#cornbread squash casserole

[underooc]

Recipe for Nana's Squash Casserole My grandmother's cornbread squash casserole is a cheesy side dish that's eagerly anticipated, especially around the holidays! 1 pinch ground black pepper, 1 large egg, 1/2 cup chopped onion, 1 tablespoon white sugar, 1/2 cup margarine softened, 1/2 teaspoon salt, 1 cup shredded Cheddar cheese divided, 3 cups crumbled prepared cornbread, 1/2 cup chopped celery, cooking spray with flour, 1/2 can condensed cream of chicken soup, 2 cups chopped yellow squash, 1 teaspoon dried sage

[ttelle70]

Nana's Squash Casserole

My grandmother's cornbread squash casserole is a cheesy side dish that's eagerly anticipated, especially around the holidays!

[commentcestmaintenant]

Recipe for Southwestern Chicken, Squash, and Cornbread Casserole Summer squash, corn, and a cornbread topping make a hearty casserole out of leftover chicken. 1/2 teaspoon chili powder, 1 package Mexican-style cornbread mix, 1 egg, 1 tablespoon cornstarch, 1 pinch salt and ground black pepper to taste, 1/2 teaspoon garlic powder, 1 cup sliced yellow squash, 3 scallions sliced, 1 can Southwest-style corn with poblano and red peppers drained, 1 can diced tomatoes and green chiles drained, 1 can evaporated milk, 1/2 teaspoon ground cumin, 2/3 cup milk, 1/4 cup chopped cilantro, 1 tablespoon extra-virgin olive oil, 1/2 jalapeno sliced crosswise or to taste, 2.5 cups shredded Cheddar cheese, 1 cup sliced zucchini, 1 cup chopped cooked chicken

[chongoblog]

assumption: despite living in georgia, you don't enjoy a lot of classic southern foods

It's really on a case by case basis and what is defined as "classic southern food"

So I'm gonna be using this list I found online as basis saying "Yes" if I do enjoy and "No" if I do not (with varying degrees of commentary)

Deviled Eggs - No

Buttermilk Biscuits - Yes

Fried Chicken - YES

Peach Cobbler - Don't Love it like a lot of family and friends but Yes

Grits - No (but I haven't had em in a while so might be subject to change)

Banana Pudding- Yes (ESPECIALLY if you put some Nilla Wafers in that? So cash)

Chicken Pot Pie - Yes

Chicken and Dumplings - I don't know if I've had these, but judging by how they look, Yes

Blackened Catfish - No (Don't really like fish that much and I don't like blackened foods)

Coca-Cola Cake - What?

Salted Peanuts and Coke - Don't really like Nuts that much so No

Sweet Potato Pie - No, not huge on Sweet Potatoes

Collard Greens and Pot Liquor - Never had it

Creamed Corn - Yes

Fried Okra - YES (Underrated as hell tbh)

Pimento Cheese - Haven't had it in forever, but I feel like I'd like it if I had it now, so No with an asterisk

Sweet Tea - No

Hoppin' John - Never heard of it

Cornbread - Yes

Country Captain - Never heard of it, but looks pretty good

Sour Cream Pound Cake - Okay this author's gotta be making some of these up /s Never heard of it.

Skipping the next few because I've never heard of them

Boiled Peanuts - Nope (dont like nuts that much. It's the texture)

Pecan Pie - See above

Custard Pie - Yes

Giblet Gravy - Never heard of it

Barbecue - It varies, but for the most part yes, ribs are good as hell.

Red Velvet Cake - Yes

Chicken Fried Steak - YEEEEEES

Country Ham - Yes

Squash Casserole - BRO I WASNT AWARE THIS WAS A SOUTHERN THING I THOUGHT IT WAS JUST MY MOM DUDE THIS SHIT IS SO GOOD ESPECIALLY WITH THOSE RITZ CRACKERS

Red Rice - Yes

So hopefully this answers your question

[lowcountry-gothic]

Fried chicken with hot-water cornbread, turnip greens, sweet potato casserole, black-eyed peas, and sautéed squash from Nashville’s Silver Sands Cafe.

[velvetfoxgames]

Hi Anna!

If all the guys were at Thanksgiving 🦃 together (it’s coming up quick) who would bring what to dinner, and how would it go?

