Welcome to this collection of delicious recipes! Each recipe has been carefully crafted with detailed instructions and ingredient lists to help you create amazing dishes.
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Table of Contents
- 1 Chicken Tetrazzini Bake
- 2 Chicken Tetrazzini Bake
- 3 King Ranch Chicken Layers
- 4 King Ranch Chicken Layers
- 5 Hamburger Potato Delight
- 6 Hamburger Potato Delight
- 7 Bacon Cheeseburger Grilled Cheese
- 8 Bacon Cheeseburger Grilled Cheese
- 9 Broccoli Chicken Crunch
- 10 Broccoli Chicken Crunch
- 11 Turkey Noodle Comfort
- 12 Turkey Noodle Comfort
- 13 Chicken Enchilada Stack
- 14 Chicken Enchilada Stack
- 15 Beefy Mac Cheese Mash
- 16 Beefy Mac Cheese Mash
- 17 Creamy Chicken Bacon Pasta
- 18 Creamy Chicken Bacon Pasta
- 19 Beef Tortellini Skillet
- 20 Beef Tortellini Skillet
- 21 Tater Tot Shepherd’s Pie
- 22 Tater Tot Shepherd's Pie
- 23 Green Bean Casserole Classic
- 24 Green Bean Casserole Classic
- 25 Tuna Noodle Retro Bake
- 26 Tuna Noodle Retro Bake
- 27 Cheesy Beef Enchilada Casserole
- 28 Cheesy Beef Enchilada Casserole
- 29 Hash Brown Sausage Casserole
- 30 Hash Brown Sausage Casserole
Chicken Tetrazzini Bake
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Check PriceThis creamy pasta casserole is the kind of dish that makes everyone go quiet at the dinner table—in the best way possible. The secret to getting that authentic old-fashioned taste is using a combination of sharp cheddar and Parmesan, plus a splash of sherry in the sauce if you have it on hand. My grandmother always made this the day after roasting a chicken, but rotisserie chicken works just as beautifully and saves you so much time on busy weeknights.
The key to perfect Chicken Tetrazzini is not overbaking it—you want the top golden and bubbly, but the pasta underneath still tender and saucy. I always add a handful of frozen peas in the last few minutes for a pop of color and sweetness that cuts through all that glorious richness. This is comfort food at its absolute finest, and the leftovers reheat like a dream.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Cook spaghetti according to package directions until al dente, drain and set aside.
- In a large skillet, melt butter over medium heat and sauté mushrooms until tender, about 5 minutes.
- Sprinkle flour over mushrooms and stir for 1 minute, then gradually whisk in chicken broth and cream.
- Add sherry, garlic powder, salt, and pepper, and simmer until sauce thickens, about 5 minutes.
- Stir in 1 1/2 cups cheddar cheese and half the Parmesan until melted and smooth.
- Combine cooked spaghetti, chicken, peas, and sauce in the baking dish, mixing well.
- Top with remaining cheddar and Parmesan cheese, then bake for 30-35 minutes until golden and bubbly.
King Ranch Chicken Layers
If you’ve never had King Ranch Chicken, you’re in for such a treat. This Texas classic layers tortillas with a spicy, creamy chicken mixture that tastes like someone combined enchiladas with the best chicken casserole you’ve ever had. The genius is in the layers—soft tortillas soaking up all that flavorful sauce while the cheese gets perfectly melted and gooey throughout. Don’t skip the Rotel tomatoes; they add just the right amount of kick without making it too spicy for the kids.
I love making this one for potlucks because it feeds a crowd and actually tastes better when you make it the night before and let all those flavors meld together in the fridge. Just pop it in the oven an hour before serving, and you’ll have a bubbling, cheesy masterpiece that disappears faster than you can say “seconds, please!” The crispy tortilla edges that form on top are everyone’s favorite part.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Sauté onion and bell pepper in butter over medium heat until softened, about 5 minutes.
- In a large bowl, mix together both soups, Rotel tomatoes, chicken broth, chili powder, cumin, and garlic powder.
- Stir in the sautéed vegetables and shredded chicken until well combined.
- Layer half the tortilla strips in the bottom of the baking dish.
