drained penne pasta, 2 cups shredded cooked chicken, 1 jar (15 oz) Alfredo pasta sauce and 1/2 cup ranch dressing. Stir to combine. Pour mixture in pan; spread evenly.

Sprinkle 6 slices chopped cooked bacon evenly over top, then sprinkle with 2 cups shredded mozzarella cheese (8 oz).

Bake 15 to 20 minutes or until hot and bubbly. Let stand 5 minutes before serving. Sprinkle with chopped parsley.

Tips from the Pillsbury Kitchens

tip 1

Don't skimp on the optional sprinkle of chopped parsley. It adds bright color and a fresh taste to your bacon ranch chicken bake.

Tip 2

If you don't have any leftover chicken, pick up a rotisserie chicken at your grocery store. A 2-lb bird will provide about 3 cups of meat.

Tip 3

To add a more distinct cheesy flavor to your chicken bacon casserole, use cheddar cheese instead of the mozzarella.

Tip 4

You can use any short pasta, including fusilli or rotini, in this Chicken Bacon Ranch Casserole recipe. The short noodles make the casserole easy to scoop up and serve.

BEEF TORTILLA CASSEROLE

This comes from Old El Paso, and begins, “An enchilada dinner kit creates a hearty beef casserole that's in the oven in just 20 minutes.”

Prep Time: 20 Minutes; Total Time: 50 Minutes; Makes 6 servings

View this online at https://www.oldelpaso.com/recipes/beef-tortilla-casserole.

Ingredients

1 lb lean (at least 80%) ground beef

1/2 cup chopped onion

1 box (14.2 oz) Old El Paso™ enchilada dinner kit

1/2 cup water

1 can (4.5 oz) Old El Paso™ chopped green chiles

1 cup sour cream

1 cup shredded Cheddar cheese (4 oz)

Preparation

Heat oven to 350°F. In 10-inch skillet, cook beef and onion, stirring occasionally, until beef is thoroughly cooked; drain. Stir in both pouches enchilada sauce (from dinner kit), the seasoning mix (from dinner kit), water and chiles; heat until hot.

In ungreased 11x7-inch baking dish, spread 1 cup of the beef mixture. Cut tortillas (from dinner kit) in half. Place 6 tortilla halves on beef; spread with 1/2 cup of the sour cream. Top with 1/2 cup of the cheese, 1 cup of the beef mixture and remaining 6 tortilla halves. Top with remaining sour cream, remaining beef mixture and remaining cheese.

Bake 30 minutes. If desired, serve with additional sour cream, diced red bell pepper and chopped fresh cilantro.

Expert Tips

Serve a tossed salad wtih fruity chunks of pineapple, mango or oranges.

GRANDMA'S CHICKEN CASSEROLE

This is from Betty Crocker, and begins, "When it comes to weeknight dinner, casseroles are king. This super-simple, five-ingredient chicken casserole recipe comes together quickly and bakes up beautifully. It’s sure to be your quick-meal go to for at-home dinners and a reliable favorite for bake-and-take potluck dinners."

Prep Time: 10 minutes; Total Time: 45 minutes; Makes 8 servings

To view this online, click here.

Ingredients

3 cups chopped cooked chicken

2 cans (10.5 oz each) condensed cream of chicken soup

2 cups shredded Cheddar cheese (8 oz)

3 cups Progresso™ plain panko crispy bread crumbs

6 tablespoons butter, melted

Directions

Heat oven to 350°F.

Place chicken evenly in bottom of ungreased 13x9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.

In medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.

Tips from the Betty Crocker Kitchens

tip 1

Your grandma probably didn’t use panko bread crumbs, which are crispy crumbs used in Japanese cooking. But she’d definitely embrace them if she were given a box. Panko makes topping a casserole quick and ensures there’s good texture and contrast to the creamy center of the hot dish.

tip 2

Leftover roast turkey is a great substitute for chicken in this recipe—especially the day after Thanksgiving.

tip 3

Sub in crispy French-fried onions to top the casserole or try Colby-Monterey Jack cheese blend instead of cheddar cheese.

