Chicken Broccoli Casserole

From @realsimplegood on Insta

Gary LOVED.

Chicken from 1 rotisserie chicken, chopped
10 pieces of bacon, diced
1 bag riced cauliflower (TJs)
4 cups chopped broccoli
2 cups mushrooms, small dice
1/4 c flour
2 tbsp. minced garlic
1.5 c almond milk
1 tsp. salt and pepper

Preheat oven to 400.  Place bacon in dutch oven and cook until just crispy.  Remove with slotted spoon and place on paper towels.

Using same pan, add mushrooms and cook for about 2 minutes.  Add in the flour and garlic and stir to mix well.  Slowly add in the milk, whisking constantly for 2 minutes.  Stir in salt and pepper.

Add the chicken, cauliflower, broccoli and bacon and stir well.  Transfer to baking dish and bake for 25 minutes.

Italian Rice Ball Casserole- REVISED (healthier)

Original recipe and photo from Skinnytaste

I revised this recipe to add more veggies, less cheese, and make it less calories...and easier to prepare by not doing layers- just mix it all up!  So good and about 300 calories per 1 big serving (1/8 of the casserole dish).

• 2 cups white or brown rice, cooked (Trader Joes frozen brown rice in a bag)
• 1 teaspoon kosher salt
• 1 lb. ground turkey
• 1 onion, minced  
• 1/2 a 12 oz. bag of spinach, chopped
• black pepper
• 2/3 cup frozen peas
• 1 jar Trader Joes tomato basil marinara
• 1 large egg
• 1/2 cup pecorino romano (or parmesan)
• 1/2 cup shredded mozzarella 
• 
  
• Preheat the oven to 400°F.  Cook the turkey and onions until browned. Season with salt and black pepper, and add the chopped spinach- mix until wilted.  Add the peas and 1 cup sauce; simmer on low for 10 minutes.

In a small bowl combine cooked rice, pecorino romano, egg, and 1 cup sauce and mix well. Add the rice mixture to the pan with the turkey mixture and mix well.

Spray a 9 x 13 casserole dish with cooking spray, and pour the mixture into the dish.  Top with remaining jar of sauce and the mozzarella.

Cover with foil and bake 30 minutes, let cool slightly then cut into squares.

Stacked Roasted Vegetable Enchiladas

Photo and recipe from twopeasandtheirpod

This is SO good- Gary and the kids loved it, and it's vegetarian and gluten free!  It's great because you can assemble the casserole ahead of time and put it in the fridge to bake later.

1 red pepper, seeded and chopped
1 zucchini, chopped
1 yellow squash, chopped
1 onion, chopped
1 tbsp olive oil
1 can black beans, drained and rinsed
1 tsp ground cumin
1 tsp chili powder
2 garlic cloves, minced (or 1 tsp crushed)
1/2 cup chopped fresh cilantro
1 jar red enchilada sauce (I used the trader joes brand)
8-10 small corn tortillas
about 2 cups shredded cheese (I used Mexican blend)

Preheat oven to 400.  Place the vegetables on the baking sheet, drizzle with olive oil and toss until coated.  Season with salt and pepper.  Bake in the oven for 20-30 minutes.  Let cool. Reduce oven to 350.

In a medium bowl, combine vegetables, beans, spices, garlic, cilantro and S&P.  Spread some enchilada sauce on the bottom of a baking dish (I  used one slightly smaller than 9x11) and cover with tortillas (I did 2 whole tortillas then I broke some more to make it fit without overlapping a lot because I didn't want a ton of tortilla).  Top with half the vegetable mix and then cheese.  Do another layer of tortillas and then sauce.  Top with remaining half of vegetables and more cheese.  Do another layer of tortillas then sauce and top that with cheese.

(At this point, I put the entire casserole in the fridge ready to bake at dinner time!)

Cover with foil and bake for 20 minutes.  Remove foil and bake for another 10 minutes or until cheese is melted.  Cool for 10 minutes, cut into squares and serve.