Hope you and your team had a great week!

At Brooklyn's house because space.

Alexei - Cornbread casserole, butternut squash soup. Sets the table, brings crafts.

Brooklyn - Pecan, pumpkin, and caramel apple pie. Gives directions in the kitchen for cooking/heating stuff up until he realizes no one can take directions.

Leo - Mashed potatoes, bread rolls. Calls it "Friendsgiving." Tries to get everyone to say something they're thankful for as well as accompany him to a turkey trot.

Milo - Turkey. Watches football.

Rory - Green bean casserole and roasted sweet potatoes. Watches the Macy's parade and is the only one left helping Brooklyn.

Tobias - Store-bought cranberry sauce. Initiates football game with everyone but Brooklyn and Alexei.

[lihikainanea]

Hey Lei! It's Thanksgiving here in the States (not sure exactly where you are). Wanted to say how very grateful I am for your account! Love this page and especially love all things Tiger and Bill 💗 These adorable idiots have gotten me through some rough times this year. So thank YOU! Haven't read thru everything yet so not sure if you've written something like this before -Bill cooking Thanksgiving dinner just for her as a surprise. Maybe she's in Sweden w/ him for the holidays but misses home

oh my soff heart. thank you baby for these wonderful words <3 Happy thanksgiving!

I think Bill has definitely adopted some of tiger's traditions--turkey for Christmas and all, but Thanksgiving is something Bill never really celebrated in Sweden, and he's still not entirely sure about thanksgiving food. The turkey he can get behind--his preference would be goose but whatever--but sweet potato pie endlessly confuses him, he found out far too late that stuffing and dressing were the same thing, he's still not sure what cornbread is and he couldn't pick a collard green out of a lineup.

But it was one of granny's favourite holidays--any excuse to make a righteous mess of her kitchen and feed people until they can't breathe--and thus it was tiger's favourite. And things just haven't been the same in a few years.

Maybe tiger's really missing her grandmother this year, and she's been on the road with Bill for like 6 weeks so she's missing home and missing family in general. Thanksgiving is right around the corner, but there's nary a decoration or acorn or squash in sight because maybe they're in some tropical paradise, which is beautiful and all--but it's a place that definitely doesn't do thanksgiving, either.

Bill gets the idea the week before--that he wants to throw her a big feast so she feels like she's back home--but it's complicated by a few things. For one, turkeys aren't really a thing where they are and Bill has no idea where he can find one, nobody knows what cornbread is, and poultry seasoning? Forget it.. Two, he needs to somehow get tiger out of the house long enough for him to prepare this whole feast, which is impossible because she doesn't have any friends there and doesn't go into work.

So y'know, he lies. Like a well-beat rug, he lies. Tells tiger he has an 18-hour shoot that Thursday, but as a surprise--he books her a whole day at the spa. A whole damn day. Massage, pedicure, manicure, water circuit, the whole thing.

Maybe Butterball comes to the rescue, after Bill asks his assistant to phone in a special favour. The turkey arrives frozen solid three days before, and Bill has to find every reason to keep tiger from seeing it in the bathtub where it's thawing He finds cornbread mix online. He has all the stuff for the green bean casserole, and he gets Gustaf to ship him some cans of cranberry sauce. And that morning he all but throws tiger out of bed, poking her awake.

"Mmrph," she grunts, rolling over and pulling the blanket over her head.

"Spa day!" he says, but it's a little too excited. One angry eyeball glares at him once the blanket lowers.

"Coffee," the blanket mutters. Bill juts his chin to the nightstand, where her mug awaits her. She grumbles again, throwing the blankets back and sitting up. Bill leans in for a kiss but she plants her hand in the middle of his face, taking a sip of coffee first.

"Rude," he mutters.

"Vital."

She takes a few more sips, humming in content before she finally kisses him.

"This was a sweet thought bud," she says sleepily, "But if you ever book me a spa starting before 9AM again, I'll kill you."

Bill smiles, getting out of bed and throwing a pair of jeans at her.

"Noted, now get your ass up."

Bill's a busy man, he's got a lot of cooking to do. Once tiger is sufficiently caffeinated and dressed, he sends her on her way--she's still grumbling, but he's practically giddy with excitement.

