{"id":810,"date":"2018-11-16T09:19:36","date_gmt":"2018-11-16T09:19:36","guid":{"rendered":"https:\/\/simpletasty.recipes\/?p=810"},"modified":"2019-12-09T09:44:14","modified_gmt":"2019-12-09T09:44:14","slug":"14-casserole-recipes-for-the-cold-days","status":"publish","type":"post","link":"https:\/\/simpletasty.recipes\/14-casserole-recipes-for-the-cold-days\/","title":{"rendered":"14 Casserole Recipes For the Cold Days"},"content":{"rendered":"\n
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When it comes to making a great and easy dinner, there is nothing quite like a good casserole. These dishes are often some of the simplest to make as you will combine several ingredients and bake them in a dish together. The process of creating the casserole is usually pretty simple and then you throw it in the oven and wait. You can choose to create a great meaty dish with either pork, chicken, or beef. Perhaps you are feeling like you need some more vegetables in your weekly meal plan, a veggie-filled casserole is a perfect choice. Another great casserole choice is a pasta dish. These wonderful comfort dishes are sure to please any group that you are feeding. Here are fourteen casserole recipes to try the next time you are looking for a quick and easy meal to please your family.<\/p>\n\n\n\n

1. Chicken with Biscuits Casserole<\/h3>\n\n\n\n

For the casserole you will need:<\/p>\n\n\n\n

4 tbsp unsalted butter
\u00bc cup flour
1 and \u00bd cup whole milk
1 and \u00bd cup of chicken broth
3 cups shredded chicken (cooked)
A 10-ounce package of mixed frozen veggies
2 tbsp chopped parsley
2 tbsp chopped chives
A tsp of salt
\u00bc tsp black pepper
One can of pre-made biscuit dough<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Heat the oven to 425 degrees F. Use butter to coat a two-quart baking dish and then set aside. In a large pan melt the butter over medium heat. Add in the flour and mix until combined. Cook until the mixture is a golden brown color. Add in a bit of milk until smooth and then add in the rest of the milk. Next, mix in the chicken broth. Bring the mix to a boil and then reduce the heat and simmer.<\/p>\n\n\n\n

Stir constantly until it thickens. This takes about five to eight minutes. Remove the liquid from the heat and add in the parsley, chives, salt, pepper, chicken, and vegetables. Pour into the baking dish and smooth into an even layer. Separate the biscuit dough and place about an inch apart on top of the chicken mix. Bake for fifteen to eighteen minutes or until the biscuits are brown and the casserole is heated through. <\/p>\n\n\n\n

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\"\"<\/figure>2. Chicken Pot Pie Skillet<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

One and a half pounds of chicken cut into cubes
Tbsp olive oil
Medium onion diced
1 lb bag frozen carrots and peas
2 cloves minced garlic
2 cups chicken broth
3 tbsp flour
\u00bd cup whole milk
Salt and pepper
Ready-made pie crust<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Preheat the oven to 400 degrees F. While the oven is heating add olive oil to a 9 inch cast iron skillet. When olive oil is hot add in the chicken, salt and pepper. Cook for five or six minutes or until chicken is cooked through. Move the chicken to a plate and cover to keep warm. Put the onions in the skillet and saute. Next, add in the peas, carrots, and garlic. Sprinkle with flour and stir until the flour is dissolved.<\/p>\n\n\n\n

Add in the broth and simmer. Stir until thickened, around eight to ten minutes. Turn the heat off and add in the milk. Return the chicken to the skillet and stir. Place the pie crust over the skillet. Cut slits in the top of the crust and then put the entire pan in the oven. Bake for around 20 minutes or until the crust is a golden brown. <\/p>\n\n\n\n

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\"\"<\/figure>3. Shepherd\u2019s Pie<\/h3>\n\n\n\n

