EASY Casseroles PERFECT for FALL! $10 Family Meals!
I am always looking for new and exciting casserole recipes. I am just over the same old chicken casseroles and I want something different and BETTER!
I have found three super easy casserole recipes to share with you that are going to be perfect for your fall family dinners!
Casseroles are so nice to have in the fridge, ready to pop into the oven on a busy night, and these are going to be definite family favorites!!
I had a lot of fun sharing these recipes with you! Stay tuned for more, because I will certainly be sharing more recipes from this book soon!
Let me know what you think!!
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Here's a few links to the items I used in my kitchen to make these meals:
I really like having these nesting pyrex bowls- https://amzn.to/3YmjnGJ
I love to use wooden mixing spoons- https://amzn.to/3NFbzuU
Here's my favorite cast iron casserole pan- https://amzn.to/3Cb9Yu0
Here's the white casserole pans I used- https://amzn.to/40j1Em9
If you need a small whisk, you can find one here- https://amzn.to/3YD8zp0
And if you're curious about my countertop composter, you can find it here-
https://amzn.to/4hc8xvr
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Cream of Chicken soup
2 tbsp butter
2 tbsp flour
1 cup chicken broth
1 cup milk
1/4 tsp onion powder
Salt, pepper
1. Melt butter, stir in flour.
2. Whisk in broth and milk.
3. Add seasonings, cook until thick.
Homemade Southwest Chicken and Cornbread Casserole
2 cups cooked, shredded chicken
1 recipe homemade cream of chicken soup
1 cup frozen corn
1 can diced tomatoes with green chilies, drained
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
*For Cornbread Topping:*
1 cup cornmeal
1 cup fresh ground wheat flour (or all-purpose flour)
1/4 cup sugar
4 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup olive oil
2 eggs
1. Preheat oven to 375°F (190°C).
2. In a large bowl, mix shredded chicken, cream of chicken soup, frozen corn, diced tomatoes with green chilies, chili powder, cumin, salt, and pepper. Spread evenly in a greased baking dish.
3. In another bowl, whisk together cornmeal, fresh ground wheat flour (or all-purpose flour), sugar, baking powder, and salt.
4. In a separate bowl, combine milk, vegetable oil, and eggs. Mix well. Gradually add wet ingredients to dry ingredients, stirring until just combined. Let batter rest for 10 minutes.
5. Pour cornbread batter over chicken mixture in the baking dish. Use a spatula to spread batter if needed.
6. Bake for 30-35 minutes, or until cornbread is golden and a toothpick inserted into the center comes out clean.
Enchilada sauce
2 tablespoons olive oil
2 tablespoons flour
1/4 cup chili powder
1/2 teaspoon ground cumin
2 cups chicken stock
Heat oil in sauce pan over medium heat
Add flour and cook one minute whiskey constantly
Add chili powder, salt, and cumin, and cook one more minute
Gradually add chicken stock and stairwell to combine
Cook on medium to low heat until thickened
Chicken Enchilada Casserole
2 cups cooked, shredded chicken
1 recipe enchilada sauce
2 cup black beans, drained and rinsed
1 cup diced bell peppers
2 cups cooked brown rice
1 cup shredded cheddar cheese
-1 can green chillis (optional)
1. Preheat oven to 375°F.
2. In a large bowl, combine shredded chicken, black beans, diced bell peppers, cooked brown rice, and half of the enchilada sauce.
3. Spread a thin layer of enchilada sauce on the bottom of a greased baking dish.
4. Add a layer of the chicken and rice mixture.
5. Repeat layers, finishing with a layer of the chicken and rice mixture on top.
6. Pour the remaining enchilada sauce over the top. Sprinkle with shredded cheddar cheese.
7. Bake for 25-30 minutes, until the cheese is melted and bubbly.
Buffalo Chicken Riced Cauliflower Casserole
4 cups riced cauliflower (fresh or frozen)
1 can corn, drained
2 cups cooked, shredded chicken
1/2 cup buffalo sauce
4 oz cream cheese, softened
1/2 C sour cream
1 cup shredded cheddar cheese
1. Preheat oven to 375°F.
2. In a large bowl, combine the riced cauliflower, shredded chicken, corn, sour cream, buffalo sauce, and softened cream cheese. Mix until everything is well coated.
3. Spread the mixture evenly in a greased baking dish.
4. Sprinkle the shredded cheddar cheese over the top.
5. Bake for 20-25 minutes, until the cheese is bubbly and golden brown.
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