Comfort Foods: Casseroles

by Michele Cheplic | More from this Blogger

11 Mar 2009 07:07 AM

I'm on a comfort food kick. Perhaps, it's because we are still dealing with snow and below zero windchills, or I'm just lazy. Either way when I think of comfort food, casseroles immediately come to mind. If you have a large family or you contribute to a lot of potlucks, then you know how convenient casseroles can be. You simply gather a bunch of delicious ingredients, mix them up, place them in the oven, and a short time later-presto-instant dinner.

If you are looking for a warm, hearty, one-dish delight to serve tonight, consider the following outstanding casserole recipes:

CHICKEN AND FRITOS CASSEROLE

Ingredients:

4 chicken breasts

2 tablespoons olive oil

2 teaspoons garlic salt

1/2 teaspoon black pepper

1 large sheet heavy-duty foil

2 cans of cream of chicken soup

2 cups sour cream, divided

2 cups salsa, divided

1 (3-ounce) can diced green chiles

1 cup milk

6 cups shredded sharp cheddar cheese

1 large bag Fritos

Fresh chopped cilantro

Directions:

Preheat oven to 350 degrees.

Place chicken on large sheet of aluminum foil. Drizzle chicken with oil. Season chicken with garlic salt and pepper. Wrap up foil to form packet. Place foil packet in cake pan and bake for 40 to 50 minutes.

Remove chicken and shred.

Mix two cans of cream of chicken soup, milk and 1 cup sour cream in a large bowl. Add the chicken, green chiles and 1-cup salsa.

Grease a large casserole dish. Place a layer of Fritos on the bottom. Spoon half of the chicken mixture on top and then add 2 cups of cheese on top. Place 2 more cups Fritos on top of chicken mixture, and a cup of cheese. Top with remaining Fritos and 3 cups of cheese.

Cover with foil and bake for 45 to 50 minutes.

Uncover and bake another 20 to 30 minutes until Fritos get a little golden brown and cheese is bubbly.

Top with fresh cilantro before serving.

Serve with extra salsa and sour cream.

REUBEN CASSEROLE

Ingredients:

1 loaf rye bread, cut into cubes

1 (16 ounce) can plus 1/2 can sauerkraut

2 cups Swiss cheese, shredded

1 1/2 cup of sour cream

3/4 cup Thousand Island dressing

2 to 3 cups corned beef

1/2 cup butter plus more for sauteing

Caraway seeds

Directions:

Preheat oven to 350 degrees.

Saute the bread cubes in butter so they get a little toasty.

Place half of bread cubes into a greased cake pan.

Add a couple teaspoons of caraway seeds to the sauerkraut and layer on top of the bread cubes in the pan.

Mix the sour cream and Thousand Island dressing and spoon half on top of sauerkraut.

Top with 1-cup of Swiss cheese, then the corned beef.

Add the rest of the sour cream mixture on top of corned beef.

Top with the rest of the bread cubes and 1-cup of Swiss cheese. Drizzle butter over all of the ingredients.

Cover with foil and bake for 30 minutes, then uncover and bake an extra 10 minutes.

Serve hot.

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Learn more about Michele Cheplic

Michele Cheplic was born and raised in Hilo, Hawaii, but now lives in Wisconsin. Michele graduated from the University of Wisconsin-Madison with a degree in Journalism.

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