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 Timeless Classics
Y’all, I am absolutely crazy about casseroles. Even though
I’ve been cooking for years, I’ve never stopped making these
flavorful dishes that are easy enough for even the newest cooks
to prepare. I have always loved their simplicity, and the flavor
options are truly endless. Since I’ve been making casseroles like
the ones in this special issue for my family and friends for so
many years, I wanted to share this collection with you. These
yummy recipes will have you pulling out your trusty 13x9s and
other baking dishes to make comforting meals for your family,
to take to a potluck, or to give to a friend in need.
Classic Southern recipes are also near and dear to my
heart, and many well-loved recipes from the South come in the
form of a casserole. For decades, Southern cooks have served
chicken tetrazzini, squash casseroles, lasagnas, shepherd’s
pies, bread puddings, and rich macaroni and cheeses, and it’s
a tradition I love to keep alive. This issue is full of traditional
Southern flavors as well as fun and interesting new takes on
tried-and-true favorites.
Since casseroles work for breakfast, lunch, dinner, and
almost every occasion you could imagine, I categorized the
recipes into breakfast options, chicken suppers, side dishes,
ooey-gooey mac and cheeses, and dinners for company.
No matter what kitchen question you come across—from
wondering what to make ahead and freeze for a busy week to
looking for an easy side dish to take to a church dinner—these
casseroles are your answer.

Love and Best Dishes,

 “Get out your
baking dishes
fP these yummy
casseroles.”—Paula
Photo by Kelli Boyd

PAU L A D E E N ’S B EST CAS S E R O L ES 4

 EDITOR-IN-CHIEF Paula Deen
EDITORIAL

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 RISE AND

Shine Breakfast Casseroles

Breakfast has been deemed the most important meal of the day, and what better
way to start your morning than with a hearty casserole. Many of these dishes can be
prepared the night before, so all you have to do is wake, bake, and enjoy.
Grits and Greens
Bake, page 16

PAU L A D E E N ’S B EST CAS S E R O L ES 8

 RISE AND SHINE

Baked Cheese Grits

with Herbed Creole Shrimp
Makes 8 servings

Instead of individual servings, you can bake the grits mixture in a

13x9-inch baking dish until set in the center, 30 to 40 minutes.

41⁄2 cups milk, divided Herbed Creole Shrimp

1⁄4 cup butter Makes 8 servings
1 cup quick-cooking grits
2 cups shredded Gruyère cheese 1⁄4 cup butter
1⁄4 teaspoon salt 1⁄2 cup chopped green onion
2 large eggs, room temperature 2 cloves garlic, minced
Herbed Creole Shrimp (recipe follows) 1⁄4 cup chicken broth
3⁄4 cup heavy whipping cream
1. Preheat oven to 350°. Spray 8 (1-cup) 2 pounds peeled and deveined
baking dishes with cooking spray. medium fresh shrimp
2. In a medium saucepan, bring 4 cups 1 tablespoon minced fresh parsley
milk and butter to a boil over medium- 1 tablespoon minced fresh dill
low heat. Slowly whisk in grits until 1 tablespoon Creole seasoning
smooth. Cook, whisking frequently, until 2 teaspoons minced fresh thyme
thickened, 4 to 5 minutes. Remove from 1 tablespoon fresh lemon juice
heat, and stir in cheese and salt until
melted. 1. In a large skillet, melt butter over
3. In a small bowl, whisk together eggs and medium-high heat. Add green onion and
remaining ½ cup milk. Gradually whisk garlic; cook until tender, about 2 minutes.
egg mixture into grits until combined. Stir in broth; cook for 1 minute. Stir in
Pour mixture into prepared pans. cream; cook until slightly thickened,
4. Bake until center is set, 30 to 5 to 7 minutes. Stir in shrimp, parsley, dill,
40 minutes. Let stand for 5 minutes Creole seasoning, and thyme; cook until
before serving; serve with Herbed Creole shrimp are pink and firm, 2 to 3 minutes.
Shrimp. Stir in lemon juice. Serve immediately.

9 PAU L A D E E N ’S B EST CAS S E R O L ES

11 PAU L A D E E N ’S B EST CAS S E R O L ES
 Rise and Shine

Herbed Bacon
and Hash Brown
Casserole
Makes 6 to 8 servings

Combine two favorite breakfast foods,

bacon and hash browns, in this creamy,
flavor-packed casserole.

1 (16-ounce) package bacon,

chopped
1⁄4 cup butter
1 green bell pepper, chopped
1 onion, chopped
1 tablespoon minced garlic
2 (32-ounce) packages frozen hash
brown potatoes, thawed
2 cups sour cream
1 (10.75-ounce) can cream of
chicken soup
1 (10.75-ounce) can cream of
mushroom soup
1 (8-ounce) package shredded
sharp Cheddar cheese
3 tablespoons chopped fresh
parsley, divided
2 tablespoons chopped fresh dill
1 teaspoon minced fresh thyme parsley; sprinkle onto casserole. 1. Preheat oven to 450°. Line a large
1 teaspoon salt 7. Bake until golden brown and bubbly, rimmed baking sheet with foil.
1 cup shredded Gouda cheese about 30 minutes more. Let stand for 2. Toss together tomatoes and
1 cup panko (Japanese bread 10 minutes before serving. 1 tablespoon oil on prepared pan;
crumbs) arrange in a single layer. Bake for
10 minutes.
1. Preheat oven to 350°. Spray a 3-quart Roasted Tomato 3. Reduce oven temperature to 350°.
baking dish with cooking spray. Spray a 13x9-inch baking dish with
2. In a large skillet, cook bacon over Crustless Quiche cooking spray.
medium heat until crisp. Remove bacon Makes 8 to 10 servings 4. In a small skillet, heat remaining
using a slotted spoon, and let drain on 1 tablespoon oil over medium heat.
paper towels. Pour off drippings, and Serve this dish hot or at room Add onion, and cook until tender, 5 to
wipe skillet clean. temperature. 7 minutes.
3. In same skillet, melt butter over 5. Spread croutons in prepared dish.
medium heat. Add bell pepper, onion, 2 pints grape tomatoes Top with cheeses, onion, salt, and
and garlic; cook, stirring occasionally, 2 tablespoons olive oil, divided pepper. In a medium bowl, whisk
until tender, about 8 minutes. 1 cup chopped onion together eggs and half-and-half until
4. In a large bowl, stir together two- 1 (5-ounce) bag Caesar-flavored smooth; pour onto cheese mixture.
thirds of bacon, cooked vegetables, croutons* Top with tomatoes, and sprinkle with
potatoes, sour cream, soups, Cheddar, 1 (8-ounce) package shredded rosemary.
2 tablespoons parsley, dill, thyme, and mozzarella cheese 6. Bake until center is set, 40 to
salt. Pour into prepared pan, and cover 1 cup shredded fontina cheese 45 minutes. Let stand for 10 minutes
with foil. 1⁄4 teaspoon salt before serving.
5. Bake for 45 minutes. 1⁄4 teaspoon ground black pepper
6. In a medium bowl, stir together 8 large eggs *We used New York Texas Toast Caesar
Gouda, bread crumbs, remaining 1 cup half-and-half Croutons.
bacon, and remaining 1 tablespoon 1 teaspoon dried rosemary

PAU L A D E E N ’S B EST CAS S E R O L ES 12

 Rise and Shine

Baked Blueberry- butter, baking powder, pie spice, and 2 cups heavy whipping cream
salt until smooth. Stir in oats and 11⁄2 cups sugar
Apple Oatmeal apple until well combined. Gently fold 11⁄2 cups milk
Makes 8 to 10 servings in blueberries. Pour into prepared pan, 8 large eggs
and cover with foil. 1 tablespoon vanilla extract
Fresh blueberries can be swapped 3. Bake for 30 minutes. Uncover 1 teaspoon ground cinnamon
for 1 (12-ounce) package of frozen and bake until center is set, 20 to 1⁄8 teaspoon ground allspice
blueberries that have been thawed 30 minutes more. Let stand for
and drained. 10 minutes before serving. 1. Preheat oven to 300°. Spread
croissant pieces onto a large rimmed
31⁄2 cups milk baking sheet, and bake until lightly
2 large eggs toasted and dry, about 10 minutes.
1 cup firmly packed light brown Cinnamon 2. Spread croissant pieces into a
sugar 3-quart baking dish, and sprinkle with
1 cup applesauce Croissant Bread pecans, cranberries, and raisins. In a
1⁄2 cup butter, melted large bowl, whisk together cream and
1 tablespoon baking powder Pudding all remaining ingredients until smooth.
2 teaspoons apple pie spice Makes 8 to 10 servings Pour onto croissant mixture. Cover and
1 teaspoon salt refrigerate for at least 4 hours or up to
5 cups old-fashioned oats You can skip step 1 if you use stale, day- overnight.
1 large Granny Smith apple, old croissants. 3. Preheat oven to 350°. Uncover and
peeled, cored, and diced let stand at room temperature for
1 pint fresh blueberries 1 (10-ounce) package croissants, 30 minutes.
cut into 1-inch pieces 4. Bake until puffed and a knife inserted
1. Preheat oven to 350°. Spray a 3-quart 2 cups chopped pecans in center comes out clean, 45 to
baking dish with cooking spray. 1⁄2 cup dried cranberries 55 minutes, covering with foil to
2. In a large bowl, whisk together milk, 1⁄2 cup raisins prevent excess browning, if necessary.
eggs, brown sugar, applesauce, melted

13 PAU L A D E E N ’S B EST CAS S E R O L ES

 KITCHEN TIP
Use any combination of dried
fruits and nuts you prefer.
 Rise and Shine

Grits and Greens

Bake
Makes 8 to 10 servings

Serve up three of the South’s favorite

ingredients—bacon, grits, and greens—
in one simple dish.

1 (16-ounce) package thick-cut

bacon, chopped
4 cups low-sodium chicken broth
11⁄4 cups quick-cooking grits (not
instant)
1⁄2 cup heavy whipping cream
2 cups chopped fresh kale
2 cups shredded smoked Gouda
cheese
1⁄2 cup minced green onion
2 large eggs, beaten
1⁄2 teaspoon salt
Garnish: sliced green onion

1. Preheat oven to 350°. Spray a 9-inch

square baking dish with cooking spray.
2. In a large skillet, cook bacon over
medium heat, stirring frequently, until
crisp. Remove from skillet, and let
drain on paper towels.
3. In a large saucepan, bring broth to
a boil over medium-high heat. Slowly
whisk in grits; reduce heat, and simmer
until thickened, 4 to 5 minutes. Stir in
cream; remove from heat.
Crab and Egg 1 teaspoon kosher salt
1⁄2 teaspoon ground black pepper
4. Stir kale, cheese, green onion, and Casserole
bacon into grits. Stir in eggs and salt, Makes 10 servings 1. Preheat oven to 350°. Spray a
and pour mixture into prepared pan. 2½-quart baking dish with cooking
5. Bake until golden brown, 40 to This elegant but easy casserole is great spray.
50 minutes. Garnish with green onion, for brunch. 2. In a large bowl, combine 1½ cups
if desired. Let stand for 10 minutes water and bread; let stand for
before serving. 11⁄2 cups water 15 minutes.
6 slices whole wheat bread 3. In a medium skillet, heat oil over
1 tablespoon extra-virgin olive oil medium heat. Add onion, celery,
KITCHEN TIP 1
1⁄2
cup chopped yellow onion
cup diced celery
bell pepper, and garlic; cook, stirring
frequently, until tender, about 5 minutes.
Spinach or arugula can
1⁄2 cup chopped green bell pepper 4. Stir onion mixture, 1 cup cheese,
be used instead of kale.
1 tablespoon minced garlic and water chestnuts into soaked bread.
2 cups shredded Cheddar cheese, Gently fold in crab. In a medium bowl,
divided whisk together eggs, mayonnaise,
1 (8-ounce) can sliced water hot sauce, salt, and black pepper. Stir
chestnuts, drained egg mixture into bread mixture until
1 pound lump crabmeat, picked combined. Pour into prepared pan, and
free of shells sprinkle with remaining 1 cup cheese.
2 large eggs, lightly beaten 5. Bake until golden brown and center
1⁄2 cup mayonnaise is set, 35 to 40 minutes. Let stand for
1 tablespoon hot sauce 10 minutes before serving.
PAU L A D E E N ’S B EST CAS S E R O L ES 16
 RISE AND SHINE

Breakfast Bread Pudding

Makes 12 servings

Brioche or Hawaiian bread can be swapped for challah.

1⁄2 cup butter, divided 1. Preheat oven to 350°. Spray a 13x9-inch

3 cups finely chopped peeled Gala baking dish with cooking spray.
apples 2. In a large skillet, melt ¼ cup butter over
1 cup finely chopped peeled Granny medium-high heat. Add apples, cinnamon,
Smith apple allspice, and cloves; cook, stirring
1 teaspoon ground cinnamon frequently, until apples are just soft, about
1⁄4 teaspoon ground allspice 10 minutes.
1⁄4 teaspoon ground cloves 3. In a large bowl, whisk together half-and-
13⁄4 cups half-and-half half, 1 cup brown sugar, eggs, and vanilla.
11⁄2 cups firmly packed light brown Stir in bread, raisins, cranberries, and
sugar, divided apple mixture until well combined. Pour
7 large eggs into prepared pan, and cover with foil.
1 teaspoon vanilla extract 4. Bake for 20 minutes. Uncover and bake
2 (16-ounce) loaves challah bread, until golden brown and puffed, 20 to
cut into 1-inch cubes 25 minutes more. Let stand for 10 minutes
1 cup golden raisins before serving.
1 cup dried cranberries 5. Meanwhile, in a medium saucepan,
1⁄2 cup maple syrup bring maple syrup, remaining ½ cup
3 tablespoons heavy whipping brown sugar, and remaining ¼ cup butter
cream to a boil over medium-high heat. Reduce
heat, and simmer, stirring constantly, for
5 minutes. Remove from heat, and stir in
cream. Serve with bread pudding.

’ Kitchen Tip ’
One large apple yields about 1 cup chopped.

17 PAU L A D E E N ’S B EST CAS S E R O L ES

PAU L A D E E N ’S B EST CAS S E R O L ES 18
 Rise and Shine

Sausage and
Greens Breakfast
Casserole
Makes 8 to 10 servings

Collard greens or kale can be swapped

for turnip greens.

4 cups water
4 cups firmly packed chopped
turnip greens
1 tablespoon olive oil
1 pound ground pork breakfast
sausage
11⁄2 cups chopped sweet onion
1 cup chopped yellow bell pepper
1 (16-ounce) loaf crusty French
bread, cut into 1-inch pieces
1 cup shredded Gruyère cheese
1 cup shredded provolone cheese,
divided
1⁄2 cup grated Parmesan cheese
11⁄2 cups whole milk
11⁄2 cups heavy whipping cream
6 large eggs
2 teaspoons minced fresh thyme with foil to prevent excess browning, 1. In a large skillet, melt 2 tablespoons
1⁄2 teaspoon salt if necessary. Let stand for 10 minutes butter over medium heat. Add apples;
1⁄4 teaspoon ground black pepper before serving. cook, stirring occasionally, until just
tender, about 8 minutes. Remove
1. Spray a 4-quart baking dish with from heat; stir in lemon juice and
cooking spray. Overnight Apple 1 teaspoon pie spice.
2. In a medium saucepan, bring 4 cups 2. Spray a 13x9-inch baking dish with
water and turnip greens to a boil over Pie French Toast cooking spray. Arrange half of bread
medium-high heat; reduce heat, and Makes 6 servings in prepared pan, overlapping slices as
simmer until tender. Drain greens well, necessary. Spread apple mixture onto
and let cool completely. Prepare this dish at night for a delicious bread; top with remaining bread.
3. In a large skillet, heat oil over meal in the morning, or assemble it 3. In a large bowl, whisk together eggs,
medium-high heat. Add sausage, in the morning and refrigerate for a milk, granulated sugar, vanilla, and
onion, and bell pepper; cook, stirring yummy brinner—breakfast for dinner. salt. Pour onto bread; gently press with
occasionally, until sausage is browned a spatula. Cover and refrigerate for at
and crumbly; drain well. 6 tablespoons butter, divided least 8 hours or up to overnight.
4. In prepared pan, toss together bread, 6 cups sliced Gala apples 4. Preheat oven to 350°. Uncover and
sausage mixture, and greens. Sprinkle 1 tablespoon fresh lemon juice let stand at room temperature for
with Gruyère, ½ cup provolone, and 11⁄4 teaspoons apple pie spice, 30 minutes.
Parmesan. divided 5. In a small microwave-safe bowl,
5. In a medium bowl, whisk together 3⁄4 pound French bread, cut into melt remaining 4 tablespoons butter.
milk, cream, eggs, thyme, salt, and 1⁄2-inch-thick slices Stir in remaining ¼ teaspoon pie spice.
pepper until smooth. Pour onto bread, 8 large eggs Drizzle onto bread.
and sprinkle with remaining ½ cup 2 cups whole milk 6. Bake until golden brown and center
provolone. Let stand for 30 minutes. 2⁄3 cup granulated sugar is set, 35 to 40 minutes. Let stand for
6. Preheat oven to 350°. 2 teaspoons vanilla extract 10 minutes before serving. Sprinkle
7. Bake until puffed and golden brown 1⁄8 teaspoon salt with confectioners’ sugar, and serve
and a knife inserted in center comes Confectioners’ sugar with maple syrup.
out clean, 50 to 60 minutes, covering Maple syrup

PAU L A D E E N ’S B EST CAS S E R O L ES 20

 Rise and Shine

Cheesy Maple 2. In a large skillet, cook sausage over 1 (5-ounce) package Italian-
medium heat until browned and seasoned croutons
Pork Breakfast crumbly; drain well. 1 (12-ounce) package diced ham,
3. Arrange bread in prepared pan, drained
Casserole overlapping as necessary. Top with 1 (10-ounce) package frozen
Makes 8 to 10 servings sausage and cheese. chopped spinach, thawed and
4. In a large bowl, whisk together eggs squeezed dry
This casserole is great for Easter and all remaining ingredients; pour onto 1 (8-ounce) package shredded
Sunday, Christmas morning, and cheese. Cover and refrigerate for Italian cheese blend
any other time you want an easy 8 hours. 10 large eggs
breakfast or brunch dish that can be 5. Preheat oven to 350°. Uncover and let 11⁄2 cups half-and-half
prepped ahead. stand at room temperature for 1⁄2 teaspoon salt
30 minutes. 1⁄2 teaspoon ground black pepper
1 pound ground maple pork 6. Bake until golden brown and center is 1 cup shredded mild Cheddar
breakfast sausage set, about 40 minutes. Let stand for cheese
6 slices soft hearty white bread, 10 minutes before serving.
crusts cut off 1. Preheat oven to 350°. Spray a 13x9-
1 (8-ounce) package shredded inch baking dish with cooking spray.
Cheddar cheese Ham and 2. Layer croutons, ham, spinach, and
8 large eggs Italian cheese in prepared pan. In a large
2 cups whole milk Cheese Breakfast bowl, whisk together eggs, half-and-half,
1 teaspoon powdered mustard salt, and pepper until well combined.
1⁄2 teaspoon seasoned pepper Casserole Pour onto casserole, and sprinkle with
1⁄4 teaspoon salt Makes 8 servings Cheddar.
3. Bake until hot and bubbly, 35 to
1. Spray a 13x9-inch baking dish with This one-dish, mix-pour-bake recipe is 40 minutes. Let stand for 10 minutes
cooking spray. about as easy as breakfast gets. before serving.

21 PAU L A D E E N ’S B EST CAS S E R O L ES

PAU L A D E E N ’S B EST CAS S E R O L ES 22
 Rise and Shine

Baked Eggs and Spinach 1⁄2 cup oil-packed sun-dried

tomatoes, drained and chopped
Hash Browns and Sausage 11⁄2 cups 2% reduced-fat milk
6 large eggs
with Smoked Breakfast 11⁄3 cups self-rising flour
1 teaspoon salt
Salmon Casserole
Makes 6 servings Makes 6 servings 1. Preheat oven to 350°. Spray a 3-quart
baking dish with cooking spray.
This recipe can also be made in a 13x9- Turkey sausage, sun-dried tomatoes, 2. In a medium skillet, cook sausage
inch baking dish. Make 6 indentations and two cheeses pack a whole lot of over medium heat until browned and
in potato mixture, and crack an egg into flavor into this simple casserole. crumbly; drain.
each indentation. Bake as directed. 3. Layer spinach, sausage, cheeses, and
1 (19.5-ounce) package Italian tomatoes in prepared pan. In a large
8 large eggs, divided turkey sausage, casings removed bowl, whisk together milk and eggs
1 cup sour cream 1 (6-ounce) package fresh baby until well combined. Whisk in flour and
1⁄3 cup butter, melted spinach, chopped salt until smooth. Pour onto casserole.
1 teaspoon salt 1 cup shredded smoked provolone 4. Bake until center is set, 25 to
1 (30-ounce) package frozen cheese 30 minutes. Let stand for 10 minutes
shredded hash brown potatoes, 1 cup shredded part-skim before serving.
thawed mozzarella cheese
1 cup shredded mozzarella cheese
Ground black pepper
2 ounces smoked salmon, coarsely
chopped
Garnish: sour cream, chopped green
onion

1. Preheat oven to 400°. Spray 6 (2-cup)

ovenproof baking dishes with cooking
spray.
2. In a large bowl, whisk together
2 eggs, sour cream, melted butter,
and salt until smooth. Stir in potatoes
and cheese. Divide mixture among
prepared pans.
3. Bake until potatoes are lightly
browned and set, about 40 minutes.
4. Make a shallow indentation in
each potato mixture using the back
of a spoon. Crack 1 egg into each
indentation, and sprinkle with pepper.
5. Bake until eggs are over easy, about
7 minutes, or to desired degree of
doneness. Top with salmon. Garnish
with sour cream and green onion, if
desired. Let stand for 5 minutes before
serving.

PAU L A D E E N ’S B EST CAS S E R O L ES 24

 RISE AND SHINE

Spicy Huevos Rancheros Casserole

Makes 8 to 10 servings

Chorizo sausage is available both cured and fresh. Cured chorizo is also known as
Spanish or Portuguese chorizo; the fresh version is also known as Mexican chorizo.

1 pound fresh chorizo sausage, frequently, until browned and crumbly;

casings removed drain well. Stir in beans, enchilada sauce,
1 cup chopped onion chiles, and taco seasoning until well
2 (15-ounce) cans black beans, rinsed combined.
and drained 3. Arrange one-third of tortilla pieces
1 (10-ounce) can enchilada sauce in prepared pan. Top with one-third of
1 (4-ounce) can chopped green chorizo mixture and one-third of cheese.
chiles, drained Repeat layers twice.
1 tablespoon taco seasoning 4. In a large bowl, whisk together eggs
1 (25-ounce) package corn tortillas,* and milk until smooth. Slowly pour
torn into bite-size pieces egg mixture onto casserole. Cover and
2 (8-ounce) packages shredded refrigerate for at least 2 hours or up to
Mexican cheese blend overnight.
12 large eggs 5. Preheat oven to 350°. Uncover and let
1 cup milk stand at room temperature for 30 minutes.
Garnish: sliced tomato 6. Bake until a knife inserted in center
comes out clean, 45 to 55 minutes. Let
1. Spray a 13x9-inch baking dish with stand for 10 minutes before serving.
cooking spray. Garnish with tomato, if desired.
2. In a large skillet, cook chorizo and
onion over medium-high heat, stirring *We used Mission Yellow Corn Tortillas.

’ Kitchen Tip ’
Substitute ground beef or pork breakfast sausage if you prefer a milder dish.

25 PAU L A D E E N ’S B EST CAS S E R O L ES

 ON THE

Side Flavorful Veggies

Serve up any of these dishes for an easy way to round out a meal. Filled with
veggies, grains, potatoes, and more, these yummy sides are perfect to take to

potlucks, reunions, get-togethers, and dinners with family and friends.

27 PAU L A D E E N ’S B EST CAS S E R O L ES

 Carrot
Casserole,
page 33
 On the Side

Spaghetti Squash 4 ounces cream cheese, softened about 30 minutes. Reduce oven
4 ounces goat cheese, softened temperature to 350°.
Casserole 1⁄2 cup heavy whipping cream 3. Let squash cool enough to handle.
Makes 6 to 8 servings 1 tablespoon chopped fresh Using a fork, scrape squash strands into
tarragon a large bowl. Stir in cream cheese, goat
The crunchy pine nuts on top of this 1 cup pine nuts cheese, cream, tarragon, remaining
casserole are a great contrast to the Garnish: chopped fresh parsley 1 teaspoon salt, and remaining
creamy filling. ½ teaspoon pepper until well combined.
1. Preheat oven to 400°. Line a rimmed Spoon into a 9-inch square baking dish,
1 medium spaghetti squash, halved baking sheet with foil. and sprinkle with pine nuts.
lengthwise and seeded 2. Place squash, cut side up, on 4. Bake until hot and bubbly, about
2 tablespoons olive oil prepared pan. Drizzle with oil, and 30 minutes. Garnish with parsley, if
2 teaspoons kosher salt, divided sprinkle with 1 teaspoon salt and desired. Let stand for 10 minutes before
1 teaspoon ground black pepper, ½ teaspoon pepper. Bake until tender, serving.
divided

29 PAU L A D E E N ’S B EST CAS S E R O L ES

 On the Side

Caramelized
Onion Scalloped
Potatoes
Makes 8 to 10 servings

The caramelized onions in step 2 can

be cooked up to two days ahead and
refrigerated.

1 tablespoon butter
2 pounds sweet onions, sliced
1⁄3 cup all-purpose flour
1 (12-ounce) can low-fat
evaporated milk, divided
1 cup low-sodium chicken broth
½ teaspoon seasoned salt
½ teaspoon ground black pepper
2 tablespoons fresh thyme leaves
5 pounds russet potatoes, peeled
and sliced 1⁄8 inch thick
½ cup grated Pecorino Romano
cheese
Garnish: fresh thyme

1. Preheat oven to 350°. Spray a 13x9-

inch baking dish with cooking spray.
2. In a large skillet, melt butter over
medium heat. Add onions; cook,
stirring occasionally, until golden
brown, about 1 hour.
3. In a small bowl, whisk together
flour and ½ cup evaporated milk. In
a medium saucepan, whisk together
broth, seasoned salt, pepper, and
remaining evaporated milk; bring to
a boil over medium-high heat. Whisk
in flour mixture, and reduce heat to
medium. Cook, whisking constantly,
until thickened, about 5 minutes. Stir
in thyme.
4. Spread one-fourth of potatoes in
prepared pan. Top with one-fourth
of broth mixture and one-fourth of
onions. Repeat layers 3 times. Cover
with foil.
5. Bake for 30 minutes. Uncover,
sprinkle with cheese, and bake until
potatoes are tender and top is lightly
browned, about 45 minutes more.
Garnish with thyme, if desired. Let
stand for 10 minutes before serving.
PAU L A D E E N ’S B EST CAS S E R O L ES 30
 On the Side

Smoked Sausage Crispy Cornbread (recipe follows) 3. Melt butter with drippings in skillet
3 tablespoons chopped fresh over medium heat. Add onion, celery,
Cornbread parsley bell pepper, and garlic; cook, stirring
3 tablespoons chopped fresh sage frequently, until vegetables are tender,
Dressing 1 tablespoon poultry seasoning about 8 minutes.
Makes 10 to 12 servings 5 cups chicken broth 4. Crumble Crispy Cornbread into
3 large eggs a large bowl, and stir in sausage,
You don’t have to save this recipe for the 1 cup sour cream cooked vegetables, parsley, sage, and
holidays; it’s a great side dish for any poultry seasoning. Stir in broth until
cool-weather dinner. 1. Preheat oven to 350°. Spray a 3½-quart moistened. In a small bowl, whisk
baking dish with cooking spray. together eggs and sour cream; stir into
1 (16-ounce) package smoked 2. In a large skillet, cook sausage cornbread mixture until well combined.
sausage, chopped over medium-high heat, stirring Pour into prepared pan.
¼ cup butter occasionally, until browned. Remove 5. Bake for 30 minutes. Stir mixture,
2 cups chopped onion sausage using a slotted spoon, and and bake until top is browned and
2 cups chopped celery let drain on paper towels, reserving center is set, 20 to 30 minutes more.
1 red bell pepper, chopped drippings in skillet. Let stand for 10 minutes before serving.
3 cloves garlic, minced

31 PAU L A D E E N ’S B EST CAS S E R O L ES

 On the Side

Crispy Cornbread 1. Preheat oven to 350°. Spray a 3-quart Gradually whisk in broth and cream;
Makes 1 (12-inch) loaf baking dish with cooking spray. cook, whisking frequently, until very
2. In a large skillet, cook bacon over thick and bubbly, about 8 minutes. Stir
2⁄3 cup plus 1 tablespoon vegetable medium heat until crisp. Remove bacon in cream cheese and Cheddar until
oil, divided using a slotted spoon, and let drain on melted and smooth. Stir in cooked
2 cups all-purpose flour paper towels, reserving 2 tablespoons bacon, corn, parsley, salt, and pepper.
2 cups plain yellow cornmeal drippings in skillet. Pour into prepared pan. Sprinkle with
¼ cup sugar 3. Melt butter with drippings in skillet fried onions.
1 tablespoon baking powder over medium heat. Add garlic; cook 4. Bake until hot and bubbly, about
1½ teaspoons salt for 2 minutes. Whisk in flour; cook, 30 minutes. Let stand for 10 minutes
1 teaspoon baking soda whisking constantly, for 2 minutes. before serving.
2 cups whole buttermilk
2 large eggs, lightly beaten

1. Preheat oven to 400°. Pour

1 tablespoon oil into a 12-inch cast-iron
skillet, and place skillet in oven
to preheat.
2. In a large bowl, whisk together flour,
cornmeal, sugar, baking powder, salt, and
baking soda. Stir in buttermilk, eggs, and
remaining ⅔ cup oil until well combined.
Carefully pour batter into hot skillet.
3. Bake until a wooden pick inserted
in center comes out clean, 20 to
25 minutes. Let cool in skillet for
10 minutes. Carefully remove from
skillet, and let cool completely.

Cheesy Corn
Casserole
Makes 10 to 12 servings

“Think of this casserole as creamed

corn that got all dressed up—it’s
ridiculously good!”—Paula

10 slices bacon, chopped

¼ cup butter
4 cloves garlic, minced
½ cup all-purpose flour
1½ cups chicken broth
1 cup heavy whipping cream
1 (8-ounce) package cream cheese,
softened
1 (8-ounce) package shredded
extra-sharp Cheddar cheese
8 cups fresh or drained thawed
frozen corn kernels
2 tablespoons chopped fresh
parsley
1 teaspoon salt
1 teaspoon ground black pepper
2 cups french-fried onions

PAU L A D E E N ’S B EST CAS S E R O L ES 32

 On the Side

simmer until potatoes are tender,

about 10 minutes. Drain well, and
return potatoes to pot.
3. Add Cheddar and all remaining
ingredients, and mash to desired
consistency with a potato masher.
Spoon mixture into prepared pan.
4. Bake until golden brown, 30 to
40 minutes.

Carrot Casserole
Makes 6 to 8 servings

This recipe is a delicious way to sneak

healthy veggies into a meal.

3 pounds carrots, peeled and cut

into 1⁄2-inch pieces
2 tablespoons butter
11⁄2 cups chopped yellow onion
1 teaspoon minced garlic
2 tablespoons all-purpose flour
2 cups whole milk
1 (8-ounce) package shredded
sharp Cheddar cheese
1 teaspoon salt
1⁄2 teaspoon ground black pepper
1 sleeve buttery round crackers,
crushed
1⁄2 cup grated Parmesan cheese
2 tablespoons butter, melted

1. Preheat oven to 350°. Spray an

8-inch square baking dish with cooking
spray.
2. In a large Dutch oven, bring carrots
and water to cover to a boil over
medium-high heat. Cook until just
tender, 6 to 8 minutes; drain well.
3. In a large skillet, melt butter over
Tarragon Potato 1 (8-ounce) package cream cheese, medium heat. Add onion and garlic;
softened cook until softened, about 6 minutes.
Casserole 1 cup sour cream Stir in flour; cook, stirring constantly,
Makes 8 to 10 servings ¾ cup whole buttermilk for 2 minutes. Stir in milk; cook,
¼ cup butter stirring occasionally, until thickened.
Tarragon has a slightly sweet, mild 2 tablespoons minced fresh chives Remove from heat, and stir in Cheddar,
licorice flavor that goes great with 1 tablespoon minced fresh salt, and pepper until melted. Stir in
the subtle onion flavor of chives. tarragon carrots until well combined. Pour
1½ teaspoons salt mixture into prepared pan.
1 (5-pound) bag Yukon gold 4. In a small bowl, stir together
potatoes, peeled and cut into 1. Preheat oven to 350°. Spray a 3-quart crackers, Parmesan, and melted butter;
1-inch pieces baking dish with cooking spray. sprinkle onto casserole.
1 (8-ounce) package shredded 2. In a large Dutch oven, bring potatoes 5. Bake until hot and bubbly, about
extra-sharp white Cheddar and water to cover to a boil over 30 minutes. Let stand for 10 minutes
cheese medium-high heat. Reduce heat, and before serving.

33 PAU L A D E E N ’S B EST CAS S E R O L ES

 KITCHEN TIP
Two 16-ounce bags of drained
thawed frozen green beans
can be used in place of fresh.

35 PAU L A D E E N ’S B EST CAS S E R O L ES

 On the Side

Lemony 1 tablespoon salt, and water to cover 6 cups (1⁄4-inch-thick) sliced yellow
to a boil over medium-high heat. Cook squash
Parmesan Green until tender, about 5 minutes; drain well. 6 cups (1⁄4-inch-thick) sliced zucchini
3. In a large saucepan, melt butter over 1 teaspoon salt
Bean Casserole medium-high heat. Whisk in flour; 1 teaspoon ground black pepper
Makes 6 to 8 servings cook for 1 minute. Gradually whisk in 2 cups (1⁄4-inch-thick) sliced yellow
milk until smooth. Whisk in cheese, onion
Trim your green beans with ease by zest, and remaining 1 teaspoon salt 2 cups shredded sharp Cheddar
lining them up and slicing the ends off until smooth. Stir in green beans, and cheese
in bunches rather than one by one. pour into prepared pan. Sprinkle with 1 cup crushed buttery round
bread crumbs. crackers
2 pounds fresh green beans, 4. Bake until top is golden brown, about
trimmed 15 minutes. Let stand for 10 minutes 1. Preheat oven to 400˚. Spray a 13x9-inch
1 tablespoon plus 1 teaspoon salt, before serving. baking dish with cooking spray.
divided 2. In a large bowl, toss together squash,
2 tablespoons butter zucchini, salt, and pepper. Arrange
1⁄3 cup all-purpose flour Squash and half of squash and zucchini in a single
4 cups low-fat milk layer in prepared pan. Top with half
1 cup grated Parmesan cheese Zucchini of onion, and sprinkle with half of
1 tablespoon lemon zest cheese. Repeat layers. Top with crushed
1 cup panko (Japanese bread Casserole crackers; cover with foil.
crumbs) Makes 8 to 10 servings 3. Bake until vegetables are tender,
about 1 hour. Uncover and bake
1. Preheat oven to 400°. Spray a 13x9- The fresh flavors of the vegetables really until top is lightly browned, about
inch baking dish with cooking spray. come through in this easy-to-assemble 15 minutes more. Let stand for
2. In a large Dutch oven, bring beans, side dish. 10 minutes before serving.
PAU L A D E E N ’S B EST CAS S E R O L ES 36
 On the Side

Sweet Pea 2. In a Dutch oven, melt butter over 1⁄4 teaspoon salt
medium heat. Add mushrooms, onion, 5 cups (1⁄4-inch) diced peeled sweet
Casserole and garlic; cook, stirring occasionally, potatoes (about 2 large sweet
Makes 8 to 10 servings until vegetables are tender, 5 to potatoes)
6 minutes. Stir in flour, sugar, salt, pepper, 5 cups chopped Granny Smith
If you like green bean casserole, give this and nutmeg; cook, stirring constantly, apples (about 3 medium apples)
recipe a try; both dishes have common for 2 minutes. Stir in half-and-half; cook, 1 cup sweetened dried cranberries
flavors and ingredients. stirring constantly, until thickened, 6 to 1⁄4 cup butter, cut into ½-inch
8 minutes. Stir in cheeses until melted pieces
¼ cup butter and smooth. Stir in peas, and pour 1 cup quick-cooking oats
1 (8-ounce) container sliced fresh mixture into prepared pan. 1⁄4 cup all-purpose flour
baby portobello mushrooms 3. Bake until hot and bubbly, about 1⁄2 cup butter, melted
1 cup chopped onion 30 minutes. Top with fried onions, and
2 cloves garlic, minced bake until lightly browned, about 1. Preheat oven to 400°.
2 tablespoons all-purpose flour 10 minutes more. Let stand for 2. In a large bowl, whisk together ½ cup
1 teaspoon sugar 10 minutes before serving. brown sugar, 1 teaspoon cinnamon,
¾ teaspoon salt and salt. Stir in sweet potatoes, apples,
¼ teaspoon ground black pepper and cranberries until well coated. Pour
1⁄8 teaspoon ground nutmeg Harvest mixture into a 13x9-inch baking dish,
2 cups half-and-half and dot with butter pieces.
1 cup shredded Swiss cheese Casserole 3. In a medium bowl, whisk together
1 cup shredded Parmesan cheese Makes 8 to 10 servings oats, flour, remaining 1 cup brown
2 (16-ounce) packages frozen peas, sugar, and remaining 1 teaspoon
thawed and drained well Serve this unique side dish with pork, cinnamon. Stir in melted butter until
1 (2.8-ounce) can french-fried chicken, or turkey. well combined; sprinkle onto casserole.
onions Cover with foil.
11⁄2 cups firmly packed lightly brown 4. Bake for 45 minutes. Uncover and
1. Preheat oven to 350°. Spray a 13x9- sugar, divided bake for 30 minutes more. Let stand for
inch baking dish with cooking spray. 2 teaspoons ground cinnamon, 15 minutes before serving.
divided

PAU L A D E E N ’S B EST CAS S E R O L ES 38

Root Vegetable 2 teaspoons kosher salt
1 teaspoon pumpkin pie spice
Gratin 1 teaspoon ground black pepper
Makes 8 to 10 servings 1⁄2 cup shredded Parmesan cheese

Pumpkin pie spice might seem like a 1. Preheat oven to 400°. Spray a 13x9-
strange ingredient in this recipe, but it inch baking dish with cooking spray.
enhances the natural sweetness of the 2. In a large bowl, toss together all
root veggies. vegetables and Gruyère. Spread
mixture in prepared pan.
5 carrots, thinly sliced 3. In a small bowl, whisk together
5 parsnips, peeled and thinly sliced cream, salt, pie spice, and pepper. Pour
4 golden beets, peeled and thinly onto vegetables, and sprinkle with
sliced Parmesan. Loosely cover with foil.
2 rutabagas, peeled and thinly 4. Bake until vegetables are tender,
sliced about 50 minutes. Uncover and
2 turnips, peeled and thinly sliced bake until top is lightly browned,
1 cup shredded Gruyère cheese about 10 minutes more. Let stand for
1 cup heavy whipping cream 10 minutes before serving.
 On the Side

Broccoli Cheddar
Casserole
Makes 8 to 10 servings

This cheesy casserole is perfect for

weeknight dinners, potlucks, or any time
you need a crowd-pleasing side.

12 cups fresh broccoli florets (about

3 heads broccoli)
2⁄3 cup thinly sliced sweet onion
3 cups shredded extra-sharp
Cheddar cheese, divided
2 cups crushed low-sodium saltine
crackers, divided
1 (10.75-ounce) can Cheddar
cheese soup
1 cup sour cream
1 large egg
2 cloves garlic, minced
½ teaspoon seasoned salt
¼ teaspoon ground black pepper
5 tablespoons butter, melted

1. Preheat oven to 350°. Spray a 13x9-

inch baking dish with cooking spray.
2. In a large stockpot, bring broccoli,
onion, and water to cover to a boil
over medium-high heat. Reduce heat,
and simmer until crisp-tender, 3 to
5 minutes. Drain well.
3. In a large bowl, stir together 2 cups
cheese, 1 cup crushed crackers, soup,
sour cream, egg, garlic, seasoned salt,
and pepper. Stir in broccoli mixture,
and pour into prepared pan. Sprinkle
with remaining 1 cup cheese. In a
medium bowl, stir together melted
butter and remaining 1 cup crushed
crackers; sprinkle onto casserole.
4. Bake until hot and bubbly, about
30 minutes. Let stand for 10 minutes
before serving.

KITCHEN TIP
Buy packages of fresh broccoli
florets from the produce
section of your local grocery
store to save prep time.

PAU L A D E E N ’S B EST CAS S E R O L ES 40

 MAC R
Cheese Family Favorites
Rich and creamy macaroni and cheese is so wonderful, it had to have a category
of its own. From simple, classic versions to hearty bakes that are a Ƃlling meal,
these delicious and cheesy casseroles will keep you coming back for more.

41 PAU L A D E E N ’S B EST CAS S E R O L ES

 Nacho Macaroni
and Cheese, page 58
 MAC AND CHEESE

Creole Macaroni and Cheese

Makes 10 to 12 servings

The trio of onion, celery, and bell peppers in this dish

enhances the sweet flavor of the fresh crab.

5 tablespoons butter 1. Preheat oven to 350°. Spray a 13x9-inch

1⁄2 cup chopped onion baking dish with cooking spray.
1⁄2 cup chopped celery 2. In a large heavy saucepan, melt butter
1⁄3 cup chopped green bell pepper over medium heat. Add onion, celery, and
1⁄3 cup chopped red bell pepper bell peppers; cook, stirring occasionally,
5 tablespoons all-purpose flour until tender, 5 to 7 minutes. Sprinkle
3 cups whole milk with flour. Cook, stirring constantly,
2 cups shredded Monterey Jack for 3 minutes. Gradually whisk in milk.
cheese with peppers Cook, stirring constantly, until mixture is
2 cups shredded Swiss cheese thickened and bubbly, about 15 minutes.
21⁄2 teaspoons Creole seasoning 3. Remove from heat, and stir in
1⁄2 teaspoon salt Monterey Jack, Swiss, Creole seasoning,
1⁄2 teaspoon ground black pepper salt, and black pepper until melted.
1 (16-ounce) package medium or Gently stir in pasta and crab. Spoon half
large pasta shells, cooked of mixture into prepared pan, and top
according to package directions with half of Cheddar. Repeat layers.
1 (8-ounce) container lump 4. Bake until top is lightly browned, about
crabmeat, picked free of shells 30 minutes. Let stand for 10 minutes
2 cups shredded sharp Cheddar before serving.
cheese

’ Kitchen Tip ’
Shrimp or crawfish can be used instead of crab.

43 PAU L A D E E N ’S B EST CAS S E R O L ES

45 PAU L A D E E N ’S B EST CAS S E R O L ES
 Mac and Cheese

Mushroom 5. Bake until top is lightly browned, 1⁄8 teaspoon crushed red pepper
about 5 minutes more. Let stand for 1 cup panko (Japanese bread
Spinach Mac 10 minutes before serving. crumbs)
1 tablespoon chopped fresh
and Cheese parsley
Makes 10 to 12 servings No-Boil
1. Preheat oven to 350°.
To make fresh bread crumbs for this Macaroni and 2. In a 13x9-inch baking dish, stir
casserole, pulse four sandwich bread together pasta and 2 cups cheese.
slices in the food processor until crumbly. Cheese 3. In a large saucepan, melt ¼ cup
Makes 10 to 12 servings butter over medium heat. Add flour;
2 tablespoons olive oil cook, whisking constantly, for
1⁄2 cup chopped onion The nutmeg and red pepper help cut 1 minute. Whisk in milk, 3 cups water,
1 (8-ounce) package sliced fresh through the richness of this mac ’n’ salt, garlic, black pepper, nutmeg,
mushrooms cheese. and red pepper, and bring to a boil,
1 teaspoon minced garlic whisking frequently. Pour milk
1 (10-ounce) package frozen 1 (16-ounce) package elbow mixture onto pasta mixture, and cover
chopped spinach, thawed and macaroni tightly with foil.
squeezed dry 21⁄2 cups shredded mild Cheddar 4. Bake until pasta is almost tender,
8 tablespoons butter, divided cheese, divided about 30 minutes. In a small
5 tablespoons all-purpose flour 1⁄4 cup plus 2 tablespoons unsalted microwave-safe bowl, melt remaining
3 cups whole milk butter, divided 2 tablespoons butter; stir in bread
3 cups shredded mozzarella cheese 1⁄4 cup all-purpose flour crumbs and parsley. Uncover and
11⁄4 cups grated Parmesan cheese, 3 cups whole milk sprinkle with bread crumb mixture
divided 3 cups water and remaining ½ cup cheese.
11⁄2 teaspoons salt 1 tablespoon kosher salt 5. Bake until cheese is melted and top
1 (16-ounce) package elbow 1 clove garlic, minced is lightly browned, about 12 minutes
macaroni, cooked according to 1⁄4 teaspoon ground black pepper more. Let stand for 10 minutes before
package directions 1⁄8 teaspoon ground nutmeg serving.
1 cup fresh bread crumbs

1. Preheat oven to 350°. Spray a 13x9-

inch baking dish with cooking spray.
2. In a large skillet, heat oil over
medium-low heat. Add onion; cook,
stirring occasionally, until tender, 3 to
5 minutes. Add mushrooms and garlic;
cook until mushrooms are tender, about
2 minutes. Add spinach, and cook until
heated through.
3. In a large saucepan, melt 5 tablespoons
butter over medium heat. Whisk in flour;
cook, whisking constantly, for 3 minutes.
Gradually whisk in milk; cook, whisking
constantly, until thickened, about
15 minutes. Remove from heat, and stir
in mozzarella, 1 cup Parmesan, and salt
until melted. Stir in pasta and spinach
mixture until well combined. Spoon into
prepared pan.
4. Bake for 20 minutes. In a small
microwave-safe bowl, melt remaining
3 tablespoons butter. Stir in bread
crumbs and remaining ¼ cup Parmesan.
Sprinkle onto pasta.

PAU L A D E E N ’S B EST CAS S E R O L ES 46

 MAC AND CHEESE

Spicy Pimiento
Macaroni and Cheese
Makes 10 to 12 servings

“Pimiento cheese and pasta—two of my favorite

things in one gooey, yummy dish!”—Paula

1 (16-ounce) package elbow Spicy Pimiento Cheese

macaroni, cooked according to Makes about 4 cups
package directions
Spicy Pimiento Cheese (recipe follows) 1 cup mayonnaise
1 large egg, lightly beaten 1 (4-ounce) jar diced pimientos,
3 cups whole milk drained
1 cup heavy whipping cream 2 teaspoons grated onion
1⁄2 teaspoon kosher salt 1 teaspoon Worcestershire sauce
1⁄2 teaspoon ground black pepper 1⁄2 teaspoon hot sauce
1⁄4 cup shredded Colby cheese 1 (8-ounce) package Colby cheese,
1⁄4 cup shredded Monterey Jack shredded
cheese with peppers 1 (8-ounce) package Monterey Jack
cheese with peppers, shredded
1. Preheat oven to 350°. Spray a 13x9-inch
baking dish with cooking spray. 1. In a large bowl, stir together
2. In a large bowl, stir together pasta mayonnaise, pimientos, onion,
and Spicy Pimiento Cheese. Pour into Worcestershire, and hot sauce. Stir in
prepared pan. In same bowl, whisk cheeses until well combined. Cover and
together egg, milk, cream, salt, and refrigerate for up to 1 week.
pepper. Pour mixture onto pasta. Sprinkle
with Colby and Monterey Jack.
3. Bake until lightly browned and bubbly,
35 to 40 minutes. Let stand for 10 minutes
before serving.

’ Kitchen Tip ’
Resist the urge to use packaged shredded cheese in the Spicy Pimiento Cheese
recipe. Shredding the cheese yourself gives you the best texture.

47 PAU L A D E E N ’S B EST CAS S E R O L ES

 Mac and Cheese

Bacon 2 tablespoons Dijon mustard is browned and crumbly. Drain

1 tablespoon Worcestershire sauce well. Stir in three-fourths of bacon,
Cheeseburger 1 teaspoon salt tomatoes, ketchup, relish, mustard,
1⁄2teaspoon ground black pepper Worcestershire, salt, and pepper. Stir
Mac 2 (8-ounce) packages shredded in 1 package of Colby-Jack and
Makes 8 to 10 servings Colby-Jack cheese blend, divided Cheddar until well combined. Stir in
1 (8-ounce) package shredded pasta until well combined. Pour
“I’ve never met anyone who didn’t sharp Cheddar cheese mixture into prepared pan, and
love this casserole. It’s a great crowd- 1 (16-ounce) package ziti, cooked sprinkle with remaining Colby-Jack
pleaser.”—Paula according to package directions cheese and remaining bacon.
4. Bake until hot and bubbly and
10 slices bacon, chopped 1. Preheat oven to 350°. Spray a 13x9- cheese is melted, about 30 minutes. Let
2 pounds ground chuck inch baking dish with cooking spray. stand for 10 minutes before serving.
1 cup chopped onion 2. In a large skillet, cook bacon over
1 (14.5-ounce) can petite diced medium heat until crisp. Remove from
tomatoes with garlic and olive skillet, and let drain on paper towels. ’ Kitchen Tip ’
oil, drained Pour off drippings, and wipe skillet If you don’t have any dill relish on hand,
1 cup ketchup with a paper towel. chop up dill pickles to measure ¼ cup.
1⁄4 cup dill pickle relish 3. In skillet, cook ground chuck and
onion over medium heat until beef

49 PAU L A D E E N ’S B EST CAS S E R O L ES

 Mac and Cheese

Butternut
Squash Mac and
Cheese
Makes 6 to 8 servings

If you’ve never cooked with whole wheat

pasta, give it a try. Its slightly nutty
flavor is a great complement to the
butternut squash and Gruyère cheese in
this dish.

3 cups cubed peeled butternut

squash
11⁄2 cups fat-free milk
11⁄4 cups low-sodium chicken stock
3 cloves garlic
1⁄4 cup fat-free plain Greek yogurt
1⁄2 teaspoon kosher salt
1⁄4 teaspoon ground black pepper
8 ounces Gruyère cheese,
shredded
8 ounces Havarti cheese, shredded
1 cup shredded Parmesan cheese,
divided
1 (13.25-ounce) box whole wheat
penne, cooked according to
package directions
Garnish: chopped fresh chives

1. Preheat oven to 375°. Spray a 13x9-

inch baking dish with cooking spray.
2. In a large Dutch oven, bring squash,
milk, stock, and garlic to a boil over
medium-high heat. Reduce heat to
low, and simmer until squash is tender,
about 25 minutes.
3. Transfer squash mixture in batches
to the container of a blender, and add
yogurt, salt, and pepper. Secure lid on
blender, and remove center piece of lid
to let steam escape; place a clean towel
over opening in lid to avoid splatters.
Blend until smooth.
4. Return squash mixture to pot over
low heat, and stir in Gruyère, Havarti,
and ½ cup Parmesan until melted
and smooth. Stir in pasta until well
combined, and pour into prepared
pan. Top with remaining ½ cup
Parmesan.
5. Bake until golden brown and
bubbly, 20 to 25 minutes. Let stand for
10 minutes before serving. Garnish
with chives, if desired.
PAU L A D E E N ’S B EST CAS S E R O L ES 50
 MAC AND CHEESE

Lobster Mac and Cheese

Makes 6 to 8 servings

Chopped cooked shrimp can be substituted for lobster.

1⁄2 cup butter 1. Preheat oven to 350°. Spray a 3-quart

1 shallot, minced baking dish with cooking spray.
1 tablespoon minced garlic 2. In a large skillet, melt butter over
1⁄2 cup dry white wine medium heat. Add shallot and garlic;
1⁄2 cup all-purpose flour cook, stirring occasionally, for 3 minutes.
1 teaspoon ground black pepper Add wine, and cook until almost all
1 (32-ounce) carton chicken broth liquid is evaporated, about 5 minutes.
1 cup milk Stir in flour and pepper; cook, stirring
2 cups shredded mozzarella cheese constantly, for 2 minutes. Gradually stir
2 cups shredded Monterey Jack in broth and milk, and bring to a boil.
cheese Reduce heat, and simmer until slightly
2 cups shredded Gruyère cheese thickened, about 8 minutes.
2 tablespoons chopped fresh parsley, 3. Stir in mozzarella, Monterey Jack,
divided Gruyère, and 1 tablespoon parsley until
1 (16-ounce) package cavatappi melted and smooth. Gently stir in pasta
pasta, cooked according to and lobster. Spoon mixture into prepared
package directions pan. In a small bowl, stir together bread
3⁄4 pound chopped cooked lobster crumbs, Parmesan, and remaining
meat 1 tablespoon parsley; sprinkle onto
1⁄2 cup panko (Japanese bread casserole.
crumbs) 4. Bake until hot and bubbly, about
1⁄2 cup shredded Parmesan cheese 30 minutes. Let stand for 10 minutes
before serving.

’ Kitchen Tip ’
Dry white wines good for cooking include pinot grigio and sauvignon blanc.

PAU L A D E E N ’S B EST CAS S E R O L ES 52

 Mac and Cheese

Smoked Gouda
and Veggie Mac
Makes 6 servings

This can also be baked in a 13x9-inch

baking dish if you’d rather serve this
mac ’n’ cheese family style.

1 tablespoon unsalted butter

1⁄4 cup thinly sliced green onion
3 cloves garlic, minced
¼ cup all-purpose flour
2 tablespoons chopped fresh
thyme
1⁄2 teaspoon kosher salt
1⁄4 teaspoon ground black pepper
1⁄8 teaspoon smoked paprika
2 cups fat-free milk
1 cup low-sodium chicken stock
1 cup shredded smoked Gouda
cheese
½ cup shredded Parmesan cheese
1 (16-ounce) box whole wheat
pasta shells, cooked according to
package directions
½ (6-ounce) bag fresh baby
spinach, chopped
2 tomatoes, sliced 1⁄4 inch thick
½ cup panko (Japanese bread
crumbs)

1. Preheat oven to 375°. Spray

6 (3-inch) ramekins with cooking
spray.
2. In a large saucepan, melt butter over
medium heat. Add green onion and
garlic; cook for 1 minute. Stir in flour,
thyme, salt, pepper, and paprika; cook,
stirring constantly, for 2 minutes.
Whisk in milk and stock; cook,
whisking frequently, until thickened,
12 to 14 minutes.
3. Stir in Gouda and Parmesan until
melted. Stir in pasta and spinach until
combined. Spoon into prepared pans.
Top each with a tomato slice, and
sprinkle with bread crumbs. Lightly
spray with cooking spray.
4. Bake until golden brown and
bubbly, 15 to 20 minutes. Let stand for
10 minutes before serving.

53 PAU L A D E E N ’S B EST CAS S E R O L ES

 Mac and Cheese

Carrot Macaroni 1 (16-ounce) package elbow arrange in a single layer. Bake for
macaroni, cooked according to 25 minutes.
and Cheese with package directions and ½ cup 3. In the work bowl of a food
cooking water reserved processor, process together carrots,
Pretzel Crust 2 cups heavy whipping cream ½ cup reserved pasta water, cream,
Makes 6 to 8 servings 1 (8-ounce) package cream cream cheese, and Cheddar until
cheese, softened smooth. Pour into a medium
Pretzels make this topping extra 1 cup shredded sharp Cheddar saucepan, and bring to a boil over
crunchy. cheese medium heat. Remove from heat, and
1 cup crushed pretzels stir in pasta. Pour into prepared pan.
11⁄2 pounds carrots, peeled and cut 2 tablespoons butter, melted 4. In a small bowl, stir together
into ½-inch pieces pretzels and melted butter. Sprinkle
2 teaspoons olive oil 1. Preheat oven to 400°. Spray a 1½-quart onto casserole.
2 teaspoons salt baking dish with cooking spray. 5. Bake until hot and bubbly, about
1⁄2 teaspoon ground black pepper 2. On a rimmed baking sheet, toss 30 minutes. Let stand for 10 minutes
together carrots, oil, salt, and pepper; before serving.
PAU L A D E E N ’S B EST CAS S E R O L ES 54
 MAC AND CHEESE

Caramelized Onion, Bacon,

and Arugula Mac and Cheese
Makes 10 to 12 servings

Any short tubular pasta shape such as fusilli, ziti, or mostaccioli

can be used in place of penne.

6 slices bacon, chopped stirring occasionally, over medium-high

4 cups chopped yellow onion heat until lightly browned, 7 to 9 minutes.
4 tablespoons water, divided Reduce heat to medium-low; stir in
2 teaspoons salt, divided 1 tablespoon water and ½ teaspoon salt.
1⁄4 cup unsalted butter Cook, stirring occasionally, until golden
1⁄4 cup all-purpose flour brown and tender, about 15 minutes. (Add
4 cups whole milk remaining water as needed to prevent
1⁄2 teaspoon ground black pepper onion from sticking to pan.) Remove
21⁄2 cups shredded sharp white Cheddar from heat.
cheese, divided 3. In a large Dutch oven, melt butter over
1 cup shredded fontina cheese, medium heat. Add flour; cook, whisking
divided constantly, for 1 minute. Whisk in milk,
2 tablespoons Dijon mustard pepper, and remaining 1½ teaspoons salt,
1 (16-ounce) package penne pasta, and bring to a boil over medium-high
cooked according to package heat, whisking constantly. Reduce heat,
directions and simmer, whisking constantly, until
1 (4-ounce) bag fresh arugula, slightly thickened, 2 to 3 minutes. Remove
chopped from heat, and stir in 1 cup Cheddar,
½ cup fontina, and mustard until melted.
1. Preheat oven to 375°. Spray a 3½-quart Stir in pasta, onion, and arugula. Spoon
baking dish with cooking spray. into prepared pan. Sprinkle with remaining
2. In a large skillet, cook bacon over 1½ cups Cheddar, remaining ½ cup fontina,
medium heat until crisp. Remove bacon and bacon.
using a slotted spoon, and let drain on 4. Bake until lightly browned, 20 to
paper towels, reserving 2 tablespoons 25 minutes. Let stand for 10 minutes
drippings in skillet. Add onion; cook, before serving.

55 PAU L A D E E N ’S B EST CAS S E R O L ES

`
Co verE
RECIP
`

PAU L A D E E N ’S B EST CAS S E R O L ES 56

 Mac and Cheese

Nacho Macaroni Baked Macaroni 1 (16-ounce) package ziti, cooked

according to package directions
and Cheese and Four 1 cup shredded Colby-Jack cheese
Makes 8 to 10 servings
Cheeses 1. Preheat oven to 350°. Spray a 3-quart
Try this recipe for a fun twist on your Makes 6 to 8 servings baking dish with cooking spray.
next Tex-Mex dinner night. 2. In a Dutch oven, melt butter over
This is a great basic mac ’n’ cheese. Add medium heat. Add flour and pepper;
1 tablespoon canola oil meats, veggies, or spices to create endless cook, whisking constantly, for
1 pound lean ground beef variations. 2 minutes. Gradually whisk in broth.
1 cup chopped yellow onion Cook, whisking frequently, until
1 poblano pepper, seeded and 1⁄2cup butter thickened and bubbly, 8 to 10 minutes.
chopped 1⁄2cup all-purpose flour Gradually stir in mozzarella, Monterey
1 tablespoon minced fresh garlic 1 teaspoon ground black pepper Jack, and provolone until melted. Stir
1 (1-ounce) package taco 1 (32-ounce) carton chicken broth in pasta until well combined. Pour
seasoning 1 (8-ounce) package mozzarella mixture into prepared pan.
1⁄4 cup unsalted butter cheese, shredded 3. Bake for 25 minutes. Top with
1⁄4 cup all-purpose flour 1 (8-ounce) package Monterey Colby-Jack cheese, and bake until
21⁄2 cups whole milk Jack cheese, shredded cheese is melted, about 10 minutes
6 tablespoons salsa 8 ounces smoked provolone more. Let stand for 10 minutes before
4 cups shredded Monterey Jack cheese, shredded serving.
cheese, divided
2 teaspoons kosher salt
Pinch ground black pepper
1 (12-ounce) package cavatappi
pasta, cooked according to
package directions
3 cups crushed tortilla chips
Garnish: chopped tomatoes, sliced
avocado, fresh cilantro

1. Preheat oven to 350°. Spray a

3½-quart baking dish with cooking
spray.
2. In a large Dutch oven, heat oil over
medium-high heat. Add beef, onion,
poblano, and garlic. Cook, stirring
frequently, until beef is browned and
crumbly, about 5 minutes; drain.
Stir in taco seasoning. Transfer beef
mixture to a bowl.
3. In same pot, melt butter over
medium heat. Add flour; cook,
whisking constantly, for 1 minute.
Whisk in milk; cook, whisking
constantly, until mixture is thickened,
about 5 minutes. Stir in beef mixture,
salsa, 3 cups cheese, salt, and pepper
until melted. Remove from heat,
and stir in pasta. Pour mixture into
prepared pan. Top with chips and
remaining 1 cup cheese.
4. Bake until hot and bubbly, about
20 minutes. Garnish with tomatoes,
avocado, and cilantro, if desired. Let
stand for 10 minutes before serving.
PAU L A D E E N ’S B EST CAS S E R O L ES 58
 C H ICKEN

Suppers Dinner Staples

For a meal that satisƂes the whole family, you can’t go wrong
with a classic chicken dinner. From tried-and-true dishes like
chicken tetrazzini to more modern takes on everyone’s favorite protein,
these ƃavor-Ƃlled casseroles will become go-to meals for suppertime.

59 PAU L A D E E N ’S B EST CAS S E R O L ES

Chicken Tetrazzini,
page 73
 CHICKEN SUPPERS

Chicken and Dressing

Makes 6 to 8 servings

This is homestyle comfort food to be enjoyed all year long.

½ cup butter 4. Bake until center is set, 30 to 45 minutes.

2½ cups chopped onion Let stand for 10 minutes before serving.
2½ cups chopped celery Garnish with parsley and sage, if desired.
1 tablespoon minced garlic
2 (6-ounce) packages buttermilk Chicken Broth
cornbread mix, baked according to Makes about 8 cups
package directions
6 frozen buttermilk biscuits, baked 1 (4½-pound) whole chicken, giblets
according to package directions removed
Shredded cooked chicken, reserved 2 stalks celery, cut into 1-inch pieces
from Chicken Broth (recipe follows) 2 carrots, cut into 1-inch pieces
1 tablespoon poultry seasoning 1 onion, quartered
1 teaspoon rubbed sage ¼ cup fresh parsley leaves
1 teaspoon dried thyme leaves 1 tablespoon black peppercorns
2 large eggs, lightly beaten 2 bay leaves
5 cups Chicken Broth (recipe follows) 1 teaspoon salt
Garnish: chopped fresh parsley,
fresh sage 1. In a large stockpot, bring all ingredients
and water to cover by 2 inches to a boil
1. Preheat oven to 350°. Spray a 13x9- over high heat. Reduce heat, cover, and
inch baking dish with cooking spray. simmer until chicken is cooked through,
2. In a large skillet, melt butter over about 45 minutes. Remove from heat, and
medium heat. Add onion, celery, and let stand for 30 minutes.
garlic; cook until very tender, about 2. Remove chicken from broth, and let
10 minutes. cool enough to handle. Shred meat,
3. Crumble baked cornbread and discarding skin and bones.
biscuits into a large bowl; stir in cooked 3. Strain broth through a fine-mesh
vegetables, shredded chicken, poultry sieve, discarding solids. Measure 5 cups
seasoning, sage, and thyme. Stir in eggs. broth for Chicken and Dressing; reserve
Gradually stir in 5 cups Chicken Broth remaining broth for another use.
just until dry ingredients are moistened.
Spoon mixture into prepared pan.

61 PAU L A D E E N ’S B EST CAS S E R O L ES

 Chicken Suppers

Buffalo Chicken Pasta Bake

Makes 6 to 8 servings

The brand of buffalo wing sauce you choose will

determine the spiciness of the finished dish.

8 tablespoons butter, divided occasionally, until tender, about

1 cup chopped onion 10 minutes. Remove vegetables from
1 cup chopped celery skillet using a slotted spoon.
1 cup chopped carrot 3. In same skillet, melt 2 tablespoons
1 tablespoon minced garlic butter over medium heat. Sprinkle
1½ pounds boneless skinless chicken chicken with salt and pepper; add to
breasts, cut into ½-inch pieces skillet. Cook, stirring occasionally, for
½ teaspoon salt 6 to 8 minutes. Return vegetables to
½ teaspoon ground black pepper skillet, and stir in ½ cup wing sauce.
¾ cup buffalo wing sauce, divided Remove from heat.
¼ cup all-purpose flour 4. In a large saucepan, melt remaining
1½ cups milk 4 tablespoons butter over medium heat.
1½ cups chicken broth Whisk in flour; cook, whisking constantly,
4 cups shredded Colby cheese for 2 minutes. Gradually whisk in
2 cups shredded Monterey Jack milk, broth, and remaining ¼ cup wing
cheese sauce until smooth. Cook, whisking
1 (16-ounce) box rigatoni pasta, occasionally, until thickened, 8 to
cooked according to package 10 minutes. Gradually stir in Colby
directions and Monterey Jack until melted and
1 cup panko (Japanese bread smooth. Stir chicken mixture and pasta
crumbs) into cheese sauce until well combined;
½ cup crumbled blue cheese spoon mixture into prepared pan. In a
3 tablespoons chopped fresh parsley small bowl, stir together bread crumbs,
blue cheese, and parsley; sprinkle onto
1. Preheat oven to 350°. Spray a 13x9-inch casserole.
baking dish with cooking spray. 5. Bake until hot and bubbly, about
2. In a large skillet, melt 2 tablespoons 30 minutes. Let stand for 10 minutes
butter over medium heat. Add onion, before serving.
celery, carrot, and garlic; cook, stirring

PAU L A D E E N ’S B EST CAS S E R O L ES 64

65 PAU L A D E E N ’S B EST CAS S E R O L ES
 Chicken Suppers

Chicken and
Rice Burrito
Casserole
Makes 8 servings

Speed up the prep time by using an

8.8-ounce package of fully cooked
Spanish rice instead of cooking the
rice yourself.

2 tablespoons butter
1½ pounds boneless skinless chicken
breasts, cut into ½-inch pieces
1½ teaspoons ground cumin
½ teaspoon salt
½ teaspoon ground black pepper
1 onion, chopped
2 cups frozen corn, thawed
1 (4-ounce) can chopped green
chiles
¼ cup chopped fresh cilantro
1 (6.8-ounce) box Spanish rice,
cooked according to package
directions
1 (16-ounce) package shredded
Monterey Jack cheese, divided Weeknight ½ teaspoon salt
8 burrito-size flour tortillas ½ teaspoon ground black pepper
1 (15-ounce) can green enchilada Chicken Pot Pie 1 (16.3-ounce) can refrigerated
sauce Makes 6 to 8 servings flaky layers biscuits, quartered
Garnish: chopped tomato, pickled
jalapeño slices, sliced green You can create individual servings of 1. Preheat oven to 350°. Spray a
onion this pot pie by dividing the chicken 3-quart baking dish with cooking
mixture among 1½- to 2-cup oven-safe spray.
1. Preheat oven to 350°. Spray a 13x9- ramekins. Top each with a few biscuit 2. In a large Dutch oven, melt butter
inch baking dish with cooking spray. pieces, and bake as directed. over medium heat. Add chicken and
2. In a large skillet, melt butter over onion; cook, stirring occasionally,
medium-high heat. Sprinkle chicken ¼ cup butter for 10 minutes. Stir in flour; cook,
with cumin, salt, and black pepper. 2 pounds boneless skinless chicken stirring constantly, for 2 minutes.
Add chicken and onion to skillet; cook, breasts, cut into ½-inch pieces Stir in broth and milk until well
stirring frequently, for 8 to 10 minutes. 1 cup chopped onion combined. Stir in corn, broccoli,
Stir in corn, chiles, and cilantro; cook ¼ cup all-purpose flour hash browns, and carrots, and bring
until heated through. 2 cups chicken broth to a boil over medium heat. Reduce
3. In a large bowl, stir together chicken ½ cup milk heat, and simmer until mixture is
mixture, rice, and 3 cups cheese. Spoon 1 (10-ounce) package frozen corn, thickened, about 10 minutes. Stir in
chicken mixture down center of each thawed cheese, salt, and pepper until melted
tortilla, and roll up; place, seam side 1 (10-ounce) package frozen cut and smooth. Spoon mixture into
down, in prepared pan. Pour enchilada broccoli, thawed prepared pan, and top with biscuit
sauce onto burritos, and sprinkle with 2 cups frozen cubed hash browns, quarters.
remaining cheese. thawed 3. Bake until hot and bubbly
4. Bake until hot and bubbly, about 1 cup frozen crinkle-cut carrots, and biscuits are browned, 20 to
30 minutes. Let stand for 10 minutes thawed 30 minutes. Let stand for 10 minutes
before serving. Garnish with tomato, 1 (5-ounce) package shredded before serving.
jalapeño, and green onion, if desired. Parmesan cheese

PAU L A D E E N ’S B EST CAS S E R O L ES 66

 CHICKEN SUPPERS

Spicy Chicken Lasagna

Makes 8 to 10 servings

“The spicy andouille and Creole seasoning really cut through

the rich sauce and cheese of this lasagna.”—Paula

1½ pounds boneless skinless chicken 1. Preheat oven to 350°. Spray a 13x9-

breasts, cut into ½-inch pieces inch baking dish with cooking spray.
1 (16-ounce) package smoked 2. In a large skillet, cook chicken,
andouille sausage, cut into ¼-inch sausage, bell pepper, and onion over
pieces medium-high heat, stirring frequently,
1 red bell pepper, chopped until chicken is cooked through; drain
1 cup chopped onion well. Stir in alfredo sauce, 2 cups
2 (15-ounce) jars garlic alfredo sauce Parmesan, broth, Creole seasoning,
2½ cups grated Parmesan cheese, and black pepper; cook until heated
divided through.
½ cup chicken broth 3. In a small bowl, stir together ricotta,
1 teaspoon Creole seasoning egg, and basil.
1 teaspoon ground black pepper 4. Place 4 noodles in bottom of
1 (15-ounce) container ricotta prepared pan. Spread half of ricotta
cheese mixture onto noodles; top with half of
1 large egg, lightly beaten chicken mixture, half of spinach, and
1 tablespoon dried basil half of mozzarella. Repeat layers.
8 lasagna noodles, cooked according 5. Bake until hot and bubbly, about
to package directions 45 minutes. Sprinkle with remaining
1 (6-ounce) bag fresh baby spinach, ½ cup Parmesan. Let stand for
stemmed 15 minutes before serving.
1 (8-ounce) package shredded
mozzarella cheese

’ Kitchen Tip ’
Oven-ready lasagna noodles can be used for faster assembly.

67 PAU L A D E E N ’S B EST CAS S E R O L ES

 CHICKEN SUPPERS

Chicken and Wild Rice Casserole

Makes 6 to 8 servings

This casserole can be assembled through step 3 and refrigerated overnight

before baking. Top with the bread cubes just before you bake it.

½ cup butter 1. Preheat oven to 350°. Spray a 3-quart

2 pounds boneless skinless chicken baking dish with cooking spray.
breasts, cut into ½-inch pieces 2. In a large skillet, melt butter over
1 teaspoon salt, divided medium heat. Sprinkle chicken with
1 teaspoon ground black pepper, ½ teaspoon each salt and pepper.
divided Add chicken to skillet; cook, stirring
1 (8-ounce) package sliced fresh baby occasionally, for 6 to 8 minutes. Remove
portobello mushrooms chicken from skillet using a slotted spoon.
1 cup chopped onion 3. Add mushrooms and onion to skillet;
½ cup dry white wine cook, stirring occasionally, until just
½ cup all-purpose flour tender, about 3 minutes. Stir in wine,
2 cups chicken broth and cook until almost all liquid is
1 cup milk evaporated, about 5 minutes. Stir in flour;
1 tablespoon whole-grain mustard cook, stirring constantly, for 2 minutes.
1 (24-ounce) package frozen broccoli Gradually stir in broth, milk, mustard,
florets, thawed and remaining ½ teaspoon each salt and
2 (6.2-ounce) boxes instant long- pepper, and bring to a boil. Reduce heat,
grain and wild rice blend,* cooked and simmer, stirring occasionally, until
according to package directions mixture is slightly thickened, about
1 (8-ounce) package fontina cheese, 8 minutes. Stir in chicken, broccoli, rice,
shredded fontina, sour cream, Parmesan, and thyme.
1 cup sour cream Spoon mixture into prepared pan.
½ cup shredded Parmesan cheese 4. In a large bowl, toss together bread
1 tablespoon chopped fresh thyme cubes and melted butter; sprinkle onto
4 cups cubed sourdough bread casserole.
3 tablespoons butter, melted 5. Bake until hot and bubbly, 30 to
40 minutes. Let stand for 10 minutes
before serving.

*We used Uncle Ben’s Long Grain and Wild

Rice Fast Cook Recipe.

PAU L A D E E N ’S B EST CAS S E R O L ES 70

 Chicken Suppers

Chicken and Cheesy Chicken ½ cup salsa verde

2 pounds boneless skinless chicken
Asparagus Casserole thighs, cut into ½-inch pieces
Makes 8 to 10 servings Garnish: chopped fresh parsley
Crêpes
Makes 8 to 10 servings “I know it might seem like the bake time 1. Preheat oven to 350°. Spray a 13x9-
for this recipe is far too long, but it’s inch baking dish with cooking spray.
This dish looks fancy, but it’s super needed to fully cook the brown rice. I 2. In a small saucepan, bring broth to a
simple to put together thanks to a few promise it’ll be worth the wait!”—Paula boil over medium heat. In a large bowl,
grocery convenience items. stir together beans, corn, and rice. Stir
3 cups chicken broth in hot broth, 1 cup cheese, soup, sour
1 (5-ounce) package diced pancetta 1 (15-ounce) can black beans, cream, and salsa. Stir in chicken. Pour
1 large shallot, thinly sliced rinsed and drained mixture into prepared pan, and cover
1⁄4 cup all-purpose flour 1 (15-ounce) can corn, drained tightly with foil.
1 tablespoon fresh thyme leaves 11⁄3 cups brown rice 3. Bake for 90 minutes. Uncover, top
1 teaspoon salt 2½ cups shredded Monterey Jack with remaining 1½ cups cheese, and
1⁄2 teaspoon ground black pepper cheese with peppers, divided bake until center is set and cheese is
2 cups chicken broth 1 (10.75-ounce) can cream of golden brown, about 15 minutes more.
4
1⁄2 cups shredded rotisserie chicken chicken soup Let stand for 10 minutes before serving.
1 pound asparagus, trimmed, ½ cup sour cream Garnish with parsley, if desired.
blanched, and cut into ½-inch
pieces
1
1⁄2 cups shredded Parmesan cheese,
divided
1 (10-count) package refrigerated
prepared crêpes
Garnish: fresh thyme

1. Preheat oven to 350°. Spray a 13x9-

inch baking dish with cooking spray.
2. In a large skillet, cook pancetta
over medium-high heat, stirring
occasionally, for 6 minutes. Add
shallot, and cook until pancetta is
crisp, about 4 minutes. Whisk in
flour, thyme, salt, and pepper. Cook,
whisking constantly, for 2 minutes.
Gradually whisk in broth until smooth,
and bring to a boil. Reduce heat, and
simmer until slightly thickened, about
6 minutes. Remove from heat, and
reserve ½ cup sauce in a small bowl.
Stir chicken, asparagus, and 1 cup
Parmesan into remaining sauce.
3. Spread about ½ cup chicken
mixture down center of each crêpe.
Roll up, and place, seam side down, in
prepared pan. Top with reserved sauce
and remaining ½ cup Parmesan.
4. Bake until hot and bubbly, about
20 minutes. Let stand for 10 minutes
before serving. Garnish with thyme, if
desired.

PAU L A D E E N ’S B EST CAS S E R O L ES 72

 Chicken Suppers

Chicken Tetrazzini
Makes 6 to 8 servings

“I took my go-to recipe for using leftover Thanksgiving turkey and switched to
chicken, so I can make this yummy casserole any time of year.”—Paula

½ cup butter 1. Preheat oven to 350°. Spray a 3-quart

1 (8-ounce) package sliced fresh baby baking dish with cooking spray.
portobello mushrooms 2. In a large skillet, melt butter over
1 cup chopped onion medium heat. Add mushrooms, onion,
2 teaspoons minced garlic and garlic; cook, stirring occasionally,
1⁄3 cup all-purpose flour until tender, about 6 minutes. Stir in flour,
1 tablespoon minced fresh thyme thyme, salt, and pepper; cook, stirring
½ teaspoon salt constantly, for 2 minutes. Stir in broth
¼ teaspoon ground black pepper and cream; cook, stirring frequently, until
3 cups chicken broth thickened, about 10 minutes.
1 cup heavy whipping cream 3. Stir in noodles, chicken, peas, and
1 (16-ounce) package medium egg cheese until well combined, and cook
noodles, cooked according to until heated through. Spoon mixture
package directions into prepared pan. In a small bowl, stir
3 cups shredded cooked chicken together bread crumbs and oil; sprinkle
2 cups frozen peas onto casserole.
1 (5-ounce) package shredded 4. Bake until hot and bubbly, 35 to
Parmesan cheese 45 minutes. Let stand for 10 minutes
¼ cup panko (Japanese bread crumbs) before serving.
2 teaspoons olive oil

’ Kitchen Tip ’
Pick up a rotisserie chicken from the grocery store for
this recipe; you’ll get about 3 cups of meat from it.

73 PAU L A D E E N ’S B EST CAS S E R O L ES

 “Ŭis is a great
casserole to stash
in the freezer fP
busy weeknights.”
—Paula
 CHICKEN SUPPERS

Chicken, Spinach, and

Mushroom Pasta Bake
Makes 6 to 8 servings

The casserole can be assembled and frozen for up to 1 month. Let

thaw overnight in the refrigerator before baking as directed.

2 tablespoons butter 1. Preheat oven to 350°. Spray a 13x9-inch

1 (6-ounce) bag fresh baby spinach baking dish with cooking spray.
1 (8-ounce) package sliced fresh 2. In a large Dutch oven, melt butter over
mushrooms medium heat. Add spinach; cook, stirring
½ cup chopped onion occasionally, until wilted. Remove from
¼ cup all-purpose flour pot. Add mushrooms and onion to pot;
1 (32-ounce) carton chicken broth cook, stirring frequently, for 5 minutes.
1 (16-ounce) box penne, cooked Add flour, and cook, stirring constantly,
according to package directions for 2 minutes. Stir in broth; cook, stirring
3 cups shredded rotisserie chicken frequently, until mixture is thickened and
2 (8-ounce) packages fresh bubbly, about 15 minutes.
mozzarella pearls, drained 3. Remove from heat, and stir in spinach,
1 cup roasted red peppers, drained pasta, chicken, mozzarella, roasted
and cut into ¼-inch-thick strips peppers, mustard, salt, and black pepper.
1 tablespoon Dijon mustard Spoon mixture into prepared pan, and
1½ teaspoons salt sprinkle with Parmesan.
½ teaspoon ground black pepper 4. Bake until hot and bubbly, about
½ cup shredded Parmesan cheese 30 minutes. Let stand for 10 minutes
before serving.

’ Kitchen Tip ’
If you can’t find mozzarella pearls, cut an 8-ounce
ball of fresh mozzarella into small pieces.

PAU L A D E E N ’S B EST CAS S E R O L ES 76

 COMPANY'S

Coming Impress your guests

This collection of tasty casseroles makes cooking for a crowd a breeze,
and guests will certainly be impressed. Enjoy trusty dinnertime staples such
as lasagna and shepherd’s pie as well as fun twists on favorite ƃavors;
all are dishes you’ll be proud to serve no matter the occasion.

77 PAU L A D E E N ’S B EST CAS S E R O L ES

 Kentucky Hot
Brown Casserole,
page 95
 COMPANY’S COMING

Ham, Greens, and Cornbread Pie

Makes 6 to 8 servings

“The cheesy cornbread crust on this pot pie is so yummy!”—Paula

3⁄4 pound smoked sausage, sliced 1. Preheat oven to 425°. Spray a 13x9-
1 (8-ounce) package chopped ham, inch baking dish with cooking spray.
drained 2. Heat a large stockpot over medium-
13⁄4 cups chopped red bell pepper high heat. Add sausage, ham, bell
11⁄4 cups chopped onion pepper, onion, and garlic; cook, stirring
4 cloves garlic, minced frequently, until onion is translucent,
11⁄4 pounds fresh collard greens, about 10 minutes. Stir in greens; cook,
stemmed and chopped into 2-inch stirring frequently, for 15 minutes. Stir
pieces in flour and black pepper until well
2⁄3 cup all-purpose flour combined. Stir in chicken broth and
11⁄2 teaspoons ground black pepper pepper vinegar; cook, stirring frequently,
21⁄4 cups chicken broth for 5 minutes. Pour mixture into
11⁄2 tablespoons hot pepper vinegar prepared pan.
2 (8.5-ounce) packages corn muffin 3. In a large bowl, whisk together muffin
mix mix, eggs, and milk until smooth; stir
2 large eggs in cheese. Spread batter onto greens
2⁄3 cup milk mixture.
1 (8-ounce) package Monterey Jack 4. Bake for 20 minutes. Reduce oven
cheese with peppers, shredded temperature to 350°, and bake until
topping is golden brown and cooked
through, about 25 minutes more. Let
stand for 10 minutes before serving.

’ Kitchen Tip ’
You can customize the spiciness of this dish. For less heat,
use a mild smoked sausage and omit the hot pepper vinegar.
If you like a lot of spice, swap smoked sausage for andouille.

79 PAU L A D E E N ’S B EST CAS S E R O L ES

 Company’s Coming

Cheesy Meat Lasagna

Makes 10 to 12 servings

This lasagna can be assembled through step 5 and refrigerated overnight.

Let stand at room temperature for 30 minutes before baking as directed.

11⁄2pounds ground round 3. In same skillet, heat oil over medium

1⁄2teaspoon salt heat. Add onion and bell pepper; cook,
1⁄2teaspoon ground black pepper stirring occasionally, until tender, 6 to
11⁄2teaspoons extra-virgin olive oil 8 minutes. Remove from heat, and stir in
1 cup diced onion beef and ½ cup marinara sauce.
1 cup diced green bell pepper 4. In a large bowl, stir together
1 (24-ounce) jar mushroom marinara tomatoes, Italian seasoning, and
sauce, divided remaining marinara sauce. In a medium
1 (14.5-ounce) can fire-roasted diced bowl, stir together ricotta, cottage
tomatoes, drained cheese, and eggs. In another medium
1⁄2 teaspoon dried Italian seasoning bowl, stir together mozzarella and
1 (15-ounce) container ricotta Monterey Jack cheeses.
cheese 5. Spread ½ cup tomato mixture in
1 cup small-curd cottage cheese bottom of prepared pan, and top with
2 large eggs, lightly beaten 4 lasagna noodles. Spread one-third
2 cups shredded mozzarella cheese, of ricotta mixture onto noodles, and
divided sprinkle with 1 cup shredded cheese
2 cups shredded Monterey Jack mixture. Top cheese with one-third of
cheese, divided beef mixture and one-third of tomato
12 oven-ready lasagna noodles mixture. Starting with noodles, repeat
Garnish: chopped fresh parsley layers twice. Spray a large piece of foil
with cooking spray, and cover lasagna,
1. Preheat oven to 350°. Spray a 13x9-inch spray side down.
baking dish with cooking spray. 6. Bake for 45 minutes. Uncover and
2. In a large skillet, cook beef, salt, and sprinkle with remaining 1 cup cheese
black pepper over medium-high heat, mixture. Bake until hot and bubbly
stirring frequently, until browned and and cheese is melted, 10 to 15 minutes
crumbly. Drain well, and transfer to a more. Let stand for 15 minutes before
bowl. serving. Garnish with parsley, if
desired.

PAU L A D E E N ’S B EST CAS S E R O L ES 82

 COMPANY’S COMING

Turkey Gumbo Casserole

Makes 8 to 10 servings

A specialty of Louisiana, tasso is a lean cut of pork that’s spiced, cured, and
smoked—perfect for gumbo dishes. And although tasso isn’t technically ham, you’ll
frequently find it labeled and referred to as such, particularly outside of Louisiana.

1⁄4 cup olive oil 1. Preheat oven to 350°.

1 pound tasso, diced 2. In a deep 12-inch cast-iron skillet,
2 cups chopped yellow onion heat oil over medium-high heat. Add
1⁄2 cup chopped celery tasso, onion, celery, and bell peppers.
1⁄2 cup chopped green bell pepper Cook, stirring frequently, for 10 minutes.
1⁄2 cup chopped red bell pepper Stir in rice; cook, stirring constantly, for
13⁄4 cups long-grain rice 2 minutes. Stir in broth and tomatoes,
3 cups turkey or chicken broth and bring to a boil. Reduce heat to
2 (14.5-ounce) cans fire-roasted medium-low, cover, and cook until rice
diced tomatoes is tender, about 20 minutes.
2 cups chopped cooked turkey 3. Remove from heat, and stir in turkey,
11⁄2 cups frozen sliced okra, thawed okra, hot sauce, Worcestershire, Creole
2 tablespoons hot sauce seasoning, and garlic powder. Cover
11⁄2 tablespoons Worcestershire sauce with foil.
2 teaspoons Creole seasoning 4. Bake for 30 minutes. Let stand for
11⁄2 teaspoons garlic powder 5 minutes before serving. Garnish with
Garnish: chopped green onion, green onion and parsley, if desired.
chopped fresh parsley

’ Kitchen Tip ’
Between the tasso, broth, hot sauce, Worcestershire, and Creole seasoning,
this dish has plenty of flavor, so there’s no need to add salt and pepper.

83 PAU L A D E E N ’S B EST CAS S E R O L ES

PAU L A D E E N ’S B EST CAS S E R O L ES 84
 Company’s Coming

Chicken Spaghetti Squash Casserole

Makes 8 servings

You’ll never miss the pasta in this hearty and cheesy main dish.

4 slices center-cut bacon, chopped 1. Preheat oven to 350°. Spray a 13x9-

2 tablespoons all-purpose flour inch baking dish with cooking spray.
2 cloves garlic, minced 2. In a large Dutch oven, cook bacon over
2 cups 2% reduced-fat milk medium heat until crisp. Remove bacon
2 teaspoons salt, divided using a slotted spoon, and let drain on
1 teaspoon ground black pepper paper towels, reserving 2 tablespoons
1⁄2 teaspoon ground cumin drippings in pot.
1 (10-ounce) can diced tomatoes 3. Whisk flour and garlic into drippings,
with green chiles, drained and cook for 1 minute. Gradually whisk
11⁄2 cups shredded extra-sharp in milk, 1 teaspoon salt, pepper, and
Cheddar cheese, divided cumin. Cook, whisking frequently, until
1⁄2 cup grated Parmesan cheese thickened, about 5 minutes. Stir in diced
1 large spaghetti squash, roasted and tomatoes, 1 cup Cheddar, and Parmesan
pulp scraped until melted. Remove from heat.
4 cups shredded cooked chicken 4. Stir in squash, chicken, cherry
1 pint cherry tomatoes, halved tomatoes, green onion, and remaining
1 bunch green onions, chopped 1 teaspoon salt until combined. Gently
4 cups (1-inch) cubed cornbread, stir in 3 cups cornbread. Pour mixture
divided into prepared pan, and top with
Garnish: chopped green onion remaining 1 cup cornbread, remaining
½ cup Cheddar, and bacon.
5. Bake until lightly browned, 15 to
20 minutes. Let stand for 5 minutes
before serving. Garnish with green onion,
if desired.

’ Kitchen Tip ’
To roast spaghetti squash, carefully cut squash in half lengthwise, and
scrape out seeds with a spoon. Drizzle squash halves with 1 tablespoon
olive oil, and sprinkle with salt and pepper. Bake, cut side up, on a foil-lined
rimmed baking sheet at 400° until tender, 35 to 45 minutes. Let cool enough
to handle. Using a fork, scrape squash strands into a medium bowl.

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Lamb Shepherd’s Pie

Makes 6 to 8 servings

The lamb mixture can be prepared and frozen for up to 1 month.

Bring to a boil before you add the potato topping and bake.

2 tablespoons butter Stir in broth; cook for 2 minutes. Stir

2 (8-ounce) packages sliced fresh cooked vegetables and peas into lamb
mushrooms mixture, and cook just until heated
1 cup chopped onion through. Pour mixture into prepared pan,
3⁄4 cup chopped carrot and top with Garlicky Mashed Potatoes.
2 cloves garlic, minced Place baking dish on a rimmed baking
1 teaspoon salt, divided sheet.
8 tablespoons all-purpose flour, 4. Bake until topping is lightly browned,
divided about 45 minutes. Let stand for
3 pounds ground lamb 10 minutes before serving.
3 tablespoons Worcestershire sauce
2 tablespoons tomato paste Garlicky Mashed Potatoes
1⁄2 cup chicken broth Makes about 5 cups
1 cup frozen peas
Garlicky Mashed Potatoes (recipe 3 pounds russet potatoes, peeled
follows) and cut into 1-inch pieces
4 teaspoons salt, divided
1. Preheat oven to 350°. Spray a 3-quart 6 tablespoons butter, softened
baking dish with cooking spray. 1⁄4 cup half-and-half
2. In a large skillet, melt butter over 1 large egg
medium heat. Add mushrooms, onion, 1 teaspoon minced garlic
carrot, garlic, and ½ teaspoon salt. Cook, 1⁄2 teaspoon ground black pepper
stirring occasionally, until mushrooms
release liquid, about 12 minutes. Sprinkle 1. In a large stockpot, bring potatoes,
3 tablespoons flour onto vegetables; cook, 3 teaspoons salt, and cold water to cover
stirring constantly, for 3 minutes. Spoon to a boil over medium-high heat. Reduce
vegetable mixture into a large bowl. heat, and simmer until tender, about
3. In same skillet, cook lamb, 10 minutes.
Worcestershire, tomato paste, and 2. Drain potatoes, and place in a large
remaining ½ teaspoon salt over medium bowl. Add butter and half-and-half, and
heat until browned and crumbly, about beat with a mixer at medium speed until
10 minutes. Sprinkle remaining very smooth. Beat in egg, garlic, pepper,
5 tablespoons flour onto lamb mixture; and remaining 1 teaspoon salt until well
cook, stirring constantly, for 5 minutes. combined.

