Four-Cheese Macaroni and Cheese

hands-on time 30 minutes

bake 20 minutes at 350°F

1. Preheat oven to 350°F. Lightly grease a 2½- to 3-qt. baking dish. Bring a large pot of lightly salted water to boiling. Add pasta and cook according to package directions. Drain and return to the warm pot.

2. Meanwhile, prepare Basic White Sauce. Add Gouda, cheddar, Swiss, and ¼ cup of the Parmesan cheese to the sauce, whisking until cheeses melt and sauce is smooth. Add the cheese sauce to cooked pasta; stir to coat. Transfer mixture to prepared dish.

3. In a bowl combine the panko, melted butter, and remaining ¼ cup Parmesan cheese. Sprinkle panko mixture over pasta mixture. Bake 20 to 25 minutes or until crumbs are golden.

Makes 6 servings (1¼ cups each).

EACH SERVING 744 cal., 35 g fat (21 g sat. fat), 114 mg chol., 911 mg sodium, 70 g carb., 3 g fiber, 8 g sugars, 35 g pro.

PANKO is a light and airy bread crumb. When mixed with butter and cheese, it creates a crispy casserole topper. Panko crumbs are easy to find with other bread crumbs in the supermarket.

cooking class

THe secret to a silky cheese sauce—buy a block of cheese and shred it yourself by hand. WHy? During testing, we found Preshredded cheese doesn’t melt as smoothly because of added starches.

stove top to tabletop

If you’re short on time (or just want extra-creamy mac and cheese), skip the oven. Omit the baking dish and crumb mixture in Step 3; dive in after stirring everything together.

Cauliflower Macaroni and Cheese Preheat oven to 400°F. Line a 15×10-inch baking pan with parchment paper. In a bowl toss 4 to 5 cups cauliflower florets with 2 tsp. oil and ¼ tsp. salt; transfer to pan. Roast 30 minutes or until tender and browned, stirring once. Reduce oven to 350°F. Prepare Four-Cheese Macaroni and Cheese as directed, except reduce pasta to 8 oz.; add cauliflower with cheese sauce in Step 2.

Bacon-Blue cheese Macaroni and Cheese Prepare as directed, except stir 3 slices crisp-cooked, drained, and crumbled bacon and ¼ cup crumbled blue cheese (1 oz.) into panko mixture before sprinkling over pasta mixture. If desired, top with additional blue cheese and bacon before serving.

Butternut Squash Macaroni and Cheese Prepare as directed, except preheat oven to 450°F. Coat a 15×10-inch baking pan with nonstick cooking spray. Toss 1½ lb. butternut squash, peeled, seeded, and cut into 1-inch cubes, with 2 Tbsp. olive oil. Roast, uncovered, 25 minutes or until tender, stirring occasionally. Add squash with cheese sauce in Step 2.

béchamel or white sauce?

Named after its French inventor, Louis de Béchamel, this basic white sauce serves as the base for the mac and cheese sauce and is one of the five French Mother Sauces (the others are Velouté, Espagnole, Sauce Tomat, and Hollandaise), from which most French sauces are derived. Béchamel is made by combining milk with a mixture of butter and flour (called a “roux”), then cooking until thickened. In this book, we use the names White Sauce and Béchamel interchangeably.

BASIC WHITE SAUCE

In a 3-qt. saucepan melt 3 Tbsp. butter over medium heat. Stir in 3 Tbsp. all-purpose flour, ½ tsp. salt, and ½ tsp. black pepper.

Gradually whisk in 2½ cups milk. Cook, whisking constantly, until thickened and bubbly. Cook and whisk 2 minutes more.

Remove from heat.

Makes about 2⅔ cups.

Whisk the roux—a mixture of equal parts melted butter and flour—until bubbly and just golden. This allows the butter to coat the flour particles, which prevents clumps from forming when the milk is added.

Whisk the cold milk into the roux. Using cold milk allows flour particles to stay suspended—again preventing clumps. Warm milk may cause clumping because the particles warm up before they are able to disperse.

Cook and stir until you see bubbles start to break across the surface. The sauce will thicken as the heat expands the flour particles. Cook 2 minutes more to fully cook the flour.

hearty cassoulet This traditional French dish of white beans simmered with a mix of meats and veggies in a rich, savory sauce defines comfort food. To keep the simmer time short, this weeknight version uses pork tenderloin.

Pork Cassoulet

hands-on time 30 minutes

bake 25 minutes at 350°F

  • 1 Tbsp. olive oil
  • ½ cup chopped onion
  • ½ cup chopped carrot
  • ½ cup thinly sliced celery
  • 1 lb. pork tenderloin, trimmed and cut into 1-inch pieces
  • 6 oz. smoked turkey sausage, thinly sliced
  • 2 15- to 16-oz. cans reduced-sodium Great Northern beans, rinsed and drained
  • ⅔ cup chopped roma tomatoes
  • ½ cup reduced-sodium chicken broth
  • 2 Tbsp. tomato paste
  • 1 Tbsp. white wine vinegar
  • 1 tsp. dried Italian seasoning, crushed
  • 2 Tbsp. snipped fresh parsley

1. Preheat oven to 350°F. In an oven-safe 3- to 4-qt. Dutch oven heat oil over medium heat. Add onion, carrot, and celery; cook 5 minutes, stirring occasionally. Add pork and sausage; cook 5 minutes more or until browned.

2. Mash half of the beans. Stir mashed beans, remaining beans, and next five ingredients (through Italian seasoning) into meat mixture.

