This cheeseburger pie is packed with lean ground beef, ketchup, mustard, and, of course, tons of cheddar cheese. It’s topped with a biscuit-like crust made from Bisquick baking mix that’s a fun twist on a hamburger bun! I just love how easy it is to make with so few ingredients!

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Cheeseburger Pie Recipe

This cheeseburger pie is a simple casserole made delicious with the help of Bisquick baking mix and a hefty helping of cheddar cheese.

Step-by-step photos can be seen below the recipe card.

Course Dinner, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6 slices

Calories 341kcal

Author Laurel Perry

Equipment

• Pie Pan

Ingredients

• 2 teaspoons olive oil
• 1 pound 90% lean ground beef
• 1 sweet onion chopped
• 2 cloves garlic minced
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon worcestershire sauce
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 cup freshly shredded cheddar cheese
• 1 cup milk
• ½ cup Bisquick baking mix
• 2 large eggs

Optional Toppings

• Ketchup and mustard
• Shredded lettuce
• Diced tomatoes

Instructions

• Preheat the oven to 400°F. Lightly grease a 9-inch pie pan.
• Heat the olive oil in a large skillet over medium-high heat. Add in the ground beef, onion, and garlic. Cook, stirring and breaking up the meat, until the onion is translucent and the meat is browned.
  2 teaspoons olive oil, 1 pound 90% lean ground beef, 1 sweet onion, 2 cloves garlic
• Stir in the ketchup, mustard, Worcestershire, salt, and pepper. Cook for 1-2 more minutes.
  2 tablespoons ketchup, 1 tablespoon yellow mustard, 1 tablespoon worcestershire sauce, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
  
• Pour the mixture into your prepared pie plate and top with the cheese. Set aside.
  1 cup freshly shredded cheddar cheese
  
• In a medium bowl, whisk together the milk, bisquick, and eggs. Slowly and evenly pour over the meat and cheese.
  1 cup milk, ½ cup Bisquick baking mix, 2 large eggs
  
• Bake for 25 minutes until golden brown. Serve with your favorite burger toppings.
  Ketchup and mustard, Shredded lettuce, Diced tomatoes
  

Video

Notes

Recipe inspired by Betty Crocker.

• This is a great make-ahead recipe. I like to prep and assemble the pie the day before, cover it in the refrigerator, and bake the next day. I usually add about 5-10 extra minutes to the final bake time.
• If you’re not a fan of ground beef (or are looking for something healthier), I have had good success using ground chicken and/or turkey in place of the beef!
• Cheddar cheese is my favorite to add to classic burgers. If you have a different favorite cheese, feel free to use that instead!
• Nutritional information does not include optional toppings.

Nutrition

Serving: 1slice | Calories: 341kcal | Carbohydrates: 15g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 135mg | Sodium: 648mg | Potassium: 469mg | Fiber: 1g | Sugar: 7g | Vitamin A: 376IU | Vitamin C: 4mg | Calcium: 238mg | Iron: 3mg

How to Make Cheeseburger Pie Step by Step

Cook the Filling: Preheat the oven to 400°F. Lightly grease a 9-inch pie pan. Heat 2 teaspoons of olive oil in a large skillet set over medium-high heat. Add in 1 pound of 90% lean ground beef, 1 diced sweet onion, and 2 minced cloves of garlic. Cook, stirring and breaking up the meat, until the onion is translucent and the meat is browned. Stir in 2 tablespoons of ketchup, 1 tablespoon of yellow mustard, 1 tablespoon of Worcestershire sauce, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper. Cook for 1-2 more minutes.

Top with Cheese: Pour the mixture into your prepared pie plate and top with 1 cup of shredded cheddar cheese. Set aside.

Mix the Topping: In a medium bowl, whisk together 1 cup of milk, ½ cup of Bisquick baking mix, and 2 large eggs. Slowly and evenly pour over the meat and cheese.

Bake and Serve: Bake for 25 minutes until golden brown. Serve with your favorite burger toppings.

How to Store and Reheat

Store leftover cheeseburger pie tightly wrapped in aluminum foil or plastic wrap in the refrigerator for up to 4 days. Reheat in a 350°F oven for 30-40 minutes, or until warmed through.

Freeze Bisquick cheeseburger pie tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil to prevent freezer burn. It will keep for up to 3 months. Let it thaw overnight in the refrigerator before reheating.

Serving Suggestions

I love to serve slices of cheeseburger pie topped with all of my favorite cheeseburger toppings—extra ketchup and mustard, shredded lettuce, and diced tomatoes. My kids love chopped pickles or sweet relish on theirs, and my husband loves crumbled bacon!

More Cheeseburger Recipes To Try

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Mini Bacon Cheeseburger Shish Kebab Recipe

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Cheeseburger Sliders (Baked Sliders Recipe)

Dinners

Cheeseburger Hand Pies

Appetizers

Cheeseburger Dip

The post Cheeseburger Pie appeared first on The Cookie Rookie®.

I love this crockpot lasagna recipe because I can have homemade lasagna in the summertime without having to heat up my kitchen to have it. I can spend my summer days playing in the yard with my kids while this lasagna cooks itself in the slow cooker– so easy!

Tips for Success

• Use a 5-6 quart oval slow cooker for best results.
• You want to layer your lasagna in a way that cooks the lasagna noodles most effectively. Because the noodles need water to soften, you want to make sure the lasagna noodles are always placed on top of the meat sauce.
• Let the lasagna cool completely before serving. This will thicken the sauce and prevent the layers from falling apart. Let it rest for about 20 minutes. 

How to Store and Reheat

You can place any leftover lasagna in an airtight container and store it in the refrigerator. Properly stored lasagna will last for 4 days in the fridge. Additionally, you can wrap the lasagna in heavy-duty aluminum foil or freezer wrap and store it in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 30-45 minutes, or until warmed through.

Serving Suggestions

This crockpot lasagna is the perfect all-in-one meal solution. I like to serve it with my favorite copycat Olive Garden salad and some easy cheesy garlic bread.

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Crockpot Lasagna Recipe

This crockpot lasagna recipe is so quick and easy. Make a simple meat sauce, then layer everything in the slow cooker, set it, and forget it!

