Marching Into Casseroles 2026

Momma Vera's Potatoes Au Gratin

Ingredients

5 cups sliced potatoes 1/4 cup butter 3 tablespoons butter 1/4 cup chopped onion 1/4 cup flour 2 cups milk 1 cup shredded cheese 1 teaspoon salt 1 cup spinach 1 tablespoon dried parsley Optional: Add meat of your choice (ham, chicken, or ground beef work great!) 🔥 Instructions Cook sliced potatoes until tender, then drain. Melt butter in a saucepan and sauté onions until soft. Whisk in flour until smooth. Slowly add milk, stirring constantly until thick and bubbly. Stir in cheese and salt. Pour sauce over potatoes and add meat if using. Top with spinach and parsley. Bake at 350°F for 20 minutes.

Chicken and Orzo Casserole

Ingredients: 3 Cups shredded or chopped cooked chicken 1 1/2 C orzo pasta 3 C chicken broth 2 C baby spinach 1 C cherry tomatoes 1 container of Boursin garlic and herb cheese 2 tsp minced onion 1 tsp garlic powder 1/2 t salt 1/4 t pepper Freshly grated parmesan to sprinkle on top

Greg's Angel Chicken and Rice

Ingredients 4 boneless, skinless chicken breasts, fully thawed 1 cup uncooked long-grain white rice 1 can (10.5 oz) condensed cream of chicken soup, undiluted 1 cup full-fat sour cream 1/2 cup water 1 packet (1 oz) Italian dressing mix 1/2 cup unsalted butter, melted 1 tablespoon onion powder 1 tablespoon garlic powder 1 cup frozen peas 1 cup shredded sharp cheddar cheese (freshly shredded recommended) Salt and pepper to taste Instructions Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish with cooking spray or butter. Place chicken breasts in a single layer in the prepared baking dish. Season both sides lightly with salt and pepper. In a large bowl, stir together the uncooked white rice, condensed cream of chicken soup, sour cream, water, Italian dressing mix, melted butter, onion powder, garlic powder, and frozen peas until fully combined. Pour the rice and sauce mixture evenly over the chicken, spreading the rice around the breasts so it is not piled in one spot. Press aluminum foil tightly over the dish, sealing the edges firmly. Bake for 45 to 50 minutes, until chicken reaches 165 degrees F internally and rice is tender. Do not lift the foil during baking. Remove the foil carefully. Sprinkle shredded cheddar cheese evenly over the top. Return to the oven uncovered and bake 5 to 10 more minutes, until cheese is melted and edges are lightly golden. Let the casserole rest 5 minutes before serving to allow the sauce to thicken slightly.

Mama Vera's Taco Casserole

Ingredients 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 (4 ounces) shredded cheddar cheese Toppings: chopped lettuce tomatoes, sliced ripe olives sour cream picante sauce Directions In a 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 bowl, stir refried beans until smooth; spread over chips. Top with beef mixture and cheese. Bake, uncovered, at 375°F for 15–20 minutes or until heated through. Top with lettuce, tomatoes and olives. Serve with sour cream and picante sauce.: _______________________________________________________________________ Get/Print the recipe ▶️: http://gregkantner.com/blog/

Alfredo Casserole

Alfredo Cassarole 1 box penne pasta cooked to box directions. 6 tablespoons butter 2 tablespoons flour 1-2 tablespoons minced garlic 4 cups heavy cream 1/2 teaspoon salt 1/2 teaspoon pepper 2 cups shredded parm cheese 1 1/2 cups shredded mozzarella cheese 2-4 oz cream cheese 1 chicken breast cooked and cubed if desired Bake 350 degrees for 30 minutes

Baked Spaghetti Casserole

Ingredients 1 package (16 ounces) spaghetti 2 cups (8 ounces) shredded mozzarella cheese, divided 3/4 cup grated Parmesan cheese 1/2 cup grated Romano cheese 3 eggs, beaten 1 tablespoon olive or vegetable oil 2 teaspoons garlic powder Salt and pepper to taste 1 jar (28 ounces) spaghetti sauce Directions Cook spaghetti according to package directions. Drain.

Add 1 cup mozzarella cheese, Parmesan, Romano, eggs, oil, garlic powder, salt, and pepper. Toss to coat. Place in a greased baking dish. Top with spaghetti sauce and remaining 1 cup mozzarella cheese. Bake until heated through and cheese is melted.

