Food for a birthday and basketball game

By Susan McClanahan

This week my family celebrated my husband's birthday. Scott shared his birthday this year with the NCAA National Championship basketball game. Although his favorite team was not in the final game this year, it is still a nice evening of basketball and birthday celebration.

Each of us have evening commitments that keep us busy through the week, and sometimes I am short on time to do much cooking. Occasionally I need to have a casserole on hand for him that he can plate and warm up for a quick and easy supper. Today I thought I would share several casserole recipes with you that warm over well and are nice to prepare and have on hand.

I hope you can find these casserole recipes useful as you feed you family, whether it be a special birthday celebration or a normal family evening supper meal.

Baked Chops And Waffle Fries

• 6 bone-in pork loin chops (1 inch thick and 7 ounces each)
• 1 tablespoon olive oil
• 1/2 teaspoon seasoned salt
• 1 jar (8 ounces) process cheese sauce or homemade cheese sauce
• 1/2 cup 2% milk
• 4 cups frozen waffle fries
• 1 can (2.8 ounces) french-fried onions, divided
• 4 cups frozen broccoli florets

In a large skillet, brown pork chops in oil; sprinkle with seasoned salt. In a small bowl, combine cheese sauce and milk until blended.

Spread into a greased 13x9-inch baking dish. Top with cottage fries and half of the onions. Layer with broccoli and pork chops.

Cover and bake at 350 degrees for 45 minutes. Sprinkle with remaining onions. Bake until a thermometer reads 160 degrees, 10 minutes longer. Yield: 6 servings.

Chili Mac Casserole

This cheesy casserole uses several familiar ingredients, including macaroni, kidney beans, tomatoes and cheese. Just add a leafy salad for a complete meal

• 1 cup uncooked elbow macaroni
• 2 pounds lean ground beef (90% lean)
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (28 ounces) diced tomatoes, undrained
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (6 ounces) tomato paste
• 1 can (4 ounces) chopped green chilies
• 1 1/4 teaspoons salt
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 2 cups shredded reduced-fat Mexican cheese blend

Thinly sliced green onions, optional

Cook macaroni according to package directions. Meanwhile, in a large nonstick skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the tomatoes, beans, tomato paste, chilies and seasonings. Drain macaroni; add to beef mixture.

Transfer to a 13x9-inch baking dish coated with cooking spray. Cover and bake at 375 degrees for 25-30 minutes or until bubbly. Uncover; sprinkle with cheese. Bake 5-8 minutes longer or until cheese is melted. If desired, top with sliced green onions. Yield: 10 servings.

Turkey Pot Pie Casserole

• 2 cups diced red potatoes
• 1 large onion, finely chopped
• 2 celery ribs, chopped
• 2 teaspoons chicken bouillon granules
• 1/2 teaspoon dried rosemary, crushed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon dried thyme
• 1/8 teaspoon pepper
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1/2 cup water
• 3 tablespoons all-purpose flour
• 2/3 cup fat-free evaporated milk
• 3 cups frozen mixed vegetables, thawed and drained
• 2 cups cubed cooked turkey breast

Crust:

• 1/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1/2 teaspoon baking powder
• 1/8 teaspoon salt
• 4 tablespoons fat-free milk, divided
• 1 tablespoon canola oil
• Paprika

Preheat oven to 400 degrees. Place first 10 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until potatoes are tender, 10-15 minutes.

Whisk flour and evaporated milk until smooth; stir into pan. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Add frozen vegetables and turkey; heat through, stirring occasionally. Transfer to an ungreased 8-inch square baking dish.

For crust, whisk together flours, baking powder and salt; stir in 3 tablespoons milk and oil. On a lightly floured surface, roll dough to 1/8-inch thickness; cut into short strips. Arrange over filling. Brush strips with remaining milk; sprinkle with paprika.

Bake, uncovered, until filling is bubbly, 20-25 minutes. Let stand 10 minutes before serving. Yield: 6 servings.

Seafood Casserole

This rice casserole is stuffed with plenty of seafood and veggies to make it a hearty, yet easy recipe for family suppers.

• 1 package (6 ounces) long grain and wild rice
• 1 pound frozen crabmeat, thawed or 2-1/2 cups canned lump crabmeat, drained
• 1 pound cooked medium shrimp, peeled, deveined and cut into 1/2-inch pieces
• 2 celery ribs, chopped
• 1 medium onion, finely chopped
• 1/2 cup finely chopped green pepper
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 jar (2 ounces) diced pimientos, drained
• 1 cup mayonnaise
• 1 cup 2% milk
• 1/2 teaspoon pepper
• Dash Worcestershire sauce
• 1/4 cup dry bread crumbs

Cook rice according to package directions. Meanwhile, preheat oven to 375 degrees.

