Casseroles make for a great lunch
What casserole recipes are best for the hottest days of summer? Fresh and light, with a dash of spice and lashings of garden-fresh goodies! From mains and sides to breakfasts and desserts, we’ve got you covered.
TWICE-BAKED POTATO CASSEROLE
1-1/2 pounds red potatoes (about 6 medium), baked
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound sliced bacon, cooked and crumbled
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, sliced
Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13×9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions.
Test Kitchen Tips
Warm potatoes can be tough to cut, and they don’t hold their shape. Cool completely before cubing them.
This is a rich recipe worthy of special occasions, but you can shave a few calories by reducing the sour cream and cheese. Try 2 cups of sour cream and 3 cups total of shredded cheese.
CRUSTLESS SPINACH QUICHE
1 cup chopped onion
1 cup sliced fresh mushrooms
1 tablespoon vegetable oil
1 package (10 ounces) frozen chopped spinach, thawed and well drained
2/3 cup finely chopped fully cooked ham
5 large eggs
3 cups shredded Muenster or Monterey Jack cheese
1/8 teaspoon pepper
In a large skillet, saute onion and mushrooms in oil until tender. Add spinach and ham; cook and stir until the excess moisture is evaporated. Cool slightly. Beat eggs; add cheese and mix well. Stir in spinach mixture and pepper; blend well. Spread evenly into a greased 9-in. pie plate or quiche dish. Bake at 350° for 40-45 minutes or until a knife inserted in center comes out clean.
Test Kitchen Tips
To ensure perfectly cooked quiche, start checking early to see whether it’s done. Baking times are great guidelines, but because every oven heats differently, we recommend taking an early look, especially for cakes, cookies, muffins and delicate egg-based dishes.
For cheese that’s extra melty, shred or grate it yourself.
APPLE PAN GOODY
4 to 5 medium tart apples, peeled and sliced
3/4 cup dried cranberries
6 tablespoons brown sugar
1 teaspoon ground cinnamon, divided
3 tablespoons butter
6 large eggs
1-1/2 cups orange juice
1-1/2 cups all-purpose flour
3/4 teaspoon salt
2 tablespoons sugar
Maple syrup, optional
In a large skillet, saute the apples, cranberries, brown sugar and 3/4 teaspoon cinnamon in butter until apples begin to soften, about 6 minutes. Transfer to a greased 13×9-in. baking dish.
Place the eggs, orange juice, flour and salt in a blender; cover and process until smooth. Pour over apple mixture. Sprinkle with sugar and remaining cinnamon.
Bake, uncovered, at 425° until a knife inserted in the center comes out clean, 20-25 minutes. Serve with syrup if desired.
(Enjoy this dish on breakfast buffets or as a fun side dish, particularly with a pork entree)
TEX-MEX SUMMER SQUASH CASSEROLE
7 medium yellow summer squash, sliced (about 10 cups)
2-1/4 cups shredded cheddar cheese, divided
1 medium onion, chopped
1 can (4 ounces) chopped green chiles
1 can (4 ounces) diced jalapeno peppers, drained
1/4 cup all-purpose flour
1/2 teaspoon salt
3/4 cup salsa
4 green onions, sliced
1/4 cup chopped red onion
Preheat oven to 400°. In a large bowl, combine squash, 3/4 cup cheese, onion, chiles and jalapenos. Sprinkle with flour and salt; toss to combine.
Transfer to a greased 13×9-in. baking dish. Bake, covered, until squash is tender, 30-40 minutes.
Spoon salsa over top; sprinkle with remaining 1-1/2 cups cheese. Bake, uncovered, until golden brown, 10-15 minutes longer. Let stand 10 minutes. Top with green and red onions before serving.
MAC AND CHEESE
2 cups elbow macaroni, cooked and drained
1 can (28 ounces) diced tomatoes, undrained
1/2 teaspoon onion salt, optional
1/4 teaspoon pepper
2 cups shredded cheddar cheese, divided
2 tablespoons butter
In a bowl, combine macaroni, tomatoes, onion salt, pepper and 1-1/2 cups cheddar cheese. Pour into a greased 2-qt. baking dish. Dot with butter. Bake, uncovered, at 350° for 45 minutes. Sprinkle with remaining cheese; bake 15 minutes longer.
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