4

Casseroles

Nothing says comfort quite like one of these bubbly one-dish meals.

Cheeseburger and Fries Casserole

prep 20 minutes · bake 40 minutes at 350°F · makes 6 servings

1 Preheat oven to 350°F. In a 12-inch skillet cook ground beef, sweet pepper, onion, and garlic over medium-high heat until meat is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in tomatoes and tomato paste. Bring to boiling; reduce heat. Simmer, uncovered, for 5 minutes.

2 Transfer mixture to an ungreased 2-quart rectangular baking dish. In a medium bowl stir together soup and sour cream; spread over meat mixture. Sprinkle with shoestring potatoes and, if desired, seasoned salt.

3 Bake, uncovered, for 40 to 45 minutes or until heated through and potatoes are golden. If desired, serve with assorted toppers.

nutrition facts per serving: 493 cal., 26 g total fat (10 g sat. fat), 87 mg chol., 1319 mg sodium, 46 g carb., 5 g fiber, 28 g pro.

✽tip

Any topping that you like on a cheeseburger will taste good on this casserole. Try chopped onion, diced avocado, shredded cheese, bacon, or jalapeño peppers.

Cheeseburger and Fries Casserole

Cheeseburger and Fries Casserole

Double-Crust Pizza Casserole

prep 25 minutes · bake 25 minutes at 425°F · stand 5 minutes · makes 12 servings

  • 3 cups all-purpose flour
  • 3 cups packaged instant mashed potato flakes
  • 2 cups milk
  • ⅓ cup olive oil
  • 1 pound lean ground beef
  • 12 ounces bulk Italian sausage
  • 1 cup coarsely chopped onion (1 large)
  • 1 8-ounce can tomato sauce
  • 1 6-ounce can tomato paste with garlic, basil, and oregano
  • 1 2.25-ounce can sliced, pitted ripe olives, drained (optional)
  • ½ of a 1.3-ounce envelope (about 2 tablespoons) sloppy joe seasoning mix
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 1 tablespoon yellow cornmeal

1 Preheat oven to 425°F. In a large bowl combine flour, potato flakes, milk, and oil; set aside. (Dough will stiffen slightly as it stands.)

2 For filling, in a large skillet cook ground beef, sausage, and onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in tomato sauce, tomato paste, olives (if desired), and seasoning mix.

3 Using floured fingers, press half of the dough onto the bottom and about 1½ inches up the sides of an ungreased 3-quart rectangular baking dish. Spread filling over crust; sprinkle with cheese.

4 Place the remaining dough on a lightly floured sheet of waxed paper. Sprinkle dough lightly with flour; top with another sheet of waxed paper. Roll dough into a 15×11-inch rectangle; remove top paper. Invert dough onto filling; remove paper. Trim edges as necessary. Fold under edges of top crust and seal to bottom crust. Sprinkle with cornmeal.

5 Bake, uncovered, for 25 to 30 minutes or until filling is heated through and crust is golden. Let stand for 5 minutes before serving.

nutrition facts per serving: 458 cal., 21 g total fat (8 g sat. fat), 52 mg chol., 738 mg sodium, 43 g carb., 1 g fiber, 22 g pro.

Beef Stroganoff Casserole

prep 35 minutes · bake 30 minutes at 350°F · makes 6 servings

  • 12 ounces dried campanelle or penne pasta
  • 1 17-ounce package refrigerated cooked beef roast au jus
  • 2 large fresh portobello mushrooms
  • 2 tablespoons butter
  • 1 medium sweet onion, cut into thin wedges
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 14.5-ounce can beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika or Spanish paprika
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  •   Snipped fresh parsley (optional)
  • ½ cup sour cream
  • 1 tablespoon prepared horseradish
  • 1 teaspoon snipped fresh dill or ¼ teaspoon dried dill

1 Preheat oven to 350°F. Cook pasta according to package directions; drain. Meanwhile, place roast on a cutting board; reserve juices. Using two forks, pull meat apart into bite-size pieces; set aside.

2 Remove and discard stems and gills from mushrooms; coarsely chop mushroom caps (you should have about 4 cups). In a 12-inch skillet heat butter over medium heat until melted. Add mushrooms, onion, and garlic; cook for 4 to 5 minutes or until onion is tender, stirring occasionally. Stir in flour and tomato paste. Add broth, Worcestershire sauce, paprika, salt, pepper, and the reserved meat juices. Cook and stir until thickened and bubbly. Remove from heat. Stir in pasta and meat.

3 Transfer mixture to an ungreased 3-quart casserole or rectangular baking dish. Bake, covered, about 30 minutes or until heated through. If desired, sprinkle with parsley.

4 Meanwhile, in a small bowl combine sour cream, horseradish, and dill. Spoon sour cream mixture over each serving.

nutrition facts per serving: 450 cal., 14 g total fat (7 g sat. fat), 61 mg chol., 770 mg sodium, 57 g carb., 4 g fiber, 26 g pro.

Easy Shepherd’s Pie

prep 30 minutes · bake 25 minutes at 425°F · makes 8 servings

  • 2 pounds ground beef
  • 1¼ cups all-purpose flour
  • 1 envelope (half of a 2-ounce package) onion soup mix
  • 1 10.75-ounce can condensed cream of mushroom soup
  • 1 8-ounce carton sour cream
  • 2¼ cups water
  • 1 tablespoon ketchup
  • ¼ cup butter
  • ½ teaspoon salt
  • 2 cups packaged instant mashed potato flakes
  • ½ cup milk
  • 2 eggs, lightly beaten
  • 2 teaspoons baking powder

1 Preheat oven to 425°F. In an extra-large skillet cook ground beef over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in ¼ cup of the flour and the onion soup mix. Stir in mushroom soup, sour cream, ¾ cup of the water, and the ketchup. Cook until heated through, stirring occasionally.

2 Meanwhile, in a medium saucepan combine the remaining 1½ cups water, the butter, and salt. Bring to boiling; remove from heat. Add potato flakes and milk, stirring until combined. Stir in eggs, the remaining 1 cup flour, and the baking powder.

3 Transfer meat mixture to an ungreased 3-quart rectangular baking dish. Drop potato mixture into mounds on top of meat mixture.

4 Bake, uncovered, about 25 minutes or until tops of potatoes are golden.

nutrition facts per serving: 465 cal., 24 g total fat (11 g sat. fat), 143 mg chol., 911 mg sodium, 32 g carb., 1 g fiber, 24 g pro.

Classic Lasagna

prep 30 minutes · cook 15 minutes · bake 30 minutes at 375°F · stand 10 minutes · makes 12 servings

  • 9 dried lasagna noodles
  • 1 pound bulk Italian or pork sausage, or ground beef
  • 1 cup chopped onion (1 large)
  • 2 cloves garlic, minced
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 8-ounce can tomato sauce
  • 1 tablespoon dried Italian seasoning, crushed
  • 1 teaspoon fennel seeds, crushed (optional)
  • ¼ teaspoon ground black pepper
  • 1 egg, lightly beaten
  • 1 15-ounce carton ricotta cheese or 2 cups cream-style cottage cheese, drained
  • ¼ cup grated Parmesan cheese
  • 2 cups shredded mozzarella cheese (8 ounces)
  •   Grated Parmesan cheese (optional)

1 Preheat oven to 375°F. Cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again. Place lasagna noodles in a single layer on a sheet of foil; set aside.

2 For sauce, in a large skillet cook sausage, onion, and garlic over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in tomatoes, tomato sauce, Italian seasoning, fennel seeds (if desired), and pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.

3 For filling, in a medium bowl combine egg, ricotta cheese, and ¼ cup Parmesan cheese; set aside.

4 Spread about ¼ cup of the sauce in the bottom of an ungreased 3-quart rectangular baking dish. Arrange 3 of the cooked noodles over sauce in dish. Spread with one-third of the filling. Top with one-third of the remaining sauce and one-third of the mozzarella cheese. Repeat layers two more times, starting with noodles and ending with mozzarella cheese (make sure the top layer of noodles is completely covered with sauce). If desired, sprinkle with additional Parmesan cheese.

5 Bake, uncovered, for 30 to 35 minutes or until heated through. Let stand for 10 minutes before serving.

nutrition facts per serving: 335 cal., 21 g total fat (10 g sat. fat), 78 mg chol., 623 mg sodium, 19 g carb., 2 g fiber, 18 g pro.

Make-Ahead Directions: Prepare as directed through Step 4. Cover with plastic wrap and chill for 2 to 24 hours. To serve, preheat oven to 375°F. Remove plastic wrap; cover with foil. Bake for 40 minutes. Bake, uncovered, about 20 minutes more or until heated through. Let stand for 10 minutes before serving.

Baked Beef Ravioli

prep 20 minutes · bake 20 minutes at 375°F · makes 8 servings

  • 2 9-ounce packages refrigerated cheese-filled ravioli
  • 1½ pounds ground beef
  • 1 cup chopped onion (1 large)
  • 6 cloves garlic, minced
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 10.75-ounce can condensed tomato soup
  • 1 teaspoon dried basil, crushed
  • 1 teaspoon dried oregano, crushed
  • 1½ cups shredded mozzarella cheese (6 ounces)
  • ½ cup finely shredded Parmesan cheese (2 ounces)

1 Preheat oven to 375°F. Cook ravioli according to package directions; drain and set aside.

2 Meanwhile, in a large skillet cook ground beef, onion, and garlic over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in tomatoes, soup, basil, and oregano. Gently stir in cooked ravioli.