In a large bowl, combine crab, shrimp, celery, onion, green pepper, mushrooms and pimientos. In a small bowl, whisk mayonnaise, milk, pepper and Worcestershire sauce; stir into seafood mixture. Stir in rice.

Transfer to a greased 13x9-inch baking dish. Sprinkle with bread crumbs. Bake, uncovered, until bubbly, 40-50 minutes. Yield: 6 servings.

Reuben Bread Pudding Casserole

• 4 cups cubed rye bread (about 6 slices)
• 2 tablespoons butter, melted
• 2 cups cubed or shredded cooked corned beef (about 1/2 pound)
• 1 can (14 ounces) sauerkraut, rinsed and well drained
• 1 cup shredded Swiss cheese, divided
• 3 large eggs
• 1 cup 2% milk
• 1/3 cup prepared Thousand Island salad dressing
• 1 1/2 teaspoons prepared mustard
• 1/4 teaspoon pepper

Preheat oven to 350 degrees. In a large bowl, toss bread cubes with butter. Stir in corned beef, sauerkraut and 1/2 cup cheese; transfer to a greased 11x7-inch baking dish.

In same bowl, whisk eggs, milk, salad dressing, mustard and pepper; pour over top. Bake, uncovered, 30 minutes. Sprinkle with remaining cheese. Bake 5-7 minutes longer or until golden and a knife inserted in the center comes out clean. Yield: 6 servings.

Taco Salad Casserole

This casserole tastes like a taco salad and is a breeze to assemble. Crush tortilla chips to form a bottom layer, then spread on refried beans, a spicy meat mixture and cheese for a quick go-together casserole.

• 1 pound ground beef
• 1/4 cup chopped onion
• 1/4 cup chopped green pepper
• 1 envelope taco seasoning
• 1/2 cup water
• 1 cup crushed tortilla chips
• 1 can (16 ounces) refried beans
• 1 cup shredded cheddar cheese

Toppings: chopped lettuce and tomatoes, sliced ripe olives, sour cream and picante sauce

In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water. Cook and stir until thickened, about 3 minutes; set aside.

Place chips in a greased 8-inch square baking dish. In a small bowl, stir refried beans; spread over chips. Top with beef mixture and cheese.

Bake, uncovered, at 375 degrees for 15-20 minutes or until heated through. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce. Yield: 4 servings.

Chicken with Almonds Casserole

• 1/4 cup chopped onion
• 1 tablespoon butter
• 1 package (6 ounces) long grain and wild rice
• 2 1/4 cups chicken broth
• 3 cups cubed cooked chicken
• 2 cups frozen French-style green beans, thawed
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 3/4 cup sliced almonds, divided
• 1 jar (4 ounces) diced pimientos, drained
• 1 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1 bacon strip, cooked and crumbled

In a large saucepan, saute onion in butter until tender. Add rice with contents of seasoning packet and broth. Bring to a boil. Reduce heat; cover and simmer for 25 minutes or until liquid is absorbed. Uncover; set aside to cool.

In a large bowl, combine the chicken, green beans, soup, 1/2 cup of almonds, pimientos, pepper and garlic powder. Stir in rice.

Transfer to a greased 2 1/2-quart baking dish. Sprinkle with bacon and remaining almonds. Cover and bake at 350 degrees for 30-35 minutes or until heated through. Yield: 8 servings.

Hawaiian Pineapple Ham Casserole

• 2 cups uncooked wide egg noodles
• 1/2 cup chopped celery
• 2 tablespoons butter, divided
• 1 package (8 ounces) cream cheese, cubed
• 3/4 cup milk
• 2 cups cubed fully cooked ham
• 2 cans (8 ounces each) crushed pineapple, drained
• 2 teaspoons Worcestershire sauce
• 1/2 teaspoon salt
• Dash pepper
• 1/4 cup dry bread crumbs

Cook noodles according to package directions; drain. In a large skillet, saute celery in 1 tablespoon butter until tender. Stir in cream cheese and milk; cook and stir until cheese is melted. Add the noodles, ham, pineapple, Worcestershire sauce, salt and pepper.

Transfer to an ungreased 1-1/2-quart baking dish. Melt remaining butter; toss with bread crumbs. Sprinkle over the top. Bake, uncovered, at 350 degrees for 30-35 minutes or until heated through. Yield: 4 servings.

