chicken enchilada rice casserole... 50 minutes

the goods:

1 rotisserie chicken, breast meat removed and shredded, carcass discarded

2 cups basmati rice

2 cans (10 ounces each) red enchilada sauce

1 can (16 ounces) refried beans

1 cup shredded white cheddar cheese

1 cup shredded Monterey Jack cheese

1 can (11 ounces) corn kernels

sour cream, chopped tomatoes, chopped avocado, and cilantro, for serving

Cook rice according to package instructions using 4 cups water and 1/4 cup butter. 

Preheat oven to 350 degrees. Combine the two cheeses.

In a large bowl mix the shredded chicken with the enchilada sauce, refried beans, and half the cheese. Add rice, season with salt and pepper and mix well. Pour mixture into a casserole dish. Top with corn and sprinkle with remaining cheese.

Bake for 20-30 minutes or until cheese melts and is bubbly. 

Garnish with cilantro. Serve with sour cream, chopped tomatoes, chopped avocado, and additional cilantro.

chicken supreme pasta bake... 35 minutes

I know this doesn't look like much, but it has the flavors of pizza, and my husband actually ate leftovers (that never happens with pasta)!

the goods:

1 pound rotini pasta (or fusilli), cooked according to package instructions
2 cups cooked chicken, cubed (I took mine off a rotisserie chicken)
3 tablespoons butter
1/2 onion, chopped
1 green bell pepper, seeded, and diced
1 garlic clove, minced
3 tablespoons flour
2 cups chicken broth
1 cup sour cream
1 and 1/2 cup shredded cheddar cheese
1 and 1/2 cups shredded mozzarella cheese
1 can (14.5 ounces) diced tomatoes, drained
oregano

Preheat oven to 350 degrees. In a large skillet melt butter and saute onion, green bell pepper, and garlic for 2 minutes. Stir in flour and cook another 2 minutes, Whisk in chicken broth. Stir until it thickens slightly. Whisk in sour cream and add 1 cup cheddar cheese and 1 cup mozzarella cheese. Stir until melted. Add cooked pasta, chicken, and tomatoes. Season to taste with salt and pepper.
Spoon into a greased baking dish. Top with remaining cheese and sprinkle with oregano. Bake for 20-25 minutes.

chicken enchilada casserole... 1 hour

the goods:

1 can (14 ounces) red enchilada sauce

1 can (15 ounces) black beans, rinsed and drained

3 cups shredded monterey jack cheese

6 corn tortillas

2 chicken breasts

garnishes: salsa, sour cream, fresh cilantro

Cut each chicken breast into 3 pieces and place in a medium saucepan. Pour enchilada sauce over the chicken; cover and cook over medium-low heat, stirring occasionally, until chicken is cooked through, about 20 minutes. Remove chicken from sauce and shred with two forks.

Preheat oven to 375 degrees. Spread 1/4 cup of the enchilada sauce in the bottom of a 9-inch square baking dish. Place 3 corn tortillas in the bottom of the pan (cutting one in half to fit the corners). Top with a layer of chicken, a drizzling of sauce, a layer of beans, and a layer of cheese. Repeat 2 more times (for 3 total layers of: tortilla, chicken, sauce, beans, cheese).

Bake for 20-30 minutes uncovered, until bubbly and cheese has melted and started to brown on top. Serve with garnishes as desired.

enchilada casserole... 50 minutes

the goods:

3 cups red enchilada sauce

16 corn tortillas, halved

2 cans (15 ounces each) black beans, rinsed and drained

1 can (11 ounces) whole corn kernels, drained

6 scallions, thinly sliced

4 cups shredded cooked chicken (from 1 rotisserie chicken)

3 cups pepper jack cheese

1 avocado, peeled, pitted, and diced

1/2 cup loosely-packed chopped fresh cilantro

Preheat oven to 375 degrees. Spray a 9-by-13-inch baking dish with cooking spray. Pour 3/4 cup enchilada sauce in the baking dish and spread until the bottom of the dish is coated. Top with a layer of tortilla halves, so the entire dish is covered. Sprinkle evenly with some of the black beans, corn, and green onions. Sprinkle with a heaping amount of chicken, and a handful of shredded cheese.