3 Transfer mixture to an ungreased 3-quart shallow baking dish. Sprinkle with mozzarella cheese and Parmesan cheese. Bake, uncovered, about 20 minutes or until heated through.

nutrition facts per serving: 503 cal., 20 g total fat (9 g sat. fat), 113 mg chol., 854 mg sodium, 40 g carb., 3 g fiber, 40 g pro.

Mexican Biscuit Casserole

prep 30 minutes · bake 20 minutes at 350°F · stand 5 minutes · makes 6 servings

  • 1½ pounds lean ground beef
  • 1 15-ounce can red kidney beans, undrained
  • 1 11-ounce can whole kernel corn with sweet peppers, drained
  • ¾ cup water
  • 1 1.25-ounce envelope taco seasoning mix
  • 2 cups packaged biscuit mix
  • ⅔ cup milk
  • 1 cup shredded cheddar cheese (4 ounces)

1 Preheat oven to 350°F. In a large skillet cook ground beef over medium-high heat until brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in beans, corn, water, and taco seasoning mix. Bring to boiling.

2 Meanwhile, in a medium bowl combine biscuit mix and milk; stir just until moistened.

3 Transfer meat mixture to an ungreased 2-quart rectangular baking dish. Sprinkle with cheese. Drop biscuit mixture into mounds on top of hot meat mixture.

4 Bake, uncovered, about 20 minutes or until a wooden toothpick inserted in the centers of biscuits comes out clean. Let stand for 5 minutes before serving.

nutrition facts per serving: 554 cal., 24 g total fat (10 g sat. fat), 93 mg chol., 1736 mg sodium, 52 g carb., 6 g fiber, 34 g pro.

Bean-and-Beef Tortilla Casserole

prep 25 minutes · bake 35 minutes at 350°F · makes 6 servings

  • 8 ounces ground beef
  • ½ cup chopped onion (1 medium)
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • 1 15-ounce can pinto beans, rinsed and drained
  • 1 4-ounce can diced green chile peppers, undrained
  • 1 8-ounce carton sour cream or light sour cream
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon garlic powder
  • 8 6-inch corn tortillas
  • 1 10-ounce can enchilada sauce
  • 1 cup shredded cheddar cheese (4 ounces)

1 Preheat oven to 350ºF. Lightly grease a 2-quart rectangular baking dish; set aside. In a large skillet cook ground beef and onion over medium-high heat until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in chili powder and cumin. Stir in beans and green chile peppers; set aside.

2 In a small bowl stir together sour cream, flour, and garlic powder.

3 Arrange half of the tortillas to cover the bottom of the prepared baking dish, cutting to fit if necessary. Top with half of the meat mixture, half of the sour cream mixture, and half of the enchilada sauce. Repeat layers.

4 Bake, covered, about 30 minutes or until heated through. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.

nutrition facts per serving: 408 cal., 22 g total fat (11 g sat. fat), 65 mg chol., 668 mg sodium, 34 g carb., 6 g fiber, 19 g pro.

Make-Ahead Directions: Prepare as directed through Step 3. Cover with plastic wrap and chill for 2 to 24 hours. To serve, preheat oven to 350°F. Remove plastic wrap; cover with foil. Bake about 35 minutes or until heated through. Sprinkle with cheese. Bake, uncovered, about 5 minutes more or until cheese is melted.

Cincinnati-Style Chili Casserole

prep 25 minutes · bake 1 hour at 350°F · makes 16 servings

  • 2 pounds lean ground beef
  • 2 cups chopped onions (2 large)
  • 1 26-ounce jar tomato and garlic pasta sauce
  • 1 15-ounce can red kidney beans, rinsed and drained
  • ½ cup water
  • 2 tablespoons chili powder
  • 2 tablespoons semisweet chocolate pieces
  • 1 tablespoon cider vinegar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon ground allspice
  • 1 pound dried ziti or gemelli pasta
  •   Shredded cheddar cheese (optional)
  •   Chopped onion (optional)

1 Preheat oven to 350°F. In an oven-going 4- to 5-quart Dutch oven cook ground beef and 2 cups onions over medium-high heat until meat is brown and onions are tender, using a wooden spoon to break up meat as it cooks. Drain off fat.

2 Stir in pasta sauce, beans, water, chili powder, chocolate, vinegar, cinnamon, cayenne pepper, and allspice. Transfer Dutch oven to oven. Bake, covered, for 1 hour, stirring once halfway through baking.

3 To serve, cook pasta according to package directions; drain. Serve chili over hot cooked pasta. If desired, sprinkle with cheese and onion.

nutrition facts per serving: 257 cal., 7 g total fat (2 g sat. fat), 36 mg chol., 277 mg sodium, 33 g carb., 4 g fiber, 17 g pro.

Moussaka

prep 50 minutes · bake 35 minutes at 325°F · stand 10 minutes · makes 4 servings

  • 2 tablespoons vegetable oil
  • 1 eggplant (1 pound), peeled and cut into ½-inch slices
  • 1 pound ground lamb or ground beef
  • ½ cup chopped onion (1 medium)
  • 1 clove garlic, minced
  • 1 8-ounce can tomato sauce
  • ¼ cup dry red wine or beef broth
  • ½ teaspoon salt
  • ¼ teaspoon dried oregano, crushed
  • ⅛ teaspoon ground cinnamon
  • 1 egg, lightly beaten
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  •   Pinch ground black pepper
  • 1 cup milk
  • 1 egg
  • ¼ cup shredded Parmesan cheese (1 ounce)

1 In a large skillet heat oil over medium-high heat. Add half of the eggplant slices; cook about 4 minutes or until brown, turning once. Using a slotted spatula, remove from skillet. Repeat with the remaining eggplant slices, adding more oil if necessary.

2 In the same skillet cook ground lamb, onion, and garlic over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Stir in tomato sauce, wine, ½ cup of the hot meat mixture into the 1 beaten egg. Return egg mixture to skillet.

3 Meanwhile, in a medium saucepan heat butter over medium heat until melted. Stir in flour, pepper, and the remaining ¼ teaspoon salt. Gradually stir in milk. Cook and stir until thickened and bubbly. In a medium bowl lightly beat 1 egg with a fork. Gradually stir hot milk mixture into beaten egg.

4 Preheat oven to 325°F. Arrange half of the eggplant slices in an ungreased 2-quart rectangular baking dish. Spread meat mixture over eggplant in dish; top with the remaining eggplant slices. Pour the hot milk mixture over layers in dish. Sprinkle with cheese.

5 Bake, uncovered, for 35 to 40 minutes or until edges are bubbly. Let stand for 10 minutes before serving.

nutrition facts per serving: 499 cal., 34 g total fat (13 g sat. fat), 207 mg chol., 801 mg sodium, 18 g carb., 5 g fiber, 29 g pro.

Pork Chop Casserole

prep 25 minutes · bake 30 minutes at 350°F · makes 8 servings

  • 6 ounces dried medium egg noodles
  • 8 boneless pork loin chops, cut about ¾ inch thick
  • ⅓ cup all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 1 10.75-ounce can condensed cream of mushroom soup
  • ⅔ cup chicken broth
  • ½ cup sour cream
  • ½ teaspoon ground ginger
  • ½ teaspoon dried rosemary, crushed
  • 1 2.8-ounce can French-fried onions

1 Preheat oven to 350°F. Cook noodles according to package directions; drain and set aside.

2 Meanwhile, trim fat from chops. In a shallow dish stir together flour, salt, and pepper. Dip chops into flour mixture, shaking off excess.

3 In a large skillet heat oil over medium-high heat. Add chops, half at a time, and cook until brown on both sides. Remove from heat.

4 For sauce, in a medium bowl stir together soup, broth, sour cream, ginger, and rosemary. Gently stir in cooked noodles and half of the French-fried onions. Transfer mixture to an ungreased 3-quart rectangular baking dish. Top with chops.

5 Bake, covered, for 25 minutes. Sprinkle with the remaining French-fried onions. Bake, uncovered, for 5 to 10 minutes more or until chops are tender and juices run clear (160°F).

nutrition facts per serving: 411 cal., 19 g total fat (5 g sat. fat), 95 mg chol., 536 mg sodium, 31 g carb., 1 g fiber, 28 g pro.

One-Step Ham Casserole

prep 15 minutes · bake 50 minutes at 375°F · stand 10 minutes · makes 4 servings

  • 1½ cups milk
  • 1 10.75-ounce can condensed cream of celery soup
  • 2 cups diced cooked ham (about 10 ounces)
  • 1 cup dried elbow macaroni
  • 1 4-ounce can (drained weight) sliced mushrooms, drained
  • 2 tablespoons diced pimiento
  • 1 tablespoon dried minced onion or ½ cup chopped onion (1 medium)
  • ½ cup shredded American cheese (2 ounces)

1 Preheat oven to 375°F. In an ungreased 2-quart casserole gradually stir milk into soup. Stir in ham, macaroni, mushrooms, pimiento, and onion.

