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| Ravioli Casserole Via Written Reality |
Casseroles are a staple during the cold winter months. Who doesn't love a good casserole?! We've found some delicious casserole dishes for you to add to your rotation. Add a simple side salad and dinner is served! So invite the family over and enjoy!
Ravioli Casserole
Ingredients:
1 lb. mild Italian sausage
1 large jar of pasta sauce
1 can of fire-roasted tomatoes, undrained
1/2 cup of water
2 packages of frozen cheese ravioli (2 lbs.)
2 cups of Italian blend cheese, shredded
2 Tablespoons of grated parmesan cheese
Instructions:
Preheat the oven to 400 degrees.
Brown the sausage in a skillet and drain.
Mix together the tomatoes, water, pasta sauce and sausage. Spoon about a cup of the sauce mixture into the bottom of a 13 x 9 baking dish.
Add a layer of ravioli and cover with a cup of the Italian blend cheese. Repeat the layers and sprinkle with the rest of the Italian and the parmesan cheese.
Cover with foil and bake for 30 minutes. Then remove the foil and bake uncovered for about 15 more minutes until cheese is melted and the sauce is bubbly. Enjoy!
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| Teriyaki Chicken and Pineapple Rice Casserole Via Betty Crocker |
Teriyaki Chicken and Pineapple Rice
Ingredients:
3 tablespoons packed brown sugar
3 tablespoons soy sauce
1 1/2 teaspoons grated gingerroot
1 1/2 teaspoons finely chopped garlic
1/4 teaspoon crushed red pepper flakes
1 tablespoon cornstarch
1/4 cup water
1 1/2 cups uncooked Minute® instant white rice
1 can (8 oz) pineapple tidbits, undrained
1 red bell pepper, diced
1/4 cup sliced green onions (about 3)
1 1/4 cups Progresso™ chicken stock (from 32-oz container)
4 boneless skinless chicken breasts (5 oz each)
1/2 teaspoon salt
Directions:
1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2. Make teriyaki glaze by mixing brown sugar, soy sauce, gingerroot, garlic and pepper flakes in 8-inch nonstick skillet. Stir over medium heat until sugar is melted. In small bowl, beat cornstarch and water; add to soy mixture. Cook 1 to 2 minutes, stirring occasionally, until mixture starts to simmer and has thickened. Cool slightly; reserve 2 tablespoons glaze in small bowl; cover and refrigerate.
3. Mix rice, pineapple, bell pepper, 3 tablespoons of the onions and the stock in baking dish. Season both sides of chicken with salt; brush with 2 tablespoons of the unrefrigerated glaze. Stir remaining unrefrigerated glaze into rice mixture; place chicken on top of rice. Cover tightly with foil.
4. Bake 40 to 50 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Serve topped with reserved 2 tablespoons refrigerated glaze and remaining 1 tablespoon green onions.
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| Chicken Noodle Casserole Via Life in the Lofthouse |
Chicken Noodle Casserole
Serves 6
Prep Time: 10 min
Cook Time: 30 min
Ingredients:
2 cups uncooked egg noodles
2 cups cooked, shredded chicken
1 (10 oz.) package frozen peas and carrots
1 (10 oz.) package frozen corn
1 cup milk
1 (10 oz.) can cream of chicken soup
1 (10 oz.) can cream of mushroom soup
salt and pepper, to taste
1/2 Tablespoon dried minced onion
2 Tablespoons melted butter
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasoning (optional)
Instructions:
Preheat oven to 350° F. Spray a 9x13 inch baking dish with nonstick spray.
Boil egg noodles according to package directions. Drain water.
Meanwhile, in a large bowl combine all the other remaining ingredients. Add cooked noodles to mixture. Gently stir to combine everything. Pour into prepared baking dish. Cover with foil.
Bake 30 minutes or until heated through. Remove from oven and let stand 5 minutes before serving. Enjoy!
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