Mouth-watering CASSEROLES WITHOUT "Cream of" soups | Casseroles without canned soups
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Recipes in this Video
3 recipes
dairy-free
Ingredients
- ●2 cups cooked chicken, shredded
- ●1 cup cooked bacon, crumbled
- ●1 cup ranch dressing
- ●2 cups cooked pasta (penne or rotini)
- ●1 cup shredded cheddar cheese
- ●1 cup shredded mozzarella cheese
- ●1/2 cup green onions, chopped
- ●1/2 tsp garlic powder
- ●1/2 tsp onion powder
- ●1/2 tsp black pepper
- ●1/2 tsp salt
Instructions
- 1Preheat the oven to 350°F (175°C).
- 2In a large mixing bowl, combine the shredded chicken, crumbled bacon, ranch dressing, cooked pasta, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly coated.
- 3Transfer the mixture into a greased 9x13 inch baking dish.
- 4Sprinkle the shredded cheddar cheese and mozzarella cheese evenly over the top of the casserole.
- 5Top with chopped green onions for added flavor and color.
- 6Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.
- 7Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.
- 8Once done, remove from the oven and let it cool for a few minutes before serving.
- 9Serve warm and enjoy your Chicken Bacon Ranch Casserole!
Equipment
9x13 inch baking dishmixing bowlaluminum foilmeasuring cupsmeasuring spoons
Ingredients
- ●9 lasagna noodles
- ●2 cups butternut squash, peeled and cubed
- ●1 cup ricotta cheese
- ●2 cups spinach, chopped
- ●2 cups marinara sauce
- ●1 cup mozzarella cheese, shredded
- ●1/2 cup Parmesan cheese, grated
- ●1 tsp garlic powder
- ●1 tsp onion powder
- ●1/2 tsp salt
- ●1/4 tsp black pepper
- ●1/4 tsp nutmeg
- ●1 tbsp olive oil
Instructions
- 1Preheat the oven to 375°F (190°C).
- 2In a pot, boil water and cook the lasagna noodles according to package instructions. Drain and set aside.
- 3In a skillet, heat olive oil over medium heat. Add the butternut squash and sauté until tender, about 10 minutes.
- 4In a bowl, mix the ricotta cheese, spinach, garlic powder, onion powder, salt, pepper, and nutmeg until well combined.
- 5Spread a thin layer of marinara sauce on the bottom of a 9x13 inch baking dish.
- 6Layer 3 lasagna noodles over the sauce, followed by half of the ricotta mixture, half of the sautéed butternut squash, and a third of the mozzarella cheese.
- 7Repeat the layers: sauce, noodles, remaining ricotta mixture, remaining butternut squash, and another third of the mozzarella cheese.
- 8Top with the final layer of noodles, remaining marinara sauce, and sprinkle with Parmesan and the last third of mozzarella cheese.
- 9Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes until the cheese is bubbly and golden.
- 10Let the lasagna cool for 10 minutes before slicing and serving.
Equipment
9x13 inch baking dishskilletpotmixing bowlaluminum foil
Ingredients
- ●8 oz pasta (penne or fusilli)
- ●4 oz goat cheese
- ●1/2 cup cherry tomatoes, halved
- ●2 cups fresh spinach
- ●2 tbsp olive oil
- ●2 cloves garlic, minced
- ●1/4 tsp red pepper flakes
- ●Salt to taste
- ●Black pepper to taste
- ●Fresh basil for garnish (optional)
Instructions
- 1Cook the pasta according to package instructions until al dente. Drain and set aside.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the minced garlic and red pepper flakes to the skillet, sauté for about 1 minute until fragrant.
- 4Add the cherry tomatoes to the skillet and cook for 3-4 minutes until they start to soften.
- 5Stir in the fresh spinach and cook until wilted, about 2 minutes.
- 6Reduce the heat to low and add the cooked pasta to the skillet, tossing to combine with the vegetables.
- 7Crumble the goat cheese over the pasta and stir gently until the cheese melts and coats the pasta.
- 8Season with salt and black pepper to taste.
- 9Serve warm, garnished with fresh basil if desired.
Equipment
Large potSkilletColanderWooden spoon
🌶️🌶️🌶️Low
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