3. Cover; bake 25 minutes or until pork is tender. Sprinkle with parsley. Season with salt and black pepper.

Makes 4 servings (1½ cups each).

each serving 417 cal., 10 g fat (2 g sat. fat), 96 mg chol., 938 mg sodium, 39 g carb., 10 g fiber, 4 g sugars, 43 g pro.

Extra, Extra!

If you use canned tomato paste, save the remainder of the can by scooping tablespoon-size portions onto a parchment-lined baking sheet. Freeze until firm, then transfer to a freezer bag and use as needed. Or purchase tomato paste in a tube and use just what you need. Refrigerate the remaining paste in the tube.

Beef Bourguignonne Casserole

hands-on time 25 minutes

bake 20 minutes at 375°F

  • Nonstick cooking spray
  • ¼ cup butter
  • 1½ cups coarsely chopped carrots
  • 1½ cups coarsely chopped celery
  • 1 cup frozen small whole onions, thawed and halved
  • ½ tsp. black pepper
  • 3 cups sliced fresh mushrooms (8 oz.)
  • 1 cup Burgundy or dry red wine
  • 1 Tbsp. stone-ground Dijon mustard
  • 4 cloves garlic, minced
  • 2 tsp. finely chopped fresh rosemary
  • 2 tsp. dried thyme, crushed
  • 2 17-oz. pkg. refrigerated cooked beef tips with gravy
  • 1 cup reduced-sodium beef broth
  • 3 croissants, halved lengthwise

1. Preheat oven to 375°F. Coat a 3-qt. rectangular baking dish with cooking spray; set aside.

2. In a 12-inch skillet melt 3 Tbsp. of the butter over medium heat. Add carrots, celery, onions, and pepper. Cook 7 to 9 minutes or just until tender, stirring occasionally. Remove from heat. Add next six ingredients (through thyme). Return to heat. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. Stir in beef with gravy and broth; heat through. Cover; keep warm.

3. Microwave the remaining 1 Tbsp. butter on 70% power (medium-high) about 30 seconds or until melted. Brush cut sides of croissants with melted butter; cube croissants. Transfer meat mixture to prepared baking dish. Top with cubed croissants. Bake, uncovered, 20 to 25 minutes or bubbly and golden.

Makes 8 servings (1 cup each).

each serving 330 cal., 16 g fat (8 g sat. fat), 77 mg chol., 885 mg sodium, 21 g carb., 3 g fiber, 8 g sugars, 21 g pro.

BEEF BOURGUIGNONNE CASSEROLE

Baked Risotto with Sausage and Artichokes

hands-on time 40 minutes

bake 1 hour 10 minutes at 350°F

stand 5 minutes

  • 1 lb. bulk Italian sausage
  • 1 cup chopped fennel bulb
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • ¾ cup uncooked Arborio or long grain rice
  • 2 9-oz. pkg. frozen artichoke hearts, thawed, drained, and halved
  • 1 cup coarsely shredded carrots
  • 2 tsp. chopped fresh thyme or ½ tsp. dried thyme, crushed
  • ½ tsp. black pepper
  • 2 cups chicken broth
  • ⅓ cup dry white wine or chicken broth
  • ½ cup panko bread crumbs (tip) or soft bread crumbs
  • ¼ cup finely shredded Asiago or Parmesan cheese
  • 1 Tbsp. butter, melted
  • ½ tsp. lemon zest

1. Preheat oven to 350°F. In a 12-inch skillet cook and stir sausage, fennel, onion, and garlic over medium-high heat until vegetables are tender but not browned. Drain fat; discard. Add rice; cook and stir 1 minute more.

2. Add artichoke hearts, carrots, thyme, and pepper. Stir in broth and wine. Bring just to boiling. Transfer to a 2½-qt. casserole. Bake, covered, about 60 minutes or until rice is tender, stirring once.

3. Meanwhile, in a bowl combine panko, cheese, butter, and lemon zest. Uncover casserole and top with crumb mixture. Bake, uncovered, 10 minutes more. Let stand 5 minutes before serving. If desired, top with fennel fronds.

Makes 6 servings (1⅓ cups each).

each serving 476 cal., 28 g fat (11 g sat. fat), 68 mg chol., 1,038 mg sodium, 36 g carb., 8 g fiber, 3 g sugars, 17 g pro.

BAKED RISOTTO WITH SAUSAGE AND ARTICHOKES

FROZEN ARTICHOKE HEARTS can be found in the freezer case of many large supermarkets. If you can’t find them, swap for one 14-oz. can artichoke hearts, drained and halved.

Classic Shepherd’s Pie

hands-on time 25 minutes

bake 20 minutes at 350°F

  • 2¼ lb. russet potatoes, peeled and cut up
  • ¼ cup sour cream
  • ¼ to ⅓ cup milk
  • 2 lb. ground lamb and/or beef
  • ½ cup chopped onion
  • ½ tsp. dried thyme, crushed
  • 3 Tbsp. all-purpose flour
  • 3 Tbsp. tomato paste
  • 2¼ cups reduced-sodium chicken broth
  • 2 tsp. Worcestershire sauce
  • 1 16-oz. pkg. frozen mixed vegetables

1. Preheat oven to 350°F. In a covered 4-qt. saucepan cook potatoes in enough boiling, lightly salted water to cover 15 to 20 minutes or until tender; drain. Mash potatoes. Stir in sour cream, ½ tsp. salt, and enough milk to reach desired consistency.

2. Meanwhile, in a 12-inch skillet cook lamb, onion, and thyme over medium-high heat until meat is browned. Drain off excess fat. Add flour. Cook and stir over medium heat 1 minute. Stir in tomato paste. Stir in broth and Worcestershire sauce. Bring to boiling; reduce heat and simmer, uncovered, 5 minutes. Stir in frozen vegetables, ½ tsp. salt, and ¼ tsp. black pepper.