2 Bake, covered, about 40 minutes or until macaroni is tender. Sprinkle with cheese. Bake, uncovered, about 10 minutes more or until cheese is melted. Let stand for 10 minutes before serving.

nutrition facts per serving: 341 cal., 12 g total fat (6 g sat. fat), 61 mg chol., 2042 mg sodium, 33 g carb., 2 g fiber, 26 g pro.

One-Step Ham Casserole

One-Step Ham Casserole

Baked Risotto with Sausage and Artichokes

prep 30 minutes · bake 1 hour 10 minutes at 350°F · stand 5 minutes · makes 6 servings

  • 1 pound bulk Italian sausage
  • 1 cup chopped fennel (1 medium bulb)
  • ½ cup chopped onion (1 medium)
  • 2 cloves garlic, minced
  • ¾ cup uncooked Arborio or long grain white rice
  • 2 14-ounce cans quartered artichoke hearts, drained
  • 1 cup shredded carrots (2 medium)
  • 2 teaspoons snipped fresh thyme
  • ½ teaspoon ground black pepper
  • 2 cups chicken broth
  • ⅓ cup dry white wine or chicken broth
  • ½ cup panko (Japanese-style bread crumbs)
  • ¼ cup finely shredded Asiago or Parmesan cheese (1 ounce)
  • ½ teaspoon finely shredded lemon peel
  • 1 tablespoon butter, melted

1 Preheat oven to 350°F. In an extra-large skillet cook sausage, fennel, onion, and garlic over medium-high heat until sausage is brown and vegetables are tender, using a wooden spoon to break up meat as it cooks. Drain off fat. Add rice; cook and stir for 1 minute.

2 Stir in artichoke hearts, carrots, thyme, and pepper. Stir in broth and wine. Bring just to boiling.

3 Transfer mixture to an ungreased 2½-quart casserole. Bake, covered, about 1 hour or until rice is tender, stirring once halfway through baking.

4 Meanwhile, in a small bowl combine panko, cheese, and lemon peel; stir in melted butter. Sprinkle panko mixture over sausage mixture. Bake, uncovered, about 10 minutes more or until heated through and crumbs are light brown. Let stand for 5 minutes before serving.

nutrition facts per serving: 473 cal., 28 g total fat (11 g sat. fat), 68 mg chol., 1429 mg sodium, 36 g carb., 7 g fiber, 18 g pro.

Corn Bread–Topped Sausage Bake

prep 25 minutes · bake 20 minutes at 425°F · makes 6 servings

  • 1 8.5-ounce package corn muffin mix
  • 2 tablespoons vegetable oil
  • ½ cup chopped carrot (1 medium)
  • ¼ cup chopped onion
  • ¼ cup chopped green sweet pepper
  • ¼ cup chopped celery
  • 1 11.5-ounce can condensed bean with bacon soup
  • ¾ cup milk
  • 2 teaspoons yellow mustard
  • 1 pound cooked smoked Polish sausage, sliced
  •   Shredded cheddar cheese (optional)

1 Preheat oven to 425°F. For corn bread batter, prepare muffin mix according to package directions (do not bake); set aside.

2 In a medium saucepan heat oil over medium heat. Add carrot, onion, sweet pepper, and celery; cook until tender, stirring occasionally. Stir in soup, milk, and mustard; stir in sausage. Cook and stir until bubbly. Transfer mixture to an ungreased 2-quart rectangular baking dish. Pour corn bread batter over hot sausage mixture, spreading evenly.

3 Bake, uncovered, for 20 to 25 minutes or until a wooden toothpick inserted in the corn bread topper comes out clean. If desired, sprinkle each serving with cheese.

nutrition facts per serving: 562 cal., 34 g total fat (11 g sat. fat), 94 mg chol., 1566 mg sodium, 43 g carb., 6 g fiber, 20 g pro.

tip

Any cooked sausage, such as turkey kielbasa, smoked bratwurst, or andouille, will bake up beautifully in this casserole.

Saucy Bow-Tie Pasta Casserole

prep 35 minutes · bake 30 minutes at 350°F + 5 minutes at 400°F · stand 5 minutes · makes 8 servings

  • 8 ounces dried bow-tie, penne, or ziti pasta
  • 1 tablespoon butter
  • 2 red onions, cut into thin wedges, or 5 medium leeks, sliced
  • 2 cloves garlic, minced
  • 1 24 to 26-ounce jar any flavor tomato pasta sauce
  • 1 10-ounce package frozen chopped spinach, thawed and well drained
  • 1½ cups cubed cooked ham
  • 1 cup seeded and chopped tomatoes (2 medium)
  • 1 8-ounce can tomato sauce
  • ⅓ cup grated Parmesan cheese
  • 2 cups shredded mozzarella or Muenster cheese (8 ounces)
  •   Grated Parmesan cheese (optional)
  •   Fresh Italian (flat-leaf) parsley sprigs (optional)

1 Preheat oven to 350°F. In a Dutch oven cook pasta according to package directions; drain. Rinse with cold water; drain again and set aside.

2 In the same Dutch oven heat butter over medium heat until melted. Add onions and garlic; cook, covered, for 8 to 10 minutes or until onions are tender, stirring occasionally. Stir in cooked pasta, pasta sauce, spinach, ham, tomatoes, tomato sauce, and ⅓ cup Parmesan cheese. Transfer mixture to an ungreased 3-quart rectangular baking dish.

3 Bake, covered, about 30 minutes or until heated through. Increase oven temperature to 400°F. Top with mozzarella cheese and, if desired, additional Parmesan cheese. Bake, uncovered, about 5 minutes more or until cheeses are melted. Let stand for 5 minutes before serving. If desired, garnish with parsley sprigs.

nutrition facts per serving: 291 cal., 11 g total fat (6 g sat. fat), 34 mg chol., 1046 mg sodium, 32 g carb., 5 g fiber, 19 g pro.

Chicken and Wild Rice Casserole

prep 30 minutes · bake 35 minutes at 350°F · makes 4 servings

  • 1 6-ounce package long grain and wild rice mix
  • 2 tablespoons butter
  • ½ cup chopped onion (1 medium)
  • ½ cup chopped celery (1 stalk)
  • 1 10.5- or 10.75-ounce can condensed chicken with white and wild rice soup or cream of chicken soup
  • ½ cup sour cream
  • ⅓ cup dry white wine or chicken broth
  • 2 tablespoons snipped fresh basil or ½ teaspoon dried basil, crushed
  • 2 cups shredded cooked chicken or turkey (about 10 ounces)
  • ⅓ cup finely shredded Parmesan cheese

1 Prepare rice mix according to package directions and set aside. Meanwhile, preheat oven to 350°F.

2 In a large skillet heat butter over medium heat until melted. Add onion and celery; cook until tender, stirring occasionally. Stir in soup, sour cream, wine, and basil. Stir in cooked rice and chicken.

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

nutrition facts per serving: 479 cal., 20 g total fat (10 g sat. fat), 101 mg chol., 1559 mg sodium, 42 g carb., 2 g fiber, 30 g pro.

tip

If you don’t have any leftover chicken, use about half of a 2- to 2½-pound purchased roasted chicken from the deli, then skin, bone, and chop the meat. Or, cook your own chicken. In a large skillet, combine 12 ounces skinless, boneless chicken breast halves and 1½ cups water. Bring to boiling; reduce heat. Simmer, covered, for 12 to 14 minutes or until chicken is no longer pink (170°F). Drain and chop.

Creamy Chicken–Broccoli Bake

prep 30 minutes · bake 45 minutes at 350°F · makes 6 servings

  •   Nonstick cooking spray
  • 6 ounces dried medium egg noodles
  • 12 ounces skinless, boneless chicken breast halves, cut into bite-size pieces
  • 1 tablespoon vegetable oil (optional)
  • 1½ cups sliced fresh mushrooms (4 ounces)
  • ½ cup sliced green onions (4)
  • ½ cup chopped red sweet pepper (1 small)
  • 1 10.75-ounce can condensed cream of broccoli soup
  • 1 8-ounce carton sour cream
  • ¼ cup chicken broth
  • 1 teaspoon dry mustard
  • ⅛ teaspoon ground black pepper
  • 1 10-ounce package frozen chopped broccoli, thawed and drained
  • ¼ cup fine dry bread crumbs
  • 1 tablespoon butter, melted

1 Preheat oven to 350°F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. Cook noodles according to package directions; drain and set aside.

2 Meanwhile, coat a large skillet with cooking spray; heat skillet over medium heat. Add chicken; cook and stir about 3 minutes or until chicken is no longer pink. Transfer chicken to a large bowl.

3 If needed, add oil to skillet. Add mushrooms, green onions, and sweet pepper; cook over medium heat until vegetables are tender, stirring occasionally. Transfer vegetables to bowl with chicken. Stir in soup, sour cream, broth, dry mustard, and black pepper. Gently stir in cooked noodles and broccoli.

4 Transfer chicken mixture to the prepared baking dish. In a small bowl combine bread crumbs and melted butter; sprinkle over chicken mixture. Bake, covered, for 30 minutes. Bake, uncovered, about 15 minutes more or until heated through.

nutrition facts per serving: 354 cal., 16 g total fat (8 g sat. fat), 83 mg chol., 545 mg sodium, 33 g carb., 3 g fiber, 22 g pro.

