Entree – Casserole

10 Ways to Eat Dip for Breakfast, Lunch, and Dinner

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Chip dips can turn a few basic ingredients into full, satisfying meal.  Chip dip is a flavorful swimming pool in which assorted crunchy foods can dive and swim, but it’s also an excellent ingredient for building substantial meals. Usually packed with seasonings, herbs, cheeses, and plenty of salt, dip can transform the flavor and texture of other ingredients to make a filling meal. From eggs to casseroles, here’s a collection of dip-packed, non-snack recipes, so you can eat dip for dinner, no matter the size of your appetite.

French onion dip chicken chili
French onion dip and chicken chili is the power couple that you want in your life. The dip adds a velvety consistency and a subtle hit of umami, thanks to the deeply caramelized onion flavor. If you make homemade onion dip, you can boost the umami even further by making sure your onion dip has at least five onions in it.

Boiled eggs with dip
Simple doesn’t have to mean boring. Elevate the humble boiled egg with a dollop of flavorful dip. Eggs have enough protein to shoo away hunger for a couple hours, but they can be a little bland on their own. Eating should bring at least some pleasure to your taste buds, so dunk a few halved eggs into french onion dip, babaganoush, tahini dip, or roasted red pepper hummus to turn two ho-hum eggs into a much more satisfying nosh.

Pasta dip casserole
Creamy dips often have a base layer of sour cream, mayonnaise, yogurt, or cream cheese, and all of these take to heat surprisingly well. Mix a tub of dip into cooked pasta, add an egg, extra cheese, and bake. The dip will unite the other flavors around the pasta, making for a delicious, sliceable, shareable casserole. Use any creamy dip you like; pasta is really just the vehicle to carry dip to your mouth, so make sure it’s one you enjoy.

Chip ‘n’ dip omellete
Since dip and eggs have a good thing going, why not invite chips back to the party. Afterall, chips were the host for so long, and they add a lot of flavor and texture. In this chip ‘n’ dip omelette, the dip and egg fuse together to create a creamy, savory united front, while the chips soften slightly in the mix and impart their salty, potato-y flavors into every slice.

Spinach dip strata
Giving leftover or stale, ingredients a second life is a great way to save money. This spinach dip strata makes good use of (spoiler alert) spinach dip, but onion dip, horseradish dip, ranch, buffalo chicken, and any creamy variety will work just as well. Marry the dip with eggs to make a custard and pour it over stale hunks of bread before baking.

Dip pasta sauce
You can meal-prep for the week with a pasta and dip casserole, or keep it simple and use your favorite dip as a quick pasta sauce. Call it “humble” or “low-budget” if you must, but it’s not that far removed from elbows and yellow cheese sauce. Boil a serving of macaroni, and while it’s still hot, toss with a couple tablespoons of your dip du jour. Dress it up with some shredded cheese and freshly ground black pepper. Enjoy.

Mashed potatoes and dip
Coming from a childhood of Thanksgivings eating mashed potatoes fortified with sour cream, I can fully vouch for the creamy texture it brings. Adding dip, however, is a full level up for your spuds. Maybe you’ve noticed our inclination toward onion dip, but don’t let it stop you from scooping in creamy ranch, or a roasted garlic dip. You’ll immediately notice a creamier texture, subtle tang, and the whisper of flavor from the star ingredient of the dip you chose. For those looking for more than a whisper, top off your scoop of mash with little extra dip.

Spinach and artichoke dip egg bake
Baked egg dishes are my downfall where temptation is concerned. Beware, this spinach and artichoke dip egg bake is intended to serve four, but will disappear at an alarming clip, even if you live alone. But don’t worry, you can always make more; this egg bake is affordable, and quick to prepare.

Salsa shakshuka
We’ve given a lot of love to the creamy dips, but tomato-based dips are also deserving of our attention. Switch up your breakfast bake with this quick shakshuka made with a couple eggs and half a jar of salsa. Pour the salsa into an oven-proof skillet or small cake pan, or divide it across a few cupcake pan divots. Drop a couple eggs into the salsa and bake. The eggs will cook into the bright and salty tomato salsa, which is perfect for scooping up with some toasted bread.