Barb's Country Home Frito Pie

Nessa Nook's Chicken Stuffing Casserole

Momma Vera's Chicken and Broccoli Casserole

rep Time: 15 minutes Bake Time: 30 minutes Yield: 6 servings Ingredients 1 1/2 cups water 1 package (6 ounces) chicken stuffing mix 2 cups cubed cooked chicken 1 cup frozen broccoli florets, thawed 1 can (10 3/4 ounces) condensed broccoli cheese soup, undiluted 1 cup (4 ounces) shredded cheddar cheese Instructions In a small saucepan, bring water to a boil. Stir in stuffing mix. Remove from heat, cover, and let stand for 5 minutes. Meanwhile, layer chicken and broccoli in a greased 11 x 7 x 2-inch baking dish. Top with soup. Fluff stuffing with a fork and spoon over soup. Sprinkle with cheese. Bake, uncovered, at 350°F for 30–35 minutes or until heated through. Recipe Note Sometimes dried cranberries can be added to the stuffing mix for extra flavor and color. _______________________________________________________________________ Get/Print the recipe ▶️: http://gregkantner.com/blog/archives/...

Mtn Gma's Breakfast Casseroles

Easter Breakfast Brunch (sharing recipe for 13x9 pan) 12oz sausage 6 english muffins (or other firm bread) 1/4 - 1/2 cup butter 1 c shredded cheddar cheese 1 c shredded mozzarella cheese 1/2 c chopped onion 1/2 c chopped bell pepper 12 eggs 2 c milk 1/2 tsp salt 1/2 tsp pepper 1/4 c bacon bits Cook sausage, then let cool. Cut sausage into bite sizes and also cut the bread into 1/2 inch cubes. Layer bread cubes in greased 13x9 pan and then drizzle with melted butter. Layer with sausage, cheese, onion and pepper. In a large bowl combine the eggs and milk, salt and pepper if desired. Pour over the cheese and top with bacon and any other toppings you like. Refrigerate for 8 hours or overnight. Remove from refrigerator and let set for 30 mins. Uncover and bake at 350 F for 45 - 50 mins or until knife inserted in center comes out clean. Maple Pecan Morning Bake (recipe for 13x9 pan) 1 loaf raisin bread (16 oz) 10 sausage links cooked (or equivalent) 6 eggs 1 1/2 c milk 1 1/2 c half and half 1 - 2 tsp vanilla 1/4 tsp ground nutmeg 1/4 tsp ground cinnamon 1 c packed brown sugar 1/2 c butter, softened 2 tbsp maple syrup 1 c chopped pecans Layer mixed cooked sausage and cubed raisin bread in buttered 13x9 pan. In a large mixing bowl, beat eggs, milk, half and half, vanilla, nutmeg and cinnamon until blended. Pour over bread and sausage. Cover and refrigerate for 8 hours or overnight. In the morning remove casserole from the refrigerator. In large bowl combine brown sugar, butter, syrup and pecans. Spoon by teaspoonfuls over casserole. Bake uncovered for 35-40 mins or until knife inserted in center comes out clean.

Bobbi Jo's Chicken and Veggie Casserole

Momma Vera's SW Beans and Ground Beef Casserole

Ingredients 2 cans kidney beans, rinsed 1 can Great Northern beans, rinsed 1 can black beans, drained 2 cans diced tomatoes, drained 1 large onion, chopped 2 lbs ground beef ¼ cup brown sugar ¼ cup cider vinegar 2 tablespoons honey 2 teaspoons chili powder 2 teaspoons ground cumin 2 teaspoons ground mustard ½ teaspoon onion powder 1 teaspoon garlic 1 teaspoon chili powder Salt, to taste Instructions Preheat oven to 350°F. In a large skillet, brown the ground beef and drain excess fat. In a large bowl or baking dish, combine: kidney beans Great Northern beans black beans diced tomatoes chopped onion Add the browned ground beef and mix well. Stir in brown sugar, cider vinegar, honey, and all spices. Mix thoroughly until everything is evenly combined. Pour mixture into a 9 × 12 baking dish. Bake uncovered for 45 minutes until hot and bubbly.: _______________________________________________________________________ Get/Print the recipe ▶️: http://gregkantner.com/blog/