Baked Chicken Cordon Bleu

prep 50 minutes · bake 40 minutes at 350°F · makes 6 servings

  • 2 6-ounce packages long grain and wild rice mix
  • 2 tablespoons butter
  • 2 cups sliced fresh mushrooms (5½ ounces)
  • ¼ cup sliced green onions (2)
  • 2 cloves garlic, minced
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half or light cream
  • ½ cup shredded Gruyère cheese (2 ounces)
  • 2 tablespoons dry sherry (optional)
  • 6 skinless, boneless chicken breast halves (about 2½ pounds total)
  • 3 ounces Gruyère cheese, cut into six 3×½×½-inch sticks
  • 6 very thin slices Black Forest or country-style ham (about 6 ounces)
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • ⅓ cup all-purpose flour
  • 2 eggs, lightly beaten
  • 2 tablespoons water
  • 1½ cups panko (Japanese-style bread crumbs)
  • ¼ cup vegetable oil

1 Preheat oven to 350°F. Prepare rice mix according to package directions. Spread cooked rice in the bottom of an ungreased 3-quart shallow baking dish.

2 Meanwhile, for sauce, in a medium saucepan heat butter over medium heat until melted. Add mushrooms, green onions, and garlic; cook until tender, stirring occasionally. Stir in 2 tablespoons flour. Gradually stir in half-and-half. Cook and stir until thickened and bubbly. Add shredded cheese, stirring until melted. If desired, stir in sherry. Spoon sauce over rice; cover and keep warm.

3 Starting from the thickest side of each chicken breast half, cut a horizontal slit to, but not through, the other side. Wrap each stick of cheese in a slice of ham and insert into a slit. Secure with toothpicks. Sprinkle chicken with salt and pepper.

4 Place ⅓ cup flour in a shallow dish. In a second shallow dish combine eggs and water. Place panko in a third shallow dish. Dip chicken into flour, shaking off excess. Dip into egg mixture, then into panko, turning to coat.

5 In an extra-large skillet heat 2 tablespoons of the oil over medium heat. Add half of the chicken; cook about 4 minutes or until brown on both sides. Place chicken on top of sauce. Repeat with the remaining 2 tablespoons oil and the remaining chicken. Remove toothpicks.

6 Bake, covered, for 40 to 45 minutes or until chicken is no longer pink (170°F).

nutrition facts per serving: 862 cal., 36 g total fat (15 g sat. fat), 256 mg chol., 1586 mg sodium, 66 g carb., 3 g fiber, 68 g pro.

Potluck Chicken Tetrazzini

prep 30 minutes · bake 15 minutes at 350°F · stand 5 minutes · makes 10 servings

  • 1 2- to 2½-pound purchased roasted chicken
  • 8 ounces dried spaghetti or linguine, broken in half
  • 12 ounces fresh asparagus, trimmed and cut into 1-inch pieces
  • 2 tablespoons butter
  • 8 ounces small whole fresh button mushrooms
  • 3 medium red and/or yellow sweet peppers, seeded and cut into 1-inch pieces
  • ¼ cup all-purpose flour
  • ⅛ teaspoon ground black pepper
  • 1 14.5-ounce can chicken broth
  • ¼ cup milk
  • ½ cup shredded Swiss cheese (2 ounces)
  • 2 to 3 teaspoons finely shredded lemon peel
  • 1½ cups cubed sourdough bread
  • 1 tablespoon olive oil
  • 2 tablespoons snipped fresh parsley

1 Remove and discard skin from chicken. Pull meat from bones, discarding bones. Cut meat into chunks; measure 3 cups chicken. Save the remaining chicken for another use.

2 Cook spaghetti according to package directions, adding asparagus for the last 1 minute of cooking; drain. Return spaghetti mixture to pan.

3 Meanwhile, preheat oven to 350°F. In a large skillet heat butter over medium heat until melted. Add mushrooms and sweet peppers; cook for 8 to 10 minutes or until mushrooms are tender, stirring occasionally. Stir in flour and black pepper. Gradually stir in broth and milk. Cook and stir until thickened and bubbly.

4 Add chicken, mushroom mixture, cheese, and half of the lemon peel to spaghetti mixture; toss gently to coat. Transfer mixture to an ungreased 3-quart rectangular baking dish.

5 In a medium bowl toss together bread cubes, oil, and the remaining lemon peel. Sprinkle bread mixture over spaghetti mixture. Bake, uncovered, about 15 minutes or until heated through. Let stand for 5 minutes before serving. Sprinkle with parsley.

nutrition facts per serving: 282 cal., 10 g total fat (4 g sat. fat), 48 mg chol., 258 mg sodium, 28 g carb., 2 g fiber, 20 g pro.

To Store: Most casseroles freeze beautifully (except those that contain a lot of dairy, such as sour cream). To freeze, prepare casseroles in a foil-lined dish. Freeze overnight in the dish; remove from the dish. Wrap foil carefully over the top of the casserole or place the frozen casserole in a large zipping freezer bag.

Three-Cheese Ziti and Smoked Chicken Casserole

prep 25 minutes · bake 25 minutes at 375°F · stand 10 minutes · makes 6 servings

  • 12 ounces dried ziti pasta
  • 3 tablespoons butter
  • 2 cloves garlic, minced
  • 3 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • ¼ teaspoon ground white pepper
  • 3½ cups milk
  • 1½ cups finely shredded Asiago or Parmesan cheese (6 ounces)
  • 1 cup finely shredded fontina cheese (4 ounces)
  • ½ cup crumbled blue cheese (2 ounces)
  • 2 cups chopped smoked chicken or shredded purchased roasted chicken (about 10 ounces)
  • ⅓ cup panko (Japanese-style bread crumbs) or fine dry bread crumbs
  • 2 teaspoons truffle-flavor oil or melted butter

1 Preheat oven to 375°F. Grease a 2-quart casserole; set aside. Cook pasta according to package directions; drain. Return pasta to pan.

2 Meanwhile, in a medium saucepan heat butter over medium heat until melted. Add garlic; cook and stir for 30 seconds. Stir in flour, salt, and pepper. Gradually stir in milk. Cook and stir until thickened and bubbly. Gradually add Asiago cheese, fontina cheese, and blue cheese, stirring until melted. Stir in chicken. Stir chicken mixture into cooked pasta.

3 Transfer mixture to the prepared casserole. In a small bowl combine panko and truffle oil; sprinkle over pasta mixture. Bake, uncovered, about 25 minutes or until heated through and crumbs are light brown. Let stand for 10 minutes before serving.

nutrition facts per serving: 753 cal., 39 g total fat (22 g sat. fat), 141 mg chol., 953 mg sodium, 56 g carb., 2 g fiber, 43 g pro.

Chicken Enchilada Casserole

prep 30 minutes · bake 40 minutes at 350°F · makes 6 servings

  • 2 tablespoons butter
  • ¼ cup slivered almonds, toasted
  • ¼ cup chopped onion
  • 1 or 2 medium fresh jalapeño chile peppers, seeded and chopped✽ (optional)
  • 1 4-ounce can diced green chile peppers, drained
  • 1 3-ounce package cream cheese, softened
  • 1 tablespoon milk
  • 1 teaspoon ground cumin
  • 3 cups chopped cooked chicken
  • 12 7-inch flour tortillas or 6-inch corn tortillas
  • 1 10.75-ounce can condensed cream of chicken or cream of mushroom soup
  • 1 8-ounce carton sour cream
  • 1 cup milk
  • ¼ cup shredded Monterey Jack or cheddar cheese (3 ounces)
  • 2 tablespoons slivered almonds, toasted

1 Preheat oven to 350°F. Grease a 3-quart rectangular baking dish; set aside. In a medium skillet heat butter over medium heat until melted. Add ¼ cup almonds, onion, and jalapeño peppers, if desired; cook until onion is tender, stirring occasionally. Remove from heat. Stir in 1 tablespoon of the canned chile peppers; reserve the remaining peppers for sauce.

2 In a medium bowl combine cream cheese, 1 tablespoon milk, and cumin. Stir in onion mixture and chicken. Spoon about ¼ cup of the chicken mixture onto each tortilla near an edge; roll up tortilla. Place filled tortillas, seam side down, in the prepared baking dish.

3 For sauce, in a medium bowl combine soup, sour cream, 1 cup milk, and the remaining canned chile peppers. Pour evenly over tortilla rolls.

4 Bake, covered, about 35 minutes or until heated through. Sprinkle enchiladas with cheese and 2 tablespoons almonds. Bake, uncovered, about 5 minutes more or until cheese is melted.

nutrition facts per serving: 660 cal., 38 g total fat (16 g sat. fat), 127 mg chol., 1140 mg sodium, 44 g carb., 3 g fiber, 35 g pro.

Lightened-Up Chicken Enchiladas

Prepare as directed, except use 4 ounces fat-free or light cream cheese (Neufchâtel), reduced-sodium condensed soup, fat-free or light sour cream, fat-free milk, and reduced-fat Monterey Jack cheese. Omit the 2 tablespoons almonds. Top the baked enchiladas with ½ cup chopped tomato (1 medium).

nutrition facts per serving: 546 cal., 21 g total fat (8 g sat. fat), 91 mg chol., 1,058 mg sodium, 51 g carb., 4 g fiber, 37 g pro.

✽tip

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

tip

If you prefer a red sauce on your enchiladas, omit the soup, sour cream, 1 cup milk, and 2 tablespoons almonds. Stir the reserved canned chile peppers into two 10-ounce cans enchilada sauce. Bake as directed.

