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Chicken and Broccoli Casserole with Mozzarella

Chicken and Broccoli Casserole With Mozzarella

This casserole is definitely cheesy, but there’s more than meets the eye. There’s tenderly roasted chicken breast, broccoli, and silky bechamel sauce that tucks everything in. Your guests will get wowed, for sure!

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Ingredients Needed for Chicken and Broccoli Casserole With Mozzarella

10 ounces of chicken breast
2 tablespoons of vegetable oil
2 tablespoons of butter
¼ cup flour
½ cup milk
10 ounces of broccoli
1 teaspoon garlic powder
1 teaspoon red peppercorns
1 cup low moisture mozzarella

How to Make Chicken and Broccoli Casserole With Mozzarella

  1. Heat some vegetable oil in a skillet over medium heat, then cook the chicken breast on both sides until golden brown. Set aside.
  2. Melt the butter in a skillet over low heat. Add 1/2 cup flour and stir continuously until you have a sandy dough, then start adding the milk while stirring continuously until you have a smooth cream. Remove from heat.
  3. Add the fried chicken breast halves and the broccoli to a baking dish, season with salt, garlic powder, and red peppercorns. Pour the bechamel sauce over them and top everything with mozzarella. Roast for 20 minutes at 360⁰F/180⁰C.
Healthy Chicken and Rice Casserole

Healthy Chicken and Rice Casserole

Chicken goes excellent with rice, especially when they’re cooked together in the oven in a delicious casserole, like the one below. This casserole also has sweet potato and brussels sprouts, and they’re accompanied by the delicious flavors of thyme, paprika, and cranberries.

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Ingredients Needed for Healthy Chicken and Rice Casserole

1 tablespoon vegetable oil
12 ounces of chicken breast, small chunks
salt
pepper
½ teaspoon paprika
1 red onion, chopped
1 sweet potato, small cubes
½ teaspoon dried thyme
1 cup chicken stock
3 ounces of brussels sprouts, halved
1 cup wild rice, cooked
2 tablespoons of dried cranberry
1 ounce almonds

How to Make Healthy Chicken and Rice Casserole

  1. Heat the vegetable oil in a skillet over medium heat.
  2. Add the chicken and season it with salt, pepper, and paprika.
  3. Cook the chicken until evenly browned.
  4. Add the red onion in the remaining fat.
  5. Cook it for 1 minute and add the butternut squash, and season with thyme, salt, and pepper.
  6. Pour the chicken stock and simmer everything for 20 minutes.
  7. Remove the lid, add the brussels sprouts and simmer for 15 more minutes, lid on.
  8. Add the chicken, rice, cranberries, and give it a good stir.
  9. If you aren’t familiar on how to cook rice, here is a small tutorial.
  10. Next, move the dish in a baking tray and cook it for 35 minutes at 350 degrees F/175 degrees C.
Cheesy Eggplant and Bucatini Casserole

Cheesy Eggplant and Bucatini Casserole

This delicious and hearty dish is a 25 minutes job at most if you have all the ingredients ready at your disposal. Just wrap the velvety eggplant and salty bacon with delicious bucatini. Top everything with cheesy cheddar!

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Ingredients Needed for Cheesy Eggplant and Bucatini Casserole

¼ eggplant
4 ounces of cooked bucatini pasta (one 16-ounce package)
2 ounces of bacon (4 strips)
8 eggs
salt
pepper
¼ cup heavy cream
1 cup cheddar, grated (4 ounces)

How to Make Cheesy Eggplant and Bucatini Casserole

  1. Layer an 8 x 3 x 1.5 inches (20 x 8 x 4 cm) casserole with 1/2 of all the cooked bucatini. Add the 3 slices of eggplant, the bacon, and the remaining bucatini.
  2. Add the eggs and heavy cream to a bowl. Season with salt and pepper and whisk. Pour this mixture over the bucatini, then layer on top the grated cheddar. Bake for 15 minutes at 360⁰F/180⁰C.
Red Bean and French Fry Casserole

Red Bean and French Fry Casserole

We’re in the mood for a delicious and warming vegetarian combo, here. Let’s combine one of the most popular side dishes in the world, French fries that is, with something good. A mixture of red beans and sweet corn pan-cooked in tomato sauce will do the trick. Make them gooey by topping all with grated mozzarella. There you have it, a delicious casserole!