3. Transfer meat mixture to a 3-qt. rectangular baking dish. Spread mashed potatoes over meat mixture. Bake 20 to 25 minutes or until heated through and bubbly around the edges. If desired, sprinkle with snipped fresh parsley.

Makes 6 servings (2 cups each).

each serving 571 cal., 31 g fat (13 g sat. fat), 109 mg chol., 799 mg sodium, 40 g carb., 6 g fiber, 4 g sugars, 33 g pro.

easy everyday

Skip a step by using two 24-oz. pkg. refrigerated mashed potatoes rather than making your own (omit russet potatoes, sour cream, salt, and milk).

get-together

Make this casserole company-special by piping on the mashed potato topper using a piping bag fitted with a large open star tip.

healthy twist

By using reduced-sodium ingredients such as chicken broth and adding salt only as needed in a recipe, you can better control how much sodium ends up in your food.

Cheesy Barbecue Pork Shepherd’s Pie Prepare as directed, except add ½ cup shredded cheddar cheese to the potato mixture. Substitute ground pork for the lamb and omit the thyme. Add ½ cup barbecue sauce with tomato paste. Reduce broth to 1¾ cups.

Turkey-Sweet Potato Shepherd’s Pie Prepare as directed, except substitute sweet potatoes for the russet potatoes, omit milk, and substitute ground turkey for the ground lamb.

Spaghetti Pie

hands-on time 30 minutes

bake 20 minutes at 350°F

  • 4 oz. dried spaghetti
  • 1 Tbsp. butter
  • 1 egg, beaten
  • ¼ cup grated Parmesan cheese
  • 8 oz. lean ground beef or bulk Italian sausage
  • 2 cups sliced fresh button mushrooms
  • ½ cup chopped onion
  • ½ cup chopped green sweet pepper
  • 2 cloves garlic, minced
  • 1 8-oz. can tomato sauce
  • 1 tsp. dried oregano, crushed
  • Nonstick cooking spray
  • 1 cup cottage cheese, drained
  • ½ cup shredded mozzarella cheese (2 oz.)

1. Preheat oven to 350°F. Cook spaghetti according to package directions; drain. Return spaghetti to warm saucepan. Stir butter into hot pasta until melted. Stir in egg and Parmesan cheese.

2. Meanwhile, in a 10-inch skillet cook beef, mushrooms, onion, sweet pepper, and garlic until meat is browned and onion and mushrooms are tender; drain. Stir in tomato sauce and oregano; heat through.

3. Coat a 9-inch pie plate with cooking spray. Press spaghetti mixture onto bottom and up sides of pie plate, forming a crust. Spread cottage cheese over bottom and up the crust. Top with meat mixture, then cheese.

4. Bake 20 to 25 minutes or until bubbly and heated through. Cut into six wedges. If desired, sprinkle with small fresh basil leaves.

Makes 6 servings (1 wedge each).

each serving 270 cal., 11 g fat (6 g sat. fat), 76 mg chol., 500 mg sodium, 20 g carb., 1 g fiber, 3 g sugars, 21 g pro.

Classic Beef Enchiladas

hands-on time 25 minutes

bake 30 minutes at 375°F

stand 10 minutes

  • 1 recipe Easy Enchilada Sauce or one 28-oz. can enchilada sauce
  • 1 lb. lean ground beef
  • 2 cloves garlic, minced
  • 1 fresh jalapeño chile pepper, seeded, if desired, and finely chopped (optional) (tip)
  • ½ tsp. ground cumin
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • 2 cups shredded Monterey Jack cheese (8 oz.)
  • ½ cup sliced green onions
  • 12 6- to 7-inch corn tortillas

1. Preheat oven to 375°F. Lightly grease a 3-qt. rectangular baking dish. Prepare Easy Enchilada Sauce if using.

2. For filling, in a 10-inch skillet cook beef until browned; drain. Stir in garlic, jalapeño (if desired), cumin, salt, and black pepper. Cook and stir over medium heat 2 minutes. Transfer to a bowl; cool 5 minutes. Stir in 1 cup of the cheese and the green onions.

3. Spoon ⅓ cup filling into each tortilla; roll up. Place filled tortillas, seam sides down, in prepared baking dish. Pour on sauce evenly.

4. Bake 25 to 30 minutes or until heated through and bubbly around the edges. Sprinkle with remaining cheese. Bake 5 minutes more or until cheese melts. Let stand 10 minutes before serving. If desired, top with pico de gallo.

Makes 6 servings (2 enchiladas each).

Easy Enchilada Sauce In a 2-qt. saucepan heat 2 Tbsp. vegetable oil over medium heat. Stir in 2 Tbsp. all-purpose flour; cook and stir 2 minutes. Add 2 Tbsp. chili powder, ½ tsp. ground cumin, and ½ tsp. garlic powder. Cook and stir 30 seconds more. Add one 15-oz. can tomato sauce and one 14.5-oz. can reduced-sodium chicken broth; whisk until smooth. Cook and stir over medium-high heat until boiling. Reduce heat; simmer 1 minute. Season to taste with salt, black pepper, and, if desired, hot sauce.

each serving 452 cal., 25 g fat (10 g sat. fat), 82 mg chol., 1,051 mg sodium, 29 g carb., 5 g fiber, 5 g sugars, 29 g pro.