Chicken Enchilada Casserole

Chicken Enchilada Casserole

Deep-Dish Chicken Potpie

prep 50 minutes · bake 35 minutes at 400°F · stand 20 minutes · makes 9 servings

  • 3 tablespoons butter
  • 1½ cups chopped leeks or onions (4 to 5 leeks)
  • 1½ cups sliced fresh mushrooms (4 ounces)
  • 1¼ cups sliced celery (about 2 stalks)
  • ¼ cup chopped red sweet pepper (1 medium)
  • ½ cup all-purpose flour
  • 1½ teaspoons poultry seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2¼ cups chicken broth
  • 1½ cups half-and-half, light cream, or milk
  • 3¼ cups chopped cooked chicken (about 1¼ pounds)
  • 1½ cups frozen peas or frozen peas and carrots
  • 1 recipe Pastry Topper
  • 1 egg, lightly beaten

1 Preheat oven to 400°F. In a large saucepan heat butter over medium heat until melted. Add leeks, mushrooms, celery, and sweet pepper. Cook and stir for 5 to 8 minutes or until vegetables are tender. Stir in flour, poultry seasoning, salt, and black pepper. Gradually stir in broth and half-and-half. Cook and stir until thickened and bubbly. Stir in chicken and peas. Cover chicken mixture and keep warm.

2 Prepare Pastry Topper. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a 14×10-inch rectangle. Cut slits in pastry to allow steam to escape or use a small cookie cutter to make cutouts in pastry.

3 Transfer hot chicken mixture to an ungreased 13×9×2-inch baking pan. Wrap pastry rectangle around the rolling pin. Unroll pastry on top of chicken mixture. Fold under extra pastry even with the edges of baking pan. Press pastry along edges to seal. Brush pastry with egg.

4 Bake, uncovered, for 35 to 40 minutes or until filling is bubbly and pastry is golden. Let stand for 20 minutes before serving.

nutrition facts per serving: 520 cal., 30 g total fat (11 g sat. fat), 101 mg chol., 644 mg sodium, 38 g carb., 3 g fiber, 22 g pro.

Pastry Topper

In a large bowl stir together 2¼ cups all-purpose flour and ¾ teaspoon salt. Using a pastry blender, cut in ⅔ cup shortening until pieces are pea size. Sprinkle 1 tablespoon ice water over part of the flour mixture; toss gently with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon ice water at a time, until all of the flour mixture is moistened (7 to 9 tablespoons ice water total). Gather flour mixture into a ball, kneading gently until it holds together.

Turkey Manicotti

prep 30 minutes · cook 30 minutes · bake 25 minutes at 350°F · stand 10 minutes · makes 6 servings

  • 12 dried manicotti shells✽
  • 2 tablespoons olive oil
  • ½ cup chopped onion (1 medium)
  • 4 cloves garlic, minced
  • 2 14.5-ounce cans diced fire-roasted tomatoes, undrained
  • ⅓ cup dry red wine
  • 2 tablespoons tomato paste
  • 2 cups chopped cooked turkey (about 10 ounces)
  • 1 cup shredded mozzarella cheese (4 ounces)
  • ¼ cup ricotta cheese
  • ½ of an 8-ounce tub cream cheese spread with chive and onion
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon dried basil, crushed
  • ½ teaspoon dried oregano, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper

1 Cook manicotti according to package directions; drain. Rinse with cold water; drain again and set aside. Meanwhile, for sauce, in a medium saucepan heat oil over medium-high heat. Add onion and garlic; cook until onion is tender, stirring occasionally. Stir in tomatoes, wine, and tomato paste. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes.

2 Preheat oven to 350°F. For filling, in a large bowl combine turkey, ½ cup of the mozzarella cheese, the ricotta cheese, cream cheese spread, Parmesan cheese, basil, oregano, salt, and pepper. Using a small spoon, carefully fill each manicotti shell with about ¼ cup of the filling. Arrange filled shells in an ungreased 3-quart rectangular baking dish. Pour sauce over shells. Sprinkle with the remaining ½ cup mozzarella cheese.

3 Bake, covered, for 25 to 30 minutes or until heated through. Let stand, covered, for 10 minutes before serving.

nutrition facts per serving: 503 cal., 22 g total fat (11 g sat. fat), 83 mg chol., 777 mg sodium, 42 g carb., 2 g fiber, 30 g pro.

✽tip

Cook a few extra manicotti shells to allow for any that break.

Nacho Turkey Casserole

prep 20 minutes · bake 30 minutes at 350°F · makes 8 servings

  • 5 cups slightly crushed tortilla chips
  • 4 cups cubed cooked turkey or chicken (about 1¼ pounds)
  • 2 16-ounce jars salsa
  • 1 10-ounce package frozen whole kernel corn
  • ½ cup sour cream
  • 2 tablespoons all-purpose flour
  • 1 cup shredded Monterey Jack cheese with jalapeño peppers or mozzarella cheese (4 ounces)
  • 1 fresh jalapeño chile pepper, thinly sliced✽ (optional)

1 Preheat oven to 350°F. Grease a 3-quart rectangular baking dish. Spread 3 cups of the tortilla chips in the bottom of the prepared baking dish. In a large bowl combine turkey, salsa, corn, sour cream, and flour. Spoon turkey mixture over tortilla chips in dish.

2 Bake, uncovered, for 25 minutes. Sprinkle with the remaining 2 cups tortilla chips and the cheese. Bake, uncovered, for 5 to 10 minutes more or until heated through. If desired, garnish with jalapeño pepper.

nutrition facts per serving: 444 cal., 17 g total fat (7 g sat. fat), 74 mg chol., 1127 mg sodium, 46 g carb., 4 g fiber, 29 g pro.

✽tip

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

One-Dish Turkey and Biscuits

prep 30 minutes · bake 20 minutes at 425°F · makes 4 servings

  • 1 cup chicken broth
  • ½ cup finely chopped onion (1 medium)
  • ½ cup finely chopped celery (1 stalk)
  • 1½ cups frozen peas and carrots
  • 1¼ cups packaged biscuit mix
  • 1½ cups milk
  • 2 teaspoons dried parsley flakes
  • 3 tablespoons all-purpose flour
  • 2 cups cubed cooked turkey breast (about 10 ounces)
  • ½ teaspoon dried sage, crushed
  • ⅛ teaspoon ground black pepper

1 Preheat oven to 425°F. In a medium saucepan combine broth, onion, and celery. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Add peas and carrots; return to boiling.

2 Meanwhile, in a small bowl combine biscuit mix, ½ cup of the milk, and the parsley; stir just until moistened.

3 In a small bowl gradually stir the remaining 1 cup milk into the flour; stir into vegetable mixture in saucepan. Cook and stir over medium heat until thickened and bubbly. Stir in turkey, sage, and pepper. Transfer mixture to an ungreased 2-quart casserole.

4 Drop biscuit mixture into eight mounds on top of hot turkey mixture. Bake, uncovered, for 20 to 25 minutes or until biscuits are golden.

nutrition facts per serving: 356 cal., 8 g total fat (3 g sat. fat), 67 mg chol., 844 mg sodium, 41 g carb., 3 g fiber, 30 g pro.

Tuna Noodle Casserole

prep 25 minutes · bake 20 minutes at 375°F · stand 5 minutes · makes 8 servings

  • 4 cups dried wide egg noodles
  • ¼ cup butter or vegetable oil
  • 1 cup chopped celery (2 stalks)
  • ¼ cup chopped onion
  • ¼ cup all-purpose flour
  • 3 tablespoons Dijon-style mustard
  • ½ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 3 cups milk
  • 2 12-ounce cans chunk light tuna, drained
  • ⅔ cup chopped roma tomatoes (2 medium)
  • 1 cup whole or crushed potato chips (optional)

1 Preheat oven to 375°F. Lightly grease a 3-quart rectangular baking dish; set aside. Cook noodles according to package directions; drain. Return noodles to pan.

2 Meanwhile, for sauce, in a large saucepan heat butter over medium heat until melted. Add celery and onion; cook until vegetables are tender, stirring occasionally. Stir in flour, mustard, pepper, and salt. Gradually stir in milk. Cook and stir until thickened and bubbly.

3 Gently fold sauce, tuna, and tomatoes into cooked noodles. Transfer mixture to the prepared baking dish. If desired, top with potato chips.

4 Bake, uncovered, about 20 minutes or until heated through. Let stand for 5 minutes before serving.

nutrition facts per serving: 403 cal., 18 g total fat (7 g sat. fat), 91 mg chol., 679 mg sodium, 30 g carb., 2 g fiber, 27 g pro.

