Cheesy Hash Brown Breakfast Casserole

Serves 6 to 8

• Cooking spray or oil, for coating the pan
• 1 tablespoon olive oil
• 1 pound uncooked breakfast sausage, casings removed
• 1 medium onion, diced
• 1 medium red bell pepper, cored, seeded, and diced
• 3/4 teaspoon kosher salt, divided
• 1 (20-ounce) bag frozen shredded potatoes (do not thaw)
• 10 large eggs
• 1 cup sour cream
• 1 cup whole or 2% milk
• 2 tablespoons Dijon mustard
• 1 1/2 cups shredded sharp cheddar cheese (about 6 ounces)
• 1/4 teaspoon freshly ground black pepper

Arrange a rack in the middle of the oven and heat to 375°F. Lightly coat a 9x13-inch baking dish with cooking spray or oil; set aside.

Heat the oil in a large frying pan over medium heat until shimmering. Add the sausage and cook, breaking it up into small pieces with a wooden spoon, until browned and no longer pink, 6 to 8 minutes.

Add the onion, pepper, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables are soft, about 5 minutes. Transfer the mixture to the baking dish, add the potatoes, stir to combine, and spread into an even layer.

Whisk the eggs in a large bowl. Add the sour cream, milk, mustard, cheese, remaining salt, and pepper and whisk to combine. Pour over the vegetable mixture.

Bake until the top is light golden-brown and a knife inserted in the middle comes out clean, about 45 minutes. Let cool for 5 minutes before slicing.

Recipe Notes

Make ahead: The casserole can be assembled, covered, and stored in the refrigerator overnight. Let sit at room temperature for 20 minutes before baking.

Storage: Leftovers can be stored in a covered container in the refrigerator for up to 5 days.

Buffalo Chicken Pasta Bake

Buffalo Chicken Pasta Bake

Serves 6

16 ounces short, hollow noodles such as rigatoni or penne
1 cup whole or 2% milk, plus more as needed
1 cup sour cream, preferably full-fat 
4 ounces cream cheese, softened
1/2 cup buffalo wing sauce, preferably Frank’s, plus extra to taste 
2 cups shredded Monterey Jack cheese
4 ounces crumbled blue cheese (optional)
1/2 teaspoon kosher salt, or to taste
Freshly ground black pepper
3 cups cooked, shredded chicken
1/3 cup bread crumbs
2 tablespoons melted butter

Preheat oven to 375°F. Grease a 9x13-inch casserole dish.

Bring a large pot of salted water to a boil. Cook the noodles 1 minute less than package directions, until just under-done. Drain and return to the pot.

Meanwhile, bring the milk to a gentle simmer in a medium sauce pan over moderate heat. Whisk in the sour cream, cream cheese, and buffalo sauce until smooth. Whisk in the monterey jack and blue cheese until melted and well combined. Taste and season with salt and pepper as desired.

Combine the sauce with shredded chicken and the cooked noodles and stir until fully incorporated. (If the mixture seems a bit dry, add 1/4 cup milk as needed.) Transfer the mixture to the prepared casserole dish. Combine the bread crumbs and melted butter in a small bowl and sprinkle evenly over the casserole.

Bake for 25 to 30 minutes, or until bubbly and brown on top. Cool for 5 to 10 minutes before serving.

Freezer-to-Oven Chicken Alfredo Casserole

Freezer-to-Oven Chicken Alfredo Casserole

Serves 6 to 8

1 pound dry fusilli pasta
1 (14- to 16-ounce) package frozen broccoli florets
6 tablespoons unsalted butter, divided
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
Kosher salt
Freshly ground black pepper
1/4 cup all-purpose flour
5 cups whole or 2% milk
1 1/2 cups finely grated Parmesan cheese (about 6 ounces)

Bring a large Dutch oven or heavy-duty pot of heavily salted water to a boil over medium-high heat. Add the pasta and cook until almost tender (you want some bite left in the pasta, check it 1 minute before the time called for on the package).

Turn off the heat, add the broccoli to the pot, stir to combine, and let sit for 1 minute (the broccoli will not be cooked all the way through). Drain well and set aside.

