Ingredients
- 12 ounces uncooked extra-wide egg noodles
- 1 block (8 ounces) cream cheese, softened
- 1 tub (8 ounces) sour cream
- 1-1/2 pounds ground beef
- 1/2 cup chopped onion
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon crushed red pepper flakes
- 1 can (29 ounces) tomato sauce
- 1-1/2 cups shredded cheddar cheese or shredded cheddar-Monterey Jack cheese, divided
- 1/2 cup grated Parmesan cheese
- Chopped fresh parsley, for garnish
Directions
- Preheat oven to 350°; grease a 13x9-in. baking dish.
- Bring a large pot of water to a boil. Add egg noodles; cook according to package directions until al dente. Drain; return to the pot.
- While the noodles cook, stir together softened cream cheese and sour cream in a large bowl. Stir mixture into the pot with the hot, cooked noodles until completely coated; set aside.
- Heat a large skillet over medium-high heat; add ground beef and onion. Cook 9-10 minutes or until browned, breaking it up with a wooden spoon as it cooks. Drain off excess grease. Stir in garlic, Italian seasoning, salt, pepper and red pepper flakes; cook 2-3 minutes or until fragrant. Stir in tomato sauce. Simmer 4-5 minutes; remove pan from the heat.
- To assemble the casserole, spread 1/3 of the meat sauce in the bottom of the prepared baking dish. Top with half of the creamy noodles, spreading into an even layer. Sprinkle 1/2 cup shredded cheese over the top. Repeat layers, then spread the remaining meat sauce on top. Sprinkle the last 1/2 cup of shredded cheese and the Parmesan cheese on top.
- Bake 25-30 minutes or until sauce is bubbling and the cheese is melted and lightly browned. Transfer pan to a cooling rack or trivet. Top with chopped fresh parsley, if desired. Serve hot.
Nutrition Facts
1 serving: 614 calories, 37g fat (18g saturated fat), 162mg cholesterol, 1186mg sodium, 41g carbohydrate (5g sugars, 3g fiber), 32g protein.
Ingredients
- 8 medium Yukon Gold potatoes, chopped (about 2-1/2 pounds)
- 1-1/2 teaspoons salt, divided
- 1 tablespoon canola oil
- 1 large onion, chopped
- 1 pound napa cabbage, thinly sliced
- 1 pinch pepper
- 2 teaspoons white wine vinegar
- 4 tablespoons unsalted butter
- 1/2 cup whole milk
- 1-1/2 tablespoons Dijon mustard
- 4 ounces sharp cheddar cheese, grated
Directions
- Preheat oven to 425°.
- Place potatoes in a large saucepan; add cold water to cover. Stir in 1/2 teaspoon salt. Bring to a boil over medium-high heat; cook until soft enough to mash, about 15 minutes. Strain; set aside.
- Meanwhile, heat oil in a large skillet over medium heat. Add onion; cook, stirring occasionally, until lightly browned, 4-5 minutes. Add in cabbage, remaining 1 teaspoon salt and pepper; continue cooking until cabbage has wilted, 4-5 minutes. Add vinegar; stir, scraping up the browned bits from the bottom of the pan, until mostly dissolved. Remove from the heat.
- In a large bowl, combine cooked potatoes, butter, milk and mustard; mash. Add cabbage and onion mixture; stir to combine. Transfer mixture to a lightly greased 13x9-in. baking dish. Sprinkle the top with grated cheese. Bake 15 minutes or until the cheese is bubbly and lightly browned. Serve hot.
Nutrition Facts
1 serving: 354 calories, 13g fat (7g saturated fat), 31mg cholesterol, 675mg sodium, 49g carbohydrate (6g sugars, 5g fiber), 10g protein.
Ingredients
- 1 tablespoon olive oil
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1/2 medium onion, chopped
- 1-1/2 cups uncooked instant rice
- 1 can (10 ounces) diced tomatoes and green chiles
- 1-1/2 cups reduced-sodium chicken broth
- 3 tablespoons fajita seasoning mix
- 2 cups cubed cooked chicken breast
- 1 cup sour cream
- 2 cups shredded Mexican cheese blend, divided
- Optional: Guacamole and tortilla chips
Directions
- Preheat oven to 375°. In a large oven-safe skillet, heat oil over medium heat. Add peppers and onion; cook until tender, 4-5 minutes. Stir in rice, diced tomatoes, broth and fajita seasoning. Simmer on low until rice is tender, 5-7 minutes. Stir in chicken, sour cream and 1 cup of cheese.
- Cover; bake for 15 minutes. Uncover; sprinkle with remaining 1 cup cheese. Bake until cheese is bubbly and golden brown, 10-12 minutes. Serve with guacamole and tortilla chips, if desired.
Nutrition Facts
1 serving: 447 calories, 24g fat (11g saturated fat), 97mg cholesterol, 1086mg sodium, 30g carbohydrate (3g sugars, 2g fiber), 26g protein.