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine American

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 8 people

Calories 519kcal

Author Becky Hardin

Equipment

• Crockpot

Ingredients

• 1 pound ground beef
• ½ cup diced onion
• 4 cloves garlic minced
• 1 teaspoon Italian seasoning
• ½ teaspoon kosher salt
• 24 ounces marinara sauce (1 jar)
• ½ cup water
• 15 ounces ricotta cheese drained
• 2½ cups freshly shredded mozzarella cheese divided
• ½ cup freshly shredded Parmesan cheese
• 1 large egg lightly beaten
• 1 teaspoon dried basil
• ½ teaspoon ground black pepper
• 9-12 no-boil lasagna noodles
• Fresh basil optional, for garnish

Instructions

• Spray the crock of a slow cooker with nonstick cooking spray.
• In a skillet set over medium-high heat, brown the ground beef, onion, garlic, Italian seasoning, and salt for 5 minutes, or until onions are softened.
  1 pound ground beef, ½ cup diced onion, 4 cloves garlic, 1 teaspoon Italian seasoning, ½ teaspoon kosher salt
  
• Stir in the marinara sauce and ½ cup of water, then simmer for 5 minutes.
  24 ounces marinara sauce, ½ cup water
  
• Meanwhile, in a large bowl, combine the ricotta cheese, 1 cup of mozzarella cheese, all of the Parmesan cheese, egg, basil, and pepper.
  15 ounces ricotta cheese, 2½ cups freshly shredded mozzarella cheese, ½ cup freshly shredded Parmesan cheese, 1 large egg, 1 teaspoon dried basil, ½ teaspoon ground black pepper
  
• Evenly spread 1 cup of the meat sauce on the bottom of the crock, then top with 3 noodles, breaking them to fit. Gently spread a third of the cheese mixture on top of the noodles.
  9-12 no-boil lasagna noodles
  
• Repeat two more times, beginning with sauce and ending with cheese, creating 3 layers. Sprinkle the remaining mozzarella cheese on top.
  
• Cover and cook on low for 4 hours, until noodles are tender. Top with fresh basil, if desired.
  Fresh basil
  

Video

Notes

Storage: Store crockpot lasagna in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Calories: 519kcal | Carbohydrates: 32g | Protein: 32g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1005mg | Potassium: 629mg | Fiber: 3g | Sugar: 5g | Vitamin A: 926IU | Vitamin C: 7mg | Calcium: 405mg | Iron: 3mg

How to Make Crockpot Lasagna Step by Step

Brown the Beef: Spray the crock of a slow cooker with nonstick cooking spray. In a skillet set over medium-high heat, brown 1 pound of ground beef, ½ cup of diced onion, 4 minced cloves of garlic, 1 teaspoon of Italian seasoning, and ½ teaspoon of kosher salt for 5 minutes, or until onions are softened.

Simmer the Sauce: Stir in 24 ounces (1 jar) of marinara sauce and ½ cup of water, then simmer for 5 minutes.

Mix the Filling: Meanwhile, in a large bowl, combine 15 ounces of drained ricotta cheese, 1 cup of shredded mozzarella cheese, ½ cup of shredded Parmesan cheese, 1 large egg, 1 teaspoon of dried basil, and ½ teaspoon of ground black pepper.

Layer the Lasagna: Evenly spread 1 cup of the meat sauce on the bottom of the crock, then top with 3 dry lasagna noodles, breaking them to fit. Gently spread a third of the cheese mixture on top of the noodles.

Repeat the Layers: Repeat two more times, beginning with sauce and ending with cheese, creating 3 layers. Sprinkle the remaining 1½ cups of mozzarella cheese on top.

Cook the Lasagna: Cover and cook on low for 4 hours, until noodles are tender. Top with fresh basil, if desired.

More Lasagna Recipes to Try!

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Chicken Mexican Lasagna

The post Crockpot Lasagna appeared first on The Cookie Rookie®.

At every holiday meal, I’m mainly interested in the sides, and scalloped potatoes and ham is such a good side! It’s full of savory and umami flavors, and it’s got a good dose of protein, too. I could make a whole meal out of just this one dish. Scalloped potatoes are good, but these potatoes are even better, and it’s all thanks to the deliciously salty ham!

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Scalloped Potatoes and Ham Recipe

Scalloped potatoes and ham is the savory side dish you need with every holiday meal. It's so rich, creamy, and cheesy!

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 409kcal

Author Krista Teigen

Equipment

• 9×13 Baking Pan

Ingredients

• 4 tablespoons unsalted butter (½ stick)
• ½ onion finely chopped
• ⅓ cup all-purpose flour
• 2½ cups whole milk*
• 1 cup low-sodium chicken broth
• 1 teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 1 tablespoon Dijon mustard
• 3½ pounds Yukon Gold potatoes** sliced thin
• 3 cups diced ham***
• 1½ cups freshly shredded cheddar cheese
• Chopped fresh parsley optional, for topping

Instructions

• Preheat the oven to 350°F. Melt the butter in a saucepan set over medium heat.
  4 tablespoons unsalted butter
• Add in the onion and cook for a few minutes until softened.
  ½ onion
  
• Whisk in the flour and cook for a minute.
  ⅓ cup all-purpose flour
  
• Slowly pour in the whole milk and chicken broth while whisking.
  2½ cups whole milk*, 1 cup low-sodium chicken broth
  
• Let the mixture simmer until thickened a bit. Then, whisk in the salt, pepper, and Dijon mustard.
  1 teaspoon kosher salt, ¼ teaspoon ground black pepper, 1 tablespoon Dijon mustard
  
• Layer ⅓ of the potato slices in the bottom of a greased 9×13-inch casserole dish.
  3½ pounds Yukon Gold potatoes**
• Top with 1 cup of diced ham and ⅓ of the sauce.
  3 cups diced ham***
  
• Repeat twice more with a layer of potatoes, ham, and sauce.
  
• Cover with aluminum foil and bake for 45 minutes until the potatoes are tender and the sauce is bubbling.
• Remove from the oven, take off the foil, and add the cheese on top.
  1½ cups freshly shredded cheddar cheese
  
• Bake uncovered for another 10-15 minutes until the cheese is melted and bubbly.
• Finish with a sprinkle of fresh chopped parsley.
  Chopped fresh parsley
  

Video

Notes

*Whole milk makes the sauce rich and creamy. Lower-fat milks also work, but they will not produce as creamy of a sauce.

**I like Yukon Gold potatoes best for this recipe, as they hold their shape well after cooking. Other waxy potatoes, like red potatoes, work well, but avoid starchy potatoes like Russets. To get evenly sliced potatoes, I recommend using a mandoline slicer or a very sharp knife. I cut mine at about ¼ inch.

***I used a package of pre-diced ham from the store, but feel free to grab your favorite ham and dice it up.

Nutritional information does not include optional ingredients.

