Chicken and Rice Casserole
3 chicken breasts, cut
into cubes
2 cups water
2 cups instant white
rice
1 (10.75 ounce) can
cream of chicken
soup
1 (10.75 ounce) can
cream of celery soup
1 (10.75 ounce) can
cream of mushroom
soup
Salt and ground black
pepper to taste
½ cup butter, sliced
into pats
Preheat oven to 400 degrees. Grease sides and bottom of a casserole dish.
Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture.
Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 10 to 15 minutes before serving.
Tater Tot Casserole
1 pound ground beef
1 (10.5 ounce) can
condensed cream of
mushroom soup
Salt and ground black
pepper to taste
1 (16 ounce) package
frozen tater tots
2 cups shredded
Cheddar cheese
Preheat the oven to 350 degrees.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until completely browned and crumbly, 7 to 10 minutes. Stir in condensed soup; season with salt and black pepper.
Transfer beef mixture to a 9×13-inch baking dish; layer tater tots evenly on top and sprinkle with Cheddar cheese.
Bake in preheated oven until tater tots are golden brown and hot, 30 to 45 minutes.
French Toast Casserole
1 cup brown sugar
½ cup unsalted butter
1 (8 ounce) loaf crusty
French bread, cut
into bite-sized
pieces, or more as
needed
2 cups milk
6 large eggs
2 tsp. vanilla extract
Topping: 1 Tbsp. brown sugar, or
to taste
¼ tsp. ground
cinnamon, or to
taste
Grease a 9×13-inch baking dish.
Make the French toast: Stir brown sugar and butter together in a saucepan over medium low heat until butter is melted and sugar has dissolved, 2 to 4 minutes.
Pour butterbrown sugar mixture into the prepared baking dish. Scatter French bread pieces over top in a 1-1/2-to-2-inch layer.
Whisk milk, eggs, and vanilla together in a bowl until well combined. Pour over bread pieces, then press bread down with a spatula so the bread absorbs the liquid. Cover the dish with plastic wrap and refrigerate, 8 hours to overnight.
When ready to bake, remove French toast from the refrigerator and discard plastic wrap. Preheat the oven to 450 degrees.
Make topping: Mix brown sugar and cinnamon together in a small bowl. Sprinkle over the French toast.
Bake in the preheated oven until casserole is browned and bubbling, about 30 minutes, covering with aluminum foil at any point if the top is browning too much.
To serve, cut into squares and invert onto serving plates.
Hash Brown Casserole
1 (2 pound) package
frozen hash brown
potatoes, thawed
1 (10.75 ounce) can
condensed cream of
chicken soup
2 cups shredded
Cheddar cheese
1 (8 ounce) container
sour cream
1 cup butter, melted,
divided
½ cup chopped onion
½ tsp. salt
½ tsp. ground black
pepper
1 cup crushed
cornflakes
Preheat the oven to 350 degrees.
Mix together hash browns, Cheddar cheese, condensed soup, sour cream, 1/2 of the melted butter, onion, salt, and pepper in a bowl. Transfer mixture to a 9×13-inch baking dish. Sprinkle cornflakes on top, then drizzle with remaining melted butter.
Bake in the preheated oven until sauce is bubbly and top is golden brown, 1 to 1 1/2 hours.
Mexican Casserole
1 pound ground beef
2 cups salsa
1 (16 ounce) can chili
beans, drained
3 cups tortilla chips,
crushed
2 cups sour cream
1 (2 ounce) can sliced
black olives, drained
½ cup chopped green
onion
½ cup chopped fresh
tomato
2 cups shredded
Cheddar cheese
Preheat the oven to 350 degrees. Spray a 9×13-baking dish with cooking spray.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 8 to 10 minutes.
Stir in salsa, reduce heat, and simmer until liquid is absorbed, about 20 minutes. Stir in beans; cook until heated through.
Spread crushed tortilla chips over the bottom of the baking dish; spoon beef mixture on top. Spread sour cream over beef, then sprinkle olives, green onion, and tomatoes on top. Cover with Cheddar cheese.
Bake in the preheated oven until hot and bubbly, about 30 minutes.
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