Repeat with a second layer of tortillas, then sauce, then beans, corn, green onions, chicken, and cheese. Conclude with a final layer of tortillas, sauce, beans, corn, onions, chicken, and cheese. Conclude with a final layer of tortillas and sauce.

Cover the pan with foil, and bake 20 minutes. Remove pan from oven, remove and discard foil. Sprinkle evenly with another handful of shredded cheese, then return to the oven (uncovered) and bake for 10 minutes, or until cheese is melted. Serve topped with avocado and cilantro.

chicken and wild rice casserole... 1 hour

the goods:

meat from the breasts of 1 rotisserie chicken, shredded
1 package (6 oz.) wild rice with seasonings
1/2 cup sour cream
1 can (10 oz.) cream of chicken soup
1 teaspoon dried onion flakes
1/2 teaspoon garlic salt
1/2 teaspoon pepper

Preheat oven to 350 degrees. Prepare rice according to package instructions. In a large mixing bowl, combine sour cream, cream of chicken soup, onion flakes, garlic salt, and pepper. Stir in chicken and wild rice. Place in an 8x8-inch baking dish. Bake for 30 minutes.

baked ravioli... 50 minutes

 

the goods:

 

2 tablespoons olive oil

1 medium onion, chopped

3 garlic cloves, minced

1 and 1/2 teaspoons dried thyme

1 can (28 ounces) whole tomatoes

1 can (28 ounces) crushed tomatoes

2 pounds ravioli

1 and 1/2 cups shredded mozzarella

1/2 cup grated Parmesan

 

Preheat the oven to 425 degrees. Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and season with salt and pepper; cook, stirring occasionally, until softened, about 5 minutes. Add the thyme and tomatoes. Bring to a boil, reduce heat, and simmer, breaking up the tomatoes with a spoon, until the sauce is thickened, 20 to 25 minutes. 

Meanwhile, cook ravioli in a large pot of boiling salted water just until they float to the top (the pasta will continue to cook in the oven). Drain the pasta; return to the pot. Toss the sauce with the pasta. Pour the pasta into a large gratin dish or 9-by-13-inch baking dish, and sprinkle with the cheeses. Bake until golden, 20 to 25 minutes. Cool slightly before serving. 

mac and cheese (that doesn't glow in the dark)... 1 hour

 

the goods:

 

1 pound dry macaroni

1 egg, beaten

1/4 cup butter (1/2 stick)

1/4 cup all-purpose flour

2 and 1/2 cups whole milk

2 heaping teaspoons dry mustard

1 pound cheddar, grated

1/2 teaspoon salt

1/2 teaspoon garlic salt

1 teaspoon ground black pepper

 

Cook the macaroni in boiling salted water according to package directions for al dente. Drain. In a small bowl, beat the egg. Preheat oven to 350 degrees. Butter a large oval or rectangular dish. In a large pot, melt the butter and sprinkle in the flour. Whisk it together over medium-low heat. Cook for 5 minutes, whisking constantly. Slowly pour in the milk while whisking. Add the mustard and whisk until smooth. Cook for 5 minutes or until very thick, whisking constantly. Reduce heat to low. Temper the egg by slowly adding 1/4 cup of the sauce into the beaten egg, whisking constantly to avoid cooking the egg. Whisk until smooth. Pour the egg mixture into the sauce, whisking until smooth. Add all but 1/2 cup of the cheese and stir until melted. Add the seasonings. Taste the sauce and add more salt or garlic salt to taste. Pour the drained macaroni into the sauce and stir to combine. Pour into the prepared baking dish and top with remaining cheese. Bake for 20 minutes, or until bubbly and golden on top.

chicken-and-artichoke lasagna... 1 hour

 

the goods:

 

3 tablespoons unsalted butter

2 stalks celery, sliced 1/4 inch thick

1 yellow onion, diced medium

5 tablespoons all-purpose flour

3 and 1/2 cups chicken broth

3 cups shredded cooked chicken

1 and 1/2 cups roughly chopped marinated artichoke hearts, divided, plus 1 tablespoon marinade

