cheesy casserole

A cheesy, rich, and indulgent creamy broccoli casserole that is topped with buttery crackers. This recipe is perfect for potlucks and can be made low-carb by omitting the cracker topping.

Cheesy Broccoli Casserole Recipe

unsalted butter

onion

broccoli florets

cream of celery soup

cheddar cheese

mayonnaise

sour cream

eggs (beaten)

garlic powder

onion powder

black pepper

lemon juice

RITZ crackers (crushed)

butter

Steam broccoli

Place broccoli florets in a steamer basket, set aside. Add enough water to fill one inch of the bottom of your stock pot. Once boiling, add steamer basket of broccoli and cover pan. Steam for 5 minutes, drain excess water, and set broccoli aside.

Preheat oven

Cook onion

Melt 3 tablespoons of butter in a medium skillet, and cook chopped onion until translucent and lightly browned.

Mix casserole

In a greased 3.5 quart casserole dish, mix onion, broccoli, soup, mayo, sour cream, spices, eggs, 1 cup of cheddar and lemon juice. Lastly, sprinkle on remaining one cup of cheddar, and crushed crackers. Add remaining melted butter evenly to the top layer of the crackers.

Bake

Bake uncovered for 45 minutes. Casserole will be browned on top and creamy inside. Serve warm.

Using fresh yellow squash, colorful zucchini, an easy cream sauce, and plenty of cheese, this Cheesy Zucchini and Squash Casserole feeds a houseful and tastes just like Thanksgiving at Grandma’s. The whole family will love it!

Cheesy Zucchini and Squash Casserole

zucchini,

squash,

all-purpose flour

milk

Italian Seasoning

garlic, (minced)

olive oil, (divided)

Salt and freshly ground pepper, (to taste)

mozzarella cheese, (divided)

grated parmesan cheese, (divided)

panko crumbs

Olive oil, (for drizzling)

Chopped fresh parsley, (for garnish)

Grated parmesan cheese, (for garnish, optional)

Preheat oven to 375˚F.

Grease a 9x13 baking dish with a bit of butter and set aside.

Cut or spiralize the zucchini and yellow squash; place in a colander, sprinkle with salt, and let drain.

In the meantime, melt the butter in a 2-qt.  saucepan set over medium heat.

Whisk in the flour; continue to whisk and cook for 2 minutes.

Slowly add in the milk, stir in Italian seasoning, and continue whisking constantly until smooth.

Simmer and whisk frequently for 8 to 10 minutes, or until sauce thickens.

Meanwhile, using paper towels, pat dry the squash and zucchini as much as you can and then place in a large bowl. Add garlic.

Add 1/2 tablespoon olive oil to the vegetables and season with salt and pepper to taste; toss to combine.

Heat remaining 1 tablespoon olive oil in a large skillet set over medium-high heat.

Add squash and zucchini to the hot oil and cook for 3 minutes, or until it just starts to soften; stir frequently. Remove from heat, drain, and set aside.

Spoon ¾-cup of the prepared cream sauce over the bottom of the buttered baking dish.

Arrange ½ of the squash mixture over the cream sauce.

Sprinkle with 1 cup of the mozzarella cheese and ⅓ cup of the parmesan cheese.

Add the rest of the squash mixture and cover with the rest of the cream sauce, then sprinkle with remaining cheeses.

Sprinkle panko crumbs over the top and drizzle with olive oil.

Bake for 30 to 35 minutes, or until top is golden.

Remove from oven and let cool 10 minutes.

Garnish with parsley and parmesan cheese. Serve.

Light, fresh, and oh so good! This is a perfect summer-time side dish!

Corn Casserole

corn, (drained)

half-and-half

salt

Parmesan cheese, (divided)

basil leaves, (divided)

jalapeno, (finely diced)

shallots, (finely diced)

Heat oven to 350°F.

In a large bowl add corn, egg, half-and-half, salt, half the Parmesan, 1 teaspoon basil, jalapeno, and shallots. Stir to combine.