- Spread half the chicken mixture over tortillas, then sprinkle with half the cheese.
- Repeat layers with remaining tortillas, chicken mixture, and cheese.
- Bake uncovered for 40-45 minutes until bubbly and cheese is golden brown on top.
Hamburger Potato Delight
Sometimes the simplest recipes are the ones we make over and over again, and this Hamburger Potato Delight is exactly that kind of keeper. It’s basically everything you love about a cheeseburger and french fries, but all baked together in one glorious, golden casserole. The thinly sliced potatoes get tender and creamy while the ground beef stays juicy, and the whole thing is blanketed in melted cheese that gets those irresistible crispy edges around the pan.
My mom used to make this every other Tuesday when I was growing up, and now I find myself doing the same thing because it’s just so easy and satisfying. Use a mandoline to slice those potatoes nice and thin—they’ll cook more evenly and give you that perfect tender texture. A can of cream of mushroom soup binds everything together and adds that classic comfort food flavor we all crave on chilly evenings.
Ingredients
Method
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Brown ground beef with diced onion in a large skillet over medium-high heat, breaking up meat as it cooks, about 8 minutes.
- Drain excess fat and season beef with garlic powder, paprika, salt, and pepper.
- In a bowl, whisk together cream of mushroom soup and milk until smooth.
- Layer half the sliced potatoes in the bottom of the baking dish, overlapping slightly.
- Spread the cooked ground beef mixture over the potatoes, then pour half the soup mixture on top.
- Sprinkle with 1 cup of cheese, then layer remaining potatoes on top.
- Pour remaining soup mixture over potatoes, dot with butter pieces, cover with foil, and bake for 45 minutes, then uncover, top with remaining cheese, and bake 15 minutes more until potatoes are tender and cheese is golden.
Bacon Cheeseburger Grilled Cheese
This isn’t your average grilled cheese, mama—it’s what happens when a bacon cheeseburger and a gooey grilled cheese have a delicious baby. My kids request this at least twice a week, and honestly, I don’t blame them one bit. The secret is using a combination of sharp cheddar and American cheese; the cheddar gives you that nostalgic flavor while the American melts into pure creamy perfection. I like to cook my bacon until it’s crispy but not too crispy, so it still has a little chew to complement the soft, buttery bread.
The key to making this casserole-style (yes, you can feed a crowd!) is layering everything in a baking dish instead of making individual sandwiches. It’s a total game-changer for busy weeknights when you’ve got multiple hungry mouths to feed. Just cut it into squares and watch it disappear faster than you can say “seconds, please!” Trust me, this one tastes exactly like something Grandma would’ve made on a Saturday afternoon when all the cousins came over.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Brown the ground beef in a large skillet over medium heat, breaking it into crumbles, then drain excess fat and season with salt and pepper.
- Layer half of the bread cubes in the prepared baking dish, then top with ground beef, crumbled bacon, and half of both cheeses.
- Add remaining bread cubes on top and sprinkle with remaining cheese.
- Whisk together eggs, milk, melted butter, garlic powder, and onion powder in a large bowl, then pour evenly over the casserole.
- Press down gently with a spatula to ensure bread absorbs the liquid, then let sit for 10 minutes.
- Bake uncovered for 35-40 minutes until golden brown and set in the center.
- Let cool for 5 minutes before cutting into squares and serving.
Broccoli Chicken Crunch
If you grew up in the Midwest like I did, you know this casserole by heart—it’s been passed around church potlucks and funeral dinners for generations. The “crunch” comes from those crispy fried onions on top, and let me tell you, they make all the difference between a good casserole and a great one. I’ve tweaked Grandma’s original recipe just slightly by adding a bit of garlic powder and using rotisserie chicken to save time, because let’s be real, we’re all juggling a million things. The creamy, cheesy sauce blankets tender broccoli florets and chicken in the most comforting way possible.
This is the casserole I make when someone needs a meal delivered or when I need something reliable that I know my picky eaters will actually consume. The combination of cream of chicken soup and sour cream creates this velvety base that even gets my veggie-resistant kids eating their broccoli without complaint. Make a double batch and freeze one—you’ll thank yourself later on those nights when cooking feels impossible.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- In a large bowl, combine cream of chicken soup, sour cream, mayonnaise, garlic powder, and black pepper until smooth.
