Grandma’s Chicken Casserole
- 3 cups chopped cooked chicken
- 2 cans (10.5 oz each) condensed cream of chicken soup
- 2 cups shredded Cheddar cheese (8 oz)
- 3 cups Progresso™ plain panko crispy bread crumbs
- 6 tablespoons butter, melted
- Heat oven to 350°F.
- Place chicken evenly in the bottom of an ungreased 13×9-inch (3-quart) glass baking dish. Spoon and spread soup evenly over chicken; sprinkle with cheese.
- In a medium bowl, stir bread crumbs and melted butter; sprinkle over cheese. Bake 30 to 35 minutes or until cheese is melted and bread crumbs are golden brown and thoroughly heated.
Ground Beef Casserole
- 1 pound uncooked penne
- 1/2 medium onion chopped
- 1 pound extra-lean ground beef
- 1 tablespoon olive oil
- 1 clove garlic minced
- 1.5 cups marinara sauce
- Salt & pepper to taste
- 1.5 cups shredded cheddar cheese
- Preheat your oven to 400F and move the rack to the middle position. Grease a 9×13 baking dish (I use Pam spray).
- Boil a large, salted pot of water for the penne. Cook it for 10 minutes (it should be slightly underdone so it doesn’t get mushy).
- Add the oil, beef, and onion to a skillet. Sauté over medium-high heat, breaking the meat up as you go along, for 10 minutes. Once it gets going, stir in the garlic. Spoon out excess fat if needed.
- Stir in the marinara sauce and warm through. Give it a taste and season with salt & pepper as needed.
- Drain the pasta and pour it into the baking dish. Pour the beef mixture over top and then toss until it’s combined with the pasta. Top with an even layer of the cheese. If you want it extra cheesy, you can stir in an additional half cup of cheese prior to topping it with the rest of the cheese.
- Bake for 10 minutes, uncovered until the cheese is nicely melted. I then broil it for a few minutes (optional) to brown the cheese up a bit. Serve immediately.
Smoky Sweet Potato & Black Bean Casserole
For the casserole:
- Cooking spray or olive oil
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 (28-ounce) can fire-roasted diced tomatoes, drained of juices
- 1 (15-ounce) can black beans, drained and rinsed
- 3 cups shredded smoked mozzarella cheese (about 7 1/2 ounces), divided
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 2 cloves garlic, minced
- Plain yogurt
- Coarsely chopped fresh cilantro
- Arrange a rack in the middle of the oven and heat to 400°F. Coat a 9×13-inch baking dish with cooking spray or olive oil; set aside.
- Heat the olive oil in a large frying pan over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened, 8 to 10 minutes. Add the sweet potatoes and cook until just heated through, about 5 minutes (they will not be cooked through). Transfer the mixture to a large bowl.
- Add the black beans, drained tomatoes, 1 cup of the mozzarella, smoked paprika, salt, and garlic and stir to combine. Transfer to the baking dish and spread into an even layer. Sprinkle evenly with the remaining 2 cups mozzarella cheese.
- Spray a large sheet of aluminum foil with cooking spray or coat with olive oil. Place the foil greased-side down over the baking dish and cover tightly. Bake for 30 minutes. Uncover and bake until the sweet potatoes are tender and the cheese on top is browned in spots, about 30 minutes more. Let cool for 10 minutes before serving topped with yogurt and cilantro.
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