Creamy Beef Casserole/ Life in The Piedmont

Pike Creek Chicken and Rice Casserole

Old fashion chicken and rice recipe Preheat oven to 350 2-3 cans of cream of your choice soup. I like to include one can of cream of celery. 3 cans is creamier rice. 1 1/2 cans of water or broth Onion and garlic powder I added drained geeen beans and fresh mushrooms 2 cups of uncooked rice Mix together in a bowl and spread in 9x13 pan that has been greased Place bone in chicken pieces on top Sprinkle one onion soup packet over the chicken. Cover with foil Bake for 1.5-2 hours. Do not peek for first 1.5 hours. Add more liquid if needed. Uncover for last half hour

Momma Vera's Tater Tot Sloppy Joe Casserole

Ingredients: 1.5 pounds ground beef 1 ¼ cups water 2 envelopes sloppy joe sauce mix 1 can (6 oz) tomato paste 3 ½ cups frozen cut green beans 1 can (4 oz) mushroom stems and pieces, drained 6 cups frozen tater tots 1 cup shredded cheddar cheese Instructions Cook ground beef over medium heat until no longer pink and drain. Stir in water and sloppy joe mix. Bring to a boil. Reduce heat and simmer uncovered for 3–5 minutes until thickened. Stir in tomato paste. Add green beans and mushrooms. Transfer to a greased 13x9 baking dish. Top with frozen tater tots. Bake at 350°F for 30 minutes. Sprinkle with cheddar cheese and bake another 5–10 minutes until melted. Serves 6–8 people #TaterTotCasserole #ComfortFood #HomestyleCooking #EasyDinner #CasseroleRecipe #OldFashionedCooking #GregsCumberlachiaKitchen

Greg's Mexican Cornbread Casserole

Ingredients: 2 cups smoked pork shoulder (you can use any meat, even ground beef or chicken) 1/2 sweet onion diced 1/2 cup diced green pepper 1 can black beans drained 1 can corn drained 1 large tomato diced salt/pepper to taste 1 teaspoon chili powder 1 teaspoon smoked paprika 1 teaspoon garlic powder 1 teaspoon onion powder 1 heaping spoon flour 2 1/2 heaping spoons corn meal 1 egg 1 can diced mild green chili’s 1/2 teaspoon cumin sprinkle Cayenne pepper about a cup buttermilk, may take more or less to bring together. 1/2 cup shredded cheese in cornbread mixture 1 cup shredded cheese to top meat mixture In a large cast iron skillet, reheat your pulled pork. Add your diced onion and green peppers, cook 2-3 minutes to soften Add your corn and beans. Cook to heat 2-3 minutes Add in the tomato and all your spices. and continue to cook on low. While meat mixture is cooking, in a large bowl combine cornbread ingredients: Mix together the flour, cornmeal, egg, chili’s cumen, Cayenne pepper and buttermilk. Stir to combine Add in the shredded cheese and mix well. Top meat mixture with another cup grated cheese and combine Pour cornbread mixture over the meat mixture. Bake in a preheated 400°F oven for 25-30 After baking, top with salsa, sour cream and pickled jalapenos…. Enjoy. _______________________________________________________________________ Get/Print the recipe ▶️: http://gregkantner.com/blog/archives/...

Mennonite Farm House/Chicken Florentine

Ingredients

1 QT of Home canned chicken, drained

or previous cooked

¼ c unsalted butter

1 10.5 oz can condensed Cream of Mushroom Soup ½ C half & half

½ C Parmesan cheese, grated

1 TBSP Garlic, Minced

1 TBSP Lemon Juice

1 TBSP Italian Seasoning

1 Pint of home canned greens or

2 (13.5oz) cans spinach, drained.

4-8 oz fresh mushrooms, sliced

⅔ C bacon bits or fresh cooked bacon chopped

1. Open and drain of the broth of the chicken. save the broth for another use. Set aside for another use. Drain the home/store bought canned greens if using or thaw out the frozen greens and squeeze out moisture.

2. Melt butter in a medium saucepan over medium heat. Stir in Cream of mushroom soup, half-and-half, Parmesan cheese, garlic, lemon juice, and Italian seasonings, stirring constantly

3. While the sauce heats up saute the mushrooms until heated though.

4. Arrange Spinach or Swiss chard in the bottom of a 9 x 9 baking dish cover with mushrooms pour half the soup mixture over the mushrooms, arranged the chicken on top cover with remaining soup mixture. Sprinkle bacon, bits and top with mozzarella cheese.

