easy casserole

This 30 minute casserole is full of veggies, beans and lean ground chicken (or turkey)! &nbsp;

Healthy Mexican Casserole

chicken if you can find it)

olive oil

poblano pepper,

red pepper, chopped

onion, chopped

cumin

chili powder

salt

8 inch flour tortillas

can fat free refried beans

ground pepper

corn (fresh, frozen or canned)

black beans

grated cheese

Preheat oven to 375 degrees. &nbsp;In large skillet heat olive oil. &nbsp;Brown ground chicken, breaking up into small pieces as you go along. &nbsp;Drain any excess liquid.

Add chopped peppers and onions to browed chicken and cook until softened but not overly cooked. &nbsp;About 5 minutes. &nbsp; Add corn, black beans and spices. Heat through.

Spray a 9 x 9 inch baking pan with non stick spray. &nbsp;Line bottom of pan with quartered tortillas. &nbsp;

Put the refried beans in a small bowl and heat in the microwave for 30 seconds. &nbsp;Stir to soften. &nbsp;Spread on top of tortillas.

Add cooked meat and veggies on top of refried beans. Pour enchilada sauce over the top.

Sprinkle with cheese and bake for 15-20 minutes until hot in the middle and bubbling around the edges.

Serve with fresh avocado and sour cream.

One-Pot Lemon Herb Chicken and Rice

chicken breast

unsalted butter

garlic powder

lemon pepper

Italian seasoning

red pepper (optional)

salt and pepper

rice

chicken broth

juice of 1 small lemon

Preheat oven to 350˚ F (176 ˚C).

Season both sides of each chicken breast with garlic powder, lemon pepper, Italian seasoning, crushed red pepper, salt and pepper.

In a large oven proof pot, heat butter on medium high heat. Place chicken in pot and cook for 5-minutes on each side. Remove chicken from pot and set aside. (The chicken will not be fully cooked at this point, but it will finish cooking in the oven.)

While chicken rests, add the uncooked rice to the pot along with the chicken broth, lemon juice and Italian seasoning. Turn burner up to high. Bring pot up to rolling boil.

Add the chicken back to the pot with the rice. Cover. Cook in preheated oven for 25 minutes. Serve plated with a lemon wedge and sage or parsley for garnish.

Creamy and spicy, this classic John Wayne casserole is the ultimate family meal or potluck dish.

John Wayne Casserole

beef, browned,

1-oz. packet taco seasoning

water

small onion, sliced thin in about 1 inch pieces

red bell pepper, sliced thin in about 1 inch pieces

Bisquick mix

mayonnaise

sour cream

sharp cheddar cheese, shredded and divided

Roma tomatoes, sliced thin

green chiles

Preheat oven to 325 degrees F. Lightly spray...

Preheat oven to 325 degrees F. Lightly spray a 9x13-inch baking dish with non-stick cooking spray.

In a 12-inch skillet brown the ground beef...

In a 12-inch skillet brown the ground beef until thoroughly cooked, then drain and return to the skillet. Add ¾ cup water, the taco seasoning packet and bring to a boil. Add the onion and the peppers. Turn down the heat and simmer for three to five minutes, or until  the onions and peppers begin to soften. Set aside

In  a small bowl mix together the biscuit...

In  a small bowl mix together the biscuit mix and ⅔ cup water to make a soft dough. Press the dough into the bottom and up the sides about ½ inch in the prepared baking dish. The dough was a little sticky so I used parchment paper to press it out on the bottom, and I used a spatula to bring it up the sides.

In a small bowl mix together the mayonnaise,...

In a small bowl mix together the mayonnaise, the sour cream and half the cheese. Set aside.

Spread the ground beef mixture evenly over the...

Spread the ground beef mixture evenly over the biscuit layer. Evenly layer the sliced tomatoes over ground beef mixture. Evenly layer the green chilies over the tomatoes. Evenly spread the sour cream mixture over the green chilies. Top with remaining cheese.

Bake for 30 to 35 minutes or until...

Bake for 30 to 35 minutes or until edges are lightly browned.

https://mediavine-res.cloudinary.com/video/upload/qxwbgaisb8p5a06jzwzk.mp4

John Wayne Casserole is an old-fashioned dish made with ground beef and Bisquick. It's a hearty dish that the whole family will enjoy.

This creamy chicken casserole is made with potatoes, carrots, leeks and fresh herbs for a wonderful one-pot dinner – make sure you have crusty bread for soaking up the sauce. We&#8217;ve got lots more recipes like this one, take a look at our chicken casserole collection.