Tuna Noodle Casserole

Tuna Noodle Casserole

Smoky Salmon Casserole

prep 30 minutes · bake 25 minutes at 350°F · stand 10 minutes · makes 6 servings

  • 8 ounces dried bow-tie or penne pasta
  • 2 tablespoons butter
  • 1 cup chopped red sweet pepper (1 medium)
  • ½ cup chopped green onions (4)
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon ground black pepper
  • 2½ cups milk
  • 1½ cups shredded smoked Gouda cheese (6 ounces)
  • ½ teaspoon finely shredded lemon peel
  • 1 tablespoon lemon juice
  • 1 4.5-ounce piece smoked salmon, flaked, skin and bones removed
  • 1 14-ounce can artichoke hearts, drained and quartered
  • 1 cup soft bread crumbs (from 2 slices bread) or panko (Japanese-style bread crumbs)
  • ¼ cup pine nuts
  •   Ground black pepper

1 Preheat oven to 350°F. Cook pasta according to package directions; drain and set aside.

2 Meanwhile, for cheese sauce, in a large skillet heat butter over medium heat until melted. Add sweet pepper and green onions; cook and stir about 3 minutes or until tender. Stir in flour and ¼ teaspoon black pepper. Gradually stir in milk. Cook and stir until slightly thickened and bubbly. Gradually add cheese, stirring until melted. Stir in lemon peel and lemon juice (mixture may appear curdled).

3 In a large bowl combine cooked pasta, cheese sauce, smoked salmon, and artichoke hearts. Transfer mixture to an ungreased 2-quart square or rectangular baking dish.

4 Sprinkle with bread crumbs, pine nuts, and additional black pepper. Bake, uncovered, for 25 to 30 minutes or until heated through and topping is golden. Let stand for 10 minutes before serving.

nutrition facts per serving: 470 cal., 19 g total fat (10 g sat. fat), 74 mg chol., 780 mg sodium, 45 g carb., 4 g fiber, 30 g pro.

Make-Ahead Directions: Prepare as directed through Step 3. Cover and chill for 2 to 24 hours. To serve, preheat oven to 350°F. Continue as directed in Step 4, except bake, uncovered, for 45 to 50 minutes.

Cajun Shrimp and Corn Bread Casserole

prep 35 minutes · bake 15 minutes at 400°F · stand 5 minutes · makes 6 servings

  • 1 pound fresh or frozen large shrimp in shells
  • 1 teaspoon Cajun seasoning
  • 1 tablespoon canola oil
  • 1½ cups coarsely chopped green and/or red sweet peppers (2 medium)
  • 1 cup sliced celery (2 stalks)
  • ½ cup chopped onion (1 medium)
  • 2 cloves garlic, minced
  • 1 15-ounce can black-eyed peas, rinsed and drained
  • 1 14.5-ounce can no-salt-added stewed tomatoes, undrained and cut up
  • 1 recipe Corn Bread Dumplings
  •   Snipped fresh parsley (optional)

1 Thaw shrimp, if frozen. Preheat oven to 400°F. Peel and devein shrimp, leaving tails intact (if desired). Rinse shrimp; pat dry with paper towels. In a large bowl combine shrimp and ½ teaspoon of the Cajun seasoning; toss gently to coat. Set aside.

2 In a 10-inch cast-iron skillet or large oven-going skillet heat oil over medium-high heat. Add sweet peppers, celery, and onion; cook for 5 to 7 minutes or until vegetables are tender, stirring occasionally. Add shrimp and garlic; cook and stir for 2 to 3 minutes or until shrimp are opaque.

3 Stir in black-eyed peas, tomatoes, and the remaining ½ teaspoon Cajun seasoning. Drop Corn Bread Dumplings dough into eight mounds on top of shrimp mixture.

4 Bake, uncovered, for 15 to 18 minutes or until a wooden toothpick inserted near the centers of dumplings comes out clean. Let stand for 5 minutes before serving. If desired, sprinkle with parsley.

nutrition facts per serving: 336 cal., 10 g total fat (1 g sat. fat), 122 mg chol., 496 mg sodium, 42 g carb., 6 g fiber, 21 g pro.

Corn Bread Dumplings

In a medium bowl stir together ¾ cup all-purpose flour, ⅓ cup yellow cornmeal, 1 tablespoon sugar, 1¼ teaspoons baking powder, and ¼ teaspoon salt. In a small bowl combine 1 lightly beaten egg, ¼ cup fat-free milk, and 2 tablespoons canola oil. Add egg mixture all at once to flour mixture. Stir just until moistened.

tip

When buying fresh shrimp, look for firm meat, translucent and moist shells with no black spots, and a fresh scent. With large shrimp, you’ll get 31 to 40 per pound.

Crab and Spinach Pasta with Fontina

prep 25 minutes · bake 30 minutes at 375°F · stand 10 minutes · makes 6 servings

  • 8 ounces dried bow-tie pasta
  • 1 26-ounce jar any flavor tomato-base pasta sauce
  • 2 6-ounce cans crabmeat, drained, flaked, and cartilage removed
  • 1 10-ounce package frozen chopped spinach, thawed and well drained
  • 1½ cups shredded fontina cheese (6 ounces)

1 Preheat oven to 375°F. Lightly grease a 2-quart square baking dish; set aside. Cook pasta according to package directions; drain and set aside.

2 Meanwhile, in a large bowl combine pasta sauce, crabmeat, spinach, and ¾ cup of the cheese. Add cooked pasta; toss gently to combine. Transfer mixture to the prepared baking dish. Sprinkle with the remaining ¾ cup cheese.

3 Bake, uncovered, for 30 to 35 minutes or until mixture is bubbly around the edges and cheese is light brown. Let stand for 10 minutes before serving.

nutrition facts per serving: 359 cal., 11 g total fat (6 g sat. fat), 105 mg chol., 912 mg sodium, 39 g carb., 4 g fiber, 26 g pro.

Cheese and Vegetable Rice Casserole

prep 20 minutes · bake 35 minutes at 350°F · stand 10 minutes · makes 6 servings

  • 1 16-ounce package frozen broccoli, cauliflower, and carrots, thawed
  • 4 cups cooked rice
  • 1 15-ounce can black beans, rinsed and drained
  • 1 12-ounce jar roasted red sweet peppers, drained and coarsely chopped
  • 1 cup frozen whole kernel corn, thawed
  • 2 4-ounce cans diced green chile peppers, drained
  • 2 cups shredded cheddar cheese (8 ounces)
  • 1¼ cups chicken broth
  • ½ cup seasoned fine dry bread crumbs
  • 2 tablespoons butter, melted

1 Preheat oven to 350°F. Lightly grease a 3-quart rectangular baking dish; set aside.

2 In a large bowl stir together vegetable mix, rice, beans, roasted peppers, corn, and chile peppers. Stir in 1 cup of the cheese and the broth. Transfer mixture to the prepared baking dish. Sprinkle with the remaining 1 cup cheese.

3 In a small bowl combine bread crumbs and melted butter. Sprinkle over vegetable mixture.

4 Bake, uncovered, for 35 to 40 minutes or until mixture is heated through and crumbs are golden. Let stand for 10 minutes before serving.

nutrition facts per serving: 471 cal., 18 g total fat (10 g sat. fat), 50 mg chol., 1423 mg sodium, 60 g carb., 8 g fiber, 21 g pro.

Casserole-Style Chiles Rellenos

prep 25 minutes · bake 15 minutes at 450°F · makes 8 servings

  • 4 poblano chile peppers or green sweet peppers
  • 6 eggs, lightly beaten
  • ½ cup milk
  • ½ teaspoon salt
  • 1 tablespoon vegetable oil
  • ½ cup chopped red sweet pepper (1 small)
  • ½ cup chopped green onions (4)
  • 1 tablespoon seeded and finely chopped fresh jalapeño chile pepper✽
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar cheese (4 ounces)
  • 1 cup picante sauce
  • ½ cup sour cream

1 Preheat oven to 450°F. Generously grease a 3-quart rectangular baking dish; set aside. Cut poblano peppers in half lengthwise, leaving stems intact; remove seeds and membranes. Cook peppers in boiling water for 3 minutes. Invert onto paper towels to drain. Place pepper halves, cut sides up, in the prepared baking dish.

2 In a medium bowl combine eggs, milk, and salt; set aside. In a large skillet heat oil over medium heat. Add sweet pepper, green onions, jalapeño pepper, and garlic; cook just until sweet pepper is tender, stirring occasionally. Remove vegetables from skillet.

3 Pour egg mixture into the same skillet. Cook over medium heat, without stirring, until mixture starts to set on the bottom and around the edges. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking over medium heat for 2 to 3 minutes or until egg mixture is cooked through but is still glossy and moist. Remove from heat. Fold in vegetable mixture and ½ cup of the cheese.

4 Fill pepper halves with egg mixture. Sprinkle with the remaining ½ cup cheese. Bake, uncovered, about 15 minutes or until heated through. Serve with picante sauce and sour cream.

nutrition facts per serving: 197 cal., 13 g total fat (6 g sat. fat), 181 mg chol., 516 mg sodium, 9 g carb., 1 g fiber, 10 g pro.

✽tip

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Baked Ziti with Three Cheeses

prep 30 minutes · bake 30 minutes at 425°F · makes 6 servings

  • 12 ounces dried ziti or penne pasta
  • 1 14.5-ounce can fire-roasted crushed tomatoes or one 14.5-ounce can diced tomatoes, undrained
  • 2 tablespoons olive oil
  • 1 cup chopped onion (1 large)
  • 12 cloves garlic, minced (2 tablespoons)
  • ½ cup dry white wine
  • 2 cups whipping cream
  • 1 cup shredded Parmesan cheese (4 ounces)
  • ¼ cup crumbled Gorgonzola or other blue cheese (3 ounces)
  • ½ cup shredded fontina cheese (2 ounces)
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  •   Snipped fresh Italian (flat-leaf) parsley (optional)

1 Preheat oven to 425°F. Cook pasta according to package directions; drain and set aside. Transfer to an ungreased 3-quart rectangular baking dish; stir in tomatoes.