And for hours, all he does is cook. He slaps a frilly apron on and he just cooks the entire day. He keeps checking the turkey, he makes the stuffing, he un-jellifies the cranberry sauce. He spends all day drinking wine and getting everything ready, complete with small pumpkins and acorns and other fall touches in the rented house.

Tiger gets a waft of something delicious, something that smells like home, the minute she steps out of the cab--but when she opens the door, it's a full olfactory assault in the best way. She takes a deep breath in--then another one, and slowly her eyes flit about the space. Different coloured leaves, small pumpkins, Bill standing there with an apron on in the hallway handing her a glass of wine.

"What is this?" she asks softly.

"It's Thanksgiving," he smiles gently at her, "Kind of."

[missmoodring]

Harvestfest at the Arnett’s

I saw someone asked @therichantsim​ about family dinner and got inspired to do follow the prompt with Chocolat.

Neoma would bring some bullshit that nobody asked for like vegan, low sodium, gluten free mac and cheese. She will also bother their dad for not making Tofurkey Dinner. 

Melodie will bring an empty stomach and all of her boy drama.

Eden would stay up all night making assorted desserts like brownies and cookies, sweet potato and pumpkin pie.

Daddy Tristan would probably dedicate the whole day to making the turkey and somehow messing it up.

Aunty Sonja will save the day with bringing a baked chicken she just happened to have thawed out. She also somehow has time to make mashed potatoes, greens, deviled eggs, yams, and REGULAR mac and cheese AND cornbread. 

 Spencer gets an invite because at this point he’s family too and he’s bringing green bean casserole and butternut squash soup. Eden will eat some to make sure he doesn’t feel left out. Aunty Sonja will pack most of it up to go so she can dump it later.

Obvi Neo cannot handle her dysfunctional family without her partner by her side. Jo, who has been around the family plenty still gets nerves at family functions. They will bring wine and aged scotch for Tristan that they just had “laying around” for years. 

Camden will crash the party and bring not a damn thing. He’ll probably finish all the scotch that Jo brought specifically for Tristan then ruin the fun for the rest of the night by trying to play the games but getting too competitive and being a sore loser. Him and Mel will always break up for the millionth time and then make up by morning.

[randomactsofpigeon]

Thanksgiving Eats!

Thanksgiving is coming up in the US, and I’m hosting this year. :)  It’s going to be relatively small, just my parents and my sister’s family plus my husband and myself, but I’m honestly looking forward to a chill day.  It was a little bit of a challenge because my nephew cannot have dairy or eggs, and my sister is currently his only food supply (breastfeeding), which means she can’t have dairy or eggs, but I’m happy with the menu I came up with.  For the couple of things I couldn’t part with, I put in an alternative to be sure she’ll have a full selection. :)

Everything is homemade except where noted.

Apps: Hummus with veggies, pimento cheese (shredded aged white cheddar as the base) with crackers (storebought)

Turkey: quartered, marinated and grilled over charcoal. Plus one breast made with a citrus butter that I like. Gravy will be made with butter (past experience getting drippings from the grill has been disappointing, and by happy chance my sister hates gravy so I can make it as per usual)

Stuffing: Traditional sage stuffing made with bakery sourdough I dry out in the oven in large cubes. Will be made with oil rather than butter this year. We'll see how it goes.

Veg: green bean casserole (hybrid recipe between traditional and fully homemade); bbq carrots with ranch, dill, and pecans; roasted butternut squash and brussels sprouts in lemon herb dressing with pistachios and pomegranate seeds

Potato: mashed potato, roasted potatoes (see above re: dairy restriction)

Bread: brown butter skillet cornbread, soft yeast rolls (egg/dairy-free), salted honey butter (vegan and normal)

Dessert: Pie (sister is bringing)

Drinks: Wine (mom is bringing), jack rose cocktails, water, soft drinks, coffee, tea

We kind of fell in love with The Publican's cookbook this year, and are using three of their recipes on our menu XD (the pimento cheese, turkey prep, and bbq carrots)

[veronicasanders]

Let's talk holiday season food. What’s the family/friends favorite that always gets trotted out for every occasion, what food is a “special” holiday favorite?

