Best casserole

[Anonymous]

It’s not healthy and she isn’t someone whose products/cookbooks I’d purchase/support anymore, but I ate this many, many times before her behaviour was exposed, and, it’s delicious:

https://www.pauladeen.com/recipe/hot-chicken-salad/

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If I want to work enchiladas.

If I don’t want to work? But cheese ravioli and make baked ravioli with red sauce and more cheese.

When I want enchiladas, but don’t want to work, I layer them like lasagna rather than actually rolling them.

You just blew my mind.

Oh isn’t that a good one? “Mexican lasagna”. I just layer tortillas w all the good stuff I have on hand (corn, black beans, salsa, cheese, etc etc) and then serve w shredded lettuce and sour cream and I cut it into squares. Funny enough I got this inspo from Martha Stewart

[Anonymous]

I like to make a homemade version of Cracker Barrel’s cheesy hash brown casserole. I just make my own cheese sauce, throw in some chopped onion, a little sour cream, salt and pepper, and mix with the appropriate amount of frozen shredded hashbrown potatoes. Scoop into a casserole dish and top with extra shredded cheese. Bake at 350 for like 45-50 min. It’s soooo good!

[Anonymous]

Anonymous wrote:

Anonymous wrote:If I want to work enchiladas.

If I don’t want to work? But cheese ravioli and make baked ravioli with red sauce and more cheese.

When I want enchiladas, but don’t want to work, I layer them like lasagna rather than actually rolling them.

I do this too

[Anonymous]

Anonymous wrote:I like to make a homemade version of Cracker Barrel’s cheesy hash brown casserole. I just make my own cheese sauce, throw in some chopped onion, a little sour cream, salt and pepper, and mix with the appropriate amount of frozen shredded hashbrown potatoes. Scoop into a casserole dish and top with extra shredded cheese. Bake at 350 for like 45-50 min. It’s soooo good!

You’re my kind of people.

[Anonymous]

Anonymous wrote:

Anonymous wrote:If I want to work enchiladas.

If I don’t want to work? But cheese ravioli and make baked ravioli with red sauce and more cheese.

When I want enchiladas, but don’t want to work, I layer them like lasagna rather than actually rolling them.

My mom taught me this!

[Anonymous]

Spinach & Gruyère Potato Casserole

I'd eliminate the fennel and basil, but add crumbled sausage of your choice: pork or chicken (browned well in butter and onion on stove top before adding). You can easily cheese the hell out of this by adding other cheeses you like. Bonus: leftovers for breakfast 😁

https://www.goodhousekeeping.com/food-recipes/a42223/spinach-gruyere-potato-casserole-recipe/

[Anonymous]

Anonymous wrote:I like to make a homemade version of Cracker Barrel’s cheesy hash brown casserole. I just make my own cheese sauce, throw in some chopped onion, a little sour cream, salt and pepper, and mix with the appropriate amount of frozen shredded hashbrown potatoes. Scoop into a casserole dish and top with extra shredded cheese. Bake at 350 for like 45-50 min. It’s soooo good!

This is delicious. I make it once in a while following recipe on the back on package. Cream of chicken soup, sour cream, cheddar cheese, onions, butter, and shredded hash browns. Not low calorie, and cream of soup haters will hate, but it's delicious.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If I want to work enchiladas.

If I don’t want to work? But cheese ravioli and make baked ravioli with red sauce and more cheese.

When I want enchiladas, but don’t want to work, I layer them like lasagna rather than actually rolling them.

I do this too

So you make/prepare all the fillings, and the only step you eliminate is actually filling the enchiladas? And replace that with layering everything?

Exactly how long does it take you to fill enchiladas?

Maybe I'm some sort of savant, but I can do a tray in just a couple of minutes. Again, you have to prepare the ingredients anyway.

[Anonymous]

Anonymous wrote:Chicken Divan. Don’t used canned soup though, it’s so much better to make the cheese sauce from a simple roux.

I was coming here to say this too. I do use the chicken soup though, I mix mayo in it and some lemon juice.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If I want to work enchiladas.

If I don’t want to work? But cheese ravioli and make baked ravioli with red sauce and more cheese.

When I want enchiladas, but don’t want to work, I layer them like lasagna rather than actually rolling them.

I do this too

So you make/prepare all the fillings, and the only step you eliminate is actually filling the enchiladas? And replace that with layering everything?

Exactly how long does it take you to fill enchiladas?

Maybe I'm some sort of savant, but I can do a tray in just a couple of minutes. Again, you have to prepare the ingredients anyway.

Same here. I made flautas last night and the filling took 5 minutes tops…while dinner around 45 minutes to prepare.

[Anonymous]

I take whatever leftovers I have around protein-wise (chicken, pork tenderloin, beef, etc.), add some golden mushroom soup (way better than cream soups!) or leftover gravy I freeze after holidays, add to cooked pasta, veggies (mushrooms, corn, peas, etc.), top with cheese and/or puff pastry, toss in the oven for 45 minutes. Voila, sinful deliciousness!

[Anonymous]

Once in a blue moon, I'll make a hash brown casserole for dinner -- the kind with shredded hashbrowns, breakfast sausage, maybe some diced onion and pepper, eggs and lots of cheese. I don't like those cream of whatever recipes -- I don't care for straight "white" sauces. And there's always whatever combination of pasta, red sauce, sausage or meatballs (which you can get frozen) and lots of melted cheese. The third option is a cottage pie/shepherd's pie, and you throw a lawyer of cheese on top.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If I want to work enchiladas.

If I don’t want to work? But cheese ravioli and make baked ravioli with red sauce and more cheese.

When I want enchiladas, but don’t want to work, I layer them like lasagna rather than actually rolling them.

You just blew my mind.

Otherwise known as King Ranch Chicken. If you want pasta and enchiladas combined, there’s this. It’s amazing.

https://www.southernliving.com/recipes/king-ranch-chicken-mac-and-cheese

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:If I want to work enchiladas.

If I don’t want to work? But cheese ravioli and make baked ravioli with red sauce and more cheese.

When I want enchiladas, but don’t want to work, I layer them like lasagna rather than actually rolling them.

I do this too

So you make/prepare all the fillings, and the only step you eliminate is actually filling the enchiladas? And replace that with layering everything?

Exactly how long does it take you to fill enchiladas?

Maybe I'm some sort of savant, but I can do a tray in just a couple of minutes. Again, you have to prepare the ingredients anyway.

Same here. I made flautas last night and the filling took 5 minutes tops…while dinner around 45 minutes to prepare.

Well. You’re clearly a better person.