Classic Beef and Potato Casserole
Ingredients:
1 lb ground beef
1 onion, diced
3 cloves garlic, minced
4 medium potatoes, sliced
1 cup cheddar cheese, shredded
1 can cream of mushroom soup
1 tsp salt
1/2 tsp black pepper
Steps:
Preheat oven to 375°F.
In a large skillet, brown the ground beef over medium-high heat until fully cooked. Drain any excess fat.
Add the diced onion and minced garlic to the skillet and sauté until softened.
Layer the sliced potatoes in the bottom of a 9×13 inch baking dish. Sprinkle with salt and pepper.
Add the ground beef mixture on top of the potatoes.
Spoon the cream of mushroom soup over the beef mixture and spread evenly.
Sprinkle the shredded cheddar cheese on top.
Cover the casserole with foil and bake for 45 minutes.
Remove the foil and bake for an additional 15-20 minutes, until the cheese is melted and bubbly.
Serve hot and enjoy!
Spinach and Ricotta Stuffed Shells Casserole
Ingredients:
1 box jumbo pasta shells
1 lb ground turkey
1 onion, diced
3 cloves garlic, minced
1 jar marinara sauce
1 cup ricotta cheese
1/2 cup frozen chopped spinach, thawed and squeezed dry
1 cup mozzarella cheese, shredded
1/4 cup grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper
Steps:
Preheat oven to 375°F.
Cook the jumbo pasta shells according to package directions. Drain and set aside.
In a large skillet, brown the ground turkey over medium-high heat until fully cooked. Drain any excess fat.
Add the diced onion and minced garlic to the skillet and sauté until softened.
Add the jar of marinara sauce to the skillet and stir to combine with the turkey mixture.
In a bowl, mix together the ricotta cheese, chopped spinach, shredded mozzarella cheese, grated Parmesan cheese, salt, and pepper.
Stuff each cooked pasta shell with a spoonful of the ricotta mixture and place the shells in a 9×13 inch baking dish.
Pour the turkey and marinara sauce mixture over the stuffed shells in the baking dish.
Cover the casserole with foil and bake for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Serve hot and enjoy!
Tex-Mex Chicken and Rice Casserole
Ingredients:
1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
1 onion, diced
1 green bell pepper, diced
1 can diced tomatoes with green chilies
1 can black beans, drained and rinsed
1 cup basmati rice, uncooked
1 cup chicken broth
1 tsp chili powder
1 tsp cumin
1 tsp salt
1/2 tsp black pepper
1 cup cheddar cheese, shredded
Steps:
Preheat oven to 375°F.
In a large skillet, brown the chicken pieces over medium-high heat until fully cooked. Remove from skillet and set aside.
In the same skillet, sauté the diced onion and green bell pepper until softened.
Add the can of diced tomatoes with green chilies and black beans to the skillet and stir to combine with the onion and pepper mixture.
Stir in the uncooked basmati rice, chicken broth, chili powder, cumin, salt, and black pepper.
Add the cooked chicken pieces back to the skillet and stir to combine with the rice mixture.
Transfer the rice and chicken mixture to a 9×13 inch baking dish.
Sprinkle the shredded cheddar cheese on top.
Cover the casserole with foil and bake for 35-40 minutes.
Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.
Serve hot and enjoy!
Conclusion
Dinner casseroles are a versatile and delicious way to feed your family or guests. With these unique and flavorful dinner casserole recipes, you can impress even the most discerning foodies. Whether you prefer classic beef and potato, spinach and ricotta stuffed shells, or Tex-Mex chicken and rice casserole, there’s a dish to satisfy every taste bud. So why not explore the world of dinner casseroles today and share your culinary expertise with others?
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