Yay!!! So excited for this. You already know I’m gonna go off so here’s a read more. 😜🤣

Okay I’m starting with Thanksgiving, which is my favorite food holiday. In my family, the meal is 100% vegetarian friendly except the turkey and gravy (which I despise anyway), and totally centers on local autumnal produce. Also, EVERYONE, and I mean every single person over the age of 10, contributes. Even if it’s like, my cousin who has no culinary skills - he mixes drinks. Or my uncle who is the DJ and who sets the table and does a phenomenal job—with like, local flowers and origami napkins. Or my other cousins who do an art project with the younger kids, so even though they aren’t cooking, they make centerpieces and shit. 

One year, I got a fantastic deal on purple potatoes at the farmer’s market, and my brother used those for the MOST delicious mashed potatoes that were loaded with cream and garlic. That dish was a staple for many years, although in recent ones, he’s been doing smashed potatoes—or, when he’s super ambitious, Hasselback potatoes—and the crispiness is absolutely delightful.  

I have made cornbread every year since I was about 12 or 13. It’s this incredible recipe that includes fresh corn and browned butter - usually cornbread is dry, but this is amazing and doesn’t need any butter or anything on it. Sometimes I add jalapeños or red pepper for color/flavor - which one depends on how many baby-mouths are coming.

We always make fresh cranberries, too, not that canned shit. The cranberry bags have the basic recipe, but it comes out way too sweet that way, so instead we use about 1/4 of the sugar and a little orange juice. I like putting walnuts in, but not everyone in my family likes nuts, so I’ve found that chopping an Asian pear and tossing that in right before serving serves the same purpose of a crunchy element. 

My great-aunt’s sweet potato pie recipe is SO fucking good. It’s one of the best things on the table and the one year my mom said maybe we don’t need it because too many carbs, I staged a protest. I actually like it better than any of the desserts (and for some reason it's on the dinner table even though it's 100% a dessert--it's got a graham cracker crust and toasted marshmallow top, for fuck's sake). But anyway...

My favorite, or at least tied for favorite with like 5 other things, is my mother’s stuffing. (Well, dressing, since it’s not stuffed into the bird's ass, but the word dressing is weird to me for a substantial side dish.) She uses a mix of cornbread and regular bread, a shit ton of celery and carrots and caramelized onions, and veggie stock that smells so good, it makes me homesick just thinking about it. 

Occasionally there’s also something like Mac and cheese or fresh bread/rolls, or green bean casserole or wild rice. Kind of depends on who’s coming and how many people are there, etc, because you always need everyone to contribute. 

Then of course, we have tons of roasted or grilled vegetables, whatever looks fresh and beautiful, or what the more talented people have grown in their gardens: Brussels sprouts, eggplant, corn (bonus if we can find red corn) green beans, broccoli, sautéed mushrooms, carrots (bonus for purple or multicolored ones), butternut squash, cauliflower (bonus for purple). And a big salad with dark greens like rainbow chard or kale (usually grown by one of my aunts), avocado, radishes, multicolored peppers, sunflower seeds or roasted pepitas. I’ve seen other people’s Thanksgiving tables and I’m generally shocked by how much brown and beige there is. Our table is a glorious fucking rainbow. 

The past 5 years or so, I haven’t been able to go home for Thanksgiving, so we now have a tradition of repeating the meal (or at least, the favorites) on Christmas Day. 

Speaking of Christmas…

So, there’s an Italian-American tradition called “Feast of the Seven Fishes” that takes place on Christmas Eve. (I’m not positive how it started, but I am guessing it had something to do with how expensive seafood was in the “New World” and so it was reserved for truly special occasions.) We don’t usually do all seven, but we always make my grandmother’s shrimp recipe, mafaldi with a spicy red lobster sauce, baked lobster, and usually some kind of salmon my dad can grill. (He also cooks the Thanksgiving turkey on the BBQ. We find that his energy in the kitchen can be neurotic and thus enjoy sending him outside.) And of course garlic bread or something fresh-baked to soak up all the sauces. (Grandma called it a sponge.) Also we always have Panettone (the kind with chocolate, not the fruitcake one) for dessert, heated up with ice cream and ganache.

Then, Christmas morning is usually French toast (made with Challah so that the Jews feel represented), or this cheese blintz dish we learned from my dad's cousin.