Melt 2 tablespoons of the butter in the same pot over medium-high heat. Add the chicken in an even layer, season generously with salt and pepper, and cook, stirring every few minutes, until the chicken is browned and just cooked through, about 5 minutes total. Remove to a plate or bowl. Do not wash out the pot.

Return the pot to medium heat and add the remaining 4 tablespoons of butter. When the butter is melted, add the flour, scrape up the brown bits at the bottom of the pan, and stir constantly until the flour starts to smell toasty and darkens slightly in color, about 1 minute. While constantly whisking, add the milk until it is all incorporated and the mixture is smooth. Bring just to a boil, whisking constantly. Add the cheese and whisk until smooth. Turn off the heat.

Add the chicken and any accumulated juices, pasta, and broccoli, and stir to combine. Taste and season with salt and pepper as needed.

Divide the mixture between 2 (8- to 9-inch) baking dishes or disposable foil trays (try to get ones that are around 2 inches deep), or transfer all of the mixture into a 9x13-inch baking dish or disposable foil tray. Let cool completely, then wrap tightly in aluminum foil and freeze for up to 2 months.

Bake frozen, still covered in the foil, on the middle rack of a preheated 350°F oven until heated through, about 1 1/2 hours. Alternatively, thaw in the refrigerator overnight, then bake for only 1 hour.

Recipe Notes

• Same-day baking: This casserole can also be baked immediately after assembly. Bake covered in foil in a 350°F oven until heated through, about 30 minutes.
• Disposable foil trays: Look for trays that are close to 2 inches deep; shallower trays will not hold all the casserole.
• Storage: The baked casserole leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Creamy Shells with Tuna and Spinach

This update to the old-fashioned tuna casserole is just as delicious as you remember: It gets a fresh taste from spinach and a fun shape from shells.

PHOTOGRAPHY:

Everyday Food, March 2012http://www.marthastewart.com/891898/creamy-shells-tuna-and-spinach

• Prep Time30 minutes
• Total Time50 minutes
• Serves4

Ingredients

• • 3 tablespoons extra-virgin olive oil
  • 1 small yellow onion, diced small
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 4 cups whole milk
  • Coarse salt and ground pepper
  • 1 hamburger bun, torn into large pieces
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon red-pepper flakes
  • 1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out
  • 2 cans (6 ounces each) light tuna in water, drained and flaked
  • 6 ounces jumbo pasta shells (about 20), cooked according to package instructions

Directions

1. Preheat oven to 375 degrees. In a medium pot, heat oil over medium-high. Add onion and cook until softened, about 6 minutes. Add flour and cook, stirring constantly, 1 minute. Gradually add milk, whisking constantly, and cook until slightly thickened and bubbling, about 3 minutes. Season with salt and pepper and let sauce cool slightly.
2. In a food processor, combine bun, Parmesan, Italian seasoning, and red-pepper flakes. Process until fine crumbs form. Transfer half the mixture to a large bowl and combine with spinach, tuna, and half the sauce; season with salt and pepper. Fill each shell with 2 heaping tablespoons spinach mixture and place in a 9-by-13-inch baking dish. Top with remaining sauce and breadcrumb mixture. Bake until sauce is bubbling and breadcrumbs are golden, about 20 minutes.

Cook's Note

Toss Together a Salad:
In a large bowl, whisk together 1 tablespoon each red-wine vinegar and extra-virgin olive oil, 1/2 teaspoon sugar, and 1/4 teaspoon Italian seasoning. Season with coarse salt and ground pepper. Add 3/4 head iceberg lettuce, chopped, and 1 tomato, cut into wedges. Toss to combine.

Crustless Broccoli and Cheddar Quiche

Crustless Broccoli and Cheddar Quiche
By Kathy Brennan and Caroline Campion, authors of KEEPERS (which just won the IACP award for 2014!)

The chicest mom Kathy knew growing up (think Jackie O with a platinum bob) made a version of this dish. That was in the ‘70s, when quiche was all the rage, but in our minds, it defies trend. She was a busy woman, so she skipped the crust and often baked the filling in individual ramekins in advance.