 

Nutrition

Serving: 1serving | Calories: 409kcal | Carbohydrates: 45g | Protein: 20g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 1058mg | Potassium: 1013mg | Fiber: 5g | Sugar: 6g | Vitamin A: 517IU | Vitamin C: 40mg | Calcium: 274mg | Iron: 2mg

How to Make Scalloped Potatoes and Ham Step by Step

Gather your ingredients.

Sauté the Onion: Preheat your oven to 350°F. Melt 4 tablespoons of unsalted butter in a saucepan set over medium heat. Add in ½ of a diced onion and cook for a few minutes until softened.

Cook the Flour: Whisk in ⅓ cup of all-purpose flour and cook for a minute.

Make the Roux: Slowly pour in 2½ cups of whole milk and 1 cup of low-sodium chicken broth while whisking.

Thicken the Sauce: Let the mixture simmer until thickened a bit. Then, whisk in 1 teaspoon of kosher salt, ¼ teaspoon of ground black pepper, and 1 tablespoon of Dijon mustard.

Layer the Casserole: Layer one-third of 3½ pounds of sliced Yukon Gold potatoes in the bottom of a greased 9×13-inch casserole dish. Top with 1 cup of diced ham and ⅓ of the sauce.

Bake the Casserole: Repeat twice more with a layer of potatoes, ham, and sauce. Cover with aluminum foil and bake for 45 minutes until the potatoes are tender and the sauce is bubbling.

Top with Cheese: Remove from the oven, take off the foil, and add 1½ cups of freshly shredded cheddar cheese on top.

Brown and Serve: Bake uncovered for another 10-15 minutes until the cheese is melted and bubbly. Finish with a sprinkle of fresh chopped parsley if desired.

How to Store and Reheat

Store leftover scalloped potatoes and ham in an airtight container in the refrigerator for up to 4 days. Reheat covered in a 350°F oven for about 30 minutes. You can remove the foil in the last 10 minutes or so to brown the cheese. I do not recommend freezing this dish, as the sauce tends to separate once thawed.

Serving Suggestions

This scalloped potatoes and ham recipe is one of my favorite rich and indulgent side dishes to serve with Thanksgiving turkey or Christmas ham. It has the perfect balance of savory and umami flavors, and it’s so rich and creamy! It’s perfect for Easter dinner, too!

More Potato Casserole Recipes to Try!

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Loaded Scalloped Potatoes

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Sausage and Potato Casserole

Side Dishes

Crockpot Potato Casserole

The post Scalloped Potatoes and Ham appeared first on The Cookie Rookie®.

Slow Cooker Scalloped Potatoes

There’s nothing more disappointing than realizing you’ve run out of oven space before you get to the potatoes. I can’t serve a holiday meal without potatoes! These crockpot scalloped potatoes totally save the day since I don’t need to clear out any oven space for them. I like to sauté the onions and make the sauce early on, then layer everything and let them cook while I finish making everything else—so easy. Topped with plenty of gooey cheddar cheese, these slow cooker scalloped potatoes are a must for my holiday table.

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Crockpot Scalloped Potatoes Recipe

Crockpot scalloped potatoes are my secret to a stress-free holiday. Made in the slow cooker, these scalloped potatoes save oven space!

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 4 hours hours 15 minutes minutes

Total Time 4 hours hours 35 minutes minutes

Servings 8 servings

Calories 487kcal

Author Krista Teigen

Equipment

• Crockpot

Ingredients

• 4 pounds Yukon gold potatoes*
• 2 tablespoons unsalted butter (¼ stick)
• ½ large yellow onion finely chopped
• ¾ teaspoon kosher salt
• 2 cloves garlic minced
• 1½ cups heavy cream** room temperature
• 1 cup low-sodium chicken broth
• ¾ cup freshly grated Parmesan cheese
• 1½ cups freshly shredded cheddar cheese
• Chopped fresh thyme optional, for garnish

Instructions

• Peel and slice the potatoes into thin rounds about ¼-inch thick. It's important to slice the potatoes as evenly as possible. Use a sharp knife to make these slices, or save some time (and your fingers!) by using a mandoline slicer or food processor.
  4 pounds Yukon gold potatoes*
• Melt the butter in a saucepan set over medium heat.
  2 tablespoons unsalted butter
• Once melted, add in the onion and salt. Cook for a few minutes until softened. Stir in the garlic.
  ½ large yellow onion, ¾ teaspoon kosher salt, 2 cloves garlic
  
• Add in the heavy cream and chicken broth.
  1½ cups heavy cream**, 1 cup low-sodium chicken broth
  
• Spray the crockpot with nonstick cooking spray. Layer ⅓ of the potatoes in the bottom of the pot.
  
• Pour ⅓ of the cream mixture over the potatoes followed by a sprinkle of parmesan cheese.
  ¾ cup freshly grated Parmesan cheese
  
• Repeat 2 more times with the following: a layer of potatoes, cream mixture, sprinkle of parmesan cheese.
  
• Cook on high for 4 hours until the potatoes are fork tender.
• Uncover the lid, and sprinkle the cheddar cheese over the top. Cover for 5-10 minutes to let the cheese melt.
  1½ cups freshly shredded cheddar cheese
  
• The potatoes may seem watery. Give them a stir and let them sit for a few minutes and the sauce will thicken.
• Finish with a sprinkle of fresh thyme.
  Chopped fresh thyme

Video

Notes

*Waxy varieties of potatoes work best for this recipe. I used Yukon Gold, but red potatoes will also work well. I do not recommend using Russet or baking potatoes for this recipe.

**You could use half-and-half for a lighter version, but the potatoes may not turn out quite as creamy.

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 44g | Protein: 14g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 87mg | Sodium: 556mg | Potassium: 1074mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1042IU | Vitamin C: 46mg | Calcium: 295mg | Iron: 2mg

How to Make Crockpot Scalloped Potatoes Step by Step

Gather all your ingredients.

Chop potatoes and sauté the onion: Peel and slice 4 pounds of Yukon Gold potatoes into thin rounds about ¼-inch thick. It’s important to slice the potatoes as evenly as possible. Use a sharp knife to make these slices, or save some time (and your fingers!) by using a mandoline slicer or food processor. Melt 2 tablespoons of unsalted butter in a saucepan set over medium heat. Once melted, add in ½ of a finely chopped large yellow onion and ¾ teaspoon of kosher salt. Cook for a few minutes until softened. Stir in 2 minced cloves of garlic.

Add the Cream: Add in 1½ cups of heavy cream and 1 cup of low-sodium chicken broth.

