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Casseroles

Explore 137 recipes, 4 articles, 18 galleries, 47 videos, and more

Hatch Chile Corn Pudding

Time:1 hour 30 mins
Ingredients
  • 24 ounces frozen corn kernels (4 cups), thawed and drained, at room temperature, divided
  • 1 teaspoon coarse salt
  • 3 scallions, thinly sliced
  • 1 can (4 ounces) Hatch green chiles, diced
  • 3 tablespoons all-purpose flour
  • 2 cups grated Monterey Jack cheese (6 ounces), divided
  • 5 large eggs, room temperature
  • 2/3 cup heavy cream
  • 1/2 stick unsalted butter
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Creamy Shells with Tuna and Spinach

Time:50 mins
Ingredients
  • 3 tablespoons extra-virgin olive oil
  • 1 small yellow onion, diced small
  • 1/4 cup all-purpose flour (spooned and leveled)
  • 4 cups whole milk
  • Coarse salt and ground pepper
  • 1 hamburger bun, torn into large pieces
  • 1/4 cup grated Parmesan
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon red-pepper flakes
  • 1 package (10 ounces) frozen chopped spinach, thawed and excess liquid squeezed out
  • 2 cans (6 ounces each) light tuna in water, drained and flaked
  • 6 ounces jumbo pasta shells (about 20), cooked according to package instructions
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Enchilada Verde Casserole

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Baked Tomatoes, Squash, and Potatoes

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Vegetable Biryani

Ingredients
  • 1/2 teaspoon saffron, crumbled
  • 1/4 cup nonfat milk
  • 1 1/2 cups basmati rice, soaked in cold water 10 minutes and drained
  • 3 tablespoons canola oil
  • 2 large onions, thinly sliced
  • 1 1/2 teaspoons whole cumin seeds
  • 3/4 teaspoon ground cardamom
  • 1 cinnamon stick, broken into 4 pieces
  • 1/2 teaspoon ground cloves
  • 1 tablespoon minced fresh ginger
  • 2 garlic cloves, minced
  • 3 plum tomatoes (about 1/2 pound), peeled, seeded, and chopped
  • 6 ounces green beans, cut into thirds (about 1 1/2 cups)
  • 1/2 head cauliflower, cut into florets (about 2 cups)
  • 2 carrots, cut into 1/2-inch pieces (about 3/4 cup)
  • 1 cup cooked or canned chickpeas, drained and rinsed
  • 1 1/2 teaspoons coarse salt
  • 1 cup fresh or frozen peas
  • 2 ounces (about 1/2 cup) cashews
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Quinoa-Spinach Bake

Ingredients
  • Olive-oil cooking spray
  • Breadcrumbs, for baking dish
  • 1 pound spinach leaves, picked and washed
  • 2 teaspoons olive oil
  • 1 yellow onion, peeled and diced
  • 2 cloves garlic, peeled and minced
  • 1 tablespoon picked fresh thyme leaves
  • 1 teaspoon finely chopped fresh rosemary
  • 1/4 teaspoon crushed red-pepper flakes
  • 2 cups cooked quinoa (about 1 cup uncooked quinoa), made according to package directions
  • 1 cup nonfat cottage cheese
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs, lightly beaten
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Moussaka

Ingredients
  • 2 cups plain nonfat yogurt
  • 1 pound ground turkey
  • 1 yellow onion, cut into 1/4-inch dice
  • 1 clove garlic, minced
  • 1 teaspoon ground cinnamon
  • 1 teaspoon coarse salt, plus more for eggplant
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon freshly ground pepper
  • One 28-ounce can whole peeled tomatoes, coarsely chopped
  • 1/4 cup tomato paste
  • 1/4 cup chopped fresh oregano
  • 1/2 cup chopped fresh flat-leaf parsley
  • 2 medium eggplants (about 2 pounds)
  • 1/4 cup (1 ounce) grated Parmesan cheese
  • 1 large egg, plus 1 large egg white
  • Olive-oil, cooking spray
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Lighter Eggplant Parmesan

Time:45 mins
Ingredients
  • 1 large eggplant (2 pounds), sliced 1/2 inch thick crosswise
  • 1 tablespoon olive oil
  • Coarse salt and ground pepper
  • 1 cup fat-free (skim) milk
  • 3 tablespoons all-purpose flour
  • 2 garlic cloves, minced
  • 1 cup homemade or best-quality store-bought marinara sauce
  • 1/2 cup grated part-skim mozzarella
  • 1/3 cup grated Parmesan
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