Aside from blanching the broccoli, the quiche can be assembled in minutes. If you prefer to use frozen broccoli, there’s no need to blanch it; just thaw and pat dry.

Recipe: Crustless Broccoli and Cheddar Quiche
Makes one 10-inch quiche

You'll need:
Unsalted butter for greasing the pie dish
Salt
3 cups small broccoli florets (from about 1 large head of broccoli)
1 cup shredded cheddar cheese (about 4 ounces)
1 cup whole milk
2/3 cup heavy cream
6 large eggs
Pinch of nutmeg, preferably freshly grated
Pepper

What to do:
Preheat the oven to 350F, with a rack in the middle position. Butter a 10-inch glass pie dish, then set aside.

Bring a large pot of water to a boil over high heat and season it generously with salt; it should taste like seawater. When it returns to a boil, add the broccoli and gently boil, stirring once or twice, until just crisp-tender, 1 to 2 minutes. Drain, rinse with cold water, then thoroughly pat dry and scatter over the bottom of the pie dish. Scatter the cheese evenly over top.

In a 1-quart measuring cup (see tip below) or medium bowl, whisk together the milk, cream, eggs, nutmeg, 1 teaspoon salt and pepper to taste until smooth, then pour over the cheese. Bake until the custard is just set in the center, 35 to 40 minutes. (Don’t worry if the center is a little trembly; it will cook a little more as it rests.) Let cool slightly before serving.

TIP: For convenience, we use a four-cup measuring cup to measure all of the ingredients for the quiche, ending with the custard, which we whisk right in the cup. First, measure the broccoli, then the cheese. Next, measure the 1 cup milk, add enough cream to reach 1 2/3 cups, then add the eggs, nutmeg, salt and pepper. Whisk together, then pour the custard into the dish.

Pastitsio

Pastitsio:

This is the ultimate Greek comfort food, a hearty casserole of cinnamon-spiked ground lamb baked with penne and a Parmesan cheese sauce.
Prep: 50 minutes
Total: 1 hour 30 minutes

Ingredients

Serves 8

• Coarse salt and ground pepper
• 1 pound penne, cooked and drained
• 2 pounds ground lamb
• 2 medium onions, diced
• 1/2 cup red wine
• 1 can (6 ounces) tomato paste
• 1/2 teaspoon ground cinnamon
• 6 tablespoons butter
• 1/2 cup all-purpose flour (spooned and leveled)
• 3 cups milk
• 1/8 teaspoon cayenne pepper (optional)
• 1/4 cup Parmesan cheese

Directions

1.     Preheat oven to 375 degrees. Cook pasta, and drain; reserve. Meanwhile, in a large saucepan, over medium heat, cook lamb, breaking apart pieces with a wooden spoon, until no longer pink, 6 to 8 minutes. Add onions; cook, stirring occasionally, until translucent, about 5 minutes.

2.     Transfer to a colander; drain fat, and discard. Return lamb to pan; add wine. Cook over medium heat until almost all liquid has evaporated, about 5 minutes.

3.     Stir in tomato paste, cinnamon, and 2 cups water; simmer, stirring occasionally, until thickened, 15 to 20 minutes. Season with salt and pepper.

4.     Make Parmesan Cheese Sauce while mixture is simmering: In a medium saucepan, melt butter over medium heat; whisk in flour until incorporated, about 30 seconds. In a slow steady stream, whisk in milk until there are no lumps.

5.     Cook, whisking often, until mixture is thick and bubbly and coats the back of a wooden spoon, 6 to 8 minutes. Stir in cayenne, if desired, and Parmesan.

6.     Add pasta to lamb mixture; transfer to a 9-by-13-inch baking dish. Pour sauce over the top, smoothing with the back of a spoon until level. Bake until browned in spots, 35 to 40 minutes. Remove from oven; let cool 15 minutes before serving. 