Pasta And Smoked Sausage Casserole

This sausage pasta tastes so good when it's hot and bubbly from the oven. The cheddar french-fried onions lend a cheesy, crunchy touch.

• 2 cups uncooked penne pasta
• 1 pound fully cooked smoked sausage rope, cut into 1/4-inch slices
• 1 1/2 cups 2% milk
• 1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
• 1 1/2 cups cheddar french-fried onions, divided
• 1 cup shredded part-skim mozzarella cheese, divided
• 1 cup frozen peas

Preheat oven to 375 degrees. Cook pasta according to package directions.

Meanwhile, in a large skillet, brown sausage over medium heat 5 minutes; drain. In a large bowl, combine milk and soup. Stir in 1/2 cup onions, 1/2 cup cheese, peas and sausage. Drain pasta; stir into sausage mixture.

Transfer to a greased 13x9-inch baking dish. Cover and bake 25-30 minutes or until bubbly. Sprinkle with remaining onions and cheese. Bake, uncovered, 3-5 minutes longer or until cheese is melted.

Freeze option: Sprinkle remaining onions and cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375 degrees. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165 degrees. Yield: 6 servings.

Corn Bread Chicken Bake

To make the most of leftover corn bread, try this hearty main dish casserole. It's moist, delicious and good on any occasion.

• 1 1/4 pounds boneless skinless chicken breasts
• 6 cups cubed corn bread
• 8 bread slices, cubed
• 1 medium onion, chopped
• 2 cans (10-3/4 ounces each) condensed cream of chicken soup, undiluted
• 1 cup chicken broth
• 2 tablespoons butter, melted
• 1 1/2 to 2 teaspoons rubbed sage, to taste
• 1 teaspoon salt
• 1/2 to 1 teaspoon pepper

Place chicken in a large skillet and cover with water; bring to a boil. Reduce heat; cover and simmer for 12-14 minutes or until a thermometer reads 170 degrees. Drain and cut into cubes.

In a large bowl, combine the remaining ingredients. Add chicken. Transfer to a greased 13x9-inch baking dish.

Bake, uncovered, at 350 degrees for 45 minutes or until heated through.

Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165 degrees. Yield: 10 servings.

Mushroom Turkey Tetrazzini

• 12 ounces uncooked multigrain spaghetti, broken into 2-inch pieces
• 2 teaspoons chicken bouillon granules
• 2 tablespoons butter
• 1/2 pound sliced fresh mushrooms
• 2 tablespoons all-purpose flour
• 1/4 cup sherry or additional pasta water
• 3/4 teaspoon salt-free lemon-pepper seasoning
• 1/2 teaspoon salt
• 1/8 teaspoon ground nutmeg
• 1 cup fat-free evaporated milk
• 2/3 cup grated Parmesan cheese, divided
• 4 cups cubed cooked turkey breast
• 1/4 teaspoon paprika, optional

Preheat oven to 375 degrees. Cook spaghetti according to package directions for al dente. Drain, reserving 2 1/2 cups pasta water; transfer spaghetti to a 13x9-inch baking dish coated with cooking spray. Dissolve bouillon in reserved pasta water.

In a large nonstick skillet, heat butter over medium-high heat; saute mushrooms until tender. Stir in flour until blended. Gradually stir in sherry, reserved pasta water and seasonings. Bring to a boil; cook and stir until thickened, about 2 minutes.

Reduce heat to low; stir in milk and 1/3 cup cheese until blended. Add turkey; heat through, stirring constantly. Pour over spaghetti; toss to combine. Sprinkle with remaining cheese and, if desired, paprika.

Bake, covered, until bubbly, 25-30 minutes. Yield: 8 servings.

Chicken Wild Rice

While this special dish is perfect for a company dinner, it's also just too good not to make often for everyday family meals. It is very nice served with some crusty rolls or French bread.

• 1 small onion, chopped
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons salt
• 1/2 teaspoon pepper
• 1 can (14-1/2 ounces) chicken broth
• 1 cup half-and-half cream
• 4 cups cubed cooked chicken
• 4 cups cooked wild rice
• 2 jars (4-1/2 ounces each) sliced mushrooms, drained
• 1 jar (4 ounces) diced pimientos, drained
• 1 tablespoon minced fresh parsley
• 1/3 cup slivered almonds

In a large saucepan, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually stir in broth; bring to a boil. Boil and stir for 2 minutes or until thickened and bubbly. Stir in the cream, chicken, rice, mushrooms, pimientos and parsley; heat through.