Ingredients
- 4 tablespoons butter
- 1/2 small onion, chopped
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 large bunch fresh broccoli, cut into florets
- 1 cup shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon ground mustard
- 1/8 teaspoon cayenne pepper
- 1/2 cup panko bread crumbs
Directions
- Preheat oven to 375°. In a large saucepan, melt butter over medium heat. Add onion; cook until tender, 4-5 minutes. Add garlic, cook one minute longer. Stir in flour, cook until browned, 1-2 minutes. Gradually whisk in milk. Bring to a simmer; cook until thickened, 2-3 minutes. Remove from heat; stir in broccoli, cheddar, 1/4 cup Parmesan, salt, pepper, mustard and cayenne.
- Spoon into greased 2-qt. baking dish. Bake, uncovered, 25-30 minutes. Remove from oven; sprinkle with panko breadcrumbs and remaining 1/4 cup Parmesan. Bake until sauce is bubbly and topping is lightly browned, another 8-10 minutes.
Nutrition Facts
3/4 cup: 215 calories, 14g fat (8g saturated fat), 38mg cholesterol, 588mg sodium, 15g carbohydrate (5g sugars, 2g fiber), 10g protein.
Ingredients
- 2 cans (17-1/2 ounces each) large refrigerated cinnamon rolls with cream cheese icing
- 10 tablespoons unsalted butter, melted, divided
- 4 large eggs, room temperature
- 1/2 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1-1/4 cups all-purpose flour
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 1/2 teaspoon salt
- 2 tablespoons maple syrup
Directions
- Preheat oven to 375°. Set aside the cinnamon roll icing from the packaged cinnamon rolls.
- Cut cinnamon rolls into quarters. Brush 4 tablespoons melted butter onto the bottom and sides of a 13x9-in. baking dish. Add the cinnamon roll pieces.
- In a large mixing bowl, beat eggs, heavy cream, vanilla and cinnamon together. Pour evenly over the cinnamon roll pieces.
- In a small bowl, combine flour, sugars, salt and remaining 6 tablespoons butter. Gently mix until dry ingredients are moist and clump into large pieces.
- Evenly crumble streusel over the top of the casserole, then drizzle with 2 tablespoons maple syrup. Bake 25-30 minutes until tge cinnamon rolls are fully baked, the eggs are set, and the streusel topping is lightly golden.
- Remove promptly; let cool for 15-20 minutes. Drizzle the top of the casserole with reserved cinnamon roll icing; cut into squares. Serve warm.
Nutrition Facts
1 piece: 614 calories, 27g fat (13g saturated fat), 118mg cholesterol, 807mg sodium, 85g carbohydrate (42g sugars, 2g fiber), 9g protein.
Ingredients
- 1 tablespoon butter
- 1 pound ground beef
- 1/2 medium onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 teaspoons dried parsley flakes
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound uncooked elbow macaroni
- 3 cups reduced-sodium beef broth
- 1/2 cup 2% milk
- 1 can (15 ounces) crushed tomatoes
- 2 teaspoons Worcestershire sauce
- 1/4 cup dill pickle relish
- 3 cups shredded cheddar cheese, divided
Directions
- Preheat oven to 350°. In a Dutch oven or large oven-safe skillet, melt butter over medium heat. Add ground beef and onion; cook until beef is browned, breaking into crumbles, 5-6 minutes. Add garlic, tomato paste, parsley, oregano, salt and pepper; cook one minute longer. Stir in macaroni, broth, milk, crushed tomatoes and Worcestershire.
- Bake until pasta is al dente, 15-20 minutes. Stir in pickle relish and 2 cups shredded cheese; top with remaining 1 cup shredded cheese. Bake until cheese is bubbly, about 5 minutes longer.
Nutrition Facts
1 serving: 540 calories, 24g fat (12g saturated fat), 84mg cholesterol, 988mg sodium, 52g carbohydrate (6g sugars, 4g fiber), 30g protein.
Ingredients
- 6 bacon strips, chopped
- 3 cups water
- 1 cup 2% milk
- 3/4 teaspoon salt
- 1 cup uncooked old-fashioned grits
- 2 cups shredded Colby-Monterey Jack cheese, divided
- 2 large eggs, lightly beaten
- 1 cup fresh or frozen corn, thawed
- 1/4 teaspoon pepper
- Sliced avocado, optional
Directions
- Preheat oven to 350°. In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
- Meanwhile, in a Dutch oven, bring water, milk and salt to a boil. Slowly stir in grits. Reduce heat to low; cook, covered, until thickened, 15-20 minutes, stirring occasionally. Remove from heat. Stir in 1-1/2 cups cheese until melted. Slowly stir in eggs until blended. Stir in bacon, corn and pepper. Transfer to a greased 2-qt. baking dish. Sprinkle with remaining 1/2 cup cheese.
- Bake, uncovered, until edges are golden brown and cheese is melted, 35-40 minutes. Let casserole stand for 10 minutes before serving. If desired, serve with avocado.
Nutrition Facts
3/4 cup: 261 calories, 13g fat (8g saturated fat), 81mg cholesterol, 534mg sodium, 23g carbohydrate (3g sugars, 1g fiber), 13g protein.
Ingredients
- 1 package (12 ounces) jumbo pasta shells
- 1 jar (24 ounces) roasted red pepper and garlic pasta sauce, divided
- 2 packages (8 ounces each) cream cheese, softened
- 1 cup roasted garlic Alfredo sauce
- Dash salt
- Dash pepper
- Dash crushed red pepper flakes, optional
- 2 cups shredded Italian cheese blend
- 1/2 cup grated Parmesan cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup finely chopped water-packed artichoke hearts
- 1/4 cup finely chopped roasted sweet red pepper
- Additional Parmesan cheese, optional
Directions
- Preheat oven to 350°. Cook pasta shells according to package directions for al dente. Drain.
