Turkey Enchilada Casserole

Ingredients

• 4 - 8 flour tortillas (8 inch)
• 1 lb lean (at least 80%) ground turkey
• 1 can (10 oz) mild red enchilada sauce
• 1 jar (16 oz) black bean and corn salsa
• 2 cups shredded Mexican four-cheese blend (8 oz)

Directions

1. Heat oven to 350°F.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray.
3. Fold tortillas in half and place folded-side-down in dish; set aside.
4. In 10-inch nonstick skillet, cook ground turkey over medium-high heat, stirring frequently, until no longer pink; drain.
5. In the same pan, add 1/4 cup enchilada sauce, 2/3 cup black bean and corn salsa and 1 cup of the shredded cheese; stir to combine.
6. Divide meat mixture evenly among tortillas; wrap tortillas around filling and place seam side down.
7. Top with remaining enchilada sauce and remaining 1 cup cheese. Spray sheet of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
8. Bake 40 to 45 minutes or until hot and bubbly.

Notes

• Bean salsa, corn salsa or a mix of both make these easy enchiladas special, but any salsa will do in a pinch.
• Shredded lettuce, guacamole, salsa and sour cream all make great garnishes for this easy baked dinner.
• Want to go meatless? Substitute 1 lb meatless veggie crumbles for the ground beef in this recipe.
• To freeze: Spray 2 (8-inch square) disposable foil cake pans with cooking spray. Fold tortillas in half and place 4 folded-side-down in each pan; set aside. Prepare filling and fill tortillas according to recipe; wrap tortillas around filling and place seam side down. Top each pan with half of the remaining enchilada sauce and 1/2 cup cheese. After covering pans with sprayed foil, place in gallon-size resealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350°F. Remove from plastic, and place foil-covered pan(s) on cookie sheet. Bake 35 to 40 minutes or until instant-read thermometer inserted in center reads 165°F. If baking from frozen, bake 1 hour, then remove foil and bake 10 to 15 minutes longer, or until instant-read thermometer inserted in center reads 165°F.

Source
https://www.pillsbury.com/recipes/5-ingredient-beef-enchilada-casserole/dde5a588-c427-4d09-b18c-83d064032550

Cheesy Southwest Chicken and Rice Casserole

Ingredients

• 1 cup uncooked long-grain white rice or wild rice
• 1/2 can (15 oz) black beans, drained, rinsed
• 1/2 can (15 oz) red kidney beans, drained, rinsed
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 cup chicken or veggie broth (from 32-oz carton)
• 1 package boneless skinless chicken thighs OR boneless skinless chicken breasts
• 1 can (19 oz) red enchilada sauce
• 1 cup shredded Cheddar cheese (4 oz)

Directions

1. Heat oven to 375°F.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray.
3. Layer rice, black beans, chili powder, garlic powder, broth and chicken breasts in baking dish. Pour enchilada sauce over all. Cover with foil.
4. Bake 50 to 55 minutes or until rice is tender and juice of chicken is clear when center of thickest part is cut (at least 165°F).
5. Stir rice and beans around the pieces of chicken.
6. Sprinkle cheese over chicken. Replace foil cover; let stand about 5 minutes or until cheese is melted.

Notes
- Serve with romaine + red onion + corn + lemon juice and sour cream
- Try using 1 can (19 oz) green chile enchilada sauce for a flavor twist.
- Jazz it up with a squeeze of lime, a sprinkle of fresh cilantro, diced avocado and taco sauce.

Source
https://www.pillsbury.com/recipes/cheesy-southwest-chicken-and-rice-casserole/648fbf0d-61d6-4403-8abc-26591602c57d

Duchess Potato Casserole

Ingredients

• 3 ½ pounds Yukon Gold potatoes, peeled and sliced 1/2 inch thick (NOT CUBED)
• ⅔ cup half-and-half
• 1 large egg, separated, plus 2 large yolks
• Salt and pepper
• Pinch nutmeg
• 10 tablespoons unsalted butter, melted

