Recipes

[AuntG]

Pasta based casseroles are favorites of ours. I'm not sure why yours are failing. 

[KingstonMom]

We don't do casseroles....ever. No one here likes them.

As far as hominy goes, I'm in the deep South (GA) and even I won't touch hominy.

But I love grits, (cheese/over easy egg mixed in, etc.).

As mentioned before, eating hominy is like eating clumps of dirt!

[SoCal Bred]

We like casseroles and my hubby loves the leftovers.  I usually make a Tuna Noodle Casserole, Chicken Enchilada Casserole and Baked Ziti Casserole.

[frenchie]

These are our favorites:

Shepherd's pie

Tuna noodle casserole

Taco casserole

Pizza casserole

[ciao_bella]

@QVCkitty1  I make some casseroles that my family enjoys digging into and cleaning it up.  Many of those are pasta based.  It would help to know what kind of flavors you like; Italian, Southwest/Mexican, Asian, vegetable, fish/shrimp, etc.  We might be able to post some good/tasty  casserole recipes that we make which might appeal to your taste.  

[QVCkitty1]

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@ciao_bella wrote:

@QVCkitty1  I make some casseroles that my family enjoys digging into and cleaning it up.  Many of those are pasta based.  It would help to know what kind of flavors you like; Italian, Southwest/Mexican, Asian, vegetable, fish/shrimp, etc.  We might be able to post some good/tasty  casserole recipes that we make which might appeal to your taste.  

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@ciao_bella  This probably doesn't make any sense, but if it has tomatoes, pasta and cheese, I don't consider it a casserole. I love Italian dishes. I guess I don't like creamy casseroles, even if they sound good. 🤷‍♀️

[shoptilyadropagain]

I don't mind casseroles.  I make a chicken and rice and Bubble Pizza casserole.  If you consider (baked) Mac & cheese and Lasagne as a casserole, I also make those.

[house_cat]

In 2013, I moved my mom and dad from NY to live near us in California. For the next three years I stopped after work and cooked most of their meals.

On Sunday I would make a casserole to bring over, because it allowed me to stay home a little longer before going over there.  There may have been a couple of clunkers, but for the most part they were tried and true.

One day, after I put the casserole on the table my mom said, "So, I guess you like this type of food with everything mushed into one dish?" I couldn't take offense because she was starting her decline at that point and had totally lost her brain "filter", as I used to say. 

DH and I laugh about it still.  If he sees a casserole on our menu, which is rare these days, he never fails to say, "So, we're having one of those meals where all the food is mushed together?" 🤣

[KKWA]

For me, it is Crock Pot Recipes. I think oh this sounds good!  Then I am disappointed, but I put the leftovers in the freezer to be thrown away after a few years 

[ciao_bella]

@QVCkitty1   Personally, I'm also not a lover of creamy casseroles, though my family does like one or two that I have made for them and they ask for it to be made again.  Here is a recipe my family likes for Spanish Chicken and Rice Casserole (but it's not made in the oven,  the directions call for it to be made on top of the stove.)  It is not a creamy casserole, so you might like this one as it is bold in flavors.

**I, personally have not tried an oven method for this casserole, but I read on the recipe site itself,  after you return the browned, partially cooked chicken to the pan on top of the rice, it can be cooked in a preheated 350 degree oven covered for about 30 minutes instead of cooking on the stovetop for 20-25 minutes.)

Spanish Chicken and Rice Casserole

• 4 boneless skinless chicken breasts - OR 6 chicken thighs (I prefer thighs as they are juicier and tastier)
• 3 tablespoons vegetable or canola oil
• 1 cup uncooked white regular rice (not instant or par-boiled)
• 2 ¼ cups low sodium chicken broth
• 1 lemon
• chopped cilantro or parsley - for garnish

SPANISH SEASONING MIX:

• 2 teaspoons Smoked Paprika (must be smoked paprika not regular paprika)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 teaspoons ground cumin
• 1 teaspoon chili powder
• 1 teaspoon ground coriander (if you don't have coriander than ground cumin can be used in pinch) 
• ¼ teaspoon Italian seasoning

Instructions

• In a small bowl whisk together all ingredients for the Spanish seasoning mix. Divide in half and set aside. Cut the lemon in half, then thinly slice one half - for garnish - and reserve the other half for juicing later in the recipe.
• Place chicken in a medium bowl. Drizzle with 2 tablespoons oil, then toss to coat well. Use half of the prepared seasoning mix to rub on both sides of each piece of chicken.
• Drizzle a large skillet with remaining 1 tablespoon of oil and bring to medium heat. Cook chicken for 2-3 minutes on each side until browned. Transfer to a plate. (It won't be cooked through at this point)
• Add rice, chicken broth, juice from 1/2 of the lemon, and remaining seasoning mix and stir to combine. Return chicken to the pan on top of the rice. Cover and cook for 20-25 minutes until liquid is absorbed, rice is tender, and chicken is cooked through.
• Garnish with lemon slices and freshly chopped cilantro or parsley and serve immediately.