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Ingredients Needed for Red Bean and French Fry Casserole

2 teaspoons of vegetable oil
1 small red onion, chopped
1 cup canned red beans
1 tablespoon sweet corn
salt
pepper
1 red chili, sliced
1 green chili, sliced
½ cup tomato sauce
10 ounces of French fries (from 4 medium potatoes)
1 cup low moisture mozzarella, grated

How to Make Red Bean and French Fry Casserole

  1. Heat the oil in a skillet over low heat and add the onion. Cook and stir until tender.
  2. Add the red beans and sweet corn and stir them in. Season with salt and pepper, add the chili peppers, and tomato sauce. Cook and stir until it bubbles. Remove from heat.
  3. Transfer the French fries to a roomy baking dish.
  4. Add the red bean mixture and top with grated mozzarella. Bake for 10 minutes at 360⁰F/180⁰C.
cheesy pork loin casserole

Cheesy Pork Loin Casserole

This layered casserole is a hearty, satisfying meal. It’s full of melted mozzarella, pork loin, bacon, and mushrooms. It has just the right amount of cheese and meat. You could say it’s an all in one casserole… and one casserole for all.

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Ingredients Needed for Cheesy Pork Loin Casserole

For the meat:

2 pounds of pork loin, cut into 8 slices
salt
pepper
1½ cups of low moisture mozzarella, grated

For the bacon and mushroom mixture:

2 tablespoons of vegetable oil
5 ounces of bacon, cut into lardons
1 onion, diced
2 fresh chilis, chopped
5 ounces of brown mushrooms, chopped
1 cup heavy cream
1 tablespoon turmeric
salt
pepper
¼ cup fresh parsley, chopped

How to Make Cheesy Pork Loin Casserole

  1. For the meat: Place 4 slices of pork loin into a 9-inch long oval baking dish. Season with salt and pepper, then evenly spread half a cup of grated mozzarella over it. Set it aside.
  2. For the bacon and mushroom mixture: Heat the oil in a skillet over medium heat, then add the bacon. Stir until it starts changing color.
  3. Add the onion. Cook and stir until tender. Add the chili and brown mushrooms. Cook and stir for 1 minute or so.
  4. Add the heavy cream, turmeric, and parsley. Season with salt and pepper, stir and simmer for 5-6 minutes. Remove from heat.
  5. Layer 1/2 of the bacon-veggie mixture into the pork and mozzarella baking dish, add the other 4 pork slices and season with salt and pepper.
  6. Layer the with another half of cup of mozzarella, add the remaining bacon-veggie mixture, and top with the remaining mozzarella. Bake for 50 minutes at 370⁰F/185⁰C.
Celery Carbonara Casserole

Celery Carbonara Casserole

This casserole is so tasty that you won’t believe it has no gluten in it! Instead of spaghetti, we used celery noodles. Cashew sauce gives it a cheesy and nutty flavor, and the bacon completes the taste!

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Ingredients Needed for Celery Carbonara Casserole

½ celery root
½ cup cashews
3 eggs
⅓ cup almond milk
2 tablespoons of nutritional yeast
1 tablespoon olive oil
5 slices nitrate-free bacon, chopped
1 onion, diced
1 teaspoon organic butter
sea salt
pepper

How to Make Celery Carbonara Casserole

  1. Add the cashew nuts to a bowl and cover with warm water. Soak for 15-20 minutes.
  2. Preheat the oven to 400˚F/200˚C.
  3. Meanwhile, peel and spiralize your celery root. Set aside the noodles you obtained.
  4. Strain the cashew and add it to a food processor. Also, add the eggs, almond milk, and nutritional yeast. Process for 30 seconds until smooth. Set aside.
  5. Heat the olive oil in a skillet and fry the nitrate-free bacon. Add the onion and cook it until softens. Add the organic butter, sea salt, and pepper. Stir and cook for 1 more minute, on low heat.
  6. Transfer the celeriac noodles and the cooked bacon and onion mixture to a large bowl. Pour the cashew mixture over the noodles. Stir everything.
  7. Transfer to a casserole dish and place in the oven. Bake for 15 minutes.
Salami and French Fries Casserole

Salami and French Fries Casserole

We know you’ve probably served French fries in countless ways, but we bet you’ve never served them like this. Try them in this rich, savory casserole along with some salami, tomato sauce, and lots of cheese. We used parmesan, mozzarella, and some gouda!

