5 Comforting Casseroles

Today we are making 5 of my favorite comforting casseroles. These are perfect for chilly evenings, weekend dinners with family and friends, or even to make ahead for a busy weeknight meal. They freeze really well, and are the epitome of comfort food! We will be making my Apple Sausage Mac & Cheese, French Onion Chicken Casserole, Reuben Casserole, Chicken Parmesan Casserole, and Classic Shepherd’s Pie.

Apple Sausage Mac & Cheese

cinderellasapron

The perfect combo of slightly sweet and savory, topped with buttery crackers!

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Course Main Course

Cuisine American

Servings 8

Ingredients

  

• 4 Tablespoons butter
• 1 pound pasta shells
• 1/2 cup onion, finely diced
• 1 pound ground sweet sausage
• 1 teaspoon mustard
• 1/4 cup flour
• 1 1/2 cups apple juice
• 2 cups chicken broth
• 1 pound monterey jack cheese
• 1/2 pound cheddar cheese
• 1/2 cup sour cream
• 35 ritz crackers, crushed

Instructions

 

• Preheat oven to 350 degrees. Butter a 2 1/2 quart baking dish.
• Boil pasta according to package directions.
• In a large saucepan, melt the butter. Add the onion and cook until soft. Add the sausage and mustard, and cook until browned.
• Stir in the flour, and then add in the apple juice and chicken broth. Stir until smooth.
• Slowly stir in the cheeses until smooth. Remove from heat.
• Stir in sour cream and pasta shells. Pour into baking dish.
• Top with crushed ritz crackers, and bake for 25-30 minutes, or until golden and bubbling.

Keyword casserole, dinner, macaroni and cheese, recipe

French Onion Chicken Casserole

cinderellasapron

This casserole is a twist on the classic French Onion Soup, but with the added tender chicken for some protein to make it a more filling meal!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine French

Servings 6

Ingredients

  

• 1 baguette, sliced into 1/2 inch slices
• 1 Tablespoon olive oil
• 3 cups shredded Gruyere and/or Swiss cheese, divided
• 2 pounds chicken breast, cut into 1 inch cubes
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 Tablespoons flour
• 1 Tablespoon cornstarch
• 1/2 teaspoon Garlic powder
• 1 teaspoon fresh thyme plus a few sprigs
• 1 Large onion, thinly sliced
• 1/2 Cup white wine
• 2 Tablespoons butter
• 1 teaspoon flour
• 1 1/4 Cups beef broth

Instructions

 

• Place the baguette slices on a sheet pan. Drizzle with olive oil, and sprinkle 1 cup of the shredded cheese on top. Broil until golden and melted.
• In a large bowl, season the chicken with salt, pepper, flour, cornstarch,garlic powder, and thyme.
• In a large skillet over medium high heat, drizzle in olive oil, and cook chicken 3-4 minutes per side, or until golden brown and cooked through. Set aside.
• Turn the heat down to medium low, and add in the onions and white wine, scraping up the brown bits from the pan. Add a thyme spring, if desired.
• Cover and cook for about 4 minutes. Remove the lid and cook until little to no liquid remains. Add in the butter. Cook until golden and caramelized, about 10 minutes.
• Stir in the teaspoon of flour and beef broth. Cook an additional few minutes, or until thickened.
• In a greased casserole dish, place half of the toast in the bottom. Pour half of the onion mixture on top, followed by all of the chicken, 1 cup of the cheese, then remaining onion mixture., and remaining cup of cheese.
• Top with remaining toasts, and cover with foil.
• Bake at 375 degrees for 20 minutes. Remove the foil and bake another 5 minutes, or until golden and bubbling.

Keyword casserole, dinner, french onion chicken, french onion soup, recipe

Classic Shepherd’s Pie

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Course Main Course

Servings 6

Ingredients

  

• 2 pounds ground beef or lamb
• 2 Tablespoons olive oil
• 1 large onion, grated
• 1 large carrot, grated
• 3 cloves garlic, minced
• 2 Tablespoons Worcestershire
• 2 Tablespoon tomato paste
• 1 teaspoon each fresh rosemary and thyme
• 1 cup frozen peas
• 1 cup red wine
• 1/2 cup chicken broth
• 2 pounds potatoes, peeled and diced
• 1/4 cup half and half
• 4 Tablespoons butter
• 2 egg yolks
• 3 Tablespoons parmesan cheese
• salt and pepper, to taste

Instructions

 

• Place the potatoes in cold, salted water. Bring to a boil, and cook for 15-20 minutes, or until tender.
• Drain and mash, adding in half and half and butter. Season with salt to taste.
• Add in yolks and parmesan, beat until creamy and set aside.
• In a large skillet, cook beef until browned and cooked through. Add in onion and carrot, cook until tender.
• Add in garlic, Worcestershire, salt and pepper, tomato paste and herbs.
• Add in red wine and chicken stock. Cook down until thick, 5-8 minutes.
• Pour into a 9×13 inch casserole dish. Top with mashed potatoes. Use a fork to make peaks.
• Bake at 400 degrees for 30-35 minutes, or until golden brown and bubbling.

Keyword autumn, dinner, shepherds pie

Chicken Parmesan Casserole

cinderellasapron

This casserole is great for parties or large get togethers. Serve with pasta and rolls for the option of a dish or sandwich!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Course Main Course

Cuisine Italian

Servings 6

Ingredients

  

• 1 1/2 pounds breaded chicken cutlets, fully cooked
• 2 cups shredded mozzarella cheese
• 2 cups marinara sauce, plus more for serving
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon basil
• 1/2 teaspoon oregano
• 1/2 teaspoon garlic powder

Instructions

 

• Preheat oven to 350 degrees, and grease a casserole dish (I use a 10.5×7.5).
• Layer 1 cup of marinara sauce on the bottom of the dish. Place half the chicken, and spoon about 1/2 cup sauce on top.
• Top with half the mozzarella and half the parmesan. Repeat the layers, ending with the cheese. Sprinkle with basil, oregano, and garlic powder.
• Cover with foil, and bake for 30 minutes. Remove foil and bake an additional 15 minutes, or until golden brown and bubbly.

Keyword autumn, casserole, chicken parm, chicken parm casserole, chicken parmesan, recipe

Reuben Casserole

cinderellasapron

A take on the classic Reuben sandwich! Pieces of toasty, buttery rye with sauerkraut, corned beef, Russian dressing, and pickles. Happiness in every bite!

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Course Main Course

Servings 6

Ingredients

  

• 10 slices rye bread, cut into 1 inch cubes
• 1/4 cup melted butter
• 1 teaspoon yellow mustard
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder
• 2 cups corned beef or pastrami, cubed
• 1 to 2 cups sauerkraut, drained
• 2 cups shredded swiss cheese
• Russian dressing and diced pickles, for serving

Instructions

 

• Preheat the oven to 375 degrees, and grease a 9×13 inch casserole dish.
• Combine the butter with the mustard, Worcestershire, and garlic. Pour over the bread cubes, and toss to combine.
• Place half of the bread cubes in the bottom of the casserole dish. Top with half the corned beef, half the sauerkraut, and half of the cheese.
• Repeat layers, ending with the remaining Swiss cheese.
• Cover with foil and bake for 25 minutes. Uncover, and bake an additional 15 minutes.
• Drizzle with Russian dressing and pickles when serving.

Keyword autumn, casserole, comfort food, fall, recipe, reuben, winter