Add the Potatoes: Spray the crockpot with nonstick cooking spray. Layer ⅓ of the potatoes in the bottom of the pot.

Top with Sauce and Cheese: Pour ⅓ of the cream mixture over the potatoes followed by a sprinkle of freshly grated Parmesan cheese.

Layer the Potatoes, Sauce, and Cheese: Repeat 2 more times with the following: a layer of potatoes, cream mixture, sprinkle of Parmesan cheese until all ¾ cup of Parmesan has been used up.

Cook the Potatoes: Cook on high for 4 hours until the potatoes are fork tender. Uncover the lid, and sprinkle 1½ cups of freshly shredded cheddar cheese over the top. Cover for 5-10 minutes to let the cheese melt. The potatoes may seem watery. Give them a stir and let them sit for a few minutes and the sauce will thicken. Finish with a sprinkle of chopped fresh thyme, if desired.

How to Store and Reheat

Store leftover slow cooker scalloped potatoes in an airtight container in the refrigerator for up to 4 days or in the freezer (tightly wrapped in 2 layers of plastic and 1 layer of aluminum foil) for up to 3 months. Let thaw overnight in the refrigerator before reheating in 30-second bursts in the microwave or in a 350°F oven for 5-10 minutes, until warmed through.

Serving Suggestions

These crockpot scalloped potatoes are one of my favorite cheesy sides to serve on Easter. They taste delicious alongside a beef tenderloin or brown sugar glazed ham.

More Crockpot Potato Recipes to Try!

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Crockpot Sweet Potato Casserole Recipe

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Crockpot Cheesy Potatoes

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Crockpot Potato Casserole

The post Crockpot Scalloped Potatoes appeared first on The Cookie Rookie®.

This yellow squash casserole is ridiculously delicious! I thought I wasn’t a fan of yellow squash until I tried this recipe. Sour cream and mayonnaise make the filling rich and creamy, and the squash has a great texture and nuttiness that goes so well with the buttery cracker topping. This casserole deserves a place on any holiday table.

How to Store and Reheat

Store leftover squash casserole covered with aluminum foil in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating at 350°F for 25 minutes, or until warmed through.

Serving Suggestions

This yellow squash casserole is a true classic side dish that tastes delicious with just about any meal. It’s great with everything from crockpot chicken breast to pineapple ham. It’s a great Easter side dish, and I even love it at Thanksgiving, too.

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Squash Casserole Recipe

Squash casserole is one of my favorite vegetarian side dishes to make for the holidays. It's rich, creamy, cheesy, and so delicious!

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8

Calories 403kcal

Author Laurel Perry

Equipment

• 11×7-inch Baking Pan

Ingredients

• 6 tablespoons unsalted butter divided (¾ stick), plus more for greasing the pan
• 3 pounds yellow squash sliced ¼-inch thick
• 1 medium sweet onion chopped
• 2 teaspoons kosher salt divided
• 2 large eggs beaten
• 1 cup sour cream
• ½ cup mayonnaise
• 8 ounces freshly shredded sharp cheddar cheese divided
• 1 tablespoon chopped fresh chives plus more for garnish
• ½ teaspoon ground black pepper
• 2 sleeves round buttery crackers coarsely crushed

Instructions

• Preheat the oven to 350°F. Grease an 11×7-inch baking dish with butter.
• Melt 2 tablespoons of butter in a large skillet over medium heat. Once melted, stir in the squash, onion, and 1 teaspoon salt. Cook, stirring occasionally, until softened, about 8-10 minutes.
  6 tablespoons unsalted butter, 3 pounds yellow squash, 1 medium sweet onion, 2 teaspoons kosher salt
  
• Transfer the squash mixture to a colander set over the sink and let drain for 5 minutes.
  
• In a large bowl, mix the eggs, sour cream, mayonnaise, half the cheddar cheese, chives, remaining 1 teaspoon salt, and pepper.
  2 large eggs, 1 cup sour cream, ½ cup mayonnaise, 8 ounces freshly shredded sharp cheddar cheese, 1 tablespoon chopped fresh chives, ½ teaspoon ground black pepper
• Add the squash and gently fold to combine.
  
• Pour the squash mixture into the prepared pan. Top with the remaining cheddar cheese.
  
• In a medium bowl, melt the remaining 4 tablespoons butter. Stir in the crushed crackers. Sprinkle the crackers evenly over the top of the dish.
  2 sleeves round buttery crackers
  
• Bake for 20 minutes or until the filling is warmed through and the topping is golden brown. Let cool for 5 minutes, top with extra chives, if using, and serve.
  

Video

Nutrition

Serving: 1serving | Calories: 403kcal | Carbohydrates: 11g | Protein: 12g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 120mg | Sodium: 892mg | Potassium: 578mg | Fiber: 2g | Sugar: 7g | Vitamin A: 1160IU | Vitamin C: 31mg | Calcium: 276mg | Iron: 1mg

How to Make Squash Casserole Step by Step

Cook the Squash: Preheat your oven to 350°F, grease an 11×7-inch baking dish with butter, and set aside. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat. Once melted, stir in 3 pounds of sliced yellow squash, 1 chopped sweet onion, and 1 teaspoon of kosher salt. Cook, stirring occasionally, until softened, about 8-10 minutes.

Drain the Squash: Transfer the squash mixture to a colander set over the sink and let drain for 5 minutes.

Mix the Filling: In a large bowl, mix 2 large eggs, 1 cup of sour cream, ½ cup of mayonnaise, 4 ounces of shredded cheddar cheese, 1 tablespoon of chopped fresh chives, the remaining 1 teaspoon salt, and ½ teaspoon of ground black pepper. Add the squash and gently fold to combine.

Top with Cheese: Pour the squash mixture into the prepared pan. Top with the remaining 4 ounces of shredded cheddar cheese.

Sprinkle with Crackers: In a medium bowl, melt the remaining 4 tablespoons of unsalted butter. Stir in 2 sleeves of crushed round buttery crackers. Sprinkle the crackers evenly over the top of the dish.

Bake and Serve: Bake for 20 minutes or until the filling is warmed through and the topping is golden brown. Let cool for 5 minutes, top with extra chives, if using, and serve.

More Casserole Recipes to Try!

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The post Squash Casserole appeared first on The Cookie Rookie®.

I can never decide between making cornbread or corn pudding for Thanksgiving, and I just don’t have the time or energy to do both. This Jiffy corn casserole strikes the perfect balance between the two dishes with tender kernels of corn bound together with corn muffin mix. It’s my favorite sweet and savory Thanksgiving side dish!