Which reminds me, oops, I skipped over Chanukkah. Traditions there are more flexible since we don’t celebrate every day and often miss the whole 8 days and remember later in the month. Mostly since my dad doesn’t give a shit and my mom’s not Jewish. But we always at least have latkes (my brother’s are outstanding, and a few years ago he made the regular ones and I made sweet potato and they came out divinely.) Also we do chocolate-covered macaroons (not to be confused with the French macarons) since they’re my mom’s favorite, and my grandmother’s vegetarian version of chopped liver which is SO GOOD, and noodle kugel. And if we’re up for it, we’ll also make rainbow cookies, which I’ve talked about before at length. (Marzipan-flavored “cookie” layers that are basically a very decadent sponge, raspberry jam, dark chocolate. 

New Year’s Day: lentil soup! Black-eyed peas! Which I think supposedly serve the same good-luck purpose. 

Not specific to a particular holiday but a couple of times a year, my family does polenta parties. A huge pot of polenta and a bunch of homemade toppings, like tomato sauce, pesto, veggies, sautéed mushrooms, caramelized onions, different cheeses, meat that I don't care about, etc.

I’m gonna stop now. I could go on for fucking ever. (Super Bowl Sunday? Easter? Fourth of July? I care about nothing except the food.) I love food and I love my family and I love eating with them. I'm so excited that this year, I'm gonna be on the East Coast for a whole month visiting people. 🥰

[rutherfrodsur]

American Food: A Tapestry of Taste and Tradition

American Food: A Tapestry of Taste and Tradition

American food culture is a vibrant mosaic woven from the threads of history, immigration, and regional diversity. From the hearty comfort foods of the Midwest to the spicy flavors of the Southwest, the culinary landscape of the United States reflects the rich tapestry of its people and their collective experiences. In this exploration of American cuisine, we delve into the flavors, traditions, and innovations that have shaped the nation's culinary identity.

Colonial Roots: Forging a New Culinary Identity

The story of American cuisine begins with the arrival of European settlers in the New World. Faced with unfamiliar ingredients and cooking methods, these early colonists adapted traditional recipes to suit their new surroundings, creating a uniquely American culinary heritage. Corn, beans, and squash – staples of the indigenous diet – were incorporated into dishes like succotash and cornbread, while native game such as turkey and venison became prized ingredients in colonial kitchens. Meanwhile, trade with Europe brought new flavors and ingredients to the table, laying the foundation for the diverse culinary landscape that would emerge in the centuries to come.

Immigrant Influence: A Global Melting Pot

Throughout its history, the United States has been shaped by waves of immigration from around the world, each bringing with it a rich culinary heritage and a treasure trove of flavors. From Italian pasta and Chinese stir-fries to Mexican tacos and Indian curries, immigrant communities have left an indelible mark on American cuisine, enriching it with new ingredients, techniques, and traditions. In cities like New York, Chicago, and Los Angeles, these diverse culinary influences converge, creating a melting pot of flavors that reflects the multicultural tapestry of American society.

Regional Diversity: From Sea to Shining Sea

The vast expanse of the United States is home to a diverse array of regional cuisines, each with its own distinctive flavors, ingredients, and traditions. In the South, soulful dishes like barbecue, fried chicken, and collard greens reign supreme, while in the Northeast, seafood takes center stage with dishes like clam chowder, lobster rolls, and steamed clams. In the Midwest, hearty fare like meatloaf, casseroles, and hot dishes warm the soul, while in the West, fresh produce and vibrant flavors are celebrated in dishes like avocado toast, fish tacos, and California rolls. Whether it's a classic dish passed down through generations or a modern interpretation inspired by global flavors, American cuisine is as diverse and dynamic as the landscapes that inspire it.

Modern Trends: From Farm to Table

In recent years, there has been a growing interest in local, sustainable, and artisanal foods, driven by a desire for healthier, more environmentally friendly alternatives to mass-produced, processed foods. Farmers' markets, farm-to-table restaurants, and community-supported agriculture programs have become increasingly popular, connecting consumers with fresh, locally grown produce and supporting small-scale farmers and producers. Similarly, there has been a growing interest in plant-based diets, with more Americans than ever before embracing vegetarian, vegan, and flexitarian lifestyles.

