3 MORE Casseroles

A casserole, from the French word for “saucepan”, is a large, deep dish used both in the oven and as a serving vessel. The word is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan.

No matter which language you speak, the word casserole brings to mind comforting…warm…and delicious!!  Casseroles are a great way to stretch your dollar, make a lot out of little and to use up extra produce or food that would otherwise go to waste.  The beauty of casseroles is that they are usually easy to construct, while baking your can multi-task on other dinner preparations or homekeeping, the oven warms your home nicely (dual benefit) and the result is heavon on earth!  Pair your amazing casserole with homemade bread or rolls and salad and you do indeed have a meal fit for a king…or at least your hungry family!

The casseroles below celebrate and use our abundant veggie from the summer…the Zucchini!  I have also included a zesty beans and rice recipe, due to my southern upbringing and a tamale casserole in honor of my hubby who could eat mexican/spanish food 7 days a week!



Zucchini Pasta Casserole


 1 pound lean ground beef
1 1/2 cups sliced onions
2 cups unpeeled, diced zucchini
2 teaspoons finely chopped fresh garlic
2 (28 ounce) cans stewed or diced tomatoes with juice, chopped
4 tablespoons soy sauce
1 teaspoon crushed red pepper flakes
4 cups spiral−shaped pasta
2 cups shredded Cheddar cheese


Preheat oven to 375 degrees F. Grease a large deep ovenproof casserole dish.
Brown meat with onions, zucchini and garlic. Cook until meat is done and vegetables are soft. Drain
fat. Mix in dry pasta.
In another bowl mix tomatoes and their juice, soy sauce and red pepper flakes. Mix into beef mixture.
Put mixture into prepared dish, ensuring that the pasta is submerged in the liquid. Bake, covered, for
20 minutes.
Remove cover, lower oven to 350 degrees F, sprinkle with cheese and return to oven, uncovered, for
another 20 minutes.

Tamale Pollo Casserole


1 cup finely crushed corn chips

1 (15 ounce) can tamales

1 (10 ounce) can chili with no beans

1 1/2 cup chopped cooked chicken

1 can whole kernel corn, un-drained

1 (4 ounce) can chopped green chiles, drained

1 cup shredded Cheddar cheese


Sprinkle corn chips evenly onto bottom of an 8−inch square baking dish. Unwrap tamales; arrange over corn chips.

Combine remaining ingredients except cheese; mix well. Spoon over tamales. Bake in preheated 350 degree F oven for 20 minutes.

Sprinkle with cheese; continue baking about 5 minutes.

Serve with sour cream.

Zesty Bean and Rice Casserole


1 tablespoon olive oil

1/2 cup water

1 large onion, chopped

2 cloves garlic, minced

1 1/2 cups sliced fresh mushrooms

2 green bell peppers, chopped

3/4 cup uncooked rice

2 (16 ounce) cans kidney beans, un-drained

1 (16 ounce) can whole peeled tomatoes, un-drained

Chili powder, to taste

Few drops red pepper sauce (optional)

1 cup low−fat mozzarella cheese


Preheat oven to 350 degrees F.

In a large heavy skillet, heat oil with water over medium heat. Add onions, garlic, mushrooms, and peppers; simmer, stirring often, until onions are tender, about 10 minutes.

Add rice, beans, tomatoes, chili powder, and hot sauce; cover and simmer about 25 minutes or until rice is tender and most liquid is absorbed. Stir frequently.

Transfer to a 2−qt baking dish. Sprinkle with cheese. Bake 15 minutes, until cheese is melted.


What are your favorite casseroles to make during the winter months?  Veggie or Meat?

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Howdy there, I'm Kat! I'm a southern gal who loves being a wife, mother, blogger, writer and a follower of Jesus Christ. I adore coffee, chocolate, sweet tea, essential oils, meows, guns, drag racing and TEXAS!
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