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Ingredients Needed for Salami and French Fries Casserole

3 medium-sized potatoes
salt
pepper
1 teaspoon thyme powder
1 tablespoon olive oil
¼ cup parmesan, shredded
1 cup low moisture mozzarella, shredded
0.5 ounce basil leaves
2 ounces of salami, thinly sliced
3 ounces of gouda, thinly sliced
½ cup tomato sauce

How to Make Salami and French Fries Casserole

  1. Preheat the oven to 360 degrees F/180 degrees C.
  2. Cut the potatoes into French fries.
  3. Line a baking dish with parchment paper and lay the potatoes on it.
  4. Season them with salt, pepper, and thyme powder. Drizzle a bit of olive oil and top them with shredded parmesan.
  5. Grab a round baking dish, approximately 10 inches (25 cm) in diameter.
  6. Add half of the French fries on the bottom of the dish. Top with half of the mozzarella and basil.
  7. Add half of the salami, gouda, and tomato sauce.
  8. Add the remaining basil, French fries, mozzarella, and salami. You can top it with some more shredded parmesan if you want.
  9. Slide the dish into the oven for the next 25 minutes at 380 degrees F/190 degrees C.
Microwave Chicken Wrap Casserole

Microwave Chicken Wrap Casserole

Maybe you’re tried wrapping some cooked chicken and cheese in a tortilla wrap. But have you ever tried microwaving the wraps together with a delicious topping? It’s never too late. Try this delicious recipe at once! The melty cheese and tasty chicken make everything worth it!

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Ingredients Needed for Microwave Chicken Wrap Casserole

4 tortilla wraps
2 chicken breasts, cooked
1 cup low moisture mozzarella, shredded
2 tablespoons of fresh parsley, chopped
2 teaspoons of chili powder
½ cup enchilada sauce
2 tablespoons of rice flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon dried oregano
¼ cup chicken stock

How to Make Microwave Chicken Wrap Casserole

  1. Slice the chicken breasts. You can use both boiled or baked chicken.
  2. Roll in each tortilla wrap, one by one, chicken slices, low moisture mozzarella, and parsley. Season everything with a pinch of chili powder. Keep some mozzarella and parsley for topping the dish.
  3. Place all the wraps in a square ceramic baking pot. Make sure the wraps fit in your dish.
  4. Add the enchilada sauce to a bowl. Also, add the rice flour, the remaining chili powder, garlic powder, onion powder, dried oregano, and chicken stock. Stir to make a sauce.
  5. Pour the sauce over the tortilla wraps, then sprinkle some more parsley and low moisture mozzarella on top. Microwave for 7 minutes.
Eggplant Schnitzel Casserole

Eggplant Schnitzel Casserole

Check out this filling and satisfying casserole. It’s full of the flavors of breadcrumb-coated chicken breast and eggplant. Fry them, and then bake them. You can add mozzarella for a creamy twist. The cheese brings a soft hint to a hearty combo.

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Ingredients Needed for Eggplant Schnitzel Casserole


For the schnitzels:

7 ounces of chicken breast
salt
pepper
½ cup flour
½ cup breadcrumbs
2 eggs
2 tablespoons of milk

For the eggplant:

vegetable oil
½ eggplant, thickly sliced
1 tablespoon olive oil
salt
pepper

For the casserole:

1 tablespoon vegetable oil
1 onion, diced
2 garlic cloves, crushed
1 cup tomato sauce
salt
pepper
3 ounces of mozzarella, sliced

How to Make Eggplant Schnitzel Casserole

  1. For the schnitzels:

    Place the chicken breast on the work surface, hold it flat, and slice it horizontally into 3 approximately equal pieces.

  2. Season with salt and pepper on both sides, then cover each piece with a plastic wrap and tenderize it using a mallet.
  3. Add the eggs and milk into a smaller bowl and whisk. Transfer the egg wash onto a smaller tray plate.
  4. Add the flour and breadcrumbs each into smaller tray plates. Cover the tenderized meat pieces with flour, egg wash, and breadcrumbs.
  5. Fill a 9-inch (24 cm) skillet halfway with vegetable oil and heat it over medium heat. Fry each chicken piece until golden brown, or for 8 minutes on each side. Set aside.
  6. For the eggplant:

    Heat the vegetable oil in a skillet over low heat, add the eggplant slices, season with salt and pepper, drizzle with the olive oil, and cook them on both sides until golden brown. Set aside.