Directions

1. Adjust oven rack to middle position and heat oven to 450 degrees.
2. Grease (with butter) 13 by 9-inch baking dish.
3. Place potatoes in large saucepan and add cold water to cover by 1 inch.
4. Bring to simmer over medium-high heat. Adjust heat to maintain gentle simmer and cook until paring knife can be slipped into and out of centers of potatoes with no resistance, 18 to 22 minutes.
5. Drain potatoes.
6. While potatoes cook, combine half-and-half, 3 egg yolks, 1 3/4 teaspoons salt, 1/2 teaspoon pepper, and nutmeg in bowl. Set aside.
7. Place now-empty saucepan over low heat; set ricer or food mill over saucepan. Working in batches, transfer potatoes to hopper and process.
8. Using rubber spatula, stir in 8 tablespoons melted butter until incorporated.
9. Stir in reserved half-and-half mixture until combined.
10. Transfer potatoes to prepared dish and smooth into even layer.
11. Combine egg white, remaining 2 tablespoons melted butter, and pinch salt in bowl and beat with fork until combined.
12. Pour egg white mixture over potatoes, tilting dish so mixture evenly covers surface.
13. Using flat side of paring knife, make series of 1/2-inch-deep, 1/4-inch-wide parallel grooves across surface of casserole. Make second series of parallel grooves across surface, at angle to first series, to create crosshatch pattern.
14. Bake casserole until golden brown, 25 to 30 minutes, rotating dish halfway through baking. Let cool for 20 minutes. Serve. 

Notes
- To make this dish easier to pull off, skip the piping and baked the mashed potatoes in a baking dish. To give the casserole a crisp, golden brown, attractive finish, coat the top with a mixture of butter and egg whites and then scored the surface with a paring knife before baking.

- TO MAKE AHEAD: At end of step 3, wrap dish in plastic wrap and refrigerate for up to 24 hours. To serve, top and score casserole as directed in step 4 and bake in 375-degree oven for 45 to 50 minutes.

Source
- https://www.americastestkitchen.com/recipes/10219-duchess-potato-casserole

- https://www.youtube.com/watch?v=dgqYb9LcUSk

Cheesy Corn Casserole

Ingredients

• 1 package (12 oz) frozen whole kernel sweet corn
• 1 can (14.75 oz) cream-style corn
• 1 cup sour cream
• 1/3 cup butter or margarine, melted
• 1 pouch (6.5 oz) cornbread & muffin mix
• 1 cup shredded Cheddar cheese (4 oz)
• 8 slices bacon, crisply cooked and crumbled (optional)

Directions

1. Heat oven to 350°F.
2. Spray 13x9-inch (3-quart) baking dish with cooking spray. 
3. In medium bowl, mix frozen sweet corn, cream-style corn, sour cream and melted butter.
4. Add muffin mix; stir to combine. 
5. Spread mixture in baking dish.
6. Bake 35 to 45 minutes or until light golden brown. 
7. Top with bacon and cheese.
8. Bake 5 to 10 minutes longer or until cheese is melted.
9. Let stand 5 minutes before serving.

Notes
- An easy way to crumbled bacon is to cut the bacon into 1/2-inch pieces before cooking.

Source
https://www.pillsbury.com/recipes/bacon-cheddar-corn-casserole/83ce74cd-9a94-47de-81a6-17fe3145e92a

Beef Tortilla Taco Casserole

Ingredients

• 1 lb lean (at least 80%) 
• 1 package (1 oz)  taco seasoning mix
• 2/3 cup water
• 1 red bell pepper, cut into 1-inch strips
• 2 3/4 cups salsa
• 1 can (12 oz) whole kernel sweet corn
• 6 flour tortillas (6 inch)
• 2 cups shredded Colby-Monterey Jack cheese blend (8 oz)

Directions

1. Heat oven to 350°F.
2. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain.
3. Stir in taco seasoning mix, water and bell pepper strips. Simmer 3 to 4 minutes, stirring frequently, until thickened. Stir in salsa and corn.
4. Spray 13x9-inch (3-quart) baking dish with cooking spray. Cut tortillas in half; place 6 tortilla halves in bottom of baking dish.
5. Top with half of beef mixture (about 3 1/2 cups). Sprinkle with 3/4 cup of the cheese and remaining tortilla halves. Top with remaining beef mixture and cheese.
6. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil sprayed side down. Bake 35 to 40 minutes or until heated through and cheese is melted.

Notes
To Make Ahead:Wrap foil-covered casserole in double layer of plastic wrap; label and freeze up to 3 months.

To thaw and bake:Thaw overnight or until completely thawed in refrigerator. Remove plastic wrap. Bake 1 hour to 1 hour 10 minutes or until center is hot (165°F) and cheese is melted.

