Cream Broccoli Bacon Bake Recipe

Breakfast Biscuit Casserole Recipe

Cheesy Veggie and Black Bean Tortilla Casserole Recipe

Mushroom, Chicken, and Sausage Casserole Recipe

Corn Dog Casserole Recipe

Chicken Alfredo Pasta Bake Recipe

Baked Chicken, Broccoli and Rice Casserole Recipe

Cheesy Ground Beef Rice Casserole Recipe

ZUCCHINI AND BROCCOLI CASSEROLE Recipe

Chicken Cordon Bleu Casserole Recipe

Loaded Baked Potato Casserole Recipe

Baked Chicken and Vegetable Casserole Recipe

Baked Chicken and Vegetable Casserole Recipe 

Tatert Tot Taco Bake Recipe

Tatert Tot Taco Bake Recipe

Cheese, Potato, and Sausage Casserole Recipe

Cheese, Potato, and Sausage Casserole Recipe

Cheesy Potato Breakfast Casserole Recipe

Cheesy Potato Breakfast Casserole Recipe

• 1 pound Johnsonville Mild Italian Sausage, cooked
• 1 yellow onion, chopped, sauteed in sausage grease
• 7 eggs
• 1/2 cup milk
• 20 ounce bag frozen Ore-Ida Diced Hash Browns
• 8 ounce brick of Mild Cheddar Cheese, grated
• Salt & Pepper, to taste

Instructions:

1. Preheat oven to 350.  Spray medium casserole dish (we used 9 x 13) with non-stick spray.  Set aside.
2. Prepare sausage and onions.
3. In a large mixing bowl, combine all ingredients, including sausage and onions.  Pour into prepared casserole dish.  Reserve roughly one cup of the cheese for topping.
4. Bake for 35 minutes.  Remove from oven and top with reserved cheese.  Return to oven for 8 minutes.
5. Allow casserole to rest for 15-20 minutes.  Serve and enjoy!

WEIGHT WATCHERS CHEESEBURGER NOODLE CASSEROLE RECIPE

WEIGHT WATCHERS CHEESEBURGER NOODLE CASSEROLE RECIPE

8 servings
7pts

Ingredients:
1 lb. ground beef
8 oz. spaghetti or pasta noodles
one 14.5 oz. can peeled, diced tomatoes
1 packet dry onion soup mix
1 cup sour cream (low fat)
1/2 tsp. dried basil
1/4 tsp. garlic powder
salt, pepper to taste
1 cup shredded cheddar cheese

Preheat oven to 350.

In a large skillet over medium high heat, saute ground beef 5 minutes or until browned; drain excess fat. Prepare spaghetti according to pkg. directions; drain water.

In a 2 qt. casserole, combine ground beef cooked spaghetti, tomatoes, onion soup mix, sour cream, basil, garlic powder, salt, pepper to taste. Mix together well.

Cover dish, bake in preheated oven 15 minutes. Top with cheese, bake, uncovered, 15 more minutes.

Loaded Supreme Breakfast Casserole Recipe

Loaded Supreme Breakfast Casserole Recipe

Ingredients

3	cups frozen shredded hash brown potatoes
1	cup diced ham chunks
¾	cup shredded Pepper Jack cheese or you can use cheddar
¼	cup chopped green onions
4	eggs beaten
1½	cups milk (I use whole)
⅛	salt
⅛	black pepper Instructions To make the night before simply coat a 9 x 13 baking dish with cooking spray. Arrange the hash browns evenly in the bottom of the dish. Sprinkle with cheese, ham, and green onions. In a bowl mix eggs, milk, salt and pepper. Pour egg mixture over the potato mixture. Cover with foil and place in the fridge overnight. The next day, bake the casserole in a 350 degree oven uncovered for 50 to 55 minutes or until a knife inserted in the center comes out clean. If you prepare the casserole and are cooking it the same day, bake for 40 to 45 minutes.