2 Meanwhile, in a large saucepan heat oil over medium heat. Add onion and garlic; cook just until tender, stirring occasionally. Carefully stir in wine; cook about 3 minutes or until liquid is reduced by half. Add whipping cream. Bring to boiling; reduce heat. Boil gently, uncovered, about 5 minutes or until mixture is slightly thickened, stirring frequently. Remove from heat. Stir in Parmesan cheese, Gorgonzola cheese, fontina cheese, salt, and pepper.

3 Pour cheese mixture over pasta mixture. Bake, covered, for 30 to 35 minutes or until sauce is bubbly. Stir pasta to coat. If desired, sprinkle with parsley.

nutrition facts per serving: 741 cal., 48 g total fat (28 g sat. fat), 141 mg chol., 970 mg sodium, 53 g carb., 3 g fiber, 24 g pro.

Loaded Macaroni and Cheese

prep 25 minutes · bake 30 minutes at 375°F · stand 10 minutes · makes 6 servings

  • 2 cups dried macaroni
  • 1 cup cottage cheese
  • 4 ounces cream cheese, softened
  • 1 tablespoon yellow mustard
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  •   Dash bottled hot pepper sauce
  • 2 cups cooked broccoli florets
  • 1 cup sliced fresh mushrooms
  • ½ cup finely chopped onion (1 medium)
  • 1 cup shredded mozzarella cheese (4 ounces)
  • 1 cup shredded cheddar cheese (4 ounces)
  • ¼ cup grated Parmesan cheese

1 Preheat oven to 375°F. Grease a 2-quart square baking dish; set aside. Cook macaroni according to package directions; drain and set aside.

2 Meanwhile, in a large bowl combine cottage cheese, cream cheese, mustard, salt, black pepper, and hot pepper sauce. Stir in broccoli, mushrooms, and onion. Stir in mozzarella cheese and ¼ cup of the cheddar cheese. Gently stir in cooked macaroni. Transfer mixture to the prepared baking dish.

3 Bake, covered, for 20 minutes. Sprinkle with the remaining ¾ cup cheddar cheese and the Parmesan cheese. Bake, uncovered, about 10 minutes more or until cheeses are melted. Let stand for 10 minutes before serving.

nutrition facts per serving: 400 cal., 18 g total fat (11 g sat. fat), 59 mg chol., 730 mg sodium, 35 g carb., 3 g fiber, 24 g pro.

Tortellini-Vegetable Bake

prep 30 minutes · bake 30 minutes at 350°F · makes 8 servings

  • 2 9-ounce packages refrigerated cheese-filled tortellini
  • 1½ cups sugar snap peas, trimmed and halved crosswise
  • ½ cup thinly sliced carrot (1 medium)
  • 1 tablespoon butter
  • 1 cup sliced fresh mushrooms
  • ⅓ cup vegetable broth
  • 2 teaspoons all-purpose flour
  • 1½ teaspoons dried oregano, crushed
  • ½ teaspoon garlic salt
  • ½ teaspoon ground black pepper
  • 1 cup milk
  • 1 8-ounce package cream cheese, cubed and softened
  • 1 tablespoon lemon juice
  • 1 cup quartered cherry tomatoes
  • ½ cup coarsely chopped red or green sweet pepper (1 small)
  • 2 tablespoons grated Parmesan cheese

1 Preheat oven to 350°F. Cook tortellini according to package directions, adding sugar snap peas and carrot for the last 1 minute of cooking; drain and set aside.

2 Meanwhile, in a 12-inch skillet heat butter over medium heat until melted. Add mushrooms; cook about 5 minutes or until tender, stirring occasionally. Remove from skillet and set aside.

3 In a screw-top jar combine broth, flour, oregano, garlic salt, and black pepper. Cover and shake until smooth. Add to the same skillet; add milk. Cook and stir over medium heat until thickened and bubbly. Add cream cheese; cook and stir until smooth. Remove from heat; stir in lemon juice.

4 Stir tortellini mixture, cooked mushrooms, tomatoes, and sweet pepper into cream cheese mixture. Transfer to an ungreased 3-quart rectangular baking dish. Bake, covered, about 30 minutes or until heated through. Sprinkle with Parmesan cheese.

nutrition facts per serving: 353 cal., 17 g total fat (9 g sat. fat), 69 mg chol., 468 mg sodium, 37 g carb., 1 g fiber, 15 g pro.

Creamy Artichoke Lasagna Bake

prep 50 minutes · bake 35 minutes at 350°F · stand 15 minutes · makes 12 servings

  • 9 dried lasagna noodles
  • 3 tablespoons olive oil
  • 2 9-ounce packages frozen artichoke hearts, thawed and halved lengthwise
  • ½ cup pine nuts
  • 4 cloves garlic, minced
  • 1 15-ounce carton ricotta cheese
  • 1 cup finely shredded Parmesan cheese (4 ounces)
  • 1 cup snipped fresh basil
  • 1 egg
  • ¼ teaspoon salt
  • 1 cup chicken broth or vegetable broth
  • ¼ cup all-purpose flour
  • 2 cups half-and-half or light cream
  • 1 cup shredded mozzarella cheese (4 ounces)

1 Preheat oven to 350°F. Cook lasagna noodles according to package directions; drain. Rinse with cold water; drain again. Place lasagna noodles in a single layer on a sheet of foil; set aside.

2 In a large saucepan heat 2 tablespoons of the oil over medium heat. Add artichokes, pine nuts, and half of the garlic. Cook for 2 to 3 minutes or until artichokes are tender, stirring frequently. Transfer to a large bowl. Stir in ricotta cheese, ½ cup of the Parmesan cheese, ½ cup of the basil, the egg, and salt.

3 For sauce, in a small bowl combine broth and flour. In the same saucepan heat the remaining 1 tablespoon oil over medium heat. Add the remaining garlic; cook and stir for 30 seconds. Stir in flour mixture and half-and-half. Cook and stir until thickened and bubbly. Remove from heat. Stir in the remaining ½ cup basil.

4 In a small bowl combine mozzarella cheese and the remaining ½ cup Parmesan cheese.

5 Spread about 1 cup of the sauce in the bottom of an ungreased 3-quart shallow baking dish or 13×9×2-inch baking pan. Arrange 3 of the cooked lasagna noodles over sauce in dish. Spread with one-third of the artichoke mixture and one-third of the remaining sauce. Sprinkle with ½ cup of the mozzarella mixture. Repeat layers two more times, starting with noodles and ending with mozzarella mixture.

6 Bake, uncovered, for 35 to 40 minutes or until edges are bubbly and top is light brown. Let stand for 15 minutes before serving.

nutrition facts per serving: 350 cal., 21 g total fat (10 g sat. fat), 64 mg chol., 470 mg sodium, 25 g carb., 3 g fiber, 16 g pro.

tip

Allowing a casserole to stand for several minutes after it comes out of the oven improves texture and flavor, and allows the food to firm up and hold a cut edge. This is especially true for layered casseroles and hot, cheesy dishes.

Green Bean Casserole with Crispy Shallots

prep 45 minutes · bake 20 minutes at 375°F · makes 8 servings

  • 1½ pounds haricots verts or thin green beans, trimmed
  • ¼ cup butter
  • 12 ounces fresh button mushrooms, sliced
  • 12 ounces fresh shiitake mushrooms, stems discarded and caps sliced
  • 6 cloves garlic, minced
  • 1 tablespoon snipped fresh thyme or 1 teaspoon dried thyme, crushed
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half or light cream
  • ½ cup finely shredded Parmesan cheese (2 ounces)
  • ⅛ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • ⅓ cup pine nuts, toasted
  • ½ cup olive oil
  • 4 shallots, thinly sliced crosswise, or 1 cup thinly sliced sweet onion (1 large)

1 Preheat oven to 375°F. Grease a 2-quart casserole; set aside. In an extra-large skillet cook haricots verts in lightly salted boiling water about 3 minutes or until crisp-tender; drain. Transfer to a bowl of ice water to stop cooking; drain again and set aside.

2 In the same skillet heat 2 tablespoons of the butter over medium-high heat until melted. Add button and shiitake mushrooms, garlic, and thyme. Cook until mushrooms are tender and liquid is evaporated, stirring occasionally. Stir in ¼ teaspoon salt and ¼ teaspoon pepper. Gently stir in cooked haricots verts.

3 For sauce, in a small saucepan heat the remaining 2 tablespoons butter over medium heat until melted. Stir in flour. Gradually stir in half-and-half. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in cheese, ⅛ teaspoon salt, and ⅛ teaspoon pepper. Pour sauce over bean mixture, stirring gently just until combined.

4 Transfer bean mixture to the prepared casserole. Bake, uncovered, about 20 minutes or until bubbly. Sprinkle with pine nuts.

5 Meanwhile, rinse and dry saucepan. In the saucepan heat oil over medium-high heat. Working in batches, cook shallots in hot oil about 1½ minutes or until golden and slightly crisp. Remove with a slotted spoon and drain on paper towels. Before serving, top casserole with fried shallots.

nutrition facts per serving: 385 cal., 32 g total fat (11 g sat. fat), 41 mg chol., 270 mg sodium, 21 g carb., 4 g fiber, 9 g pro.