1 cup fresh breadcrumbs

6 no-boil lasagna noodles

 

 

Preheat oven to 375 degrees. In a saucepan, melt butter over medium. Add celery and onion; cook until translucent, 5 minutes. Stir in flour and cook 1 minute. Increase heat and slowly stir in broth. Bring to a boil, stirring, and cook until liquid thickens, 1 minute. Remove from heat. Stir in chicken and 1/2 cup artichokes; season with salt and pepper. Mix breadcrumbs with marinade; season with salt and pepper.

 

Spread 1/2 cup chicken mixture in a 2-quart baking dish. Top with 2 noodles and 1 and 1/2 cups chicken mixture; repeat. Top with remaining 2 noodles, chicken mixture, and 1 cup artichokes, then scatter breadcrumbs on top. Bake until top is deep golden brown, 30 minutes. Let cool 10 minutes.

beef-and-rice casserole... 30 minutes

My 18-month-old LOVED this and had 2 helpings of it! She even ate the leftovers for lunch the next day! My 3-year-old had no idea he was eating carrots! My husband enjoyed it but said that the crusty bread was a necessity to add a little crunchy texture to the meal.

 

the goods:

 

1/2 cup fresh breadcrumbs

1/4 cup grated Parmesan (1 ounce)

2 tablespoons olive oil, divided

5 cups reserved Quick Meat Sauce

1/2 cup long-grain white rice

1 bunch scallions (green parts only), sliced

2 zucchini or summer squash, very thinly sliced

 

Preheat oven to 475 degrees. Combine breadcrumbs, Parmesan, and 1 tablespoon olive oil. In a large cast-iron skillet, bring meat sauce to a rapid simmer over high. Stir in rice and remove from heat.

 

Top with scallions, then carefully arrange zucchini in a single, slightly overlapping layer.

 

Season with salt and pepper, drizzle with remaining tablespoon oil, and top with breadcrumb mixture.

 

Return to heat and bring to a simmer. Cover with foil and bake 10 minutes. Remove foil and bake until rice is cooked through and breadcrumbs are golden, abotu 10 minutes more.

 

Let cool 5 minutes before serving.

Mexican lasagna... 45 minutes

the goods:

2 teaspoons extra-virgin olive oil
1 bag (10 ounces) frozen corn
1 garlic clove, minced
1/4 teaspoon cayenne pepper
reserved cooked black beans (or 1 can black beans, rinsed and drained)
8 flour tortillas, warmed and halved
2 cups salsa
2 cups shredded Monterey Jack cheese

Preheat oven to 400 degrees. In a large skillet, heat oil over medium-high. Add garlic and cayenne, cook 1 minute. Add black beans and corn; season with salt and pepper. Cook until beans are warmed through, 3 minutes. Remove from heat. Arrange a layer of tortilla halves in a 2-quart baking dish. Top with half the bean mixture and 1/2 cup salsa, then sprinkle with one-third the cheese.

Repeat with another layer of tortilla halves, bean mixture, salsa, and cheese. Top with another layer of tortilla halves, remaining salsa and cheese.

Cover with foil and bake until center is hot and cheese melts, 20 minutes. Uncover and bake until cheese is bubbling, 10 minutes.

chicken and spinach casserole... 45 minutes

the goods:

2 cups torn bread

1 tablespoon plus 3 teaspoons extra-virgin olive oil

4 cups, packed flat-leaf spinach

1 medium yellow onion, finely chopped

1 garlic clove, minced

1/4 cup white wine

2 tablespoons all-purpose flour

1 and 1/2 cups half-and-half

1/2 teaspoon fresh lemon juice

1 cup shredded rotisserie chicken

Preheat oven to 450 degrees. In a medium bowl, combine bread with 1 tablespoon oil; season with salt. Set aside. In a a medium pot, heat 1 and 1/2 teaspoons oil over medium-high. Add spinach; season with salt. Cook, stirring, until wilted, 2 minutes. Transfer to a colander, let cool, then squeeze out water. Coarsely chop. Wipe pot clean and heat 1 and 1/2 teaspoons oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 8 minutes. Add white wine to pot and cook until almost evaporated, about 5 minutes. Add flour and cook, stirring, 30 seconds. Gradually whisk in half-and-half. Add lemon juice and bring mixture to a boil over high.