What you need for the stew:<\/p>\n\n\n\n

2 tbsp olive oil
2 and a half pounds of lamb shoulder or leg cut into one-inch chunks
4 and a half tsp salt
A tablespoon each of pepper and cumin
15 cloves of garlic minced
One and a half cups beef broth
One pound cremini mushrooms
3 pounds leeks, thinly sliced
2 cups finely chopped celery root
1 and \u00bd cups chopped cauliflower
1 and \u00bd cups chopped carrots
\u00bd cup finely chopped mint
A 12-ounce jar of roasted peppers
1 and \u00bd cups slivered almonds<\/p>\n\n\n\n

For the topping, you will need 5 cups of warmed mashed potatoes and the zest of two large lemons.<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Heat the oil in a six-quart pan until it shimmers. Place the lamb in the pot in a single layer. Sprinkle with salt and pepper. Cook the meat until browned, around two or three minutes. Add in the cumin, garlic, and broth. Reduce the heat to simmer and add in the vegetables and season with salt and mint. Cover the pot and cook until all of the vegetables are soft to the touch and the meat is completely tender.<\/p>\n\n\n\n

This takes around four to four and a half hours. Skim the fat while it is cooking. Add about a cup of the liquid from the stew to a food processor or blender. Add in the peppers and the almonds and blend until creamy. Add this mix to the stew and stir. Heat the oven to 425 degrees F. Add the lemon zest to the mashed potatoes and stir. Spread the mashed potato topping over the stew. Sprinkle with almonds. Bake for about 10 to 15 minutes or until the potatoes are browned. <\/p>\n\n\n\n

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\"\"<\/figure>4. Pumpkin, Pork, and Cornbread Casserole<\/h3>\n\n\n\n

For this casserole you will need:<\/p>\n\n\n\n

3 tbsp olive oil
1 lb ground pork
1 yellow onion chopped
7 cloves minced garlic
2 tsp cumin
Tsp salt
Tsp pepper
15 ounce can of pumpkin puree
The egg layer will require:
2 tbsp olive oil
1 jalapeno pepper minced
\u00bc cup finely chopped fresh cilantro
2 sprigs oregano finely chopped
Tsp salt
Tsp pepper
8 large eggs
Topping Ingredients:
3 tbsp butter
\u00bd tsp each of salt and chili powder
4 cups of cornbread cut into half-inch cubes
\u2154 cup roasted pumpkin seeds<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Preheat oven to 425 degrees F. Heat oil in a 10 inch cast iron skillet until it shimmers. Add in the ground pork and cook through. Transfer meat to a bowl and set aside. Add the onions to the pan and cook until browned. Add in the cumin, garlic, salt, and pepper. Stir in the pumpkin. Transfer the pumpkin mixture to the meat.<\/p>\n\n\n\n

To make the egg layer add more oil to the skillet and scrape the browned bits from the bottom. Add in the peppers and seasonings. In a bowl, whisk the eggs and pour into skillet. Do not stir. Cook until the bottom is set. Place the meat mixture onto the eggs and smooth out. Remove from heat.<\/p>\n\n\n\n

Make the topping by mixing the melted butter, chili powder and salt together. Sprinkle the cornbread over the meat, then top with pumpkin seeds. Drizzle the butter over the top. Bake for 15 to 20 minutes, until the topping is browned and the eggs set. <\/p>\n\n\n\n

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\"\"<\/figure>5. Baked Ziti<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

2 tbsp olive oil
1 yellow onion, chopped
3 cloves minced garlic
46 ounces marinara sauce
Tsp salt
Dash black pepper
16 ounces ziti pasta
1 cup ricotta
\u00bd cup parmesan
\u00bc tsp salt
2 cups mozzarella<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Preheat oven to 375 degrees F. Cook the ziti according to the package. Heat oil in a large pan and cook the garlic and onions. Season with a bit of salt and pepper. Stir until the onions are softened. Next, add in the marinara sauce. Simmer for several minutes and then remove from heat. For the ricotta filling you will mix together the ricotta, \u00bc cup parmesan and a dash of salt together.<\/p>\n\n\n\n