Zucchini and Corn Enchiladas Prepare as directed, except omit beef. For filling, in a 10-inch skillet cook 2 cups chopped zucchini in 1 Tbsp. hot oil over medium-high 3 minutes or until crisp-tender and lightly browned. Stir in 1½ cups frozen whole kernel corn, the garlic, jalapeño (if desired), and the cumin. Cook and stir over medium heat 1 minute. Stir in 1 cup of the cheese, the green onions, salt, and black pepper. Fill and bake as directed.

Chorizo-Refried Bean Enchiladas Prepare as directed, except substitute ground uncooked chorizo for the beef. Before filling tortillas, spread each with 1 Tbsp. canned refried beans. Fill and bake as directed.

Chicken Enchiladas Prepare as directed, except omit beef and garlic. In a bowl combine 2 cups shredded cooked chicken and remaining filling ingredients (through green onions). Fill and bake as directed.

Three-Cheese Enchiladas Prepare as directed, except omit beef, garlic, and salt; increase Monterey Jack cheese to 3 cups. In a bowl combine 2 cups of the cheese, 1 cup shredded cheddar cheese, 1 cup crumbled queso fresco, the jalapeño (if desired), cumin, and green onions. Fill and bake as directed.

on a roll

To get the most evenly filled enchiladas, place the filling near one side of each tortilla. Starting from the filled side, roll up each tortilla and place it in the baking dish, seam side down.

a touch of authenticity

Traditional Mexican enchilada recipes soften the tortillas before filling by lightly frying and dipping them in enchilada sauce. If you have time, the extra steps are worth it.

Heat 1 to 2 Tbsp. of cooking oil in an 8-inch skillet over medium heat. Fry tortillas, one at a time, until softened, turning once. Drain on paper towels.

Pour some enchilada sauce on a plate. Using tongs, dip each side of tortillas in the sauce; let excess drip off. Fill and roll as directed.

Cheeseburger and Fries Casserole

hands-on time 25 minutes

bake 40 minutes at 400°F

  • 1½ lb. lean ground beef
  • ¾ cup chopped green sweet pepper
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 14.5-oz. can petite diced tomatoes, undrained
  • ½ cup water
  • 1 6-oz. can tomato paste
  • 1 Tbsp. Worcestershire sauce
  • 1 10.75-oz. can condensed cheddar cheese soup
  • ½ cup sour cream
  • ½ of a 28-oz. pkg. frozen french fries with rosemary or regular french fries (about 4 cups) Assorted toppers, such as ketchup, pickle slices, yellow mustard, onion, and/or cut-up cherry tomatoes (optional)

1. Preheat oven to 400°F. In a 12-inch skillet cook ground beef, sweet pepper, onion, and garlic over medium heat until meat is browned and vegetables are tender. Drain fat; discard. Stir undrained tomatoes, the water, tomato paste, and Worcestershire sauce into beef mixture. Bring to boiling; remove from heat.

2. Spoon beef mixture into the bottom of an ungreased 3-qt. rectangular baking dish. In a medium bowl stir together soup and sour cream; spread over meat mixture in baking dish. Place fries over top of soup mixture.

3. Bake, uncovered, 40 minutes or until heated through and potatoes are lightly browned and beginning to crisp. If desired, serve with assorted toppers.

Makes 6 servings (1 cup each).

each serving 420 cal., 20 g fat (8 g sat. fat), 85 mg chol., 978 mg sodium, 33 g carb., 4 g fiber, 8 g sugars, 28 g pro.

healthy twist

Cut the sodium in this casserole by using no-salt-added diced canned tomatoes and tomato paste.

change it up

Try this casserole with different frozen potato options, such as french-fried shoestring or crinkle-cut potatoes, potato crowns, and miniature potato nuggets.

big crunch

If you love extra-crispy fries, give them a head start in the oven. Place fries in an even layer on a foil-lined baking sheet. Bake 10 minutes at 400°F; place on casserole. Bake as directed.

make it a meal

Toss together a side salad of romaine lettuce, cherry tomatoes, sliced olives, pickled whole pepperoncini peppers, sliced red onion, and shredded cheese. Prepare Fresh Herb Vinaigrette using red wine vinegar. Drizzle over salad.

Upside-Down Pizza Casserole

hands-on time 20 minutes

bake 20 minutes at 400°F

  • 1 lb. lean ground beef or bulk Italian sausage
  • 1 5-oz. pkg. miniature pepperoni slices or one 6-oz. pkg. chopped pepperoni
  • 1½ cups sliced fresh mushrooms
  • ¾ cup chopped green sweet pepper
  • 1 15-oz. can tomato sauce with Italian seasonings
  • 1 2.25-oz. can sliced pitted ripe olives, drained
  • 1½ cups shredded mozzarella cheese or shredded Italian-blend cheeses (6 oz.)
  • 1 7.75- to 10-oz. pkg. refrigerated biscuits (10 biscuits)

1. Preheat oven to 400°F. In a 10-inch skillet cook beef, pepperoni slices, mushrooms, and sweet pepper until beef is browned. Drain fat; discard. Stir in tomato sauce and olives. Heat through. Stir in 1 cup of the cheese. Transfer meat mixture to a 2-qt. baking dish.

2. Cut biscuits into wedges. Arrange biscuits around the edges of the baking dish. Sprinkle with remaining ½ cup cheese. Bake about 20 minutes or until biscuits are light brown, covering with foil the last 5 minutes to prevent overbrowning.

Makes 6 servings (1 cup each).

each serving 456 cal., 27 g fat (12 g sat. fat), 96 mg chol., 1,442 mg sodium, 23 g carb., 2 g fiber, 4 g sugars, 30 g pro.