- Stir in the cooked chicken, blanched broccoli, and 1 1/2 cups of cheddar cheese until everything is well coated.
- Pour mixture into the prepared baking dish and spread evenly.
- Sprinkle remaining cheddar cheese and Parmesan cheese over the top.
- Bake for 25 minutes, then remove from oven and top with French fried onions.
- Return to oven and bake an additional 5-7 minutes until onions are golden and casserole is bubbly.
- Let stand for 5 minutes before serving.
Turkey Noodle Comfort
Every Thanksgiving, my grandmother made this casserole with leftover turkey, and the whole family looked forward to it almost as much as the main meal itself. There’s something incredibly soothing about wide egg noodles swimming in a creamy, cheesy sauce studded with chunks of tender turkey. I make this year-round now using deli turkey or leftover rotisserie chicken, because why should we wait for the holidays to enjoy something this good? The Swiss and cheddar cheese combo gives it a sophisticated flavor that still feels like a warm hug from Grandma.
What really sets this apart is the buttery cracker topping that gets golden and crispy in the oven. I crush Ritz crackers and toss them with melted butter, and that simple addition takes this from a basic noodle casserole to something truly special. It’s rich without being heavy, and it reheats beautifully, which means leftovers for lunch are actually something to get excited about. This is comfort food at its absolute finest.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Cook egg noodles according to package directions until al dente, then drain and set aside.
- In a large bowl, combine cream of mushroom soup, sour cream, chicken broth, thyme, and black pepper, whisking until smooth.
- Stir in the cooked noodles, turkey, peas, Swiss cheese, and cheddar cheese until everything is well combined.
- Pour mixture into the prepared baking dish and spread evenly.
- In a small bowl, toss crushed Ritz crackers with melted butter until well coated.
- Sprinkle the buttered crackers evenly over the top of the casserole.
- Bake for 30-35 minutes until the topping is golden brown and the casserole is bubbling around the edges, then let cool for 5 minutes before serving.
Chicken Enchilada Stack
This layered beauty takes all those cozy enchilada flavors you crave and turns them into the easiest weeknight casserole you’ll ever make. No rolling individual tortillas required—you just stack everything like a delicious Tex-Mex lasagna and let the oven work its magic. The corn tortillas get perfectly soft while the cheese melts into every layer, creating those crispy edges everyone fights over.
What really makes this one special is how the spices meld together during baking, creating that deep, savory flavor that reminds you of Sunday dinners at Grandma’s table. I always make extra because the leftovers somehow taste even better the next day when all those flavors have had time to get really friendly with each other.
Ingredients
Method
- Preheat oven to 375°F and spray a 9x13-inch baking dish with cooking spray.
- In a large bowl, combine shredded chicken, black beans, green chiles, cumin, garlic powder, and 1 cup of cheese.
- Spread 1/3 cup enchilada sauce on the bottom of the baking dish, then layer 4 tortillas to cover the bottom.
- Spread half the chicken mixture over tortillas, drizzle with 1/3 cup enchilada sauce, then repeat layers with remaining tortillas and chicken mixture.
- Pour remaining enchilada sauce over the top and sprinkle with remaining 1 cup cheese.
- Cover with foil and bake for 25 minutes, then remove foil and bake 10 more minutes until cheese is bubbly and golden.
- Let stand 5 minutes, then top with dollops of sour cream and fresh cilantro before serving.
Beefy Mac Cheese Mash
Here’s the ultimate comfort food mashup that combines everything kids and adults love into one glorious casserole dish. Think of it as the grown-up version of that blue-box mac and cheese, but loaded with seasoned ground beef and topped with creamy mashed potatoes that get golden and crispy on top. It’s basically three classic comfort foods having the best family reunion ever.
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The secret to making this taste like something Grandma would serve is using real butter in those mashed potatoes and not skimping on the cheese sauce for the macaroni. This is one of those dishes that makes the whole house smell amazing while it bakes, and it’s hearty enough that you don’t need anything else on the side—though a simple salad never hurts if you’re feeling virtuous.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish.