How to Store and Reheat

Store leftover Jiffy corn casserole tightly covered with plastic wrap in the refrigerator for up to 5 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 375°F oven for 15-20 minutes.

Serving Suggestions

This Jiffy corn casserole is one of my favorite Thanksgiving side dishes. It’s so creamy, sweet, and delicious– a great contrast to savory Thanksgiving turkey and stuffing. I like to add a pat of honey butter over the top of mine while it’s still warm.

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Jiffy Corn Casserole Recipe

Sweet and savory is such a great combo, and this Jiffy corn casserole strikes the perfect balance for Thanksgiving!

Step-by-step photos can be seen below the recipe card.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 9

Calories 327kcal

Author Krista Teigen

Equipment

• 8×8-inch Baking Pan

Ingredients

• 15 ounces canned whole-kernel corn drained (1 can)
• 15 ounces canned creamed corn (1 can)
• 1 cup sour cream or plain Greek yogurt
• ½ cup unsalted butter melted (1 stick)
• 1 large egg
• 8.5 ounces Jiffy Corn Muffin Mix (1 box)

Instructions

• Preheat the oven to 350°F. Grease an 8×8-inch baking dish.
• In a large bowl, whisk together the corn, creamed corn, sour cream, melted butter, and egg.
  15 ounces canned whole-kernel corn, 15 ounces canned creamed corn, 1 cup sour cream, ½ cup unsalted butter, 1 large egg
  
• Stir in the corn muffin mix.
  8.5 ounces Jiffy Corn Muffin Mix
  
• Transfer the batter to the prepared baking dish and bake in the preheated oven for 50-55 minutes until the top is golden brown.
• Let the casserole sit for at least 10 minutes before serving
  

Video

Notes

• Do NOT prepare the corn muffin mix according to the instructions on the box! Use the dry mix ONLY!

Storage: Store Jiffy corn casserole tightly covered with plastic wrap in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Nutrition

Serving: 1serving | Calories: 327kcal | Carbohydrates: 35g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 63mg | Sodium: 456mg | Potassium: 199mg | Fiber: 3g | Sugar: 10g | Vitamin A: 591IU | Vitamin C: 3mg | Calcium: 50mg | Iron: 1mg

How to Make Jiffy Corn Casserole Step by Step

Mix the Corn: Preheat the oven to 350°F. Grease an 8×8-inch baking dish. In a large bowl, whisk together 15 ounces (1 can) of canned whole-kernel corn, 15 ounces (1 can) of canned creamed corn, 1 cup of sour cream, ½ cup of unsalted butter, and 1 large egg.

Stir in the Jiffy: Stir in 8.5 ounces (1 box) of Jiffy corn muffin mix.

Bake and Serve: Transfer the batter to the prepared baking dish and bake in the preheated oven for 50-55 minutes until the top is golden brown. Let the casserole sit for at least 10 minutes before serving

More Thanksgiving Side Dishes To Try

• Loaded Scalloped Potatoes
• Candied Sweet Potatoes
• Make Ahead Turkey Gravy
• Parmesan Creamed Potatoes
• Crockpot Sweet Potato Casserole
• Crockpot Potato Casserole
• Green Bean Casserole
• Make Ahead Mashed Potatoes
• …Browse All Our Thanksgiving Recipes!

The post Jiffy Corn Casserole appeared first on The Cookie Rookie®.

I almost never keep ricotta cheese on hand unless I have a specific recipe in mind. I designed this baked ziti without ricotta so I didn’t have to get any special ingredients to make it. Instead, I made this dish with pantry staples like dried pasta and jarred marinara sauce, plus cream cheese (which I always have in the fridge or freezer). It’s super simple to put together and it tastes so good!

How to Store and Reheat

Store leftover baked ziti without ricotta in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating in the oven at 350°F covered with foil for 30-45. minutes.

Serving Suggestions

This baked ziti without ricotta is one of my favorite lazy weeknight meals. I like to serve it with some garlic bread or these Olive Garden style breadsticks. You can also start with a Chicken Caesar Salad, or add zucchini au gratin.

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Baked Ziti Recipe without Ricotta

This baked ziti without ricotta is made with just 6 ingredients. It's rich, creamy, and extra cheesy thanks to my secret ingredient!

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Calories 533kcal

Author Becky Hardin

Ingredients

• 1 pound dry ziti pasta (1 box)
• 32 ounces marinara sauce (1 jar)
• 8 ounces cream cheese room temperature (1 brick)
• 16 ounces freshly shredded mozzarella cheese divided
• ½ cup freshly grated Parmesan cheese divided
• ¼ cup chopped fresh basil divided

Instructions

• Preheat oven to 375°F and spray an 11×9-inch casserole dish with nonstick cooking spray.
• In a large saucepan, boil the pasta according to package instructions (al dente/no salt), and drain.
  1 pound dry ziti pasta
  
• In the same large saucepan set over medium heat, cook the marinara sauce and cream cheese together until the cheese melts. Stir often.
  32 ounces marinara sauce, 8 ounces cream cheese
  
• Add the pasta to the marinara/cheese sauce and mix well.
  
• Pour half the marinara/cheese/ziti sauce in the prepared baking dish and sprinkle with half the mozzarella and half the Parmesan cheeses.
  16 ounces freshly shredded mozzarella cheese, ½ cup freshly grated Parmesan cheese
  
• Sprinkle the cheeses with 2 tablespoons chopped fresh basil.
  ¼ cup chopped fresh basil
  
• Layer the remaining marinara/cheese/ziti sauce over the cheese and top with the remaining mozzarella and Parmesan.
  
• Cover and bake at 375°F for 30 minutes.
• Remove the cover and bake an additional 15-20 minutes or until the baked ziti is bubbly and cheese is golden.
  
• Garnish with the remaining chopped basil.

Video

Notes

• To add meat: brown ground beef, Italian sausage, or preferred meat, then mix into the marinara.

Storage: Store baked ziti without ricotta in an airtight container in the refrigerator for 4 days, or the freezer for 2 months.

Nutrition

Calories: 533kcal | Carbohydrates: 52g | Protein: 25g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 79mg | Sodium: 1095mg | Potassium: 557mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1349IU | Vitamin C: 8mg | Calcium: 398mg | Iron: 2mg

How to Make Baked Ziti without Ricotta Step by Step

Boil the Pasta: Preheat your oven to 375°F and spray an 11×9-inch casserole dish with nonstick cooking spray. In a large saucepan, boil 1 pound of ziti according to package instructions (al dente/no salt), and drain.

