Casseroles?

I just made a taco casserole this weekend. Also, Shepard's pie is really easy

Here is my spaghetti squash recipe. It is really more of a weekend recipe as it does take some time to make, but it's not difficult (just time consuming):

Chicken Sausage and Spaghetti Squash Lasagna

Ingredients:

1 spaghetti squash
Approx 1.25 lb ground chicken sausage (or plain ground chicken with sausage seasoning - recipe below)
3 tbsp olive oil divided
2 large eggs
1 cup Panko bread crumbs
1 tbsp tomato paste
2 14 oz cans of pureed or crushed tomatoes
1 14 oz can of diced tomatoes
1 tbsp grape jelly (if you don't have jelly, white or brown sugar will also work, but grape jelly is my secret trick)
1/2 cup diced onion
2 or 3 cloves garlic, minced.
1 15oz container of Light ricotta cheese
1/2 cup grated fresh parmesan
1/2 cup part skim mozzarella cheese
1/2 cup fresh chopped basil and italian parsley, divided
1 tbsp dry italian seasoning
salt and pepper to taste

Preheat oven to 400 degrees

Combine the ground chicken sausage, 1 egg, 1 tbsp olive oil, breadcrumbs and 1/4 cup basil and parsley mix until just combined. Form into small meatballs on a plate. Cover with plastic wrap and chill in the fridge while you prepare the squash.

Cut the spaghetti squash in half length-wise. Scoop out the seeds in the middle and discard. Brush with olive oil on each side and season with salt and pepper. Line a cookie sheet with foil, and place squash cut side down. Brush peel side with a little oil and season as well. Roast for approx 30 minutes until pliant and slightly brown. Remove from oven and set aside.

Heat 1 tbsp of olive oil in a pan until med-hot. Sautee chicken meatballs a few minutes on each side, until nice and brown, but don't cook through all the way. Remove from the pan and set aside, leaving oil and brown bits in the pan.

For the marinara sauce, add chopped onion to the pan you cooked the meatballs in, and sautee until translucent. Add tomato paste, minced garlic and dry Italian seasonings and cook for about two minutes. Add pureed and diced tomatoes, plus the grape jelly to the pan, reduce heat and simmer for about 5-10 minutes until the sauce reduces a little and thickens. Adjust seasoning if necessary.

While the sauce reduces, prepare your ricotta mixture. Mix together the ricotta, Parmesan cheese, 1 egg and 1/4 fresh basil and parsley.

Flip over your squashes and use a fork to "shred" the squash.

Prepare a large casserole dish by spraying with Pam. Spread a large spoon-full of the marina on the bottom of the dish. add your spaghetti squash shreds to the dish and spread out evenly. On top of the squash, spread about 3/4 of the ricotta mixture. Spoon the rest of the marinara on top. Grab the chicken meatballs from the fridge and nestle those into the sauce gently so they are mostly surrounded by sauce, but the tops are peaking out.

Top casserole with 1/2 cup mozzarella cheese and dollops of the rest of the ricotta mixture.

Bake in the oven for 30 minutes or until the cheese is brown and melty

Sausage seasoning:

1 teaspoon black pepper
1 1/2 teaspoons dried Italian seasonings
1 teaspoon garlic powder
1/8 teaspoon red pepper flakes
3/4 teaspoon dried fennel seeds

Here is a screenshot of my post about cheeseburger casserole. You can probably search for it too! Super yummy! I'm eating it this week. So good reheated!

We don't make a lot of casseroles, but we made this the other night: http://iowagirleats.com/2012/11/26/chicken-cordon-bleu-mac-and-cheese/ It was super east to make, tasty, and it is 480 calories per serving (with my brands and measurements).

We also like making enchiladas, which I don't consider a casserole, but they reheat wonderfully. This is our favorite red enchilada recipe: http://www.annies-eats.com/2010/02/15/chicken-enchiladas/

Maybe pre-make some burritos? Those tend to freeze well and are already single-serve.

I make lasagna or shepherd's pie, typically. Or if you're too lazy to assemble the lasagna, just do baked ziti or something.

Skinnytaste cheeseburger casserole is awesome too.

Really want to try that cordon bleu mac and cheese though!

@alyssadanielle2493 Got it - excellent, thank you! It certainly doesn't look bad when fresh. Have you tried freezing it at all, or would you not recommend that? (And do you serve it with anything else, or just as is? Sorry for all the questions!)

Francl27 wrote: »

Really want to try that cordon bleu mac and cheese though!

I'll be making that at the weekend - my son saw it and wanted it! It definitely looks tasty...

Wine goes with everything...

badnoodle wrote: »

AngryViking1970 wrote: »

I make this Southern Living recipe a lot. SO good.

myrecipes.com/recipe/light-king-ranch-chicken-casserole

I made that on Monday night, as I happened to have several southwestern seasoned grilled chicken breasts in the fridge. I added a can of black beans and about half a cup of corn, and it is 1.) delicious 2.) super filling and 3.) <400 calories for a 1/8th serving. The only downside is the sodium from the canned soups, but it is definitely going in my semi-regular repertoire.

I typically avoid all dishes (casseroles and crockpot stuff) that use canned soup... not sure why. I guess I just really don't like canned soup!

my go to is hearty chicken soup. I fill a big pot with water, 4-6 boneless/skinless chicken thighs, 3/4 C barley, carrots, celery. I add 1 tbl of chicken boullion when it boils. I cook for about 40min, then i add cut up zucchini, chopped spinach, peas. while it cooking i get 1 egg & mix cream of wheat into it till it resembles playdough. I dip a tbl spoon into the hot soup & scoop about half of dumpling mix at a time into soup, cook for about 20 minutes in there. one serving is 1 1/2 cups & 148 cal. I think i put 6or 8 servings for the whole thing but you can adjust.I'm making some today. very filling