Garlic Roll Upside-Down Pizza Casserole Prepare as directed, except omit biscuits. Thaw 6 frozen roll dough balls, snip into quarters, and toss in 2 Tbsp. melted butter. Add 2 Tbsp. grated Parmesan cheese and ¼ tsp. garlic powder; toss to coat. Scatter over mixture. Bake as directed.

Breadstick Upside-Down Pizza Casserole Prepare as directed, except omit biscuits. Unroll one 11-oz. pkg. refrigerated breadsticks. Brush with 2 Tbsp. melted butter and sprinkle with 1 tsp. dried oregano. Separate, twist, and arrange over hot mixture in dish. Bake as directed.

Crispy Crust Upside-Down Pizza Casserole Prepare as directed, except omit biscuits. Unroll one 13.8-oz. pkg. refrigerated pizza crust. Arrange crust over hot mixture in dish. Fold edges under and pinch to seal along edge of baking dish. Cut 1-inch slits in the crust. Brush with milk; top with Parmesan cheese. Bake as directed.

CHICKEN- TORTELLINI CASSEROLE

USE IT UP! Give leftover pesto a purpose by whisking it into vinaigrette salad dressing, spreading it onto a panini or grilled cheese sandwich, or adding it to pasta sauce.

chicken-Tortellini Casserole

hands-on time 30 minutes

bake 25 minutes at 350°F

  • 2 9-oz. pkg. refrigerated whole wheat cheese-filled tortellini
  • 8 oz. fresh haricots verts or green beans, trimmed and halved crosswise
  • 8 oz. fresh cremini or button mushrooms, thinly sliced
  • 1 medium onion, thinly sliced
  • 2 Tbsp. olive oil
  • 3 cups coarsely shredded cooked chicken breast (about 1 lb.)
  • 1 12-oz. jar roasted red sweet peppers, undrained
  • ¾ cup dried tomato pesto
  • ¼ tsp. crushed red pepper
  • ½ cup finely shredded Parmesan cheese
  • ½ cup shredded fresh basil

1. Preheat oven to 350°F. In a 4-qt. Dutch oven cook tortellini according to package directions, adding haricots verts the last 4 minutes of cooking. Drain and return to pan.

2. Meanwhile, in a 10-inch skillet cook mushrooms and onion in hot oil over medium heat 6 to 8 minutes or until tender and lightly browned, stirring occasionally.

3. Add mushroom mixture and chicken to pasta mixture. Toss to coat. Place peppers in a blender. Cover and blend until smooth. Stir in pesto and crushed red pepper. Add to pasta mixture; toss to coat. Spread mixture in a 3-qt. rectangular baking dish.

4. Cover and bake 20 minutes. Uncover; top with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted. Top with basil just before serving.

Makes 8 servings (1⅓ cups each).

each serving 387 cal., 15 g fat (4 g sat. fat), 80 mg chol., 649 mg sodium, 37 g carb., 7 g fiber, 6 g sugars, 26 g pro.

Chicken Enchilada Verde Casserole

hands-on time 30 minutes

bake 45 minutes at 375°F

stand 10 minutes

  • 3 cups shredded cooked chicken
  • 1 8-oz. pkg. cream cheese, cut up and softened
  • 1 4-oz. can chopped green chiles, undrained
  • ½ cup chopped green onions
  • 1 recipe Verde Sauce or one 28-oz. can green enchilada sauce
  • 16 6-inch corn tortillas, halved
  • 2 cups frozen whole kernel corn, thawed
  • 2 15-oz. cans no-salt-added black beans, rinsed and drained
  • 2 cups shredded Colby and Monterey Jack cheese or cheddar cheese (8 oz.)
  • 2 avocados, halved, seeded, peeled, and chopped
  • Chopped fresh cilantro

1. Preheat oven to 375°F. Lightly grease a 3-qt. rectangular baking dish. In a large bowl combine the chicken, cream cheese, green chiles, and green onions.

2. Spread about ⅔ cup Verde Sauce in the prepared baking dish. Arrange 8 tortilla halves over sauce. Sprinkle with about one-third of the corn and one-third of the black beans. Spoon about one-third of the chicken mixture evenly over layers. Top with ⅔ cup of the sauce and ½ cup of the cheese. Repeat layers two more times. Top with remaining tortillas. Top with remaining sauce.

3. Cover with foil and bake about 35 minutes or until bubbly around the edges. Top with the remaining cheese. Bake, uncovered, 10 minutes more or until cheese is melted. Let stand 10 minutes. Top with avocados and chopped fresh cilantro.

Makes 12 servings (1 cup each).

Verde Sauce In a blender combine two 15- to 16-oz. jars salsa verde; ¾ cup loosely packed fresh cilantro; 2 cloves garlic, peeled and halved; 4 green onions, cut up; and ½ tsp. ground cumin. Pulse until combined and nearly smooth.

each serving 415 cal., 21 g fat (8 g sat. fat), 67 mg chol., 673 mg sodium, 37 g carb., 9 g fiber, 6 g sugars, 23 g pro.

CHICKEN ENCHILADA VERDE CASSEROLE

SIZE CHECk

Use the recommended-size baking dish to prevent bubbling over. Check a dish’s capacity by filling it with water, a quart at a time. Right-size dish not available? Opt for a dish with larger volume.

INDIVIDUAL CHICKEN AND WILD RICE CASSEROLES

Make it, then freeze it

Most casseroles are freezer-friendly, but steer clear of baked egg dishes cornstarch-thickened sauces. And do not use foil or foil pans with tomato-base casseroles.

1

pan prep

Line a baking dish that is both oven- and freezer-safe with foil or parchment paper (for easy lining tips).