To bake from freezer (no thawing):Heat oven to 350°F. Remove plastic. Bake 1 hour 30 minutes to 1 hour 40 minutes or until center is hot (165°F) and cheese is melted.

Source
https://www.pillsbury.com/recipes/beef-tortilla-taco-casserole/ac129c37-e2ad-4a1e-9f34-02f54945ec52

Chicken Alfredo Biscuit Casserole

Ingredients

• 1 can buttermilk biscuits
• 1 bag frozen small broccoli and cauliflower florets, thawed
• 3/4 cup chopped cooked chicken
• 1/2 cup Alfredo pasta sauce
• 1/3 cup shredded Parmesan cheese
• 1 teaspoon garlic powder

Directions

1. Heat oven to 350°F.
2. Spray 8x8-inch baking dish with cooking spray.
3. Cut each biscuit into 8 pieces.
4. In medium bowl, mix biscuit pieces, broccoli, chicken, Alfredo sauce, Parmesan cheese, and garlic powder; stir well to evenly distribute biscuit dough
5. Spoon mixture into basking dish.
6. Bake 40 to 45 minutes or until light golden brown and biscuits are baked through.

Notes
- Can use left over turkey meat

Source
https://www.pillsbury.com/recipes/chicken-alfredo-biscuit-casserole-for-two/75f4d09c-4298-4e51-afda-b9f1b1ced42c

Chicken and Rice Bake

Ingredients

• 1(4 or 6-oz.) pkg. long-grain and wild rice
• 3 to 3 1/2-lb. boneless, skinless chicken breasts
• 1 cup sliced celery
• 1 (4 1/2-oz.) jar whole mushrooms, drained
• 1 1/2 to 2 cups water
• 1 (10 3/4-oz.) can condensed cream of chicken or cream of celery soup
• Paprika

Steps

1. Heat oven to 350°F.
2. Grease baking dish (8x8 for 2 or 3 chicken breasts, 13x9-inch (3-quart) for 4)
3. Pour uncooked rice over bottom of greased dish. Sprinkle evenly with seasoning mix packet.
4. Season chicken with salt and pepper. Arrange chicken pieces over rice.
5. Spoon celery and mushrooms around chicken.
6. In medium saucepan, combine water and soup; mix well. Bring to a boil. Pour evenly over chicken and vegetables.
7. Sprinkle chicken with paprika. Cover with foil.
8. Bake at 350°F. for 1 hour. Uncover; bake an additional 20 to 30 minutes or until chicken is fork-tender and juices run clear. Let stand 5 minutes before serving.

Source
https://www.pillsbury.com/recipes/chicken-and-rice-bake/b0dd0ea0-8ec2-4e5d-b51c-38a97a1c2287

Zesty Italian Crescent Casserole

Ingredients

• 1 lb. lean ground beef
• 1/4 cup chopped onion 
• 1 cup tomato pasta sauce 
• 6oz. (1 1/2 cups) shredded mozzarella or Monterey Jack cheese 
• 1/2 cup plain Greek yogurt
• 1 (8-oz.) can Pillsbury™ Refrigerated Crescent Dinner Rolls 
• 1/3 cup grated Parmesan cheese
• dried oregano
• salt & pepper to taste

Directions

1. Heat oven to 375°F. 
2. In large skillet, cook ground beef and onion over medium heat for 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. 
3. Drain. 
4. Stir in pasta sauce; cook until thoroughly heated.
5. Meanwhile, in medium bowl, combine mozzarella cheese, Greek yogurt, salt and pepper ; mix well.
6. Pour hot beef mixture into ungreased 9 1/2 or 10-inch glass deep-dish pie pan or 11x7-inch (2-quart) glass baking dish. 
7. Spoon cheese mixture over beef mixture.
8. Unroll dough over cheese mixture. (If using pie pan, separate dough into 8 triangles; arrange points toward center over cheese mixture, crimping outside edges if necessary.) 
9. Spread grated Parmesan cheese evenly over dough.
10. Bake at 375°F. for 18 to 25 minutes or until deep golden brown.

Notes
    prep time 20 min
    total time 45 min
    servings 6

Source
http://www.pillsbury.com/recipes/zesty-italian-crescent-casserole/4856ffe5-9c66-4149-ab58-24d66d9929f5?nicam2=Email%26nichn2%3DLifecycle%26niseg2%3DPB%26nicreatID2%3DPB_09_09_2014_BackToDinner