5. Bake in an preheat the oven at 3:50 until bubbly and light brown 20 to 25 minutes

Greg's Chicken and Noodle Casserole

Ingredients 8 oz medium egg noodles, cooked and drained 12 oz roast beef with gravy (either leftover or canned) 1 (10¾ oz) can cream of chicken soup 6 oz whole milk ¾ cup beef broth 2 tablespoons dried parsley flakes ⅛ teaspoon onion powder Salt and pepper, to taste ½ cup seasoned bread crumbs Instructions Preheat oven to 350°F. In a well-buttered 2-quart casserole dish, pour in the cooked egg noodles. In a bowl, mix cream of chicken soup, milk, beef broth, and onion powder until smooth. Add the soup mixture to the noodles and stir. Add the roast beef with gravy and mix thoroughly. Season with salt and pepper to taste, and sprinkle parsley flakes on top. Sprinkle the top with seasoned bread crumbs. Bake uncovered for 30 minutes

Inquisitive Farm Wife / French Toast Casserole**

Ingredients

Topping

1/2 cup
flour
1/2 cup
firmly packed brown sugar
1 tsp.
cinnamon
1/4 tsp.
salt
Freshly grated nutmeg (optional)
1/2 cup
cold butter, cut into pieces
1. For the French toast: Grease a 13-by-9-inch baking pan with butter. Tear the bread into chunks, or cut it into cubes, and evenly distribute it in the pan. Crack the eggs in a big bowl. Whisk together the eggs, milk, cream, granulated sugar, brown sugar, and vanilla. Pour evenly over the bread. Cover the pan tightly and store in the fridge until needed (overnight preferably). Or you can make it and bake it right away—it's delicious no matter what!
2. 2For the topping: In a separate bowl, use a fork to stir together the flour, brown sugar, cinnamon, salt, and some nutmeg. Add the butter and use a pastry cutter to mix it all together until the mixture resembles fine pebbles. Store in a plastic bag in the fridge.
3. 3When you're ready to bake the casserole, preheat the oven to 350°F. Remove the casserole from the fridge and sprinkle the topping over the top. Bake for 45 minutes for a softer, bread pudding-like texture or for 1 hour or more for a firmer, crisper texture.
4. 4Scoop out individual portions. Top with butter, drizzle with warm syrup, and sprinkle with blueberries.
5. https://www.thepioneerwoman.com/food-cooking/recipes/a10733/baked-french-toast
Keto Breakfast Casserole

Ingredients

Instructions

Preheat the oven to 180C/350F. Grease a 9 x 13-inch baking dish and set aside.
In a large skillet, add the oil and place over medium heat. Once hot, add the onions, peppers, and Italian sausage. Cook for 3-4 minutes, until the sausage is browned.
Placed the cauliflower, vegetables, and sausage into the baking dish. Spread out in an even layer.
In a mixing bowl, whisk together the eggs, egg whites, cottage cheese, shredded cheese, salt, and pepper. Pour the mixture into the baking dish.
Bake the casserole for 35-40 minutes, or until the center is cooked and the edges are golden brown.
Remove the casserole from the oven and serve immediately, or let it cool completely.

Greg's Mexican Chicken Lasagna

Ingredients: 1 cup chopped onion 1 teaspoon minced garlic 1 teaspoon vegetable oil 4 cups cubed or shredded chicken 3 (10 ounce) cans enchilada sauce 2 eggs 15 ounces ricotta cheese 1/2 cup fresh chopped cilantro 12 no cook lasagna noodles 4 cups shredded Mexican blend cheese

Greg's Creamy Turkey Bubble Up

Ingredients: 2 cups chicken, cooked/shredded 1 can cream of chicken soup 1 cup sour cream 1 cup cheddar cheese, shredded 1 ½ cups mixed frozen veggies 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon seasoned salt 1 cans refrigerated biscuits Instructions In a medium mixing bowl, combine the chicken, cream of chicken, sour cream, cheddar cheese, veggies, garlic powder, and salt. Cut each biscuit into fourths and toss pieces into chicken mixture. Spray a 9 x 13 baking pan with cooking spray and spread chicken biscuit mixture evenly. Place pan in preheated oven, 350, and bake for about 20 minutes covered, then remove foil and cook for additional 10-15 , or until cooked through and toasty. *Could take longer depending on oven. Remove from oven and serve!!

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