2

Put it together

Assemble the casserole in the prepped dish, but don’t bake. Cover with foil; freeze overnight. Once frozen, lift casserole and foil lining out of dish; place in a freezer bag. Freeze up to 3 months.

3

Showtime!

Remember that thawing takes 24 hours or longer. To thaw, remove foil lining from casserole; place in original baking dish. Cover; thaw in the fridge up to 2 days; bake as directed. Or cover and bake the frozen casserole at 325°F for twice its normal baking time or until 160°F.

Chicken and Wild Rice Casserole

hands-on time 20 minutes

bake 35 minutes at 350°F

  • 2 stalks celery, sliced
  • 1 small onion, chopped
  • 2 Tbsp. butter
  • 1 10.75-oz. can reduced-fat and reduced-sodium condensed cream of chicken soup
  • ½ cup sour cream
  • ⅓ cup dry white wine or chicken broth
  • ½ tsp. dried basil, crushed
  • 2 cups shredded cooked chicken or turkey
  • 2 8.8-oz. pouches cooked long grain and wild rice
  • 1 cup vegetables, such as packaged shredded carrots and/or frozen whole kernel corn
  • ⅓ cup finely shredded Parmesan cheese

1. Preheat oven to 350°F. In a 10-inch skillet cook celery and onion in hot butter over medium heat 5 minutes or until tender. Stir in soup, sour cream, wine, and basil. Stir in chicken, rice, and vegetables.

2. Transfer mixture to an ungreased 2-qt. rectangular baking dish. Sprinkle with cheese. Bake, uncovered, about 35 minutes or until heated through.

Makes 6 servings (1 cup each).

Individual Casseroles If desired, spoon mixture into six 10-oz. small casserole dishes or ramekins. Bake 25 to 30 minutes or until heated through. Or, if desired, wrap, label, and freeze up to 3 months. Thaw overnight in the refrigerator. Bake as directed.

each serving 345 cal., 14 g fat (6 g sat. fat), 67 mg chol., 827 mg sodium, 32 g carb., 2 g fiber, 5 g sugars, 19 g pro.

Chicken Tetrazzini

hands-on time 30 minutes

bake 15 minutes at 350°F

  • 8 oz. dried spaghetti or linguine
  • 2 cups sliced fresh mushrooms
  • ½ cup sliced green onions
  • 2 Tbsp. butter
  • ¼ cup all-purpose flour
  • ⅛ tsp. black pepper
  • ⅛ tsp. ground nutmeg
  • 1¼ cups chicken broth
  • 1¼ cups half-and-half or milk
  • 2 cups chopped cooked chicken or cooked turkey
  • 2 Tbsp. dry sherry or milk
  • ¼ cup grated Parmesan cheese
  • ¼ cup sliced almonds, toasted (tip)
  • 2 Tbsp. fresh parsley leaves (optional)

1. Preheat oven to 350°F. Cook spaghetti according to package directions; drain.

2. Meanwhile, in a 4-qt. saucepan cook mushrooms and green onions in hot butter over medium heat until tender. Stir in flour, pepper, and nutmeg. Add broth and half-and-half all at once. Cook and stir until thickened and bubbly. Stir in chicken, sherry, and half of the Parmesan cheese. Add cooked spaghetti; stir gently to coat.

3. Transfer pasta mixture to a 2-qt. baking dish. Sprinkle with remaining Parmesan cheese and the almonds. Bake, uncovered, about 15 minutes or until heated through. If desired, sprinkle with parsley leaves before serving.

Makes 6 servings (1 cup each).

Chicken and Vegetable Tetrazzini Prepare as directed, except add 8 oz. fresh asparagus, trimmed and cut into 1-inch pieces, or 1½ cups small fresh broccoli florets to the pasta water during the last minute of cooking.

each serving 421 cal., 21 g fat (9 g sat. fat), 82 mg chol., 630 mg sodium, 38 g carb., 2 g fiber, 3 g sugars, 21 g pro.

CHICKEN TETRAZZINI

POTLUCK

Get your hot casserole road-ready by covering the baking dish tightly with foil or a lid. Fold a thick layer of newspapers or heavy towels around the casserole or place it in an insulated casserole carrier.

brown first!

To get the best browning (which equals flavor) from the mushrooms, place them in a single layer in the pan while cooking in the hot butter and avoid stirring too often. If the pan is too full, the mushrooms will steam and water out instead of browning.

PErfect on top

If your casserole topping gets good and golden before the center reaches 160°F, cover the dish loosely with foil for remaining baking time to prevent overbrowning or burning.

skillet love Turn your pot pie into a one-dish wonder by cooking the filling in a large cast-iron or other oven-going skillet. Just add the topping directly to the filling in the skillet and bake as instructed.

customize it

Pick the ingredients to create a recipe that’s all your own.

Pot Pie

hands-on time 25 minutes

bake 22 minutes at 400°F

stand 20 minutes

  • 1 lb. GROUND MEAT or 2 cups COOKED MEAT
  • 1 9- to 10-oz. pkg. FROZEN VEGETABLES (about 2 cups)
  • BASE
  • 1 tsp. SEASONING
  • ½ cup water (optional)
  • ½ cup CHEESE (optional)
  • TOPPER
  • Milk
  • Grated Parmesan cheese (optional)

1. Preheat oven to 400°F. If using GROUND MEAT: In a 10-inch skillet cook MEAT until no longer pink. Drain fat; discard. Stir in FROZEN VEGETABLES, BASE, and SEASONING. (If using COOKED MEAT option: In a 10-inch skillet combine MEAT, FROZEN VEGETABLES, BASE, and SEASONING.) Bring meat and vegetable mixture to boiling. Add water if needed for desired consistency. If desired, stir in CHEESE.

