Casserole recipes for the busy school year

Back-to-school time means busy schedules, return to somewhat of a routine and planned meals for supper when families are on the go. When our children were in school, I would make one or sometimes two casseroles to have on hand for quick and easy leftovers when time was a premium. The kids could fly in the door and easily warm up food as they headed to their next activity. I sure do miss those days!

In thinking about young families who are still in this chapter of life, I went looking for a few casserole recipes that might help. The nice thing about casseroles is that you can adjust the ingredients to fit the preferences of your family. Make these your own and have fun feeding your family with new recipes.

Chicken Stroganoff Church Supper

On a busy weekend, sometimes you just need a quick and easy dinner recipe to make for your family. This Chicken Stroganoff Church Supper is a one-skillet meal that's simple to prepare and tastes delicious. With a creamy sauce atop a heaping pile of egg noodles, this dish is comfort food at its finest. Ready to

• 2 tablespoons butter
• 1-pound skinless, boneless chicken breast halves, cut into strips
• 6 ounces sliced mushrooms (about 2 cups)
• 1 medium onion, chopped (about 1/2 cup)
• 1 can (10 3/4 ounces) Campbell's Condensed Cream of Chicken Soup (Regular or 98% Fat Free)
• 1/2 cup sour cream or plain yogurt
• 4 cups medium egg noodles, cooked and drained
• Fresh parsley, chopped

Heat 1 tablespoon butter in a 10-inch skillet over medium heat. Add the chicken and cook until it's browned, stirring often. Remove the chicken from the skillet and set aside.

Heat the remaining butter in the skillet. Add the mushrooms and onion and cook until they're tender, stirring occasionally.

Add the soup and sour cream and heat to a boil. Return the chicken to the skillet and cook until the chicken is cooked through. Serve the chicken mixture over the noodles. Garnish with parsley, if desired.

Source: www.recipelion.com/Chicken-Recipes/Chicken-Stroganoff-Church-Supper

Delicious Amish Country Casserole

• 1 (12 oz) bag medium egg noodles
• 1 pound ground beef
• 1 (10.75 ounce) can tomato soup
• 1 (10.5 ounce) can cream of mushroom soup
• 1 cup milk
• Salt & pepper to taste
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon minced garlic
• 2 tablespoons dried onion flakes
• 1/4 cup grated Parmesan cheese

Preheat oven to 350 degrees. Spray a 9-inch-by-13-inch baking dish with nonstick cooking spray. Set aside.

Cook egg noodles according to package directions and drain well.

In a large skillet, cook and crumble ground beef. Drain grease.

In a large bowl stir together tomato soup, cream of mushroom soup, milk, salt, pepper, Worcestershire sauce, minced garlic and dried onion flakes.

Finally, stir in cooked egg noodles and ground beef. Spread mixture into prepared baking dish.

Bake, uncovered, for 25 to 30 minutes. Then top with grated Parmesan cheese and serve with garlic bread and salad.

Source: www.facebook.com/SweetToothRecipes1/posts/pfbid028ZaUR9ZQPvUnYNLnqJ4267LBqvGm98ZLJeQg5mYRPieB9y7joTLQapCgKiWJC9TDl

Bring Along Casserole

Need a bring-along main dish for any gathering? This down-home creamy chicken bake has a crunchy topping, to add excitement to every forkful.

• 1 (16-ounce) package butter-flavor crackers, crushed
• 3/4 cup (1-1/2 sticks) butter, melted
• 2 cups chunked cooked boneless, skinless chicken breasts
• 1 (8-ounce) can water chestnuts, drained and chopped
• 1 (10-3/4-ounce) can condensed cream of mushroom soup
• 1 (10-3/4-ounce) can condensed cream of chicken soup
• 1 cup sour cream
• 1/2 cup water
• 1 clove garlic, minced
• 1 teaspoon dried basil
• 1/8 teaspoon black pepper

Preheat oven to 325 degrees. Coat a 9-inch-by-13-inch baking dish with cooking spray.

In a large bowl, combine crushed crackers and butter; mix well and set aside 1/4 cup of mixture. Spoon remaining mixture into prepared baking dish. Evenly distribute chicken over cracker layer. Sprinkle water chestnuts over chicken.