Conclusion: Celebrating the Journey of American Cuisine

In conclusion, American food culture is a celebration of diversity, innovation, and tradition. From its colonial roots to its modern-day incarnation as a global culinary powerhouse, American cuisine reflects the rich tapestry of its people and their collective experiences. Whether it's a classic comfort food dish passed down through generations or a modern interpretation inspired by global flavors, American food has the power to bring people together, spark conversations, and create lasting memories. So let us raise our glasses and toast to the ever-evolving journey of American cuisine – a delicious adventure that knows no bounds.

Nikmati respons yang lebih pintar, unggah file dan gambar, dan lainnya.

Daftar

[victoriaward]

Vegetables - Nana's Squash Casserole My grandmother's cornbread squash casserole is a cheesy side dish that's eagerly anticipated, especially around the holidays!

[rantingcanadian]

Recipe for Country Squash Casserole Fresh squash, bell pepper and onion are given an extra boost of flavor and texture from cornbread stuffing mix. 1 red bell pepper chopped, 1 package cornbread stuffing mix, 1/2 cup reduced-fat sour cream, 2 tablespoons butter, 1.5 cups yellow squash sliced, 3/4 cup white onion diced, 1 can condensed cream of mushroom soup, 1/2 cup chicken broth or as needed, 1.5 cups zucchini sliced

[homosociallyyours]

HI HI! 2, 11, 28 for the weird asks if you'd like 💜

HI FRIEND!!!!! thank youuuuu!!

2) thoughts on v-ganism? babe how did you know that i saw this particular question before reblogging and was like LOL i hope someone asks me this so I can speak on it!?!? anywayyyy my thoughts on pretty much any restrictive diet is NO THANKS. In my experience working in the natural food industry, I've seen that for a lot of ppl a restrictive diet of any kind is often tied to disordered eating behaviors. There's also a sense of piety that a lot of ppl on restrictive diets tend to have, as if their exclusion of certain foods makes them stronger/smarter/better than other people. That's just not the case.

People need to eat whatever food they can to sustain themselves. If you have the luxury of not living in a food desert, of having access to a kitchen, of being able to find/prepare items that fit a certain diet, that's great. Not everyone has that, and it's also NOT the right diet for everyone in the world. IMO the right diet is the one that keeps you alive? It's whatever you're eating? And I have no time or patience for people who want to act as though their food choices are morally or ideologically pure, as if that counts for anything at all.

11) anything from your childhood you’ve held on to? Yes! The number one thing is a night shirt that I got for christmas when I was 8 years old. It was MASSIVE on me then, and now of course it's not, but it's still not tight. It's very soft, and a lovely shade of blue, and the buttons are very sturdy-- I know bc I decided to bite one when I was in college and a piece snapped off (!) and the other 2/3 of that button is still firmly in place. I also have my jr high unifor, sweat shirt, high school uniform skirt, a stuffed dog I got as a first year in college. Definitely other things too that are slipping my mind. I'm very sentimental.

28) last meal on earth? OK are we talking someone else is making it? If yes, fried chicken, baked mac & cheese, can peaches, cast iron skillet cornbread (southern style, not sweet) with Rudolphe Meunier butter, a cucumber and heirloom tomato salad, smoky braised kale with a dusting of parmigiano reggiano over it, squash casserole, a specific candied sweet potato casserole recipe from cook's illustrated, buttermilk biscuits with butter (as above) and jam. Followed by flourless chocolate cake with fresh whipped cream, homemade peaches and mascarpone ice cream with buttery biscuit crumbles over top, and a cheese plate with Rogue River blue, 24 month aged comte, Cabot clothbound cheddar, Harbison, and (brought back from the grave, RIP girlie) Cowgirl Creamery's Sir Francis Drake, served with assorted fresh fruits.

Roll me out after and let the asteroid hit me, I'll die happy.

[tombllr]

Southwestern Chicken, Squash, and Cornbread Casserole Turn leftover chicken into a comforting casserole with summer squash, corn, and a golden brown cornbread topping.