Transfer mixture to a prepared 8x8-inch baking dish. Use a small offset spatula and spread into an even layer. Top with the remaining Parmesan.

Bake until bubbling, about, 40 to 45 minutes. Set aside to cool on a wire rack for 10 minutes. Top with the remaining basil and serve.

Great for meal prep, made with simple ingredients, and packed with protein, this Easy Tater Tot Casserole recipe will not disappoint!

Easy Tater Tot Casserole

Pound

Green Pepper

Yellow Pepper

Orange Pepper

½ Red Onion

Teaspoons Minced Garlic

Teaspoon Black Pepper

Salt

Teaspoon Italian Seasoning

Can Cream of Mushroom (or Chicken (98% Fat

Pound Tater Tots

¾ Cup Cheese (Shredded / Your Choice)

Chop up your Vegetables

Add your Oil into your stovetop pan and let it heat up over Medium Heat

Add in your chopped up Vegetables and let them cook for a couple minutes (keep them moving)

Add in your Ground Meat and break it up

While your Ground Meat is browning add in your Minced Garlic, Black Pepper, Salt, and Italian Seasoning

Mix everything together until your Ground Meat has browned

Drop your heat to Low and add in your can of Cream of Mushroom or Chicken

Mix everything together and let it cook for a couple minutes

Pour that mix into at least a 2 quart baking dish

Top it with your frozen Tater Tots followed by your Cheese

Put it into the oven on 350F/176C for around 35-40 minutes or until your Tater Tots have turned golden brown

One of our favorite meal preps to date. We used a jar of Heinz gravy as a substitute for the cream of mushroom and it turned out great.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1723660693/zbjxakewqnhygiazt1qx.mp4

This Tater Tot Casserole with Ground Beef combines savory beef, crispy tater tots, and a creamy mushroom soup base, topped with cheddar cheese for a delicious and satisfying meal. Add peas, carrots, and sour cream for extra flavor and texture. It's an easy one-pan dinner that's sure to become a family favorite! Keywords: Tater Tot Casserole, ground beef, easy casserole recipes, comfort food.

Tater Tot Casserole With Ground Beef Recipe

Beef (1 lb)

Tater Tots (32 oz)

Cream of Mushroom Soup (1 can, 10.5 oz)

Shredded Cheddar Cheese (2 cups)

Onion (1 small, chopped)

Garlic (2 cloves, minced)

Worcestershire Sauce (1 tbsp)

Salt and Pepper (to taste)

Frozen

In a skillet, heat oil/butter over medium heat. Add chopped onions and cook until softened.

Add ground beef and minced garlic to the skillet, cooking until beef is browned. Drain excess fat.

Stir in Worcestershire sauce, salt, and pepper. Remove from heat.

In a large bowl, mix the beef mixture with cream of mushroom soup (and optional sour cream and vegetables).

Transfer mixture into a greased baking dish. Spread shredded cheddar cheese evenly on top.

Arrange frozen tater tots in a single layer on top of the cheese.

Bake for 40-45 minutes, or until tater tots are crispy and golden.

Remove from oven, garnish with green onions or chives if desired, and serve hot.

Brussels sprouts baked in a rich cream sauce with two kinds of cheese. A luxurious twist on the classic vegetable.

Creamed Brussels Sprouts

Brussels sprouts, halved.

butter.

shallots, finely chopped.

garlic cloves, finely chopped.

thyme.

black pepper.

heavy cream.

sour cream.

fresh nutmeg.

Parmesan, grated.

mozzarella, divided.

chives, sliced.

Kosher salt.

Preheat

Blanch Sprouts

Boil salted water. Cook sprouts 2 minutes. Ice bath 5 minutes. Drain well. Put in 13x9 dish.

Make Sauce

Melt butter. Cook shallots, garlic, thyme, pepper. Add creams and nutmeg. Stir in Parmesan and 1/2 cup mozzarella.