In a large bowl, combine mushroom and chicken soups, sour cream, water, garlic, basil, and pepper; mix well and pour over water chestnuts and chicken. Sprinkle with reserved cracker mixture.

Bake 60 to 70 minutes, or until golden and bubbly.

Source: www.mrfood.com/Casseroles/Bring-Along-Casserole

Ranch Chicken Pasta Casserole

Super simple and delicious casserole.

• 12 ounces of Egg Noodles
• 1 1/2 pounds of chicken, cooked
• 16-ounce jar of Alfredo sauce
• 1 package of ranch seasoning
• 1/2 teaspoon of smoked paprika
• 1/2 cup of bacon chopped
• 1 1/2 cups of shredded cheddar cheese separated

Preheat oven to 375 degrees.

Cook egg noodles according to package directions. In 9-inch-by-13-inch casserole dish, combine all ingredients and 1 cup of the shredded cheese.

Once mixed top casserole with remaining cheese. Cook in preheated oven for 20 minutes.

Source: www.thesouthernladycooks.com/ranch-chicken-pasta-casserole/?fbclid=IwAR2Lzl-Ou6RSDepFPd6lNwIYlzsKUMnVGGuTmv6STCQtR-WzrmbDFtN-K8I

Bacon Cream Cheese Baked Spaghetti

• 4 cups milk
• 1 (10.5 oz) can condensed cream of bacon soup
• 8 ounces cream cheese, softened
• 1/2 tablespoon garlic powder
• 1/2 tablespoon onion powder
• 1-pound dry spaghetti
• 3 1/2 cups mozzarella cheese, grated and divided
• 1 cup bacon, cooked and crumbled
• Fresh chives, snipped, for garnish (optional)
• Kosher salt and freshly ground black pepper, to taste

Preheat oven to 400 degrees.

In a large pot, stir together the milk, bacon soup, cream cheese, garlic powder and onion powder. Bring to a boil.

Once bubbling, break spaghetti in half and stir into pot. Reduce heat to medium low and let spaghetti cook 8 minutes, stirring occasionally.

Stir in 2 cups of the mozzarella and half of the bacon. Season to taste with salt and pepper and transfer to a 9-inch-by-13-inch baking dish.

Top with remaining mozzarella and bacon and bake until cheese has melted and is starting to turn golden brown, about 15 minutes.

Let sit five minutes before serving. Garnish with fresh chives, if using.

Source: www.12tomatoes.com/bacon-cream-cheese-baked-spaghetti/?fbclid=IwAR15ZU3VyeRG9a1ONjmzn9sMow8VdRevHakFdJScUZ928ZFpkARSbJA8-30

Chicken tortilla casserole

This zesty chicken tortilla chip casserole makes a lot, and my family loves it. You will definitely want to save this recipe. This is the perfect recipe for the busy family.

• 4 to 5 cups chicken cooked and chopped (I bake a chicken and chop for this recipe)
• 1 cup green onion chopped (can use regular onion)
• 1 cup green pepper chopped
• 2 tablespoons oil
• 1 (14.5 ounce) can diced tomatoes, undrained
• 1 (10.5 ounce) can cream of celery soup
• 1 (10.5 ounce) can cream of chicken soup
• 1 (4 ounce) can green chilis, drained
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/2 teaspoon cumin
• 3 to 4 cups crushed tortilla chips
• 2 cups shredded Mexican style cheese or cheese of your choice

You will need a large skillet. Cook the green pepper and onion in the oil. Add the tomatoes, celery soup, chicken soup, green chilis, chili powder, garlic powder, pepper, salt and cumin to the skillet. Mix well with a spoon and simmer about 10 minutes. Add a layer of crushed tortilla chips to a 9-inch-by-13-inch baking dish. Next, add a layer of chicken and cover with half the soup mixture from your skillet. Sprinkle on 1 cup of the shredded cheese.

Add another layer of chips, chicken, and the rest of the soup mixtures. Bake in a preheated 350-degree oven for 20 to 25 minutes. Remove and add remaining cup of cheese. Return to oven for about five minutes or long enough to melt the cheese on top of the casserole dish. Makes 10 to 12 servings

Notes: You can add some cayenne or hot sauce to this casserole if you like hot food. Can serve with a dollop of sour cream on top, chopped tomatoes, olives, etc. This makes a great dish for company, and you can use your imagination and add other ingredients, too.