Make-Ahead Directions: Prepare as directed through Step 3. Cover and chill for up to 24 hours. Cook shallots as directed in Step 5. Transfer to an airtight container. Cover and chill for up to 24 hours. To serve, let casserole stand at room temperature for 30 minutes. Bake as directed in Step 4. Top with pine nuts and fried shallots.

Broccoli-Cauliflower Bake

prep 25 minutes · bake 20 minutes at 375°F · makes 8 servings

  • 4 cups broccoli florets✽
  • 3 cups cauliflower florets✽
  • 1 tablespoon butter
  • ½ cup chopped onion (1 medium)
  • 1 10.75-ounce can condensed cream of mushroom soup or cream of chicken soup
  • 3 ounces American cheese, cubed, or process Swiss cheese, torn
  • ¼ cup milk
  • ½ teaspoon dried basil, thyme, or marjoram, crushed
  • ¼ cup soft bread crumbs✽✽ (from about 2 slices bread)
  • 1 tablespoon butter, melted✽✽

1 Preheat oven to 375°F. In a covered large saucepan cook broccoli and cauliflower in a small amount of lightly salted boiling water for 6 to 8 minutes or until vegetables are crisp-tender; drain in a colander and set aside.

2 In the same saucepan heat 1 tablespoon butter over medium heat until melted. Add onion; cook until tender, stirring occasionally. Stir in soup, cheese, milk, and basil. Cook and stir over medium-low heat until cheese is melted. Stir in cooked broccoli and cauliflower. Transfer mixture to an ungreased 1½-quart casserole.

3 In a small bowl combine bread crumbs and 1 tablespoon melted butter; toss to coat. Sprinkle crumb mixture over vegetable mixture. Bake, uncovered, about 20 minutes or until heated through.

nutrition facts per serving: 137 cal., 9 g total fat (5 g sat. fat), 20 mg chol., 497 mg sodium, 11 g carb., 3 g fiber, 5 g pro.

✽tip

If you like, substitute 8 cups frozen broccoli and cauliflower, thawed, for the fresh broccoli and cauliflower florets. Prepare as directed, except omit Step 1 and bake, uncovered, about 35 minutes or until heated through.

✽✽tip

For a different topper, omit the bread crumbs and 1 tablespoon melted butter. In a small bowl combine ⅓ cup finely chopped walnuts, and ¼ cup finely shredded Parmesan cheese (1 ounce). Drizzle with 2 tablespoons melted butter; toss to coat.

Herbed Root Vegetable Cobbler

prep 45 minutes · bake 1 hour 12 minutes at 400°F · stand 20 minutes · makes 12 servings

  • 1 pound Yukon gold potatoes, cut into 1-inch pieces
  • 1 pound rutabaga, peeled and cut into 1-inch pieces
  • 4 medium carrots, cut into 1-inch pieces
  • 2 medium parsnips, peeled and cut into 1-inch pieces
  • 1 red onion, cut into thin wedges
  • 2 cloves garlic, minced
  • 1 cup chicken broth
  • 1½ teaspoons dried fines herbes, herbes de Provence, or Italian seasoning, crushed
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 4-ounce container semisoft cheese with garlic and fines herbes
  • 1 recipe Herbed Parmesan Dumplings

1 Preheat oven to 400°F. In an ungreased 3-quart shallow baking dish combine potatoes, rutabaga, carrots, parsnips, onion, and garlic.

2 In a small bowl combine broth, fines herbes, salt, and pepper. Pour broth mixture over vegetables, stirring to coat. Bake, covered, about 1 hour or until vegetables are nearly tender. Uncover vegetables;✽ stir in cheese.

3 Drop Herbed Parmesan Dumplings batter into 12 mounds on top of hot vegetables. Bake, uncovered, for 12 to 15 minutes more or until a wooden toothpick inserted in the centers of dumplings comes out clean. Let stand for 20 minutes before serving.

nutrition facts per serving: 235 cal., 11 g total fat (6 g sat. fat), 61 mg chol., 424 mg sodium, 29 g carb., 4 g fiber, 6 g pro.

Herbed Parmesan Dumplings

In a medium bowl stir together 1½ cups all-purpose flour; 2 teaspoons baking powder; 1½ teaspoons dried fines herbes, herbes de Provence, or Italian seasoning, crushed; and ½ teaspoon salt. Using a pastry blender, cut in 6 tablespoons butter until mixture resembles coarse crumbs. Stir in ¼ cup finely shredded Parmesan cheese (1 ounce). In a small bowl combine 2 lightly beaten eggs and ⅓ cup milk. Add egg mixture all at once to flour mixture. Stir just until moistened.

✽tip

Be sure to uncover the vegetables so the steam escapes away from you.

Herbed Root Vegetable Cobbler

Herbed Root Vegetable Cobbler

Creamed Corn Casserole

prep 15 minutes · bake 50 minutes at 375°F · makes 12 servings

  •   Nonstick cooking spray
  • 2 16-ounce packages frozen whole kernel corn
  • 1 tablespoon butter
  • 2 cups chopped red and/or green sweet peppers (2 medium)
  • 1 cup chopped onion (1 large)
  • ¼ teaspoon ground black pepper
  • 1 10.75-ounce can condensed cream of celery soup
  • 1 8-ounce tub cream cheese spread with chive and onion or cream cheese spread with garden vegetables
  • ¼ cup milk

1 Preheat oven to 375°F. Lightly coat a 2-quart casserole with cooking spray; set aside. Place corn in a colander. Run cool water over corn to thaw; drain and set aside.

2 In a large saucepan heat butter over medium heat until melted. Add sweet peppers and onion; cook until tender, stirring occasionally. Stir in thawed corn and black pepper. In a medium bowl combine soup, cream cheese spread, and milk. Stir soup mixture into corn mixture. Transfer to the prepared casserole.

3 Bake, covered, for 50 to 55 minutes or until heated through, stirring once.

nutrition facts per serving: 169 cal., 9 g total fat (4 g sat. fat), 26 mg chol., 270 mg sodium, 21 g carb., 3 g fiber, 5 g pro.

Slow Cooker Directions: Prepare as directed, except do not thaw the corn and omit the nonstick cooking spray and butter. In a 3½- or 4-quart slow cooker combine frozen corn, sweet peppers, onion, and black pepper. In a medium bowl combine soup, cream cheese spread, and milk. Pour soup mixture over corn mixture in cooker. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Stir before serving.

New Potato Bake

prep 25 minutes · bake 25 minutes at 375°F · stand 10 minutes · makes 6 servings

  • 1½ pounds tiny new potatoes, quartered
  • 1 6-ounce package fresh baby spinach (about 5 cups)
  • 1 tablespoon butter
  • ½ cup chopped green onions (4)
  • 1 tablespoon all-purpose flour
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper
  •   Pinch ground nutmeg
  • 1 cup milk
  • 1 cup shredded Swiss cheese (4 ounces)

1 Preheat oven to 375°F. Lightly grease a 2-quart square baking dish; set aside. In a covered large saucepan cook potatoes in enough lightly salted boiling water to cover for 8 minutes. Stir in spinach; drain well. Return potato mixture to pan.

2 Meanwhile, for sauce, in a small saucepan heat butter over medium heat until melted. Add green onions; cook about 3 minutes or until softened. Stir in flour, salt, cayenne pepper, and nutmeg. Gradually stir in milk. Cook and stir until thickened and bubbly. Stir in ½ cup of the cheese until melted.

3 Pour sauce over potato mixture; stir gently to combine. Transfer mixture to the prepared baking dish. Sprinkle with the remaining ½ cup cheese.

4 Bake, uncovered, for 25 to 30 minutes or until potatoes are tender. Let stand for 10 minutes before serving.

nutrition facts per serving: 210 cal., 8 g total fat (5 g sat. fat), 26 mg chol., 192 mg sodium, 25 g carb., 3 g fiber, 10 g pro.

tip

If you’re cooking for a crowd, double the ingredients and bake this side dish in a 3-quart rectangular baking dish.

Cheesy Potluck Potatoes

prep 20 minutes · bake 30 minutes at 350°F · makes 10 servings

  • 2 to 2¼ pounds small red potatoes, coarsely chopped (about 6 cups)
  • 1 cup chopped onion (1 large)
  • 1 8-ounce carton sour cream
  • 1 cup shredded Monterey Jack cheese (4 ounces)
  • 1 cup shredded sharp cheddar cheese (4 ounces)
  • ½ teaspoon salt
  • ¼ to ½ teaspoon cayenne pepper
  • 1 14.5-ounce can diced tomatoes, drained

1 Preheat oven to 350°F. In a covered large saucepan cook potatoes and onion in enough lightly salted boiling water to cover for 10 to 12 minutes or until potatoes are tender; drain. Stir in sour cream, Monterey Jack cheese, cheddar cheese, salt, and cayenne pepper. Stir in tomatoes.

2 Transfer mixture to an ungreased 2-quart rectangular baking dish. Bake, uncovered, about 30 minutes or until heated through.

nutrition facts per serving: 214 cal., 12 g total fat (8 g sat. fat), 32 mg chol., 268 mg sodium, 19 g carb., 2 g fiber, 9 g pro.