[awesomeforever]

Grab your cast-iron skillet and fix up one of these casserole dishes. These tasty dinners are comforting and creamy choices that are easy to make. Recipes like our Skillet Tuna Noodle Casserole and Cheesy Black Bean & Quinoa Skillet Casserole are healthy and delicious. Known as Tuna-Pea Wiggle to some, this family-friendly tuna noodle casserole tends to be made with canned soup and whole milk, which means high fat and sodium. We remedy this by making our own creamy mushroom sauce with nonfat milk thickened with a bit of flour. Look for whole-wheat egg noodles--they have more fiber than regular egg noodles (but this dish will work well and taste great with either). This Southwestern-inspired one-skillet casserole is stuffed with quinoa and plenty of fresh vegetables. Sharp Cheddar cheese flavors the filling and adds a layer of ooey-gooey melted cheese on top. This Philly chicken cheesesteak casserole tastes just like the classic sandwich version but in casserole form. We swapped out the beef for ground chicken and added pasta to bring this quick one-skillet dinner together. In this vegetarian white bean potpie recipe, kale and hearty white beans are topped with easy, homemade chive biscuits. If desired, add a little shredded Gruyère or Cheddar cheese to the biscuit dough. Usually made by layering creamy chicken and tortillas (lasagna-style), this classic Tex-Mex-inspired chicken casserole gets speedier for an easy weeknight dinner when we mix everything together in a skillet, then pop the whole pan under the broiler to make the cheese topping gooey. Serve this healthy chicken casserole recipe with a side salad for a filling meal. This one-pan recipe is the casserole version of spanakopita! It's hearty enough to enjoy as a vegetarian lunch or dinner, yet versatile enough to serve alongside just about any protein. To make it extra creamy, top each serving with a dollop of sour cream. A store-bought pie crust, frozen veggies and precooked chicken simplify the prep for this easy potpie. This healthy dinner recipe is comfort food at its best. Layers of tender eggplant, creamy white beans, ricotta and marinara combine to create a flavorful skillet casserole. Serve this hearty casserole directly from the skillet for a fun presentation. Pair with a side salad for a complete meal. This 45-minute enchilada recipe is bursting with chicken, tomatoes, tomatillos, chile peppers, and cheese, and because it's a one-skillet casserole, cleanup is a breeze. Using an oven-safe skillet (like cast iron) allows you to take this healthy homemade potpie from stovetop to oven without dirtying extra pans. A quick drop-biscuit topping made with white whole-wheat flour adds 2g fiber per serving and cuts the sodium in half compared to using refrigerated biscuit dough. We trimmed 9 grams of fat and almost 100 calories in this makeover of cheesy chicken-and-broccoli casserole. All the raw ingredients are layered in a skillet, then simmered for a quick weeknight dinner. In this healthy casserole recipe--sometimes called tamale pie--the cornbread gets crusty at the edges, thanks to a cast-iron skillet. For the best texture, use yellow cornmeal with a medium grind. Serve with lime wedges for a little extra tang. This easy, one-skillet casserole is packed with heat thanks to two kinds of peppers, poblanos and jalapeño. If you want to increase the spice level, leave the seeds in the jalapeño. Finish with your favorite toppings like Cheddar, cilantro and crumbled tortilla chips. Strands of tender squash replace pasta for a more flavorful version of spaghetti pie casserole. Not to mention, spaghetti squash is a low-carb alternative to pasta and saves more than 150 calories per serving compared to a traditional recipe. A sprinkling of nutty fontina cheese melts into a gooey topping. This cheesy ground beef and broccoli casserole is comfort food the whole family can get behind. It's assembled and baked all in one skillet and finished in 30 minutes, making it the perfect weeknight meal.

This simplified take on cheesy chicken enchiladas only requires one pan for cooking and eliminates the need to stuff and roll corn tortillas. Charring the veggies in a cast-iron skillet adds depth of flavor. Don't worry if you don't have one, because you can use any oven-safe skillet instead. This comforting weeknight casserole recipe features plenty of mushrooms and asparagus combined with chicken and brown rice and a creamy Parmesan cheese sauce. Whip this up anytime you have leftover chicken or cooked brown rice to spare. Zesty sauerkraut, Swiss cheese and rye bread add Reuben-esque flavor to this surprisingly addictive spaghetti squash skillet recipe. If you can't find seeded rye bread, add 1/2 to 1 teaspoon caraway seeds to the mixture in Step 2. Serve with a green salad tossed with red-wine vinaigrette. source