Source: www.thesouthernladycooks.com/chicken-tortilla-chip-casserole/

Chicken Cordon Bleu Casserole

Chicken cordon bleu casserole is creamy indulgence with the salty hints of ham, plenty of cheesy goodness and a crispy topping to pull it all together.

• 12 ounces dry egg noodles
• 2 cans condensed cream of chicken soup
• 3 cups chicken cooked and cubed
• 16 ounces regular sour cream
• 1 cup ham diced
• 1 cup Swiss cheese shredded
• 1 1/2 cups panko breadcrumbs
• 1/3 cup butter melted
• 1/4 teaspoon dried thyme leaves

Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray and set aside.

Cook pasta according to its package instruction just until pasta is al dente. Drain pasta.

In a medium mixing bowl, mix cream of chicken soup (straight from the can-undiluted) and sour cream. Add chicken, ham, Swiss cheese and cooked and drained noodles, then fold until everything is evenly coated. Pour into prepared baking dish.

In a small bowl, mix the panko and melted butter. Sprinkle evenly on the top of the casserole.

Bake in preheated oven for 25-30 minutes or until the casserole is heated through.

If topping hasn't browned, place under broiler, watching carefully, and broil just until topping is golden brown.

Source: www.gonnawantseconds.com/chicken-cordon-bleu-noodle-casserole/?fbclid=IwAR3VomE_9gIE9Y4Jx-TsK5T2p9GTpDrFfb6hdsaAA1NDR9CCLc3mEQhHU18#wprm-recipe-container-16084

Hamburger Supreme Casserole

This Hamburger Casserole is perfect for a busy night

• 1 pound ground beef
• 1/2 cup onion chopped
• 1 (10.5 ounce) can cream of mushroom soup
• 1/2 cup milk
• 1/2 teaspoon minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon thyme
• 1 (4 ounce) can mushrooms
• 2 cups macaroni uncooked
• 8 ounces sharp cheddar cheese grated or shredded

Brown meat and onion with garlic until tender in skillet on top of the stove. Cook macaroni according to package directions, drain and set aside.

Drain hamburger mixture and stir in soup, milk, seasonings, and mushrooms. Layer half of hamburger, macaroni and cheese in a 2-quart casserole. Repeat with meat and macaroni. Save last half of cheese.

Bake in preheated 350-degree oven, uncovered, for 20 minutes. Sprinkle with remaining cheese. Return to oven until cheese melts. Makes 6-8 servings.

Source: www.thesouthernladycooks.com/hamburger-supreme-casserole/

Ham Broccoli Pasta Casserole

This easy casserole is one your family will love. Perfect for a busy night! Bonus you don't have to precook the pasta!

• 1 1/2 cups cooked chopped ham
• 1 1/2 cups dry uncooked pasta (I used small pasta shells)
• 1 cup frozen broccoli pieces no need to thaw or cook
• 1/2 cup shredded cheddar cheese
• 1 (14.5 ounce) can chicken broth
• 1 (10.5 ounce) can cream of chicken soup, undiluted
• 1 cup evaporated milk
• 4 tablespoons butter or 1/2 stick, melted
• 1/2 cup chopped green onion
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dry mustard
• 1/2 teaspoon garlic powder

Topping:

• 4 tablespoons or 1/2 cup butter, melted
• 1 cup crushed Ritz cracker crumbs
• 1/2 cup shredded cheddar cheese

In a large mixing bowl combine, combine ham, pasta, broccoli pieces and shredded cheese. In another bowl combine the chicken broth, cream of chicken soup, milk, melted butter, green onion, salt, pepper, mustard and garlic powder. Mix with a spoon and pour over ham, broccoli, pasta and cheese

Mix all ingredients and pour into at least a 2-quart baking dish. Bake in preheated 350-degree oven, uncovered for 35 minutes. Remove, stir and add topping below on top of partially cooked casserole.

Topping: Mix all ingredients together well and sprinkle over top of casserole while you have it out of the oven.

Put casserole back in oven and bake, uncovered for another 40 minutes. Remove and let cool for about 15 minutes before serving. Makes about 8 servings.