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE RECIPE

CREAMY CHICKEN QUINOA AND BROCCOLI CASSEROLE RECIPE

INGREDIENTS

• 2 cups reduced sodium chicken broth
• 1 cup milk 
• 1 teaspoon poultry seasoning
• ½ cup flour
• 2 cups water, divided
• 1 cup uncooked quinoa, rinsed
• ¼ cup cooked, crumbled bacon (optional… sort of)
• 1 pound boneless skinless chicken breasts
• 2 teaspoons seasoning (any basic blend you like)
• ¼ cup shredded Gruyere cheese (any kind will work)
• 3 cups fresh broccoli florets

INSTRUCTIONS

1. Sauce: Preheat the oven to 400 degrees and generously grease a 9×13 baking dish (seriously, be generous because it really really sticks to the sides). Bring the chicken broth and ½ cup milk to a low boil in a saucepan. Whisk the other ½ cup milk with the poultry seasoning and flour; add the mixture to the boiling liquid and whisk until a smooth creamy sauce forms.
2. Assembly: In a large bowl, mix the sauce from step one, one cup water, quinoa, and bacon and stir to combine. Pour the mixture into the prepared baking dish. Slice the chicken breasts into thin strips and lay the chicken breasts strips over the top of the quinoa mixture. Sprinkle with the seasoning. Cover with foil and bake for 30 minutes.
3. Broccoli: While the casserole is in the oven, place the broccoli in boiling water for 1 minute until it turns bright green and then run under cold water. Set aside.
4. Bake: Remove the casserole from the oven, check the mixture by stirring it around in the pan, and if needed, cover and bake for an additional 10-15 minutes. When the quinoa and chicken are cooked, add the broccoli and a little bit of water (up to one cup) until the consistency is creamy and smooth and you can stir it up easily in the pan. Top with the cheese and bake, uncovered, for 5 minutes, or just long enough to melt the cheese.

5-Star Cheeseburger Casserole Recipe

5-Star Cheeseburger Casserole Recipe

Ingredients

2 cups (6 ounces) uncooked rotini pasta (spiral pasta)
2 teaspoons canola oil
1 1/2 cups onions, finely chopped
1 garlic clove, minced
1 pound 95% lean ground beef
1 teaspoon seasoned salt
2 tablespoons ketchup
4-5 large Roma tomatoes, deseeded and diced
2 tablespoons Dijon mustard
2 cups low fat cheddar cheese, shredded
1/4 cup dill pickles, finely chopped

Ingredients

2 cups (6 ounces) uncooked rotini pasta (spiral pasta)
2 teaspoons canola oil
1 1/2 cups onions, finely chopped
1 garlic clove, minced
1 pound 95% lean ground beef
1 teaspoon seasoned salt
2 tablespoons ketchup
4-5 large Roma tomatoes, deseeded and diced
2 tablespoons Dijon mustard
2 cups low fat cheddar cheese, shredded
1/4 cup dill pickles, finely chopped

Italian Chicken Pasta Casserole Recipe

Italian Chicken Pasta Bake Recipe

• 1 Lb Short Cut Pasta (like penne, fusilli or ziti)
• 1 Rotisserie Chicken, shredded
• 1/4 Lb Pancetta, chopped (regular bacon would work too)
• 1 Small Onion, chopped
• 2 and 1/2 Cups Half & Half, 
• 2 Cup Fontina Cheese, shredded
• 1 Cup Mozzarella Cheese, shredded
• 1/2 Cup Parmesan Cheese, grated
• 1 Tsp each Dried Oregano and Dried Basil
• 1 Tsp each Onion Powder and Garlic Powder
• Kosher Salt and Fresh Ground Pepper

Preheat your oven to 350 degrees Farenheit. Pick the meat off of your rotisserie chicken and cut or shred it into reasonably bite-sized pieces. Of course, if you have your own cooked chicken, use that. Set it aside.

Fry the pancetta (or bacon) until it's just crisp. Remove it with a slotted spoon to a small paper towel lined plate or bowl and set it aside.

While you're doing the rest of your prep, cook your pasta according to the package directions, but remove it from the heat and drain it a few minutes before the package recommends. You want the pasta to be slightly undercooked, because it will continue to cook and absorb some of the sauce as it's baking in the oven.

In the same pan where you cooked the pancetta, saute the onions in the drippings, until they're soft and golden brown.

Add the pancetta and onions to the bowl of chicken and combine thoroughly. Set it aside to allow the mixture to cool slightly.

Shred the Fontina and Mozzarella and grate the Parmesan and toss them loosely together.

When the pasta is cooked and drained, combine it in a large mixing bowl with the half and half and add the dried herbs, onion and garlic powders and salt and pepper. Mix well.

When all of the ingredients have cooled off a little, add the chicken mixture to the pasta mixture and stir it well to combine.

Add all but one cup of your combined cheeses to the bowl and mix that in.

Pour the fully combined mixture into a large baking or casserole dish and add the remaining cheeses on top. I like to sprinkle a bit of the dried oregano, basil and other seasonings on top for a little extra color and flavor.

Bake for 30 to 40 minutes in your preheated oven, until the top is golden brown and bubbly all over.