Mediterranean Tuna Noodle Casserole

Mediterranean Tuna Noodle Casserole:

Ingredients

Serves 8

• 1/3 cup olive oil, plus more for baking dishes
• Coarse salt and ground pepper
• 1 pound wide egg noodles
• 2 red bell peppers (ribs and seeds removed), thinly sliced
• 1/2 cup all-purpose flour
• 5 cups whole milk
• 4 cans (6 ounces each) tuna in olive oil, drained
• 1 can (14 ounces) artichoke hearts, drained and thickly sliced
• 5 scallions, thinly sliced
• 1/2 cup finely grated Parmesan

Directions

1.     Preheat oven to 400 degrees. Lightly oil two 8-inch square (or other shallow 2-quart) baking dishes. In a large pot of boiling salted water, cook noodles until 2 minutes short of al dente; drain, and return to pot.

2.     Meanwhile, in a 5-quart Dutch oven or heavy pot, heat oil over medium. Add bell peppers; season with salt and pepper. Cook until crisp-tender, 4 to 6 minutes. Add flour and cook, stirring, 1 minute. Gradually add milk, stirring until smooth. Cook, stirring occasionally, until mixture comes to a simmer.

3.     Remove from heat; add mixture to noodles in pot, along with tuna, artichoke hearts, and scallions. Season with salt and pepper, and toss. Divide between prepared baking dishes, and sprinkle with Parmesan. Bake until golden and bubbling, about 20 minutes.

To Freeze: Prepare through step 3; cool to room temperature. Cover tightly with aluminum foil, and freeze up to three months.

To Bake from Frozen: Preheat oven to 400 degrees. Bake, covered with foil, until center is warm, about 2 hours. Uncover, and bake until top is browned, about 20 minutes more.

To Bake from Thawed: Thaw overnight in refrigerator. Preheat oven to 400 degrees and bake, covered with foil, until center is warm, about 30 minutes. Uncover, and bake until top is browned, about 20 minutes more. 

Macaroni & Three Cheese Casserole

Macaroni & Three Cheese Casserole:

Ingredients

Serves 8

• 6 tablespoons unsalted butter, plus more for baking dish
• Coarse salt and ground pepper
• 1 pound medium pasta shells
• 1/4 cup all-purpose flour
• 1 teaspoon dry mustard powder
• 4 cups whole milk
• 4 ounces sharp white cheddar cheese, coarsely grated (1 cup)
• 4 ounces Havarti cheese, coarsely grated (1 cup)
• 4 ounces Muenster cheese, coarsely grated (1 cup)
• 1 teaspoon Worcestershire sauce
• 6 slices white sandwich bread

Directions

1.     Preheat oven to 400 degrees. Bring a large pot of water to a boil. Butter a shallow 4-quart baking dish (oval or 9-by-13-inch rectangle); set aside.

2.     Generously salt boiling water; add pasta. Cook, according to package instructions, until 2 minutes short of al dente. Drain pasta, and return to pot.

3.     While pasta is cooking, melt butter in a large saucepan over medium. Transfer 2 tablespoons melted butter to a small bowl; set aside for topping. Add flour and mustard powder to remaining butter in saucepan. Cook, whisking, 1 minute (do not let flour darken). Whisk in milk. Bring to a boil; reduce heat to medium-low, and simmer until sauce is thickened, 2 to 3 minutes.

4.     Remove sauce from heat. Gradually whisk in cheeses; add Worcestershire sauce, and season generously with salt and pepper. Add sauce to pasta, and toss to combine; transfer to prepared baking dish.

5.     Place bread in food processor; pulse until very coarse crumbs form (you should have about 3 cups). Add reserved melted butter, and pulse just to moisten. Scatter crumbs over pasta in baking dish. (If making ahead, cover and refrigerate up to 1 day.)

6.     Place dish on a rimmed baking sheet, and bake until topping is golden and sauce is bubbling, 15 to 20 minutes. (If refrigerated, bake for 30 to 35 minutes.) Cool 5 minutes before serving.