- Spread 1 cup sauce into a greased 13x9-in. baking dish. In a large bowl, beat cream cheese, Alfredo sauce and seasonings until blended. Stir in cheeses and vegetables. Spoon into pasta shells. Arrange in prepared baking dish.
- Pour remaining sauce over top. Bake, covered, 20 minutes. If desired, sprinkle with additional Parmesan cheese. Bake, uncovered, 10-15 minutes longer or until cheese is melted.
Nutrition Facts
3 stuffed pasta shells: 389 calories, 22g fat (13g saturated fat), 70mg cholesterol, 707mg sodium, 33g carbohydrate (7g sugars, 3g fiber), 14g protein.
Ingredients
- 1 tablespoon olive oil
- 1/2 pound Italian turkey sausage links, casings removed
- 1 small red onion, sliced
- 2 cups sliced fresh mushrooms
- 2 cups chicken broth
- 1 cup quinoa, rinsed
- 2 cups pizza sauce
- 1 package (6 ounces) sliced turkey pepperoni
- 1 medium green pepper, chopped
- 1/2 cup shredded part-skim mozzarella cheese
- 1/2 cup shredded Parmesan cheese
- Optional: Minced fresh basil, sliced olives, oil-packed sun-dried tomatoes (drained), banana peppers and red pepper flakes
Directions
- Select saute setting on a 6-qt. electric pressure cooker. Adjust for medium heat; add oil. When oil is hot, add sausage and onion; cook and stir until sausage is no longer pink and onion is tender, 5-7 minutes, breaking up sausage into crumbles; drain. Press cancel.
- Stir in mushrooms and broth. Add quinoa (do not stir). Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 2 minutes. Quick-release pressure.
- Stir in pizza sauce, pepperoni and green pepper; cover and let stand until pepper softens slightly, 5-10 minutes. Sprinkle servings with cheeses. If desired, serve with optional toppings.
- Slow-cooker option: In a large skillet, heat oil over medium heat; cook sausage and onion until sausage is no longer pink, 5-7 minutes, breaking up sausage into large crumbles. Drain.
- Transfer sausage and onion to a 4- or 5-qt. slow cooker. Stir in mushrooms, broth and quinoa. Cook, covered, on low for 5 hours; stir in pizza sauce, pepperoni and green pepper. Cook, covered, on low until pepper is tender, about 1 hour longer. Sprinkle servings with cheeses. If desired, serve with optional toppings.
Pizza Quinoa Casserole Tips
What variations of this pizza quinoa casserole can I try?
If you don’t like an ingredient, you can easily leave it out or substitute something else. For instance, replace the sausage with ground beef, or omit it entirely and make a delicious vegetarian meal. You can also switch up the sauce, cheese or veggies—the options are endless!Is this quinoa casserole recipe healthy?
This quinoa casserole includes healthy ingredients like fresh vegetables, lean meat and, of course, quinoa. It’s a bit high in sodium, so consider omitting the pepperoni and Parmesan cheese. For more inspiration, check out these healthy casserole recipes.What other quinoa casseroles can I make?
Try other quinoa casseroles like this Pear Quinoa Breakfast Bake or Apple Quinoa Spoon Bread.Research contributed by Peggy Woodward, RDN, Senior Food Editor
Nutrition Facts
1-1/4 cups: 350 calories, 15g fat (5g saturated fat), 61mg cholesterol, 1481mg sodium, 30g carbohydrate (6g sugars, 4g fiber), 25g protein.
Ingredients
- 1/3 cup butter, cubed
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1/2 cup all-purpose flour
- 3 cups 2% milk
- 1 medium carrot, shredded
- 1 cup shredded cheddar cheese, divided
- 1/3 cup diced pimientos, drained
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 package (32 ounces) frozen french-fried potatoes
Directions
- Preheat oven to 375°. In a Dutch oven, heat butter over medium heat. Add onion and green pepper; cook and stir until tender, 3-4 minutes. Stir in flour until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes.
- Stir in carrot, 1/2 cup cheese, pimientos, salt and pepper until cheese is melted. Remove from heat. Place french-fried potatoes in a greased 13x9-in. baking dish; pour sauce over top. Bake, uncovered, until bubbly, 30 minutes. Sprinkle with remaining cheese; bake until cheese is melted, 3-5 minutes longer.
Nutrition Facts
3/4 cup: 257 calories, 13g fat (7g saturated fat), 28mg cholesterol, 540mg sodium, 24g carbohydrate (5g sugars, 2g fiber), 7g protein.