When the pasta is ready, drain and return to pot. Add about three cups of the sauce and stir. Fold the ricotta mixture into the pasta. Place half of the pasta mix into a 9×13 baking dish and then sprinkle with mozzarella. Top with the remaining pasta. Sprinkle the top with parmesan and mozzarella. Bake for around 30 minutes or until edges bubble and cheese is melted.<\/p>\n\n\n\n

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\"\"<\/figure>6. Baked Macaroni and Cheese<\/h3>\n\n\n\n

What you need:
One pound small pasta
5 tbsp butter
5 tbsp flour
2 and \u00bd cups of milk
2 cups of shredded cheddar or another type of melting cheese
Salt and pepper to taste
\u00bd cup bread crumbs<\/p>\n\n\n\n

To Make:<\/p>\n\n\n\n

Preheat your oven to 400 degrees F. Prepare a 9×13 baking dish by rubbing a bit of butter on the bottom and the sides. Cook the pasta according to the directions. While pasta is cooking, make the roux. In a saucepan, melt butter over medium heat. Sprinkle in the flour and whisk until a smooth paste is formed. Cook for about a minute. Next, warm the milk in the microwave and then add to the flour mixture.<\/p>\n\n\n\n

Whisk the milk in continuously. Cook until thickened and make sure to scrape the bottom of the pan. Add in the cheese and stir until melted. Pour the sauce over the pasta. Stir until the pasta is coated. Transfer the pasta mix to the baking dish and cover with bread crumbs. Bake in the oven for ten to fifteen minutes, until the top, is golden. <\/p>\n\n\n\n

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\"\"<\/figure>7. Roasted Vegetable Lasagna<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

1 and \u00bd pounds eggplant sliced into \u00bc inch thick lengths
\u00be pound zucchini sliced into \u00bc inch thick lengths
\u2154 cup olive oil
Tbsp dried oregano
Salt and pepper to taste
3 cloves minced garlic
10-ounce box of lasagna noodles
16 oz ricotta
8 oz goat cheese
2 large eggs, beaten
\u00bd cup chopped basil
1 cup parmesan cheese
4 \u00bd cups marinara sauce
1 pound fresh mozzarella<\/p>\n\n\n\n

To Make:<\/p>\n\n\n\n

Preheat your oven to 375 degrees F. Line 3 sheet pans with parchment paper and arrange the zucchini and eggplant in single layers on the pans. Brush olive oil on both sides of the slices. Sprinkle with oregano, salt, and pepper. Roast in the oven for 25 minutes, remove from oven, sprinkle with garlic and then roast for another 5 minutes. Remove from oven and lower temp to 350 degrees F.<\/p>\n\n\n\n

While the vegetables are roasting, fill a large bowl with hot tap water. Place noodles in the water and let them soak for at least 15 minutes. In another bowl, combine the goat cheese, ricotta, basil, eggs, \u00bd cup of parmesan, salt, and pepper. Mix on low speed.<\/p>\n\n\n\n

Next spread a cup of marinara in the bottom of a baking dish. Arrange vegetables, then noodles, then mozzarella, then the ricotta mix. Repeat the layers two more times and end with marinara and parmesan. Bake for 1 hour. <\/p>\n\n\n\n

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\"\"<\/figure>8. Buffalo Chicken Bake<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

1 lb penne pasta
1 and \u00bc cup of milk
1 cup full-fat sour cream
4 oz cream cheese
\u00bd cup hot sauce
\u00bd tsp salt
2 cups Monterey jack cheese
4 oz blue cheese
3 cups cooked chicken shredded
\u2153 cup bread crumbs
2 tablespoons melted butter<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Heat oven to 375 degrees F. Grease a 9×13 inch baking dish. Cook pasta according to directions. In a saucepan bring milk to a simmer over medium heat. Whisk in the hot sauce, salt, cream cheese, and sour cream. Add in the Monterey jack cheese and the blue cheese. Stir until melted. Add the cooked chicken to the pasta.<\/p>\n\n\n\n