2. Transfer meat and vegetable mixture to a 2-qt. round casserole or baking dish. For TOPPER, unfold pastry sheet or unroll piecrust if using. On a lightly floured surface roll pastry sheet or piecrust to 1 inch beyond the edges of the casserole. Place pastry on top of casserole. Trim evenly with casserole edges or trim, leaving 1 inch excess. Fold excess under, even with the casserole edges. Press pastry along edges to seal. If using biscuits, quarter individual pieces and arrange over filling. If using breadsticks, unroll and loosely weave over filling.

3. Brush TOPPER lightly with milk and, if desired, sprinkle with additional SEASONING or grated Parmesan cheese. Bake, uncovered, 22 to 25 minutes or until golden brown and bubbly (bake 30 minutes if using piecrust). Let stand 20 minutes before serving.

Makes 6 servings (1 cup each).

mix & match ingredients

GROUND OR COOKED MEAT

■ Ground beef

■ Ground pork, bulk pork sausage, or Italian sausage

■ Cooked chicken

■ Cooked turkey

FROZEN VEGETABLES

■ Baby mixed beans and carrots

■ Mixed vegetables

■ Peas and carrots

■ Peas and pearl onions

■ Stew vegetables

BASE (Pick 1)

■ One 10.5- to 10.75-oz. can condensed soup

■ 1¼ cups canned or jarred gravy

■ 1¼ cups Alfredo pasta sauce

SEASONING (Pick 1)

■ Chili powder

■ Curry powder

■ Dried dill

■ Dried tarragon, crushed

■ Dried thyme, crushed

■ Italian seasoning, crushed

CHEESE (Pick 1)

■ Cheddar cheese

■ Monterey Jack cheese

■ Mozzarella cheese

TOPPER (Pick 1)

■ ½  of a 17.3-oz. pkg. frozen puff pastry sheets (1 sheet)

■ ½  of a 15-oz. pkg. rolled refrigerated unbaked piecrust (1 crust)

■ One 7.5-oz. pkg. refrigerated biscuits (10)

■ One 11-oz. pkg. refrigerated breadsticks (12)

Chicken-Bacon Alfredo Potato Casserole

hands-on time 15 minutes

bake 50 minutes at 350°F

stand 15 minutes

  • Nonstick cooking spray
  • 6 slices bacon, chopped
  • 2 14.5- to 15-oz. jars light Alfredo sauce
  • ½ cup sliced green onions
  • ¼ cup chopped fresh parsley
  • 1 tsp. dry mustard
  • 2 cloves garlic, minced
  • 1 32-oz. pkg. frozen fried potato nuggets
  • 3 cups chopped cooked chicken
  • ½ cup finely shredded Parmesan cheese
  • 1 cup grape tomatoes, halved

1. Preheat oven to 350°F. Coat a 3-qt. rectangular baking dish with cooking spray. In a 10-inch skillet cook bacon over medium heat until crisp; drain.

2. In an extra-large bowl combine Alfredo sauce, green onions, parsley, mustard, and garlic. Stir in bacon, potato nuggets, and chicken. Spoon into prepared baking dish. Sprinkle with cheese.

3. Bake, uncovered, about 50 minutes or until golden and bubbly. Let stand 15 minutes. Top with tomatoes and additional green onions.

Makes 8 servings (1¼ cups each).

each serving 472 cal., 27 g fat (10 g sat. fat), 99 mg chol., 1,352 mg sodium, 34 g carb., 3 g fiber, 4 g sugars, 24 g pro.

casserole-ready chicken

Any cooked chicken works here— it’s a way to give leftover chicken new purpose. Or you can buy refrigerated grilled chicken strips or a rotisserie chicken from your supermarket. (One rotisserie chicken will yield about 3 cups chopped meat.) Or see how to easily poach chicken.

Tandoori-Spiced Chicken and Rice Bake

hands-on time 25 minutes

cook 15 minutes

bake 20 minutes at 350°F

  • Nonstick cooking spray
  • 1 recipe Tandoori Spice Mixture
  • 12 oz. skinless, boneless chicken breast halves, cut into thin strips
  • 2 Tbsp. vegetable oil
  • ⅔ cup coarsely chopped green onions or white onion
  • ½ cup chopped red sweet pepper
  • 1 fresh serrano chile pepper, seeded and chopped (tip)
  • 3 cloves garlic, thinly sliced
  • 1 14.5-oz. can reduced-sodium chicken broth
  • 1 14-oz. can unsweetened light coconut milk
  • ¾ cup uncooked long grain rice
  • ¼ cup tomato paste
  • Fresh sprigs cilantro (optional)
  • Lemon wedges (optional)

1. Preheat oven to 350°F. Lightly coat a 2-qt. rectangular baking dish with cooking spray.

2. In a bowl stir 2 tsp. of the Tandoori Spice Mixture into chicken to coat. In a 12-inch skillet heat 1 Tbsp. of the oil over medium-high heat. Add chicken; cook and stir 3 minutes or until chicken is cooked through. Remove from skillet.

3. In the same skillet heat the remaining 1 Tbsp. oil over medium heat. Add onions, sweet pepper, serrano pepper, and garlic; cook and stir 2 minutes. Stir in broth, coconut milk, rice, tomato paste, and the remaining Tandoori Spice Mixture. Bring to boiling; reduce heat. Simmer, covered, 10 minutes. Uncover; simmer 5 minutes more or until slightly thickened. Stir in chicken.

4. Transfer chicken mixture to prepared baking dish. Bake, covered, about 20 minutes or until heated through and rice is tender. If desired, top with cilantro and/or lemon wedges before serving.

