Easy prep, big flavor, and family-approved… that’s the beauty of casseroles. 🥘❤️
Ingredients
🥘❤️ Chicken Pot Pie Casserole
1 can Grands biscuits, 8 biscuits
4 tablespoons butter, divided in half
4 cups frozen vegetable mix (corn, peas, carrots, green beans)
4 cups cooked chicken
2 cups milk
21 ounces cream of chicken soup (two 10.5-ounce cans)
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon garlic powder
🥘❤️ Chicken & Rice Casserole
3 cups chicken, cooked and diced
1 package dry onion soup mix
1 can cream of mushroom soup
1 can cream of chicken soup
2¼ cups milk
¾ cup sour cream
½ cup water
2 cups minute rice, uncooked
salt and pepper, to taste
parsley, for garnish (optional)
🥘❤️ Hamburger & Potato Casserole
2.5 pounds Yukon gold potatoes, washed (about 8 to 9 potatoes)
2 pounds lean ground beef
1 cup finely diced sweet yellow onion
1 tablespoon minced garlic
10.5 ounces cream of mushroom soup (I used Great Value brand)
1 cup half and half
1 tablespoon onion powder
1½ teaspoons kosher salt
1 teaspoon fresh cracked black pepper
3 cups freshly shredded Colby jack cheese (divided into ¾ cup, ¾ cup, and 1½ cups)
🥘❤️ Tater Tot Casserole
1 pound lean ground beef
1 small onion, diced
1 teaspoon minced garlic
1 can cream of mushroom soup
½ cup sour cream
1 tablespoon Worcestershire sauce
1 cup frozen mixed veggies, I used a blend with green beans, carrots, peas, and corn
8 ounces cheddar cheese freshly shredded, divided
32 ounces frozen tater tots
🥘❤️ Baked Tuna Casserole
6 ounces egg noodles, cooked
1 cup frozen peas
10 ounces tuna, drained (two 5-ounce cans)
10.5 ounces cream of mushroom soup
½ cup whole milk
1½ cups shredded mild cheddar cheese, divided (1¼ cups and ¼ cup)
½ teaspoon celery salt
¼ teaspoon pepper
2 tablespoons fresh parsley, chopped (plus more for garnish, if desired)
¼ cup bread crumbs
2 tablespoons butter, melted
🥘❤️ Chicken Taco Casserole
20.1 ounces cream of chicken soup
1 cup chunky-style salsa, I used PACE Mild brand
4 ounces diced green chilies
½ cup sour cream
0.85 ounce chicken taco seasoning (I used Old El Paso brand)
3 cups shredded white meat chicken
15 ounces seasoned black beans, drained (I used Bush’s brand)
3 cups crushed tortilla chips
2½ cups Colby jack cheese, shredded
1 cup Monterey jack cheese, shredded
Optional garnish
fresh cilantro, chopped