Source: www.thesouthernladycooks.com/ham-broccoli-pasta-casserole/

Chicken Noodle Casserole

This casserole is wonderful for a busy night. Super easy to make and delicious!

• 4 cups chicken or turkey cooked and chopped
• 4 cups egg noodles, uncooked
• 1/4 cup onion, chopped
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 3/4 cup sour cream
• 1/4 teaspoon black pepper
• 1 teaspoon salt
• 1 (4 ounce) can sliced mushrooms, drained
• 1 cup cheddar cheese, shredded
• 1 cup cheese crackers (Cheezits) or Ritz cracker crushed
• 2 tablespoons butter or margarine, melted
• 1/4 cup slivered almonds, optional

Cook noodles according to directions on the box and drain. Combine cooked chicken and noodles and put in 2-quart baking dish. Combine onion, mushroom soup, chicken soup, sour cream, pepper, salt, and mushrooms. Add to chicken and noodles.

Mix shredded cheese and cracker crumbs together with butter and spread over casserole. Sprinkle almonds on top. Bake in preheated 350-degree oven for 35 to 40 minutes.

Source: www.thesouthernladycooks.com/chicken-noodle-casserole/?ck_subscriber_id=1468830423&utm_source=convertkit&utm_medium=email&utm_campaign=When+People+Ask+Me%20-%205045527

Lazy Lasagna

This delicious dish is so easy!

• 1 (24 ounce) jar of pasta sauce
• 1 (25 ounce) bag of frozen cheese ravioli
• 1 pound of ground beef or turkey
• 2 cups of shredded Italian style cheese
• 1 teaspoon of basil
• 1 teaspoon of oregano

Preheat oven to 400 degrees. Spray a 9- x 13-inch pan. Brown ground beef in skillet and add 3/4 of the sauce to meat and let simmer for about 10 minutes.

Pour remaining sauce in the bottom of casserole dish. Next layer frozen ravioli, then a layer of meat sauce and top with 1/2 the cheese. Layer ravioli again, meat sauce and cheese. Sprinkle basil and oregano on top layer of cheese. Cover with foil and bake for 30 minutes. Remove foil and bake for 15 more minutes. Let sit 5 minutes before serving

Notes: The Italian style shredded cheese contains Mozzarella, Provolone, Parmesan, Romano, Fontina, and Asiago cheese. You can use whatever cheese you like. Use the Classico tomato and basil pasta sauce.

Source: www.thesouthernladycooks.com/lazy-lasagna/

Baked Spaghetti

This baked spaghetti is the perfect comfort food.

• 1 1/2 to 2 pounds ground beef
• 1 green pepper chopped
• 1 onion chopped
• 1 teaspoon dried oregano or Italian seasoning
• 1/2 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon minced garlic
• 1 (24-ounce) container Italian Spaghetti Sauce or pasta sauce of your choice
• 1 (8-ounce) package spaghetti
• 2 tablespoons butter
• 1 cup shredded Parmesan cheese divided
• 1 (24-ounce) container cottage cheese
• 2 cups shredded mozzarella cheese

Brown ground beef, green pepper, and onion in a large skillet on top of the stove, drain. Add the oregano, black pepper, salt, minced garlic and Italian Spaghetti sauce to hamburger and stir to mix.

Cook the spaghetti according to package directions, drain. Spray a 9 x 13 baking dish with cooking spray. Add the hot spaghetti and toss with the 2 tablespoons of butter and 1/2 cup Parmesan cheese. Spread spaghetti in bottom of dish and cover with entire container of cottage cheese.

Spread the hamburger mixture over the cottage cheese. Top with the other 1/2 cup Parmesan cheese and the 2 cups of mozzarella cheese.

Bake in preheated 400-degree oven covered for 30 minutes. Remove covering and cook for 15 more minutes.

Notes: This makes about 10 to 12 servings and keeps great in the refrigerator for several days. It is great reheated in the stove or microwave. You could also freeze part of it or cut the recipe in half.

Source: www.thesouthernladycooks.com/baked-spaghetti/?ck_subscriber_id=1468830423&utm_source=convertkit&utm_medium=email&utm_campaign=When+People+Ask+Me%20-%205045527

Chicken Tortilla Chip

Have a great week, and until next time, happy cooking.