Ingredients
- 2 cups uncooked elbow macaroni
- 2 cans (10-1/2 ounces each) condensed cream of asparagus soup, undiluted
- 2 cups sliced fresh mushrooms
- 1 medium sweet red pepper, chopped
- 1 small onion, chopped
- 1/4 cup lemon juice
- 1 tablespoon dried parsley flakes, divided
- 1-1/2 teaspoons smoked paprika, divided
- 1 teaspoon garlic salt
- 1/2 teaspoon pepper
- 2 pounds fresh asparagus, cut into 1-inch pieces
- 2 pouches (6.4 ounces each) light tuna in water
- 1-1/2 cups shredded Colby cheese
- 1 cup multigrain snack chips, crushed
- 4 bacon strips, cooked and crumbled
Directions
- Cook macaroni according to package directions for al dente; drain. Transfer to a 4- or 5-qt. greased slow cooker. Stir in soup, mushrooms, red pepper, onion, lemon juice, 1-1/2 teaspoons parsley, 1 teaspoon paprika, garlic salt and pepper. Cook, covered, on low 4 hours.
- Stir in asparagus and tuna. Cook, covered, on low until asparagus is crisp-tender, about 1 hour longer. Sprinkle with remaining 1-1/2 teaspoons parsley and 1/2 teaspoon paprika. Serve with cheese, crushed chips and bacon.
Nutrition Facts
1-1/3 cups: 338 calories, 15g fat (6g saturated fat), 44mg cholesterol, 1110mg sodium, 30g carbohydrate (5g sugars, 5g fiber), 22g protein.
Ingredients
- 1 pound bacon strips, chopped
- 1 package (28 ounces) frozen O'Brien potatoes, thawed
- 3 cups shredded Mexican cheese blend
- 12 large eggs
- 1 cup 2% milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Minced fresh parsley, optional
Directions
- In a large skillet, cook bacon in batches over medium heat until crisp. Remove to paper towels to drain.
- In a greased 4- or 5-qt. slow cooker, layer a third of each of the following: potatoes, bacon and cheese. Repeat layers twice. In a large bowl, whisk eggs, milk, salt and pepper; pour over top. Cook, covered, on low until eggs are set, 4-5 hours. Turn off slow cooker. Remove cooker insert to a wire rack; let stand, uncovered, 30 minutes before serving. If desired, sprinkle with fresh parsley.
Test Kitchen tips
Nutrition Facts
1 serving: 306 calories, 19g fat (8g saturated fat), 226mg cholesterol, 606mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 18g protein.
Ingredients
- 8 bacon strips, chopped
- 2 pounds ground beef
- 1/2 large red onion, chopped
- 12 ounces uncooked spiral pasta
- 4 cups chicken broth
- 2 cans (15 ounces each) crushed tomatoes
- 1 can (8 ounces) tomato sauce
- 1 cup water
- 1/4 cup ketchup
- 3 tablespoons prepared mustard
- 2 tablespoons Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups shredded cheddar cheese, divided
- 1/3 cup chopped dill pickle
- Optional: Chopped tomatoes, shredded lettuce, sliced pickles and sliced red onion
Directions
- In a 6-quart stockpot, cook bacon over medium heat, stirring occasionally, until crisp, 6-8 minutes. Remove with a slotted spoon; drain on paper towels. Discard drippings.
- In the same pot, cook ground beef and onion over medium heat, crumbling beef, until meat is no longer pink, 6-8 minutes; crumble meat; drain. Add the next 10 ingredients; bring to a boil. Reduce heat; simmer, covered, until pasta is al dente, stirring occasionally, about 10 minutes.
- Stir in 1 cup cheese, the pickle and the bacon; cook and stir until cheese is melted. Serve with remaining 1 cup cheese and, if desired, tomatoes, lettuce, pickles and red onion.
Test Kitchen tips
Nutrition Facts
1-1/3 cups: 390 calories, 18g fat (8g saturated fat), 73mg cholesterol, 1023mg sodium, 31g carbohydrate (7g sugars, 3g fiber), 25g protein.
Ingredients
- 2 large eggs
- 1 cup fat-free milk
- 1/2 cup reduced-fat biscuit/baking mix
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 cups frozen broccoli florets (about 9 ounces), thawed and drained
- 1 cup shredded rotisserie chicken
- 1 small onion, chopped
- 1/2 cup shredded cheddar cheese, divided
Directions
- Preheat oven to 400°. In a large bowl, whisk together first 5 ingredients. Stir in broccoli, chicken, onion and 1/4 cup cheese. Transfer to a greased 9-in. pie plate. Sprinkle with remaining cheese.
- Bake until golden brown and a knife inserted near the center comes out clean, 15-20 minutes. Let stand 10 minutes before serving.
Test Kitchen tips:
Nutrition Facts
1 serving: 274 calories, 11g fat (4g saturated fat), 139mg cholesterol, 667mg sodium, 20g carbohydrate (7g sugars, 3g fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch, 1 vegetable.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup grated Parmesan cheese
- 2 teaspoons baking powder
- 6 tablespoons cold butter, cubed
- 3/4 cup plus 2 tablespoons heavy whipping cream
- 3 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
- 1 can (10 ounces) green enchilada sauce
- 2 cans (4 ounces each) chopped green chiles
- 2-1/2 cups shredded rotisserie chicken (about 10 ounces)
- 1-1/2 cups shredded Colby-Monterey Jack cheese
Directions
- Preheat oven to 450°. For crumb topping, whisk together flour, cheese and baking powder. Cut in butter until mixture resembles coarse crumbs. Add cream; stir just until moistened. On a lightly greased 15x10x1-inch pan, crumble mixture into 1/2- to 1-in. pieces.
- Bake on an upper oven rack until light golden brown, 8-10 minutes. Reduce oven setting to 350°.
- In a large bowl, mix cream cheese and sour cream until smooth. Stir in soup, enchilada sauce, green chiles and chicken. Transfer to an 11x7-inch baking dish; sprinkle with cheese. Add crumb topping (dish will be full).
- Place dish on a baking sheet. Bake, uncovered, on a lower oven rack until topping is deep golden brown and filling is bubbly, 35-40 minutes.
Test Kitchen tips
Nutrition Facts
1-1/4 cups: 581 calories, 39g fat (22g saturated fat), 132mg cholesterol, 1076mg sodium, 33g carbohydrate (3g sugars, 2g fiber), 25g protein.
Ingredients
- 4 tablespoons butter
- 1/2 cup chopped onion
- 1 teaspoon ground mustard
- 1 teaspoon salt
- 1/2 teaspoon coarsely ground pepper
- 2 garlic cloves, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 3 blocks (4 ounces each) sharp cheddar cheese, shredded and divided
- 1 block (4 ounces) Monterey Jack cheese, shredded
- 3 pounds russet potatoes, peeled and thinly sliced
- 3/4 cup dry bread crumbs
- Minced chives, optional
Directions
- Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes.
- Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently.
- Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.
Cheesy Scalloped Potatoes Tips
How thinly should you cut the potatoes for scalloped potatoes?
Russets are the best type of potato to use in this recipe because their high starch content helps keep the cheese sauce smooth. Use a mandoline to get equal slices—ideally, each slice will be about 1/8-in. thick. You could use a knife instead, but be extra careful!How do you make homemade bread crumbs for cheesy scalloped potatoes?
If you would rather make the bread crumbs from scratch, tear 3-4 slices of day-old bread into pieces. Preheat the oven to 350°F, then pulse the bread in a covered food processor until coarse crumbs form. Spread them in a single layer over a 15x10x1-in. baking pan. Bake until lightly browned, about 15-20 minutes. Remove from the pan and cool until you're ready to top the cheesy scalloped potatoes with them. Here are more tips on how to make homemade bread crumbs.How else can you cook cheesy scalloped potatoes?
If you'd rather save the oven for another dish, make these cheesy scalloped potatoes in the slow cooker. Simmer the cheesy potato mixture for an additional 5-10 minutes, stirring frequently. Then, instead of transferring the potato mixture to a baking dish, put them in a greased 6-qt. slow cooker. Place 4 layers of paper towels under the lid, then cover and cook on high for 2 hours. Remove the lid and paper towels, then sprinkle the potatoes with bread crumbs. Let stand 15 minutes and, if desired, sprinkle with chives.Can you freeze cheesy scalloped potatoes?
You can definitely freeze cheesy scalloped potatoes if you'd prefer to save them for another time. Simmer the cheesy potato mixture for an additional 5-10 minutes on the stovetop, stirring frequently. Transfer the mixture to a greased 13x9-in. baking dish, then let them cool before you cover and freeze. When ready to prepare, partially thaw in the fridge overnight. Remove from the fridge about 30 minutes before baking. Preheat the oven to 350°F, then bake as directed, increasing the initial time to 1 hour and 15 minutes. Top with bread crumbs, then return to the oven and bake for another 10-15 minutes. Let stand 15 minutes before serving. If you liked this cheesy scalloped potatoes recipe, be sure to try more of our Russet potato recipes.—Lauren Pahmeier, Taste Recipes Associate Editor
Nutrition Facts
3/4 cup: 378 calories, 22g fat (13g saturated fat), 61mg cholesterol, 646mg sodium, 31g carbohydrate (5g sugars, 2g fiber), 15g protein.
Ingredients
- 5 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces (about 10 cups)
- 1 cup butter, cubed
- 1 cup sour cream
- 2 teaspoons salt
- 3/4 teaspoon pepper
- 1/2 cup heavy whipping cream
- 1-1/2 cups shredded cheddar cheese
- 1-1/2 cups shredded Monterey Jack cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons minced fresh chives
- TOPPINGS:
- 1 cup shredded cheddar cheese
- 1 can (6 ounces) french-fried onions
Directions
- Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat to medium; cook, uncovered, until tender, 10-15 minutes. Drain; transfer to a large bowl.
- Add butter, sour cream, salt and pepper; beat until blended. Beat in whipping cream. Stir in cheeses and chives.
- Bake, covered, 45 minutes, stirring after 30 minutes. Sprinkle with toppings; bake, uncovered, until heated through, about 15 minutes.
Nutrition Facts
3/4 cup: 474 calories, 32g fat (18g saturated fat), 70mg cholesterol, 693mg sodium, 37g carbohydrate (3g sugars, 2g fiber), 11g protein.
Ingredients
- 1 package (19-1/2 ounces) Italian turkey sausage links, casings removed
- 1 tablespoon butter
- 3/4 pound sliced fresh mushrooms
- 3 cups thinly sliced Swiss chard
- 1/4 cup white wine
- 3 garlic cloves, minced
- 9 large eggs
- 1-1/4 cups 2% milk
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan or shredded fontina cheese
- Minced fresh parsley
Directions
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat 5-7 minutes or until no longer pink, breaking into crumbles. Using a slotted spoon, transfer sausage to a greased 13x9-in. baking dish, spreading evenly. Remove drippings from pan.
- In same skillet, heat butter over medium-high heat. Add mushrooms; cook and stir until tender, 3-5 minutes. Add Swiss chard, wine and garlic; cook and stir until chard is tender and liquid is almost evaporated, 1-2 minutes longer. Add to baking dish.
- In a large bowl, whisk eggs, milk, salt and pepper until blended; pour over vegetable mixture. Sprinkle with mozzarella cheese.
- Bake, uncovered, 45 minutes. Sprinkle with Parmesan cheese. Bake until a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 5 minutes before serving. Sprinkle with parsley.
Nutrition Facts
1 piece: 248 calories, 15g fat (6g saturated fat), 253mg cholesterol, 640mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 21g protein.
Ingredients
- 1 can (10-1/2 ounces) condensed cream of chicken soup, undiluted
- 1 can (10-1/2 ounces) condensed cream of mushroom soup, undiluted
- 2 cups (16 ounces) sour cream
- 1 bunch green onions, chopped
- 1 can (4 ounces) chopped green chiles
- 8 flour tortillas (8 inches)
- 3 cups shredded cooked chicken breast
- 1 cup shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- Optional: Chopped tomatoes, sliced black olives, green onions and sour cream
Directions
- Preheat oven to 350°.
- Combine soups, sour cream, green onions and green chiles in a bowl. Spray a 13x9-in. pan with cooking spray, then spread 1/4 of the soup mixture in the pan.
- Place 4 tortillas on top, tearing to overlap. Spread with half the chicken, half the remaining soup mixture, and 1/2 cup each of shredded cheddar and pepper jack cheese. Repeat layers.
- Bake, uncovered, for 30 minutes or until casserole is bubbly and cheese is melted. Add toppings if desired.
Nutrition Facts
1 piece: 391 calories, 21g fat (10g saturated fat), 82mg cholesterol, 777mg sodium, 30g carbohydrate (2g sugars, 3g fiber), 21g protein.
Ingredients
- 5 pounds potatoes (about 6 large)
- 1/2 cup butter, divided
- 1/2 cup chopped fresh mushrooms
- 2 tablespoons all-purpose flour
- 1 cup 2% milk or half-and-half cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried thyme
- 2 cups shredded sharp cheddar cheese
- 2 cups sour cream
- 1 medium onion, chopped
- 1/2 cup dry bread crumbs
- 1/4 cup grated Parmesan cheese
Directions
- Place whole potatoes in a large stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 20-25 minutes. Drain.
- Meanwhile, in a large saucepan, heat 1/4 cup butter over medium-high heat. Add mushrooms; cook and stir 2-4 minutes or until tender. Stir in flour until blended; gradually whisk in milk, salt, pepper and thyme. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes.
- Peel and cube potatoes when cool enough to handle. Press through a potato ricer or strainer into a large bowl; stir in cheddar cheese, sour cream, mushroom mixture, onion and remaining butter. Transfer potato mixture to a greased 13x9-in. baking dish. Refrigerate, covered, overnight.
- Preheat oven to 375°. Remove potatoes from refrigerator; uncover and let stand while oven heats. Sprinkle with bread crumbs and Parmesan cheese. Bake, uncovered, until heated through, 55-65 minutes.
Nutrition Facts
3/4 cup: 283 calories, 16g fat (11g saturated fat), 52mg cholesterol, 345mg sodium, 25g carbohydrate (4g sugars, 2g fiber), 8g protein.
Ingredients
- 2 cups uncooked elbow macaroni
- 1 pound ground beef
- 1 can (14-1/2 ounces) diced tomatoes, drained
- 1 can (8 ounces) tomato sauce
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon garlic salt
- 1/4 teaspoon pepper
- 1 cup sour cream
- 3 ounces cream cheese, softened
- 3 green onions, chopped
- 1 cup shredded cheddar cheese
Directions
- Preheat oven to 350°. In a 6-qt. stockpot, cook macaroni according to package directions for al dente; drain and return to pot.
- Meanwhile, in a large skillet, cook beef over medium heat until no longer pink, 6-8 minutes; crumble beef; drain. Stir in tomatoes, tomato sauce, sugar and seasonings. Transfer to a greased 11x7-in. baking dish.
- Stir sour cream, cream cheese and green onions into macaroni. Spoon over beef mixture, spreading evenly. Sprinkle with cheese.
- Bake, covered, until bubbly, 15-20 minutes. Let stand 10 minutes before serving.
Nutrition Facts
1 cup: 506 calories, 27g fat (15g saturated fat), 107mg cholesterol, 745mg sodium, 37g carbohydrate (8g sugars, 3g fiber), 27g protein.
Ingredients
- 1 pound bulk Italian sausage
- 4 cups frozen shredded hash brown potatoes, thawed
- 1 cup shredded cheddar cheese
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 1/2 cup julienned oil-packed sun-dried tomatoes with herbs, drained
- 1 cup shredded part-skim mozzarella cheese
- 4 large eggs
- 3/4 cup 2% milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons grated Parmesan cheese
Directions
- Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 6-8 minutes; drain. Mix hash browns and cheddar cheese. Layer an 11x7-in. baking dish with half of each of the following: hash brown mixture, sausage, spinach and tomatoes. Repeat layers; sprinkle with mozzarella cheese. Whisk together eggs, milk, salt and pepper; pour evenly over top.
- Bake, covered, 35 minutes. Sprinkle with Parmesan cheese. Bake, uncovered, until bubbly and cheese is melted, 10-15 minutes. Let stand 5-10 minutes before serving.
- Make-Ahead: Refrigerate unbaked casserole, covered, several hours or overnight. To use, preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake as directed.
Nutrition Facts
1 piece: 342 calories, 24g fat (10g saturated fat), 150mg cholesterol, 800mg sodium, 13g carbohydrate (2g sugars, 2g fiber), 19g protein.
Ingredients
- 4 large eggs
- 8 large egg whites
- 1-1/3 cups fat-free milk
- 3 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (7 ounces) Mexicorn, drained
- 1 cup cubed fully cooked ham
- 1 cup shredded extra-sharp cheddar cheese
- 1 can (4 ounces) chopped green chiles, drained
- 6 slices whole wheat bread, lightly toasted and cubed
- Pico de gallo, optional
Directions
- In a large bowl, whisk together first 7 ingredients. Stir in beans, corn, ham, cheese and chiles. Stir in bread to moisten. Transfer to a 5-qt. slow cooker coated with cooking spray.
- Cook, covered, on low until a knife inserted in the center comes out clean, 2-1/2 to 3-1/2 hours. Let stand, uncovered, 10 minutes before serving. If desired, serve with pico de gallo.
Nutrition Facts
1-1/4 cups: 270 calories, 9g fat (4g saturated fat), 119mg cholesterol, 771mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 21g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.
Ingredients
- 3 cups chicken stock
- 1 cup quick-cooking grits
- 1/2 cup Southwestern-style egg substitute
- 5 ounces reduced-fat process cheese (Velveeta), cubed
- 1/4 cup 2% milk
- 2 tablespoons butter
- 1-1/4 cups cubed fully cooked ham
- 3 green onions, chopped
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 1/8 to 1/4 teaspoon crushed red pepper flakes
- 3/4 cup shredded cheddar cheese
Directions
- Preheat oven to 350°. In a large saucepan, bring stock to a boil. Slowly stir in grits. Reduce heat to medium-low; cook, covered, about 5 minutes or until thickened, stirring occasionally. Remove from heat. In a small bowl, stir a small amount of hot grits into egg substitute; return all to pan, mixing well.
- Add process cheese, milk and butter; stir until cheese is melted. Stir in ham, green onions and seasonings. Transfer to a greased 11x7-in. baking dish. Sprinkle with cheddar cheese.
- Bake, uncovered, 35-40 minutes or until edges are golden brown and cheese is melted. Let stand 10 minutes before serving.
Nutrition Facts
1 piece: 284 calories, 12g fat (7g saturated fat), 51mg cholesterol, 1212mg sodium, 26g carbohydrate (3g sugars, 1g fiber), 20g protein.
Ingredients
- 3 cups uncooked spiral pasta
- 1 pound ground beef
- 1/2 pound bulk pork sausage
- 1 medium onion, chopped
- 1 medium green pepper, chopped
- 1 jar (24 ounces) meatless pasta sauce
- 1 can (15 ounces) pizza sauce
- 1 teaspoon brown sugar
- 2 cups shredded part-skim mozzarella cheese
- 1 package (3-1/2 ounces) sliced pepperoni
- 1/4 cup grated Parmesan cheese
Directions
- Preheat oven to 350°. Cook pasta according to package directions for al dente; drain. Meanwhile, in a Dutch oven, cook and crumble beef and sausage with onion and pepper over medium-high heat until meat is no longer pink and vegetables are tender, 6-8 minutes; drain.
- Stir in pasta sauce, pizza sauce and brown sugar. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes, stirring occasionally. Stir in pasta. Transfer to a greased 13x9-in. baking dish. Top with mozzarella cheese and pepperoni. Sprinkle with Parmesan cheese.
- Bake, uncovered, until lightly browned and cheese is melted, 20-25 minutes.
Nutrition Facts
1 serving: 346 calories, 17g fat (7g saturated fat), 55mg cholesterol, 797mg sodium, 27g carbohydrate (7g sugars, 3g fiber), 20g protein.
Ingredients
- 2/3 cup packed light brown sugar
- 1/4 cup maple syrup
- 1/4 cup unsalted butter, melted
- 1/4 teaspoon ground nutmeg
- 3 teaspoons ground cinnamon, divided
- 3 medium Granny Smith apples, peeled and thinly sliced
- 1/2 cup dried cranberries
- 6 large eggs
- 1-1/2 cups whole milk
- 1 teaspoon vanilla extract
- 1 loaf (1 pound) challah or egg bread, cut into 1-inch slices
Directions
- Mix first 4 ingredients and 2 teaspoons cinnamon; toss with apples and cranberries. Transfer to a greased 13x9-in. baking dish.
- In a large bowl, whisk together eggs, milk, vanilla and remaining cinnamon. Dip bread in egg mixture to moisten; place over fruit, overlapping or trimming slices to fit. Pour remaining egg mixture over bread. Refrigerate, covered, overnight.
- Preheat oven to 375°. Remove baking dish from refrigerator while oven heats. Bake, covered, 30 minutes. Uncover; bake until bubbly and lightly browned, 10-15 minutes. Let stand 10 minutes before serving.
Nutrition Facts
1 serving: 295 calories, 10g fat (4g saturated fat), 126mg cholesterol, 197mg sodium, 45g carbohydrate (25g sugars, 2g fiber), 8g protein.
Ingredients
- 3 cups sliced fresh strawberries, divided
- 2 tablespoons sugar
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup confectioners' sugar
- 1 tablespoon grated orange zest
- 1 tablespoon orange juice
- 1 teaspoon vanilla extract
- 1 loaf (1 pound) cinnamon bread, cut into 1-in. pieces
- 5 large eggs
- 1 cup half-and-half cream
- Sweetened whipped cream
Directions
- Toss 2 cups strawberries with sugar. In another bowl, beat the next 5 ingredients until smooth. Place half the bread in a greased 13x9-in. baking dish. Spoon cream cheese mixture over bread. Layer with strawberry mixture and remaining bread. Whisk eggs and cream until blended; pour over top. Refrigerate, covered, overnight.
- Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until a knife inserted in the center comes out clean, 40-45 minutes. Let stand 5 minutes before serving. Top with whipped cream and remaining 1 cup strawberries.
Nutrition Facts
1 piece: 431 calories, 21g fat (10g saturated fat), 160mg cholesterol, 382mg sodium, 47g carbohydrate (24g sugars, 5g fiber), 13g protein.
Ingredients
- 1 package (16 ounces) spaghetti, broken
- 2 medium onions, chopped
- 1 medium green pepper, chopped
- 1 medium sweet red pepper, chopped
- 1/2 cup butter, cubed
- 6 tablespoons all-purpose flour
- 2 cups 2% milk
- 4 cups cubed cooked chicken
- 1 can (10-3/4 ounces) condensed cream of chicken and mushroom soup, undiluted
- 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
- 1 cup sour cream
- 1/2 teaspoon celery salt
- 1/2 teaspoon pepper
- 2 cups shredded part-skim mozzarella cheese
- 1 cup shredded cheddar cheese
Directions
- Preheat oven to 350°. Cook spaghetti according to package directions.
- Meanwhile, in a Dutch oven, saute onions and peppers in butter until tender. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken, soups, sour cream, celery salt and pepper.
- Drain spaghetti; add to sauce mixture and toss to coat. Transfer to 2 greased 11x7-in. baking dishes. Sprinkle with cheeses. Cover and bake 20 minutes. Uncover and bake until bubbly, 5-10 minutes longer.
Nutrition Facts
1 cup: 509 calories, 24g fat (13g saturated fat), 102mg cholesterol, 691mg sodium, 42g carbohydrate (7g sugars, 3g fiber), 29g protein.
Ingredients
- 8 ounces bulk lean turkey breakfast sausage
- 1/2 cup canned diced tomatoes and green chiles
- 6 corn tortillas (6 inches)
- 1/2 cup shredded Monterey Jack cheese
- 1/4 cup shredded pepper jack cheese
- 2 green onions, chopped
- 6 large eggs
- 3/4 cup fat-free milk
- 3/4 teaspoon paprika
- 1/4 teaspoon ground cumin
- Optional: Reduced-fat sour cream, salsa and additional chopped green onions
Directions
- Preheat oven to 350°. In a large skillet, cook and crumble sausage over medium heat until no longer pink, 4-6 minutes. Stir in tomatoes and green chiles.
- Coat a 9-in. deep-dish pie plate with cooking spray. Line pie plate with 3 corn tortillas. Sprinkle with half each of sausage mixture, Monterey Jack cheese, pepper jack cheese and green onions. Repeat layers.
- In a bowl, whisk together eggs, milk, paprika and cumin; pour slowly over layers. Bake, uncovered, until just set, 30-40 minutes. Let stand 10 minutes. Cut into wedges. If desired, serve with sour cream, salsa and additional green onions.
Nutrition Facts
1 piece: 268 calories, 14g fat (5g saturated fat), 240mg cholesterol, 646mg sodium, 14g carbohydrate (2g sugars, 2g fiber), 22g protein. Diabetic Exchanges: 3 medium-fat meat, 1 starch.
Ingredients
- 4 large potatoes, peeled and thinly sliced
- 4 medium onions, thinly sliced
- 3 large parsnips, peeled and thinly sliced
- 1-1/2 cups shredded Gruyere or Swiss cheese, divided
- 1 tablespoon all-purpose flour
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups heavy whipping cream
Directions
- Layer the potatoes, onions, parsnips and 3/4 cup cheese in a greased 13x9-in. baking dish; set aside. In a small saucepan, combine the flour, salt, pepper; gradually whisk in cream. Bring to a gentle boil, stirring occasionally. Remove from the heat; pour over vegetables. Sprinkle with remaining cheese.
- Cover and bake at 375° for 30 minutes. Uncover; bake 20-25 minutes longer or until vegetables are tender and top is golden brown.
Nutrition Facts
3/4 cup: 412 calories, 23g fat (14g saturated fat), 84mg cholesterol, 268mg sodium, 42g carbohydrate (8g sugars, 5g fiber), 11g protein.