Farmhouse chicken casserole with carrots, leeks and potato

chicken, jointed into 8 pieces, plus 4 chicken thighs

carrots, sliced thickly

leeks, sliced

small new potatoes,

thyme

single cream

tbsp wholegrain mustard

parsley, leaves chopped

Bunch of fresh chives, snipped

Preheat the oven to 150°C/fan130°C/gas 2. Heat 2 tbsp of the oil in a flameproof casserole over a medium heat. Add the chicken pieces, skin-side down, and cook for 4-5 minutes on each side until browned. Transfer to a dish and season with salt. Cover and set aside.

If there’s a lot of fat in the casserole, drain some off, leaving just enough to brown the vegetables. Add the carrots and leeks and cook for 5-7 minutes, stirring occasionally, until just browned. Add the potatoes and herbs and cook for a further 2-3 minutes. Season with salt.

Return the chicken pieces to the casserole and add just enough water to cover. Bring to the boil, cover with a lid, then transfer to the preheated oven. Cook for about 1 hour.

Return the casserole to the hob and remove the lid. Using a slotted spoon, transfer the chicken and vegetables to a warm serving platter. Cover with foil to keep warm. Bubble the juices over a medium heat for 3–5 minutes to reduce slightly, then stir in the cream. Bring to the boil, then reduce the heat and simmer gently, uncovered, for 5 minutes.

Stir in the mustard, parsley and chives and some ground black pepper. Taste and season. Pour the sauce over the chicken and vegetables and serve immediately.

This weeks recipe is Keto Tamala Pie, it&#x27;s a Keto take on a classic Tex Mex dish.  We absolutely loved this recipe and we are sure your family will as well.Tamale pie is a pie and casserole dish in the cuisine of the southwest, or Tex-Mex style. It is prepared with a cornmeal or masa crust and ingredients typically used in tamales. It has been described as a comfort food, and is generally carb heavy, but we have lightened it using low carb ingredients..

Keto Tamale Pie

beef

onion

Tbs chili powder

½ tsp cumin

tsp salt

½ tsp pepper

Worcestershire sauce

Tbs low sugar ketchup

tsp celery salt

Tomato Sauce (2 small cans)

tomatoes chilies

tomato paste

black soybean (optional)

almond flour

coconut flour

tsp baking powder

eggs

butter (melted)

Liquid sweetener

corn

Combine the ground beef and onions in soup pot or Dutch oven and sauté until ground beef is browned. Drain fat.

Add spices, Worcestershire, ketchup, tomato sauce, tomato paste and water to pot. Stir to combine and simmer for 30 minutes.

Rinse and drain soybeans. Add to chili and simmer for 5 to 10 more minutes. (optional Ingredient)

Pour into a medium size casserole dish, or baking dish of choice.

In a blender combine wet cornbread ingredients. Whirl. Add dry ingredients. Combine again. Pour over chili mixture spreading evenly. Bake at 350° for 40 to 50 minutes or until knife inserted in cornbread comes our clean.

Making Your Keto Corn Bread Topping

Looking for an easy casserole recipe? This Chicken and Artichoke Rice Casserole from Delish.com is the best!

Chicken Spinach Artichoke Rice Casserole

c. basmati rice

c. whole milk

c. Parmesan

cream cheese,

garlic,

red pepper flakes

Kosher salt

black pepper

rotisserie chicken, shredded (about 4 1/2 cups)

artichoke hearts,

c. shredded mozzarella, divided

Did anyone ever find the “old recipe” ? I’ve never seen it but it sounds like I would enjoy that one more. I agree, this one ends up being a bit too much dairy for my liking.

I made the Chicken Spinach Artichoke Rice Casserole.  I substituted small bow tie pasta for the rice.  To save time, I cooked the pasta while the casserole was in the oven.  When the casserole was finished, I mixed it all together.  

My family loved the finished casserole and it was quick to make!

It was a hit with my family and I love having different options for rotisserie chicken.

I made it without the artichoke hearts.  It was really good. I used left over beer can chicken, that I had cooked on Traeger. I also used left over creamed spinach and cooked rice that I had made the night before. The rest of the casserole I made as written. It was very good.

This Chicken Cordon Bleu Casserole is super easy to make and one your family will love!

Chicken Cordon Bleu Casserole

chicken

chicken soup

Dijon Mustard

Swiss Cheese

butter

Ritz Crackers (crumbled)

Preheat oven to 350 degrees. In bowl,  combine shredded cooked chicken, condensed chicken soup and Dijon mustard. Mix well and spread into casserole dish. Next top with shredded deli ham and then Swiss cheese. In separate bowl heat butter in microwave, when melted add the crushed Ritz Crackers and spread on top of casserole. Bake in preheated oven for 30 minutes until bubbly hot.

This easy chile relleno casserole is made with fresh chile peppers for authentic Mexican flavor with low effort.