Pull-apart bread with dip
This pull-apart bread is made with one loaf of sourdough (or other crusty loaf of your choosing), a tub of caramelized onion dip, and melty cheese. Don’t be afraid to explore other options within these three components. Try Hawaiian rolls, or switch out caramelized onion for roasted garlic dip, or use muenster if you have it. It’s party friendly, and pairs well with soup, chili, charcuterie, or more dip.

Source:  ByAllie Chanthorn Reinmann lifehacker

Mock Enchiladas

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You can tell how old this recipe is.  Have you priced a bag of Fritos lately??!!

Ingredients:

  • 29¢ bag Fritos corn chips (or 4 cups – 9+ oz)
  • 3 c chili con carne (or whatever a can is now)
  • 1 small onion (diced)
  • 1 small can sliced olives
  • 4 c cheddar cheese (shredded) divided (1 lb)

Directions:

  1. Preheat oven to 350°.
  2. In a 13×9″ casserole baking dish evenly distribute the corn chips.
  3. Mix in  2 cups cheese.
  4. Mix in onion and olives.
  5. Pour the chili con carne on top.
  6. Sprinkle rest of cheese over top.
  7. Bake for 10-12 minutes until heated through and cheese has melted.
  8. Serve with optional toppings like chopped tomatoes, avocado, cilantro, sour cream and pickled jalapeños.

Serves:   4-6

Source:  Invented at KOA

KOA Chicken with Spinach and Sundried Tomatoes for 50

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This dish sort of fell together one year.  We made it with chicken tenders but thighs or breasts would work – whole or diced. (Someone suggested shrimp next time.) Quantiles are not critical, just make sure there is enough sauce.  Serve over rice/pasta.  To make it a casserole,  put a layer of cooked rice or pasta in the bottom of a pan.  

Ingredients:

  • 6 c rice, white or brown / 4 lbs small pasta
  • 5 lbs chicken -pieces, strips, diced  One pound of boned chicken makes about 3 cups of cubes.  Figure 1/4 to1/3 pound of chicken per person.  
  • garlic salt
  • black  pepper
  • 25 c spinach – fresh or frozen 1 lb fresh = 4 cups. 1 lb. fresh spinach (cooks down to 1.5 cups drained) = 10 ounce frozen package
  • 2 lbs (8 cups or more) grated Parmesan cheese, or any other cheese handy

Ingredient for the sauce:

  • minced garlic – a lot or a little, your choice
  • 1 jar sun dried tomato strips in oil drained (reserve some oil for cooking) Use the whole jar.  What are you going to do with the leftovers?
  • 4 Tab Dijon mustard
  • 5 c Mayo/Miracle Whip   1 jar is usually 30 oz – almost 2 cups  (Obviously a choice of flavors/tradition)
  • 5 c (3lb) sour cream or heavy cream
  • white wine to thin sauce or calm the cook
  • rice/pasta – 1 cup raw make 5 cups cooked, 1 pound is 2 1/2 cups. 1 cup small to medium dry pasta makes 2 cups cooked, 1 pound small to medium dry pasta makes 8 cups cooked

Instructions:

  1. Cook the rice/pasta.  If serving as casserole, place in the bottom of baking dish – probably several.  Cook chicken, make sauce and mix in large bowl.
  2. Season chicken with salt, pepper
  3. Heat some of the reserved sun dried tomato oil in a large skillet over medium-high heat.
  4. Sear the chicken for 6-8 minutes each side, or until golden and cooked through (work in batches if your pan isn’t large enough).
  5. Transfer to a large bowl.
  6. Add the a little oil into the pan and fry the garlic until fragrant (about 30 seconds to 1 minute).
  7. Then add in the sun dried tomatoes.
  8. Fry for 1-2 minutes to release their flavors.
  9. Reduce heat to low-medium heat, add the mustard, mayonnaise and sour cream and bring to a gentle simmer, while stirring occasionally.
  10. Season with salt and pepper to your taste.
  11. Add in the spinach leaves and allow to wilt in the sauce.  This is an act of faith – you will have a mountain of spinach which is why I use frozen (defrosted and squeezed dry.)
  12. Then add in the parmesan cheese if serving over rice/pasta.
  13. Allow sauce to simmer for a further minute until cheese melts through the sauce.  If serving as a casserole over rice/pasta save cheese for the top.
  14. Add the chicken back into the pan.
  15. Cook until  warm.
  16. For casserole, spoon over rice/pasta.
  17. Top with cheese.
  18. Can be frozen.