Heat the Sauce: In the same large saucepan set over medium heat, cook 32 ounces (1 jar) of marinara sauce and 8 ounces (1 brick) of cream cheese together until the cheese melts. Stir often.

Coat the Pasta: Add the pasta to the marinara/cheese sauce and mix well.

Layer the Pasta and Cheeses: Pour half the marinara/cheese/ziti sauce in the prepared baking dish and sprinkle with 8 ounces of mozzarella and ¼ cup of Parmesan cheese.

Sprinkle with Basil: Sprinkle the cheeses with 2 tablespoons of chopped fresh basil.

Repeat the Layers: Layer the remaining marinara/cheese/ziti sauce over the cheese and top with the remaining 8 ounces of mozzarella and ¼ cup of Parmesan.

Bake the Ziti: Cover and bake at 375°F for 30 minutes. Remove the cover and bake an additional 15-20 minutes or until the baked ziti is bubbly and the cheese is golden. Garnish with the remaining 2 tablespoons of chopped basil.

More Pasta Dishes to Try!

Browse All Pasta

Dressings + Sauces

Homemade Alfredo Sauce

Dinners

Italian Stuffed Shells

Dinners

Baked Spaghetti

Dinners

Alfredo Sauce without Heavy Cream

The post Baked Ziti without Ricotta appeared first on The Cookie Rookie®.

Me and the kids love cheeseburgers and macaroni, so why not combine the two comfort foods for one deliciously cheesy casserole? I always have some ground beef in the freezer and a few half-empty boxes of pasta in the pantry, so I usually have everything I need on hand to make this recipe.

Ingredients for Cheeseburger Casserole

• Ground Beef: I recommend using 80/20 ground beef for this casserole.
• Macaroni: Elbow macaroni noodles or another short pasta shape work great.
• Tomato Paste: This adds in a slightly rich flavor. You can substitute ketchup if needed, but it will be sweeter.
• Onion + Garlic: Yellow onion and garlic adds savory flavor.
• Heavy Cream: This adds a creamy texture to the casserole.
• Beef Broth: This adds savoriness to the casserole. Low-sodium broths are a great way to cut down on saltiness.
• Cheese: I use a mix of cheddar cheese and mozzarella, but other cheeses work fine. I recommend shredding your own cheese for best quality.
• Seasonings: A mix of Italian seasoning, chili powder, and salt and pepper.

Make it a One Pot Recipe

I’m a one-pot gal when it comes to cooking, so I’m always looking for ways to make my recipes as simple as possible in order to avoid a pile of dishes later on.

This cheeseburger macaroni casserole recipe can absolutely be made with just one pot, as long as you have the right pot. I highly recommend using an oven-safe pot or skillet for ultimate convenience, to move from the stovetop to the oven. A Dutch Oven is my go-to pot for this very reason!

How to Store and Reheat

Store leftover cheeseburger casserole in an airtight container in the refrigerator for 4 days, or freeze for 3 months.

For best results, reheat in the oven at 350°F until fully warmed through, or simply microwave for convenience. If frozen, thaw before reheating.

Serving Suggestions

This cheeseburger casserole pairs perfectly with potatoes of all kinds, from classic French fries to baked potatoes, or even some fluffy tater tots. To sneak in some veggies, add green beans with bacon or cheesy zucchini.

To really amp up the cheeseburger aspect of this dish, I like to top servings with a little bit of ketchup or mustard, burger sauce, diced pickles, bacon crumbles, or red onions.

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Cheeseburger Casserole Recipe

Simple ingredients like ground beef, macaroni, and cheese come together with ease to make this cheeseburger casserole!

Step-by-step photos can be seen below the recipe card.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 703kcal

Author Laurel Perry

Ingredients

• 12 ounces dry elbow macaroni
• 1½ pounds ground beef 80/20 lean-to-fat ratio
• 1 small yellow onion diced
• 2 tablespoons tomato paste
• 3 garlic cloves minced
• 2 teaspoons Italian seasoning
• 1 teaspoon chili powder
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1½ cups heavy cream
• ¼ cup beef broth
• 2 cups shredded cheddar cheese divided
• 2 cups shredded mozzarella cheese divided
• 1 teaspoon sliced green onion optional for garnish

Instructions

• Preheat the oven to 400°F. Grease a baking dish. *See Note
• In a large pot of salted water, cook the pasta according to the package directions. Drain and set aside.
  12 ounces dry elbow macaroni
• While the pasta cooks, cook the ground beef and onion over medium heat in a large skillet, breaking up the beef with a spoon until the beef is no longer pink, and the onion is translucent.
  1½ pounds ground beef, 1 small yellow onion
  
• Add in the tomato paste, garlic, Italian seasoning, chili powder, salt and pepper. Cook, stirring, for 1-2 minutes until the spices are fragrant and the tomato paste darkens in color.
  2 tablespoons tomato paste, 3 garlic cloves, 2 teaspoons Italian seasoning, 1 teaspoon chili powder, 1 teaspoon salt, ½ teaspoon ground black pepper
  
• Add in the pasta, heavy cream, beef broth, 1 cup cheddar cheese, and 1 cup mozzarella cheese.
  1½ cups heavy cream, ¼ cup beef broth, 2 cups shredded cheddar cheese, 2 cups shredded mozzarella cheese
  
• Transfer to a baking dish (or leave in your oven safe skillet) and top with the remaining cheese. Cover and bake for 15 minutes. Uncover and bake, or broil for a darker crust, for 5 more minutes.
  2 cups shredded cheddar cheese, 2 cups shredded mozzarella cheese
  
• Let cool for 10 minutes, garnish with green onions, and serve.
  1 teaspoon sliced green onion

Video

Notes

• Any short pasta can be used in place of macaroni such as ditalini, cavatelli, or shells.
• If you are using an oven safe skillet, you will not need to prepare or use a baking dish. If your skillet is not oven safe, you will transfer it to a baking dish in step 6.

Storage: Store leftovers in an airtight container in the fridge for 4 days, or the freezer for 3 months.

Nutrition

Calories: 703kcal | Carbohydrates: 37g | Protein: 36g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 786mg | Potassium: 507mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1275IU | Vitamin C: 2mg | Calcium: 408mg | Iron: 3mg

How to Make Cheeseburger Casserole Step by Step

Cook Pasta: Preheat the oven to 400°F and grease a baking dish (if using a separate dish). In a large pot of salted water, cook 12 ounces of dry elbow macaroni pasta according to the package directions, then drain and set aside.

