Meal Prep Monday: Cozy Casseroles

Ingredients:

• 2 cups cooked white rice
• 4 boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup diced ham
• 1 cup shredded Swiss cheese
• 1 can (10.5 ounces) condensed cream of chicken soup
• 1 cup sour cream
• 1/2 cup milk
• 2 tablespoons butter
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 tablespoons Dijon mustard
• Cooking spray

For the Topping:

• 1 cup shredded Swiss cheese
• 1/2 cup breadcrumbs
• 2 tablespoons melted butter

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with cooking spray.

2. In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the chicken pieces and diced ham, and cook until the chicken is no longer pink in the center, about 5-7 minutes. Season with salt, black pepper, garlic powder, and paprika. Remove from the skillet and set aside.

3. In a bowl, mix together the condensed cream of chicken soup, sour cream, milk, and Dijon mustard until well combined.

4. Layer the cooked rice evenly in the prepared baking dish. Place the cooked chicken pieces and diced ham over the rice. Sprinkle the shredded Swiss cheese evenly over the chicken and ham layers. Pour the cream of chicken soup mixture evenly over the casserole.

5. In a small bowl, mix together the topping ingredients: shredded Swiss cheese, breadcrumbs, and melted butter. Sprinkle the topping evenly over the casserole.

6. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.

7. Remove the foil and bake for an additional 10-15 minutes or until the casserole is golden brown and bubbly.

Ingredients:

• 9 lasagna noodles
• 1 tablespoon vegetable oil (for coating the cooked noodles)
• 1 pound ground beef or ground Italian sausage
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (28 ounces) crushed tomatoes
• 1 can (6 ounces) tomato paste
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups ricotta cheese
• 1 egg
• 3 cups shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves for garnish (optional)

Instructions:

1. Cook the lasagna noodles according to the package instructions until they are al dente. Drain, toss with 1 tablespoon of vegetable oil to prevent sticking, and set aside.

2. In a large skillet, chopped onion and minced garlic, and sauté until the onion is translucent. Add the ground beef or Italian sausage and cook over medium-high heat until browned.

3. Stir in the crushed tomatoes, tomato paste, dried basil, dried oregano, salt, and black pepper. Simmer the sauce for about 10-15 minutes, allowing the flavors to meld.

4. In a separate bowl, combine the ricotta cheese and egg. Mix until well blended.

5. Preheat your oven to 375°F (190°C).

6. To assemble the lasagna, spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish. Place 3 lasagna noodles on top of the sauce. Spread a third of the ricotta mixture over the noodles. Sprinkle a third of the shredded mozzarella cheese and a third of the grated Parmesan cheese over the ricotta mixture. Repeat the layers two more times.

7. Cover the baking dish with aluminum foil and bake in the preheated oven for 25-30 minutes.

8. Remove the foil and bake for an additional 10-15 minutes or until the lasagna is bubbling and the cheese is golden brown.

9. Let the lasagna rest for a few minutes before slicing and serving. Garnish with fresh basil leaves if desired.

Ingredients:

• 1 pound ground beef
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 can (10.75 ounces) condensed cream of mushroom soup
• 1 cup frozen green beans, thawed
• 2 cups shredded cheddar cheese
• 2 cups frozen tater tots
• 1 tablespoon Worcestershire sauce
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish and set aside.

2. In a large skillet, cook the ground beef and chopped onion over medium-high heat until the beef is browned and the onion is translucent. Drain any excess fat.

3. Stir in the minced garlic and cook for an additional minute until fragrant.

4. Add Worcestershire sauce, condensed cream of mushroom soup, and thawed green beans to the skillet. Cook for a few minutes until heated through. Season with salt and pepper to taste.

5. Transfer the beef and vegetable mixture to the prepared baking dish and spread it evenly.

6. Sprinkle 2 cups of shredded cheddar cheese over the beef and vegetable layer.

7. Arrange 2 cups of frozen tater tots on top of the cheese in a single layer.

8. Bake in the preheated oven for 30-35 minutes or until the tater tots are golden brown and crispy, and the casserole is bubbling.

9. Remove from the oven and let it cool for a few minutes before serving.

Ingredients:

• 1 pound ground beef
• 1 small onion, chopped
• 1 can (15 ounces) chili beans, drained
• 1 can (15 ounces) corn, drained
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 cup crushed corn chips
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large skillet, cook the ground beef and chopped onion over medium-high heat until the beef is browned and the onion is translucent. Drain any excess fat.