- Boil potatoes in salted water until tender, about 15 minutes, then drain and mash with 1/4 cup butter, 1/2 cup milk, salt, and pepper. Set aside.
- Cook macaroni according to package directions until al dente, drain and set aside.
- In a large skillet, brown ground beef with onion and garlic over medium-high heat, breaking up meat as it cooks, about 8 minutes. Drain excess fat.
- In a medium saucepan, melt remaining 1/4 cup butter, whisk in flour and cook 1 minute, then gradually add 3 cups milk, whisking constantly until thickened, about 5 minutes.
- Stir 2 cups cheese into the sauce until melted, then combine with cooked macaroni and mix well.
- Spread mac and cheese in prepared baking dish, top with seasoned ground beef, then spread mashed potatoes evenly over the top.
- Sprinkle with remaining 1 cup cheese and paprika, then bake uncovered for 30 minutes until golden and bubbly.
Creamy Chicken Bacon Pasta
This recipe is what happens when you take everything delicious in the world and bake it together with plenty of cheese. The combination of tender chicken, crispy bacon, and pasta swimming in a creamy sauce is pure magic, and it comes together so easily you’ll wonder why you ever ordered takeout. The smokiness from the bacon adds such incredible depth to the creamy sauce that people always ask what your secret ingredient is.
I love using rotini or penne for this because those twisted shapes grab onto all that creamy goodness, but honestly, any pasta you have in the pantry will work beautifully. The key is to slightly undercook your pasta before it goes into the casserole dish, so it finishes cooking perfectly in the oven without getting mushy. Trust me, once you nail that timing, this becomes your new go-to for potlucks and family dinners.
Ingredients
Method
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Cook pasta according to package directions until 2 minutes shy of al dente, drain and set aside.
- In a large skillet, melt butter over medium heat and sauté garlic until fragrant, about 1 minute.
- Add heavy cream, chicken broth, and cream cheese to skillet, whisking until cream cheese is melted and sauce is smooth, about 3 minutes.
- Stir in Italian seasoning, salt, pepper, 1 cup mozzarella, and 1/2 cup Parmesan until cheeses are melted.
- Add cooked pasta, diced chicken, and half the bacon to the sauce, stirring until everything is well coated.
- Transfer mixture to prepared baking dish and top with remaining mozzarella, Parmesan, and bacon.
- Bake uncovered for 25 minutes until cheese is melted and bubbly, then garnish with fresh parsley before serving.
Beef Tortellini Skillet
This one-pan wonder transforms humble cheese tortellini into pure comfort food magic. The beauty here is how the pasta cooks right in the sauce with the seasoned ground beef, soaking up all those rich, savory flavors while the cheese gets perfectly melty. I love making this on those nights when everyone’s hungry and you need something hearty on the table fast—it’s ready in under 30 minutes but tastes like you’ve been fussing over it for hours.
The secret to getting this just right is not skimping on the cheese layer at the end. Let it get bubbly and golden under the broiler for just a couple minutes, and you’ll have those irresistible crispy cheese edges that everyone fights over. It’s the kind of dish that has kids asking for seconds and husbands sneaking bites straight from the pan later that night.
Ingredients
Method
- Brown the ground beef in a large oven-safe skillet over medium-high heat, breaking it up with a spoon, about 5-7 minutes. Drain excess fat and season with salt, pepper, garlic powder, and Italian seasoning.
- Add the marinara sauce and beef broth to the skillet, stirring to combine with the seasoned beef.
- Add the uncooked tortellini to the skillet and stir gently to coat with sauce. Bring to a simmer, then reduce heat to medium-low, cover, and cook for 8-10 minutes until tortellini is tender, stirring occasionally.
- Preheat broiler to high. Sprinkle mozzarella and Parmesan cheese evenly over the top of the skillet.
- Place skillet under the broiler for 2-3 minutes until cheese is melted, bubbly, and golden brown. Watch carefully to prevent burning.
- Remove from oven, let cool for 5 minutes, and serve hot with additional Parmesan if desired.