  7. For the casserole:

    Heat the vegetable oil in a skillet over low heat, then add the onion and garlic. Stir and cook until the onion starts to soften, then add the tomato sauce, season with salt and pepper, and stir for 30 seconds or so. Cook until the mixture starts bubbling.

  8. Transfer it to a 10 x 5 x 2 inch (25 x 13 x 5 cm) baking dish. Place the fried chicken pieces, eggplant, and mozzarella slices, alternatively and in an overlapping manner in there. Bake for 15 minutes at 360⁰F/180⁰C.
  9. Garnish with basil and sage.
cheesy gnocchi and sweet potato casserole

Cheesy Gnocchi and Sweet Potato Casserole

Why not give a comforting, gooey gnocchi and sweet potato dish a try? It is best suited for chilly weather. Use two types of cheese and olive oil baked sweet potato cubes for a yummy and cheesy result. You can always substitute the sweet potato with butternut squash.

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Ingredients Needed for Cheesy Gnocchi and Sweet Potato Casserole

1 medium sweet potato, cubed
salt
pepper
1 tablespoon olive oil
salt
10 ounces of gnocchi
2 ounces of goat cheese, crumbled
4 ounces of parmesan, grated
1 ounce lettuce

How to Make Cheesy Gnocchi and Sweet Potato Casserole

  1. Spread the cubed sweet potato on a parchment paper-lined baking tray, season with salt and pepper, drizzle the olive oil, and roast for 20 minutes at 360⁰F/180⁰C.
  2. Bring a halfway filled with water, medium-sized cooking pot to a simmer, season with salt, and add the gnocchi. Boil until 1 minute after it rises to the top.
  3. Strain the gnocchi and add it to a bowl. Add the sweet potato, crumbled goat cheese, and half of the parmesan. Mix them using two spatulas. Add the lettuce and mix a little more.
  4. Transfer to a 10 x 5 x 2 inch (25 x 13 x 5 cm) baking dish, top with the remaining parmesan, and bake for 20 minutes at 360⁰F/180⁰C.
Cheesy Potato and Beef Casserole

Cheesy Potato and Beef Casserole

Welcome to a filling and savory casserole. First flavor the potatoes with bay, sage, and basil while boiling them. Then pan-cook beef and flavor it with soy sauce, onion, and garlic. Also, make it hot with chili. Finally, add cherry tomatoes and bake all in gooey grated mozzarella and parmesan.

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Ingredients Needed for Cheesy Potato and Beef Casserole

For the potatoes:

3 medium potatoes, cubed
salt
1 teaspoon peppercorns
3 bay leaves
4 sage leaves
4 fresh basil leaves

For the beef:

1 tablespoon vegetable oil
1 medium onion, chopped
7 ounces of beef tenderloin, cut into pieces
salt
pepper
2 teaspoons of garlic powder
1 red chili, sliced
1 green chili, sliced
1 teaspoon soy sauce

For the casserole:

⅔ cup parmesan, grated
5 ounces of cherry tomatoes
½ cup low moisture mozzarella, grated
1 tablespoon olive oil
salt
pepper

How to Make Cheesy Potato and Beef Casserole

  1. For the potatoes:

    Fill a bigger cooking pot halfway with water and bring it to a boil over medium heat. Add the potatoes, season with salt and peppercorns, then add the bay leaves, sage, and basil.

  2. Cook them until fork-tender, or for 10 – 20 minutes.
  3. Strain the cooked potatoes and set them aside.
  4. For the beef:

    Heat the vegetable oil in a skillet over low-medium heat and add the onion. Cook and stir until tender.

  5. Turn the heat to medium-high and add the beef tenderloin. Stir it in, then season with garlic powder, salt, and pepper.
  6. Add the red and green chili and stir them in. Cook and stir until the meat is browned.
  7. Add the soy sauce, stir it in, and remove from heat.
  8. For the casserole:

    Add the cooked potatoes to an 11 x 7 x 2 inches (28 x 18 x 5 cm) baking dish. Add the parmesan and beef. Mix until even using a spatula.

  9. Add the cherry tomatoes and top with low moisture mozzarella. Drizzle the tomatoes with vegetable oil and season with salt and pepper. Bake for 15 minutes at 400⁰F/200⁰C.
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