Assemble

Pour sauce over sprouts. Top with remaining mozzarella.

Bake 25-30 minutes uncovered. Until bubbly and golden. Top with chives.

This Baked Potato Chicken and Broccoli Casserole is a comforting, cheesy dish featuring tender baked potatoes, chicken, and broccoli, all smothered in a creamy cheese sauce. Perfect as a main course or a hearty side dish!

Baked Potato Chicken and Broccoli Casserole

potatoes

chicken (diced

broccoli florets (blanched)

cheddar cheese (divided)

tbsp all-purpose flour

garlic (minced)

to taste salt and pepper

chives

Preheat and Prepare

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or non-stick spray.

Bake the Potatoes

Wash and scrub the potatoes thoroughly. Bake them directly on the oven rack for 45-60 minutes until tender. Let them cool slightly for easier handling.

Prepare the Cheese Sauce

Melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute. Stir in flour and cook for 1-2 minutes. Gradually whisk in milk and cook until thickened. Remove from heat and stir in sour cream and 1 cup of shredded cheddar cheese. Season with salt and pepper.

Assemble the Casserole

Slice the baked potatoes in half and scoop out the flesh, leaving a thin layer in the skins. Arrange the potato shells in the prepared baking dish. In a mixing bowl, combine the scooped potato flesh, cooked chicken, broccoli, and cheese sauce. Toss to coat evenly.

Fill the Potato Shells

Spoon the filling mixture into each potato shell, dividing it evenly. Top with the remaining shredded cheddar cheese.

Bake the Casserole

Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. Let cool for a few minutes before serving.

Serve and Enjoy

Garnish with chopped chives or green onions if desired. Serve warm and enjoy this comforting dish!

This hearty Amish Sunday Savior Casserole is the ultimate comfort food, packed with ground beef, vegetables, creamy mushroom soup, and a cheesy topping. It's a perfect, family-friendly dish that’s easy to prepare and bake. Enjoy this warm, filling casserole for dinner tonight!

Amish Sunday Savior Casserole

beef

onion,

carrots, sliced

celery, sliced

peas

egg noodles

cream of mushroom soup

cheddar cheese, divided

Cook the Beef &amp; Vegetables:Heat a large skillet over medium heat. Add the ground beef and chopped onion. Cook until the beef is browned, breaking it apart with a spoon. Stir in the carrots, celery, and frozen peas, cooking for a few minutes until slightly softened.

Prepare the Casserole Mixture:Add the cooked egg noodles to the skillet. Pour in the cream of mushroom soup and milk, stirring until everything is well combined. Mix in ½ cup of shredded cheddar cheese, stirring until melted into the mixture.

Assemble &amp; Bake:Transfer the mixture to a greased 9×13-inch baking dish, spreading it evenly. Sprinkle the remaining ½ cup of shredded cheddar cheese over the top. Bake in a preheated oven at 350°F (175°C) for 25-30 minutes, or until the cheese is golden and bubbly.

Serve &amp; Enjoy:Let the casserole cool for a few minutes before serving. Makes 6 servings—enjoy it on its own or pair with a fresh salad or crusty bread!

Top 8 cheesy casserole recipes from across the web

The most viewed cheesy casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Cheesy Broccoli Casserole Recipe

Cheesy Zucchini and Squash Casserol...

Corn Casserole

Easy Tater Tot Casserole

Tater Tot Casserole With Ground Bee...

Creamed Brussels Sprouts

Baked Potato Chicken and Broccoli C...

Amish Sunday Savior Casserole

Top 8 cheesy casserole recipes from across the web

The most viewed cheesy casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cheesy Broccoli Casserole Recipe

Cheesy Zucchini and Squash Casserol...

Corn Casserole

Easy Tater Tot Casserole

Tater Tot Casserole With Ground Bee...

Creamed Brussels Sprouts

Baked Potato Chicken and Broccoli C...

Amish Sunday Savior Casserole

The most viewed cheesy casserole recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine