Fall and casserole dishes go together. There's something about the crisp and cool autumn weather that makes casseroles - with its warmth and the smell of cheese and potatoes - a favorite at the dinner table. Below are some tasty casserole dishes you can whip up for your family this autumn:
Skinny Chicken Parmesan Casserole
from The Skinny Fork
Ingredients:
2 large boneless skinless chicken breasts, cooked and shredded ahead of time
1 jar of no salt pasta sauce (Recommended: Francesco Rinaldi)
1 1/2 cup reduced fat shredded Italian cheese
1/2 cup whole wheat bread crumbs
1/2 cup Panko
5 fresh basil leaves, minced
Salt and pepper to taste
8 x 8 casserole dish
Cooking spray
Procedure:
Preheat the oven to 350F degrees. Meanwhile, coat the casserole dish with a non-stick cooking spray. Layer the chicken in the dish, then add the pasta sauce and mix. Sprinkle cheese on top. In a separate bowl, mix the bread crumbs, Panko and basil leaves, and spread over the cheese. Bake for 20 to 25 minutes or until it's brown and bubbly.
Turkey and Stuffing Casserole
from Budget Bytes
Ingredients:
6 ounces bacon
1/2 bunch of celery, diced
2 medium apples, diced
1 medium yellow onion, diced
1/2 teaspoon minced garlic
1 teaspoon dried sage
1 teaspoon dried thyme
1 large loaf French day-old bread, cubed
1/2 bunch of fresh parsley
1 teaspoon chicken base
1 cup of hot water
2 tablespoons of olive oil
6 pounds bone-in turkey pieces
9 x 11 casserole dish
Procedure:
Preheat the oven to 350 degrees. As this is being done, cut the bacon into small bits and then cook until crispy and brown. Add the diced celery, onion and apples, as well as the garlic and sauté the ingredients for five minutes.
Turn off the heat and sprinkle thyme, sage, salt and pepper to taste. Add and mix in the cubed bread and parsley. Mix the chicken base with one cup of hot water and then pour onto the bacon and bread mixture. Evenly transfer all of it in the casserole dish.
Rub the turkey pieces with olive oil and sprinkle salt and pepper as desired. Arrange the turkey over the bacon and bread in the casserole dish, then let it bake for 30 minutes, uncovered.
Pumpkin and Cheesy Baked Potato Casserole
from Averie Cooks
Ingredients:
20 ounces of sliced potatoes - at least 1/8 inches thick, pre-cooked and softened to cut on baking time
4 tablespoons olive oil
Salt and pepper to taste
1 cup pumpkin puree
4 ounces sliced or shredded cheese (Recommended: American, Havarti, Pepperjack, Monterrey Jack; Daiya for vegan)
1 teaspoon all-purpose seasoning blend (Recommended: Mrs. Dash, Trader Joe's 21 Salute)
9 x 9 casserole dish
Cooking spray
Procedure:
Preheat the oven to 375F degrees and then spray the casserole dish with non-stick cooking spray. Line up about three-quarters of the sliced potatoes in the pan and make sure it forms a solid crust or base. Drizzle the olive oil and then add salt and pepper to taste.
Spread the pumpkin puree using a spatula then add the cheese slices. Top with remaining potatoes and drizzle with olive, salt and pepper again. Sprinkle the seasoning on top. Bake for 45 minutes until golden brown.