Tuna Casserole

2 cans cream of mushroom soup
1 1/2 cups frozen peas
1 medium onion, finely chopped
2- 6 oz. cans tuna, drained
3 hard boiled eggs, chopped
1 lb. egg noodles, cooked
1 cup chicken broth

Saute onions in olive oil and butter with salt and pepper.  Add mushroom soup and chicken broth, stir.  Add peas, tuna and egg, stir.  Add noodles, stir.  Transfer mixture to a casserole dish and top with potato chips or breadcrumbs.  Bake at 375 for 15 minutes.

Cheesy Enchilada Casserole

Photo & Recipe from Six Sisters

I made this the other night, and it was really tasty- Gary loved it!  Ella liked it to, but of course, she wouldn't touch it until you picked out each and every tiny piece of shredded lettuce.

Ingredients
1 pound lean ground beef (90% lean)
1 large onion, chopped
2 1/2 cups salsa (I think I used 2 cups)
1 can (15 ounces) black beans, rinsed and drained
1/4 cup reduced-fat Italian salad dressing
2 tablespoons reduced-sodium taco seasoning (I used about 3 or 4 tbsp.)
1/4 teaspoon ground cumin
6 flour tortillas (8 inches)
1 1/4 cups of frozen corn (I forgot to add the corn, and it was still delicious!)
3/4 cup reduced-fat sour cream
2 cups (8 ounces) shredded reduced-fat Mexican cheese blend
1 cup shredded lettuce
1 medium tomato, chopped
1/4 cup minced fresh cilantro

Directions
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 2 quart baking dish. Sprinkle with grated cheese.
Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
Let stand for 5 minutes before topping with lettuce, tomato and cilantro.

La Bamba Casserole

1 (4 oz.) can chopped green chilies  
1 lb. ground turkey                                     
1 cup chopped onion
2 tsp. chili powder                                                         
1/2 tsp. ground cumin
1/4 tsp. salt                                                      
2 cloves garlic, minced                                                       
1 (10 oz.) can diced tomatoes with green chilies
2 cups frozen whole kernel corn, thawed
1 (16 oz.) can fat-free refried beans
1 1/2 cups (6 oz.) shredded cheddar cheese
1 cup chopped tomato                      
1/2 cup chopped green onions

Preheat oven to 375.  Arrange chilies in a single layer in a 9x11 baking dish coated with cooking spray.  Heat a large nonstick skillet over medium-high heat.  Add turkey, onion, chili powder, cumin, salt and garlic; saute 5 minutes, stirring to crumble.  Add diced tomatoes, cook 5 minutes or until liquid evaporates.  Spoon turkey mixture over chilies.  Top with corn.  Carefully spread beans over corn.  Sprinkle cheese over beans.  Bake at 375 for 30 minutes.  Let stand 5 minutes; top with chopped tomato and green onions.

                                Turkey mixture

                                 I served it with tortilla chips

Bacon-Asparagus Strata

8 strips bacon, crisp-cooked, drained, and chopped
9 ounce package frozen cut asparagus, thawed and well-drained
3/4 cup bottled roasted red sweet peppers, drained and chopped
12 slices dry white bread, cut into 1/2-inch cubes (about 8 cups)
3 cups shredded Swiss cheese (12 ounces)
8 eggs
3 cups milk
1 1/2 teaspoons dry mustard or 3 tablespoons Dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper

1. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. In a medium bowl combine bacon, asparagus, and red peppers.
2. Place half of the bread cubes in the prepared baking dish. Top with half of the bacon mixture and half of the cheese. Repeat layers with remaining bread cubes, bacon mixture, and cheese.
3. In a large bowl, beat eggs with a rotary beater or whisk. Beat or whisk in milk, mustard, salt, and cayenne pepper. Carefully pour egg mixture evenly over bread mixture in dish. Using the back of a spoon, gently press down on layers to moisten all of the bread. Cover dish with plastic wrap and chill at least 2 to 24 hours.
4. Preheat oven to 325 degrees F. Bake, uncovered, for 50 to 60 minutes or until puffed, golden, and set. Let stand for 10 minutes before serving.

(From Better Homes & Gardens)