Transfer to a greased 2-1/2-quart baking dish. Sprinkle with almonds. Bake, uncovered, at 350 degrees for 30-35 minutes or until bubbly. Yield: 6-8 servings.

Zucchini Lasagna

• 1 pound lean ground beef (90% lean)
• 1/4 cup chopped onion
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 can (15 ounces) tomato sauce
• 1 large egg, lightly beaten
• 1 cup 2% cottage cheese
• 4 medium zucchini (about 1-3/4 pounds)
• 3 tablespoons all-purpose flour
• 1 cup shredded part-skim mozzarella cheese

Additional shredded mozzarella cheese, optional

Preheat oven to 375 degrees. In large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes. Stir in seasonings and tomato sauce. Bring to boil; simmer, uncovered, 5 minutes. In a bowl, mix egg and cottage cheese.

Trim ends of zucchini; cut lengthwise into 1/4-inch-thick slices. Layer half of the slices in a 13x9-inch baking dish coated with cooking spray; dust with half of the flour. Top with cottage cheese mixture and half of the meat sauce. Add remaining zucchini; dust with remaining flour. Spread with remaining meat sauce; sprinkle with 1 cup mozzarella cheese.

Bake, uncovered, until heated through, about 40 minutes. If desired, sprinkle with additional cheese. Let stand 10 minutes before serving. Yield: 6 servings.

Baked Cajun Cabbage Casserole

• 1 pound ground beef
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (10 ounces) diced tomatoes and green chilies
• 1 can (8 ounces) tomato sauce
• 1/2 cup uncooked long grain rice
• 1 teaspoon salt
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried oregano
• 1/4 to 1/2 teaspoon each white, black and cayenne pepper
• 4 to 6 drops hot pepper sauce
• 1 small head cabbage, chopped
• 1 cup shredded Colby cheese

In a skillet, cook the beef, green pepper, onion and garlic over medium heat until meat is no longer pink; drain. Stir in tomatoes, tomato sauce, rice, seasonings and hot sauce.

Spread into an ungreased 13x9-inch baking dish. Top with the cabbage and cheese.

Cover and bake at 350 degrees for 65-75 minutes or until the rice is tender. Yield: 6-8 servings.

Bell Pepper Casserole

If you like stuffed peppers, you'll love this speedy version. It offers all the comforting flavor of the original, but takes just half an hour. Instead of cooking the instant rice, you can use 2 cups leftover cooked rice if you have it on hand.

• 1 cup uncooked instant rice
• 1 pound ground beef
• 2 medium green peppers, cut into 1-inch pieces
• 1/2 cup chopped onion
• 1 jar (26 ounces) marinara sauce
• 1 1/2 teaspoons salt-free seasoning blend
• 1/2 cup shredded Italian cheese blend
• 1/2 cup seasoned bread crumbs
• 1 tablespoon olive oil

Preheat oven to 350 degrees. Cook rice according to package directions.

Meanwhile, in a large skillet, cook beef, green peppers and onion over medium-high heat until meat is no longer pink; drain. Stir in rice, marinara sauce and seasoning blend. Stir in cheese.

Transfer to a greased 2-quart baking dish. Toss bread crumbs and oil; sprinkle over the top. Bake 8-10 minutes or until heated through and topping is golden brown. Yield: 6 servings.

Chicken And Swiss Stuffing Bake

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup whole milk
• 1 package (6 ounces) stuffing mix
• 2 cups cubed cooked chicken breast
• 2 cups fresh broccoli florets, cooked
• 2 celery ribs, finely chopped
• 1 1/2 cups shredded Swiss cheese, divided

In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 13x9-inch baking dish.

Bake, uncovered, at 375 degrees for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.

Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375 degrees. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165 degrees. Yield: 8 servings.

Chicken Zucchini

• 1 package (6 ounces) stuffing mix
• 3/4 cup butter, melted
• 3 cups diced zucchini
• 2 cups cubed cooked chicken breast
• 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
• 1 medium carrot, shredded
• 1/2 cup chopped onion
• 1/2 cup sour cream

In a large bowl, combine stuffing mix and butter. Set aside 1/2 cup for topping. Add the zucchini, chicken, soup, carrot, onion and sour cream to the remaining stuffing mixture.

Transfer to a greased 11x7-inch baking dish. Sprinkle with reserved stuffing mixture. Bake, uncovered, at 350 degrees for 40-45 minutes or until golden brown and bubbly. Yield: 6 servings.

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