Brown the Ground Beef: While the pasta cooks, cook 1½ pounds of ground beef and 1 small yellow onion (diced) over medium heat in a large skillet. Break up the beef with a spoon, cooking until the beef is no longer pink and the onion is translucent.

Stir in Ingredients: Add in 2 tablespoons of tomato paste, 3 minced garlic cloves, 2 teaspoons of Italian seasoning, 1 teaspoon of chili powder, 1 teaspoon of salt and ½ teaspoon of ground black pepper. Cook, stirring, for 1-2 minutes until the spices are fragrant and the tomato paste darkens in color.

Add Pasta: Add in the cooked pasta, 1½ cups of heavy cream, ¼ cup of beef broth, 1 cup of shredded cheddar cheese, and 1 cup of shredded mozzarella cheese.

Bake Casserole: Transfer casserole to a baking dish (or leave in your oven safe skillet), then top with 1 cup of shredded cheddar cheese and 1 cup of shredded mozzarella cheese. Cover the dish and bake for 15 minutes. Then uncover and continue baking (or broil for a darker crust) for 5 more minutes. Let the cheeseburger casserole cool for 10 minutes, then garnish with 1 teaspoon of sliced green onions, and serve.

More Ground Beef Casseroles to Try

All Ground Beef

Dinners

Hamburger Casserole Recipe

Casseroles

Taco Casserole

Dinners

Hamburger Helper

Dinners

Frito Pie Casserole Recipe

Dinners

Sloppy Joe Casserole

The post Cheeseburger Casserole appeared first on The Cookie Rookie®.

What makes this chicken divan even easier is that I use leftover chicken or rotisserie chicken for ultimate convenience. I cook a lot of chicken around here, so I always have some extra to use up. Just throw it in with the rest of the ingredients, and you’ll have a creamy and cozy casserole ready to serve in under 1 hour!

Ingredients for Chicken Divan Casserole

• Chicken: Any leftover, pre-cooked, or rotisserie chicken works well here. Chop it into cubes, or shred if you prefer.
• Broccoli: Chop 2 large heads of broccoli into florets.
• Onion + Garlic: These aromatics add savory flavor. I recommend using yellow onions.
• Chicken Broth: This creates a base for the sauce. Low-sodium broth is a great way to cut down on salt.
• Sour Cream: This adds a slight tanginess and lots of creaminess to the sauce.
• Whole Milk: Full-fat milk is best for the richest sauce.
• Flour: This helps thicken the cream sauce by creating a roux.
• Cheese: Cheddar cheese tastes best.
• Butter: Adds richness to the topping.
• Breadcrumbs: Panko breadcrumbs add a crunchy finish to this chicken broccoli divan.
• Seasonings: Poultry seasoning or all-purpose seasoning, plus garlic and onion powder create a savory flavor.

Tips and Substitutions

• I’ve included some extra instructions in the recipe card if you need to cook chicken for this recipe, but using rotisserie chicken or pre-cooked chicken really makes it so much easier.
• You can use frozen broccoli for convenience. Microwave and fully drain (you don’t want any excess water in the mix) before adding it. I recommend adding just the garlic in Step 3 for a couple of minutes, then add the broccoli and chicken at the same time, since they’re both already cooked.
• Freshly shredded cheese melts better than the pre-packaged stuff.
• You can use cauliflower in place of the broccoli if you prefer.
• Don’t have breadcrumbs? Crumble up some Ritz-style crackers to sprinkle on top instead.

How to Make Ahead, Store, and Reheat

Store chicken broccoli divan casserole in an airtight container (or cover the casserole dish), and refrigerate for up to 4 days. Or freeze for up to 2 months.

Reheat in the oven at 350°F for 20 minutes, or until fully warmed through. If frozen, fully defrost before baking.

To make this casserole ahead of time, follow the recipe card to fully assemble as instructed, but don’t bake. Cover the casserole dish and store it in the fridge for up to 2 days. When ready to bake, let the casserole sit on the counter top while the oven preheats. Then baked as instructed.

Serving Suggestions

Serve this creamy chicken divan alone, or on a plate of rice, pasta, or mashed potatoes. The combination of chicken and broccoli makes it a pretty solid meal, but the addition of a grain, carb, or starch makes it really satiating! Or add my favorite homemade crescent rolls to the table.

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Chicken Divan Recipe

This easy chicken divan recipe is a delicious weeknight casserole made with juicy chicken, broccoli, cheese, a creamy sauce, and breadcrumbs.

Course Dinner

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 525kcal

Author Krista Teigen

Ingredients

• 1 tablespoon olive oil
• ½ onion chopped
• 2 garlic cloves minced
• 4 cups cooked chicken breast chopped (see notes)
• 4 cups broccoli florets about 2 heads of broccoli, chopped into florets
• 5 tablespoons butter divided
• ⅓ cup flour
• 1½ cups chicken broth
• ½ cup whole milk
• ½ cup sour cream
• 1½ cups shredded cheddar cheese divided
• ¼ teaspoon poultry seasoning or all-purpose seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 cup Panko Breadcrumbs

Instructions

• Heat the olive oil in a large skillet over medium heat.
  1 tablespoon olive oil
• Once heated, add in the onion and a pinch of salt, and sauté for a few minutes until softened.
  ½ onion
• Stir in the garlic, broccoli, and another pinch of salt.
  2 garlic cloves, 4 cups broccoli florets
• Cook for 4-5 minutes until the broccoli is tender. Stir in the chicken.
  4 cups cooked chicken breast
  
• Preheat the oven to 375℉.
• In a saucepan, melt 3 tablespoons of butter over medium heat. Then, whisk in the flour until smooth. Slowly add in the chicken broth and milk while whisking until the mixture is smooth and thickened.
  5 tablespoons butter, ⅓ cup flour, 1½ cups chicken broth, ½ cup whole milk
• Stir in the sour cream, ½ cup cheddar cheese, poultry seasoning, salt, pepper, onion and garlic powder.
  ½ cup sour cream, 1½ cups shredded cheddar cheese, ¼ teaspoon poultry seasoning, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon onion powder, ¼ teaspoon garlic powder
• Add the sauce to the skillet with the chicken and broccoli and stir to combine.
  
• Transfer the mixture to a greased casserole dish.
  
• Melt the remaining 2 tablespoons of butter, and mix it with the panko breadcrumbs.
  5 tablespoons butter, 1 cup Panko Breadcrumbs
• Top the casserole with the remaining cheese and breadcrumbs.
  
• Bake for 20 minutes until the top is golden brown and the casserole is bubbly.

Video

Notes

A rotisserie chicken works well in this recipe, or your can cook your own chicken breasts on the stove.