GROUND BEEF CASSEROLE WITH POTATOES AND CHEESE

This yumminess comes from Diana Rattray on The Spruce Eats. Diana wrote, “Corn, tomatoes, and potatoes and cheese make this ground beef casserole a whole meal. The casserole is similar to a cottage pie or this crockpot Chinese pie.

“If your ground beef is not extra lean you might want to brown it first. See the tips for instructions.”

Prep Time: 20 minutes; Cook Time: 75 minutes; Total Time: 95 minutes; Yield: Serves 6.

To view this online, click here.

Ingredients

1 pound extra-lean ground beef (90% or better)*

1 cup chopped onion

1 can (14 1/2 ounces) diced tomatoes

2 teaspoons Worcestershire sauce

2 teaspoons salt

1 1/2 cups corn kernels or 1 can (15 ounces), drained

16 ounces diced frozen hash brown potatoes, thawed, or about 3 to 4 cups mashed potato or cooked diced potato

1/4 cup flour

1 green bell pepper, chopped

4 tablespoons butter, melted

2 cups shredded sharp or mild Cheddar cheese

Directions

Combine beef, onion, tomatoes, Worcestershire sauce, and salt. In a separate bowl, combine corn, potatoes, flour, melted butter, and chopped green bell pepper.

Pat the beef mixture into a 13x9x2-inch baking pan; top with the corn and potato mixture.

Bake uncovered at 375° for 45 minutes; sprinkle with the cheese and bake ground beef casserole 15 to 20 minutes longer, or until browned and potatoes are tender.

*If the ground beef is not extra lean, you might want to brown it first. Brown the beef with the onions win a large skillet over medium heat until no longer pink. Drain well and then mix it with the tomatoes, Worcestershire sauce, and salt. Proceed with the recipe.

THREE SISTERS CASSEROLE

This was on the Vegetarian Times web site, and begins, "A Native American expression, 'three sisters' refers to the practice of growing beans, corn, and squash together. This filling casserole can be frozen for an upcoming party or made fresh for dinner. Serve with Pumpkin Seed Pesto." Makes 6 servings

To view this online, go to https://www.vegetariantimes.com/recipes/three-sisters-casserole/.

Ingredients

Polenta topping

1-1/2 cups yellow cornmeal

1 Tbs. chili powder

3/4 tsp. salt

Filling

3 Tbs. olive oil, divided

1 small onion, chopped (1 cup)

1 large red or yellow bell pepper, cut into 1-inch dice (1 cup)

1 lb. kabocha squash, peeled and cut into 1-inch cubes (2 cups)

1 15-oz. can diced tomatoes with chiles

2 cloves garlic, minced (2 tsp.)

1 tsp. ground coriander

1 tsp. ground cumin

1/2 tsp. salt

1 15-oz. can pinto beans, drained and rinsed

1 cup frozen corn kernels, thawed

Preparation

To make Polenta Topping: Whisk together cornmeal, chili powder, salt, and 4-1/2 cups water in double boiler, or in large metal bowl over barely simmering water. Cook 40 minutes, or until polenta is thick and stiff, stirring 3 or 4 times. Remove from heat.

To make Filling: Preheat oven to 375°F. Heat 2 Tbs. oil in large saucepan over medium heat. Add onion, and cook 7 minutes, or until softened, stirring often. Add bell pepper, and cook 5 minutes more, stirring often.

Stir in squash, tomatoes, garlic, coriander, and cumin. Cook 5 minutes, stirring occasionally. Stir in 1/2 cup water and salt. Bring mixture to a boil. Reduce heat to medium low, and simmer, partially covered, 10 to 15 minutes, or until squash is tender. Stir in beans and corn, and cook 5 minutes, or until slightly thickened, stirring occasionally.

Coat 8- x 11-inch baking dish with cooking spray. Spread 2 cups polenta over bottom of prepared dish. Spoon squash mixture over polenta. Smooth remaining polenta (about 2-1/2 cups) over top.

Score casserole into 6 squares with knife. Brush top with remaining 1 Tbs. oil. Bake 30 minutes, or until heated through and top is lightly browned.