Tater Tot Shepherd’s Pie
If you’ve ever thought shepherd’s pie was too fussy for a weeknight, this version is about to become your new best friend. Swapping traditional mashed potatoes for a golden layer of crispy tater tots gives you all that nostalgic, soul-warming goodness with half the effort. The seasoned beef and vegetable filling underneath stays nice and saucy, creating the perfect contrast to those crunchy-on-the-outside, fluffy-on-the-inside tots on top.
Here’s my favorite trick: don’t stir the filling too much once you add the gravy mixture—you want it thick and luscious, not watery. And make sure those tater tots go on in a single, even layer so every bite gets that satisfying crunch. This is pure kid-friendly comfort food that grown-ups secretly love just as much, and the leftovers reheat beautifully for next-day lunches.
Ingredients
Method
- Preheat oven to 400°F. In a large skillet, cook ground beef and diced onion over medium-high heat until beef is browned and onion is softened, about 8 minutes. Drain excess fat.
- Add minced garlic and cook for 1 minute until fragrant. Sprinkle flour over the meat mixture and stir well to combine, cooking for 2 minutes.
- Pour in beef broth and Worcestershire sauce, stirring constantly until mixture thickens, about 3-4 minutes. Add frozen mixed vegetables, thyme, salt, and pepper, then stir to combine.
- Transfer the beef mixture to a 9x13-inch baking dish, spreading it evenly across the bottom.
- Arrange tater tots in a single layer over the beef mixture, covering it completely.
- Bake uncovered for 25-30 minutes until tater tots are golden brown and crispy. Sprinkle shredded cheddar cheese over the top and return to oven for 5 minutes until cheese is melted. Let stand 5 minutes before serving.
Green Bean Casserole Classic
There’s a reason this casserole has graced holiday tables for generations—it just works. The creamy mushroom sauce clings to every tender green bean, and those crispy fried onions on top add the perfect salty crunch that makes this dish absolutely addictive. I know some folks only make this for Thanksgiving, but honestly, it deserves a spot in your regular dinner rotation. It’s an easy side that pairs beautifully with everything from roast chicken to meatloaf.
The key to avoiding that soupy mess some casseroles turn into is making sure your green beans are well-drained—give them a good shake in the colander and even pat them with a kitchen towel if you have time. And don’t even think about skipping the step of reserving some of those crispy onions to add in the last five minutes of baking. That’s what gives you layers of texture instead of everything getting soggy. This is the casserole that tastes exactly like Grandma’s kitchen smells—warm, welcoming, and full of love.
Ingredients
Method
- Preheat oven to 350°F. Grease a 2-quart baking dish with cooking spray or butter.
- In a large mixing bowl, combine cream of mushroom soup, milk, garlic powder, salt, and pepper, stirring until smooth and well blended.
- Add the drained green beans, shredded cheddar cheese, and half of the French fried onions to the soup mixture. Stir gently until everything is evenly coated.
- Pour the green bean mixture into the prepared baking dish and spread evenly.
- Bake uncovered for 25 minutes until the casserole is hot and bubbly around the edges.
- Remove from oven and sprinkle the remaining French fried onions evenly over the top. Return to oven and bake for an additional 5 minutes until onions are golden and crispy. Serve hot.
Tuna Noodle Retro Bake
This is the casserole that probably graced your grandmother’s table at least once a week, and for good reason. There’s something deeply comforting about those tender egg noodles swimming in a creamy sauce, studded with flaky tuna and topped with that irresistible golden crust. I always use wide egg noodles because they hold up beautifully and give you that authentic nostalgic texture. The secret to making this taste exactly like grandma’s is not skimping on the butter in the topping—it’s what creates those crispy, golden breadcrumbs that everyone fights over.
Don’t be tempted to use fancy albacore tuna here; the regular stuff in the can is what gives this its classic flavor. I like to add a handful of frozen peas for a pop of color and sweetness, and a little extra sharp cheddar never hurt anyone. This reheats beautifully, so it’s perfect for making ahead when you know you’ve got a busy week coming up.
Ingredients
Method
- Preheat oven to 375°F and grease a 9x13-inch baking dish.