King Ranch Chicken Casserole

Slightly Fancy-Pants King Ranch Chicken Casserole
Ingredients:
1 1/2 pounds of chicken, without skin and bones
4 teaspoons of lime juice
1/4 cup of olive oil
3 cloves of garlic, minced
4 tablespoons of butter
1/2 an onion, diced
1 red bell pepper, diced
1 poblano pepper, diced
1 10oz. can of Ro-Tel tomatoes (or you can use a can of regular diced tomatoes and a 4 oz. can of diced green chiles, or if tomatoes are in season, can use two cups of diced fresh tomatoes with 1/4 cup of diced green chiles, such as a jalapeno)
4 teaspoons ancho chile powder
1 teaspoon of cumin
1 cup of chicken broth
2 tablespoons of flour
1/2 teaspoon of cayenne pepper
1/2 cup of half and half
1/3 cup of sour cream
1/2 cup of cilantro, chopped
3 cups of grated pepper jack and cheddar
10 corn tortillas
Salt and pepper to taste.


Method:
1. Cook the chicken in the olive oil on medium, adding 2 teaspoons of lime juice, 2 teaspoons of ancho chile powder and salt to taste.
2. When chicken is done (after about 20 minutes), shred it with two forks and set aside. Should yield about 3 cups.
3. Melt the butter in a saucepan on medium, and add the onions, red bell pepper and poblano pepper. Cook for 10 minutes.
4. Add the garlic, flour, cumin, cayenne pepper and 2 teaspoons of ancho chile powder, and cook for 1 minute.
5. Add the chicken broth and cook on low until mixture is thickened, a few minutes. Stir in the half-and-half and Ro-Tel cover the pot, and simmer for about 15 minutes, stirring occasionally.
6. Uncover the pot, and add the sour cream, 2 teaspoons of lime juice and 1/4 cup of cilantro, and add salt and pepper to taste. Turn off heat.
7. Preheat the oven to 350 degrees.
8. Heat up the tortillas (you can do this by adding a bit of oil on an iron skillet and then cooking the tortillas for about 30 seconds on each side).
9. Ladle 1/2 cup of the sauce onto the bottom of an 11 x 7 inch baking pan.
10. Layer half the tortillas along the bottom of the pan (on top of the sauce). To make sure entire pan is evenly covered, you can rip some of the tortillas into strips to fill any gaps.
11. Add half the chicken, half the remaining sauce, half the remaining cilantro and 1 1/2 cups of grated cheese.
12. Repeat the layering, leaving the cheese layer on top.
13. Cook uncovered for 30 minutes or until brown and bubbling. Serves 6-12, depending on how big a portion you distribute. Goes great with sour cream and cilantro on top.

Old-School King Ranch Chicken Casserole
Ingredients:
1 cooked 2 1/2 pound fryer (cooked with cumin, onion, celery and garlic) shredded
10 corn tortillas
1 onion, chopped
1 bell pepper, seeds and stem removed, diced
2 cups of grated cheddar cheese
1 can of cream of mushroom soup
1 can of cream of chicken soup
1 cup of chicken broth
1 can of Ro-Tel tomatoes
1 tsp. of chile powder

Method:
1. Preheat oven to 350 degrees.
2. Combine soups, broth, Ro-Tel tomatoes and chile powder; blend until smooth.
3. Place a layer of chicken in a greased casserole dish.
4. Add layers of tortillas, onion, bell peppers, cheese and sauce.
5. Repeat layers, ending with cheese.
6. Bake uncovered for half an hour or until brown and bubbling.

Cheesy Hash Brown Bake

Cheesy Hash Brown Bake:

This satisfying meal -- chili, cheddar, hash browns -- takes only five minutes to prep. What could be more welcome after a busy day? You'll find shredded, partially cooked potatoes in the refrigerated section or the freezer case. Look for brands that are free of preservatives.
Prep: 5 minutes
Total: 30 minutes

Ingredients

Serves 4

• 4 cups 30-Minute Chili
• 1 bag (16 ounces) fresh or frozen shredded hash brown potatoes, thawed if frozen
• 4 ounces cheddar cheese, shredded (1 cup)
• 1/4 cup finely chopped cilantro
• Coarse salt and ground pepper

Directions

1.     Preheat oven to 425, with rack set in upper third. Divide chili among four individual baking dishes (10 to 12 ounces each). Set aside.

2.     Place potatoes in a double layer of paper towels; squeeze out as much liquid as possible.

3.     In a large bowl, combine potatoes, cheese, and cilantro; season with salt and pepper. Scatter potato mixture over chili. Place baking dishes on a rimmed baking sheet. Bake until potatoes are golden brown and chili is bubbling, 20 to 25 minutes. Serve.