To prepare the chicken breasts yourself, season them with 1/2 teaspoon each of garlic powder, onion powder, paprika, and salt. Heat 2 tablespoons of oil in a skillet over medium-high heat. Cook the chicken on both sides

Storage: Store chicken divan casserole in an airtight container in the refrigerator for up to 4 days. Freeze for 2 months.

Nutrition

Calories: 525kcal | Carbohydrates: 21g | Protein: 42g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 146mg | Sodium: 574mg | Potassium: 609mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1127IU | Vitamin C: 55mg | Calcium: 317mg | Iron: 3mg

How to Make Chicken Divan Step by Step

Cook the Chicken and Broccoli: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once heated, add in ½ of an onion (chopped) and a pinch of salt, then sauté for a few minutes until softened. Stir in 2 garlic cloves (minced), 4 heaping cups of broccoli florets, and another pinch of salt. Then cook for 4-5 minutes until the broccoli is tender. Stir in 4 cups of cooked chicken breast. Preheat the oven to 375℉.

Make the Creamy Sauce: In a saucepan, melt 3 tablespoons of butter over medium heat. Then, whisk in ⅓ cup of flour until smooth. Slowly add in 1½ cups of chicken broth and ½ cup of whole milk while whisking, until the mixture is smooth and thickened. Stir in ½ cup of sour cream, ½ cup of shredded cheese, ¼ teaspoon of poultry seasoning, ½ teaspoon of salt, ¼ teaspoon of black pepper, ¼ teaspoon of onion powder, and ¼ teaspoon of garlic powder. Add the sauce to the skillet with the chicken and broccoli, stirring to combine.

Assemble the Casserole: Transfer the creamy chicken and broccoli mixture to a greased casserole dish.

Melt the remaining 2 tablespoons of butter in the skillet, and mix it with 1 cup of panko breadcrumbs. Then top the casserole with the remaining 1 cup of shredded cheese and the buttery breadcrumbs.

Bake: Bake chicken divan for 20 minutes, until the top is golden brown and the casserole is bubbly. Serve hot!

More Easy Casserole Recipes To Try

• Chicken Broccoli Rice Casserole
• King Ranch Chicken Casserole
• Mexican Tater Tot Casserole
• Mac and Cheese Casserole
• Browse all of our Chicken Casserole Recipes

The post Chicken Divan appeared first on The Cookie Rookie®.

How to Store and Reheat

Store leftover Mexican mac and cheese in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with aluminum foil in a 350°F oven for 20 minutes, then remove the foil and bake for another 10 minutes, until hot and bubbly.

Serving Suggestions

This Mexican mac and cheese is a meal all by itself, but I also like to serve it with a light salad for some extra nutrition. I recommend my avocado salad, 7 layer salad, or my mind blowing grilled corn salad!

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Mexican Mac and Cheese Recipe

This Mexican mac and cheese is simple, spicy, and full of flavor! Made with just 7 ingredients and my secret method easy cheese sauce.

Step-by-step photos can be seen below the recipe card.

Course Main Course

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 659kcal

Author Becky Hardin

Ingredients

• 1 pound dry rigatoni pasta (1 box)
• 1 tablespoon olive oil
• 16 ounces pork sausage bulk or casings removed
• ½ onion chopped
• 1 ounce Taco Seasoning (1 envelope)
• 4.5 ounces chopped green chiles undrained (1 can)
• 16 ounces salsa verde
• 16 ounces shredded Mexican Blend cheese (2 bags)
• Diced cherry tomatoes optional, for garnish
• Fresh cilantro optional, for garnish

Instructions

• Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray or line with foil and set aside.
• In a large pot of salted water, boil the pasta to al dente according to package instructions. Drain.
  1 pound dry rigatoni pasta
  
• While the pasta is cooking, prepare the sausage: Heat the oil in a large skillet set over medium-high heat. Add the sausage and onion, crumbling the sausage as it cooks.
  1 tablespoon olive oil, 16 ounces pork sausage, ½ onion
  
• When the sausage is almost cooked, add in the taco seasoning and green chiles.
  1 ounce Taco Seasoning, 4.5 ounces chopped green chiles
  
• Once the sausage is fully cooked, remove from heat and stir in the salsa verde. Set aside.
  16 ounces salsa verde
  
• Add the cooked pasta, stir, and pour half of the mixture into the prepared baking dish.
  
• Top the pasta with 8 ounces of cheese. Cover with the remaining pasta/sausage mixture and then finally top with the second 8 ounces of cheese. No need to stir.
  16 ounces shredded Mexican Blend cheese
  
• Bake for 30-35 minutes or until fully melted and bubbly. Top with diced tomatoes and fresh cilantro, if desired.
  Diced cherry tomatoes, Fresh cilantro
  

Video

Nutrition

Calories: 659kcal | Carbohydrates: 48g | Protein: 30g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 100mg | Sodium: 1197mg | Potassium: 465mg | Fiber: 2g | Sugar: 5g | Vitamin A: 995IU | Vitamin C: 8.5mg | Calcium: 433mg | Iron: 2mg

How to Make Mexican Mac and Cheese Step by Step

Boil the Pasta: Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray or line with foil and set aside. In a large pot of salted water, boil 1 pound (1 box) of rigatoni to al dente according to package instructions. Drain.

Cook the Pork: While the pasta is cooking, prepare the sausage: Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add 16 ounces of pork sausage and ½ of a diced onion, crumbling the sausage as it cooks.

Season the Pork: When the sausage is almost cooked, add in 1 ounce (1 envelope) of taco seasoning and green 4.5 ounces (1 can) of chopped green chiles. chiles.

Stir in the Salsa: Once the sausage is fully cooked, remove from the heat and stir in 16 ounces of salsa verde. Set aside.

Add the Pasta: Add the cooked pasta, stir, and pour half of the mixture into the prepared baking dish.

Layer the Casserole: Top the pasta with 8 ounces of shredded Mexican blend cheese. Cover with the remaining pasta/sausage mixture and then finally top with the second 8 ounces of cheese. No need to stir.

Bake and Serve: Bake for 30-35 minutes or until fully melted and bubbly. Top with diced tomatoes and fresh cilantro, if desired.

More Mac and Cheese Recipes to Try!

Side Dishes

Mac and Cheese Casserole

Dinners

Chili Mac (One Pot Recipe)

Side Dishes

Crockpot Mac and Cheese

Dinners

Loaded Mac and Cheese

The post Mexican Mac and Cheese appeared first on The Cookie Rookie®.