Pour the sauce over the pasta and stir. Pour the mixture into the baking dish and cover with bread crumbs. Bake for 25 to 30 minutes. Serve with extra hot sauce. <\/p>\n\n\n\n

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\"\"<\/figure>9. Tuna Noodle Casserole<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

Olive oil
10-ounce package egg noodles
1 lb red potatoes sliced
4 tbsp butter
\u00bc cup flour
2 cups of milk
2 tsp salt
Tsp pepper
4 six-ounce cans tuna
1 can artichoke hearts
\u00be cup capers
\u00bd cup black olives
4 scallions sliced
\u00bd cup parsley
\u00be cup parmesan<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Heat oven to 400 degrees F. Coat a 9×13 baking dish with oil. Cook noodles according to package. Drain noodles and transfer to a large bowl. Toss with olive oil. Refill the pot with water and bring to boil. Add in the potatoes. Cook for four minutes, drain and return to pot. Heat butter in a small pan. Add in flour, cook for around 5 minutes. Add in the milk and stir constantly until the sauce gets thicker.<\/p>\n\n\n\n

Stir in some salt and pepper to taste. Add the noodles to the potatoes and then pour the sauce over. Stir in the tuna, capers, artichoke hearts, parsley, scallions, and \u00bd cup parmesan. Transfer the mix to a baking dish and then sprinkle the rest of the parmesan on top of it. Bake for 25 minutes and serve warm. <\/p>\n\n\n\n

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\"\"<\/figure>10. Root Veggie Pot Pie<\/h3>\n\n\n\n

What you need:
5 tbsp olive oil
3 large sweet onions, chopped
7 or 8 small shallots
4 tsp salt
Tsp pepper
12 cloves thinly sliced garlic
14 tbsp butter
\u00bd cup flour
Tbsp ground mustard
1 cup white wine
1 cup veggie broth
1 cup of heavy cream
12 oz parsnips
10 oz potatoes
3 carrots, cut
\u00be cup sage
3 tbsp thyme
3 tbsp parsley
2 tsp soy sauce
16-ounce puff pastry<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Heat oil in a large saucepan. Add in the shallots and onions, salt, and pepper. Reduce heat to low when onions are brown around the edges. Add in the garlic and cook until they turn brown. Transfer into a bowl and reserve the pan. Add the butter to the pan and cook until it melts. Add in the mustard and flour. Whisk and then cook until golden. Add in the wine and mix. Then add in the cream and the broth.<\/p>\n\n\n\n

Mix until combined and continue to stir until it starts to get thick. Add in the rest of the ingredients including the onion mix and stir to combine. Cook until veggies are tender-crisp. Coat a baking dish with cooking spray and place the vegetable mixture inside. Cover with the puff pastry. Bake at 400 degrees for 12 to 15 minutes. <\/p>\n\n\n\n

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\"\"<\/figure>11. Cheesy Mushroom, Lentil, and Rice<\/h3>\n\n\n\n

2 tbsp olive oil
1 yellow onion, thinly sliced
1 lb cremini mushrooms quartered
Salt and pepper
1 cup of milk
2 large eggs
1 cup pecorino romano cheese
4 cups of rice cooked
2 and \u00bd cups cooked lentils<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Heat oven to 375 degrees F. Heat 2 tbsp of olive oil in a frying pan until shimmering. Add in the onion and cook until gold in color. Add in the mushrooms and cook until browned. Remove the pan from the heat. Whisk the milk, eggs, and cup of cheese in a bowl.<\/p>\n\n\n\n

Add in the rice, onion and mushroom mix, and the lentils. Transfer this mixture to the baking dish and sprinkle the remaining cheese on top. Cover the dish with foil and bake for about 15 minutes. Uncover and bake for ten more minutes. Remove from oven and serve warm. <\/p>\n\n\n\n

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\"\"<\/figure>12. Baked French Onion Soup<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