Helpful Hint

You can also make this in a 2-quart baking dish. Bake in an oven heated to 425 degrees for 40 to 45 minutes. Cover with aluminum foil if the top browns too quickly.

Beef, Cheese, and Noodle Bake

Beef, Cheese, and Noodle Bake

Yield

8 servings (serving size: about 1 cup)

Ingredients

       1  (8-ounce) package small elbow macaroni

       Cooking spray

       1  cup  prechopped onion

       1  cup  preshredded carrot

       2  teaspoons  bottled minced garlic

       1  pound  lean ground sirloin

       1  cup  tomato sauce

       1  teaspoon  kosher salt, divided

       1/2  teaspoon  freshly ground black pepper

       1  cup  fat-free milk

       2  tablespoons  all-purpose flour

       1/8  teaspoon  ground nutmeg

   1 1/2  cups  (6 ounces) 2% reduced-fat shredded sharp cheddar cheese (such as Cracker Barrel), divided

    

Preparation

Preheat oven to 350°.

Cook pasta according to the package directions, omitting salt and fat; drain. Lightly coat pasta with cooking spray.

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and carrot, and sauté 4 minutes. Add garlic; sauté 1 minute. Add ground beef; cook 5 minutes or until browned, stirring to crumble. Add tomato sauce, 1/2 teaspoon salt and pepper. Cook for 2 minutes or until most of liquid evaporates.

Add pasta to beef mixture in pan, stirring to combine. Spoon pasta mixture into an 11 x 7-inch baking dish coated with cooking spray.

Place milk, flour, nutmeg, and remaining 1/2 teaspoon salt in a medium saucepan; stir with a whisk until blended. Cook over medium heat 2 minutes or until thickened, stirring constantly with a whisk. Add 1 cup cheese, stirring until smooth. Pour cheese mixture over pasta mixture; stir. Top evenly with remaining 1/2 cup cheese. Bake at 350° for 20 minutes or until lightly browned. Let stand 5 minutes before serving.

Nutritional Information

Calories:

283 (24% from fat)

Fat:

7.7g (sat 4.2g,mono 2.4g,poly 0.7g)

Protein:

22.3g

Carbohydrate:

30.1g

Fiber:

2.1g

Cholesterol:

46mg

Iron:

3.1mg

Sodium:

622mg

Calcium:

209mg

Tortilla Chip Casserole

Tortilla Chip Casserole

Ingredients

·         1 Tbsp canola oil

·         1/2 cup chopped onion

·         1 Tbsp minced garlic

·         2 Tbsp all purpose flour

·         1 cup 2% reduced-fat milk

·         1/2 cup unsalted chicken stock

·         1 tsp ground cumin

·         1/2 tsp ground coriander

·         1/4 tsp kosher salt

·         1/4 tsp freshly ground black pepper

·         4 oz 1/3-less-fat cream cheese

·         1 cup canned black beans, rinsed and drained

·         3 cups chopped cooked chicken breast

·         4 oz baked tortilla chips, crushed

·         1 roasted red bell pepper, chopped

·         8 oz lower-sodium green chile enchilada sauce

·         2.5 oz shredded cheddar-Monterey Jack cheese blend (about 2/3 cup)

·         2 Tbsp chopped green onions

Pre-heat oven to 350 F.

Heat oil in saucepan over medium heat. Add onion and cook for 6 minutes. Add the garlic and flour and cook for another 2 minutes. Gradually, add the milk and stock, stirring constantly, bring to a boil. Remove from heat and stir in the cumin, coriander, salt, pepper, and cream cheese.

Spread 1/2 cup milk mixture over bottom of a broiler-safe 11 x 7″ baking dish. Layer beans, 1 1/2 cups chicken, and 2 ounces of tortilla chips. Top with 1/2 cup milk mixture. Layer 1 1/2 cups chicken, bell pepper, and 2 ounces of chips. Top with 1 cup milk mixture and enchilada sauce. Sprinkle with shredded cheese. Bake at 350 for 30 minutes. Sprinkle with green onions.