3. Stir in the drained chili beans, drained corn, and salsa. Add chili powder, cumin, salt, and black pepper to taste. Simmer for about 5 minutes to allow the flavors to meld.

4. In a greased 9x13-inch baking dish, spread the beef and vegetable mixture evenly. Sprinkle the shredded cheddar cheese and shredded Monterey Jack cheese over the top. Spread the crushed corn chips evenly over the cheese layer.

5. Bake in the preheated oven for 25-30 minutes or until the casserole is hot and bubbly, and the cheese is melted and slightly golden.

6. Remove from the oven and let it cool for a few minutes before serving.

Ingredients:

For the Mashed Potatoes:

• 4 cups potatoes, peeled and cubed
• 1/4 cup butter
• 1/4 cup milk
• Salt and pepper to taste

For the Meat Filling:

• 1 pound ground beef or lamb
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup carrots, diced
• 1 cup peas
• 2 tablespoons all-purpose flour
• Excessive fat from the cooked meat
• 1 cup beef broth
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C).

2. In a large pot, place the peeled and cubed potatoes. Cover them with cold water and add a pinch of salt. Bring the water to a boil and cook the potatoes until they are fork-tender, about 15-20 minutes.

3. Drain the potatoes and return them to the pot. Add the butter, milk, and season with salt and pepper. Mash the potatoes until they are smooth and creamy. Set aside.

4. In a large skillet, cook the ground beef or lamb over medium-high heat until browned. Remove any excessive fat from the skillet, leaving about 2 tablespoons of fat in the pan. Add chopped onion, minced garlic, and diced carrots to the skillet. Sauté for about 5 minutes until the onion is translucent.

5. Stir in the all-purpose flour and cook for an additional minute.

6. Pour in the beef broth and Worcestershire sauce. Add dried thyme, salt, and pepper. Stir well and simmer for 5-10 minutes until the mixture thickens.

7. Add the peas to the meat filling and cook for an additional 2 minutes.

8. Transfer the meat and vegetable mixture to a greased 9x13-inch baking dish. Spread the mashed potatoes evenly over the top, creating a smooth surface.

9. Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and the filling is bubbling.

10. Remove from the oven and let it cool for a few minutes before serving.

Ingredients:

• 2 cups elbow macaroni
• 4 cups shredded sharp cheddar cheese
• 2 cups milk
• 1/4 cup butter
• 2 1/2 tablespoons all-purpose flour
• 2 1/2 tablespoons butter
• 1/2 cup bread crumbs
• 1 pinch paprika
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Cook the elbow macaroni in a large pot of boiling salted water until al dente. Drain.

3. In a saucepan, melt butter or margarine or medium-low heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well.

4. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika.

5. Bake at 350°F (175°C) for 30 minutes. Serve.

Ingredients:

• 12 ounces ziti pasta
• 2 cups cooked chicken breast, diced
• 6 slices bacon, cooked and crumbled
• 1 packet (1 ounce) ranch dressing mix
• 8 ounces cream cheese, softened
• 1 cup shredded mozzarella cheese
• 1 cup shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley (optional, for garnish)
• Salt and black pepper to taste

Instructions:

1. Preheat your oven to 350°F (175°C).

2. Cook the ziti pasta according to the package instructions until it's al dente. Drain and set aside.

3. In a large mixing bowl, combine the cooked chicken breast, crumbled bacon, ranch dressing mix, softened cream cheese, shredded mozzarella cheese, and shredded cheddar cheese. Mix well until the cream cheese and ranch mix are evenly distributed.

4. Add the cooked ziti pasta to the bowl and gently toss until the pasta is coated evenly with the chicken, bacon, and cheese mixture. Season with salt and black pepper to taste.

5. Transfer the mixture to a greased 9x13-inch baking dish and spread it out evenly.

6. Sprinkle the grated Parmesan cheese over the top of the casserole.

7. Cover the baking dish with aluminum foil.

8. Bake in the preheated oven for 25-30 minutes, or until the casserole is hot and bubbly.

9. Remove the foil and continue baking for an additional 5-10 minutes, or until the top is golden and slightly crispy.

10. Remove from the oven and let it cool for a few minutes.

11. Garnish with chopped fresh parsley, if desired, before serving.