Oh man, do I have the perfect recipes for you. I mean, we all know that casseroles are pretty much the quintessential comfort food, right? But these bad boys take it to a whole new level. Trust me, you're gonna want to cancel all your plans and just stay home to make these. Let's get started!
Chicken Bacon Ranch Casserole
First up, we've got a casserole that combines all the best things in life: chicken, bacon, and ranch. I mean, could it get any better? And the best part is, you can totally make this ahead of time and just pop it in the oven when you're ready to eat. Here's what you'll need:
- 1 pound of cooked, shredded chicken
- 1 pound of cooked bacon, crumbled
- 1 cup of ranch dressing
- 1 cup of sour cream
- 1 cup of shredded cheddar cheese
- 1/2 cup of chopped green onions
- 1/2 teaspoon of garlic powder
- Salt and pepper, to taste
- 1 bag of egg noodles, cooked according to package instructions
Okay, now that you've got all your ingredients ready to go, it's time to assemble this bad boy. Just follow these simple steps:
- Preheat your oven to 350 degrees Fahrenheit.
- In a large bowl, combine the chicken, bacon, ranch dressing, sour cream, cheddar cheese, green onions, garlic powder, salt, and pepper. Mix everything together until it's well combined.
- Add the cooked egg noodles to the bowl and mix everything together again until the noodles are coated in the sauce.
- Transfer the mixture to a 9 x 13 inch baking dish.
- Bake for 25-30 minutes, or until everything is hot and bubbly.
And that's it! This casserole is creamy, savory, and oh-so-comforting. I mean, it's basically like a hug in food form. You're gonna love it.
Creamy Make-Ahead Veggie Casserole
Alright, now that we've got the meat-lovers covered, let's move on to something for my vegetarian friends. This casserole is packed with yummy veggies and a creamy sauce that'll have you going back for seconds (and thirds, and fourths...). Plus, you can make this ahead of time too! Here's what you need:
- 1 onion, chopped
- 2 cloves of garlic, minced
- 2 cups of chopped broccoli
- 2 cups of chopped cauliflower
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 cup of chopped carrots
- 1 can of condensed cream of mushroom soup
- 1 cup of milk
- 1/2 cup of grated Parmesan cheese
- 1/2 cup of bread crumbs
- 2 tablespoons of butter
- Salt and pepper, to taste
Alright folks, it's time to get our veggie on. Follow these steps to make this delicious casserole:
- Preheat your oven to 350 degrees Fahrenheit.
- In a large skillet, cook the onion and garlic in a little bit of olive oil until they're soft and fragrant.
- Add the broccoli, cauliflower, bell peppers, and carrots to the skillet and cook until they're tender. Season with salt and pepper as you go.
- In a small saucepan, heat up the cream of mushroom soup and milk until it's hot and bubbly.
- In a large bowl, combine the cooked veggies, the soup and milk mixture, and the Parmesan cheese. Mix everything together until it's well combined.
- Transfer the mixture to a 9 x 13 inch baking dish.
- Melt the butter in a small saucepan and mix it with the bread crumbs. Sprinkle the mixture over the top of the casserole.
- Bake for 25-30 minutes, or until everything is hot and bubbly.
And there you have it! A delicious casserole that's packed with veggies and creamy goodness. This one might even convert some of you meat-lovers out there. Maybe. Either way, it's all good, because both of these casseroles are total winners in my book. Hope you enjoy!
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