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PAU L A D E E N ’S B EST CAS S E R O L ES 88
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Biscuit-Topped
Turkey Veggie Casserole
Makes 8 to 10 servings

“This hearty bake will fill the bellies of even the

biggest meat-and-potatoes guys.”—Paula

1 tablespoon olive oil 1. Preheat oven to 425°. Spray a

1 pound ground turkey 13x9-inch baking dish with cooking
1 cup diced onion spray.
1 cup diced green bell pepper 2. In a large skillet, heat oil over medium-
1 cup diced celery high heat. Add turkey, onion, bell pepper,
2 (14.5-ounce) cans fire-roasted and celery; cook until browned and
diced tomatoes, drained crumbly, 6 to 8 minutes; drain well. Stir in
1 (15.5-ounce) can black-eyed peas, tomatoes, peas, tomato sauce, corn, okra,
rinsed and drained chiles, Creole seasoning, garlic powder,
1 (8-ounce) can tomato sauce paprika, seasoned salt, and red pepper, and
1 cup frozen corn, thawed bring to a boil. Reduce heat, and simmer
1 cup frozen okra, thawed for 5 minutes. Reserve 1½ cups turkey
1 (4-ounce) can diced green chiles, mixture in a small bowl. Stir 3 cups cheese
drained into remaining turkey mixture until melted;
2 teaspoons Creole seasoning pour into prepared pan.
2 teaspoons garlic powder 3. Drain reserved 1½ cups turkey mixture
1 teaspoon paprika very well.
1 teaspoon seasoned salt 4. In a large bowl, cut butter into flour
1⁄2 teaspoon ground red pepper using a pastry blender until mixture is
33⁄4 cups shredded sharp Cheddar crumbly; stir in milk just until combined.
cheese, divided 5. Turn out dough onto a lightly floured
6 tablespoons cold butter, cut into surface, and knead 12 times. Roll dough
1⁄2-inch pieces into a 20x10-inch rectangle. Sprinkle
21⁄2 cups self-rising flour remaining ¾ cup cheese and drained
3⁄4 cup whole milk turkey mixture onto dough, leaving a
½-inch border on all sides. Starting at one
long side, roll up dough into a log. Cut
dough into 1-inch-thick slices, and place
on turkey mixture in pan.
6. Bake until top is golden brown, 20 to
25 minutes. Let stand for 10 minutes
before serving.

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Pork Tamale Casserole

Makes 6 to 8 servings

This casserole is filled with south-of-the-border flavors.

2 tablespoons butter 1 teaspoon smoked paprika

2 poblano peppers, seeded and 1 teaspoon ground black pepper
chopped 1 (5-pound) bone-in Boston butt
1 onion, chopped pork roast
1 red bell pepper, chopped 1⁄2 cup beef broth
1 tablespoon minced garlic
2 (15-ounce) cans green enchilada 1. Preheat oven to 300°.
sauce 2. In a small bowl, stir together cumin, chili
1 (4-ounce) can chopped green chiles powder, onion powder, garlic salt, paprika,
1 tablespoon ground cumin and pepper. Rub spice mixture all over
1 teaspoon ground black pepper pork. Pour broth in bottom of a roasting
3⁄4 teaspoon salt pan, and add pork. Cover with foil.
Spiced Pork (recipe follows) 3. Bake until meat is tender, about
Corn Tamale Crust (recipe follows) 5 hours. Let pork cool enough to handle.
1 cup shredded Monterey Jack cheese Shred meat, discarding fat and bone.
with peppers
Garnish: fresh cilantro Corn Tamale Crust
Makes 6 to 8 servings
1. Preheat oven to 350°.
2. In a large skillet, melt butter over medium 11⁄3 cups all-purpose flour
heat. Add poblanos, onion, bell pepper, and 1 cup plain yellow cornmeal
garlic; cook, stirring occasionally, until tender, 2 tablespoons sugar
about 8 minutes. Stir in enchilada sauce, 1 tablespoon baking powder
chiles, cumin, black pepper, and salt, and 1⁄2 teaspoon salt
bring to a boil. Reduce heat, and simmer for 1 cup milk
5 minutes. Stir in Spiced Pork. Pour mixture 1⁄2 cup butter, melted
onto baked Corn Tamale Crust, and cover 2 large eggs
with foil. 2 cups thawed frozen corn kernels
3. Bake for 20 minutes. Uncover, sprinkle 1 cup shredded Monterey Jack
with cheese, and bake until cheese is melted, cheese with peppers
about 10 minutes more. Let stand for
10 minutes before serving. Garnish with 1. Preheat oven to 350°. Spray a 3-quart
cilantro, if desired. baking dish with cooking spray.
2. In a large bowl, whisk together flour,
Spiced Pork cornmeal, sugar, baking powder, and salt.
Makes 6 to 8 servings In a small bowl, whisk together milk,
melted butter, and eggs. Stir milk mixture
1 tablespoon ground cumin into flour mixture until smooth; stir in
1 tablespoon chili powder corn and cheese. Spread mixture into
1 teaspoon onion powder prepared pan.
1 teaspoon garlic salt 3. Bake until lightly browned, 20 to
25 minutes.

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 Company’s Coming

Beef Stroganoff Casserole

Makes 8 to 10 servings

Beef Stroganoff is named after a real person, Count Pavel Alexandrovich Stroganov
of Russia. The dish was based on his French chef ’s recipe for beef with mustard, but
sour cream was added to please the count and reflect his Russian heritage.

2 pounds ground chuck Dressing and broth until combined.

1 (8-ounce) package sliced fresh Cook, stirring occasionally, until mixture
mushrooms is slightly thickened, about 10 minutes.
1 cup chopped onion 3. Remove from heat, and stir in sour
2 teaspoons minced garlic cream, cheese, salt, and pepper until
2 tablespoons all-purpose flour melted. Stir in egg noodles until well
Homemade Ranch Dressing (recipe combined. Pour mixture into prepared pan.
follows) 4. In a small bowl, stir together bread
1 (15-ounce) can chicken broth crumbs, melted butter, and parsley;
11⁄2 cups sour cream sprinkle onto casserole.
1 (8-ounce) package shredded 5. Bake until hot and bubbly, about
mozzarella cheese 30 minutes. Let stand for 10 minutes
1 teaspoon salt before serving.
1⁄2 teaspoon ground black pepper
1 (16-ounce) package wide egg Homemade Ranch
noodles, cooked according to Dressing
package directions Makes about 2 cups
1 cup panko (Japanese bread
crumbs) 1 cup mayonnaise
2 tablespoons butter, melted 3⁄4 cup whole buttermilk
1 tablespoon chopped fresh parsley 1 tablespoon minced fresh parsley
1 tablespoon minced fresh dill
1. Preheat oven to 350°. Spray a 3-quart 1 tablespoon minced fresh chives
baking dish with cooking spray. 1 teaspoon fresh lemon juice
2. In a large skillet, cook ground chuck, 1⁄4 teaspoon salt
mushrooms, onion, and garlic over medium 1⁄4 teaspoon ground black pepper
heat, stirring occasionally, until beef is
browned and crumbly; drain. Sprinkle flour 1. In a small bowl, whisk together all
onto mixture, and cook, stirring constantly, ingredients until combined. Cover and
for 2 minutes. Stir in Homemade Ranch refrigerate for at least 2 hours before using
or for up to 5 days.

’ Kitchen Tip ’
Substitute 1 teaspoon of dried herbs for each tablespoon
of fresh herbs in Homemade Ranch Dressing.

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Kentucky Hot Brown Casserole

Makes 8 servings

If there were ever a sandwich that belonged in a casserole dish, it’s the cheesy,
gravy-smothered Hot Brown. Created by the chefs of Louisville’s Brown Hotel
in the 1920s to satisfy the demands of their late-night dancing guests,
this classic sandwich begs to be eaten with a knife and fork.

1⁄4 cup unsalted butter 1. Preheat oven to broil. Spray a 13x9-

1⁄4 cup all-purpose flour inch baking dish with cooking spray.
21⁄2 cups whole milk 2. In a medium saucepan, melt butter
2 cups shredded Swiss cheese, over medium heat. Whisk in flour, and
divided cook for 1 minute. Gradually whisk in
1 cup shredded extra-sharp white milk; cook, whisking constantly, until
Cheddar cheese thickened, about 6 minutes. Remove
1 teaspoon kosher salt from heat, and whisk in 1 cup Swiss,
1⁄4 teaspoon ground black pepper Cheddar, salt, and pepper until melted.
8 (1-inch-thick) slices white bread, 3. Place bread in an even layer in
toasted prepared pan, trimming as needed to
2 pounds thinly sliced turkey fit. Top with turkey, cheese sauce, and
1⁄4 teaspoon paprika remaining 1 cup Swiss; sprinkle with
8 slices bacon, cooked and halved paprika.
crosswise 4. Broil until cheese is melted and lightly
Cherry tomatoes, halved browned, about 4 minutes. Top with
Garnish: fresh parsley bacon and tomato. Garnish with parsley,
if desired. Serve immediately.

’ Kitchen Tip ’
This is a great recipe for a big crowd because it can easily be doubled or tripled.
Assemble batches in disposable foil baking pans for easy cleanup.

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 Recipe Index
BEEF AND LAMB
Bacon Cheeseburger Mac 49
Beef Stroganoff Casserole 94
Cheesy Meat Lasagna 82
Lamb Shepherd’s Pie 87
Nacho Macaroni and Cheese 58

BREAD AND DOUGH

Corn Tamale Crust 91
Crispy Cornbread 32

BREAKFAST
Baked Blueberry-Apple
Oatmeal 13
Breakfast Bread Pudding 17
Cheesy Maple Pork Breakfast
Casserole 21
Cinnamon Croissant Bread
Pudding 13
Ham and Cheese Breakfast Grits and Greens Bake 16 VEGETABLES AND SIDE DISHES
Casserole 21 Ham, Greens, and Cornbread Baked Macaroni and Four
Overnight Apple Pie French Pie 79 Cheeses 58
Toast 20 Pork Tamale Casserole 91 Broccoli Cheddar Casserole 40
Roasted Tomato Crustless Spiced Pork 91 Butternut Squash Mac and
Quiche 12 Cheese 50
Sausage and Greens Breakfast POULTRY Caramelized Onion Scalloped
Casserole 20 Biscuit-Topped Turkey Veggie Potatoes 30
Spicy Huevos Rancheros Casserole 90 Carrot Casserole 33
Casserole 25 Buffalo Chicken Pasta Bake 64 Carrot Macaroni and Cheese with
Spinach and Sausage Breakfast Cheesy Chicken Casserole 72 Pretzel Crust 54
Casserole 24 Chicken and Asparagus Crêpes 72 Cheesy Corn Casserole 32
Chicken and Dressing 61 Harvest Casserole 38
FISH AND SEAFOOD Chicken and Rice Burrito Herbed Bacon and Hash Brown
Baked Cheese Grits with Herbed Casserole 66 Casserole 12
Creole Shrimp 9 Chicken and Wild Rice Lemony Parmesan Green Bean
Baked Eggs and Hash Browns Casserole 70 Casserole 36
with Smoked Salmon 24 Chicken Spaghetti Squash Mushroom Spinach Mac and
Crab and Egg Casserole 16 Casserole 86 Cheese 46
Creole Macaroni and Cheese 43 Chicken, Spinach, and Mushroom No-Boil Macaroni and Cheese 46
Herbed Creole Shrimp 9 Pasta Bake 76 Root Vegetable Gratin 39
Lobster Mac and Cheese 52 Chicken Tetrazzini 73 Smoked Gouda and Veggie Mac 53
Kentucky Hot Brown Casserole 95 Smoked Sausage Cornbread
MISCELLANEOUS Spicy Chicken Lasagna 67 Dressing 31
Chicken Broth 61 Turkey Gumbo Casserole 83 Spaghetti Squash Casserole 29
Spicy Pimiento Cheese 47 Weeknight Chicken Pot Pie 66 Spicy Pimiento Macaroni and
Cheese 47
PORK TOPPINGS AND SAUCES Squash and Zucchini Casserole 36
Caramelized Onion, Bacon, and Garlicky Mashed Potatoes 87 Sweet Pea Casserole 38
Arugula Mac and Cheese 55 Homemade Ranch Dressing 94 Tarragon Potato Casserole 33

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