- Cook egg noodles according to package directions until al dente, then drain and set aside.
- In a large bowl, combine cream of mushroom soup, sour cream, milk, garlic powder, salt, and pepper, mixing until smooth.
- Add cooked noodles, drained tuna, frozen peas, and 1.5 cups of the shredded cheddar cheese to the soup mixture, stirring until everything is well combined.
- Pour the mixture into the prepared baking dish and top with remaining 1/2 cup cheddar cheese.
- In a small bowl, mix panko breadcrumbs with melted butter until evenly coated, then sprinkle over the casserole.
- Bake for 30-35 minutes until bubbly and golden brown on top, then let rest for 5 minutes before serving.
Cheesy Beef Enchilada Casserole
If your grandmother had a Tex-Mex side, this would be her signature dish. This casserole takes all the best parts of beef enchiladas and layers them into an easy-to-serve format that’s pure comfort in a baking dish. The beauty here is that you get all those rich, seasoned beef flavors and gooey cheese without the fuss of rolling individual enchiladas. I always brown my beef really well—those caramelized bits are where the flavor lives—and don’t be shy with the cumin and chili powder.
The real magic happens when the corn tortillas soften in the sauce and become almost pasta-like, soaking up all that beefy, cheesy goodness. I use a mix of cheddar and Monterey Jack because the combination melts like a dream and has the perfect flavor balance. Let it rest for about ten minutes after it comes out of the oven; it makes serving so much easier and the flavors really settle together beautifully.
Ingredients
Method
- Preheat oven to 350°F and spray a 9x13-inch baking dish with cooking spray.
- In a large skillet over medium-high heat, brown the ground beef with diced onion until meat is fully cooked and onions are softened, about 8-10 minutes, then drain excess fat.
- Add minced garlic, chili powder, cumin, salt, and pepper to the beef mixture and cook for 1 minute until fragrant.
- Stir in black beans, enchilada sauce, and diced tomatoes with green chiles, then simmer for 5 minutes.
- Layer half of the tortilla strips in the bottom of the prepared baking dish, then top with half of the beef mixture and 1 cup of cheese.
- Repeat layers with remaining tortilla strips, beef mixture, and top with remaining 2 cups of cheese.
- Cover with foil and bake for 20 minutes, then remove foil and bake an additional 10 minutes until cheese is bubbly and lightly browned.
- Let stand for 10 minutes, then serve topped with dollops of sour cream and fresh cilantro.
Hash Brown Sausage Casserole
This is the ultimate breakfast casserole that works just as well for dinner on those nights when you want something hearty and satisfying. The crispy hash browns form this incredible golden crust on top while staying tender underneath, and the savory sausage adds just the right amount of richness. I prefer using bulk breakfast sausage because you can break it up into nice bite-sized pieces, but links work too if you slice them. The key is to really get that sausage nicely browned before adding it to the casserole—it makes all the difference.
My grandmother always used frozen shredded hash browns, and honestly, they work better than fresh potatoes for this recipe because they have less moisture and get crispier. The sour cream in the sauce keeps everything lusciously creamy, and I always add diced onions for a little sweetness and texture. This is one of those dishes that tastes even better the next day, if there are any leftovers. Perfect for feeding a crowd at brunch or making ahead for easy weekday breakfasts.
Ingredients
Method
- Preheat oven to 350°F and grease a 9x13-inch baking dish with butter or cooking spray.
- In a large skillet over medium heat, cook the breakfast sausage with diced onion, breaking up the meat with a spoon, until sausage is browned and cooked through, about 8-10 minutes, then drain.
- In a large mixing bowl, combine cream of chicken soup, sour cream, melted butter, garlic powder, paprika, salt, and pepper, stirring until smooth.
- Add thawed hash browns, cooked sausage mixture, and 2 cups of shredded cheddar cheese to the soup mixture, stirring until everything is evenly combined.
- Spread the mixture into the prepared baking dish and top with remaining 1 cup of cheddar cheese.
- Bake uncovered for 40-45 minutes until the casserole is hot and bubbly and the top is golden brown.
- Let cool for 10 minutes before serving, then garnish with sliced green onions.