Makes 4 servings (1¼ cups each).

each serving 414 cal., 16 g fat (8 g sat. fat), 62 mg chol., 850 mg sodium, 39 g carb., 3 g fiber, 4 g sugars, 26 g pro.

TANDOORI SPICE is a traditional Indian seasoning blend of aromatic curry-style spices. The blend is most commonly put to use in classic Tandoori Chicken, a spiced yogurt sauce chicken dish baked in a clay oven, or tandoor (this casserole plays on the flavors of the original). If you can’t find it in the store, make your own (above right)

tandoori spice mixture

In a small bowl combine 1¼ tsp. curry powder, 1 tsp. garam masala, ½ tsp. ground ginger, ½ tsp. ground cumin, ½ tsp. ground coriander, ½ tsp. ground cardamom, ¼ tsp. salt, ⅛ tsp. ground cinnamon, and ⅛ tsp. black pepper. Makes 4½ tsp.

Tuna Noodle Casserole

hands-on time 30 minutes

bake 25 minutes at 375°F

stand 5 minutes

  • 3 cups dried wide egg noodles (about 5 oz.)
  • 1 cup chopped celery
  • ¾ cup chopped red sweet pepper
  • ¼ cup chopped onion
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • ½ tsp. salt
  • ¼ tsp. black pepper
  • 2¼ cups milk
  • 1 to 2 Tbsp. Dijon mustard
  • 1 12-oz. can chunk water-pack white tuna, drained and broken into chunks, or two 5-oz. pouches chunk light tuna in water
  • ½ cup panko bread crumbs (tip) or soft bread crumbs
  • ¼ cup grated Parmesan cheese
  • 1 Tbsp. chopped fresh parsley
  • 1 Tbsp. butter, melted

1. Preheat oven to 375°F. Lightly grease a 1½-qt. casserole. In a 3- or 4-qt. saucepan cook noodles according to package directions. Drain; return noodles to pan.

2. Meanwhile, for sauce, in a 2-qt. saucepan cook celery, sweet pepper, and onion in ¼ cup hot butter over medium heat 8 to 10 minutes or until tender. Stir in flour, salt, and black pepper. Add milk; cook and stir until thickened and bubbly. Stir in mustard. Gently fold sauce and tuna into cooked noodles. Transfer noodle mixture to prepared casserole.

3. In a bowl combine panko, cheese, parsley, and 1 Tbsp. melted butter; sprinkle over noodle mixture. Bake, uncovered, 25 to 30 minutes or until heated through. Let stand 5 minutes before serving.

Makes 4 servings (1½ cups each).

each serving 495 cal., 23 g fat (12 g sat. fat), 115 mg chol., 1,040 mg sodium, 42 g carb., 3 g fiber, 10 g sugars, 33 g pro.

Say Cheese!

It’s easy to make acheesy version of this classic casserole. Just add 1 cup cheddar cheese cubes (4 oz.) with the tuna.

Shrimp Fondue Casserole

hands-on time 30 minutes

bake 35 minutes at 350°F

  • Nonstick cooking spray
  • 3 cups dried elbow macaroni (12 oz.)
  • 3 cups shredded Swiss cheese (12 oz.)
  • 2½ cups shredded Gruyère cheese (10 oz.)
  • 5 Tbsp. all-purpose flour
  • 3 cloves garlic, minced
  • 2 cups chicken broth
  • ¾ cup dry white wine
  • 12 oz. fresh or frozen peeled, deveined uncooked small shrimp, halved lengthwise or chopped
  • 1½ tsp. seafood seasoning
  • 8 oz. Swiss cheese, cubed
  • ¾ cups crushed saltine crackers
  • 3 Tbsp. butter, cut up
  • ½ cup sliced green onions

1. Preheat oven to 350°F. Coat a 3-qt. casserole dish with cooking spray. Cook macaroni according to package directions; drain. Return to pan; cover.

2. Meanwhile, in a large bowl combine shredded Swiss cheese, Gruyère cheese, flour, and garlic. Toss to combine. In a 4-qt. saucepan heat broth and wine over medium heat just until bubbles form around edges of pan. Add cheese mixture, 1 cup at a time, whisking constantly after each addition until cheese melts. (Mixture may not be completely smooth at this point.) Do not boil. Remove from heat. Stir in shrimp and seafood seasoning.

3. Pour cheese mixture over macaroni; stir gently. Fold in cubed Swiss cheese; spoon into prepared casserole. Sprinkle with crushed crackers; dot with butter.

4. Bake, uncovered, 35 to 40 minutes or until bubbly. Sprinkle with green onions.

Makes 10 servings (1 cup each).

each serving 607 cal., 31 g fat (18 g sat. fat), 145 mg chol., 596 mg sodium, 41 g carb., 2 g fiber, 2 g sugars, 37 g pro.

Cheese Fondue Casserole Prepare as directed, except omit shrimp, seafood seasoning, and green onions. Season to taste with salt and black pepper in Step 2.

each serving 568 cal., 30 g fat (18 g sat. fat), 93 mg chol., 603 mg sodium, 41 g carb., 2 g fiber, 2 g sugars, 30 g pro.

MACARONI is just one choice for the pasta. Look through your cupboards and sub any shape of medium-size pasta you have on hand.

dish it out

Most of these recipes call for a baking dish, which means a dish made out of glass or ceramic (baking pans are made of metal). In contrast, a casserole dish refers to a dish that is round and deep. The most important thing is the capacity of your dish (check capacity using tip, Chickentortellini Casserole). If the dish is too small, you can divide your casserole mixture between two dishes. If your dish is too large, reduce the cook time by 5 minutes.