5 EASY DUMP & GO CASSEROLES | COZY Quick & Tasty Budget-Friendly FALL Dinner Recipes | Julia Pacheco
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Recipes in this Video
4 recipes
Ingredients
- ●2 cups cooked orzo pasta
- ●1 lb boneless, skinless chicken breasts, diced
- ●2 cups fresh spinach, chopped
- ●1 cup ricotta cheese
- ●1 cup shredded mozzarella cheese
- ●1/2 cup grated Parmesan cheese
- ●1/2 cup chicken broth
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp red pepper flakes (optional)
- ●1 tbsp olive oil
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large skillet, heat olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
- 3Stir in the garlic powder, onion powder, salt, black pepper, and red pepper flakes (if using). Cook for another minute until fragrant.
- 4Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes.
- 5In a large mixing bowl, combine the cooked orzo, chicken mixture, ricotta cheese, half of the mozzarella cheese, and chicken broth. Mix well until combined.
- 6Transfer the mixture to a greased 9x13 inch casserole dish. Spread evenly.
- 7Top with the remaining mozzarella cheese and grated Parmesan cheese.
- 8Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.
- 9Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- 10Let it cool for a few minutes before serving.
Equipment
large skilletmixing bowl9x13 inch casserole dishaluminum foil
Ingredients
- ●2 cups cooked chicken, shredded
- ●4 cups potatoes, thinly sliced
- ●2 cups French onion soup
- ●1 cup shredded cheddar cheese
- ●1/2 cup sour cream
- ●1/2 tsp garlic powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1/4 cup green onions, chopped
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the shredded chicken, sour cream, garlic powder, black pepper, and salt. Mix well.
- 3In a greased 9x13 inch baking dish, layer half of the sliced potatoes evenly on the bottom.
- 4Spread half of the chicken mixture over the potatoes.
- 5Pour half of the French onion soup over the chicken layer.
- 6Repeat the layers with the remaining potatoes, chicken mixture, and French onion soup.
- 7Cover the baking dish with aluminum foil and bake for 45 minutes.
- 8Remove the foil and sprinkle the shredded cheddar cheese on top.
- 9Bake uncovered for an additional 15-20 minutes, or until the cheese is melted and bubbly.
- 10Remove from the oven and let it cool for a few minutes before serving.
- 11Garnish with chopped green onions before serving.
Equipment
9x13 inch baking dishmixing bowlaluminum foiloven
Ingredients
- ●1 pound spaghetti
- ●1 pound ground beef
- ●1/2 pound Italian sausage
- ●1 onion, chopped
- ●2 cloves garlic, minced
- ●2 cups marinara sauce
- ●1 cup ricotta cheese
- ●2 cups shredded mozzarella cheese
- ●1/2 cup grated Parmesan cheese
- ●1 teaspoon Italian seasoning
- ●1/2 teaspoon salt
- ●1/4 teaspoon black pepper
- ●1/4 teaspoon red pepper flakes (optional)
- ●2 tablespoons olive oil
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2Cook the spaghetti according to package instructions until al dente. Drain and set aside.
- 3In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until softened.
- 4Add ground beef and Italian sausage to the skillet. Cook until browned, breaking it apart with a spoon.
- 5Stir in marinara sauce, Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for 5-10 minutes.
- 6In a large mixing bowl, combine cooked spaghetti, ricotta cheese, and half of the mozzarella cheese. Mix well.
- 7In a greased 9x13 inch baking dish, layer half of the spaghetti mixture, followed by half of the meat sauce, and then half of the remaining mozzarella cheese.
- 8Repeat the layers with the remaining spaghetti mixture, meat sauce, and top with Parmesan cheese.
- 9Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until cheese is bubbly and golden.
- 10Let it cool for a few minutes before serving.
Equipment
large potlarge skilletmixing bowl9x13 inch baking dishaluminum foil
🌶️🌶️🌶️Low
Ingredients
- ●4 bone-in pork chops
- ●1 cup long-grain white rice
- ●2 cups chicken broth
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●1 can (10.5 oz) cream of mushroom soup
- ●1 cup milk
- ●1 tsp paprika
- ●1/2 tsp black pepper
- ●1/2 tsp salt
- ●1 cup shredded cheddar cheese
- ●2 tbsp olive oil
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large skillet, heat olive oil over medium-high heat. Season the pork chops with salt, pepper, and paprika.
- 3Sear the pork chops in the skillet for about 3-4 minutes on each side until browned. Remove and set aside.
- 4In the same skillet, add chopped onion and garlic, sautéing until softened, about 3-5 minutes.
- 5Stir in the rice, chicken broth, cream of mushroom soup, and milk. Mix well and bring to a simmer.
- 6Transfer the rice mixture to a greased 9x13 inch casserole dish. Place the seared pork chops on top of the rice mixture.
- 7Cover the casserole dish with aluminum foil and bake in the preheated oven for 45 minutes.
- 8Remove the foil, sprinkle shredded cheddar cheese on top, and bake for an additional 15 minutes until the cheese is melted and bubbly.
- 9Let the casserole sit for 5-10 minutes before serving.
Equipment
large skillet9x13 inch casserole dishaluminum foilmeasuring cupsmeasuring spoons
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