Tag Archives: Casserole

Simple Ravioli Casserole

Happy Friday everyone!

I don’t know about you guys, but my whole week was full of frustration and technical difficulties, so I’m really really happy it’s Friday. Have you ever heard that song from Brad Paisley called Crushin’ It? Yea, that’s my theme song currently! LOL!

So enough with things being difficult! Lets do something simple! I love simple. If you haven’t figured it out yet, I’m all about simplicity. Keeping things simple, means you don’t have to rush. It means more time with those you love, less stress, and maybe even make space to relax with your feet up while enjoying your favorite wine. So lets keep it simple.

We’ll start with this Simple Ravioli Casserole.  All you need to round out this delicious dish, is a nice crisp green salad, and some crunchy garlic bread. In fact, that’s what I did. I tossed together a quick Caesar salad and baked up some of that garlic Texas toast you find in the freezer section at the store. Talk about simple eh?

First of all, you want to take that frozen ravioli and cook it in a big pot. Which takes almost no time. I mean, seriously. Takes longer to boil the water than to cook these suckers.

Now, spread a little bit of your pasta sauce on the bottom of your 13×9 dish.

Then we simply start layering. Start with half of your ravioli.

Then the rest of the pasta sauce from the first jar, and then sprinkle with some Italian seasoning. Just sprinkle to your own taste.

Spread on the cottage cheese. Oh yea, did I mention that this dish is loaded with cheese? You got the cheese filled ravioli, the cottage cheese, mozzarella cheese and some Parmesan cheese. Cheese cheese everywhere cheese!!! YUM!

Here comes more cheese. Put some of your mozzarella on, and then some of your Parmesan. Now… are you ready for this? Repeat the layers one more time. The rest of your ravioli, all of the pasta sauce from jar #2, Italian seasoning, cottage cheese, mozzarella and Parmesan. Now you’re ready for the oven!

Isn’t she a beauty?! Just about half hour in the oven, uncovered, at 350 and there she is! Let her rest for about 5-10 minutes while you toss together a salad and warm up some bread.

I hope you all enjoy and have a marvelous weekend!

 

Print Recipe
Simple Ravioli Casserole Yum
Recipe by Christine Titus
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
servings
Ingredients
Instructions
  1. Spread 1/2 cup of pasta sauce in an ungreased 13-in. x 9-in. baking dish.
  2. Layer half of the ravioli on top of the pasta sauce. Then spread remainder of first jar of pasta sauce evenly over the ravioli. Sprinkle pasta sauce with Italian seasoning, to taste. Next spread 1 cup cottage cheese, and 2 cups mozzarella cheese. Sprinkle 1/4 cup Parmesan over mozzarella.
  3. Repeat the layers 1 more time. Ravioli, all of pasta sauce from jar #2, Italian Seasoning, cottage cheese, mozzarella and Parmesan.
  4. Bake, uncovered, at 350° for 30-40 minutes or until bubbly. Let stand for 5-10 minutes before serving.
  5. Yield: 8
Recipe Notes
  • This dish makes a lot and is perfect for potlucks or big families. You can also split it up between two smaller casseroles to bake one now, and freeze the other. To freeze, just assembled casserole up to baking. Wrap tightly in plastic wrap, and then add a layer of heavy duty aluminum foil. Mark and date it, and freeze. When you're ready to eat it, thaw in the fridge, bake as directed.
  • This also reheats really well for lunches the next day.

Adapted from Taste of Home

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Meatless Chili Pasta Bake

Hello everyone!

It’s a beautiful Tuesday afternoon here in my little corner of the world in the southern half of Indiana. A bit humid though. I love the sunshine, but the humidity I can do without. I am very grateful for my air conditioning. My kids, however, are enjoying playing in the sprinkler. When they are done, they like to towel off and dry in the sun while eating a Fun Pop. Once spring hits, I always make sure I have a package of those in the freezer.

Enough about my day, lets talk about menu planning for just a minute. Do any of you menu plan? I always work out a menu plan before I make my shopping list, and I work by the week. I also only do dinners. I don’t plan breakfast and lunch. Each individual is on their own for that one. I always have everyone’s favorite things on hand though, so it’s easy for them to find breakfast and lunch.

Do any of you do themed menu planning? I absolutely love doing my planning that way, because I get so bored doing it. I mean lets face it, menu planning and grocery shopping are not really the most enjoyable thing to do. They are tasks and they must be done. But why not have fun with it? If I start getting bored I just change up my theme. I do have some constants though that always seem to make it into the plan somewhere. One of those is a meatless night.

I have discovered that lots of people do “Meatless Monday”. My meatless meal may not fall on a Monday, but it’s the same concept. I’ve also discovered that having at least one meatless meal a week, will save money in groceries. One last thing I’ve noticed, when I make a meatless dish, no one seems to notice or even miss it. How cool is that?!

So that’s what I have for you today, a meatless dish that you’re going to want to add to your menu to try. It’s incredibly budget friendly, and so yummy! My son wolfed it down, and then the kids polished off what was left of it the next day for lunch. I served it alongside some corn bread and a tossed crisp green salad. Easy, quick, cheap, and yummy! What could be better?! Let me show you how easy this is…

First you’re going to cook the pasta according to the package directions. Then drain it, and add it back to the pot. Then mix in your chili, salsa and corn.

Transfer that to a 13×9 casserole dish.

Now sprinkle on the cheese.

All that’s left is to pop it in a 400 degree oven for 25-30 minutes, or until it’s bubbly and the cheese is melted.

I hope you and your family enjoy this delicious dish together! We sure did!

A few of my favorite things in this recipe:

  • Pyrex glass 13×9 baking dish – Mine’s blue, and also probably older, but these Pyrex dishes are perfect for just about anything. They don’t absorb food smells or stains, they are dishwasher, refrigerator, microwave & oven safe, and the lid makes taking a dish to a potluck a lot easier!
  • Oxo Good Grips nylon spoon – These are safe for non-stick cookware and also heat resistant up to 400 degrees.
  • Paula Deen cookware – I absolutely love my cookware set. I have had these for quite awhile and still don’t need to replace them. They are very reasonably priced for great cookware.


Print Recipe
Meatless Chili Pasta Bake Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large pot, cook pasta according to package directions; drain. Return pasta to pot and add in the chili, salsa and corn. Mix well to combine.
  3. Transfer to a greased 13x9 baking dish and sprinkle with cheese.
  4. Bake, uncovered, for 25-30 minutes or until bubbly.
Recipe Notes

Adapted from Taste of Home

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Chicken, Veggie & Rice Casserole

After this long weekend and returning to every day life, you’re probably going to be looking for an easy weeknight meal. Well, surprise surprise, I have what you are looking for! Today I’m sharing with you my Chicken, Veggie and Rice casserole. It’s so simple, and just perfect for busy weeknights, or for when you’re just tired and don’t want to spend forever in the kitchen. I mean, you need time to put your feet up and have a glass of wine. I’m just saying.

This recipe calls for cooked chicken, which increases the ease of it. If you already have cooked chicken in your freezer (which I like to keep stocked up on), or if you have leftovers from the night before, great! If you don’t have any already cooked chicken, to keep this recipe simple, you can grab a rotisserie chicken from your grocery store deli. That will do just fine.

All you need to round out this meal is a tossed salad. So lets just jump right in so you can get to relaxing!

A few of my favorite things I used in this recipe:

  • Pyrex 4 qt. glass mixing bowl – I love this giant bowl. I use it to mix casseroles together before putting them in the casserole dish, and I also love it because I can make a huge batch of salads to take to potlucks or to have at any party. Lots of space in this one. Plus Pyrex is non-porous so it won’t absorb food odors, flavors or stains, and it’s oven, microwave, refrigerator, freezer and dishwasher safe.
  • Paula Deen Cookware – I absolutely love my cookware set. Paula Deen has many different sets, but this is the one I have and I love it. Always cooks evenly, washes easily, never stains.
  • Pioneer Woman Ceramic Bakeware Set – I just got this set and I adore them! They’re so pretty, not to mention easy to wash.


Print Recipe
Chicken, Veggie & Rice Casserole Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. Preheat oven to 350°F.
  2. Prepare your rice according to the package directions.
  3. In a very large bowl, combine rice, chicken, soup, milk, carrots, green beans, and tarragon. Season with salt and pepper to your taste. Spoon into a 2 1/2 - 3 qt. casserole dish. Top with bread crumbs.
  4. Bake, uncovered, for 40 minutes or until heated through.
  5. Flip on the broiler, and broil for a minute or two, just to brown the bread crumbs. Watch closely so you don't burn it.
  6. Serve & enjoy!
Recipe Notes

Adapted from Del Monte.

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Enchilada Bubble Bake

Mmmm Enchiladas. I can’t get enough of them! It’s one of my favorite flavors, that red enchilada sauce, therefore, one of my favorite Mexican dishes. Enchiladas are easy to make too, in fact I posted my take on some easy enchiladas which I named Awesome Beef Enchiladas. If you missed that, be sure to check it out.

But speaking of simplicity and my obsession with enchiladas, this dish I bring you today is even easier than my Awesome Beef Enchiladas! So if you don’t feel like rolling up tortillas with delicious enchilada fillings, and just wish you could have enchiladas you can just throw in a 13×9 and be done with it, well… your wish is my command!  This is exactly that easy. There is  just one little thing I would like to point out. I used to have a horrible time with dishes like this because it seemed like it would take FOREVER to get the biscuits to cook all the way through and even still, you might find one or two still a little raw in the center. Used to make me NUTS! The secret, make sure your meat mixture is piping hot when you add your biscuit dough to it. This will help those biscuits cook on time, evenly, and completely through.

So now, I bring to you….

I hope you enjoy!

Print Recipe
Enchilada Bubble Bake Yum
Recipe by Christine Titus
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Course Main Dish
Cuisine Mexican
Servings
servings
Ingredients
Instructions
  1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  2. In a large skillet, cook beef over medium-high heat, stirring occasionally, until no longer pink. Drain, if necessary.
  3. Meanwhile, separate each can of dough into 10 biscuits. With a knife, or I like to use a pizza cutter, cut each biscuit into quarters.
  4. In large bowl, stir together beef, beans, and enchilada sauce. Add biscuit pieces and toss gently to coat. Spread mixture evenly in baking dish. Sprinkle cheese over top.
  5. Bake 25 to 30 minutes. Let stand 5 minutes before serving.
Recipe Notes
  • You will want to make sure your meat mixture is piping hot when you add your biscuit dough to it. This will help those biscuits cook on time, evenly, and completely through.
  • You can top this delicious casserole with any of your favorite toppings like sour cream and/or guacamole.
  • You could also use ground turkey in this recipe.

Slightly adapted from Betty Crocker

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