Our Favorite Fall & Winter Casseroles

Preheat oven to 350 degrees. Cook spaghetti noodles according to package. Drain.

Meanwhile in a skillet, brown the ground beef, breaking up until no longer pink. Drain.

In the skillet with ground beef add the tomato sauce, salt, pepper and garlic powder. Reduce heat to simmer for 20 minutes, stirring occasionally.

In a bowl, mix together the softened cream cheese, sour cream, chopped green onions, and minced onion. Stir until well mixed.

In a greased 9×13 baking dish, layer the spaghetti noodles, cream cheese mixture, meat mixture and top with shredded cheese.

Enjoy to your heart [and stomachs] desire!

Spray 9×13 pan. Unroll crescent roll into pan, covering the bottom as a crust. Preheat oven to 350°.

Brown meat, drain and dispose of grease.

Add taco seasoning and water to cooked hamburger. Once absorbed, stir in tomato sauce and cook for 1-2 minutes. Spread over crescent roll crust in pan.

Spread sour cream over the meat mixture, top with cheese and crushed Doritos.

Bake at 350° for 30 minutes.

Brown ground beef, drain fat[if needed]

Make your instant potatoes [see back of package for instructions]

Once meat is brown, add in drained cans of corn and green beans. Add in the tomato soup and milk. Mix and bring this mixture back to a simmer.

Once meat mixture has reached a simmer, remove from heat and pour into 9×13 dish.

Top the meat mixture with your potatoes [spread evenly] and top with cheese.

Bake at 350, uncovered for 30 minutes.

Preheat the oven to 400 degrees F. Spray a 9×13 baking dish with cooking spray.

Spread half of a jar of marinara sauce evenly across the bottom of the prepared baking dish. Add 1 package of ravioli in an even layer over the sauce. Top with the rest of the half jar of marinara sauce. Sprinkle ¾ cup of mozzarella cheese and ¼ cup of Parmesan cheese over the sauce. Add another layer of sauce, ravioli, sauce, mozzarella and Parmesan cheese.

Spray a piece of aluminum foil with cooking spray. Cover the dish with aluminum foil, sprayed side down. Bake the lasagna for 30 minutes. Uncover and bake for an additional 15 minutes, or until the cheese is melted and the sauce is bubbly. Remove pan from oven let sit for 5 minutes. Garnish with basil, if desired. Serve warm.

Note-You don’t have to thaw or cook the ravioli first, just put it in the pan frozen. We like to serve garlic bread on the side!

Preheat the oven to 350 °F.

Melt the butter in a large skillet. Sauté the onions and mushrooms in the butter.

Boil green beans in chicken broth for 10 minutes and drain.

Add the green beans, mushroom soup, onion rings, salt, pepper, and garlic powder to taste. Stir well.

Pour into a greased 1 1/2-quart baking dish. Bake for 20 minutes, then top the casserole with the Cheddar and bake for 10 minutes longer, or until the casserole is hot and cheese is melted.

Preheat the oven to 350 degrees. Grease a 9×13 baking dish!

In a large bowl, mix together the melted butter, sour cream, and cream of chicken soup. Add a pinch of salt, pepper, and parsley!

Add in the diced potatoes. Stir until it is all mixed together.

Pour into a baking dish – top with cheddar cheese!

If baking right away, sprinkle the top with the crushed potato chips. If freezing or storing in the refrigerator until bake time, seal tightly and top with chips before baking!

Bake for 60 minutes and serve after 10 minutes of cooling!

Preheat oven to 350 degrees

In a large bowl, mix together the cans of corn, eggs, corn muffin mix, sour cream, and melted butter.

Pour into a greased casserole dish. Bake for 40-45 minutes. Enjoy!

In a bowl add cream of mushroom, mayonnaise, cheese, beaten egg, garlic salt, seasoned salt and pepper and mix well.

In the same bowl add in the thawed chopped broccoli and mix well.

Pour the mixture in a 8×8 glass dish.

Sprinkle crushed ritz on top and finish with the diced butter on top.

Bake for 40-45 minutes or until sides are bubbling.