Casseroles for Feeding a Crowd

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Whether you are looking for a recipe to make for your family or for a pot-luck gathering, casseroles are always a good choice! They are easy to assemble and portable, making them the perfect dish for entertaining. We’ve taken some favorite flavors and created three delicious casseroles that are sure to please a crowd. Make them ahead, and freeze for an added bonus! Avoid the stress of making meals for the week by assembling on the weekend, and serving up midweek.You will be breathing easy, and your family and friends will love these hearty dishes. Plus, you’ll have enough for leftovers for lunch. 
casseroles.BaconCheeseburger

Bacon Cheeseburger Casserole
Makes 8 to 10 servings
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Ingredients
  1. 2 pounds ground chuck
  2. 1 cup chopped onion
  3. 10 slices bacon, cooked until crisp
  4. 1 (14.5-ounce) can petit diced tomatoes, with garlic and olive oil, drained
  5. 1 cup ketchup
  6. 1/2 cup mayonnaise
  7. 1/4 cup dill pickle relish
  8. 2 tablespoons Dijon mustard
  9. 1 tablespoon Worcestershire sauce
  10. 1 teaspoon salt
  11. 1/2 teaspoon ground black pepper
  12. 1 (8-ounce) package shredded sharp Cheddar cheese
  13. 1 (8-ounce) package shredded Colby-Jack cheese, divided
  14. 1 (16-ounce) package ziti cooked and kept warm
  15. 1 cup panko (Japanese bread crumbs)
Instructions
  1. Line a 13x9-inch baking dish with heavy-duty aluminum foil, letting edges extend over sides of baking dish. Spray with nonstick cooking spray.
  2. In a large skillet, combine ground chuck and onion; cook over medium heat until beef is browned and crumbly. Drain well. Add 8 slices crumbled bacon, and next 8 ingredients, stirring until combined. Stir in Cheddar cheese and 11/2 cups Colby-Jack cheese. Add noodles, stirring to combine.
  3. Spoon mixture into prepared baking dish. In a small bowl, combine breadcrumbs, remaining 2 slices crumbled bacon, and remaining 1/2 cup shredded Colby-Jack cheese. Sprinkle evenly over casserole.
  4. Preheat oven to 350°.
  5. Bake for 50 minutes covered. Uncover, and bake for 20 to 30 minutes or until hot and bubbly.
Notes
  1. To freeze: Wrap baking dish in heavy-duty plastic wrap, and freeze for 8 hours or until frozen. Remove plastic wrap, and using foil as handles, remove casserole from baking dish. Wrap in heavy-duty plastic wrap and again in heavy-duty aluminum foil. Freeze casserole for up to 1 month. To thaw, unwrap casserole, removing all foil and plastic wrap. Set frozen casserole back in original baking dish. Cover, and thaw overnight in refrigerator. Let stand at room temperature for 30 minutes.
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casseroles.ChickenEnchiladas

Veggie Enchiladas
Makes 6 to 8 servings
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Ingredients
  1. 1 tablespoon vegetable oil
  2. 2 cups finely chopped zucchini (about 1 large)
  3. 1 (8-ounce) package sliced baby portobello mushrooms
  4. 1 cup chopped onion
  5. 2 teaspoons minced garlic
  6. 1 (6-ounce) package fresh baby spinach, stems removed
  7. 1 (15-ounce) can black beans, rinsed and drained
  8. 1 (15.25-ounce) can corn, drained
  9. 1 (10-ounce) can diced tomatoes and green chiles, drained
  10. 1 (8-ounce) package cream cheese, softened
  11. 1 (8-ounce) package shredded 4-cheese Mexican blend, divided
  12. 11/2 tablespoons taco seasoning mix
  13. 1 (17.5-ounce) package soft taco-sized flour tortillas
  14. 1 (15-ounce) can green chile enchilada sauce
  15. Garnish: sliced green onion
Instructions
  1. Line a 13x9-inch baking dish with heavy-duty aluminum foil, letting edges extend over sides of baking dish. Spray with nonstick cooking spray.
  2. In a large skillet, heat oil over medium heat. Add zucchini and next 3 ingredients; cook, stirring frequently, for 8 to 10 minutes or until vegetables are tender. Add spinach, stirring until spinach is wilted. Cook, stirring frequently, until most of the liquid has evaporated. Stir in beans and next 3 ingredients, stirring until cream cheese is melted.
  3. Stir in 1 cup shredded cheese and taco seasoning mix. Spoon about 1/3 cup filling down center of each tortilla. Roll up to enclose filling, and place seam side down in prepared baking dish. Pour enchilada sauce over tortillas.
  4. Preheat oven to 350°.
  5. Bake for 50 minutes covered. Uncover, sprinkle with remaining 3/4 cup cheese, and bake for 20 to 30 minutes or until hot and bubbly. Garnish with sliced green onion, if desired.
Notes
  1. To freeze: Wrap baking dish in heavy-duty plastic wrap, and freeze for 8 hours or until frozen. Remove plastic wrap, and using foil as handles, remove casserole from baking dish. Wrap in heavy-duty plastic wrap and again in heavy-duty aluminum foil. Freeze casserole for up to 1 month. To thaw, unwrap casserole, removing all foil and plastic wrap. Set frozen casserole back in original baking dish. Cover, and thaw overnight in refrigerator. Let stand at room temperature for 30 minutes.
Celebrate Magazine http://www.celebratemag.com/

casseroles.CaesarChicken

 

Caesar Chicken and Wild Rice Casserole
Makes 10 servings
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Ingredients
  1. 1/4 cup butter
  2. 2 pounds boneless skinless chicken breasts, cut into
  3. 1/2-inch pieces
  4. 1 (8-ounce) package sliced fresh mushrooms
  5. 1 cup chopped onion
  6. 2 6-ounce) boxes long-grain and wild rice, cooked according to package directions
  7. 2 cups frozen French-cut green beans
  8. 11/2 cups creamy Caesar salad dressing
  9. 1 (5-ounce) package shredded Parmesan cheese
  10. 2 cups Caesar-flavored croutons, crushed
Instructions
  1. Line a 31/2-quart baking dish with heavy-duty aluminum foil, letting edges extend over sides of baking dish. Spray with nonstick cooking spray.
  2. In a large skillet, melt butter over medium-high heat. Add chicken, and cook, stirring occasionally, for 6 to 8 minutes or until chicken is cooked through. Using a slotted spoon, remove chicken, reserving drippings in skillet, and set aside.
  3. Add mushrooms and onion to reserved drippings in skillet, and cook, stirring occasionally, for 6 minutes or until just tender. Remove from heat, and stir in chicken, rice, green beans, dressing, and cheese. Spoon mixture into prepared baking dish, and top with crushed croutons.
  4. Preheat oven to 350°.
  5. Bake, covered, for 45 minutes. Uncover and bake for 20 to 30 minutes more or until hot and bubbly.
Notes
  1. To freeze: Wrap baking dish in heavy-duty plastic wrap, and freeze for 8 hours or until frozen. Remove plastic wrap, and using foil as handles, remove casserole from baking dish. Wrap in heavy-duty plastic wrap and again in heavy-duty aluminum foil. Freeze casserole for up to 1 month. To thaw, unwrap casserole, removing all foil and plastic wrap. Transfer frozen casserole to original baking dish. Cover, and thaw overnight in refrigerator. Let stand at room temperature for 30 minutes.
Celebrate Magazine http://www.celebratemag.com/