Remove from heat and stir in chopped spinach and shredded chicken; season with salt and pepper. Transfer to a 2-quart baking dish and top with bread pieces. Bake until bread is golden brown and mixture is bubbling, 8 to 10 minutes.

3 cheese baked macaroni... 45 minutes

the goods:

1 pound elbow macaroni

3 slices bacon, cut crosswise into 1/2-inch pieces

1 and 1/2 teaspoons minced garlic

3 large eggs

1 can (12 ounces) evaporated milk

1/4 teaspoon cayenne pepper

1/8 teaspoon ground nutmeg

1 and 1/2 cups grated sharp cheddar cheese (6 ounces)

1/2 cup grated Monterey jack cheese (2 ounces)

1/2 cup finely grated Parmesan (1 ounce)

Preheat oven to 475 degrees.

In a large pot of boiling salted water, cook macaroni 6 minutes (it will be undercooked). Drain. Meanwhile, heat a small skillet over medium and add bacon. Cook until fat is rendered and bacon is crisp, about 10 minutes. Add garlic and cook until fragrant, 30 seconds.

With a slotted spoon, transfer bacon mixture to a medium bowl. Add macaroni and stir to combine.

In a large bowl, whisk together eggs and evaporated milk. Add 1/2 teaspoon salt, cayenne, nutmeg, and cheeses; mix well. Add macaroni mixture and stir well to combine. Transfer to an 8 or 9-inch square baking dish or a 2-quart gratin dish. With a spoon, gently spread mixture to form an even layer.

Bake just until sauce is bubbling at edges, 12 minutes. Let rest 10 minutes before serving.

baked spaghetti and mozzareall... 1 hour

the goods:

2 cans (28 ounces each) whole peeled tomatoes

2 tablespoons extra-virgin olive oil

2 garlic cloves, smashed and peeled

3/4 pound spaghetti

2 cups packed basil leaves, torn if large

3/4 pound fresh mozzarella, cut into 1/2-inch pieces

Preheat oven to 400 degrees. Set a large pot of salted water to boil. In a food processor, pulse tomatoes until coarsely chopped. In a large skillet, heat oil over medium-high. Add garlic and cook until fragrant, 1 minutes. Add tomatoes and bring to a boil. Cook at a rapid simmer until sauce thickens, about 12 minutes. Meanwhile, cook pasta 5 minutes (it will still be crunchy). Drain pasta and return to pot. Add tomato sauce, basil, and half the mozzarella and toss to combine.

Transfer mixture to a 3-quart baking dish and top with remaining cheese. Bake until cheese is golden and edges are bubbling, about 25 minutes.

spinach, ham, and rice casserole... 50 minutes

the goods:

2 packages (10 ounces each) frozen spinach, thawed and squeezed dry
2 cups prepared rice
2/3 cups whole milk
2 large eggs
1 cup grated Gruyere cheese
1 tablespoon extra-virgin olive oil
1 medium yellow onion, finely chopped
2 garlic cloves, minced
1/2 cup dry white wine
1/2 pound ham, chopped



Preheat oven to 375 degrees. In a large bowl, combine spinach, rice, milk, eggs, 3/4 cup cheese, 1 and 1/4 teaspoons salt, and 1/4 teaspoon pepper.



In a large skillet, heat oil over medium-high. Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until onion is soft and beginning to brown, about 10 minutes. Add wine and cook until evaporated, about 3 minutes. Add ham and cook until warmed through, about 2 minutes.



Add ham mixture to spinach mixture and stir to combine. Transfer to an 8-inch baking dish; top with remaining cheese.



Bake until warmed through and golden brown on top, 25 to 30 minutes.