8 tbsp butter
7 large onions cut into thick slices
4 shallots diced
4 tsp salt
Tsp pepper
6 cloves minced garlic
5 celery stalks diced
5 carrots peeled and diced
6 cups button mushrooms
Cooking spray
\u00bc cup flour
1 cup Riesling wine
2 tsp dried sage
5 sprigs thyme
15 ounce can white beans
1 pound baguette cut into 24 slices
12 ounces Comte cheese
4 tbsp butter for topping<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

Heat 4 tbsp of butter in a heavy-bottomed pan until melted. Add in the shallots, onions, salt, and pepper. Cook until onions are browned. Reduce heat and cook until onions are completely browned. Add in the celery, carrots, garlic, and mushrooms. Stir to combine, cover and cook for about 20 minutes. Heat oven to 375 degrees F. Coat a baking dish with cooking spray.<\/p>\n\n\n\n

When the vegetables are cooked through transfer them to a bowl. Save the liquid and return the pot to high heat. Add in 4 tbsp of butter and cook until it melts. Add in the flour and stir until it is a blonde in color. Add in the wine. Stir and then add in the thyme, sage, and some salt. Add in the vegetables and stir. Pour the mix into the baking dish and set aside.<\/p>\n\n\n\n

To make the topping arrange the slices of bread on top of the casserole. Sprinkle with cheese. Bake about 20 minutes or until cheese is melted. <\/p>\n\n\n\n

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\"\"<\/figure>13. Chicken Enchilada Casserole<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

15 tomatillos
3 jalapeno peppers
4 garlic cloves
\u00bd cup cilantro leaves
\u00bc cup green onions
1 and \u00bd cups chicken broth
\u00bd cup sour cream
2 tbsp olive oil
6 eight-inch tortillas
1 pound chicken breasts
1 and \u00bd cups of shredded cheese<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

To make the sauce preheat your oven to 425 degrees. Place the peppers and the tomatillos on a baking sheet and drizzle on some olive oil. Wrap the garlic cloves in some foil and place onto the baking sheet with the tomatillos. Roast it all for about 15 minutes, stir, and then roast an additional 15 minutes. Transfer the garlic, jalapenos, and tomatillos to a food processor and then add in the green onions and the cilantro. Pulse until smooth. Move to a bowl and add in the sour cream, oil, and broth. When the sauce is roasting, bring a pot of water to boil and add in the chicken.<\/p>\n\n\n\n

Cover tightly and turn off the heat. Let it stand for thirty minutes. This will poach the chicken. When the chicken is done, shred it and save the water. To assemble, dip a tortilla into the hot water from the chicken until it is soft. Place the tortilla on the bottom of a square baking dish. Layer with half the chicken, a third of the sauce and a third of the cheese. Repeat each of the layers ending with tortillas. Bake for 15 to 20 minutes. <\/p>\n\n\n\n

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\"\"<\/figure>14. Garlic Parmesan Lasagna with Chicken<\/h3>\n\n\n\n

What you need:<\/p>\n\n\n\n

3 cups of shredded cooked chicken
12 no-boil lasagna noodles
10 oz frozen peas
\u00bd cup of parmesan cheese
\u00bd cup of swiss cheese
A cup of water
\u00bc cup bread crumbs
Fresh herbs
6 tbsp butter
1 and \u00bd minced garlic
6 tbsp flour
\u00bd tsp poultry seasoning
Pinch of salt
5 cups of milk<\/p>\n\n\n\n

To make:<\/p>\n\n\n\n

First, make the sauce by melting butter in a large saucepan. Add in the garlic and saute for just a few seconds. Add in the poultry seasoning, flour, and the salt. Cook for about one minute. Add in the milk and whisk until smooth. Remove from heat. Grease a baking dish and preheat oven to 400 degrees.<\/p>\n\n\n\n

Cover the pan with around 5 broken up lasagna noodles, then the chicken, peas, \u00bc cup parmesan, \u2153 cup of water, and a cup and a half of the sauce. Repeat the layer again. Top with the swiss cheese. Cover and bake for about 40 minutes. Remove the foil and then cover with breadcrumbs and bake for another five or ten minutes.<\/p>\n\n\n\n

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