 

Chicken and Rice Casserole

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An easy, very flexible, Chicken and Rice casserole, made in just one pan, with a few simple ingredients.  It is almost “throw in what is left in the fridge!”

Ingredients:

  • 1 1/2 c long grain white rice – uncooked
  • 2 cans cream of chicken/mushroom soup (I used 2 c sour cream)
  • 2 c milk (I had leftover 1/2 and1/2)
  • 1 envelope (3 heaping Tab) onion soup mix
  • 1 1/2 c shredded cheddar cheese, divided (always needs more cheese!)
  • 3 thick boneless skinless chicken breasts cut in half or 6 thighs
  • salt and freshly ground black pepper

Directions:

  1. Preheat oven to 350 °.
  2. Grease a deep 9×13 pan (or similar size casserole dish) with non-stick cooking spray.
  3. Set aside.
  4. Add rice, cream of soups, milk, water and onion soup seasoning to a bowl.
  5. Stir to combine.
  6. Pour mixture into prepared pan.
  7. Sprinkle with half of the shredded cheddar cheese.
  8. Nestle chicken breasts into the rice mixture.
  9. Cover the dish tightly with aluminum foil. (the pan will be very full!)
  10. Bake for 1 hour 30 min to 2 hours, or until rice is tender and chicken is cooked through. Time may vary depending on oven, altitude.
  11. Remove from oven and sprinkle remaining cheese on top.
  12. Allow to cool for 15-20 minutes before serving.

Serves:  6
Source:  tastsbetterfromscratch.com

Cheese: Leave it out, or substitute Colby jack, mozzarella or Swiss.
Rice: Minute rice will not work with this recipe. Brown rice would require
additional liquid (at least 1/2 cup) and longer cooking time, so if using brown
rice, suggest you use chicken thighs, instead of breasts, so the chicken doesn’t
overcook/dry out.
Herbs: If you’d like to add additional flavor, consider adding fresh thyme,
parsley, freshly minced garlic or garnish with fresh basil.
Broccoli Chicken and Rice: Add 2 cups chopped broccoli florets to the
casserole before baking.
Veggies: Feel free to add chopped mushrooms, onions, green peppers, green
beans, broccoli, etc.
Cream of soup: You can use any type of cream of soup for this recipes including chicken, mushroom, or celery.
Instant Pot Chicken and Rice: Reduce water to 1/2 cup and milk to 1 cup.
Only use 1 can of cream of soup. Cook on high pressure/manual setting for 8-
10 minutes (depending on thickness of the chicken breasts). Allow to naturally release for 10 minutes.
Make ahead Instructions: Prepare the dish but do not bake. Cover it well and
store in the refrigerator overnight.
Freezing Instructions: Prepare the dish but do not bake. Cover it well with
plastic wrap and tinfoil and store it in the freezer for up to 3 months. Allow to
thaw overnight in the refrigerator before baking, uncovered.

That Sausage Rice Casserole You Asked For

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When Margie was in college she spent a summer in Woods Hole  Massachusetts on a program called Sea Semester. The class included a 6 weeks on land and 6 week sail to New England, Canada, and the Grand Banks on a 125 ft Staysail Schooner. They did everything on the ship – set sails, swab decks and cook.  There were frequent calls for recipes.  This is one of them.  It was the beginning of our family cook book – The Blue Book.

Ingredients:

  • 2 lb fresh bulk sausage
  • 1 c rice
  • 1 can chicken gumbo soup (Margie used Cream of Chicken.  Celery or mushroom would work too)
  • a spoonful or two of ketchup
  • 1/2 tsp chili powder
  • 2 c water
  • (Margie added a bag of frozen spinach)

Directions:

  1. Preheat oven to 350°.
  2. Break up the sausage in a frying pan.
  3. Brown well.
  4. Drain off fat.
  5. Stir in rice.  Add soup, ketchup, chili powder, and water (and spinach).
  6. Mix well.
  7. Place in casserole.
  8. Cover tightly.
  9. Bake for about 40 minutes.

Serves:  8-10

Source:  An old newspaper recipe Margie found tucked in an old cookbook.

Crab & Broccoli Braid

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The original recipe was made with chicken.  We wanted to try it with crab –  it worked!  The braiding is not as tricky as it looks.

Ingredients:

  • 1 c crab (about 1 lb )  (we use imitation crab)
  • 2 c fresh broccoli, finely chopped
  • 1 c (4 ounces) shredded cheddar cheese (or your favorite)
  • ½ c red bell pepper, chopped
  • ½ c onion, chopped
  • 2 tsp seasoning salt
  • 2 garlic cloves, minced
  • 1 Tab spicy or Dijon mustard
  • 1/2 cup regular or light mayonnaise
  • 2 tubes (8 ounces each) refrigerated crescent rolls
  • 1 egg, lightly beaten
  • 1/3 c slivered almonds

Instructions:

  1. Preheat oven to 375°.
  2. Combine broccoli, crab, bell pepper, onion, cheese, mayonnaise, minced garlic, mustard and seasoning salt.
  3. Mix well.
  4. Unroll one tube of crescent dough onto an ungreased baking sheet or jelly roll pan.
  5. Repeat with second tube to form a 15-in. x 12-in. rectangle.
  6. The two will overlap a bit. Seal seams to form one large rectangle.
  7. Using a sharp knife, cut horizontal strips approximately 2 ½ inches long, but 11/2 inch apart down each side of the crescent dough.
  8. Spoon filling lengthwise down the center third of dough.
  9. To braid, bring one strip from each side over the filling, meet in center and twist each strip once, then seal ends.
  10. Repeat.
  11. When you get to the end of the braid, tuck ends of loaf to seal.
  12. If desired, brush with egg and sprinkle with slivered almonds.
  13. Bake for 25 minutes or until top is golden brown.

 

Serves:  8

Source:  Balancing Beauty and Bedlam

Spanakopita (Greek Spinach Pie)

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This is a take off on the Cheese Triangles (Spanakopita).  Another recipe that every ones grandmother made the  “one true way”.

Ingredients:

  • 1 lb filo dough
  • 3/4 lb butter – melted
  • 6 eggs – beaten
  • 1 1/2 lbs Jack cheese, grated
  • 1/2 lb feta cheese, crumbled

Directions:

  1. Preheat oven 425°.
  2. Mix cheeses with beaten eggs.
  3. Brush melted butter in a 9 x 13  pan.
  4. Place sheet of filo, cut to size, in the pan.
  5. Brush with butter.
  6. Repeat 10 times.  (you can use the scrap pieces in layers also).
  7. Spread 1/2 the cheese mixture (easier with a large spoon).
  8. Layer 10 more sheets of filo – buttering each.
  9. Spread rest of cheese mixture.
  10. Layer rest of filo sheets brushed with butter.
  11. Cut into serving size squares.
  12. Bake for 20 – 25 minutes – until brown.
  13. Cool for 10 minutes.
  14. Recut the squares.

Serves: 8

Source:  Needed a cheap entree for a fundraiser lunch

Note:   You can add to the cheese layers a layer of well drained spinach (squeeze it with your hands), well drained sauted onions/mushrooms, and/or bay shrimp or chicken or even cooked ground lamb.  Yum.

You can make spanakopita the evening before.

 Uncooked or already cooked spanakopita will freeze well. Be sure to have it well covered to avoid freezer burn. No need to thaw before baking.

Tips for best results with filo dough:  

  1. The dough must be thawed properly; too much moisture will make the dough or sheets sticky and hard to manage.  When thawing, do not remove the phyllo (fillo) from the package, just place it in the fridge 12-14 hours before using.
  2. Before you begin assembling the spanakopita casserole, unroll the thawed phyllo (fillo) sheets and place them carefully between two ever-so-slightly damp kitchen cloths. This helps the sheets remain lenient so they won’t tear too much.
  3. Phyllo (fillo) sheets will tear, and that’s perfectly fine. Just make sure you save a couple good sheets for the top of the spanakopita casserole.
  4. Do not skimp on the butter or oil ; but do not overdo it either. You need to brush each of the layers with a little butter/olive oil.