Chile Rellenos Casserole

poblano chile peppers

anaheim chile peppers

California green chile pepper

Jalapeno chile pepper

Monterey Jack cheese, shredded

milk

cornmeal

baking powder

Roast the chile peppers by broiling or cooking...

Roast the chile peppers by broiling or cooking over a flame until the skin is blackened.

Let them sit in a bowl covered in...

Let them sit in a bowl covered in plastic wrap for 15 minutes.

Preheat the oven to 450.

Peel the blackened skin off the peppers, then...

Peel the blackened skin off the peppers, then remove the seeds and chop.

Use a 9 x 6 inch casserole dish...

Use a 9 x 6 inch casserole dish for a thick casserole you can cut into squares. Use an 8 x 12 inch casserole dish for a thinner casserole better for tortilla chips.

Spread the chili peppers in a casserole pan...

Spread the chili peppers in a casserole pan and sprinkle the cheese on top.

Combine the eggs, milk, cornmeal, baking powder and...

Combine the eggs, milk, cornmeal, baking powder and salt in a bowl, and mix well making sure there are no lumps.

Pour the mixture over the chile peppers and...

Pour the mixture over the chile peppers and cheese and bake for 15-20 minutes until lightly brown on top.

Serve with tortilla chips, sour cream, jalapenos, avocado,...

Serve with tortilla chips, sour cream, jalapenos, avocado, green onions or other toppings.

https://mediavine-res.cloudinary.com/video/upload/ehgihip16oouftf7k0qy.mp4

This easy chile relleno casserole is made with fresh chile peppers for authentic Mexican flavor with low effort. This casserole features layers of spicy chiles combined with gooey cheese and topped off with an egg batter. Get chile relleno flavor without deep frying!

Fresh Chile Relleno Casserole

Salsa Verde Chicken Casserole

oz Jar of Salsa Verde Salsa

oz Block of Cream Cheese, Softened

Shredded Mexican Cheese

oz Bag Frozen Riced Cauliflower, steamed

Chicken

tsp Ground Cumin

tsp Garlic Powder

tsp Onion Powder

Salt

Pepper

Toppings,

Preheat oven to 350 degrees.

To a large bowl, add the cream cheese and beat for 1-2 minutes with a hand mixer until smooth. Add in salsa verde, 1/2 cup of the cheese, cauliflower rice, and seasonings, and beat to combine. Stir in the shredded chicken.

Spray an 8x8 casserole dish with non-stick spray. Add the mixture to the dish. Top with remaining cheese. Bake for 35 minutes. Enjoy!

Five-Ingredient Mexican Casserole

yellow onion, diced

refried beans

flour tortillas

salsa

Mexican style cheese

Preheat oven to 375 degrees F.

To a skillet over medium heat, add 1 tbsp of oil. Once hot, add in the onion and sauté for 3 to 5 minutes or until it starts to get soft. Stir in the refried beans. To a new large skillet add 2 tablespoons of olive oil over medium heat. Once hot, add each tortilla, one at a time, and cook for 1-2 minutes on each side to crisp the tortillas up. This will help the tortillas to not get soggy in the oven.

Spray a 9-inch pie dish with nonstick spray.

Place one tortilla down on the pie dish and spread about 1/3 of the refried bean mixture. Then spread some salsa and cheese over the top. Repeat until the ingredients are gone.

Bake for 20 minutes and top with your favorite taco toppings.

John Wayne casserole (beef and biscuits casserole), is one of a kind with its taco ingredients and biscuit mix. You do NOT want to pass this up.

Top 14 easy casserole recipes from across the web

The most viewed easy casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Healthy Mexican Casserole

One-Pot Lemon Herb Chicken and Rice

John Wayne Casserole

Farmhouse chicken casserole with ca...

Keto Tamale Pie

Chicken Spinach Artichoke Rice Cass...

Chicken Cordon Bleu Casserole

Chile Rellenos Casserole

Salsa Verde Chicken Casserole

Five-Ingredient Mexican Casserole

John Wayne Casserole (Beef and Bisc...

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John Wayne Casserole

Top 14 easy casserole recipes from across the web

The most viewed easy casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Healthy Mexican Casserole

One-Pot Lemon Herb Chicken and Rice

John Wayne Casserole

Farmhouse chicken casserole with ca...

Keto Tamale Pie

Chicken Spinach Artichoke Rice Cass...

Chicken Cordon Bleu Casserole

Chile Rellenos Casserole

Salsa Verde Chicken Casserole

Five-Ingredient Mexican Casserole

John Wayne Casserole (Beef and Bisc...

Big Mac Casserole: Whole30, Paleo, ...

Vegan broccoli casserole

John Wayne Casserole

The most viewed easy casserole recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine