Leftover Turkey Parm

Still  have turkey leftovers? Sick of turkey pot pie and turkey soup? Then give this protein packed casserole a try.

Ingredients:

1 cup cottage cheese

4 oz shredded mozzarella + 2-3 tbsp more

1/2 cup + 1/4 cup marinara sauce 

1 tsp dry oregano

1/2 tsp garlic powder

1 cup cooked chopped turkey or chicken

1-2 tbsps Panko or leftover stuffing to top

parmesan cheese

 

Oil an 8" round baking dish. Mix cottage cheese, 4 oz mozzarella, 1/2 cup marinara sauce, oregano and garlic powder together along with the chopped turkey. Spoon into prepared dish then cover with 1/4 cup marinara. Add Panko or stuffing (I had leftover sausage stuffing here). Add 2-3 tbsps shredded mozzarella and sprinkle parmesan cheese to taste. Bake at 400°F for 15 minutes. Serves 2 

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Creamy Rotini and Greens

If you tried my Meal Prep Chicken then you're halfway there to making this comfort food casserole. You can also use leftover roast chicken or rotisserie chicken instead.

Ingredients:

2 cups rotini (I used whole wheat here)

2 1/2 tbsps butter

3 tbsps flour

3 cups milk

salt and pepper to taste

pinch of cayenne

2 tsps minced garlic

1 tsp dry minced onion

2 cups chopped kale (or spinach)

1/2 cup parmesan cheese, divided

1 cup cooked chicken

See Meal Prep Chicken recipe:

https://www.hotandcoldrunningmom.ca/2024/08/meal-prep-chicken.html

 

First cook and drain the rotini in a colander, rinsing in cold water. Set aside.

In the same pot the rotini was cooked in heat the butter to medium high. Add the flour and stir 1 minute. Whisk in the milk, cayenne, garlic, minced dry onion, salt and pepper and cook 2-3 minutes to thicken.

Next add the kale and pre-cooked chicken with 1/4 cup parmesan. Stir in the cooked rotini.

Oil a 10" square baking dish and spoon the mixture in topping with the remaining 1/4 cup parmesan.

Bake at 425°F for 30 minutes.

Serves 4

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Chicken Salad Sandwich Casserole

It may be ugly but it's pretty tasty! It's got all the flavours you love in a chicken salad sandwich but in a comfy casserole.

Ingredients:

3 cups  cooked rotisserie chicken, chopped 

1 cup mayonnaise

1/4 cup hot sauce

1 cup diced celery

1/2 cup diced red onion

1/2 cup diced red bell pepper

1/2 cup shredded cheddar

1/2 cup sour cream

1 tsp garlic powder

1 tsp dry minced onion

1/2 tsp black pepper

3 cups Caesar flavoured bread croutons

 

Grease a 10 X 10" baking dish.

Combine everything except the croutons and spoon into the prepared dish.

Layer the croutons on top,

and bake at 375°F for 22-25 minutes or until the top is golden and crispy.

Serves 4

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Mexican Shepherd's Pie

Give this spicy twist on a classic comfort food a try! You can even add more spice or a chopped banana or jalapeño pepper for more heat 🔥 

Ingredients:

4 oz Mexican link sausage (remove meat from casings) 

1 lb ground beef

1 lb potatoes

1/3 cup cream cheese

1 tbsp butter

1/4 cup cream corn

1/2 cup kernel corn

1/2 bell pepper, diced

 1 small onion, diced

1 1/2 tbsps chili powder

2 tsps cumin powder

1/4 tsp cayenne powder

1 tsp garlic powder

1/2 cup shredded Monterey Jack or cheddar cheese

sprinkle smoked paprika

 

Peel the potatoes and cut into chunks. Boil in water until tender then drain and mash with cream cheese and butter. You should have about 3 1/2 - 4 cups of mashed potatoes. Set aside.

In a large skillet brown the ground beef and sausage meat "smooshing" it with the back of a spoon for about 10 minutes. Add the onion and bell pepper along with the chili, cumin, cayenne and garlic. Cook for 5 minutes.

Spray an 8" baking dish with cooking oil and add the meat layer. Mix the cream corn and kernel corn together and spoon over the meat.

 

Dollop the mashed potatoes on top and spread evenly. Top with shredded cheese and sprinkle with some smoked paprika.

Bake at 350°F for 45 minutes or until nice and golden.

Serves 4

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Mashed Potatoes au Gratin

Creamy, dreamy, cheesy mashed potatoes topped with crispy slices of Yukon gold. Best of both worlds!

Ingredients for the mashed layer:

3 1/2 lbs potatoes (I used russet here)

1 tbsp salt + 1 tsp salt

6 tbsps butter, at room temperature

2/3 cup cream, at room temperature (whipping or coffee cream)

1 1/2 cups shredded cheddar

1/4 tsp pepper

 

Au gratin:

1 1/2 lbs potatoes (and Yukon here!)

2 tbsps butter

1-2 tsps minced garlic

1/4 - 1/2 tsp salt

1/4 tsp pepper

3 tbsps parmesan cheese

Fresh rosemary or chives to garnish

 

Take 3 1/2 lbs potatoes, cut into chunks and boil with 1 tbsp salt until knife tender. Drain and let sit in colander 1 minute. To the hot pot add the butter and cream, stir to melt. Return the potatoes and mash. Add the cheese, 1 tsp salt and pepper. Spoon into a buttered 10 X 10" baking dish and spread smooth. The dish can be premade to this point. Just cover and refrigerate, then bring to room temperature again when ready to continue.

Preheat the oven to 400°F.

For the gratin:

Scrub the skin of 1 1/2 lbs potatoes, slice in half lengthwise then slice thinly, into about 1/8" thick half moons. Melt butter, add garlic, salt and pepper and toss with the potato slices. Then mix in 1 1/2 tbsps parmesan. Lay slices cut side down on mashed potatoes at an angle in 3 or 4 rows. Cover with foil and into the 400°F oven for 20 minutes.

Remove foil, add 1 1/2 tbsps parmesan and return to the oven uncovered for 40 minutes. Let rest 15-20 minutes before serving.

Serves 6-8

Adapted from: dontgobaconmyheart.co.uk

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Dump and Bake Chicken Parm Casserole

This one's a satisfying, weeknight-easy bake! 

Ingredients:

4 cups penne

3 cups tomato sauce

3 cups water

a handful of chopped kale (optional)

salt, pepper, oregano and a pinch of red pepper flakes

1 - 1 1/2 lb (about 680g) boneless chicken breast, cubed

1 1/2  cups shredded mozzarella

1/2 cup parmesan

1/2 - 1 cup Panko

fresh chopped basil

Oil a 13 X 9" baking dish.

Add penne, tomato sauce, water, kale, seasonings and cubed chicken to the baking dish and stir together. (Or if you find it easier, mix it all together in a bowl and dump into the dish).

Cover tightly with foil and bake at 425°F for 30 minutes.

Uncover, stir and top with mozzarella, Panko and parmesan.

Bake uncovered for another 10-15 minutes.

Garnish with fresh basil.

Serves 6-8

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Chicken Broccoli Divan

Use rotisserie chicken or your own precooked chicken to make this classic, comfort food staple in about 30 minutes.  

Ingredients:

2 cups cooked, chopped chicken

2 cups broccoli florets

2 tbsps butter

2 tbsps flour

1 cup chicken broth

1 cup milk

1 tsp worcestershire sauce

1/2 tsp salt

1/4 tsp pepper

1/2 cup shredded cheddar cheese

1/2 cup Panko bread crumbs

Place the chicken and broccoli in an oiled 13 X 9" baking dish.

To make the creamy Béchamel sauce melt the butter in a medium saucepan then add the flour and cook for 1 minute. Whisk in the milk, broth and worcestershire sauce and cook on medium heat to slightly thicken. Remove from heat and add salt, pepper and cheese and pour over the chicken and broccoli.

Sprinkle with Panko

Bake at 350°F for 25-30 minutes

Makes 3-4 servings

Adapted from: cooktopcove.com

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Cheesy Zucchini au Gratin

This easy, cheesy zucchini casserole is low carb and comes together in minutes. Serve it as a side or a light vegetarian meal before zucchini season is over!  

Ingredients:

2 cups diced zucchini

1 cup diced onion

1 cup diced tomato or grape tomatoes halved

1 cup diced bell pepper

2 tbsps olive oil

1 tsp garlic powder

1 tsp dry oregano

1/2 tsp dry basil

1/2 tsp black pepper

1/2 tsp salt or 1 tsp Loney's dehydrated chicken broth powder

1 cup shredded mozzarella

1/2 tsp red pepper flakes

fresh basil to garnish

Preheat oven to 375°F

In a large bowl combine the zucchini, onion, tomatoes, bell pepper, garlic powder, oregano, basil, black pepper and salt or chicken broth powder. Then add the olive oil and 1/2 the mozzarella. Stir together then dump into a 10 X 10" baking dish. Bake at 375°F uncovered for 20 minutes. Remove from oven and add the remaining mozzarella on top with a sprinkling of red pepper flakes. Return to the oven for 10 minutes.

Then add some chopped fresh basil and serve.

Serves 4

Adapted from: eatwell101.com

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Zucchini Beef Casserole

Is your garden still overflowing with zucchini? Try this low-carb comfort food casserole and enjoy a nutritious meal while getting rid of a couple of those zuccs!  

Ingredients:

4 cups shredded zucchini

1 bell pepper, diced

1 onion, diced

4 tsps minced garlic

1 tbsp olive oil

2 eggs

1 lb ground beef

2 cups tomato sauce

2 cups mozzarella, shredded

1/4 cup parmesan

1 tsp dry oregano

2 tbsps fresh chopped basil

black pepper to taste

1/2 tsp onion powder

Shred the zucchini and squeeze out the extra moisture in a clean dish towel. Then mix with eggs, parmesan, black pepper, onion powder and oregano. Press firmly into an oiled 13 X 9" baking dish. Bake at 400°F for 20 minutes.

While that bakes, heat olive oil in a skillet to medium heat and sauté the onion and pepper until the onion is translucent. Add garlic for 1 minute then add the beef and cook through until no pink remains. Pour in the tomato sauce and add the fresh basil. Spoon meat sauce over the baked zucchini layer.

Top with mozzarella and give it a nice sprinkle of dry oregano.

Bake for another 20 minutes.

Let cool 10 minutes before cutting.

Serves 4-6

Adapted from: hoorahtohealth.com

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Tomato Soup Beef Casserole

This one dish dinner for two doesn't have to be complicated or pretty to be delicious.

Ingredients:

1/2 lb ground beef 

1/4 cup diced onion 

1 cup thinly sliced carrots 

2 medium potatoes, thinly sliced 

Pepper to taste

1 can tomato soup, undiluted 

Oil a 2 qt (1.8L) baking dish. Distribute the ground beef and onion in the bottom of the dish. Sprinkle with pepper. I didn't use any salt because there's enough in the can of soup. Add carrot then potato slices. 

Pour the soup on top and spread evenly. You can give another shake of pepper if you like.

Cover and bake at 350°F for 45 minutes or until carrots and potatoes are tender. Then uncover and return to the oven for another 5-10 minutes. 

Serves 2

Original recipe from: chefmamanmarie

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