Chicken Aloha

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I know – no pineapple, how can it be Hawaiian?  Add pineapple if you must.  You can also make it with shrimp, instead of, or in addition to, the chicken.

Ingredients:

  • 1 Tab olive oil
  • 1 lb boneless skinless chicken breast, diced or use chicken tenders
  • 1 onion, chopped
  • 1 red or green bell pepper, chopped
  • 1 c white wine or chicken broth
  • 1 can (15 oz.) diced tomatoes, undrained
  • 1 c frozen peas
  • 1/2 tsp chopped garlic
  • 1/4 tsp oregano
  • 1/8 tsp cumin
  • 1/8 tsp cayenne
  • 1 bay leaf
  • 2 c instant rice, uncooked  – white or brown

Directions:

  1. Heat oil in large skillet over medium-high heat.
  2. Cook chicken, onions and bell peppers until chicken is browned, stirring occasionally.
  3. Add garlic.
  4. Add wine/ broth, tomatoes (with juice).
  5. Bring to boil.
  6. Add  peas.
  7. Stir in rice.
  8. Reduce heat to low; cover.
  9. Cook 5 minutes or until rice is tender.

Serves: 4

Source:  Minute Rice

 

 

Chili Love 4 Ways

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Serve this over baked potatoes or, over spaghetti.  Quick, easy, good!  Build your bowl of “almost” Cincinnati Chili with spaghetti, chili, and cheese, then top it off with onions, kidney beans, or even oyster crackers if you want to. Here’s the official guide to the “ways” Skyline Chili :  2-Way: Spaghetti, Chili
             3-Way: Spaghetti, Chili, Cheddar Cheese
             4-Way: Spaghetti, Chili, Cheddar Cheese, Onions OR Beans
             5-Way aka “the works”: Spaghetti, Chili, Cheddar Cheese, Onions AND Beans

Ingredients:

  • 90 oz chili with meat (beans or no beans – your choice.  No meat would make it vegetarian.)
  • 48 oz cream cheese – softened, cut into cubes
  • 4 c chopped onions (you can buy these already chopped you know)
  • 90 oz diced tomatoes (canned)
  • 4 c sour cream
  • 1/4 c chives
  • 1 1.2 lb grated cheese
  • 2 c more diced onions

Directions:

  1. In a Large pot, mix chili, tomatoes, 4 cups onions.
  2. Heat.
  3. Add cream cheese.
  4. Stir until mixed in.
  5. Serve with cheese, sour cream, chives/onions on top.  Crackers are sometimes served if no potato or spaghetti.

Serves: 50

Source:    GK

Crab Giovanni

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This is one of those “family” dishes that cries out “modify me!”

Ingredients:

  • 1/2 c butter
  • 2 onions, coarsely chopped
  • 1/4 lb mushrooms, sliced
  • 6 oz conchiglie, medium size (shells)
  • 3/4 crab
  • 1/4 c green olives
  • 1 c cheddar cheese, shredded (4 oz)
  • 1/4 c sour cream
  • 1 can tomatoes (about 1 lb)
  • 3/4 tsp salt
  • 1/2 tsp basil

Directions:

  1. Preheat oven 350°.
  2. Melt butter in frying pan.
  3. Add onions and cook until limp.
  4. Add mushrooms and garlic.
  5. Saute about 2 minutes, until garlic is aromatic.
  6. Cook pasta until al dente.
  7. Drain and add to onion mixture.
  8. Add crab, olives, cheese, sour cream, tomatoes (and their liquid – break them up a bit).
  9. salt and basil.
  10. Pour mixture into greased 1 1/2 qt baking dish.(If made ahead, cover and refrigerate.)
  11. Bake, uncovered, for 30 – 35 minutes or until hot and bubbly.

Serves:  4 – 6

Source:  Sunset Pasta Cook Book

Note:  I used coiled fideo, increased the tomatoes to a large can (1 lb 12 oz), increased the sour cream to 1 cup and used a combination of crab and shrimp.  (Probably could use chicken too.) Omitted green olives – someone in the family doesn’t like them!  Still a very hearty, tasty dish.